Apple Snicker Salad
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.
After Breakfast Nap
Fall on the Mountain
The best and easiest bread I have ever made!
This recipe was so easy and most is completed in the mixer. Recipe to follow.
I was watching Barefoot Contessa from my DVR and she made this bread. It looked so easy, almost the entire process was made in the mixer. I am so game for that! I adapted it to fit my purposes and what I had on hand.
One note that she made that totally made the most difference was that when she mixed the water and the yeast, she stirred it with her fingers until it was all dissolved and activated. I think this made a change in my bread. I followed her recipe for the most part so I am just going to put it here. I would add a little more honey because it is a little bland.
In a small saucepan, heat up the milk, butter, and honey. Stir until everything is warm and the butter and honey are melted. Let cool. Brush the tops with the beaten egg whites. Put pan into a 350 degree oven for 40 minutes or until they sound hollow when tapped and are a wonderful golden brown.
1/2 cup warm water (110 degrees)
2 packages dry yeast
2 teaspoons sugar
1 1/2 cups warm whole milk (110 degrees)
1 stick of butter
3 tablespoons honey
2 extra-large egg yolks
5 to 6 cups all-purpose flour
1 tablespoon salt
1 egg white, lightly beaten
In a mixer bowl add the water and yeast. Stir until it is dissolved. Let it stand until bubbly.
Turn the mixer on medium speed and add the milk mixture. Add the egg yolks one at a time. Then add 4 cups of flour and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add up to 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn’t stick to the bowl. Knead on medium speed for about 5 minutes, adding flour as necessary. Make sure you lock your mixer. If it starts getting stiff remove.
Turn the dough out onto a floured surface and knead by hand until it is smooth and elastic about 1 minute. Grease a bowl with melted butter, put the dough in the bowl and turn buttered side up. Cover the bowl and allow it to rise for one hour, until doubled in volume.
Separate the dough into loafs. It will make 2 loaf pans or you can roll it into 3 or 4 smaller loafs on a cookie sheet sprayed with cooking spray. Cover and let rise until double.
In a small saucepan, heat up the milk, butter, and honey. Stir until everything is warm and the butter and honey are melted. Let cool.
Brush the tops with the beaten egg whites. Put pan into a 350 degree oven for 40 minutes or until they sound hollow when tapped and are a wonderful golden brown.
Gathering for Breakfast.
Feeding the cows and calves after the storm this weekend. They were so happy for food and the calves were excited for a cozy bed.
Goulash, Oh Yeah!
There is nothing like a bowl of old fashioned goulash on a snowy day. This past Saturday brought 3 plus inches of snow to our area. It was awesome. Well for me anyways. I was at a conference that whole day and by the time I got home all the work was completed. My hubby ran all the cows in and put the heavies into the shed. We were ready for winter to show it’s head one more time.
I of course was SOOO excited. I love winter, I love snow, and I love cold weather. But not so much for newborn calves and cows that need to calve. But it came anyway.
On Sunday we fed the cows and got everyone taken care of. That night things were pretty cold and I whipped up my husband’s favorite, Goulash. His grandmother Bobbi made this and it is fabulous. I made it for the first time about 2 years ago. I don’t know why I didn’t want to make it before or why I didn’t even want to taste it, but I didn’t. JJ finally talked me into it and I have loved it ever since. It is slightly sweet and just has the best flavor. To be honest I have actually made tomato soup from scratch just so that I could make Goulash. Now that is dedication.
When the power went out last October and I had a house full of hunters. I made this soup and it was devoured. It is one of those recipes that everyone enjoys. I like mine plain. My husband eats it with a slice of bread with jelly. The kids use butter crackers. Anyway you eat it, it is delicious!
Go make it now! You won’t be disapointed.
Grandma Bobbi's Goulash
Aren’t they just the Cutest kids! Well I am biased.
They are almost a week old!
Look how they have grown!