Free

Spring break couldn’t have finished out any more beautiful than it did, and for that I am super grateful. We had a bit of running several days of spring break and the rest of the days just didn’t scream “perfect afternoon weather to finally plant your potatoes” until Sunday afternoon. Sunday overall, was just a good day. I finished something pressing on Saturday, and once you get certain things off of your plate, it really just lifts a weight off of you, allows you to breathe and move forward easier. So, Sunday I woke up ready to tackle things I needed to do. I am not one to go play in the garden when it’s chilly out, I require sunshine and warm weather for gardening, so that was the afternoon plan. We got milking done, ate breakfast, then I skimmed cream off of 7 jars of milk just so I could fit the morning’s milk in the fridge after cooling down in the freezer for a couple of hours. That cream will be churned into butter in the earlier part of this week, which I am kind of excited about. Winter butter takes so long to churn, but since the cows have been finding some green grass in the pasture, churning should go much faster, and the butter will start to get some nice yellow color back to it with the beta-carotene the cows are consuming through the green plants. After skimming, I asked the husband what kind of sweet treat he’d like sent with his lunches during the week, cookies or brownies. The brownies won out, so I made brownies with fresh milled flour for the first time. I finely milled some soft white wheat for them, and they turned out amazing, no odd texture or taste to them even with the whole wheat. We’ve been switching out all-purpose flour in every recipe for freshly milled flour, no complaints or issues, just enjoying reaping all the benefits of fresh milled flour, especially in brownie form!