This is the Seaman’s hat on ravelry. A fun knit. I doubled over the brim and picked up the stitches.
When welding needs to be done. Someone needs to be on fire duty. So I watch for smoldering grass and flare ups. In our dry climate in Wyoming this is an important job. The grass feeds our livestock. If a fire starts up it could not only burn our pastures but our neighbors as well.
This is just another one of those daily tasks that are just as important as our livestock working days. Keeping fences and water sources in top shape enables us to focus on other things.
Today we were fixing corners and supports around a new solar well. This will help the cattle to utilize this side of the pasture.
We have been buying a lamb at our local 4H sale for quite a few years. If you haven’t had lamb, you are missing out. If you had lamb and didn’t enjoy it, the chef or restaurant had no idea how to cook it properly. Lamb is absolutely delicious.
The other day my cowboy cooked up a lamb roast on the traeger. It was delicious. The next day we were going to be heading to town and would be in and out from the ranch. I knew we would not have a chance to eat up the leftovers. I remembered the Gyros I had eaten in New York at the Sheep and Wool festival. I sliced the meat very thinly and froze it in baggies. That way each biggie was enough for Gyros for our family of four.
Today I grabbed the rest of the ingredients from the store and made our meal. They were everything I remembered. The taztziki sauce was simply delicious.
Head out this week and buy yourself a lamb roast. Look for one that is grown in America.(It’s important to support our farmers and ranchers!)
Start with a lamb roast. Generously sprinkle with salt and pepper. Nothing fancy. Place on a rack in a roasting pan. Cook on your traeger or in the oven until done to your liking. Serve with mashed potatoes, green beans, and mint jelly.
The next day slice the meat very thinly.
1/2 cup cucumber peeled, seeded, and shredded. Then squeezed through a towel to remove excess water
2 cups Greek yogurt
1 clove garlic minced
1/2 tsp salt
1tbsp olive oil
Mix all together and let sit in the fridge for several hours
In a pan or griddle sauté the sliced lamb with a little olive oil. Sprinkle with salt and pepper. I also add a little garlic powder. In another pan or at the end of the griddle heat up one piece of pita bread turn it occasionally to keep it from burning.
Sliced olives, lettuce, tomato, sliced red onion, oregano, mint, and the sauce all combine to make a great gyro.
We all have a few foods that we enjoy as leftovers. Some are not as good as others, but there are a few that stand out.
When I make mashed potatoes I always think about the leftovers. We of course have to heat them up for whatever meal they went with, steak, pork chops, fried chicken, etc. However sometimes the only thing left is the potatoes. In that case, I look forward to transforming this morning staple into something wonderful.
Make these the next time you have leftovers. They are great with a meal, breakfast, or as a snack.
Leftover mashed potatoes
Mix mashed potatoes with egg. Add enough flour to be able to handle the potatoes. Stir in the onion. (Sometimes I add garlic salt and cheddar cheese). Make into patties and fry in a nonstick skillet with a little oil. Cook until brown on both sides and heated through.