Is there someone in your family who’s job it is to point out cows, sheep, goats or whatever other farm animals there may be outside the car window? When we take a drive through the country, that job belongs to me.
Not only to I shout out “moo-cow” but I also roll down the window and “greet” my farm-friends in their native language. This habit once embarrassed my children. Now it’s expected and if I don’t shout out, the family becomes concerned.
Of all my favorite breeds of cow, the Texas Longhorn is a close second to the furry Scottish Highland. With the exception of small county fairs, we rarely get to see a Highland Cow. Longhorns are another matter entirely, especially at auction. Just up the road from us in Escalon there is an auction house specializing in livestock. Sometimes when we are just out for a drive, I like to stop along the fence and talk with the animals. Hubby jokingly will ask what they had to say, and I make up whatever happens to pop into my head.
Sometimes I feel as though I once lived around cattle in a prior life. Not just because Dad once raised cows on the family farm. No, I feel a deeper, unexplainable connection to cattle, horses and roundups of old. Since I don’t believe in the notion of prior lives, I don’t know where the feelings come from. Those feelings just are, and that’s okay.
Texas Style One-Skillet Kielbasa Supper
2 (12 oz) Beef Kielbasa Ropes
1/2 Yellow Onion
1/2 Red Bell Pepper
1 large Jalapeño Pepper
Olive Oil as needed
Mesquite Seasoning to taste
1 (20 oz) bag Southern Style Seasoned Diced Potatoes
1/2 cup Beef Stock
1 (16 oz) can Corn
Salt to taste if needed
Black Pepper to taste if desired
Slice sausage into bite-size coin-cut rounds, set aside. Peel and dice onion, set aside. Stem, core, seed and dice bell pepper, set aside. Stem jalapeño pepper, retaining seeds as desired for heat. Set aside.
Heat a large skillet over medium heat. Warm a little oil in the pan. Add sausage, season with Mesquite Seasoning and cook until browned, about 8 minutes, stirring as needed. Remove sausage from the skillet, reserving the drippings in the pan.
Add onions and peppers to the skillet. Sauté over medium heat until vegetables and tender yet crisp, about 6 minutes. Stir in the diced potatoes, spread out evenly. Cook until potatoes begin to brown, about 5 minutes. Turn and continue to brown another 3 or 4 minutes.
Return sausage to the skillet, add beef stock and corn. Continue to cook, covered, until potatoes are tender and everything is heated through, about 12 minutes longer. Taste and adjust seasoning as necessary with salt and pepper. Serve straight from the skillet and enjoy.
I will give thanks to You, O LORD, with all my heart,
for you have heard the words of my mouth
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