But then, when I come inside, strain the milk, clean up, get everything put away, and then survey the "fruits of my labor," so to speak, it's all worth it.
|This morning's eggs and milk. That's a full dozen eggs, and about 3/4 a gallon of milk.|
All of this was produced in the last 12 hours by the animals we keep.
In addition to just "knowing where our food comes from," we also know that it is vastly more healthy and better tasting than any store-bought alternative.
Yeah, the work is worth it.