Fall and all of its blessings

Well after the heavy frost last week, I guess we can say that it is officially fall. There are other things I notice that tell me fall is here. 

The Farmer’s Markets are all done for the year. The last couple of markets were really heavy on the squash and pumpkins this year. It must have been a really good year for them. My “Really Good Gluten Free” bread really took off during market, and I want to let everyone know that I will still be baking and delivering to Basin and Greybull. I will deliver to Basin every other Friday in the afternoon, I will be at the Basin Republican Rustler office from 24 p.m. starting next Friday October 23. 

The big difference is that I will require people to order ahead of time. So, if you need bread call or text me at 307-272-5228 by Wednesday night. Bread is $8 a loaf, hamburger Buns are $8 for 4. Closer to the holidays I will be doing dinner rolls, and pumpkin pie. Okay, that is my advertising blurb. 

Rick and I took our annual color drive to Meeteetse last Sunday after church. Some of the colors are gone, but the cottonwoods are beautiful clear to Meeteetse. We did drive on up to the reservoirs and found that above Meeteetse even the cottonwood colors are gone. It was a very pleasant day. We saw a lot of cows moved from the mountain pastures to the fields. We saw a goodly number of pickups pulling campers and ATV type vehicles. The hunters were out in full swing. 

Of course, an old hunter is always looking for game.  Rick and I saw a huge muley buck between Meeteetse and the turn off towards Burlington. He was big and handsome. We have a small herd of deer here on our place that Angie and I have been keeping a lookout for, hoping that opening morning one of us might be able to bag one. I haven’t hunted for years, but I am thinking that maybe this year I will get a license and get back out there. I might have a tiny advantage over her because she has to work opening morning. 

The last sign of fall I will comment this week is the wind-down of sugar beet harvest. Our neighbors are done. Up toward Burlington there are only a couple of producers still hauling. It is almost finished up. The beets look good, too, for as dry as it was this year. The new receiving station at Burlington has two big piles. We didn’t get up to Emblem to check it out yet. 

So, yes, fall is here. I am glad. 

And now just a couple of thank you’s regarding the help after our fire. We have decided we live in the best most caring place on earth. Last week I thanked our kids, but I forgot to mention our grandkids, several of them who live in the are have been out helping and getting black along with everyone else.  Andy, from Andy’s Truck Parts has been wonderful to come pick-up the burned vehicles; they are not something he can make much off of because there will be no parts on them, but they are now out of the way of the machinery that is taking down the rest of the building. 

And our good friend Dan, he is our toolman, he worked and dug and found all most all of Rick’s hand tools and brought them up to be cleaned. It is going to be a long drawn-out job, but the community had pulled along side to support us and for that we are grateful. Thank you all again. 

Pinto Bean Pie

1 unbaked pie crust

1 cup cooked pinto beans (canned is fine, just rinse and drain)

1 cup sugar

1 cup milk

3 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

2 tablespoons butter melted

Combine all ingredients except crust in a blender or food processor. Blend until smooth and creamy. Pour filling into the prepared piecrust. Bake in preheated (350º) oven for about 45-50 minutes or until the filling is set and a toothpick inserted into the center comes out clean. Let the pie cool for at least an hour before serving.