Follow the leader…

To clean up a corn field that experienced a bit of disease/wind damage last fall, the hubs decided to put the sows out there after they were weaned from their babies. There was plenty of corn in the field for the sows to munch on and become used to being away from their babies. Great idea I thought!


Then hubs decided that we needed to move a few of these girls to a different pen. I thought oh great it should be a ton of fun chasing sows around a thirty acre corn field. But the hubs said no worries my girls are trained. And trained they were. One little bucket of corn and the hubs had quite a following.

Just a few fall for it at first...

Then a few more...

Now the gang is all here lets head to the trailer...

I guess I shouldn't doubt the hubs he does seem to have his ladies here under control... I was the biggest problem for him... I was suposed to have the trailer opened and ready instead of taking picutres. Oh well I am sure he has forgiven me by now...

Creamed Peas

Yes that is what I said creamed peas. I absolutely love green veggies, but this hasn’t always been the story. I mean as a child I ate green beans and broccoli but as far as other green vegetables I really wasn’t too open minded. As I have gotten older I don’t know if it is my taste buds maturing or if I just am obsessed with trying new things but each time I go to the grocery store I try to challenge myself to buy a different veggie to use in a different way. So yesterday I was at the grocery store and the challenge was on. It was frozen peas that spoke to me. I remember seeing creamed peas as a child and thinking oh goodness those look so goopy and grose. This was going to be quite a challenge, but I knew these that creamed peas had to be good.


Frozen peas
Butter
Heavy Cream
Whole Garlic Cloves
Freshly Grated Parmesan Cheese
Salt and pepper to taste
Now this recipe is more of a portion thing than actual measurements. I used a half bag of peas. So that is what my portions are based on.

Start out by melting a few tablespoons of butter in a nonstick skillet once melted lower the heat and pour in enough cream to cover the bottom of the skillet and come up a bit on the sides. Now add in a few cloves of garlic. Allow the cream to simmer and reduce in half. Place peas in a strainer and rinse with warm water, pick out any bad peas. Once the cream has reduced stir in the peas. Once the peas and cream have come together and peas have warmed through add the cheese. Prior to serving remove the garlic cloves. Season with salt and pepper.
I hope you enjoy these as much we did, and learn to love the green veggies.

Look at the sunshine!

“Ahhhhhhhhhh feel that sun it makes me so happy”

I seriously love winter, because I love snow, but this winter has been quite a test. I mean enough is enough. This past weekend winter stepped aside and let spring give us a glimpse of what is to come. With all this sun the hubs and I were out working with the pigs. I thought since it was such a nice day that it would be the perfect opportunity to let all the newest litters we have had to get out and get some sun. Let me tell you both mamma’s and babies loved the time outside in the warm sun. Now if I could just have a chat with the weather man about bringing us some more of those warm sunny days!

“Come on mamma get up and play with us.”

"Not going to happen kid, this sun is to relaxing."

“Mamma not so close your cramping my style.”

It was such a wonderful day and the little ones were so cute running around.

Today I had big plans for the blog I mean real big plans. I had noticed that I had been neglecting blogging about or even mentioning the pigs the name sakes for my blog. I believe that this neglect is due to the fact that it has been so blasted cold that when I went out to work with the pigs I just wanted to get in get out and get back inside pictures were the last thing on my mind. So when the sun finally made an appearance around these parts this weekend I was so excited. I took loads of pictures, which I subsequently forgot to upload, wow what a brainy I am. Any who the pigs will be stars of the show tomorrow as long as I don’t forget again.

Since my blonde showed through for the millionth time in my life I decided to share with you one of my most favorite pictures. I talk about the hubs quite a bit on this blog but not a whole ton of pictures are ever of him and this one just takes the cake for me.

I took this picture last year one day while he and I were in the farrowing barn. One of our gilts "Dutch" was having her first litter of pigs. The hubs was so excited about these pigs and was hovering over her like a mad man. But when I snapped this picture he looked so happy and completely in his element, I knew all the hovering was totally worth it.

Carrot Cake!!!!!!!!!!!

It is another birthday at my office March is absolutely full of them so I will be baking like a crazy lady! It is now DonDon’s turn to pick out her dessert and carrot cake it is. When she told me this is what she wanted I was so excited. I love carrot cake; I had carrot cake as one of the layers of my wedding cake. Sorry sometimes I can’t help but relate great food to the most important times in my life. Anyway when DonDon asked for carrot cake one of our other co-workers mentioned that he wondered who the first person was to think that carrots would taste great in a cake. I have also wondered this but truly I don’t give it to much thought. I just figure I can eat a bigger piece of cake since it is loaded with the nutrition of carrots; that must be why I have such great eye sight. Plus who could resist cream cheese icing??? This is another one of my mamma’s recipes, I love stealing her recipes they are always so easy and they turn out fabulous Although my mamma said that only one batch of icing was necessary because when she makes layered cakes she only ices in between the layers and on top, not the sides. I feel that is a good waste of cake surface area that could be covered with sweet cream cheesy goodness and I am not one for being wasteful.


Carrot Cake
1 ½ cups Vegetable Oil
2 cups Sugar
4 Eggs
2 cups Flour
2 tsp Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
½ tsp Salt
3 cups Carrots (grated)
1 cup Pecans (please please please use pecans, walnuts are just not right, why because I said so)

Mix sugar and oil together. Add eggs one at a time. Sift together flour, baking powder, soda, cinnamon and salt. Slowly add to the first mixture. Fold in carrots and nuts. Pour batter into either two 8 inch round pans or a 9x13 cake pan. Bake at 350 degrees for 30-50 minutes(depending on pan choice).

Cream Cheese Icing (I always double the batch)
1 stick Butter
8oz Powdered Sugar
1 8oz package Cream Cheese
2 tsp Vanilla
½ cup Pecans (Again pecans NO WALNUTS)
Combine all ingredients until smooth and creamy. More powdered sugar may be needed to reach your desired consistency.