Busy Days

This has been such a busy past few weeks for Farmer John.  He has finished baling hay and hauled most of his big bales home.  With our son's help, he has begun harvesting corn.  And he has been working hard to bring our 300 head or so of cattle home for the winter, as pasture season ends October 15.  Today was cattle moving day.  I woke up at 4:45 and did devotions, then prepared a noon meal for our son's birthday.  The menu included meatloaf, roasted golden potatoes, Italian garlic bread, fruit, and steamed broccoli.  Dessert was Jon's favorite lemon bars.  At the end of this post I'll include an approximation of the way I made the meatloaf today.  I don't think my family is just being polite when they say they like this meat loaf--hope not because I make it pretty often!

I wasn't able to ride along on the cattle drive this year because of a rosacea breakout--I have to avoid the sun and wind when this happens.  But daughter Melinda sent photos so I could share in the day anyhow--and the troops will all gather here tonight for pizza!

Rebekah surveys the pasture of cattle from the sunroof of the parked  truck.  

We call Farmer John "the cow whisperer."  He casually strolls out and calls them a couple of times, and they follow.  

These three were eating popcorn on the ride to the pasture.  

When the truck stopped Rebekah and Isaac peered out the back window to see how Poppy gets all those cattle to cooperate with him.  Our "twins" will soon be 4 years old.  

Rebekah had Logan pinned here "I was squishing him!"  

Son-in-law, Brian, grandson, Daniel, and nephew John Lee encourage the cattle along.  

Logan read the littles a book to keep them entertained.  

Grandson Daniel, 11,  walked the entire 3 miles and was a real help this year.  

And here is a collage of photos from day before yesterday, when Melinda and her boys and I climbed the hill across the road from our house and played on the hay bales stacked there.  Loved this time together.

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Grammy's Meatloaf
(All ingredients approximate!)

For the loaf:

2 lbs lean ground beef
Ketchup (about a cup)
Italian seasoned bread crumbs (about 1.5 cups)
1/4 cup applesauce instead of an egg (for allergic kids)
2 Tablespoons dehydrated minced onion
2 or 3 cloves garlic, minced
1.5 teaspoon salt
3/4 teaspoon pepper

For the topping:
Ketchup (about 2 cups)
Low sodium soy sauce (2 or 3 tablespoons)
Brown sugar (about a half cup...or so...)
Squeeze of fresh lemon juice, skip it if you only have the bottled stuff
1 or 2 cloves minced garlic

Form into a loaf, pour topping over, bake at 350 until safe internal temperature for beef, about an hour.  Watch to be sure the sweet topping doesn't start to scorch around the edges, add a little hot water if this happens (if your beef is very lean this is more likely).  Best to use a smallish pan so the topping pools around the loaf.   

I made the Pioneer Woman's lemon bars.  They are tart and delicious.  Be sure to refrigerate them for several hours before serving and don't forget to butter the pan really well, or use plenty of nonstick cooking spray.  Here's a link to this recipe:  

https://thepioneerwoman.com/cooking/lemon-bars/