Post Flooding

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.

1116 am pasture

November 16 morning pasture

Here is the debris at the upper end of that field.  It had flooded to this point.

debris in back of front pasture

The debris in back of front pasture

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.  

debris in alleyway

The debris in alleyway

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).  

drying seeds on pellet stove

drying seeds on pellet stove

seeds on stove

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.


Starting to cook suet into tallow

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.  

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8 Responses to Post Flooding

  1. The cooking class sounds great!

  2. Jeanne says:

    Did you make the pudding? I watched a bit of his video, but thought I’d better wait, since the TV is on. I will watch it later.

    I’m glad your property wasn’t badly damaged by the flooding.

    • Donna says:

      I did make the pudding. The video was fun as was making the pudding. It is sitting in the refrigerator now, waiting for Christmas. Not sure who my pudding victims are going to be yet though. We are facing new flooding now but so far OK. This is getting old.

  3. Jeanne says:

    I’m glad you enjoyed making the pudding and I hope it will be tasty, when the time comes.
    I did watch the video of him making the pudding, but had a hard time understanding what he said. Oh, well. I tried.

    I’m sorry you are facing new flooding. I hope it won’t be too bad. Take care, and keep us informed.

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