Late afternoon break from work to enjoy my workplace view shed. Missouri is having splendid fall color this year!
One of my pretty Corriente cows.
Bald Eagles seemed skittish this year, thus difficult for casual snapshots.
Another corral improvement for this year, is that i set up these old panels across the upper part of my round gathering pen. This way, the calves could be sorted into it as they come by, whilst the cows go on by to another pen. Worked slick as a whistle. Someday, though, i’m going to have to get some help, these panels weigh at least 75 lbs a piece and moving them into position to hook together is getting more difficult for me. However, since it worked, these will stay put now.
Showing how difficult it is to shift cows from one paddock to another. HA HA! Open the gate and get out of the way!
Buckbrush, as we call it in north Missouri, grew prolifically this year, i guess due to excessive heat and dry weather. Bonus for the deer and many other wildlife this winter.
Improvements to my corral. Here i’m hanging gates and cutting a hole in my corral to make it easier to sort off animals which need to go back in a pen rather than let loose.
This gate is used to make the runway (race) more narrow for young calves. Once installed, it reduces the passageway from 28 inches wide (for cows) to 16 inches wide (young calves). Everything i do, i try to repurpose stuff we have. Profit margin in cattle is too narrow to spend money unless absolutely necessary. Here, i’ve added this black plastic taken from a busted feed bunk and drilled it onto my gate. This way the calves don’t stick their heads between the bars. It worked!
Have a great weekend and Shabbat Shalom!
Friday morning the plan was to fence off a portion of
Cord Drive to let the cows in to graze the road banks. Worked perfectly, except the cows had already had their brekkies, i guess ,and were really not interested in grazing! Next time, i’ll put them on short pasture the night before, then they’ll be eager beavers.
They were mostly interested in watching me sit on the
Gator and read my new book, Colorblind, by Amy C. Blake.
Tools of the trade.
View from my ‘office’ window yesterday.
Coming out of the pasture into the road.
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.
Cure your gourd before using. 1) Fill gourd halfway with mate and fill with hot water. 2) Soak for 24 hours. 3) Remove herb and thoroughly scrape gourd pulp from inside using a spoon.
4) Repeat steps 1-3 a second time 5) Give it a final hot water rinse
With a tiny spoon (souvenir size), I scoop in about four spoonfuls and fill with not quite boiling water. Some people add sugar. Be careful – the bombilla will get hot!
Be culturally in vogue with a gourd and bombilla to properly enjoy your maté,
Yerba Mate contains caffeine, so check out possible
drug interactions and side effects.
Cultivation (from Wikipedia). The Yerba mate plant is grown and processed in South America, specifically in northern Argentina (
Corrientes, Misiones), Paraguay, Uruguay and southern Brazil ( Rio Grande do Sul, Santa Catarina, Paraná and Mato Grosso do Sul). Cultivators are known as yerbateros (Spanish) or ervateiros (Brazilian Portuguese).