The Girl I was, the Woman I've Become

When I was seventeen I left home........it struck both my parents very hard.  It made Mama sick for several days.  I didn't exactly leave in a "normal" sense, like asking them if I could go, or even having a plan really, I just didn't come home one evening.  What did happen to me formed the foundation of who I am today, why I have the beliefs I do, and how I view life.  Many years later, my mama will tell me, "when you left us it hurt, but what you learned didn't hurt you."  I think that means she's forgiven me my insensitivity to their wishes at the time.........like finishing high school and staying home.  I wanted to hit the world hard and fast.....I did both, and I haven't stopped!

In September of 2007 I went to Alaska for the second time.  While in Skagway, "the man" and myself went to the Red Onion Saloon for a couple of good ol' Alaskan ales.  I struck up a conversation with two older gentlemen about my first visit to Alaska.  I would say we chatted with one another for about two hours.  When it was time for us to go, one gentleman turned to me and said, "you need to write a book about your memoirs, you need to tell these stories, write them down for your kids if nothing else."  I've thought about that comment a lot over these years.............

What I can tell my two kids is this...................I'm living a good life, I've enjoyed my journey thus far, the good has far exceeded the bad, and I wouldn't change a thing.  I've worked in many a "mans field" earning me more money but working much harder, I've rock climbed mountains (the Granite Dells, the "Monk," boulders in carefree, mountains in the Sierra's and Alaska, Mt. Baldy and the Grand Canyon), I've back-packed in areas many people will NEVER see, fished high mountain lakes ( many people will never see), I back-packed Alaska for three weeks carrying a 70 pound pack, travelling there via a ferry out of Seattle. I've hiked down into the Grand Canyon, camped for two weeks, I've hiked the Superstition's.........never finding the "gold mine" but feeling rich afterwards.  I've hiked numerous times into the Sierra's, travelling 10-14 miles a day with a heavy pack, forging cold, snow melt rivers that were deep and raging.  I've even walked into the woods with my own back-pack strapped on me and camped by myself for days............I highly recommend it to anyone!

In Northern California I lived in a community that was rife with "hippies."  Most of whom became my friends, most of whom worked but enjoyed the simple lifestyle. We'd gather once a week at someone's house, tent or tepee, share vegan meals, play music, sing, enjoy one anothers company. I learned a lot from those days........................

I've learned that it matters to me to take good care of our earth, have empathy towards others, be kind to animals, love people unconditionally.  I've learned NOT to discuss politics or religion with people because everyone has their own beliefs, mine may not be the same but it works for me.  I've learned that spontaneity gives richness to one's life. Spending time alone will heal much.................  I've learned that grand babies are definately

"GODS GIFTS," they are the extension to the lil' ones you once rocked, played with, nurtured. I've learned that you should NEVER, EVER look back and wish you'd done something differently, the past is the past, it's final.  I've learned that as you age, you become more sensitive to the important things, love, life, family and loss.  I've also learned how to love someone else and let myself be loved........unconditionally.  Sometimes the "second time around" is by far the best.

I've also learned that it's very important to take care of one's body, it has to last you a long time.  Spending time in guietude each day doesn't mean you're "lazy" it just shows that you know what you need physically and spiritually to be at peace. I've learned that loud, boisterous, people or people who complain a lot are NOT conducive to my well-being. I've learned to stay away from people who tend to be competitive, they lack self-esteem.

 I've learned that cooking good food has become my passion.  Using the most natural, untainted food is the BEST for me, the end product superior.  I've learned that to get that superb quality without paying huge sums of money requires me to raise our own food.......lamb, chickens, ducks, turkeys, rabbits, pork, fresh eggs(both chicken and duck), and vegetables........the work is hard but the dividends are worth it.

 I also look back and understand that I've had much serendipity in my life.  A "calling" which started when I was a very young girl, placed me right smack dab into the life I have..................... a GOOD LIFE!

Autumn Equinox

John Donne (1572-1631)

No Spring, or summer beauty hath such grace

As I have seen in one Autumnal face.

     Autumn is upon us here at Rockin' A Ranch.  Chilly mornings greet us at 4:30a.m., we linger one moment longer under our covers, snuggling and chatting, listening to the rooster greet the beginnings of dawn before jumping out of bed and grabbing our robes.  Rick plugs the percolator in, I let the cats and "Blue" out for their morning "winkle" and stretch. "Blue" runs the fence line of the ranch, barking and staving off the "yotes" (coyotes), this morning they are close.

     This is our favorite time of year...............Autumn.  Chores like gardening, watering, and weeding all slow down and are replaced with wood cutting, raking leaves and mulching. In one month I will begin to "flush" our breeding ewes.  When the first full moon of November arrives, "Blackcloud" our Churro ram and "Oreo" our wether, will join the girls for several months.  I won't remove them until late in the ewes gestational cycle. "Oreo" is thrilled to get to visit with his mama "Freckles" for a period of time.  Sheep can distinguish between all other sheep, they recognize fellow flock mates and lambs even after years of separation. 

     Our myriad birds here on the high prarie begin to disappear..........Macgillivray's warbler, Orange-Crowned, the Nashville and Wilson's, Song Sparrow, Lincolns, Brewer's, the Green-Tailed Towhee, Western Tanager, Pinyon Jays, Juniper Titmouse and Lazuli Buntings. Soon we will also witness the flocks of ducks and geese heading South in their long journey, but this Fall they won't be able to land on the lake near our home as it has dried up over the summer.  We will still enjoy their flight..... we will hear them long before they arrive overhead.

 At the Autumnal equinox, the Sun appears to cross the celestial equator, from North to South; this marks the beginning of autumn in the Northern hemisphere.  This is the time of year for our annual Fall picnic, a     gourmet  picnic which is always accompanied with our own special hot, spiced, wine for sippin'.  We build a fire, put out lawn chairs, chat, eat, hike with the lil' ones, take pictures, nap and towards the end of the day, we listen to the Bull Elk bugling and thrashing about in the woods.  And every single year, a child gets to sit on the lap of "the man" and "drive" us out of the woods. 

     This is the time for plentiful bread baking and soup making.  We love soup, a good loaf of homemade artisan bread, and a glass of wine.  "The man" and myself rarely watch T.V. during colder months, we'd rather capitulate to the crackling of the fire in the woodstove, dim the lights and have a nice conversation, before retiring to bed early, similar to the old days. " Early to bed, early to rise"...................I don't know how " healthy, and wise" we are, but we feel very wealthy with Autumn's splendor upon us.

FALL PICNIC HOT SPICED WINE

1 cup sugar

4 cups hot water

Sliced lemon and other desired fruit(apple, orange, dried berries)

18 whole cloves

6-8 cinnamon sticks

2 (750 ml) Red or Burgandy wine

To Prepare:

Wrap spices in cheese cloth, tie off. 

In a pan, heat water, sugar and spices to boiling for approximately 10-15 minutes

When slightly cooled, remove spices and add simple syrup and fruit to crock pot, putting it on low setting.

Add wine and additional fresh fruit (if desired), heat gently, DO NOT BOIL!

Serve in insulated cups.

Have you Herd?

Ihope you are not yet tired of my musings..........once again, I'm writing about sheep, and "yes" this is another picture of my Jacob ewe, "MG" or "Grace." In the background of the other picture is my Navajo Churro ram (last years breeding season). I would like to share a "plan" I have as well as some history about the breeds I raise.

Let me begin by giving you a "run-down" on Jacob Sheep as they were the first breed I started raising. Jacob sheep are an old world breed dating back several thousand years. While their exact heritage is unknown, pie-bald or spotted sheep have been mentioned in historic accounts for several centuries. Named after Jacob in the Bible (Genesis 30), these sheep most recently appeared in England several hundred years ago, where they graced the Estates of the Nobility. By 1970 Jacob sheep were so rare in England that the Jacob Sheep Society was formed to help preserve them. Due largely to their efforts Jacob sheep numbers have increased dramatically in Great Britain. Jacob sheep had been imported in small numbers into the US and Canada since the early 1900's. In 1988 the Jacob Sheep Breeders Association was formed in the USA to ensure the conservation of Jacob Sheep through inspections, registration and education. The American Jacob is still considered a rare breed by the American Livestock Breeds Conservancy.

Several breeds of sheep can produce spotted lambs but Jacobs are the only breed which remain spotted throughout life. Jacob carry the polycerate gene which allows them to produce multiple horns, and both rams and ewe are horned. They are a small to medium size breed with ewes weighing from 80-120 lbs. and rams ranging from 129-180 pounds. Jacob fleece is a medium grade (24-33 microns, Bradford count 44-56s, demi-luster), with an open character, a soft springy handle and little or no kemp, or britchyness. Staple length is 3-7 inches and fleeces weigh from 3-6 pounds with little grease and a high yield. When the colors from one fleece are separated it can yield three colors-creamy white, brown/grey and brown/black.

They are very hardy and disease resistant
Their small size means they eat less food and have higher per acre stocking rates than commercial breeds.
The ewes tend to twin, have few lambing problems and are excellent mothers.
Their multicolor, medium grade wool is prized by Hand spinners.
They produce a lean, flavorful carcass with beautifully unique pelts.
Their magnificent horns and attractive spots are very showy and beautiful.
With their "goat like" personalities, they are smart, curious and tend to tame down fairly easily.
The lambs are soooo cute!

The "run-down" on Navajo Churro sheep. Navajo -Churro sheep are descended from the Churra, an ancient Iberian breed. The Churra(later corrupted to "Churro" by American frontiersmen) was brought to the North America by the Spanish Conquistadors in the 16th century as a source of food and clothing for their armies. By the 17Th century Churros were popular with the Spanish settlers in the upper Rio Grande Valley. Flocks of Churros were also acquired by Native Americans through raids and trading, and soon became an important part of the Navajo economy and culture. A series of US Government sponsored flock reductions and "improvements" (by cross breeding) decimated the Navajo flocks until the old type Churro sheep nearly disappeared. In the 1970's several individuals began acquiring Churro phenotypes with the purpose of preserving the breed and revitalizing Navajo and Hispanic flocks. The Navajo-Churro Sheep Association was formed in 1986 to preserve and promote this original American Breed. The name "Navajo-Churro" was chosen to honor both their Navajo and their Spanish heritage. While more than 4,200 sheep have been registered (ours is one) since the N-CSA was formed, Navajo-Churro sheep are still considered a rare breed by the American Livestock Breeds Conservancy.

Navajo-Churro sheep carry the polycerate gene also. They are small to medium size with ewes weighing from 85-120 pounds and rams ranging from 120-175 pounds. Navajo-Churro wool comes in a wide range of natural colors, is classified as coarse and is composed of three distinct types of fiber: 1.)Inner coat (3-5 inches staple length): wool fibers ranging from 10-35 microns, comprising 30% of the fleece. 2.) Outer Coat (6-12 inch staple length): hair fibers measuring 35+ microns, comprising 10-20% of the fleece, 3.) Kemp: short opaque fibers of 65+ microns, not to exceed 5% of the fleece.) The fleece is open with no defined crimp and should be lustrous with a silky hand. It is high yielding with a low grease content.

The Navajo-Churro sheep has always been sacred to the Dine' and at the core of their culture and economy, is the only domesticated breed of sheep indigenous to the Americas. Though driven to near extinction since the 19Th century by government stock reductions that slaughtered hundreds of thousands, the Churro was always cherished and protected by the Dine' who hid remnant herds in remote areas such as Black Mesa and Monument Valley. Today it is a nationally and internationally recognized rare and endangered domestic breed-hardy, intelligent, and resistant to scrapie and other diseases and of rising economic value. It's fleece is one of the finest in the world-long, lustrous, and low in grease, with an amazing range of colors and a white of remarkable purity that takes dyes and great clarity and depth.

They are independent, intelligent sheep with a fascinating history and a very special heritage.
They're very hardy and disease resistant.
Their smaller size means they eat less food and have higher stocking rates per acre than commercial breeds.
Being desert sheep, they can survive and thrive on less than perfect forage.
The ewes tend to twin, have few lambing problems and are excellent, protective mothers.
They have the quintessential weaving wool-strong, beautiful and available in a wide variety of natural colors.
Lamb fleeces are rich in color and make terrific socks and sweaters.
They produce a lean, flavorful carcass and beautiful pelts.
They're considered a dairy breed (haven't tried that yet).


Our efficacious plan is to breed the Navajo-Churro ram with a registered Jacob ewe. Our "Grace" had too many congenital anomalies when born thus she is not of good quality breeding stock, breeders always strive for better flock traits. However, this past breeding season we did manage to have ewes with the polycerate gene (all three ewes born have horns) and a Jacob spotted ewe by breeding a Jacob X with the Navajo-Churro ram. This particular ewe we will keep although she will only be able to breed with a ram lamb from next years lambing. Never, ever can you breed a father to a daughter although you can breed a ewe from one lambing season to a ram lamb (from a different mother) the following lambing season.

I've had many people scoff at my plan. I personally don't listen to others regarding my sheep flock as everyone has an opinion that raises sheep. We do what works for us, simply! Both the breeds we raise are superb in fleece, well sought out by fiber artists and spinners throughout the world. Both breeds produce superb meat, low in cholesterol, high in vitamins, zinc, and protein. In England, Jacob meat is prized by chefs for the superb flavor (stronger somewhat than Churro), in Arizona the Chef at La Posado in Winslow, Arizona buys strictly Churro meat from growers up on the reservation. How can we go wrong with breeding these genes? We sell both fiber and meat for locker.

One of our good friends, Claudia comes from a cattle family out of Williams, Arizona. Her family has ranched their whole life in that area, from parents to grandparents and so forth....... She married a Basque in her early years (a BIG NO, NO coming from a cattle family) and they began to raise sheep..........Hampshires..............3,000 head as a matter of fact. She and her husband didn't eat many of the Hampshires as they always preferred the Churro off the reservation. Churro meat is very lean and mild, more mild than most sheep meat. She buys a lamb from us every year (she'd like two but we need some for our freezer!). We are the only place she will buy her lamb..................in that sense, we feel good about what we are doing despite criticism from others. What I can say about our "little spread" is we get the most bang for our buck, I utilize our wool for my spinning, crocheting/knitting projects, Rick uses our lesser quality fiber for insulation, we utilize our meat for our food. We also save horns for button making. And I will tell you, the tongue, heart and liver from our sheep is superb...............YES, we do eat that as well. This year I will tan my own yearling fleece, requiring them back from the locker. Who knows, maybe I can donate them to the hospitals for preemie baby's to rest/grow on in the incubators...........

Kat's Lamb Shanks in Mirepoix

Lightly season 4 lamb shanks with salt, pepper and flour. Cover bottom of a deep, heavy, ovenproof pan with a combination of about 75% canola oil and 25% olive oil, and heat on high until almost smoking.

To seal in the juices (braising), saute' the meat for about 5 minutes, or until all sides of the shanks are golden brown. Watch closely and turn frequently because shanks burn easily(don't ask how I know this!). Use long-handled tongs to remove shanks from pan.

Add mirepoix, a mixture of 1 1/2 cups diced onions, 2 cups diced celery and 2 large carrots, diced. Saute on high about 5 minutes, just long enough to release the flavors.

Stir in 1 ounce fresh rosemary, 1 ounce fresh thyme, a whole lot of freshly ground black pepper and 3-4 bay leaves into the mixture.

Next, add 2 Tablespoons tomato paste and cook on high for about 2 minutes, stirring frequently until tomato paste is blended with mirepoix and herbs. Place shanks back in the pan. Add about 2 cups veal or beef stock, 1 cup good, dry red wine, cover shanks with liquid completely. Cover pan tightly with lid or heavy foil and bake at 425-degrees for 2 1/2 to 3 hours, or until the meat falls off the bone.

This can also be made with a lamb roast. We prefer the shanks(a terrific cut of lamb).

Bon Appetit!

The "Ninepatch"

The Amish are descendants of European Anabaptist's, who in the late sixteenth century were the radicals of their day. The Anabaptist's, including the followers of Menno Simons called Mennonites, risked their lives trying to change things, believing that earlier Protestants hadn't gone far enough in their reforms. They were named Anabaptist's because they were against infant baptism, believing that people should wait till they reached twenty and could make a conscious choice about their religion.

Jacob Ammann, the charismatic Mennonite leader for whom the Amish were named, went even further than other Anabaptist's in his demands for strict reform. In the 1690's, he questioned the enormous power and authority of the Catholic church, thinking there should be a clear separation between church and state. He criticized the vanities of the church, the ornate ceremonies, the luxurious clothing worn by priests, believing that something crucial got lost when the hierarchy of the church separated an individual from a direct experience of his God. Religion should be a felt experience. The Amish, his followers, saw themselves as God's chosen people and were taught that God had a personal interest in their lives.

Ammann's beliefs led him to seek a way for his followers to lead a good and decent life. He demanded a return to the plain and simple, Pious feelings and simple rural living should go together. He taught them to practice their beliefs. Worshiping in church on Sunday wasn't enough. Applying what they believed day in and day out was what mattered. Customs and traditions reinforced religious beliefs. "By their fruit ye shall know them," the Bible said.

Ammann's quite specific teachings extended into every aspect of daily life. Humility and modesty were valued, and he reinstated some of the earliest Christian rituals--such as foot washing--to remind his followers to be humble. He preached non-violence and told his people to refuse to fight in wars. Ostentation was a sin, a sign of false pride; since buttons were originally used as ornamentation, he insisted that only hooks and eyes be used. Ammann's intention was to keep the Amish separate and distinct. By remaining apart from the larger community, this "small island of outsiders" would be drawn together.

A ninepatch is the simplest quilting pattern, the one an Amish mother uses to initiate her daughter into the craft of quilt making. In theory, the concept is easy. Place one dark square next to one light square, until a grid of nine patches comes together in a tic-tac-toe pattern. No one is labeled an "artist" in an Amish community. That would be a sign of false pride. They're a deeply religious people, and humility is a trait that's valued. Things are made to be used, not revered.

How to fuse the disparate choices into one life? How to design a life with all the varied pieces---arrange and rearrange--and in the process create a feasible pattern to live by?

Patch #1 Valuing the Process/Valuing the Product

While I don't make Amish quilts (and I have quilted), I do enjoy my hand at skirting raw wool, washing it, carding and hand spinning my fiber from our sheep. This is truly a task to be savored as there is no chance for a hurried product. There is the skirting of the wool, (removal of all vegetable and animal matter), carding the wool for the making of rolags (a length of tubular wool, carded and ready for hand spinning). Once this process is done, I begin to hand spin the wool. I use the "inch-worm technique," namely drafting with my drop spindle. All work is important in this process, all work is of value honoring the process and the product. It's in the energy I find the pleasure, in doing and finding meaning in the work itself. For me it's all connected.

Patch #2 Living in Time

There is no need to rush to get one thing over so you can get on to something more important. It's understanding that it's not rushing through tasks to achieve a series of goals that is satisfying; it's experiencing each moment along the way.

Patch #3 Celebrating the Ordinary

It's the everyday things that give life its stability and its framework.

Patch #4 Home

The things I do daily are my focus, from feeding my sheep, to watering my flowers, harvesting and canning our vegetables from our garden, playing my guitar, cleaning our home, washing laundry and hanging it out to dry................this is MY expression of who I am, it has spiritual meaning to me.

Patch #5 Community

I share joy and hardship with others in my life. For instance, my very good friend Barbara of Fiber Rose Ranch, comes to my home monthly. It's our time to share lunch and a conversation while crocheting, knitting, and chatting over happenings in our lives. Another friend calls me for help with canning (she's new to this "craft"), sharing seedlings from my heirloom garden with a multitude of others, community work at Christmas. Community life is a natural extension of my home life.

Patch #6 Life as Art

One year, not long ago, I made my grand daughter Kiley a set of "Church dolls." These were three little dolls made of muslin, hand embroidered with hair and clothes tucked neatly into a tri-fold calico "wallet" with a hook and eye closure. These were dolls to entertain her while she sat in church, something to keep her occupied but quite. While it took me several years to make these dolls, it was one of the most joyous gifts I had ever given anyone. It was the beauty and practicality of the object that gave me joy, something especially for Kiley.

Patch #7 Limits as Freedom

When my expectations and achievements match, I'm content. Doing the best I can, and not questioning who I am, or where I belong brings me freedom. Having my limits, subtracting distractions, making a commitment to do well for each day, brings me a new intensity.

Patch #8 Power of Contrast

The startling balance of one kind of energy coexisting with a very different one. A simple hand spun and crocheted dishcloth to be used daily against a lavish dyed, and knitted woolen scarf. Two very practical items allowing usage of different energies. Or my plain, dirt pastures against the contrast of my vegetable garden with flowers and herbs in all it's vitality.

Patch #9 Choice

I've learned that the more choices I have, doesn't mean I'm luckier. There is a difference between having many choices and making a choice. Making a choice-declaring what is essential-creates a framework for a life that eliminates many choices but gives meaning to the things that remain. Satisfaction for me comes in giving up the wishing I was somewhere else or doing something else. It's living in the moment and reminding myself that nothing I am doing is wasted time.

While I am certainly NOT Amish, I admit they have many spiritual attributes to their lives that I admire. I've learned much about the Amish over the years, as their lifestyle has always intrigued me. I've even "threatened" the kids that if/when I become a widow, I will join the Amish community. Fortunately for the kids, they don't accept the "English outsiders."

Several years back, I bought my mother (who loves dolls) a "Faceless" Amish doll, made by the Amish. The eyes, nose, mouth, fingers, and toes are missing. Their bodies are covered with hardy unbleached muslin. Dressed in tattered, dark, old-fashioned clothing and bonnets they each have a distinct personality, the unique mark of the mother who made the doll for her child. For years, these dolls were not sold to the public, Amish mothers made these dolls for their daughters. Always, the same, no need to change or embellish or improve them. They just needed to be durable enough to withstand lots of use.

The Amish secret.................there aren't any secrets! They know there is nothing "out there," just the "timeless present." How they live reflects what they believe. Their life is art. Learn not to rush through life in order to get "the goodies." Learn that life delivers the goods, and it's quite different...........

"MG" the Outlaw Sheep

This is our darling "Grace," she was the second lamb born on our ranch if you count the first set of twins as one! Her mama is a Suffolk, her daddy a beautiful Jacob ram named "Patch." "Grace" has his gorgeous blaze down her nose but the hump on her back???? Neither her mama nor daddy have this congenital "thing."

"Grace" was born on March 13, 07 at 12 a.m. She weighed 8 pounds. When I found her she was under a feeder curled up in her lambing jug almost smilin'. Her mama was standing near-by. As I gathered my lambing kit from inside the ol' homestead (all the while excited we had our first ewe lamb!), I mentioned to "the man," "we have a new lamb get up!" When we both walked back out to the barn together, and entered the lambing jug, we realized something was terribly wrong with this little girl. When I knelt to gather her up in my arms to inspect her she couldn't stand, she was shivering (even though mama had cleaned her real well), her little legs would just collapse under her weight, they also looked somewhat deformed. After taking her temperature we knew she was in the stages of hypothermia, a life threatening disorder. We pulled her from her mother(which is very, very stressful for a ewe) and took her inside the ol' homestead to warm her up.

Dealing with a hypothermic lamb is a long, arduous task. First and foremost you must warm the lamb by putting them in a sink or tub of warm water, then we give our lambs an enema, this is an important step in dealing with hypothermia. The enema removes any meconium not yet evacuated from the gut of the lamb. Failing to remove the meconium causes dehydration and a spiralling downward of the lamb's temperature. The enema also helps to warm the lamb from the inside out. The next step is what we call Dextrose Therapy, preceded by a SQ (subcutaneous) injection of Vitamin B Complex, the Cal-Dextro we use is loaded with calcium, phosphorus, and magnesium. We had to inject the little thing with 2 cc per 1 pound of her body weight. Injecting many shots into a newborn is very difficult, but as a shepherd, you have to overlook the "youngness/cuteness" and go into the "saving" mode. This is not for everyone, shepherds are a special breed of people.

Our next step in this process is Vitamin Therapy, we give the lamb Vitamin A&D, Vitamin E, Procaine Penicillin and of course the B vitamins. Once we can start to see the little lamb responding to our efforts, we see if she can take warm colostrum milked from the ewe, placed in a bottle. Everyone knows how critical colostrum is to a human baby, it's the same in the animal kingdom, it's the best for them.

"MG" our Miraculous Grace, did indeed turn around and start responding, it took "the man" and myself nearly ten hours to pull her around..............but she did it, she had a will like no lamb I've seen since. However, she still could not stand on her own, her legs were "mufflefunked!" It was very frustrating for us, how was she going to go back out to her mother if she couldn't stand and nurse? How was she going to keep up with the others? There was only one thing I could do, I would have to keep her indoors in a crib, by the wood stove, and get up every few hours to let her nurse off her mother. "Grace" would cry (like any baby in the nighttime), I would get up, dress, take her out to the barn, tether the mama, and hold her on tit until she was full. After four days of this intense nurturing, she began to bare weight on two of her four legs. Eventually, she would put weight on one front leg but ever so lightly. It was then that I made the decision to put her out with her mama. I knew she would thrive better with her own than with us.

So..........I put our crippled baby out in the barn for good, it was one of the hardest things I've had to do. She had to hop everywhere mama went because naturally she followed. She hopped to nurse, she hopped when she'd first stand, she'd hop to lie down. It was also very hard for her to lie down with those two front legs crippled up, but she did it. After about a month our little "MG" started walking on all fours, mind you, you could still tell something was wrong with her legs, but she did it.

I can not tell you as a shepherdess how much joy and sadness raising sheep brings to a human. I naturally bonded deeply with this little lamb, she was my everything for a long time. I was her surrogate mother. To leave her in the hands of her own mother, GOD, and nature was hard but I did it.

"Grace" is still not a "normal" little ewe, she "Baas" differently than the others, she's small for her breed, she's shy and non-confrontational with the others, she's had to learn to look out for herself and she's done so very well. BUT, she's also a lil' outlaw which brings me back to my story.

Lately "Grace" has definitely decided that the "grass is greener on the other side." Every evening when I head out to the barn to feed I fill my cart with the BEST alfalfa I can find (which is a real challenge at times). I open the iron gate into the covered portion of the barn, fight off all the young lambs from this years crop, mamas, the Nubian goat,"Blue," and turn around to close the gate just in time to see "her heinous" stroll right out the gate into the big, free, yonder. I commence with the chore and let her go.

"Grace" has always come to her name, although she's not overly fond of lovies and hugs, and rightly so. She's afraid I'm going to give her a shot, an enema, a shearing or something "not so fun," but she comes to me. So when she's done having her little jaunt out in the BIG world I call her, she comes and loads right back into the barn. It's her special little treat and I allow it.

Now I've had a lot of people tell me I should just "put her down." I won't, I can't and I'm ever so thankful that "the man" knows this. It's a special bond the lamb and I share, we love each other, we respect each other, and I can't say you can get that in many relationships anymore.

"MG" will have a pasture, fresh food, fresh water, vitamins, shearings, the wild, for as long as she lives. She adds much to my life, they all do in one way or another, but she is one of my favorites.

The Shepherd's Lament

Now I lay me down to sleep

Exhausted by those doggone sheep;

My only wish is that I might

Cause them not to lamb at night.

I wouldn't mind the occasional ewe,

But lately it's more than just a few:

Back into bed, then up again,

At two o'clock and four a.m.....

They grunt and groan with noses high,

And in between a mournful sigh,

We stand there watching nature work,

Hoping there won't be a quirk:

A leg turned back, or even worse,

A lamb that's coming in reverse.

But once they've lambed we're glad to see

That their efforts didn't end in tragedy.

There's no emotion so sublime

As a ewe and lamb that's doing fine.

I'm often asked why I raise sheep,

With all the work and loss of sleep;

The gratification gained at three a.m.,

From the birth of another baby lamb-

How can you explain, or even show?

'Cause only a shepherd will ever know!

"You Say Tomato, I say Tomahto"

Ahh, those are much remembered song lyrics my daddy used to sing to us kids in our childhood, he had another one about a, " pickle in the middle, mustard on top," crazy the things you remember as a child.



One summer we took a vacation back East to visit with some of his family, he wiled the miles away with singing, he was a GOOD singer too, he'd been a choir boy as a child. One of my favorite songs he sang was "Rye Whiskey, he'd really give it his all............when he was done, I'd beg him to sing it again, he always did, he loved to sing.



That was also the most memorable vacation for getting "spankins' on the side of the road." Just tell me, who takes a vacation in an Electra 225 Buick with three kids in the back, designated barriers between one another, and think it's going to be a peaceful vacation.? I mean, just how many miles is it from Phoenix, Arizona to Green Bay Wisconsin, Lake Michigan, Chicago?? It's a long way, let me tell ya.



Steve (our brother) sat on one side of the backseat, me (the darling baby) on the other, and they put the oldest, Karen, in the middle............boy did she like that! Especially since she was a goodie two shoe and bookworm." She was always reading, she's still reading....................!



Steve and I would get bored, start pinchin' one another back and forth, across the front of Karen. On one occasion, "Miss Perfect" got caught elbowing the heck out of our brother just about the time that Dad looked in the rear view mirror................OH LORD, watch out Karen. That car came to a screeching halt on the side of the road, Dad told her to "get out!" As she was getting her butt whipped, another fine vacationer with his family in tow, in his luxury sedan, drove by and honked his horn as loud as he could, he gave Dad the equivalent to a "high five" hand. Then and only then, did we feel real sorry for sister Karen. So...............Steve and I vowed to behave for Karen's sake, didn't last long though. Seems every hundred miles or so we'd see steam come out of Dad's ears, the sedan would pull to the right and stop abruptly................we knew we were dead!



"You say Tomato, I say Tomahto," lyrics from 1937, George and Ira Gershwin to be exact, Daddy could tell you who wrote the lyrics, what movie they came from along with just about every other factoid you might want to know at the age of 7.



Daddy loved driving also, any chance he could talk Mama into loading up a picnic and heading out of the city he would. We always headed North, usually to water, flowing water. Daddy had a convertible, he'd roll that top down and we'd hit the highway (I'm actually surprised my mother went along with it, she had immaculate hair-do's at that time). Daddy made this incredible "picnic punch" when we'd go, we only had it on picnics, I'm not sure why, it just was.



Today, while canning my tomatoes, the "tomahto" song lyric kept popping into my head, that happens with me often, I guess it's because my daddy always sang to us. In fact, just the other day I belted out "Rye Whiskey" for "the Man" while sitting outside. I think he liked it.............I sure miss my daddy, I think about him often.



He was not a tall man, but he wasn't short either, he was just right. He had a jolly belly to him, I guess it was all the ice cream he ate. He had a wonderful full beard and a long, full handlebar mustache that he waxed daily. He wore a gorgeous top hat at special events, when he died, he passed it along to his best friend, Pat. Pat now wears that gorgeous top hat to special events.



You never, ever know when a person you love will perish...............leave ya bone dry and sad. I've lost many a loved one in the past sixteen years; a brother, a grandmother, my daddy, my brother-in-law, my dog "Gayla." I'm tired of losing loved ones, so remember to always tell those you love, just how much you love em' and do it often.

Home-Canned Tomatoes (Tamahtos)

4 pounds tomatoes

8 basil leaves

1/4 cup fresh lemon juice

2 teaspoons kosher salt

Blanch tomatoes just until the skins loosen, about 30 seconds. Using a slotted spoon, pull the tomatoes from the hot water and place in chilled water. slip the skins off the tomatoes. Quarter tomatoes and pack into hot sterilized pint jars, stopping 1/2 inch from the top. Periodically, push down on the tomatoes so they make their own juice. Bury 2 fresh basil leaves in each jar and add 1 Tablespoon lemon juice and 1/2 teaspoon salt. Use a knife to release any air pockets. Wipe the rim very well, place hot sterilized lid on the top and seal with ring. Set them in a water bath and bring to a boil. Process for 35 minutes.

Marinara Sauce

1/4 cup extra virgin olive oil

2 garlic cloves, minced

1 large onion, coarsely chopped

1 medium carrot, thinly sliced

4 cups home-canned tomatoes

salt and freshly ground black pepper

2 Tablespoons unsalted butter

1 Tablespoon chopped fresh basil

1 teaspoon dried oregano

Heat olive oil in a large skillet. Add the garlic, onion, carrot and cook over moderate heat for 5 minutes.

Pass the tomatoes and their juices through a food mill. Add the tomatoes to the skillet and season with salt and pepper. Cover partially and simmer over low heat for 15 minutes. Pass the sauce through a food mill and return it to the skillet. Add the butter, basil and oregano, cover partially and simmer for 30 minutes longer.

My Daddy's Picnic Punch

(September 29Th, 1927-July 5Th, 1998)

Mix together, 2 cans frozen, thawed orange juice along with 1 can frozen, thawed lemonade juice. Serve chilled. Sometimes I think he may have added 1 can frozen, thawed pineapple juice also.

8th Annual Deer Springs Pig Roast

What a glorious day for a pig roast..................although we did get rain upon our arrival. We were attending the annual Deer Springs Inn pig roast. "The Man" and myself look forward to this event every year.

The sponsors of this extravaganza are Ed and Mary King, owners/operators of Deer Springs Inn Resort. We met this couple in the Fall of 1999. We stayed at their resort, which by the way, is approximately 7 miles of any beaten path, and off the grid..........(NO T.V., NO blow dryers, No electric lights BUT they do have wood heat, kerosene lanterns or solar lights, flashlights, running water, toilets, tranquility.... lots of it!) It requires a 4-wheel drive vehicle or a vehicle with chains in the winter time to proceed back into their place, summer time you just need water, time and the view (I've seen turkey, wild horses, elk, deer and black bear)

We really, really like this couple, Mary especially! She is a fun gal............witty, kind, loyal and an all around good human being. Her significant other, he's funny (sometimes), a kind human (sometimes), a real talker (all the time). So, as I was saying, we love to attend this function.

The criteria for attending this function......you must know the Kings or be in tight with someone who does. You also have to bring a side dish to accompany the pig BBQ. It's a fun network of people, some we've met during the pig roast, some we've met while staying at the resort, some we know simply by yakking with them throughout the day.

This pig(who's name was "Ed" by the way) is slow roasted in an indirect method. Ed(the man, not the pig) feeds charcoal and wood to this pig, which is wired to two heavy-duty grates, placed in a shallow (grave), I mean "pit," covered in walls of tin including the top, and slow-roasted for many hours. The atmosphere is terrific, the smell of pig roasting permeates the tall pines, which makes everyone salivate profusely, which is why we all drink a lot.

Now when this pig is done roasting, Ed and his entourage of "worker bees," (I mean friends), gather round to hoist the pig up, and out of the fire, and onto a table. This is when Ed subjects his enemies( I mean friends) to "pig pullin' ." Now I've had the honor of pig pullin for a couple of years, my mama has had the honor of pig pullin a couple of years..............this year it was time for some new blood! I nominated my son-in-law Toby, and our new neighbor (from S. Cal) Joe Hicks, I also nominated them early that day, before anyone arrived so Ed would know who to "pick on." Sometimes Ed listens to me......................most often NOT!

This job is NOT for the weak or tender................this requires asbestos gloves, a big bucket of water (to cool your hands down in the asbestos gloves), and some real strength. The "pig pullin' " begins, they pull and pull, place in trays, pull and pull and place in more trays......until the entire carcass of the pig is plucked clean like a vultures been at it..................then the good times roll, we get to eat!

Now these eats are some of the best in the world. I have to say, they outdid themselves this year, it was the BEST pig to date. It was tender, mellow smoked, juicy, just a real FINE pig. Top that off with some of Jack's homemade BBQ sauce, a lil' slaw, some homemade bread, doesn't get much better folks. Also.....................Connie's Sangria was out of this world (it was hidden behind the pavilion, behind a tarp, in a cooler, in the back, and off the beaten path). In fact, I'm pretty sure that not too many people knew where the Sangria was hidden except for Ed, Mary, myself, Connie's son, and Connie. Man is that some good stuff!

Well, I'm real sorry ya'll missed this shingdig, it's a "hoot" of a time.................until next year, bon appetit!!

JACK'S FAMOUS BBQ SAUCE

80 ounces ketchup

1 cup Worcestershire sauce

1 cup apple cider vinegar

1 1/2 cup brown sugar

2-4 Tablespoons celery seed

6-12 cloves garlic, minced

cayenne to taste

3/4 cup Bourbon (not Canadian Club)

Add all together except the bourbon and let boil for approximately 5-10 minutes. Cool. Add Bourbon. Bottle.

*You may want to halve this recipe as this makes a large batch for a large crowd.