We've got cowboys out here!

Now, in yesterday's post, I titled it "This Cookhouse ain't just for cowboys", but what might not have dawned on you is, YES! We have cowboys out here!  Real, live cowboys that ride horses, wear boots and wide brimmed hats; a proof that the old West is still alive and well.  Now living out East, I mostly learned about the West from television shows like "Gunsmoke", "The Rifleman", "Wild, Wild West", "Have Gun Will Travel", "Big Valley" and "Bonanza".  In school, we covered American history, but nothing west of the Mississippi; and that was back in the 1960-1970's.  When my son was in school in the 1990's to 2000's, his history books covered exactly what I had learned so many years before.  In other words, school books were definitely not keeping up with the times.

Last year I attended the parade for "Pioneer Days" in my town, and I got the biggest thrill when the San Juan County Sheriff's Department came by.  They were all dressed up in their cowboy clothing, carrying their rifles and riding beautiful horses; just looking ooooooh soooooo sexy; the men that is, not the horses.  I took lots of photos, emailed them to friends and family with the caption, "Look, real cowboys!".  I'm sorry, but even when I see a cowboy walking down the street, I can't help but stop and watch him.  Now these guys are just dressed up in their everyday clothes, but to this Easterner, it's a big deal.

The cowboy, one of America's heroes; no matter if they're straight or gay, old or young; they are downright sexy.

...and here's a little stew to help heat up the situation.

Cowboy Stew for the CrockPot

Ingredients:

2 lbs lean roast beef, cut into 1 inch pieces

4 russet potatoes, unpeeled and cut into 1 inch pieces, parboiled

2 large carrots, peeled and cut into ¼” slices, parboiled

1 large onion, rough cut into 1/2” pieces

1 tsp sea salt

1 tsp ground black pepper

1 tsp paprika

2 (28 oz) cans vegetarian beans

2 cups barbeque sauce

Preparation:

In 6 qt. crock pot, set on low, mix together beef, potatoes, carrots, onion, salt, pepper and paprika.  Spread beans over top, then bbq sauce.  Cover, let cook 3 hrs. before mixing beans and sauce into beef and veggies.  Let cook another 7 hrs, stir every 2 hrs.  Serve with cornbread or biscuits.

Note on leftovers, if there are any; the gravy will thicken and become richer.

Mary Cokenour