Archive: March 2012

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My New Love


posted by Chelsea

My current fantasies revolve around 2 things.  In this order:

#1. Food

#2. Sleep

In honor of the #1 thing I daydream and think about non-stop, I’m going to share my new love with you this morning.  After a bit of blog hopping a couple of nights ago, I found the GREEN MONSTER SPINACH SMOOTHIE.  I found it via a link from the LC VALLEY MOM who has a great blog- full of good ideas and helpful mom-ish tips.

Now, about the smoothie.  This Green Monster is awesome- a smoothie full of banana, greek yogurt, peanut butter, milk, and…. SPINACH!  It’s green… which my girls LOVE.  And it tastes DELICIOUS… which we all love.  The only change I made is that I used almond butter instead of peanut butter– simply because I’m obsessed with almond butter these days.  When my supply runs out I’ll go back to the peanut stuff.   You can click on the link above to see pictures and you can look below for the recipe:

1 frozen banana
1 Tbsp peanut butter (or almond!)
1/2 cup vanilla greek yogurt (I used plain and it was great)
1 cup milk (almond, soy, cow, whatever you want!)
4 cups spinach 

Stick all the ingredients in blender and BLEND together.

Don’t be scared.  The spinach will hurt neither you or your tastebuds.  It’s so delicious I’m going to drink one everyday.
 

 

 


Good Mornin’


posted by Chelsea Kate

Good mornin’!

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I wake up chipper.
I wake up wanting yo-dirt… sometimes with cereal in it.
I wake up wondering what we’re doin’ today.
I love inspecting “owies”… on other people, not myself.
I love my big sister…

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I think she’s HI-LAR-EEE-US.
I also love babies.
I can’t wait to be a big sister.
I think I can “go to summer” today… and if not today, tomorrow.
Wanna come?!


King of the Jews


posted by Donna

When the eight days were completed for His circumcision, He was named JESUS – the name given by the angel before He was conceived.   Luke 2:21

I think He was named Jesus because He wanted to have a human name we could associate with.  I work in a migrant school in Florida in the winter and invariably I run across several young men named “Jesus” {pronounced Hay-Seuss}.  It is a common name in some parts of the world.  Jesus’ first and favorite name for Himself was “Son of Man.”  It is very apparent He wanted to relate to mankind in many ways and His name certainly reflects that.  To His brothers and sisters and childhood friends, He was just Jesus. To His disciples, He was Jesus, one of several they probably knew by that name, just as He had two disciples named James (the elder and the less) and two Simons, Simon Peter and Simon the Zealot.

But slowly, once His ministry commenced, He began revealing His many names to others.  He said He was the bread of life, living water, the gate, the door, the good shepherd.  He had 100s and 100s of other names that more nearly captured His essence.

I am the Alpha and the Omega, the First and the Last, the Beginning and the End.  I, Jesus, have sent My angel to attest these things to you for the churches.  I am the Root and the Offspring of David, the Bright Morning Star.  Revelation 22:13, 16

During Jesus’ very brief trial before Pontius Pilate then subsequent flogging and mocking and ultimate murder by crucifixion, He was taunted as being the King of the Jews.  Pilate even had a sign lettered and put on the cross for all to see and read: This is Jesus King of the Jews.

Little did they know how right they were.

And lastly, found in Revelation also {19:11-16}, this mysterious, intriguing passage, a great prophecy and what Easter is all about:

Then I saw heaven opened, and there was a white horse! Its rider is called Faithful and True, and in righteousness He judges and makes war.  His eyes were like a fiery flame, and on His head were many crowns.  He had a name written that no one knows except Himself.  He wore a robe stained with blood, and His name is called the Word of God.  The armies that were in heaven followed Him on white horses, wearing pure white linen.  From His mouth came a sharp sword, so that with it He might strike the nations.  He will shepherd them with an iron scepter.  He will trample the winepress of the fierce anger of God, the Almighty.  And on His robe and on His thigh He has a name written: King Of kings and Lord of lords.

Jesus, the King of it all.

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Mosses’s Magic Kitchen


posted by Robyn

I made myself promise that I would never write about Africa on CC because I could write about it for days and bore all you faithful readers to death, tears.  Furthermore it has nothing to do with the cowgal’s way of life. Buuuuuut, I just can’t help myself, I HAVE to share this one experience recipe with you, but first I’d like to give you a little background on where it came from and who makes it.  Please bare with me.

Deep in the heart of Tanzania, where the lions roar, elephant roam, the dove forever sings at all hours ~ day or night I might add, and where the smoky air lingers, is the Selous Game Reserve.

In the Selous, there is a Pierr’e van Tonder hunting camp……

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In the camp there is a kitchen, but not just any kitchen….”Mosses’s Magic Kitchen”

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In Mosses’s Magic Kitchen there is Mosses…..Duh

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This is Mosses.  He is always smiling and loves to laugh.  He even has a sign in his kitchen that says ” Mosses’s Magic Kitchen.”

The best food I ever eaten comes out of his kitchen.  Top of the line, five star restaurant ( I will give it 10 stars) type of good food.  Each meal is served English style, 3 courses and the whole 9 yardsThey serve fresh shrimp, lobster, cod, or creamy buffalo lasagna with salad, rice, stuffed cabbage, or just about anything you want.

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Each meal starts out with an appetizer, such as french onion soup or our favorite, oxtail soup, with fresh baked (that afternoon) bread on the side.

All these tasty delicacies, ironically, are cooked on this stove top, if you will…

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…..and the scrumptious cakes and breads come out of this oven…

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yikes!  Nothing looks magic about this kitchen, but if you saw and tasted the food that emerges from it, you would know it is.

 

Note: Mosses told us that baking is a lot easier now with his “new” oven.  Before, he baked his bread under a big pot with charcoal on top.

Now, by way of that tale of truth, if you are still interested, we had Mosses give us the recipe for the oxtail soup.

Oxtail Soup:

1 oxtail

1 chopped onion

2 cloves chopped garlic

1 teaspoon chopped parsley

2 beef cubes (bouillon)

1 tablespoon tomato paste

1 chopped tomato

2 diced carrots

2 big diced potatoes

1 tablespoon cooking oil

3 liters water

pepper and salt to taste

In cooking oil, fry onions, garlic and parsley, add meat and fry til it starts to get brown.  Add tomato paste and tomato, fry til the tomato starts to get tender.  Then add carrots, potatoes, water, and beef cubes.  Cook on low heat for 3 or 4 hours.  Add more water if necessary.  It is ready when the meat is tender and falling off the bone.

Mosses

Although we have not yet mastered this tasty dish, we keep trying.  We have come to the conclusion our “oxtail” is too fat. Mosses makes his soup with the tail of the wild cape buffalo.

Mosses

And it is quite hard to find cape buffalo on this side of the globe,  so we reluctantly settle for the fat tame cattle we are used to.  Perhaps it’s because it isn’t cooked in the “Magic Kitchen.” Is that why it doesn’t taste as yummy?  I’m working on getting the buffalo lasagna recipe.  Mosses makes his own noodles for this dish, in, yes, …you guessed it, the magic kitchen.


A Pink Skirt Is Good For…


posted by Chelsea

At our house a pink skirt is good for all sorts of things.  In fact, there’s hardly an occassion when a pink skirt is an unacceptable clothing choice.

A pink skirt is good for…. opening and closing gates…

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Climbing fences…

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“Office” work…

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Packin’ salt…

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Hanging out on the haystack…

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Helping tag calves…

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Trying to catch a calf to tag…

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Jumping off the pickup…

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I mean, if all of those things can be accomplished in a pink skirt, what can’t be done?!

 


French Toast Casserole


posted by ann

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This recipe is a favorite to serve when I’m having company.  I like the convenience of preparing the casserole the night before, plus your home will smell like a bakery as this is cooking.

This dish has a crispy sweet topping with a rich custard-like filling.  For a real treat, I sometimes substitute real cream or flavored coffee creamer for a portion of the milk.

Topping:

Place the bread cubes in a greased 9 x 13″ baking pan.

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In large bowl, beat the eggs, milk, sugar, vanilla, cinnamon & salt.

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Pour over the bread.

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Cover & refrigerate for 8 hours or overnight.

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Remove from the refrigerator 30 minutes before baking.  Combine sugar & cinnamon & sprinkle over top of casserole.

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Drizzle with melted butter.

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Bake at 350 degrees for 45 – 50 minutes or until knife inserted near center comes out clean.  Let stand for 5 minutes before serving.

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Serve with warm syrup and a smile!

Yield: 12 servings


A “Calf-ing” weekend


posted by Chelsea

Our friends, Ella-Mae…

EMK

And her daughter, McKenzie…

MK

make an annual trip to visit each year during calving, or as they like to say “calf-ing” season.

This weekend they helped feed cows…

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…and more cows…

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They got their hands on a few calves…

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…and saw lots of cuteness…

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And saw a few bulls who have lost their cuteness…

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They not only did all of these things, but thanks to a “retro” iphone app Ella-Mae took all of these fun pictures too!  And to top it all off they were able to see their first ever calf be born!  And in return, they played with our girls, brought “city” food, cooked us a few wonderful meals (new recipe to share soon!), and overall spoiled us with their presence.  Lets just say it was a successful calf-ing weekend!


Banana, Sour Cream, Walnut Loaf


posted by ann

Oh Joy!  I have rediscovered a favorite recipe!! I don’t know if that ever happens to you, but I often stumble across a beloved recipe in a cookbook, drawer-full-of-recipes or even in one of my “piles”……anyone hearin’ what I’m sayin’? 

Anyway, I was beyond thrilled when I “found” this fabulous bread recipe in a cookbook that contained a fabulous cake recipe I was wanting to make (more on that cake in a future post).  I just happened to have several super-ripe bananas so I quickly whipped up a loaf.  This bread really stands out from mortal ordinary banana breads!  This recipe yields a huge, buttery, rich bursting-with-banana flavor bread.  

If you would like an extra-special treat, butter a thick slice and stick in under the broiler until the butter bubbles and the edges of the bread are browned……yummmm!

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Cream butter; gradually add sugar, beating until well blended.

Combine flour and next 3 ingredients in medium bowl;  stir well.  Combine eggs, banana, sour cream and vanilla;  stir well.  Add flour mixture to creamed mixture, alternately with the banana mixture, beginning and ending with flour mixture.  Mix until blended after each addition;  stir in walnuts.

Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan.  Bake at 350 for 1 hour and 20 minutes or until a toothpick inserted in center comes out clean (you may need to bake 5 – 10 minutes longer, so be sure to check with a toothpick).  It may be necessary to shield the bread with aluminum foil to prevent excessive browning.  Let cool in pan 10 minutes; remove from pan, and cool completely on wire rack.

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A Week of Dinners #4


posted by Chelsea

This meal is the one that’s going to make you incredibly thankful that I’m posting a week of dinners.  You’re not going to know what to do with yourself.  It’s easy- nutritious- kids love it- and so will you.  I only hope I can bring it justice through the pictures and descriptions I’m about to share with you.

Yesterday was our last “crazy Wednesday”- final swim lesson day, final AWANA night, and a a regular day full of a bunch of other stuff going on in our life.  So when dinner came, I needed something quick.  And I managed to pull this one off.   Hang on to your hats… or your pink ninja scarf…

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… whichever the case may be.

Dinner= Smoothies: Greek yogurt, frozen strawberries, and enough juice (100% of course! Who do you think I am, someone who feeds her kids cereal for dinner?!) to help the blender blend.

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And to top off the smoothies, Cheerios (the Safeway knock off cheap version)….

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Please.  Make this tonight.  You can thank me later.


Sue’s Orphanage


posted by Robyn

When spring comes, so do the leppy calves.  For those who don’t know this terminology, a leppy is an orphaned calve, who’s mother didn’t want him, she died, or the calf was a twin.  Either way, someone has to take care of these funny little guys.  In our case that someone is Sue, a woman who happens to be our neighbor.  She is shy so I took a distant picture of her without her knowing….

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These little guys are so cute.  Sue feeds them morning and late afternoon, and you can bet they are looking for her when it comes time to eat…

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Knowing she has little hungry critters waiting, Sue mixes up bottles of warm milk for them.  And in her pink designer bag, she packs up the bottles and heads over to the leppy barn…

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Some days she is surprised with one or two new babies.  She has six as I type this, but that can change fairly quickly; we are always grafting (adopting out) the little guys if there is a mama cow available.

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Sometimes a leppy will come in that hasn’t been cleaned off.  Like this one….

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His mama had twins and was so preoccupied with the other calf that she forgot to clean him.   We found him wobblin’ around looking for breakfast one morning.  When we went to grab him up, he was slick, slimy, and hard to hang onto.  Sue took him under her wing and brushed him off and filled his tummy with warm milk.  She named him Jelly Bean.

Raising leppies is a full time job.  It’s not just about feeding a hungry calf.  Sue watches them like a hawk.  She make sure they stay healthy and doctors them when they get sick.  She teaches them to eat corn and hay when they get bigger, and she keeps their pens clean.  She pays attention to which ones are ready to graft….

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One year Sue had sixteen calves!  I don’t know what we would do without her,  she loves each one like they where her own calf, and they like her too.  One fall the calves were sold to a neighbor down the road a few miles.  A year later Sue spotted the leppy calves along the road and called to them.  They came running off the hill and said Hi to her.  I thought that was neat.


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