Art of Proprietation

Monday, January 24, 2011

Cold, Cold, Cold

I waited for things to warm up this morning before I went out to milk. It was twenty one degrees below zero Fahrenheit when I did milk.

Milk pails have a have a habit of reminding me of the temperature while I am out there.
At about ten degrees, stainless steel on bare hands gets cold quick.
At about five degrees, there's a momentary adhesion as any surface moisture flash freezes to the pail's handle.
At negative twenty, there's a little epidermis left behind stuck to the handle when the hand is pulled off.

This morning, there was hoar frost in the hair of the goats when they came into the milking parlor. The milk parlor is just an unheated shed off the back of the barn, so it is not like it is warm, though.

The upside of cold weather like this, it's real dry. I can walk around outside in wool socks and my crocks as long as I stick to the packed paths. I think the crocks are just as warm as my rubber boots in this situation. In March, it will warm up and be much too wet and cold for crocks.

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Saturday, January 15, 2011

Barbecue Turkey

Not really on the Barbi, but cooked in a barbecue sauce, anyway.

When my wife said she was marinading a turkey leg in barbecue sauce, I was a little skeptical. I have to admit, it came out well, though. It was juicy, flavorful and the texture was good.

This summer we raised turkeys again. We did more this year because last year's turned out well and we sold them easily. Again, they sold easily this year. My wife says she couldn't do any more than we did this year. I don't blame her doing all the slaughter and butcher ourselves was a lot of work.

We have eaten four turkeys for various holiday gatherings, one went to my brother, two went into our freezer as parts and the rest we sold. The turkey along with the goat from bucklings, roosters and the occasional pig we buy are most of our meat. We don't look a gift piece of beef in the mouth, but we don't by beef because we have enough of our own meat. It makes it that much more special to get it on rare occasions.

It's just an interesting juxtaposition for me. I can remember how long it's been since I bought a 29 cents a pound loss leader turkey or dollar ninety nine manager's special pork loin. Contrary to a lot of assumptions, raising our own food isn't so much about saving money. It's about knowing what food our food eats.

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