Posted on 11/01/2025 5:46:00 AM PDT by Diana in Wisconsin
“I’ve never been around much livestock...”
‘Stew’ would love a visit from you. He’ll head butt ya into his manure pile and then show you where the hay is kept.
P.S. Don’t wear any clothing you care about! ;)
‘Stew’ sounds like the kind of guy I want to “steer” away from!
LOL! Punny. ;)
Yep, space and time... same reasons mine were a month late going in.
Mrs. Augie and I both like turnips so there’s no turning up of the noses here. lol
And seriously, turnip greens are absolutely delicious. Not tough like kale can be, spicier than spinach and collards, but not quite as spicy as mustard. Even if we didn’t like the roots I would still grow them for the greens.
Cow Chronicles:
Woo hoo - DC was not down this morning! The farmer arrived around 10:30 & checked the cedar copse & tree grove- no new babies. He then drove slowly through the herd, I suspect looking for DC by ear tag number. Except for White Face & Funny, all the other cows are solid black & only their ear tag #s are different. He finally stopped & got out of his truck near one cow in particular, had his phone out & was making notes & you could see he was also trying to see the ear tag. That was probably DC. After getting back in his truck, he was off to the barn & getting the tractor out to put down 4 round bales for the cows. The farmer should be a happy camper today after all he had to deal with yesterday.
Love it! Hurray for DC and the farmer! 😍
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GLAZED THANKSGIVING TURKEY
Get any size turkey ready to cook. Turkey should be chilled before applying glaze.
Sealing turkey in aluminum foil: spread length of foil (plus 6”) to wrap turkey top to bottom. Roll out second foil same length. Fold edges together several times to make one very large sheet of foil. Do this again to have two large sheets of foil, one to wrap the turkey’s girth and one around its length.
Before wrapping turkey, put 1-2 narrower pieces of foil on bottom to catch punctures that lose turkey and glaze juices. Now criss-cross both large sheets of foil on counter; place turkey breast up on foil. Glaze turkey.
GLAZE for 15 lb bird: micro melt one stick butter mixed w/ 2 1/2 c medium br/sugar, 3 tb paprika.
Or use saucepan on low heat. Brush glaze all over, inside and out. Stuff or not.
FINAL Wrap turkey making sure it is completely sealed. Place in roaster; roast 325°F 20-30 min per pound. Turkey will be very moist——but alas there’s no drippings for gravy. Your pan comes out clean, or nearly so; turkey is very moist, especially the breast. Make other arrangements for gravy.
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