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Thank you for the links.

My plan for this year is to get my horse in front of a plough, even if she/we do not manage to learn to plough this year, I figure we cannot do any harm to the soil turning manure in over the winter and practising.

So - that's my skill quest for 2009.

Monika

My aim this year is to learn how to kill and prepare my own chickens. I'm off on a course next weekend.

Zoe

Thomzo wrote:My aim this year is to learn how to kill and prepare my own chickens. I'm off on a course next weekend.

Zoe

I am sure my hubby would show you, if you wanted!!

thesunflowergal wrote:

Thomzo wrote:My aim this year is to learn how to kill and prepare my own chickens. I'm off on a course next weekend.

Zoe

I am sure my hubby would show you, if you wanted!!

Thanks for the offer but the course is booked and paid for now. The course covers all the rules and regs as well in case I want to sell the birds in the future.

Cheers
Zoe

Thomzo wrote:

thesunflowergal wrote:

Thomzo wrote:My aim this year is to learn how to kill and prepare my own chickens. I'm off on a course next weekend.

Zoe

I am sure my hubby would show you, if you wanted!!

Thanks for the offer but the course is booked and paid for now. The course covers all the rules and regs as well in case I want to sell the birds in the future.

Cheers
Zoe

No worries!!

In 2008 I moved to an area of riverbottom land and found it was overrun with large wild hogs. Lately I have found a group of local men who are teaching me how to trap them in cages, then to butcher them and prepare the meat for the kitchen. I think these good ole boys are especially tickled to see a city boy enjoy that kind of activity, but I consider it a skill set that has already paid for itself in smoked wild boar tenderloin and boar's head tamales.
(I worried for about five minutes today about Swine Flu and butchering wild hogs, but nothing I have read says there is any correlation)
On a different goal, I have always baked bread. My father baked and he taught me how, but lately I have been trying to find heirloom bread recipe's, specifically ones that involve cultivating your own "wild yeast," to make a sourdough tasting bread. Alternatively, I just found a "salt-rising bread," that instead of yeast, uses the bacterium Clostridium perfringens to leaven the bread. A century ago this was a popular bread in this part of the country.
Only trouble is, it takes up to 30 hours to prepare the dough

Is it true that flour itself will rise - as dough of course - simply by using the bacteria in the air?

I had been learning all kinds of skills, but now something is eating my brain and I'm losing it all. My goal this year is to be healthy again, but I'd settle for not getting sicker!