Not to worry, Marta and Daisy, they're just being sheared. Photos from Sheep Shearing Saturday 2012—which everybody survived just fine—should be up in a day or two. In the meantime, better beware of the big dogs.
Hello from the new house! Although we moved ourselves over here late last summer, until yesterday our satellite Internet connection was still located in The Shack, so I've been blogging all these months from my old cluttered little studio office (which you can read a little about here).
The commute across the farmyard, which I made numerous times a day, was very pleasant, and Sarah Kate and Mr. Midnight, who still prefer to hang out and sleep in The Shack, kept me company, but it feels so good to finally be over here in the new house.
Adapt my easy recipe to suit your taste: try more fresh ginger, more orange zest, maybe extra garlic—or leave any of them out. A little ground cumin is a very nice addition. However you serve it up, cold and flu season won't stand a chance.
Can't survive on soup alone? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
After almost a year, we're still being really good about keeping to our new Sunday sheep working schedule, which is a source of both pride and constant amazement to us both, considering how discombobulated our days on the farm always seem to be, and how much trouble we have keeping to any kind of agenda.
Did you make any New Year's Resolutions for 2012? I didn't actually write any down (mistake number one), but I did create the usual sprawling mental list: spend more time on my kitchen garden blog, post all those backlogged recipes on Farmgirl Fare, expand the raised bed garden by about 300%, plant a bunch of raspberry canes and fruit trees, declutter my entire life, organize my entire life, get back in better shape, and lose 15 pounds (okay, 20). Oh yeah, and work on that book proposal my very patient agent has been wondering about.
Overwhelmed? Me too.
Then the other day my publishing network, BlogHer, emailed to let me know that, as one of their Life Well Lived panel members, they wanted me to write a blog post featuring this Getting Organized question:
How do you keep/maintain your New Year's Resolutions?
Thanks so much for all your Facebook support! The Farmgirl Fare Facebook page has nearly 3,000 fans and is growing daily. I share links to each new Farmgirl Fare and In My Kitchen Garden post on our Facebook page, so it's a great way to keep up with everything that's happening on the farm.
There's nothing better for a new vintage treasure than drying in the fresh air.
Remember that vintage blanket mystery you helped me solve a while back? It turns out my snuggly score was a double blanket—and a few months ago I found another one.
It's not nearly as soft as that beautiful blue one (which I was thrilled to find for just $7) and it has some really worn spots and a few bleached out areas along the edge (it's been well loved!), but I couldn't resist the wonderful pattern and colors—and of course the fabulous size. It was a $26 splurge (I didn't really need another blanket) that I plan to enjoy for years.
Double blankets don't work very well on king size beds (too long one way, too short the other), but they sure are nice for cozying up on the couch, especially with someone you love. Let's hear it for the season of snuggling!
These oversized scones are crunchy outside, moist & tender inside (recipe here).
Meyer lemons are in season! These beautiful fruits are mostly grown on backyard trees, but their rising popularity in recent years means they can often be found at farmers' markets in warm climates, as well as at natural foods stores and supermarkets around the country. Meyer lemons are sweeter, less acidic, and have thinner skins than regular lemons. They also have a wonderful floral scent—and make delicious scones.
This recipe is a variation of the traditional currant scones I used to sell at the little bakery cafe I had in my previous California life, back before I moved to the wilds of Missouri and became an enthusiastic but clueless farmgirl. They taste great plain, but you can fancy them up by adding currants or raisins and/or sprinkling coarse sugar on the tops. Butter, berry jam, and a proper pot of your favorite English tea are optional. I recommend serving them warm.
If you can't get your hands on any Meyer lemons, these scones—which freeze beautifully—are still very nice when made with regular old lemons instead.
Any sconeheads out there? You might also enjoy these: