Llama Sounds and Pronking

Llama Sounds

At certain times llamas make distinctive sounds that express their emotions. 

• A mother will hum to her cria or baby llama, to assure it and show affection. 
• A young llama and adults will make a worrisome hum when they are anxious or bored or hungry. 
• The clucking sounds are like making a tic-toc sound with your tongue on the roof of the mouth. Clucking means stay away from me, I do not want you in my space. 
• The high pitched alarm sound is a squeal warning of a predator or some kind of danger or uncertain event, like a heads up. 
• My llama, Starbuck, cries out like a pterodactyl, when he does not get his way. It is a definite Jurassic Park sound. 

Pronking

Pronking is a hop up and leap forward on all fours. It reminds me of the cartoon Pepee Le Pew, the skunk. Boing* boing* boing*

 In the video below you will hear the high shrill alarm sound, see how tall the llamas are when they stand on their hind legs and see them running and pronking ( a bounce on all fours)

Many people have asked where we get the brush shown in the video. The llamas use the big blue brush for self-grooming, scratching a hard to get to itch and they also massage their upper palette with the bristles. A street sweeper brush can be sought by inquiring at street sweeper companies, city or county road departments.

DeborahMoonMoen
of Little Utah Farm

Thank you for visiting Little Utah Farm
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I hope you enjoyed the video of my llamas. 
Llamas are very entertaining.

Until next time, please check out our store
Little Utah Farm on Zazzle.  


We just made some 1/2" black llama with a red heart, tattoos on a whole sheet of 72. Just cut out a llama and follow the instructions. Put one on your face, make a string of llamas around your wrist or ankle or a parade going up your arm or over your shoulder.  

72 Black Llama With Red Heart Temporary Tattoos
by LittleUtahFarm

Easy Mock Lasagne Casserole

Easy Lasagne Casserole

We loved this recipe. It was surprisingly easy, quick and delicious. I am aware that this is not a real lasagna because it is not layered but your taste buds will recognize the lasagna goodness. 

Here is the recipe:

Brown: 1 lb. ground beef
Separately, Cook: 8 oz of egg noodles set aside

Add to browned ground beef: 24-26 oz. of spaghetti sauce
Simmer 5 minutes
Add: cooked egg noodles
Mix in: 8 oz. shredded mozzarella cheese and 8 oz. of cottage cheese


Transfer to a greased 2 quart casserole dish

Top with 1 cup of Parmesan cheese

Bake uncovered at 350 degrees for 30 minutes

Eat

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Until next time, I will share this with you.

Everyday I look for joy.I ask the universe first thing in the morning, "What is my greatest joy?"  While feeding the animals, I become aware of the thrill of the snow crunching under my feet, and shortly after, Mother and Father Raven perch above me and call back and forth to each other. Later in the day, my husband invites me for brisk walk with our three dogs in the juniper forest. The feeling of being healthy and having my family with me fills me with so much gratitude my heart overflowed with joyful tears. The evening ended with a drive through the juniper forest as the sun was setting. A pair of large birds either golden eagles or large hawks were soaring high above the cliffs trying to escape some angry ravens. When the sun hit their wings it was like they had white feathers. 

All day the joys kept coming into my awareness. I recognized the feelings of joy. Do you know how many times our minds are so busy we do not notice the possibilities for experiencing the feelings of joy and the potential for joys that are all around us? 

Each joy sent tingles and thrill bumps through my skin like a signal that proved to me yes, this was yet another joy and I milk that feeling holding it within my whole being as long I can. 

 Ask yourself in the morning: What is my greatest joy? That opens the door to joy. Then begin noticing the things that you appreciate. The more you appreciate the more there is to appreciate.  

by-Deborah Moon Moen of Little Utah Farm


What do you love? Customize this easy to use template by changing the word "Llamas" and put in your own favorite animal, word, or person. Mug comes with " I (Red Heart) (love) Llamas. You can even customize the color and choose a different mug.

Customize This MUG
by LittleUtahFarm

Gathering Duck & Hen Eggs

Ducks and hen eggs uncovered on Little Utah Farm

Every morning I go on an egg hunt. It is really fun. I feel happy and curious like a child while I search for the eggs.

Lolli, Ducky, and Daisy slurp up some snow
 after foraging through the garden. Little Utah Farm.

We have 3 Buff Orpington ducks. Their names are Lolli, Daisy, and Ducky. Some of their nests are so nice that the hens prefer to lay their eggs right in with the larger white duck eggs. I can tell who is who. The Aracana, Pearle and Isis, lay beautiful blue-green eggs. The White Plymouth, Angel and Fae lay pale light brown eggs. The Giant Black Jersey, Maven, lays a similar light brown egg. And they look so pretty all together in the nest.

Duck eggs are different than chicken eggs. I think they tast same but some people swear there is a difference. The only difference I can see is the size and the fact that Duck eggs have less water content in the white portion. They cook faster.

The ducks dig the nest deep and line it with an intricate weave of straw and feathers till it makes a nice shape, like an upside down crown of a straw hat. After they lay their eggs, they cover everything up with straw till it is even with the ground. I have to stick my hand down into the straw and wiggle my fingers around to find those eggs.


Sometimes I find a duck egg lying in the center of the coop as if it just fell out on the way to a nest. And it probably did. One of the ducks, I think it is Daisy, has been doing that since she began laying in the fall. I also find an occasional egg in the shallow pond or on the grass lawn. It makes me laugh.

8 Eggs gathered in one day. Little Utah Farm

We share our eggs with our neighbors and in town. With 8 hens and 3 ducks I gather at least 5 eggs a day. Some days, like yesterday, I gather 8. That adds up fast!

I am about to go out this morning on another egg hunt. I would love to have one of those egg pocket aprons. I think I will sew my own before spring gets here.

Deborah Moon Moen

Thank you for visiting Little Utah Farm
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Until next time, I found a story for you to enjoy.

“I have never before gathered eggs from under a hen. Fernando has never before seen a hen. We bend low into the shed where perch a dozen or so fat lady birds. There's no shrieking or fluttering at all. I approach one and ask if she has an egg or two. Nothing. I ask in Italian. Still nothing. I ask Fernando to pick her up but he's already outside the shed smoking and pacing, telling me he really doesn't like eggs at all and he especially doesn't like frittata. Both bold-faced lies. I start to move the hen and she plumps down from her perch quite voluntarily, uncovering the place where two lovely brown eggs sit. I take them, one at a time, bend down and nestle them in my sack. I want two more. I peruse the room. I choose the hen who sits next to the docile one. I pick her up and she pecks me so hard on my wrist that I drop her. I see there is nothing in her nest and apologise for my insensitivity, thinking her nastiness must have been caused by embarrassment. I move on to another hen and this time find a single, paler brown-shelled beauty, still warm and stuck all over with bits of straw. I take it and leave with an unfamiliar thrill. This is my first full day in Tuscany and I've robbed a henhouse before lunch.
Back home in the kitchen I beat the eggs, the yolks of which are orange as pumpkin, with a few grindings of sea salt, a few more of pepper, adding a tablespoon or so of white wine and a handful of Parmigliano. I dig for my flat broad frying pan, twirl it to coat its floor with a few drops of my tourist oil, and let it warm over a quiet flame. I drop in the rinsed and dried blossoms whole, flatten them a bit so they stay put, and leave them for a minute or so while I tear a few basil leaves, give the eggs another stroke or two. I throw a few fennel seeds into the pan to scent the oil, where the blossoms are now beginning to take colour on their bottom sides. Time to liven up the flame and add the egg batter. I perform the lift-and-tilt motions necessary to cook the frittata without disturbing the blossoms, which are now ensnared in the creamy embrace of the eggs. Next, I run the lush little cake under a hot grill to form a gold blistery skin on top before sliding it onto a plate, strewing it with torn basil. The heat of the eggs warms the herbs so they give up a double-strength perfume. Now I drop a thread of find old balsamico over it. And finally, let it rest.” 
― Marlena de Blasi