A sheep farmer lived on a quiet stretch of land near a small village. His farm was humble but steady, providing for him and his family through wool, meat, and crops. One of the hardest chores each season was managing the male sheep that weren’t suited for breeding. Castrating them was necessary to keep the herd strong, but the task was physically demanding—especially as the farmer grew older. Realizing he couldn’t do it alone anymore,

he hired a farmhand—a Frenchman new to the area. Though they didn’t share much language, the farmer valued work ethic over words, and the Frenchman proved himself quickly. On their first day, they castrated 14 sheep together,

the Frenchman following instructions carefully and working with quiet focus. As they wrapped up, the Frenchman reached to throw away the remains. “No! Don’t toss those!” the farmer exclaimed. “Those are the best part! My wife fries them—we call them ‘sheep fries.’” The Frenchman looked puzzled but nodded. That night,

the farmer invited him to dinner. Sure enough, a plate of golden-brown “sheep fries” sat on the table. The Frenchman hesitated, but curiosity won. To his surprise, they were tender, rich, and surprisingly good. He smiled, impressed. The farmer chuckled. “Told you. Now you’re really part of the farm.”