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Types of Hay for Weight Gain in Horses and Vitalix

Earlier this decade, Colorado and the Western States were plaqued with wild fires and, after several years of drought, hay prices skyrocketed.  It was just a few years ago that most of Colorado hay went to other states which were rampent with fires, draught and tornados, such as Kansas and Oklahoma.   But now after two years of very wet summers, hay prices should have returned to normal, but that never seems to occur.  It seems that growers and suppliers get used taking higher profit margins, in part to make up for bad years and in part from lack of consumers to demand lower prices. There are many different forms of hay, the best of which are Mountain Grass and Timothy.  Alfalfa is great for putting weight on horses and is cheap to feed but we have buying phentermine online. The most common form of hay is the small square bale, which can weigh approximately 45 to 100 pounds each.  The weight depends on how they're baled, type of hay and moisture content.  Compressed bales are also increasingly seen. We have found All-Species Vitalix (125 lb. tub for $65 in 2016) to be great for putting weight on hunt horses or polo ponies in pasture, where feeding grain or pellets is often more difficult.  Feeding a scoop a day of pellets from ProAdvantage® Grass Formula Diet Balancer by Progressive Nutrition, topped with 1/2 cup of corn oil.

By |May 10th, 2016|Categories: Uncategorized|Comments Off on Types of Hay for Weight Gain in Horses and Vitalix
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Favorite Recipes from the Green Chile Bible

Three of our favorite unique recipes from The Green Chile Bible: Award-Winning New Mexico Recipes, was published on Oct 31 1989, by Albuquerque Tribune (Author). It's our favorite cookbook to gift to others when they ask "What do you do with all that green chile you peel each year?" We also came across this Southwest blog website, which has a lot of great New Mexico recipes.

By |April 5th, 2016|Categories: Recipes|Comments Off on Favorite Recipes from the Green Chile Bible
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Thoroughbred Pie

Thoroughbred Pie As Featured in Covertside Magazine From Nick Serracino And a new source for a crust that I'd like to try next with Nick's pie recipe, as adapted from Bacon 24/7 by Theresa Gilliam. Ingredients: CRUST: 1 ½ cups all-purpose flour Healthy pinch of kosher salt 6 tbs unsalted butter, chilled and cut into cubes 2 tbs clarified bacon fat, chilled ½ tsp apple cider vinegar 6-8 tbs ice cold water Directions: To make the CRUST: combine the flour and salt in a large mixing bowl. Add the butter and bacon fat and use a pastry blender or two forks to cut the fat into the flour, until the fat is the size of peas. Add the vinegar and the water and stir gently until the dough has mostly come together. Use your clean hands to briefly knead the dough for about 30 seconds, just to get the rest of the little crumbly bits to incorporate into the dough. Shape the dough into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.

By |June 9th, 2015|Categories: Recipes|Comments Off on Thoroughbred Pie
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The Official Rim Chung Fly Tying Videos

New fly tying videos posted of the official RS2 fly and Avatar fly tying instructions in a video format have been set up on YouTube. Rim Chung Ties the RS2 Video ( shorter version ): http://youtu.be/Js1fwpZ0LVQ Rim Chung tying the RS2 Video ( longer version with more comments ) : http://youtu.be/GUpDpKBwkM4   Rim Chung Ties the Avatar Fly Video: http://youtu.be/sehznI7tjDo Rim’s custom fly tying tools We had lunch with Rim today. He was using F15 on the Eagle in size 22, 200R Size 22, 200R. Black thread for underbody and ribbing. Mixed gray with green dubbing ( leaning toward olive ). Black thorax and the usual wing.  The ribbing is formed by not cutting off the tag end of the thread as you wrap over it.

By |March 4th, 2015|Categories: Fly Tying, RS2|Comments Off on The Official Rim Chung Fly Tying Videos
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From Field to Table Cooking

Whenever possible we try to hunt, gather or grow our own ingredients so that we know that we have the best quality ingredients, harvested at their peak.  The French seem to never lost sight of this important rule, but as Americans we are only now coming back to these roots with the whole "From Farm to Table" concepts, which is the latest buzz word in the restaurant industry.  We have been doing what I call from field to table since the beginnings of my cooking, in fact, it formed the basis for my learning to cook, as I had these great ingredients, but didn't always know how to use them to their best advantage. The most important factor to elevate your cooking to create quality restaurant level food is very simple?  Obtain the same quality ingredients as the famous chefs get in their special orders and first pickings through the delivery trucks.   Such ingredients yield better results than buying a new gadget such as the immersion circulator that Mario Batali uses.  Instead buy the same tiny waxy golden potatoes or the rainbow shard, the real farm fresh eggs, the exact baby arugula carried by hand and cook them at their peak.

By |March 2nd, 2015|Categories: Cuisine|Comments Off on From Field to Table Cooking
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Food Lover’s Guide to Denver

The Food Lover's Guide to Denver features our favorite Braised Colorado Goat Taco recipe and loads of other Denver foodie secrets.  We like to buy our goat meat at Arash International Marker, 2720 S. Parker Road, Aurora, 303-752-9272 (where we also stock up on other Middle East ingredients.  Serve it up with New Mexico green chile pico de gallo and corn tortilla chips. Goat is not very popular in European and North American cuisine.  Probably because it is not available in tenderloin or steak form.  However, goats are not confined, less likely to be fed grain, not implanted with growth hormones or antibiotices, and not castrated.  Further, it has more iron and protein than most meats, and less cholesterol and saturated fats.  Goat meat, also known as chevon, is actually one of the cleanest, healthiest meats available. FOOD-LOVERS-GUIDE-TO-DENVER

By |November 8th, 2014|Categories: Book Reviews, Recipes|Comments Off on Food Lover’s Guide to Denver
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Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels

Gary Ruppel of Kiowa, Colorado, has been helping me train my bird dogs for 20 years at his Kiowa Creek Kennels and before that at some local gun clubs.  I remember calling him when I got my first 8-week old Brittany puppy from a famous field trial lines, and the field trailer had asked to bring him back for summer camp when he was four months old.  I asked Gary, “When should I come out and start training with you, in two months?”  I’ll never forget Gary saying, “You are already four months late, I start training them in the womb, bring him out tomorrow.”  Gary says that he starts training in the womb, like mother’s read to their unborn children.  He first bonds with the bitch, which is the foundation of all of his training.  “If the dog doesn’t do it because he loves you, you’ll never really get the full potential out of that dog.  You can do all the old methods of force breaking and whatever else you can think of, but a dog that it is doing something out of fear, rather than love, will never be performing at full potential.”  He says, “My pups already have heard all of the whistle commands when they are born, as they have head them in the womb.” Books Featuring Gary Ruppel Training the Versatile Retreiver to Hunt Upland Birds   By Bill Tarrant   Bill Tarrant has authored the first book designed to show the retriever enthusiast how to train his dog to hunt upland birds. Bill got together with the four top retriever trainers in America today: Mike Gould, shooting Labs; Gary Ruppel, pointing Labs; Butch Goodwin, Chesapeakes; and Jim Charlton, Golden

By |February 22nd, 2014|Categories: Book Reviews, Dog Training|Comments Off on Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels
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