Cooking...

[rimturse]

Sometimes cooking is more satisfying than others. Tonight I make beef soup. Beef is from the neighbours pampered chevrolet calves, water is from a local underground reservoir, potatoes, carrots and onions were dug up from our garden less than 3 hours ago.

I really like the idea of eating locally sourced food and am looking forward to getting egg laying hens this summer. In fact, I've already picked names for them. *grin*

I suspect most of you reading this blog will know where these came from:
Yvaine
Buttercup
Isabeau

Obviously none of these will become soup.

Comments

[angrboda]

I'm drawing a blank on the last one...

[frigg.livejournal.com]

It's Lady Hawke and the Pickpocket. :)

[toeknuckles.livejournal.com]

Yum! How grown is always that much better than anything store bought. 8-)

[footlingagain.livejournal.com]

Obviously none of these will become soup.

One of our friends had chickens, but she didn't like them. I think they may have become soup.

She also threatened to get a pig - she was going to call it Griselda. She told us, rather gleefully, that one day we would get an invite to go and eat Griselda butties.....

[frigg.livejournal.com]

*lol*
A friend of mine had a pig named Sylte (meaning brawn, we eat this every Christmas in Denmark and Norway). I'm not sure if Sylte ever became a sylte, though.

[(Anonymous)]

you are going to have to invite me out to pick eggs in the future!!!
Kelli

[frigg.livejournal.com]

Oh definitely. One of our main concerns are what are we going to do with all those eggs? Hens thrive best if there are at least three of them. So three hens, averaging 5-7 eggs a week each...that's a lot of eggs. :)

[rabiagale.livejournal.com]

Yvaine from....?

[frigg.livejournal.com]

Stardust. :)

[rabiagale.livejournal.com]

Oh, that was a cute movie. :)