Sunday, August 2, 2026

Sundays have a way of inviting us to slow down—at least a little. While the animals still expect breakfast on time and the daily chores never take a day off, there is often a quieter rhythm around the farm.

Today was one of those days that offered a chance to reflect as much as to work.

Over the past couple of days I’ve been thinking a lot about faith, purpose, and the journey ahead. I’ve lived long enough to know that life rarely unfolds exactly as we expect. Faith isn’t simply hoping something will happen—it’s believing enough to take the next step, even when you can’t yet see where the path leads.

As Scripture reminds us, faith without works is dead. Prayer is important, but so is action. Sometimes we take great strides. Other times we simply crawl forward one small step at a time. We don’t know what’s around the next bend, but we continue anyway, trusting that the Grand Architect of the Universe sees what we cannot.

That same mindset applies here at Briden Farm.

Every fence moved, every pasture rotated, every bucket of water carried, every animal cared for is another small step toward building something worthwhile. The farm wasn’t created in a day, and neither are the dreams behind it. Little by little, season by season, it continues to grow.

This evening’s supper was simple, satisfying, and very much in keeping with country life—a hearty plate enjoyed after another day on the farm. Sometimes it’s the uncomplicated meals that taste the best after a day’s work.

Tomorrow brings another new opportunity. At 10:00 a.m. I’ll be joining the next stage of the HMG Careers hiring process—a group Zoom question-and-answer session. Whether it leads somewhere or not remains to be seen, but, as with so many things in life, the important part is taking the next step. The outcome will unfold as it should. Perhaps helping fund and grow Briden Farm.

Thank you for spending part of your day here at Briden Farm. I hope your Sunday has been filled with moments of peace, gratitude, and hope for the week ahead.

Until next time, may God bless you, and may your own journey always lead you one faithful step forward.

Brian at Briden Farm 

---

If you’d like to Journey further, read …

This Week at Briden Farm on Substack

 

 

Thursday, July 30, 2026

Good evening from Briden Farm.

This morning began much as many mornings do, with breakfast, the dishes, and getting ready for the day ahead. The rain had settled in, promising to water the pastures while slowing things down a little.

Before long, my niece Marilyn stopped by.

She had gone to the feed store yesterday looking for feed for her hens, only to discover they were sold out. Knowing I’d purchased feed in bulk for the month, she knew where she could find enough to get her through until the store was restocked.

That’s one of the nice things about country life.

Neighbours—and family—have always helped one another.

Later in the morning, another niece, Michelle, and her husband John arrived to pick up some of our Briden Farm heritage pork. John and I actually grew up together, so every visit brings back a few memories along with plenty of conversation.

They stayed longer than I’d expected.

I’m glad they did.

We sat down with a cup of tea, talked about life, and before long we found ourselves making another batch of goat cheese together. It’s always enjoyable sharing something you’ve learned with someone who’s interested in learning it too.

Before they headed home, they offered me a ride over to the barn. Along the way we picked up the mail, and Michelle also brought along a couple of loaves of bread I’d asked her to pick up for me.

At the barn we checked on the sheep, goats, rabbits and quail, milked Patsy, and took a little extra time to introduce them to the animals that call Briden Farm home.

After the chores were finished, they dropped me back at the house, where the evening chores still waited.

The chickens, birdies, broodies and chicks, Maple and Brooke were all looked after before I wandered over to check on the pigs in their new woodland pasture.

Yesterday’s work had certainly been worthwhile.

With fresh ground beneath their feet and a rainy day to enjoy, they looked exactly as the old saying promises…

Happy as pigs in mud.

As the day came to a close, I spent some time in the kitchen preparing supper. The meal itself became a reminder of just how far Briden Farm has come over the past few years.

Our own heritage pork, slow cooked until it was falling from the bone.

Mashed potatoes made with today’s cultured cream experiment instead of butter.

And homemade goat cheese, seasoned with garlic, onion, oregano, salt and pepper.

The pork surprised me. I wouldn’t normally think of pork as having a deep, rich, earthy flavour, but that’s exactly how I’d describe it. It simply tasted… natural.

The cultured cream gave the potatoes a light tang and enough richness that I never missed the butter.

And the cheese…

Creamy, full of flavour, and quickly becoming one of my favourite things we make here on the farm.

Looking around the table tonight, it struck me that this wasn’t an extraordinary meal because it was fancy.

It was extraordinary because, little by little, Briden Farm is producing more of what appears on the plate.

Perhaps that’s one of the quiet rewards of homesteading.

Not perfection.

Not self-sufficiency in every sense.

But the satisfaction of sitting down at the end of the day and tasting the results of months—and sometimes years—of work.

Brian

Briden Farm