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 BEET It!!

It's that time...To just BEET it...

We like Detroit Reds

          I am the first to admit I hated beets as a child. With a purple passion...My dad loved the hateful things. My husband likes Pickled Beets.
    Even after meeting him, I still did not like beets. ( musta been a Ukrainian thing) Finally I broke down and let him force feed me a 'no thank you' bite. And you know something...They were GOOD.
  So now, they are a garden staple every year.
         I grow.
         I Hoe.
         I pluck.
         I can.
         And Can.
         And can some more.
Hubby will eat a few quarts a week...

    Things I have learned~ They stain. And to always make sure I didn't dribble any on the floor to step in. It really was a sad day when I had little red foot prints on the carpet!
   I also know that Kroger Pickling Spice is hands down the BEST pickling spice ever. Not just for beets. But for all your pickling needs. (www.kroger.com just click on cantact and call customer service for help locating the store nearest you)  It has a taste that makes you want to keep on eating. And not nearly as much cloves as McCormicks.
  Unfortunately, it's not a brand that is just carried in ND. (though I did find out I can order it by the case from the local grocery) I have mine sent up from friends in Colo.
   Here is my Hubby's mom's recipe. It is simple, but good!
                                              Best Pickled Beets Ever!
                                Pick, clean and cut tops off of beets.
                                Boil until tender. Put in ice water to cool quickly so skins come off easily.
                                Cut into small pieces.
                                In a large pot mix:
                                              2 Cups Sugar
                                              2 Cups Vinigar
                                              2 Cups Water
                                              Egg size bag of pickling spice
                               Add beats. Simmer until tender or desired tatste

The little soldiers

                               Pack and seal.
                               Water bath can for 30 minutes

Perfect addition to the table! Happy eating!
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

  

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
 

How does your garden grow?

Forever stuck in my mind is the nursery rhyme:
     "Let's marry" said the cherry.
     "Why me?" said the pea.
     "Cuz you're sweet" said the beet
     "Say you will" said the dill
     "Think it over" said the clover.....

And YES, I know the remaining 36 verses!

     Over the years have honed my gardening skills. Some of my methods are unconventional. Some are handed down tips. And some I just learned as I went. There were definitely many failures. But just as many successes spurred me on.
   I think I just absorbed a love of the dirt and the whirrrrr of the mower. My Dad was forever puttering in the yard, My Grandpa was a master tomato grower and my Grammy always had geraniums in buckets on the stairs in San Francisco.

My dad and me

   My first flowers were Nasturtiums. It remains a favorite. We planted them in like the first grade at school as a Mother's Day project. On the way home with my precious plant, my brother knocked it out of my hand and the pot broke. I think I've been growing them ever since just to prove a point!
  One year my hubby brought home 'seed' potatoes from one of his customers. I planted them with care and hilled. And hilled. and hilled some more. Fall came. We went to dig up the potatoes...and imagine my surprise to find out they were Fingerlings! Nice, pretty, fancy, itty bitty potatoes.
  One year we had potatoes as big as my head!

I usually plant a double row of corn all the way around my garden, leaving little 'gates' on all four sides. The first year I did it I called it Corn-wallis...It wasn't so funny after I had to explain Cornwallis.

Corn-Wallis

  The cornwall protects everything else. It can blow gale force winds and nothing on the inside is ruined. The corn just stands back up. It also helps to keep it a little more humid in the square, which makes my plants happy. You can also plant shade loving plants near the corn.
  Hubby likes hot radishes, so they are planted with the onions.  I make my tomatoes grow bigger and sturdier by pinching off all the bottom leaves and most of the first blooms as well.
   An old kettle BBQ is a planter for my carnations and petunias. And We have a HOT PINK Adirondack chair and ottoman one of the boyz made in school. ( he swore he would take it when he moved....he didn't so now it's mine) That's where hubby sits to watch me garden.
                    For me I think it is the satisfaction of knowing 'I did it!'
   In a later post I will have my favorite pickled beet recipe and one for corn relish.
     Some tips I have learned..*Never plant a full 25 ft row of lettuce at one time. You will never eat it all!
* Do not forget your potatoes in the barn...They WILL freeze solid in the winter in ND * As in the field, you should rotate your 'crops' in the garden. * When you are stressed, you can work it off in the garden by beating the hoe on the ground and imagining who is annoying you!


This how part of my garden grows!

Happy Gardening!
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