Brats Like Me


I have fond memories of going to the Oktoberfest somewhere in Southern California with my family.  My dad really loved the Bratwurst … and the beer to go with it.  I loved it just as much.  I haven’t seen Bratwurst for YEARS.  Today, buy two get one free, right there at the ol’ Carrefour market.  Mine for the buying.

I looked up a few recipes on how to cook it.  It’s all about getting the internal temperature safe and then browning the outside.  Many ways to do this, mainly involve some sort of par-boil followed by a brown.  In France, we cook raw sausage all the time.  We do this method.  BUT, as I was talking with Brent about it, it dawned on me that we house this very special machine a dear friend of ours bought to do exactly that.  A sous vide wand that gets your middle up to temp and ready for browning.  The brats are up-temping now and I can’t wait to brown my “saucisse irrésistible.” …. everything ( except ten words ) sound better in French.

We have some new web-footed friends joining team Grasspunk.  They are runner ducks.  I don’t know much about them, but I can tell you this, they like to cuddle.  I’m sure we’ll soon know why they are called “runner” ducks.


Last week was a four day weekend and Minty hosted a Movie night.  “Movie Night” is code for junk food and television to avoid any school-end test studies.  The kids have a toolbox and they aren’t afraid to use it.  Works every time.


(above children are not studying )

Minty takes photos of these two characters every day.  The gray one is a stuffed animal with the amazing talent of breath and a beating heart.  The beige one is a killer.

Just a reminder, it’s tick season.  If you have a nap in the grass with a shaggy dog, be sure to give yourself a quick once over.  I hate ticks.  Useless buggers.

Have a great weekend! Hug a duck! I’m going to go brown my irresistible sausage.

Ha Ha Watercooler


Grass is crazy.  We, I, have worries of cows not seeing the fence because the grass is too long.  So far, so good.  Calves loving drinking water, eating pasture and milking mom … a perfect selection of kids old enough to get a job and young enough to still live at home as though getting a job is something you do after college.


Iced latte season.  Man, I love the iced latte.  It sounds so pretentious at first.  Give me a hot afternoon, some ice cubes and a fancy espresso machine … your resistance becomes blissful.


The hay is going along quite well until it rained. Swooped in quicker than a surprise Kanye concert.  Leaving our hay wet, but not lost.




Meat Day In Bordeaux


I love driving to Bordeaux.  Country road followed by 130 kilos per hour down the speedway.  Then, traffic and red lights.  But beauty is all around you.  I pass beauty to stop in my carpark waiting for customers.

The usual suspects drove by, but then there was this yellow Corvette.  Then a Bentley.  Then a small, British curvy thing without a name.  And an American ganster car.  Not a Renault or Poo-joe I’m familiar with.


I think there was an old car thing on.  They traveled in groups.  I captured two.

Gorgeous day and meat delivered.  I took a gorgeous photo of the wheat backlit by the setting sun.


which turned out to be how many bugs can you count on my windscreen.

Upping The Pajama Game


Now that I’ve discovered the internet, I’m taking and posting more photos. So if one farms in his jammies and wife takes daily photos, one becomes more aware of farm fashion.


Yesterday was gorgeous. So gorgeous the doors were open and Brent’s blue pants flapped in the wind. His week of farming in jammies can come to an end. Back to bleu de travail. Whew!

Today is a totally different day. Rain, thunder, lightening and it’s time to start the fire for reals. Thankfully the axe arrived. Brent’s new axe for splitting wood.  Whenever we refer to it, we call it “My Axe.” A reference to a silly Flight of The Conchords song “Frodo, Don’t Wear The Ring,” which has the line ” .. and MY AXE” that stood out.


Bruce was fired up to chop the logs.  My Axe was used to split.  A lot of rain today, so the seed that was seeded should get along well.IMG_5031

Funstagram Today


It is too easy to post our life picture by picture.  But it is so much fun.  Our subjects are ready for the camera.

Gorgeous light while fixing the workshop.


A princess dead on Grasspunk farm.  She had a good life.IMG_4952

A lovely lunch.  We call it Crocque Mesdames.  Two flutes facing each other, but they are one … sandwich … with two fried eggs and melted crocque cheese.  IMG_4933

Brent tosses a log, modern dance style.  There’s nothing more underrated than tossing a big log.IMG_4965

This is the school bus.  I have family in the school bus bidness in America.  This bus is WAY more fancy than the American equivalent.  They have air conditioning and seat belts!!!IMG_4925

A shower of Golden play.IMG_4976

Our Z likes to climb and jump.  No need for wings with this girl.IMG_4979grasspunk on instagram

Nothing Like A Good Scratch At The Yards


The herd came up to the yards last Sunday.  Yes, we’re still holding up the wall with the digger.  Why? you ask? Because the giant cement post holding the wall up has lost hold of the earth with all the rain we’ve had in the last two years. No big deal as the cows shouldn’t push the fence much …

unless they do this:

IMG_4830The cows, they like to scratch.  Most paddocks have a cow scratch post.  But it doesn’t matter, when the herd comes to the yards, they are rewarded with the best scratch post in town.  Old telegraph posts, covered in some moss held up by a digger.  Aaaaaaaah.

Cows in the yards.

A video posted by @grasspunk on Nov 11, 2014 at 7:41am PST

We’ll fix that fence soon.  It’s on the list.

Triage done.  Off you go herd.


Back to grass.


Our New Bidness Cards

We’ve launched our latest two products, baby beef and ground beef.  As a cow farmer, you have to manage your herd and tune it with many things in mind.  You have young cows, you have bulls, you have steer, you have older cows, you have your incoming heifers and you have your annual culling to steady your herd to achieve consistent quality for your customers.  Our December offering was of baby beef which was a youngish heifer still milking as well as grazing our pasture.  Also we have a culled cow that arrived two years ago and has been fed and fattened on grass as well.  We’ve not tried either of these and couldn’t wait to see how it tasted.  We also used a different butcher to provide convenient packaging for everybody.  This way you can get your meat box, pull out dinner and tomorrow’s lunch then pop everything in the freezer.

I really like the new packaging.  I was worried it might be too plastic-ie, but it turns out the meat looks great and it is so much easier to deal with.  Also, we discovered that we could staple some info to a beef two-pack and voilà, business card.

The pan was hot, hot ready for the beef arrival. I couldn’t wait to try it out.





Yum! Look at that brown!