Monthly Archives: March 2014
This is from March, 20, 2014. We de-wormed these calves with pour on Ivomec.
The only power the powerless have is being a pain-in-the-ass. In the end, you may still lose, but you’ll make the S.O.B.s say, “It would have been easier, cheaper, and smarter to give her what she wanted in the first place.” – Claude Seymour
It is easy to tell someone to “get over something”. But until you have lived and felt what they have, that is an insult. I am still struggling with an event that happened to me several years ago, because I am still experiencing repercussions.
Emotions are very strong, and as much as we wish logic could take over, sometimes it can’t. Sometimes you simply need closure. You need the people that hurt you, to take responsibility for their actions, or you need to be able to say your peace. Granted those limp dicked people probably will never take responsibility for their behavior, and that is their flaw. That doesn’t mean I can’t talk, share and demand closure for as long as I need to. Until I feel better.
My mental health is important to me. Thankfully, I have social media, I have a blog, I have a column, I have wonderful, creative outlets where I am able to share the Megan experience wide and far. I am SO lucky to have that.
Thank you friends, for putting up with the Megan experience, thank you for your support. I’m thinking it’s time for me to re-enter the local agriculture community. I think it’s time for some of these people to deal with the new and improved, stronger Megan.
I do not like being ignored.
fun ag fact of the day: Turkey is the largest producer of apricots in the world.
fun ag fact of the day: Bananas are the most produced fruit in the world, roughly 33lbs each year for everyone on earth.
Fun ag fact of the day: Nearly one out of five (19%) of Americans prefer apple pie, followed by pumpkin (13%), pecan (12%), banana cream (10%) and cherry (9%).
fun ag fact of the day: It takes 768 bees flying over 55,000 miles visiting 2 million flowers to produce 1lb of honey.
fun ag fact of the day: There are over 3,000 pear varieties grown throughout the world. These varieties include Green Anjou, Red Anjou, Bartlett, Bosc, Comice, Concorde, Forelle, Seckle and Starkrimson. Each variety has its own unique flavor, smell and texture.
fun ag fact of the day: Washington is the top pear producing stated, followed by California, Oregon, New York and Pennsylvania.
fun ag fact of the day: The crabapple is the only apple native to North America.
fun ag fact of the day: Moro oranges are also called blood oranges.
fun ag fact of the day: Plums belong to the Prunus genus of plants and are relatives of the peach, nectarine and almond. They are all considered “drupes,” fruits that have a hard stone pit surrounding their seeds. When plums are dried, they are known as prunes.
fun ag fact of the day: Twenty-nine cuts of beef meet government guidelines for lean.
fun ag fact of the day: Beef is a nutrient-dense food and is the #1 source of protein, vitamin B12 and zinc.
fun ag fact of the day: Two peanut farmers have been elected president of the USA – Thomas Jefferson and Jimmy Carter.
fun ag fact of the day: The United States and Canada are ranked 1st & 2nd and account for roughly 85% of the world’s production of blueberries, followed by France in 3rd.
fun ag fact of the day: There is an estimated 1,500 different types of tea.
fun ag fact of the day: There are two basic methods employed in processing corn kernels. They are known as “dry milling” and “wet milling.”
Dry milling is the process in which corn is separated into flour, corn meal, grits and other products by soaking corn kernels in water, then removing the germ for processing into oil. The remaining parts of the kernel are ground and sieved into various fractions.
Wet milling is the process by which corn is separated into starch (syrup, ethanol, corn starch), germ (oil), and fiber and gluten (animal feed) by soaking corn kernels in water (and often sulfur dioxide) before separating them into the components above by grinding and centrifuge.
fun ag fact of the day: Super Bowl Sunday is the second-largest day for consumption of food and drink for Americans, behind Thanksgiving Day.
fun ag fact of the day: Oenophobia is an intense fear or hatred of wine.
fun ag fact of the day: The smell of young wine is called an “aroma” while a more mature wine offers a more subtle “bouquet.”
fun ag fact of the day: Asparagus can be green, white or purple.
As a cattle rancher, most people assume my favorite thing is steak and I eat them all the time. Not true. As well all know (or we should), a beef is not made out of pure steak. There are lots and lots of other cuts that make up a beef carcass. In my book, steak can be a whisper overrated. I thoroughly enjoy the lesser known cuts of beef. Plus my Parents get seriously pissed off when I eat all the steaks.
When my clients buy a beef from me, often they will get cuts of beef they’ve never seen before. Since buying meat from me is a full service program, I am here to offer suggestions, ideas and recipes to use their less familiar cuts. This is one of the recipes I like to share.
This is arguably my favorite meal. It is my ultimate death row food. I’ve started and ended relationships over this meal. It’s easy, cheap and amazing. This is some powerful, powerful juju, not to be taken lightly. I’m imparting some great power to you here, use it for good.
Beef Tips in Gravy
- 2 pounds cubed beef (stew meat, bottom round, arm roasts all work – basically you want to use a cut of meat that likes to be cooked low and slow) (venison also work well)
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- ½ cup red wine
- 1/2 cup water
- 1/2 package dry onion soup
Mix together all the ingredients and place in covered casserole dish for 3 hours at 300. This is also a great crockpot meal.
After the baking for 3 hours or crockpoting on high for 4 hours, its ready. Your house will smell savory and meaty and it will bring all the boys to your yard.
Serve this over noodles (my favorite because that is how my Mom does it), rice or mashed potatoes. Make sure you have some warm bread to mop up all the gravy. Then go take a nap.
Seriously, I will cut people for these leftovers.