Sometimes, the best laid plans still go awry. This season, we had anticipated having the corn maze open every weekend of October. We had hoped to have pumpkins on the vine. And, I had committed to carving a pumpkin for the first time.

Alas, none of this went the way we planned. On September 29th, we had a close family member experience a huge medical emergency. She is ok, but her recovery is taking time and help from her family. I am spending 3 days a week at the hospital. Hubby is there most evenings and weekend mornings. It’s a lot of time added to an already busy week schedule.

My absence from the farm, along with Golly and Gampy needing to watch the kids for me some meant that we couldn't open the first 2 weekends this month. We’ve been very disappointed about this closing, and hope it doesn’t prevent any of you from coming out and enjoying the maze. The help and time required from me also mean that I will likely not able to do the pumpkin, and have missed a couple of newsletters.

A completely separate problem with our pumpkins meant they didn’t grow enough. We planted them early enough to be ripe by now. We fertilized them, did all the things they needed, yet they took WAY too long to come up. They pumpkins are not ripe, so we bought some extras to sell.

I am still hoping to do the pumpkin. We will see if I get the time to do it. We thank you all in your patience and understanding. We appreciate your support in this difficult stage of our lives. I hope to see you all at the corn maze this weekend!

Anyone interested in going to the maze this weekend, tickets can be purchased below.

Is it just me, or is it intimidating to carve a pumpkin? I want it perfect! Working on the bumpy/wobbly surface is a bit horrifying. Goes right along with Halloween, right?! One thing that I've never done, mostly because I'm too intimiated, is carve a pumpkin. Well, I have found a How To that I want to suck it up and try. By the end of October, I will share the results of my brave endeavor. Will you join me? Let's share our results together!

Many of you know that we grow our own pumpkins in the fall. I will find a pumpkin and carve it before the end of the corn maze. Will you do it with me? Maybe we can get Little Bug in on the action too. Here goes!

Step 1. Begin with the right pumpkin. Choose one that's fresh, with a sturdy stem, no bruises and a flat bottom so it won't roll while you carve.

Step 2. Start cutting from the bottom, not the top. Michael Natiello, pumpkin carving pro and creative director for The Great Jack-o'-Lantern Blaze, says cutting your "lid" from the bottom of the pumpkin helps prevent the sides from caving in later.

Step 3. If you do carve from the top, cut out the lid on an angle. This way, it won't drop inside the pumpkin when you put it back on top, like it would with a straight up-and-down cut. A boning knife should work well for this.

Step 4. Scoop out all the pulp (and then some). You can buy a special "claw" for pumpkin gutting, but an ice cream scoop will do just fine. Thin the inner wall of the "face" area to be 1¼-inch thick, so it will be easier to pierce the shell.

Step 5. Sketch out your design on paper first. If you draw your jack-o'-lantern face to size, Natiello says you can use it as a pattern: Just tape it to the front of your pumpkin and use a fork or pencil to poke holes along the lines you want to carve. Or, use a pumpkin carving kit, complete with a marker, scraper, cutting tools and pre-made patterns.

Step 6. Hold the pumpkin in your lap. It's easier to create features when the face is gazing up at you. Natiello suggests using a serrated kitchen knife or an X-Acto knife for carving, but to make intricate designs, you could try a small saw. Just don't cut on a slant — clean up-and-down slices look best.

Step 7. Start with simple rough cuts. If you get the big pieces of pumpkin out of the way first, you can go back and clean up the edges of your design later.

Step 8. Use your scraps creatively. Make a tongue, pipe or hair accessories out of a discarded piece of pumpkin shell, for example.

Step 9. Keep your pumpkin fresh. Natiello recommends spreading petroleum jelly on the cut edges to seal in moisture, which helps make your carved pumpkin last. If your pumpkin still shrivels a few days later, you can revive it with a facedown soak in cold water for up to eight hours.

Step 10. Light it up. Place your candle (or candles) into your pumpkin before lighting. If you don't want to use votives, try Christmas lights, especially those that blink for a spooky appearance. Or, save yourself the stress and go with battery-operated votives instead.

Step 11. Create a chimney. First, leave the lid on for a few minutes while the candle burns. Then make a small hole where the lid has blackened.

Step 12. Sprinkle cinnamon inside the lid. That way, when you light the candle, your jack-o'-lantern will smell like a pumpkin pie. Yum.

If you've got the Saturday football hype going on right now, you're in good company! My FAVORITE part of football season is the food. The trouble is, I get kinda bored of it by the end of the season. Here's your fix! The Perfect Game Day Beef Must Haves. Try one a week to change things up...don't worry, the guys won't say you jinxed anything.

Stay tuned to get all 7!

Recipe 1

Ingredients

• 2 lbs chopped/shredded beef (leftover JM2 Brisket or Chuck is perfect)
• 2 lbs cheese, cubed
• 2 cups Mexican-style shredded cheese
• 10 oz diced tomatoes
• 1 diced bell pepper
• 1 onion, diced
• 2 tbsp crushed garlic
• 1/2 cup milk, up to 1 cup if needed
• 1 avocado, sliced
• Jalapeños to taste

Instructions

1. Add brisket, cheese, Mexican-style cheese, tomatoes, bell peppers, onion, garlic and jalapeños to pan. Cover and cook for 30 minutes at 350° F.
2. Remove from oven. Add milk and stir. If the cheese does not blend into a thick sauce, but remains chunky, add more milk. Top with avocado.

It's been a minute since I posted about weight loss. It can be a MAJOR challenge to lose during pregnancy and within the first months of having a baby. With Little Bug, I was so sick through the pregnancy that I lost 30 pounds. With Little Monster, I just struggled with specific foods and textures, and gained 15 back.

Either way, food was a problem. Finally, about 3 months after having Little Monster, I was able to start eating right again. The main idea behind Paleo is starting with the fresh raw ingredient yourself. It's the same idea with Daniel Plan. This is a pretty big challenge on its own. This means A LOT of cooking and meal prep.

Little Monster is now 7 months old, and I have lost 7 pounds. Oh my goodness it has been hard. Not only is it next to impossible to find a chance to work out, but trying to cook for 4 people who all eat different food. Hubby has been eating my food, PLUS his own. Little Bug gets her own food, usually some of what we cook with modifications and something only she gets. Then Little Monster gets a bottle and something new to try.

It's not just about weight loss though. It's about energy, mental health, self-confidence, and being the best mom and wife I can be. Last night we made tacos. The beef, peppers, onions, and tomatoes all came from the farm. They were some of the best tacos I have ever had. Not only that, Little Bug ate every bite. She ate bell pepper and onion...WIHTOUT COMPLAINT!

I left that dinner table content with my own meal. I had no grains, had fresh vegetables and protein, no dessert, and I still left feeling satisfied. I was able to manage both kids, and getting a meal on the table without losing my cool. My daughter ate a healthy meal with different food groups, and didn't complain about it at all. My husband went back for seconds, and didn't snack after. This morning, I was down another pound.

Side note: I also got Little Bug to help get it cooked! :D

I feel like these are challenges every mom faces at some point. We compromise in so many ways. We can't eat the way we need to, and still please the whole family. So we usually cook for everyone else. We often aren't satisfied with the food ourselves and listen to complaints when we make the food we need. We battle through getting dinner on the table with the racket in the living room and kids crying. The kids NEVER want to eat what we made...they wanted it yesterday or tomorrow...even though they told us they wanted it tonight.

If you're feeling this way, we have 1 little first step to help! Get your local, pasture raised farm products from our farm. Your family will enjoy it, and you will feel better about yourself and your role in the family when you know you're giving them quality food.

Breakfast is one of my favorite meal types...though if you're like me, you probably don't eat this food at breakfast. Few things, in my most humble opinion, are better than a perfectly fried egg! When you break that yolk and the liquid gold comes running out all over the plate, my mouth waters just thinking about it.

Well, here are 5 steps to getting the perfect fried egg every time!

1. In a medium, preferably nonstick skillet, heat enough oil (fat) to just cover the bottom of the pan over medium-high until shimmering. It may look like a lot of oil, but you’ll need it. Tip: Any kind of fat will do. If you cook some kind of meat first, the leftover grease is just fine. Olive or Avocado oil are probably the healthiest.

2. Add 2 large eggs, one at a time and spacing evenly apart, shaking pan gently between additions to allow edges to set without sticking together. Tip: A 10" pan does 2 eggs. If you need to cook more at one time, we suggest scaling up.

3. Cook eggs, shaking pan occasionally (and using a rubber spatula to help tease apart any edges if needed) until edges are golden brown, about 2 minutes.

4. Tilt the pan toward you to pool oil at the base and using a soup spoon, spoon the hot oil over the egg whites (avoiding the yolks; you want them runny) to cook them anywhere they are still translucent (that's called basting), about 1 minute more. Tip: If you usually flip your eggs, you probably break at least 1 each time. If you baste, you don't have to flip. If you like your yolks more solid, spoon oil over them.

5. Season eggs with salt and eat immediately.

Chef Tip: Go hot or go home! You want the oil in your pan to be almost smoking before those eggs go in, especially if you’re using anything other than a nonstick skillet or well-seasoned cast iron—cold whites hitting a not-hot-enough stainless-steel pan are going to stick.

How We Use Them: Tuck them into a breakfast BLT, amp up a burger, or top your perfectly seared steak. Crispy fried eggs are good on basically anything.

Click the link below to get your first dozen eggs to try this out!

Wow this summer went so fast. Anyone else wondering what happened? I think it's that they started school so early this year. Here on the farm has been busy.

Have you been mowing more than you remember without having to water as much? We have been cutting, raking, or baling hay, seems like every day this summer. God was gracious with the rain. The native grasses and weeds seem to be 10ft high in places. It's definitely been a good year for grass.

On the grass note, we are looking into getting goats (seasonally) to help manage the grazing. This could mean seasonal goat meat! We've also gotten some more chickens! The grandkids, there's 5 now, are super excited about having their own chick. Three of these chicks are named: Dottie - Farm Boy's, Nacho - Little Bean's, and Little Skye - Little Bug's. Wow that's confusing. These are the three kids that can talk.

The cows are fat and happy right now. Calving season will be starting soon, so get ready for the social media pictures!

We have a debate going about what words or pictures that catch people's eye. If you're looking for beef, eggs, or honey, what words like Organic might catch your attention in a positive way? If you recieve a farm flyer, what kind of picture will get your attention? Kids with animals, kids playing, or farm equipment/property/animals? Let us know in the comments! We want to get to know each of you!

Also, if you got my email last week, and it took you to a product page, please forgive me! I swear I'm a tech person, but somehow I made that audacious blunder. Below is the link to your free recipe book as a thank you for joining us in this journey on the farm!

INGREDIENTS:

• 1 pound Ground Beef
• 1 (14-1/2 ounces) can reduced-sodium beef broth
• Uncooked whole wheat rigatoni or penne pasta (tricolored is always fun for kids)
• 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slices
• 3 Diced tomatoes (chunky)
• 1-1/2 teaspoons Italian seasoning
• 1 cup chopped fresh spinach

COOKING:

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2. Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil. Reduce heat, cover and cook 9 to 11 minutes or until pasta is fork tender and squash are almost tender and sauce is slightly thickened, stirring occasionally.

Add an extra dimension with pan fried eggs and mushrooms for your adult plates.

You can even give this pasta to your early eaters (less than 1 yr). Just make sure you use pasta that is no bigger than the width of your pinky finger.

Have you ever rushed to the grocery store in a hurry to get a dinner on the table when you've got no time to cook? You want to keep the meal fresh and healthy, but the microwave seems the only viable option because you just don't know how to use a rotisserie chicken. Do you ever buy it, but feel like it makes a mess coming apart? I'm about to save your dinner portioning. No more fear in using this quick meal option!

Portioning a chicken is relatively simple, though there are multiple ways of doing it. I am going to walk you through the most common method. It'll only take you 5 minutes the first time. You probably know the parts: Wing, Breast, Thigh, and Leg (Drum). The main trick is identifying the joints. Keep in mind that portioning a Rotisserie Chicken is easier because the cooked meat is more tender. If you want practice before cooking a whole chicken yourself, I recommend using a Rotisserie. All you need is a chef's knife and a whole rotisserie chicken. Cut locations are indicated with red lines.

Leg Quarter:

With the breasts up, find where the thigh meets the body (hip area). Use your fingers to find the joint. It will be underneath and feel very hard and knobly. You might even push the joint down the leg a little to ensure you are feeling the correct place. Insert your knife in the middle of the joint, pushing/cutting through the meat and skin as you go. You can slice the skin first if its easier. Separate the leg and put it aside. Repeat with the other leg quarter.

wing:

There are actually three parts to the wing. Drumlette, Winglette and Tip. Turn the chicken over so you are looking at the back. If you take the Tip and Drumlette in your hand and extend the wing, you can see the three segments of bone and three joints. The joint closest to the body is where you will be cutting. Give the wing a few light twists to find the joint as you did with the leg quarter. Run your knife around the joint to slice the skin, then push the knife through the joint. You can twist the whole wing once the skin is cut, and the joint will break away. Repeat with the other wing. Set this aside as well.

Breast:

Some say this is the easiest part. Find the Indent between the two pieces of meat. This is where the breast bone is, and you can feel a hard ridge down the middle. Run your knife superficially down the length of the chicken on either side of this breast bone. After you've cut through the skin, use the length of the knife blade to cut downward until you feel the resistance of the chicken bone. Turn the sharp side of the blade outward to continue cutting the breast away from the bone. Repeat on the other side. Ideally, you stay under the breast to separate as much meat from bone as possible.

Separating the Leg Quarters and Wings:

The leg quarter should have a thigh and a drum connected by a knee joint. Just as you did with the other joints, use your fingers to find the connection between the drum bone and the thigh bone. Run your knife around the joint to slice the skin, then push your knife through the joint. If you're having difficulty finding the joint, you can push it upward to separate the bones. Then push your knife through the dip created.

** Note: If you turn the quarter skin-side down, you may be able to see the joint more clearly.

As described before, the wing has 3 parts. Most people don't bother with the tip, but it does have a nice crispy taste if you decide to use it. Run your knife around each joint to cut the skin, then push the knife between the bones. If you have trouble finding the ends of the bones, use your fingers to feel them, or even separate them by pushing the joint upward.

Enjoy your delicious Rotisserie Chicken! Check out next week for a recipe to use the bones and leftover meat in a tasty instapot meal.

Everyone enjoying summer? Kids had enough swimming time? Are they bored yet? It gets really busy here. Maybe make them do some gardening :)

Hay season has started. We try to get about 1 cut a month. This gives the grass time to recover from the previous cut. May is the earliest we cut. Fertilizer has to be applied right before a rain, and it has to be dry enough to cut, rake, let grass dry, and finally bale. This time of year at least it doesn't take long for everything to dry out. The trouble happens when it doesn't rain for the $10,000 worth of fertilizer that has to be put out after each cut. If it doesn't get rained on, most of the fertilizer evaporates, and can actually damage the grass.

This year, hay was cut the same week of Camp Golly! Little Bug and her cousins, Farm Boy and Little Bean, all got to help Gampy cut and rake. Farm Boy actually got to help bale! Little Bug spent the whole round talking to Gampy about the tractor. Poor Little Bean fell asleep in her Gampy's arms. Farm work can be hard.

Since the grazing isn't getting rain either, we have to move the cattle a lot. This means lots of fence movement and repair. We have rope fences to help split up larger pastures. Permanent fencing can be very expensive, and less flexible in grazing management. Moving the fences allows us to use a less expensive form of fence and to change the gate location. Cattle tend to tear up the ground when you send a bunch of them through a small space like a gate.

The drier season also means taking water to the cattle. We found out in June, the water trailer had busted pipes from the minor freeze we had this winter. We had to get that fixed quickly so our cattle had water.

The cousins had a blast going out and calling the cows to the next pasture. Three kid voices yelling "Com'on Cows!!!" is worthy of Funniest Home Videos. Monster is still abit too small for all the fun. He and I spend most of our time in the office. We've got everything set up for him. He has a high chair at my desk, pack'n'play for tummy time and nap, and a play table. He does do a little here and there, but it's really hot for him. If I need to be out of the office, Golly gets some computer work done.

We've also got our MILPA garden! We planted one acre of summer harvest plants. The company that sells this mixture, give every planter the first acre for free with the condition that half of the food harvested get donated to local food pantries. We are so excited for the opportunity to contribute to helping feed America, that we jumped on this chance. Check out our MILPA page to see what all is growing. The picture shows some of what we've picked this year. Everything is planted together, and the mixture is designed so that every plant has a contribution to the group. Some of the plants have insect repellant properties. Others replace important nutrients into the ground, like nitrogen. It's an example of the mission of this farm: Feeding the world, and using nature to accomplish the goals of maintenance like pest control. There's a lot more that goes on this time of year, but to tell it all would make a novel. It's definitely a fun time of year.

Those traditional breakfasts, and roast recipes are feeling a bit tired. We've all had pot roast, roast beef, and stew. We live in a time of adventure in our dining. So what do you do with those same cuts? Here's a way to spice up your breakfast and eat those roasts that you have no idea how to use.

INGREDIENTS:

• 16 ounces cooked beef, shredded or chopped into bite size pieces
• 12 large eggs, slightly beaten
• 12 medium flour tortillas (alternative flour options welcome)
• 4 cup shredded Mexican blend cheese
• 1 can diced tomatoes and chilis, drained
• 1 packet taco seasoning

Toppings (optional): Sour cream, salsa, chopped cilantro, guacamole, taco sauce

COOKING:

1. Overnight, cook shreddable roast in crock pot on medium/high heat for 8 hrs. Separate about 1/3 of the beef for quesadillas and shred it. Reserve the rest for another recipe.
2. Heat large nonstick skillet over medium high heat until hot. Add beef and eggs; cook and stir until eggs are scrambled. Add can of tomatoes and chilis, and season with taco seasoning.
3. Top each of two flour tortillas with cheese. Evenly divide beef mixture between two tortillas. Top each with half of the remaining cheese. Place remaining two tortillas on top.
4. Wipe out skillet. Heat skillet over medium heat until hot. Cook quesadillas, one at a time, 2 minutes or until tortilla is lightly browned. Turn and continue cooking 1 to 2 minutes. Cut each quesadilla into wedges. Serve with toppings, if desired.

Note, if you use a roast or brisket point, there will likely be 2lbs of meat leftover. Check out some of our other roast recipes @ to use the rest of your roast

This one is a little silly, but have you ever wondered how people get ready for an eating contest? Personally, I am not particularly interested in participating, but I have always wondered how people do it. I either think hot dogs, or hot wings. I've done a little research, and have some tricks. First, the common rules.

Rules

1. Competitive eating contests often adhere to an 8, 10, 12, or 15 minute time limit. Most contests are presided over by a master of ceremonies. A countdown from 10 usually takes place at the end of the contest, with all eating coming to an end with the expiration of time.

2. Many professional contests also employ a series of judges, whose role is to enforce the contest rules and warn eaters about infractions. Judges will also be called upon to count or weigh each competitor's food and certify the results of the contest prior to the winner being announced.

3. Many eaters will attempt to put as much food in their mouths as possible during the final seconds of a contest, a practice known by professionals as "chipmunking". If chipmunking is allowed in a contest, eaters are given a reasonable amount of time (typically less than two minutes) to swallow the food or risk a deduction from their final totals.

4. In many contests, eaters are allowed to dunk foods in water or other liquids in order to soften the food and make it easier to chew and swallow. Dunking typically takes place with foods involving a bun or other doughy parts.

5. Competitors are required to maintain a relatively clean eating surface throughout the contest. Excess debris after the contest results in a deduction from the eater's final totals.

6. If, at any point during or immediately after the contest, a competitor regurgitates any food, he or she will be disqualified. Vomiting, also known as a "reversal", or, as ESPN calls it, a "reversal of fortune", includes obvious signs of vomiting.

Training and preparation

Stomach elasticity (ability to stretch quickly) is usually considered the key to eating success, and competitors commonly train by drinking large amounts of water over a short time to stretch out the stomach. Others combine the consumption of water with large quantities of low calorie foods such as vegetables or salads.

Jaw strength is considered another important factor. You can chew the food more quickly to a size you can swallow. Some eaters chew large amounts of gum in order to build jaw strength.

Perhaps paradoxically, maintaining a low body fat percentage is thought to be helpful in competitive eating; this is known as the belt of fat theory.

Wet foods are easier to eat as well, so many do try to employ a dunking method whenever possible.

Elevate your Salisbury Steaks with this Recipe. It takes less than an hour, tastes delicious, and you can even include your kids in the prep. Make sure to order ground beef. It's on sale until July 3rd!

Ingredients

• 1 lb. ground beef
• 1 large egg
• 3 Tbsp. flax seed meal
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. paprika
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. coconut oil
• 8 oz. sliced baby bella mushrooms
• 1 small yellow onion, thinly sliced
• 2 Tbsp. almond flour
• 1 1/2 c. low-sodium beef broth
• 1 tsp. A1 sauce
• 1 tsp. fresh thyme leaves

Directions

1. In a large bowl, combine beef, egg, flax seed meal, garlic powder, onion powder, and paprika. Season with salt and pepper. Divide beef mixture into 4 patties, then flatten to ½” thick oval patties.
2. In a large skillet over medium heat, heat olive oil. Add patties and cook until golden and cooked through, 6 to 8 minutes per side. Remove from skillet and set aside to keep warm.
3. To same pan, melt coconut oil. Add mushrooms and onions and cook until softened, 5 minutes. Add flour and toss to coat veggies. Slowly whisk in broth, then add A1 and thyme. Bring to a boil, then reduce heat to a simmer and let simmer until thickened, about 5 minutes. Season with salt and pepper.
4. Return steaks to skillet and spoon sauce over. Heat until warmed through.

Tip: Add bell pepper and a slice of swiss cheese for each steak to give it a Pilly Cheesesteak twist.

How many moms would love to have their kids at work with them? What do you picture? Here's what I imagine many picture:

Lots of snuggles because baby tags along with you. Feeding whenever/wherever without a care. Naps happen naturally because baby is on his own schedule. Play time is whenever you decide because they are right there. Lots of smiles, laughs, and cuddles. Most of all, BONDING! Plus the fulfillment of getting to work and do your own thing. You still have your second income, and don't have to pay for a babysitter or daycare.

This is SOMEWHAT true. Yes there is bonding, smiles, and you do have the income/daycare benefit. However, the schedule is not natural. There are lots of tears and frustrated cries because he has a need that cannot be met that second. There is minimal fulfillment in work for Mommy because the balance is so difficult. Little Monster's needs come first...always

Little Bug wouldn't sleep more than 45 minutes at a time, and wanted our attention when she was awake. I couldn't get any work done on office days. We would sit as quitely as possible in a dark office to try and squeeze out every second of sleep and computer work we could. Since the weather was cooler, she was able to go around with us and do more. Outside work was way easier. Now with Little Monster, it's too hot to take him anywhere outside. We spend nearly all our time in the office. He does sleep way better though.

Baby's schedule becomes very dependent on what has to get done. We wake up when it's time to leave for work. We eat, in the usual 3hr window, when Mommy can stop what's going on to feed. Even though our natural nap wants to start around lunch, we wait until we can get inside for lunch. Then nap gets interrupted because lunch is over and it's time to go back to work. Or, mommy takes her stuff to work in the house for a bit. He's having to learn to be very flexible.

Office space isn't very conducive for snuggles, feeding, napping, anything but work. We had to set up a pack'n'play in the barn office to provide him a sleep and play space. Not so different from at home, except that there's cow poop, chicken poop and mud on the foor.

There's a lot of work that goes into making it happen. I have work day, and family time at the same time. Two jobs in one time window. Many days I don't get more than 1 or 2 small things done. And, as much as I hate the heat (over 72 is too hot for Mommy), I feel a need to do things outside that I simply can't take him with me to get done.

It is truly a blessing to have him along! I certainly don't want to give the impression it's not. I get so much time with him that I really feel like I know him. I don't have to share him with a daycare teacher. I get to see all the firsts. I get all the snuggles. I just pray for the grace to be able to cherish all of this rather than dwell on the difficulties. So when people say: "Oh you get to take him with you to work? That's such a blessing!" I can agree with them honestly.

I love these ideas. There have been loads of posts on social media asking about what food to have for your kids, activities to keep them busy, and places to go with them while they are on summer break. Please share your thoughts with us. What are you doing with your kids or grandkids? Any fun snacks, sleepover games, book recommendations, or crafts? Since we can't do as much outside, I plan to set up a fan in the garage, or a paint tarp in the kitchen for the crafts in this video.

The childhood song comes to mind with the amount of rain that has come through this spring. We, of course, would never ask that the rain go away. It has had a profound effect on everything around here.

The drought had required we sell most of the herd. We simply didn't have enough grass or hay to feed the number of cattle we had. It was incredibly difficult to do, but we could see the negative results of too many cattle very quickly. Now we have a little more than 1/3 of the number of cows we had just two years ago.

This isn't always a bad thing, especially when it is considered how much grass we had at the time. Every season change though, we encounter too much grass for our cattle. They can't seem to keep up. The spring rains have done wonders for this! We have so much grass. Beautiful, lush green fields glimmer in the wind. Now the heat his impacting it, and the emerald is fading to amber. I love the season changes and the natural transitions. We may not get the leaf changes of the north, but we get the lovely flower and emerald shifting to ambers and golds.

The most recent rains have flooded us. As we get closer to summer, the heat and hours of sun help to reduce the impact, but the big lake was taking over for a while there. We had whole pastures out of commission, and it delayed a lot of work. Our MILPA garden was delayed planting. Our first hay cutting hasn't happened yet. And, our grazing rotation had to be adjusted to account for water access and grass that was under water.

We did get the winter grasses into balage, and we anticipate a good start to hay season. So far this year, the farm has had 25", and it looks like we're about to get more. We will never complain about rain. It is a much better problem to have than drought. Even with flooded fields, our land can handle more cattle than a drought allows.

God has a plan. Sometimes it's frustrating trying to wade through the problems, and finding our inadequacies. But, He is ALWAYS with us, and is working for our good. His yolk is light, and He willingly trades for us. The hard part is continuing to let go and watch Him work. Praying He keeps reminding us that He is here.

Getting ready for your Memorial Day party? You may have noticed our ground beef is on sale for the rest of the month, but what will you do besides the classic burgers? Here is an idea for a little finger food while your grill is fired up! One of my favorites:

Whole 30 Bacon Egg Cups

Ingredients

• 12 strips sugar-free bacon (about 10 ounces)
• 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
• 1 small red bell pepper, finely chopped
• 12 large eggs (JM2 eggs are pasture raise, AND SOY FREE)
• 2 tablespoons chopped fresh chives
• Hot sauce, for serving

Directions

1. Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
2. Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
3. Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.

Make them mini cups:

1. Cut the bacon slices, and potato slices in half
2. Scramble the eggs, and add the pepper pieces
3. Follow the above directions reducing the egg cook time to 5 minutes.

Every mom wants special time with their family. Every mom also wants a little quiet time to care for herself. A lovely way to accomplish both is to get the kids to make these Sugar Scrub Cubes with mom!

You will need:

• 1/2 cup Goats Milk Soap Base
• 1/4 cup Almond Oil (or preferred carrier oil alternative)
• 1 tsp Rose Essential Oil (or preferred oil scent)
• 1-2 drop soap dye (optional)
• 1 cup granulated sugar

What to do:

1. Melt goat's milk soap base over a double boiler or microwave, stirring every 30 seconds.
2. Stir in almond oil (or another carrier oil alternative) and essential oil into the melted soap. Optional: add 1-2 drops of soap dye and stir until well combined.
3. Add sugar to the liquid mixture and quickly stir together. Pour the mixture into the mold and spread evenly with a spatula.
4. Let the sugar scrub cubes harden for at least 4 hours, preferably overnight, before removing them from the mold. Store in an airtight container until ready touse.

A couple of resources to make your choices: Carrier oil type: https://blog.bulkapothecary.com/educational/choosing-carrier-oils-for-your-skin-type/?gad_source=1&gclid=CjwKCAjwouexBhAuEiwAtW_Zx5xgcWeBKh_yRRjekHc-vYGLCdKA94AQmRXWM4jvo2SSiRoe7tcQThoCU0wQAvD_BwE

Scent oil type: https://www.healthline.com/health/essential-oils-find-the-right-one-for-you#Types-of-essential-oils

Please forgive the gap in posts. Many of you know there is a new addition to the team...

Little Monster has come aboard! He has been so good too. It can be really hard on a kid to be a part of the farm. There's loads to do, and many things can't be dropped for maternity leave. While big sister is in daycare, he tags along and does whatever the farm needs. He's done it all, and before he's even 3 months old.

He's moved cows, worked cows, set them up for breeding, and worked baby claves. He even does the paperwork to record all the data we need on the cattle. He loads up in the harness on mommy and he's ready to go be a cowboy.

He's built electric fence, checked hay, worked on equipment, and prepped for agritourism events. He's given a tour of the farm, looked at grass for grazing. He's even picked up meat, and delivered it to customers.

He feeds chickens, and collects eggs for Golly. He's repaired fences, and opened/closed tons of gates. He's gone to Tractor Supply to buy gloves, electric fence supplies, chicken feed, and cattle minerals. He even did a three day convention to showcase our field trips.

Little Monster can do anything that's needed. He goes with the flow. It's such a blessing to have him out here. We get to enjoy all the smiles and snuggles. I put him in that harness and he gets to wiggling away. He watches everything while we're driving around. He especially enjoys watching the cows as we drive through whatever pasture they are in.

It's definitely rough sometimes. I've nursed him and changed diapers in the field. His bag goes with us everywhere. We've got a pack'n'play in the barn office for him to sleep. He's slept in the harness and loads of other places. It's noisy, smelly, and dirty most of the time. It doesn't matter how hot, cold, rainy, or windy it is. The work needs to get done, so he's a part of it. We do our best to stay out of the elements, and he's perfectly healthy. He is certainly a trooper!

God has been so good to us, and we are grateful for this blessing. Just like with Little Bug, we will teach him how to be a good steward of God's creations and to have a thankful heart. We're back!

Just in time to get ready for your Holiday meal planning, check out this tasty main course. Look like a magnificent chef with little effort.

Horseradish-Crusted Roast Beef

Ingredients

• JM2 sirloin tip roast, tied
• 1/2 cup prepared horseradish
• 2 tablespoons kosher salt
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped parsley
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon sugar
• 1 tablespoon sherry vinegar

Directions

1. Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
2. In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Reserve any extra for resting. Roast in the lower third of the oven for about 1 hour, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board, add any reserve paste and let rest for at least 10 minutes.
3. Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.

Supplies:

• small pumpkins
• pumpkin carving tools or sharp knife
• bee wax flakes (1 lb bag for up to nine small votives, soy also an option)
• pouring pot (which you can buy on Amazon)
• wooden spoon for mixing
• pre-waxed wire wicks w/ clips (again, available on Amazon)
• pumpkin oil scent (or other scent, if you prefer)
• Cut the top off a small pumpkin

Instructions:

1. Step 1: Start by cutting the top off of a small pumpkin, as shown in the photo. Remove the seeds from a small pumpkin.
2. Remove the insides of the pumpkin (strings and seeds) with a small spoon. Stir wax until completely melted. Add pumpkin scent to wax.
3. Next, turn on the stove to medium heat and pour the wax flakes into the pouring pot. Stir every so often until all the flakes have melted into a transparent liquid. Then, pour the pumpkin scent into the liquid, stir, and remove from heat. Add wicks for pumpkin candles.
4. Let the wax cool for 30-45 minutes. Do not skip this step. It’s important to let the wax cool down a bit before pouring. While you wait, add a wick and clip to the pumpkin, placing it in the center so it will stand on its own. Pour wax into pumpkins. Wait for wax to harden.
5. Once the wax has had time to cool, pour the liquid wax into the pumpkin, making sure the wick and clip remain in the center. Wait for the wax to set up overnight. Cut candle wick after wax has hardened.
6. Once the wax has hardened, snip any length of wick that is excessive. And enjoy.

Tip: If you have any bumps or divots in the top of your candle once it has hardened, reheat a small amount of wax on the stove, follow steps 3 and 4, and then pour a small amount over the existing candle to give it a smoother look.