Quote of the day:  "...the worst mistakes most often come not from faulty deductions, but from unexamined false premises and proneness to delusion."
- Stanislav Andreski, Social Sciences as Sorcery

 Amen.

Breakfast

We were out of locally baked bread.

Oct 24 Breakfast

Watermelon from Ukiah Valley with goat milk yogurt from Sebastapol atop. Scrambled eggs from our own hens and those living in Laytonville.  Grape juice from Redwood Valley stock.  A tea with Petaluma milk and Willits honey.

Lunch 

Put t-posts in at the farm today. Got home famished, and so just reheated last night's dinner for lunch.

Oct 24 Lunch

Here's how the dish on the left was described last night:  "The squash was combined with a pesto sauce that used our own basil but non-local olive oil. The last of the roasted Willits chicken was mixed in, and the serving was topped with a dry jack cheese from Sonoma."  The bagels are from Garberville (will likely be seen in the morning too), which is the nearest bagel-making place.  Same grape juice as at breakfast.

This is planting time so been really busy in the garden.  Putting in onions now.  I am not a big fan of planting onions so have this variety called potato onions, which are actually related to shallots.  They propagate from bulbs rather than seeds/seedlings.  So a third of the bed is in those, making it easier and quicker to get planting done.  I am thinking about net energy here.  

Dinner 

The roast chicken is a gonner, so I am back to the lamb.  I really wish I had time to thresh those pinto beans I grew.  Probably not until a rainy day.

This is what the sheep looked like about 1 minute before meeting that "Great, Sweet-Green Pasture in the Sky."  

The Final Moments

Greg raised him and is one of the high school ag teachers.  I suspect W on the hat is for Willits.

This is what became of a part of that animal tonight...the shoulder to be specific.

Oct 24 Dinner

I sauteed some onions, peppers and tomatillos then put the lamb steaks into the middle of the pan and covered to let simmer there a bit.  Turned it once and added crushed garlic.  In a few more minutes it was cooked.  The mashed potatoes are taters from our garden, with Petaluma butter, milk, half and half, and sour cream added liberally.  The salad is simply ripe tomatoes and ripe tomatillos.  Tomatillos have a fantastic, mellow-warm flavor with a slight tang when ripe.  I never new that until recently.  This was all swished down with beer made with Hale in the forest (scroll back to an early post for beer details).  

I'll probably have some warm milk and honey really soon.

I made a whole lot of mashed potatoes so expect them to turn up again for the next few days.  Look at how big some of those taters were.

Davis with Taters

I had to remind him to wash his hands before picking them up and to not grin so goofy-like.  He's only 7 and looks like his momma.