Saturday all-sorts

some of the Bennington Children's Chorus members complete their day-long workshop with a porch performance

It is quite safe to say that every day is different around here.

This morning I sprang out of bed and dove into cleaning my house to ready it for a chorus workshop that was being held here for most of the day.  Char & I had de-cluttered the evening before and so my objective was to do a vacuum/mop/surface swipe all ’round before heading out for chores.

This house-cleaning thing?  It’s big news, trust me.

Saturday happy chickens, Saturday happy dogs

The big farm project for the day was completing the goat fencing adjacent to the horse pasture so that we’d have a place that the goatsies could graze/browse without destroying my flowering and fruiting bushes, which is what they had been intent on for the last few weeks.  Here is where I have to confess that I hardly helped at all.  Jim did most of the work, with a little help from friend Tristan the other night, and I probably contributed 15- 30 minutes of labor altogether.

Tristan holds the post in place while Jim lowers the bucket to drive it through our very clay-y and rocky soil.

Yay! Our very own playground! Complete with horse-buddies, brambles, browse and bushes! Also complete with two strands of electrified fencing!

The wonderful choristers left by 4p.m., I delivered some eggs and chicken as a donation for a local benefit silent auction, and then I prepared a delicious Pastitsio recipe that a friend of mine had prepared and shared via Facebook the other night.

Ground lamb, simmering with red wine, tomato paste, shallots and a little garlic

6 tablespoons of melted butter

whisk over medium heat

add 1/8 teaspoon Cayenne when thickened

add 1/4 cup of Parmesan(but I added about 3/4 cup!)

stir in Parmesan to thickened, seasoned sauce

add prepared pasta to ground lamb mixture

pour into prepared casserole, red wine(for me) and baby bottle of goat's milk(for the living lamb in the house) are optional

pour the Parmesian Bechamel over the top of the casserole and bake, uncovered, at 375 for 35 minutes

feed the lamb her bottle while you're baking the Pastitsio(no one tell her what's in the oven, o.k.?)

Remove from oven when top is browned

Pastitsio, and it was nostimos!

I’m really looking forward to a little quiet time tonight.  Tomorrow morning I’m delivering the children’s sermon and the scripture passage is Matthew 13:1-9, the Parable of the Sower. I will say that you can over-think a children’s sermon and I struggle with this sometimes.  I originally thought I would share the message that the destination of the seed would have to be conducive to growth, thereby the weeds, the stones would not help.  Then I started to think that really, I’d like to tell the kiddoes that if we don’t start with the right seed, the Good seed, then we can’t have growth either.  So I think I’m going to share sunflower seeds with them that are good for sowing, and sunflower seeds that are not so good(as in, the ones that have been shelled, salted and are ready for eating!)  Because I think it’s kind of a huge thing to try to absorb every week, if you’re a little kid(or a big kid!), that you’ve got to be so good, so perfect, such a perfect bed of soil, for the seed to sprout and grow.  I remember being overwhelmed and anxious by the challenge of being so good when I was young.  And though I aspired to goodness, and still do, in life we make mistakes.

So for all of those mistakes, we can try again, we can be forgiven.  And if it’s the right seed we’re cultivating, I believe it will indeed grow.

Happy Saturday to you.

This Post Has 6 Comments

    1. Thanks, Sheila! Nice to have you stop by! And the little lambie’s name is “Aisling” and she is about 4 weeks old now.

  1. Reading about the Pastitsio made my mouth water. Oh my – we’re going to have to try it sometime. Have you thought about doing a blot for foodies? D

    1. I think I entered my email wrong there Tammy … that was my comment (Pairodox Farm). There’s also a spelling mistake … sorry. Have you ever thought of doing a blog for foodies – that’s what I meant to say. Thinking about that Pastitsio messed with my mind!

      1. Those comments were great for a giggle! Thank you for the comments/compliments! I’ve thought about foodie-dom because I’m sort of a compulsive cook/baker around here. In fact, that is another venture in my future(cafe) and I am sort of the pie-lady around these parts. I mean to take a photography course because I’m not 100% pleased with my food pics. But if the pictures it spiked your appetite, then I guess they were good enough! So maybe I could do a foodie-blot and a farm-blot when I’m not cleaning the chicken coop and running kids around! In the near future(not that the chickens are going anywhere, but my last will be off to college in another year (Sniff! Let’s not talk about it.)
        By the way, I highly recommend the Pastitsio-really quite an easy recipe and I don’t think I used the “proper” pasta, but it was/is delicious(I put one in the freezer.)

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