10/05/2026
I've been quiet, I guess because summer was spent pursuing hobbies while the sun was up a whole lot longer. I find myself adjusting my hobby schedule a bit with the change in season and a slight shift in focus: back to the homestead and applying my brain more to make it more affordable to run, and maybe some day soon, actually profitable. We have some ideas we will actively pursue over the next few months.
Most of our chicken stock this year are sold (thank you to our loyal customers who either come back for more each year or tell their friends ❤️) with just a few Easter Egger and Brahmpingtons still available. We sadly lost quite a few goats to heartwater this last season, a particularly bad one. But, we did manage to sell every goat we had for sale and that was amazing.
Anyway, I guess this just looks like slop but actually that's some super nice, thick custard I made for dessert, using our goat's milk and non-GMO fed chicken eggs with Xylitol as the choice of sweetener.
And the soup has a story. We have a Dexter bull heading for the freezer soon but we still have a good few roasts from a cow in there. I asked my neighbour and good friend (a proper South African-Italian Nonna) jokingly if we can have roasts at her place each weekend until they are done. We tucked into the loveliest brisket yesterday and I was sent home with the leftovers and instructions on how to make soup with it. This included a story of passed down cultural tradition and reminiscence. The family coming home to what I can only call "Perpetual Soup." Everyday, leftovers were added to the soup and the heat was kept going day in and day out. A paraffin burner that also served as a lovely heat source over winter.
I'd heard about "Perpetual Soup" before and while skeptical, I can understand how if the heat is maintained at a certain temperature, and leftovers are fresh, it should stay fresh. I can only imagine the flavours and smells in this warm, family home.
Anyway, gas is expensive and I don't have time to keep my woodfire stove burning all day and night so my perpetual soup was only at it for a few hours but it sure was lovely! I made the stock from the brisket and an onion and garlic, added extra stock, and lastly some cabbage, red kidney beans and chopped up potatoes, sweet potatoes and butternut from our feast yesterday.
I have portioned it and it will go in the freezer later as there are some hectic days ahead and I'm not sure when we will be home at a reasonable hour to have supper.
