Posted on 11/01/2025 5:46:00 AM PDT by Diana in Wisconsin
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“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.
GRAPE SALAD / nice holiday treat
ING 4 lbs green/red grapes in bowl. Dressing: 8 oz ea cr/cheese, sour cream 1/2 c sugar 1/2 tsp vanilla Topping: 1 c sugar (brown or brownulated) 1 c chp toffee bits, or butterfingers, or use pecans, walnuts.
Mix topping smooth; spread over grape. Add Topping. Very easy and very, very good.
grrr - finally got around to making bratwurst. Meat coarse ground and seasoned, cooled in freezer while washing everything. Reground with fine disc, cooled again while washing everything and getting casing ready. Then when it came time to find the sausage tube for the Oster Kitchen Center grinder, no luck. I had it out with all the meat grinding stuff when I pulled it all out to wash it. I probably stuck it somewhere weird to dry and/or it got knocked down behind something.
I put some foil over the bowl of meat and stuck it back in the freezer until such a time as I find the tube. Checked ebay and would have grabbed one if I had found one and ended up with two which is fine but no such luck.
The Oster stand alone grinder/chopper that I did the coarse grind with was pretty wimpy. First time I’ve used it. Thrift store find, 100 watts. The Oster Kitchen Center did fine with the regrind, 400 watts.
Gonna do that Kimchi now since all it requires is a knife and I have all the proper ingredients now like the coarse ground Korean Red Pepper.
Got a rump roast in the instant pot in slow cooker mode. Been going for 4 hours and 20 minutes. Got 40 to go.
Well, my day got turned upside down again. Ok, only the afternoon on.
We were planning to head out to visit daughter, SIL, and not yet born baby on Sunday.
This afternoon daughter texted that at her obstetrician visit today, there has been no progress towards labor. Her due date is Thanksgiving Day. The dr suggested that he would be ok with inducing her on Dec 1 if she hasn’t delivered before then.
Sooo, we have just finished jumping through the hoops necessary to reschedule our departure. Now we are booked to get there ON Thanksgiving Day, and will push everything back 4-5 days. We will arrive early afternoon, and will just make do with whatever provisions we can pull together. The kids may have to do some of the prep, which they are very capable of under normal circumstances. These aren’t normal conditions, though.
It will be WONDERFUL to see them in the flesh, and get to give and receive real hugs instead of just virtual ones. Can’t wait for that little girl to get here, but we must be patient. (Sometimes I’m very patient, and other times, not at all.)
I’m not far behind on my to-do list before I leave, but this will give me a few extra days to make sure everything is in order. A blessing in disguise?
Exciting times!
I was born on the 26th and my oldest sister was very pregnant at the same time as my mom was with me. I guess it was quite a tense Thanksgiving, wondering who was gonna pop first.
That’s quite something. Reminds me of that movie, “Father of the Bride II”, with Steve Martin and Diane Keaton.
Yes, and I’m both excited and anxious at the same time now.
I had filled out a form for the mail to be held already, so I will need to go to the post office today, and see if I can change the dates.
‘Pollard’s Cooking Show’...to be continued... ;)
Wouldn’t it be something if ‘Farmer’ turns out to be ‘Bachelor Farmer’ and magic happens between you two? Maybe you should introduce yourself, just on the off-chance?
*GIGGLE*
Hey! ‘Farmer Magic’ happened to me, so it could happen to anyone! :)
Yum! Similar to the ‘Snickers Salad’ I posted on the Thanksgiving Cooking Thread.
‘Salad’ is a very loosely used term! ;)
Well, at least you didn’t have to cancel! And who knows? Nature always seems to have her own timetable, so it still may happen on Thanksgiving Day!
Beau’s birthday is Nov. 24th, so sometimes his b-day falls on Thanksgiving. We always celebrate him that day, anyway. :)
From what I’ve seen, I don’t think he’s my ‘Farmer Magic’. I wouldn’t mind a phone number so if I see a cow or calf in trouble I could let him know. We’re probably living in the house of one of his relatives.
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