How Far I've Come

The first time I visited the ranch, my future in-laws welcomed me by slaughtering a pig.  I was a sheltered suburban girl, and while I wasn't an "animal lover", it bothered me to watch my man kill the pig.  I turned around, shut my eyes, covered my ears, and cried until it was over.  I couldn't even eat eggs at breakfast that day.  I barely got some toast in me.

But at lunch... I ate pork.  I can't remember if it was side pork or pork chops. 

Many people find the idea of killing your own food revolting.  I used to be one of them.  Now that I've lived here awhile though, I believe butchering my own meat has given me a greater respect for the animal I'm eating.  I care about what the animal is eating, and the condition of her health when she is killed, because I don't want to eat a sick animal. 

And of course, I have come to believe in the health benefits of eating the beef we raise.  I know the cow has had minimal, if any, antibiotic.  I know she's eaten lots of grass and hay, has been finished on corn.  I know she hasn't been given synthetic hormones to make her grow bigger, faster.  I know she had a nice life- she has roamed the wide prairie for months and only for the past few weeks has she been confined to the corral.  If I want to, I can watch her die humanely, with a single shot to the head.  I can even kill her myself.  It is a quick and painless death.  I know she doesn't suffer.  I will have the privilege of processing the carcass myself (and it is a privilege to me). 

We've branched out from beef since I've been here.  Now we are raising meat chickens, turkeys, and ducks (for our own consumption, not to sell).  I love seeing the birds run around in the grass eating bugs, just as God intended them to eat.  We got araucuna chickens, and they look great.  I really like their multi-colored feathers.  Amazingly, 11 turkey poults are thriving (I once read that turkey poults are suicides waiting to happen- they are very difficult to raise).  And the ducks are my favorite.  Every morning we herd them out of their "nest" and into the reservoir.  They race through the grass, chirping happily, splashing in every available puddle.  They spend their days swimming in the reservoir.  At night we herd them back inside to keep them safe from predators. 

We are interdependent on these animals.  They would not be alive if we did not care for them.  We would not care for them if we were not going to eat them.  We would not be alive without these animals to eat.

Now, when the time comes, I am able (mentally, emotionally, and physically) to kill them and eat them (although usually not in the same day).  That's one way that I have really changed since moving out here.     

Runsas!

I really enjoyed these beef, cheese, and cabbage-filled buns.  I was surprised how mild the cabbage tasted.  I think they would freeze well.  They are great with ketchup and spicy mustard.  You could also cook the filling the day before assembling these, like I did. 

Runsas (makes 8)

Adapted from Cook's Country, April/May 2007 (p. 7)

Dough

3/4 cup warm water (110 degrees)

1/2 cup sweetened condensed milk

1/4 cup melted butter

2 TBSP sugar

1 large egg

1 1/2 cups whole wheat flour

2 cups unbleached all-purpose flour, plus extra for rolling out dough

1 TBSP plus 1 tsp yeast

1 tsp salt

Filling

1 1/2 pounds ground beef

3 TBSP finely minced onion

3 cups chopped cabbage

salt and pepper

2 cups shredded Colby Jack cheese

1. Combine dry ingredients in large bowl.  Make well in center of dry ingredients, add wet ingredients, and mix until shaggy dough forms.  Turn dough out onto heavily floured work surface and knead until smooth and elastic, about 10 minutes.  Place in large, greased bowl.  Cover bowl with plastic wrap or dish towel and let rest in warm place until doubled in size (anywhere from 1 to 3 hours).

2.  Brown beef in large skillet.  Add onion and cabbage and cook until cabbage is slightly wilted, about 5 minutes.  Season with salt and pepper. 

3. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees.  Line two baking sheets with aluminum foil.  Divide dough into 8 equal pieces.  Working on lightly floured work surface, roll each piece of dough into 7-inch circle.  Place one dough round in deep cereal bowl and top with 1/4 cup cheese.  Spoon 3/4 cup filling over cheese and pinch edges of dough together to form bun.  Transfer bun, seam side down, to prepared baking sheet.  Repeat with remaining dough, cheese, and filling, placing 4 buns on each baking sheet.  Cover buns with plastic wrap and let rise until puffed, about 20 minutes.

4.  Bake buns until golden brown, about 20 minutes, switching and rotating positions of baking sheets halfway through baking time.  Brush buns with melted butter and serve.

Linked to Tempt My Tummy Tuesday

Beefy Prairie Chili

On the prairie, we like meals that use few ingredients and cook slowly.  We use lots of beef, because that's what we have.  On frigid winter days, it's nice to come inside to a hot bowl of chili.  We like lots of tomato flavor, not too much spice. This goes very well with cornbread (that's my southern roots).  Here's how we do chili on our homestead. 

Beefy Prairie Chili

2 1/2 pounds ground beef
2 cans kidney beans, rinsed and drained.
1 6 oz can tomato paste
1 14.5 oz can diced tomatoes (Mexican style or plain), undrained
1 tsp cumin
2 tsp chili powder

for garnish (optional):
chopped onion
shredded cheddar cheese
cottage cheese

1) Brown beef.  Drain.
2) Add next four ingredients (through chili powder).  Stir.  Reduce heat to low and simmer at least one hour.  (Can also dump everything into the crockpot and let it cook several hours on low).
3) Go feed your cattle.
4) Come back inside.  Stir and taste your chili.  Adjust seasonings to taste. 
5) Ladle into bowls.  Let everyone garnish as desired.

How do you do chili at your homestead?

This is linked to Ultimate Recipe Swap on Life as Mom:  http://lifeasmom.com/2010/10/soups-stews-and-chilis-an-ultimate-recipe-swap.html