September days are here,
With summer’s best of weather
And autumn’s best of cheer."- Helen Hunt Jackson, September, 1830-1885
Saturday, September 7, 2013
A Quote for September
"By all these lovely tokens
September days are here,
With summer’s best of weather
And autumn’s best of cheer."- Helen Hunt Jackson, September, 1830-1885
September days are here,
With summer’s best of weather
And autumn’s best of cheer."- Helen Hunt Jackson, September, 1830-1885
Friday, September 6, 2013
Name that Farm
“Mon Abri” is the French phrase for “My shelter, or My retreat.”
Why name your farm? I can think of a number of reasons, but I won’t get carried away here. In order to brand and market yourself, your farm, and its products you’re going to need a name. Some sort of logo would be nice too. A name establishes your farm, and connects you and the farm with your customers. With a name and a logo, you're ready to put up a sign so that people actually know you are operating as a farm with something to sell or a service to offer. Otherwise, you’re kind of just a house with a barn and some acreage, right? Of course this is just my opinion. But damn it, I wanted a name! I'm a nerd and I want to be able to show off my little paradise with business cards, stationary, T-shirts and all that other fun stuff!
I struggled most with trying to decide whether to structure the name around our (very) small racehorse business. But the more I thought about it, the more I thought about all the other business opportunities I wanted to look into down the road. Goats, chickens, eggs, fruit, vegetables, etc. I needed a name that didn’t highlight one particular product or service. Who knows where it could all go, or not? “Wicked Chicken Farm” sounded way fun, but what if I never sell a chicken? And someone else recommended “Half Fast Ranch.” That sounded fun too, but If I were a potential customer I’m not sure I would want to buy a “Half Fast” racehorse… or a half fast anything for that matter. And I didn’t want to imply the image of a ranch. Fourteen acres doesn’t constitute a ranch in my mind.
My farm is my retreat and my shelter from the dreary, depressing, over-crowded city that I commute to eighty plus miles round trip each workday. My drive home into Amish country after work is a most pleasant end to a stress filled day at work. I pass Amish buggies, corn fields, and pastures studded with horses, cows and goats. I also pass a nice little winery. And sometimes I don’t pass it , if you know what I mean...
Finally, I drive up my long gravel driveway and the dogs, a couple of goats, and many chickens all come running to greet me. The horses stick their heads from their stalls and nicker loudly. Mama’s home! And home is where I love to be...“Mon Abri...”
I”ve been struggling in choosing a name for my
little farm for some time now. Actually, since the day I bought it really. And that was one year and eight months ago.
Finally, I came to peace with a name.
Why name your farm? I can think of a number of reasons, but I won’t get carried away here. In order to brand and market yourself, your farm, and its products you’re going to need a name. Some sort of logo would be nice too. A name establishes your farm, and connects you and the farm with your customers. With a name and a logo, you're ready to put up a sign so that people actually know you are operating as a farm with something to sell or a service to offer. Otherwise, you’re kind of just a house with a barn and some acreage, right? Of course this is just my opinion. But damn it, I wanted a name! I'm a nerd and I want to be able to show off my little paradise with business cards, stationary, T-shirts and all that other fun stuff!
I struggled most with trying to decide whether to structure the name around our (very) small racehorse business. But the more I thought about it, the more I thought about all the other business opportunities I wanted to look into down the road. Goats, chickens, eggs, fruit, vegetables, etc. I needed a name that didn’t highlight one particular product or service. Who knows where it could all go, or not? “Wicked Chicken Farm” sounded way fun, but what if I never sell a chicken? And someone else recommended “Half Fast Ranch.” That sounded fun too, but If I were a potential customer I’m not sure I would want to buy a “Half Fast” racehorse… or a half fast anything for that matter. And I didn’t want to imply the image of a ranch. Fourteen acres doesn’t constitute a ranch in my mind.
My farm is my retreat and my shelter from the dreary, depressing, over-crowded city that I commute to eighty plus miles round trip each workday. My drive home into Amish country after work is a most pleasant end to a stress filled day at work. I pass Amish buggies, corn fields, and pastures studded with horses, cows and goats. I also pass a nice little winery. And sometimes I don’t pass it , if you know what I mean...
Finally, I drive up my long gravel driveway and the dogs, a couple of goats, and many chickens all come running to greet me. The horses stick their heads from their stalls and nicker loudly. Mama’s home! And home is where I love to be...“Mon Abri...”
Tuesday, August 27, 2013
Saturday, August 3, 2013
Summer Salads
I love good salads. Not the crappy iceberg, tasteless, store-bought tomatoes and french dressing versions of yesteryear, but real salads that are a meal in themselves. And it's summer, so the fresh and in-season ingredient possibilities for your salads are nearly endless.
The other day I had some just-picked green beans on hand. So I roasted them along with garlic, onions and a drizzle of balsamic vinegar. Then I piled a plate high with romaine and cucumbers. Feeling even more adventurous, I took some day-old homemade bread, tossed in olive oil, salt and pepper, and made some fresh baked croutons. Finally, I added freshly grated Parmesan, and drizzled on some homemade dressing. I adored every bite.
Red Wine / Dijon Vinaigrette
3 T. Red Wine Vinegar
2 T. Olive Oil
1 T. Dijon Mustard
Pinch of sugar
Fresh ground pepper (to taste)
Whisk all ingredients together well and toss into your salad. Enjoy!
The other day I had some just-picked green beans on hand. So I roasted them along with garlic, onions and a drizzle of balsamic vinegar. Then I piled a plate high with romaine and cucumbers. Feeling even more adventurous, I took some day-old homemade bread, tossed in olive oil, salt and pepper, and made some fresh baked croutons. Finally, I added freshly grated Parmesan, and drizzled on some homemade dressing. I adored every bite.
Red Wine / Dijon Vinaigrette
3 T. Red Wine Vinegar
2 T. Olive Oil
1 T. Dijon Mustard
Pinch of sugar
Fresh ground pepper (to taste)
Whisk all ingredients together well and toss into your salad. Enjoy!
Friday, August 2, 2013
Fast Food Day
Fast Food is nasty stuff.
A quarter pound beef patty (Is it really beef?) with sweet and smoky honey mustard sauce (no smokiness detected), tomato (or something resembling it), spring mix lettuce (good move there) melted cheddar cheese (no cheddar or cheese flavor detected) and applewood smoked bacon (bacon was just bacon) all on a warm, soft pretzel bun (which was neither warm nor soft nor pretzel-tasting).
Wow! All that wholesome, healthy goodness for only $4.49 (the burger only) and a measly 680 calories!
It’s something I only do a time or two each year, and today was the day. I ate “fast food” for the first time in months. Disgusting… What was I thinking? I’ll refrain from naming the fine dining establishment, because I’m sure you can figure that one out on your own.
The only thing on my burger that had any real flavor was the spring mix lettuce. The whole thing was just icky. They tried to make it pretty, they really did… Believe it or not, some good did come out of my little lunch adventure. It made me start thinking that I want to find a good recipe for pretzel buns to add to my collection of bread recipes. Pretzel buns (real, homemade ones) sounded really good piled high with BBQ pulled pork, or turkey, veggies and cheese, or just about anything for that matter.
So, sometime next week I am planning on giving Jeff Mauro’s (Food Network Chef) recipe a whirl and see how it goes. I will be making burger or sandwich shaped buns however, not hot dogs buns as he does in this recipe: http://www.foodnetwork.com/recipes/jeff-mauro/pretzel-hot-dog-buns-recipe/index.html
Check back and I'll let you know how the recipe turned out.
A quarter pound beef patty (Is it really beef?) with sweet and smoky honey mustard sauce (no smokiness detected), tomato (or something resembling it), spring mix lettuce (good move there) melted cheddar cheese (no cheddar or cheese flavor detected) and applewood smoked bacon (bacon was just bacon) all on a warm, soft pretzel bun (which was neither warm nor soft nor pretzel-tasting).
Wow! All that wholesome, healthy goodness for only $4.49 (the burger only) and a measly 680 calories!
It’s something I only do a time or two each year, and today was the day. I ate “fast food” for the first time in months. Disgusting… What was I thinking? I’ll refrain from naming the fine dining establishment, because I’m sure you can figure that one out on your own.
The only thing on my burger that had any real flavor was the spring mix lettuce. The whole thing was just icky. They tried to make it pretty, they really did… Believe it or not, some good did come out of my little lunch adventure. It made me start thinking that I want to find a good recipe for pretzel buns to add to my collection of bread recipes. Pretzel buns (real, homemade ones) sounded really good piled high with BBQ pulled pork, or turkey, veggies and cheese, or just about anything for that matter.
So, sometime next week I am planning on giving Jeff Mauro’s (Food Network Chef) recipe a whirl and see how it goes. I will be making burger or sandwich shaped buns however, not hot dogs buns as he does in this recipe: http://www.foodnetwork.com/recipes/jeff-mauro/pretzel-hot-dog-buns-recipe/index.html
Check back and I'll let you know how the recipe turned out.
Wednesday, July 3, 2013
Thyme to get over it...
Many of my co-workers are complaining about being sick these last few weeks; with sore throats, coughs, fevers, sinus infections, etc. So I came across this recipe from Mother Earth News for a cold remedy made from the herb Thyme, and thought I'd share it.
It seems much too often now that when someone is sick, all I ever hear them say is "I went the urgent care and got a Z-pack." Why doesn't anyone try to take care of themselves through natural remedy anymore, rather than always rushing in to rely on modern medicine? What ever happened to chicken soup? Whiskey and honey?
Ingredients:
2–4 ounces thyme leaf and flower (fresh is best but dried will do)
1 quart water
1 cup honey
To make the syrup:
Combine the thyme and water in a pan over very low heat. Simmer lightly, with the lid ajar to allow the steam to escape, until the liquid is reduced by half, giving you about 2 cups of strong thyme tea. Strain, and compost the spent herbs. Add the honey to the warm liquid and stir, just until the honey is melted. Store in a glass jar in the refrigerator, where the honey will keep for 3 to 4 weeks.
To use:
Take 1/2 to 1 teaspoon every couple of hours until the cold or cough subsides.
Variation: For a longer shelf life, add 1/4 cup of brandy to each cup of syrup. Brandy not only is a good preservative but also serves as an antispasmodic and will help relax the throat muscles, which is helpful in treating a cough. (I will certainly be adding brandy to my batch!)
Tuesday, June 25, 2013
Garlic Scapes
What are garlic scapes?
Just a few years ago, garlic scapes were not so easy to get your hands on, unless of course you got them from your own garden. Many Farmers used to discard the scapes from garlic. As they’ve grown in popularity, farmers realized they should be selling them, not composting them, and now they’re plentiful at farmers markets and make their appearance around the middle to end of June each year.
Garlic scapes, or flower stalks, emerge from hard-necked varieties of garlic, normally in June. The stalks twist around as they grow and form curli-cues. Cutting off the scapes before the flowerheads mature allows the plant to direct more energy into the developing garlic bulb. Or so they say…
When the garlic scapes are still in full curl, they are tender and succulent. They have a garlic taste that is milder than the garlic’s cloves, and have a tender snap of just-picked asparagus. You can prepare garlic scapes pretty much any way you'd use asparagus--and more. And of course they are WAY healthy for you!
The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern and European cuisines, along with Middle Eastern, Korean, and other Asian cuisines, which all value its subtle garlic flavor and tender-crisp texture.
If you are lucky enough to see them at your local farmers market, grab a bunch and try them out. Here are a handful of recipes to get you started...
CANNELLINI BEAN DIP WITH GARLIC SCAPES
Yield: 16 servings. Equipment Needed: food processor
Ingredients
15 ounces cannellini beans, cooked, rinsed and drained
1/2 cup garlic scapes, chopped
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
2 teaspoons lemon juice
1/4 teaspoon sea salt
1/8 teaspoon black pepper - freshly ground
Preparation
1. Add the beans to the bowl of the food processor and pulse 3 or 4 times. Add the garlic scapes and olive oil and process for about 30 seconds.
2. Add the lemon juice, sea salt, and black pepper and process until the dip is thick and creamy. If the dip is a little dry, add 1 to 2 more tablespoons of olive oil and process. Serve with raw vegetables, crackers, bread, pretzels, etc.
Variations: You can also substitute 5 or 6 fresh garlic cloves in place of garlic scapes.
If your scapes are too spicy, you can reduce the amount or add some flat leaf parsley to balance the flavor.
Try these Garlic Scape recipes too!...
Sauteed Garlic Scapes Garlic Scape Pesto Pickled Garlic Scapes
Just a few years ago, garlic scapes were not so easy to get your hands on, unless of course you got them from your own garden. Many Farmers used to discard the scapes from garlic. As they’ve grown in popularity, farmers realized they should be selling them, not composting them, and now they’re plentiful at farmers markets and make their appearance around the middle to end of June each year.
Garlic scapes, or flower stalks, emerge from hard-necked varieties of garlic, normally in June. The stalks twist around as they grow and form curli-cues. Cutting off the scapes before the flowerheads mature allows the plant to direct more energy into the developing garlic bulb. Or so they say…
When the garlic scapes are still in full curl, they are tender and succulent. They have a garlic taste that is milder than the garlic’s cloves, and have a tender snap of just-picked asparagus. You can prepare garlic scapes pretty much any way you'd use asparagus--and more. And of course they are WAY healthy for you!
The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern and European cuisines, along with Middle Eastern, Korean, and other Asian cuisines, which all value its subtle garlic flavor and tender-crisp texture.
If you are lucky enough to see them at your local farmers market, grab a bunch and try them out. Here are a handful of recipes to get you started...
CANNELLINI BEAN DIP WITH GARLIC SCAPES
Ingredients
15 ounces cannellini beans, cooked, rinsed and drained
1/2 cup garlic scapes, chopped
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
2 teaspoons lemon juice
1/4 teaspoon sea salt
1/8 teaspoon black pepper - freshly ground
Preparation
1. Add the beans to the bowl of the food processor and pulse 3 or 4 times. Add the garlic scapes and olive oil and process for about 30 seconds.
2. Add the lemon juice, sea salt, and black pepper and process until the dip is thick and creamy. If the dip is a little dry, add 1 to 2 more tablespoons of olive oil and process. Serve with raw vegetables, crackers, bread, pretzels, etc.
Variations: You can also substitute 5 or 6 fresh garlic cloves in place of garlic scapes.
If your scapes are too spicy, you can reduce the amount or add some flat leaf parsley to balance the flavor.
Try these Garlic Scape recipes too!...
Sauteed Garlic Scapes Garlic Scape Pesto Pickled Garlic Scapes
Friday, June 7, 2013
Racing Season
I'm behind on my posting. This is due to a big change in my schedule in order to accommodate the Thoroughbred Horse racing season. Mon Abri Farm currently has a handful of racehorses under its ownership. Two are in Indiana racing, and then there is my horse here in Ohio. Being a jockey and owner, I now must rise every morning at 4:00 a.m., in order to feed all of the animals on the farm, and then drive forty minutes to the racetrack to care for, train and exercise my racehorse. After that, I head off to my office job and work until 5:30 p.m. I'm still adjusting to my lack of sleep, and the super-organized person I have to be right now in order to juggle a farm, an office job, a rental property, and a jockey/trainer/owner gig on the side. But for the love of it all, carry on I will damn it! The racing season ends in November; we'll see how long I hold up...
This is Nigel. Let's hope he stays sound and makes a little money for the farm this year.
Thursday, June 6, 2013
Natural Skin Treatments
Skin Lightener
The natural whitening properties of lemon and yogurt help fade acne marks, annd the egg white protein boost the skin's natural defenses against future wear and tear. Honey holds antibacterial benefits and soothes the skin.
Yeild: 8 applications
Ingredients:
2 tablespoons of honey
4 teaspoons of lemon juice (fresh or bottled)
3 teaspoons plain or Greek yogurt
1 egg white
Combine all ingredients in a bowl and whisk until the mask thickens. Apply to your clean, dry face and let set for 15 minutes. Gently wash off with warm water.
Oatmeal Onion Face Mask Oatmeal clears clogged pores. Onions, and anti-inflammatory, help heal acne scars. Yield: 8 applications Ingredients: 1 ounce of water 3 tablespoons of plain oatmeal 1 medium onion, peeled Boil water and pour over oatmeal, letting it steep for five minutes. Finely grind the onion in a food processor, making a smooth puree. Add the oatmeal while its still warm. If the mask is not thick enough, you can add some honey. Apply to your clean, dry face and let sit for10-20 minutes. Wash off with warm water. Last one week in the refridgerator. From the Dailygreen.com
Thursday, May 16, 2013
Spring Delights
A couple who shares an interest with my stepfather in the sport of birdwatching stopped by the other evening to visit him. They inquired about my garden and asked if I had started an asparagus bed, which I had not yet, but was going to do so in the next week or two. The lady asked if I would like some fresh-picked asparagus from her garden, and of course I replied with an enthusiastic "yes please!" I love asparagus. I really, really love asparagus! So she popped open the trunk of her car, and there it was, a fresh picked pile of green and purple heaven! Beautiful!
The first thing that came to mind was Asparagus Soup, since the weather was cool and I needed something hot.
Chop Chop...
I had no recipe, so I made it up as I went along. An onion sauteed in butter and olive oil, followed by the chopped asparagus. I added chicken broth and simmered until the asparagus was somewhat tender, but not mushy. I hate mushy.
Once everything was tender I hit the mixture with an emulsion blender, blending it just enough, but still leaving some pieces of asparagus intact. I tasted it for salt and pepper, then I finished it off in my bowl with a dollop of sour cream and fresh grated parmesan. I think a drizzle of real cream would have worked too. And some cubed ham *grin*...
It registered a "9.5" on the "Yum-O" meter. And, I even had enough left over for my work lunches this week.
Chop Chop...
I had no recipe, so I made it up as I went along. An onion sauteed in butter and olive oil, followed by the chopped asparagus. I added chicken broth and simmered until the asparagus was somewhat tender, but not mushy. I hate mushy.
Once everything was tender I hit the mixture with an emulsion blender, blending it just enough, but still leaving some pieces of asparagus intact. I tasted it for salt and pepper, then I finished it off in my bowl with a dollop of sour cream and fresh grated parmesan. I think a drizzle of real cream would have worked too. And some cubed ham *grin*...
It registered a "9.5" on the "Yum-O" meter. And, I even had enough left over for my work lunches this week.
Thursday, May 2, 2013
Birthday Buddies
Yesterday was my Birthday. I turned 41!
I had to spend my big day without any human company for the evening becuase, well, humans have to work and travel and do all that other human stuff. So I seized the moment! The day was perfect when I got home from work around 6:30 pm. The sun was shining and it was 76 degrees outside. I poured myself a little (okay, HUGE!) glass of cold Pinot Grigio, grabbed my camera, and headed outside to spend some quality time with the "gang". They were loving the weather as much as I was. And I'm sure I heard them whisper "Happy Birthday" to me in their own little ways...
This is "Nigel." He's a five year old Thoroughbred. I hope he can run fast. Really fast.
Next we have "Maggot," a 14year old Thoroughbred, and retired racehorse. (a.k.a. "Widow Maker")
"BiBi" is my little girl. She's a Toy Fox Terror. I mean, "terrier." She's three years old also.
I had to spend my big day without any human company for the evening becuase, well, humans have to work and travel and do all that other human stuff. So I seized the moment! The day was perfect when I got home from work around 6:30 pm. The sun was shining and it was 76 degrees outside. I poured myself a little (okay, HUGE!) glass of cold Pinot Grigio, grabbed my camera, and headed outside to spend some quality time with the "gang". They were loving the weather as much as I was. And I'm sure I heard them whisper "Happy Birthday" to me in their own little ways...
This is "Nigel." He's a five year old Thoroughbred. I hope he can run fast. Really fast.
 |
And here's "Dottie." She's a five year old Snowflake Appaloosa mare. She likes to buck.
"Louie" is a 3 year old Pitbull mix who I rescued from the city streets. He now has the responsibility of being the livestock gaurdian dog. And stinking beyond belief. I wouldn't mess with him, woud you?
"BiBi" is my little girl. She's a Toy Fox Terror. I mean, "terrier." She's three years old also.
Next in line is "Ezra," a ten week old Boer-Nubian cross. I just got him a few weeks ago. He has great lawn-mowing skills...
Here is one of the new chicks that hatched on March 3rd. I think it's a hen, but I'm not really sure yet. I'm pretty sure the Naked neck rooster was the daddy though!
"Mr. Fugly" is the Naked Neck Rooster. He's odd. And he does innapropriate things to the two ducks. That's all I can say.
Fugly out...
Friday, April 19, 2013
Tuesday, April 16, 2013
Farm Dogs
A good farm dog should be able to do the following...
 |
| Help with , rather than eat the livestock. |
 |
| Work well with others. |
 |
| Not eat visitors. Farms always have visitors. |
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| Love his farm friends.
|
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| Look out for trouble. |
 |
| Know how to relax. |
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| Always keep an eye on his "peeps." |
Thursday, April 11, 2013
Orange Tea Wine Update
Remember the Orange Tea Wine I made back in February? I said good-by to it this week. Every smooth, clear, luscious, popping with crisp hints of orange drop of it.
Okay, it wasn't that good. Not even close. After all, it only lived for two months. Most wine should sit quietly for at least six months or longer in order to develop flavor and "mouth-feel" or whatever they call it. Oh, and alcohol. But the wine was OK, for "fast" wine. And, I did drink it all over the course of a couple of weeks. It sufficed in quenching thirst and catching a slight "buzz," but I dared not actually try to pair it with an actual food source! In fact, I can't even fathom a food it would complement.
I'm going to give this recipe another shot. Next time, I'll alter it for a higher finished alcohol content, brew a stronger tea, and probably add some spices of some sort. Ginger? Lemon peel? Juniper berry? Cinnamon? I'm also going to use a different tea - Bigelow's Cranberry Apple all-natural herbal tea. Stay tuned...
Okay, it wasn't that good. Not even close. After all, it only lived for two months. Most wine should sit quietly for at least six months or longer in order to develop flavor and "mouth-feel" or whatever they call it. Oh, and alcohol. But the wine was OK, for "fast" wine. And, I did drink it all over the course of a couple of weeks. It sufficed in quenching thirst and catching a slight "buzz," but I dared not actually try to pair it with an actual food source! In fact, I can't even fathom a food it would complement.
I'm going to give this recipe another shot. Next time, I'll alter it for a higher finished alcohol content, brew a stronger tea, and probably add some spices of some sort. Ginger? Lemon peel? Juniper berry? Cinnamon? I'm also going to use a different tea - Bigelow's Cranberry Apple all-natural herbal tea. Stay tuned...
Tuesday, April 9, 2013
Boer Buckling
I decided it was time to add to the Boer Goat collection. So this past Saturday I brought home a seven week old Boer buckling to his new home here at the farm. With two goats on the farm now, does that officially qualify as a "herd?"
 |
| Hi! I'm Ezra! |
 |
| Whaaaaaaat??? |
 |
| The new guy wasn't allowed into the "club" just yet... |
Thursday, April 4, 2013
Easter Weekend
The week started off a little weird. Sometimes I think getting up before the sun has its drawbacks. When I came back into the house on Saturday morning from doing barn chores, and the sun was finally up and shining, I removed my boots and discovered my mistake. Don't judge. Its really dark that early in the morning.
On Sunday, my brother, sister-in-law, niece and Dad came over for Easter. I kept it simple. We had ham and potatoes au-gratin. For dessert we had the Coconut / Egg Pie I mentioned in a previous post. Dad and Brother both brought their dogs, so there were a total of four happy chaotic dogs (including mine) in the house.
Oh, and I discovered we have bats in the barn loft! Bats are good to have around the farm. They control insects. I highly reccomend putting up a bat house or two if you'd like to acctract some where you live. I don't reccomend handling them, however. They're wild animals and they bite. I'm stupid, don't be stupid.
That was pretty much it for Easter weekend. Nice and relaxing, the way it should be. I hope yours was too.
Things improved from there, thankfully. I headed off to the feed mill and ordered some hay and grain, which was to be delivered on Tuesday. Later on that afternoon the weather was good enough to hop on two of the horses for a little training and exercise.
Both horses behaved well, and of course goat and dog joined in the fun.
On Sunday, my brother, sister-in-law, niece and Dad came over for Easter. I kept it simple. We had ham and potatoes au-gratin. For dessert we had the Coconut / Egg Pie I mentioned in a previous post. Dad and Brother both brought their dogs, so there were a total of four happy chaotic dogs (including mine) in the house.
Out in the barn, my little niece discovered the month old chicks, and had a good time inspecting all of them. Later, we went for a walk and my brother demonstrated how his Lab was learning to flush out pheasant.
Oh, and I discovered we have bats in the barn loft! Bats are good to have around the farm. They control insects. I highly reccomend putting up a bat house or two if you'd like to acctract some where you live. I don't reccomend handling them, however. They're wild animals and they bite. I'm stupid, don't be stupid.
That was pretty much it for Easter weekend. Nice and relaxing, the way it should be. I hope yours was too.
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