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.
Amanda has been learning to milk the goats. We use the milk every day.
Dessert was mint chocolate chip ice cream with milk from the goats and eggs from the chickens.
Of course, you only use egg yolks to make ice cream, so you have leftover egg whites. Why not make a few meringues?
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.