Baa Baa Blvd. Is Home
(Continued from Pago B 12)
remain in the small bam. quite a
drop from when 12 to 14 ewes
were kept
Lambing time had gotten to be a
stressful scenario, especially when
unsteady twins and triplets seemed
to be arriving every minute and
there weren’t enough human
bodies to balance the numbers for
their care.
Yet Karen, who puts home and
family above all else, says, “We
enjoy this as a family project. But
you get attached to them (lambs).’’
For queen Kami, who resides at
“BAA BAA BLVD,” according to
the Hillegass entry sign, the pangs
of loss still sting when on of her
babies has to leave. But the reality
is Kami’s future and college. The
Suffolk sideline undergirds her
education fund as does her part
time cashiering job at the local
Riverside supermarket.
Like most worthwhile things,
generating interest among the
young is a perpetual responsibility.
The sheep and wool industry is no
different Kami wants to focus her
attention on the juniors. “I’m
going to encourage beginning kids
(new 4-Hers) to start with lambs,”
said the Berlin-Brothersvalley
cheerleader.
Once upon a time she toyed with
the idea of doing a steer project.
had even given it a shot When it
bombed, she was certain, “I
wanted the cute little lambs.”
A high school junior, she’s also
in the bell choir at the Berlin Bre
thren Church.
Kami reports having a schedule
of upcoming parades and appear
ances. One. is “Somerset County
Day at the Farm,” on July 2, and
the Somerset County Lamb Jack
pot Show at the fairgrounds in
Meyersdale on June 17. She’ll be
bestowing handsome ribbons and
trophies on deserving winners.
The promoter says she will glad
ly share the recipe by which she
was tricked into eating lamb. In
fact, she’s counting on a great
many converts when the home
chefs, summoning great patience,
prepare it.
ARIZONA LEG OF LAMB
1 (5 to 7 lbs.) boned, rolled and
tied leg of lamb
1 cup wine vinegar 1 cup veg
etable oil
2 cloves whole garlic 1 bay
leaf, crumbled
2 teaspoons salt 1 teaspoon
rosemary
1 teaspoon sage Vi teaspoon
crushed pepper
3 each: large potatoes, onions
(quartered); large chiles or peppers
(sliced).
—l he . Bwe^ er wor n»>y Kami Hlllegass was made from the wool of her first breeding
styles n Wa * ' Ihe sweater still fits and suits current fashion
Combine vinegar, oil and sea- rack over vegetables. Pour '/< cup
sonings. Pour over lamb. Cover marinade over lamb. Roast at 325
and marinate in refrigerator 12 to degrees for approximately 25
24 hours, turning often. Remove minutes per pound, or until meat
lamb, strain marinade and reserve, thermometer registers 140 degrees
Place potatoes, onions, chiles and
Pour 'A cup of marinade over vcg- Avoid After-Lunch Slump
etables. Place lamb on roasting
ROLLING 0N...1N THE 90'S M,MD, ML &WL
PULVI-MULCHERS
MEETS THE CHALLENGE 7’4” THRU 30’
It's 2:00 p.m. and you know
you shouldn’t have eaten that fet
tuccine Alfredo for lunch today.
You’ve heard time and time agam
that big meals cause drowsiness.
Sure enough, now that it’s the
afternoon, you feel stuffed, things
are beginning to get blurry, and
you’d like nothing better than to
take a nap.
Lancaster Arming, Saturday, July IS, i995*813
F. for rare, or 150 to 155 degrees F.
for medium rare. Baste with'A cup
marinade every 20 to 30 minutes.
Allow lamb to rest IS minutes
before carving.
For More
Information
Contact Tour '
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ROLLING 0N...1N THE M S
MEETS THE CHALLENGE
Is it the lunch, or just
the time of day? It’s
probably some of both.
Laboratory experiments
show that alertness and
the ability to perform
tasks drop off during
mid-afternoon, whether
you eat lunch or not. On
the other hand, studies
also suggest that for
some people, meals
high in carbohydrates
such as pasta and bread
release certain chemi
cals in the brain called
neurotransmitters,
which are thought to
cause drowsiness. Other
factors, such as age and
sleep habits also contri
bute to mid-day
drowsiness.
While there may be
no magical cure for
afternoon drowsiness,
certain eating habits can
lead to fatique over the
long run. To avoid this,
try the following:
•Don’t skip meals.
Food is fuel, which
means that if you miss
meals and wait until
you’re “starving” to eat,
your body will literally
run out of gas. Try to
eat regularly and in
moderation.
•Don’t expect sugary
foods to give you an
energy boost The body
responds to a large dose
of sugar, as in a candy
bar or soft drink, by
releasing insulin, which
in turn works to lower
blood sugar. The result
often leaves you more
tired than you were
before.
•Eat a diet rich in
iron. Chronic weariness
is an earmark of a
longstanding iron defi
ciency, a mineral many
Americans, women in
particular, don’t get in
sufficient amounts.
That’s why it’s espe
cially important to
■ include iron-rich items
like meat, legumes,
dark green vegetables,
and iron-fortified cere
als in your daily diet.