There's the right tool for the job, and there's also the tool that's handy. While an edger is better for weeds, a chainsaw will do in a pinch, at least until after lunch when you can get the edger out from the basement.
After milking 35 sheep twice a day, I've come to appreciate big, thick, long nipples that you can really get your hand around.
Coffee with milk in the morning is bad for digestion. Salt is bad for the heart. Duck fat is the healthiest fat, far more so than pig fat (though pig fat is pretty delicious).
The fact that I didn't shower for 16 days didn't mean that I was any more pungent or dirty than anything else on the farm. And my hair looked great.
Lambs are never "as white as snow," since curly, wooly hair is a magnet for mud and poop, but they are pretty cute.
Cows are intimidatingly big, almost like small cars that produce milk; if they were just slightly smarter, there's no way they'd let humans boss them around.
Ever since I discovered wild herbs and wild asparagus growing on the hillside, I keep thinking that everything ought to be edible; sadly, it's not the case.
The current "whole animal" restaurant craze doesn't begin to approach farm eating. On various nights during our stay we had: a rabbit that still looked like a rabbit, with head and feet still attached; tripe stew; veal five ways (over five days, after said veal was slaughtered) starting with cutlets and continuing to sweetbreads; mutton (presumably one of the former milkers); a lump of wild boar Jean-Louis shot the previous fall. And whatever isn't finished one night comes back again for lunches and dinner, until it isn't fit for human consumption, and goes to the dogs.
I held down a lamb while Jean-Louis assassine'-ed it; it is incredible to see the muscles moving and twitching, minutes after the blood has all been drained out, the head cut off and the skin removed.
The current "whole animal" restaurant craze doesn't begin to approach farm eating. On various nights during our stay we had: a rabbit that still looked like a rabbit, with head and feet still attached; tripe stew; veal five ways (over five days, after said veal was slaughtered) starting with cutlets and continuing to sweetbreads; mutton (presumably one of the former milkers); a lump of wild boar Jean-Louis shot the previous fall. And whatever isn't finished one night comes back again for lunches and dinner, until it isn't fit for human consumption, and goes to the dogs.
I held down a lamb while Jean-Louis assassine'-ed it; it is incredible to see the muscles moving and twitching, minutes after the blood has all been drained out, the head cut off and the skin removed.
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