Connect with us

Country Lifestyle

To Everything There is a Season

Published

on

I love how Oklahoma definitely has all four seasons. Sometimes it may not seem like much of a break in between season’s. The weather can be blustery one winter day and the very next day it’s eighty degrees and we are wearing shorts, wondering how we skipped past Spring. Hang on, because lo and behold, the next day we wake up to the sound of Spring showers!

Spring is refreshing. Time to open up those windows and let the house breathe a little. Spring also represents fresh starts, new life. Spring to our soul, is the season of our youth. We celebrate our little sprouts and they quickly start growing like weeds. Full of energy and reckless abandon. This is the time when we instill firm foundations, so their little roots can grow deep and strong. If cultivated and fed properly, these baby birds will be happy and healthy when they leave the nest.

Remember the little rhyme we chanted on the last day of school, “No more pencils, no more books, no more teacher’s dirty looks. school is over, school is done, no more learning, lets have some fun.” Everyone looked forward to Summer. Summer is the time for enjoyment, rest and to just simply be in the moment. Summer to the soul means you have arrived; Adulthood.  Adulthood where, more than likely, most have chosen a career and are married with children. You are in the prime of your life, you can get up from a chair without making a noise, creaking or groaning. Summer isn’t hurried or worried. The summer season is fun and not heavy. If you fall you have time to get back up. If you’ve made some bad decisions, some financial mishaps, married the wrong soul mate, or can’t seem to move from your mother’s basement, if you have steered your ship in the wrong direction, do not fret, it’s still summer and you have time to turn around, get back on course or choose a new one. 

When you have children, you relish the time when school starts back up in the fall, if only for the mere fact that routines get established and lives get organized. Fall to our soul is as much of the same thing. We know what we like, we have our routines, our life is organized just the way we like it. There is so much beauty in the Fall, the air is crisp, and refreshing. If you are a football fan, you have been waiting with anticipation all year, for kick off. That’s the same feeling we have when we finally reach the Fall stage of life. If you have planned well then the saying “Autumn carries more gold in its pockets than any other season.” has two meanings. In this season of life most generally we are setting our minds on retiring. Readying ourselves to reap everything we’ve been sowing. We’ve given our children roots to grow and wings to fly. The nest is empty. You can walk around your house naked. This is also  the time to check your storehouses and make ready for the winter. Fall is my favorite season, what’s not to love, sweaters, scarves, jackets, boots, apple cider, comfort food, cool breezes and bonfires. A time when we slow down and relish the beauty in the landscape. Not only do the leaves change colors but more than likely so does our hair.

 In the fall stage of life you reminisce about the good old days of summer, but not near as much as you do when you reach the winter season of life. If you spend your time harvesting wisely during the fall, then winter will not be a bitter cold season. Winter is the time we usually retreat indoors and aren’t as active as the seasons in the past. Winter of the soul is a time for us to extend grace to our families. Winter wraps up the calendar year, it’s also the last of our season’s of life. Winter holds my favorite holiday; Christmas. A time when my family comes together, in one place.  The festivities of the holidays build all month long. Christmas dinner has been lovingly prepared, eaten and all the dishes are washed and put away, gifts have been opened and the wrappings in the trash. Any time all my family is sleeping under one roof, is when I sleep the best. Everyone is home safe and sound. Christmas night, it seems everyone sleeps in peace. That’s how I hope that it will be when my winter is over, resting in peace.

I would say the season I’m currently in is late fall. I’m slowing down. I’m reminiscing more. I’m about halfway through, scrapbooking my life. I’m trying to do a little everyday so I can finish up before I start forgetting where we were and what we were doing. This is a very relaxing part of my season. I don’t put as much pressure on myself as I used to. Somedays I just curl up in my chair and read.

I rejoice in the fact that I’ve loaded my last load of cows. It takes way too long for my body to recoup after a day of working cows. I have said this before but, this time I mean it. So when my Redneck Romeo gets around to reading this article, he will see it in writing and ya’ll are all my witnesses. I’m a retired ranch hand, from here on out.

One big thing I’ve noticed, in this season of my life is my calendar is pretty empty looking, except for doctors appointments and mani/pedi appointments. So I guess it looks like I’m retired. With new ailments you have new doctor’s appointments. A line on the paperwork that really stood out to me recently was where it asks for your occupation. I studied this for a moment, and wrote the words “retired.” In my summer season, I wrote “housewife” where it asked for my occupation. After many years of marriage and three children in their late teens, I changed my occupation to “Domestic Goddess” which usually brought a laugh and a little conversation. I thought that would make me stand out, you know, be remembered easily. Now that my kids are all grown with children and lives of their own, I felt it would be legitimate, in my fall season to write “retired” the next time I came across this question.

At the hospital for a stress test, the paperwork was placed in front of me, I breezed right through it, and proudly wrote “retired” on the correct line. While on the treadmill, the nurse asked me questions, which is about the equivalent as the dentist expecting you to answer a question with his hands in your mouth. The treadmill had just elevated in the front and increased its speed. I’m doing my best to keep up the pace and breathe, when she decides to chit chat, “Your paperwork says you’re retired, where did you retire from?” The whole time we’ve been chit chatting I’ve been giving one word answers, now I realized I would have to squeeze out five words, “I was a Domestic Goddess” and I tried my best to look her way with a smile. This is where things got a little fuzzy, the next thing I remember is laying on the gurney with oxygen in my nose, and the ladies smiling down at me. As if nothing had happened, I immediately explained, “I started out as a housewife, was promoted to Domestic Goddess, and now I’ve reached the age of “retired.” Yes, I did make the little quotations with my fingers when I said the words “retired.” I felt an awkward silence except for my heart beating in my ears, from now on, I’m just going to claim my occupation as “Old but Gold”

 Life’s seasons are full of mountain top highs and valley lows. We often hear  “Life is short… better enjoy it!” But don’t miss this, “Eternity is long… better prepare for it!”

We all make mistakes, and no one is perfect. “Bloom where you’re planted” is great advice but, sometimes flowers that need full sun get planted in the shade, no matter how much they want to thrive it just won’t happen. Be courageous and make changes!  For me, I have found that living at the end of this dirt road is where I bloom the best, in the peace and quiet, where the cows outnumber the people. I pray each of you bloom during each season of your life. Wherever you find yourself at this moment, take time to drink it in and savor the moment.

Continue Reading

Country Lifestyle

Creamy Italian Ditalini Soup

Published

on

By Lacey Vilhauer | Lacey’s Pantry

Total Time: 45 minutes

Servings: 6

Ingredients:

1 lb. Italian sausage

1 Tbsp olive oil

1 small onion, diced

3 garlic cloves, minced

2 medium carrots, chopped

2 celery stalks, chopped

4 cups chicken broth

1 cup Ditalini pasta

½ tsp dried oregano

½ tsp dried basil

½ cup heavy cream

½ cup parmesan cheese, grated

2 cups fresh spinach, chopped

salt and pepper

Instructions:

In a large pot or Dutch oven, heat oil over medium heat and cooked sausage until brown. Remove sausage from pan and set aside. Add onion, garlic, carrots and chopped celery. Saute until softened—about 5-10 minutes. Pour chicken broth and spices over cooked vegetables and bring to a boil. Add Ditalini pasta and cook for about 8 minutes or until tender, but firm.

Lower the heat to medium and add sausage, cream and parmesan to soup mixture. Simmer for 5 minutes, allowing soup to thicken slightly. Stir in fresh spinach and let it wilt. Season with salt and pepper and serve immediately. 

Continue Reading

Country Lifestyle

From Garden Novice to Pickle Pro

Published

on

Dealing with a Very Abundant Harvest

When I first decided to start a small garden, it was more of a whimsical experiment than a serious endeavor. I had seen countless posts on social media of people proudly showing off their homegrown vegetables, and I thought, “Why not give it a try?” Armed with enthusiasm and a bit of research, I planted a variety of vegetables, including a few pickling cucumber plants. Little did I know that these cucumbers would thrive beyond my wildest expectations.

As the weeks passed, my garden became a green haven. Every morning, I would step outside with a cup of coffee, marveling at the progress of my plants. The cucumbers, in particular, seemed to have taken on a life of their own. Before I knew it, I was harvesting cucumbers by the basketful. While it was thrilling to see the fruits of my labor, I quickly realized that I needed a plan for this overabundance.

My first thought, naturally, was to make pickles. I had always loved the tangy crunch of a good dill pickle, and now I had the perfect opportunity to create my own. I started with classic dill pickles, using a simple brine of vinegar, water, salt, and fresh dill. The process was surprisingly straightforward, and the result was jars of delicious pickles that I could enjoy for months to come.

But why stop at dill pickles? I soon found myself experimenting with different flavors. Bread and butter pickles, with their sweet and tangy profile, became a household favorite. For a bit of a kick, I added chili flakes to some batches, creating spicy pickles that were perfect for snacking.

Expanding My Culinary Horizons

With so many cucumbers at my disposal, I began exploring other culinary possibilities. I discovered that chopped cucumbers make an excellent base for a pickled relish, which is fantastic on hot dogs and burgers. Another hit was pickled cucumbers and onions—a delightful combination that added a burst of flavor to sandwiches and salads.

Not all my cucumber creations were pickled. I fell in love with cucumber salad, a refreshing dish that quickly became a staple in our summer meals. A simple mix of cucumbers, vinegar, sugar, and dill made for a light and tasty side dish. I also experimented with an Asian-inspired version, using rice vinegar, sesame oil, and soy sauce for a tangy twist.

In my quest to use up every last cucumber, I ventured into making cucumber agua fresca. This refreshing drink, blended with water, lime juice, and a touch of sugar, was a hit with my family and friends. It was the perfect way to stay hydrated on hot summer days.

Sharing the Bounty

With so many cucumber creations, I found joy in sharing my bounty with friends and family. I prepared decorative jars of pickles as gifts. It was heartwarming to see how my small garden project had blossomed into something that could bring happiness to others.

Interestingly, my cucumbers found uses beyond the kitchen as well. I discovered that cucumbers make excellent ingredients for homemade face masks. Their cooling properties were soothing and refreshing, adding a touch of spa luxury to my skincare routine.

Starting my garden was one of the best decisions I ever made. What began as a social media-inspired experiment turned into a journey of growth, both in my garden and in my culinary skills. The abundance of cucumbers challenged me to be creative and resourceful, resulting in a variety of delicious and useful products.

For anyone considering starting a garden, I say go for it. The rewards are plentiful, and you never know—you might just find yourself with an overabundance of something wonderful, just like I did. And when that happens, embrace it. Experiment, share, and most importantly, enjoy every moment of your gardening adventure.

Continue Reading

Country Lifestyle

Parmesan Crusted Zucchini Fries

Published

on

By Lacey Vilhauer | Lacey’s Pantry

Servings: 4-6

Total time: 30-40 minutes

Ingredients:

6-8 large to medium sized zucchini

1 cup of panko bread crumbs

1 cup of parmesan cheese, grated

1 tsp kosher salt

½ tsp black pepper

2 tsp dry parsley

1 tsp dry oregano

1 tsp dry basil

½ tsp garlic powder

¼ cup mayonnaise

2 Tbsp olive oil

Cooking spray

Instructions:

Preheat oven or air fryer to 375 degrees Fahrenheit.

If using an oven, move the oven rack to the top of the oven for browning purposes. Line a sheet tray with foil and place a cooking rack on top to allow the moisture from the zucchini to drain off while cooking. Spray the rack with cooking spray.

Trim the ends of the zucchini and cut each squash in half lengthwise, and slice each length into french-fry sized wedges. Cut all of the fries in and set aside.

In a large bowl, mix panko, parmesan and spices together. Mix mayonnaise and olive oil in a separate bowl. Lay out the zucchini pieces on a sheet pan or cutting board and use a pastry brush to coat the pieces with the mayonnaise mixtures.

Next, pick up each zucchini piece and hold them over the panko mixture bowl; use your other hand to sprinkle the breading mixture over the zucchini piece, allowing the breading to stick to the mayonnaise coating. Set each zucchini fry on the cooking tray, or in your air fryer, cut side up. When all the zucchini is breaded, place in oven or air fryer and bake for 15 minutes, then rotate the pan and bake another 15 minutes until browned. If using an air fryer, cook for 15 minutes and check for doneness. You may needed work in batches to cook all the fries in a single layer they do not stick to each other. Remove from oven or air fryer and serve with ranch dressing.

Continue Reading
Ad
Ad
Ad

Trending