Time to clean out the frig! There were some leftover green beans, but i added another 10 oz bag, had some organic carrots that were starting to get soft, so sliced them thinly to steam. Browned 1 1/2 lbs of home-grown grass finished ground beef, added about a cup of organic chopped onions and let simmer. Earlier, I had thawed out an ice cream bucketful of cooked tomatoes I had cooked up from tomatoes friends and neighbours had given us last summer, so that needed using. All the players fell into place to make this dish and it is one of our favourites.
1 lbs grass-fed ground beef
1/2 cup organic chopped onion
15 ounces or so of diced tomatoes, tomato sauce or juice – whatever you have
20 ounces total of green beans or carrots, or okra, peas, whatever – although we don’t particularly like broccoli in this dish
Stir in about 1 cup of shredded mozzarella
Salt and pepper to taste
Heat together and simmer until thickened consistency, then pour into an 8×13 inch baking dish. After arranging biscuits and cheese on top, bake at 350ºF for 27 minutes.
Adjust ingredients to match your crews’ hunger level!
1 3/4 cup of flour
1/3 cup organic butter
2 1/2 teaspoons baking powder
3/4 teaspoon Real salt
Mix these together, then add about 3/4 cup of milk from grass fed cows to make a soft dough. Roll out thinner than usual, then cut and arrange on top of casserole as pictured (or just however you want to – make a smiley face!). Then scatter another cup or so of your favourite cheese and sprinkle with oregano.
“Scotland is a pretty country. The roads are so winding that they seem designed to ensure a maximally scenic experience, and the fields are greener than in most other places by orders of magnitude. They are also pleasantly irregular, having been parceled off in an age before right angles, and are separated by fences hewed out of rock or long and commendably trim hedges. A knight in armor on horseback would look less out of place on a Scottish road than a car does. But what would look most natural of all is a golf cart. The entire country is a vision of the golfing afterlife, with epic stretches of fairway and rough, and the odd clump of forest for texture. Fields stretch out to the horizon, covering the rises in the land the way a taut blanket covers an uprise of toes. Looking skyward, you have the feeling that the hand of God might plunge through the cloud cover to stroke all that dewy pasture like an old woman patting a cat.”
The potatoes are getting soft and eyes are sprouting – I cut out the eyes and throw them in the bin for the chooks. They could have had life!!! The potatoes are quartered and thrown into a pot of boiling water, along with their skins…..
Milk leftover this week, so it is potato soup with cheese and broccoli for lunch today.
My dear friend Ivis from Bolivia introduced me to Yerba Maté several years ago and I’ve been hooked on it since. Described as ““strength of coffee, the health benefits of tea, and the euphoria of chocolate” all in one non-alcoholic beverage.
Be culturally in vogue with a gourd and bombilla to properly enjoy your maté,
Three years ago, I had never even heard of the breed of cattle called ‘Corriente,’ but now, this noble and native breed comprises over 90% of my herd! Despite being around for centuries, few people are familiar with them. Corrientes can be described as a small frame Longhorn with shorter and straighter growing horns and are quiet, gentle, and hardy. Never enter a pasture, though, with any type of livestock – they are protective of their young and may be leery of strangers.
Here’s a short history of the unique, yet ‘common,’ Corriente!
The Corriente can be traced back to the first cattle brought to the New World by the Spanish as early as 1493. These hardy cattle were able to withstand the ocean crossing and adapt to their new land. They were brought to the West Indies and south Florida, as well as to Central and South America. Over the centuries the descendants of these cattle were bred for different purposes – milk, meat and draft animals. They also adapted through natural selection to various regions. Eventually, their descendants spread across the New World. In the early 1800’s, European and other breeds were introduced, and by the 1900’s many ranchers in the Americas were crossing their herds with modern beef cattle. Pure descendants of the original Spanish cattle almost disappeared, but some managed to survive with little human care or intervention in remote areas of Mexico, Central and South America, and in very limited numbers in some areas of the southern U.S.
Today, there is evidence of a worldwide growing interest in preserving various strains of these hardy, native cattle. Cattle associations in Spain, Cuba, Mexico and South America are making efforts similar to the NACA’s to recognize their attributes, though few actually support registries.
In Central and South America, the various descendants of the early Spanish cattle are generally referred to as “Criollo.” In parts of northern Mexico, they are often called “Corriente,” although this term is frequently used for any small cattle of indiscriminate breeding and not just for the type of cattle recognized by the NACA. “Corriente Ropers” became the most common term used at the border to refer to the cattle purchased for rodeo use. Thus Corriente was chosen by the founders of the NACA to be used for this registry.
John E. Rouse, in his book, World Cattle, Vol. III, Cattle of North America, explains the names used in Mexico. Regardless of the name, the NACA has made great in-roads toward defining, describing and preserving Corriente cattle as a specific breed.
“Descendants of the original Spanish cattle, little influenced by modern breeds, are now seen only in the remote parts of the country. These are generally known as Criollo cattle, although in the state of Sonora the term Corriente is more
common, and in Baja California the word Chinampo is used. All these terms, meaning ‘common cattle’ or ‘cattle of the country’ are applied to more or less pure descendants of the Spanish cattle, as well as to the indiscriminate mixtures of these and more recently introduced breeds.”
Yes, i did take out and unroll four bales of hay to my cows. Yes, i should be strip grazing. But it’s TOO DARN COLD! I get out, cut the strings, pull them off, get in the WARM pickup, unroll, then do it again. Except for cutting strings and busting ice on the tank, I’m not gettin’ out much. Windchill is 8°F below zero. (-22C)
I’m no soap queen, but since I want the best soap available for my family and myself, the least expensive is to make it myself – although that is still not cheap. The time spent and the materials to purchase or make add in to dollars per bar. However, when it’s so icy cold outside, this is the time to restock our soap supplies for the year or sometimes two year’s worth!
If you figure your cost of soap remember to add in the cost of skin oils or lotions you use. Commercial soaps typically have the glycerin removed so it can be sold to you in a separate bottle of lotion. Home-made soaps still contain the naturally occurring glycerin.
Although it has been cold, it certainly is convenient for cooling the lye quickly! Nothing more romantic than standing in 4 degrees Fahrenheit under a full moon at night stirring lye water! 😉