The cows are all doing well on the property. They are in to the habit of coming up to visit each afternoon, where we give them some molasses. We have started adding a fortifier to it to give them extra vitamins and minerals they need to build up their condition and get them nice and healthy. Most of the girls are looking good, there is just one or 2 that still needs to put on a little more weight, so hopefully the fortifier will help them along. We also need to bring them in once we finally get our crush and worm them and brand them and ear tag them. Meg the jersey and the little hereford are the boss of all of the others, but they have definitely quietened down the others at the same time which is good.
We have changed our plans a little with our accomodation at the property. We have decided to build in 1 end of the large shed we are having put up next month and fit it out as our cabin instead. It will save us quite a bit of money doing it that way, money which can be put in to building our house up there instead. So the exciting news with that is that we can start fitting it out at the beginning of October, weather permitting of course.
Have been going full steam ahead with the no sugar lifestyle this last week, couldn't get used to no sugar in my tea yet, but I have graduated down to 1/4 of a stevia tablet, down from a full one only a couple of months ago, and will decrease this gradually down to nothing over the next couple of months. This will save money on not needing to buy the stevia tablets, as they are quite expensive. It seems my appetite control is starting to come back to normal, and I'm not feeling very hungry at all during the day, just breakfast, lunch and dinner, no need for snacking, so hopefully that continues. Cooked up a yummy dinner of chorizo, bacon and mushroom creamy fettucine, very yummy, and sugar free.
Chorizo, Bacon and Mushroom creamy fettucine.
1/2 chorizo sausage chopped in to cubes
3 pieces shortcut bacon, diced
1 cup diced mushrooms
1 onion, diced
1 clove garlic, chopped
400 mls cream
Some cornflour to thicken if desired
400g fresh pasta
1-2 tablespoons butter
Parmesan cheese grated to serve
Melt butter and fry the onion, garlic, chorizo and bacon until slightly caramelised. Add mushrooms and fry until soft. Add cream and simmer gently. Thicken with cornflour mixed in a little water to thicken. Cook pasta in boiling water until consistency you like. Serve with some parmesan sprinkled over the top with ground black pepper.