Maxwelton Bay & the Olympic Mountains
Yippee. The day dawned beautiful, it’s not raining and my husband is coming to visit. Time to show off all my recently acquired farm skills. He’s a city dude – he won’t know if I’m bluffing.
The view from the farm is something to stop and star at today. All the more appreciated in contrast to the dark, dreary rain of the past several days. It’s cold out, too. When I go out to feed the chickens my boots crunch in the frosty grass. Lord, if the goat water freezes I’ll have to break out the immersion heater; warm and rainy is easier chore-wise than gorgeous and frozen. The chicken’s don’t seem to notice/care/perceive/take in any difference in the day. They are all about the feeding! Little tiny one-track minds.
The goats are a little more animated than their usual staid stupor. In an effort to clean up the barnyard I swept the “goat berries” from the perch. Boy that got them excited; much head butting of the broom ensued. What could they possibly be thinking?!? Slightly larger one-track minds.
Having fed and watered the animals, tidied the barnyard and chased the poodle around the pasture (relishing the clear blue sky and an absence of rain even gets me dancing), I went back inside to prepare a hearty breakfast to celebrate impending human contact. On the menu: Dutch Baby for me…all me! Dee-LISH.
Dutch Baby
preheat over to 425*
melt 2 T. good butter in a small saute pan on the stove top until hot
In a bowl whisk together 2 beautiful, lovely, stand-up-and-salute-fresh farm eggs with 1/4 cup of flour and 1/4 cup of milk or half and half. Blend thoroughly. (Next time I think I’ll slurp a little vanilla extract in to make my batter even better.) Pour batter into pan with melted butter and place into the heated oven. Bake for 25 minutes or until dramatically puffed and crispy brown around the edges.
Slide the drop-dead gorgeous Dutch Baby onto a warm plate, squeeze fresh lemon juice over the top and sprinkle with powdered sugar or a good coarse granulated sugar. I couldn’t find powered sugar in the cupboards and actually the crunch of the coarse organic sugar was pretty tasty, let me tell you!
Eat at once with hot coffee and just see if you don’t agree this is a fine way to start the day!
{ 5 comments… read them below or add one }
Oh, yum! that does sound good! What happens when you want to make Dutch Babies for 12? Do you use a bigger pan or make them consecutively? Or do you decide to make something else for breakfast?
and where, on the farm, did you get the NYT? I love love love Dutch babies. Have a complete set of metal pie pans just for makin’ ‘em. Rock on.
That would be a very very BIG pan. When we were kids my mom would make them in shifts. Just like waffles, everyone eats theirs as it’s done and hot!
Gorgeous pictures. I love when my friend down the road sends me to feed & water her chickens when she’s busy or away. Can’t wait to get some chickens myself
.-= Sarah @ Mum In Bloom´s last blog ..Frugal Friday: Ham & Cheddar in a Loaf =-.
I think every neighborhood needs a “chicken share”. Everyone takes care of the little ladies and everyone gets eggs!!! Ummmm