Sunday afternoons are often a time that I spend doing affinage – caring for our cheeses that are in the process of aging. I have written about the Maggies Round in the past, it is a brushed rind cheese which means that each wheel needs to have the environmental molds brushed off of it regularly. …
Last night I cooked up this pork chop and it was tender and delicious. Here is a little bit about the meal: The pork chop defrosted quickly in a bowl of hot water and we pan seared it for a few minutes on each side. Note: pork chops are a very quick and easy meal …
You may remember a few weeks ago when I wrote about our new system of raising replacement heifer calves to that they can nurse directly from their mothers. Whimsey is a very fine cow who is healthy, small, and makes good milk. We decided last winter that if she had a heifer this summer, we …
written in June, a reflection on perspective… Yesterday I walked around the back of the barn to the left side of the pond, a tucked away spot where I haven’t spent much time. From there I could see the cows walk up the road to their evening paddock. In the 2 1/2 years that I …
I like watching the cows as they get milked. For the most part, they are calm and relaxed during this time. The milking feels good to them, it releases hormones and empties out their heavy udder. When I watch them I think about what they must be thinking. I often wish that they could know …