Values, What Values?

It is interesting.  Through the years, I have known several women who have completely changed their value system when they are divorced or widowed and then find another guy. They are so darn weak that they suddenly agree with whatever the next guy they bed says.

I don’t think men do that.  What is wrong with women that our values are so wishy-washy that they can change with the next boyfriend or newest husband?

And these are not women who are finally growing up to see how the world works, these are mature women, with grown children.

I am appalled at how darn quickly they dump their previous belief systems so the new guy will think they are a politically compatible.

I admit, I will not stay friends with such women.  They annoy the hell out of me.  Don’t they have any values at all? I think they just want a guy to take care of them.

Funny thing, though, these are women who decided they are feminists once they met the guys they are currently with. I thought feminism was supposed to give women the confidence to make it on their own.  Instead, they sell their souls to the next guy they sleep with.

God forbid anything happens to John before I did, but I can promise you that I will still be pro-life, believe that the government which governs least governs best, and I will support liberty.

Senate Bean Soup. This was not intended to be a food blog, but we do eat.

Ham is on sale at our local grocery store – $1.59 a pound for half a ham, butt portion, bone in.

Sold, thank you Dillons.

I cooked the ham on Saturday night for Andy’s early birthday dinner.  It was good. I sliced about 5 pounds of ham and vacuum packed it and froze it so Andy will have plenty of ham in the next few weeks.

What to do with the bone?  Make yummy Senate Bean Soup.  I don’t know if this is really a recipe from the US Senate, but it is in a cookbook that my school published in about 1962 to raise money.

I still have the cookbook and use it for very old favorites.

  1. 2 cups of dried White Beans (Great Northern)
  2. 1 hambone with some ham left on it. (Lots of ham left on mine)
  3. 1/2 cup cooked mashed potatoes. (I use instant, it works)
  4. 3 finely chopped onions
  5. 4 or 5 celery ribs with leafs
  6. 1 clove of minced garlic – I use more – I always add more garlic than called for
  7. 1/4 cup chopped parsley.

Soak hambone and beans overnight in water – about three quarts. (And for those of you in Rio Linda, in the refrigerator).

After soaking, simmer for at least 2 hours.  After an hour or so, add the 1/2 cup of mashed potatoes and stir well.  Then add the remaining ingredients.
Simmer, simmer, and simmer some more – an hour or two.  Very low heat, this is a simmer.

Remove the hambone and cut remaining ham off the bone and put it back in the soup.

This soup is really thick,  and very filling, it is a meal in itself.  It will serve from 6 to 8 people.

Thanks to the late Mrs. Bert H. Horning for this recipe.  Her daughter, Mimi, was one of my best friends in grade school and Jr. High.  I have no idea whatever happened to Mimi, but she was a very sweet girl.

Another Recipe – Chicken Thighs and Noodles –

This is a recipe that food snobs will hate.  It uses canned soup as one of the ingredients.  And, an envelope of onion soup mix.  And it is really easy.

But, gosh golly gee, it is quite yummy.

You need the following:

  1. Chicken thighs  with the bone and skin.
  2. 1 can of cream of mushroom soup
  3. Milk
  4. Wide egg noodles
  5. 1 envelope of onion soup mix
  6. 1 four ounce can of mushrooms.

Preheat oven to 350 degrees.

Salt and pepper the chicken thighs, then brown them in olive oil on both sides over medium high heat.

Mix together the can of soup, a can full of milk, 1/2 envelope of onion soup mix.  I used my stick blender because it is really fast.

Put a couple or three handfuls of dried noodles in the bottom of  a 13 inch x 9 inch pan. Pour all but 1/2 cup of the soup mixture over the noodles.

Pour the can of mushrooms, with the liquid they are in over the noodles.

Place the chicken thighs on top of the noodles.
Pour the remaining soup mixture over the chicken. Sprinkle the whole thing with the remaining onion soup mix.
Cover pan with foil and cook for 45 minutes. Take the foil off and cook an additional 10 minutes.

It’s amazingly yummy.

Go away you East Coast and West Coast haters.  It is not made completely from scratch, but it is a cheap meal to make and it’s good.  I think I might add frozen peas to the noodles for the last 10 minutes or so, too.


This tax stuff is taking up way more time than it should.  I blame the government.  Why the hell is it so complicated.  And once I get my part done, it goes to our accountant.  This is ridiculous.

It is stealing my productivity and my sleep.

Working on Tax stuff

Getting all the tax information ready for our accountant today and probably tomorrow.  Having a small business makes it complicated.  Having a farm makes it more complicated.
Thank goodness for the software that came with my NeatReceipts Mobile Scanner.  My accountant told me she really appreciates that I can run a report that puts everything together for her.

I used to just hand her a box full of receipts – not a nice thing to do to such a nice woman!

I am able to “print” to the software from my email and from USPS so all the receipts are there and go into a PDF file when I create my report for her.  So the IRS will be able to verify every darn one of my receipts.

But it still takes hours of my time to get all that data into the program.  Not that I have any choice in the matter.

And in a way, yes, this is an endorsement for the Neat Receipts products.  I have been using it since 2011, and I’m impressed.

If you do click on my link above and buy them, I’ll even get a little bit of money because I’ve become an Amazon Associate – to help pay for things on the farm, so yeah, I’ve sold out.

I had to!

A Recipe for a change – Beef Stew – It’s good, trust me

Before beef became more precious than gold, we used to have ribeye steaks at least once a week.  But at $14.99 a pound (outrageous for Kansas!!!), we have started buying much cheaper cuts of meat.

Chuck roast was on sale at Dillons last week for $2.99 a pound.  Less than ground chuck, at $4.99 a pound (ridiculously high!!).  So I bought two large roasts.

I have one of those really nifty FoodSavers, so I cut the roasts in half and freeze all that I’m not using.  It really does help to save money when shopping, assuming your freezer is big enough for storing meat that is on sale.

Anyway, here is the list of ingredients:

  • 1 1/2 pounds chuck roast, cut into stew-sized pieces.
  • 1/4 pound incredibly thick bacon – we can get it from the butcher at Dillons, chopped.
  • one yellow onion, chopped
  • one red onion, chopped
  • three carrots, sliced into little carrot disks.
  • a tablespoon of minced garlic
  • 3 tablespoons of Extra Virgin Olive Oil.
  • Salt
  • freshly ground pepper
  • thyme.
  • Red wine
  • 1 can of Campbell’s Beef Consomme

I use my trusty Le Creuset Dutch Oven.  It’s the best piece of cooking ware I own.  And it took me until I was about, um, 59 to get one, because they are very pricey.  But worth it.

This is what you want to do:

  1. Heat the olive oil in a dutch oven on about medium until you can smell the wonderfulness of its fragrance.
  2. Add the chopped bits of bacon to the olive oil and turn the heat down to medium-low.
  3. Stir the bacon to be sure it does not burn – mostly you want to render as much bacon fat as you can, while still cooking the bacon – about 5 minutes or so.
  4. While the bacon is cooking, salt and pepper the pieces of chuck roast to taste – all sides.
  5. Take the bacon out, leave the bacon grease and olive oil in the pot.
  6. Turn the heat up to medium high and start adding the meat – a few pieces at a time, and brown it.  Don’t fill up the whole pot, or you end up steaming the meat instead of browning it.  Turn the meat over and brown the other side.  I like to brown it quite dark.  It makes it taste better.
  7. Take the browned meat out of the pot, and brown the meat that is left.  Then take all the stew meat out of the dutch oven and put aside.
  8. Turn the heat down to about medium and add all the chopped onions until they are translucent – about five minutes – stir them to make sure nothing burns.
  9. Add a good tablespoon of Minced Garlic and stir it into the mix.
  10. After another few minutes, deglaze the pan – add about one to two cups of red wine and stir.  The smell will be amazing. Yum.
  11. Add carrots and the meat.  Add a couple of teaspoons of dried thyme or a bunch of fresh thyme.  Pour the can of beef consomme over all of it and cover.
  12. At this point, I put it in the oven – my oven has a slow cooker setting – on low.  If you don’t have that setting, then I think about 300 degrees would be good.
  13. Cook for two and half hours or more – about 30 minutes before you want to eat, you can add a couple of cans of mushrooms or canned white potatoes.

It’s good.  Hope you like it.

Rest in Peace, Sweet Bernadette

Bernadette passed away this evening. The trauma of the C-section was too much for her. She was a sweet, personable little goat, and we will miss her always.

John is burying her now. I just hope that all goats go to heaven, because she always had a goatie smile and always talked to me in her shy little goat voice.

We are both very sad.

Thanks to all of you for your prayers.


I knew there was something wrong with Bernadette’s pregnancy, I just did not know how bad it was.  Bernadette is a very special little angora goat, and in the past month, I realize she was most definitely pregnant.  It can be hard to know sometimes, especially in the winter, when their mohair is so long it is hard to tell if they are fat or furry.

Anyway, yesterday, Bernadette was in the barn, kind of hidden away, crying.  I looked at her, realized she was trying to deliver her kid, and grabbed some gloves and betadyne and tried to reach in to see what was going on – I immediately realized that Bernadette was way too tiny to deliver her kid.

So I ran to the house, called our veterinarian, got John to drive and we took Bernadette up to Cedar Ridge Veterinary Clinic in Atchison, Kansas – it’s about a 45 minute drive or so, if there are no trains.

We had to leave her there, because Dr. McCoole was out on a farm call.  He called me later and told me he was putting her on the table, and would call me back when he was done.

The kid was dead – had probably died a day or so beforehand.  For some reason, Bernadette never went into labor until yesterday.  Dr. McCoole did a C-Section on poor Bernadette.

We brought her back home this morning, and she has been very depressed.  So, if you don’t mind praying for a wee little goat, please do.  She is not eating, and she seems heartbroken, plus she has a humongous incision on her side.

That is why I have not posted anything of late.  I hope you will continue to read or follow this blog.  It will make Bernadette feel better, I’m sure!