Only a short post today as we have been quite busy. February has not yet finished but the ewes have decided that Spring is upon us and it is time to start lambing. About 3 weeks earlier than usual and choosing, as is often the way with sheep, a cold day with snow showers as the most opportune day to bring new life into the world.
Here they are just minutes after delivery, still in the pink early sunshine and with the iodine stains on their navels. The two brothers look healthy but I am worried that this ewe had twins. We had hoped, by avoiding flushing, we might avoid getting twins. Singletons are easier births and put less strain on our limited pasture. In any event the two boys and their mum look healthy.
This week has also been busy as we dispatched the ducks. We kept one, even though we know she will probably be infertile, to remind us of how pretty the ‘muscberries‘ were. As an easily prepared supper we found this recipe ideal for the end of a day spent outside in the cold.
- 4 duck legs
- 1/2 bottle of red wine (stuff left over from a party because nobody really liked it)
- 2 cloves garlic chopped
- 1 punnet mushrooms sliced
- 2 onions chopped
- water and cornflour
Place all the ingredients in a casserole dish. Add the red wine and enough water to cover the ingredients. Cook in the Rayburn at a low temperature for at least 2 1/2 hours. Towards the end use cornflour to thicken the gravy to your preferred consistency. Serve with mashed potatoes and boiled cabbage. This is a simple meal with plain earthy flavours but a comforting way to end the day.