?

Log in

No account? Create an account
kiturgy
Recent Events 
18th-Oct-2008 04:27 pm
Family Valentines '04
At this point, I can't remember when the last time I posted was! Life has been pretty hectic. I started as vicar of a more or less local to us mission church on the first of August, and have been learning to swim in the deep end ever since. My first funeral last week. Looking at Stewardship and Annual Meeting coming up--our annual meeting is in November--heaven only knows why! Suffice it to say that the fall has been pretty busy.

I have neglected to mention that we had some livestock acquisition this spring. We got a bunch of chicks in late April, I think, and the Saturday of Mother's Day Weekend when I was at NH Sheep and Wool Show, my dear darling spouse and ever-charming child drove up to Sabattus, Maine, and returned with two 25-ish lb piglets. The piggies lived in fencing in the front garden until the nights warmed a bit and they no longer seemed to be coyote bait, then they set to ploughing up the lower portion of our meadow. They are quite efficient at it--and the front garden really did nicely this year! Well fertilized and pre-tilled!

One of our hens has recently started laying--she's the only Rhode Island Red of the bunch, and the only hen that doesn't have a breed-mate. We also have 2 Black Barred Rocks, 2 Buff Orpingtons, and 4 Araucanas. They all pick on her, so I think she's gratified by the attention she gets from laying!

We picked the pigs up at the butchers yesterday morning in their little white paper packages--all neatly taped into brown paper grocery bags and left them in a friend's freezer in town because our freezer doesn't arrive until Tuesday. So now I need to set to making head cheese and pickling pigs feet--unless a friend is interested in smoking them, since Sue forgot to have them smoked with the hams and bacon. I think we'll be having an old fashioned New England Ham and Bean supper for my ordination, since the hams are likely to be 20 lbs!

Anyone with a recipe for head cheese, method for salting fatback, or a desire to take some fatback to render for soap or something else, feel free to be in touch! We're near Portsmouth NH.

Okay, I'm supposed to be writing my sermon, and I think I ought to, before it's dinner time!
Comments 
20th-Oct-2008 02:05 am (UTC) - do I have the names right?
nice knowin' ya, Shake & Bake!
20th-Oct-2008 05:29 pm (UTC) - Re: do I have the names right?
yeah, or Pig #1 and #2 as the butcher labelled them so we can tell the little white packages apart!
20th-Oct-2008 05:31 pm (UTC) - Re: do I have the names right?
so do you and the bear want some lard for soap or lamps??? It renders out pretty nicely.
22nd-Oct-2008 04:50 pm (UTC) - Re: do I have the names right?
Honestly, I don't think we have time to work with it this fall. Thank you very much, though. If you are looking to get rid of it, I can ask the cauldron farm folks.
22nd-Oct-2008 05:43 pm (UTC) - Re: do I have the names right?
I'm probably going to freeze it one way or another, so it may be available when you have time =) also might burn...but might smell like cracklin's =)
22nd-Oct-2008 05:46 pm (UTC) - Re: do I have the names right?
MMmmmmMm!!!!!!
22nd-Oct-2008 09:27 pm (UTC) - Re: do I have the names right?
I'm rendering it out on the stove right now--mostly the fat surrounding the kidneys with a little back fat. And I'm cooking up (down??) the head for head cheese. Next year, if we get both heads, I'll make scrapple, too--but I will need another large pot or two!

Truthfully, I'm mighty tired of hog at the moment!
This page was loaded Dec 16th 2017, 1:29 am GMT.