Whitechurch Farmlet

To be continued…

xx Rose

Like many, I can appreciate the opportunity to "shout from the mountain top", that the Internet affords the modern world. The me of my youth, the one w-a-y before the WWW, preferred not to shout too loudly about, well, anything. I often thought against the current, but anxiety and shyness kept me from uttering above a peep. Where am I going with this? My mom. Throughout my life, she got me. Like really got me. I didn't know it then, but I sure do now. Growing up, she fostered an appreciation for art and culture that had a profound impact on the way I live in and interpret the world around me. She also pushed my limits when I needed it. I'll elaborate some. When high school graduation came, she was pretty patient when I balked at the very idea of leaving home. While classmates moved in different directions, I stayed put. It was safe and comfortable; I liked safe and comfortable. I worked full-time in retail and she was almost entirely supportive. ;) When I was 21 years old, I came home from work one day to find her sitting at the kitchen table with an application to uni. Sure I stammered and tried to talk my way out of it, but my mom is a force. She "convinced" me to complete the application, and we had tea while I wrote an essay on why I thought I ought to be admitted, even though the application process was closed for the term. Past the deadline, you say? Just when I thought I had bought myself some more time, my mom insisted the deadline meant little in the entire process. She was right. Again. I'm telling you, a force. Six uncomfortable months after enrolling I was already a force in training. She told me that after coming for a visit. :) Nearly a decade later, I found it difficult to imagine the younger me. Oh sure, I still struggled with anxiety and could isolate myself better than a goth at a jamboree, but my world grew bigger and brighter because of her. She leads by example, shows grace in the face of tragedy and wears fortitude like a superhero's cape. A force. So, here I am, at the top of the mountain, giving a big shout out to my Mum. Thanks for, well, everything. Thank you for kicking me out of the nest. Thank you for the foody lunch dates. Loved those. Thank you for teaching me how to cook/bake with love. Thank you for calling in the forces that time I showed up at your office in tears, following an ill-advised mall haircut. Thank you for teaching me that the safe option isn't always the best option. Thank you for supporting my life choices. Thank you for standing in that really long line at the post office to get me my first Cabbage Patch Doll (Her name was Bernadette Belinda and it wasn't even my birthday!). Thank you for holding me up when I needed you to. Happy Mother's Day, Mum.

This project is our hobby and a learning opportunity for us as a family. We are always willing to share information on the proper care of rabbits, as well as share our experience raising fibre-buns.

Oatmeal Bake. I make this often. It. Is. Freaking. Delicious. Hot or cold. Yum. Normally, I double the recipe and we have some in the refrigerator for several says. This is also a great brunch item. It's comfort food at its best and the recipe is forgiving, allowing you to substitute ingredients for a lighter version, which works well in the warmer months. We normally serve ours with a dollop or two of Greek yoghurt. You can omit the sugar and sweeten with maple syrup. Or, serve the syrup on the side. Sub the butter for apple sauce, if you so choose. The milk can be subbed for a dairy-free product. The eggs are something I use all the time. If need be, try substituting with the usual flax alternative to eggs. I have never tried that and wonder whether the end result might be a little more dense. I use whatever fruit I have on hand and throw in all kinds of things like quinoa flakes, flax, dried fruit, nuts, etc. sweet fairy mother of the gods, use seasonal fruit when you can. My eyes are rolling in ecstasy just thinking about summer fruits. It's hearty, filled with oodles of love...and even a few hugs, I think. ;) Ingredients: 3 cups oatmeal (mix it up a little, sub some of the oats for quinoa flakes, oat bran, steal cut oats, flax,...) 1/3 cup melted butter (use apple sauce as substitute, if you like) 3/4 cup brown sugar (or less...fruit will sweeten some) 1 1/2 teaspoons baking powder 1 1/2 teaspoons vanilla 1 Tbsp cinnamon 1/4 tsp salt 1 cup milk (skim, buttermilk, almond, soy, ...) 2 large eggs (3 eggs will make it fluffier...3-4 egg whites work fine, too) 1-2 cups fresh, dried, frozen fruit (think bananas, berries, ...) 1/2 cup bittersweet chocolate (sure, this may seem optional, but is it really?) Top with nuts Directions: 1. Grease 8x8 or 9x13 baking dish (the latter if you double recipe) 2. In medium bowl, add milk, eggs, melted butter, vanilla and whisk 3. In a large bowl, add oats/oat mix, brown sugar, baking powder, vanilla, cinnamon, and salt. Mix. 4. Add liquid to dry and mix well. 5. Now add some fruit. I also like to add some good quality bittersweet chocolate. :) Stir and pour into prepared pan. Top with nuts. 6. At this point, you can cover and place in refrigerator until the morning. Or, move on to step 7. 7. Bake, uncovered, at 350 for 40ish min, or until set in the middle. Doubling recipe = longer baking time. 8. Nom nom nom, while the oatmeal bake is warm. :) Enjoy!

Hervé This and Heston Blumenthal make my heart do a little dance. Fine. It's more like a sultry tango. But no worries, hubby knows and is OK with it. ;) Hervé This is a French physical chemist with research interests in molecular gastronomy. Look him up...genius! Speaking of geniuses, Heston Blumenthal is just...WOW. I could write pages on these two men, but the point here is to share a recipe of theirs for the best damn chocolate chantille (mousse) that you will ever....and I mean EVER taste. In brief, these two men are all about science in the kitchen. Me? I love experimenting with unique flavour combinations and will readily admit that most of my experiments turn out OK because I rely on sound, proven cooking techniques developed by the experts. In addition, I strive to understand ingredients in a way that goes beyond flavour, and this is where science helps heaps. Just so we're clear, I'm in no way an expert. Nor am I a trained chef. I love to play in the kitchen and cooking/baking for people makes me freaking happy. I read a lot. I take risks in the kitchen. Sometimes, I meet with success. Other times, I run right into the gorgon-like face of failure. I even throw the occasional Gordon Ramsayesque tantrum. But one smile from a friend or family member, followed by "Mmm..." and it's all worth it for me. Joy. Now, the recipe. Chocolate Chantilly (mousse) 265 gr bittersweet chocolate (the best you can find...trust me on this) 240 ml water pinch of salt (that's my thing...will brighten the flavour) Method 1. Melt the chocolate, along with the water, in a bain-marie or double boiler. Use your whisk or a wooden spoon to stir. 2. Pour the mixture into a glass bowl and set the bowl into a larger mixing bowl, half-filled with ice. 3. Here's where you can add the salt, liqueur, or spices...think chillies or cinnamon! 4. Ready? Now, start whisking. I'm not gonna lie. You need to whisk like mad. 5. Watch closely for the texture to change as you whip. The chocolate will transform to a heavy cream consistency, then will look like a crème anglaise. And before you know it, voilà! So, do NOT over-whip or the mousse will break and become grainy. My .02? When the chocolate begins to thicken, slow down. Whisk slowly and watch the change from liquid to the best damn mousse ever. If the mousse becomes grainy, don't panic. Transfer it back into the bain-marie and reheat until half of it is melted, then pour it back into the mixing bowl and whisk for a bit. 6. xx et bon appétit!

C'mon, just a quick kiss?

Yep, we are well-aware of the not so fuzzy adorable side of this project and certainly dealing with chickens/predators/the elements has prepared us in some ways. Ultimately, he and I are excited about working and learning together. xx Rose & Rou

Life with Lenin & Trotsky, our Lionlops.

George Orwell gets a "puppy cut" :) My sweet English Angora is so generous with his beautiful wool. Thx Georgie. xx

This is George Orwell, our English Angora. He is the sweetest, silliest, and most relaxed little fur-ball ever. Yes, he kinda looks like a panda, but sadly, the ears give him away. ;) George has never met a green he doesn't like and has a passion for dragon fruit. His fur, well, it is simply stunning and his patience stretches enough to allow me to turn a grooming session into an exercise in Zenspired therapy. :) I love natural fibres and especially love to visit local shops overflowing with silks, cottons, wools, and other treasures, running my fingers over the tantalizing textures. I weave a little and am pretty adept at using knitting looms. I find the latter relaxing and this hobby allows me to mix and play with different yarns. I also started to spin using a hand-held spinner and am keen to work on this technique some more. We have contemplated hooking Georgie up with a hot bunny for some time and have researched different breeds and breeding practices, and have spoken to several reputable breeders over the last couple of years. We are well-equipped as far as accoutrements (cages, feeders, grooming tools,...) go. Little man is eager to participate in what would be an excellent learning opportunity for us all. It would be interesting to cross an English Angora with an equally easy-going breed to produce a fibre-friendly bun or two or three ;) with a simplified grooming regime. Yes, French Angoras are an option but little man and I are smitten with lion lops. :)