The Slowcook at Spydog Farm The Slowcook at Spydog Farm


April 16th, 2014 by Ed Bruske


Better believe it. It was in the 70s here Monday but last night it snowed and this is the scene we woke up to this morning, with a couple of fresh inches on the ground.

It’s like deja vu all over again. And to think, I just had the truck in the shop to have my studded snow tires switched out for the summer tires. I guess I was being a little too optimistic thinking middle of April winter would be through with us. All the robins and bluebirds I hear chirping must be mistaken as well.

It was just about this time I was contemplating moving the sheep back to the upper pasture to resume grazing and so I could drop the hay delivery drill for a while. That plan’s definitely on hold–at least until the snow melts. Weather man says it won’t get much above 40 today. And I’ve got 50 broiler chicks in the basement who say they want to move outside in a couple of week. Hope we have some grass by then.

Welcome to global warming.


Breakfast: Catfish in Brown Butter

April 11th, 2014 by Ed Bruske


We had a fish fry the other night and one lonely catfish filet got left over. No problem. I ate it for breakfast, sautéed in browned butter and served with a couple of our home-grown fried eggs.

Swish 2 tablespoons butter around a moderately hot saute pan. When the butter has turned golden, add your fish, seasoned with salt and pepper. Brown the fish lightly on one side, then the other, occasionally basting with the butter. Turn down the heat, cover and continue cooking until the fish is cooked through.

The trick is browning the butter without burning it. When it looks like the solids in the butter might be cooking too quickly, I lift the pan off the heat and give the butter a rest. Hold the fish warm in the oven while you fry your eggs. To serve, garnish with chopped parsley. Easy.

Bon appetit!

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