On preventing disease

My view from the milk stand is on the great sense of wellbeing I get when I finish milking and look over the wall at the goats all calm, milked out, eating their hay in a clean barn (which is thanks to Wally McSwain).
I posted yesterday what was supposed to be a joke about raw goat milk preventing COVID, but certain people didn’t see it that way and left ugly comments. What is it about COVID that has caused such ugliness? Needless to say those people have been banned from commenting because guess what, I can control what’s on my Facebook feed.

Obviously I don’t really think that raw goat milk prevents COVID – although to an extent, it well may.

Milking goats is calming to me (usually), it’s a commitment (which is a good thing) and it gives us a highly nutritious product to consume. Caring for livestock is exercise as well.

I do believe that the way to prevent disease – including COVID is to be healthy – inside and out – mentally and physically. Wally and I eat good food, much of it produced here. Has that kept us healthy? I believe it has.

Wally recently had to crack down and lose weight, which he has and he’s doing better for that. I’m still a fat old lady, but for a fat old lady I accomplish a whole lot. I’m certainly not sedentary. I stay reasonably healthy and free from illness, as does Wally. Does that mean we won’t catch COVID? I hope so. Time will tell.

The first freshener that I posted the video of early this week is starting to produce more milk. Not sure if her production is going up or her remaining baby is drinking less, or a combination of both but the udder of a fresh freshener can be challenging to milk by hand. I ended up wearing more milk than I got in the bucket. Oh well, goat milk is good for your skin. It’ll get better. If her udder is half as good as her mother’s I’ll be happy.

Yesterday was busy. It was deadline day and I had to cover National Night Out last night. I didn’t get any farm photos done. I didn’t get any cooking beyond breakfast done. I’ve got a pot of chèvre waiting for rennet to be added and a big tub of tomatoes to cut up to be roasted. Those monster zucchinis are still on the countertop waiting to be shredded. There’s several gallons of milk to be made into ricotta. Thursday is looking to be even more busy than Tuesday.

See, I’m not sedentary.

Until later …