In my downsizing of personal belongings and personal writings, I uncovered a long-misplaced box of my original “Milo Yield” columns, dating from the first one February 5, 1974. Those long-ago days were when the only way to archive written “stuff” wuz to make a Xerox copy of it on paper. So, that’s what I did.
The “discovery” led me to thinking that next February will mark the 50th anniversary of my weekly column. As I read through some of the old columns, I wuz struck by the fact that many topics in the agriculture community haven’t gone away with time — they just keep re-occuring.
So, on occasion, and as the notion strikes me, I’m gonna dig out portions of those old columns and re-print them. Kind of like putting lipstick on a pig.
***
Here’s the first one. It’s taken from Vol. 8, No. 5 (March 4, 1981). The region apparently at that time wuz suffering through a drought similar to the one it’s suffering through today. Here’s what I wrote:
“A number of communities are in really bad shape from a lack of water. In some communities, water rationing is in effect and I’m hearing that some folks are having to sell off their hogs becuz they don’t have enuf water for ‘em.
“I didn’t realize how serious the water situation really wuz until I started getting fan mail letters with the postage stamps pinned on, rather than licked.”
***
From the same 1981 column, when rampant economic inflation was a hot topic, just like it is today, I also wrote:
“President Reagan’s proposed budget cuts have got everyone howling for relief. I heard that one popular program for agriculture — the RIPOFF program — is going to be scrapped. I’ve discussed the program in past columns, but for you folks not familiar with it, the acronym stands for ‘Restore Inferior Pastures On Federal Funds.’
I know scrapping the program will hurt a lot of farmers who use the funds to improve their pastures, but we’ve all got to bite the bullet a bit if we’re gonna whip inflation, don’t we?
“Speaking of whipping inflation, I named an unruly colt of mine Mr. Inflation so that I could truthfully tell my friends that I’m whipping Inflation.”
***
Now, back to the present. I see our esteemed federal government now has an official “Office of Environmental Justice.” Since it’s fact, not fiction, I put forth the first nominee group to be compensated monetarily for environmental injustice.
It’s all the thousands of farmers and ranchers in the U.S. who have suffered economically from “environmental injustices” such as not enuf rain, too much rain, too much dust, too much mud, tornadoes, hurricanes, calf-killing blizzards and crop-scorching heat waves, and even ever-hungry carnivores.
I need to be compensated for the chickens the federally protected hawks and falcons have killed down through the years. Let’s just call it “environmental reparations.”
I’ll get off my soap box now.
***
Here’s a funny I heard that I love. A politician from a rural state sought spiritual advice from the bishop of his church. The bishop advised him to “go out into the rain and lift your head heavenward. It will bring a revelation to you.”
The politician did as bid and reported back to his bishop the next day saying, “I followed your advice to a T and no revelation came. The water poured down my neck and I felt like a danged fool.”
“Well,” said the bishop, “I’d say that’s quite the revelation for your first try.”
***
Two farm kids were talking about the drudgery of their domestic chores and their allowances.
The sister asked her brother, “Did dad promise you anything if you finish planting all these potatoes today?”
The brother replied, “No, but he promised me something if I didn’t!”
***
After our big garage sale a couple of weeks ago, I still have one item left to sell that might be of interest to some column reader. Here it is:
• All equipment and accessories necessary for making homemade wine or beer, including 5-gallon glass carboy. This is not ship-able. $75.
I also have several hundred cassette tapes of music of all genres. I realize it’s all outdated, but I hate to just send it to the landfill. I’ll give away the entire collection for free to anyone who wants to pick it up or pay the shipping.
If you’re interested, my email is [email protected] or call 620-344-1350.
***
Here a few words of wisdom for the week: “The difference between college and life is this: In college, you’re taught a lesson first and then given a test. In life, you’re usually given a test which teaches you a valuable lesson.”
Have a good ‘un.
Misplaced Box
Emptiness From Mentor’s Passing
He is a hero and mentor with his passing leaving an irreplaceable void yet so many fond memories.
It was unexpected, quite sad, most humbling when asked to do a eulogy for Don Peterson’s funeral.
Originally agreeing to do the honor for the good friend and his family, personal illness prevented it at the time.
Still appropriate better late than never to acknowledge and remember all that Don Peterson did for so many.
In 1966, the new county agent scheduled a livestock judging workout evaluating Duroc hogs at the Don Peterson farm. Not much is recalled from that first meeting except that his daughters became judging teammates and later classmates.
Distantly acquainted with Don throughout the years, friendship tightened when selling him newspaper and radio advertising for several decades. He frequently offered family gathering invitations happily accepted.
Like numerous agriculturalists of the era, nearing retirement Don was stricken by financial strife and started Santa Fe Agricultural Services
A lifelong farmer, forever-intelligent, deep-thinker, Don assisted those in agriculture to make essential financial risk management decisions. It was a complex service requiring continuous study as programs, taxation, technology, and all of agriculture changed rampantly.
Don met the challenges head-on with an unrelenting effort to help farmers succeed in the profession nearest to his heart. While many shied from technology intensity, Don grabbed ahold crediting GPS (Global Positioning Systems) vital in developing farmers’ sound budgets.
Impressive yet somewhat boggling how Don’s business grew throughout the region. It would have been challenging work for others of such maturity, but so exciting for Don with his endless energy.
The most professional, congenial, promoter, Don developed heavy, broad-based media advertising. Recognized for his tall straight posture, tie, cowboy hat, friendliest grin, Don Peterson knew everybody. He was constantly on the go visiting farmers with a positive insider’s outlook for financial success.
The farm life especially involving neighbors was always especially close to his heart with remembrances frequently repeated. Don insisted everyone had an important story that a journalist must write about for today’s generation.
Strong in faith, community servant, especially for youth, Don Peterson’s enthusiasm overflowed backed by follow-up arduous work. He was proud of his tractor collection, numbering more than when he was a fulltime farmer.
Reminded of First Thessalonians 5:11: “Therefore encourage one another and build one another up.”
+++ALLELUIA+++
XVII–18–4-30-2023
Debt and credit (1)
The Biden administration’s budget request for the fiscal year beginning in October proposes $6.9 trillion in federal spending and a $1.4 trillion deficit.
Our national embarrassment is back, as members of Congress bicker whether to pay bills they’ve already rung up. Leaders of America, the global powerhouse, are in knots over extending the nation’s credit. The debtor’s clock winds toward a deadline next month.
Meanwhile Janet Yellen, the U.S. Treasury Secretary, is rifling America’s sock drawer and scratching under the sofa for loose change to keep the lights on and the ice box stocked.
With no resolution, America, richest nation on Earth, will lose the credit it needs and become the globe’s wealthiest deadbeat. The threat is real: Farm programs, health care, highways, housing, schools, social programs and more will lose financing.
*
An uncountable number of programs that keep America going are blessed each year by the Congress. The costs often outrun the money needed to pay for them, so the Treasury Department borrows money (sells bonds) to cover the difference. This adds to budget deficits and the overall national debt, now at roughly $31 trillion. The debt limit ‒ $31.4 trillion by law ‒ is controlled by Congress and must be raised to extend the borrowing authority of the Treasury Department.
The bonds are owned by U.S. corporations, private investors, local or state governments and Federal Reserve banks. Foreign governments and investors hold about a third of the debt.
Failing an extension next month would prompt an American default, shatter global financial markets and risk a recession tsunami. Faith in American credit would plummet and the dollar with it.
The White House and House Republicans are in a face-off. Republicans insist that any increase in the debt limit must be tied to significant cuts in spending. The White House would reduce the debt by increasing taxes on corporations and the rich.
Among Republican proposals:
‒ Reclaim from $50 to $60 billion in unspent covid relief.
‒ Cap spending at 2022 levels to save $3.6 trillion over ten years; specifics to come, inviting fights over domestic vs. defense spending.
‒ Climate measures in the Inflation Reduction Act (health, climate and tax law reforms) would be rolled back to save from $270 million to $2 trillion.
‒ Take back $80 billion to expand the Internal Revenue Service, although adding new staff and equipment was to recover an estimated $200 billion from tax cheats.
‒ Block $100 billion to $350 billion in student loan forgiveness.
‒ Raise the debt limit temporarily, to March next year.
*
These are piddling measures, set to draw attention away from Medicare, Social Security Medicaid and Military Spending. These programs drive at least 85 percent of the deficit and cradle most congressional careers.
A study in late 2021, before Congress last raised the limit, said failure to extend the debt ceiling could erase $15 trillion in wealth and cost up to six million jobs. Try raising sympathy for a farm bill or federal revenue sharing after that.
Raising the debt limit has been a necessary, if guarded, procedure in Congress. According to the Treasury Department, Congress has raised the limit 78 times since 1960.The alternatives were ruinous.
In October 2015, the federal debt was $18.1 trillion. By the summer of 2022 it was $23 trillion. Congress raised the debt limit last year by $2.5 trillion.
During the Biden administration, $5 trillion has been added to deficits. This includes the president’s $2 trillion (Covid) economic stimulus bill, a list of trillions in spending initiatives approved by Congress, and student-loan debt forgiveness estimated to cost $400 billion over 30 years.
*
Conservatives in Congress insist on trading spending cuts for raising the debt limit. But the federal debt is a product of spending authorized by the Congress. Debt allows government borrowing to pay bills rung up by the Congress and ordered on credit. Congress has maxed out.
There is no reason to stiff the credit ceiling. The budget deficit in fiscal 2022 was $1.38 trillion, half the deficit in 2021 and $1.8 trillion lower than the deficit that Biden inherited from Trump.
We have a deficit problem and a credit problem. Above all, we have a Congress problem.
Saying no to a credit increase is Congress’ way of saying we bought all this stuff but now we don’t want to pay for it. This does nothing to resolve the issue of spending in the first place, but should the United States be known as the world’s wealthiest deadbeat?
(Next: A way out?)
Hawaiian Coleslaw
With all the cookouts and family gatherings going on it’s a good time to experiment with a new coleslaw. Usually I’m looking for something that’s refreshing and different. A new twist to a traditional dish that makes you want to rush home and make it!
At first there were traditional beans and Cole slaws. Now days it’s a bit more unique with specialty sauces, grilling, smoking and interesting sides. My personal favorites for bbq sides remains baked beans and cole slaw. This week I prepared all the baked beans for the Monopoly Tournament here in Branson West. We served a great bbq style lunch for all the players. The fundraiser was for OACAC’s Emergency Fund. There were some left so I’ll be sharing baked beans everywhere I go this week!
Today we are encouraged to step away from the traditional and get more ‘outside the box’. But….there are times that I also say: ‘If it’s not broke, don’t try to fix it.’
There’s will always be different audiences for different recipes. Which is no different than John likes country and Rachel likes classical. What is important in event planning is knowing when to serve which ‘style’. Again, like planning a musical program, we have to find the right selections for the listener. When a performer and an audience relate it’s because the selections have evoked an emotional connection with the listener. They have an ownership along with the performer. Foods will do the same thing. Today a guest told me how it happened to her in a very poignant fashion. She loved her Cuban mother’s beans and ham. With no recipe written down she was never able to duplicate it. One day while enjoying an order of beans and ham in a restaurant she broke into an outburst of tears. For years she had been searching for someone with Cuban descent who made beans like her mother. This was her special day, the secret ingredient; instant coffee crystals.
I firmly believe that planning a foods event means serious consideration to the styles of each guest. It’s knowing when to do traditional baked beans and cole slaw and when to do Hawaiian Cole Slaw and Southwest Baked Beans. Bringing in too many ‘foo foo’ dishes can be overwhelming. Stick with signature dishes and add only one new dish. I’ve met folks over the years who will do an entire dinner party with 6-7 new recipes. This is a bit scary to say the least. Stay with dishes that make you comfortable and confident. If you feel this way so will the guests.
When someone asks me on the spot for a cole slaw recipe I usually share this one: Chopped tomatoes, sliced radishes and green onion with the cole slaw and then a quality poppy seed dressing. That’s it, this simple format has gotten me lots of positive comments through the years
I’m looking forward to a somewhat ‘normal’ week after some very busy days in the past month. I may even start on a new project or go shopping. Hm…that sounds good. Enjoy the refreshing Cole slaw. Simply yours, The Covered Dish.
Hawaiian Cole Slaw
2 bags (14 ounce each) classic shredded cabbage
OR 2 pounds freshly chopped
2 red gala apples, skins on, diced
1 large can pineapple tidbits, juice drained & reserved
12 small green onions, finely minced
1 1/2 cups cashew halves or macadamia nut slices
3-4 stalks celery, diced, optional
Dressing
1/2 cup canola or vegetable oil
1 cup sugar
1/2 cup white vinegar
1/2 cup pineapple juice
1 teaspoon dry mustard
1 teaspoon ground celery seed
1 teaspoon seasoning salt
Mix all the dressing ingredients together in a saucepan and bring to a gentle boil. Remove from the burner and allow to cool. Rinse the chopped apple in the pineapple or lemon juice to slow the browning process. Mix all the salad ingredients together and when the dressing is cool pour over the salad and toss. This makes a refreshing summer coleslaw. You could use sunflower seeds instead of nuts. One week I made this coleslaw and forgot about the leftovers until about five days later. Surprise, nothing had browned and it was still edible!
Italian Goulash
As goulash goes every country has their own ‘style’. In the United States like many other countries, it is seen as a way to use up a bit of this and a bit of that.
I called this goulash Italian simple because of the spices and pasta styles used in the recipe. I think if we dove into the kitchens of many American homes we would find some pretty creative takes on ‘goulash’. Probably the most interesting goulash to study is the original which bears no resemblance to this recipe or others I have written.
Probably the most important thing to note about Goulash is to rub the paprika into the meat while you are cooking it. Now for a good laugh, look at my recipe. There is no paprika! I don’t recall when I wrote this dish. Why there’s no paprika is beyond me? I’m guessing it was because I wanted to keep it as Italian as possible and bringing in paprika just didn’t do it. The loss of the paprika will have to remain a mystery at this point. However it does remind me to keep more ‘little notes’ at the closure of a recipe.
This past weekend was the first Saturday free I’ve had, in like forever. I put the quiet time to work by sewing tablecloths and a bed runner.
Then I continued on into cleaning a closet and several cabinets and drawers. I pray this cleaning bug sticks around! Actually if I had a couple more days I could get a great deal done on the home-front but it’s always that way, isn’t it? There are always so many projects to get done.
Our office, ‘me’, offered to donate a couple of gift bags at an upcoming senior event. I purchased a candle for each and made a summer ‘mini’ tablecloth, plus paper napkins to match. It’s always nice to do something special for events like this. I also sewed for myself, which I indicated above.
I worked on a new soup recipe over the weekend. I’ll do my best to get it set to run next week, it’s sausage, potato and spinach, my family sure gave it a thumbs up. I also spent some time on Facebook, over the weekend, which I don’t usually have time to do. Everyone in North Missouri was finding fresh mushrooms! The pictures were gorgeous and I was envious, to say the least.
Mother’s Day is almost here, better get the cards and shopping done!
Embrace your week. Simply yours, The Covered Dish.
Italian Goulash
1 pound Italian Sausage, cooked, chopped
1 medium onion, cooked & chopped
2 (15 oz.) cans, chopped tomatoes, Italian would be great!
2 cans tomato sauce, (8 oz. ea.)
1 can white northern beans, drained & rinsed
1/2 teaspoon garlic powder
8 ounces, cooked penne pasta
1/2 teaspoon ground white pepper
Fresh basil to taste
1/2 cup heavy cream
Parmesan Cheese to taste
In a large skillet cook the sausage and onion, draining well. Add the tomatoes, sauce, beans and spices. Heat thoroughly, lastly add the pasta. Allow to lightly boil and simmer down. Stir in the 1/2 cup heavy cream at the very end just before serving. Place in pasta bowls with fresh parmesan cheese on top.
Options: Could also add fresh pressed garlic or spicy paprika.
