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The birds, bees and ... calves

18/2/2020

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LIFE lessons come early on the farm and today was a particularly enlightening one for our three-year-old farm girl Hattie.
As we were heading into town I noticed a cow was labouring close to the fence.
I stopped to watch because it’s a special thing to do and also because the calf was half way out and if she didn’t progress we would need to step in to help.
After just a couple of minutes, the cow stood up, and with gravity doing its job, the calf fell to the ground with a heart starting thud.
Before the calf had even hit the ground the new mum had flung herself around to start licking and nurturing her new little love.
The natural instinct to remove all the after birth from its face, to get it clean and dry is a wonder to behold.
Hattie was quite enthralled and was happy to tell anyone who would listen that “A baby moo fell out of the cow’s butt - and then she licked and licked it”.
I’m sure the kinder teachers are going to be impressed with this story tomorrow!
We debriefed this afternoon and I asked Hattie where she thought she came from. She thought she was being funny and looked at me and giggled - “out of mummy’s butt”. I was quick to respond that she was right but that I didn’t lick her. Cue more giggles.
When I drove past later the cow was chewing on her placenta - but that’s a whole other blog.

UPDATE: Hattie’s first calf “baby moo” is no longer requiring bottle feeding. The next day, a calf sadly died while it was being born. We were lucky enough to get the mother to take “baby moo” as her own. The adoption arrangement is working beautifully.
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These eggs are 'Dino-mite'

23/3/2018

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Sometimes we live in our own bubble on the farm. We get so bogged down in our daily duties and of course parenting too. But last Sunday we had the absolute pleasure of attending a birthday party for some very special brothers.
R and M, celebrated turning the big 4 and 3 with a party that was “roar-some”. These dinosaur-obsessed boys – who can name dinosaurs and dinosaur body parts I’ve never even heard of before – were immersed in all things dinosaurs, including their very own tails.
Their mum Elyse learnt to sew just for the occasion and made not just any old stuff-newspaper-into-stockings creation, but these amazing tails. The stitching even looked good close up! Looks like I know who to approach when I need some sewing down for a Hattie party!
Having creative and foodie friends is great, but when this friend runs My Platter Artistry, you know the food is going to be epic. Her sewing skills may have been a surprise, but Elyse’s grazing table was on-point as always.
Hattie gorged herself on figs, blueberries and fresh hummus-laden pita bread. I ate ALL the cheese. And the top off all the class, she created a dinosaur head out of a water melon. It was a dinosaur party after all.
Elyse may have had it covered but I brought along a little prehistoric-inspired snack too. The birthday boys’ eyes opened with much surprise and delight when they were presented with “dinosaur eggs”.
Essentially they are hard-boiled eggs, but with a really cool food-dyed effect.
There’s a lot of different tutorials online if you search but here’s a quick summery of how to do it yourself:
  1. Buy Kilmuir Farm pasture-raised free range eggs
  2. Hard boil eggs using your preferred technique
  3. Cool eggs in iced water (to stop egg yolk from going that weird colour and stay yellow)
  4. Gently put cracks in shells by knocking on counter and pushing thumbs into shell
  5. Soak in a dark-coloured food dye and water mixture overnight
  6. Gently peel shells off in morning
  7. Take lots of photos for your Facebook page because you will be pretty impressed with yourself and remember to tag @kilmuirfarm too
Next time – there will definitely be a next time – I will devil the eggs. They will be a lot more palatable as party food for adults too and well honestly I just LOVE devilled eggs.
I can’t wait to bring a whole new meaning to Easter eggs this year!
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Natasha xxx

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Going commando with the chickens

11/2/2018

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I experienced chicken massage for the first time today – that is laying on your tummy with chickens crawling all over your back.
In the pursuit of collecting all the eggs that our new hens are laying all over the place, I spent hours today under our “chook villa” commando crawling to get the eggs and the girls were happy to get up close and personal.
When a new flock arrives they don’t yet know where their nesting boxes are and you end up with lots of eggs on the ground, or in this case, under the trailer.
It’s going to be a trying week while they adjust, but we’re so pleased with the egg quality and how calm and healthy our hens are.
Hattie took great delight in eating the first egg we collected in a special baby scramble and it looks like I’ll be getting good at slipping eggs into all kinds of recipes.
Our hens arrived on Saturday – the most eventful day we’ve had for a while.
The drama all started with the generator in our pump shed catching fire and burning the shed it was in and the bore casing too. It’s not ideal considering that’s how we pump water up to near the house and then out to our water troughs, but Dean is working on getting it fixed as soon as possible.
Big thanks to the Eldorado CFA and those travelling past who stopped to help. The CFA is such an important part of the community and we couldn’t be more thankful.
The chooks started arriving soon after and have been entertaining and frustrating in equal measure ever since as they settle in.
Under the watchful eye of Aldo the Maremma, they are doing well.
There’s a few Houdinis in the flock and they are full of personality, following us around, pecking my hands and even laying their eggs, just inches from my face.
One chook squatted outside like she was going to lay an egg, so I picked her up and took her towards the nest – and surprise, surprise, she dropped an egg mid air, and it didn’t even break!
Let’s hope they catch on with this laying in nest boxes soon.
In the meantime, anyone interested in a special egg collection bootcamp? Maybe it could be the next fancy exercise trend? Followed by a chicken massage?
If you’re keen to stock our eggs, get in touch by emailing hello@kilmuir.com.au or phoning 0410 922 451
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Natasha xxx

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We love Aunty Kara and Fred

7/1/2018

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We’ve been back on the farm for just over a week now. It’s been equal parts pure joy to be home and heads down, bums up, trying to prepare for the year ahead.
My resolution is to be kinder to myself this year and to stop seeking “balance”. There will be no guilt in 2018. OK there will be a little guilt, but I will try to accept that finding this balance everyone talks about on a farm is as likely as getting the right amount of rain exactly when you need it – sometimes you get lucky but mostly you’re slightly off and sometimes it’s even a drought or a flood.
The past year has been huge so we need some recovery time and also a chance to catch up on all the jobs inside and outside that didn’t happen while we were in Melbourne.
Thankfully, my sister, known forever more on this blog as Aunty Kara, stayed with us this week, and has let me catch a few more Zs and helped with everything from babysitting to truck driving.
Hattie has been ecstatic and is saying “Kara, Kara” on repeat all day. But someone outshone Aunty Kara and that’s her dog Fred.
Fred can be really smelly. She got a wash this week and then promptly dived in murky water and rolled herself around in the dirt and grass – Hattie obviously thought this was hilarious!
We’re so glad Aunty Kara, Fred and Kit the cat are moving to Wangaratta. The babysitting will be fantastic but I’m mostly looking forward to visiting wineries with you. The Hurdle Creek Gin Still was a good start today!
Norbett, our cat, is not so keen ... He's spent the week on top of the outside toilet, hiding from the four-legged guests.
Our biggest, bravest plan for 2018 is that Kilmuir Farm will be starting pastured egg production next month. Wangaratta Council issued our planning permit this week, which will allow us to have up to 1000 hens.
Get in touch if you, or anyone you know, would like to stock our beautiful eggs. I’ll write more on that in the weeks to come.
Further to my plan to be kinder to myself, I’m trying to commit to doing more of the things I “want” to do, not just that list of never ending “need” to dos.
Writing this blog is part of that. If I miss a week, I’m not going to stress (well I won’t be as guilty about it as I perhaps would have been in the past).
I want to record what we do here. I’m so proud of how hard Dean works and how much Hattie is loving life on the land.
I want to record that we are not just a family who have survived the most horrendous of medical scares, but one who is committed to each other and making this farm work.
I want to write about it and photograph it and be able to look back on the year and the years ahead and see that all the hard work is worth it.
So, I suppose that is a resolution too. To take more photos of us as a family, not just pictures of Hattie and the animals. Let’s see if I can.

Natasha xxx

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HATTIE HATES HATS: Hattie is going to learn to like hats one of these days.
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BETTER THAN TV: Stinky Fred was in serious need of a bath this week.
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DOG GONE: Fred doesn't ever pass up a chance to jump into a trough.
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DIRTY DOG: Let's hope Hattie doesn't learn to roll in the dirt straight after a bath.
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There's no place like home

31/12/2017

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​​​We’re finally home! I never thought I’d be so excited to see our little farmhouse with all its flaws and eccentricities. But the sight of it on Friday afternoon was a highlight of 2017.
There’s no way around it, the past year and a bit since Hattie was born has been hard. The year culminated in another 10-week stint at the Royal Children’s Hospital Melbourne, where our beautiful daughter Hattie had life-saving heart surgery.
No child should ever have to go through what she has. On her first birthday our sassy, cheeky and strong-willed daughter was lying lifeless in PICU, intubated, sedated and awaiting heart surgery. I don’t want to sound too dramatic but things were grim, surgery was not an option, it was a necessity as she simply could no longer breath on her own and her heart was failing.
We met with Hattie’s surgeon the night before the big day and he basically explained he would decide what to do once he had put her heart on bypass and could see how things were. It was complex, she was younger than they would of hoped for and her combination of conditions meant the surgery wasn’t routine. I dutifully assessed the sturdiness of his hands while he talked about things I couldn’t and didn’t want to understand.
Sometimes in hospital it’s hard to take in all the information, but it’s the smaller things that you notice. Like if the cardiologist wants to talk to you – you’re interesting and that’s a bad thing. Or the night Hattie’s nurse shed tears. I couldn’t understand the medical side of things, but when a cardiology nurse is crying, as a mother you know things are not good. Hattie was having CPR within two hours of the tears.
But after all the drama and the heartache, in the end we got the best result – the cardiologists have said things have gone better than they had hoped for. We couldn’t be more grateful and relieved.
Once the surgery was complete it was a slower than normal wake up. And when Hattie finally did start to wake up, she then had to go through weeks of withdrawals from all the drugs she had been given in PICU. Think of a drug addict writhing on the floor in pain, sweating, screaming, vomiting from the pain and demanding their next hit. That was our princess, still suffering after all she had been through. Hands down it was worse than surgery, your baby screaming, no sound coming out as her vocal chords were still recovering from intubation, and there’s really nothing you can do but sing to her and have an occasional cuddle when allowed around all her pacing wires, drains, catheter, monitors etc.
Through it all Hattie pined for the farm. Once we could get her out and about, she would cry when we took her back into the ward and loved spending time out in the park. You can take the girl out of the country …
We finally returned home two nights ago and feel blessed to be back on our farm and planning the years ahead with our little farmher by our side. We have some big plans for 2018 in the pipeline – progress may have been stalled in recent months but we are still on target to launch two new enterprises this year. Stay tuned for more details.
And through it all we were supported by some dedicated family and friends. My mother was in Melbourne for the duration, doing whatever needed to be done, including a lot of washing and cooking dinners. Special friends who have previous hospital experience were also invaluable in keeping me together – thank you!
Our community also stepped in to help on the farm, which we are ever so grateful for. Rural communities are full of little treasures who will lend a hand at the drop of a hat and we are truly grateful for all your assistance.
So, on reflection, 2017 was tough but we still have so much to be thankful for. There will still be challenges ahead in 2018. Whether they be health related or waiting for that ever important autumn break, we choose to have a positive outlook and we can’t wait to see what our family’s hard work achieves this year.

Natasha xxx

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HAPPY TO BE HOME: Natasha, Harriet, 1, and Dean Lobban, at home at Kilmuir Farm, on New Year's Eve 2017.
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OH BABY: Hattie was happy to be home on her farm. She is enjoying lots of pram walks to reacquaint herself with all "her" animals.
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FAMILY TIME: The Lobbans back in February 2017, with Hattie enjoying her first ATV ride.
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KILMUIR FAMILY: A little Hattie with her "brother" Norbett. He's pretty happy we're home too.
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Baby meringues

9/12/2015

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A little girl’s first birthday is a great chance to break out the sprinkles.
So when our friend’s little girl Isabelle turned one these little meringues were perfect to bring along.
They are very quick to whip up, tasty and just so pretty. But you have to be patient while they cook.
I used to make them as a kid and was pleased I had an excuse to do so again.
As a kid I’d scoop the mix onto a tray with teaspoons or in all kinds of shapes. These days I prefer to use a piping bag, it’s quicker and you get a more consistent result.
I’ve made them in every colour imaginable (sometimes all at once). Add colouring just before putting the mix on baking tray.
Colouring is optional, but sprinkles are not. Pop them on top just before they go into the oven.
You should cook meringues before you go to bed and let them rest in the oven overnight to stop cracking and make them perfect but these little guys are fine to eat up straight away. As they are small they are less likely to collapse and really that takes far too much planning.
I made these on the morning of the party and drove them an hour to the lunch-time party with no problem.
Adults and kids alike could enjoy – a mouthful of youth for us oldies and best of all the meringues were just the right size for the birthday girl to grab hold of.

SHORT AND SWEET: Once cool, baby meringues can be stored in an airtight container for a couple of days – but they are unlikely to not be munched away it that time.

Natasha xx

Baby meringues
Ingredients
Egg whites
55g sugar for each egg white

Method
1.      Whip egg whites until they are stiff (that is they turn white and can hold their own shape)
2.      Add caster sugar one table spoon at a time while slowly mixing until all incorporated – the mix will be glossy
3.      Pipe about a teaspoon’s worth of the mix onto a lined tray. You can use teaspoons if you prefer.
4.      Cook for about two hours in an oven set at 100 degrees Celsius.
5.      You want them dry on the outside and marshmallowy on the inside – don’t let them brown, that’s too far.
6.      Leave to dry out in oven overnight. Or if you want to just get into them let them dry to your touch (five to 10 minutes) and go for it.
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Five tips for blog and social media ideas

17/10/2015

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​As written for Cake Business School.
​Check it out at:
http://angelfoods.net/cake-business-school/

Feeding the social media machine can be exhausting. From Facebook, to Twitter, to Instagram and of course the blog. Starting a blog is exciting and you see ideas everywhere at first but sometimes the well runs dry – or worse – you lose motivation to continue because it simply becomes hard work. The exhaustion can come from having to pull an idea from thin air and turning it into something passable. Here are my five tips to keep your blog fresh and inspiration for new topics flowing.
  1. Take inspiration from everyday life
    What’s happening in your life and what have you cooked this week? This gives your blogs seasonality, authenticity and an ever changing menu of ideas. Life constantly delivers, make the most of it.
  2. Disasters are interesting too
    Don’t just write about your successes. As a baker, I’ve learnt far more from my failures than my successes. Your readers will too. This honesty also endears you to readers – it’s far easier to relate to someone who has some wins and some fails, than someone who always gets it right.
  3. Keep an eye on the competition
    This has nothing to do with plagiarism and everything to do with taking notice of what you enjoy about other blogs. Are you drawn to recipes or how tos? How do photos impact on which blogs you like to read? Take it all in and use your experiences of these other blogs to shape your own and make it the best you can.
  4. Take notes
    Get an idea while you’re shopping, write it down, text it or email it to yourself. Just don’t delay. Same goes for if you think of something in the middle of the night. It’s worth the 30 seconds to get out of bed and write it down. By having a bank of ideas takes the pressure off and allows you time to flesh it out in your mind – not scratching around at the last minute.
  5. Ask
    Ask your kids what they’d like to read about on your blog. Ask your clients. Ask friends. Ask your readers. Only one idea out of 20 may take your fancy, but it’s one idea you didn’t have before. This is also a great way to get feedback about what people like and don’t like about your blog – another chance to improve your offering.

PRO TIP: Write ahead where you can. It really takes the pressure off and makes the whole process far more enjoyable.
 
I hope these tips keep your bloggers’ block at bay. How do you come up with new topic ideas for your blog?
 
Natasha Lobban is a freelance journalist and editor and the director of Kilmuir Creative. She is also in the process of starting her own baking and preserving business from her farm in North East Victoria. Email natasha@kilmuir.com.au to collaborate on the best marketing recipe for your cake business.
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Remembering our mate Beth

8/10/2015

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It’s been a couple of weeks since our puppy Beth died.

To be honest I feel a little ridiculous that I’m still so sad about it, but Beth was pretty special. She had more than nine lives, and smiled (that gorgeous Kelpie smile) no matter what she faced, and kept us smiling too.

From her very first day she was a standout – the only brown and white pup with 11 black and white siblings. Smaller than the rest, her mum was mean to her, always knocking her out of the way so the others could drink.

I felt sorry for her, and it didn’t take much to convince Dean to take her home.

She travelled from my parents’ place in a small box in the car and when we got home she didn’t want to come out. She soon made herself right at home.

There were strict rules, which she constantly broke. The only rule she mastered was that she wasn’t allowed in the kitchen. And she passed puppy preschool, somehow.

I came home early from night shift one night to find Dean racing up and down the small hallway with her – I’m not sure which one of them was enjoying it the most.

Beth came to us at a really difficult time. We had just lost Dean’s father and we were engulfed in pure sadness. But she gave us something positive to focus on and something to smile about. From the very start she loved us with all her heart and showed us with constant affection and far too many licks.

But really warmed to town life – bathing in her clam shell pool, eating hoses, chilling out inside and of course sneaking in to bed for cuddles too. One little dog soon took up more space in the bed than we did.

When Beth was about six months old, and had become quite ill, we were told she only had about 25 per cent kidney function. We finally worked out why her mum rejected her (and she somehow managed to do it without all the expense of fancy vet tests and machines).

So started twice daily tablets, a special (read: expensive) diet and lots more trips to the vets to get everything under control.

Another six months later, and still on her pills, we moved on farm and Beth decided she was a farm dog after all. She had to live outside but there were perks. Walk time had always been a highlight of her day but now she had a creek to frolic in and some days we even went down to the Murray River. It was pure puppy heaven.

After the motorbike, me and Dean (in that order) Beth loved water. Even when we moved to Eldorado and she lost her access to the creek and river, she took any opportunity to fling herself in dams, water troughs or even puddles – and this was all year round, iced over puddles were fair game.

Living on a farm and working from home also, could mean that Beth was the only “person” I saw other than my husband for days. Even now when the motorbike starts up I expect to hear her barking – a demand to be taken along, because Beth didn’t like to miss out on anything.

That included rat poison. She preserved through the bad taste she discovered after cracking into bait stations TWICE. It was like an extra difficult Kong game. A trick she mastered two days before our wedding this year. She cheated death again, but she couldn’t forever.

There are so many memories and we are so grateful to have had Beth in our lives. She will never be replaced, and I definitely couldn’t have another puppy for a while. I’ve been teasing Dean for years we should get a miniature pig. Another pet will come along when it feels right.

For now, Beth is forever resting in a prime position in our new orchard. Farewell Bethy, two years old but forever a puppy.

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Natasha xx

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The 'magic' of childhood

3/9/2015

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Sorry for the delay in getting this up here. I’ve been knee deep in paperwork and getting nowhere fast. All the “Don’t make me adult today” memes have been flashing before my eyes. You see, I really don’t like paperwork, so I’ve basically been doing anything to avoid being in the office to finish it off.

With all this adult work to do, there really was only one solution. That was stepping into the kitchen and back to a simpler time – a time when I didn’t have to pay bills, worry about taxation regulations and when a hard-set topping was a revelation.

I’ve been making home-made “Ice Magic” for about five years now. I’ve seen all kinds of recipes including oils, corn syrup and powders. It all seems too hard. But it doesn’t have to be ... and you certainly don’t need a Thermomix to make it either.

First you’ll need a good chocolate. I’m a Lindt fan and buy the Lindt Piccoli Creamy Milk Couverture Chocolate in bulk (for cooking). But use whatever your heart desires. If you prefer a dark chocolate go for it. If you hanker for white chocolate give it a go too.

Then all you need is a setting agent. Coconut oil or Copha, which is basically a solidified coconut oil, is the go. Coconut oil is a health revelation of sorts if you follow popular media – I think I’ve read articles where it cures everything from bad breath to cancer. I can’t vouch for its health benefits but this easy recipe really does work. And if you get a kick out of thinking this could be a way to get a bit more healthy coconut oil into your system, who am I to burst your bubble?

Copha can be found in the butter section of the supermarket in a white packet. It was always in our fridge growing up - think chocolate crackles! Now I have four packets of Copha in the fridge and I’m not really sure why. Looks like we might be having a fair bit of Ice Magic to use it all up: any excuse will do.

So here’s the recipe. Prepare to feel 10 years old again, enjoy.

SHORT AND SWEET: I’ve tried this with a drop of peppermint oil and loved it. Orange would also be fantastic. Personally I love the classic recipe.

Natasha xx

Ice Magic
Ingredients:
Chocolate
Coconut oil or Copha

 Method:
1.       Recipe works on a 3:1 ratio. So three parts chocolate to one part Copha. I find 30 grams of chocolate to 10 grams of Copha per person creates a generous adult-size serve.
2.       Melt desired chocolate and Copha in microwave or over a gentle stove top heat. Make sure no water is introduced and use some elbow grease to achieve the consistency you’re after as quickly as possible.
3.       Serve over ice-cream.
4.       Add sprinkles (you know you want to).
5.       Chocolate will set hard in a matter of seconds.

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Some days being a grown up isn't fun. But then I remember, I alone now have the power to decide how much Ice Magic I put on my ice-cream.
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The original product from our childhood. Who remembers the eternity 20 seconds used to take as it was heating in the microwave?
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This recipe can be stored in the cupboard too but it's so quick to make, I start from scratch each time.
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Scones make the world a better place

11/8/2015

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It’s been a week of long, cold days and even colder nights.

Farming life isn’t always new growth and adventure. It can be a little heartbreaking at times too.

That was the case when grass tetany hit us on Friday morning. It’s a deadly magnesium deficiency in cattle brought about by lack of sunshine and cold weather.

Blocks had been put out in preparation but it just wasn’t enough in this case. Old cows are particularly susceptible and this old girl didn’t make it through the cold night.

We’ve been feeding out Causmag – a magnesium-rich powder which is spread over hay (and covers everyone and everything with a fine white powder).

Yesterday was also the first time I have witnessed Dean and Dad do a bit of recipe development – making special licks for the cattle containing the Causmag. Apparently the powder is good for the cattle but tastes awful. You can’t reason with them so it takes some sugar to entice them to eat it.

By some sugar I mean big buckets of molasses that has to be warmed to get it moving and mixed. Not an easy feat on a cold day.

There was much discussion on the correct ratio of salt to powder to molasses. Their operation wouldn’t pass a health inspector’s test - the brew was created out the front of the shed and stirred with an old garden fork – but the cows seemed to like to.

And we haven’t lost another cow, which is the most important thing.

Dean’s also been out in the cold spreading urea on the motorbike … brrrrrr! We’ve had so much rain it’s the only way to get across the paddocks.

So when he put in a request for sultana scones on Saturday afternoon, I thought I’d be nice and whip them up.

Sorry for the lack of photographs. The scones went straight from the oven to the table and Dean and Dad scoffed them before I could think to take any pictures.

And thanks for your recipe advice Mum. Apparently I’m a little rough with the dough – so remember if you want light, fluffy scones use your soft indoor hands not your tough farmer hands.

SHORT AND SWEET: Serve straight from the oven with lashings of salty butter and a pot of hot tea. Jam optional. And be sure to break the scone apart with your fingers, not a knife, for the ideal scone experience.

Natasha xx

Sultana scones

Ingredients

2 cups self-raising flour

2 tablespoons softened butter

1 egg

Milk

Sultanas

Sugar

 

Method

  1. Preheat oven to 180 degrees Celsius.

  2. Place grease-proof paper on a baking tray.

  3. In a bowl, rub the butter into flour until it’s all the same consistency.

  4. Add about two tablespoons of sugar and a handful of sultanas (depending on your taste).

  5. Put egg in bottom of one-cup measure, fill the rest of the space in the cup with milk

  6. Add wet ingredients to flour mix and softly work it together until it forms a dough.

  7. Sprinkle bench with flour and gently pat mixture down until it’s about 1.5cm thick.

  8. Dip cutter (or drinking glass) in flour and cut out scones. Don’t twist the glass, just push down and lift off otherwise it will reduce the rise of the scone.

  9. Place scones on tray, ensuring they are touching each other. This also helps the rising process.

  10. Gently repeat process by gathering remaining dough. Use last lot of scraps to create one last scone. It will look funny but taste great still. A perfect chef’s treat.

  11. You can use an egg wash for a shiny finish but I prefer to just dab some milk on top.

  12. Cook for about 15 minutes. If your scones are smaller it will take a little less, and if they’re bigger a little long.

  13. Serve with lashings of salty butter and jam if you like.

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