I want to thank all of you for responding to the posting contest. We have had a lot more activity on the forum and many new names on posts. Lets keep it going even after the contest is over! The forum and the library is such a great resource and the more that everyone uses the forum the more valuable it becomes for every one! Well done! Positive reinforcement has really worked beautifully on you guys! : )
A big thank you to our own Doc Dennis for his on-going veterinary wisdom. I loved his comment on a recent post “I do tend to be a "let the body heal itself" kind of vet, and one of my favorite quotes is "try to keep them alive long enough so they can heal themselves." I certainly subscribe to that philosophy.
In other news we have piled up the camelid poop as high as we can to create a winter haven for the worms and our farm helper extraordinaire Martha came up with an idea about how to keep tabs on the temperature. We are going to put a thermometer in a baggie tie a string to it and put it in the middle of the poop pile. Then I can pull it out periodically and check the temperature in the middle of the pile to make sure that my wormies won’t freeze.
Brad and I have animal children instead of the two legged variety and our families live far away so Thanksgiving is always about friends. This year we will host Turkey Day here at Pookhurst for our pals that are staying in town. Brad will make a Turkey and I do my best to recreate some of the dishes that we all love. If you haven’t had Mama Stamberg’s cranberry relish I urge you to include it in your menu. It is incredibly simple and sounds and looks a bit unusual but we wouldn’t have turkey without it.
Here it is...
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Put the berries and onion together in a food processor and pulse you want the resulting mix to be chunky not a puree.
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")
Makes 1 1/2 pints.
Happy Handling and really hope to see you at one of the clinics next year!
Marty