April 18th, 2021 Volume 16, Issue 15
As the days get longer and the sun shines brighter the ranch has come alive with our first group of guests who have joined us for our first 10-day horsemanship stay of the year. Their experience in the saddle varies from those who ride daily to those who have barely been on a horse before, but they all share a great eagerness to learn all they can while they are here. It’s been a joy thus far sharing stories and experiences with them all.
With guests returning that means that things are heating up in the kitchen (no pun intended). I have been busy getting back into the full swing of a guest week but thankfully our wonderful new working intern Brooke has been assisting me. She has been helping out with maintaining the lodge and cabins and has started working in the kitchen with me prepping our large evening meals. She has such a bright attitude and has been a joy to work with.
Our second batch of cattle arrived this week and yesterday we tagged and vaccinated them with the help of our guests. The sun was shining bright and the 70-degree temp was incredibly welcome. It looks like spring might finally be here! Kevin, Levi and Scott, with the assistance of several of our guests, were like a well-oiled machine running the cattle shoot with perfect timing and precision. We ended the day with a classic BBQ meal of slow roasted pulled pork sandwiches with baked beans and coleslaw with cold refreshing watermelon for dessert. As a cook you always know that your food must be good if all you hear during supper is the clinking of forks on plates combined with the sight of people going up for seconds.
Until next time my friends,