I’ve had the idea for this blog post floating around in my head for a few days, but I’m not sure what to say or how to start it. I suppose I will just start from the beginning — kind of — and be as honest as I can be when I don’t know my…
Why Your Dairy Goat Buck is Important
One of the most important things to master when it comes to breeding dairy goats is learning to evaluate bucks. Most of the time we focus on the does — they are the ones who produce the milk, after all. We interact with does more than bucks, for the most part. They are the ones we…
Let’s Talk About Horns & Why You Should Disbud Dairy Goats
First time goat owners are often intimidated by disbudding. The process is foreign to them, and it seems daunting. I also see a lot of misgivings about the process because it is — momentarily — painful for the kids. Some goat owners choose not to disbud at all. While I obviously cannot control what others…
A Month of AIP Eating Pt 1: Getting My Mind Right + An Easy Recipe
This is part one of a multi-part series. Check back for part two soon. What can I say about AIP? I can tell you it stands for Autoimmune Protocol. I can tell you it is crazy restrictive. And I can tell you that my mother and I went cold turkey into the diet for November….
How to Collect without Becoming a Hoarder
I am a collector. I’ve been a collector my entire life. It started when I was kid and I collected stuffed toys (most of which I still have in my closet). Then when the Beanie Baby craze came along, you can bet your bottom dollar I hopped on that train (still have those, too). The…
Einkorn Pie Crust
What is considered “healthy” food seems to change by the hour — maybe even the minute — these days. Not only that, but there are people from every direction telling us what is and isn’t healthy now. It’s not just the typical people like fitness or nutrition professionals, it’s everyone. Your Aunt Mary in Michigan…
Artificially Inseminating Our Cow Pt. 2: How to Waste a Lot of Money
This is part two of a multi-part series. Read part one Here. When I wrote part one of this series, I promised there would be a part two explaining the next steps of the process. Well, part two is here, but it’s not at all what I imagined it to be. Here’s a not so…
Perfect Baked Chicken & Marinade
Baked chicken has a habit of being really boring and bland. I get it. I don’t like boring chicken, either. Usually baked chicken breasts are dry, overcooked, and flavorless. Ughh. Let’s flip the switch on baked chicken and make this healthy and easy meal actually tasty and satisfying. Here’s the Recipe: Perfect Baked Chicken &…
Artificially Inseminating Our Cow Pt 1: Preparation & Why AI
*As made obvious by the title, this post contains some details about cow reproduction, so if that grosses you out or something, maybe skip this one. Also, I’m not a veterinarian or an AI tech, so I’m just sharing our experience and what our vet recommended. Always do your own research and consult your vet/AI…
Cinnamon Apple Crumble
Fall is my favorite season. There are things I like about all four seasons, but there are none that I love quite like fall. One of the best things about fall is the food, hands down. Fall is when things get sweet and spicy, warm and comforting, and filled with the flavors of fall fruits…
I bought a bread machine.
I have a confession: I bought a bread machine. So it’s not the juiciest confession in the world, fair enough. Buying a bread machine would be considered no different than buying a crock pot or toaster oven for most people. Then there’s me. I am one of those obnoxious people who doesn’t like to have…
Browned Mushrooms in Garlic Cream Sauce
Butter. Cream. Garlic. You really can’t go wrong with those ingredients, y’all. And this is one dish where those three friends dance together in perfect harmony to make a rich, delicious, and filling sauce. May I introduce you to one of my favorite all-purpose accoutrements: browned mushrooms in garlic cream sauce. There are three things…
Cooking with Copper
Copper pots are the most satisfactory of all to cook in, as they hold and spread the heat well and their tin lining does not discolor food. – Julia Child I was never one of those people who were into having a French kitchen. I was vaguely aware that French cooking and decor was kind…
