Teresa & Mike CHS - Our journal

[Baymule]

Mel is the best. He is so intuitive and just knows without being told. Very wise of you to spend the day with them and let the dogs work things out under your supervision.

 

[Mike CHS]

The dogs seem to have come to a routine now and it works mostly because Mel does his watching of the lambs from a distance. Maisy is obsessed with the two ram lambs and unless I'm out there, wherever you see the lambs, Maisy isn't far away. This is the first time she has been like this but it's also the first time she has been in with so few sheep. Up until this lambing, we kept them in an adjacent paddock until the lambs were all born and then let them in. We had 48 lambs last spring and I guess there were just too many for her to have a favorite.

 

[thistlebloom]

I had to laugh at your description of Mels behavior, trying to avoid the lambs.

 

[Senile_Texas_Aggie]

Somehow I am not surprised that Maisy staked her claim to the lambs and let Mel know it. She is a bit bossy... Taking a plate to your neighbors was a kind thing to do. Isn't he the one with cancer? Bless you both for being good neighbors.

I spent most of the day with them and by the time I left, they had called a truce.

When I first read this, Mr. Mike, I thought you were talking about your neighbors, not Mel and Maisy! Sorry, my Texas Aggie I/Q got in the way again! Miss Baymule is right -- that was a neighborly thing for you to do!

 

[Mike CHS]

We were looking for a recipe using Butternut Squash that was a bit different to go with a Meatloaf this afternoon. What we came up with was a Thai recipe that is excellent although a little sweet for me so next time I'll use less sweetener. The recipe calls for brown sugar but we always use a Splenda Blend to keep the sugar count down for Teresa. I'm pasting the recipe in case anyone is interested.

Butternut Squash in Coconut Milk
Yield: Makes 4 to 6 servings

Ingredients
1/3 cup sweetened flaked coconut
2 teaspoons vegetable oil
½ small onion, finely chopped
2 cloves garlic, minced
1 cup unsweetened coconut milk
¼ cup packed brown sugar
1 tablespoon fish sauce
1/8 to 1/4 teaspoon red pepper flakes
1 butternut squash (about 2 pounds), peeled and cut into large cubes
1 tablespoon chopped fresh cilantro
Cilantro sprig and purple kale (optional) (We use a Cilantro paste)

Preparation:
1. Preheat oven to 350°F. Spread coconut in baking pan. Bake 6 minutes or until golden, stirring occasionally. Set aside to cool and crisp.
2. Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add coconut milk, brown sugar, fish sauce and red pepper flakes; stir until sugar is dissolved.
3. Bring mixture to a boil; add squash. Reduce heat to medium; cover and simmer 30 minutes or until squash is tender. Transfer squash to serving bowl with slotted spoon.
4. Increase heat to high; boil remaining liquid until thick, stirring constantly. Pour liquid over squash in bowl. Sprinkle with toasted coconut and chopped cilantro. Garnish, if desired.

 

[Baymule]

That sounds good! I'll have to try that, put some of those Giant Pink Banana Squash to use other than pie or bread.

 

[Mike CHS]

I actually followed the recipe and it is great. The taste comes from the reduced mixture at the end. Before that the squash is good but after adding the mixture it is great.

 

[Mike CHS]

It wasn't intentional but I think Teresa decided to maximize our cholesterol intake this morning. She made an excellent spinach omelette with Hollandaise sauce , oven roasted potatoes, bacon and biscuits.

 

[frustratedearthmother]

It wasn't intentional but I think Teresa decided to maximize our cholesterol intake this morning.

Sometimes you just gotta do what you gotta do, lol! Looks delish!

 

[Baymule]

That looks yummy!