Tiny went on his first outing to visit some of our favorite restaurants in the Columbia River Gorge.Share on Facebook
Tiny is 3 days old and today decided he was going to fight for it and stand up. He’s going to make it.
Jessie Sue the farm dog is all over Tiny Tim – trying to be his momma. J. Sue constantly is licking, prodding and cuddling Tiny.Share on Facebook
Everyone gets their picture taken with their sweetie. Phelp’s Creekis pouring wine.
The theme is Italian.Share on Facebook
Yesterday morning we had our second set of twins by a young ewe who was having trouble taking care of both so now we are bottle feeding the girl. Last night every 2 hours, now it is every 4 hours.
Farmer John knew just how to give the girl her bottle at 6 a.m.
Share on Facebook
This simple tart looks beautiful and tastes even better. It took less than 15 minutes to get into the oven.
- Start with a puff pastry sheet thawed and rolled out with a bit of flour.
- Place it on a buttered cookie sheet.
- Peel 3 to 5 pears or apples and cut in half. Remove the core. Place the fruit flat side down and make thin slices while holding the shape with your hand. Fan out the sliced pear half and slide it onto your knife and then onto the dough sheet. Continue until the sheet is full of sliced fanned fruit.
- Dot liberally with butter and sprinkle generously with white sugar. We added sliced almonds when we tried this at home. Nice touch. It would be great with ice cream!
- Bake in a 350 degree oven until golden brown, 20 to 30 minutes.
Four weeks with Chef Maurice of Laguna Culinary Arts learning all the basics of French cooking. We look forward to using these techniques for our farm fresh breakfasts.
Our favorite dressing so far is pesto vinaigrette. The sauces are rich with butter and heavy cream and we have learned to flame Jack Daniels to produce a flavor filled steak au jus.
How do you think we can work that into breakfast at the farm?Share on Facebook
We’ve all been to restaurants with a “bible” of a wine list. My personal philosophy of wine lists is “less is more!”Around here, we love local Columbia Gorge Pinots and Chardonnays.
You can go into any local restaurant and be a wine expert when you say, “I’ll have a glass of Pinot, please!”Share on Facebook