Fair prep and life are continuing on with, thankfully, not a huge amount of chaos. I mean, I’ve accepted that chaos just comes with this lifestyle, and no amount of wishing will produce a duller life.
The other day, I was sitting on my crate beside Pepper the Jersey’s udder while milking when all this flapping and squawking started. I immediately looked over to witness a very cranky hen, wings out and neck stretched, stirring up dust while chasing a kitten, then turning on a cat and trying to literally chase it up the stack of bales. When that didn’t succeed, she went back to picking on another kitten.
I have no idea what got her feathers so ruffled, as she does not have any baby chicks. Maybe she’s been watching Savage the rooster’s ways and picking on the kittens like he picks on the kids. Hopefully she doesn’t turn on us next.
Anyways, this chicken-and-cat chaos was happening, so I hollered at the husband to grab the cranky hen because I wasn’t about to get mixed up in that and risk the inflations slipping off Pepper’s teats if I walked away. The hen was put in a cage to cool her temper, and we finished milking.
As I walked into the house with the milk cans, the kids looked at me with raised eyebrows and asked what that was all about. Evidently, through the open window, they heard me holler and looked out to witness a white blur of a kitten and a black blur of a chicken. No one and nothing was harmed, but I still prefer milkings to be nice and quiet.
My youngest finished sewing some cute little book sleeves the other day under my direction. I always assist the younger kids in picking out what fair projects to do, mainly so they are age- and level-appropriate for them. She’s had sewing projects every year, and every year we seem to learn a new sewing skill—and yes, I said “we.”
I am probably least confident in sewing out of all the crafts I do. We did our first basting stitch on a doll dress to make the skirt part ruffled, and then we successfully learned to put snaps on—not without minor issues from someone never having done them before, though.
As we put those book sleeves in the finished pile, I knew my mom would be happy that my youngest was learning all the little things she would have eventually taught her. My mom had amazing sewing skills, so honestly, she may be shaking her head in heaven as the blind is leading the blind here. But project by project, we are gaining on the skills.
I suppose if she gets critiqued a little much at the fair on her sewing projects, my youngest will be completely happy to share that her mother helping her is a beginner as well!
The pigweeds in the garden were so happy to receive such a beautiful amount of rain and are planning to take over anything in their way in the coming days, so I’d best add weeding to my daily schedule this week. I’ve fallen behind while seam-ripping— I mean sewing—with the youngest.
Happy weeding will soon be accompanied by happy harvesting, and I’m so excited!
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No Bake Cheesecake 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream 24 ounces (678g) full-fat brick cream cheese, softened to room temperature 1/2 cup (100g) granulated sugar 2 Tablespoons (15g) confectioners’ sugar 1/4 cup (60g) sour cream, at room temperature 2 teaspoons lemon juice 1 teaspoon pure vanilla extract Make your preferred crust and spread in a 9x13 dish (I made a fresh milled flour shortbread crust) Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Spread filling onto a cooled crust. Cover and refrigerate for at least 6–8 hours. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.