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Chocolate Milk? Calf No. 4 Is Gorgeous

Chocolate milk? Calf No. 4 is gorgeous.
Calves in the foreground – left to right: No. 2, No. 3, and introducing No. 4. You can see No. 1 in the background she’s started eating feed with the big girls.

calf-4-collage-coming-at-meGorgeous new calf born, will she give chocolate milk?

Sunday we arrived home after church that morning to see a brand spankin’ new baby in the pasture. I mean, hadn’t-even-gotten-on-her-feet-yet new. No. 138 had her calf to the surprise of everyone. We had others on “the books” to calf before her. So yay, a new baby!

A new black baby? Not exactly.

This baby is a beautiful deep CHOCOLATE color. I’m not sure if that’s good or bad in the cow world, but in my world, she’s gorgeous. It may darken later, but for now you can tell a big difference between her and the other black calf. See pic.

She was curious about this lady squatting down in the pasture with a camera in her hand so she came to visit.

This beautiful baby needs a name, No. 4 is just not good enough … I’m thinking Hershey, Godiva, or Ghirardelli. Although I think I’d get tired of trying to remember how to spell Ghirardelli. My spell-check doesn’t even know how to spell it.

OH!

What about Chocolate Sunday? She’s chocolate and born on Sunday. That’s it!

Presenting to the world – CHOCOLATE SUNDAY.

Her father is an angus bull, mother a brangus cow. The brangus we have have some deep chocolate undertones in their coats so this may be where it comes from. Wonder if I took this photo to my hair dresser and said, I want THIS color  … what would she say? Ha!

 

Cornbread Mama – I’m an Alabama farm mom who loves sharing this farm life and recipes. Thanks for stopping by, please come back any time!

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Mama’s Overnight Easy & Perfect-Every-Time Turkey

Mama's Overnight Easy & Perfect-Every-Time Turkey
Mama’s Overnight Easy & Perfect-Every-Time Turkey

Nothing is worse than a dried-out bird on Thanksgiving Day, save your family from a dehydrated dinner with this Easy & Perfect-Every-Time Turkey Recipe from Mama’s Mama (a.k.a. MiMi). Just in time for Thanksgiving this week, give it a try!

I would suggest that you only use this method in an oven that is not as antique as mine. One well insulated, like most ovens of this century. I used my mother’s oven last year to make sure I didn’t make anyone sick. Here’s the Instagram of it. I’d say you’re oven is safe as long as it has all it’s original insulation and was built in the last few decades.

Side note: I may have never told you about my oven, Betty, and it seems it’s probably time to because I’ll be writing her eulogy this week as well. Ah, Betty, my oven … what can I say about such a fine piece of GE metal? We’re really not sure how old she was, a friend brought her over from Texas 20 years ago, and she was getting on up in years back then. I’d say she came to be in the 1950’s or 60’s. She’s the kind with a big space in between the eyes which doubles as extra counter space in such a small kitchen. She has the neat-o push button eye controls. I’ll miss her extra drawers for storing things. She’s been a good oven, but all of her insulation is gone and while my kitchen is older than her, it’s not by much, and there’s no kitchen vent or hood which causes the temps in my tiny kitchen to soar to incredible heights on already hot summer days. Now in the winter, she’s been an extra good friend because I would crack the door after cooking is finished to warm up the same small kitchen. Thanks for the memories Betty, you’ll never be forgotten. Although we are replacing you with a newer and younger model we know she’ll never last as long as you. They just don’t make ’em like they used to. {Wipes tear, sniff sniff.}

Enough of that foolishness, and on to the recipe. I hope you all have a wonderful Thanksgiving with your family and friends! I’m thankful for you and all those out there cooking for their families this year! Put your phone down and talk.

Mama’s Overnight Easy & Perfect-Every-Time Turkey

Ingredients:
Turkey
Celery (cut into stalks)
Onion
Green Apple

Directions:
Salt & PepperPreheat oven to 500˚. Wash turkey inside and out (throw away stuff from inside – don’t forget the neck, I didn’t know they put that in there, ewww). Salt & pepper inside and out – be generous (unless you have a relative with heart issues). Stuff celery stalks, onion, & apple inside bird. Bake with 1.5 quarts of water in a blue goose or other roasting pan covered at 500˚ for 1 hour and 10 minutes. TURN OFF OVEN AND FORGET IT. It’s best to do this around 7pm at night. NO PEEKING. Wake in the morning to a perfectly cooked bird, moist and juicy. It worked for me and has always worked for my mother.

*Now, don’t try to sue me if your bird isn’t cooked. I don’t have anything you’d want anyway. While our bird has always turned out perfectly I know strange things can happen on the internet. Don’t eat raw turkey. You know what a cooked turkey is supposed to look like. If you forgot to turn your oven on, yikes. Maybe next year.

Mama’s Overnight Easy & Perfect-Every-Time Turkey

Prep Time: 15 minutes

Cook Time: 12 hours

Total Time: 12 hours, 15 minutes

Mama’s Overnight Easy & Perfect-Every-Time Turkey

Overnight Easy & Perfect Turkey - Baked

Ingredients

  • Turkey
  • Celery (cut into stalks)
  • Onion
  • Green Apple
  • Salt & Pepper

Instructions

  1. Preheat oven to 500˚.
  2. Wash turkey inside and out (throw away stuff from inside - don't forget the neck, I didn't know they put that in there, ewww).
  3. Salt & pepper inside and out - be generous (unless you have a relative with heart issues).
  4. Stuff celery stalks, onion, & apple inside bird.
  5. Bake with 1.5 quarts of water in a blue goose or other roasting pan covered at 500˚ for 1 hour and 10 minutes.
  6. TURN OFF OVEN AND FORGET IT. It's best to do this around 7pm at night. NO PEEKING. Wake in the morning to a perfectly cooked bird, moist and juicy. It worked for me and has always worked for my mother. **Now, don't try to sue me if your bird isn't cooked. I don't have anything you'd want anyway. While our bird has always turned out perfectly I know strange things can happen on the internet. Don't eat raw turkey. You know what a cooked turkey is supposed to look like. If you forgot to turn your oven on, yikes. Maybe next year.
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Cornbread Mama – I’m an Alabama farm mom who loves sharing this farm life and recipes. Thanks for stopping by, please come back any time!

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Picture Day

I thought I’d just share a couple of pictures I snapped while walking on the farm. Hope you enjoy!

Spunky No. 2 calf is bucking and running in the pasture
Calf No. 2 feeling spunky, bucking and running in the pasture
No. 1 "Tiger", standing in the sun this afternoon
No. 1 “Tiger”, standing in the sun this afternoon
No. 3 bull calf, first black brangus calf born here on the farm
No. 3 bull calf, first black brangus calf born here on the farm
Jenny eating from Cornbread Boy's hand
Jenny eating from Cornbread Boy’s hand
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Cornbread – Break it Down Now

cornbread-mamas-iron-skilletThought I’d share my cornbread recipe again, but include some actual pictures of the process. I hope you enjoy, because I can’t. First a picture of my cornbread pan, like I’ve said before, get an old iron skillet and dedicate it to cornbread ONLY. My family knows, that’s the only thing that goes into this pan.

 

 

CORNBREAD MAMA’S CORNBREAD

Ingredients
1 1/3 cups self-rising cornmeal
1/4 cup oil
1 cup buttermilk (rinse measuring cup with 3/4 cup water and add to mix)
3/4 cup self-rising flour
1 egg

Directions
Heat oven to 425˚. Spray iron skillet with cooking spray and add about 1/4 cup oil to skillet. Allow to heat in oven. While it heats mix all ingredients together.

ingredients

Pour into hot skillet – you should see bubbling around the edges, this is what makes the wonderful crust.

bubbling-crust-cornbread

Place back in oven and reduce heat to 400˚. Cook until golden brown!

cornbread-done-in-pan

Should look like this when ready. Let it cool for a minute then flip onto plate, cut and serve with butter.

cornbread-to-serve

Cornbread – Break it Down Now

Cornbread – Break it Down Now

Ingredients

  • 1 1/3 cups self-rising cornmeal
  • 1/4 cup oil
  • 1 cup buttermilk (rinse measuring cup with 3/4 cup water and add to mix)
  • 3/4 cup self-rising flour
  • 1 egg

Instructions

  1. Directions
  2. Heat oven to 425˚. Spray iron skillet with cooking spray and add about 1/4 cup oil to skillet. Allow to heat in oven. While it heats mix all ingredients together.
  3. Pour into hot skillet - you should see bubbling around the edges, this is what makes the wonderful crust.
  4. Place back in oven and reduce heat to 400˚. Cook until golden brown!
  5. Let it cool for a minute then flip onto plate, cut and serve with butter.
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Planted by the front door – Kate our Rescue

What do you have planted in the flower pot by your door? In ours most of the time we have a cute wild boxer-mix. Have I ever told y’all about Kate? She’s our rescue dog that sits … in strange places. Her choice of seats tends to be the highest she can find at the time. Or the oddest. See?

This just makes her all the more lovable. If you are able try rescuing dogs and cats, like Forrest Gump said, “You never know what you’re going to get”.

Cornbread Mama – I’m an Alabama farm mom who loves sharing this farm life and recipes. Thanks for stopping by, please come back any time!

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Food I Choose Not to Have but DREAM of

For a list of the foods I choose not to have right now, but continue to dream and salivate over keep reading.

  1. Papa John’s Pepperoni pizza with garlic sauce – LARGE, for just me.
  2. Cornbread, with butter. Mine. All of it.
  3. Jim n’ Nick’s Rolls, a whole basket full.
  4. Logan’s rolls complete with butter for dipping. Yes, I said dipping. You know you do it too.
  5. Super Pretzels and Cheez Whiz, a whole box found in the freezer aisle.food i choose not to have but dream of
  6. Cheese cake, plain and tall.
  7. Red Fish, the DG brand, a whole bag.
  8. Barber’s Party Dip and chips.
  9. Twice Baked Potatoes. The BEST recipe. Lots.
  10. Chicken Minis from Chick-fil-a, that picture in the drive thru of the platter of them.

super pretzelSo, you can see my sweet tooth is not my problem. My bread basket is. I want it full and I want it full now.

I listed these items on a night when I was craving #1, 10, 2, 5… I’m craving all of them right now, okay? So sue me. I don’t want to give you the idea that this Living la Vida Low Carb is all unicorns and rainbows. It ain’t.

Right now, I might hurt you for a Papa John’s pizza. I wouldn’t mean to, but I might. This carb craving is fo’ real and it doesn’t just vanish over night. You have to keep on pushing through. Fill up that bread basket with lots of protein and fiber and keep yourself full. That’s what I’m doing anyway.

If I could give you one tip, it would be DON’T GET CAUGHT WITHOUT A PLAN. PLAN, PLAN, PLAN. Each meal, each snack for at least 2 weeks. Keep easy snacks, apples & peanut butter, pepperoni, cheese sticks, pistachios, pecans, cream cheese… carry a cooler if you must. I did. Then once you’re over the hardest cravings, you’ll be used to looking for low carb snacks and it will be much easier for you.

Hope this helps.

 

Cornbread Mama – I’m an Alabama farm mom who loves sharing this farm life and recipes. Thanks for stopping by, please come back any time!

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Calf No. 3 – Finally a Brangus Calf

Better pictures will come, but for now this is what I have.

Don’t ask me what it is about cattle farmers and black calves, but it’s definitely something. Some say they bring better money when sold, although I’ve not seen much evidence of this. Some say they look better, and I can see that –  they don’t show the mud and dirt like the lighter colored cows. But I think they just like them better. I know my farmer does. It may have to do with growing up on an angus/brangus farm. I find all things from childhood make me happy and I guess it’s the same with him – fond memories of his grandfathers and working on the farm.

Whatever the reason, the smile on his face this morning was definitely a genuine smile. We have our very first black brangus calf. Possibly a bull calf, still have to wait to get close enough to see. Mama #103 “Daisy” is a protective mama. A good mama. We’re glad to have her on the farm, although she didn’t give the normal indications that she was about to give birth. Cornbread Boy had no idea she was ready, normally there will be changes about the rear region, and they spend a lot of time off by themselves, as well as other things. He’s called most of them, but this one took us all by surprise.

They were feeding their bottle calves and he looked across the pasture toward the “bottoms” we call it and saw what he described as a mama cow and a small black glob on the ground. The glob was moving and he knew. He “hollered” at me and we jumped on the four wheeler – side note here, never grab crocs to go and see if there’s a new calf … NOT SMART … lesson learned. We took off and stopped a way off to walk the rest of the way so as not to scare her or make her angry. There he/she was, pretty as could be, still wet and not yet standing. Our beautiful black calf we’ve all been praying for. We pray for all our cows and calves … call it silly, but we believe God gave us these animals to take care of and that’s what we do.

If you or your kids are interested in how you know when it’s time, this is a handy website that’s pretty spot on. *Warning* there is graphic info here and not all kids are quite ready for that. But to most farm kids, this is nothing. The images are cartoons, so I find that helps a lot with the graphic-ness (if that’s a word). I find that although all this stuff can be labeled quite “gross” it helps them learn so very much about life in general and the processes associated therewith. There’s just so much you don’t have to explain about things when they’ve already seen it in the field.

Cornbread Kids’ Farm Question for you:
What’s the difference in a cow and a heifer?
Comment with the answer (without looking it up – no cheaters).

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Calf No. 2 of the Season Born

199-and-calf-2
Mama cow #199 “Scaredy Cat” and baby #2 born 11/10/15.
The first two calves of this season, quite uniquely numbered #1 & #2. However #1 has been named Tiger. We still await the name of #2.
The first two calves of this season, quite uniquely numbered #1 & #2. However #1 has been named Tiger. We still await the name of #2.

We awoke Tuesday morning, November 10, to greet a new baby to the farm. I knew something must be up when I saw Cornbread Daddy jogging to the fence at 6am. Finally #199 “Scaredy Cat” had her calf and although we were hoping for a black calf, we’re very happy to have a healthy baby girl (we think – the jury is still out on the sex). Back in the summer this cow arrived with a calf that had already been born (Lily – Cornbread Boy’s calf), so we were not sure if she was bred or if our bull would do the deed (the calf was just old enough that we knew she was probably ready again). I guess we know now … thanks but no thanks Randy the bull.

Which brings me to some interesting cow facts:

  • A Brangus cow’s gestation period is about 290 days, while an Angus cow’s gestation period is about 285 days. A human’s gestation period is about 9 months, or 280 days. Our cows are Brangus if you missed that post.
  • Calves weigh approximately 60 pounds when born and are up hopping and running within a day. My favorite time of the day is right before it starts to get dark, and the calves get spunky and race around the pasture like it’s Talladega.
  • Twins are not usually a good thing when it comes to calves. Our very first birth on this farm was a twin calf birth. While it turned out very well for us, it doesn’t usually. It may have something to do with the water around here though. Since my grandmother (who lives and was raised here) and I both had twins. Usually the cow mom rejects one baby and doesn’t feed it or care for it. Thankfully Cornbread Daddy knew some tricks to help and she did all she could to take care of both of them. Eventually we pulled one off and bottle fed it to give her a break. They both raised well and were healthy beautiful calves named “Briana & Lucy”.
  • Mama cow #199 “Scaredy Cat” and baby #2 born 11/10/15.
  • The first two calves of this season, quite uniquely numbered #1 & #2. However #1 has been named Tiger. We still await the name of #2.
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Finally Discovered THIS Low Carb Snack

cheese-strawsI am always on a mission to find a new low carb snack. I have walked past these on the end cap at our local grocery store for the past 5 months. Somehow it never occurred to me they may be low carb. One day I just thought, hmmm, let me see … I nearly did a happy dance right there in front of everyone when I read the carb count! And I’m no dancer.

CHEESE STRAWS! Already made and a MINUSCULE 4g of carbs!!!

As I’ve said before my limit is anything above 10g in carbs (and that’s total carbs minus dietary fiber).

What’s better than that? THEY’RE MADE IN ALABAMA! I mean, if anything deserves a happy dance it’s a low carb product that helps my Alabama-the-Beautiful & her peoples. But I won’t subject the world to my happy dance, ’cause I got no rhythm’. I’ll just share the joy and tell you to check out cheese straws and see for yourself. They are crunchy, cheesy, and a tad bit spicy. Great with chili or just as a snack. I have enjoyed this bag and will be returning for another very soon.

And no, I don’t get anything from Mook Mills, I just like their product.

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Cheesy Onion-y Pork Chops

cheesy-oniony-pork-chops-cauliflower
Cheesy Onion-y Pork Chops with Cauliflower Casserole

I always pass by the boneless pork chops in the grocery because I have a fear of pork chops. I tend to burn them until they are totally inedible. However, since I found this recipe a few weeks ago I no longer fear the chop.

Of course I changed it up a bit. I originally did it just like the recipe with the onion slices and all, but I found my onion to be undercooked and if I cooked it longer the cheese would burn. The onion flavor was wonderful though. I thought I’d try it with onion powder instead, so here’s my version.

Cheesy Onion-y Pork Chops

  • 6 boneless pork chops
  • Mayo
  • Mozzarella cheese, shredded 1-2 cups
  • Parmesan cheese, shredded
  • Onion powder, to taste
  • Salt & Pepper, to taste

Preheat oven to 350˚. Rinse pork chops and pat dry. Place in a casserole dish, sprinkle with salt, pepper, and onion powder. Spread some mayo (maybe 2 teaspoons) on each chop. Top with mozzarella and parmesan. I cover each chop with a thick layer of cheese. More mozzarella than parm – the parm is really more like a garnish and not necessary. I just had some and I like it. You can leave it off if you’d like, it will be okay. Bake for 30-ish minutes, or until chops are done and cheese is lightly browned and bubbly.

Photo has Cauliflower Casserole as side.

Cheesy Onion-y Pork Chops

Cheesy Onion-y Pork Chops

Ingredients

  • 6 boneless pork chops
  • Mayo
  • Mozzarella cheese, shredded 1-2 cups
  • Parmesan cheese, shredded
  • Onion powder, to taste
  • Salt & Pepper, to taste

Instructions

  1. Preheat oven to 350˚. Rinse pork chops and pat dry. Place in a casserole dish, sprinkle with salt, pepper, and onion powder. Spread some mayo (maybe 2 teaspoons) on each chop. Top with mozzarella and parmesan. I cover each chop with a thick layer of cheese. More mozzarella than parm - the parm is really more like a garnish and not necessary. I just had some and I like it. Bake for 30-ish minutes, or until chops are done and cheese is lightly browned and bubbly.
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