Archive | November, 2011

Bucks and Does: Some Goat Terminology

30 Nov

In case you didn’t know it, an adorable little baby goat is called a kid.  But I’m not talking about kids today.

Fionn Osboer

Those smelly dudes are really bucks; although they are often referred to as billy goats.  But I’m not talking about them today.

Casey Blackboer

Hey.  He’s a buck; he’s just a little buckling.  I’m sure we don’t need to see the big smelly buck again.

When they’ve been castrated, they become wethers.  But I’m not talking about them today.


Those are all great, but today, I want to focus on the does.  Some may call them nannies, and others think nanny is a derogatory term for a doe.


Personally, Millie and I believe that if humans are willing to name the person that cares for their own kids a nanny, it’s probably a compliment.


So today, just for my fellow Alphabe-Thursday “classmates”, I am featuring some of the does of Eden Hills.

Minnie Pearl

Of course, I have to include our silly herd queen Minnie.  I confess, they are archive pictures because I’m still without my wonderful camera, but it should be back from being cleaned very soon.

Stormy Sue Street

Then I’ll be able to take more pictures of my fun does and my elegant does and my big Joe doe.

Joe Jo Street

Hope you’ve enjoyed your weekly dose of does.  Be sure to visit Jenny Matlock for more Alphabe-Thursday posts where this week is all about the letter D.

When the Wind Blows

29 Nov

Right now, it’s a pretty good bet that when we have a nice steady breeze, I’ll be outside cleaning the popcorn.  I’m sure you’re tired of hearing about how I’m always husking and shelling and cleaning and bagging popcorn.  But that’s what I am spending a lot of time doing right now.  Mom too.

Back and forth, I let the wind do the work of cleaning the silks and dust from the popcorn.  Back and forth several times.  Back and forth until it is cleaned.  Then it gets brought back in.  I’m a bit behind on bagging the popcorn.  This is just a tiny bit of what we’ve cleaned.

But rest assured, Mom estimated that she’s picked about half of what is in the field.  Does that make me horrible when my seventy-year-old mother is the one hand picking the corn?

Just because…here’s the very last little mallow flower that has managed to escape the cold so far.  The rest of the plant has died, but this one blossom is still beautiful.

Linking to Wordless Wednesday.

Cranberry Swirl Bread

28 Nov

The holiday baking and candy making season has officially begun!  Since my allergies were holding me hostage this weekend, I took the opportunity to stay inside and bake some bread.

Start with 2 cups of flour in a mixing bowl.  Add one packet of yeast to it.

Add 2 tablespoons of sugar and 1/2 teaspoon of salt.

Mix it together and set it aside.

Measure 3/4 cup of milk (of course I used goat milk) and 2 tablespoons of margarine or butter.  Microwave the milk and margarine until it is just melted.  Let it cool to 100 – 104 degrees.  You want to make sure it is warm enough to activate the yeast but not so warm that it kills the yeast.

When it’s cooled down, add it to the yeast and flour mixtures.  Stir the dough a bit and add two eggs.  The green egg is courtesy of my sister’s chickens!

Mix everything thoroughly.  Start adding more flour.

When it’s hard to mix in the bowl, pour the dough onto a floured surface and continue mixing in flour by kneading.  It will take 2 to 2 1/2 cups more flour.

When it is no longer sticky, knead in 1/2 cup of dried cranberries.  You could add up to an extra 1/2 cup if you like more fruit.

It will take a bit of work to get them mixed throughout the dough, and you might have to add a bit more flour if it gets sticky again.

Once it’s all mixed, shape it into a ball and place it in an oiled bowl.  Turn the dough to oil the entire surface.

Cover the bowl with a cloth and let the dough rise until about double.  It will take about an hour and a half.

While it’s rising, you can mix the filling.  Use 1/4 cup of light brown sugar, 1 teaspoon of cinnamon and 1/3 cup of chopped walnuts.  Mix it together and set it aside.

When the dough is done rising, put it back on the floured surface and punch it down.

Next you will roll or press the dough into a rectangle.  It can be 1/4 to 1/2 inch thick.  Then spread it with margarine.  Sprinkle the brown sugar and cinnamon mixture over the dough.

Then roll it up.

Place it in a greased bread pan.  Cover it and let it raise for about forty-five minutes.

Bake it in a 350* oven.  It will be a nice dark brown when it’s ready.  It will back forty-five minutes or a bit longer.

Let it cool for a few minutes, and then remove it from the pan.

This one is perfect for family get togethers.

Linking to Homestead Barn Hop.