Of Gypsies and Cowboys

There were about 10 cow/calf pairs who managed to avoid the round-up this fall. They've been on the run, through our forests and pastures and lakeside, avoiding the ranchers and apparently having a blast. Well, their time is up as trailers and cowboys pulled in this morning and set out on horseback.
Now, maybe it's my background or novels or Hollywood, but isn't there just something awesome about a earthy grizzled 'real' cowboy? With polka-dot scarves, sheepskin chaps, dark eyes, and that lean swagger, well, it just makes a girl pleased to be living on a ranch :) (one of them completed his ensemble with an Irish styled newsboy hat. Funny!)
Anyways. So far they've caught about half the cows and a dark wooly bull and they're all bawling up at the barn. Fun day!

On another note. Here are the promised pastry and butter tartlet recipes! Credit goes to my dear friend Missy for sharing her baking and then her recipes-- yum!

Missy's Butter Tarts

2 eggs beaten
2/3 c. butter melted
2 c. Dark brown sugar
4 tbs milk
2 tsp brandy (or vanilla)
walnuts (preferred amount)
Mix all ingredients together (adding the egg last so that the butter will have cooled and won't cook it). Pour into the shells. Bake at 375 for 15 to 20 minutes, depending on your stove (10 minutes for tarlets).

Missy's Sweet Pastry

1 c. Shortening
2 c. Flour
2 tbs. sugar
1/2 tsp salt
4 tbs. cold water

Mix dry ingredients. Cut in butter and mix until crumbs form. Add water and mix until a dough forms into a ball. Knead together any last bits by hand, and refrigerate for an hour or up to 3 days. Bring to room temperature before rolling.
(This pastry has proven fantastic with buttertarts and other sweet tarts and pies. Best if rolled between floured parchment or waxed paper).
Sour cream pastry
Published by Chatelaine on 10/1/2006
Ingredients
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 cup (250 mL) cold unsalted butter, cut into cubes
1/2 cup (125 mL) sour cream
1 egg yolk

Mix dry ingredients. Cut in butter and mix until crumbs form. Add sour cram and egg yolk and whirl dough forms into a ball. (this pastry mixes best in a food processor) Refrigerate for an hour or up to 3 days, or freeze for up to 1 month. Bring to room temperature before rolling.
(This pastry is incredible with any apple pies and dumplings, as well as savory quiches. It freezes well and bakes up incredibly light, flaky, and golden. Perfect!)