Ain’t Nobody

Crazy daze. Can’t believe how crappy Mars has been. Brent played 80’s music this evening. I’m not sure when Chaka released this song, but it is timeless. Reminds me of my Breakin’ days. Yeah, I did a little break dance action, but I was the dancer finding gravity, not the dude doing head spins. Kicked my leg high, lots of turns, never mastered the worm. We all had a good laugh AND I fixed their toilet.

I’ll leave you here.

Bedfordshire Clanger


“We are most of the way there.  Calves are coming.  Mostly smooth, but some need a little special attention.  It was all-on day today, for me.  Not a moment to break.”

I started this post last week, but was arrested by “Bedfordshire Clanger.”  I went back to the computer, as I do because everyone and animal takes me away from sitting on my arse gazing into the interwebs like a zombie that was held hostage in a deep cellar for ten years. …. aaahrg.  Look!  moving pictures with sound!

Wikipedia, pert on my screen, describing the Bedfordshire Clanger.

The Bedfordshire Clanger gives you these sensations, in one sausage roll.  Only if you eat it from left to right:  Amuse-bouche, entree, fiddly salad, more wank, the real meal deal followed by dessert … and, I assume, coffee.


It’s a dish for farmers in the field.  Now that I’ve heard of it, I suppose I should give ‘er a go.  Why was it on my screen? I don’t have a clue, ask Brent.

I’m surprised Pizza Hut wasn’t on this.  Think outside the cheese.  Stick it in a bucket … or a roll?!

Otto moved some logs.

And that calf up at the top?  Lust For Life,  Brent had to pull him out.  Quite an effort, but he is great!  and running around like a he-nut.


The cake that Minty made for the school?  Zelie ate it.  So Zelie had to make a new cake for the school.


Bastards Choppers


Meat delivered to Bordeaux today. It’s a pleasant drive and not too far away. Plus, it feels great to get grass-fed beef into customer hands.

There was a bit of traffic today. Mostly merging issues. Nothing compared to Seattle merging issues. They have issues, that Seattle. They refuse to zipper.  A zipper merge is when you merge when the signs tell you to, don’t merge too early.  Too early and you have a whole lot of piteous zippers not advancing.  Bordeaux did okay, but too many giant trucks slowed us down. What I lost in time to my delivery point, I gained in new and exciting places in Bordeaux.

While waiting on the bridge to delivery drop number two, there it was. With an American flag, a French flag and another flag, Bastards Choppers.


Beautiful.  I have thoughts about Bastards Choppers, but I don’t want to ruin the moment.  I’ll let it sink in for you as it did for me.  Pretend you are waiting at a red light in a left turn only lane with people in the right lane pretending they didn’t know about the left they need to make, then cutting in.  Bastards! That is a broken zipper.  If only I had a chopper.  In France, you can split lanes with a chopper.


I think I’m becoming a little bit country.  I go to big cities now and bumpkin my way around.  I’ve only ever lived in cities.  When I was in “go-mode,” I didn’t notice things like odd offices spaces.  I would just walk under things like this getting to the next meeting or appointment.  I noticed a lot of grass that was perfect for grazing.  Also a lot of people on bicycles.  There might be more bicycles than cars in Bordeaux.


I’ve been to Bordeaux, but I’ve never been to …. Bordeaux.  I have to rush back to the farm and carry on with carry on stuff.  I’m in “carry-on” mode now.


So many bridges in Bordeaux.  It reminds me of Portland, Oregon ( only older ).  If you drive over this bridge with the towers, Bastards Choppers is on your right.

Fifty Shades Of Brown


Spring!  Spring.  spring.  Spring is here.  The eggs, they cometh.

We have brown eggs.  Other brown eggs.  Some green eggs.  Some dark brown eggs.  Where are the white ones?  Still searching for white egg layers.  Our American children … they need to dye some eggs!

We Sell Grass-fed Beef Direct To You


We’ve been selling grass-fed beef for a few years now.  We know and love our customers.  They come to us for many reasons.  Sometimes it is because the beef is grass-fed and grass finished.  Sometimes it is because our beef has the flavor of beef.  Sometimes they come because they want to eat food that has been raised locally, on local soil in local weather breathing local air.  Sometimes they come because their children will only eat our beef burgers.  Sometimes they come because they want to give Brent a hard time and have a coffee and give the dogs a pat.

Whatever your reason, we’ve finally updated our ” How To Buy Beef ” page to help you buy beef. 

( go us! )

but really, page aside, if you want to buy beef you need to give us your email address.  The process isn’t really page-worthy.

These photos were taken today ( March 25, 2015 )  Green on the ground, gray in the sky.  Where’s our sun?!


How Pastures Learn

brent and neighbor

We arrived on this farm with some vines.  Never, ever planning or paying for vine rights, the ability to do vines was transferred and our vines culled.  Don’t worry, more pasture for the cows.  The vine bidness is a bidness we never want to go with.  So the rights were sold off and we carry on with grass-fed beef.

As it is still gloomy and not so Springy, I went back in the photo archives to capture where we started and where we are trending.  Vines, vines all around.

Taken down without a sound.  But look around,  beautiful pasture for those abound.  Mostly our cattle, but also those deer and pigs and worms.  Don’t forget the worms.  I know they are ugly, but worms are essential for fertility.  I’m still waiting for  the “Save The Worm” campaign.  If only they had a fluffy tail.


We seeded and grazed this pasture for a few years now.  Learning each month what is needed.  Green seems to be popular.  Grazing is working, but we are planning the next few months what this side of the farm needs.

Each day, each month, each year, we learn how pasture learns.  How this farm will continue growing and supplying food for cattle or other livestock or people in an efficient way.