My Favorite Recipes

Mar 15, 20120

Four years ago, Jodi and her family moved from Idaho to Washington to follow their ideal lifestyle. Jodi and husband, Brian, are ranchers. Brian grew up in Gooding, Idaho. As a rancher’s son, he learned how to work cattle and horses. Jodi grew up in Howe, Idaho, doing the same thing. They both were involved in the rodeo circuit when they met at a rodeo in Pocatello.

They both have a great passion for horses and the quiet life of a ranch. Their children include Bailey, now 7, and Birch, 4.

“We were unable to make a living ranching in Idaho,” Jodi said. “Then, Brian answered an ad for a ranch job here. A farmer in St. John was looking for someone to run the cattle side of his farm. He flew us out and we were sold.”

Their family has now lived and worked the ranch for the past four years. Jodi said after they loaded up all their belongings into the moving truck, they literally reached a point where they threw their cell phones out the window. The canyon where they live and work does not have cell service. Jodi said they do not miss cell phones.

Brian’s mother lived in La Crosse. They have visited the home where she lived as a child. Jodi said she is very happy about their choice to live in Washington.

“St. John is awesome,” Jodi said. “We love our St. John family.”

The ranch raises all-natural beef, which is sold locally to private parties and also available at Whole Food Markets. They also grow their own hay. This past year, the ranch was able to not only produce enough hay for their herd of approximately 350 head of cattle but also provided extra hay to sell.

The Browns raise horses on the ranch. Brian is a horse trainer and specializes in training horses for ranch work. He also has the equipment to make his own tack.

They do a lot of riding on the ranch and move the cattle with horses. This year Jodi has a new horse to train and is hoping to break it by herself.

“It takes a lot of confidence to break and train a horse,” Jodi said with a smile. “With a little help from my hubby, I will be able to train this new horse to be great with the cattle.”

The ranch has several dogs, cats and free-range chickens. Jodi said being in the canyon they sometimes have a lot of rattlesnakes. She said the dogs, cats and chickens keep the snakes and other pests away from the house and lawn where the children play. Also, after donning irrigation boots she carries a shovel or shotgun when she walks the lawn and garden area before turning the children loose to play.

“I have already had to get rid of several snakes, a skunk and a porcupine,” Jodi said.

Bailey and Birch keep Jodi busy. Bailey likes to do art projects and display them around the house, and Birch is a great builder of Lego toys. Both children ride and are learning the ranching trade. Jodi said if they want to ever get into “rodeoing,” they will have the skills to do so. Right now, though, they are teaching the children more about ranching and how to raise ranch horses.

Brian said Jodi is a great cook. He said there were three things to know about Jodi. One, her cast-iron fried potatoes are why people want to come over for dinner. Two, her potato salad causes discontent in other people’s marriages because husbands, after eating Jodi’s potato salad, at church and social events, ask their wives to make it. Unfortunately, they just can’t get the potato salad recipe just right. Last, she can never make enough of her chocolate-chip cookies.

“I cook because I love to fill tummies,” Jodi said. “If they’re still hungry, I will cook some more.”

Recipes:

Mrs. Brown’s Skillet Taters

4 to 5 Russet potatoes

2 or 3 cloves garlic

Salt and pepper, to taste

Preheat well-seasoned, cast-iron skillet. Skin and chop potatoes. Add a little olive oil and a dab of butter to warmed skillet. Drop in potatoes. Season with salt and pepper. Cover. Occasionally stir. Clean and finely chop fresh garlic. When all potatoes are golden brown, stir in fresh garlic and let garlic just slightly cook (approximately 2 minutes, stirring constantly so garlic doesn’t burn). Turn heat off and keep lid on. (Potatoes can be placed in warm oven until ready to serve.)

Easy-Peasy Potato Salad

10 to 12 Russet potatoes

5 eggs

Salt and pepper, to taste

5 to 6 large dill pickles

2 to 3 cups mayonnaise

Place whole, scrubbed potatoes (skin on) in a large saucepan. Add cold water to cover. Place eggs on top of potatoes. Cover with lid. Slowly bring water to boiling. Boil for 8 minutes. Spoon out eggs; set aside to cool. Boil potatoes until tender. (To test, a butter knife should go through potatoes easily.) Drain well; cool. (I prepare this recipe a day ahead, allowing eggs and whole potatoes to cool overnight.)

Next day, in a large bowl, peel and cube potatoes. Shell eggs; chop and arrange on top of cubed potatoes. Salt and pepper potatoes and eggs generously. Chop 5 to 6 large pickles. Add to bowl. Mix together. Add mayonnaise. If the salad seems dry or too thick, add a few tablespoons of pickle juice. Salt and pepper, if needed.

Choc-Oat-Chip Cookies

Preheat oven to 350 degrees.

Cream together:

2 sticks butter

1/2 cup sugar

1 1/4 cups brown sugar

2 tablespoons milk

2 teaspoons vanilla

2 eggs

Mix dry:

2 cups flour

1 teaspoon baking soda