Man the news loves Nebraska these days

USA today article

OMAHA (AP) — Weather forecasters predict Nebraska will receive a treacherous mix of sleet, freezing rain and snow this weekend, so it’s understandable that events may get canceled.

But one of the first cancellations announced Friday afternoon came from an unexpected source: organizers of the Polar Bear Plunge.

The chilling swim in Omaha’s Zorinsky Lake raises money for the Special Olympics, but organizers decided to postpone the event because of the weather.

“We were kind of worried about the ice coming and people driving to the event,” said Wendy Jackson, with Special Olympics of Nebraska. “We don’t want anybody hurting themselves.”

So, the annual Polar Bear Plunge has been rescheduled for Dec. 8 at 11 a.m.

Article

Would be awesome to blast some bluegrass out in wilderness. I don’t need no stinking bell

via

New York Times makes Nebraksa look like we are all…, oh wait many of us are…, oh well you know what I mean.

A Rural Dance Tradition in Twilight

Polka came to Nebraska in the 1850s, when Czechs fled worsening economic conditions in Bohemia and Moravia, drawn by the promise of large tracts of American farmland. In the beginning polka meant just one thing: a specific, two-beat couples dance. But now it describes a range of dances and rhythms usually achieved with an accordion, a tuba and sentimental lyrics about family, food, love and rural memories.

I tried a sesame chicken on her. Figured go with the simplest and safest first. Used this recipe and it was meh even to me. Lowered the sugar and vinegar but the vinegar was there and was too sweet. She put a little on her rice and ate the chicken plain. She is now frightened to try anything else.

She is not much of a vegetable eater. And strange sauces scare her a bit. She loves garlic, chicken, and rice.

Was thinking about trying an egg roll very heavy on the chicken, but she is a bit afraid of cabbage.

Do any of have any suggestions on something I could look into making that might be safe on her delicate palate?
I have heard some say leave oriental food to the people who make it for ya, but I wanna make it myself and expand our recipe stash.

discussion going on over in the forum

I dare you to try this and not look like you need your mittens pinned to your coat when you board the little yellow bus. Dig that music, too.

Sorta NSFW, but not really. Mostly just some hilariousness.

I so want an Air Supply burger. An REO Speedwagon burger would be cool as well

Hollenbeck farms has amazing meat. They emailed me yesterday letting me know they are going to be selling some cuts of pork (yes smoked bacon), jerkey and beef sticks. If you head to their site you can get on their email list or call them to place orders. They swing into Lincoln every couple weeks during the non farmers market season.

Why is Hollenbeck beef so good? JR let me know.

A big misconception I feel people have, especially people at farmers markets, is that beef is beef. Especially farm raised beef vs. farm raised beef.

One reason why our beef taste different is that we don’t feed corn distillers. Corn distillers are by products from ethanol plants. Commercial feedlots used to be the only people feeding them and now farmers have them to. Cd’s have low starch and corn has high starch. Starch is what makes good marbling is beef. This is a good article you may want to read http://extension.missouri.edu/gentry/NWStockTalkSept106.pdf . What cd’s do is greatly increase performance. That is how “feedlots” make there money is to get cattle in and out quick.

Probably the biggest reason that sets our cattle apart is our genetics. We artificially inseminate (ai) our cows to the best carcass bulls in the world. A breeder can ai to about what ever trait we wants to ai for, whether is be carcass, horns, color, maternal, show, size, pretty much whatever. The cattle we set up for the table are bred to bulls like this http://abs-bs.absglobal.com/beef/Simmental.asp?Codtouro=29SM0391 . All those carcass EPD’s are highly inherited to the calves. The MARB is the marbling (tender), the REA is the rib size (steak size) and the BF is the back fat (leanness). It used to be that is order to get a steak tender you had to get it overly fat. Now you can use bulls that put both traits in calves and achieve the same goal.

There are other things we do to that cause added expense but I don’t want to bore you anymore. These two things are huge expenses to us though. The only way to make it work is to get more for your product. Our goal is to put the very best steak on your plate that we possible can.

I bet when he is walking at a steady clip his beard holes howl in the wind

Yeah I chickened out on the facial hair growing thingy, but these fine beards are making me think twice.

obviously this might gross you out.
you been warned

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for he has risen
(it kind of works since pumpkin pies raise a little )