Baby Number Seven

Baby Number Seven arrived today and it's another bull calf.  I was disappointed as I really wanted a heifer calf out of this cow,  However, I could not be too upset because the calf is adorable and momma and baby are doing great. 

Mayfield is my 13 year old Miniature Jersey and last year she lost her calf after a difficult delivery when it was born dead (a heifer, of course).  I saw Mayfield pushing and ran out to the field to assist her if she needed it but no help was necessary.  It was a text book delivery and the calf jumped up and began nursing within a half hour of being born.  This makes cow number ten for me to milk, and when I am milking by myself, it takes me about three hours per milking to milk and feed.  My days begin around 6 am and usually don't end until around 11 pm. 

We have a month before another calf is due, but I have three goats that are expecting babies in April.  All three are first fresheners. 

New Life:  Mayfield and Baby Bull Calf

Rosie

Prince Charming

Mayfield's Calf (not yet named) and Emmy's Calf, Zach.

Chip and Stormy

Mason

Baby Number Six

Emmy, a registered standard Jersey, calved on Tuesday, the 22nd with a bull calf sired by our Mini Jersey bull.  I named him Zachariah and call him Zach.

I am now milking nine cows.

Scrumptious Saturday ~ Sausage Stuffing Balls

So, I found this handy, free application for my Android phone.  It is from Allrecipes.com and allows a person to make a few choices as to what they are looking for in a recipe (such as type of meat or other recipe, how long you want to spend cooking it, and whther you want a main course, salad, appetizer, etc.)   I can actually plan meals while I am milking cows by using this application on my phone.  ;-)  This morning I was looking for something to take to a church dinner tomorrow and found a recipe I thought looked really good for meatballs made from pork sausage and stove top stuffing.  I don't eat it often, but I am crazy about stove top stuffing.  So, I figured this recipe would be very tasty.  I wasn't disappointed.  Of course, I had to sample them...................and sample them.................and  then sample them some more!  

Sausauge Stuffing Balls

Ingredients


1/2 cup herb-seasoned dry bread stuffing mix

3/4 cup hot water

1 pound ground pork sausage

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1 egg, beaten

1/2 teaspoon baking powder

Directions

1.Preheat oven to 325 degrees F (165 degrees C).

2.In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.

3.Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.

4.Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.

Taken from Allrecipes.

Baby #5

Mason Dixon a bull calf out of Dixie

New Babies

Or, why I have not had time to blog:

Sugar's calf, Chip  Angus/Jersey/Dutch Belted Cross

Edy's  (Riveview Rhonda) calf, Rosie.  Foundation Mini.

Liza's calf, Stormy.  3/4 Mini Jersey 1/8th Charolais and 1/8th Angus

Princess' calf, Prince Charming.  Foundation Miniature Jersey.