Cow Move 22 Mai



Brent moves the cows twice a day.  He’s moving them through the pasture quickly to take advantage of the rapid Spring growth and other things ( I’ll let him go on about that ).  The cows have been very, very happy and full.  Often they can’t be bothered moving to the next strip because they are still ruminating the last lot.



They just left ” Florida 4. ”  They munched and munched by our neighbor’s house all morning and afternoon and they have no idea ( either “they.” THEY – the herd or THEY – the neighbors ).  The herd is now in ” Florida 3, ”  which is away from the neighbors.  Brent moved them wearing his safety red sweater from New Zealand.  Our French farmer friends give him a hard time about wearing red.  He ties it altogether with his purse … er… European Carry-all.  In that sack rests the fence tester, the ear piercer, the tags and the Castrating Fruit Loop of Doom ( dah-dah daaaaaah or muah-ha-ha ).  We are still waiting for two more calves, so he heads out to move the  cows with his tools in his carry-all.



I went with him on the second move.  The cows are supposed to be in the paddock above.  Do you see any cows?  Yeah, me neither.  But look closer.  They are there, cheeky herd worrying me like that.



They snuggled against some windbreak after a drink of water.  Nicely placed as they were right next to the gate to their next move.



The grass is growing well.  They are loving it.  Underneath the long bits is the red clover and other goodies.



They also get some more trees.  Notice their fine pruning job.  The trees have leaves down to the tip of a Salers’ tongue.  It looks good.



They moved to the next paddock in fine form.



” Florida 3 ” will feed them well today and some of tomorrow.



This fatty didn’t move much and is probably still there.



Despite lovely hay bales all around, the cows have been well behaved.  They much prefer fresh grass to hay.  This is the season where you look out to see if the cows are in and are fooled by those cow-looking hay bales being naughty.  Then another sip of coffee and it all becomes clear.



On our walk back home, we saw some wild oats.



And a mean, tough barn cat.  What a pussy!


La Fête des Mères



It is French Mothers’ Day this Sunday.  Seeing as I’m an American mother if France, we celebrate the French date. Poor kids, my birthday was but last weekend and now they have to be all nice to me again.  Ug.  How ’bout we make pancakes and call the whole thing off.




Sort of flying without instruments here … There is a whole lotta kissing that goes on here in France. And when you don’t shave, they say something like to do with ” razé. ‘ Brent is the expert at these things as he is often a bit shaven not stirred. He is shutting in the chickens with Lulu and Google translate has got nuthin’ on “stubble man greetings in France.” I sometimes can get slack on my legs, but that never comes up with French greetings. Thankfully, my French home economics book will help get the lighting just right for stubble and greetings. But what is that razé phrase thay say?

Gite Noix de Boeuf



This is a cut you would get in a Booty Box.  What is it? How do I cook it?  Can I selfie with this cut?  These are all important questions of which I will explore.  I’m thinking fajita.  more on this later.

It’s A Job



Had to try a sirloin tonight for dinner.  ( Sigh.  Sirloin again?  ) We were looking for flavor and texture and overall beefy-ness.  Will I remember this steak?  Will I want to suck the beefy yum-yum just before I’m done chewing and ready to swallow?  Am I chewing too much?  While I’m chewing, does my butt look big in this steak?  We scrutinize our beef.   Cue veg and baked potato ( with butter and crème fraîche ), is this a nice dinner?



For me, yes.  The sirloin held up to the challenge of my steaky desires.  Brent is working out the rest of the variables.


The Answer To The Ultimate Question of Life, The Universe and Everything


Twenty-nine again. Great day today. Our children are getting older, so they add more value when it comes to pushing me aside and taking over.


Lucy planned a lovely lunch. Our ground beef goes to our customers so quickly, other than a burger to try, we rarely have a stash for ourselves. Though last Friday, we sold ground beef to customers who had pre-ordered. But, sssh, we secretly kept some for ourselves. For lunch, Lucy planned burgers. Inspired by our neighbors who invited us over for a burger-y bun-y BBQ, Lucy did buns and fixins. SO YUMMY!!!


and of course, Champagne.  I’ve spent a lot of time ( four spells exactly spanning most if not all of my thirties ) not drinking.  I didn’t mind a bit … except for Champagne.   I loves me some Champagne.




We all enjoyed the burgers.  Zélie was much more interested in the candy.  She picked one of each, which is quite a lot when offered a Haribo trili-dili-happy-multi-pack.

Fun buns came in two sizes: ” Maxi ” and ” Classic ”

This is our burger on Maxi.  Otto loved Maxi buns.  I think it was a bit too big, but if you make burgers to size, no problem.



Here is an example of our burger on Classic.  Perfect fit!  It almost looks like a Trolli Gummy Hamburger, so cute.  Next time, I’ll get the color scheme right.  This is Brent’s favorite gummy.  Okay, yes, yep … we are a bit gummy crazy.  I only buy on special occasions.



After burgers, a fashion show.  Haut Gascon fashion by Lulu Princess of Gascony.  Her Spring line is hot, I tell you.  Hot!




Gummy coma.



I suppose I should start taking advantage of out of focus shots.


And finally, what is the answer to the ultimate question of life, the universe and everything?  Lucy spelled it out in American Pancakes for me this morning.


Pharmer Pheromones



The roar up the driveway was not dudes looking for metal or friendly people sharing their religion.  No, it was our farmer neighbor ready to bale the hay Brent cut, tedded and rowed.  We didn’t book him weeks in advance.  Farmers, they look around.  Our farmer neighbor knows Brent is ( or should be ) cutting hay.  Or else farmer neighbor he will give Brent a hard time.  He sees the rows.  Brent wanders over to his farm to see when he is available to bale.  He’s not there because he’s busy baling hay.  A few minutes later, he roars up the driveway and begins to bale Nebraska.




There was no texting or meetings or phone calls.  He showed up because it is time to bale, his last field was complete and Brent’s rows are ready.  I chatted with our neighbors in the villa about the excitment of the arrival of the baler and he likened it to that chemical excreted among species that transports synchronising mojo through the ether. Farmer Pheromones



Here it comes.



It’s out.



aaaaaah. One down, let’s see how many to go.

Bordeaux Meat Delivered and Back Again



We did a delivery to Bordeaux today.  Yummy mixed box of beef with a packet of bourguignon from the best cuts of the steer from the rear.  We also delivered ground beef.  With regulations the way they are,  having aged beef and ground beef on the same day took some planning.  Ground beef ( see also mince and steak haché )  must be ground within five days.  Aged beef rests happily in the cool room for a few weeks.  We sent one off to age ( and some early mince ) and another off just in time to catch the aged beef.  Et voilà! Today it all came together.  Booty Box ( that’s the treasured rear and a fun thing to say ) and some ground beef.  And off to Bordeaux we went.  Thankfully this booty totally looked big in that we had enough for our local beef eaters as well.  Oh look,  a Gare in my name ( saint is a bit much ), ah Bordeaux, you are a beautiful place.


There were a few opportunities getting there to fuel funny stories when we collect around the bonfire and think about the ” early days ” of meat delivery and our grass-fed beef farm.  It was great to meet/meat more customers who enjoy the beef.


With a safe return, I cooked up a rump steak and didn’t think to snap a picture until it was well on its way to my digestive system.  The steak was lovely after a long drive sustained with coffee, two pastured eggs and a quick burger. I was very excited to taste our latest creation.


Beef Day Tomorrow!



We love selling beef.  We love beef.  We can’t wait to fry up the meat and evaluate the flavour.

Thanks to ” économie domestique, ”  you should also look at breed and nourriture and the season.  We can give you that data exactly.


Tedder Time



The hay is going along nicely.  Brent tedders the hay.  I call it “fluffing,”  but the people, they mock me.  This was not my word for those teddering out there.

That is alfalfa hanging off that fork ( and I’m not excited to see you ).



Thanks to wikipedia, “fluffing” is an okay word to describe this part of hay making.

 It is used after cutting and before windrowing, and uses moving forks to aerate or “fluff up” the hay and thus speed-up the process of hay-making.



We don’t use much hay.  We try to get good quality hay during Spring to use for a  dry summer or a cold winter.  Grazing gets better each year.  The “okay” pastures are coming back to life.  “Great” pastures are thriving.


Right now, Tedder Time is over.  We wait while the hay dries and he rows and it is baled.  In the meantime, let’s remember some awesome pants wiggling to hoppin’ beats.



Thank you for blessing me with a mind to blog and two hype feet.  Stop