Fed the family this morning to get us charged up for the last day of Splendour in the Grass.
Being a farmer has its perks. Like getting to hang with young gun Chefs. Last week Lismore’s Black Sombrero young gun Chef came out to the farm to check out our livestock and gardens. He didn’t leave empty handed, although he did forget to take the Ginger we picked. Better come back for that and more Matt.
Chef Matt took one of our Large Black Spit pigs with him. A 24 kg boar that would have been about 5 months old when it had its one bad day as we like to say. It’s hard to beat enthusiasm when it comes to cooking. Matthew has plenty of that. Initially, the Read More
Pigs are great animals for converting just about anything. Or as the saying goes pigs will eat anything.
Well, this maybe true it should not happen under any circumstance. Pigs should not eat meat under any circumstance. Here is a great video from the Queensland government that explains it very well.
I’ve been to the Hampton’s back in the day. But that’s another story.
Read this article in the New York Times this morning and have passed it onto the family. The article grabbed me: Blur the Lines between inside and out. Yes. That’s what living is all about.
Here are some links and gems from this article that we are going to explore as we continue to evolve our 100-year-old Farm House and property in the Byron Hinterland.
Outdoor Fabrics–The Dogs just love comfy couches outside
Fire, Ready, Aim.
We have lots of ripe bananas. I want to make muffins. What else do we have on the farm and in the fridge?
Milk. I really want to start milking cows again but we do have a bit of store bought.
Yogurt. Again house cows come in handy.
Time to make a mess.
MAPLE YOGURT MUFFINS WITH PECANS
Simple muffins flavored with brown butter, real maple syrup, and pecans.
1/3 cup (74 grams) unsalted butter
1/4 cup (50 grams) granulated sugar
1/3 cup (104 grams) real maple syrup
1 cup (227 grams) plain yogurt
2 large eggs
2 Read More