Early one cold morning, just a day before the snow set in, we begin to heard 7 pregnant sheep and bring them (one-by-one) into some nice straw-laden stables we had prepared the day before. To our surprise we found the cute little guy pictured below already born and shivering in the sub-zero (celsius) temperatures. Since then there have been many more lambs born including 4 sets of twins and one of triplets! wow! Their portraits to come…
Here are some random stills in and around this idillic farm.
Harmonie the baker!
Hobo, Happy and Hurcule the resident terriers.
Meet Hefner. He’s Happy’s pup and brother to Hetti the girl pup who’s half his size with twice his toughness!
Kevin the Kat, aka Meowler. An adventurous hunter.
Putting the chickens to bed…
A few days after the thaw we took a bike trip to the near-by town of Bassous. A small city with a large impressive tower built-in the 13th century and a church still standing from the 12th. A quaint and very charming little town where we shared a good meal and took these pictures.
Our host Louisa drove us high up into the Pyrenees for a spa retreat where we spent a magical 2 hours basking in heated pools saunas and steam rooms… Wonderful! These are shots of our journey to the spa including our stop at a ski resort for sled rides with the kids.
A few shots from a near-by park/campsite.
And a former farmhouse slowly returning to the earth…
One of our tasks was chicken processing with our hostess Louisa, a wonderful and patient teacher. Part of our work at Enjouanisson is to learn all aspects of life on a working farm. This included some processing of animals which are then used for food within the house and some sold at the local farmer’s market by our hosts.
– Warning these images may not be appropriate for all viewers!
sierrajohnrambleon 
Hi Sierra and John,
We love seeing all the pictures of your adventure. Thanks for all the pictures and details that make sense of it!
Can I order a chicken leg and thigh??
I remember as a boy – my Dad occassionally prepared chickens we got from Grandpa Dave’s farm and how Dad slaughtered them, boiled them in hot water (the smell of the hot plucked feathers will be with me forever) and the singing of the pin feathers that resulted in food for a family dinner.
Now we just go to the store and all the processing by the slaughter house results in a dinner… the grand kids have no idea where their food comes from or what is required to get it to the store or resturant.
It is wonderful to see you are having a great time,
Paul
I am looking forward to the work you did on the pigs!!! I am a bacon lover!!! Sometime I will tell you the story of my mother’s pig on her father’s farm.
We just got Abbie spayed and she is learning to live with her protective cone for a short time. We paid extra for laparoscopy surgery for her and she is doing well. 6 months old and a little over 48 pounds – she will be a big dog when she grows up!