‘Ozzy is the first doe we purchased, she is alpine saanan. She is a little on the smaller side, and has a strange coat, ( I think is called a  “hair ” )   She has given us several kids, all buckings ( sigh). This year was the first time she has twins. They were super cute!

 

 I found this recipe ( and modified it a bit) while trying to use up alot of Cucumbers and Tomatoes! Very Good!

1/2 C extra virgin olive oil
2 T balsamic vinegar
2 T red wine vinegar
1/2 teaspoon sea or kosher salt
2-3 cloves garlic, minced
fresh basil leaves
fresh oregano leaves
2 cucumbers
2-3 tomatoes
1/2 C Olives
1/4 C Feta Cheese

Mince  or press garlic through a garlic press. Let stand in both vinegars while preparing the other ingredients   Chop basil and oregano leaves and add to  olive oil and allow to stand in oil while garlic marinates.Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 14 inch coins (circles). Slice tomatoes into wedges, being careful not to crush and lose juice. Place tomatoes, olives and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.Whisk dressing well and pour over vegetables\

I have had this recipe for about 15 years, taken out of a newspaper. It originates from a restaurant called Pasta &  Co, and they sell it by the pound! I have made some modifications over the years

1 12 oz bag of Cranberries, ( sorted, washed, picked over )
3/4 c Dried Sour Cherries ( Sometimes these are very hard to find and I have used Crasins 
1/3 c Sugar
2/3 c Red Current Jelly ( this can be hard to find if you don ‘t make your own, I have used several types of  “red ” jellies with great results )
2/3 c Water
1/4 Dark Rum

In a large sauce pan place cranberries, sour cherries, sugar, jelly and water. Over low heat simmer stirring occasionally about 15 minutes until the berries have popped. Remove from heat stir in Rum.  Refrigerate over night and serve at room temperature. Excellent over ice cream, crepes and waffles!\ I can this in a water bath canner according to the blue ball book recipe