On the Ranch
| Many a situation
has been solved, plans ironed out, and more than a smidgen of BS cussed
and discussed around a ranch's kitchen table. Ours is no exception. Even
the grimmest of days is made brighter if you have a bellyful of good grub.
Here on the ranch, we
literally eat tons of beef- usually three times a day. Despite the advice
of the "food pyramid," meat has always been our mainstay - the biggest
portion on our plates - like a big, warm blanket smothering all those grains,
fruits, and vegetables. You simply can't lift and load, or ride and spur
without a pretty healthy chunk of meat under your belt.
Now, bear with me and give 'em a try. Ranch cooks have cooking measurements all their own - a pinch or dab of this, a handful or splash of that, and especially, a built-in feel and eye for knowing when the recipe is just about right. You can rest assured that most ranch recipes will turn out tasty as heck, whether or not the exact ingredients are used. Our all-time favorite chow - Mom's Biscuits, Steak, and Milk Gravy - will take you from dawn to dusk at a high lope:
The Pearson Angus Ranch is located approximately 2 miles northwest of Daniel, Wyoming, and 11 miles west of Pinedale, where she lives along with her husband, Rudy. Historic old Fort Bonneville, built in the late 1800s, is located next to her family's ranch. Cris is a writer and photographer for The Sublette County Journal newspaper, where you can find more of her accounts of life on the ranch. Cris can be reached by e-mail at: firstname.lastname@example.org.
Copyrights: Photos and page text content copyrighted,
Cris Paravicini, 2000. No part may be reproduced without permission of
the author/photographer. Page graphics copyrighted, Pinedale Online, 2000.