Dinner tonight was potato soup and fresh bread (2 loaves of gluten free and 2 loaves of regular) cooked by Quinn. The potatoes were from our garden.

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Amanda has been learning to milk the goats. We use the milk every day.

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Dessert was mint chocolate chip ice cream with milk from the goats and eggs from the chickens.

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Of course, you only use egg yolks to make ice cream, so you have leftover egg whites. Why not make a few meringues?

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Maybe tomorrow we will make another batch of goat cheese and pair it with some red wine after dinner. Speaking of dinner, I think steaks from our locally sourced beef, spaghetti squash from our garden, and homemade mashed potatoes from our garden sounds like a good idea. Of course, herbs from the garden are handy for flavoring the cheese.

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