I volunteer at a local working, teaching farm called Aullwood. It’s spring and that means many of the animals are soon to give birth for the annual Baby Fest in May. The farm is home to sheep, cattle, goats, horses, chickens, pigs, barn cats and bunnies. I captured a moment with the mom to be cows and sheep who are due to give birth very soon….. and my conversation with a pig.
Bella loved her lanolin infused head and neck massaged while listening to The Ballad of Frankie Crisp (Let It Roll) by George Harrison on my iPhone, snacking on horse treats, corn and peppermints…and getting hugs. Bella is very good company.
A season that’s so worth waiting for…..
A friend of mine suggested combining and roasting Brussels sprouts and dates with a little olive oil and salt. The dates become very caramelized and are extremely harmonious with the sprouts in taste and texture. An odd combination with an excellent result.
I washed the Brussels sprouts, cut off the ends and sliced each in half. The dates I pitted and chopped. I tossed all in a little organic olive oil and salt. I roasted them on a foil covered baking sheet, in a 400 degree oven for about 20 minutes, stirring once during the roasting.
They were uniquely delectable (yummy) and made for a gorgeous side dish. The next day, I added the leftovers to some rice pasta with homemade organic tomatoes and beef and a bit of cottage cheese.