Teresa & Mike CHS - Our journal

We got our Christmas cards all ready to drop in the mail tomorrow for our family. Teresa said that she wanted to use the picture of Maisy and Ringo on Christmas cards as soon as she first saw it.

So Ringo loves Maisy but not Thor. Too cute. Great Christmas card.

Was wanting to ask where you bought your pasture seed? I was wondering how many lbs of seed I would need for a 2 1/2 acre pasture. I think when I did it a few years ago( like maybe 10) I put about 100lbs for the entire area. I was out checking the fence for damage from the storm few days ago and found nothing thankfully, but did see the cows have about ate the pasture down to nothing where its still green.
The rest of the field is brown from fall die off. When I get my soil test results back, will start with lime and fertilizer. Then will go get seed and see about trying to get that started as well.

I have bought seed both from CO-OP and our little farm center in Lewisburg. Rye grass is spread 15 pounds to the acre and I did the Fescue at pretty close to the same rate. I'm guessing you will be waiting till spring?

I will have to now. Im probably going to have to rent the spreader and do it myself. CO-OP used to spread it for me but they wont do less than 5 acres now. I definetly want to do rye grass and I thought about the KY32 also. If I have time Im going to stop at the AG extension office in town and see what they suggest. Also need to stop and talk to the cattle farmer down the street from me and talk to him. His pasture always looks green year around.
Im hoping I can at least do the lime first then do the fertilizer and seed this spring.

I have a spreader that I can pull behind the riding mower or the side by side but it holds a whole 50 pound bag at a time. We planted some deer mix in some of the less lush parts of the pasture but it's a mix of almost all cool weather seeds. Where I let the sheep graze the rye and fescue it's already got a lot of new growth so the cold weather hasn't slowed it down yet. I want to seed some clover early in the spring after I spread lime. I have too much cross fencing now to have COOP come out and spread it but they will sell a pallet full of 50 pound bags at a heavy discount that isn't too much more than buying it and have them spread it.

That's a beautiful card Mike. It's a picture that will stay in your mind for life.

I love that picture too!

Mike CHS said:

We got our Christmas cards all ready to drop in the mail tomorrow for our family. Teresa said that she wanted to use the picture of Maisy and Ringo on Christmas cards as soon as she first saw it.

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Love it!!!

Me four! Great picture for the card.

Got another recipe. This one is Lamb Chops with Pear Glaze Sauce. I first tried this with center loin pork chops and it is excellent with pork also.

I'll paste the recipe as it is now. There have been several changes to the original but they are all included in the text.

This works perfectly pairing lamb or pork chops and braised fruit, especially with a hint of soy sauce and a touch of cayenne. Three apples, such as Golden Delicious, could be substituted for the pears. If you wanted to serve this to company, you could make the pear glaze 1 to 2 days ahead and refrigerate it. Warm the glaze before adding to the chops in the pan.

Ingredients

• 4 bone-in chops, up to 3/4-inch thick
• 1/2 cup flour
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic salt(or to taste)
  
• 1 1/2 tablespoons olive oil or preferably grape seed oil
  
  
• Pear Glaze:
• 1/3 cup pear nectar/pear juice , plus 2 tablespoons
• 2 Tablespoons brown sugar , packed
• 3 tablespoons soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh ginger root, grated
• 1/4 teaspoon cayenne (optional)
• 4 firm but ripe pears, peeled, halved lengthwise, cored, and cut into 1/2-inch wedges (a tin of canned pears works better off season when the pears are not ripe)
• 2 teaspoons cornstarch

Directions

To make glaze, bring pear nectar or juice to simmer in large, non-stick skillet over medium-high heat. Add sugar, soy sauce, vinegar, ginger root, and cayenne. Stir until sugar is dissolved and sauce begins to simmer. Add pears and stir to coat. Cook, basting pears frequently, until pears are barely tender, 4 minutes. Mix remaining 2 tablespoons of pear nectar with cornstarch and stir into pear mixture. Simmer until sauce thickens slightly. Transfer to bowl and set aside. Wipe out skillet.

Combine flour, thyme, pepper, and salt on plate. Dredge chops in flour mixture, coating all sides and shaking off excess. I use a zip lock bag and just shake the bag to coat

Using same pan, heat oil over medium-high heat and swirl to coat pan. Add chops and brown on each side, turning once, about 4 minutes per side. Turn heat to low and pour pear mixture over top, cover, and cook until chops and internal temperature on a thermometer reads 160 degrees F and pears are tender, about 5 minutes. Serve immediately.