Did our first home slaughter today.
Want to learn how to butcher? Join us in a week when we cut him up. One half american style, one half traditional Norwegian.
Pay with #bitcoin:
btcpay569657.lndyn.com/apps/49uzvHyku…
Or fiat:
Vipps 831254
Delivered firewood yesterday, and the customer said he had read in the newspaper that I accept Bitcoin for payments.
He thought this was really cool, as he was sceptical of todays monetary system himself.
So after talking about Bitcoin for 10 minutes while I offloaded firewood, he gets ready to come in for a landing:
«Yeah, I have some minor investments in some exciting projects myself, but definitely have the heaviest bags on the big guys. You know, the institutions are going to hop onto a new payment rail soon and the choice basically stands between xrp and hedera. It’s gonna be turbulent times going forward, and I’m definitely gonna use it to enrich myself!»
I sigh, put the car into gear, and wave a friendly HFSP.
The end.
Guess free range milk is back on the menu boys!
😎😎 Just make sure there arent too many going the same way😉
Yesterday I learned that 33% of the beef farmers in our town quit cattle recently.
That means there is two of us left.
Whats your plan for when there is no real beef in the store anymore?
Filling the freezer before winter🍂🦌
Receiving some winter feed today and this guy really knows how to operate the bale grab!
Always fun to watch people who know what they’re doing.
Stacked up and ready for Uptober🚀🚀🚀
Have to take them to the slaughtery. The closest one is about one hour away. Otherwise we’re talking about an investment of $1-3 million to get a butchery for cattle approved…
I keep pigs, cows, chickens and geese. Clear old pastures that have grown over with brush and trees. Everything in this picture was mature spruce plantation forest three years ago. (Planted forests which are not resilient if left to after maturity, as they would rot or fall over)
Just the same thing I do every day. Clear some land, produce some meat and build some soil.
There was a spot of bare rock on one of the pastures.
Spread some old manure that we cant run through any machines since it has rocks mixed in, and seeded some grasses.
Hopefully they make it through the winter, and the spot will never be bare again, but rather grow a few millimeters thicker and richer for hundreds of years to come.
That way, even a few square meters count. Like a bitaxe that instead of sats, gives you a few grams of meat every year.
Had a pig roast party at the farm this weekend.
It’s one of the coolest things I’ve ever done.
Gonna make it a yearly tradition and I think already next year we will need a bigger pig!
I’m not familiar with zap cooking. Can you give me a short description?
We finally have the pleasure of announcing the second event to be held at our farm!👨🌾🐄🐖
On Saturday 14th of September you can join us for a course in beef butchering. A local slaughterer and butcher with passion for versatile utilization of the different muscles on the animal, will guide us through the process in two halves. It will be a combination of explaining, showing and letting everyone try themselves. We supply all the needed equipment🪚🔪
AGENDA:
Before lunch: American🇺🇸 style mostly bone-in cuts like t-bone, tomahawk, short ribs and of course the infamous and maybe a bit terrifying to most Norwegians; brisket.
MYSTERY LUNCH BREAK. You can guess what🔥 🥩 🔥 🥩 🔥🥩
After lunch: Traditional Norwegian butchering where we take out the large muscles to get the roasts and stew meat ready for the cold fall and winter🍃🍗
Location: Øvre Lier Gård, Delingsrudveien 109, 1852 Mysen
Time: Saturday September 14th from 8-17
Price: 900,- NOK - and #bitcoin is of course accepted!
NUMBER OF TICKETS HARD CAPPED AT 21
Link to pay with bitcoin: https://btcpay569657.lndyn.com/apps/49uzvHyku7EuJLnqAXf6H9LUEikU/pos
Or pay with fiat: Vipps number: 831254
Hope to see some of you there!