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6 Ranch Podcast
6 Ranch Podcast
Grandma Janie answers the Internet!
Grandma Janie is back! She answers questions live from the internet. She shares her secrets about pies and sourdough and how to be a good parent. Her wisdom and insights are intentional, we could all learn from how she's lived a simple life in nature.
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And I'd watch my mother watching a sunset when she'd had a really hard day and she had a hard life, but she got solace from the sunset, she got solace from the wildflowers. She took us out in the wildflowers. So that's what I tried to do with you and I think that's the most important gift you can give a child, especially in today's world where everything is getting in the technical side of stuff. Nature was here a long time before we did anything and we've got to learn from it. There's so much we don't know and we can kind of overlearn. I think we can kind of go too far. Time will tell. But if you learn those basic things from nature, I know you can google stuff, but I still like to go to the source and learn by observing or experiencing it myself.
Speaker 2:These are stories of outdoor adventure and expert advice from folks with calloused hands. I'm James Nash and this is the Six Ranch Podcast. For those of you out there that are truck guys like me. I want to talk to you about one of our newest sponsors, dect. If you don't know DECT?
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Speaker 1:well, you're doing great, james. You have all the the necessary things, like good soil it's good black loam, full sun fence to keep out the elk and the deer and the dogs and the cats, and, um, you got it mounded up and stuffs up.
Speaker 2:I'd say you're doing really good got a lot of weeding ahead of me yeah, you have to be consistent. And um, don't let them get ahead of you because they'll win yeah especially that grass what's your favorite tool for dealing with weeds in a garden?
Speaker 1:oh, my hands um. No, actually I have um, the thing you call a woman killer, but it's a hand cultivator, one of the first made. It's very old and rusty and you push it by hand down the rows and and it's um. It saves a lot of work. It's a lot easier than bending over and pulling weeds, but you got to get them when they're young, you know, because it um before the roots get very deep, yeah before the roots get really deep and, uh, it's not that hard yeah at 90.
Speaker 1:It's getting a little hard to push, but um it sure beats bending over and hoeing, although I love to hoe.
Speaker 2:I think any age is going to be hard to use a 100-year-old hand-powered cultivator.
Speaker 1:Well, it's good for the arms. I grew up milking cows and thank God for that, because I just kept on with using my muscles and that's what it takes, and you know they don't get sore yeah, yeah, yeah, just drink milk, drink water, yeah, drink tea. I drink a lot of milk, yeah yeah, milk's good.
Speaker 2:Well, after our last show we had a bunch of people write in and they wanted me to ask you some questions. They're looking for some Gramma Janie advice.
Speaker 1:Oh dear.
Speaker 2:Okay, so I'm going to pull some of these things up here. Do people ask you for advice very often.
Speaker 1:All the time.
Speaker 2:Yeah, what's a frequently asked question?
Speaker 1:About gardening or what.
Speaker 2:About anything. What are some things that people commonly ask you for advice about?
Speaker 1:Well, how to do sourdough, which took me years, you know. So how can I put in one sentence how to do sourdough when it took me 30 years to not really even perfect it? And I just tell them just live and don't turn down any experience. If you don't know anything, just plow into it and pretty soon you will. And you have to make mistakes to learn how to do it right. You know you don't want to start off doing everything right because, well, you can't, yeah, okay.
Speaker 2:Well, let's you can't. Yeah, okay, well, let's get into it. Hannah asks do you prefer bear fat to butter in pie crusts? Also, do you try and keep the dough uniform or do you leave chunks of the butter slash fat throughout the dough?
Speaker 1:Well, first off, I don't always have access to bear fat, except when you've got one, and I don't use butter. Generally I use Crisco, and Crisco's a good shortening. And I never measure the shortening, I just go by, feel and I work it with my hands. If I have one of those old-fashioned cutters that cut shortening and for pie crust, I use it down at the creek. But mostly I choose my hands and I can tell if I've got not enough shortening or too much.
Speaker 2:I've got too much, I add a little flour, but the less you handle it the better right, you got to be kind of quick about it because you don't want the heat your hands to melt it, yeah, you want it.
Speaker 1:So it just globs up into a ball and um, and then you then, still using your hands, you put it on a floured board or plastic or whatever you have counter and just press it down gently with your hands in the shape of a round pie plate and press it down as much as you can, and then take the rolling pin and from the center out you roll all the way around the center out gently and then it's kind of tricky to get it in the pie plate sometimes. And then it's kind of tricky to get it in the pie plate sometimes. So I just fold it over and just lay it in half the pan and flop it over. And that takes practice. Just quit worrying about it being pretty, just, you know. Think about it being tender, because you can always patch it if you don't have enough. Just pinch a piece off that's long somewhere else and take your finger and press it into the other.
Speaker 2:You can do all kinds of things like that, but mainly you don't want to beat it to death or need it or anything right, just get it on there and you also don't like you do need to do the patching, because if you get a leak in the bottom, then your filling will go through that and get between the pie dish and your crust and just ruin everything.
Speaker 1:Yeah, the thing is to fill your pie dish and leave enough to float at the top, because it's going to boil over too. But you know, lately I've been making lattice crust and they don't boil over as bad.
Speaker 1:You can heap it up with filling, and I make pretty wide lattice and you can braid it. It's really easy, just lift it up and you know, braid it and it makes a great crust. And another secret too to a golden crust is if you have cream or yogurt, just brush with your fingers a little bit on the top crust and it makes it look really pretty that's interesting.
Speaker 2:Well, I'm feeling a little nostalgic because the the pies that you made when I was a kid, you would always write the initials of whoever the pie was for, and the solid crust on the top, which, you know, lets know, lets the steam come out, but also makes you feel pretty special if you, you know, see a J on the top of the pie.
Speaker 1:Sure. Get a little bit territorial over that thing, yeah, yeah, I still do that too. Put brands, you know brands.
Speaker 2:Yeah, yeah, but no, I mean the functionality of lattice, and it's a very classic look.
Speaker 1:Very.
Speaker 2:American, yeah, okay, of lattice, and it's a very classic look very american.
Speaker 1:Yeah, okay, uh, best apples for apple pie? Well, here in wallowa, county, transparent, yeah, they're seasonal, but they're the premium pie apple. They're juicy, they're tart. Um, they cook up fast and uh, but their season is short and not a lot of people have access to them. But Granny Smith is good. Jonathan Gravensteins are excellent. Yeah, the only ones you don't really want are like delicious Red, delicious Shell of Delicious. They kind of stay a little rubbery.
Speaker 1:You want something that's going to cook up yeah, they're kind of mealy, right, yeah yeah, and juicy, you want juicy and uh, that question and these next ones are from john by the way, okay, uh, pork if it there's pork, and there's pork if it's. You know, homemade sausage or like that hills brand, that's what I use. It's just excellent.
Speaker 2:Um, not too spicy, not too fat, um it's kind of a tricky question because I'm putting pork fat into my game sausage Well, you should be doing good, then Because I mix my game sausage with regular sausage. Okay.
Speaker 1:Because it needs the fat.
Speaker 2:Yeah.
Speaker 1:Yeah, and the flavor.
Speaker 2:Yeah, and you know that's a really interesting point. Yeah, and that's a really interesting point. A lot of people, when they're starting to get into making more meat products, rather than just burger and steaks and roasts, they want to start making sausage. Loose sausage is the 101 level. It's so easy to do. Instead of trying to find just pork or beef fat or something like that to mix in. What I will oftentimes do is buy a pork shoulder. There's going to be around 30% fat in that, cut as well, so it's going to be called a pork shoulder, a picnic roast, a Boston butt. They're really inexpensive, especially in the fall they're, they're cheap and uh, and then you get that, that pork meat as well as the fat to mix in there with it, and I I think that that makes for just absolutely tremendous sausage.
Speaker 2:Uh, the thing that I will say is you don't want to necessarily do that for burger, because wild game burger we want to cut, uh, or we, we want to cook well done, um, or no. Sorry I'm getting this wrong. Wild game burger we don't want to cook well done, because then it gets pretty tough. But pork we do want to cook, well done. So, um, if it's going to be loose sausage pork trims fantastic. If it's going to be loose sausage, pork trim is fantastic. If it's going to be a hamburger, then we probably just want to stick to the pork fat.
Speaker 1:Yeah, pork shoulder is excellent. Just take a whole shoulder and make it into sausage. You can't beat it. A little homegrown sage.
Speaker 2:Okay, next question. This is a good one, it's about cast iron. So how do you re-season a cast iron that, uh, you know, has been really badly abused? Like it's? It got left in a sink of water for, for you know, generations yeah, it's a mess, a mess. How do you start over with cast iron?
Speaker 1:Well, first I wash it really good with soap and scrub it out, you know, get it really as clean as you can. And then I just take like bacon grease or Crisco Bacon grease is good and get quite a bit of it in there and just put it in the oven on low for maybe 24 hours.
Speaker 2:Oh really.
Speaker 1:And just let it soak in.
Speaker 2:Yeah.
Speaker 1:And then you might have to do it a couple times to re-season it. I know my husband used to. My second husband used to take it Doug, and take it out in the shop and take one of these steel wool things and just get it right down to nothing but, um, it never was the same.
Speaker 2:Then you know, uh, but you have to get through the rust yeah or you're, you're gonna have it in your food I've had good luck with uh salt and vinegar for for getting that rust out, sure, but if you do resort to steel wool or you know one of those like stainless steel, you know sponge things you need a light hand. You don't want to just go for it. Yeah, yeah, um, the new cast iron that we see today is is uh created in a mold made out of sand, wet sand, and that's why it's got the little bumps in it.
Speaker 1:I didn't know that.
Speaker 2:Yeah, so they pour it into a sand mold and then it's got kind of a texture. A lot of people mistakenly see that and think that it can never get smooth or never get seasoned. If it's seasoned properly, whether it's bumpy or smooth, you're still going to be able to cook an egg in it, no problem oh yeah, yeah, but I do like the, the old school cast irons that are perfectly smooth. I prefer that yeah yeah, and they're a lot lighter.
Speaker 1:The older ones are a lot lighter too yeah, I've seen so many from old bachelors and cow camps that are so old, and those old boys they don't wash them. They're so well seasoned and they start every breakfast with bacon, which is the best thing for the pan. And then of course the heat kills all the germs again. But I've, you know, they have cooked breakfast and then they come home at night and pour in some bacon grease and and plop their biscuits in there and let them rise and oh my god, you just can't beat them.
Speaker 2:but those pans are so well seasoned, yeah, they're used twice a day right in, like the ones that you know you've seen us use on river trips and stuff. The outside of them will be so rusty and pitted. You know they look like a Cheeto, they're just in terrible condition, but on the inside they're black and seasoned and perfect, and that's just the nature of having cast iron in whitewater rivers.
Speaker 1:Yeah, yeah, and the more you use them, the better they are, yeah.
Speaker 2:If you could only own one piece of cast iron, what would it be?
Speaker 1:well, it would be a fry pan, uh with a lid with the lid. Yeah, because you know that doubles as a dutch oven, um, and some of the lid. I have one down at the creek. That, um, the lid is uh, it clamps on and you turn it upside down and you have a griddle, so it's twofold. I love that. You can make grilled cheese sandwiches, or you can make a roast or fried chicken, anything you know.
Speaker 2:That chicken fryer that you gave me in college, which I use almost every day. It has all those dimples in the lid oh it's good where somebody hand hand peened dimples into it when it was still hot and then it's self-basting it's basting, self-basting, you, betcha, that's, people eat my pot roast and they go.
Speaker 1:Well, how'd you do this? And I did. Well, the d Dutch oven did it you know, or the fry pan with the lid, the self-basting. I'm going to be donating two large chuck roasts to the Zumwalt Prairie workshop I'm taking next week and C Marie, our instructor, she's part Nez Perce, or she is Nez Perce. She just loves that oh she said that meat and the carrots, and the onions and the garlic, you know all cooking together how did you like the tuna?
Speaker 2:you got to eat some of the tuna that I caught this winter in louisiana oh my word, it was just.
Speaker 1:Yeah. We had a fellow that was the head of the Senate in Oregon here and he just about found her.
Speaker 2:Yeah.
Speaker 1:And I cooked it the way you said to cook it.
Speaker 2:Nice yeah, yeah, it's easy to overcook. Yeah, and you don't need to do that. No, yeah.
Speaker 1:It was delicious, just got to sear the outside.
Speaker 2:Yeah, it's really filling too.
Speaker 1:Oh yeah, very filling In.
Speaker 2:In fact, I had some leftover and I made a macaroni casserole. And what else, oh tuna sandwiches to die for? Yeah, I bet yellowfin macaroni casserole is pretty good, oh my word.
Speaker 1:I put those buttered crumbs on the top. Oh, yeah made a cream sauce oh, we found it on that.
Speaker 2:That's great, that's great. Okay, so your one piece of cast iron is going to be a skillet with a lid. You can get a lot done with that. I like making those shallow pies, especially on river trips, like an open-faced pie. It's so easy to just throw a crust in there, put some apples in, fold it over, and a skillet does a really good job with that.
Speaker 1:Yes, it does.
Speaker 2:Yeah, just throw some coals on top, coals on the bottom, and yeah.
Speaker 1:And get really creative with those.
Speaker 2:And if you've got a good-fitting lid. Some advice I got a long time ago with Dutch oven cooking is if you can smell your food, it's probably done, or close to it, yeah. So I always try to stay downwind of my Dutch ovens when I'm cooking, especially if I'm cooking out. You know in the wilderness somewhere. You know in the wilderness somewhere and, yeah, if I can just sit downwind of it and then you'll start to see a little bit of steam come out and then you can smell it and then you know you probably better go check it. Do you turn yours very often? Are you rotating them as you're cooking?
Speaker 1:Oh, it depends on what I'm cooking on. You know, my specialty is over an open fire out in the wilderness and that's kind of tricky and it depends on what you're cooking. But when I used to cook in a hole in the ground which I had heated prior with coals and stuff that can sit all day because it decreases in heat and that long, slow heat is the secret to any kind of success with meat, but but pastries are tricky and biscuits are tricky and sourdough. Sourdough takes a hot oven initially and so it just depends on what your source of heat is yeah, it's good to.
Speaker 2:If you're going to be cooking in cast iron for sourdough, it's good to heat up your cast iron, yeah, before you put the dough in it. Yeah, yeah, and I think that scares people. They think that they're going to burn it. Yeah, but it's supposed to have crust yeah okay. Katie asks what are your favorite meals to cook?
Speaker 1:My favorite meals to cook. That's a hard one, because I love to cook Katie's.
Speaker 2:Canadian so she spelled favorite wrong. She threw you in there to get fancy.
Speaker 1:Well, that Dutch oven pot roast is kind of a specialty. That Dutch oven pot roast is kind of a specialty because I use a lot of garlic and onions and all kinds of veggies and is that beef or pork? It's beef, but pork will do amazing too, yeah, and you can put apples and stuff in. And then I love to bake pies.
Speaker 1:I mean, I just do it so easy. And of course the secret to a good pie is the ingredients. It's a fresh fruit, although the frozen huckleberries and blueberries they're just like fresh. But a good pie, a good pie is nutritious and it's just. Everybody just loves it. But I like to do everything you know sausage and gravy. I like good salads. I like to go out in the garden and just gather stuff and make something out of it.
Speaker 2:Yeah, that's kind of fun. Yeah, and the nutritional quality of those fresher things is a lot better.
Speaker 1:Oh yeah, you can taste it Each hour after that better and you can taste it. Yeah, each hour after that's harvested, the nutrition goes away. Yeah.
Speaker 2:Yeah, okay. Another lady who has an 18-month-old daughter yeah, it says. What advice do you have for parents?
Speaker 1:Love them. I never was one for disciplining, because I don't think there's a bad kid. I think it's a bad parent. I don't know, maybe I did. I spoil you.
Speaker 2:I think you did, but it worked out.
Speaker 1:Well, that's how I raised my kids. I just couldn't spank them yeah because they're little and they have to learn everything. And, um, spanking them isn't gonna teach him anything, it's just gonna make him mad yeah so, and my kids all turned out pretty good, I think.
Speaker 2:Yeah.
Speaker 1:And my grandkids, but I just couldn't. Yeah, I just love them. It's really really hard to raise children and every child's got different genes and different exposures to life and different hurts. So that's even more reason not to spank them.
Speaker 2:Yeah.
Speaker 1:You don't know where they're coming from and they don't deliberately a child. If they're raised by you alone, you know. If they have other stimuli it's, it's hard. But um, yeah, just give them love and be a try to be a good example. I didn't cuss around my kids because I never heard my mother cuss, so naturally I didn't even know how. You know, once in a while some blue smoke could come out of the dairy barn where daddy was, but I didn't even know what he was saying, you know did he swear in uh in german or english?
Speaker 2:oh both if a cow stepped on his toe.
Speaker 1:He had a sore toe with ingrown toenails. If a cow stepped on that, I'll tell you it was bad. But I don't know what he actually said.
Speaker 2:That's pretty funny, you know. I think a really important thing that you did, uh, for me growing up was you showed me nature um, as often as possible and and got me involved in it. So, whether that was just going for a walk and looking at plants or looking at animals or learning how to trap or learning how to fish, I think that you start out by just being inquisitive and observing things and then, when you get to that interaction phase of trapping and fishing and hunting, now you have to be able to predict what an animal is going to do, and you have to understand so much about them not only where they are, but where they're coming from, why they're going to different places, when they're going there and what their expectation is and then trying to meet that expectation in a way that that convinces them to play along with your game.
Speaker 1:yeah, yeah, you just took all that and absorbed it and took it and ran with it. Now, look what you're doing. You know you've left me in the dust but, um, but I did want to introduce you to that because because my mother did and my father did, you know, get out and I'd watch my mother watching a sunset when she'd had a really hard day and she had a hard life. But she got solace from the sunset, she got solace from the wildflowers. She took us out in the wildflowers. So that's what I tried to do with you and I think that's the most important gift you can give a child, especially in today's world where everything is getting in the technical side of stuff. Yeah, we need.
Speaker 1:Nature was here a long time before we did anything and we've got to learn from it. You know, there's so much we don't know and we can kind of over learn. I think, um, we can kind of overlearn. I think we can kind of go too far. Time will tell. But if you learn those basic things from nature, you know, I know you can Google stuff, but I still like to go to the source and learn by observing or experiencing it myself.
Speaker 2:But I'm old, you know, I didn't grow up with technology I just uh heard a story about somebody that visited a, a google facility, and a bunch of the people who are working there were wearing these, uh, um, augmented reality glasses. So their their're they're headsets. Have you seen these things? So think of it like a pair of goggles, that is. That is a screen that you can see through, but it can also augment what you're seeing a little bit.
Speaker 2:And this guy that was going through this tour asked somebody like what, what are you seeing in those things? What are you looking at? What are you seeing in those things, what are you looking at? And they said well, here, put them on for a second. And most of those employees were looking at nature scenes. So it would be a desert environment or a jungle environment and that would be their periphery, but there was no animals, there was no insects, there's none of that. And they're inside of a building doing technical work, but they're trying to do it in a way that made them feel like they're in nature, and I don't know whether to be encouraged by that or saddened.
Speaker 1:Well, I'm saddened. It better than not, than just looking at um technical stuff. But I'm saddened because, you know, in nature there is the insects and there's the warmth of the sun and there's, um, you know, the, the senses, the smell and um and people are craving that obviously like, if that's what you're selecting to see, then obviously you're craving working in that environment.
Speaker 2:I think so many people don't realize that that there's work out there.
Speaker 1:If you want that, go work in the woods, go work in the desert, go work in the mountains or the canyons, yeah there's work to be done oh yeah just go do it yeah, and see, that's the important part about introducing children as young as I introduce you, um, because that's imprinted, that's one of the first things they learn. So that's the gift you know. Once you know that, you know, you crave going back and you, it's like knowing the truth yeah you can't simulate the truth okay, we've got, uh, another dutch oven and sourdough question.
Speaker 2:okay, so you are setting out to make the best sourdough biscuits? This question comes from a chef and he cooks both in restaurants and in camps hunting camps. So if you're setting out to make the very best sourdough biscuits, are you going to use a Dutch oven or a conventional oven?
Speaker 1:Oh no, I'm going to go to the Dutch oven in the conventional oven.
Speaker 2:Okay.
Speaker 1:I mean, I can't just build a campfire anytime I want. That's the ideal. And that takes skill to get it right, but the Dutch oven in the conventional oven and start at 425 or higher and, like the biscuits, take a half hour at that heat. But ovens are different. You know. Ovens are different and of course it all hinges on the activeness of your sourdough.
Speaker 2:Yeah, and 425 is pretty hot for a Dutch oven. It takes a lot of coals to get that. Oh yeah, it does yeah. And to maintain it yeah, right, yeah, it does.
Speaker 1:Yeah, and to maintain it? Yeah Right. Yeah, it does, and it's tricky. But the secret of sourdough is using it, having a good, healthy starter, feeding it, you know, and you don't want one that's all green and blue and horrible, icky on the sides. It can have some hooch on top. You know that liquid, of course the Eskimos, they drink it, because I think it's 80 proof, but uh, anyway, uh, you can pour some of that off or use it. It depends on how sour you want it. But it's also and this is real sourdough. You don't use anything but you just put a little flour with a starter and maybe a little salt and a little sugar.
Speaker 2:And that's it Okay. Next question comes from Morgan. Ask her what she is most proud of that she has accomplished and what you're most proud of about me, that's a nice question About you. Yeah, let's start with you. What are you most proud of of all of your accomplishments?
Speaker 1:Oh, my goodness, Well raising children.
Speaker 2:Yeah.
Speaker 1:Yeah, really.
Speaker 2:Yeah.
Speaker 1:Yeah, I was very young, I was only 17. Yeah, Teenage mom, but my whole world revolved around my children. They still do, but you have to let them go. I mean you do the best you can and then they're on their own. But yeah, I mean I was with them all the time.
Speaker 2:Yeah, Do you still see? I mean, how old is Ramona now?
Speaker 1:She's 73.
Speaker 2:How old is Ramona now she's 73. So do you see?
Speaker 1:her as a child, or do you see her as a 73-year-old woman? I don't see her a lot, just in your mind, as a child. Yeah, I still see her as a child.
Speaker 2:Yeah, yeah, so that lasts forever, right? Yeah, that lasts forever.
Speaker 1:Yeah, that lasts forever. Yeah, yeah, I see you, because that's when I had you was, when you were young right yeah, I'm very proud of what you become, but I don't I don't know much about your private life right now yeah, but but I did then yeah, okay, and then the second part.
Speaker 2:Uh, what are you most proud of?
Speaker 1:uh, that I've done oh, my goodness, there's so many things. I mean, um, you came through, you know being a marine and all that horrible stuff and the ptsd and um, but the podcast is uh huge. I mean you've taken thing. I hear from people all over that listen. Oh, you've built a house, you have a family. Now you have a garden.
Speaker 1:I just heard your garden and you take on these things like spearfishing, you know, and holding your breath, going down under the water, and you've taken hunting and fishing to a new level. But I had no idea, it's just uh, it just blows my mind what you have done, james I'm very proud of you. It just I can't even. I brag way too much about you, because everybody says you're my favorite.
Speaker 2:But oh well, thank you. And now the garden has a new tomato start in it that you brought over this morning, and I didn't.
Speaker 1:Of course, I know nothing about any of this, but I didn't realize that you bury tomatoes so deep well, um, the ones you like, you go to the nursery and stuff, you bury a little bit, but these are quite leggy and uh, what does that mean leggy?
Speaker 1:a long stem, okay, and so you need to, um, bury it deep enough so that the roots will come out okay from that and give it a sturdier and more nutrition. You know and there's all kinds of theories about tomatoes how you should trim them off to make tomatoes here in this county especially up here on top, as opposed to Mnaha, where it's warmer you just need to keep them alive so they don't get frosted, and then they just start coming on and we'll get a frost. You know, but these did very well.
Speaker 2:They did very well up here when should we have tomatoes from this plant?
Speaker 1:oh, it depends, on the year yeah yeah, if we have a hot summer, um, they'll mature faster. But I started these from seeds, okay, from big heirloom tomatoes we had last year. I started from seeds in the house and so they have a good start now, but they should start blooming here pretty soon. They've just been transplanted out in the garden and I toughened them up a little bit, but they, yeah, they get the bloom on. They like warm nights, okay, and you have an excellent location with full sun.
Speaker 2:So is this an August thing? Is it a July thing?
Speaker 1:Maybe late August.
Speaker 2:Late August.
Speaker 1:But last year these tomatoes on the slope in October I harvested enough to last clear to Christmas.
Speaker 2:Wow.
Speaker 1:I picked them green and they kept ripening. But they were, they were starting to ripen, good yeah okay, so it'll be archery season yeah gotcha.
Speaker 2:Yeah, all right, all right. Looks like we had a hard frost last weekend. We got down to 29 degrees. Uh, we had frost two nights in a row. Got the garden covered in plastic, which I think saved a lot, but also, where the plastic was touching leaves, those leaves got burnt a little bit. The potatoes, I think, are fine. The corn, I think, is fine. The cucumber is not looking great they're very sensitive yeah, but that's okay yeah replant them.
Speaker 1:Yeah, I'm not sad about cucumbers like that's not okay.
Speaker 2:Yeah, but that's okay. Yeah, replant them.
Speaker 1:Yeah, I'm not sad about cucumbers like that's not okay yeah, but we can replant them or you can go down to the nursery and get little starts and leave them out a little bit to toughen them up before you put them in the ground okay, be okay. Leave them out on the porch or something, yeah or just outside, when it's not going to freeze, we should be, you know, knock on wood.
Speaker 2:Yeah, through with the frost I think we're out of it. You know, last year we got that super late frost. It was like june 25th or something that was terrible yeah but my, my orchard. We didn't look at the orchard this morning, but I've got two trees that seem like they're just barely hanging on. Do you give them another year? Or should I just say all right, you're not doing well, and pull them and plant new trees in there?
Speaker 1:Well, you say they're not doing good. What are they looking?
Speaker 2:Well, like the peach tree, it's got like six leaves on it. You know it didn't really leaf out, hardly at all, but it did make some green leaves, and those leaves are still green made it through the frost. But you know, it looks like it's a mostly dead tree. And then there's a Johnny apple. That is kind of the same. It made a lot more leaves, but they were just stunted and shriveled and never really did their thing. It didn't.
Speaker 1:It didn't bloom either they take um a lot of water yeah after you transplant them, and and it's the second year on both those trees yeah, yeah, they take a lot of water, the first two years actually, and and it takes a while for a little tree to get established, but if it's got green leaves, I just leave it. You know it might come back again, Okay.
Speaker 2:The peach is such a long shot, but I love peaches, you know.
Speaker 1:Yeah, oh yeah yeah. I had 30 peaches on a tree that was only two years old down at the creek. I don't know what kind of tree it was, what variety, but it just depends.
Speaker 2:Totally different climate down there yeah.
Speaker 1:Yeah it is, Although you know, the same variety was in this garden and that tree went through heck. It looked like it was going to die, but it's made it.
Speaker 2:Yeah, yeah, well, I just got back from the Florida Keys. I was down there. That tree went through heck. It looked like it was going to die, but it's made it. Yeah, yeah, well, I just got back from the Florida Keys. I was down there last weekend you listened to that episode and was doing a dive school. It is all about key lime pie down there. Every single restaurant in the Keys has the best key lime pie in the Keys. They're all a little bit different. They're all a little bit different. 're all a little bit different. Some of them use a couple different kinds of citrus. They'll mix like lemon and orange in there with it. But uh, yeah it's.
Speaker 2:it's an interesting pie culture down there really yeah, yeah, they're all, they're all very proud of it and um, it will be on every single menu.
Speaker 1:Yeah wow and you see little key lime trees growing all over the place too wow people's yards what's the difference between a key lime and the lime you buy in the store?
Speaker 2:the key limes are little, so they're like golf ball size maybe, and, and they're, they're juicy very round. Yeah, uh, I don't. I guess that they're maybe a little bit sweeter than the limes we get here, of course, the limes that we get here in the grocery store. It's just kind of the idea of a lime right, it's been through a lot before it gets to Willow County.
Speaker 1:Yeah.
Speaker 2:But I'm thinking about putting in a greenhouse next to the garden.
Speaker 1:Oh.
Speaker 2:And because we get such, you know, we get 100 mile an hour winds, we can get three feet of snow. You know both of those being extreme examples, but it happens you know, often enough that I need to plan for it. It looks like the only kind of greenhouse that can stand up to that snow load and that wind load are geodomes. Have you seen?
Speaker 1:seen those, I've heard of them, yeah they look kind of like a spaceship I guess, but yeah, I'm thinking about trying trying to get one of those.
Speaker 2:They're very expensive, but it it would be cool and I could grow a citrus tree in the middle of it and be able to grow food all year long inside that.
Speaker 1:That'd be fun have you been to charlie olson's? No oh, you need to go up there. He's on the top of the hill, on the elk mountain road okay you need to go up there because he has they have orange trees and the oranges on them and lemons on them and really every kind of fruit orchids in in their house.
Speaker 1:It's glass, you know, but um, you could probably do that in a greenhouse, but it's just amazing yeah if they have their own microclimate, because the high, you know, even here in the slope that air current goes around. They have the most remarkable garden you ever saw, but inside the house they got all these plants, hundreds of plants. That's a lot of work, like a jungle.
Speaker 2:That's a lot of work. I feel like I need to slow my roll a little bit because I'm becoming like a full-time yeah, you know, plant tender and yeah, when the fall rolls around, I've got to switch to guiding and hunting and yeah, and all that stuff. So there's still a lot of work to be to guiding and hunting and yeah, and all that stuff.
Speaker 1:So there's still a lot of work to be done in september and october oh, yeah and uh, but a greenhouse is the only thing for your tomatoes too okay, tomatoes like a greenhouse yeah, they do they like. They like warmth to ripen these, these heirloom tomato seeds.
Speaker 2:How do you harvest those seeds so that they're viable to plant the next year?
Speaker 1:Well, you have to take them and take the gooey stuff away from them you know it's kind of tedious and then dry them. Just air dry them out, leave them out and then just store them in a plastic bag.
Speaker 2:Yeah.
Speaker 1:Every one germinated.
Speaker 2:Yeah.
Speaker 1:Yeah, I have 60 plants over there, so we should have a lot of tomatoes that should be, but I can them, you know I can them and roast them and then freeze them.
Speaker 1:You know, you can take them and cut them in half and drizzle them with olive oil and put basil and garlic and salt and pepper on them and um, roast them for about three hours and then just shove them with all the cool them, uh, shove them with all the juice and all the stuff in in the plastic bag and then just throw it in your spaghetti sauce.
Speaker 2:It's a little meat, you don't even have to so you roast them after you can them, or before before.
Speaker 1:Okay, don't peel them, just cut them in half and roast them for three hours. Yeah, you turn it down. You know it's like 300 or something, but it's amazing yeah. And they get real juicy. You save all that juice and, yeah, just take a little bag of that and put it in your spaghetti sauce, and well, you can just use that, you know.
Speaker 2:But I like a little hamburger in it. Yeah Well, you've got to have meat in it, otherwise it's not a meal.
Speaker 1:Yeah, or you can throw that in soup or stew, or just heat it up and make a loaf of sourdough bread and dip it in it. You know it's wonderful, and you can do a lot of them that way.
Speaker 2:Okay, we've got another question here from Bill. These things are rolling in while we're talking oh my gosh. So bill asks if you could only eat the meat of one animal for the rest of your life, what would it be?
Speaker 1:oh gosh, a steak yeah a t-bone steak.
Speaker 2:Yeah, that's a good one. So you just eat T-bone steaks every day for the rest of your life.
Speaker 1:Well, I get pretty tired of that, I think. But you know, you can make everything from a taco to a sandwich to everything with a T-bone steak, but I just like g naan on those bones. And of course it depends on the meat too. It has to be Wallowa County beef, it has to be good beef.
Speaker 2:Okay, here's a little bit more of a serious question. This is from a husband who's trying to help his wife, you know, get through some, some tough times being postpartum. So what's the what's the best way that a husband can support his wife during tough times?
Speaker 1:What's postpartum?
Speaker 2:mean Post postpartum depression, I think okay I'm gonna look it up to make sure that I don't get this wrong, okay. So yeah, postpartum is, uh, is depression that that some women get after they have a child oh, and that's hard on the man right hard on, everybody hard on everybody.
Speaker 1:Yeah well, um, you just kind of plow through it by doing, by listening, and if you really love your wife, you're gonna just understand that. You know that's normal and try to be understanding. But just listen to her and give her a hug and, um, you know, if she needs help with something, do it. Just show your love, you know yeah I don't think you can go wrong there.
Speaker 1:It's tough, I mean, life is hard yeah and if you have an understanding partner, well, if they really love you that's the secret then they're going to want to care more about you, mentally and physically, than they do themselves.
Speaker 2:Yeah.
Speaker 1:That's kind of rare.
Speaker 2:So being selfless listening.
Speaker 1:Yeah, and it's reciprocal if you are that way, and then sometimes they just like to be left alone.
Speaker 2:Yeah.
Speaker 1:But if you know them, you know when to speak and what not to speak and just be positive.
Speaker 2:You know, yeah, feed them steak pie yeah, I think steaks and pies do uh do solve problems, you know yeah yeah everybody's different so what's your summer shaping up?
Speaker 1:to look like well, gardening is a priority because it's also um how many gardens do you have right now? Oh, just one just one I, I had to quit that yeah and then how big is it? It's pretty big.
Speaker 2:Yeah, bigger than mine.
Speaker 1:Yeah, four rows of potatoes, two rows of corn, 60 tomatoes, beets, carrots, squash, lots of stuff. What kind of squash do you like? I like yellow crookneck and zucchini and baking. I like all squash, baking squash. I got it all Pumpkins, yeah, yeah and baking. I like all squash, baking squash, I got it all Pumpkins.
Speaker 2:Yeah, yeah. I planted acorn squash and some delicata squash that came from our neighbor over here, lazy Mule Farms.
Speaker 1:Oh yeah.
Speaker 2:Yeah, so I had some seeds from a delicata squash that I planted there. They're really pretty.
Speaker 1:Oh, they are, they're beautiful.
Speaker 2:I like those baking squashes.
Speaker 1:Yeah, and they keep all winter.
Speaker 2:Yeah, Spaghetti squash. I've got no love for.
Speaker 1:No, there's no flavor.
Speaker 2:Yeah, and you know, you can put spaghetti sauce on it, but you're not fooling anybody.
Speaker 1:No.
Speaker 2:Yeah.
Speaker 1:No, and then I'm headed out to the Zumalt Prairie for Outpost Fish Trap Writing Workshop next week, all Zoo Malt Prairie for Outpost Fish Trap Riding Workshop next week, all next week. So I'll get to be out there with the wildflowers and the elk and riders and have food cooked for us. That's really cool and I have a lot of company and that's fun Just to have the Dorans here. I love company.
Speaker 2:You like writing. It's something that you've done for a long time. Do you have a writing schedule, Like do you try to wake up and write? Do you try to write at the end of the day? Do you try to hit a certain number of words?
Speaker 1:Mornings are my creative time, you know, when it's still dark. That's a habit that I learned.
Speaker 2:That's about 3 am right now.
Speaker 1:Yeah, I know, I know, or if it's moon, when I was on the ranch and did those 31 years of Janie's Journal, the only time I had to myself was in the middle of the night and toward morning and uh, deadlines and stuff. But um, I love to write and I just free write. You know, you can clean it up a little bit afterwards, but when you write that long, disciplined writing, um, the sentences even come out. You know pretty good, it's just habit, just. But um, I'm not real serious about it. I'm putting together a bunch of essays into a book, or somebody's doing it for me, and I started a novel, but my heart's really not in it.
Speaker 2:Um, but um, how come your heart's not in it? Did you fall out of love with the characters? There's some interesting things that happen when you transition from nonfiction to fiction, and in some ways, fiction gets you closer to the truth.
Speaker 1:You're absolutely right. It frees you to really delve deep into nonfiction, really put stuff in there that there's a fine line between that and fiction and people, the reader can detect it, they can detect authenticity. Or if something's made up and frivolous, it just isn't going to fly. But sometimes the real truth, if it's told truthfully, it's pretty gripping well it is gripping, but I don't know if I want to expose that much of myself yeah, right now.
Speaker 2:Yeah, it gets really personal sometimes yeah, through fiction, yeah, which is amazing, yeah yeah know, one of my favorite favorite things that I ever read from Hemingway and with him talking about his writing is that he knew that he'd nailed it with his fiction, because people were constantly trying to prove that it didn't happen. To prove that it didn't happen, and he never claimed that it did right. He's writing it as fiction, as falsehood. This is a made-up story and he's doing it so well that people were setting out to prove that he was basically lying about it.
Speaker 2:Yeah, that's when you've got it, that's when you've got it right, and that's the real power of fiction too, Because it feels so much more real sometimes. The nonfiction, where you by necessity have to stick to the facts, and if you don't know it in totality and how could you? Then the color and all of the ways that you can appeal to senses need to be left out.
Speaker 1:Exactly.
Speaker 2:Yeah.
Speaker 1:Exactly ways that you can appeal to senses need to be left out. Exactly, yeah, exactly yeah. The the best fiction if people really knew was uh hemingway's actual experiences, written frankly yeah, yeah, and he he did live. He had a very adventurous life and, um, I have a book of a hemingway women all the women that he was married to and girlfriends and stuff, and they had a lot of insights on that.
Speaker 2:He'd be a tough guy to be married to.
Speaker 1:Oh yeah yeah. A writer like that is very hard to be married to.
Speaker 2:Yeah, yeah, it seemed like they really loved him, though.
Speaker 1:Oh yeah, yeah, they did, and they understood who he was. You know he was a free spirit.
Speaker 2:Yeah, I got to see his house in Key West when I was down there in the wintertime and it's interesting. You know it's just a house, but I like to think about what Key West you know might have been like. Yeah, you know, close to 100 years ago now Sure. And what a nice place that would be to you know, be able to get on a boat, yeah, Go straight out and do some fishing. Maybe find a marlin, maybe motor, all the way to Cuba.
Speaker 1:Yeah, and get up to no good, be pretty awesome yeah, he uh, the only thing and this gets a lot of of, um, very intelligent people was, um, he just got to drinking too much, you know, and that affected his brain and and well, his health and everything. I don't know. That's really hard because it feels so good to be with a like soul, uh, and he was with writers. You know, writers have to be with writers and, um, you have to kind of control that. I think if he hadn't, you know, he probably would live longer.
Speaker 2:But, um, he was in that altered state a lot and it wasn't his fault, it just happens you know one of his uh short stories, which is only two or three pages long, is a clean, well-lighted place. Do you remember that one? I have to reread that yeah, I think that's really telling about who, who he had become and and how he was living. And it was a.
Speaker 2:It's basically about somebody who you know finds a, a nice bar or cafe in the evening to to have a drink yeah um, but as as it goes on it, it dissolves into a place that's close to despair yeah which of course we we know heminway killed himself right and that that ends up being a big part of what people think about with him is that you know he was an alcoholic who killed himself and you know was a, was a terse and and brilliant american author.
Speaker 2:A mistake that young people will make as they start to study this guy is that he wrote the way he did because of his drinking yeah and what you'll come to find out later on, or hopefully sooner than later, is that he was able to write like that despite his drinking yeah, well, look at Krakauer, the snow leopard and all those things.
Speaker 1:He was under LSD or whatever, but it was brilliant writing. Yeah, that state does make you be authentic and true.
Speaker 2:It gives you the courage to do it and you know that I love reading and I love books, but you'll notice there's only a couple books in the studio and this is one of them that is very, very underrated. This is the Seawolf.
Speaker 1:Oh, by Hemingway.
Speaker 2:By Jack London.
Speaker 1:Oh, Jack London.
Speaker 2:Right, yep, and this I'm trying to see if there's even a print date in this, um wow, it's an old book.
Speaker 1:It's an old book.
Speaker 2:It's an old book, yeah. It doesn't even have the page that shows the the copyright date in it oh my gosh it is old and london. London was terrific as well, right? Oh yeah, from that same contemporary time period and he's better known for, you know, the Call of the Wild, and I've talked about To Build a Fire on the show before. We talked about that with Laura Zira. I think To Build a Fire is an almost perfect short story. But as far as novels go, have you read the Seawolf?
Speaker 1:Not in a long time. Oh, it's so good, it's so good. I read all his stuff. Wasn't there one called the Knife? Who wrote the Knife, the Knife, or was that To Start a Fire? Maybe that's what it is, to Start a Fire.
Speaker 2:I remember one called the knife. Uh, that was written by a surgeon talking about a scalpel.
Speaker 1:No, this was. This was a different knife. It was the one that started the fire. Might have been to start a fire, but it was so simple and it was short and it was just a brilliant essay.
Speaker 2:I had to read so much during such a compressed time period in college that I didn't get to remember all of it. Yeah, it was you would kind of read enough to be able to talk about it the next day and then let it go and move on to the next.
Speaker 1:You had a really good professor, though. I met him. He was wonderful.
Speaker 2:Yeah, dr Welzing, what an incredible guy.
Speaker 1:He told me he thought you were another Hemingway.
Speaker 2:Oh yeah, I don't know if there can ever be one. You know, the times of long form writing are are changing. I don't know if people have the attention span to to read three, five hundred pages anymore. Certainly not, you know, thousand page monsters like moby dick and stuff like that uh you know that that time is gone for sure.
Speaker 2:Another thing that's changed, grandma, is that a lot of people that are getting into writing are hoping that their stories get picked up for the screen, for movies or for series, to this three act format, like you know, introducing characters in the first act, uh, showing, showing some type of of drama to build out who those characters are, um, introducing at the end of of the first act, the, the primary conflict, second act is all about developing that conflict and the third act is about resolving it and it it is a great format for storytelling, uh, but it's a formula at the end of the day, yeah. What are your thoughts on that?
Speaker 1:well, I don't agree with that. I um, I think I proved that with janie's journal that I didn't have a format, and there are people that like somebody to describe wildflowers or how you feel, or just simple things like baking a pie or something. There are people out there that like that and I think we forget about that reading public and I had a huge following and I don't know why. But I didn't have a format and sometimes I'd launch into all kinds of stuff, not just my daily life, but yeah.
Speaker 1:I think how are people to know what the readership likes? Of course a new generation likes different things and, like you say, they don't take their time to read. I'm rereading Everett Roos. He died at 20, and he went off with two burros into the Sierras and the Canyonlands and ultimately he disappeared at age 20. They found the burros but he wrote and he was alone and he wrote to his mother and they saved all those letters and they're published. But he is brilliant and he, he had to be with just certain people because the rest of them bored him. I mean, mean, he just didn't get fulfilled being with him. You know, and um, I found him a really interesting study. But he read. He put his in his pack boxes, books and he read everything, the iliad and the odyssey, everything and just lapped it up you know yeah and by a campfire.
Speaker 2:Do you?
Speaker 1:think he was running away from something. You need to read him because it was difficult.
Speaker 2:Or was he running towards it?
Speaker 1:No, he just was in search of beauty and he only could find that in the wilderness. But he wrote under miserable conditions and he tried college but he just was above it, all sort of you know. But yeah, it was interesting.
Speaker 2:Yeah, but he read voraciously. College can be a miserable condition. Yeah, he didn't agree with it Probably is for everybody at certain points.
Speaker 1:Yeah.
Speaker 2:You know I struggle today in talking with high school kids about what they should do, because college isn't necessarily a great investment for everybody. And when I was in high school it was very much like if you don't go to college, you're going to be a failure in life. And we, we bought that and my whole generation we did it. We went to college and, you know, took on tremendous amounts of debt, came out of it into a really terrible economy and we're like what now? You know, and it it's, it's really tough. I I highly encourage people to look at trade schools. Learn how to be welders and linemen and um and electricians and, you know, plumbers. Get into the trades. You can have such a high quality of life and and work and move your body and help people and make enough money to support yourself and your family and still go on adventures.
Speaker 1:Exactly.
Speaker 2:It's a great way to go, but there's also always going to be a need for more cerebral studies that don't necessarily have that return on investment, but you don't necessarily have to go to college to do it. Like you can get a library card, you can read it on the internet now.
Speaker 1:And it's been proved over and over these people that go off on their own and don't go to college. I mean they have the brain in whatever they do, but mainly you have to like what you do.
Speaker 2:Yeah.
Speaker 1:I think a way to die is just go to work. That something you wouldn't like. How awful, I mean, could you be put in a cubicle and work on a computer all day?
Speaker 2:no, no, I, I couldn't. Well, I take that back. I would. I would do anything if that's what had to be done yeah, oh sure, if that's what had to be done to to support the people in my life that I love.
Speaker 1:Yeah, there's nothing I wouldn't do, right, but it would be a death oh yeah yeah, it would be a death yeah, part of your brain just would cease to function.
Speaker 2:But I I'm so glad I don't have to put on a pair of goggles to give my peripheral vision the idea that I'm in nature.
Speaker 1:Yeah, oh gosh. You know Well, once you've tasted the real thing, you're never going to be satisfied with anything fake, which?
Speaker 2:is the same way with tomatoes. Yes, right, if you were going to the store and you buy this perfect, unblemished, round red thing that is utterly tasteless. And then you compare that to a tomato that came out of a garden recently. They're different things, they're incomparable.
Speaker 1:Those strawberries are. They ought to be outlawed. You know those great big strawberries yeah that are white inside.
Speaker 2:Well, some people have never tasted a real strawberry so they can't compare right and and that's what it is with, with these poor folks wearing headsets. You know they're, they're eating, they're consuming the idea of something, um, without knowing what it, what it actually ought to be. Yeah, yeah.
Speaker 1:Yeah.
Speaker 2:But tell you, grandma, I didn't you know if, if we dial it back. You know, 12 years ago, when, when I was at a war in Afghanistan and a tough desert country, I would not have guessed that today I'd be waking up having a cup of coffee, wandering around in a garden barefoot and plucking weeds out of the ground and getting excited that you know, my corn's an inch and a half tall.
Speaker 1:Yeah, good for you, james, pretty nice. Yeah, it is nice. That's the basics. There's nothing like a garden.
Speaker 2:Yeah, and you don't have to have a great big garden or a big chunk of ground. You could put a pot in your window.
Speaker 1:Yes, you could.
Speaker 2:In the city. You sure could.
Speaker 1:Yeah, watch something grow.
Speaker 2:Yeah, do that.
Speaker 1:It's like having a child really.
Speaker 2:And something that you can eat. Yeah, yeah, eat yeah, yeah, figure out that connection, connection to food, and and start participating in it and and be a make that be part of your, your process and part of your day.
Speaker 1:Yeah, you'll be amazed you'll be amazed at how you got radishes. See, radishes are very instant gratification.
Speaker 2:I mean 20 days that's what it said on the package 20, 20 days before they're ready. Yeah, I mean, it's no prize, it's not like anybody really likes eating a radish, but yeah, they're doing it, they're doing it. Yeah, radishes and beets and onions. I'm excited about my squash especially. I like having those things that are easy keepers into the winter.
Speaker 1:Yeah.
Speaker 2:Yeah.
Speaker 1:I'll be anxious to watch your garden grow.
Speaker 2:Okay, a question I have for you how do you keep your squash and potatoes and stuff like that as long as you can Like? How do you store them?
Speaker 1:Well, ideally you need a root cellar. You can just dig it into the side of a of a hill or something you know, rock it up. That's the ideal. If you don't, a basement, mainly even temperature and oh so it won't frost and does.
Speaker 2:A root cellar and no light, no light, so it's got to be dark. Do you need ventilation in a root cellar?
Speaker 1:well, I think the soil breathes, I think it breathes in there. Um, just enough that you, when you open it and shed it, but, um, yeah it, oh, they keep the squash, will you know, in your living room under the sofa and the more boys used to keep it all, and you know, it just seems to keep the baking squash.
Speaker 2:Yeah, yeah.
Speaker 1:Yeah. Wonderful thing about potatoes, about those squash too.
Speaker 2:Yeah, yeah For the hunters out there. If you take any of your your light meat game birds like quail or partridge or pheasant chucker, if you're a sociopath and and you bake that on top of cubed up squash and all the, all the fat what's in there and if you add a little bit of butter will drip down into that squash, that is quite a meal in the wintertime. That is a good cold-weather meal that I really enjoy. Oh, I'm going to have to try that.
Speaker 1:Yeah, that sounds good. Any kind of vegetable that exudes moisture you cook meat with. That's the secret of good moist meat. Yeah, but that sounds good because the flavor goes under the squash.
Speaker 2:Yeah, squash, squash, squash.
Speaker 1:You can tell I'm from California. Warsh wash, warsh.
Speaker 2:Washington, washington. Well, grandma, it's been a pleasure, as always. I love doing these shows with you. You're not off the hook. We're going to keep doing them and I'm sure folks will have more questions for you next time.
Speaker 1:Just, I don't want to end up being Ann Landers, though.
Speaker 2:I don't know who Ann Landers is.
Speaker 1:Oh, she was. Yeah, she answered all the romantic questions.
Speaker 2:Oh, okay, I mean she was a calmness for years. Well, we're not going to dip into that world.
Speaker 1:Yeah, you're you're people in the wrong direction all right, thanks, grandma oh, good to be with you, james bye everybody.
Speaker 2:I just want to take a second and thank everyone who's written a review, who has sent mail, who sent emails, who sent messages. Your support is incredible and I also love running into you at trade shows and events and just out on the hillside when we're hunting. I think that that's fantastic. I hope you guys keep adventuring as hard and as often as you can. Art for the Six Ranch Podcast was created by John Chatelain and was digitized by Celia Harlander. Original music was written and performed by Justin Hay, and the Six Ranch Podcast is now produced by Six Ranch Media. Thank you all so much for your continued support of the show and I look forward to next week when we can bring you a brand new episode.