You never know what unexpected problems you’ll encounter on a ranch. Today we straightened a listing cake bin. This 30 ton cake bin holds cattle cubes that are fed to the cattle during the winter months. A semi load holds 24 tons which we will fill about 4 or 5 times a year. TODAY
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| Feeling Empowered and Moving A Little Too Fast |
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| After Numerous Warnings…The Inevitable |
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| But What’s A Little Burn? |
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| I Have A Job To Do! |
I “Thank God I’m a Country Girl” but there are times I do yearn for fine fare. To get a grasp of just how rural we are…our nearest Wal Mart is almost an hour away. The “good grub” selection in our area is limited to chicken strips, cheese burgers, chicken fries and chili dogs.
I’m Waiting For A Leader.
For the past two years I’ve been hounding. I’ve yapped and yakked and pleaded and prodded. I’ve created and crafted— a website, blog, and facebook page. I’ve joined and paid— NCBA, ANCW, AAA, NBSB, NRA, USFRA, OFB, all with hopes of eliminating this plague called HSUS. A plague that as one professional put it “is light years ahead in destroying our animal ag industries.”
I’m disillusioned as I witness state universities “supporting the supporters” of HSUS. I’m disgusted as I watch ranchers “playing the animal activists game” using taxpayer’s dollars to house wild mustangs. I’m dumbfounded as I witness animal ag industries cannibalize themselves and each other and hear educated producers blurt uneducated statements, “Who is HSUS?”
HSUS is united-were fractured. They’re one-we’re fractioned. They’re balanced-we’re straddling. They’re winning-we’re losing.
If you’re an animal ag producer you can’t have it both ways. There’s no sleeping with this enemy. A Leader MUST emerge—Corn Growers, Summit of the Horse, NCBA— “Someone MUST take the lead and organize our ag related groups into ONE. ONE for Posterity.
Anyone purchased a box of store bought carmel corn lately? I don’t know about you but I can’t let go of a five dollar bill to satisfy my sweet tooth. Thought I’d share this great carmel corn recipe that a young 4-Her used in a demonstration years ago. We’ve enjoyed it many times.
1/4 cup white syrup
1 cup brown sugar
1 stick butter or margarine
1/2 tsp salt
1/2 tsp soda
3-4 quarts popped corn
Bring syrup, sugar, butter and salt to boil. Boil for two minutes stirring constantly. Remove from heat and add soda. Stir well.
Put popped corn in a large brown paper sack. Pour cooked mixture over corn and shake well. Place in microwave on high for about 1 1/2 minutes. Remove and shake well. Return to microwave for another 1 1/2 minutes. Remove and shake well again. Pour out onto wax paper to cool. When cooled break apart.
This has been the busiest most blessed year of my life. I only thought I was busy and blessed when our four kids were at home. Today the blessings have multiplied. Four awesome spouses, nine terrific grandkids and a host of wonderful in-laws have found their way nestled right next to my loving, patient, understanding husband; the most awesome set of parents anyone could ask for; a doting 97 year old grandmother that still lights up when I come to visit; and three great communities within a 30 mile radius that I regularly revolve in and out of yet can comfortably call each one “home”. I stay exhausted , exhilerated and extremely grateful for the year God has blessed me with, taking none of the past 365 days for granted.
This Year’s Ranch Holiday Gifts Included Platefuls of Delicious Treats Including Lenne’s Cranberry Almond Biscotti
It’s fairly quick and easy and makes you look really smart!
Ingredients
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
3 tablespoons unsalted butter, melted and cooled
1/4 teaspoon almond extract
1 cup dried cranberries
1/2 cup almonds, chopped and toasted
Preheat the oven to 350°. Line a large baking sheet with parchment paper. In a bowl, whisk the flour with the baking powder and salt.
In a medium bowl, beat the eggs with the sugar at medium speed until creamy. Beat in the butter and almond extract. Pour the egg mixture over the dry ingredients and stir until combined. Stir in the dried cranberries and almonds.
Using lightly floured hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet. Bake for 30 minutes, or until golden. Let the logs cool slightly.
Using a sharp serrated knife, slice the logs 1/2 inch thick on the diagonal. Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp. Let cool completely before serving. Using a toothpick drizzle white melted candy coating over the tops. ENJOY with coffee or a steaming cup of hot tea.
