So here's the thing. I've been neglecting you lately.
And I'm sorry.
I have so appreciated the support and care from my online friends and family as my own family navigated some pretty tough times this past year. You know those times when you wonder how anything will ever be 'normal' again? *nodding* Yup, that's been my life this past year. Luckily for me, I have God on my side. I finally stepped back, shut up, and got out of the way. Whoa baby. (Can I just say, if God's been trying to get your attention on something, don't try to dodge and weave Him. 'Cuz friend, He loves you too much to let you go. He's gonna come after you with all the love in his arsenal.)
So things got a bit hairy around here. I stopped writing much, certainly not regularly. But you hung in there with me. Cards, phone calls, private messages, texts - I was so blessed with your concern and care!
Here's my way of saying 'thank you', and let's get this blog rolling again! Until July 23rd, head over to my facebook page and submit a real food recipe. The ones we like - with local, seasonal ingredients AND that our families enjoy. Then share the RosalynPricEnglish.com facebook page with your friends! You'll be automatically entered into the contest to win.... *drumroll* A case of those fantastic 'new' vintage blue Ball jars! Plus, I'm going to part with one of my super hard-to-find green vintage Ball jars. I'll ship it anywhere in the contiguous United States. (Live outside that region? If you get chosen, you'll get a $20 gift card to Amazon. )
A random-number generator will select a number - each entry will receive a number that I'll private message to you.
One entry per person, but I'd love to see more than one of your recipes. In August, I'll compile all your recipes, and create an e-book! You can download it and print it, or you can use it right from your computer or tablet.
Stay tuned for more, and welcome back! (To you AND me!)
February???!!! I haven't updated since February? Wow.
Well, my apologies.
Let me first catch you up on the pig adventure.
Unfortunately, the person with whom I was working with to raise the pigs decided they wanted to take their pigs home. (We'd parted ways on a separate business venture, and that didn't sit well with them. So, they picked up their pigs and went to play alone at home.) This was actually a blessing in disguise, as the pain in my shoulder had been increasing by the day, and it was becoming too much for me. One pig was much easier on my aching body.
We fed the pig out to about 200 lbs on whey and hay, and at that point introduced pig feed from a local mill. Two and a half bags of feed later, she had put on another 60 lbs and was ready for the butcher.
We brought home 230 lbs of meat, and more in scrapple, liverwurst and lard. The meat is flavorful and dense, but not tough or gamey. We've decided that we'll do more 'winter pigs' in the future, as we are super happy with the cost (minimal) and the quality.
Knowing how factory farmed pork is raised, and pork that is raised on local farms but on concrete pads, I am confident that a happy pig produces better meat. Our pig was handled gently, humanely and left to be 'a pig' while she was raised out. Even her loading onto the truck was done so gently that there was barely a grunt out of her. According to my online mentor and hero, Walter Jefferies, that makes for the best pork.
Our adventure was a success, even better it tasted good. Pig had a good life (we called her pig), I learned a lot, and have yet another 'I can feed my family' experience under my belt.
Want to know more about raising pigs? Follow Walter. He's king. Read more at Sugar Mountain Farm.