We left early to go fishing. We had such a great time, finding a wonderful little spot to fish that I loved. The sun was shining, the area was grassy and not covered in stinky fish like the dams often are. It was perfect. As soon as we got home, probably close to 2:00, I find both goats in labor! Bootsie was on the porch just bleating her little heart out, as her brother was pushing her around trying to mount her, the poor girl. (Amos, the brother, was working on finding a new home after tearing out the fence at my parents', and immediately was taken to the back yard to stay separated from the girls.) I found Meri in the yard, surrounded by curious geese and ducks, pushing like mad. Maybe 30 minutes later (max), we had our first kid delivered. This little girl is a spitting image of her daddy Moses. Next, up on the porch, we have Bootsie. To save a lot of drama, I'll say neither her or the baby made it. It was a single birth, but the baby was just too big to get through the birthing canal, and would have made Bootsie bleed out. I made the tough decision to put her down and do a C-Section to make sure we didn't lose any babies if there was a twin in there. There was not.
Meet little Bambi.She is 2 days old in these pictures. (taken the day after "today")
Today was also a fishing day. We woke up early again to hit the road. We came back home, played with little Bambi (Meri's baby), sold Amos, and fixed BBQ sandwiches with homemade coleslaw and shredded BBQ pork (recipe follows), and sweet Hawaiian buns. Oh, man! Talk about delicious! If you attempt the following recipe, be aware, it isn't exact. I guesstimate after reading a recipe online for coleslaw, and I omit onion. I don't care for raw onion, but by all means, include a small yellow onion (or red if it is your preference) for the recipe.The coleslaw itself makes LOTS, so you can half it to make a smaller portion. I would say it made enough for 10 servings (at least).
- 1/3 cup Buttermilk
- 1 cup real mayonaise (not salad dressing and not Miracle Whip
- 1 tsp Kosher Salt
- 1 tsp ground White Pepper (white is stronger than black)
- about 1 tbsp of onion powder (to replace to omitted onion)
Mix together, taste, and adjust above ingredients to taste. Once satisfied, set aside (or refrigerate) for later use.
- 1 small head of cabbage (the smallest you can find)
- 3 medium carrots
- 2 stalks celery
Chop up and mix. A food processor would be okay, but try your best to get uniform sizes. Grading the carrots will get you a good consistency with good texture. Mix the dressing in, cover, and refrigerate for at least 3 hours. Letting it set for a whole day is best, however it is still good after three hours.
Pulled Pork Barbecue from the Oven:
Dust of your cast iron dutch oven for this, and you won't regret it. Get a good quality pork loin roast of any size to fit your family. The internal temperature must reach at least 145*F (medium rare). I have not started making my own BBQ sauce yet, so I went with good 'ole Sweet Baby Ray's Hickory & Brown Sugar. You can choose your own sauce or make your own, Pour the sauce over the pork loin, and cover the dutch oven. Place in a preheated 400* oven for 1 hour, lower your oven's temperature to 250* bake for another 2 hours. When it's done, pull out the dutch oven, take off the lid, and let your roast rest for 5 minutes. Shred the pork, mix it all together (add more sauce if needed).
Take out the coleslaw, uncover, and stir well. Taste before serving, adding more salt and pepper if needed. If your dressing is too watered down, add more mayonnaise to thicken it up. When it is satisfactory, it is ready to serve.
Lo and behold! The finished product!
Beware! This is pretty messy.