First time using “00” flour, prepared the dough and let it sit overnight. This is also called Italian flour” since it’s super finely ground.
I used this recipe:
2 HRS PLUS 24 HRS FOR RESTING
MAKES TWO 10″ – 12″ IN DIAMETER PIZZAS
250 grams King Arthur “Italian Style Flour’ (about 2 cups)
1/4 cup warm water
1/2 cup cool water
1/4 tsp Active Dry Yeast
1 tsp Fine Sea Salt
1/2 tsp Granulated Sugar
It was very easy to work with and you could literally roll it twice and then pick it up and spin it ,,done.
Next time I will use more dough for each pizza to make it thicker.
Used corn meal under the pizza so it would slide off nicely off the paddle into 500 degree oven with pizza stone.
This my first attempt at hand rolled bagels…they were delicious need work on the rolling and shaping technique.
Used this recipe :
There’s nothing like a good steak on a cold winters night to bring your mood up.
This is our ribeye done beautifully by a local butcher.
The Filet Magnon was outstanding, can’t wait to dig into this delicious grass fed steak, nothing but grass and a little grain, beautiful marbling.
Truth is you can’t get this kind of meat anywhere, we took great care of these animals and the end product speaks for itself. Knowing what is in your food is key these days.
We moved the last of the livestock up to Caribou so now the old farm in Madison is on the market. Moving an entire farm is no small task, especially when the trip is 4 hours one way.
We had to take the animal trailer to be welded before attempting to take the cows from Madison to the butcher. The old trailer was swaying back and forth down the highway, every time the cows would move the trailer felt like it would take me off the road….took 6 hours..2 hours longer than usual.
We starting all over again in a new place, everything must be done again from scratch, there’s an old barn where we will be using for lambing this year.
Caribou Maine is a magical place the other night I watched the northern lights dancing in the midnight sky, it looked like when sunlight is refracted through water. The beautifulness of the land here has captured our hearts as well and we’ve started planning the layout of the new farm.
Blessed Thistle Farmstead is the name due to the fact that we immediately felt blessed that we were able come across such a gem of a place. Thistle because of the many beautiful blue Thistles that grow wild here.
The land is rolling and we’ve got many acres of pasture here that can be used for growing crops, grain, flowers, herbs, and perfect for grazing animals. The land has been not been fertilized or utilized for 30 + years so we must bring back the vitality and create an environment for us to flourish.
In the last 72 hours we’ve had 8 Lambs born and we should see many more to come.
Having a warm drink of milk helps them start off strong and I also purchased a big bag of sheep’s milk replacer because we have many new mothers that are not great at taking care of their young.
We expect to have to have at least 20 lamb this winter.