Quick, Easy, and Oh, So Yummy!

I recently returned from a visit to my family in Tennessee. I always enjoy my visit and come back with lots of great memories. I also usually have lots of stuff from taking advantage of stores we do not have here in Wyoming. This year I also came home with a great recipe. 

Now recipes are swapped back and forth between my mother and I all the time. The significance of this recipe is it came from my little sister. She is not a cook. By that I mean she doesn’t try new recipes very often. She keeps it simple. She does basics! She could cook very well if she wanted but as she says cooking is not her thing. 

Well she shared this recipe and at first I was reluctant. The ingredients, all three of them, just didn’t seem to be a good mix to me. Then she popped over to mom’s and proceeded to whip this up. 

I was wrong it’s wonderful. Not only does it only have three ingredients but it is done in about 10 minutes, Maybe less! It is also addicting. 

The other reason I love it, is that it makes just enough. You don’t end up with a huge pot of dip. It is a rather small amount compared to my regular sausage dip with velvetta. So if making for a crowd you will need to double or triple. 

Here it is. You must make this! Chances are you have everything you need in your fridge right now!

Easy Sausage Dip

1lb sausage- swaggerty

1 pkg of cream cheese

1 can of original rotel
Brown the sausage and drain the grease. 

Then add the cream cheese and rotel. Mix throughly. 
Serve warm with tortilla chips or crackers. 

You will thank me for this one. I couldn’t resist. Had a bite immediately!

And I’m Back!

It has been close to four years since I hurt my knee working cattle. I climbed over at fence when the cattle were coming back toward me and when I landed I twisted my knee with all my weight on it. At the time it just seemed like it was just partially injured. Little did I know, and soon I would find out that this would be a game changer. 

As the weeks went on I realized my knee was not healing. I have always been an avid horseman, and I enjoy riding horses. I don’t enjoy riding a four wheeler together cattle. I don’t enjoy riding a four wheeler down mountain valleys gathering cattle. They know you can’t get to them in certain spots, and they know you will have to get off that four wheeler. That makes me walk down the hills and walk down little drops, putting more strain on my injured knee. So over the years it grew worse and worse. 

To top it all off I bought a new dog and I decided I was going to go to some clinics to learn to train her. At a training this jeep came into me I locked my knees and they took out the other knee. So this left me with two injured Knees!  I know what you’re saying it’s just over, you’re just gonna have to rest. When I stopped teaching and became my husband’s right-hand man there was no stopping. There was going lighter, and there was going easier. But the work had to get done. 

Over the years the right knee was progressively worse off than the left. And I knew I was going to have to do something. After several different dr visits and injections, I finally had knee surgery in March of this year on my right knee. It feels the best it has felt in years. As a bonus the other knee no longer hurts at all. And in September I can say, I finally got back on a horse. You don’t know how exciting that was. To want to ride but being able to ride is a very hard thing to deal with. So I continue hoping it heals even better and I am able to do all the things that I want including running and jumping. 

Here are a few pictures of my horse ride and my pup Boo. She is the daughter of the dog I bought train. 

How’s the Water!

What a rancher does for his livestock. No he’s not drinking. He is blowing down the overflow to unplug it. I couldn’t resist a great photo opportunity. I’m sure he will thank me later, or sooner. Lol


When it’s hot out, checking water is crucial to the health and well being of all livestock. Keeping everything open and flowing correctly takes staying on top of how the tanks are working. 

Great Day in the Mountains


Yesterday we headed up the mountain to fix fence near Friend Park at the base of Laramie Peak. We moved our heifers up the other day, so it was time to run around another section in case they jump in. 

It was a beautiful day with storm clouds rolling in and out. A little rain, but not too much. The best part I didn’t see one person trespassing! I have come to loathe going up the mountain because it is a constant running people down or having to tell people they are on private property. Sometimes I even see their posts on Facebook, clearly showing where they were. I’m always just mind boggled by this. I would love to take my 4wheeler through their front yard and around the back leave open gates and let their animals out. Maybe then they would comprehend the concept of trespassing. 

That is why I would just rather go somewhere else. However fences have to be fixed, so we have to go up. Yesterday was awesome in that regard. I didn’t see anyone and it was a peaceful break. 

A Little Pasta Salad

Loganne and I both love pasta salad. Especially this one. It incorporates Logannes favorite food, pickles. Yes, not just a small amount either. Dill pickles are the star of this salad. 

With everyone gone, I decided to make this for dinner. Now in my usual fashion it just got bigger. If you know me, then you know I can never cook a small amount. I don’t know what it is but my food amounts always just grow. But now I have pasta salad for a football team, I swear.  It’s crazy. Enjoy!


Creamy Dill Pasta Salad

  • Servings: 8-12
  • Print

A great summer pasta salad.

Ingredients

-3 cups dried pasta

-1 cup diced dill pickles

-1 cup diced cheddar cheese 

-3/4 cup diced onion

-1/2 cup pickle juice

-1 teaspoon dried dill

-2/3 cup mayonnaise 

-1/3 cup sour cream

-3 tbsp pickle juice

-salt and pepper to taste

Directions

In a large pot bring water to a boil. Cool pasta according to pkg directions or until tender. Do not over cook. Drain and run under cold water.  Put back in the cooled pot and add the 1/2 cup pickle juice. Toss to coat and allow to sit. 

In the meantime chop pickles, onion, and cheese. Set aside. In a small bowl add mayo, sour cream, and pickle juice. Stir to combine. 

Pour the pickle juice off the pasta and add to a large bowl. Stir in the mayonnaise mixture and stir to coat. Add in the chopped ingredients and the dried dill. Place in the fridge and allow to sit at least an hour. Season to taste with salt and pepper. 
Note: this does seem to absorb a lot of the dressing, so if you like it creamy you might make extra sauce to stir in after it sits overnight. 

Halfway At Last

I am one of those knitters who must tackle one project before beginning another. I know that my personality of loosing interest would cause me to cast on endless projects only to put aside to begin something else. Ultimately never finishing any. Therefore it is a one at a time for me.

Currently I have been stuck on a Hudson Bay inspired wool baby blanket. I have no idea why I started this except that it was so darn cute. It has become my nightmare knit. It is taking forever!  


This weekend I took it camping and managed to get in quite a bit of time working on it. I am now officially about three rows over halfway!  Now to finish so I can begin all the things I need to get done before fall. 

A Little Something For Breakfast 

In the summer I really struggle to find things that sound appetizing. It’s so hot that anything heavy or hot just sounds unappealing. I also crave veggies. I know with all those things together I’m surprised I find anything. 

The last week or so I have been making the most glorious concoction for breakfast. There is really not much to it, but it tastes amazing and sticks with me until evening. 

This is one of those things were you toss in what you like or what you have on hand. It varies for me depending on my fridge and my mood. 


Breakfast Scramble

15 minutes to make and serves 2

       2 swaggertys sausage patties 

        1/4 cup diced bell pepper

       1/4 cup onion chopped

      1/4 cup asparagus in 1/2 inch pieces

     1/4 cup diced fresh tomatoes 

  3-4 eggs whisked 

Handful of shredded cheddar cheese
Brown and crumble the sausage in a skillet. Once no longer pink add all the veggies and a little olive oil if needed. Cook stirring often until tender about 10 minutes. Add the eggs and stir. Add salt and pepper to taste. Toss in the cheese and fold in until melted.  Serve with toast. Enjoy

Here We Go!

Calving season is now winding down. We only have 40 or so left and calving will be done. As everything in life, when one thing ends another begins and we enter into branding and AI time. 


There is one other thing that happens during branding and summer and that is fence fixing. Out here fences run longer than the town gossips mouth. As cows are moved to different pastures, the fences need to be run around and fixed. Antelope, deer, elk and pipeliners all leave the fence in a mess. Therefore as you drive and walk around the fence staples need put back into posts, wires need spliced back together, and new posts need driven. 

This takes time and perseverance. A half a day here and a whole day there get it done hopefully before the cows are moved in. 


Yesterday was a great day to do just that. We have been fixing fence for a few days to prepare a pasture for after we brand. Then it was off to spay heifers at Lance Creek. This time of year is the beginning of busy cow work until things slow down the end of July and then hunting begins in August. 
Have a great day. 

Preparing for a Winter Storm

Most people prepare for a snowstorm by going to the grocery store and stacking firewood. We all know it’s important to have food, water, and heat. However for a rancher or farmer it becomes a lot more complicated.
My husband watches the weather daily. When the storm is predicted weeks out he begins watching to see how it’s changing, how much snow is predicted, and the temperatures. All of these things factor in how we will prepare the cows and ourselves for the storm. 

If you are farmer or rancher, you know all of the things that are contained in this article. If you’re not then these things maybe things you were not aware of that farmers and ranchers have to do to ensure that all the cattle are safe and protected as best they can be in a severe storm. 

One thing that changes is the condition of your cattle. If you are calving you’re going to treat a storm differently then if you’re not calving. This last storm we were beginning to calve. We already had multiple calves on the ground and many more close to being born. This places more importance on getting everything ready before the storm hits. 

  
This last storm was predicted to hit on Tuesday evening. Therefore our work began on Easter Sunday. Yes, when many of you are getting in your Easter finery to go to church and enjoy the day with family, my husband and my daughter were on horseback working cattle. I had knee surgery and therefore I am little help currently. So we had to utilize when the kids were home to get cow work done. 

When cows are close to calving we sort them into pastures closer to the house so that if there is a situation where they need help we can readily get them into the clinic or into a barn. This is called working off the heavies. A heavy is essentially a cow that is showing signs that birth is getting close. We look for things like their bag is filling with milk and their bottom(putting it tactfully) is loose and relaxed. Most important  JJ knows almost all the cows but the ones that have come up from the other ranch, so he remembers how they looked before they calve. He remembers this one doesn’t show much milk but she will calve early, or this one has a bag but her bag will be  huge like a milk cow before she calves. There are a few other signs that enable us to work them off from the others that have awhile to go. 

After they worked them on Sunday, we moved the ones that were close to calving into the shed pasture and the other larger bunch was in the meadow. Both of these places have shelters that we can put the ones that we really think are going to calve in the next few days inside so that their calf has a higher chance of surviving the expected storm. 

Monday was a day of preparing the shelters getting everything where it needed to be. Feeding all the cows that were turned out, extra good so everything was fed and moved closer to a draw, so they can get down on Tuesday and have some protection. 

  
Tuesday morning was a rush of getting things done. The storm was expected to hit by midnight so everything had to be in its place ready to go. The barns needed to have hay so that the cattle had food during this 12 to 24 hour period. If he it did turn into a blizzard then we would more than likely would not be turning anything out.  Therefore everything had to be in place because we would not be able to get tractors over in a blizzard. 

We set up panels in front of the openface shed.   We could put the 38 head that we worked on Sunday inside. Two head had already calved Tuesday afternoon so they were moved into a stall hopefully they would stay inside and not escape out into the blizzard. 

On the other side of the creek we had the large bunch of cattle and we worked those again to sort off the heavies that we thought would calve that night or the next day. 
  
We spreadout hay and got everything ready. At dusk we ran everything into the barn everything was in place to hopefully survive the storm.
Throughout the night JJ went over and check the cows in the barn to see if any  needed to be put in the stalls or if anything has calved outside. 

The storm came it wasn’t as bad as expected the kids were out of school, but it wasn’t the blizzard that was called for. However everything was well protected we didn’t lose any calves and the cows were well cared for during the storm.   

The weather is now in the 50s-upper 60s and the cows and calves are doing great. 

  

At Last… Gas!

When my husband and I were looking at homes and picking out appliances I was asked gas or electric.  Well I had never really been around a gas stove so I went with what I knew electric. Isn’t that what most of us would do?

I mean I watched my mom cook on an electric flat top. I watched my grandmother cook on an electric stove. So that must be the norm. 

Let me date myself a little. This was in 1997. Before major cooking shows on foodnetwork appeared on my satellite dish. To be frank we didn’t have satellite so I didn’t even watch those shows. I knew who Julia Child was, but I had never really watched one of her shows. At this point in my life I cooked mostly what I learned from mom and from foods in high school. I just didn’t see that many people using gas until I began to watch food network. 

As the years tickled by I became aware of the popularity of a gas range. The usefulness of a convection oven. I began to desire them both. However my stove of 17 years was working fine and there was no upcoming need for me to upgrade in the near future. At least I thought. 

When I cook pulled pork in the oven using the Pioneer Woman’s recipe, it never fails. There is going to be a problem. I don’t know why. There just is. Usually no biggie. It boils over every time.  

When the fire starts in the bottom of the oven. I try not to panic. I of course always remember baking soda is for grease fire. Or was that baking powder. Or was it salt. By this point I have a fairly large white hill that should put out the fire. However it’s changing. Somehow the element got bent has burnt completely into. The fire is now looking like a welders arc and it is coming out of the element. I am trapping it under a mound of well, all white matter. Let’s just say we are now moving into destruction of stove mode. My hubby is now on the scene helping to throw more white stuff at this point baking soda onto the arc. We have unplugged but the damage is not fixable. 

I’m devastated.  I mean I was cooking. It was done but I need to brown it. Looks like I’m getting a new stove.

  Yes, you guessed it I’m going to upgrade to gas. Well this is on Sunday and I am having knee surgery on Thursday. We pick one out in Casper which is 1.5 hours away. Then go back to pick it up on Wednesday. Who knew that stores don’t keep ovens in stock? We buy all the gas parts and JJ assures me while I’m bedridden  on Thursday and Friday he will get this bad boy in. 

  
I’m home from surgery on Thursday. JJ and my son work to get this hooked up. I can hear commotion but I am incapable of movement out of my bed. 

They get it all in place. I hobble in to take a gander and it’s perfect. I can’t wait to cook. However I can not be on my feet very long. 

I get to listen as JJ and the kids begin to contemplate what to cook. He is going to cooks on my new stove. He is the first one. I’m so mad and jealous. Life just is not fair sometimes. I hear the sounds of excitement and ooh dad. They cook 2 pizzas at once in the convection oven. Works like a charm. I’m drifting off to sleep and dreaming of what I will cook. 

It has been almost two weeks and I absolutely love it. It cooks like a dream. The convection is wonderful. I plan to cook two pans of cookies tomorrow at the same time just to try it out further. If I had known I would have set that other stove on fire purposely. Just kidding!

  
Is it crazy to be that excited about a stove? Yeah I think so.