Adventures in Following the Son: A Week of Equine Medicine and Hoof Health

16 February 2012

A Week of Equine Medicine and Hoof Health

This week the boys and I studied equine health. The vet came out Monday and found an abscess in Joe's hoof. I soaked it twice a day for 3 days then this morning a farrier came out to trim his grossly overgrown and splitting hooves and found he had seedy toe which caused the abscess. The farrier cut out the affected area and supplied me with a treatment solution to be applied about twice a week. Once he left I put him on the lunge line and he moved beautifully! Hallelujah!!! God willing, I'll finally be able to ride him this weekend.
Billy and Brylie leave for the US tomorrow morning. They'll hit Louisiana, Mississippi and Florida. Billy will get to see Kaigan's school for the first time and Brylie gets to hang our with her riding buddy from Kentucky in Orlando! They're going to have a blast!!!

3 comments:

MomFebruary 17, 2012 at 4:52 PM
LOVE LOVE LOVE THE PICTURE!! A HAPPY BARB!
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BarbFebruary 18, 2012 at 11:15 PM
:-)
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ChelseyDecember 27, 2012 at 7:58 PM
Too often, hoof care in performance horses are treated as a time-consuming burden instead of a necessary part of a horse’s daily management. But caring their hooves is really essential.
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Chicken with Figs

Ingredients:

3-4 lbs chicken legs

1 lemon

1/4 cup brown sugar

1/4 cup vinegar

1/4 cup water

1-2 tbsp lemon juice

8-16 oz dried figs

salt to taste

parsley

Directions:

1. Preheat oven to 400F/205C

2. Peel and slice the lemon. Place lemon slices and figs in the bottom of a 9x13 baking pan. Add the chicken legs. (I skinned ours.)

3. In mixing bowl, combine brown sugar, vinegar, water and lemon juice.

4. Pour mixture over chicken. Sprinkle chicken with salt and parsley.

5. Bake covered with foil for about 40 minutes. Remove foil and bake for approximately 20-30 minutes or until chicken begins to brown, basting frequently.

6. Remove chicken, figs and lemon slices and place on serving dish. Skin off any fat and use the remaining juices as a sauce for the chicken. (I left mine in baking pan. Since I had skinned them, there was very little fat.)