farmerjan
Herd Master
- Joined
- Aug 16, 2016
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- 11,705
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- Location
- Shenandoah Valley Virginia
This chart system of DS1's may be getting too intricate. He has adjusted the size of the magnetic labels several times and I keep having to retype them to see if they are right. I also pointed out that we need to classify the ewes in the field pen as open, bred, or juniors too young to be bred yet since that will be one of the things we want to keep track of. Working on it . . . .
Made my doctor's appointments for the knee surgery. I scheduled it for May 19, hoping to have all the May lambing done by then. If I have to pull any lambs, DS1 and DH will have to lift the ewe onto a table. LOL I will have DS1 cut back on their feed a smidge the week before they are all due to keep birth weights manageable. The surgeon's assistant will tell me what time to be at the hospital. Reporting times start at 5 am and run 2 hours apart to 2 pm. Sounds like they just feed you through a conveyor belt for surgery! Hope they put me on the right conveyor belt. I would hate to wake up with a penis. Got an appointment for the surgery preop to talk to the surgeon and the pre op with my GP. According to the surgeon they don't keep you in the hospital. You have to walk 150 steps around the hospital ward then you can go home. No anesthetic either - some sort of spinal block which sounds horrible and more painful. Then they send you home with some sort of thing in your thigh to numb the pain in your knee. Can't dwell on this since already I am wondering if walking is that necessary to me or if I should cancel the entire procedure.
I need my hair cut badly and the lady who does it is out of town till April 21 so I may have a go at it myself. It is really horrible - long and sticking out in places. I will get an appointment with her when she comes back and she can fix what I do to it.
Hams are on sale this week for Easter for 99 cents/lb. Probably get at least one. DH picked up some Porterhouse steaks for 5.99/lb. Cut 2.5 to 3" thick! Not a problem since I removed the bone and then cut the steaks horizontally in half. That gave me 2 1-1.5" thick steaks from the small side. Then I cut the long side vertically to make 2 pieces 1-.5" thick each. The long sides I cut in half giving me 6 nice steaks from each Porterhouse. We are learning to eat less beef at those prices - smaller portions. The days of a whole steak per person are over! This makes us sad since we are big carnivores.
I do have a lot of pork in the freezer which I will be using in the InstaPot. I can cook it with gravy, BBQ sauce, or Tomatillo sauce for chili verde. The instaPot wil be getting a lot of use.
DS2 has a friend who just bought 2 Jersey cross breds. One is has calved before the other is a heifer and daughter of the cow. Both are supposed to be bred. He doesn't know what breed bull was used. He and his wife are very nice but have never raised any livestock before. DS2 tried to help him but couldn't tell him much at work. I am going to have DS2 give him the BYH network address to join and maybe get some help from some people. He plans to get some pigs - some rare breed which he has heard is the least genetically improved or something since they are into producing completely "natural" food for the family. hey just bought about 20 acres or so in the mountains near Lake Arrowhead. This is steep terrain and any pastures will be small meadows. Snow but minimal rain. I will have DS2 pass on the BYH info. He says they know nothing and need help.
Why do people buy bred animals and have no prior experience????? Buy something already with a calf, get a feel for milking, get used to a beef animals already knowing what to do with a calf.....?????? Let's hope that we ( "BYH" people) can help get them through this.....
They are probably paying through the nose for some "genetically improved " whatever???? pigs too.... Some days I just get to where I wonder????