The first weekend of our marriage, Justin was invited to an all day team roping, complete with an afternoon potluck. Ahh, a potluck.

In the past, my potluck “contribution” has always been as follows. I spend my morning drinking coffee and watching the Today show, while my mom is busy boiling, slicing, measuring and mixing. I take my time getting ready, whereas Mom has less than ten minutes to get herself put together, usually leaving a trail of flour and chopped pickles in her wake. We load up, and she drives to our destination—obviously, because I’ve worked way too hard to exert any more effort than necessary. I walk in, all smiles, carrying the dish my Mom slaved over all morning long, attempting to claim it as my own creation.

Luckily for my mom, I can no longer ride around on her apron tails. Because when you’re married, you’re expected to bring a dish representing your own family’s tastes. Ahh, the joy.

There weren’t any dish stipulations, so I decided to take the only cowboy-approved salad I’ve ever seen, Momma De’s Taco Salad! I know that a cowboy approved salad sounds awfully similar to an oxymoron, but believe me, stranger things have happened.

My potluck contribution turned out to be a huge success. In fact, when Justin and I got in line, the only thing left was what was caked to the serving spoon. He looked at me and smartly said, “I thought you told me you couldn’t cook?” Ha! Ladies, we all know that a smart woman keeps a few secrets up her sleeve.

I’m going to backtrack for a moment, only to tell you a little bit more about “Momma De.” The recipe for this ridiculously delicious salad comes from my mother-in-law, Dena. It also happens to be the first recipe she ever confided in me, prefaced by something similar to “If you’re going to marry my son, you need to learn how to make this.” Although it makes an appearance at 90 percent of the birthdays and BBQs we go to, nobody ever grows tired of seeing it.

MOMMA DE’S TACO SALAD:

*When I made this most recently, I used one pound of hamburger, so that’s the scale this recipe is set to. If you’re cooking for a crowd, I would say anywhere from 2-3 lbs. of hamburger would best fit your serving needs, requiring you to double or triple other ingredients as needed.

 

Ingredients:
1 lb. Lean Hamburger
2 Romaine Lettuce Hearts
1 can Black Beans
2 cups Shredded Cheese
1 bag Nacho Cheese Doritos

Dressing:
2 parts Mayo
1 part Ketchup

 

 

 

 

I recommend chilling this salad prior to serving–it usually tastes better when the meat has a chance to cool off from cooking. You can always cook the hamburger the night before, which makes it even faster to throw together the next day.

I hope you enjoy this recipe as much as my family does!

~ Jessie

Jessie has returned to her roots on her family’s commercial black angus cattle ranch in southern Idaho after time away at college and working on behalf of the state’s cattle producers. She’s passionate about agriculture and the western way of life. When she isn’t doing ranch work or writing, Jessie enjoys baking, golfing and drinking coffee. As a newlywed, she’s also turning a little cabin on the ranch into a home.

Ask almost any rancher how their summer is going, and all they’ll have time to say is, “Busy.” Moving cows up the mountain, baling hay, packing salt, building fence…the list literally never ends.

Except in the case of my family. I don’t know how we ever got so lucky, but summer is our “slow” season. I say that with some sarcasm, because ranch life is never slow; but it seems to be the time when we have the least to do. Our cows spend their summer out on the desert, and hardly ever have to be moved from one allotment to the next. Although we do raise our own alfalfa and silage corn, we hire local farmers to work, plant and harvest our corn, along with cutting and baling our hay. All we really have to worry about is irrigating everything, and making sure our cows have water, which takes up a good portion of the day.

Since we do have a little bit of free time on our hands, we usually spend time getting a variety of projects done while we can. My father calls this “beautification,” aka, making things look almost-new again. My parents have always taken pride in what they have, and this ranch is no different. We’re constantly spraying weeds, washing buildings, blading the road, raking, or mowing. I know that if ranch life ever fails me, I could easily make it as a landscaper 🙂

Back in June, we gave our ranch a brand new coat of barn red paint. This project is dreaded by all, as it ends up taking 5 full days. But the end result is completely worth it, and we always get compliments on how nice things look.

About a month ago, the guys put in two new water tanks, which we badly needed. One started leaking last winter, but we knew we couldn’t replace it until the weather warmed up, to avoid freezing. Luckily we were able to make a temporary fix that lasted until now!

Stay tuned in the next week or so, because I’ve got an amazing recipe coming! My Mother-in-Law taught me how to make her famous taco salad—it’s too good not to share!

~ Jessie

Jessie has returned to her roots on her family’s commercial black angus cattle ranch in southern Idaho after time away at college and working on behalf of the state’s cattle producers. She’s passionate about agriculture and the western way of life. When she isn’t doing ranch work or writing, Jessie enjoys baking, golfing and drinking coffee. As a newlywed, she’s also turning a little cabin on the ranch into a home.

Fall means so many things- back to school, crisp mornings, Friday night football games, and some beautiful new colors. At my house it also means its harvest time! We take whatever we can get and either can it or freeze it. We don’t do anything too crazy, but maybe some day I’ll get a little wild!

The craziest we got this year was picking some plums for plum jelly. Actually, a LOT of plums.  We have a beautiful little plum tree on the ranch, but after an unfortunate meeting with Grandpa, it doesn’t produce well… or like at all. A few years ago I got a few and was TICKLED to make plum jelly. Unfortunately my blonde hair got the better of me and I was so distracted that the juice scorched and was ruined! No plum jelly… Ever since then I have been dying to make some.

To my delight, there was a friend of a friend (I’ll spare you the details of the connections…) that has a plum tree and asked my mother-in-law and I to come pick them. She pretty well said to pick them all and then dig up the tree and bring it too! I got the feeling she wasn’t too thrilled to have the plum tree in her yard… So we did. We picked and picked and picked. And I might have even shook that little tree just to make the ones on the top come down. We went home with close to 18 gallons of plums! Needless to say, we stopped by the grocery store to stock up on jelly ingredients!

Have you done jelly before? I hadn’t before this little excursion. I usually stick to the tried and true strawberry freezer jam my family loves. I knew it was simple, but I didn’t realize just how simple. Before I share our jelly recipe there are two things you gotta know about this cook- first that you can find this recipe with your pectin… that’s all I did! And second- I don’t always follow the rules. Yes, sometimes it’s to my detriment, but for the most part it works out great!

Ready to “make” some plum jelly?

Step 1- Pick plums… duh… I don’t recommend doing it in the middle of a thunder storm.  There might be a crack and a flash all at once while your standing on an aluminum ladder under a tree… Probably not the best choice…

Step 2- Wash the plums… kinda self-explanatory.

Step 3- This is one of those times that I went my own way. I borrowed all the juicers of the valley (actually just from Grandma and mom-in-law) to do all the work for me. You just dump the plums in and as they heat up from the steam coming from the bottom, they release their juice. Awesome. Another way to do it (if you don’t have a juicer) is to cook the plums with some water and put the cooked fruit in some cheese cloth. And then squeeeeeze the fruit to get the juice out and let it drip for a while to get the last bits. I don’t really have the patience for that…

Step 4- Now that you have your delectable plum juice you can get to work on the jelly. Now, the instructions in your pectin packet will tell you NOT to double the recipe. I’m not giving you permission to break the rules, but just know that I did and it turned out fine, every time. If you are going to double it, get a big pot. Like maybe your canning pot. If not you will boil over and have a sticky mess. Learned that one from experience… Measure 5 1\2 cups of juice, pour into your pot and combine with one package of pectin powder. Bring the juice and pectin to a roaring boil (I know it is really a rolling boil, but doesn’t it sound like it is roaring?) while stirring all the time.

Small side note- you know how the saying goes that a watched pot never boils? How are ever supposed to get to boiling if you have to stir constantly? Ok, back to the jelly…

Step 5- Add 6 ½ cups of sugar to the juice and return to boiling. Still stirring, but maybe with your eyes closed so you don’t watch the pot…. Ok, not funny, I know…. Boil for two minutes and head to your jars to start filling them up… promptly. If you wait long, the jelly will begin to set a little. Scrape off the foam from the top of the jelly and then pour into the jars, leaving ¼ inch head space.

After filling all the jars, wipe the tops, put on hot lids and rings, and place in water boiler canner. Once the water has reached boiling temperatures, process for 5 minutes.

And Ta da! You have fresh plum jelly. Delicious, fresh plum jelly. In fact, you might want to go make some fresh bread to enjoy your delightful jelly (and not feel guilty eating the jelly straight from the jar!).

Fresh Plum Jelly

5 ½ C. Fresh plum juice

1 Pkg. (1 ¾ oz.) Powdered fruit pectin

6 ½ C. Sugar

Collect 5 ½ cups of plum juice from the plums, approximately 5 pounds. Combine juice and sugar in a large pot and bring to a boil while stirring constantly. Add sugar and return to boil while stirring. Boil for 2 minutes. Immediately remove from heat and spoon of froth. Pour jelly into prepared sterile jars, leaving ½ inch headspace. Clean off rims and adjust lids and rings. Place in hog water bath canner and cover with water. Bring to a boil and process for 5 minutes. Yields 6 pints.

 

Hi! I’m Allison. I’m a busy wife and mom of two, living life on the ranch in Holbrook, Idaho where our family raises Black Angus cattle. Growing up on a ranch, I always knew that I wanted to live this life and raise my family on the foundation of country living and hard work.  Whenever I can, I gather my kids and my camera to head out to work with my husband. At the end of the day, there is nothing more than spending time with my family and sharing our ranch lifestyle. Come and see more of me at The Idaho Rancher’s Wife!

A friend and I were comparing this year’s fair week and its highs and lows. I was posting the kid’s fair pictures when I realized how many years our family has counted the last week of July as “fair week.” Through the tears of record books to stepped on toes, fair week just blended into the ranch’s schedule. . .like calving, branding, turn-out and gathering.

Fair Week 2011 was probably a highlight of all the fairs since we started this in 2000. We celebrated our oldest daughter’s last year, middle daughter’s sixth year and son’s first year. The kids worked together, laughed together and cried together. They continued traditions and started new ones. These pictures tell the story of why we believe in 4-H, FFA and “fair week.”

~ Julie

Julie and her family own a cow-calf, yearling operation and custom feedlot in southwest Idaho. She and her husband were raised on livestock ranches and their industry roots run deep. Their children have been very active and involved in the ranch and feedlot, and are developing their own herds of quality cattle.

 

Today was the last day of the fair and my last day with Charlie. Charlie was the 55th steer to sell at the sale. He acted better than he did any other day at the fair. I was nervous that Charlie would go crazy because of all of the noises of the auctioneer and the people.

He sold for a really good price to South Hills Land and Farming. With the money I earned, first I have to pay my grandpa for buying Charlie and for the hay he ate. Then I have to pay my parents for the grain that they bought. The rest of the money is for savings for college or a church mission.

That afternoon, when it was getting close to time to put Charlie on the truck, I started feeling sad. Then I started lightly crying and I stayed with Charlie the whole time until he was ready to go. When I was with him, he kept scratching his head on me up and down, up and down. He tore a hole in my shirt, but I didn’t care. After the man said it was

time to put him on the truck, I cried in my mom’s arms for ten minutes. I started crying again that night. Then I had an idea: maybe if I sleep with my shirt with the hole in it, it will make me feel better. So I did and I’m going to do that every night.

But I’m glad that Charlie is going to help feed America beef!

Even though it was really sad to get rid of him, I’m glad I raised a steer for the fair. I learned responsibility and I got to get dirty all the time, which I found out was super fun. I also discovered that I really, really, really like cows and now they’re my first favorite animal.

My seven top favorite things at the fair were:

• Showing a steer (of course).
• Eating the fair food. I liked the donuts and elephant ears best.
• Working in the 4-H food booth.
• Riding my first carnival ride. My favorite was the ferris wheel.
• Looking at all of the other animals
• The entertainment (the monkey show was my favorite).
• Working and playing with friends and making a few new friends.
• Seeing some of my family.

I hope you liked reading about my first fair and that you learned some fair things too. Come to the Twin Falls County Fair! We’ll see you there next year maybe!