Stay Out Of The Kitchen Or You Might Get Burned....

...or you may have to peel some more potatoes.

You know the adage "To many cooks can spoil the broth", well this saying fits in many situations whereby the situation calls for organization of an event.  Now, I have done many trials, and events over the years-in high school I helped put on a magic show - magically it went off without any heads rolling (even though he did have that box that cut up people), when I was involved in the Jack Russell world, I put on many trials - including the Western Canadians.  Now that I am spending my pewter years (those are the years before the golden ones start) involved with border collies, I have put on quite a number of trials - from our own trials, to the Canadians/Western Canadians in Okotoks, Alberta in 2009, and the same event will occur this year in Mankota.

One thing I have learned with doing events, is that many hands make light work, but that work must be designated, so that 1.things are not done over twice and 2.the cooks doing the work don't get into a spoon fight, or cause the soup to boil over, or make a soup so distasteful that no guest will ever come again.  One of the big things that has to occur for a trial is to secure a judge - and it is best for this to be a one person job - you don't get the he said/she said type of thing that happens with multiple conversations, and you can talk directly to the horse to get the information.
Last time I checked, I could talk clearly on the phone, and people could understand me, so it behooves me why a person would take initiative and make plans about a judge without telling the person in charge obtaining the judge - namely me.  All that happens is that I look like a total ass for not having all the information needed for making important decisions-decisions based on budgets and timing.  Please don't take it wrong, help is very important to put on a trial - and I won't say no to help, but I have a list which says who will do what, so that toes are not stepped on. 
I just had a pedicure done, I really don't want the nail polish scuffed up.

This Cracks Me Up

Early on this month, the famous Randy Dye showed us his fancy chicken coop.

 These Barred Rock loved their pad, so much that they spent more time laying around than laying eggs.

 Now, we have a chicken house, not as nicely painted as Randy's, but it does the job.

 It is perhaps the strength of this mighty rooster in the center that keeps everyone in check.  His name is Rob. 

 He and Leggy Leghorn has a firm understanding...he is the boss.  And behind every leader is their spouse - notice Chris the wife in the background.  I imagine like many husbands he is henpecked.



Rob ensures that the girls on the line get to work every morning.

His wife Chris is the floor supervisor.

On this particular day, out of 10 working girls there were 11 eggs.  I am sure that is a record in some book.

Randy, if you would like Rob to work at your penthouse, let him know.  He works for chicken feed.

Challenging Times

I would like to say I am not afraid to try new things - I am pretty bold and if I haven't done something before, I will try my best to accomplish the task, no matter how much sweat comes off my brow.

McCord has weekly community suppers in the winter, and I (now being a part of the bigger community ladies group - yeah, I'm a lady) would be in charge in making a few pies to feed the hoards of people who come in the Friday to have a scrumptious meal ($10 - where can you find that deal?!).

I have not been much of a baker, so the thought of making pies led me to many nights of no sleep.

But soon the day would arrive when I could not dismiss it anymore.  For those of you who are afraid to cook....I feel your pain.

First it was gathering the eggs for the very detailed recipe.  Not much of a pain in the ass to get (unless, you are the hen who laid them).

 Next it was reading the recipe over and over, making sure all my ingredients (eggs and water) were close at hand. 

 Then slaving over the stove (when bubble happen, stir for 30 seconds).  It is about then when I remembered I would have to get the pie shell ready.

 Whew, just in the nick of time. Quite a difficult crust to make - really hard to get everything even along the edges.

 And with another mixing and whipping of egg whites (takes culinary moves to separate the whites from the yolks), meringue was put on top and popped in the oven.  Voila!

Amazing, I do have the ability to make the pie - the hardest thing there was to do was to read the directions (seems to be that my eyes are not focusing like they used to - and no, I was not drinking while I was baking).

Fearful bakers unite - you to can create a culinary creation (thanks to Shirriff and Ready Crust).

Wonder What They Would Say?

On my travels around southern Saskatchewan, whether it be to cut another head off of a dead cow, or retrieve the parts of a dead pig to put in our freezer (mmmm, bacon), there are many old farm sites with buildings.  I imagine if walls could talk, they could tell a story. 

I have a plan this year to include one picture per month of a building of an old farmstead.  I will put my caption on it, but you are welcomed to put your own on it.

So, here it starts with this picture.  It may look familiar to some.

My caption:

Rollin', rollin', rollin'....keep those bales a rollin'..Rawhide!!!