Missing Goat Farm
Missing Goat Cookbook
Magazine Story Producer
Wednesday, February 26, 2014
We've had a lot of snow this past week.
Everyone is loving it...
Sunday, February 16, 2014
I made a lot of food from scratch this weekend.
Hand pressed tortillas for our romantic fish tacos.
And for my 15 year old nephew...
I love that he still asks for these each year.
Farm Fresh Recipes from the Missing Goat Farm
Tuesday, February 11, 2014
Brazil Could Have Been Better...
Love is in the air this week.
I'm just thrilled I was able have a shower this past Sunday.
(I had a varicose vein removed from the top to the bottom of my leg last week)
Though, I don't know what was more upsetting upon removing the bandages...
...the fact that they wrote XLG on my thigh (universal code for extra large) - or that they
only gave me half a brazillian.
Thursday, February 6, 2014
There are really only two bubble lessons, outside of the dip and blow rule.
Lesson one...don't put your lips on the wand.
This is an important one to remember.
Lesson two...beware the bubble shark.
He is insane.
I've been couch bound all week after some nasty vein surgery.
meyer lemon bars
made me smile.
Until they were gone.
Tuesday, January 28, 2014
January is Pretty..
...if you look close.
Wednesday, January 22, 2014
It's January, and I don't know about most of you, but I'm packing a built in muffin top right now.
But, I've been eating more kale than the average human, so when I found three bags of poppy seeds in the cupboard and my lemon tree is still going strong, I thought..
I found this recipe on
- always give credit where credit is due - and it's pretty good!
It's a beautiful sunny day, and tell me...am I the only one who thinks chickens bottoms are darling.
The bees are even getting out in the sun.
enjoy the day.
Can you believe I posted two days in a row!
Tuesday, January 21, 2014
In My Garden...
My flock is smaller these days, and I swear I can see sadness in their eyes.
I haven't picked up my camera much lately.
I don't know why.
So I spent some time outside yesterday,
and this is what I found.
Thursday, January 2, 2014
Somehow Cocoa managed to fight off a coyote attack.
She won the fight, but still lost the battle.
We loved her so.
Wednesday, December 11, 2013
Tis the season...
who knew a fake garland would confuse the girls so much?!
They're trying to decide if it's pretty or if they should try to eat it.
The Red Door Christmas Tree Farm was adorably frozen this year
And so pretty in the sunshine.
Are you my tree?
Disco moose is shining...
Frosty and Clarice - together again.
Gingerbread is baking..
and my girl is hard at work.
For you, I share my Gingerbread cookie recipe with Brown Butter Frosting from
Farm Fresh Recipe
Gingerbread Cookies with Fresh Ginger -
Read more »
Saturday, November 23, 2013
Candied Citrus Rind...
I don't know why I never did this before.
That's a lie, I do know...
it's because I never grew my own lemons before and wasn't attached like I am now.
I had already juiced these, so now I needed to remove the pith.
Hmmm...how to do this?
I used my melon ball tool and can't rave enough about the amazing job it did scrapping off the white part.
I then used my pizza cutter to shred the rind into strips.
I read more recipes about candied peel than was ever necessary.
My trouble was - everyone had a different opinion on how many times to blanch the peel.
I went with three - seems to be the traditional amount and I wan't looking for a short cut.
How to blanch:
drop your rind if fresh cold water, bring to a boil, drain.
After three dips & boils in water, it was time to simmer them in sugar water.
I had two cups water and added two cups sugar.
Brought them to a boil, then simmered for 15 minutes.
Here's where I got very clever...or ridiculously thrifty...
After simmering the rind in sugar water, I strained the rind over a large jar and kept the sugar water.
This is exactly how to make simple syrup, only now, it's lemon infused!
Hello Holiday Cocktails!!!
After straining the rind, toss it around in a bowl of sugar till coated and place on a parchment or wax paper to dry.
Once it's dry it can go into a container for a few weeks.
Mine is going into scones tomorrow for the ladie...if I stop eating it.
Save the sugar you tossed the rind in. It's also infused with lemon and is perfect for baking.