Apron's Optional Meets Princess Kay Brenna

Our daughter Sara has a cooking show on our local TV station. It's called Aprons Optional, and it's filmed right here in our kitchen on our farm. 

I agree with Sara when she closes each episode with, 

"Remember, the apron is optional, but the flavor isn't."

Aprons Optional had a special guest at last weeks filming. Princess Kay (Minnesota's official goodwill ambassador for the dairy community), Brenna Connelly stopped by to share her recipe for Cheesy Hasbrowns. All the recipes featured in this episode are posted below. #DairyGoodness #Yummy!

Oven Fried Chicken

Ingredients 

3lbs chicken pieces, rinsed and patted dry
½ cup melted butter
½ cup flour, heaping
1 teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons paprika

Directions

Preheat the oven to 400 degrees.
Mix together flour, salt, pepper and paprika in a plastic bag. Dip chicken pieces in melted butter and then coat evenly with flour mixture.
Place in a single layer on a greased shallow baking pan (skin side down – if you’ve left the skin on).
Bake 400 degrees for 30 minutes. Turn chicken pieces over and continue baking for an additional 30 minutes.

Creamy Corn Salad

Ingredients

2 lbs. frozen corn, thawed under cool running water

1 cup diced red bell pepper

1/4 cup diced purple onion

1 jalapeno pepper, seeded and diced

1/2 cup plain greek yogurt

1/2 cup mayo

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

Directions

Combine the corn, red bell pepper, onion and jalapeño in a large bowl. In a separate bowl whisk together the yogurt, mayo, salt, pepper and garlic powder. Gently stir into the corn mixture. Add in the chopped cilantro and stir. Refrigerate until ready to serve.

Cheesy Hash Browns

Ingredients
Hash Browns:
1 (20 ounce) package Shredded Hash Browns
1 (10.75 ounce) can cream of chicken soup
2 cups Shredded Cheddar Cheese
¾ cup sour cream
¼ cup chopped onion
¼ cup butter or margarine, melted
Topping:
1 ½ cups corn flakes, coarsely crushed
2 tablespoons butter or margarine, melted

Directions:
Heat oven to 350 degrees. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish. In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

Milk Goes To School

Do you know all the great foods that come from milk? Today's book is a funny tale about Milk's first day of school (say what?!). Yep, and then we take a tour of all the good things we get from milk.

Today's book is Milk Goes To School by Terry Border.

You can learn more about today's book by going to https://www.penguinrandomhouse.com/bo... To learn more about Bremer Farms check out the links below: Facebook https://www.facebook.com/mybarnyardview/ Blog https://mybarnyardview.blogspot.com/ Instagram @mybarnyardview

Royalty Visits Bremer Farms and Aprons Optional

Daughter Sara's TV show, Aprons Optional had a special guest at last weeks filming. Princess Kay of the Milky Way (Minnesota's official goodwill ambassador for the dairy community), Emily Annexstad stopped by to share her recipe for Creamy Cheesecake. 

The show will air on Hastings Community TV as well as Youtube for June Dairy Month, but I couldn't wait until June to let you try this yummy cheesecake recipe.

Creamy Cheesecake

Crumb Crust:

• 11 whole graham crackers (22 squares)
• 1/4 cup butter, melted
• 2 tablespoons sugar

Filling:

• 5 packages (8 ounces each) cream cheese, softened
• 1 1/3 cups sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1/2 cup sour cream
• 2 teaspoons finely grated lemon peel
• 1 1/2 teaspoons vanilla extract

Topping:

• 2 pints strawberries, hulled and sliced
• 1/2 cup raspberries

Directions:

1. Crush the cracker crumbs. Add butter and sugar and mix. Press onto the base of a 9-inch springform pan. Chill. Beat cream cheese on medium-high for 2 minutes. Blend in sugar. 

2. Add the flour and beat until combined. ON low speed, beat in the eggs, one at a time, just until blended, scraping the sides of bowl often. Add the sour cream, lemon peel, and vailla and beat just until blended. Pour over crust in pan.

3. Bake at 325F for 1 1/4 hours. Turn the oven off and place a wooden spoon in oven door to keep it open. Let cheesecake sit one hour. Remove to a wire rack to cool completely. Run a knife around sides. Cover; chill for 6 hours or overnight.

4. Remove the pan sides. Slide the cheesecake onto a serving plate. For the topping, overlap the strawberries in circles on the cheesecake. Fill the center with raspberries.

Secrets of success:

• Let the cream cheese soften on the counter for 2 hours or unwrap and microwave each package 15 seconds.
• Don't over bake. The cheesecake will firm as it cools.
• A sudden change in temperature can cause a cheesecake to crack. Let it sit in a turned-off oven to cool gradually.
• Cheesecakes are ideal make-ahead desserts. Wrap the undecorated cake in foil and refrigerate for up to 4 days, or double wrap in plastic and foil and freeze for up to 2 months.

Source: Great American Home Cooking Made Easy

Sara and Emily tried out some other dairy good recipes too. You can find them at Midwest Dairy

N Is for Nibbles, Nuggets, and News

Welcome back for today's entry for June Dairy Month. Today we salute letter N.

Earlier this week I joined up with Princess Kay of the Milky Way, Kyla Mauk to visit with shoppers at Hy-Vee in Oakdale, MN.

We were invited by Hy-Vee Registered Dietician, Jena Pape to speak with shoppers about the importance of having three servings of dairy each day, and what better way to reach out to these consumers than to offer a nibble of cheese. The Chipotle flavored cheese was a big hit, even for those of us who aren't spicy food eaters.

We also invited shoppers to go to the Midwest Dairy website to pledge to have their Dairy 3 For Me servings each day, and also to view even more recipes than the ones in the recipe books we handed out.

Kyla answered several questions about being Princess Kay (who doesn't like meeting a princess?) and Kyla and I both answered lots of questions about dairy foods and dairy farming. We both agree we love speaking right to the people that buy, consume, and enjoy the foods we produce. Thank you to the shoppers at Hy-Vee Oakdale that came to us, the people behind the product, to get their questions answered right from a farmer!

Thanks Jena, for inviting us to share some nuggets and news with your friendly shoppers, about the dairy community we are proud to represent!

Aprons Optional- Starts With Bread

I don't know why it's taken me so long to share this with you... 

 Our daughter Sara has a cooking show on our local TV station. It's called Aprons Optional, and it's filmed right here in our kitchen on our farm.

 Like Sara always says, "Remember, the apron is optional, but the flavor isn't."

 This is last months episode where she makes 
3B Mac and Cheese 
and also 
Bread Pudding.

 I hope you enjoy watching. I know you will enjoy eating if you try the recipes!
 

Sara from Aprons Optional

We are proud to say we produce the healthy dairy foods that go into these recipes.

100 Reasons To Love Dairy

I'm taking you on a journey from A to Z throughout June Dairy Month.

So come on in...the barn doors are open!

  T Is For Together

2015 marks National Dairy Council's 100th year! 

In honor of this anniversary, I am joining together with fellow dairy farmers, dietitians, and Midwest Dairy Association to bring you 100+ reasons why we love dairy. 

Here are my top 10 reasons I am in love with any, and all things dairy.

I LOVE DAIRY BECAUSE...

• it allows me to continue my family tradition as a proud sixth generation dairy farmer.
• my husband, Farmer John never complains about going to work.
• we can raise our children on our dairy farm, and never hear, "I'm bored!"
• we spend many hours working side-by-side with family, and there's nothing better than spending time with family.
• it reinforces that hard work truly does pay off.
• living and working on our dairy farm teaches us to care for and appreciate God's creation.
• it gives me the opportunity to answer questions and meet new people as I share our dairy farming story.
• I help feed the world safe, nutritious dairy foods.
• my family and I are "leaving this world a little better than when we found it" through our sustainability efforts on our dairy farm.
• I'm the first step to making milk, cheese, yogurt, and ice cream! Yumm...dairy deliciousness!

The reasons to love dairy don’t end here. Check out more from Midwest Dairy Association, sharing 100 reasons to love dairy 

What are your reasons to love dairy? 

You may also want to read my previous years posts for June Dairy Month...

T Is For Trivia 

and

T Is For Tour 

 

For 100 years, National Dairy Council (NDC), the non-profit organization funded by the national dairy checkoff program, is committed to nutrition education and research-based communications. NDC provides science-based nutrition information to, and in collaboration with, a variety of stakeholders committed to fostering a healthier nation, including health professionals, educators, school nutrition directors, academia, industry, consumers and media. Established in 1915, NDC comprises a staff of registered dietitians and nutrition research and communications experts across the country. - See more at: http://www.nationaldairycouncil.org/AboutNDC/Pages/AboutNDCLanding.aspx#sthash.AA7AXij9.dpuf

For 100 years, National Dairy Council (NDC), the non-profit organization funded by the national dairy checkoff program, is committed to nutrition education and research-based communications. NDC provides science-based nutrition information to, and in collaboration with, a variety of stakeholders committed to fostering a healthier nation, including health professionals, educators, school nutrition directors, academia, industry, consumers and media. Established in 1915, NDC comprises a staff of registered dietitians and nutrition research and communications experts across the country. - See more at: http://www.nationaldairycouncil.org/AboutNDC/Pages/AboutNDCLanding.aspx#sthash.AA7AXij9.dpuf

For 100 years, National Dairy Council (NDC), the non-profit organization funded by the national dairy checkoff program, is committed to nutrition education and research-based communications. NDC provides science-based nutrition information to, and in collaboration with, a variety of stakeholders committed to fostering a healthier nation, including health professionals, educators, school nutrition directors, academia, industry, consumers and media. Established in 1915, NDC comprises a staff of registered dietitians and nutrition research and communications experts across the country. - See more at: http://www.nationaldairycouncil.org/AboutNDC/Pages/AboutNDCLanding.aspx#sthash.AA7AXij9.dpuf

C Is For Cheese

I'm taking you on a journey from A to Z throughout June Dairy Month.

So come on in...the barn doors are open!

  C Is For Cheese

 This is my third year of doing my A to Z for June Dairy Month and I have never done C Is For Cheese. Shame on me! It's time to correct that. After all, our refrigerator is never without cheese! If it was, how could Daughter Sara grab string cheese to nibble on her way to the barn to help with the evening milking?

What is your favorite cheese? Mine is sharp cheddar!

You may also want to read my previous years posts for June Dairy Month...

C Is For Cookie 

and

C Is For Cookies And Milk 

June Dairy Month, The Barn Doors Are Open

We at Bremer Farms, and dairy farms all across the United States are celebrating June Dairy Month!

I'd like to invite you to take time this month to learn more about dairy. Each day during the month of June I will be sharing about our dairy farm family including what we do, how we share our passion for dairy, and dairy foods we enjoy. I'll also share more about our farm and the area where we live.

 

I'm taking you on a journey from A to Z through the land of dairy! 

So come on in...the barn doors are open!

June Dairy Month is an annual celebration that began in 1937 and serves as a time to reflect on dairy foods and the industry that makes it possible.
Each June we raise our milk glass in a toast to dairy farming and dairy foods.

See you tomorrow!

A Day Late

I have a potato recipe I want to share with you. I served Roadside Potatoes 

 yesterday as part of our Easter feast with my family.

 (Hey Jan, why didn't you post this before Easter so we could have served them too?)

 

I rarely publish a recipe on my blog that I haven't tried first. Come to think of it, I have only posted one recipe that I didn't make. The weird thing is...I served my Easter guests these potatoes without trying the recipe...but yet I won't share it with my readers without trying it. Hmmm...

Roadside Potatoes

24 ounces frozen hash browns

1 pint whipping cream

1 cup butter, melted
1 teaspoon salt

1 cup shredded Parmesan cheese

Place hash browns in a 9x13 pan. Cover with Parmesan cheese. Melt butter and stir in whipping cream and salt. Pour mixture over cheese and hash browns. Bake at 350 degrees for 1 hour or until golden brown on top.

Everything's better with cheese!

photo from Google image search

 

* I also made a pan using cheddar cheese. Yummy!

** This basic recipe would be great with some additions- I'm going to try onions, or bacon bits, or green peppers, or ham pieces. The possibilities are endless! What would you add?

 

A Bit Irish

Isn't everyone a bit Irish on St. Patrick's Day?

Celebrate with this corned beef and cabbage soup from The Cooking Mom. It's filled with lots of dairy too!

Reuben Soup

Ingredients
1 cup onion, finely diced
1 cup celery, fined diced
5 tablespoons butter
Salt and pepper
4 tablespoons flour
2 cups chicken stock
1 1/2 cups finely chopped corned beef
1 1/2 cups sauerkraut, drained
3 cups half and half
3 cups Swiss cheese, shredded
3 tablespoons ketchup
2 tablespoons dill pickle relish
Chopped Italian parsley
Rye bread or rye croutons

Directions
In a large soup pan, cook onions and celery in butter until tender. Season with a little salt and pepper. Add flour and cook for another minute or two, stirring constantly. Add stock and bring to a boil, whisking often until it starts to thicken. Turn down heat a bit and stir in half and half, sauerkraut and corned beef. Add Swiss cheese a handful at a time. Whisk until cheese is melted. Add ketchup and relish. Taste to see if a little more salt and pepper is needed. If soup gets too thick, add a little more stock, half and half, or milk. Serve with parsley on top.
Notes: Great with rye bread for dipping or with rye croutons on top!

S Is For Stories

It's June dairy Month! The barn doors are open, 

so join me on my daily A to Z journey 

to learn more about dairy. 

  Today S Is For Stories

 

 

In celebration of June Dairy Month, our local public library invited me to read my favorite cow books during Preschool Story Time. Wednesday morning 51 preschoolers, some big brothers and sisters, oodles of mommies, and even a few grandpas came to hear my cow tails tales.

Now, what to read? I am a collector of cow and farm themed books. It took much effort to narrow down the ones that I talked about. After a brief overview of my favorites, I began by reading Out and About at the Dairy Farm.

I like this book as it takes us along with a group of school kids who go on a field trip to a dairy farm.

 

 

After learning how milk goes from the farm to the grocery store, we learned that we need three servings of dairy every day to stay healthy. This seemed like a moo-velous time to talk about what can be made from all that milk. We played a game trying to name all the dairy foods we could think of. And nope, potatoes are not a dairy food. Neither is noodles, in case you weren't sure. 

 

 

After sharing what our cows do, eat, and how they are milked, it was time to read Dooby Dooby Moo! I LOVE this book! Have you read it? It's an udderly goofy book about the animals on Farmer Brown's farm who think they should enter the talent contest at the County Fair to win the grand prize. Can you guess what the prize is? BOING! BOING!

  

 

 

 

Look who I invited to join us. It's Gabriella, Dakota County Dairy Princess,

with mommies Melissa and Michelle and their sons! Gabriella helped me hand out goodie bags to the kids, and treat bags to the mom's and the grandpa's too! Everyone left the library with a cheese stick to munch on the way home. Three servings of dairy every day...1 down, 2 to go!

 

 

 Check out some of my other visits with wee ones-

 

Back To School 

 

Farm 2 School 

 

 

 

 

 

The Barn Doors Are Open!

We at Bremer Farms, and dairy farms all across the United States are celebrating! Each June we raise our milk glass in a toast to dairy farming and dairy foods. June Dairy Month is an annual celebration that began in 1937 and serves as a time to reflect on dairy foods and the industry that makes it possible.

I'd like to invite you to take time this month to learn more about dairy. Each day during the month of June I will be sharing the life of our dairy farm family including what we do, how we share our passion for dairy, and dairy foods we enjoy.

I'm taking you on a journey from A to Z through the land of dairy! 

So come on in...the barn doors are open!

We are always talking dairy at Dairy Makes Sense. Why not take a peek?

"Souper" Election Results

Last week I served as an election judge for our local Township election. There was only one candidate on the ballot, a Township supervisor, running unopposed, who has held this position for 30+ years. Obviously my neighbors think he is doing a darn good job (and I agree) since no one is stealing the job away from him.

I always enjoy helping at the elections. I think it's in my genes...My dad was a city councilman for many, many years, and my mom has served as an election judge for many years in their community too. As much as I enjoy being a part of this election process, I also look forward to the "perks" - seeing my neighbors, working with the other judges, and the food! Food? Yes, food! You see, each of the judges contributes to our smorgasbord of delicious food offerings, since we election judge over two meal times. 

Besides the election proving we have a great Township Supervisor, the election proves we also have great cooks in our township! Thanks to Eileen for this dairy-delicious Wild Rice soup.

Wild Rice Soup
Ingredients
1 C diced celery

1 C diced onions

1 C diced carrots

1 C diced potatoes

1 small carton half & half

2 C milk

2 - 26 oz cans of cream of chicken soup (any cream soup will work)

Wild Rice (I used 1 C dry Canoe Brand Wild/White Rice combination) - cooked per directions.

Directions

Steam diced potatoes and diced carrots.

Cook celery and onions over medium heat until soft.

Mix half & half, milk, and soups over medium heat.

Add any spices (I like basil, sage, marjoram).

Add onions, celery, carrots, potatoes, and cooked rice to sauce mixture.

Heat.

Optional:   Add cut up cooked chicken and mushrooms.

 

 Visit Dairy Makes Sense for more dairy-delicious recipes.

 

Spuds, Spuds, And More Spuds

Yesterday I made 40 pounds of mashed potatoes. I am preparing to host my family's Thanksgiving dinner. No, I do not have a huge family, and yes, we love our mashed potatoes, but 40 pounds is even too many for my potato-lovin' bunch! Why so many potatoes then? I discovered a make-ahead mashed potato recipe that we love. In my never-ending pursuit of being organized I chose to make my holiday spuds and also put lots in the freezer for busy days ahead.

Some of you may recognize this recipe as I posted it last holiday season too. It became my most viewed post for 2012.

Make-Ahead Mashed Potatoes
5 pounds potatoes
8 ounces low-fat cream cheese, softened
3/4 cup low-fat sour cream

4 tablespoons butter
3/4 cup milk
1 1/2 teaspoon salt
Peel potatoes and cut into chunks. Put potatoes in pot and fill with cold water. Cook 25 minutes until fork tender. Drain potatoes and keep them in hot pot. Add all other ingredients. Mash all together. Place in freezer containers to freeze. Thaw in refrigerator for 2 days. Spray interior of slow cooker and add potatoes. Brush the top with 1 tablespoon butter and sprinkle with paprika. Cook on low 2-4 hours. If preferred, bake in oven at 350 degrees for 30-40 minutes.

For other Dairy Mom favorite recipes, check out Dairy Makes Sense

 And don't forget to look for the REAL SEAL when shopping.

X Is For eXcellent

I'm taking you on a journey from A to Z through the land of dairy! 

There's no need to pack your bags, just come along!

  X Is For eXcellent

I know what you're saying, "EXcellent doesn't begin with an X." I know that, but I challenge you to find an appropriate dairy/farming word that begins with this difficult letter!

Today I am sharing some eXcellent recipes that you can eXecute without any eXtreme effort. I may not be an eXpert, but I am not eXaggerating when I say these recipes will eXceed your eXpectations, eXcite your family, and eXplode with flavor, and all with no eXtra effort by you. You may even have time to eXercise while your dish is in the oven! 

(and to faithful follower Judy- Hope you enjoy the recipes!)

Busy Day Lasagna*
30 oz. spaghetti sauce
1 lb. hamburger, browned
8 oz. lasagna noodles, uncooked
1/2 cup Parmesan cheese
1 cup water
16 oz. low fat cottage cheese
8 oz. plain yogurt
8 oz. mozzarella cheese
Spread about 1 cup sauce in 9x13 baking pan.
Layer a third of the noodles, a third of hamburger, a third of mixture of cottage cheese and yogurt, a third of mozzarella cheese. Repeat two times. Top with Parmesan cheese. Pour water around edges of pan. Cover tightly with foil. Bake in 350 degrees oven for 1 hour. Remove foil and bake additional 15 minutes. Let stand 20 minutes before serving.

*I got this recipe from my mom. I love that the noodles are not cooked before assembling the lasagna. I think that's why it is called Busy Day Lasagna, since it is so quick to put together. I always keep browned hamburger in the freezer so it is ready for recipes so I can make this dish even quicker. I usually make two pans at a time; one to heat and eat now, and one to put in the freezer for another busy, dairy day!

Swiss Vegetable Medley*
1 lb. bag frozen broccoli, carrots and cauliflower combo, thawed and drained
1 can cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup low fat sour cream
1/4 teaspoon black pepper
1 (2.8 oz) can french fried onions
Combine vegetables, soup, 1/2 cheese, sour cream, pepper and 1/2 can french fried onions. Pour into 1 quart casserole. Bake covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered, 5 minutes longer. Serves 6.

*Vegetables at our family meals are usually simple and "undressed." But this vegetable dish often finds its way to our holiday table. I found this recipe in a magazine about 30 years ago.

Learn more about dairy at Dairy Makes Sense

 
I am making a commitment to share as much as I can with you each day this month, about the life of our dairy farm family including what we do, how we share our passion for dairy, and dairy foods we enjoy.

 See you here tomorrow...Y Is For Yogurt

W Is For Websites

I'm taking you on a journey from A to Z through the land of dairy! 

There's no need to pack your bags, just come along! 
W Is For Websites

 There is something new on my blog today. Can you find it? 

It's a new tab labeled "DAIRY WEBSITES TO VISIT" and it is near the top of the page. If you click on those words it will take you to a listing of my favorite websites that help to tell the dairy story. I have included a short explanation of what you will find at each site. These sites have made my favorites list because they are reputable and fact based. There are many other websites about dairy farming and dairy foods, but be careful...my Dad always told me, "don't believe everything you read." Opinions about farming and dairy foods are fine, but make sure they are not being passed off as fact. 

While you are looking around my HOME page, take a look over to the right side of my post. You will see the icons for Twitter (blue), Pinterest (red) and Google+ (orange). I encourage you to click on any or all of them to follow me. (It's easy to set up a free account if you don't already have one). This is where I share spur-of-the-moment thoughts and photos along with  notifications when I write a new blog post. 

I appreciate each of you taking the time to visit my barnyard and learning more about where dairy comes from. I thank you, from the bottom of my heart, for the kind words and support for My Barnyard View.

 

Learn more about dairy at Dairy Makes Sense

 
I am making a commitment to share as much as I can with you each day this month, about the life of our dairy farm family including what we do, how we share our passion for dairy, and dairy foods we enjoy.

 See you here tomorrow...X Is For eXcellent

It's Here, June Dairy Month!

We at Bremer Farms, and dairy farms all across the United States are celebrating! Each June we raise our milk glass in a toast to dairy farming and dairy foods. June Dairy Month is an annual celebration that began in 1937 and serves as a time to reflect on dairy foods and the industry that makes it possible. We dairy farmers are dedicated to caring for our cows and our natural resources. We are also dedicated to producing wholesome, nutritious milk.

I'd like to invite you to take time this month to learn more about dairy; our farm, our dairy promotions, and our dairy foods. I will be sharing information with you each and every day during June Dairy Month. Yes folks, I am making a commitment to share as much as I can with you each day this month, about the life of our dairy farm family including what we do, how we share our passion for dairy, and dairy foods we enjoy.

I'm taking you on a journey from A to Z through the land of dairy! 

There's no need to pack your bags,

 just come along!

See you here tomorrow...A Is For Acre

We are always talking dairy at Dairy Makes Sense. Why not take a peek?

They Picked Farm Day!

Each day Ms. Garvey's 1st graders work hard to earn points in hopes of  being rewarded with a special theme day. This time the choices were beach day, game day, or farm day. After the votes were tallied, farm day was named the winner! After a morning of farm themed lessons and projects, I arrived to give my dairy presentation. 

 

Good listeners while I show photos and video of our farm.

You can learn about my school presentations by visiting my blog post Back to School.

The kiddos learned there are many kinds of dairy foods and that we should each have three servings every day.

Here are some of my favorite questions I was asked. I have included links to previous posts, if you would like to learn more. How often do you change the animals bedding? This is done every day so they stay clean and healthy. (Time to Change the Sheets) What other animals are on your farm? We have lots of cows and lots of cats! (I'm Not Kitten Around) If a cow drinks a bathtub of water each day, do you collect rainwater for them to drink? Our cows drink rainwater, well water and recycled water. (Every Day Is Earth Day) After I explained the difference between bulls and cows, and that only cows can give milk, my next question was...How do you get bull calves? Just like people, mommy's have girl babies or boy babies. And lastly, Where did Flat Aggie go?
I sent our little visitor from California to a farm in Arkansas. (Flat Aggie From California)

After a treat of ice cream sundaes and dairy goodie bags to take home, it was time for me to leave. I love sharing a little of what happens in My Barnyard!

A gift as I was leaving. That's me in the middle.