Monday, December 27, 2021

Gift from The Magi (aka, The Wizard)

I failed miserably at getting anything for Michael this year.  He got himself a new welder - something I am certainly NOT qualified to go out and buy!  But he, in his last minute quest, got me a beautiful Christmas gift and I am delighted!

What could that be, you ask?  What could it be that you want but didn't just go out and buy?  And there is where Mike's wisdom and observations skills turned him into a Magi (a Wise Man bearing a Gift) or as George would note, The Wizard (a nicknamed donned to Michael for reasons I am unsure of, however, a funny and clever name, indeed!).  

You see, Mike knows me very well.  He knows that I would search for years to find an expensive item in a second hand store but I would never go out and buy something so crazy-expensive like a good bread knife.  He also knows we just happen to have one of the crazy-expensive knife stores right here in Jackson Hole New West Knives  This 9" super bread knife is one I have lusted for and Mike knew it.  So, he went right over to the store and got it for me!!  Look how beautiful it is next to a fresh loaf of olive/caper sourdough bread! 


And there is the moral of this story.  It's not about giving but it's about knowing the person you are giving to - knowing them so well and so deeply you understand the exact gift to buy.  At some point, Mike will read this blog and when you do, my Dear One, I hope you know it is my thank you card to you, the one who knows me so well. 

Friday, December 24, 2021

Silent Night

By her bedside all night, they knew death was near.  Janet breathed her last breath of her life Tuesday morning. Heavy sad hearts having to say goodbye.  Her three boys - Mike, Scott, and Steven - gather around, tears falling, hearts breaking.  Their momma is gone.  She lived a long and full life and this they celebrate.  Holding the memories close. 

Life goes on, as it will, as it must.  Mike jumped on the plane and got home just before the airlines started shutting down flights.  It is indeed a Christmas miracle; he has thus far shown no signs of getting the insanely contagious Omicron COVID while away.  I have been worrying and fussing all day about the invitation to a Christmas party tomorrow with 15 or 20 people.  The influx of tourists have made our COVID numbers escalate to numbers beyond what we saw with the Delta variant.  We have made it this far......... 

The snow falls.  Big fat wet flakes splat down, piling up on the beehive, sliding off the metal roof sounding like the deep-throated roar of thunder overhead.  We shovel and plow and shovel some more.  Winter has arrived, indeed. 

I took a walk up and above and around the property today.  No snow shoes, no skis, just my tall Schnee boots which I love so much for this kind of trek.  Uphill through heavy snow made for an excellent jaunt.  Fresh deer tracks in the snow.  Chickadees on the bird feeder.  It is lovely outside. 












Monday, December 20, 2021

Hush

The whisper of someone leaving.  Mike's mom, Janet, has terminated dialysis.  Her sons Mike, Scott, and Steven sit by her bedside providing comfort as they are able and sharing their presence with her as she gets closer to her death.  She is comfortable and they help calm her as she wakes from periodic naps to ask what time it is.  Yesterday, a "comfort" cat was brought into the room and Janet was able to give the furry feline a petting.  How nice.  Janet has enjoyed cats through her life so I know this was very special for her. 

It is hard to let a loved one go.  Holidays do not make the effort any easier.  Heavy hearts as the Trumbower family prepares to lose a loved one.  


“What is lovely never dies, but passes into another loveliness, star-dust or sea-foam, flower or winged air.”
—Thomas Bailey Aldrich

“There are no goodbyes for us. Wherever you are, you will always be in my heart.” 
—Mahatma Gandhi

Saturday, December 4, 2021

A Short Story

The woman made the fifteen mile trip back into town to the post office.  Dinner had been served and the night had turned dark.  A deer slipped from the dark and crossed the road successfully.  She parked the car next to the curb, locked the rig, and went inside. 

Tucked amongst rows of post office boxes, she found the recycle bin blue can, removed its lid and began to sift through the pile of catalogs, envelopes pleaing for money, and ripped-up unidentifiable pieces of paper.  Her visit here earlier brought her back to this place.  Standing under bright fluorescent lights, illuminating the gray postal quarters to reveal the bare ugliness of the place, she searched for the envelope mistakenly recycled earlier in the day. 

Catalogs grabbed her attention.  Stylish covers with company names never seen caused a pause in the search.  Some were even opened and paged through.  Sweaters sporting the fancy selling price of $385 for 100% cotton amused her and she went back to the methodical process of sifting through the day's jetsam,  discarded by many mail collectors with the optimistic belief the pages will be put to a better or another use. 

The day had been such a busy day; holiday luncheon, a vehicle that needed washed, phone calls to return, and investigators to provide answers in response to tert and pointed questions.  The stop at the post box was ill-planned in the day's activities as she was already running late.  With the air of  pompousness, she prided herself, once again, at being the sorter of the omnipresent begging missives wrapped in envelopes and found within the two post office boxes she and her husband kept there at the old post office.  His box was filled with these silent paper pleas.  Because he sent them money.  

She quickly went through the pile.  Two letters having the same insignia caught her attention and she decided to keep one and recycle the other.  It seemed like a compromise.  If someone was willing to send two declarations for a donation, she would deliver one home. 

And then she got home.  It was then when it was discovered there was a tag for a year's snowmobile permit within the one envelope.  No, she had not read the letter insignia.  

And that is when she traveled in the dark of the Wyoming winter night to revist the old post office. 

The other envelope was found at the very bottom of the blue recycle bin. 

The End. 

Wednesday, December 1, 2021

Introducing: Bacon Sourdough Bread

This. Bread. Is. Amazing.  Exclamation Mark!!

It is however, a bit onerous to make.  First one must crisp a half pound of bacon (without eating it all).  A half pound of cooked bacon equals not much more than a half cup of delicious, crunch bacon bits.  There is plenty of bacon fat to add to the recipe. 

Then, you have to make the bread.  Friend Katie says, "Sourdough Bread is Love!"  She knows how much work and time goes into every loaf.  Oh yeah, and love!!  

This loaf came out of the oven this morning with three others and I'm still slobering, mouth-watering crazy-tempted to cut into one when I get home.  The real discipline with making sourdough bread is not eating tons and tons of it (slathered with real butter, of course!). 


See, your mouth is watering too now - just looking at it!!  

The other loveliness of the day revolves around saved geranium plants now gracing the window sill.  Isn't this blossom so pretty?!  



For you meteor-shower lovers, Mike and I have been enjoying a meteor or two or three for the last three mornings as we begin our day in the hot tub.  It's a good reason to get up early!  

Tuesday, November 23, 2021

Step One, Step Two, Step Three

 Step One.  Find an elk to harvest.  This is not an easy quest.  Our horses and mules worked hard to get us up to the top of this ridge.  When we cut wolf tracks, I was certain the chances of running into elk were nil.  But, we found tracks.  Followed the track.  I got a good shot. 



Step Two.  Hang the butchered elk in a cool spot for a week or two.  This process of keeping meat cool but not frozen helps break the meat down into something more tender.  Like aging a steak (have you seen the price of aged beef???!!).  The hung meat begins to dry, enzymes and bacteria work away causing enhanced flavor and tenderizing.  Then one plops a quarter on one's large work space and begins cutting muscles sections away from the bone and away from each other.  

The first elk I killed, a small calf on the Elk Refuge way back in 1995, was my first attempt at home butchering.  I lived in a tiny A Frame house with no work space at all.  I had no idea what I was doing and as I recall, I made a mess of the thing.  Whatever they wanted to butcher an elk was fine with me, from that day forward. 

Happily, Mike has taken lots of elk I have killed to the butcher over the years.  The price per pound has inched its way up to be a fairly expensive endeavor, even without having to pay for the animal.  Of course, you do realize that is not a free elk pictured above.  The cost of the license, the conservation stamp, the day I took off work, the horses and mules that had to be fed and doctored are all real costs.  When you add all that up, well, that is one expensive elk!  

This year's elk, as seen above, was a one year old cow.  Not a calf, but pretty young.  She was small and I decided, why not?  I think I will butcher this one!  (With retirement less than six months away now, realizing that the pipe doling out bi-weekly pay checks is about to get shut off has made me even more thrifty-minded).  

So, there I was three nights ago, perched over a dry-skinned back quarter of an elk wondering where to begin.  There were YouTubes to watch which sort of helped.  Lacking much of a knife, the sharpening tool was close at hand.  I realized quickly that cutting the muscles from the bone and from each other was pretty cool and interesting and I needed to know what muscle was what.  Was that the round steak?  Which was the sirloin?  The pile of meat from a back quarter was impressive. 


Back quarter number two was tackled on Night Two.  I was pretty sure I found the tri-tip and pulled it for consumption for the following night.  Most chunks of muscle were just labeled as "Back Quarter" or "Front Quarter".  Last night's front quarter was a whole new set of muscles and bones - and not much meat.  

With a monster borrowed meat grinder, plans are to finish up the last front quarter tonight and start grinding.  One thing for sure, there is more meat harvested when one butcher's one's own elk.  There is a whole lot less burger from this elk.  Not much stew meat and many packages of unidentified muscle pieces!  

Here is the tri tip.  Dry marinated with a homemade rub of spices, it sat in the refrigerator during the day.  I did not have high hopes for deliciousness, but what a genuine surprise!!  This first piece cooked of elk meat was amazing.  A real treat, a real reminder of how rewarding it is to be a part of the whole thing - start to finish.  Thank you Miss Elk.  We appreciate the life you gave up so we may feast. There are many more feasts to come.  Pictured below; elk tri tip steak, homemade sourdough Seedie bread, broccoli from the garden, and potatoes from the store!  





Wednesday, November 17, 2021

Which Do You Pick?

 Chocolate Chip Cookie work of art!  Which is better, cooked or uncooked?  Not many make it to the oven at our house.  Steven, I'm thinking of putting this on the list to sell.  How much do I charge for six frozen chocolate chip cookies? 




Tuesday, November 9, 2021

What have we been up to....

 Apologies.  Long time since I've posted.  I've been to Sante Fe for a great week of training, home and then back off again to Lander WY for more great training. 

My guide checked the elk regs and my late season elk tag closed way before I guessed.  So, we have had to hustle and do some quick hunting.  Took a Monday off (gasp, I never take Mondays off!) and after a big big climb and some luck (always luck involved in hunting!), my guide got me into a nice herd of elk.  This was a super-fun hunt.  One I will always remember.  I have a very good guide! 


This is a young cow.  Not a calf, but not much more than a year old.  We will butcher her ourselves; great Thanksgiving weekend project.  Thank you Miss Elk.  Your sacrifice of your life is recognized and appreciated.  We are so privileged to hunt in such big beautiful country, to harvest lean organic meat, and to have strong stock to get us there.  A day to always remember.  


Wednesday, October 13, 2021

Emily's Quest, Series 1

Good Morning Blog Followers!  Meet Emily.  And Carter and Annie.  

One of the cooler things about a family are those who come into the family.  Emily married Mike, my half brother.  Mike and I share the same Dad - who, incidentally, is my Number One blog-reading fan!.  Mike did good!  Look at those smiles and the cutie the two of them made.  There are not many red heads in the Kinzer Family! That's Carter, their Number 1 son!!  And Annie, one heck of a good dog.  


Emily reached out to me recently asking some questions about sourdough bread making.  As I have been up to my elbows lately in flour and sourdough starter, and she is not the only one I know curious about making sour dough breads and things, I will begin a series titled, "Emily's Quest" the adventures of making sourdough bread.  

Bread needs air or it is more like a rock or a tortilla!  Air comes from bacteria eating sugar and producing gas.  Interestingly enough, it is the same bacteria that makes delicious batches of sauerkraut fermenting away on my counter tops that makes sourdough starter bubble away on my counter.  Lactobacillaceae.  The breakdown process produces lactic acid which gives sourdough its unique flavor.  Makers of many good things.  These gas pockets form and if there is a strong structure, they will be nice little pockets of air in your loaf.  Illustrated below, one of my favorite loaves - pecan bread made with some rye flour and molasses. 


Anyone interested in sourdough bread has heard stories of years-old sourdough starter, kept alive and passed from generation to generation.  "My great great grandma's aunt started this starter back in Minooka Illinois"!!  It is speculated that the whole thing came about when someone waaaaay back when left out some mixed bread dough and wild yeasts settled in making for a lighter and more airy bread.  One article I researched boldly stated, "sourdough bread is older than metal".  Wow, that's old. 

Some say you can taste the differences in various starters due to the various wild yeast types.  San Francisco, known for its sourdough bread, discovered a local yeast, named it and then found it in a number of other places!  This is a fun article to read  Wild Yeast and proclaims the most probable real truth - the flavors are generated more from the flours and sweeteners than from the yeast variety.  This article is a bit misleading, touting the benefit of these good bacteria.  Truth is, they all die when one bakes the bread.  They may have done some really good health things while rising and working, however, the health benefit of live bacteria can only be found in fermented products that have not seen heat; sauerkraut, yogurt, and kombucha, for example. 

So where does one start on this quest to make sourdough bread?  Emily is making some of her own, putting a caldron of wheat and water on her counter, inviting wild yeast to settle in and call her starter home.  I love everything from King Arthur and this is where I would go if I didn't already have starter of my own.  I have been gifted two different starters; one from a gal with whom I used to exercise and another from Addie, my all-creative blog-follower master-baker friend.  One lost its zeal and I know feed Addie's starter regularly keeping it alive with constant flour and water refreshings.  They say starter can be dried, the bacteria chilling out in the dried crispy flour flakes.  I have sent some Wyoming wild yeast for Emily to reconstitute and see if the yeast will come to life. 

Series 2 will discuss the process of making the bread.  Get out your kitchen scale (thanks for that tip Addie, you are spot-on right!), bowls and mixing spoons!  Below, some happy sourdough starter pictures.  








Sunday, October 10, 2021

Alone.

It is possible, I have found, to really get a lot done when you are all alone.  It is also lonely.  Best friend, Smoke (the dog), and I have constant conversations.  He looks at me like I'm crazy, but he is really just trying to figure out what the heck it is I am saying.  I ramble on.  It's nice to have a living being to talk to.  He listens better than Mike, but it is nice to have engagement...

Some images from the week.  I did not take a picture of the big compost bin move.  Relocated them during a drizzle yesterday morning.  Got them in a good place.  A skunk was observed skunking around during the darkness of the night - I imagine he was cleaning up that which got left.  

I did not take a picture of the house clean up and turnover.  Dani (one of the Squatters, as Dad calls Dani and Evan!) was able to gather up some of their stuff and spend the night as she makes her way to Alaska.  Why not?!  Give it a try and all of the best in Fairbanks!

I was not able to go to the garden.  Over 500 cloves of garlic await a decent day.  This storm dropped 1.65 inches of rain in Freedom and 2 inches in Hoback.  The next break may be Friday......


 

This is a close up of a loaf of sour cherry/walnut/cinnamon and sugar sourdough bread.  


Last night's cooking was making homemade lasagne noodles, building the lasagne, baking the lasgne, and today, cutting it and freezing it up for later.  Tonight, I will build some ravioli out of noodles just like these. 


Taken from my phone, the fall colors drip down the drainage across the river.  


Monday, October 4, 2021

Eating an Elephant

Imagine if everyone took small bites......sooner or later you all could eat that big elephant!  Congratulations to Mom and her relentless work accomplished and recognized at her church.  Well Done, Mom!  You inspire us all!!  

Taking and Leaving Footprints 


Friday, October 1, 2021

Home Alone

Mike is in the back country over by Cody Wyoming helping friends Seth & Alden with a full camp of elk hunters.  It is hard, these days, to find people who know how to pack a mule, how to ride a horse, and how to be in the back country.  I suppose this is not a big revelation, but it is a reflection of a niche that is becoming something of the past.  

He will stay for the elk season, their last day to hunt being October 22.  Mom will visit to care for the critters (Smoke got left behind, Ruby is up in camp) while I travel for work to Santa Fe mid month.  It is HUGE to have her come and take care of things so we can both be away.  Thank you Mom!! 

Mornings have been cold, down to the 20s.  The growing season is over, the colors are blazing, and the season turns.  These blue sky fall days are some of the very best of the year.  

Here are some late season pictures. 

Late bloomer.  Poppy next to the house's warm wall. 
 
Carrots and daikon radishes pulled from the garden. 

Tuesday, September 21, 2021

Jynx, The Very Old Cat

Our friend Ken G is a retired veterinarian.  Years ago, Mike and I were looking for a cat for hunting camp.  Ken had a litter of kittens he was trying to get rid of.  "I lopped off most of their tail," he told us.  "When people come in, I tell them these kittens MUST have some Manx cat in them, look at the short tails."  The kittens flew out the door.  We had to have one!! Our short-tailed tabby cat was named Jynx.  

Some at hunting camp thought this was a very bad name, however, Jynx made the trek into camp and took right to living in the back country.  The effort to find and kill elk did not seem to be affected by a cat named Jynx.  We put him in a cat carrier, strapped him atop a good mule, securing the cage down tight with strands of orange bale string, and off we all went, down the trail, into the wilderness for the four hour trek into camp. 

Jynx was perfectly happy atop his high perch until we dropped down the switch backs above Grizzly Creek.  The loads packed atop mule's backs would shift forward and their steps hit hard down the steep trail.  Poor Jynx didn't have much to sink his claws in and we would hear him contest with a "Meow", "Meow" down the hill.  His disconsolate cry's timing matched the mule's step all the way down the hill. 

For six years Jynx made the trip in and out of Enos Hunting Camp.  As the season came to a close, tents coming down and the camp flattening into piles of gear married together by pack bags and weight measurements, we would worry every year about Jynx leaving, gathering him up with a sigh of relief that last morning packout. 

Mike and I retired from the hunting camp life bringing Jynx with us to relax comfortably in our Hoback Junction home.  Perched atop a hill, Jynx uses the dog door to venture out and see what he can find.  Jynx has amused us with gifts of live chislers, half eaten chislers, half eaten chipmunks, and parts and pieces of said critters on the floor to step on.  This is very disturbing when one's feet are bare. 

I watched Jynx catch a hummingbird in flight, perched on the BBQ grill just below the hung hummingbird feeders.  I was not impressed.  Fortunately, Jynx did not make a habit of bird catching.  He seems to prefer the rodents.  

This weekend, our neighbors reported seeing a red fox right up by our house.  When I got home, Jynx was no where to be found.  A million times, I have written off Jynx as dead.  This time, I was sure.  Jynx was gone.  I would find tabby-colored hair on the ground somewhere - up behind the house in the choke cherry bushes probably.  I reported to Mike that Jynx had finally met his maker, food for a hungry fox.  And then, there he was, sacked out in the chair, out of sight and then discovered!  Jynx lives on!

His ears were cold the night before last.  He looks tired and miserable.  I whipped up an egg yolk and he would not even lick it off my finger.  Jynx, I thought, is getting ready to die.  Poor old cat.  I expected to see him curled up in his cat-hair lined cat bed in the morning, dead.  Nope.  Jynx was out in the living room.  Stretched out and still alive. 

And then yesterday afternoon I came home and found this!  Jynx lives on.  Good kitty.  Chipmunks are fast.  This is at least the 20th he has brought in this year.  Look hard, see dead chipmunk!

Not bad for a cat who has to be at least 18 years old!  Jynx, the best cat we will ever have (because there will be NO cat when Jynx dies!).  An ode to Jynx, the not-really-a Manx cat-cat! 




  

Tuesday, September 14, 2021

Story to the Picture

 


We were sitting in the hanger with the wide door opened having dinner.  I had cut up a sirloin tri tip roast, marinated it in olive oil and tamari, threw it on the grill with some thick zucchini slices.  

We were in the hanger because we are not living in the house.  Cleaning the house is a bunch of work and our house cleaner - that would be ME! - deemed it necessary to keep us and the dogs exterior while our home was "open for business" to the short term rental world.  We did well this summer.  People were nice, took good care of the house, and keeping it clean has been easier than it is when we live in it.   

We sleep in a hunting tent set up on the south east corner outside the hanger.  This location offers good protection from wind.  Thanks to the metal shed, it also carries sound right down the side of it from our neighbor's horses squalling at each other, the kicking of their metal horse tanks, giant packs of coyotes howling their discordant choruses, the screeching of a barn owl, the bugling of bull elk, Canada geese clamoring as they lift to flight above the barley fields, and sandhill cranes garbling their throaty cry.  Sometimes it is hard to sleep out there - and there is also the sound of snoring from my partner on the other side of the (free) king size mattress perched atop a  pallet-turned-into-bedframe pedestal.  There are often earwigs hanging out under our pillows - we check each time before we get into bed.  

Although it may not sound as such, I have loved staying in the tent this summer.  Cool nights, fresh air.  Waking up to the bright sun shining through the white canvas as it peaks over the mountain range to the east.  

Even the act of cooking - somewhat compromised with gas camping stove top, water in a 5 gallon container with spout, two mini-refrigerators stuffed to the brink, a very small space to prep much of anything, dull knives, and a lack of condiments - has been delightful.  The other night I took the wheel barrel to the garden and came back to the hanger to make a vegetable dish with sautéed onions and garlic, carrots, kale, and sweet peas. This nice little healthy dish went well with the sirloin and zucchini.  

And then, we look up and see this lovely scene.  How could one want for more?  Sitting on a farm, next to a hay field that produced well for us during a drought year, filling our bellies with delicious food, drinking a tall gin and tonic, and getting ready to crawl into the king size bed. 

Life is good.  Life is good!  Even if there is an earwig or two under the pillow! 

Wednesday, September 8, 2021

Tuesday, September 7, 2021

"Shit Happens on the Farm"

 Retired Farmer and Father, Ken Kinzer gave this quote, "Shit happens on the farm", when I sent him these pictures.  

Good news is, Mike was able to repair the swather and the last of the hay is on the ground drying.


  


Farming is not at all about dirt and plants.  It's about weather and machinery breaking down.  Thanks for that quote, Farmer Ken!! 

Thursday, September 2, 2021

Goings On

 People often ask, "how do you find the time?!"  Lately, it has been challenging, I will confess.  Take yesterday for example.  Off to work for the day.  Got home and we had a series of calls all at once; like six medical calls, a car crash, and investigate fire all within ten minutes.  It was nuts!  So, I headed back to town.  Calm returned to the valley.  I headed back to Hoback, jumped in my Honda, zipped down to Freedom to help get some hay baled before today's rain.  Done at sunset, pick some produce and flowers, back to Hoback, deliver produce and online order as I came into work!  Phew, I need a break from work, so I'm doing this blog spot!  

Here are some images.  Pictures and captions tell the story. 

We celebrated Mike's birthday on Tuesday.  I hate the fact he had to remind me it was his birthday!  Dah!!  Dang it!!  This year's birthday theme was cakes.  Here he is enjoying a chocolate chip bundt cake given to him by Cyndie Griggs.  For his birthday night (as I attempted to remedy my slip with memory), I baked him his favorite rum cake.  And last night, the fire crew brought him a lovely cake which he enjoyed a slice of when we returned to Hoback after the hay frenzy!!  Cake.  Happy Birthday Michael!! 



When we bought the place in Freedom, we acquired this lovely crab apple tree.  It wows us in the spring with a white floral display that makes my bees waggle dance!  It graces us in the fall with a large crop of tasty fat crab apples.  Thank you Stephanie for lending us your press! The fresh pressed juice is amazing!



Harvested last weekend, 27 pounds of purple potatoes!  I love these things!  I love how they shimmer in sunlight - like a precious jewel.  I love how they look when you cut into them and I love how they roast up into deleciousness!!  



I have a market for some of my garden produce and appreciate Slow Foods in the Tetons supporting tiny little farms like ours.  As I bring in my small organic offerings, I watch the big gardeners down the road unload their flats of produce.  I am humbled. 


Yellow beets dry on the drying table next to white and yellow onions.  


A vase of flowers for Susie!  




Friday, August 20, 2021

Retirement Idea #2

Business Name:  Table for Four

Business Plan:  To provide healthy, fresh gourmet meals to small groups utilizing local products served in a home style setting, dining outside when possible. 

The Spiel:  Former Flat Creek Ranch Chef Kathy Clay employees a myriad of cooking skills and offers fresh local products for small intimate meals.  When weather permits, dinner will be served in an outside setting.  Appetizers featuring Kathy's sourdough whole wheat crackers start the full course meal using local meats, garden produce, and always a loaf of sourdough bread, fresh out of the oven.  The meal is finished with a dessert capturing the freshest of fruits; rhubarb pie, strawberry shortcake, or a lemon poppy blueberry cake topped with hibiscus frosting.   

The outside setting is next to the garden, on the thick grass lawn, under the warm glow of patio lights.  Inside placement is around the hickory table with the amazing view out the south facing windows.

Bring your favorite bottles of wine and enjoy this quiet crowd-free setting.  Reservations will be taken no later than one week ahead of dining evening.  Accommodations for six in a group may be possible. 

Last night's first course; caprese salad with Egen's tomatoes, Mozzarella di Bufala, fresh basil and garlic from the garden drenched in very good olive oil.  Millet bread slices by the side. 


Full dinner, including appetizer and dessert, will be $55 per person.  Venmo, cash, and credit cards accepted!!  Contact Chef Clay for the full menu selections.  

  


Sunday, August 15, 2021

Garden Images

 Oh, what a nice time of the year for the garden!  Captions below pictures.



Garlic.  Beautiful, succulent garlic.  Not all of it came out great, but there will be enough. 


Hops helping make the privacy fence more private. 


The garden in August. 


Basil.  Beautiful basil.  Stay away frost!!! 


Life needs more tiger lilies.  I want to plant them everywhere!!  



Thursday, August 12, 2021

Retirement Ideas

 Floral arrangements......




Tuesday, August 10, 2021

For the Love of Borage

This new plant has me captivated.  I am in love with borage.  Germinating from a seed pollinated by one of my bees last year, it has sprouted from the soil with zeal.  Elongated fuzzy light green leaves are the indicator of a successful borage germination.  I learned this year that borage does not take well to transplanting.  However, a few of my transplants pulled it together and survived.  (I am not careful or gentle when I transplant.  This is a real test of the plant when I dig it up and move it.  Be tough and survive or you don't get to go to as many new places!). 

The flowers emerge in a lovey pink which transitions to the prettiest sky blue seen on earth.   Stars of blue decorate the tall hairy leafy flower stalk, blue targets for incoming pollinators.  I stand and look at it all.  The large section of borage, black eyed Susans, and vetch.  There are hummingbirds, bees, and bumble bees visiting.  The patch is alive with movement.  It is an awesome sight.  I could stand there for hours!  





Friday, July 30, 2021

More Than About the Bees!

 Mom sent me a great article today.  Click HERE to read it.  Beekeeping is really much more than about the bees!!  I took a quick overnight trip to Freedom last night and paused for a moment next to this beautiful bee plant garden.  I realize it is important to stop and look often.  Try to make an effort to do this.  When you are feeling a good vibe going during the day, stop, pause, and take a deep breath in.  Figure out where that good vibe is coming from and then do more of that thing!!  

Good vibe picture here.  For me and the bees!! 



Wednesday, July 28, 2021

Bailing Grass Sucks Ass

I hope the title of this blog made you laugh and not blush or frown!  Seriously, bailing grass hay is horrible.  The long cylindrical dry stems of grass pack together into a bale that explodes if any one thing goes wrong.  Oh, we babied that field of grass hay.  Folks, this stuff should cost thousands of dollars per ton.  Mike walked alongside, up and down each row of  raked fluffy grass, watching the bales as they spewed out the chute.  He was walking because the four wheeler had run out of gas.  Walking in his not-so-good-for-a-grass-field Clogs, he paced back and forth, making adjustments when necessary, throwing up his hands (quite dramatically) when I needed to stop, and pulling out the exploded bale of hay so we could start the entire maddening process over again.  By the time we were getting to the end, the Hay Boss was leaning over holding himself up, hands atop knees, head hanging down.  He was over it.  It was clear.  

This is a picture of me as the Hay Boss adjusted the length of the bales.  Are the bales too long or are they too short?  This answer is still unknown!!  Ugh.  


A pretty imaged shared by our recent guests enjoying a family reunion at our place.  It's nice to share the house with others.  Besides keeping it really clean, people get to enjoy the place we are so lucky to have; the quiet (when the Hay Boss turns off the water pump, that is....), the hummingbirds (there are zillions this year!), the open air walk down the lane (oh, the value of open spaces on the human soul!), and the cool mountain evenings.  Thanks for the picture, Darin! 



  

Monday, July 19, 2021

Summer Insanity

It happens every year.  It's so predictable, I can look ahead and predict things will not be sane until October.  The insanity will go on this summer and be heightened by the drought, whose magnitude increases with every dreadfully hot and dry day.  The soil has turned to dust. 

We are happy to get as much water on the fields as we have been able to.  The creek is running dry, however.  Second crop still looks good and is growing fast. I expect early flowers due to the heat and the drought.  Third week of August.  That's what I predict for second cutting time......


It's lily blooming time.  Tall tiger lily buds fatten every day.  Red lilies delight and white lilies brown in the heat.  


Life's fast pace has me crabby.  I'll be the first one to acknowledge and admit this fact.  Here we are in summer, the most amazing time of the year in these mountains - even in a drought - and we run around with no time to sit and enjoy it, to go for a walk down the lane, to pull weeds and pause.  Pause to stop.  Too much, too much.  


Saturday, July 3, 2021

Hay Frenzy

Despite the ominous threat of storms all around us, Mike and I got the first half of our hay crop put up and under cover without nary a drop of rain hitting the coveted crop.  Hay is hard to get this year.  Our first cutting, half of which is still standing, is sold out.  The drought has pushed hay prices way higher than the Hay Boss is willing to charge.  Our customers are getting a deal this year.  

The equipment is working well too, I have to say.  Last year, on day one, I almost walked off the job AND divorced my husband!!  It was a horrible day with equipment breaking, hay bales bunching up, etc etc.  Things went much better this year.  The addition of a backup camera on the baler was a HUGE addition; one can monitor how things are going back there closely, preventing messes from happening early.  

Look closely at the bottom of this picture and you will see the Hay Boss loading an eight pack of hay onto a trailer.  Beautiful night in Star Valley. 


Here, the smiling "hired" hand.  With good luck (which we certainly had for the first half of the crop), the hired hand will continue being happy!! 


We have an orchard now!!  Twelve beautiful fruit trees are now planted at Mike's Circle Drive place.  Caged to protect from any browsing wildlife, they are watered daily and all look very good.  Apples, pears, plums and a self-pollinating cherry accent the alfalfa and weed mix.  There is a lot of work to be done on this property!  


Meanwhile, in the garden, garlic scapes and more garlic scapes!!  With 300 cloves of garlic growing, I knew there would be lots of scapes!!  I see pesto in our future!  

Predictions of 90 plus degree weather this week and continuing dryness.  We hope our ditch keeps bringing the precious water.