D&L Deer Valley Ranch Trail Rides

03/29/2024

10/24/2023

Our barn doors are closed till next spring!

08/25/2023

Where I live, the increase in the cost of food has been shocking and dramatic. The meals I like to prepare at home now in many cases cost more than what I used to pay for dinner at a restaurant. I am forced to look at other, lower cost food options.

In wartime Germany, rationing and availability of ingredients meant that people there too had to change and adapt. It may not have been possible for soldiers or civilians to eat meat every day. In 1942, a new cookbook for vegetarian and low-meat field kitchen dishes was released. The recipes in this field kitchen cookbook were ones that were already in practical use. It was noted that it is easy to make delicious meals with abundant meat, even simply prepared, because the hearty meat juices or drippings form a basis for rich flavor. For meals with vegetarian ingredients, field kitchen cooks were advised to carefully and correctly handle the ingredients before and during preparation, to make proper use of available seasonings and herbs (especially herbs that could be grown in Germany), and to make good, tasty sauces.

The first recipe in the book is one that uses the tasty sauce strategy. It’s for potato Gulasch. Roasting flour, butter and onions together with some tomato paste in the bottom of the pan and then deglazing it with broth creates a richly flavorful coating for the potatoes. The quantity in the recipe is for one person but the book notes that this may be enough for two and indeed, I prepared the one person quantity and got three meals out of it.

This meal was extremely hearty and delicious and I will definitely be making it again. This cost me a little over a dollar per meal. Just a few years ago, the cost would have been pennies.

Here is the original recipe from “Fleischlose und Fleischarme Feldküchengerichte” by Richard Schielicke, 1942.

“Potato Gulasch

Up to 1000 g potatoes
10 g fat
2 g dehydrated onions
10 g tomato paste or Condimento
10 g flour
0.5 l bone broth or water with seasoning

Season with salt, vinegar, paprika

Lightly brown the flour in the fat, add the onions and roast them together with a very small part of the tomato paste. Add the broth, stir until smooth and boil thoroughly.
Peel the potatoes, dice them and slowly cook them in the sauce until done. Season with vinegar, some paprika if available, and the rest of the tomato paste.”

06/28/2023

HOT but Nice ride on the trails.

06/27/2023

Interesting read🐴

05/31/2023

Beautiful ride today

05/31/2023

The Little Cowgirl enjoyed her ride!!!!

05/07/2023

We had an AWESOME day at the barn and on the trails today with the girls “Happy Birthday Cowgirl”

03/18/2023

It’s just a McLoven day❤️

03/15/2023

Last rides of the day!!!!

03/15/2023

Spring rides

03/13/2023

Beautiful day for rides.

03/13/2023

Nice ride today.

11/20/2022

Trails will be closed in the winter months, if temperatures are below 50 degrees.

11/20/2022

Trails will be closed in the winter months if temperature is below 50 degrees.

11/06/2022

Fall Trails 🍁🍂🐴

11/06/2022

Nice fall trail ride today.