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.
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.
1/2 cup warm water (110 degrees)2 packages dry yeast2 teaspoons sugar1 1/2 cups warm whole milk (110 degrees)
1 stick of butter3 tablespoons honey2 extra-large egg yolks5 to 6 cups all-purpose flour1 tablespoon salt1 egg white, lightly beatenDirectionsIn a mixer bowl add the water and yeast. Stir until it is dissolved. Let it stand until bubbly.
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.
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.
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.
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.
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
- 1 onion, chopped
- 2 lb. ground beef
- 3 cans tomato soup
- 2 tablespoons brown sugar
- 1.5 cups elbow noodles, uncooked
- 1 can water
1.In a large skillet or saucepan, brown the hamburger with the onion. Drain grease.
2.Add tomato soups and brown sugar. You may need to add 1 can of water if too thick.
3.Add the cooked elbow macaroni and let it simmer until the noodles are tender. Adjust seasonings as needed.
This was taken in 2012. They have grown a ton since this picture, but I just love it. Right now they are fighting like crazy and I can look at this picture and be reminded that they are sometimes sweet, and kind, and loving, and not fighting, and ….
Look how they have grown!
He has been feeling neglected because I have not made him anything. Well I found this hat with a brim. It was challenging to make. I used alpaca yarn so it will be extra warm
This was taken last year after a snowstorm. They were all safe and sound in a draw. We had to feed them, so out they came.