Teresa & Mike CHS - Our journal

[Mike CHS]

What is the purpose of filling it in if it is usually dry?

Because it is a 1/4 acre hole in the ground with sides that are too steep to mow.

 

[Mike CHS]

I forgot to post something about the corn we bought at the Amish farm the other day. One thing we found a couple of years ago is like a Baker's Dozen is 13 donuts, an Amish bag of corn is sold as five dozen ears and usually winds up being six dozen ears. By the time we got it all processed, we put a bit over 16 pounds of corn in the freezer which will last us through the winter.

 

[frustratedearthmother]

That's awesome!

 

[RollingAcres]

I forgot to post something about the corn we bought at the Amish farm the other day. One thing we found a couple of years ago is like a Baker's Dozen is 13 donuts, an Amish bag of corn is sold as five dozen ears and usually winds up being six dozen ears. By the time we got it all processed, we put a bit over 16 pounds of corn in the freezer which will last us through the winter.

Do you just blench the corn then freeze them? I didn't have good luck freezing corn before so I just buy frozen ones when they are not in season.

 

[Mike CHS]

We blanch then cut the corn off of the cobs. We first freeze the corn spread out on cookie sheets then vacuum seal for the freezer.

 

[Mike CHS]

Teresa and I worked the fecal samples today and the readings were mostly in the acceptable range but six of the ewe lambs need to be wormed. A couple will get another month or so then retested to see how they level off. Two of our senior ewes who also happen to be my favorites haven't been wormed for over a year and still don't need it. Three of our first group born here are going on the cull list not only for parasite resistance but also they don't fit our confirmation and feet issues.

 

[RollingAcres]

We blanch then cut the corn off of the cobs. We first freeze the corn spread out on cookie sheets then vacuum seal for the freezer.

I might give that another try this year.

 

[CntryBoy777]

We just take and cut the kernels off the cob, then scrape it with the backside of the knife, then put in ziplock bags and put in the freezer....it is cream style corn, but if ya put it in a skillet to cook it...it is thicker than canned cream style and we call it skillet corn....ya can thin it with some milk or water....really simple, easy, and good....stores well in the freezer up to a year at least....

 

[Mike CHS]

I made a pot of chili this afternoon and it's simmering to have for supper tonight. This recipe also works with grilled chicken breast and is the best tasting chili I have ever had. I lost track of where it came from but I haven't changed a thing.

Smoked Beef Brisket Chili

A great use for leftover smoked beef brisket.

Ingredients

• 3 slices of bacon, diced
• 1 large onion (about 2 cups), chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely diced
• 2 ½ cups leftover smoked beef brisket, cut up into 1-inch cubes
• 3 tablespoons chili powder*
• 1 tablespoon cumin
• ½ tablespoon dry chipotle seasoning** (or the equivalent in canned chipotle in adobo sauce, adjust amount to your heat preference. A little goes a long way)
• ½ tablespoon smoked paprika
• 1 (12 oz) bottle beer
• ¼ cup coffee (cold leftover coffee from your morning pot)
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• ½ can black beans (drained and rinsed), used a standard 15 oz can
• ½ can kidney beans (drained and rinsed), used a standard 15 oz can
• ½ can corn (drained and rinsed), used a standard 15 oz can
• 1 small (4 oz) can diced green chili

Instructions

In a large pot over medium heat, sauté bacon until crispy. Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften. Add the meat and all dry seasonings. Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add coffee, tomatoes, beans, corn, and green chili. Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour for a nice rich chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.

Optional toppings:

1. Sour cream (or my preference Greek Yogurt)
2. Shredded cheddar cheese
3. Chopped cilantro

Notes

Note on the spicy seasonings: I've received some feedback that this can turn out a bit spicy! Not all dry spices are created equal. The fresher the dry spices the more potent they tend to be. So if your dry chili or chipotle seasonings are rather fresh or new, then they will be more potent. My tablespoon of dry seasoning may be different than your tablespoon of the same spice.
So if you're sensitive to spice go easy on the spicy spices at first. You can always add more later! I find that chipotle and cayenne tend to add the most heat. So go easy on them and add slowly.

 

[Mike CHS]

We are going to make a Costco run this morning and then bring the ram lambs up for a check up. It looks like it's getting time to spray the fence lines again and the paddock the boys are in needs to be cut back some. I already have the sprayer on the tractor so I'll do that first then put the cutter on the tractor.