I found a wonderfully delightful surprise in today's mail. There was an envelope from a fellow Shetland breeder friend of mine, Franna ! There was a nice Get Well card along with a really cute "sheepy" book titled, "Sheep Thrills". Franna, thank you so very much for thinking of me! I enjoyed both the card and the little book - which was quite a hoot (and very true in its sheepy-wisdom. And most of all thank you for thinking of me. :)
Franna and I are both interested in using our sheeps' milk for making cheese. My surgery squashed that idea for me this summer, but Franna has been milking her sheep and making things like yogurt and cheese with it as well as the odd bowl of cereal with sheeps' milk on it. Way to go, Franna! And I am paying attention to what she's been going through with the trial and tribulations of milking her sheep so I might avoid the same pitfalls next season. I've just got to find some of the shepps' milk cheese recipes I have and share them with her.
And, someone else asked me what I've been reading lately since I've had so much time on my hands. Right now I am reading a book sent to me by my daughter in New Zealand about the history of sheep in New Zealand. It's very interesting!The other books in this picture are next..."The Dogs of Bedlam Farm" and "Cotton", which is a history of the cotton fiber. I also have a book sent to me by my friend, Tina, called "Scarlet Feather" by Maeve Binchy, which I may read after I'm through with the NZ sheep book. (And thanks again, Tina!)
I am still in the s-l-o-w area of my recuperation...mainly this means sitting and reading, or walking, leaving the work about the place to my DH to do. Next Tuesday I get x-rays and have an appointment with the surgeon to track my progress. I'm hoping I will be allowed to do more, but will follow his instructions as I wouldn't want this to drag out longer than it should. Yes, I'm being good. ;)
One thing about this time of year is that I have been hearing about all the great gardens friends have so I thought I might share a recipe I have for those who have one too many zucchini and don't know what to do with them. It came to me from my dear friend, Kathleen. We met while we were both living in Germany and we've kept in touch ever since. She and her husband now live in Oregon so we hope to get to see them when we head that way on a trip someday.
2 - Tomatoes
2 - Small Zucchini
1 Small Onion
1 or 2 Cloves of Garlic, minced or crushed
2 Tbsp Olive Oil
1/4 teas Basil
1/8 teas Oregano
1/4 teas Tabasco
1/2 Tbsp Minced Parsley
1 Tbsp Honey
1/4 Cup Parmesan Cheese, Grated
1 - 9 inch Unbaked Pie Crust
Slice tomatoes, slice zucchini into 1/4 inch rounds, mince the onion and garlic, beat the eggs.
Saute the onion and garlic in the olive oil until soft and clear. Add the zucchini and simmer/saute until tender. Stir in the tomatoes, basil, oregano, Tabasco, parsley, & honey. Add salt and pepper to taste. Simmer for a few minutes, then remove from heat.
Spoon the vegetable mixture into the pie shell. Briefly saute the sliced tomatoes in the same pan until they soften, then arrange cooked sliced tomatoes decoratively on top of zucchini mixture. Pour the beaten egg mixture over the vegetables (I sometimes add cream or milk to the eggs when I beat them), and sprinkle the cheese over the top.
Bake at 350 F for 45 minutes to 1 hour or until set and browned. We serve warm slices of this with sour cream and salsa on top. Yummy!
Enjoy! And Esse Gut!