My Swashbuckling Cowboy

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.  
Brad’s addiction to “fearlessness” keeps my life interesting. I have always been the by-standing, nail-biting, naysayer of negativity while he has ALWAYS been my Swashbuckling Cowboy.

                                                                                  TODAY

WE CAME
AND HE CONQUERED!

                                                         

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Esther Learns To Iron


Hope DHS doesn’t come knocking at my door. I confess, I let my 4 year old granddaughter iron and yes, she burned her finger. 
Feeling Empowered and Moving A Little Too Fast
The truth is when I was Esther’s age my mom gave me an iron and a sprinkle bottle (a pop bottle  filled with water and topped with a metal  stopper covered with tiny holes big enough to allow water to sprinkle from)  I tried my hand at hankies and pillow cases. I’ve pretty much hated to iron ever since.  Maybe I’ve found a solution to my high dry cleaning bill.
After Numerous Warnings…The Inevitable

But What’s A Little Burn?                            
I Have A Job To Do!

 

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Mama Mia That’s A Spicy Bologna Sauce!

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.
 So this past month when long time hunters visitng from New York City let us in on some of their Italian cooking secrets, I was on the front row taking notes. Tony who operates his own restaurant, Piazza Italia, shared his recipes for Bologna Meat Sauce, Bruschetta and Chicken Parmigiana. He also brought authentic hard salami, sweet salami, Pecorino Romano sheep milk cheese and brick oven baked bread. 
Some Italian Cooking Tips…
Most Important-A Sharp Knife, Good Olive Oil and Fresh Ingredients.  Tony said we have most of the ingredients around here, it’s all in the way we prepare them. 
Chicken Parmigiana— On a good chopping board pound the chicken breast 1/4 inch thin or thinner, dip in egg, then roll in  Progresso Bread Crumbs and fry, set aside.  Spread a layer of thin fresh tomato sauce (pureed and cooked down) in the bottom of a casserole dish, then start layering the chicken planks topped with fresh mozzarella (the little round type, not the shredded) on each plank, more sauce then top with more mozzarella and fresh grated Parmesan. Bake for 20 minutes or so until cheeses are melted.  When I made it for our family I used pork chops pounded out thin, it was even better than chicken.
For Bruschetta finely (I mean really fine without loosing a finger) chop Roma tomatoes, purple onions, fresh basil and oregano, olive oil ( A LOT), green pepper, salt and pepper and a dash of lemon juice ( I added this to mine) Tony didn’t.  Prior to preparing the tomato mixture toast small slices of French bread until light and hollow.  Top the bread slices with the tomato mixture, serve while you are preparing the other dishes.  I believe the Italians prepare meals and eat much of the day.  The time Tony spent preparing these dishes was probably 2 1/2 to 3 hours.  
For the Bologna Sauce brown ground beef, add Progresso (his favorite) tomato sauce, 1 stalk of finely chopped celery, parsley, basil, clove of garlic minced.  Simmer til thick.  Prepare pasta.
Tony’s recommend pasta was De Cecco Linguine.
After allowing guest to munch on Bruschetta everyone sat down to a bowl of linguine smothered in Bologna Sauce along with Chicken Parmigiana.
I ”replicated” (sort of ) Tony’s meal and served it to around 25 family and friends. It was such a hit that we’ve decided to make it a monthly event.
Tomorrow night, an Irish theme complete with Sherpherd’s Pie, Cabbage and Corned Beef, Irish Chicken Stew and Dumplings and for dessert, Blarney Stones.  No Irish hunters in the vicintiy so guess I’ll be on my “Bloody” own.
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Cowboy Story Tellers Association of the Western Plains.

Board Members from left to right- Richard Jackson, Robert Klemme, President Ralph Chain (my dad), Secretary Joanna Peard, Martin Dick, Wayne Prewett, Roger Ringer, myself and Tad Hacker. 
This group of “Young and Old Timers” has been responsible for keeping a plethora of great stories alive for future generations to enjoy. The past 20 years the group has gathered at various locations across several states rich in history. They find a host from that area and enjoy a day of story telling, singing, poetry readings and always a great meal. 
It has been a group that I’ve ”grown into”.  Several years ago they were going to disband because the number of “empty saddles” was increasing.   I couldn’t watch this small group of people who had once been numerous and virbrant fade away.  I spoke up and encouraged them to “keep on keeping on”.  It worked…they decided to keep the group together- BUT- I came home that day with all of the finances in the trunk of my car and a new title…Treasurer. 
Once again member’s numbers are increasing.  Today the group enjoys getting together bi-annually instead of quarterly.
A collection of the past newsletters is available from the group and contain stories such as, “The Wilmore Kidnapping by Bonnie and Clyde”, “Kansas Ghost Tales” and “The Blue Northerner”.
We are in the process of putting a website together, I will post its link as soon as we have it up and running.

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Saving Their World

                    Some of My Super Heros

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There’s More To The Story…

The previous post (Waiting For A Leader) was brought on by several things primarily after doing research for ANCW’s website. My job…to look up around 30 different terms that consumers don’t understand.  Terms such as factory farming a label we’ve been given by animal activists . At this point it seems there is nothing on the web to counter this misconception.
I’ve been told we must be positive, and I’ve tried hard to be postive…post positive comments and stories; but animal ag people we’re going to have to take some steps on the aggressive side. Play defense.  This problem is not going away.  It’s becoming a muddled mess in my eyes.  I’m not sure who’s coaching. I’m not sure who our friends are.  I’m not sure about anything anymore, except that HSUS is sprinting ahead of us while we flounder.  I want someone to get into the drivers seat; be coach; be boss; be in control. 

The past two months I’ve witnessed more discourse among our animal ag industries (remember we’re a mere 2%)-we don’t have the time, the money, nor the numbers to do this.
The past two months I’ve seen my grandkids bring home school text books persuading them to not eat meat; a 6th grade reader AND a 7th grade reader…and this is rural Oklahoma-an ag savvy state wouldn’t you think?
The past two weeks I’ve driven by ranches that were once lush and filled with cattle, now filled with wild mustangs and broom weed thanks to animal activists victories (your tax dollars hard at work).
                             Weeds Is What You Get When Horses Take Over A Pasture;
                                            They’re Grubbers…Not Grazers
And I’ve watched a wealthy animal activist control a state university.
The past two days I’ve witnessed in awe more producers asking “What’s HSUS?”
In the past week I’ve seen an increase in HSUS’ “gloating” of getting food establishments “on board” to their way of thinking -Wendy’s, Dominoes Pizza, Sonic, the list is numerous…Google it and see.
The past two years I’ve watched an Oklahoma Hollywood entertainer bash our industry as they consumed and utilized our by-products; driving cars with rubber tires, wearing clothes with buttons, eating food, chewing gum, wearing makeup and taking meds.
HSUS is utilizing avenues that we are now only discovering. They understand current demographics; that nearly 50 percent of the population is under 30 and have never known life without a computer. They know that the majority of the population gets their information from the web. They know that Facebook has surpassed Google in the way people retrieve information. They know they can covertly carry their message using open, pliable, absorbing young minds…and school text books.
We’re  floundering for footing; trying to find our coach while HSUS has left the starting block and is drawing closer to the finish line. If our team doesn’t find a leader to lead us you can bet HSUS will win. And don’t be surprised when their teammates carry them off the field in victory taking your children’s chances of owning animals or enjoying a future in animal agriculture with them.
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Waiting For A Leader

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.

Posted in Unite of Die | 2 Comments

Brown Bag Carmel Corn

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.

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Thanks Lord for 2010…It Was A Very Good Year

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.

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Biscotti!.. Can You Say Happy Santa?

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.

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