Winter Babies

It has been COLD these last few months.  Not just the normal chilly weather we come to expect in December and January, but freezing!  

With temperatures so low, I tend to fret about the new babies, although with fur and feathers, they are much warmer than I am.

1512916107633

First, our gringa (naked neck) chicken hatched a brood of 4.  

IMG_20171230_094337.jpg

Then Caramela the Sheep had a little lamb we named Christmas.  We think she was a little early because of her size, but Caramela had slipped off a rock and went into labor, so now Fuzzy, Oreo and Cookie have another little playmate.

IMG_20180202_091602.jpg

Next Caramela the Goat had a baby.  My husband was disappointed.  She was an only child, though her mother had been a twin, and she was white, no distinctive markings at all.  We named her Snowy.

 

IMG_20180201_124536.jpg

Then our gallina de pelea (fighting hen–the breed of chicken most often used in cockfights in our area) hatched a brood of 10 chicks.  Some are yellow, some are black and some look like little penguins.  This particular breed isn’t known for its nesting or mothering instincts, but she seems to be doing pretty well so far.  She picked a dense vegetative area up off the ground that gets full sun in the afternoon to have her chicks.  I told my husband he needs to make a ramp because, in a few days, the chicks will figure out how to get down, but won’t be able to get back up.  He said he’d work on that.

Then disaster struck.  Last week, La Blanca, our white goat seemed to be in labor.  After several hours, the labor stopped and we thought perhaps it was a false alarm or like Braxton Hicks contractions or something.  A few days later, I came home from work and my husband said that her water had broken several hours earlier.  This raised some red flags.  She ought to have given birth soon after.  She hadn’t.  She labored on and off throughout the night.  I didn’t hold out much hope for the baby by morning.

Once it was light enough to see, my husband gave her a check-up.  She hollered in pain when he touched her tailbone.  Further examination showed the baby’s head actually in the birth canal.  Extraordinary measures were taken, I won’t get into that, it was horrific. Neighbors were called in to advise.  Finally, the decision was made to end La Blanca’s suffering.  

The baby was removed and examined.  The uterus had detached and strangled the kid as well as preventing the mother from expelling it from her body.  We’ve had birth complications before, but nothing like this from the 100 or so kids, lambs, and foals born here.

My husband was despondent.  There was nothing that could have been done, but he feels responsible for the animals under his care.  It’s really set him against goats, although I’ve pointed out that over the years, we’ve had more problems with sheep births than goats. Then again, someone has a young female Boer goat for sale that he’s interested in taking a look at it, so you never can tell.

2 Comments

Filed under Animal Husbandry

A bit of remodeling–The fireplace

Once upon a time, in a land far, far away, my husband made chimneys.  It’s a skill he mastered and was able to use when we added our own chimney. (See Chim, Chimney). When we began the second floor, he had the foresight to begin the chimney base.  Now it was time to finish that baby.

A job clearing a lot in La Yacata became the perfect opportunity to gather the rocks he would need. He and our son worked diligently for about a week cutting brush and small trees while at the same time scouting for rocks which they then loaded into the truck.   A very short ride later, the rocks were tossed up on Joey’s roof for further examination.

Doing a little bit each day, my husband was able to finish the chimney in about a week.

 Looks gorgeous, doesn’t it?

6 Comments

Filed under Construction

Southern Comfort Food, Mexican Style –Creamy Bread Pudding

Southern Comfort Food, Mexican Style –Creamy Bread Pudding

By Neva Gurrusquieta

I’m a Carolina girl accustomed to having beaches within driving range and the lack of humidity in Queretaro is wreaking havoc with my sinuses.  We’ve been planning to move to Merida, Yucatan for over a year. This is a thousand mile move, never easy no matter where you live, but everything just kind of fell into place for us over the last thirty days, a job for hubby, a project contract for me, the house, the mover, everything.  

I thought moving across Mexico would be complicated, but things have gone really smoothly – so far. We used Yucatan Transition Services for practically everything.  Casey was searching for houses for us, and I was searching as well.  When there was a listing worth looking at, she was my eyes and ears.  We finally found what we thought would be impossible to find, and in spite of other interested parties, she was able to secure the house for us!  So, I’ve been packing boxes like crazy so that we can leave next week! I’ve been so focused in fact that I forgot about writing my blog post!

But good news!  I can magically turn this post about moving into a blog about Southern food!

One of the happiest outcomes of cleaning out the fridge and freezer is using up all the old bread to make this delicious, creamy smooth bread pudding, baked in a cast iron skillet if you have one. My mother taught me this recipe, and I recall her mother making this same sweetness. The only difference is that mama used vanilla, and grandma used almond flavoring. They are both delicious.

When I pulled out all my leftover bread that I had stashed in the freezer for a month or so, I had bolillos, waffles, pancakes, sliced bread, and pan de muerto.  You’ll need about five or six cups of bread crumbs (not cubes) and ¾ cup your favorite kind of sugar or equivalent, a little more if you like it pretty sweet, one can of evaporated milk and an equal amount of water, three eggs, and flavoring of your choice.  You can use whole milk, almond milk, or any other milk substitute you like as long as you don’t use sweetened condensed milk. No leavening agents, oils, or salt are needed.

The first step is making bread crumbs out of all leftover, dried out bread.  Do this by hand or use a food processor or blender if you like, or even buy them already made.  Just be sure there are no added herbs or spices or salt.  Put the crumbs into a large stainless steel or glass bowl.

pic1

Next, pour the milk and water into a large measuring cup and stir in the sugar until completely dissolved.  Pour the mix over the crumbs and stir until thoroughly mixed.  Cover the bowl with plastic wrap and refrigerate overnight. The longer the mixture soaks, the smoother and creamier it will be.  With just a 30 minute soak, you will have a coarser texture, still delightful, so if you’re short of time or fridge space, just do a short soak on the counter.

After your crumbs have soaked up all the lovely milk and sugar, remove the bowl from the fridge and let it come to room temperature.  If the mixture seems stiff, add more milk, ¼ cup at a time until you reach the consistency of a thick porridge.

pic2

Meanwhile, prepare your pans.  One 10” cast iron skillet is sufficient for this recipe, or a dark, heavy bundt pan if you don’t have cast iron. Darker, heavier pans will give you a crispier crust than glass, which contrasts beautifully with the creamy interior. Lather up your pan with your ointment of choice; I used manteca (lard)this time, another small step in cleaning out the pantry.

Preheat your oven to 425F/220C. While waiting, add ½ teaspoon of vanilla or almond extract to the crumb mixture and stir well.  Taste to check for sweetness and flavoring. If more flavoring is needed, add only one or two drops at a time until your desired intensity, if more sweetness, add by the tablespoon. Whip the eggs until they are a pale yellow and thoroughly incorporate into the crumb mixture until no streaks remain.  

Pour into your prepared pan and place in your preheated oven, uncovered, on a middle or upper rack. Bake for 30-45 minutes, until a butter knife inserted into the center comes out almost clean.

What helps to make this dish so creamy is the steam that is generated during the baking process.  This also means you need to have a cooling rack and silicone spatula at the ready when you take it out of the oven.  When you bake a cake, you allow it to sit in the pan for a few minutes before turning it out onto your cooling rack. Don’t do that with this dish or you’ll wind up with a soggy crust.

A lot of steam builds up in this custardy dish. Immediately after you remove the pan from the oven, make a slit in the center with a butter knife, and gently push it open to allow steam to escape from the bottom. Then quickly run a silicone spatula around the sides, place a cooling rack over the pan, and flip to turn it out. This treat is delicious hot from the oven, but I also love it at room temperature the next morning with my coffee. Enjoy!  

**My apologies for not having pictures of the final product. Moving brain, I guess.

Next post from my new kitchen in our new home in Merida! Sneak peak:

pic3

**********************

https://www.facebook.com/NickAndNinaSpecialtyServices/ 

Leave a comment

Filed under Southern Comfort Food Mexican Style