1) Late the other evening, as I was pulling into the driveway, my head lights shone on the back of the hen house. The door was open and I could see a flash light or head lamp flickering around in there. I just figured Jamey had gone out to collect eggs later than usual. As I opened the van door, though, I heard, "Whack. Whack, whack, whack!"
Come to find out our chickens aren't getting ready to molt as we expected. We've been getting less eggs because opossums have been eating them. It's our fault really- for not collecting the eggs every day- leaving them out overnight as a regular smorgasbord for the local opossum population. Who knows how many they have eaten- we've been noticing less eggs for weeks. Jamey's most recent facebook status reads, "Egg-stealing possum death toll reaches 3". Thanks, dear, for doing a job you hate.
2) The other night I made opossum chili for supper. Ha! If you could have seen the look on your face! Not opossum, beef chili. I used Deb's recipe which you can find here. It was excellent. The only changes I made were that I used 1 pound of ground beef (versus 3), I added two cups of frozen corn, and I cut back on the chili powder and cut out the dried red pepper flakes all together (for the kids' sake).
I was going to make Double Corn Bread to serve with it, but that morning Jamey made his oatmeal rolls- they looked so yummy and fresh that we just ate the chili with the rolls instead. I would highly recommend trying this cornbread, though. It's my favorite...
Double Corn Bread (Cooking Light Annual Recipes 2001)
Yields 6 servings (in an 8 x 8 pan)
1 cup flour
1 cup yellow cornmeal
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
1/2 cup corn (thawed frozen is fine)
1/2 cup diced red bell pepper
4 tbsp. butter, melted
1 large egg, lightly beaten
Combine flour and next five ingredients in a large bowl. Make a well in the mixture and set aside. In another bowl, whisk the buttermilk and remaining ingredients. Add the wet ingredients to the dry and stir until dry ingredients are moist. Spread into a greased 8 x 8 baking pan and bake at 425 degrees for 15-20 or until a knife inserted in the center comes out clean. Let stand 10 minutes and serve.
3) I am all in a tizzy (a good tizzy) because my hopes have been confirmed- Jamey's new rotation hours will get him home in time for dinner!! I am all ready with a list of recipes to try or re-make that I can then share with you- if they measure up, that is. All I can say is: Stay. Tuned.
4) Things with Sam and school have gone so much better this past week. I think he just had to get it out of his system. The expectations are clear and I think we've fallen into a good groove. As a reward for a good attitude during the week, on Thursday afternoons (our Friday afternoon) they now get to watch a video. No frivolous entertainment here, though. I'm talking documentaries having to do with what we're studying. This past week it was one of IMAX's movies on whales (we're studying them in science right now). It seems to be a good motivator and fun way to celebrate a week of work done well.
5) It rained this past week! And rained and rained and rained. To think that just last weekend the land was so parched a brush fire spread like lightening. This week the grass is green, I tell you, and we may even have to think about mowing one more time.
6) I still have this sensation regularly. It's not going away. I'm doing much better these days at trusting there is a reason behind it that will be revealed to me one day. For now, I am just doing my best to trust. To be still and know that He is God. That is enough for now.