You guys. I finally did it. I cleaned my house.
We’re talking scrubbing floors and picking up clutter.
We’re talking sorting mail into one pile of industry magazines that need to be read. That pile, stacked neatly on my floor, reaches above my knee. Yikes.
We’re talking laundry.
This is what laundry after stacking hay looks like. You should see the floor of my car…and then you should vacuum it for me ;)
Why is this a big deal? Because it makes me feel like a human with a normal routine. And because I’ve been putting it off since I can’t remember when. I’ve swept the barn floor more than my kitchen floor in the past season. Thankfully my neighbor cooks for me several times in a week, so my kitchen is just a room that I walk through each day on my way out. (Thanks Mom!)
You know that sign that says, “Excuse the mess, my kids are making memories?” My sign should say, “Excuse the mess, I’ve been working on the farm.” Except if I had a new sign to hang in my house it would get stacked on the table next to the paperwork that needs filing. Another day.
Last weekend we were part of hosting a Lamb and Wool festival in our little town for the 17th straight year.
One component of the event is a sheep shearing school. This training provides beginning and intermediate shearers with hands-on, step-by-step instruction to handle a sheep with care as it is shorn.
Another thing that we do is offer a brief farm tour to discuss pasture and animal health. The questions that come from this tour help us consider things from another perspective.
However, quite possibly the best-kept secret of the behind-the-scenes festival organization is our vendor dinner. Each vendor is invited to relax and enjoy fellowship with a lamb dinner. This year Sherrie came up with one of the best menus (we probably say this every year and every year it’s true).
This is one easy dish for your household…or up to 75 of your closest friends:
In a skillet, brown ground lamb with taco seasoning. Set aside for placing into zucchini boats.
Trim the top and bottom from medium-sized zucchini, then slice in half longways, scoop out center contents.
Shred lettuce and cheese enough to top each taco boat, and serve with salsa.