The eggs are coming faster than we can eat them, so it's time to start freezing. Five beaten eggs is one cup, a perfect amount for breakfast and easy to figure out for recipes. Last winter we didn't have enough eggs in the freezer, so this year we want a lot more waiting for us when the sun goes away in November.
The pasture is coming on and Christina's milk shows it. She's still giving upwards of five gallons a day and the cream content is going up. Yesterday's cream was almost one third. And just to be clear, the skimmed stuff underneath isn't that watery stuff I've associated with skimmed milk. It's thick and full flavored. These three gallons are waiting to become cheddar cheese today.
With so much cream, we are making butter everyday. After churning, we refrigerate it in two cup containers and then cut each chunk in half. They go into the freezer in one cup blocks. These might be used next week for brownies, or they may wait for the fall when Christina is dry. Regardless, we'll have plenty of butter.
It continues to be cold and rainy but the forecast is for some sun. I'm a big woosy about working outside in the cold. I can't seem to get up the motivation to do anything. But the sunshine draws me right out... the front garden needs tilled and we still have lots of spring planting to be done.
There is a gift this life offers that I am slow to accept. So much of my American life has been an ADHD experience — lots of busy-ness, noise, and always thinking about the next thing. This life offers full immersion into the present moment and the peace that goes with that. But I am slow to give up my to-do lists and their demands. This is a lesson that will take God a long time to teach me.
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