This morning during chores, Barry wouldn't shut up. That only means one thing: "Change my water, Shepherd!" Not that it was grody, mind you. Oh, it had a bit of hay floating in it, but it was fine. Really. So fine that I was going to ignore him. "BAA. BAAA!" Oh, who am I kidding? I can't tune out noise. So I dumped the boys' bucket, scrubbed it out with a brush, rinsed it and refilled it.
You can see how eager he is for me to return the bucket. He did, in fact, get out of the unlatched gate - but followed me right back in.
Good grief. You'd think he'd been stranded in the desert without water for a week!
This boy and his dam are still available to a fiber pet home; they will grow lots of lustrous white Shetland wool for your dying pleasure! And trust me; if you are the least bit interested I will make you a deal you canNOT refuse.
Speaking of, I cannot refuse your pleas for recipes. Here is the recipe for fresh (as in not baked) peach pie:
one baked pie shell
4-5 cups sliced peaches
4 1/2 tablespoons cornstarch
1 cup sugar
3/4 cup water
1 tablespoon butter
Puree enough of the peaches to make 1 1/2 cups puree. Mix puree with cornstarch, sugar and water and cook over medium heat until thickened, stirring constantly. Remove from heat and stir in butter. Cool slightly, then lightly coat pie shell with sauce. Add a layer of peaches, a layer of sauce, a layer of peaches (the top layer can be arranged in a fancy spiral if desired) and a final layer of sauce, making sure all peaches are coated. Cover with plastic wrap and chill at least four hours. Serve with whipped cream if desired. (To me, it is absolute perfection all by itself.)
As for the quiche, I followed the "formula" in Mollie Katzen's Enchanted Broccoli Forest (one of my all-time favorite cookbooks). I sprinkled some Tillamook "Italian blend" finely grated cheese (mozzarella and parmesan) in a baked crust (lack of communication with my MIL, but the quiche turned out great), then added my sauteed vegetables (chopped small onion and small Japanese eggplant, sliced small zucchini and small crookneck, and a big dollop of fresh minced garlic; a handful of basil leaves thrown in after veggies were done and removed from heat), poured over as much of the custard (three extra-large eggs, 1 cup skim milk and 1/2 teaspoon kosher salt) as would fit, and sprinkled on a little more of the cheese. Baked it at 375 degrees for 40 minutes.
That's it for now from . . .