Yesterday, for the first time, in a very long time, there was nothing on the calendar.
Besides doing the normal animal care routine, household cleaning and laundry, I made a pot of soup and baked some bread. Have been slowly working on taking down and storing the Christmas decorations away. In the office I dabbled on different computer projects, caught up on some book work, made some phone calls.
The weather was truly amazing, a beautiful spring like day in winter. I spent the afternoon out with the animals. I had taken my camera to share a few photos. No one would cooperate and what photos I did manage to take were far too blurry to view. I cleaned the milk room and feed & water troughs, filled the hay feeders. I sat for a few minutes and watched the goats and sheep play. While in the pens everyone came for their pets and hugs. I rubbed Buffy’s belly and talked to the yet to be born babies.
The storms had blown some odds and ends into the yard so I did a bit of yard clean up. Noticed more limbs had broken and fell. I added a few small ones to the burn pile. The chickens scurried behind me as I picked up items in the yard, scratching in hopes to find worms and bugs hiding from the cold. These are the quiet days on the farm I so enjoy.
Potato Cheese Soup
½ cup onion - chopped
1-tablespoon olive oil
4 cups peeled potatoes -diced
3 ½ cups chicken broth
2 cups goat milk
1 tsp. Salt
¼ tsp. pepper
1 dash paprika
1 ½ cups shredded Monterey Jack or white cheddar cheese
Directions: Sauté onion in oil until tender. Add potatoes and broth. Cover and simmer about 15 minutes. Remove from heat. Puree soup in blender or food processor. Return to heat and add milk and seasonings. Add cheese and stir until cheese melts.