A Cloudy Day with Goats, Dogs, and Kangaroos

red wellies in the grass

We’ve had some crazy weather around here lately. One moment it’s pouring rain, the next sunny and hot, and five minutes later so cold you hastily unpack every winter garment you own.

I find every change of weather interesting, but when I need a quiet sort of day, cloudy ones are my favorite.

Sometimes life on the farm gets so busy tackling fencing jobs, gardening, and caring for animals that you don’t get a chance to really enjoy what you’re working towards. So I’ve been trying to make time to enjoy our life here, time to sit in the grass and take it all in.

red wellies in the grassOne afternoon last week while out on my walk, I stopped to take a breather and enjoy the view. Much to my astonishment five kangaroos hopped by in front of me! I only managed to capture two of them with my camera (they’re fast little buggers!), but how I love that little Joey. 🙂

kangaroos in a fieldOur goats are doing so well with full bellies and glossy fur, some of them already wearing their winter coats.

Boer Kalahari goats for saleThe little ones aren’t so little anymore, but they’re still cute and frisky climbing everything in sight (including our cars!). We check every day for new babies, but no kids yet.

Kalahari goats for saleOur four dogs – Apollo, Solar, Freja, and Luna – are outgrowing their puppy stages and turning into lovely, obedient, and affectionate dogs.

Apollo is our biggest Maremma, and he gets along so well with Luna, our little cattle-dog mix. I love watching them together.

Maremma dog playingThey have the best time racing around the paddock together each day when Luna and I return from our walk in the bush.

Maremma dog runningI like cloudy days not just for the peace and quiet they bring, but also for the spectacular skies they make as the sun begins to set.

windmill sunsetWhat things in your life do you like to take time to slow down and enjoy?

Autumn Fields and Lemon Zest Scones

Lemon Zest Scones

The weather has been brilliant for my daily treks through the fields with our Kalahari Red Goats.

We have our goats divided into groups and each group has a Maremma dog attached as a guard. When I take the older male goats out for a walk, I’m always accompanied by my favorite Maremma, Apollo.

He’s the loveliest fellow, big and cuddly yet fiercely protective of “his” goats. I love him.

Maremma in a field

He’s wonderful for keeping an eye on the little ones when they virtually disappear in the tall grasses.

goat in tall grass

And he looks on like a bemused papa when the goats mob little trees, reaching as high as possible to nibble tender leaves and branches.

goats eating trees

With Apollo keeping a watchful eye, I’m free to capture photos of gorgeous things like these thistles.

thistles in the field

And these shimmering coral grasses that danced on the breezes like something out of a fairytale.

red grasses

After a long walk through the bush and fields, I like to rest with a cuppa and something delicious like Lemon Zest Scones.

I like these beauties because they can be ready to eat within 20-30 minutes. This week we’ve been eating them topped with lightly sweetened whipped cream and roasted strawberries. Bear declared that they’re the very best strawberries and cream he’s ever eaten, and I agree completely.

Lemon Zest Scones

Where is your favorite place to go for a stroll?

Lemon Zest Scones


1 cup white flour
1 cup whole wheat flour
2 Tbsp white sugar
1 tsp salt
4 tsp baking powder
zest of 1 lemon (2 if you like it REALLY lemony)
1/2 cup butter, softened
1 tsp vanilla or lemon extract
1 large egg
2/3 cup milk or cream
1 egg, beaten
raw sugar for sprinkling


  1. In medium-size bowl mix flour, sugar, salt, baking powder, and lemon zest together until well blended.
  2. Add in butter and cut in with pastry blender or hands. Chill for 15 minutes.
  3. Preheat oven to 450 degrees F.
  4. In cup whisk together milk and first egg.
  5. Pour into chilled flour mixture and toss with a fork to moisten until it holds together as a clumpy dough.
  6. Pour dough onto floured surface and knead very lightly, only enough to make sure the dough holds together.
  7. Press dough into circle about 1.5 inches thick. Cut into triangles and place on baking sheet.
  8. Brush tops with remaining beaten egg and sprinkle with raw sugar to create a sparkly top.
  9. Bake for 12-15 minutes until scones are golden brown.
  10. Best eaten warm or at room temperature.