Overcoming life’s little HERDdles

Farnash Creek Ranch added a new mare to the herd last week! Maisie is a 10.5 year old sorrel quarter horse with experience cutting and working on a large cattle ranches.

We think she will be a great addition to the ranch and will be an enormous help with ranch work such as roping calves, pushing cows, sorting and of course trail riding the ranch to check fences of course. We are so excited to have her here! The other horses aren’t so excited, although, she seems eager to be friends with them! The first day out in the pasture together they tried to run off and leaving her!

She wasn’t far behind …..

“Hey guys wait for me”

They eventually gave her a good sniff down but still they did not trust her! She still had to prove herself. I wasn’t sure she would be aggressive enough with the other horses because she was so docile under the saddle. She works so smooth off subtle cues like seat placement and leg pressure. I am a terrible rider and if she can follow my cues she must be good! I have never picked a horses hooves so easily. I gently touched her leg and she graciously lifted her hoof and held it there. I didn’t really even have to hold the hoof. I still get nervous picking hooves and she made it feel so natural.

After the second day out in the pasture with them she came in with a few bite marks and was much more cautious of the other horses.

She was especially cautious of Cisco. He is the biggest horse we have and he has also been the low man of the totem pole since his arrival over a year ago! I guess he was determined to get off the bottom of the hierarchy!

Bryon wishes he would run that fast on cows! He isn’t all he acts like on this video! He is a sweet shy lover except when someone new is around! Sometimes it is the shy ones that are the most fierce! He still gets an concessional bite by Sugar tho!

Rodie the undisputed ring leader also tried to get his intimidation in on her! The first day he ran her off from the hay ring. By day two, she wasn’t having anymore of him taking her food. We sat on the fence and watched Rodie go quietly into her stall after he had eaten all his food and tried to take her food. Within three seconds she had run him out of her stall. He tucked his tail and headed off the the hay ring! Now I think they are friends! Or friendly at least!

“I sorrelly apologize for taking your food”

This morning during feeding Cisco was also still trying to get a little intimidation in on her. He put his giant golden head in her stall and just showed her his teeth. She snapped back at him and let out the loudest “NEIGH” I’ve ever heard! She is standing up for herself! It won’t be long and she will find her place in the herd!

Horses are herd animals for safety reasons. There is strength in herds. Being part of a herd provides them safety and security in the wild. There are more sets of eyes and ears to look out for danger. There are more horses to protect the young horses from predators and dangers in the wild. This herd mentality is instinctive for them for this reason.

Humans are also part of herds. Many different herds. We have work herds, family herds, friend herds, online herds, etc. Unfortunately, we often have trouble integrating into our herds as well. There are many reasons why integrating into herds are difficult. Generally though it is simply that it is something new and no one knows what to expect or who to trust. There will often be bite marks and scars that will be left behind but ultimately there is strength in herds. We must get past all the hurt and move forward because there is support in herds. Just like Maisie we have to stand up for ourselves and be herd – (he he he) Herds are the support systems we rely on to protect us from the wild world of dangers. Love your herd and find peace and strength in whatever herds you can be apart of in this life. Embrace all the members of your herd and celebrate their strengths and encourage them in times of weakness.

“No man is an island, entire of itself; every man is a piece of the continent, a part of the main” -Ernest Hemingway For Whom The Bell Toll per John Donne

For heaven’s sake don’t be like chickens they try to kill the new one to the flock! DON’T BE A CHICKEN!

Don’t sweat the small stuff-ing, Get Half-Baked!

Preparing for the holiday season can get overwhelming! We have been preparing for the Thanksgiving Holiday for the past couple of weeks and I wanted to share a few preparations we have made to hopefully make the holidays a little less busy and less stressful!

I like to start by getting my kitchen organized!

I love the spice drawer because it helps me and my guests easily find whatever they need. I also use this time to take an inventory of what I have and what I need.

I also suggest recruiting some help to get everything cleaned and organized for your guests!

Not sure how much work I got out of her but she is fun to have at the ranch !

I try to buy everything I can that is not perishable well in advance because, #1 I don’t want to fight the crowds and #2 they run out of stuff so quickly! If you are early and prepared you can turn all this…

into these easy-to-make meals and partially prepared Thanksgiving dishes for your guests!!

Dressing (NOT STUFFING!) is my main dish and preparing ahead clears up a lot of room and time in the kitchen! Preparing ahead also enhances the flavor, to me!

Thanksgiving is only one day of the 4-6 days my family comes to visit for this holiday so I like to have other things prepared in advance for them! I have found making beef enchiladas ahead of time is perfect for family visits. I made several pans of enchiladas for my family. I also write the instructions for the dish on the top of the disposable pans or foil so everyone knows how to put it together just in case I get tied up with something else!

Planning ahead frees up my time to enjoy the company of my family and friends during the holidays, which is my favorite part! Here are a few suggestions for plan-ahead meals to freeze and also a “don’t make-ahead list!”

MAKE-AHEAD IDEAS to freeze:

1. Beef Enchiladas (recipe to follow)

2. Chicken Enchiladas

3. Lasagna

4. Dressing (NOT STUFFING)

5. Scalloped Potatoes

6. Breads: cornbread, biscuits, and rolls

7. Breakfast Casseroles

8. Breakfast Quesadillas (recipe to follow)

9. Soups and Stews (leave out rice or dumplings – those are best made fresh)

10. Fruit Pies

DON’T MAKE-AHEAD to freeze:

1. Custard or cream based pies

2. Chicken and Dumplings

3. Gravies of any kind

4. Salads of any kind (obviously)

RECIPES:

BEEF ENCHILADAS (Easy)

ENCHILADA PART

1.5 lbs ground beef

10 corn tortillas

1 medium onion

1 teaspoon chili powder

2 cloves minced garlic

1/2 teaspoon onion powder

2 cups cheddar cheese, shredded

Salt and pepper to taste

ENCHILADA SAUCE

2 heaping tablespoons crisco

1/4 cup all purpose flour

1 and 3/4 cup chicken broth

3/4 cup water

1 small jar diced chipotle peppers in adobo sauce

Preheat oven to 350 degrees. Grease rectangular foil pan 13 x 9.

Brown ground beef with onion, chili powder, garlic, onion powder and salt and pepper. Add seasoning at the end of browning for best flavor retention.

While browning meat, heat tortillas in foil in the oven so the are easily usable and don’t break. Approx. 10 min.

Fill tortilla with meat mixture and cheese. Approx. one heaping tablespoon of meat and one heaping tablespoon of cheese. Roll and place in pan seam side down. Cover pan tightly with plastic wrap and then foil. Place in freezer until ready to use.

FOR ENCHILADA SAUCE:

Heat oil in pan over medium-high heat. Add flour and whisk constantly until slightly brown. It will be consistency of a thin paste and bubbly. Then add chicken broth, water and chipotle pepper in adobo sauce. Bring to a boil. Then simmer for 10 min. Allow to cool then place in freezer safe container.

When ready to use, set out enchilada sauce in fridge for 24 hours prior to meal (or make fresh the day of.) Remove frozen enchiladas from freezer remove foil and plastic wrap, cover with sauce and sprinkle with cheese. Cover with foil and bake at 350 degrees for 45 minutes covered; then uncover and bake 15 min.

Serve with corn or side salad.

BREAKFAST QUESADILLA

Flour tortillas

Eggs

Mix-ins

Butter

Breakfast meat

Cheese

These are super easy and very individualized. Scramble eggs. Shred cheese. Cook meat of choice.

Heat butter in skillet add flour tortilla, sprinkle with cheese, top with egg, choice of mix-in (mushrooms, pico, spinach, etc.), add meat, add cheese and then top with second tortilla. Flip until tortilla slightly browns and cheese melts. Allow to cool slightly. Then flash freeze (place on cookie sheet lined with waxed paper.) When frozen, add to zip lock bag for later use.

When ready to eat, heat in oven or toaster oven for best results! Or, simply place in microwave for 45-60 seconds.

 

Oh DEER!

Hunting season is upon us and we have been preparing FCR for hunters! We are looking forward to having our family here for this coming hunting season. I am also out of deer meat in the freezer and I have been craving fresh deep fried back-strap with mashed potatoes and gravy! YUM! (Not on my diet!)

We have been filling deer feeders with corn and antler max since the summer and we are looking for a good harvest this year.

 

We have also been adding some new stands this year. We have three new stands this year and two old ones from previous years. One we have had on our original place and an old one on the new property that we will slowly turn into Chasity’s She Shed for hunting! Because that stand has the best view and they biggest deer on the game camera! LOL. Popi and Baby Seydi have been checking the cameras pretty intently!

game camera photo

This is the new “Big Pond” stand when it was still under construction! It is just up this year! It’s going to be a cozy little hunting spot for someone!

Big pond stand

This is the beginnings of the “Creek Stand” that is now also completed! It is just past the “Willie Nelson Pond.” You know the one you have to get back on the road to get to! Right now we are calling it “1982 Willie Nelson” because the pond is over flowing after all this rain! This summer it was “1990 Willie Nelson” cause it was all dried up and broke!

creek stand

I can’t STAND it when he does dangerous stuff… or worse, makes me do it!

The mesquite stand below was the least dangerous to construct and it turned out great! Can’t wait to see it in use!

mesquite stand

All the hard work seems to be paying off, though. We caught this nice buck on the game camera!

bigbuck2

Hunting and fishing have always been a part of our lives. I remember learning to fish on Lake Murvaul in East Texas at my grandpa’s lake house. My job was to climb the catalpa “catawba” worm tree and throw the larvae down to my grandpa so we could use it as bait. The catawba worm (certomia catalpae) is actually a yellow and black looking caterpillar that turns into a brown looking moth called a hawk moth and the fish love it! Here is a little info on the catawba worm if you like:   https://en.wikipedia.org/wiki/Ceratomia_catalpae Although, I am not sure what they are talking about pulling the head off and turning them inside out. We just put them on the hook and BAM!

My husband and I both hopefully have instilled a love of hunting and fishing in our children. I was speaking with one of my step daughters this summer and I asked her if she actually liked hunting. She said “I liked spending time with my dad, he would always make me coffee when we would go.” I then asked my own daughter if she liked hunting with her dad she said “yes, we would eat snack cakes in the deer stand.” LOL. Ok, our kids love their coffee and snacks!

I remember the excitement in the kids’ faces when they would get something! There were so many great memories with the kids.

rabbit

Hunter with his first rabbit. He was so excited! I think he killed it with a bb gun? All I remember was I had to pretend I knew how to cook rabbit because you have to eat it, right?! This was before we had internet at home and you just had to “hop” to it or call someone who knew!

Abby's first deer

Abby’s first deer was a little button buck when she was 10 years old. She had been hunting for a few years before she ever killed one. She was so excited! Now she had to help clean the deer.

Now, she had some “skin” in the game!

Tori fished all day with worms to catch this giant!

tori fishing

We do all these things to be able to get the big buck or big fish but really it isn’t about the size of the deer or fish or whatever, it is about the memories made with family and friends. It is about spending time together with your mom or dad or grandpa or uncle or aunt or whoever. I am so grateful for all the memories we have made! I look forward to making many more memories for years to come. With the recent loss of my grandfather, I hope that one day ALL our children, grandchildren, siblings, nieces and nephews will all look back at their time with us and remember the memories we have made both at the ranch and away from the ranch! I want them to remember what they learned from us and what they enjoyed with us.

Prickly – Pearly Making It!

The late summer and good rains have brought a plenitude of Prickly Pear Tunas here at FCR!

PP bush

I have been trying to find as many uses as possible for this beautiful sweet fruit here on the ranch. You have to be quick though before the other animals get to them. I think the deer have been hitting it pretty hard.

eaten PP

I have had several faux pas with this little stickers! I picked them carefully with tongs the first time but still got a few stickers. My second time around I used gloves and tongs and this seemed to work a lot better. Be prepared, though, you will still get a few little stickers or glochids in your skin. They are easily removed however and are only a temporary “thorn in your side.”

 

The color of the fruit ranges from a soft pink to a deep purple color. There seems to be many different varieties here on the ranch. The color doesn’t seem to much affect the flavor. I have made my husband taste about 1000 or more and the sweetness is about the same in the soft pink ones (even better at times) and the deep purple. The thing that does seem to affect sweetness is the tenderness of the fruit, which is hard to tell with tongs but if your tongs break the skin of the fruit then it is usually really sweet. I am pretty good at squeezing them with my fingers now and not getting prickled to death. The sweetest ones are about the tenderness of a ripe plum when you squish it between your fingers.

PP angle

PP bucket

The first batch I made, I burned all the thorns off over an open flame burner. This was very cumbersome doing them one at a time. Prickly Pear is found all over Texas and into Mexico. I was talking with a friend who grew up in Mexico and she kinda laughed at me when I told her I was burning the glochids off each fruit. She said you only have to rub them on the ground and they will come right off. Voila, it worked! The only problem was when I rolled them on the ground with my boot gently, as my husband pointed out, I had cow manure all over my boots. He ate it anyway, BTW!  I found the second batch worked best if I just gently rubbed each fruit with a thick old towel. Still time consuming, but worked better than an open flame for me. Note: put the towel away so your husband doesn’t use it to wipe his hands off later! Uh oh, sorry!

The first batch I made with the skin on just cutting the ends off. They are full of tiny stone like seeds and the meat or mesocarp part of the fruit is relatively small so I thought peeling them would be futile.

PP inside

However, after my first batch of jelly I found out that it was really slimy. Doesn’t really matter that much with jelly because it just makes it come out a little more syrupy than usual. It was still usable for toast and such. It also had an amazing flavor and beautiful golden color when finished.

PP jelly

The second batch I was planning to juice and save for making jelly, syrup or margaritas at a later date. I did not want to have slimy juice, so I decided I would take the seeds out because I thought the slimy consistency was coming from the gel around the seeds inside, similar to tomatoes. While I was doing a little internet research on a way to easily remove seeds, I found a blog post from 2011 by The Pink Cowgirl: http://thepinkcowgirl.blogspot.com/2011/06/prickly-pear-juice.html. In the article she explained the sliminess was coming from the skins, not the seeds. Damn it! I have to peel all these tunas! I got a little overzealous and picked two five-gallon buckets and now I had to peel them all!! It turns out the handy-dandy potato peeler did the job pretty easily.

The next batch of juice was perfect with no slime at all. The juice was relatively easy to make:

  1. Pick fruit
  2. Rub off glochids
  3. Wash
  4. Cut off ends & peel with potato peeler
  5. Quarter fruit
  6. Place in non-reactive pot with small amount of water
  7. Bring to boil
  8. High simmer for about 5 minutes
  9. Mash with potato masher
  10. Strain through cheese cloth after cooled

SIDE BAR: My ex-mother-in-law used to give me vague cooking instructions like this when I was young and newly married. “Chasity- Gravy is just some flour, water and grease.” No measurements or time frames at all given. That is exactly what it tasted like too……. FLOUR……. WATER…….. GREASE! However, this juice is really easy and can be tweaked to meet your needs.

Then you will get this beautiful red juice to use for jelly, drinking juice, cocktails, syrup or any other type of fruit flavoring you need. It has a taste that is similar to a strawberry/watermelon/honeydew melon mix.

PP juice

I like to make treats for the holidays that are homemade so the jelly is a good gift because I think people rarely get homemade items anymore. I hope my family, friends and co-workers enjoy it! If not, I hope they lie and say they did!

I used my juice that day to make an excellent prickly pear margarita. I figured I was owed it after all that hard work. It was delicious and super easy! I just placed the following ingredients into a shaker with ice and poured over a salt-rimmed glass:

  1. 2 oz. gold tequila (ok, 3 oz!)
  2. 0.5 oz. prickly pear juice
  3. 0.5 oz. simple syrup
  4. 1 oz. fresh lime juice
  5. Garnish with lime wedge

PP margarita

Despite all the work involved I have thoroughly enjoyed learning about the prickly pears on the ranch. Prickly Pear, I love you too!

PP heart

Pony Up!

Get on back on your horse! That is a lot easier said than done. Anyone that has ever fallen off a horse or been buck off (like me! just kidding I probably fell) knows how difficult that is to do.

I don’t have a specific horse per se but I have one I usually ride “Sugar” because she is old and slow like me! Don’t get me wrong she has some spirit in her and can do the work but she like to be leisure. She is a good horse but she has her moments and quirks like any horse or person I guess. For example, do not tie her to anything because she will break loose. If you just drape the reins over a pole without tying she will not move. I can relate to that {don’t tell me I can’t go somewhere but I am usually content to just stay where I am}.

Well, about a month or so ago I got “bucked off” for the first time. We were going up a embankment and she was trying to run to catch up with another horse and I was pulling her back and she hopped and took off and I lost my balance and fell. I lived– barely! I got back on her right then and rode home without any problems but since then I have been hesitant to ride her. I have been riding another horse because now I trust him more — well in the round pen I trust him. I like riding her and miss it but just could not pull the trigger to ride her out on the ranch.

But, yesterday Farnash Creek Ranch expanded by nearly 1000 additional acres and I was dying to ride the new extension of property. Land just looks different from the back of a horse- ya know! So, I debated all night about which horse I would ride. Rodie who rides like a dream but is quick and touching to an inexperienced rider, Cody who rides good but is young and unpredictable, Cisco who is young, big and fast (just kidding I was never considering him) or try my luck on Sugar again. Before bed I decided it would be Rodie but this morning I woke up and decided I needed to try my luck again with Sugar!

I woke up later than expected so the heat had already set in at 8:30 am. We saddled the horses and a few morning snacks and water.DSCN7145

My husband was encouraging and had more faith in me than I did. He rode her briefly in the round pen to warm her up. Then we were off to explore the new place. We are able to enter the property from the back of the existing ranch property so the horses were comfortable and calm out to the back gate. She was walking slow and leisurely trying to get off the trail but following commands well. Then we hit the new property and she was like a new horse. Her ears were pointed forward looking for everything and anything. She had more pep in her step not quite a trot but a fast walking. She was energized and happy. I was still a little nervous but was enjoying her enthusiasm. My husband calmly talked me through her mannerisms and helped calm us both.  We both enjoyed the new property, thoroughly! She had good tall grass and big ponds to drink from and I had beautiful views and cool breezes. It was amazing!

DSCN7149

DSCN7147

However, on the way back to the barn she was trying to get a little barn sour. She tried to take off on me a couple of times.  My heart was beating fast and I was tense. I was trying so hard to be relaxed! I keep trying to tell myself all the things to do. Be calm, pull to your hip not your head, don’t squeeze with your legs, don’t lean forward, etc. But nothing was working. My husband was in the front and I was trying to not let him see me look like an idiot. LOL.

DSCN7150

Finally, I just stopped and turned her around and made her stand still. I tried to show her who was boss. I’m not sure she bought it but she did walk slowly back to the barn and I felt better about riding her!

When we got back to the barn I did tie her to the trailer which she broke loose from! Ugh. Then she just stood there not tied while I washed her off! Women! I felt more confident about the ride and look forward to moving past the fall. I believe in life we have to face things head on even when we don’t want to and the same is true about getting back on your horse. Don’t miss out on something amazing because of the fear of falling.

-Chas

Hot Damn! I can!

Well the garden is in full swing! We are collecting the fruits of our labor! We have more stuff than we can eat! So, it is time to start canning it up!

I really feel like canning is a lost art and skill! I feel a little nervous every time I do it because I am hoping no one dies from eating this if I don’t follow the step exactly! I am about three years into this and everyone is still living so that is a good sign! This week I worked on canning peppers! My husband likes it hot! Hotter than hot actually.

Last years peppers:

Me: Bryon are they too hot?

Bryon: NO!

(( I look over and he is sweating with hiccups ))

Me: Bryon? Really?

Bryon: What? they aren’t too hot. I just need to remember to use less of them next time!

My son-in-law also likes it hot too! So, I made a batch for him as well! I also threw in some banana peppers for my oldest daughter.

My advice on canning……. 1. Do it! Its a great skill to have! The food taste great fresh and it is so beautiful going into the cans! 2.Research it, we don’t want people getting sick! 3. Be careful and don’t always trust those pinterest recipes for this type of stuff.

 

-Chas

Lettuce Begin…..

“To plant a garden is to believe in tomorrow”- Audrey Hepburn

Our garden at Farnash Creek Ranch (FCR) has started to produce and we have began harvesting several of our meals. We love this time of year when you can go out to the garden and pick your dinner. The spring garden is in full swing. We have a total of four garden patches this year so we can beef up our rotational gardening program. Garden #1 is planted in peas and beans primarily to replace the nitrogen depleted by last years crop. Garden #2 is coming along nicely but not producing, yet. Garden #3 is where the action is happening right now and the one I will highlight  today. Garden #4 is still in progress but I better hurry up and get my stuff in the ground because it is getting late.

First, I would like to give a little props to that fall spinach plant that produced for us all winter even through a few pretty good frosts. It was still growing when I was planting for the spring. For a new gardener wanting to try out a few plants – spinach is easy to grow and is very versatile. We eat it raw in salads and also cook it for breakfast, lunch and dinner. It grows well in containers and keeps growing after it is picked. I would suggests when planting in pots to use good quality potting soil such as miracle grow potting mix. I bought the cheap stuff one year and it turned into rock soil in the pots. Secondly, speaking from experience, there is a big different between potting mix and garden mix but the bags look exactly the same. Make sure it is potting mix.

The spring garden has really took off well after much planning and cultivating. Garden #3 has lettuce, cabbage, kale, yellow squash, cucumbers, few interspersed onions, broccoli, and cauliflower. The garden is flagged by dill and marigolds in an attempt to ward off pests.  The first thing produced was a ton of lettuce. Literally, one ton! Ok, almost a ton. This year we really concentrated on companion planting and staggered planting to keep a steady harvest and minimize pests. The lettuce loves it. I have had zero damage (knock on wood) to my lettuce from pests. I planted marigolds at the ends of the rows which I think was very beneficial or maybe our pests haven’t found them yet. Shhhhhh……. We planted butter lettuce and romaine lettuce. The butter lettuce was from seeds started in the ground and it is loving our alkaline soil! I think it is the softest most palpable lettuce I have ever put in my mouth! The romaine lettuce I started in pots and it is growing but slowly- I think my pot selection may have been too small. Luckily, we will be eating butter lettuce until the cows come home. Well really longer than that since the cows are home actually. Note, if you have not invested in a salad spinner please do so. The little device allows me to keep lettuce up to 2 weeks.

lettuce

Lettuce move on to another lettuce like plant. The Kale! The Kale has been the beauty of the garden! It is so vibrant and colorful with burst of deep green and purples. We have a little Dinosaur Kale and a ton of Red Russian Kale. This plant is also very versatile, healthy and has multiple uses. We eat it raw or cooked. This week I experimented with Kale Chips! They were delicious. This is a good healthy snack for us late night snackers! Even my son liked them. Maybe he is turning over a new leaf (he he he) since he has a brand new baby boy. May I introduce, our newest grandbaby at FCR. Holden Harrison:

Holden

Now, back to Kale. This too is an easy plant for beginners. We planted in the ground this year from seeds and they have done really well. They grow fast and are low maintenance. I have also planted some in pots and they have done really well. Although, this year the plants in the ground seem to be doing better. I have had problems in the past with not having enough to last us throughout the season. However, this year I may have over planted. So, tell me if I can send you some Kale! Also, the salad spinner works well for this too or a lettuce keeper.

LET’S GET TURNIP! These turnip greens are out of control and I love it! I have thinned them twice and was able to have a huge harvest just from thinning. The leaves were young and tender which tasted amazing. The turnips were small and I haven’t decided yet if I will roast them separately (found a delicious recipe on pinterest) or add them in with the greens. I froze the turnip part for now until I can decide. Just a side note, the turnip leaves or greens will have prickly points on the leaves so I don’t eat them raw but once they are cooked they go away and you never even knew they were there. I could eat greens at every meal. My only problems is that you can’t eat greens without cornbread and I probably shouldn’t have so much cornbread in my life. One pan won’t hurt, right?

 

We also enjoyed a great cream of broccoli & cauliflower soup & modified shepherds pie from the garden harvest! Finally, I will close with this wonderful cocktail made with fresh mint from the garden. I call it a “Barbara Bush” in honor of the recent passing of FLOTUS # 41.

Barbara Bush

It is muddled lemon juice and mint with one part Blanton’s Bourbon and one part gingerale. I know I shouldn’t mix that Bourbon with anything but i was living on the edge!

-Chas

Did you cite that recipe?

Do you cite recipes in MLA or APA? I mean it is part science and part art? Really? citing recipes? C’mon isn’t that the reason we write down recipes is to share them?

I have so many recipes that I would love to share. However, honestly I only have like three things that I make from memory or my own creation. This include chicken & dumplings, tomato gravy & biscuit, and Thanksgiving dressing.  I am sure there are other things I make from memory but part of the fun of cooking for me is making something new every time. I rarely make the same dish twice. Therefore, sharing a recipe would mean plagiarizing someones else ‘s recipe. I want to give credit where credit is due. If you crafted an Italian Manicotti from your memory or own creation that is impressive and I think you need a big WOW!

Plagiarizing recipes is a big issue these days with social media and the internet. Please see the article in Plagiarism Today (https://www.plagiarismtoday.com/2015/03/24/recipes-copyright-and-plagiarism/) where they discuss Anne Thorton loosing her cooking show contract because of accusations of Recipe Plagiarism. This is really scary, as Mrs. Thorton says, because there are only so many ways to make a certain dish. According to the United States copyright guidelines (https://www.copyright.gov/fls/fl122.html) you can list the ingredients without a problem but the issue comes with the execution. The problem is there are only so many ways to prepare a dish. For example, if you have a recipe for any type of baked chicken, typically you will bake it at about 350 degrees for approximately 45 minutes depending on oven, thickness of chicken, and how juicy you like it. If you bake the chicken for less time or less temperature, it will be underdone and not fit. So, the fundamentals of most recipes will be the same. Which means plagiarizing a recipe is very easy and you can do it without even knowing.

For me, I get the majority of my recipes from Pinterest. I like using Pinterest for recipes because I can just search the ingredients I already have in the cupboard. I think it helps to have a basic working knowledge of cooking and the chemistry of ingredients to know what substitutions you can successfully use. However, we are in the information age and you can google anything. I like to make recipes that I have never made and ones where I can use stuff from my garden. It makes me feel all authentic and shit ( I mean stuff) ! I feel like I am feeding my family with love when I make something grown from my own hands and really it just tastes so much freaking better.

This week we had several tasty things! I am having nuts for dinner and this post is making me hungry but here it goes!

First, I made Baby Seydi some Granny Grub! This is a semi-original recipe. My grandmother would make this for me. Things just taste better when your grandma makes them. It is basically a fried egg (over-medium) over some cheese grits with crumbled bacon or sausage! If you are lucky enough to eat it outside that is the best way! Baby Seydi loved it!

breakfast

Next, I had a lot of spinach that needed to be cooked and I had a hankerin’ for chicken so I found this delicious recipe on Pinterest called (wait it does have an official name- I will name it) Chicken Yo Self Spinach. It’s actually a chicken, spinach, sun dried tomato and bacon dish. I had to modify this dish because I burnt the bacon – BAD! Timers are for babies or people without burnt bacon! I also used freshly shredded monterey cheese with jalepenos instead of sliced. My mother-in-law, Pat, always told me to use freshly shredded cheese because it was better and she was right! It was delicious! Here is the best picture I could get. We also had a side of parmesan zucchini! Which was scrumptious even though I shredded a little skin off my thumb into the parmesan (Just a little extra protein- right?) Just kidding!

SmotheredChicken (2)chickenmeal (2)

Over the weekend I also made a couple of Korean and Thai dishes that were not only mouth watering but healthy. The mandoline is also a very dangerous tool – use the guard! One of the dishes was a cabbage / beef stir fry. It was made with grass fed beef from the ranch! It was a steer we named “Rug” because we knew we wanted to keep his hide! I also had to modify this recipe because I ran out of Soy Sauce so I used Teriyaki sauce! I also used some fresh ginger I grew last year. Ginger is easy to grow and harvest just be patient ( I tried to throw it out like 47 times but my husband kept making me wait). I have several roots I froze last year and don’t foresee running out any time in the next couple of years! It freezes well! We had a side of Thai cucumber salad with this dish. It made for a light fresh meal for a warm spring afternoon!

cabbagestirfry and cucumbers

I tried to give credit where credit was due! The best part of cooking is watching the people you love enjoy it!

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