Everyone dreams of vacations – sitting on warm beaches or bounding down a snow-packed slope. But all of the great adventures, get-aways and vacations can’t replace the comfort and convenience of home. There truly is nothing like being home. After a honeymoon and Farm Bureau trips to Atlanta and Orlando, all in the past two months, Derek and I are finally home, for a little while at least. The honeymoon was fantastic and the Farm Bureau trips were great opportunities to learn more about “agvocating” for agriculture while networking with other young farmers and ranchers, but home is quite nice.
On the farm, we are in the midst of calving. We have a new calf almost every day and now our heifers (cows that will be first-time moms this year) are starting to deliver new ones. The heifers require just a little more time and attention as they are new to mothering and sometimes are unsure how to handle their new little calve. Derek and his father continue to check the cows every four hours or so. Warmer temperatures have made calving conditions must more desirable but calves are still susceptible to the elements.
I continue to work to organize and clean the house. I have plenty of plans for this house and once Derek gets back into the field in April, will have plenty of time home alone to accomplish my to-do list. Until then, I stay busy cleaning up after Derek and the mud he brings into the house. It’s a never-ending responsibility but part of the farm life.
Here is today’s beef recipe. I know I am behind and will make-up the missing recipes this week.
Satay-Style Beef & Pasta
From the U.S. Beef Checkoff
- 1-1/4 pound boneless beef top round or top sirloin steak, cut 1 inch thick
- 5 tablespoons bottled teriyaki sauce, divided
- 2 tablespoons creamy peanut butter
- 1 tablespoon water
- 1/8 to 1/4 teaspoon crushed red pepper
- 1/8 to 1/4 teaspoon ground ginger
- 6 ounces uncooked vermicelli or thin spaghetti
- 2 tablespoons vegetable oil
- 1/2 cup seeded and chopped cucumber
Cut steak into 1/8-inch thick strips. Add 2 tablespoons teriyaki sauce to beef strips; toss to coat evenly.
Combine remaining 3 tablespoons teriyaki sauce, peanut butter, water, red pepper and ginger. Cook vermicelli in salted boiling water according to package directions; drain and rinse. Toss vermicelli with peanut butter mixture to coat well.
In a large nonstick skillet or wok, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Add to noodles; toss lightly. Sprinkle with chopped cucumber. Serve immediately.