As is my way, I baked like crazy for shearing day this year.  My theme this year was foods served around the globe on shearing day.  Here is Welsh Shearing Cake (Cacen Gneifo) and Lemon and Currant Loaf (from New Zealand).

These are Lauren’s Shearing Chocolate Chip Cookies (also from New Zealand).

The weirdest recipe for me was the Bacon and Egg Pie (from Australia).  Here’s the puff pastry with the eggs.

And then chopped bacon on top.

This is after it came out of the oven.

Then the shearing started.  Our great shearer is Amy Wolf.  And the first sheep this year was Diddley.

He acted like he didn’t want to leave.

Next was our Gotland cross Maybelle.

Then came Harlen. Amy really liked his fleece.

Then came Walda.

Then Wendel.

Then Hodor.

Then Bambam.

Then came our Nigora goat Mr. D.

The finale was our alpaca, Fidalgo.  He did surprisingly well.

Rodney, the rooster, was making quite a fuss during the alpaca shearing for some reason.

One drama was that Tom’s electrical cord started smoking during shearing.  So we had to switch to one of Amy’s.

Here’s the spread of food I made.  I managed not to take a photo of the Warden Pie, in the center of this photo.  It is worthwhile reading the history fo it on the recipe’s link.

It was all that Ryeleigh could do not to eat the treats.

Here are the sheared beasts.

I laid out the fibers to dry.

And with that Shearing Day was done.  Thanks to the crew this year: Amy, Denise, George, Tom and Mom.  My mom made an excellent photographer in Al’s absence.  And the weather held off during the event as well so that was nice.