No cold for now.  It's been beautiful the last few days, temps in the low 80s and sunny.  It's supposed to cool off to "normal" next week, but I'll take this as long as it lasts!

We were pretty warm, but really windy day before yesterday, then yesterday it barely got to 30 and wind, single digit windchill all day, -3 wind chill and 13 this morning so far.  But dry as a bone, if we don't get some serious moisture the next couple months we are in real trouble around here.  We have sand drifts already. 

86 here today, and 80's for the rest of the week.  It's this hot in February, I don't see me surviving July and August!

Right after we bought our place, I bought a 300 pound jersey cross steer.  Fed him for a year, and then had him butchered.  1400+ pounds at 15 months old.  And you are correct, phenomenal beef.  Been looking for another, but no luck as of yet.

Kayla Got into cross country last winter, bought some skis and went for it. Unfortunately most of our winter was snow free last year and this, so her time was limited to when she get out and go west to the mountain trails.

But she just came home from a week long ski trip with her boyfriend and family at Keystone ski area in CO, did some downhill for the 1st time and loved it, but they also did a few days of cross country, said she has never been so tired.    I don't know, I get tired just thinking about it myself, and then I would have to detach myself from the woodstove, which some days is problematical. Hi marks for motivation Nony!


Just a note to carnivores, if you ever get a chance to get Jersey cross or straight Jersey beef, don't balk, we have been eating that for the last 10 years or so, and it is hands down the best beef we have had.

Thanks guys...your thoughts mean more than you can imagine!

Stetto, I have not whacked a golf ball in 20+ years! Although I do own a golf cart, if that counts......

No, now I am a ski bum again.........and loving it!

Carl, I am still honing my bbq skills...it is easy to mess up and create a chunk of shoe leather. It takes time and patience to present a decently prepared cut and do it consistently. I'm getting close with ribs and chilli, but steaks are still a work in progress....

Thanks guys.  Yep, once again Stetto, seems like it's only been a couple of months since the last one.

What, again?

Well then, by all means, HAPPY BIRTHDAY!

Hope you have a great day. 

Awesome Nony,  thanks so much for letting us know y'all are good.  Bar b que and grilling can be a very deep rabbit hole.