MOVE OVER LASSIE, THERE’S A GOAT ON SHEEPDOG DUTY! GOAT-IN-TRAINING GOES FULL COLLIE
SUDOKU They carried Lil into the cozy caravan that doubles as the farm’s office, where two watchful pairs of eyes were waiting. Luna and Nya, the farm’s border collies, immediately rushed over, sniffing, circling, and finally curling a mother goat bleating softly to her kids. Among the chorus, one faint cry almost went unnoticed. It came from Lil, the runt of a goat triplet who arrived in the world at just 5 inches tall and a third of the normal weight. She could fit neatly into the palm of your hand! While her sturdier sisters were already wobbling to their feet and nudging close to their mother for warmth and milk, Lil was left behind in the chill of the barn. Then, as her mother turned her attention to the stronger kids, Lil’s cries grew weaker. The staff knew she would not survive unless they intervened. On a crisp spring morning in Wiltshire, England, the barn was alive with the sounds of new life: tiny hooves tapping on straw,
themselves around the fragile newcomer. From that moment, the bond was sealed. They cleaned her, nuzzled up beside her at nap
time, and patiently showed her the ways of a working dog. Soon, the little goat who once couldn’t stand was trotting after her canine companions, learning to herd sheep just like them.
At 5 weeks old, Lil is thriving. She prefers the company of her four-legged “mums” over her goat siblings, bleating loudly if separated from her collie crew. As one farm worker put it, “She definitely thinks she’s a dog.”
Now, with her best friend Nya leading the way, Lil is training right alongside the sheepdogs. From runt to rising star, she’s proving that family isn’t always about whom you’re born to but about who shows up and loves you when you need it most.
And for Lil, that family just so happens to bark.
EATS WITH ELLIE
BAKED PINEAPPLE SALMON
A sweet and savory entree that the whole family will keep asking you to make!
INGREDIENTS •
1 can pineapple slices, drained, reserving 1/4 cup of juice
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4 tbsp hoisin sauce 3 garlic cloves, minced 2 tbsp fresh lemon juice
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2 1/2 lb side of salmon Salt and pepper, to taste 1/2 cup sweet chili sauce
2 tbsp fresh cilantro, chopped
Lime slices
1/4 cup unsalted butter, melted
DIRECTIONS 1.
Preheat oven to 375 F.
2. 3.
Line a baking sheet with aluminum foil. Place pineapple slices on baking sheet.
4. Season both sides of the salmon with salt and pepper and lay over pineapple. 5. In a small bowl, whisk together chili sauce, melted butter, hoisin sauce, garlic cloves, lemon, and pineapple juice. Pour over salmon. 6. Bake for 15 minutes or until cooked through. 7. Garnish with cilantro and serve with lime slices.
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