Cooking in the West

It has been raining every day for the last couple of weeks, and the best thing about the rain is that it has given me a little recliner time to read “A Bard in Boots” by Darrell Arnold. My friend, Mark Silverstein, who is a friend of Darrell’s, brought me a signed copy of this book of cowboy poems that I have thoroughly enjoyed reading. If Darrell’s name seems familiar, it is because he is a photojournalist who was the editor and publisher of Cowboy Magazine from 1990 to 2008.

I have chosen to share Darrell’s poem that seems timely with the blessed moisture that has fallen on our area of the west this past month. If you need a rainy day or a sunny day read, order Darrell’s book postpaid by sending $20.00 to Darrell Arnold, P.O. Box 3097, Colorado City, AZ 86021 or contacting him at Magazinecowboy@gmail.com. Thanks, Mark and Darrel, for sharing this great book of poems that would make a great gift!

The recent rains have delayed branding and farming and even those wanting to start cutting hay, but the grass is high and so are calf prices, so this poem seems absolutely apt!

Never Cuss the Rain

—by Darrell Arnold

Lord I hate to complain,

But this ranch is needin’ rain;

Some comin’ day, please find a way

To bring a little rain....

...The road is slick from all this rain,

And ain’t it just my luck.

The trailer slid off in the ditch,

And now the pickup’s stuck.

I’m glad ‘Ol Brownie isn’t hurt,

I’ll have to ride him in.

I left my slicker on the porch,

I’m wet through to the skin.

But I won’t cuss the rain,

The valley’s green again.

We’ll still be here next year,

I never cuss the rain.

The rain’s been fallin’, now a week,

The brandin’s had to wait;

The river’s runnin’ high and wide,

The spring work’s runnin’ late.

Our cattle guard is washin’ out,

The ranch is mired in mud.

The roof has sprung another leak;

I ponder Noah’s flood.

But never cuss the rain,

The tanks are full again,

In tall grass hay, the calves will play,

I’m grateful for the rain.

The storm has moved off toward the east,

A rainbow’s in the sky.

There’s new snow on the mountain peaks,

The sun is shinin’ high.

A warm wind’s blowin’ ‘cross the hills,

The lilacs are in bloom.

The ground’s dryin’ out real fast,

We’ll be a -brandin’ soon.

My woman loves the rain,

Our world is new again.

Blessed from above with life and love,

Dear Lord, thanks for the rain.

Don’t ever cuss the rain.

The valley’s green again.

We’ll still be here another year,

Don’t ever cuss the rain.

Father’s Day is this weekend, so if your father is still alive, forgo buying him gloves or gift certificates. The best gift is time well spent with him, and of course serving him a nice dinner. These are some quick and easy ideas for Father’s Day dinner.

Steak Kabobs:

1 1/2 pounds sirloin steak

2 bell peppers

1 large red onion

12 fresh mushrooms

2 small zucchinis or yellow squash

1/2 C. vegetable oil

1/4 C. Worcestershire sauce

2 T. soy sauce

2 T. apple cider vinegar

1 T. garlic powder or 1 t. minced garlic

1 T. honey

1 t. onion powder

metal or bamboo skewers

Cut steak, peppers, onion, mushrooms, and squash into 1 to 1.5 inch pieces. Mix the oil, Worcestershire, soy sauce, vinegar, garlic, honey, and onion powder in a Ziploc bag. Marinate the steak chunks in the marinade in the bag for at least six hours in the refrigerator. When ready to cook, thread the vegetables and steak on skewers. Grill for 5 minutes on each side or until meat tests to proper doneness with a thermometer. You can also bake the kabobs in the oven at 350 degrees for 20 to 30 minutes to desired doneness.

Crockpot Potatoes:

1 T. butter

1 small onion, diced

1 t. minced garlic

2 bags (20 oz.) shredded hash browns

3 C. shredded Cheddar cheese

2 C. sour cream

2 cans cream of mushroom (or cream of chicken) soup

1/2 C. milk or cream

1/2 t. pepper

1/4 t. salt

Spray slow cooker with cooking spray. Melt butter in a skillet and cook onion and garlic for 2 to 3 minutes. Stir in remaining ingredients and transfer to the slow cooker. Cook on low for 3 hours. Stir, and cook on low for 3 more hours. Top with additional cheese prior to serving if desired.

Raspberry Cream Pie:

8 oz. Cool Whip

1 can sweetened condensed milk

1/4 C. Real Lemon lemon juice

1 container fresh raspberries

1 shortbread or chocolate crumb crust

Mix Cool Whip, sweetened condensed milk, and lemon juice. Stir just until satiny and fold in raspberries. Pour into the crust and chill before serving. Garnish with whipped cream and more fresh raspberries if desired.