Its funny how time can move so quickly when winter seems to be dragging on slowly. Last night the temperature dropped to 18 below 0 and there is still around 6 inches of snow on the ground in some places. It seems like it was only a couple weeks ago that Liza Jane and I were sipping wine outside a Cafe in Florence, Italy.

After we returned home from our trip, we were shoved right back into the swing of things, you could say. However, the small town of Enterprise had spread the news about our trip and if you've heard that everyone is famous is a small town, this proved it. We were interviewed by the newspapers and got to give a great presentation of a slide show and talk about slow food and the Terra Madre trip. We, of course reeled people in by providing appetizers and wine. The Slow Movement is alive and well here in Wallowa County as it should be with all of the great food this area produces. I will be sitting on a panel next week to discuss the challenges of using local and organic products for restaurant use. Liza is making some chili with our beef for everyone who is coming to the discussion. I am excited for that part of the day as well!

As I like to say, meanwhile back at the ranch...

Keeping animals alive and healthy in winter can be tough. Our corrientes are in fact a very hearty breed of cattle but they still count on us to help break ice in the water holes and feed extra hay to keep them warm. The horses came into the corral this morning with frost clinging to every strand of hair, looking like some sprayed them with that fake snow decor.

Having the morning off, I clutched my hot coffee and stood next to the fire as I watched my parents bundle up in their many layers to face the morning chill. Craig was taking off to his new job, elk hazing. He has really been enjoying working with the elk on some of the most beautiful land in this county and getting great pictures. The job suits him, since it is still outside and is about putting the animals welfare ahead of his own.

Liza Jane was gearing up for morning chores. I have often been asked and recall asking when I was younger, why in the world does the day have to start at daylight or earlier on a ranch? I enjoy a nice breakfast around 8:00am. I do not see why the cattle and other animals would feel so differently. Here is the answer; the animals have been using all of their energy to stay warm all night long and haven't had water to drink since the time it froze over early in the night. It sure makes sense why they are all waiting at the gate to greet us with noise over the feed we're bringing. So, with a few extra layers and a strong bit of coffee, days on the ranch start with the first light.

Liza Jane has resigned from her job at the Nature Conservancy and will be celebrating her time there on Saturday evening at my place of employment, Terminal Gravity Pub. She is planning on dedicating all of her time to the 6 Ranch business. The 6 Ranch is so lucky for that and I cannot wait to see what she will do. She has already purchased a greenhouse!

I will be watching her success from a bit a of a distance as today marks my two week notice as well. I am making another move out of town, this time to Portland, OR. I am hoping to become famous and return with all of my knowledge about food to begin a restaurant on the 6 Ranch. Never hurts to dream, right. Being in Portland, I also hope to make closer connections with our customers there and maybe get our beef cooking at some local restaurants.

Big things ahead and happening at the 6 Ranch. It will be spring soon and if you were thinking of a visit, there is no greater time.

As for the chili I mentioned... look for Liza Jane's post. This recipes, which is the perfect escape from the cold, is all hers and it is worth knowing!

Cheers! Stay warm..

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