Thread: First new babies
12-26-2013, 08:56 PM
Momma just stopped by to visit them again , she came in and cleaned them all. As soon as her milk comes back and all three are walking good they can go back out with her.
Since there are three I will have to help her out with the milk or she will have a hard time keeping up.
She carried them so long overdue that her milk got thick like vanilla frosting so I will have to hand milk a few days to get her back in shape.
Most of the mothers will abandon their babies when they have this much trouble and have to be separated from them, but Barry waits by the gate to come in and see them when she isn't eating hay, she just gets a minute to lick them off and she has to go back outside.
She is the tamest goat I have and rides on the golf cart with me.Pffffffffffffffffffffff! Buh Bye Big Ears
12-26-2013, 09:20 PM
Two questions Rock ...
How big are new-born baby goats? Compared to full grown, that is.
And more important, why would you name the poor mother, after Obama?PROUD DEPLORABLE
American By Choice ~ 1980
01-10-2014, 08:23 PM
Now if I could get that darned squirrel to post his baby donkey.Pffffffffffffffffffffff! Buh Bye Big Ears
01-10-2014, 09:24 PM
Traditional and workarounds: Cooking your own cabrito can be real simple—if you want to dig a hole in your backyard, as purists insist. All you need is a three-foot-deep pit with a mesquite or oak fire raging in it. Wrap a skinned cabrito in a gunnysack bound with wire and set the meat in the pit. Cover it with dirt to seal in the heat and let it cook all day. The cabrito will be smoke-seasoned and tender by nightfall. Apartment-dwellers might want to opt for the kitchen method of cooking cabrito: place half a cabrito in a roasting pan with salt, pepper, and two or three onions and baste with hot lard or shortening. Cook for an hour and 45 minutes in a 375-degree oven, turning every twenty minutes or so. Sure beats having to dig up the back yard.
Sauce: Heat oil over medium-low in a large saucepan. Add onions and garlic and sauté until tender but not brown. Whisk together ketchup and mustard in a large bowl and add to ingredients in saucepan. Add remaining ingredients. Simmer over low heat for 1 hour. Refrigerate unused sauce up to several weeks.
No, you can't have mine but one of these is close.It's not how old you are, it's how you got here.
It's been a long road and not all of it was paved.
A man is but a product of his thoughts. What he thinks, he becomes. Gandhi
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