As many of you know from my horse jail break post, the Producers have been dealing with some kind of stomach illness. The Exec Producer is better but our little Associate Producer was very sick last night from dehydration. We checked into the emergency room around 530P and were admitted around 11P. Jack got an IV in his scalp (watching a nurse do that tests the parenting nerves) and seems to be doing much better. He has been soaking up much needed sleep. I’m writing to update you all, as I always cherish your encouragement, but also to thank you for your generosity. When I was fired by Washington’s Dept of Natural Resources over my podcast, we lost our health insurance. Because of the support I receive here on Locals, we were able to join a cost-sharing ministry that paid for the entirety of Jack’s birth and will once again cover significant medical bills. I often say “thanks for your generosity” without naming what that really means - so please take this message as my most heartfelt gratitude that we can focus on Jack’s recovery without being concerned about how we will pay. God bless and see you soon.
We made chèvre with our goat milk for the first time and it was so incredibly easy, I cannot believe I have been buying soft goat cheese for so long. You may remember that our mini Nubian, Sundae, had kids who would not drink off her left teat, so we had to milk it out ourselves. She produced way more milk than they needed even with bottle feeding one of them. We had a surplus of milk that just did not taste right because the first couple weeks, there is still colostrum in it, and it is somewhat bitter. We tried making pancakes with it and pudding, but really needed to use up quite a bit. Our friend suggested making cheese. We went to her house to learn how. We got so much cheese from what was probably a couple gallons of milk, it likely would have cost us over $100 at least to buy it. And it is delicious!
One of the reasons we love fresh goat milk from our goats who are out on pasture all day is the amount of vitamin K2 in it. It is such an important nutrient to help calcium into your...
Hei Hei is the strong willed child of the chicken coop. He’s bullied by our barred rock rooster (who is actually quite nice to us) so he avoids going back in the coop at night. He also takes out his repressed anger on us so he may be stew someday in the new future.
I keep my bones healthy for chasing Hei Hei by taking the fermented cod liver/concentrated butter oil from Green Pasture which is my go-to source of food-based vitamins A, D & K. The cod liver oil is fermented - not high heat processed - which protects the nutritional value. It saved my teeth from chronic cavities 15 years ago. Make sure to use promo code “ALISON” at check out for 10% off. https://greenpasture.org
We are preparing for hurricane season by making sure everyone has solid weather gear. Who needs canned goods, clean water, batteries and a generator when they have ducks dressed in rain coats?
I avoid emergency dental visits during hurricane season by making sure my teeth are strong with the fermented cod liver/concentrated butter oil from Green Pasture which saved me from chronic cavities 15 years ago. It’s good-based nutrition that’s packed with vitamins A, D and K plus anti-inflammatory omega 3s. Use “ALISON” as your promo code at check out for 10% off. https://greenpasture.org/
Lynn turns 45 today so I gave him the day off farm repairs. 😂People ask me all the time, “How do you do it all?” The answer is: Lynn! There is literally nothing he can’t fix. And he pays the bills which also helps. I’m forever grateful for his hard work. I’ll read him all the birthday well-wishes in the comments if you feel like leaving one. 🥳
Process Engineer Explains: The Math Behind "Water-Efficient AI Data Centres" Is Laughably Wrong - YouTube
