Goats and Custard


The goats are so happy it's spring. They have been cooped up in their dry pen all winter eating nothing but dry hay.

The ladies really appreciate the green grass days. But not the rain! I let them out into the grass paddock on my lunch break and left back to work. While I was gone, the sunny blue skies turned cloudy... and then rain. Not much, but enough to piss them off really well. Goats hate rain. And puddles. And baths, which they need.


By the time I got home, the rain had stopped, but they hadn't forgiven me for leaving them out in it. I got yells and hard eyes directed at me as I drove up. Oops... But, a few cuddles fixed everything.


The bees seem pretty happy. There are still not many nectar flowers blooming, but there are a lot of dandelions to make beebread with for feeding the baby bees. They have begun making extra comb in weird spots in the hive. Once the clover is blooming, there should be a measurable amount of honey in the hive for them to eat. Then I won't have to feed them sugar-water any more.

 Bees are pretty cool.

This weeks recipe also has to do with eggs. Scrambles and omelets? Boring! I want dessert!

Stirred Custard

  • 5 beaten egg yolks
  • 1 1/2 cups milk (we prefer goat)
  • 1/4 cup sugar
  • 1 1/2 tsp vanilla
  • fresh fruit (blueberries, raspberries or strawberries) optional

1. In a medium heavy saucepan use a wooden spoon to stir together egg yolks, milk, and sugar. Cook over medium heat, stirring constantly with a wooden spoon, until mixture just coats the back of a clean metal spoon. Remove pan from heat. Stir in vanilla.

2. Quickly cool custard by placing saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly. Pour custard mixture into a bowl. Cover surface with plastic wrap. Chill for at least 2 hours or until serving time. Do not stir. If desired, serve custard over fresh fruit.

Prep time: 15 minutes     Chill: 2 hours      Serves: 8 (from the 5 Ingredient Cook Book)