Monthly Archives: March 2012

Rolags

I finally stopped to take some photographs of all the fiber processing I’ve been doing.

Alpaca first, since I’ve been talking about it so long.

This stuff is so fine, it’s difficult to photograph it in focus!

While the alpaca was fun, the Romney has been enlightening. I have never carded a fiber with so long a staple length. The result is HUGE rolags and increased muscle definition in my arms.

I think they’re gorgeous, and I’m saving 2 oz. to spin myself. The rest, however, you can find for sale at the etsy shop if you need to have a bit for yourself as well.

Weekend Reading

French village Pince to hand out chickens to cut waste from the BBC. “Officials in the village of Pince in north-western France say the chickens should each consume 150kg (330lb) of rubbish per year.” This is certainly true in my house! We almost never throw food away; it all goes to the yard birds.

 Sin and Repentance: When General Grant Expelled the Jews from the New Republic. I’ll admit this is a chapter of American history I knew nothing about. Fascinating.

Admitting you have a problem is the first step…

I was cleaning out my handbag this morning and realized that I have been carrying around a truly comical amount of lip balm. Or maybe everyone has 20 lip balms with them at all times? I feel the compulsion to admit that this is just the ones that were in my bag; there is lip balm in the pocket of every jacket I wear, in the center console of my car and in my bedside table.C

Clearly  I have an irrational fear of having dry lips and not having any way to remedy it. What are you afraid of leaving the house without?

 

Photogenic

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I finally pulled out the negative scanner and finished scanning that last giant pile of negatives I unearthed in the scrapbooking boxes. I *think* I am all done with those. Next up is the gargantuan task of going onto Flickr and orienting them all in the correct direction and labeling them as best I can.  Some of the last stuff I scanned is from our trip to Hawaii in 2003, shortly before we switched to digital.

Probably something you would like…

My friend Lisa gives the best presents. This is partly because she has the best sense of humor of anyone I know but also partly because she spends more time in thrift stores than most sane people. There is a talent involved in finding good stuff when thrift shopping and Lisa has it coming out her ears.

Any package that arrives with Lisa’s return address is guaranteed to have something hilarious or crazy or both inside and her latest was no exception.

Magic in Frosting is my new favorite thing ever. It’s just…the weirdest. It was published in 1972 and I suspect it was just for bakeries.

“We are certain that you will find this to be the most different and complete book ever written and photographed on the subject of Figure Piping with soft frostings.”  I believe them. Especially on the “different” part.

There is something delightfully charming about the step-by-step pictures.

And then they follow up with torso-less legs!

Super cute elephant and walrus how-to…

followed by a Lawrence Welk cake.  Was this cake ever really in demand? Did people who enjoyed the Lawrence Welk show really want to eat the host’s face in cake form?

This is just all around weird.

Uh oh. Racy cake alert! Also, if you don’t want to be disturbed you shouldn’t be trying to sell your bed while your in the other one.

What. the. hell? Taxes, wife, horses?!?  What the hell is going on here?

I’m pretty sure this is racist.

I can’t tell you how much joy this bizarro book has given me. And for $14 to $70 you can own your very own copy. Personally, I wouldn’t sell mine for all the money in the world.

Chickens are ingrates!

I’ve mentioned here once or twice that we have too many chickens. When I say we have too many, what I really mean is that we have too many chickens to fit in our coop. At night, chickens need a spot to roost and our coop was just a little too crowded for all of our laying hens to roost with the amount of elbow room they desire.

As a result, about half of our chicken flock has taken to spending the night roosting on the fence around the little paddock. This drives me nuts because, 1. I think it looks sloppy to have chickens roosting all over the shop and 2. it results in a lot of chicken poop in places where I would prefer there be no chicken poop at all.

It was a problem that has been vexing me for ages and ages and I finally decided that something must be done about it. So a couple months ago, I visited a nearby shed store and ordered a 10×10 shed, custom painted to match our barn, to be delivered to the farm. It was a bit pricey (considering it was going to be fancy chicken house) but I couldn’t wait to get it to the farm and solve all my chicken problems.

 

After much anticipation it was delivered, and Zac built out the inside with stadium seating roosts and fancy nest boxes.

Then we did what you do with chickens when changing their address, namely we put them all in the coop and made them stay inside for three days and three nights. Of course, they had food and water and we even put in a fan to circulate the air for their comfort.

After three days in their new pad, we opened the door and let the chickens out, and patted ourselves on the back for meeting a problem head on and fixing it. YAY US!

Only, the problem wasn’t solved. Because that very evening, the chickens went right back to roosting on the fence around the little paddock. Huh.

Not a problem. We just waited until they fell asleep and snatched them off the fence and relocated them to their new digs. And we’ve repeated this procedure every night since. Stupid chickens.

On Saturday, we will try round two of chicken re-education camp, only this time we will be keeping them in their palatial coop for five days. I’ll report back on our progress.

In another, more successful campaign, we have figured out a way to keep from having to mow our lawn. In the past, we’ve let the sheep and goats out into the yard every now and then to munch on the grass, but  they were never very systematic about their approach to keeping the grass down. They more our less ran from here to there, nibbling as they went, but never enough to keep us from having to mow.

But even that level of lawn help is no longer an option, because Zac and Caroline have planted all kinds of berry bushes around the property, and we don’t want the tiny, tender plants to become a sheep’s hors d’oeruvres.

We’ve come up with a solution though, that solves both problems. Instead of turning the whole flock out into the yard, we have put together a team of landscapers- namely, the dairy goats. And instead of letting them flit around eating what they like, we put each of them on a 15 foot tie out stake in the areas where we need mowing.

It works like a charm! The goats are thrilled to get to eat the lush, green grass and clover that was previously on the other side of the fence.

Sam looks like she could give birth in the next 5 days or so.

Bertie looks even closer if it’s possible. Check out that full udder!

While his mama grazes, Cam the peanut plays on the rocks and entertains the ladies.

 

Inspirational …

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:)


Relating

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A while ago, I interviewed my readers for a change, and my final question was, “What question have I NOT asked at BTT that you’d love me to ask?” I got some great responses and will be picking out some of the questions from time to time to ask the rest of you. Like now.

Ted and Sarah both asked similar questions about relating to characters:

Ted asks:

Are there any fictional characters whom you have emulated (or tried to)? Who and why?

Bookish Sarah asks an interesting assortment of questions:

What literary character do you feel is most like you personality-wise (explain)?

Don’t forget to leave a link to your actual response (so people don’t have to go searching for it) in the comments—or if you prefer, leave your answers in the comments themselves!


Hey NoVA Knitters!

Caroline and I will be at the Old Town Yarnery in Fredricksburg VA tomorrow evening and we’d love to meet you.

The folks at Old Town Yarnery have put together a lovely evening. From 5:30 t0 7:00 p.m. there will be a yarn tasting  (along with food!). The charge for the tasting is $35.

Afterwards, I’ll be giving a little talk about Juniper Moon Farm and what we do from 7-9:00 p.m. This portion of the evening is free.

And, as an added bonus, I will be bringing all the garments from our three Spring/Summer collections for you to see and try on.

This is a lovely event in a very nice shop and I do hope you will come if you can make it.

 

Birthday dinner

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We don’t have a hard and fast birthday tradition around here. Sometimes we eat out and sometimes we cook at home. For my birthday this year, Jason baked an angelfood cake with white mountain frosting and meyer lemon curd, fresh raspberries on the side. We had fancy dry-aged steaks, grilled asparagus and potatoes sliced thinly and simmered gently in chicken broth.

 

Lemon angel food cake with lemon curd and White Mountain frosting

1 dozen large egg whites
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
zest of 1 lemon
2 cups fine sugar, divided
1 1/3 cups flour

Preheat the oven to 350 F.

Whisk egg whites, salt and cream of tartar to soft peaks. Slowly add 1 1/2 cups sugar while continuing to whisk. Add vanilla and whisk to stiff peaks. Sift together remaining sugar and flour. Stir in lemon zest. Fold the flour mixture into the egg mixture a little at a time, being careful not to deflate the egg whites.

Transfer the batter to an ungreased tube pan. Bake for 40 minutes at 350 F until it springs back to the touch. Cool completely and remove from pan. Slice off 1 inch from the top. Remove about a 1-inch channel of cake from between the inner and outer edge, about 1-inch deep.

lemon curd filling

6 large egg yolks
1 cup sugar
1/2 cup fresh lemon juice
8 tablespoons sweet cream butter, cut into pieces
zest of a lemon
2/3 cup heavy cream
1 tablespoon sugar

Whisk together yolks, sugar and juice in a small saucepan over medium heat. Cook until slightly thickened and coats the back of a wooden spoon. Remove from heat and stir in the butter one piece at a time until it is all incorporated. Fold in the zest and allow to cool completely. Cover with plastic wrap right on the surface of the lemon curd and refrigerate overnight. Just before use, whip the cream and remaining sugar to stiff peaks and fold gently into the curd 1/3 at a time. Put this mixture into the channel of the cake , replace the top and refrigerate at least two hours.

White Mountain frosting

1 1/2 cups sugar
1/4 cup lemon juice
1/4 cup water
1/4 teaspoon salt
3 large egg whites

In a small sauce pan, bring the sugar, water, juice and salt to a boil and continue to cook over medium-high heat until the temperature reaches 240 F on a candy thermometer. Meanwhile beat the egg whites just to stiff peaks then stream in the hot syrup and continue to beat until somewhat cooled, about 5 minutes. Mixture should form stiff peaks. Frost cake .