Denise Domning writes, makes jelly and watches the weeds overtake her garden on her 8 acre farm in Cornville while tending to her 100 turkeys, 3 cows, 20-some chickens, 2 dogs and 8 cats.
First, before I launch into the tale of "Pigs in Heat, Episode 2", I don't know about anyone else up here but I'm swimming in a sea of mud.
My dogs are about to be famous. Okay, probably not famous-famous, but more famous than they are now. In the next few days their first book will be published. That's right. The illustrator is finished and my seventeenth book is on its way to publication.
So many titles fit this post. Like Pigs in the Pen or Pigs in the Pokey or even Pigs in HE-E-Eat. (Anyone out there remember the Muppets and 'Pigs in SPA-A-ACE'?) But, instead of rolling in the muck of what really happened, I went with a more literary bend.
So before I throw myself into another recipe, I need to make a porcine update. The day when I have one piggy instead of two is drawing rapidly closer, but I really thought I was going be short a pig two days ago.
Butcher n. 1 a person who slaughters or dresses meat 2 a person who mangles, ruins or bungles something...
I was hoping for snow earlier this week, but that didn't happen. Probably just as well since the turkeys really dislike snow.
After almost six years living smack-dab in the middle of this predator superhighway, I've figured out the cycle. On normal nights, the hunters come out just after full dark and hunt until around 2 AM, when most of the nightwalking critters settle into their burrows or nests. The predators then return to give it one more shot just before dawn when the daywalkers begin to stir.
I want to ball up my fists and shout “Down with Management!” or “Unfair working conditions!” Unfortunately I work for myself, and as my own manager I’m not giving myself a break. The sensible half of me insists that I stick to the computer and finish the few remaining projects that stand between me and beginning my next two books. But the not-so-sensible part of me is bewitched by these gorgeous Autumn days.
Vacation–real vacation, not just a hiatus from the computer–was GREAT! I can hardly believe how much fun I had. There wasn’t much “doing” but there was plenty of high-class wine and five star food—the highlight of my trip was sharing meals with relatives I adore.
I haven’t left the farm for “time off” since July 2015. Prior to that excursion, I think I’d only been on vacation once since I moved onto the property in 2010.