I have been delayed posting an update on the flooding as our wifi has been out until this afternoon. Here is how our front pasture looked the morning of November 16. Our flood waters had receded significantly. I was able to move the sandbags and let the animals out of the barn.
Here is the debris at the upper end of that field. It had flooded to this point.
And here is the debris at the upper end of the alleyway, next to the front pasture. This is an incredible amount of flood waters for us. A record, for sure. I am so surprised that the barn hadn’t flooded and the hay in the hay barn sustained little damage. I think our efforts really paid off.
Unfortunately for so many people in our county and the county to the north (and the Canadian province north of that), there was much more damage as well as loss of life. It is so incredibly sad.
But there are still farm tasks, especially after we had to take a break for the flooding. I shelled the Weinlanderin bean seeds for next year’s crop. They are drying on the pellet stove (which Tom was able to resurrect).
And today we were picking up the cut and wrapped beef from the butcher. I am trying to make room in our meat freezers so thawed some suet to make tallow. Here it is prepared before being cooked slowly for 6 hours.
My ulterior motive was also to thaw some suet for Stir up Sunday tomorrow. I am participating in a virtual Historic Christmas pudding class originating from England. It is organized by Paul Couchman. Here is his description:”I’m Paul Couchman, The Regency Cook and I help people, like you, fascinated by history and food, rediscover recipes from the 1830s. I started on my historic food journey by restoring an old kitchen and then learning how to cook in it. I want to share my passion for cooking from historic recipes and the kitchen that I’m lucky to work in with you.”
I am so looking forward to this class, and so incredibly happy that we have wifi again in time for this. I would have been crushed if I couldn’t. Here is a video of him making the pudding in 2018, in case you want to do one yourself.