Monday, March 16, 2009

Down on the farm...

As some of you may already know thanks to my profile, I grew up on a farm raising Clydesdale's. It's quite apparent that the motto in our family is "go big, or go home". We always had the biggest dogs and we obviously had the biggest horses. Yesterday Daniel and I made the trip to my Mom's place to snap a few pictures of them. After years of raising these gentle giants my Mom has decided to get out of the business and put all but one up for sale in preparation of selling the farm.
When we first moved to the farm I hated it. I was a born and bred city girl who wasn't use to living so far away from the nearest grocery store. I quickly adjusted and there was never a dull moment for us four kids. We were fortunate in the fact our parents didn't make us work during our school years as long as our grades were up to par. The rule no longer applied once you hit the in between high school and college phase of your life so you were given a choice. You can either go out and get a full time job working until you leave for college or you can take over all of the barn chores, which includes feeding and mucking out stalls. Now being the typical lazy teenager that most are I had to weigh each of my options, go out and get an 8-5 job or work in the barn maybe three hours out of the entire day going back to bed after the morning feeding. I don't think I need to tell you which one I chose. Does anybody have any experience with mucking out horse stalls full of saw dust in 90 degree weather? The heat, smell, and the thin layer of sawdust that settles on your skin and hair was enough to make me question whether or not a 8-5 job would be easier. I stuck it out though and the day I left home I swore I would never set foot in that barn again. I love the horses but I hate the work and smell associated with having them.

I unfortunately married a man that dreams of one day having the exact set up that my Mom currently has. She had Great Danes and now we have Great Danes, she has Clydesdales and now Daniel wants one so bad he can't see straight, I try to limit the amount of times I tell my Husband no when he wants something, this time however I say NO and I mean it, no arguing. We can barely feed the dogs so can you imagine what it would cost to feed a Clydesdale?? Because of my Husband's love of the family horses my threat of never stepping foot in that barn again was a lie. I have stepped foot in that barn way too many times and I have also cleaned out a few of the stalls, like when Mom goes to Vegas and leaves Daniel and I in charge of the entire operation. I need a vacation just to recover from those stays.

Never did I ever think I would be sad to think about not having the farm and all of it's creatures as a part of my life, but seeing how happy they make Daniel and knowing just how badly he wishes we could afford to buy the place, it does make me sad. It makes me sad to think we won't have any more Sunday afternoon outings at the place, walking in the pastures with the Clydes trailing behind us like lost little puppy dogs. wouldn't happen to be willing to consider a lease to own option would you? We will let you come live with us instead of putting you in a nursing home later on down the road. Just something for you think about, maybe you should weigh your options? :)

Here shrimpy, shrimpy...

Growing up my Mom never cooked fish and because of that I never really had any interest in trying it when I grew up. I have slowly been trying to incorporate more fish in my diet so after having this shrimp dish on Friday night at my Step-Dad's, I thought I would give them a whirl at my house for Daniel. FYI, if I eat anything that swims, then you know it has to be good or else it wouldn't make it on to my dinner plate.
1 lb. shrimp, shelled and deveined
1 can diced green chilies, sm. can
1 tbsp. lime juice
1 tbsp. butter
1 tbsp. red pepper flakes
Essence of Emeril Seasoning

1.) In a large skillet over medium high heat add your butter, green chilies, lime juice, and shrimp.
2.) Sprinkle red pepper flakes and about a tablespoon or so of the Essence of Emeril seasoning. Saute until your shrimp are a nice pink color.

You can serve this over angel hair pasta, in taco shells, or just eat plain like we did. Also, if you have trouble finding the Essence of Emeril in stores like yours truly did, make your own essence using the recipe below. This is supposed to the exact replica of how Emeril makes his.

Essence of Emeril~
2 1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano
1 tbsp. dried thyme