Almost Winter. - Home on the Range Blog at Allrecipes.com - 257430

Home on the Range

Almost Winter. 
 
Nov. 18, 2011 8:13 am 
Updated: Nov. 20, 2011 8:03 pm
I am guessing this is going to cut off the top right side of my blog again with ads. Not sure how to remedy that. I'll post here anyway and wish you luck.   If  anyone wants to see the 'uninhibited ' version, the original posts are at forpeteysake.blogspot.com

Thursday, November 17, 2011

Almost Winter













Dark clouds, pregnant with a coming storm roll over the ranch early this morning when I go out to milk EmmaLouMoo.






I saddle Wimpy and we wait by the horse trailer while they fix two flat tires, from the sharp rocks on the 50 miles of dirt road leading to the ranch.



Every fall, all the cows get processed and counted and at the end of it all, about 1500-2000 of them are pushed out to the desert to spend the winter. The rest of the cows will stay at the ranch. The cowboys bring a calf who had gotten separated, back to its mother.





The second rainbow of the day shimmers over the ranch as we unload horses to gather cows out of the field to take out to the desert.








We ride through willows and brush in one of the large pastures, in heavy winds, gathering the 1400 cows we will begin pushing to the desert. Today, we plan to take them to a large basin just past one of the hot springs before heading back. The wind howls and I feel raindrops randomly spattering on my oilskin duster.

One of the cowboys was crossing a bog. His horse lunged, in an effort to avoid sinking, but missed the bank and fell back, rolling over on his rider in the mud. Neither were injured, but both were mud soaked . Its all in a day's work for them.





The dust obscures our vision as we continue to drive the cows across the range, through sagebrush and greasewood.





The cows finally line out in a ribbon  nearly two miles long. One rider is at the head of the procession, ensuring the lead cows don't head in the wrong direction. The other 3 of us space out down the line to keep them all moving and tucked in. Some of these cows have been this way before and it makes our job easy, as they deliberately travel towards the respite they know they will find in the the little valley basin tonight.






A storm is rolling in off the Steens, hiding the 10,000 ft. peaks. You can barely see the line of cattle to the right with a rider barely visible in the back ground. Tonight it is supposed to snow as low as the ranch. So far, its been fairly nice. Clad in long johns, "wild rags" and layers of clothing, wearing gloves and jackets or dusters, we remain fairly comfortable even, at times too warm, after heading off errant cows in the brush and pushing them back into line.





The sky has been decorated with rainbows all day.




Only a few more miles to go. The boss had someone follow him and he brought the truck and horse trailer out and left it at our destination so we don't have to ride the several miles back. We are all relieved to reach it. We watch the cows spread out to graze and the 4 of us cram into the front seat of the old ranch truck and head back home to unsaddle before dark.

Its been another great day.

I'd love to be spending the next day taking them the rest of the way, but I know my physical condition won't allow it, so I will stay with Cider, making cheese and butter with the 12 gallons of milk Emma has already graced our refrigerator with. She is giving me 3 gallons a day with a ton of heavy cream, on once a day milking. She is proving to be a really great little cow. She's always waiting at the gate at milk time and goes through her routine with rarely a hitch. Cows are like that, little order freaks. It makes life easier.

Today I'll make parmesan, mozzarella and ricotta cheeses and more butter pats for the freezer. I have found it easier to use them in this form than in the log I used to make. To measure it, I put a cup of water in a 2 cup measure and just drop butter pats in until the water mark reaches the necessary mark. The pats are a perfect size for putting on the table for pancakes, waffles and toast and they store nicely. I just take a few out of the freezer every week to soften and meet our needs. It's a nice way to put butter on the table for company too. I purchased the mold for the pats through an old timey catalogue. Just soak the wooden mold in cold water prior to using and the softened butter (not too soft) pops right out onto the baking sheet, then I freeze them to put into ziplocs later.

I will rise some bread in the extra room and bake it. I can't rise bread and make cheese in the same room, as the wild yeast from the bread will inoculate the cheese and give it an off-flavor. They go great together at the END of the process though. If all goes well, I can get some soap wrapped and another batch curing by tonight. That will have me almost caught up on the things I need to get done. I'll start some Christmas sewing next week.


Cheese, butter, bread, soap, laundry and chores, then maybe I can ride again on Saturday.

What a great way to live.

 
Comments
Nov. 18, 2011 8:53 am
Can I come live with you? Out my window is a tall red highschool. I guess I can pretend the students are cattle!
 
Nov. 18, 2011 10:47 am
I wish I could have made that ride with you. I could almost smell the scent of warm horse and sagebrush. Ahhhh.... I love the butter pats! Again - thank you for sharing your life with us. :)
 
Nov. 18, 2011 1:29 pm
I could feel the cold and almost smell the snow in the air. Thanks for another glimpse into life on the range.
 
Nov. 18, 2011 7:34 pm
A jersey cow giving milk - heavy cream and glorious butter - - it don't get any better than that!!
 
Nov. 20, 2011 11:10 am
Beautiful pictures! Thanks for sharing!
 
Nov. 20, 2011 8:03 pm
I take it back, just publish the pictures, you will be RICH! I Swear I can smell the storm and your Beautiful cows:) Bless you and Happy T Day!
 
 
 
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petey

Home Town
Tehachapi, California, USA
Living In
Princeton, Oregon, USA

Member Since
Jan. 2007

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Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet

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About Me
Kids are raised, we are ranchhands on a 250,000 acre working cattle ranch 110 miles from the nearest small town, so we raise a lot of our own food, vegetables, fruits, milk,eggs and meat. Love riding and working cattle, but find myself spending a lot more time in the kitchen, and the garden. forpeteysake.blogspot.com http://throughthedarkestvalleys.blogspot.com/
My favorite things to cook
Having 2 Jersey cows as well as milk goats, playing with fresh milk is a hobby, making our own butter, yogurt, sour cream, cheeses, soap and all the other great stuff you can do with fresh raw milk.
My favorite family cooking traditions
Homemade from scratch...anything! All traditions are sort of gone by the wayside, as we live so far from family now
My cooking triumphs
Most things from this site, this has been the best thing the internet has had to offer!
My cooking tragedies
A layered Jello dessert...the middle layer never set, so it did the 'ooze-wiggle'...and...well..I liquified a couple of chickens on 2 different occasions, turning them into a black gel. Moral of that story is, don't start cooking then go clean barns!...and there was the time that my kids were helping me make Thanksgiving dinner and SOMEbody (who resembled my youngest son) forgot to put the sugar in the pie!!!
 
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