Wednesday, October 26, 2016

Photos From Around the Ranch

Come along and follow us and see what we have seen.


Misty mornings

A doe and fawn

Our hay deliverer

Cattle on the hill

A couple of cute calves

Madrone with berries

Madrone Berries


Oaks and sky


Naked buckeye

Vegetable soup from the garden.  Yum.  Always a good ending to a fall day.

Quinou Vegetable Soup:
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
  • 4 garlic cloves, pressed or minced
  • ½ teaspoon dried thyme
  • 1 can (28 ounce) diced tomatoes, drained
  • Scant 1 cup quinoa, rinsed well in a fine mesh colander
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • 1 bay leaves
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 cup or more chopped fresh kale or collard greens, tough ribs removed
  • 1 teaspoon lemon juice
  • Optional garnish: freshly grated Parmesan cheese

Heat oil in soup pot and sauté onions and garlic until soft.  Add rest of ingredients and simmer until tender and tasty.  Garnish with Parmesan cheese.  

Recipe from


  1. Your "cute calves" look like a couple "tough guys" to me.



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