We’re not closing, we’re just … erm … moving
Published November 2, 2012 | 
Many thanks to all who have been following us here on the website.
I am not unaware that there hasn't been a whole lot to follow. 
Since my last posting way back in April, I have sat down many times to write blog posts. And then, hit "delete". While writing is something that normally brings great satisfaction, that I'm squeezing it in between other life priorities was evidenced in those blog postings. They all read forced and contrived. So, delete!
Between the daily farm chores that start before the crack of dawn, renovations on the main house that will be on-going into 2013, working with our area kids and young adults, building up of our non-profit organization, and developing and keeping up with profit-generating work (so we, too, can eat), all which continue long after the sun sets, plus taking a wee bit of time to enjoy all that we're doing, and appreciate the good people in our Valley …
…, trying to blog here is just … well … wrong. It doesn't fit. Despite what we expected — a slower (ha ha ha!), more contemplative lifestyle — life currently happens in snippets and, as we used to say in the broadcast business, "sound bites" that come and go and pass faster than a mongoose can steal a guinea fowl (that's fast!). Plans and priorities change with the wind (and I don't mean only figuratively), the rains, the availability of a particular item or tool, or the health, life, death, and birth of our animals; projects begun are without end (see previous "plans and priorities"), or at least seem so; and the growth and learning that we're both experiencing are as big and rich as a pile of rhino poo (just believe me on this one), or at least larger than what I'm capable of putting on paper at the moment.
So, we've made the decision that should've been made awhile ago: we're closing moving. No, no! Not physically moving. We're just … well, we're closing down this website …
BUT, both Nils and I will continue to give updates on our Chrysalis Farm Facebook page. There you'll get "only" snippets, but we believe that the spontaneity provides a real and honest picture of our life/lives with all its trials, joys, (sometimes hard) lessons learned, and successes.
You can also read about our work with our non-profit organization on our Chrysalis Project South Africa website and on our Chrysalis Project South Africa Facebook page.
We hope you'll continue to follow us on our daily and life journeys, and we hope that life is bringing YOU joy and as many adventures as you can handle.
p.s. – the site will actually remain up until at least the end of the year, in case you want to copy something.
Interruptions
Published April 22, 2012 | A lifetime ago, when I worked in the corporate world, interruptions usually meant stopping, listening to a complaint or problem, taking note of it, and taking action in the hours or days to come. At worst, I'd be able to finish whatever task I was working on, and THEN deal with the problem "immediately."
When I went back to writing and editing, Nils knew better than to pull me from my writing cave, so interruptions came in the form of text messages or emails (even if he was in the next room). If it was really important, a note was slipped under my office door, e.g., "I'm getting really hungry and dinner is getting cold!" I could pretty much pick and choose my moments of interruption.
But here on the farm, interruptions take a whole different form. Most of the time there's no "I'll just finish this thought!" or "I'll get back to you in a moment."
Just this past week:
- Sitting at the computer, Kazu's lying at my feet, chewing away at a rawhide bone. EXCEPT, she hasn't been given a rawhide bone in a long time. I lean back in my chair, cringe, and look beneath. She's gingerly nipping off and spitting out feathers from what appears to have been a young sparrow. Rear back in horror. "Oh My Gawd!" Dog goes running, tail between legs. Grab wad of paper towels. Scoop up dead bird. Contemplate burying it. Conclude that the dogs will dig it up. Keeping at arm's length, carry the poor dead thing across the farm. Throw it over the fence where the dogs won't get to it again. Return to office. Pick out down, feathers, and what might be beak (I didn't look that closely) stuck in carpet. Is that blood or dog saliva on the carpeting? Get the cleaning solution and the vacuum cleaner from the terrace. Pick up vacuum cleaner hose, and concrete bits and paint chips pour out onto the carpet. Someone used the vacuum cleaner in the construction area of the house! Vacuum cleaner must be thoroughly cleaned, in addition to much of the carpet. A whole-afternoon-long event.
- Sitting at the computer, I look out toward the back of the farm where Nils, a neighbor, and staff are burning firebreaks. They've already burned on the upper farm behind the house. I spy several curlicues of smoke rising from areas they've long ago finished. It could just be the last smolderings. It could be. And then again. … I watch. The curlicues aren't diminishing. I think they're getting bigger. A fire hazard? Might be. Nils and the staff are now down at the other end of the farm. I get up. Squeeze through sliding glass doors so the dogs don't escape the house — they're already in a panic over the fire. Go to the shed next to the house. Look for a fire beater. Nothing. Must be in the workshop on the other side of the farm. Walk back to house. Squeeze back through sliding glass doors. Change fake Crocs to thick-soled hiking boots. Can always stamp out a small fire in the grass. Walk across yard to curlicues. No grass or veldt burning. It's large piles of cow poo! Pull out unburnt grass around flaming cow poo. Nothing but my feet to stamp out poo. Sigh. Stomp. Stomp. Stomp. Drag feet back to house with hope that most cow poo will come off. No joy. Remove boots. Go to garden spigot to wash poo out of deeply carved soles. Garden hose no longer connected to the spigot. Garden hose nowhere to be found. Sit on potato box, rip branch off of apple tree. Spend next half-hour scraping cow poo out of crevices in boot soles.
- Sitting at the computer. The damned guinea fowl are going at it again. They make such a racket for no apparent reason. I refuse to be interrupted. Later that afternoon, we discover one of our Austraulope chickens is missing, likely taken by a raptor. The guinea fowl tried to tell me; I didn't listen. And they DO make a gawd-awful noise (turn down your volume before clicking below):
- Sitting at the computer. I hear Solo leap up from his "guard post" at the back door. "Rar, rar, rar, rar, rar, rar, rar." Not unusual for him. He barks at lots of things. But, this time, he's persistent. Learned my lesson days before with the loss of a chicken. Go out to terrace. Can't see what he's barking at. Walk across the orchard. The donkeys are at the fence, teasing Solo as they are apt to do. No big deal. Head back toward house. I haven't checked the tomatoes in a couple of days. A slight detour to the vegetable garden. Pick a few ripe tomatoes. We really haven't been taking very good care of the garden. Pull weeds. Pick the last of the season's beans. The raised bed meant for cauliflower, broccoli, and winter lettuce has become overgrown again. Pick out last season's plants. Pick out weeds. The afternoon passes.
With all this in mind, not to mention the periodic vomiting dogs, exploding forgotten boiling eggs, or clever escaping cattle that must be herded back into their paddocks, I'm now quite proud that I've managed to write this much today.
But, the dogs are awfully quiet, the birds and donkeys, too. This could mean trouble. Must go!
Today, "I is for Interruptions". This posting is part of the A to Z Challenge April 2012
Fashion or Function
Published April 7, 2012 |
Switching from urban living to farm life has meant incorporating a lot of changes.
And you? Which do you fancy?
Special Day …
Special Date …
Today, "F is for Fashion or Function", you choose. This posting is part of the A to Z Challenge April 2012
Diverse Stuff
Published April 4, 2012 | Today is "D Day".
First and foremost, D is for Departure. Nils' parents have been with us for six weeks and they headed back to Deutschland this evening. In that time with us, we've grown quite accustomed to having them around, and they've been a big help in the renovation efforts. It will be very quiet here … actually, what am I saying? It will continue to be just as chaotic as ever …
Anyway, due to limited time today, I decided to make this a Diverse Stuff Day and use the opportunity to show (rather than tell) what's happening on the farm.
Please mouseover each photo as you go along.
Diligent, Driven goat farming entrepreneurs
Thanks for following us, and mousing over our photos.
and Nils and Shecky, Daisy, Daphne, Esme, Donatello, Waldo & Statler, Guenther & Gaby, Solo & Kazu, and all the babies and new additions that don't yet have names …
Today, "D is for Diverse Stuff" and this posting is part of the A to Z Challenge April 2012
A is for …
Published April 2, 2012 | Daily expected (and unplanned) hectic-ness on the farm, launch of our non-profit organisation and its projects, development of my new venture providing workshops on personal development, and Nils' family visiting have kept us just a leeeettle bit busy, and erratic internet connections have made my "I must blog more consistently" conviction wane. If you're not following us on Facebook (where we post quickie updates via iPhone), you haven't seen us for quite awhile.
In an effort toward being a better blogger, through the month of April, I'll be trying to blog every day (except Sundays) as part of AtoZChallenge. For 26 days, we blog on different subjects following the letters of the alphabet.
Today's posting is brought to you by the letter A.
When I said I was going to post on this subject, several people said,
"Don't Post That!"
"Don't give away this secret. You could make a business out of this.", "I'd be happy to buy this. You could make a lot of money.", "Delicious! Make this professionally. I'd sell this at my shop!", "Don't just give it away … except to me, of course."
Only one person said, "Do it!" She strongly believes in the Abundance Mindset, that there are sufficient resources and success to share with others. I'm simply delighted when something I make or create brings joy, and passing it onward is a true win-win. Others might just say, "The more you give, the more you receive." Any and all of these scenarios work for me!
Besides, what I have is really no secret. If you grew up on the East Coast of the United States, you might even have your own. Though, those from elsewhere, especially from other countries, could be unfamiliar with it, and may even find it — as did friends and acquaintances here in South Africa — exotic.
Today, A is for Apple Butter
For those to whom this is new, according to Wikipedia, Apple Butter dates back to colonial America. As I know it from visits to Pennsylvania Dutch country, I would hazard to guess it (or something similar) was brought over to America by the Germans (the Deutsch).
Contrary to what its name suggests, apple butter does not contain butter. "Butter" refers to the thick, smooth, buttery texture.
According to all who have tasted mine, I've concocted a great recipe here. Great chefs of the world will, no doubt, turn their noses up. I'm a believer in K.I.S.S. and as long as it doesn't impact taste or texture, I WILL cut corners to Keep It Simply Simple!
Easiest, Awesome-est Apple Butter (Slow Cooker Style)
INGREDIENTS
- 6 pounds (3 kilos) apples* – peeled, cored and cut into chunks
- 1 cup (200 g) sugar
- 1 cup (220 g) light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom (or you can also use 1/4 teaspoon ground cloves)
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
DIRECTIONS
1. Place the apples in a slow cooker.
I cut 'em up willy nilly. They all end up dissolving anyway.
2. Add the two sugars, cinnamon, nutmeg, cardamom (or cloves) and salt.
I dump everything on top and mix it up later.
3. Cook on low for about 10 hours (or longer, if you want to sleep in), stirring occasionally, until the mixture is thick and evenly dark brown.
4. Stir in vanilla.
5. Continue cooking uncovered (to thicken) on low for another 2 hours (or so, this is NOT a recipe that requires precision).
At this stage, not too pretty. Patience! 
6. Puree the apple butter with a stick blender or regular stationary blender until consistently smooth.
That's more like it. Smooth like butter.
7. Spoon into sterile containers.
8. or, spread and eat immediately!
Perfect on bread, muffins, or scones (in place of jam); makes a nice side to pork chops, too.
9. Refrigerate for up to two weeks or freeze.
I hope you enjoy, and please pass it forward if you do.
What’s in a name?
Published January 21, 2012 | 
Even before we moved to the Farm, when we talked with our country neighbors about wanting to raise animals, in the course of conversation, someone always eventually said, "… make sure you don't name them!"
Now I completely understood this for animals being raised for consumption. Who wants to sit down at the dinner table only to discover that the main course is Henrietta stuffed with apples, raisins and sausage. But we were pretty sure that the first generation of animals on our farm would be more like pets than a source of food.
As those who have followed us from the beginning know, when we got our first hens and rooster, what'd we do almost immediately? We named them!
Over the first six months of (our) life on the Farm, we've lost:
- 1 Zulu rooster named Boris.
- 3 white layers — the first went so soon after arrival that she died without a name, one was named Lucy, the last was named Posh.
- 1 Zulu hen named Natasha.
- 7 no-named chicks, 1 chick named Groucho (I couldn't resist, he had the eyebrows!).
Most died at the hand (sic: mouth) of our "loving" Australian Cattle Dog named Solo. (Clever dog that he is, he quickly figured out how to get into the chicken yard; more recently, he learned how to jump a four-foot fence. In his defense, however, some of these fowl deaths occurred when the birdbrains ventured into dog territory) A few of the babies died "just 'cause" — they weren't strong enough to make it through infancy, Still others were killed and devoured by a raptor — we're guessing a falcon or a hawk, in another instance, perhaps a mongoose or a rat.
All very sad.
But, without a doubt, the losses that were the hardest for me were those animals that had names. In my mind and heart, the choosing and giving of a name (contrary to what Shakespeare's Juliet suggested when she said, "What's in a name? That which we call a rose by any other name would smell as sweet.") allows personalities to blossom, and, of course, creates a connection.
I've learned there is some value to "make sure you don't name them!"
You may have noticed that seven of our chicks went un-named. Perhaps you believe that I've come to agree about not naming? With the death of a few chicks early on, we, indeed, wanted to see how many would survive before committing. But, it really has been only a waiting game.
If you saw our holiday greeting on Facebook, you know that we have added a goose and a gander, a drake and two ducks (or hens), and five guinea fowl to our brood. Whether by way of domestic or wild animal attack, accident, or otherwise, it's likely one or some of these may not die of old age. Each loss will impact me. But, I don't want these animals to go through their lives as "goose", "gander", "duck 1" and "duck 2." I'll likely feel differently if/when we start raising for food (see above reference to Henrietta on your plate), but these animals have gone long enough without names.
And, I'd like to invite you to help us name them?
Gander and Goose
The gander (with gray feathers, left of both photos) is quite vocal and a little cheeky. If I'm late for feedings he will hiss up at me as a reprimand. The goose (right of both photos) is quieter, stands back, and usually lets the gander do the talking. Contrary to the rep, they are not at all aggressive. Admittedly, they haven't yet been tested with strangers. They make a very nice couple.
Horace
We've already named our drake (sorry). We're not sure if one of the geese picked on him, if he got caught in the fencing, or if unbenownst to us, Solo got a hold of him, but, he has a lame foot. For the past two weeks, we've had him isolated in a cat box (without the cat), and I've been hand-feeding him, and cleaning his (very, very, very smelly) box twice a day; Nils has been handling him a lot to spray his leg with antibiotics. He's now back on his feet (with a little limp) and is most definitely a pet … when he sees me coming, he comes hopping over with his tail wagging. Somewhere along the way, Nils and I decided that he was a Horace (Actually, I wanted Francis, Nils wanted Carlos, we compromised on Horace. Don't ask.).
Duck, Duck
But, Horace's two female companions still need names. By nature — they're Muscovy ducks — they're both rather "demure" and not very talkative. They are, however, very friendly and are happy just hanging out together. If they were human, I'd assume they were BFFs.
The guinea fowl, who have by now gotten very big, will have to wait. Call me a "fowl-ist", but frankly, aside from varying sizes, they all look alike to me.
We're open to any and all (preferably adorable) suggestions for our 2 geese and 2 ducks … the more animals we have, the harder it gets to find nice names. Help!
What’s “Holiday Spirit”?
Published December 26, 2011 | 
Holiday Spirit for us is:
- Goin' visitin' just to say "Hey!"
- Dropping off firewood to a new neighbor so they don't freeze.
- Delivering used (Hurray for recycling!) containers that are perfect for chicken nests.
- Providing a body/mind therapy session on a "someday I'm sure you can do something for me in return" basis.
- Giving away raspberry jam and overstock of veggies just because you can.
- Volunteer bartending at a community event.
- Giving new neighbors a place to stay for their first days in their new country.
- Helping wait tables a bit at the local pub on a crazy-busy night.
- Providing materials, tractor, and trailer for neighbors building an addition to their home.
- Baking cookies for neighbors despite the fact that your oven has two temperatures: "Off" and "High".
- Giving the first hen and rooster to a new farmer to start her chicken flock.
- Rendering assist when another's electrical mainline is hit by a pickaxe.
- Spending four hours on country roads delivering cookies to "nearby" neighbors.
- Including a new neighbor in a family outing to a rugby match (and having the patience to explain the rules of the strange, "new" sport)
- Supporting friends' children by attending their concerts and plays (all which turned out to be a blast!)
- Making raspberry ice cream for the neighbor who let you pick several pounds/kilos of berries from her garden.
- Sending calves over to mow a neighbor's lawn.
- Painting the front of a local school that's in desperate need of an uplift.
- Seeing the ear-to-ear smile on a child's face as she eats your home-made ice cream.
- Giving rescue animals a good home.
… to name a few.
A few of the acts above were happily performed by Nils and me since arrival in South Africa in July; the vast majority were provided to us by our new friends and neighbors.
We're proud and grateful to be a part of this community where "Holiday Spirit" of giving, receiving, and sharing lives in the hearts and minds of many throughout the year.
And you? Any "Holiday Spirit" you'd like to share here?
Happy Holidays, Corinne & Nils
Recipe from a Rainy Day
Published December 8, 2011 | 
Rainy day on the dam
Even the dogs are looking depressed these days.
- Since I can't do all the outdoor things I need to do, I can actually write this very, very overdue blog posting, and
- with all this rain (102 mm in November according to Nils, my precise German engineer), our porcini are starting to pop up all over the place!!
And here we have …
... our first harvest this year.
I sautéed an onion and garlic in olive oil.
And added the roughly sliced porcini.
We served it up over pasta, and Nils grated some fresh parmesan on top.
THIS!
THAT!
RECIPE
- 1-1/2 cups roughly cut Porcini mushrooms*
- 1 large onion, chopped
- 2 garlic cloves, chopped (we're garlic lovers and aren't socializing today, so we used 3)
- 1/3 cup good quality olive oil
- 2 cups of fusilli (corkscrew) pasta (approx. 230 grams or 8 oz)
- Salt and fresh ground pepper to taste
- Fresh grated Parmesan
- Brush clean your porcini with a paper towel or soft mushroom brush, cut off tough parts of the stem, and cut out any yellow spore sections under the cap (only found if the porcini are very large). Note: never wash your mushrooms in water, it will "water down" the taste and destroy the texture. The "great chefs" will probably tell you not to use the stems, but I don't believe in wasting such precious delectables.
- Roughly chop one large onion and 2 garlic cloves.
- Heat water to a rolling boil.
- Add pasta to water and cook according to instructions on your package (unless you make your own pasta and if so, you get my respect big time!)
- Heat pan and add olive oil (or if using a non-stick coated or ceramic pan, add oil first and then heat).
- When oil is hot, add onion and garlic.
- Stir and heat until onions "glisten" and the garlic turns golden.
- Add porcini and saute and turn for another 2 minutes or so.
- Add salt and ground pepper to taste.
- Spoon "sauce" over your pasta.
- Grate fresh parmesan on top.
- Enjoy this simple pleasure of life.
Stuff we learned when we weren’t here
Published October 28, 2011 | It hasn't been for lack of material that I've neglected you here on our blog. Quite the contrary.
Life has been chock-a-block (I learned that adjective here in S. Africa), and while I used to write all my blog postings late at night, nowadays, by 9:00 p.m. the only thing I'm generating is a lot of zzzzzzzzzzzzzzzzs.
I haven't yet figured out how to get the blog writing done in between tending, feeding and spying on chickens (the last because one was sick, but I couldn't figure out which), making compost, chasing after Solo as he herds the neighbors' cows AND the wild blesbuck, designing my worm farm, establishing two businesses in a "foreign" country, researching sheep and Muscovy duck raising, and keeping up with the laundry and household messes that magically appear out here in the country.
Complaining? Well, maybe just a little bit, but as proof that we've been busy, here are
a few things we've learned without our computers
►Never wear "city flats" with shiny metal bits in the chicken yard. I nearly had heart failure when the chickens rushed at me and started pecking at my feet! (ditto decorative flip flops)
►Contrary to what I could've sworn I'd learned in elementary school (did you learn this, too?), if you cut a worm in half, you don't get two worms. You MIGHT get the head of the worm to grow back a tail, but you're just as likely to end up with two halves of a dead worm.
►When you live on a farm, there's NO hope of wearing the same pair of pants or shirt twice. A dog greets you = paw prints on your chest; you lean your elbows on a fence post = bird doo on your sleeves; you slide into the pick-up truck = dried dirt on your backside. Heck, this time of year when it's dry and windy, just lean against a piece of furniture that was just cleaned = you have a brown dusting. Browns and beige are my new fashion color choices.
►When tugging violently at a stubborn, invasive plant in squatting position, make sure there isn't a cow pattie directly behind you (see above).
►When you've got an important client meeting in the "big city", don't wear your suit, tie and fancy black shoes into the pick-up truck (see above).
►One of my favorite stress reducing exercises used to be using the paper shredder in my office. Pulverizing sheets of paper into teeny tiny flakes really helped to ease feelings of aggression or frustration. However, it doesn't begin to have the same impact as turning nice big tree branches into wood chips! Better than meditation!
►Everyone in South Africa has an opinion on how to do something; each one of the opinions is different.
►"It's Africa" is a phrase often said with a shrug and smirk when something goes awry or one's faced with incompetence. While we've had our share of both in South Africa, no more than anywhere else we've lived … France, Germany, Austria, England, the United States … there are problems and joys everywhere.
►When you have a dog, don't bother to clean the bottom two-feet of your sliding glass door. It's a losing battle.
►Sheep are "trunk-sized" ("boot-sized" in British English), which is one of the reasons why lamb is so outrageously expensive. We are going to try raising sheep nonetheless.
►If you're embarking on an adventure like ours, it's good to be married to a German engineer.
►Alpaca are perhaps the most adorable animals I've yet to encounter. I'm trying to justify the high investment required by claiming to use them as "guard alpacas" for our sheep.
And now, I can only recommend you get away from your computer too; you might learn something new.
How to not build a simple fence
Published October 1, 2011 | 
During the building of an addition to our farm house (more on that later), we've decided for the sake of my personal sanity, and the safety of Solo and all the builders, to build a kennel run for Solo. We already have a large area on the property that's fenced in on three sides. We only have to add a fourth side and a gate.
Nils figured once he had all the materials, it would take him less than a day to get the fence up. "End of day Tuesday's a no-brainer."
Monday – Nils drives into town to buy wire mesh. steel posts, a pole and a gate. He returns with the mesh and steel posts. No store in town has the gate nor pole he needs.
Tuesday – Nils drives to the next furthest town and brings back the pole and gate. Yay! He unrolls the mesh, begins to install it, and discovers that it's poor quality. He takes apart the work he did.
Wednesday – Nils drives back to town, returns the mesh, and gets the right type. (and yes, he also complains!).
Thursday – Nils re-begins installing the new fencing, He discovers that they sold him only half the amount that he purchased! (I don't think I've seen Nils that close to tears). Corinne has a cold beer at the ready!
Friday – Nils drives back to town to get the rest of his mesh (and complain again). The store doesn't have any more in stock. Nils drives to the next furthest town and pays A LOT more for the same thing. It was a two-beer night!
Saturday – Nils sees the light at the end of the tunnel. He will finish this project today. He lifts the roll of mesh upright, unrolls it, and pulls a muscle in his back.
It's a double ibuprofen and Tylenol day.
Nils is in bed.
Sawubona*
Hi! I'm Corinne.
After many years of meeting challenges of the corporate world as a (moderately) Type-A city gal, I embark with my DH, Nils, on a completely different adventure in living.
