{"id":5817,"date":"2014-03-21T11:47:55","date_gmt":"2014-03-21T16:47:55","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=5817"},"modified":"2014-03-24T08:12:20","modified_gmt":"2014-03-24T13:12:20","slug":"the-lion-and-the-lamb","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2014\/03\/the-lion-and-the-lamb\/","title":{"rendered":"The Lion and The Lamb"},"content":{"rendered":"<p><a href=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3652.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-5822\" alt=\"DSC_3652\" src=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3652.jpg\" width=\"600\" height=\"604\" srcset=\"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3652.jpg 600w, https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3652-150x150.jpg 150w, https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3652-298x300.jpg 298w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><br \/>\n<a href=\"\/\/www.pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fsixburnersue.com%2Fcooking-fresh-eating-green%2F&amp;media=http%3A%2F%2Fsixburnersue.com%2Fcooking-fresh-eating-green%2Fwp-content%2Fuploads%2F2014%2F03%2FDSC_3652.jpg&amp;description=Lamb%20and%20Ewe%2C%20Whiting%20Farm%2C%202014\" data-pin-do=\"buttonPin\" data-pin-config=\"above\" data-pin-color=\"red\"><img alt=\"\" src=\"\/\/assets.pinterest.com\/images\/pidgets\/pinit_fg_en_rect_red_20.png\" \/><\/a><br \/>\n<!-- Please call pinit.js only once per page --><script type=\"text\/javascript\" src=\"\/\/assets.pinterest.com\/js\/pinit.js\" async=\"\"><\/script><br \/>\nYou can just forget about those beautiful little <a href=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2014\/03\/hope-for-the-seedlings-sixburnersues-best-cabbage-recipes-for-st-patricks-day\/\">bok choy seedlings<\/a> I showed you in last week\u2019s blog. They are, well, dead. As are four of our original hens (the \u201cLadies\u201d) including Martha, Opti, Sugar, and Oreo\u2014whisked away by a mysterious predator. You know that I usually take the high road in this blog, so, like Forrest Gump, that\u2019s all I have to say about that.<\/p>\n<p>Except for this one other thing: If October is my favorite month, March (especially this one) is my least favorite.<\/p>\n<p>But there is an antidote to this frustration. And I am freely availing myself of it. Quite simply, it\u2019s baby lambs.<\/p>\n<p><a href=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3690.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-5825\" alt=\"DSC_3690\" src=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3690.jpg\" width=\"600\" height=\"429\" srcset=\"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3690.jpg 600w, https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3690-300x214.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>The lambs were all I could think about when I was flying back from Chicago on Monday. I love Chicago\u2014the architecture, the people, the music, the food\u2014and I loved getting to see a lot of my <a href=\"http:\/\/www.finecooking.com\"><em>Fine Cooking<\/em><\/a> magazine pals and other old friends at the annual <a href=\"http:\/\/www.iacp.com\">International Association of Culinary Professionals Conference<\/a>. Heck I even got to listen to the most famous chef in the world, <a href=\"http:\/\/en.wikipedia.org\/wiki\/Ferran_Adri\u00e0\">Ferran Adria<\/a>, and to eat fabulously awesome food at the <a href=\"http:\/\/www.girlandthegoat.com\">Girl and the Goat<\/a>. I navigated the subway to the airport and back without getting lost, managed to pack as light as I ever have\u2014one carry-on bag\u2014and didn\u2019t have too much trouble slipping back into the meet-and-greet mode.<\/p>\n<p><a href=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/IMG_1433.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-5819\" alt=\"IMG_1433\" src=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/IMG_1433.jpg\" width=\"600\" height=\"600\" srcset=\"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/IMG_1433.jpg 600w, https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/IMG_1433-150x150.jpg 150w, https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/IMG_1433-300x300.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>But it was noisy and over-stimulating and crowded (especially with St. Patrick\u2019s Day revelers tumbling tipsily in and out of the hotel lobby and elevators) and, these days, I\u2019m really not into drama and buzz anymore. In fact, that\u2019s why I originally came to Martha\u2019s Vineyard six years ago (in February, and it just happened to be a lovely sunny winter that year!)\u2014to quiet down my over-stimulated brain.<\/p>\n<p><a href=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3709.jpg\"><img loading=\"lazy\" class=\"alignright  wp-image-5826\" alt=\"DSC_3709\" src=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3709-240x300.jpg\" width=\"175\" height=\"219\" srcset=\"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3709-240x300.jpg 240w, https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3709.jpg 600w\" sizes=\"(max-width: 175px) 100vw, 175px\" \/><\/a>Wouldn\u2019t you know it, I hadn\u2019t been here a month when I encountered this phenomenon of baby lambs. Not only are they ridiculously cute and fascinating to watch, but they show up all over the Island right about the time little green shoots of chives and grass are popping up. (You know rhubarb and asparagus won\u2019t be far behind.) By the time the daffodils are in bloom, most of the Island lambs have been born. And if you\u2019ve never seen a grassy field of daffodils and frisky lambs, well, you can only imagine how good that is for the soul.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3651.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-5821\" alt=\"DSC_3651\" src=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3651.jpg\" width=\"600\" height=\"399\" srcset=\"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3651.jpg 600w, https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3651-300x199.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>This year (this weekend) Roy and Libby did the first lamb visit without me. We\u2019re lucky to have newborns less than half a mile up the road at Whiting\u2019s Farm. Their mommies are handsome <a href=\"http:\/\/www.cheviots.org\">Cheviot<\/a> sheep, so they\u2019re quite a site all together, munching and snuggling on fresh hay, with the beautiful sheep barn behind them. Roy and Libby gave me the report over the phone on Saturday, and as soon as I could this week, I spun my tires through the mud to get up there and gaze and photograph.<\/p>\n<p><a href=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3661.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-5824\" alt=\"DSC_3661\" src=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3661.jpg\" width=\"600\" height=\"399\" srcset=\"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3661.jpg 600w, https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3661-300x199.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>Soon our friend Liz Packer will have baby brown and black lambs (extra cute), so we have those to look forward to. Since I turn around and go away again in two weeks, I guess I\u2019ll think about Liz\u2019s lambs as a treat waiting for me when I get back. It will be April by then, so good riddance to March. It certainly lived up to its reputation, coming in like a lion. Let\u2019s hear it for going out like a lamb!<\/p>\n<p><a href=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3719.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-5828\" alt=\"DSC_3719\" src=\"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3719.jpg\" width=\"600\" height=\"583\" srcset=\"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3719.jpg 600w, https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-content\/uploads\/2014\/03\/DSC_3719-300x291.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can just forget about those beautiful little bok choy seedlings I showed you in last week\u2019s blog. They are, well, dead. As are four of our original hens (the \u201cLadies\u201d) including Martha, Opti, Sugar, and Oreo\u2014whisked away by a mysterious predator. You know that I usually take the high road in this blog, so, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[111,115,103,6],"tags":[153],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/5817"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=5817"}],"version-history":[{"count":8,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/5817\/revisions"}],"predecessor-version":[{"id":5836,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/5817\/revisions\/5836"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=5817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=5817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=5817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}