Seriously. And I’ve now decided that’s the best thing that can happen to a person.
At the Farm to Table dinner we hosted with Colorado Collective and Full Circle Cuisine last Saturday, The Animal Whisperer and I gave a tour of the farm to our 20 guests…and then we did nothing. We did not have to buy the food, prepare the food or clean up after making the food.
Drool over these photos by Kelly Fischer. That’s what I’m doing.
Would you have thought to use the sweet-spicy flowers of an onion blossom from our garden on the smoke roasted Callicrate beef ragu over goat cheese polenta?
The marinated goat cheese salad over toasted bread was TO DIE FOR…it might have had something to do with the white truffle oil. OH MY GOSH!!!
All we had to do was drink wine and EAT the food. Kevin Campbell, the chef in my kitchen, did the rest, AND IT WAS DELICIOUS!
(did I mention I didn’t even have to clean up???)
Note to anyone who might get me a gift in the future: A CHEF. Thanks, that’ll be perfect.
Despite rain pouring and hail pelleting from the sky an hour earlier, the dinner, although a tad bit muddy, was dry. As a typical afternoon Colorado Springs storm does, the sky cleared around 5 and the evening was beautiful. The table…and the farm (if I may humbly add) looked as if they came from a magazine photo shoot.
Yes. I live here. On this paradise. I am the luckiest person I know.
We hope you can join us here for a future Farm to Table Dinner!
– The Goat Cheese Lady
About The Goat Cheese Lady
I am Lindsey. At first I was a city girl. Growing up, the closest thing I had to farm animals were a cat and a cockatiel.
In 2009, Herbert (my husband) and I bought our first milk goat and I instantly became an urban farmgirl, attempting to balance city and farm life..before I knew “urban homesteading” was a thing. That’s when we began The Goat Cheese Lady Farm, hence The Goat Cheese Lady blog you’re visiting now.
After moving to the country in 2014, I embarked on life as a rural farmgirl. We continued teaching farm and cheesemaking classes, raising more goats and began construction on our cheese creamery.
But life had other plans and in 2017, we decided that, due to financial and health issues, we had to close the farm for business. No more classes, no more creamery, a lot less milking. We went back to off farm jobs, I as an Occupational Therapist, Herbert in construction with his business, D&A Home Remodeling.
At that point, I made a silent promise to myself that I would corral my entrepreneurial mind and focus on a job for a year.
Well, it has been a year and I am back. Not to classes, cheese, soap or lotion, but back to writing. I love it. I’m not sure where it will lead me, but that’s where I’m starting. I’ll continue to write as The Goat Cheese Lady for now, and whatever the future holds, I’ll let you know.
Our two boys are 14 and 11 and continue to be louder than my sister and I ever were. We have two dogs, Montaña and Flash, a cat, Jumpy, a flock of chickens and three goats.
Yes, we still have Lucy, the goat who helped us start it all and was milked by over 1,000 people. She’s retired but still the boss. Chocolate provides enough milk for our family with some to spare for the dogs. Soccer friends, school friends, coyotes and mice are frequent visitors. There are way too many flies and every so often we see an owl.
I’m glad you’re here. Sometimes you’ll laugh out loud, other times you’ll be inspired to appreciate the small things. My hope is that, over your morning cup of coffee or your afternoon work break, you’ll enjoy the antics and inspiration that are my daily life.
Lindsey
The Goat Cheese Lady 
Oh yum… salivating!!!! Blessed indeed!!
We had a great time, met very nice people, and enjoyed the little Paradise you’ve created down the road and around the bend!