We have had quite the busy week here on Circle S Farms with taking care of the big black Angus and all the new downy fluffy babies being born. We have to be extra careful as we ride over the fresh new clumps of grass and wildflowers to make sure that a small calf is not hiding out inside the tuft of grass.
It still amazes me as to how the big black heifers run toward you as if to threaten you if you get out of the side-by-side to check on her baby. She is very protective of her offspring. I once saw a mama cow push my husband into a ditch as he tried to lift the baby out of the water. These girls do not play!
It’s all a part of the new birth of springtime. The world renews itself every year with the new babies, green tufts of gases, blossoms on the dead-leafed trees, and the bees and other fliers buzzing around in the air. Isn’t it a wonderful world we live in?
On Easter Sunday, as we sat around our tables eating the holy-day fare and as I gazed at the young people sitting there, my melancholy trumped my mind as it wanders back to yesteryears.
As we made our way outside our little log house to help JoJo hunt eggs, so many memories flooded me as I remembered a time when our oldest, Taylor, now 26 years old, brought his kindergarten class out here to egg hunt. Has it really been 20 years ago? Where did they go? In my memories, they are still so vivid as he carried that little Easter bucket on his small arm and searched every hiding place for that brightly colored egg.
I recalled something, at least one memory about each of them, that helped our 5-year-old hunt Sunday and my heart swelled at the joy and pleasure each of them have given into my life. Yes, nearly all of our grands were here, 13 of the 16. It is amazing to me that nearly 64 years ago, there were two and we grew into nearly 22.
The only thing that made this sweeter was celebrating the miraculous rise of our Saviour.
My daughter Pam made a new casserole — new to us anyway — for Easter and if you don’t think you like broccoli, just try the following.
Broccoli Casserole
24 ounces of broccoli florets, steamed and chopped
1 can cream of mushroom soup
2 beaten eggs
¼ cup of mayo
1½ cups shredded cheddar cheese
Bake 350 degrees for 30 minutes. Take out of the oven, add 1 stick of butter mixed with 2 cups crushed Cheez-It poured on top of casserole and return to oven for 15 more minutes.
