I recently planted a second crop of my garden on August 4, I believe it was. It was nearly too late. The weeds grew so high while we had a rainy season, and there was no way to get my little tiller going in the garden for more than about two feet without it clogging with grass and weeds. So, we got out the good-old roundup and sprayed it, waited a few days, raked up the dead stuff, tilled, and replanted. So now I have one row of young green beans that should start running up the poles soon, a row of purple hull peas, some more yellow squash, and some more sunflowers. I was in need of tomato plants and didnt have time to search for them at the stores. But, I looked around the pen where I had some young chickens this summer right outside my kitchen, and there were six little volunteer tomatoes growing! I transplanted them this week to the garden, and hopefully they will survive and make lots of tomatoes. I didn't really get any from the early spring garden. It turns out that field fence with too small of a hole doesn't work well at all as a tomato cage, and tomatoes without support (and I think without cutting off the suckers) don't produce very well. I think I'll stick with the tying method next time.
The green beans also didn't do well, because I didn't stake them in time.
The leaves in the garden for mulching the tomatoes and peppers worked wonderfully during the spring. I hope to put a lot of newspaper down tomorrow on the parts that are bare, in order to keep weeds to a minimum during the next few months of growing season.
I'd really like to can a lot more tomatoes , spaghetti sauce, and salsa this year. I did do some fig preserves this year that turned out very good. There are some wild plums on the edge of the woods that I may pick for jelly tomorrow as well.
I wish I had done better prep on my early spring garden, and had used the roundup on the weeds around early July so I could have done my 2nd planting earlier.
I wasn't too impressed with the size or production of my silver queen corn, and I'd like to try a new variety next year.
My rows were too close together this year, which made it a little harder to harvest everything.
TM
Friday, August 24, 2012
Team sorting - the best birthday celebration!
Last year around my birthday we went to team sorting practice, and it was one of the best days of my life. This year was pretty close too. We just got back from sorting practice again, except this year it was just myself and my husband- the wonderful babysitter kept the kids at home while we had a night out. Tex has improved so much compared to last year, and I've improved a little bit. Tonight we arrived early so that we could spend some arena time with Tex and Jethro (husband's new roping horse.) Tex was very calm and laid back during the warm up, and I felt comfortable enough to lope him around. He was still leaning on my hand a lot when I was turning him, but that improved a tiny bit through the night. I realized that there are many times that I forget to release when he's done the right thing, especially in a place like that when I'm a little nervous.
Right as it was time to start, the rain began, and it was such a neat experience to be in the saddle, on MY OWN horse that (mostly) I trained, with friends around, hearing rain on the tin roof, seeing the rain through the dusk light, and feeling the mist from the raindrops coming off the edge of the covered arena.
I rode Tex the entire night, and we must have made 7 runs, some of them with husband and Jethro. Tex was turning quicker, coming off the cows quicker, and responding a tiny bit quicker. I'm most proud of myself, I guess, for actually holding the line, being a little more aggressive, and paying closer attention to where the cows and other team members are.
Between runs, I worked a little on Tex's flexing, shoulder control, and side passing. He seems to be getting pretty good at those things, except the shoulder control.
I can't take all the credit, though- as an update, I did recently in March 2012 send Tex for 30 days to Cody Redditt, a trainer in Zachary, and he helped a lot with getting Tex over the hill on his shoulder control. I was stuck on the uphill struggle with no idea of what to do to help work through that. Cody said that Tex won't ever be a very quick, cutting-type horse, but that he didn't offer to buck or act up at all, and that he would be a very good kid's horse. But that's another story for another time.
Tonight's warm, rainy team sorting fun was very memorable. It may have been the first time I've ever been on a team that got a time, and it was the first time I've ever successfully helped "hold the line."
What a great date and birthday present from my hubby!
TM
Right as it was time to start, the rain began, and it was such a neat experience to be in the saddle, on MY OWN horse that (mostly) I trained, with friends around, hearing rain on the tin roof, seeing the rain through the dusk light, and feeling the mist from the raindrops coming off the edge of the covered arena.
I rode Tex the entire night, and we must have made 7 runs, some of them with husband and Jethro. Tex was turning quicker, coming off the cows quicker, and responding a tiny bit quicker. I'm most proud of myself, I guess, for actually holding the line, being a little more aggressive, and paying closer attention to where the cows and other team members are.
Between runs, I worked a little on Tex's flexing, shoulder control, and side passing. He seems to be getting pretty good at those things, except the shoulder control.
I can't take all the credit, though- as an update, I did recently in March 2012 send Tex for 30 days to Cody Redditt, a trainer in Zachary, and he helped a lot with getting Tex over the hill on his shoulder control. I was stuck on the uphill struggle with no idea of what to do to help work through that. Cody said that Tex won't ever be a very quick, cutting-type horse, but that he didn't offer to buck or act up at all, and that he would be a very good kid's horse. But that's another story for another time.
Tonight's warm, rainy team sorting fun was very memorable. It may have been the first time I've ever been on a team that got a time, and it was the first time I've ever successfully helped "hold the line."
What a great date and birthday present from my hubby!
TM
Wednesday, May 9, 2012
Rice and gravy
Down here in south Louisiana, lots of people make what they call "rice and gravy." After eating it at church supper recently, and after cleaning out my deep freezer only to find lots of uneaten deer meat and wild pork, I decided it was time to try my hand at "rice and gravy." It can be made a few different ways, but the final result is a dark brown meaty, flavorful, and somewhat salty gravy that you serve over rice.
I wanted mine to have a different taste than my jambalaya, which is often made with similar veggies and spices.
To make the rice and gravy, I dug out a large cast iron pot from our shed- at least 1 gallon capacity and heated it on medium/high heat on the stove. I cut the deer steak and wild pork into bite size pieces and threw them into the hot pot with minced garlic, Tony Chacheries, garlic powder, and garlic pepper. I browned the meat just on the outside and removed it from the pot, leaving any meat drippings in the pot. Then I added enough oil to cover the bottom of the pot, and enough flour to make the oil into a thin paste (making a roux). I stirred that paste for what seemed like forever on medium heat until it turned the color of a dirty penny. Then I threw in about 1.5 cups of the frozen seasoning mix (chopped onions, bell peppers, and celery), more minced garlic, more Tony's, some Cavenders, garlic powder again, onion powder, and some salt and pepper. Then I added probably 3 quarts of water- enough to make the gravy liquidy and not burn. I put the lid on and let it simmer for a LONG time- 2 hours, or until the meat became tender.
At the end, I mixed up about 4 tbsp of flour and 1 tbsp corn starch with some cold water to make a paste, and then added it to the gravy to thicken it.
After about 2-3 hours of cooking, it tasted soooo good over rice!
Tara Marie Photography
www.taramariephoto.com
facebook.com/taramariephotography
Phone/email: 8:30-5:30 M-F
Shoot/meeting hours: M,W,F 8:30-5:30, Tues,Thurs 7-7:30, Sat 2-5:30 in St Francisville
I wanted mine to have a different taste than my jambalaya, which is often made with similar veggies and spices.
To make the rice and gravy, I dug out a large cast iron pot from our shed- at least 1 gallon capacity and heated it on medium/high heat on the stove. I cut the deer steak and wild pork into bite size pieces and threw them into the hot pot with minced garlic, Tony Chacheries, garlic powder, and garlic pepper. I browned the meat just on the outside and removed it from the pot, leaving any meat drippings in the pot. Then I added enough oil to cover the bottom of the pot, and enough flour to make the oil into a thin paste (making a roux). I stirred that paste for what seemed like forever on medium heat until it turned the color of a dirty penny. Then I threw in about 1.5 cups of the frozen seasoning mix (chopped onions, bell peppers, and celery), more minced garlic, more Tony's, some Cavenders, garlic powder again, onion powder, and some salt and pepper. Then I added probably 3 quarts of water- enough to make the gravy liquidy and not burn. I put the lid on and let it simmer for a LONG time- 2 hours, or until the meat became tender.
At the end, I mixed up about 4 tbsp of flour and 1 tbsp corn starch with some cold water to make a paste, and then added it to the gravy to thicken it.
After about 2-3 hours of cooking, it tasted soooo good over rice!
Tara Marie Photography
www.taramariephoto.com
facebook.com/taramariephotography
Phone/email: 8:30-5:30 M-F
Shoot/meeting hours: M,W,F 8:30-5:30, Tues,Thurs 7-7:30, Sat 2-5:30 in St Francisville
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