Life on Regal-Hill: June 11, 2008

Here at Regal-Hill we have been doing various jobs that keep a farmer busy besides getting ready to harvest hay. One of these jobs is fixing fence when you have heifers. Recently it was decided that it would be a good day to check fences and make sure the heifers would stay in their fences. We took the Oliver tractor with the bucket so we could carry the fenceposts, crowbar, sledge hammer and a pail containing two pairs of pliers, a regular hammer, extra wire and staples to use as the fence was checked.
The three generations of women here, plus George, all decided to go. We quickly fixed some sandwiches so we could have a picnic lunch. Thankfully, we had plenty of peanut butter for sandwiches, chips, Snicker doodles that Allegra made the day before, and ice water to drink. I don’t usually go when they fix fence, but I didn’t feel like staying behind so Allegra and I got in the bucket to ride, sitting on fenceposts covered with an old piece of carpet so we didn’t get slivers in our behinds, and the rest climbed on the tractor with George driving.
Slowly we went down around the barn and up into the meadow, staying along the edge so as not to knock down a lot of hay which is ready to cut, but the forecast is for rain.
After we got to the top of the sap bush we climbed off the bucket and walked over to the fence line looking for broken fence or tree limbs on the fence. A number of places needed to be repaired. Everything seemed fine until Allegra started to scream when some tent caterpillar worms dropped out of the air onto her back. This continued until we finally came out of the woods several hours later.
I have been told by forestry people who are supposed to know, that the tent caterpillar worms aren’t that bad this year but believe me, I beg to differ. I am especially concerned because we were just above our sap bush and those worms love maple trees.
By the time we came out of the woods we were on top of the farm where the heifers can see the world and guard the apple trees that were planted a couple of years ago. We decided it was a perfect spot to picnic as well. While George went to get the tractor that had been parked at the edge of the woods, we sat on rocks and rested and enjoyed the vistas, trying to imagine windmills on top of some of the mountains gracefully moving in the wind and what clean energy would mean to our environment.
After lunch we continued to check the fence and repair and remove brush that had fallen on it. It seemed to go somewhat faster since the walking was more level and there were less worms to contend with.
The pasture was pretty with such flowers as wild purple violets, buttercups and robins-plantain, that look like pink daisies to me, also growing among the grasses.
When we finished going across the top to more woods we decided to quit for the day since the sun was going down and we were all tired. We climbed in the bucket or on the tractor and down the hill we came to the barn.
Memories are made for the younger generations and us, as we take time to do things like this and work is accomplished as well.
Doing something can also make other special memories special for dad on Father’s Day. What do you plan to do?
Happy Father’s Day!
As we continue Dairy Month, our subject is cheese. There are many different kinds of cheese but I am sure there are a few that are your favorites.
These recipes include some of your favorite cheeses. Try them and see if they don’t taste good.

Apple-Brie Spinach Salad
4 large apples, cut into half-inch wedges
4 tablespoons maple syrup, divided
8 cups fresh baby spinach
1 round (8 ounces) Brie or Camembert Cheese, cubed
1/2 cup pecan halves, toasted
1/4 cup apple cider or juice
1/4 cup vegetable oil
3 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.
In a large salad bowl, combine the spinach, cheese cubes, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over the salad and toss to coat. Serve immediately.
Yield: 10 servings
2008 Taste of Home Annual Recipes

Bleu Cheese Clubs
1 package (3 ounces) cream cheese, softened
1/2 cup crumbled Bleu cheese
4 tablespoons mayonnaise, divided
1 teaspoon dried minced onion
Dash salt and pepper
Dash Worcestershire sauce
8 slices white bread, toasted
8 slices tomato
8 slices deli turkey
4 slices Swiss cheese
4 slices whole wheat bread, toasted
8 bacon strips, cooked
4 lettuce leaves
In a small mixing bowl, beat cream cheese. Add blue cheese, 1 tablespoon mayonnaise, onion, salt, pepper and Worcestershire sauce; beat until combined.
Spread over four slices of white bread; layer with tomato, turkey, Swiss cheese, wheat bread, bacon and lettuce. Spread remaining mayonnaise over remaining white bread; place over lettuce. Secure with toothpicks; cut into triangles.
Yield: 4 servings
2008 Taste of Home Annual Recipes