What's Cooking?

 I love to read cookbooks.  Rob will tell you that I probably read them more than use them.  I seem to have a lot of them but there are a few that are my favorites. 

If you have ever been invited to a gathering of my family (especially the Groeneveld side) then you will know how much we enjoy our food and how many great cooks we have in the family.  The one who got us all started on down home comfort food cooking would be my Grandma Groeneveld.  "Daisy" was known to always be cooking a meal or baking.  I probably remember her the most for standing at the kitchen sink peeling potatoes.  A few years ago My Aunt Betty published her own cookbook - "Hand Me Down Recipes - For the Joy of Cooking" 

Now the only way to get one of these is to be family.  It's almost worth it to marry into our crazy family to get the cookbook.  Two of my favorite's are the Cinnamon Buns and the Corn Chowder. 

Aunt Betty turned 75 this week.  She is a great lady with so many talents from cooking, sewing, our annual family calendar and recording the family history.  Not sure what we would do without her.

There are other family members that have their specialty recipe's too.  Uncle Jack is known for his ribs and wings on Christmas Eve.  He has now extended that to anything that you can deep fry.  Pickles and onion rings, were added this year. 

Uncle Jack on Christmas Eve 2010

Kim's Shrimp Jambalaya is out of this world and also part of the Christmas Eve menu.  And I never turn down Aunt Gaylene's chocolate fudge. 

Heather has taken her cupcakes and started a business with them.  You can find her at Original Jane's Cupcakes

My dad Chuck is always thinking of new marinades and sauces to whip up for the Steak Challenges he does for the Alberta Simmental Association and Beef demonstrations that he does for the Alberta Beef Producers.

2011 Steak Challenge Champions at Camrose Bull Congress

Rob's brother Murray is one of the best when it comes to serving up a Prime rib.  It was a great meal to have on Boxing Day this year along with the traditional ham.

As far as actual recipe books here are some that I use and love the most.:


The Alberta 4H Cookbooks
4-H Potlucks are the best




The Pioneer Women - A Christmas Gift in 2009
from Crystal - Great Chicken Fried Steak



Cooking for the Rushed Series
Sandi Richard

Mini Cookbooks from the
Beef Information Centre

Give me a heads up when you are in the area and I will find something special to serve.

I Do.....

Today is my mom and dad's 49th wedding anniversary and the 43rd wedding anniversary for my Aunt Gaylene and Uncle Jack.  My dad and uncle farmed together for many years, with the support of their wife's.  Now I know that marriage takes work for all couples and that their are lots of compromises along the way, but I don't know if it is the same for other wife's as it is for a wife of a farmer or rancher.

Chuck & Lorraine

When you marry someone that works a regular 40 hour work week, whether it be shift work or a regular 9 - 5 there are things that you can pretty well count on. 

• There will be a regular income
• You will usually have evenings and weekends to spend together and socialize with your friends and family
• You will have at least two weeks each year where you can get away from things, maybe go on vacation.
• Your success will be determined by your efforts and hard work.

The difference for a farm wife when she says I Do is that she is agreeing to support her husband in many unknowns.  I am sure that if you didn't grow up on a farm that the task is even that much more difficult.

• There will be an income it just may be inconsistent at times
• Your socializing will be scheduled around calving, seeding, breeding, haying, harvest and weaning.
• You will get away from the farm but in all likeliness it will involve a farm show or livestock sale
• You will work hard and your successes will often be in knowing that, because there will be many things out of your control, like the weather and the markets.

Jack & Gaylene

I know most farm wife's have put the holiday or home renovations on hold because the motor just went out of the tractor or that new herd bull was just a bit over budget.

So today we say Happy Anniversary to Mom & Dad ( Lorraine & Chuck) and Aunt Gaylene and Uncle Jack.  We know that you have made sacrifices over the years, but we admire you for all the fun that you have had along the way.  For raising great families and for enjoying being a part of the Agriculture world.  You have been great role models for all of us.

Why do we do it?

Rob and I both work off of the farm.  At calving time this keeps us both very busy.  Only one of our co-workers is also involved in Agriculture.  Usually during our coffee breaks the discussion of how we spent our evening or weekend comes up.  My input at this time of the year often involves a calving story.  Details can include one of us getting up during the night, the cold weather, bringing a calf into the house to warm up (that was this morning, when it was -32C).  Over the past few years the topic of what we sell our cattle for has also entered into the discussion.  There have been some really lean years for people in agriculture.  Whether you have been raising beef, pork, or crops.  One co-worker in particular usually asks, "Well why do you keep doing it then?"  Good question - "Why are we still in Agriculture?'  Some days I wonder that my self, but most days these are some of the reasons that keep us going:

• Knowing that we have a connection to the land and that we are a part of feeding the world
• Seeing a calf being born and taking it's first drink of milk.

• Finding the beauty in a cold winter morning by seeing the calves run through the snow.

• Being able to raise our children and someday our grandchildren in an environment that is healthy and where they are able to learn values and responsibility.

With every job there are sacrifices and hard work along the way, but I don't think either of us would be any happier just working a day job and giving up the farm.  We know that each year may bring successes and hardships and no matter what we do sometimes that end result will be taken out of our hands.  It's not a glamorous job, but we sure do need people to want to do it.  I hope that those that are not directly connected to agriculture can have an appreciation of what we do and why we do it. 

I’m Just a Farmer, Plain and Simple

By Bobby Collier

I’m just a farmer,

Plain and simple.

Not of a royal birth

But rather, a worker of the earth.

I know not of riches

But rather, of patches on my britches

I know of draught and rain,

Of pleasure and pain.

I know of the good and the bad,

The happy and the sad.

I am a man of emotions.

A man who loves this land,

And the beauty of its sand.

I know of a spring’s fresh flow

And autumn’s golden glow,

Of a newborn calf’s hesitation,

And the eagle’s destination.

I know of tall pines,

And long, waiting lines.

Of the warmth of campfires,

And the agony of flat tires.

 But I am a man who loves his job

And the life I live.

I am a man who works with God,

I cannot succeed without his help,

For you see,

I’m just a farmer

Plain and simple.

Man's Best Friend



"KURT" - March 1998 - January 2011

Earlier this week, I wrote about A Girls Best Friend, today it's Man's Best Friend.  Our family has always had a dog or two.  Usually purebred Border Collies that we use as working dogs.  Not only are they a part of our family, they also take the place of a hire hand and they are our best friend too.

Kurt came into our family 13 years ago.  He was the second dog that Rob got and trained to work the cattle.  He was very different from our first dog Jade.  She had tons of courage, and sometimes a mind of her own.  Kurt on the other had always had a gentleness to him.  He was so willing to please and when not out working with you was content to lie by your side.  He just wanted to be near you.  He was a great working dog as he would listen to any of us that needed to use him, but his favorite companion was Rob.

When we first got Kurt and needed to name him, Rob instantly said - Kurt.  Now this is not the most common name for a dog, but it was the name we would have used if we would have had a son.  So Kurt it was.

Kurt passed away today.  His health had been failing in the last year.  Crystal asked that if possible not to have him go before she came home at Christmas, so she could see him one more time.  We have a son of his Bud who is full of energy and willingness to work and be with you.  He won't ever replace Kurt but looks so much like him, he will be a reminder of our good friend. 

Here is the story behind the saying - Man's Best Friend -   The Phrase "Man's Best Friend" originated in a court of law. Back in October 28, 1869, A man's dog (named old drum), was shot to death by a neighbor. Animals had no rights back in those days, but the man wanted justice and so he hired 3 lawyers to sue the man who shot his dog. One of these lawyers, named George Graham Vest, is given credit for originally coining the phrase "Man's Best Friend" during his final summation to the jury. By the time he was finished with his speech, the jury only took 2 minutes to reach a verdict. The jury awarded the victim $5 (a very large amount of money back then). The jury also wanted the man to be sent to prison, but there were no laws governing this type of incident back then so the judge was not able to honor the jury's request for prison time.

This is a record of the final summation given by the lawyer...

Gentlemen of the Jury

The best friend a man has in this world may turn against him and become his enemy. His son and daughter that he had reared with loving care may become ungrateful. Those who are nearest and dearest to us, those whom we trust with our happiness and our good name, may become traitors to their faith. The money that a man has, he may lose. It flies away from him when he may need it most. Man's reputation may be sacrificed in a moment of ill considered action. The people who are prone to fall on their knees and do us honor when success is with us may be the first to throw the stone of malice when failure settles its cloud upon our head. The only absolutely unselfish friend a man may have in this selfish world, the one that never deserts him, the one that never proves ungrateful or treacherous is his dog.

A man's dog stands by him in prosperity and poverty, in health and sickness. He will sleep on the cold ground, when the wintry winds blow and the snow drives fiercely, if only he can be near his master's side. He will kiss the hand that has no food to offer, he will lick the wounds and sores that come in encounter with the roughness of the world. He guards the sleep of a pauper as if he were a prince. When all other friends desert... he remains.

When riches take wings and reputations fall to pieces, he is as constant in his love as the sun in its journey through the heavens. If fortune drives the master forth an outcast into the world, friendless and homeless, the faithful dog asks no higher privilege than that of accompanying him to guard him against danger, to fight against his enemies, and when the last scene of all comes, and death takes his master in its embrace and his body is laid away in the cold ground, no matter if all other friends pursue their way, there by his grave side will the noble dog be found, his head between his paws and his eyes sad, but open in alert watchfulness, faithful and true even to death.

Thanks for all of your hard work Kurt and for being such a good friend.  You will always be a part of our family and forever remembered.  It was hard to go out to do chores tonight and not have you by our side. 

Take care Good Friend.

A Girl's Best Friend

I am sure that we all grew up hearing the phrase "a girls best friend is a diamond."  While I wouldn't ever turn something sparkly down, diamonds are not what I am referring to today.

Just over eleven years ago  Miss Westway 669K was born at Westway Farms.  That December Tom and Carol Hadway offered her for sale in the Checkers Sale.  Stacy purchased her for her YCS and 4H project.  Although her registered name was Miss Westway 669K the Hadway kids had affectionately named her "Ruffles".

Ruffles as Simmental Champion
Provincial 4H Heifer Show 2001

Ruffles exceeded our expectations.  She showed very well for Stacy claiming many championships in 4H at the district, regional and provincial levels.  She then went on to be a great momma cow.  Her first 4 calves were bulls.  They all made the bull pen and were usually the first ones to sell for some of the highest prices.

SLY Top Notch - herdsire for Darrell Moranda

SLY Dirty Money 119W
Granddaughter of Ruffles that sold to Colt's Cattle Co

She then started to give Stacy some females, again all of them were of high enough quality to stay in our herd or be offered through a breeding sale.

Ruffles paid for Stacy to go to college, bought her 2 cars (that's another story), and was a consistent source of agriculture income for her.  But more importantly Ruffles was Stacy's best friend.  I believe that they were soul mates.  Ruffles could be any where in the pasture and if Stacy called her name, she would come over for a scratch.  Stacy could get her to do things that no one else could.  I know that over the years they have had many heart to heart talks.

Miss Westway 669K - Ruffles

This morning was a sad one.  Ruffles got on the trailer for the last time.  She slipped her calf late in the fall and is open.  Although Rob had promised Stacy that she could stay on the farm forever, we all know that tough decisions have to be made.  It's not realistic to feed open cows - even if they are your best friend. Stacy made the hard decision yesterday and last night I gave Ruffles a good combing and I took out her ear tag.  Stacy will have that and so many memories of her.  Her daughters continue to make a big contribution to our herd and we will have fond memories of her.  She really has been a girl's best friend.

Thanks Ruffles for being a part of our family.  We will miss you.

The Most Feared People

Studies have shown that some of the most feared people are Dentists.  For those of you that cringe at the thought of going to the Dentist you can relate to this.  I think that currently the most feared people should be the weatherman.  For the past 9 days they having been giving us HOPE that the weather will break tomorrow - Tuesday January 18.  The snow will stop falling and the temperatures will climb to normal or above normal.

Here is what we have had for the last 8 days
                        High    Low

• Jan 10     -17      -18
• Jan 11     -20      -35 
• Jan 12     -23      -36 
• Jan 13     -22      -24 
• Jan 14    -23       -26 
• Jan 15    -22       -26 
• Jan 16    -21       -25 
• Jan 17    -21       -23

Average for this time of year is about -9C for a high and -19 for a low.  Throw in over 2 feet of snow and some wind and you know what we have been dealing with.  I just hope they are right about  the next two weeks. 

The cows are tired of this and so are the cow boss's.

 

Beef It's Whats for Dinner

The slogan "Beef...it's what's for Dinner" is one that you can find all across America.  Evidently people in Canada are thinking the same thing.  The lifestyle magazine Canadian Living just released their food trends for 2010.  Here is what their research found:

CanadianLiving.com December 2010 Food Trends Report

Decadent cheesecake and beef tenderloin moving up in the trends is a good reflection that Canada's healthier economy is making its way to the dinner table.

Toronto, ON (Vocus/PRWEB) January 12, 2011

The Food Trends Report is a monthly review of food trends among Canadian home cooks. CanadianLiving.com has been an authority in the Canadian online food community since 1996 and welcomes over 1.3 million visitors monthly.

CANADIAN FOOD CRAVING OF THE MONTH
Searches for Beef Stew increased 2000% over 2009. "What I’ve seen across the board is continuing resurgence in recipes that your grandmother would have made for you – core Canadian recipes like beef stew,” explains Canadianliving.com Food Editor, Colleen Tully.
WHAT’S IN

•     NEW TREND for 2010 - Beef Tenderloin
•     NEW TREND for 2010 - Making your own bread
•     NEW TREND for 2010 - Italian cooking
•     Cheesecake - Up 4000%
•     Cookies - Up 2000%

BEHIND WHAT’S IN
“Decadent cheesecake and beef tenderloin moving up in the trends is a good reflection that Canada’s healthier economy is making its way to the dinner table,” suggests Tully.
WHAT’S OUT

•     Appetizers - Down 35%
•     Christmas cookies - Down 30%
•     Chicken - Down 15%

BEHIND WHAT’S OUT
“The appetizer boom of 2009, which saw a huge increase in interest, looks like it's finally slowing down. Home cooks are rediscovering the rustic flavors of heartier meats after a solid year of increased interest in poultry. “
For further information and interview opportunities please contact Canadian Living Food Director Annabelle Waugh at 416-733-7600, extension 4819. For the latest recipe and food trends visit http://www.canadianliving.com/

Here is a great recipe from the Beef Information Centre.

Slow-Cooker Beef Goulash

Serve this hearty dish with a dollop of sour cream if you like and steaming hot egg noodles or mashed potatoes. This recipe makes enough for casual entertaining or make the Small Batch Version (below) to serve a small family (serves 2 with leftovers).

2 tbsp (30 mL)	all-purpose flour
½ tsp (2 mL)	EACH salt and pepper
2 lb (1 kg)	1-inch (2.5 cm) Beef Stewing Cubes
2 tbsp (30 mL)	vegetable oil
2	onions, sliced lengthwise into eighths
2	cloves garlic, minced
¾ cup (175 mL)	red wine
1 cup (250 mL)	bottled chili sauce
1	can (28 oz /796 mL) diced tomatoes
¼ cup (50 mL)	paprika

1. Combine flour, salt and pepper in slow-cooker. Add beef and toss to coat. In large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown seasoned meat, in 4 batches and adding oil as necessary. Return meat to slow-cooker.
2. Add remaining oil to skillet; cook onions and garlic for 1 minute. Add wine and bring to boil, scraping up brown bits from bottom of pan. Pour over beef; stir in chili sauce, tomatoes and paprika.
3. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until meat is tender.

• Small Batch Version: Prepare recipe as above, substituting 1 can (19 oz/540 mL) seasoned tomatoes for the plain tomatoes and reducing all ingredients by half. Cook on Low for 5 to 6 hours or High for 2 to 3 hours. Makes 4 servings.
• BRIGHT IDEA: No slow-cooker? Use a Dutch oven pot to brown meat and then simmer, covered, in 325°F (160°C) oven for about 2 hours.

So the next time one of your friends is "dishing"  beef, you can let them know that not only is it healthy for you it is also "Trendy".  Let's keep the trend going for 2011. Have a great weekend and stay warm.