Fried Prairie Oysters

   Better know as Rocky Mountain Oysters...

Here is my very own recipe... It's pretty simple, really.....

     Find a bull. Talk to it nice and gentle. Gain it's trust. Do what you gotta do to the bull. Apologize and run like hell! Don't drop anything. Catch your breath.

    Remove the outer membrane covering the oysters. Cut each stone in two or three pieces, depending on the size.
    Do not laugh. You have already caused enough injury. Roll in flour. (Not you! The oysters)

    Heat olive oil or lard in skillet.
    Place oysters in skillet.

    Fry until meat is golden brown. Remove from skillet.
Drain off excess oil.
Feelin' Fancy? Garnish with bacon bits, chopped egg and parsley before serving.

   Eat fast. Keep a sharp eye out. Be ready to move at a moments notice.

Avoid using a red tablecloth.


Katy

Hands down the BEST place ever to get your RMO's is Bruces Bar in Severence CO!
www.brucesbar123.com

   

Just an update on the Pioneer Woman

        A little while back The Center for Technology & Business sent Ree Drumond~ The Pioneer Woman~ a goodie box of North Dakota originals. It was partly to showcase what we can do and partly to invite her to come be a guest speaker here at the annual Womens Business Luncheon.
     One of my princess cut  Vintage Inspired Aprons was included!  Wouldn't she look fabulous in this one?
Unfortunately Ree was unable to make it. But...there's always 'next time'!
    I was looking forward to meeting her. It would seem we live parallel lives. Mine is on a much smaller scale though. HaHa!
       Aprons are available on my Etsy page  www.etsy.com/shop/madeintheprairieair  or by contacting me by email: sales@buffalogalsbakery.com

Katy

The Grandest Lady in the Land ( The history of my Biscotti)

  ....was my Grammy. ~ Helen Louise Baldini-Bragdon
       That's where my Biscotti recipe came from.
                               
                   ~~~~~~~~~~~~~~
           *The Viking legend of Grammy starts like this....She came over on the Nina...Christopher Columbus is her 'il nipote' (grandson).... KIDDING!!!
     
                                                    ~~~~~~~~~~~~
                            Grammy was First Generation American/Italian

                 Biscotti is the plural form of Biscotto...It means Twice Cooked/Baked. .The correct name is Biscotti di Pratto. It is also called Cantuccini. (coffee bread)

Grammy Helen

          * Interesting fact*...Twice baked breads were a staple of the Roman Legions.
Biscotti, if kept airtight, can last for centuries. It was staple for long journeys and on ships. It was treated much the way pioneers treated Hard Tack.
   Biscotti is usually a very hard, very dry biscuit/cookie. To soften up the biscotti, it is usually dipped in Coffee or Tea or Wine. Many people use biscotti with Soups and Sauces.

    The history of MY Biscotti recipe:
          When we were little, my Grammy made Biscotti for us. Grammy told me that her Mama told her how to make it....That makes my recipe nearly 100 years old!  Grammy also said plain (country) folks had more traditional Biscotti while 'City Folk' had  fancy Biscotti. 


Grammy is 2nd from the left

      Grammy made ours as smaller Biscotti.Usually about 3-4" long, vs  the more traditional Long biscotti. Why, you ask? "Because a LADY (as she's staring me down) would NEVER be caught in public with an 8" long anything hanging out her mouth"...Now that I am older and infinitely wiser, I think it was twofold. 1) it was much easier for little hands to hold and dunk, and 2) to teach her heathen granddaughter some manners.
     I make ours at Buffalo Gals in both the shorter 2paks or the single long biscotti. The 2paks are great... One for now. One for Later!
     As I got older, she didn't make it as often.
Many, many years went by..... my Mom gave me a set of handwritten cookbooks. Tucked into the back were a few loose recipes on scraps of paper. Among them, was the Biscotti recipe!
                                                             Lucky me!
   Now I get to share my history and my Yummy Biscotti with you!...and while I will NOT share my recipe, I do have some hints and tricks...
      * For a higher, fluffier Biscotti~ use the mixer and whip it good.
      * When sending through the oven the second time~ bake 5 min on each side and then stand up for 3-5 more minutes. They will bake better like this and the bottoms wont scorch.
      * Using Cocoa Powder? ~ for every 1/2 Cup cocoa, decrease flour by 1/4- 1/2 cup.

Ciao! ~

My Cinna-Mocha Biscotti

Katy

   

  

A Tammy Faye moment

NOT my eyes!

AND OTHER MIS-ADVENTURES!

     Once upon a time in a far off land, I was baking pies in the cafe we owned...Back them Miss Maybelline and I were best friends...being the essentially lazy wench that I am, instead of pulling out the oven tray to inspect the pies, I leaned into the oven instead for a closer look....
    I BLINKED.
    MY EYELASHES MELTED TOGETHER.
Thankfully there was a customer with a sense of humor and HE came back there and pried my eyes open.....While laughing his butt off......
                                                    ~~~~~~~~~~~~~~~~~~~~

    I saw this picture online....And my Mutha reminded me of an incident....A little history first...for those who don't me...I was a Late Bloomer, One-of-the-Guys, Never wore a dress kinda girl.... So.. I was asked to a DANCE by a boy I had known all my life. Very giddy was I! I got a dress and a pair of Candies high heels. Feathered my hair, put on stockings.....


Me 1982

   The BOY came to get me. He came up to the door, jerked a finger towards his car and went back down the walk. I decided if I was going to look like a lady, I should ACT like a lady. So I waited for him to open the car door. BOY went around to the drivers side. I assumed he was going to open the door from the inside.
                                         HA!
                                         HA!
                                         WRONG!
        He sat in the car. I stood outside the car...Apparently I waited too long.  HE DROVE AWAY!
When he finally came back he asked
          "WHY the heck didn't I get in the car????"
          "Because I thought you'd open the door"
           "I never had to before!"
                                         LESSON LEARNED!
                                                      ~~~~~~~~~~~~~~~~~~~~~~

                                                HE's a DayGlo....Not a Dego!!

   We had given our boy some Glo Stix. He asked if he could take them to bed with him. I said YES! Middle of the night in the country s pitch black...He comes screaming down the hall...all we could see is Glow-In-The-Dark mouth and hands!
   He said the more he stared at it, the more it looked like candy.............
                                                      ~~~~~~~~~~~~~~~~~~~~~~
                                                         Moonlight and Romance

Randy (#1)   1988

         I was doing the dishes one night (by hand) and my hubby comes up and puts his arms around me and says "It's way to nice to be inside doing the dishes. It's a beautiful night for a walk...The stars are shining. the breeze is gentle.Wouldn't you like to go for a walk?" Me, being all giddy... said YES! he goes "GREAT! here's two bucks. Walk over to Sev (7-11) and grab me a pack of smokes"
       And he was ALLOWED to live....But he's NOT my hubby anymore...:))
                           ~~~~~~~~~~~~~~~~~~~~~~

   Well- That's it for this installment of my life!
If you have any mis-adventures...I'd like to hear them!

Katy



     


                                              
                                                  




..
~

Biscotti, Coffee and Custer & the 7th Calvery

     The other day I had the opportunity to get a first hand look at the Way-it-Was.

The Custer House

I was out at Ft Lincoln and was given 'The Tour' by the fabulous actors Nora and Al. Both were dressed in full costume. She as the Laundress, and Al as a Sargeant  (I think). I had look at the house, the enlisted men's barracks and commissary. I have to say that I was impressed! I have been to a number of Living History Museums around the country and this is among the finest. A must see.
        I really got a sense of Who these people were and What they 
                              were doing there.
                                                   A Little History:
 In 1872 a military post was built on former site of a Mandan Indian village. This became home the Colonel Custer & his wife Libbie (Elizebeth) and the 7th Calvary.
   It was a very busy place! There was barracks for 9 (yes, nine) full Companies, 7 officers quarters, stables for all, an entire section for the camp laundresses, hospital, post office, bakery, storehouse, and much more.

Libbie & G. Custer

       Every day the soldiers would drink Gallons of Coffee. Legend says it was so stout you could stand your spoon up in it! Today at the Ft Lincoln Commissary, You can drink a coffee roasted especially for them! "Like It Was! " This is made by MoJo Roast, Inc in Westhope, ND. If you'd like some for your home, it is only available from Ft. Lincoln! Did I mention that today's coffee is fabulous??
      History tells us that the Battle of Little Bighorn, better known as Custer's Last Stand, took place on June 25th and 26th 1876.  I am certain they fought valiantly against the Indians. However the Indians were masters of guerrilla warfare.
  There is also much speculation as to why Custer was NOT scalped. Some say it was because he was not recognised. Some say it was out of respect. One interesting theory I heard a number years ago~ Custer was not scalped because he killed himself. The Cheyenne (they were there too) would not scalp a coward or a madman. I got this from a Cheyenne gentleman who had it handed down through his family lore. It was stated that his direct relative was a participant in the Battle of Little Big Horn.
     Libbie Custer was the 'First Lady' of Ft Lincoln. Beautiful, smart and vivacious, Libbie set the tone for the social events. I myself admire the fact the she followed her man everywhere he was stationed!

My Guide Nora

  An interesting fact is that a Laundress with Army had more 'clout' that any other woman on a frontier post. They were even paid a WAGE by the US Army. The laundresses were considered the unsung heroes. Can you believe that initially there were only 4 laundresses per 100 men? Later that would change to a 1:20 ratio.  These women were also allotted housing and rations.

This is AL

   Along with their Coffee, The soldiers regularly ate HARDTACK. It often meant the difference between life and death on the trail. Hardtack is a biscuit that will hold forever. It is rock solid. To soften it up, it would be soaked in Coffee or water. It would not go bad. It traveled well. Didn't take up any space and had enough nutrients to keep you alive.  AL, the other interpreter at Ft Lincoln, regularly makes Authentic hardtack as part of his demonstration. You can also try a soft tack  version at the Commissary. A real taste of history!
You can also make your own at home with this simple recipe:
                                    2 Cup flour
                                    1 Cup water
                                   =/- 6 pinches of salt
                      That's it! mix together until a stiff dough forms. Roll out to about 1/4" thick. Using a fork, poke holes in the pieces (like a cracker) front and back. Place on cookie sheet. Bake at 350 about 30 minutes. Viola! Your very own piece of history.

    And by now I know you must be wondering What does Biscotti have to do with Ft Lincoln??? I make a number of the goodies for sale in the Commissary. Including the Soft Tack... and Biscotti.
                  Want to know more? Check out www.fortlincoln.com or www.buffalogalsbakery.com or www.mojoroast.com
 Come on down to Ft Lincoln! It's a great Stay-Cation! ...Fishing, camping, history....Memories.

Katy
   
   

I could be a very happy girl!

THIS BARN

THIS KITCHEN

                  PLUS







                                          Would make me a very happy girl!
      I need a commercial kitchen here at the farm. We have some ideas. Of course there is the tug of war of  Mine vs His. Hubby needs Vision. To be able to think outside the box. ~ Or barn, as the case may be.
    In my wildest dreams, my space would have a full Atomic Kitchen from the 50's. It would be bright, cheery, wildly colorful and comfy at the same time.
     Many years ago I visited an old man who was remodeling his kitchen in Flagler, Colorado. It was a complete Pale Pink Atomic Kitchen. Rounded counters, under the counter refrigeration, pull outs, over-under matching double ovens....Ohhhhhh myyyyyy. I was in heaven!
    I also about cried when he just 'junked' it to the pile. Poor Kit couldn't even begin to understand why I was so distraught!
      When we needed a new stove and fridge for the house, I headed to my favorite Antique store in Sacramento. (I was on vacation) There I found THE kitchen for me! I tried to reason with hubby. I could buy this 'whole' kitchen...working even...for the price of a new fridge. He wouldn't budge an inch. I'm still kicking myself in the shorts over that!
       I spent many hours next to Grammy's massive old stove in the kitchen in San Francisco. I recall it had a warming drawer and a place where you could hook up tubing for hot water. Grammy used to make my favorite round grilled cheese on it. She also heated her metal curling iron on it. (for the rare occasions I would sit still long enough...)
    Around 2003 hip magazines started touting the "Joys of Housework"  calling it 'theraputic', 'self-esteem building',  yes....even 'thrilling'.  Fiesta Ware and metal tumblers started making a comeback. And Martha rocketed to stardom!
       Funny, ain't it?

Where is this NOW?

Fun fact***** In the '50's Ladies Home Journal Art of Homemaking suggested that a ladies (house)dress should be "Wide enough for action, but not so wide that it will get in your way or make you trip on stairs or a ladder...."
                             Can you just see me now? Stop laughing already!
   But I digress...
In a nut shell, I want to bring some nostalgia to my little space. To be comfy and cozy. And have you want to come by, have a cup of coffee and a chat. I want to share my recipes with you and gardening tips.
    And speaking of...How about this recipe for Cheese Straws... A friends mom used to make these.
                (the paper it's on says it came from a Kraft Cheese box)
                             1/3 cup grated American Cheese
                             1 Tbs Butter
                             1 1/2 Tbs milk
                             4 Tbs Flour
                             1/2 c Bread Crumbs (seasoned to taste)
               Cream together cheese and butter. Add milk. In a small bowl combine flour and seasonings. Add to mixture. Knead lightly until smooth. Roll to pastry thickness. (about 1/4 inch) Cut into strips 6" x 3/4". Bake on greased cookie sheets in oven until browned.
           * these are good with soups and salads*
                      
 I have the Vision. I WILL make it happen! (soon)
Katy

  

And a story about Leggs, brings us to Eggs!

  Eggs-
     They come in all sizes and colors.
                 Some are Brown
                 Some are Blue
                 Most eggs are good for you!

    Here at Buffalo Gals Bakery, we know a thing or two about eggs! We get ours from a nearby farmer that raises only real free range chickens. They feed on the grasses that grown naturally and are not given any hormones.
  *Did you know that truly fresh eggs are nearly impossible to peel? Their low Albumen PH level causes the albumen to adhere to the inner shell.
     If you let your farm fresh eggs 'age' for about a week and then boil them, the shells will come right off.
  * Most supermarket eggs are already 3-5 weeks old before they are even on the shelf. The expiration date on the carton is a 30 day expiration  from the time they were packaged!!!
  * Farm Fresh eggs have on average seven times more Beta Carotene, twice as many Omega 3's, 1/3 less cholesterol, 1/4  less saturated fat and three  times the vitamin E than 'store' bought eggs.
                  And they taste better!
 
    According to an old joke "the best way to keep an egg fresh, is to keep it in the chicken!"



Mike the Headless Chicken
www.miketheheadlesschicken.org
is an entirely different story!

   * You CAN keep fresh eggs for long periods of time. Stored UNWASHED in cool pace- whether it's the basement, fruit cellar, refrigerator- fresh eggs will keep for for a couple months and still be perfectly fresh.
   Why??? Because they are unwashed! Hen Fruit, right from the chicken, is coated with a natural sealant called "Bloom". While washed eggs are definitely prettier, leaving them unwashed protects them against bacteria and aging.                                                 

*NO! WE DO NOT KEEP EGGS THIS LONG IN THE BAKERY!*
        Uncle Sam & our local Health Department sez No Way!

     As a consumer YOU SHOULD KNOW  that chemicals are used to wash the eggs from factory chickens before they go to the grocery. Some of these chemicals are : Chlorine, Ozone, Hydrogen Peroxide, Potassium or Sodium Hydroxide (that means LYE) . Since egg shells are porous, a portion of the chemicals will be absorbed into the egg. That's the part to be concerned about.
         I'm not saying you Shouldn't  eat 'store' eggs, I just wanted to point out some facts.

  Julia Childs once said "The egg can be your best friend, if you just give it the right break."

 Manga! Manga!
      Katy

Can Do!!

It's an attitude!
   A way of life for some....

   There really is nothing you can't do if you're determined. Sometimes life gets in the way. Sometimes you may get thwarted. Or run into a brick all. But that's all it is. A wall. An object to go around.
  From the time I was a tot, I hated being thwarted in what ever it was I wanted to do. I was often called Margaret by my parents because my Grammy Margaret didn't know the meaning of the word 'NO'.
                                    NO is just a word.
  I have a little business selling Biscotti and Cookies and such. (www.buffalogalsbakery.com ) I also have a few accounts. I want to grow my business. However- money and a new commercial kitchen are my current issues thwarting me.
   I still work a day job. So, instead of going all out and spending money I don't have yet, I decided to  plug away at getting the word out. I am learning how to use Social Media effectively,  write about my Biscotti,  send out a few samples a week,(postage costs money)  and  I rely on friends to help spread the word of Buffalo Gals. In the meantime, I am putting away a little money at a time for a commercial kitchen here at the farm verses driving to a rented one.
   I butt heads with hubby over this one. (But I'll wear him down!) I have been doing my research. Have looked at countless buildings, talked to contractors about remodeling an existing farm building. We have debated the wisdom and practically and ultimate cost of each.
   Now, I am about ready to part with my hard earned money. After all, 'the only way to make money is to spend money'.
                                   Such a true statement!
   I have found my way around the wall. It's taking a little longer than what I would like. But I am moving forwards towards my goals. Each step brings me closer.

      So go for it!

Katy

       

Julie and Julia

Julia is my HERO!

       I was reminded of this a couple days ago while doing a show.
The gal in the Spinners Yarn booth next me was a complete body double of Julie in the movie Julie & Julia!
  She was wearing a yellow shirt dress reminesient of the 50's, red beads and sensible pumps. With a very perky additude too! I would almost swear she read my handy dandy Bride's Book. (1934)
    But I digress...
   I grew up watching THE Julia Childs on TV in the 1970's With my Grammy, who I am sure NEVER even tried to make one of those dishes!
  My absolutely favorite episode was the one where she threw the cassoluet over shoulder and said "oh wellllllll...There's another on in the oven!" in that voice of hers.
   I would never presume to say that I learned to cook from her, but she was certainly always lurking over my shoulder!
   What draws me to Julia the most is her Can-Do 'tude. Julia simply wouldn't just roll over when thwarted. There was no Back-Up in that woman.  And bless her man for always standy beside (and sometimes behind)her!
Do I have a JC cookbook? You bet!
Katy
  

Welcome to Buffalo Gals News

Hello! 
   Welcome to Buffalo Gals-
       I am Katy and I will be your 'Host' for these posts... We will have News, Recipes, Events, Gardening tips, Stories, Updates on our Bakery & Country Store and more.
    A little about us- We (my hubby & I) live on a farn in Central North Dakota. We have both cattle and crops. And I write the Restuarant/Food reviews and sometimes local History pieces for the Pairie Independant.
     Considered a 'Poor Man's Martha' (Stuart) by my friends, I have a nack for being able to bake, cook, grow, sew and make about anything I turn my hand to.  I learned to sew from my Grammy, garden from my Grandpa, Make cool stuff from my Mother and Mom-in-law. Cooking and Baking were self taught. I have a couple friends that could tell some very funny stories on my (bad) cooking skills when I was younger!
  I hope you find somthing that strikes your fancy within these pages!

Katy