Dinner is ready! Spice up your family meal with this cheesy delight!

Ingredients

• 1 lb. Coarse Ground Beef
• 1/2 Cup Onion
• 8 Oz Can Corn
• 1 Tbsp. Chili Powder
• 1 Tsp. Oregano
• 1 Tsp. Cumin
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1 Tsp salt
• 1 Tsp. Black Pepper
• 1/2 Can Tomato Paste
• 1/3 Cup Beef Stock
• 16 Oz. Mexican CHeese Blend
• 12 Flour Tortillas
• Salsa
• Sour Cream
• Lettuce (chopped)
• Tomato (chopped)
• Salsa

Instructions

1. Preheat oven to 350F.
2. In a large skillet, brown ground beef and onion on Medium heat.
3. Add corn, chili powder, oregano, cumin, garlic powder, onion powder, salt, and pepper.
4. Stir in tomato paste and beef stock.
5. Place tortillas on baking sheets. Sprinkle half of cheese on 1/2 of each tortilla.
6. Sprinkle beef mixture on top of cheese. Cover beef with remiaing cheese.
7. Fold remaining tortilla over top of cheese.
8. Bake for 7 minutes or until cheese is melted and tortilla is crisp.
9. Top with sour cream, lettuce, tomato, and salsa.

Try this Fun-For-The-Whole-Family, fast and easy dish!

Ingredients

• 1 Bag (32-40 oz) Frozen Tater Tots
• 2 Lbs. Coarse Ground Beef (Chili Meat)
• 1 Cup Onion (chopped)
• 2 Pkg. Taco Seasoning Mix
• 1 Cup Water
• 4 Cups Shredded Cheese (we used Mexican Blend)
• 3 Cups Salsa
• 2 Cups Sour Cream
• 2 Cups Iceberg Lettuce (shredded)
• 1 Cup Guacamole (optional)

Instructions: Kids can help make this simple dish!

1. Preheat oven to 425F. Cover a baking sheet with foil or parchment.
2. Place frozen potatoes on baking sheet. Place in oven for 23 minutes or until just turning crispy.
3. While potatoes are cooking, in large skillet, brown ground beef with onions over medium high heat. Drain.
4. Add taco mix to beef. Stir in water. Heat to boling. Reduce heat and simmer for 2 minutes or until no longer runny.
5. Sprinkle beef and cheese over potatoes. Bake 5 minutes longer or until cheese is melted.
6. Top with remaining ingredients. Serve immediately.

Ingredients

• 2 Cans Pillsbury Grands Biscuits (8 count)
• 3 Tbsp Unsalted Butter
• 2 Cups mushrooms (sliced) or 2 4 oz. Cans Sliced Mushrooms
• 1 1/2 Cups Onion (chopped)
• 4 Cloves Garlic (minced)
• 3 Tsp Salt (divided)
• 1 Tsp Pepper (divided)
• 2 Lbs. Coarse Ground Beef
• 10 Slices American Cheese
• 1 Egg
• 1 Tsp Water
• 3 slices Deli Ham (thin sliced)

Instructions

1. Preheat oven to 375F. Set biscuit cans out on counter to warm to room temp.
2. In large pan on medium high heat, melt butter.
3. Add onion and mushrooms. Cook until onions are transparent.
4. Add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cook for 3 minutes. Set aside to cool.
5. Roll beef into 8 balls. Press flat to just a bit bigger than your palm.
6. Sprinkle remaining salt and pepper over flattened patties.
7. Fold each slice of cheese into 4 small squares. Place stack of 4 scheese squares in center of each meat patty.
8. Fold beef up around cheese and press to flatten, making sure cheese is completely covered.
9. Spray large pan with cooking spray. Sear patties on medium high heat, 1 minute per side.
10. Remove patties to a tray and place in fridge to cool.
11. Sprinkle a large cutting board with flour. Lay out 16 biscuits on cutting board. Sprinkle tops with flour and press to flatten bisuits to 6 inch circles.
12. Place patty on each of 8 biscuits.
13. Place onion/mushroom mixture on top of patties.
14. Sprinkle chopped ham over onion/mushroom mix.
15. Place remaining biscuits over top, pressing biscuit edges together, tucking seams underneath.
16. Whisk egg and water together. Brush over top of biscuits.
17. Bake for 20 minutes or until golden brown.

Paleo Honey Mustard Cheese Burger Bowl

Ingredients

• 1 lb Coarse Ground Beef
• 3/4 Cup Sliced Onion
• 2 Tsp Onion-based Seasoning Blend like Nature's Seasonings
• 1 Tbsp Applewood Beef Rub
• 1 lb Thick-sliced Bacon
• 3 Tbsp Worcesteshire
• 3 Cups Fresh Spinach chopped
• 1/2 Cup Cherry Tomatoes halved
• 1 Cup cheddar cheese
• 1 Cup Honey Mustard Dressing Divided

Instructions

1. Preheat oven to 350F.
2. Line a large baking sheet with foil. Place bacon strips side by side without touching on the baking sheet. Bake 25 minutes or until crispy.
3. While bacon is cooking, Add seasonings to ground beef and mix by hand.
4. Brown ground beef, onion, 1/2 of the honey mustard and Worcestershire sauce in a skillet on medium heat.
5. Using tongs, lay bacon strips on a plate covered with paper towels to absorb grease.
6. Place a handful of spinach in cereal-sized bowls. Top with ground beef, cheese, bacon, and cherry tomatoes.
7. Drizzle remaining honey mustard over the top.
8. Serve immediately.

Ingredients

• 2 lbs Coarse Ground Beef (Chili meat)
• 1 cup Yellow Onion (Chopped)
• 4 Tbsp Butter
• 2 cloves Garlic (minced)
• 4 Tbsp Flour
• 14.5 oz can Beef Broth
• 1 Cup Sour Cream
• 10.5 oz can Cream of Mushroom Soup
• 12 oz package Wide Egg Noodles
• 4 oz. can Sliced Mushrooms drained(optional)
• 8.5 oz. can Peas drained (optional)
• Salt
• Pepper

Instructions (~30 minutes)

1. Place 3 quarts of water in a large pot and bring to a boil.
2. Drop noodles into water
3. Reduce heat to a slow boil and cook for 20 minutes or until desired doneness, stirring occasionally.
4. Remove from heat and wait to drain.
5. In a large skillet, brown ground beef, onions, and garlic.
6. Drain grease and remove beef, onions, and garlic from pan.
7. Return pan to stove over medium heat. Melt butter. Stir in flour to make a roux. Whisk in beef broth to remove any lumps.
8. Turn heat up to high and stir continually until sauce thickens.
9. Reduce heat to medium. Stir in sour cream and cream of mushroom soup. Add peas and mushrooms if desired.
10. Add salt and pepper to taste.
11. Stir in beef, onions, and garlicf. Heat for 1 minute.
12. Drain noodles.
13. Serve Beef mixture over noodles.

Cheesy Beef RigatoniCheesy Beef Rigatoni| Cheesy Beef Rigatoni Recipe is an easy dinner for any night of the week. A cheesy sauce mixed with hearty pasta and delicious roast beef and it all comes together for a tasty casserole.

Ingredients

• 1 pound rigatoni pasta
• 3/4 cup milk
• 8 oz cream cheese, cut into cubes
• 3 cups shredded cheese (I used an italian blend)
• 1 14.5 oz can fire roasted diced tomatoes
• 2 teaspoons Italian seasoning
• 1 teaspoon granulated garlic
• 1/2 teaspoon kosher salt
• 4 cups chopped or shredded roast beef
• 3/4 cup shredded Parmesan cheese
• Pesto to taste

Instructions

1. Preheat oven to 375 degrees.
2. Boil rigatoni for 6 minutes, drain and set aside.
3. Add milk, cream cheese and shredded cheese to a medium pan (or the pan that you cooked the pasta in). Cook over medium heat and whisk until cheese is melted.
4. Add tomatoes, Italian seasoning, granulated garlic and salt. (We added a voka sauce here too) Cook 5 minutes, stirring occasionally. Stir in pasta and roast beef until well combined.
5. Add to a casserole dish. Cover and bake for 30 minutes.
6. Uncover and sprinkle with Parmesan cheese. Bake for an additional 15 minutes.
7. Top with pesto and sprinkled cheese. Serve immediately.

Take this dish anywhere for a simple and delicious complete meal for a busy family!

Ingredients

• 3 Cups Roast Beef
• 2 cans New Potatoes cubed
• 1/2 Cup Juices from Cooked Roast or Beef Broth
• 15 oz Can Peas & Carrots
• 2 Pie Crusts
• 1 Egg
• Salt and Pepper

Instructions

1. Preheat oven to 400F.
2. Shred meat using paddle attachment with standing mixer on low setting. Lay a towel over the top to prevent overthrow.
3. Cut potatoes into 1/2 in. cubes
4. Roll out each pie crust so the dough lies flat and smooth.
5. Determine the size you prefer for your hand pies and locate mixing bowls, cake pans, or springform pans with the correct diameter. An 8 inch springform pan was used for the pies pictured. Reroll crust until all dough is cut in a circle.
6. When the beef is complete, stir in potatoes, peas, and carrots.
7. Scoop 1/2 to 1 1/2 cups beef mixture and place on one half of each pie circle. Leave 1/2 inch open around each edge. Don't add too much or pies will be soggy on the bottom.
8. Sprinkle salt and pepper over each pie/meat mixiture.
9. Beat the egg with a whisk. Use a pastry brush to brush to brush egg over the 1/2 inch edge around each pie. This will help hold the pies closed.
10. Gently fold the empty side of each pie over the top of the meat mixture, matching the edges, and pressing them closed to seal the pies shut.
11. Use a sharp knife to cut a small slit in the top of each pie to vent.
12. Use the pastry brush to spread egg over the entire top of each pie.
13. Bake for 20-25 minutes or until crust is golden brown.
14. For hot meals on-the-go, wrap each pie in foil and keep in an insulated container.
15. Reheat at 325F for 15 minutes.

As a regenerative farm we work hard to relocate rather than kill the wildlife that we share the farm with.

Meet Charlotte, the black widow spider that decided a water trough would make a good home. We plan to start some little fluffy chicks here, so Charlotte is being moved to a new and better location!

Regenerative farming is a lot more work and means dealing with a host of new problems. But times like this remind us that we are sharing this land.

This light lunch will fill you up without bogging you down!

Ingredients

• 1 package large Green Tortillas (~6)
• 1 1/2 lbs left-over Roast (Chuck is best, but any will work), shredded
• 2 cups fresh Spinach
• 2 cups Shredded Cheese (Cheddar is best, but use your favorite)
• 1 package Cream Cheese
• 3 Scallions, chopped (1 tsp Onion Powder)
• 1 Tsp Italian Seasoning
• 1/2 Tsp Garlic Salt
• 3/4 Tsp Pepper

Instructions

1. In a small mixing bowl, whip cream cheese until fluffy. add scallions, Italian seasoning, garlic salt, and pepper.
2. Spread evenly on each tortilla.
3. Layer shredded beef, spinach, and cheese evenly over each tortilla.
4. Roll up tightly and secure with plastic wrap. You now have lunch for the week!

Give your beef lover a tasty treat with these stuffed crescent rolls made from left over roast beef! They can be used as an appetizer or a main course. Either way, everyone will be happy!

Ingredients

• 3 Tbsp Oil
• 1 Yellow Onion, chopped
• 1 Bell Pepper, chopped
• 1 1/2 lbs. Left-over Roast (Chuck is best, but any roast will work), shredded
• 8 oz package of Cream Cheese
• 3 packages Crescent Rolls
• 1 cup Swiss Cheese, shredded
• 1/2 Tsp Garlic Salt

Instructions

1. Preheat oven to 375F.
2. In a large skillet, place oil over medium heat. Add onion and pepper and saute until onion becomes transparent.
3. Add shredded roast beef and garlic salt. Stir until beef is warm, 2-3 minutes.
4. Add cream cheese, stirring until melted. Remove from heat.
5. Separate dough into triangles sprinkle with cheese.
6. Spoon beef mixture over cheese and roll up. Press sides to close openings.
7. Place rolls on ungreased cookie sheet and bake until golden brown, 10-13 minutes.

Get your man to eat SALAD with this delicious steak and barbeque inspired chopped salad. Purchase quantities to taste, and size needed. 1 Unit of each lettuce type should feed 4 adults. Save a little time and buy Dole's prepackaged chopped salad

Ingredients:

• 1lb Flat Iron Steak
• McCormick's Montreal Steak Seasoning
• Salt
• Pepper
• Garlic Powder
• 4 strips of bacon
• Green Cabbage
• Green Leaf Lettuce
• Carrots
• Kale
• Red Cabbage
• Green Onions
• Romaine Lettuce
• Spinach
• Grated Italian Style Cheese
• BBQ Vinegarette Dressing

Directions:

1. Preheat oven to 400 Degrees. Place Bacon on pan in center rack for 10-15 minutes depending on cut thickness. Look for crispiness.
2. While Bacon is cooking season Steak to taste with Salt, Pepper, Garlic Powder, and McCormick's Montreal Steak Seasoning. Tip: For better caramelization, pat steak dry with paper towel before applying dry seasoning
3. Heat castiron or grill before adding seasoned Steak to heat.
4. Cook Steak about 2min on each side for Medium Rare cook (145F internal temperature. Flip Steak at about 2 minutes. Remove from heat once steak is at desired temperature and allow to rest.
5. While Steak is cooking, chop salad ingredients to preferred size. Grate Carrots, and chop Green Onions as preferred. Combine in large bowl.
6. Cut steak into slices or bite size pieces as preferred.
7. Crumble bacon into salad, add cheese as preferred (1 cup was used for salad in image), steak pieces, and dressing to taste, mix well

Ingredients

• 3 lbs. Roast Beef cooked and shredded ~6 Cups (Chuck works best)(cooking instructions at end of post if needed)
• 24 Slider Buns
• 4 Large White Onions sliced
• 4 Tsp Olive Oil
• 1 Stick Butter
• 1 1/2 Cloves Garlic minced
• 1 Tbsp Parsley finely chopped
• 1 Cup Mayo
• 8 Tbsp Horseradish
• 16 ounces Swiss Cheese sliced
• Salt
• Pepper

Instructions

1. Preheat oven to 350F.
2. In small bowl, mix butter, garlic, and parsley. Set aside.
3. Squeeze excess moisture from horseradish using doubled paper towels or a fine-mesh sieve. In a medium bowl, mix mayo and a pinch of salt and pepper. Add 2-3 tbsp of horseradish and mix. Continue adding 1 tbsp at a time until it reaches the desired flavor. Set aside.
4. Coat bottom of pan with oil. Cook on medium high heat until oil is shimmering. Add sliced onion, stiring to coat onions. Reduce heat to medium or medium low. Stirring occasionally. After 10 minutes sprinkle with a pinch of salt. Add a little water if necessary to keep onions from drying out.
5. Continue cooking stirring occasionally until onion starts to stick. Allow it to sit for a moment (but not long enough to burn) before stirring. Repeat every few minutes. Allow onions to cook for 30 more minutes stirring every few minutes. Add a little more olive oil and turn the heat down a bit more if needed to prevent burning. Continue cooking until onions are a rich brown color. Remove from heat.
6. Leaving the bun group intact, cut buns in half horizontally. spread horseradish mayo on bun bottoms and place buns mayo side up on large baking sheet. Spread beef evenly over buns. Add onions, cheese slices, and top buns.
7. Melt garlic butter in microwave for 30-45 seconds. Brush over tops of buns.
8. Cover with aluminum foil and bake for 15 minutes. Carefully remove foil and bake 5 minutes more or until cheese is melted.
9. Cut apart and serve.

How to Cook Mouth-Watering Roast Beef

Ingredients

• 3 lb. Chuck Roast
• 1 Tbsp Olive Oil
• Salt
• Pepper
• 5 Cloves Garlic minced
• 14.5 oz. Can Beef Broth
• 1 Tbsp Thyme
• 1 Tbsp Rosemary

Optional

• 1 medium Yellow Onion sliced
• 5 medium Carrots peeled and sliced
• 2 1/2 lbs small potatoes
• 2 1/2 Tbsp Cornstarch
• 3 Tbsp Beef Broth

Instructions

1. Heat oil in pan over medium-high heat.
2. Dab roast dry with paper towels, Generously sprinkle salt and pepper over entire roast.
3. Sear roast in pan until brown, about 4-5 minutes per side.
4. If serving with vegetables, saute onions for 2 minutes. Add garlic and cook 30 seconds more. Add to slow cooker. Add potatoes and carrots.
5. Transfer to slow cooker. Pour in beef broth, Worcestershire, thyme, and rosemary. Season with salt and pepper.
6. COver and cook on low heat until roast is tender, about 3 hours.
7. Remove roast. Serve hot or continue to step 8.
8. Use one fork to hold roast. Use second fork to scrape (shred). Remove fat. Continue with favorite recipe.

Ingredients

• 3-4 Cups Cooked Roast Beef shredded
• 2/3 Cup Beef Stock
• 2 tbsp Rib Rub
• 1/2 Onion sliced
• Salt and Pepper
• 5 Tbsp Butter divided
• 2 Cups Provolone Cheese
• 4-6 Hotdog Buns

Instructions

1. Preheat oven to 375F.
2. In a medium sauce pan, stir beef and stock on medium high heat until bubbly. Stir in rib rub. Reduce heat to simmer 10 minutes to reduce liquid.
3. Melt 1 tbsp butter in small sauce pan. Add onion, salt, and pepper.
4. Stir often, cooking until onions turn slightly brown.
5. Spread butter on inside of hotdog buns. Place on baking tray and lightly toast, approximately 3 minutes.
6. Increase oven temp. to 425F.
7. Using a fork or slotted spoon, fill buns with shredded beef. Sprinkle with cheese.
8. Place tray in oven for 5-6 minutes or until cheese is melted.
9. Top with onions and serve warm.

"That calf just ain't gonna grow!"

Papa says this about every runt calf. Most of the time we just laugh it off, but in this case, he was right. You might have seen a post a while back about Tiny Tim. He was our littlest steer calf born this season. He was born at 38lbs in early December. Despite being over 3 months old, he was still the smallest calf. He had a distended belly, but was thin everywhere else. We simply couldn't keep him warm enough during the last cold spell.

Life is so hard sometimes. We don't understand it, and it hurts when we lose a little one. Our spirits are down, and we fight to get through the day. Sweet little guy was so precious.

Ingredients

• 3 Cups Roast Beef cooked, shredded
• 1 8.5 oz. can corn drained
• 1 10 oz. can Rotel drained
• 1 28 oz. can red enchilada sauce divided
• 2 cups sour cream
• 4 cups shredded cheese divided
• 12 small flour or corn tortillas

Instructions

1. Preheat oven to 350.
2. In a medium bowl, mix beef, corn, Rotel, 1 cup enchilada sauce, 1 cup sour cream. Set aside. Spread 3/4 cup enchilada sauce on the bottom of a 9 x 13 baking dish.
3. Place 1/3 cup filling in center of tortilla. Top with shredded cheese. Roll up and place seam-side down in prepared baking dish. Repeat with remaining tortillas.
4. Mix 1 cup sour cream with remaining enchilada sauce and spread over the top of the tortillas. Sprinkle with remaining cheese.
5. Bake 25 minutes.

A little baby was born today. It was warm and breezy, and everything was pleasant. Poor momma cow was in labor all morning. Late morning we drove by and could see that she was contracting. By lunch, she still had not had the baby. The calf's feet were visible, but there was no movement with momma cow's pushes.

Gampy (Daddy) was growing more and more concerned, and by lunch he had insisted we try to get her up. We left Little Bug inside with Mema to have a bottle, and the 4 of us went out to get her up to the barn.

Gampy, Golly (Mom), and I drove to the far end of the pasture to find her. The wind was blowing hard enough that they might close, and we couldn't have the steers from the other pasture come over so Papa manned the gates. We took a rope and walked with it stretched between us. Gampy to the right, Golly to the left, and me holding the middle, we herded her through two pastures and into the barn.

We did everything we could to minimize her stress. I couldn't tell that the calf was moving though, so our stress was rising. I went to get little bug, Golly grabbed a new rope, and Gampy grabbed some chains. We all hoped to give momma cow some time to settle after all that walking, but this is where the stress really started.

Gampy took the rope and went round and round the pen with momma cow. He did everything he could to keep her calm, but to keep everyone safe, and the calf out, she had to be tied in place. This way Gampy could get behind her, help get the calf out, and no one get hurt.

Little Bug and I stayed in a different pin to help as we could. We were the gofers. Golly held the rope so momma cow wouldn't turn and hurt Gampy, or smash the calf's legs. Little Bug watched with wrapped attention as Gampy took the chains and got them around the calf's feet. He waited for momma cow to push, and gave a heave. In one quick movement, the calf was out. We got the chains off the baby, the rope off of momma cow, and she quickly started cleaning the calf.

We all watched with bated breath to see if the little baby moved or took a breath. After what seem like minutes, but was probably only a few seconds, the little baby took a deep breath and lifted her head.

It's so good to see miracles like this happen!

Try this mouth-watering recipe for your Valentine!

Dry Rub and Glaze

• 1/2 tsp Salt
• 1/4 tsp dried Basil
• 1/4 tsp Thyme
• 1/4 tsp Sage
• 1/4 tsp Black Pepper
• 1 tsp Dry Gravy Seasoning
• 1/2 cup Red Wine (Merlot or Cabernet)

Gravy

• 1/4 cup Flour
• 1/3 cup Drippings From Pan
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 !0.5 oz cans Beef Broth
• 1/2 cup Red Wine (Merlot or Cabernet)

Preheat oven to 325F. Combine salt, basil, thyme, sage, pepper and gravy seasoning. Rub mixture all over ribs and stand fat side up in shallow pan. Pour red wine over ribs and place uncovered in center of oven. Place thermometer in ribs passed the fat but not touching bone (bone-in only). Cook to desired temperature, basting several times during cooking. Rare = 140F ~3.5 hours, Medium = 160F ~4.5 hours, Well DOne = 170F ~5 hours.

Remove ribs from pan and place in covered warming tray to rest for 20-30 minutes. Pour off drippings into small sauce pan. Stir in flour, salt, and pepper until smooth. Gradually add broth and wine, stirring constantly to bring to a boil and remove lumps. Reduce heat and simmer 5 minutes, stirring constantly. Salt and pepper to taste.

To serve: Cut ribs to separate (bone-in) or cut into 3/4 to 1 inch slices (boneless). Pour gravy over steak.

Stare into your Valentine's eyes as you both savor this delicious meal!

Everyone's preparing for the cold weather to come. We all know about it, and we are all terrified of the prospect that we could see another "Snowmageddon", as mom likes to call it.

Here at the farm, we have a lot to do. All of the equipment has to be winterized and put away. Check and Check! This means oil, grease, hydraulic fluid, clean, and shelter. You never realize how much equipment we have until you have to do this step. Hay equipment - cutter, rake, 2 balers, loader, and trailers; the overseeder, the Backhoe, Massie and Case, and the 2 ATV's. It always winds up being a lot more than we think once we get started.

All of the animals need to be able to find shelter and liquid water. We have them arranged for shelter, but the water will have to be monitored. We have at least filled their troughs. Hay must be put out because any grass will be frozen and the poor little baby calves need a warm dry place to lay. Outside water pipes must be winterized. We are working on that one today.

We have to actually think ahead, :P and order feed so it is ready shortly after the freeze ends. And, the vet came out to give our yearling heifers a vaccination yesterday. It's crazy how busy the slowest time of year can get.

Praise God our beef orders have picked up. Little Bug and I have been all over the place making deliveries. We won't be doing them during the cold, but work on the farm must never cease.

Things are always fun out here. Our newest chickens have started laying eggs. Little Bug is always an adventure. She loves going for little walks, or riding in the mule, and watching the cattle is one of her favorite pastimes.

All in all I think we are ready. Mom and Daddy are not looking forward to checking the animals during the cold, but it must be done. See you on the other side of the storm!

Farming can be hard work. It can be grueling, physical, and draining. It can take every ounce of drive you have, and leave you feeling like a pile of mush.

It is also incredibly rewarding. Much of the time, you see the immediate fruits of your effort. A bridge has been completed and you can cross the creek again. You get to interact with God's creations. You bond with animals, and connect with nature.

I love the outside, but only when conditions are just right. I don't like to be sweaty or dirty. I like things to be tidy. I connect well with animals, but I don't enjoy having their poop slung onto my face. Sometimes, as I'm sure everyone gets, I feel like I am in the wrong line of work. Others, I feel like I was made to be out here.

One thing I never saw coming though was sharing this with Little Bug. Like in everything else, there are some rough times. But today for example, reminds me how amazing it is. She has her basic schedule that she usually sticks to. But of course, after I had a difficult night, she decides today is not a day to follow that schedule.

She decides she isn't going to nap longer than 30 minutes, and she is going to be awake for 2-3 hours at a time. This makes it nearly impossible to get anything done. I managed to get 2 emails sent with the help of Mom. We went to lunch, and Daddy took an opportunity to help get her down. She again, only slept 30 minutes.

Once awake, we head back out to the barn office, and she is just not having any of anything. No bottle, no nap, no rocker, no play mat. I cannot get her calm. So I decide we are going to take a quick walk to the lake. Not only does she calm down, she looks around in WONDER. I am quickly humbled. God has given me the precious little girl, and I'm mad that she isn't letting me work.

Soon she is bouncing on my leg, watching the water roll up against the dirt at our feet. She looks around with eyes so big, I don't know how she can stand the sun. God teaches us some amazing lessons in life. Sometimes we have to be reminded over and over. But one lesson I will never get tired of relearning? Sharing this place with Little Bug is a true blessing.

One of the things you can always look forward to when you work with older men is their really bad dad jokes.

Daddy told a joke about when it was windy last week. He said:

I went out to the pasture last week when it was really windy. All the cows were laying down, but Amos was still standing up all alone. I asked him why he was still standing and he said “We bulls wobble but we don't fall down”

😑