The goat kids are growing like weeds. I weighed them the other night, they average around 30 pounds, just over one month old. Fred and Bogart (Memphis’ kids) are the biggest, and the youngest. Their bone structure is much more substantial, while Rock and Doris (Abba’s kids) are taller, leaner, but weigh more than you think!
One month.
I can’t believe it.
I spent five months waiting, planning, and in the span of 30 days, time has flown by. We have a new routine, new kids to play with. To laugh at. To cuddle with. To wince at when they chew a little too much on your hair…
We expect Xenia to kid soon! She is due on Thursday the 29th. She’s no where near as big as the other does were this close to birth. Her udder isn’t nearly as full, but I really do think she’s still pregnant – over the past month her sides have taken on a more rotund dimension. She’s such a high-stress girl.
All the kids have homes: Doris will remain with us and become a future milker, Bogart will move in with Donut once he’s old enough for weaning – we plan on him to become a companion as we will eventually have to put Sweet Roll down due to his illness. Fred and Rock will move in with Donut and be fed out and sold to buyers in North Carolina, co-workers of good friends there. I think I managed to pick the most mischievous buckling to keep for our own pet (he will be castrated shortly). Bogey’s into anything and everything and often keeps me company while I do chores and clean Huck’s paddock. He finds great joy and jumping on and off objects. I love his zest for life. I love all of the goat’s enthusiasm towards life. It’s something good to model in our own lives.
We put a deposit down on a buckling this week, and we will go pick him up this summer. He’s a nicely bred French Alpine with good conformation and bloodlines that overlap very little with our current stock. I wouldn’t have minded something a little more flashy – a nice wide belt? – but we’re not breeding for color — we’re breeding for quality stock with good conformation, attitudes, and milking ability.
Our cheesemaking is going well. We’ve had chevre transported up and down the East Coast by friends, who all come back with rave reviews. Our friends have been known to hoard their chevre. We’re up to several different flavors: plain, herbs de provence, cracked peppercorn, and the newest – a smokey chipotle. My co-workers love me, since I regularly bring in cheese to share. I luckily work with some pretty daring taste-testers, lots of foodie’s in one animal hospital! We call them our “R&D department” and test run new flavors on them and get feedback on new flavors to try. Some work, others need some tweaking. They in turn share it with their friends, and we’re already developing a future customer base. It’s the life of the party. Not really. But close. 😉
My father has surgery tomorrow, so please keep him in your thoughts and prayers. I’m likely to be gone for another short stint depending on how everything goes. It’s been a rough week: last Thursday HB’s mom had her first chemo session at the same time her father was having quadruple bypass surgery. Everyone is doing well, thankfully.
I have been enjoying the blogs you and H.B. have been doing. They are delightful. I was concerned to hear that Paula is going through chemo. My husband is too – (different cancer) and I know what a rocky road it is. I will be glad to share what I have learned – recipes for the yucky days, for instance. We’ll keep all of you in our hearts and prayers. Joan and Bob Clauss
Thinking of your family and praying for them daily! Hope everything goes well with your dad!