Hot Diggity Dog

Hot dog hot dog hot diggity dog!

This is the song that is stuck in my head at the moment. For those of you not fortunate enough to know this song, or better yet must not have a toddler, let me be the fist to let you know it’s the ending song to Mickey Mouse Clubhouse. Which is the only TV show that I have watched this last month.

Okay so I may have also caught all the new episodes of Parenthood thanks to the DVR. But in very sporadic chunks of time.

Our house is growing! Em had her one month exam she is now 21 inches and 8 pounds 3.5 ounces.

Mal is also growing and is 35 inches and 28 pounds. I’m not sure when she got so big. Who knew she would be saying complete sentences and singing whole songs. She is growing up so quickly! She who once was so little now seems so big. Now no longer a little baby.

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Look how big she is!! When did this happen?

OK so she is not that big but listen to this. A family in the community has a baby who is six months old and is 30 inches tall and 26 pounds! A six month old! Practically the same size as Mal, and two year difference. A side note the shortest person in this family is six three. But still six months old and pretty much the same size as Mal its crazy.

On another note I go back to work Monday. So once again we will be adjusting to a new schedule but this time a more permanent one. Now we just have to get the routine down and we will be set.

Blaine is/will be gone for ten days elk hunting this leaves me with the girls on my own. So far so good. One day down check with me on day nine :).

Well that seems to be everything for now or I just have ran out of random things to say. My system is telling me sleep is more important than a post.

Til next time!

Two week update

Well time is flying. Its been over two weeks and now October! Where has the year gone?

Not much going on here other than nurse, change dirty diapers, and nurse some more.

Fall has arrived now that it is getting into the forties at night instead of the lovely 86° at midnight. I’m not complaining though I love the fall. We just need to get some wood cut and the house winterised.

Well here are pictures I know that you all have been waiting for of my two cutie pies!

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Our latest addition

Hello and welcome back after a five month hiatus. I am here to let you know that I am still here, just took a break from social networking.

A whirlwind update over the last five months.

We were told the research feedlot would be closing so I found a new job. I’m now the deputy treasurer for our county. Blainer also got a new job recently as a prison guard. This is something very new for him but he seems to like it thus far.

We seemed to have survived the ridiculous 110° heat somehow this summer. I’m not entirely sure how we didn’t melt.

We upgraded to a suburban to accommodate for the newest member of the family.

And now for a drum roll please

We welcomed our second daughter to the family this last Friday

Please welcome Emily Clara

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Born 9/14 weighing in at 6lb 8oz and 20 inches long.

I hope all of you had a great summer. Now let’s welcome in the fall!

Til next time.

Consumer Magazines Brag On Beef

by Amanda  Radke in BEEF Daily

Apr. 25, 2012 5:11am

Want to improve your strength and endurance, increase your muscle mass while reducing fat, and live a long, healthy life? Beef may be the answer, according to leading health magazines.
Runner’s World magazine reports that protein-rich red and dark meats can boost your health and strengthen muscles.


“If you’ve stared down one too many chicken breasts at dinner lately, you’re probably a runner. You know what’s healthy, and chicken breasts—a low-fat protein—certainly are. But you may be surprised to find that other meats, from steak to pork, can boost your health and rebuild and strengthen muscles. ‘Meat provides nutrients runners need, like iron to help maintain energy levels,” says Rikki Keen, R.D., a sports dietitian based in Anchorage. ‘It also supplies protein and amino acids that repair small muscle tears that occur during training.’
“Craving a juicy steak as a celebratory postrace meal? Go for it. A 3.5-oz. serving supplies 34% of your daily requirement for zinc, a mineral essential for a strong immune system. (Zinc is also abundant in cereal grains, but the body is better able to absorb it from meat sources, Keen says.) You’ll also get 2 mgs of iron, a plus ‘because running, especially high mileage, breaks down red blood cells, so athletes need about 30% more iron than non-athletes,’ she says. That’s about 10 mgs for men and 23 mgs for women daily. And B vitamins, which help convert carbohydrates into the fuel needed to make it through a training run, are particularly plentiful in beef.”
To check out the complete article, click here.
An article titled, “Can’t We Meat In The Middle?” featured in Women’s Health (WM) magazine says, “Enough with the carnivore-bashing: Many experts say the healthiest, most humane way to eat includes a balance of plants and animals.”


WM’s Jill Waldbieser writes, “Steaks, pork chops, chicken, you name it – I eat and enjoy it all. But maintaining this state of blissful, delicious abandon hasn’t been easy, not when this country is in the midst of a meatless boom. A 2008 Vegetarian Times study estimated that the vegan and vegetarian population of the U.S. (most of whom are women under the age of 35, like me) could grow to nearly six times its current size, reaching around 12 million. Beyond health, the gnawing question is, can you be compassionate and a carnivore? Here’s the rare side of the story.”
The article goes on to define labels — natural, organic, grass-fed, pasture-raised, Certified Angus Beef and rBGH-free or rBST-free. Additionally, it explains the pros and cons of grass-fed vs. grain-fed, with the writer concluding that, “Critics say the differences are negligible, that grain-fed’s fatty marbling makes for juicier meat, and that grass-fed meat is often more expensive and harder to find. Ultimately, it comes down to what you think is right for your budget, conscience and taste buds.”
While incorrectly bashing conventional feedlots, the piece encourages consumers to get to know the ranchers behind their beef. “Often, meat is going to taste better when the animal it comes from has been treated well.” Of course, in my experience, I haven’t known a rancher who hasn’t  treated their animals well, making every effort to ensure they are well fed and cared for.
It also quotes Michael Pollan who usually bashes meat production, but says animal proteins are good for us. “Our bodies can’t turn grass into a viable protein the way herbivores like cows can. Meat proteins are part of a balanced diet,” he says.
While the article encourages consumers to consume less meat, which doesn’t directly correlate with the segment of the article that boasts red meat’s strong nutritional profile, the writer ends on a high note, “Yes, you can get the protein you need from plant-based sources like beans. But you have to admit, a meatball is one heck of a delivery system: easy, satisfying and tasty. Need it, want it, crave it — forget the hang-ups and the judgment and the guilt, and just eat it if you want to. Make sure that the next cut of meat you eat is worth every bite. And savor it.”
Without a doubt, today’s consumers are hungry for more information about where their food comes. Here in the U.S., we can offer them a wide variety of choices, but understanding the labels, choosing the correct cut and preparing beef with confidence are challenges our customers face. We must be proactive in educating our consumers, so they can enjoy beef guilt-free, knowing it’s ethically raised, sustainable for the environment, and healthy for their families, too.


Don’t forget, May is Beef Month!

Buy to Save Beef Cuts Part 1

These days, it seems like the ole’ dollar doesn’t go too far, especially when it comes to everyday living.   However, by being a smart shopper you can save money by purchasing some of beefs most tasty cuts.  Known as the value cuts, these new and exciting products offer you delicious and inexpensive beef choices at a fraction of the costs associated with the more familiar cuts.

Today I will feature 2 of the value cuts are considered lean cuts by the USDA. This means they contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 3.5 oz. serving.   These are some of the most juicy, tender, and flavorful beef cuts that are quick and easy to prepare.

To refresh your memory there are 29 lean cuts of beef.  These cuts are all considered lean cuts by the USDA. This means they contain less than 10 grams of fat, 4.5 grams or less od saturated fat, and less than 95 milligrams of cholesterol per 3.5 oz. serving.  They inculde some of the everyday favorites such as:

  •  T-Bone Steak
  • Round Tip Roast & Steak
  • Tenderloin Roast & Steak
  • Round Steak
  • NY Strip Steak
  • Shank Cross Cuts
  • Top Sirloin Steak
  • Sirloin Tip Center Roast & Steak
  • 95% Lean Ground Beef
  • Bottom Round Steak
  • Eye Round Roast & Steak
  • Shoulder Petite Tender & Medallions
  • Top Round Roast & Steak
  • Shoulder Center (Ranch) Steak
  • Bottom Round Roast & Steak
  • Tri-Tip Roast & Steak
  • Chuck Shoulder Pot Roast
  • Sirloin Tip Side Steak
  •  Chuck Shoulder Steak
  • Flank Steak
  • Brisket, Flat Half

Not only are these cuts flavorful and some of the all time favorites but they also pack a punch when it comes to nutrition.  All of them containing essential nutrients such as – Zinc, Iron, Protein, and B vitamins sunch as B12, B6, and Niacin.

Ok lets get to the feature presentation!

Both of these cuts are great for grilling!  And since it has been in the 80s all week the grill has been getting some well deserved attention.

The Flat Iron Steak and Tri-Tip Roast (one of my favorites)

The flat Iron facts -  Origin – The Chuck.This specific muscle ranks second in tenderness, only to be beat out by the infamous tenderloin steak. This steak is an excellent meal idea as it is naturally portioned in 6-7 oz. serving sizes and possesses excellent beef flavor. Best of all, the flat iron steak is quick, easy, and extremely versatile in many recipes.

The Tri-Tip Roast facts – Origin – Sirloin

 

 

 

Flavor, versatility, and ease of preparation madge this cut an easy meal idea. Although well know to consumers in the Western region of the USA, this cut is slowly making it’s presence in homes all around the USA. As you can see, the tri-tip got its name dire to the naturally occurring triangular shape of the cut. Highly marbled, tri-tips are excellent simply seasoned and cooked on the grill.

Lets hear from you what are your favorite cuts of meat out what questions might you have about lean beef?

Til Next Time!