Poison Ivy & Other Obnoxious Plants

Poison Ivy & Other Obnoxious Plants

Ranch Recipes The four Finck children spent Friday through Monday with us since their parents attended the Methodist annual conference in Columbia. Whilst I had all this good help, I thought it a good idea to cut a bit of brush along our road bank and the kids could haul it to the wagon. The sheep just love little trees so we?d later feed what I cut to them. Well, the road bank looks pretty good and the boys were great help and for my efforts I now am the proud owner of a grand dose of poison ivy! Thankfully, I don?t have a bad reaction, but am a bit on the itchy side all over. Don?t scratch! Saturday, all the children went to Muddy creek to play in the water before the big rain we had. They had a great time, but Nathan stepped on a stob and now the inside of his foot is swollen and red. He?s been soaking it in Epsom salts and keeping it elevated and I?ve been applying iodine and an herbal drawing salve. If it doesn?t start looking better soon, he?ll make a trip to the doctor. But whilst he?s laid up, he is finishing up his English. I hope to have him get that finished this summer so he can be a fourth grader in all subjects this fall. Steffi and Jessica are headed to Grand Oaks church camp this week. They?ll have a good time at that. We surely enjoy our Sunshine grill. Half is grill, half is griddle. Dallas fixed bacon and eggs this morning for everyone. When we have company, it?s really convenient since I have plenty of cooking space to prepare for everyone at once, whether it be French toast, egg in a nest, scrambled eggs, or pancakes and sausage. Almost like an old-fashioned summer kitchen! Oh yes, occasionally we throw some steaks and baking potatoes on the ?barbie.? The cooking surfaces and burners are all cast iron. Makes the grill heavy to move, but I purchased a cover for it so we can leave it outside. Over a year ago, I had switched all my cooking to cast iron skillets, so although cooking on this grill is a bit different (have to take into consideration the sometimes cooler air temperature and the wind) it wasn?t too different than what I?m used to. Those of you who use cast iron may remember making the adjustment from aluminum or stainless steel pans. There is definitely a difference. I really prefer cooking on cast iron over any other surface I?ve used. The kids and I chopped thistle out of the paddocks around our house today. We cut about 150 plants and doesn?t look like we did a thing. Thistle, multiflora rose bushes, and poison ivy are really proliferating this year. Allen has been spraying the rose for hours nearly everyday that it isn?t too windy. It?s been said that a goat will clear 40 acres of multi-flora rose. Thistles are even a treat to them. They also say that your fences must be built to hold water to contain goats and ours certainly aren?t there. It?s worth considering whether our time is better spent building fence or in yearly weed control. Alas, do we really want goats? Beef Stir Fry 1# lean stew meat 1 medium onion (sliced) ? cup soy sauce ? cup olive oil 2 cloves garlic, sliced 2 cups snow peas 1-cup broccoli, florets or stems sliced thinly 2 cups fresh spinach 1-cup brown rice 2 cups water Bring water to boil, add rice and simmer for 45 minutes. While rice is cooking, cook meat in half the olive oil and half the soy sauce on low heat in a 10 or 12-inch skillet about 45 minutes. Remove meat and pour juices out of pan. Add remaining olive oil and sauté ¯nion and garlic until golden, then add snow peas and broccoli. Cook about 3 minutes, then add spinach, stir then add back the meat on top. Pour remainder of soy sauce and replace skillet lid for about 1-2 minutes or until spinach is wilted. Serve immediately over brown rice. Garden produce is coming in and this recipe was just thrown together using the spinach and snow peas picked fresh this morning. If you like stir-fry, it?s unlikely you?ll be disappointed with this one. Tauna Powell lives with her family near Laclede, Missouri. She can be reached at www.mastersranch.com or atpowell@mcmsys.com

Posted: 2005-06-13


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