This weekend the carcasses of 7 Hereford calves were found in the northern part of Jutland. All animals were literally massacred, some missing their heads and stomaches which is said to be typical for the wolf. But is it the wolf? Or even wolves? On Facebook where the photo is from, the owners are accused of showing carcasses which are older than a few days and not keeping their herd safe and under steady supervision. The tone in the discussion thread is very harsh, I wonder why they can not keep a sober discussion. No one knows yet what animal did the attacks, experts are taking dna samples and investigating the carcasses and the site these days. Fact is that most attacks by wolves in Denmark have been by dogs gone berserk or even foxes. So until the dna results are ready, we are waiting in suspense. I’ll keep you updated on this.
The snow has returned, turning my backyard into a winter wonderland.
Snow, wind and temperatures below -5°C calls for indoor activities. Today I’m making Ghee – clarified butter – which is perfect for cooking and does not go rancid. Melted, slowly cooked butter which is then filtered to remove the casein, which is a milkprotein leaving you with pure fat. I filtered my ghee through a cloth but some residue is still in, so I need to filter it again.
Anyway, ghee is perfect for cooking and leaves you with the perfect buttery taste in your food. It also has the advantage that it does not spatter when frying a steak on the pan.