The lemons are ready! Now comes the incessant juicing and freezing of this liquid gold. Now begins the drooling over lemon meringue pie. Now begins the obsession over lemon bars and cookies. I love my lemon tree.
There's something about hovering over a baking sheet filled with roasted pumpkins seeds that are still crackling after coming straight out of a hot oven. I pretty much always burn my tongue as I try to eat them as fast as I can. They're the best when they're piping hot!
I could hear someone sniffing loudly. Spooky enough that we were trying to put scary images on the inside of our window shade for the neighbors to see, but now I was no longer alone! Someone was there.
Let's talk about Korean bibimbap! Now I'm starving just thinking about it. Mmmm...crackling rice in the bottom of a hot stone dolsot, with piping hot bulgogi and vegetables topped by a fried egg. Hot and spicy food for a cold, fall day - I'm in!
The best part of this whole saga is that my husband's PTSD from the 2016 shearing season has been replaced with comments ranging from "okay, you can keep the sheep" to. . .
I just want to take a moment to talk about Maccaroni & cheese. Most people think of that blue box (Kraft) with the golden Maccaroni that comes out, or - heaven forbid - they think of Velveeta (plastic cheese). I'm not going to really talk about the fact that they are both processed, I really just want to talk about flavor; actually, the lack thereof, when it comes to store-bought mac & cheese.
First things first, I need to answer your question: why farm? It's about sustainable living, nature, doing it yourself, a simpler way of life, knowing where your food comes from, and the animals.
