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When a City Girl Goes Country

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By Annette Bridges

It feels like the first time. Do you remember that feeling you got when you first met the love of your life? The thrill, the butterflies, the magic?

I think this best describes what our bull, Frankie, feels when he rejoins his herd after several weeks spent in his bachelor pad pen.

We do not want calves born during the coldest, iciest winter days. The best prevention to keep this from happening is, of course, trying to manage when our cows get pregnant. Every year, our bull spends a few weeks solo in his bachelor pad. Using our bovine gestation table, we see that letting Frankie rejoin the herd on May 16 could potentially mean a calf born on Feb. 25.

The table is based on 285-day gestations, late winter is the earliest we would want a calf born.
Watching both Frankie and the herd’s reactions to when he returns to them is always amusing. When Frankie realizes where he is heading, his nonchalant moseying often turns into an elated trot with sometimes an exuberant jump or two along the way. It always includes some happy and very loud bellowing.

To read more, pick up a copy of the January 2024 issue of NTFR magazine. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

When a City Girl Goes Country

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By Annette Bridges

It was one of those necessary, yet very sad days in the life of a cattle rancher. We had to say goodbye to our bull, Frankie. We returned from the agonizing drive, and I felt compelled to sit down and ponder how to write an ode to a very good bull.

I have read all the rationale on when it is time to retire a bull. The average age for many ranchers is around eight years. Our Frankie was beyond his prime. We probably knew last year it was about time for him to retire. His lack of enthusiasm when he returned to the herd after his spring hiatus was a clue.

The very slow start to our spring calving this year, and cows that never conceived confirmed what we did not want to admit last year. It was time. Frankie was a handsome and gentle giant. A Charolais mix, but he could be fierce if he felt threatened.

To read more, pick up a copy of the May issue of NTFR. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

Lacey’s Pantry

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Lacey Vilhauer

Ingredients:
1 lb. ground beef
1 package of taco seasoning or 2-3 Tbsp
homemade taco seasoning
2/3 cup water
16 oz. Monterey Jack cheese, shredded
8 oz. sharp cheddar, shredded
4 oz. can diced green chilies, undrained
4 large eggs, separated
2/3 cup heavy cream or evaporated milk
1 Tbsp flour
½ tsp salt
¼ tsp cayenne pepper
1 Roma tomato, sliced thinly

Directions:
Preheat the oven to 350 degrees and lightly coat a 9×13 baking dish with cooking spray. Set aside.
Heat a heavy-bottomed skillet over medium heat, then brown the ground beef. Drain.
Add the taco seasoning to the ground beef and 2/3 cup water. Stir well and let sauce thicken.
Transfer the ground beef to the prepared baking dish, spreading it into an even layer. Sprinkle the diced green chilies over the ground beef layer. Combine the shredded cheeses and sprinkle them over the ground beef and chilies. Set aside.
Separate the egg whites from the yolks, placing the egg whites in a medium-sized bowl, and the yolks into a separate medium-sized bowl. Add the heavy cream, flour, salt and cayenne pepper to the yolks. Whisk to combine.

To read more, pick up the June issue of NTFR magazine. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

Jesses Jewelz

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By Jesse Kader

This month western meets safari with this fun army green jumpsuit. I love a good jumpsuit that is simple but stylish and can be accessorized in so many ways. This one especially caught my eye because of the western yoke detail. See this and more at www.jessesjewelz.com

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