There is something to be said about the persona one develops upon donning a pair of chic Green Rubber Boots and a pair of gargantuan coveralls that would rival even the trendiest of Moo Moos.  Something to be said about what one experiences (or at least what runs through ones mind) while traipsing around after, and cajoling, animals often ten times the size of the average human.  Animals possessing all the social graces of a stampeding Rhino, through slippery, slimy pens of every hue of Camo a Cow can possibly produce. What exactly can be said is a matter of relativity I suppose, and one where a persons mental stability may be scrutinised by any passing onlooker. For Jamie and I, the experience characterises time well spent together, doing the work we enjoy.  Oh sure, we both entertain, and humour ourselves by believing, the romanticised notions of doing our part in feeding the world, however the satisfying, and somewhat selfish ,spin off,  is the enjoyment we share in seeing sleek, fat, happy and healthy cattle in our pastures, and is validation that all the long hours and expended energy has paid off.  Being one of the blessed few able to hang on by working both on and off of the farm, in lean times with the BSE crisis, we are finally seeing a revival in the cattle industry, and while it's not exactly booming, it makes us hopeful that the lifestyle we so enjoy is also a viable one for our family.

JAMIE GETTING READY TO WORM A YOUNG BULL

ALL READY TO GO BACK WITH HIS BUDDIES

Yesterday Jamie and I did herd health on a pen of 18 yearling feeder cattle.  This involves everything from inoculating and worming the calves to castrating young bulls, and of the 18 that we run through, 14 were bulls, so it took a bit of extra time.  We have shifted our practises in the last few years from a more invasive method of castration, one that tended to set our calves back for a while, to one less stressful for everyone involved.  The result then being that the calves are up playing and eating as soon as the procedure is done.  We have also been breeding our cows to produce polled offspring, so unlike years ago when nearly every animal had to be dehorned, we only had 2 in the pen that had to be done. Again, this reduces stress on our calves which improves their rate of weight gain, and is more ideal for their well being over all.  Happy, relaxed cows = happy and uninjured farmers. 

Today has been a "catch up the housework day", although my rate of productivity has yet to be determined.  I've spent much of it humouring Grace with quick bouts of entertainment due to her unending declarations of how booooorrrreeddd she is.  I finally decided to call in back-up by inviting her cousins down for some sledding on our lane, after I tried to distract her from building a Space Travel Machine in our living room by doing the Hand Jive.  She only got frusterated by my diversion and informed me that my "moves are very 'noyin'" and then yelled at me to get her some tape.

A PAUSE TO CONTEMPLATE THE MAKINGS OF A SPACE TRAVEL MACHINE

This evening we've made plans to take the girls to the park for some sledding and skating. It's a special event for us because Jamie is able to take time off and join in the fun, and as Grace excitedly informed him earlier, he will likely scream like a girl.



RECIPE:

Hodgpodge

This is one of my favourite chowders, especially in the winter, and as the name indicates, it is a mixture of whatever you have on hand and is a great leftover for the next day.  Here is my staple variation.

10-12 Breakfast Sausage Links sliced small OR 1/2 lb bacon and 3 chicken breasts chopped
1/4 Cup chopped Onion
3 Celery Stalks
5-6 medium Potatoes
4-5 medium Carrots grated
3 cups of frozen Corn
2 cups of frozen Peas
3 cups Chicken/Beef or Vegetable Stock
1-1 1/2 litres of Milk
Salt and Pepper to taste

Start by lightly browning the proteins and Onion and Celery together in a large soup pot, when browned and veggies are transparent, deglaze the pot with stock and add in diced potatoes, continue cooking until fork tender, then add the milk and remaining veggies, let simmer along until all veggies are soft.  Add Salt and Pepper to taste, then using a potato masher begin mashing the soup, this will break up the potatoes and thicken the soup.  Now, here is a step I find necessary when using Sausages in the soup, after the soup is done, turn off the heat and let sit for 15-20 minutes or until the fats rise to the top, then skim.  I continue skimming until little to no grease rises to the surface.

HAVE FAITH, SPRING IS COMMING!