The newly mown hay laying in the pastures of Circle S Ranch is beautiful as green grass grows and covers our cows’ part of the world. I know I have said this more times than needs to be repeated, but any farmer’s wife I believe has these same feelings, “I hate hay season!”
This is the time of the year we lose our spouses for weeks on end. They rise with the sun have breakfast and in a rush head for that big John Deere with its hay mower hooked to the back and begin to row-cut many acres of hay to feed all the big black cows this coming winter.
There are many baby cows stumbling along behind their mothers as they hurry to get their breakfast. Some of them are solid black and a couple born last week were solidly black except for the white face. These two can readily be seen amongst the herd of black.
I am somewhat amazed at how protective and defensive the mama cows are toward their offspring. We found one of our newly born calves had gotten stuck in a water ditch as we checked on them last week and my husband went to help the baby back up the bank when his mother charged toward him ready to fight for her baby. You must be agile on your feet or you would be the one stuck in the ditch.
This just shows me that all mamas are the “mama bear”-type when it comes to protecting our offspring.
This makes me think about my new granddaughter, Emmie Jo. Her brothers are 16 and 14 and are the epitome of the sequential big brother when it comes to taking care of her and her needs. I can see them charging to keep Emmie safe, just like the cow did to save her baby.
However, I do believe Emmie Jo will take care of herself as her personality has already shown a survival streak and that of a maverick when it comes to getting her wishes as she stiffens her little body and growls.
This is an easy recipe that kids really love.
Beef Nacho Pie
1 pound of ground chuck
½ cup chopped onion
8 ounces of tomato sauce
2 T taco seasoning
1 tube of refrigerated crescent rolls
1 ½ cups crushed nacho flavored tortilla chips, divided
1 cup sour cream
1 cup shredded Mexican cheese
Brown ground chuck and onion and stir in tomato sauce and taco seasoning and simmer for five minutes. Separate crescents into eight triangles and place in a greased 9-inch pie plate with points toward the center and press sides to form a crust. Sprinkle over one cup of chips and top with meat mixture. Spread sour cream over top and sprinkle with cheese and remaining chips.
Bake at 350 degrees for 25 minutes.
