Talk about a busy summer! Between grazing the cattle, fencing, haying, bee keeping, marketing, sales, and all the other miscellaneous work around the ranch; time has flown by this year.
I thought it’d be fun to share some of our fun stories and exciting news from this past summer. I’ll start by telling you about the stars of the show (my fat, happy, and yes… very spoiled steers.) Having so much rainfall throughout the year supplied us with an abundance of lush grass to fatten my boys up. People often ask me, “how big of a hassle is it moving the cattle on a daily basis?”. My answer…about the easiest job in the world! All it takes is a quick shout “come boss!” and they come running towards me bellering as if the poor things are starving to death. I open the gate and get out of the way, as they happily run into their new paddock.
I always get a kick out of how they’ll follow me up and down the fence line waiting for me to open the gate. It makes it so easy to see how different each one of their personalities are.
299 is one of the leaders. He likes to get up close and see what’s going on. He’s kind of a pretty boy too. 🙂
This year I came to find out that Galloway cattle have deer like jumping abilities. Luckily they stay in most of the time, but if any steers get out you can bet the Galloway’s have something to do with it!
To this day one of my favorite things is watching the babies grow up.
On the happy family front…We are growing again! Kaylyn and Matt are expecting their third bundle of joy come spring. They are keeping the gender a mystery until the baby’s arrival so we have a few months to play the guessing game. Caleb likes to tell us all about the baby growing in momma’s tummy!
I’ll end by tantalizing your taste buds with a quick and easy recipe, sure to make you want to pull out your favorite apron and chefs hat (although I might be the only one here that likes to cook in a chefs hat.)
K Creek Roast with Seared Eggplant
Start by seasoning your favorite K Creek Ranch Roast (my favorite is chuck roast, in case you were wondering 🙂 )
Seasonings include but are not limited to:
Sear the outside of the roast in coconut oil until it’s golden brown. Then place the roast in a baking dish or roaster pan with some water in the bottom. (depending on the size of the roast cooking time will vary.) I like to cook mine for about 2 hours at 350 degrees. If you notice it’s cooking to fast you can cover it to stop the browning process. For more tender meat reduce the temperature and increase the time.
When cooked, cut it into slices and let it rest in a warm place.
Next cut your eggplant into thin slices and set aside.
Whisk together 1 egg and 1 cup of milk to make your egg wash.
Next for the flour mixture, combine:
Spelt flour, coconut flour, or oat flour
Favorite dried herb/s (I like Italian seasoning or oregano)
Next heat your skillet and with a good amount of coconut oil until the eggplant sizzles when placed in the oil. Take eggplant slices and coat them first in flour, then dip them in the egg wash, and coat once more in the flour. Sautee on both sides until they are golden brown. Eggplant has a very short cook time so stay close and keep and eye on them to prevent burning.
Place the eggplant on your roast and top the plate off with your favorite marinara sauce! Here is what this divine meal looks like when it’s ready! (disclaimer, this is some of my finest work so please enjoy every savory bite.)