Homestead Tidbits

The two older girls saddled Blondie for some exercise.  Here is my 16 year-old, giving Blondie a head rub.  You can tell she is loving every minute of it.

Since Blondie is still not up to weight, my 16 year-old daughter rode her (lightest one in the house).  Blondie seemed to love her walk around the property, and Misty (left) seems to be intrigued about the new arrival on the farm.

I had to laugh at a comment my oldest daughter made.  She said that Blondie was staring at the towels on the line, and was probably trying to figure out what it was.  She said it was almost as if Blondie was warning the towels they better not try and steal her food. Ha ha ha ha!  Blondie has never see clothing drying on a clothesline before.

Peanut, one of the pregnant lamancha goats has a cold.  Thankfully, we have organic peppermint oil on hand, and it made a world of different for her.  She wouldn't come out of the barn until my daughter went out with the oil.  About a half hour after that, she was out sitting in the sun and breathing better.

I'm up to see the kids off to school, and then it's back to bed.  I got about 30 minutes of sleep.  I could not breath through my nose, and breathing through my mouth was no fun.  I drank about 1/2 gallon of water, and could not get rest at all.  No matter what I tried, I could not clear my nasal airways.  So frustrating.  My eyes are so swollen they hurt.  It's raining here this morning and warmer.

Buttermilk Cornmeal Pancakes

I know folks have different views on buying any food that has been marked down, but I wanted to share another delicious recipe.  Again, it is from a book from the library.

I bought a 1/2 gallon of antibiotic free buttermilk for $1.25.  I used to be able to find it for $.75.  In the winter, organic milk is very expensive (to make buttermilk homemade).

This recipe would need to be doubled for a large family.  Unless of course you add some eggs and a type of meat for a side.  Yum!  They are tasty and light.
  

Buttermilk Cornmeal Pancakes
(adapted with organic/local ingredients, from Back in the Day Bakery Cookbook, by Cheryl Day and Griffith Day)

1 1/2 cups unbleached, organic all-purpose flour
1 cup organic cornmeal
2 teaspoons baking soda
1 teaspoon fine sea salt
2 Tbsp. organic sugar
2 large farm fresh eggs, lightly beaten
2 1/2 cups buttermilk
8 Tbsp. unsalted organic butter, melted (1 stick) *6 Tbsp for the recipe and 2 for cooking them.

Butter for Serving


In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt, and sugar.

In a large measuring cup, whisk together the eggs, buttermilk, and 6 Tbsp. of the melted butter. Whisk the wet mixture into the dry mixture until just combined.

Heat a griddle or heavy skillet over medium-high heat (electric griddle should reach 350-375°F).  Grease the hot griddle with the remaining 2 Tbsp. melted butter.

Pour 1/4 cup of the batter onto the hot griddle for each pancake, making 3-4 pancakes at a time.  Bubbles will start to form on top and around edges.  After 2-3 minutes, lift each pancake up halfway with a spatula to see if it is golden brown and the edges are crispy; if so, the pancake is ready to turn.  Flip the pancake over and cook until the underside is golden brown, 2-3 minutes more.  Serve with butter and syrup.      


What I like about this recipe:

~uses very little sugar
~I can use my farm fresh eggs
~I can use local cornmeal we buy from a Mill
~uses butter vs. oil - I may get my cow yet
~and of course I can make these "on a dime" when I find buttermilk on sale/clearance.