There’s a front rolling in here this morning around 10:00 or 11:00 so the cattle are being fed before the farmer is. He wanted to feed the cattle their hay and grain before it’s covered with rain and probably ice because it’s 32*.
While hubby is taking care of the stock I prepared breakfast.
My French toast recipe is six eggs, 1/2 cup of milk, 2 tablespoons of sugar, and 1 tablespoon of cinnamon, all beaten together until frothy. While I’m beating this up, I’m also melting a half stick of butter in my electric skillet. I dip slices of bread into the egg mixture and lay them out in the melted butter, growing each side. This makes a dozen slices of toast and when they’re done I fry the bacon in the same skillet. Everything is done and setting on the table when hubby walks in the house.
Normally we would use our own maple syrup but Mother Nature hasn’t been kind for two years, so we use Mrs. Butterworth’s until we can harvest our own. If all goes well we’ll be tapping trees and making syrup in the sugar house in late February or March.
At the end of the meal when I’m cleaning up the kitchen I also clean up those used egg shells. Once they’re washed out, I put them in a pan on my dryer to dry thoroughly. The next day I drop them in a clean bag, crush the shells into small pieces and store them until garden time. We drop the shells around our plants in the each row of the garden to get rid of any unwanted creatures eating the plants and to add calcium to the plants. Last spring our garden was “almost” bug free!!