Our New Herb Potager . . .

. . .  over here.

The Cheese Chronicles

Years ago I had the privilege of having a small herd of diary goats. Not only did I raise my girls (for a few years) on that goats milk, but as little ones (five and seven) they knew how to milk the goats. I also sold left over raw milk (was legal in Texas at that time), but I made my own yogurt and cheese. I can still remember the goat cheese feta that I used in my lasagna.

Since moving back to the house on Cactus Road, it's been wonderful to have a small herd of Nubians again.  It's even more wonderful that my husband loves make raw goats milk cheese.

This book, The Cheese Chronicles, is a fantastic resource for me right now.

Sweet Potato Casserole Will Be On Our Thanksgiving Table This Year

This Sweet Potato Casserole has been in Juanita's family for years. I've NEVER liked sweet potatoes - but I LOVE this. You've got to try it. It's been a constant on our Thanksgiving Day table for the past four years.

Ingredients:

5 medium size sweet potatoes. boil and mash - should be around 3 cups. Mix with the mashed sweet potatoes:

2 eggs beaten

1/2 c - 3/4 c sugar

1/2 stick of melted butter

1/2 t. nutmeg and cinnamon

1 c milk (we use whole/organic milk)

mix this together - well.

Place in a buttered 9x12 inch pan and bake for 20 minutes at 400 degrees.

the topping:

3/4 crushed cornflakes

1/2 c. chopped pecans

1/2 c brown sugar and 1/2 stick of melted butter Mix this and spread over the top of the baked casserole. then bake for 8 - 10 minutes

Color Spots . . .

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. . at the farm.  We hope you're having a great day that is full of color!