It’s Sno-pretty!

February 6, 2010 by Breeze Hill Farm

Well who knew that the snowstorm the weather people down played this morning would turn out to look like this?

It is still coming down and doesn’t really show signs of stopping. I just walked into the kitchen to see what I might eat next and the kitchen window was full of birds (had the storm window up). The poor things don’t know what to do with themselves.

This photo is what I see when I look out that same kitchen window. The girls were looking for hubs to come feed them.One thing for sure, if you have a camera and you’ve had a snowy winter, you definitely got your shots for next years Christmas card. According to the forecast, we’re going to have more snow Tuesday! Can’t wait.

Be safe and stay warm.

Just Look At These Fleeces!

February 5, 2010 by Breeze Hill Farm

It’s the time of year when we are starting to get excited about shearing the sheep and combing the goats. Just take a look at the fleeces on these girls. The other day I pulled on a few of their coats and found staple lengths to average 7 inches. That actually included the 2 Icelandics that were shorn in November.

We’ve decided this year to make a few changes in what the end products will be. Last year we tried our hand at a Fiber CSA, that did really well locally but not so great through the website. So, this year we are going to dump all fleece together and have it processed; 1/4 roving and 3/4 yarns. No doubt much of it will be dyed (since I’m “Jonesing” to dye!). What I should end up with is a blend of Sheep wool, Cashmere, Mohair and Alpaca. My business partner with the Alpaca’s figures we’ve got 148 fleeces this time. In the 15 + years that I have raised fiber producing animals, I have never done anything like this, so I’ve decided to start now making up samples. If any of you think you’d like to try a sample either of roving or yarn email me at breezehillfarm@verizon.net and when they are done I’ll send them out to you.

This is my big entry for Fiber Arts Friday. Have a great weekend, until next Friday!

Batten Down The Hatches!!

February 5, 2010 by Breeze Hill Farm

Here we go for another round of winter weather. This one looks like it could be bad because of all the sleet they are calling for. All of the critters are settled in their digs, fed and watered. Now I am getting ready to make a pot of beef veggie soup, do some light cleaning and wait for the storm. Hubby is headed out to work but has his doubts he will be gone for long.

We went to the grocery last night, the first time I had been able to get out since last weekends storm. I should have taken the camera so I could take pictures of the shelves. I’m lucky that no one out here in the country likes to buy organic..that way I could get milk and bread, otherwise, we would have had to do without. The poor shelves had been stripped. Thought while I was out I would get fixins for the Super Bowl..need to do that Sunday morning if we’re dug out by then.

Took a look at the Almanac yesterday. According to it, we will have a major winter event every weekend in February in our part of the country. Oh goodie!

Well I’ve taken up enough time yammering about the weather. Have a great day and stay warm and safe.

Cheers!

Super Bowl Food

February 4, 2010 by Breeze Hill Farm

Just found this recipe on one of the Blogs that I follow and wanted to share it with you. It sounds absolutely delicious and am planning to make it myself Sunday:

SAUSAGE ROLL UPS WITH MUSTARD DIPPING SAUCE

SAUSAGES:

1 lb. bacon
1 cup water
3 cups herb stuffing mix
1/2 lb. bulk, ground, hot Italian sausage, raw
1/2 cup (1 stick) butter
2 eggs, beaten

Melt butter and add water, heat to boiling, remove from heat. Stir in the stuffing mix; add the raw sausage; add eggs; mix thoroughly. Chill for 1 hour for easier handling.

Cut bacon slices in half. Shape sausage mixture into small balls. Wrap each ball in half slices of bacon, securing with toothpicks.

Preheat oven to 375 degrees. Place bacon-wrapped sausage balls on a wire rack on a cookie sheet and bake for 35-40 minutes, turning halfway. Serve with Mustard Dipping Sauce.

MUSTARD DIPPING SAUCE: