Monday, June 29, 2015

Blue Mist Hotel - A Review

During a recent trip to Florence, Arizona, we stayed at the Blue Mist Hotel.  I can honestly say that I have never stayed at a cleaner hotel. 
 
It is owned by a local Hispanic couple and the upkeep on the place is phenomenal!  They employ another couple who work diligently all day long on the cleanliness and maintenance.  Every morning, one of the men go out and sweep the parking lot.  I'm telling you that you could feed your baby off the parking lot! 
 
The rate is very reasonable.  The rooms are big with large bathrooms.  The beds are comfortable and the linens are well cared for.  Not a speck of dust or dirt anywhere!  We stayed in a room with a mini kitchen.  It was fully stocked and made our stay feel homey.
 
We would highly recommend this hotel for your overnight accommodations.  See their website at The Blue Mist Hotel
 
(Please note:  Anna Pearl's Attic accepted or was offered no compensation for this review.  We just really like doing reviews!)
 









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Friday, June 26, 2015

An Old-timers Canned Elk

 
Hunky Hubby's family has been canning wild meat for many years.  Homesteading their family ranch in 1905, they had to make do in a very harsh Wyoming environment.  Elk and deer are plentiful in the area.  Their meat provided nourishment for many pioneer families.  It was much more economical to kill and eat wild game, as opposed to consuming beef or lamb that could be sold at market.
 
Many years ago, Awesome Mother in Law taught us to process wild meat for freezing and canning.  There are two methods that she used for canning.  The methods differ in the meat preparation before they go into the bottle. 
 
The first method is easy and does not take a lot of prep time.  It is called Raw Packing.  Simply cut the meat into bite size chunks.  Place the chunks into clean, sterilized bottles.  Add 1/2 teaspoon salt.  Do not add water.   Place clean lids on top of the bottle and secure with caps.  Make sure that neither the meat nor the water are touching the lid.  Pressure can the meat at 15 pounds for 90 minutes. 
 
 

The second method that my dear Mother in Law used is a Hot Pack method.  Into a large mixing bowl, add 2 cups of flour, 1 TBLS. Garlic Powder, 1 TBLS. Onion Powder and 1 Teas. Paprika.  Cut the meat into bite size pieces and dredge in the flour mixture.  Add two TBLS bacon grease to a large cast iron frying pan.  Heat the grease and add the meat, searing on each side.  The meat should only be seared and not cooked through.  As the searing is completed, add the meat to a clean, sterilized jar.  Add 1/2 Teas. salt to the top of each bottle.  Once all the meat has been seared and placed in the jars, add 2 cups of water to the frying pan.  Allow the water to boil while stirring and scraping the goodies from the bottom of the pan.  Allow this mixture to reduce.  This will provide a sort of rue for your broth.  In a large pan, add the rue, 4 TBLS dried minced onion and as much water needed to fill the number of jars you have.  Bring to a boil.  The broth will taste weak, but the meat and salt will flavor it more during cooking.  Pour the boiling broth over the meat in the jars.   Place clean lids on top of the bottle and secure with caps.  Make sure you leave at least 1 inch between the top of the meat and the lid.  Pressure can the meat at 15 pounds for 90 minutes. 




Make sure that you give the bottles lots of time to cool before you move them.  They are very hot, so be careful!  We write the species of meat and the year of canning on the top of the lid.  For best quality, use the meat within a year of canning.  They will keep for many years, though the quality will be diminished.
 
This meat can be used for stews and soups, meat and gravy dishes, or mixed with mayo and pickle relish for a yummy sandwich spread.  we have been consuming this meat for over 30 years.  We have never had a bottle go bad, using these methods.

  (Please note that we are at 6500 feet elevation.  According to Go Presto.com, the pounds of pressure must be adjusted for the elevation.  The processing time will stay the same.) 

Disclaimer:  We don't profess to be home canning experts. We are simply sharing the way that we have been taught to do it.   Please research safe canning practices before you attempt home canning or pressure canning.  Here is an excellent resource for more information. Canning Wild Meat - University of Wisconsin

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Wednesday, June 24, 2015

Tour of Anna Pearl's Outside Garden

Hope you enjoy a visit to our gardens.  The YouTube link a video tour.







The Gardens @ Anna Pearl's Attic

Garlic

Peas

Savory Cabbage and Onions

Summer Squash

Cabbage
 

Monday, June 22, 2015

There's a Moose on My Porch

 
 
OK, not what you were expecting!  Pretty cool, though!  We bought this at a silent fundraising auction for our local FFA.  Total score!

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Friday, June 19, 2015

Anna Pearl's Flower Garden


          Larkspur, Daylilies and Columbine planted in the north brick bed, topped with a vintage metal grate.  We are still in spring mode in Southwest Wyoming because we had a cool spring.  The Larkspur is just starting to bloom.  Just as it finishes, the Daylilies will start their show.  The Columbine will bloom into the fall. 
Anna Pearl's Flower Garden will give us color all year long!

 
Our Garden Angel watches over the flowers
and blesses them every day. 
We call her CharAngel, named after our dear, departed sister. 
 

 
Always on the watch, this little bunny looks out into the yard.  He is hoping that a carrot will march by. 
 


 


 Looking for a nut?  Not going to find it in this garden! 
 

 
 The south bed is an exact copy of the north bed, with two exceptions.  The summer bloomer is purple Salvia. 


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Wednesday, June 17, 2015

When the Last Tree is Cut

“When the Last Tree Is Cut Down, the Last Fish Eaten, and the Last Stream Poisoned, You Will Realize That You Cannot Eat Money.”

Tuesday, June 16, 2015

Fort Henry Rendezvous

The next few posts, I will be featuring some photos and experiences from the Fort Henry Mountain Man Rendezvous.  It is held annually in Parker, Idaho on the first weekend of June.  Many of our family members attend this event.  We use the occasion as a mini family reunion.
 
 
Trade Beads

 
Trade Beads

Painted Buffalo Skull

Complex Beading Pattern called Two Feathers.  Can you see the Two Feathers?

Beautiful Ladies Studded Belt

Tuesday, June 9, 2015

Stop Complaining!





Mother Teresa didn’t walk around complaining about her life.

She had stuff

to do!
Mother Teresa (1910-1997)

Monday, June 1, 2015

Homestead Visitors

 
Look at who has been visiting the homestead for the last few days!  Our son works on a large ranch.  He is in charge of feeding the bum lambs.  He is out of town judging a roping rodeo and asked to feed these little buggers while he is gone.  There are few things cuter than a baby lamb.