I’m sure many of you have heard of the phenonmenon that is sweeping the nation called…”Meatless Mondays”.

August 18th, 2010, my own local newspaper, the Helena Independent Record (Which, by the way, there’s nothing independent about this newspaper. Completely biased), printed a story entitled “Meat lover meets tofu”, the “Room for Improvement” column written by freelance writer Sara Groves. Basically, it’s a column chock full of someones opinion. The article can be read here. Now, I’ve always stood up for the fact that everyone is entitled to their own opinion. I do, however, believe that opinions are like assholes, we all have one, and they all stink.

I’m going to touch on a couple of the more naive and totally opinionated points of her article. Basically, they are B.S.

First.  Ms. Groves ascertains

“Because according to nearly every study of American eating habits ever published, our diets, which are heavy on meat, cheese, fat and sugar while being light on vegetables, fruits and whole grains, result in an alarming rate of preventable, chronic diseases ranging from diabetes to heart disease.”

Who published said studies? When? Facts people! Post the facts!

Second.

“Additionally, it takes an estimated 1,800 to 2,500 gallons of water to produce one pound of beef.”

I’m sorry? WHAT? Am I the only person who finds these numbers down right hilarious? I’m no scientist. I am a google user and you can bet I put it to good use trying to find studies, both for and against these numbers. Frankly. Anytime a google search comes up and it’s so biased that almost every entry has something to do with how positive a “vegetarian/vegan” lifestyle is, I basically take it for bunk. I’m even more disgusted when a group such as A.L.F gets in on the propaganda and people take the misinformation as fact. Impressive, really. Enjoy their 2 cents here. I’m still searching for the correct answer here. Is it even possible to come up with cold hard facts on this question? I did find this piece of information over at Drovers.com. And yes, I realize it’s a livestock publication, but one of the few I was able to find with the opposite opinion. And it makes 10 times more sense to me.

“As for the floating destroyer claim, the NCBA Web site puts that to rest as well. They use the U.S. Navy’s report that a destroyer needs about 2.11 million gallons of water to float. As we’ve learned, it takes 435 gallons of water to create a pound of boneless beef. If a steer weighing 1,000 pounds yields 450 pounds of boneless beef, that means it needs a total of 195,750 gallons of water  —  which would leave the destroyer high and dry.”

Third.

“Eat your morning cereal with soy or rice milk instead of cow’s milk.”

I’m sorry? How does this even computer in a “Meatless” diet? Sounds strangely like someone has been filling your head full of nonsense and maybe you got a kick back from “The Real Food Store” when this piece was published? I’m just speculating.

Thankfully, someone out there in Helena-land was listening and shot back with this equally compelling editorial. I commend you Rich Roth for standing up for the industry and producing facts, not opinion.

“Benefits of Meatless Monday dubious”.

Ever wondered what the future of food will be?

Have a look and then go visit CropLife America

Thanks goes out to crystal.cattle for posting this video on her blog. I’m just re-posting it on mine because the information is so relevant!

Copper. I can’t get enough of this color or this metal. In fact, I’m redecorating my kitchen in a white, aqua, copper scheme and will post before and after photos as a blog post soon. I’m enthralled with the warmth of copper and it’s versatility. The simple fact that it patinas to such fantastic green/blue/cream/white shades is what makes this metal so utterly delightful. And lets face it, copper really is timeless.

Here are a few of my favorite kitchen accessories for this 1st edition of “Copped Hue’d Mondays”. Enjoy. I know I will.

I found this delightful spoon at this fantastic Etsy Store: Ric Rac and Buttons I don’t know what it is about vintage kitchen pieces, but I’m in love. Especially vintage copper, tin and enamelware pieces. There’s such a connection with farming and antiques. Am I the only one that thinks this?

Measuring spoons are my weakness. I’d have 25 different sets of them if I gave into this weakness on every occasion. This set, however, may end up in my collection soon. This set of spoons was found at this Etsy shop: Kim’s Cottage

Chargers. I love adding these to my place settings. I use plain white china when I set my table, so I allow all the accessories to really play up the simplicity of the china. These chargers are an excellent way to accomplish lots of elegance and pizzaz. I found this style of charger at Pottery Barn.

I really did save the best for last. I love, love LOVE this lamp and shade. I can think of so many uses for it and places in the home that it will add some quiet elegance. You can see a few other examples of this style of lamp over at Stubenrauch Designs.

Have a Mini Skirt of a Day!

Jenny

This recipe is a true experiment. It’s basically goulash, but kicked into a bit of a heat overdrive.

I’ll have photos for this at a later day. It’s to dark tonight to take any.

Beef and Bow Ties

Ingredients

1 lb ground beef
1/2 cup diced onion
1/2 cup chopped bell pepper
2-4 garlic cloves, diced
1/2 – 1 cup of zucchini, sliced and quartered
1 can tomato soup
1 can diced tomatoes
1 can pork and beans
2 cups bow tie pasta (or wagon wheels)
Worcestershire
paprika
chili powder
cayenne powder
dried cilantro
basil
salt
ground black pepper

Boil water for your pasta. I added salt, a tablespoon of butter, and a good drizzle of balsamic vinegar to my pasta water. Because frankly, I loved the taste of balsamic vinegar and noodles, and it adds a light salty sweet flavor to the pasta. I’m sure I’m breaking a cardinal cooking rule. What can I say…I’m a bad, bad person! Add pasta and boil until Al Dente.

In a sauce pan, melt 2 tablespoons of butter. Add onion, pepper, garlic. Saute until onions are soft. Add beef and zucchini, a shake or two of salt and a little ground black pepper. Cook until burger is browned. Remove from heat.

Drain pasta. In the pasta pot, add soup, tomatoes and beans. Also, add Worcestershire, paprika, chili powder, cayenne powder, dried cilantro, basil, salt and ground black pepper. I don’t know exact measurements, because I just add until it looks good. About even portions of all spices, except chilli and cayenne powders. Use your discretion there. If your family likes it hot, add more, less for milder. Use a dash or two of salt and a couple grinds of pepper. (anyone lost yet?)

Let the sauce simmer on stove top for 5 minutes, stirring occasionally. Add beef mixture to sauce mixture and let simmer another 10 minutes. Add pasta, and simmer 2 more minutes. Remove from heat, and add a tablespoon or 2 of butter and stir in. This is something my grandma has done for years to about any meat and pasta dish she makes and I acquired the trick from her. I love how it helps smooth the texture and tastes and really blends everything.

Eat.

I added a dollop of sour cream and a sprinkle of cheddar cheese.

I’d love to read comments. *hint hint*

Have a wonderful evening!

Continuing on with my Harvest based recipes I bring you…

Harvest Quiche

1 1/2 lbs of zucchini, grated and drained
4 medium eggs, beaten
1 1/2 cups cheddar cheese, grated
1 cup Swiss cheese, grated
1 cup red onion, chopped
1/2 cup mushrooms, sliced
1-2 cloves of garlic – I love garlic, so I usually use 2 gloves
1/2 cup half and half cream
1 tablespoon all purpose flour
1 tbsp. of butter
1/4 teasp. salt
1/4 teasp. dill
Pinch of black pepper

Saute’ onion, mushrooms and garlic in butter until tender.

Mix the cheeses and zucchini together in a large bowl. Add onion, garlic, mushroom mixture.
Add the remaining ingredients and mix thoroughly.

Pour into a lightly greased 9″ pie plate. (No crust needed)

Bake in 350˚F oven for 30 minutes or until a toothpick inserted in the middle comes out clean.

Another variation is to brown 3 strips of bacon. Remove bacon, but keep bacon fat in pan, and saute onions, mushrooms and garlic in the bacon fat. Crumble bacon and add with zucchini and cheeses. Continue on with recipe.

Fantastic for lunch or supper, this recipe can be halved for couples and singles. Serve with a light salad and croissants.

Enjoy. Should you use this recipe, please let me know your thoughts!

Call it H1N1…That’s all I gotta say!

I’ve been debating with myself for the better part of a week which design I should start the “Story Behind the Design…” Series with. In an earlier post I gave a brief history on UBetcha Apparel and mentioned I’d write about each individual design, one at a time. Here’s the first installment.

It’s been a difficult task to choose one, mainly because as I think on each design, it brings up old memories and stories. Essentially that’s the purpose or thought behind each design. I want someone to look at one of the designs, and have one of those old memories come springing forward and for a moment, you get lost. That’s what telling stories does for each of us, in one way or another.

With this being said, I’m going to start with the “Cowboys Don’t Linedance, Buckaroos Won’t Even Watch!” Men’s T-Shirt. I’ve revamped this item. Initially there was an image that went along with it, but I’ve taken that out and went for only the words. I felt this was a more direct approach to a very serious topic.

When I first started dating my ex, back in 2001, he was working for a cutting horse trainer in the Bitterroot Valley near Corvallis Montana. Now, if any of you have been to the Bitterroot Valley you’ll know that there’s a pretty good buckaroo following in that area. And, if you are slightly aware of the difference between a cowboy and a buckaroo, you’ll get the underlying meaning of this design. If not, it’s still pretty easy to understand the staunchness of a buckaroo. Not to say that they don’t have a good laugh, but there’s just some things you don’t do…Linedancing is one of them.

I spent quite a bit of time in the Bitterroot Valley that first summer we were dating. One night, a bunch of us went out to the Plumb Loco bar in Stevensville. Upon stepping foot in the bar, the ex turns around and walks back out. “wwwhhhhooooooBetcha! RT this for your chance to win with http://inaminiskirt.com. @UBetcha_Apparel #trickortweet” I take a peek inside and notice they are line dancing and immediately understand why he’s leaving. Was pretty funny to see a group of buckaroos high tail it outta there. The whole time I’m watching this and hearing “Cowboys Don’t Linedance and Buckaroo’s won’t even watch!” They were pretty emphatic about it. Every time I think about that, it brings to mind that memory and I can see the disgust on their faces. Cracks me up!

July 1st you will be able to purchase both of these items from www.oubetcha.com.

As I’ve mentioned on a few other occasions, I own a company by the name of UBetcha. I just recently started adding the word “Apparel” because without it, who knows what UBetcha really is, and I wanted to have a direction with which to work from as well as towards. Who’s to say UBetcha won’t one day become something more, such as a company that also helps rodeo athletes find sponsors or get noticed, but for now, UBetcha is all about t-shirts.

Several years ago I worked for a ranch and home supply store, selling feed, tack, fencing, bolts, plants, jewelry, home furnishings and clothing. It was great and I loved every minute of it. I gained a ton of experience and know-how and I spent almost 4 years with this wonderful company. Many of you may know the company as Murdoch’s now, but then it was Ranch and Home Supply, Big R. Shortly before going on my fourth year of working there, I moved. To Sheridan Wyoming. The gentleman I was seeing applied for and was given a job with Padlock Ranch, just outside of Sheridan in a small town by the name of Dayton Wyoming.

Enter, my actual cowgirl year.

Prior to this time I’d spent a lot of time as a farmer/ranchers granddaughter. We didn’t use horses though, and my life seemed empty without them. Yes, we had horses for riding for fun, but honestly, if you don’t have a job to do on a horse, I didn’t think you could call yourself a cowgirl. I still don’t think I’m a cowgirl. I’m somewhere in-between. I’m getting off subject, so let me turn it back around.

During the year I spent working for the Padlock and dating this great guy I listened. Hard! Because as we all know, cowboys have some inventive and lesson teaching sayings. I’m not about to divulge any of them in this post, because that’s going to come up in later entries. I’m just stating a fact. Cowboy sayings are blurted out throughout the day while working cattle or riding or doing any number of other things a cowboy does. So anyway, I listened. And I started to write these sayings down. And for what reason? I wasn’t even sure at the time, I just knew I needed to get them on paper. So many of them were so true and memorable I couldn’t help but to remember them, but others were heard less often and I wanted to be sure to remember them.

After a year of writing these down and compiling quite a list, we moved! I cried! I bawled! I stomped my feet and cursed the system and questioned my faith and I got mad and I’m not even sure I want to go into all the other emotions and thoughts I had. We made the decision to move. I wasn’t happy to say the least, but figured I’d better follow since the U Haul was headed back to Montana.

Enter, my “I’m starting my own business” years.

So, upon arriving back in Montana, I have this huge list of cowboy sayings. What am I going to do with this? About this time I decided to start college, and work towards an A.S.S. degree in Graphic and Web Design. Two years wasn’t enough to really have a grasp on most of the information, but it got me into the door of a local design firm, and I’ve been there for the last two years. We moved back to Montana in 2005. It’s now 2009. There’s a lot of time in-between and I’m sure you’re wondering what happened. Well, I’m not telling. Lets just say a lot of changes, and I’m no longer seeing the same gentleman. Back to the list.

The creative director and his wife, of the firm I’m working at, own a silk screen press. It was sitting in the basement of the office we worked in, gathering dust. Back in May of 2008, they sold it to me and for the next 6 months I taught myself how to use the machine, how to burn screens, how to order t-shirts, how to clean screens….basically a crash course. I made a lot of mistakes, but I learned a ton. Those mistakes are what brought me to where I am today, working on creating a line of clothing, branded by me, screened by me, shipped by me, created by me and sold by me.

There I was, with this machine, and a book full of cowboy saying’s. What do I do now? At the time, I knew I wanted to start some kind of business dealing with clothing, I just wasn’t sure how to even get started. I’m still not sure. I’m still not even sure some days I’m started or moving forward. I’m still learning. About that time, I was joking with a friend of mine about starting a screen printing company and I was really trying to search for a name. One day, during a light-hearted phone conversation with my friend, he happened to utter the words, “O YOU BETCHA!” and a light went off. Why not? I mean, there are crazier names out there for companies, and frankly, UBetcha sticks with a person. We all say it at some point or another and we all laugh when we hear it. UBetcha reminds me of a “go-to-attitude” and it’s bold and full of attitude, but at the same time can be made classy, sassy and utterly feminine. It just works!

Attitude? UBetcha!