Teresa & Mike CHS - Our journal

[Mike CHS]

I did a Pork loin with cabbage stir fry for dinner that turned out great. I cooked the meat by itself after marinading in a little soy sauce, garlic, sesame oil, Five Spice Powder red pepper flakes and a little balsamic vinegar and olive oil

The sauce is chicken broth with some corn starch mixed in for thickener and a bit of brown sugar.

 

[frustratedearthmother]

That looks really good!

 

[Mike CHS]

We are getting ready to start some cool weather plants but they are going in the bed currently occupied by the last of the melons. I've lost track but we eat 2-3 melons a week and have been picking them for over three weeks. We still have 4 on the porch and the rest were picked today so we can clear the bed tomorrow before it hits the mid 90's like is forecast next week. The big melon is right at 30 pounds which is big for a Crimson Sweet and there are several more on the back of the cart.

 

[CntryBoy777]

That is really a XXL Crimson Sweet!!....they are good melons too....I like the yellow meated melons....but, they all are a "share the wealth" item...cause ya can only eat so much...tho, they are so good on an extremely hot day........was that a pork loin, or tenderloin?....and how'd ya cook it?....

 

[Mike CHS]

...was that a pork loin, or tenderloin?....and how'd ya cook it?....

That was from a pork loin but the marinade made it as tender as a tenderloin. After marinating for a couple of hours I sprinkled some corn starch over the meat mixture and stirred it in to coat. Did that several times then sauteed in a wee bit of olive oil so it had a bit of crisp coat. I didn't add the meat to the veggies till everything was done and the sauce had thickened up a bit.

 

[Mike CHS]

I took the camera out this morning when I was taking a look at the ewes. We have it narrowed down on who is staying and who is going to be sold. We have seven ewe lambs that are too young to be bred so they will be pulled next week. Two of the smallest ewes are going to be culled and one that has good confirmation but I'm pretty sure she has a screw loose so she's going also. We have one commercial ram lamb that is looking good but right now there is a glut on the market so rather than sell him for market price, he may go in the freezer. We have two wethers but they are wethers because they were runts and won't be ready to process for several months.

Except for two of the adult ewes are getting back into great condition for breeding but even those two are finally starting to look good. Both of them had huge twins that really pulled them down plus both have had parasite issues. One is getting better at handling the parasite load and the second gets one more shot at showing some improvement or she will be gone,

When we had them in the chute yesterday we put the scale in so we could see how they were improving their weight based on the last check. The majority of the ewes were in the 120-140 pound range but a couple are downright heavy weights and on grass only. The spotted ewe (Momma) and her daughter and granddaughter are the biggest. Momma weighs 187 and her daughter is 175. The granddaughter is just over 150 and she is still a lamb. You can see Momma in the top of the second picture and her daughter is the black in the middle. She towers over the rest of the girls.

The close up in the third picture is the girl I've been letting out so she can get some feed without having to give it to all of them so she is always first to the gate.

 

[Mike CHS]

Teresa is working this afternoon so I'm making some Ground Lamb and Chorizo Chili Cheese Nachos. I've got everything cooked so all we have to do is throw the chili and cheese on the nacho chips and put it in the oven when she gets home. Not exactly low carb but it sure is tasty.

 

[CntryBoy777]

Shoot....a "working man" deserves a "reward" for a job well done....

 

[Mike CHS]

I had to take a picture of the Nachos. Teresa and I agree that these were the best Nachos we have ever had. It is easy to make but takes some time to simmer the liquid out so the nachos don't get soggy.

 

[RollingAcres]

We are getting ready to start some cool weather plants but they are going in the bed currently occupied by the last of the melons. I've lost track but we eat 2-3 melons a week and have been picking them for over three weeks. We still have 4 on the porch and the rest were picked today so we can clear the bed tomorrow before it hits the mid 90's like is forecast next week. The big melon is right at 30 pounds which is big for a Crimson Sweet and there are several more on the back of the cart.

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Nice