Updated: Jun 23
I know that I’ve been MIA for the past few months. Well, what happened was….Life!
In October, we begin prepping for the winter. Cutting firewood was a huge priority. And cut, we did! Until we had what we thought would get us through the winter. Boy, were we wrong. This winter has proven to be the coldest in a few years and firewood got burned quickly! October meant finishing touches on the new chicken coop to give the girls more room to stretch out and individual nesting boxes.
During this time, our nine year old Lab/Rot surprised us with puppies. Yes, four of them. Unfortunately, we lost the runt. We were left with three of the cuties Lab/Rot/Hound/Pit mix puppies that you've ever seen. It was quickly decided that we had to keep them all. Welcome to our farm family, Chogi, T'Challa and Zuri!
As November rolled around, we found ourselves putting up gardening tools and doing any repairs of worn out blades. Hay had to be brought in for over winter cattle feeding. We also acquired two rabbit does for Kaelie’s 4-H project, so that meant housing had to be made. The last of the winter garden that the wild rabbits didn’t eat was pulled up.
December was filled with visits from the kids and the grands. It was a time full of laughter and fun. The daily routine of feeding the animals continues, no matter the weather. This is the point when we got the freezing cold weather. Most days, I was in the house, baking. Yep, that’s what I do in winter, is spend time in the kitchen. I try new recipes and cook old favorites.
The new year rolled in with all of us except my dear husband, Bill, down with strep and upper respiratory infections. Week two and we were down with the flu. So, let’s just say that this year has started off with a bang! Being sick gave me plenty of time to plan the spring garden, in between naps! I am happy to say that we are now all well and ready to get back to work!
I leave until next time with one of my new favorite recipes of the winter.
Sweet Sunshine Chess Pie
2 large lemons
4 large eggs
½ cup butter, softened
1 teaspoon of vanilla
1 ½ sugar
1 (9 inch) piecrust, unbaked
Preheat oven to 350 degrees.
Wash your lemons, peels and remove seeds.
Place all ingredients in a high-powered blender or stand mixer.
Blend until smooth.
Pour the mixture into your pie crust.
Baker for 40 minutes or until set.
Allow it to cool, then chill in the refrigerator.
Our gate is always open,