Category Archives: FAMILY

The Right Attitude

Giving credit to Kit Pharo from his most recent PCC Update e-mail for the following.


People with the right attitude
 tend to be innovative.   They are independent thinkers who are not afraid to think outside the box.   They are not afraid to step out of their comfort zone.


People with the right attitude will often be entrepreneurs and trailblazers.   They are goal setters.   They know the best way to predict the future is to create it.


People with the right attitude are proactive – not reactive.   They know that failing to plan is the same as planning to fail.


People with the right attitude are not afraid of failure.   If they fall down, they get back up, brush themselves off and learn from their mistakes.   They seldom, if ever, whine or complain – and they never blame others.


People with the right attitude will seldom if ever say something cannot be done.   They realize that just because something has never been done does not mean it is impossible to do.


People with the right attitude see problems as opportunities.   They are always looking for ways to make lemonade out of lemons.   They realize every dark cloud has a silver lining.


People with the right attitude tend to be spiritually grounded.   They know who is really in control.  


People with the right attitude like to create win-win relationships with other positive people.   They know their success is often dependent upon the success of others.

Winter Squash Rolls

Oh my goodness – found this recipe – modified it a bit – and, VOILA! New one for my family recipe book. What an absolutely awesome use of all that frozen winter squash in my freezer. Pumpkins, Jarradahls, Acorn squash, butternut, and probably Queensland Blues.

WINTER SQUASH ROLLS

Makes 12-24 rolls

INGREDIENTS:

1 ½ cups cooked, smashed, cooled winter squash
1 cup scalded milk
2 scant tablespoons active dry yeast
½ cup warm water
6 cups Sunrise Mills flour
½ cup sugar
2 teaspoons salt
½ cup butter

DIRECTIONS:

In a large bowl, dissolve yeast in warm water.  After bloom (about 10 minutes), add 5 cups of flour (I use a combo of whole wheat, bread, and white), sugar, butter, squash, and milk.  Stir with dough hook as you are slowly adding each item. Add the remaining cup of flour as needed for nonsticky dough.

Lightly oil the bowl and turn dough to coat with oil, cover bowl with a damp towel.  Rise 1 hour (maybe a bit more) in a warm spot.

Divide the dough into 12 or 24 pieces (I go with 24 because we simply don’t need a huge roll).  Form the pieces into rounds, then place on a lightly greased 12 x 15 baking.  (I used a stone).  Cover with a damp cloth and let rise until double.  45 minutes or so.

Bake at 400° F (200°) for 12 minutes or until golden brown.

Enjoy!!!

Selecting Land

My good friend, Greg Judy, who actually has a Youtube channel to which you can subscribe for his interesting and informative videos about farming/ranching and a whole host of other topics related to profitable cattle and sheep farming, has offered up some key points for considering land purchases for your specific goals.

Greg’s check list when selecting a farm.

The check list really hasn’t changed in considerations for the purchase throughout history.

Buying undeveloped land may seem less expensive, but bear in mind the high cost of making it livestock worthy (or whatever it is you will use your land for). Perimeter fencing is expensive made even more so if hiring a bulldozer to clear the fence rows first is necessary.

As we get older, land which may be more expensive yet closer to a hospital or at least a sealed road will likely become more important.

If you are so fortunate to find a reasonably price parcel in the location important you, with limited buildings, then don’t wait because someone else will buy it. Desirable parcels of property are snapped up very fast. My observations of looking for properties, indicates that poor properties are offered at ridiculous prices just hoping for someone to bite; quality, in-demand properties will sell immediately and land auctions are becoming more popular due to immediate sell and they are bringing a premium price.

If the neighbours aren’t interested in the property and it has been languishing on the market, that is a red flag that something is wrong – do in depth research. Oftentimes, it can be high taxes, poor production values, swampy land, no water, low rainfall, the lay of the land requires constant maintenance (i have a 160 like that, every little rain causes my deep watergaps to blow out, fighting encroaching brush is an annual and long days event)

My personal search requires:

  1. enough acreage in one block location with minimal perimeter (in other words more squarish, not nooks and crannies. one property online had 11 miles of perimeter to maintain yet enclosing only 1700 acres!)
  2. A nice home which has been built with finishes which stand the test of time. Too many homes from the 80s and 90s and so faddish inside, it needs to be completely gutted and redone. May be better to tear it down and start again. Not out of the range of possibility, just be sure you aren’t paying twice for a new home.
  3. Live water with no or little flood plain.
  4. Located on a sealed road with minimal traffic
  5. Near infrastructure to livestock auctions and other supportive ranch venues
  6. Warm winters, warm winters, warm winters – did i mention warm winters?!
  7. Minimal timber and very little brush.
  8. I would like to not be close enough to neighbors to hear or see them, but within 2 hours of a major airport.
  9. Price is critical – i’m not rich – the ranch i buy must find a way to pay for itself or at the least provide a good rate of return. This is nearly impossible in today’s environment where there is very little low risk good investment. Land is in too expensive for its productive value.

Behavior and Tasks

I’ve always been amazed and astounded at how, even at very young ages – preteen in fact, my children have exhibited the powers of observation, deductive reasoning, insight into human behavior, and spiritual intellect far above what i would think is normal at any age. Maybe i’m just clueless. Whatever the reason, most of the time, i’m thankful they feel free to share my shortcomings with me.

In fact, the biggest change was to learn to NOT start another project until the one at hand is completed. They noticed that this would cause me to be overwhelmed by too many incomplete tasks – which simply drives me nuts! It seems like a low priority task should be started while you are in the location of a high priority task – but i’m guessing that 90% of the time that simply isn’t true. Best to make the priority list and stick with it. Don’t start that task that could be put off for 6 months or a year. Just don’t do it. Finish what you are doing, tick it off the list, then start the next. (along with this admonishment comes the all important question – does it really need to be done?)

Don’t get me wrong – if you are reroofing a building and you have a crew and equipment all on site and well into it and you find some rotted boards – yes, replace the rotted boards, then finish the roofing. You get the drift.

Why do i bring this up? As readers have noticed, i’ve started a new and exciting grazing program which is already show promise. Will i be able to maintain the protocol? Yes, with modifications in time and allotments, but the principles can be used. (and mostly as Yah allows)

Anyway, my youngest son, years ago, (okay it can’t be that many years since he’s only 24), pointed out that until the grazing and cow business can’t be put to a management level that most people can handle – even with minimal training – i’m simply never going to find anyone who will want to take over or even help because the day to day is ridiculously overwhelming – basically feeling like i’m putting out fires rather than focusing on building a profitable business that’s fun to watch grow with healthy animals, healthy soil, water, and forage, while producing a premium food product.

To that end, i’m finishing up getting my semi-permanent hi-tensile fences in place to better utilize water, forage, and time resources.

The total grazing plans are a bit bumpy for now because i’m not fully on track, but i’m getting there. Grazing where i wouldn’t normally graze if i was already , but needs to be prepared and get in sync. HA! Well, that was clear as mud.

I needed to change the location of a fence – nearly done with that – this is not necessarily in response to easier strip grazing (though it will be extremely better placed for that) and was already on the to-do list for a couple years now. I installed it in the wrong place 12 years ago – finally getting it done. Otherwise, there are a few short stretches of fences to install, remove, or shift plus i will re install the fence on the Bowyer farm which were removed for the organic soybean farming.

But every task has a priority and unless weather or some such intervenes, I plan to tackle them in the proper and timely order.

So thankful to be able to work hard everyday – though i run out of steam and muscles a bit more quickly than i did a decade ago.

Have fun!

Traditional English Toffee

This is so easy and so delicious, i may founder on it! Show some restraint!

TRADITIONAL ENGLISH TOFFEE

Ingredients:

1 cup pecans, chopped

¾ cup brown sugar, packed

½ cup butter

½ cup semisweet chocolate chips

Directions:

Butter a small baking sheet.  Spread pecans in a single layer.  Heat butter and brown sugar to boiling in a heavy saucepan, stirring constantly for 7 minutes (note – you MUST stir quickly and constantly or it will easily burn and don’t shorten the amount of boiling time).  Immediately spread mixture over pecans on baking sheet.  It cools quickly, so get is spread – you might have time to help it cover, but use the back of spoon – it’s too hot to handle.  Sprinkle chocolate chips over hot mixture and quickly cover with a plate or tin foil.  Let melt, then using that spoon, spread melted chips in an even layer.  Refrigerate until firm.  Break toffee into pieces.

Tip – clean up your pot as soon as possible or the toffee really sticks.

snapshotsincursive

Experience the Holidays: Traditional English Toffee! So often we have those cherished childhood memories of homemade candy and cookies that accompanied holiday celebrations. They stick with us for life. I can remember being in eighth grade and determined to replicate a batch of my mother’s English Toffee. I waited for her to go into town and then pulled out her secret recipe. You know, the ones scratched on a 3.5”x5” card. More often than not, they showed a list of ingredients with instructions that simply said, “Bake at 350° for 30 minutes”. Let’s face it, that’s pretty vague compared to what we explain nowadays. As you can imagine, I melted the butter along with the brown sugar and stirred. And stirred. And stirred. So how come it wasn’t turning into this crisp crunchy texture of rich golden butter that fueled my addiction? What could I possibly be doing wrong? There…

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Shopping Responsibly

A photo and comment showed up on Facebook recently that misleadingly and irresponsibly tries to justify laziness and poor eating habits as an excuse for being overweight. Well, that’s quite a hard thing to put together, i know, so i’ll copy the article here. Clearly, the author has selected items which are likely imported and out of season as well as being convenience and snack type foods. These types of selections are nearly always the most expensive choices. Anyone on a budget needs to shop smarter. If you can’t afford organic, don’t buy organic – buy the best you can afford. Historically, food is cheaper than it’s ever been!

Item# lbsprice/lbtotal price
Carrots2 $     0.80 $     1.60
Onions1 $     0.90 $     0.90
Potatoes3 $     1.00 $     3.00
ground beef2 $     3.00 $     6.00
chicken4 $     1.00 $     4.00
sugar1 $     1.60 $     1.60
zucchini2 $     1.00 $     2.00
oats3 $     1.15 $     3.45
milk4.3 $     0.50 $     2.15
apples3 $     1.60 $     4.80
butter1 $     1.99 $     1.99
eggs (doz)1 $     1.50 $     1.50
Flour2 $     0.90 $     1.80
Total $   34.79
For fun, i quickly put together a sample shopping list of items not on sale which adds up to a bit more than $32. Now, i’m going to be very clear – this list is commodity, cheap, and not environmentally friendly food stuffs and i would not buy these items where i am in my life. I can afford more costly, more humanely raised, healthier choices, including that which i raise of it in my own garden.

Real food is not expensive to buy – don’t be fooled – do your homework.

Shop responsibly and wisely.

Buttermilk Biscuits

Have at last found a milk producer from whom i can get real milk again.  However, they don’t do butter, so skim off the cream from the jugs i purchase and shake it for butter.  Shaking separates the butter from the buttermilk.  Perfect for buttermilk biscuits.

BUTTERMILK BISCUITS

Ingredients:

  • 2 cups Sunrise Mills Flour (or other all purpose)
  • 1 tablespoon baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • 5 tablespoons chilled butter
  • 1 cup buttermilk

Directions:

Preheat oven to 425˚F.  In a large bowl, sift together flour, baking powder, salt, and baking soda.  Using a pastry blender or I just use my fingers, cut the butter into the flour mixture until coarse crumbs form.

Add the buttermilk, tossing with a fork until a dough forms.

Turn dough out onto a lightly floured surface.  Gather into a disk.  Knead lightly a few times just until smooth.

Pat the dough to ¾ inch thick.  Using a biscuit cutter or a glass dipped in flour, cut out biscuits.  Place the biscuits 2 inches apart on a pan or cast iron skillet.  Gather dough trimmings and pat to ¾ inch and cut out more biscuits.

Bake the biscuits until golden 12-15 minutes.  Serve hot.

NOTE:  to produce flaky biscuits, take care not to over handle the dough.

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Using Sunrise Flour Mill older variety Red turkey flour.  

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Best light and flaky biscuits i’ve ever made.  Enjoying the home churned (shaken) butter and Rafter 7S Sandhill Cowboy’s Jelly from The Whistle Stop in Bassett, Nebraska.