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

What does being 'BuffaloGals' mean?

 
A heck-of-a-lot!
     So, what does it all mean?
     Being the Buffalo Gal in Buffalo Gals Bakery & Country Store is more than just being a business owner. It's more like being a community.
     My little bakery and country store is my way of helping support our family farm.  It means I can use my domestic and homesteading skills to stay on the land that I love.    We have cattle and grains. And it's a bit like being the Pied Piper for me. My 'girlz' are mostly tame and follow me around like very big dogs.
     Buffalo Gals means self-sufficiency, giving, hard work and more. It's thinking outside the box to find solutions. It's helping others. It's enjoying the land and little play time.

Bohemian Brew Bag

     When somebody buys a  Bohemian Brew Bag , it doesn't just mean that I got paid for something I created. It helps a whole lot of other people. Right off the bat I give a percentage to Dakota Prairie Partners~A philanthropy group. "Hope, Inspiration & Vision"  It also means that the incredible lady from MoJo Roast Inc is doing well, because I am able to get the Coffee Bags from her. In turn, her being able to empty the coffee bags of beans, means that her dollars (and yours by purchasing her coffees) are supporting the Cafe Feminino program which in turn empowers women in Guatemala to be self sufficient. 
    When somebody buys Old Glory sugar cookies they are helping me support our troops. The proceeds from these fabulous soft cookies goes to Wounded Warrior Project. This is important to me, as I have two boys who serve. (Marines and Nat'l Guard)
  I also give to the PBR's Rider Relief Fund....
    Through my business I have met incredibly wonderful people, and had some amazing opportunities come my way. Last year I was able to participate in OSU's "An evening of Art & Fashion" by donating a handmade quilt to the silent auction.  The monies raised were used to help  Deployed Service Women finish their educations long distance.   
   It seems like we are all connected to each other in some way. Through giving, mentoring, donating and more.
   I know many, many other small business owners that give tirelessly of their time and talents outside of their own businesses.
   We ARE part of a Community.  

So~ Thank you!  For supporting my community ...

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
   
   

Potato, Pataaahhhhhtoe

Me and my huge Reds

      So here I am. A smidge after 5 a.m. The sun  is up, the birds are chirpping away and I am doing nothing. Just sipping my coffee and thinking that I should be out hilling my potatos before it gets hot today.

     Instead, I know I will end up eating some potatos first!
    We eat so many potatos, you would think we were Irish! - Mostly fried in the cast iron skillet with onions and peppers....YUM

potato field...100 hills

There are many ways to grow potatos. And just as many types of potatos. We generally grow Red's..Pontiac is fave. Though we occasionally have Yukons. But rarely standard Russets.

The =K guard 'Mingos (I like this shade of lipstick!)

  I hill ours. Not because I think it's the best way...But because my Holstein painted yard 'Mingos look cool out guarding the potato patch! :)
   My uncle puts in rows of Potatos out in the field and just leaves 'em to make it on their own. And they grow just fine.
  I have also has great success growing some in cardboard boxes with layers of newspaper and dirt alternated. This is great for patio gardeners!
  This gardener has always wanted to try the 'Tire' method, but hubby Vetos it...that's where you would use old tires in stackable rings. I know a lady in Denver that does this to save on garden space and conserve water. She starts with one tire on the ground filled with dirt. She usually puts about 4 potatos in it. as they grow, she adds more 'rings' and dirt. When they are 3 or so tires high, she stops stacking. And just waters for the rest of the season. After the first hard frost she takes off the rings. And presto...Many potatos without the back-breaking work of hilling!
   Storage- Most years we just dig, and store in the basement. We put ours in cardboard boxes (no lids) and don't pack them in. We pack loosely so they  can 'breath'. The reds seem to hold the best and we can eat ours all the way through April most years. Then we use whatever is left for Seed when we plant again.
  One year we had the Great Potato Fiasco. I personally planted and hilled 100 hills! -My cousins had just moved here from California and I said I would share my garden with them the first year... Fall came, hubby and boys dug the potatos. We were also still 'in the field' at this point. So hubby told the boyz to fill every barrel they could find with potatos and to drag them to the barn. He swore he'd have the boys sack 'em up and bring  'em in sooooooon. Well, soon turned out to be at Christmas when we were completely out in the house. He sent the boys out to the barn to grab a barrel and bring it in. Lo and behold... every single potato was FROZEN solid!!!....
   Did I mention that we like Potato Salad??? Every family has their own 'recipe'. Some like mustard, some put in jalapenos, some like it warm. I like it cold.
   Here's our 'family' recipe...

  Potatos & Hard Boiled Eggs  2:1 ratio  (we do 10 & 5)
  MAYO!!!! (not miracle whip)
  Onions - diced small (usually 1 good size onion does the trick)
  1 Stalk Celery - Minced
  1 can Sliced Black Olives
  Dill - lots
  Mustard - standard yellow. No fancy stuff
  Dill Relish - or a couple-three pickle spears diced up

        There is no exact recipe...You just kinda start putting it all in a big bowl and add until it tastes 'right'. ....You'll know.

( And yes... I know that the correct plural spelling is p-o-t-a-t-o-e-s)

   Have a favorite Potato recipe or story?
I'd like to know....

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