Crazy Wind and a New Calf

Monday, March 12, 2019

Hello friends,

What a crazy windy day last Tuesday!  We heard a rumble of some sort and when we looked out the window, the light pole out by the barn had snapped off and came crashing down on the fence and all over the driveway.  Wow!  You don’t realize how much you depend on a light until either the bulb goes out or the entire fixture smashes.  When we finish milking in the evening it is, of course, dark.  As we turned off the inside lights and stepped out on the porch we had to feel our way down the steps and walk towards the lights of the house, trying not to step on friendly, well-meaning cats darting in front of us.  A replacement pole and light would cost us $600, so we decided to mount some flood lights on the peak of the barn.  It’s not quite as good, but good enough.

As soon as the crazy wind subsided, the pasture burning began.  It’s that time of year when ranchers feel compelled to burn off the residual grasses to encourage new growth.  In the process, the air fills with smoke, firefighters are nervous, and inevitably something gets burned that wasn’t supposed to be.  After dark the sky has an eerie orange glow.  Nothing like the California wildfires, but still, you have to respect outdoor fires.

Billie Jean had her calf yesterday right when we went to get the cows for evening milking.  No actually, right then.  I took a video and am debating if it’s too much for not farmer-type people to handle.  I think it’s an amazing miracle to watch.  You just want to help her push that calf out, but you just must be patient.  Everything worked as it should, no retained placenta or anything. (that’s not on the video, even I think that’s gross, yes, they sometimes eat it)  We are naming the calf Jimmy, another male.  It’s okay, he’s a cutie too!

I’ll be making mozzarella this week, probably Wednesday, and Blueberry Jersey Silk.  It’s getting harder to keep the Jersey Silk in stock.  That’s a good thing.  I will also be making some Citron Fromage Blanc (lemon, thyme, and chives) which I have been stocking at the Somerset Winery, but haven’t had enough extra for our own store.  It’s so refreshing as an appetizer for guests.  Soon we’ll start packaging cheese for the Food Circle Expo which is coming up on March 31st.  Then Easter is just around the corner, literally!

We will be having a Young Living Essential Oils class on April 22 at 2:00 p.m. at Coco Bolos in Overland Park and the topic will mainly be about using oils for your animals.  I will be helping to teach so I will be trying to learn as much as possible before then!  Meanwhile, if you have any questions about essential oils, and Young Living in particular, let me know and I’ll find the answer if I don’t have it.  Last week a friend was helped with peppermint oil for pain from diverticulitis.  She was amazed!

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