More sheep, and a bit of dip

I went round to the sheep barn again yesterday, braving the face-freezing weather for a glimpse of the two latest arrivals, born on Sunday.

I had apparently timed my visit to nap time. Tipsy was there with her colourful offspring.

And this pair were watching the door.

In other news… Last night I made a batch of Fanny Bay smoked oyster pate (my changes: I used 2 tins of Fanny Bay smoked oysters instead of 1; green onion instead of white; and added a tablespoon of plain yogurt and a good squeeze of fresh lemon juice and a pinch of minced lemon rind) which swiftly vanished into the colony’s creativity machine.

A last swing round the freezing streets of Humboldt yielded an “Italian-inspired” yogurt maker, currently in experimental use (though Carla tells us she makes her yogurt in a much simpler way: using a mason jar, wrapped in a towel and set on the hot water tank overnight). After a crippling second night of badminton I am moving slowly but making what I can of my final two days and looking forward to our finale reading and studio tour tomorrow night.

This entry was posted in Uncategorized. Bookmark the permalink.

One Response to More sheep, and a bit of dip

  1. I have just finished making my first-ever batch of smoked oyster pate and, even though I did not find Fanny Bay oysters, I have to say it tastes pretty damned fine! I used your alternative recipe, but didn’t use the lemon rind. And, upped the tabasco just a tad.

    Oh. Yum.

    I wish I hadn’t decided to take it to a party tonight!