At least not in Central Virginia. 
Aldo and one of the ewes
Sweet Buster
Amelia
(Don’t worry- all the sheep have really big, dry shelters to go into. They just think they’re going to get grain every time I come outside, so they stand in the rain/snow complaining about how hungry they are.)
Not such a great day to be a shepherd either. I was in and out of the wet, slushy much four times this afternoon, checking on the flock and the puppy.
In New York, I spent snow days making lasagnas. Lots and lots of lasagnas. One for our dinner, another to go in the freezer and a couple for some of the neighbors. I was desperate to make a few lasagnas today but Erin had my car in Charlottesville for the Holiday Market, so I had to make do with putting together a HUGE batch of my granola,
a crockpot full of applesauce,
and several gallons of chicken stock and ham stock.
Which reminds me that I never blogged about my Thanksgiving mini pies. Basically, Erin, Paige and I couldn’t agree on what kind of pie I should make to take to my friend Kris’s house, so we compromised (?) by my making mini versions of all three. I used an old Southern Living Recipe for the Pecan Pie (but it’s really similar to this one), Paula Dean’s Pumpkin Pie recipe (which is the best I’ve ever tasted) and a Buttermilk Pie recipe I’ve made a hundred times but can’t remember where I got it.
I used a cookie cutter to cut a store-bought pie crust (I know. I suck.) into small circles and lined the cups of a big muffin pan with them. Then I blind baked (baked empty) the crusts in a 450 oven, poured in the fillings and cooked them for about 30 minutes. If you are going to make more than one filing, be sure that they bake at the same temperature for about the same amount of time or else you’ll have problems.
After I made our minis we discovered that they are great on day one and less-so every day thereafter. I’m not sure why, but they don’t hold up as well as regular sized pies. I also discovered that this was apparently the year of the mini pie!
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Hey, I made granola today, too! And a coffee cake from Cooks. Mmm…
For complaining sheep, they sure have contented happy little faces.
Oh Susan, this is a great day to be a sheep! Your sheep probably don’t even care that it is snowing. Under all that wool, they are warm and toasty. That is why wool is such a miracle fiber. And breaking down cellulose (grass) generates heat. Sheep are just amazing creatures. It was 14f here this morning. That’s right. One- four. Light snow. My sheep have shelter and not a one of them was in it (the goats and guard llamas were). They were lying out on the knoll, happy as you please. When they stood up to mosie down to the hay around daybreak, all over the knoll, there were little dark ovals where the snow hadn’t gotten to the ground because it was blocked by sheep. A sheep version of snow angels. Sheep like the cold weather–it is next summer when the heat and humidity hit that that they might not be too happy.
Mmmm, you can cook for me any time.
Ooo Crockpot Applesauce! How did it come out?
I love the snow sheep pictures. It makes you feel not so far away since we got snowed on today, too.
Store-bought crust – bah! I still ate a dozen of them. The pumpkin is amazing even days later!
We’ve been having your granola for breakfast almost every morning since I first tried your recipe. I can highly recommend it! (especially good with Greek yogurt)
I LOVE crockpot applesauce. I make it with no sugar–just a bunch of apples and a tsp. of cinnamon & it’s great (if you turn the crockpot on at bedtime, the kitchen smells fabulous in the a.m. & you have hot, yummy applesauce for breakfast). When will you reveal the new kiddo’s name?