forgive us, your brothers in Christ. forgive us the times we outright sin against you, call us out, but forgive us. forgive us the times we fall short of the life to which we are called. our hearts are desperately wicked, who can understand them, and they work against us and victimize you. like Paul in Romans, we do what we do not want to do.
forgive us the times we see you as no more than a pretty something to be looked at. you are so much more. you are daughters of a true King, you bear the image of the author and creator. you have souls which deserve nourishment and protection, not cheap attention. you are our sisters, whom we should guard in all righteousness.
help us, and understand the sway you have over us. see that we are easily led astray and distracted from the path. …
On Sunday afternoon, i threw a thawed 4 ish lb sirloin roast into a small electric roaster. I must admit, i use this little roast unrelentingly, yet only paid $5 for the thing! It was at a church fundraising bazaar and that is the price marked on it. I did not like the noisy little fan on the air roaster, so it was simply removed and the holecovered with tape. Done and done.
Day 1: Sliced roast with smashed sweet potato and fresh salad. Not much more to say, very delicious, simple, and filling. Pictured here is one small smashed sweet potato and about 3.5 ounces of beef roast and a ubiquitous power salad.
Day 2 – Beef & Vegetable Soup – was planning something else, but my husband came up croupy and sick with a cold, so switched gears to make a cold buster soup. Mix the broth created when the roast was cooking with the cooking water from the sweet potato preparation for a nutritionally powerful base for adding sliced carrots, diced scrubbed potatoes with skins, finely chopped onion, minced garlic, sliced celery, then salt and pepper to taste. The broth is strong, but i added 2-3 oz of roast chopped into small pieces to this dish. All in all this yielded about 5 cups of deliciousness. Bring to slight boil, then simmer 20 minutes, but longer doesn’t hurt, just mind keeping on the lid so the moisture doesn’t get away. Feel free to add water for a thinner soup.
Day 3: Crumbled roast in Scrambled eggs (Egg Frittata)
This is my go to when i’m short on time for anything – don’t even need meat. Saute a finely chopped small onion in the saved fat drippings from cooking the roast. After a couple minutes, cut or chop fresh spinach into the skillet, stir those around until softened, then add as much crumbled roast as you want, then add eggs. This is one of the recipes where you can add as much or as little as you need to make the meal. Plus, dress it up even more with sliced fresh mushrooms, sliced black olives, shredded cheese. Or exchange the spinach with any leftover greens you have in the frig.
Day 4: Cubed roast beef with smashed potatoes and white sauce, steamed broccoli
Since i used all the broth for the sick day soup, white gravy made with milk will be a great substitute. Onions are for healing, so finely chopped and sauteed in the beef fat before adding flour and milk creates more robust and healthful gravy.
Day 5 – Roast Beef Salad – an old fashioned favourite
To squeeze out another power soup, use the cooking water from potatoes and steamed broccoli – chop onions, carrots, and the stems of the broccoli – add to the water and bring to a boil. Season with salt, pepper, and even parsley, sage, rosemary, and thyme to boost flavour if you like. Although i seldom use rosemary or thyme simply because i don’t like them!
So, there’s a small example of roast flexibility, whatever it’s worth!
My son was required in one of his classes at uni to take subscription of the Wall Street Journal. We had taken it for years, but it had gotten so expensive we’d dropped. However, as a student, he could receive it for $50 a year!
Once in a while a fabulous recipe which meets my criteria is published and i nab it and usually tweak it just a bit. Here’s one i found just last week.
The original version is pictured far below, but here’s what i did:
1 1/2 cups finely chopped onion
3 cloves garlic
Sauté these in a medium hot skillet with 2 tablespoons butter, then add mushrooms and lettuce until softened – all in all about 6 minutes. Don’t let it burn!
1 cup diced mushrooms
2 cups snipped fresh spinach
Add these items to the above skillet until softened
2 lbs grass finished ground beef
1 cup finely ground bread crumbs (i used what i had leftover from a failed baking experiment)
2 egg yolks from farm fresh eggs (save the whites for scrambled eggs in the morning)
1/2 cup ketchup
3 tablespoons brandy (i discovered that brandy is a substitute for bourbon)
Mix together, by hand, all these ingredients to make the loaf.
FOR THE GLAZE:
While the meatloaf is cooking, whisk together 1 tablespoon Bragg’s Liquid Aminos, 2 tablespoons unprocessed organic sugar like Florida Crystals, 1/2 cup ketchup, and 4 tablespoons farm fresh milk in a small bowl. After meatloaf has baked about 6 minutes, remove it from the oven and brush glaze over top.
Return pan to oven and bake until meat is just cooked through, or internal temperature reads 145-150 degrees on a meat thermometer. Making a 2-lb loaf, mine cooked for about 30-35 minutes in a 400ºF oven. Remove from over and let cool slightly.
First, do you want to own a ranch or do you just want to be in the cattle business? Did you know that you can enter the cattle business without owning either land or cattle?
“Waiting for a Chinnook” Also known as “Last of the 5000”
You are already thinking, “This guy has lost his mind!” But seriously, you can. You can lease land and take in pasture cattle–i.e. you can pasture someone else’s cattle on leased land for a monthly per head fee. Once you get a reputation for paying your bills and taking good care of other peoples land, ranch lease opportunities will come to you. You won’t have to look for them.
This is an excellent way for young prospective ranchers to get into the business without having to…
Conventional wisdom from cattle management experts as well as those in the Ag University system insists that to properly develop future cows for a profitable cow herd young females (replacement heifers) need to calve by the time they are 2 years old. The main idea is to identify those females which are the most fertile and to select for early maturation. But is that really the way to do so? And is early maturity a desirable trait? Consider that most producers (in cattle) are expecting those young females to give birth by what is a comparable human age of 14, gestate, and raise a baby every year thereafter. Whereas, the 3 year old compares to 18. Animal Age Calculator
There is also the ‘belief’ (because i’ve never seen any data to support this) that a cow calving as a 2 year old raises one more calf in her lifetime than the older heifers. I cannot speak to this with my own data since i’ve not been at it long enough to gather data, but i also don’t plan to do the research and have another herd that calves as 2 year olds. However, I’ve spoken with a few producers who have been doing this for a long time and they are just as convinced that allowing their heifers to be physically mature before calving them allows them to live longer and more productive lives.
My heifers are not exposed to a bull until they are at least 2 years old – actually most are born in May of a year and not exposed until mid-July two years later, so they are actually 2 years and 2 months old and they will calve when they are right at 3 years old the following May.
Outside the obvious lifestyle benefits for producer/rancher and the comfort and animal welfare of the livestock, I’ve put together some financial figures which will apply to my ranch and indicate to me that I’ve made the right decision for my operation.
Heifer Development Costs
2 year old
3 year old
Value of Weaned Calf
Value of 2 year old
Pasture Year 1
Pasture Year 2
2nd calf conception
Manage growing, breeding, gestating, calving heifers as one mob with cows
Older Heifers are physically and mentally mature with no special feed requirements
Observing older cows calving seems to teach the heifers what to do
Less than 1 % calf death loss
Calves at least 50 lbs heavier at weaning and can be weaned with the cows’ calves
No special treatment
*PPI – post partum interval – the number of days it takes for the female to recover from calving and becoming pregnant again.
The calving assistance and pregnancy rates are taken from various University research data over decades of record keeping. Most research heifers are developed with considerable grain and feed inputs which incurs more costs including labor. However, my comparisons are grass and forage only. Therefore it is likely that the grass managed 2 year olds could be significantly higher open (not bred) percentages than what is illustrated here. Whereas the 3 year old development percentages are actual from my ranch. My grass managed 2 year olds were only 10% bred! Ouch!
WOTB – Working on the Business – tweaking the plan to discover a bit more opportunity for profitability in ranching. Margins are too thin for my hobby level of ranching, but trying to do my best.
Sometimes a stumbled upon recipe in a catalogue or magazine or flyer really resonates with your family and it becomes part of the regular menu lineup. This casserole is one such that i found probably 20 years ago. The beauty of it, is that it is easily modified to accommodate your own tastes and whatever you have on hand (within reason of course!)
The original recipe is pictured way below, but the one i made yesterday included my home raised green beans and home grown grass finished ground beef. For chopping the vegetables i use a mini food chopper and even chop the green beans if i’m preparing for Sunday’s meal with Allen’s 98-year-old Aunt June. She has lost her teeth and can’t keep track of dentures – so it is what it is.
Family sized version:
2 lbs grass-finished ground beef
1 medium sized onion – chopped
3 medium sized carrots – chopped
1-2 cups Asian long pole green beans – chopped
1 24 oz jar of Eden Organic tomatoes (normally i use my home raised tomatoes, but i’ve already run out!) Eden’s brand is excellent, but, honestly, to open them, i either need my stout son, Dallas, to do it, or i go get my long handled Channel Lock pliers. It’s really ridiculous.
2 cups of your favourite cheese, divided – 1 1/2 cups to stir into veggie/beef mix, 1/2 cup to top off the casserole. Or stir in 2 cups of cheese to melt – whatever your choice!
Brown the ground beef in a 4 quart pot and add all the vegetables, including the tomato sauce, throw in maybe a tablespoon of salt (check your tomato sauce – it may already have salt in it – i try to use straight tomatoes) and a teaspoon of black pepper -whatever suits ya, and let it simmer for 20 minutes or so. Add 1 1/2 cups of your favourite cheese and stir to melt.
Once the mix is ready, pour into a 9×13 inch pan, level it off, then top with biscuits. I make my own, but you can buy some to use. Then sprinkle about a cup of shredded cheese on top. Then add a sprinkling of parsley, basil, or oregano if you like.
Bake in a preheated oven of 375 F for about 28 minutes until cheese is melted and biscuits are golden brown. This makes 6-8 servings. Takes about an hour to make and bake, but if there are leftovers, it’s still a time saver. What does it cost? that will totally depend on the quality of ingredients you purchase.