Can You Hear God?

Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

Moon Shots

 Went out to do chores this morning on the farm. Looked up through my sleepy eyes to see this view. Beautiful moon.
Canon PowerShot SX 50 HS 12.1 Mega Pixels 50 Optical Zoom Full HD
Took each picture in stages of zoom

Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

Sunday Passage

14 Now therefore fear the LORD, and serve him in sincerity and in truth: and put away the gods which your fathers served on the other side of the flood, and in Egypt; and serve ye the LORD.
15 And if it seem evil unto you to serve the LORD, choose you this day whom ye will serve; whether the gods which your fathers served that were on the other side of the flood, or the gods of the Amorites, in whose land ye dwell: but as for me and my house, we will serve the LORD. Joshua 24:14-15


Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

Book Review

Thank you, Shirley!



Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

Lambs For Sale

 Lambs are ready for your flock. 4 ram lambs and 4 ewe lambs.(first pic is the rams, 2nd and third are the ewes) Born in April and June(1st weekend).
Asking $100 each (last pics are their dad and their moms)
St. Croix Commercial grade (Moms and Dad are known to come from papered stock that was not kept records on for years) Thank you for looking
(573)783-4571 No Text .... crossposted

  Lambs are about 65-75lbs. Priced to what they would bring at auction. Moms were purchased from reputable folks this last year and Dad was purchased from reputable folks as well. All raised from 3-5 mos old lambs this last year here on this farm. Been on a program with feeding/worming that brings out a healthy flock. No issues here. Farm registered with USDA scrappie program.

  Lambs finish with a minimal amount of fat and have a small bone to fat ratio. Meat is lean and without the tallow taste, as well as naturally low in cholesterol. Flavor and aroma is described as mild. Meat is judged as having good flavor, juiciness, and tenderness. Lambs have a slightly slower growing rate than most sheep breeds.

Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

Book Ramblings

I have been approached by a few folks who have asked if I am going to write another book. Anxiously awaiting the answer with smiles on their faces, I reply with "Well, I am thinking about writing another come this winter when things slow down." Oh good can't wait to read it!
I am shocked at how many folks "loved" reading my book. All I can say is how much I appreciate the genuine positive response to my writing. It is a weird feeling having "book fans" too. Weird!!
I have worked so hard to get myself out of the limelight and fold back into my shell. Now the exposure is putting me right back out there again. I keep telling myself "God has a plan" and I asked for his direction! Be careful what you ask for!!
I have been touched by the folks who have come out of the woodwork to express their feelings to me by email, cards and in person. I am so grateful for all your support and understanding. Most who read it, tell me about something in my book that has touched them in one way or another.  From anger to grace they have expressed themselves. From sorrow to complete joy they have expressed themselves. God is good!
If you are new to my blog... please pop over and take a look at my book entitled "A Heart in Pieces: A Return from Devastation" Amazon, Barnes&Noble, BAM, and many more places!

The next book, I am thinking of two actually, one being Mountain Man's stories from out west living in the mountains and working as a outfitter guide for over 12 yrs. The other, more stories from my journey in this life. Let me know what you think?




Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

Sunday Passage

Thanks to all who took the time to say a little something about Lyfa. I sure miss the ol' gal but am glad she is no longer in pain.

On with todays post:

Ecclesiastes 3:20-21 Amplified Bible (AMP)

²⁰ All go to the same place. All came from the dust and all return to the dust. ²¹ Who knows if the spirit of man ascends upward and the spirit of the animal descends downward to the earth?

Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

Saying Goodbye

Here on the farm there are those times that I abhor!! Today is one of those times.
My mare, Lyfa went to the other side today. Breaking my heart to write this post, even so, you can imagine what a mess I was out in the field saying my goodbyes to her.

I think she knows her last day is here. That is why I came back to the house while he digs a hole for her. Gosh it is sooooo hard to say goodbye to my friend. She has been there for me through a lot of crud in my life.
I was given her, back in 2000 after training with her for about a year. She was green broke when they bought her and asked me to train her. She and I bonded from the get-go! She learned to trust me and would do anything for me. When I was having a bad day she would lay her head on my shoulder while I cried....She was an awesome companion for a lot of years! She traveled with me everywhere! I loaded her up in the trailer and away we went to wherever the wind would blow us!
She was born 5/6/1992. She lived with her grandma, dad, mom and aunt up until I moved her off the property in 2000 after she was given to me, papers and all.
26 yrs old she is now....and she is feeling the age. She has pretty much slowed way down on her eating/drinking. Just enough to keep herself sustained. I know she is in pain from her injuries in her past. Her knee has built up calcium deposit and it makes for difficulty trying to get down or up. Not sure she is doing that at all which means no real rest off her hooves. Mountain Man cannot keep her hooves trimmed up because she cannot stand long enough to get them trimmed. Folks she is old! Arthur has caught up with her and she is in pain a lot!

In 2008, she was attacked by what we figured was mountain lions, momma and her cubs. I think she was protecting another pasture buddy who could not defend himself. Long story short, she went through 5-6 mos of suffering and 5 vets to get her stable enough to live out the last 10 yrs. I almost lost her then! She pleaded with me to save her and so I did!
The two of us have been through a lot together like I said! She came to me at a time that I needed to focus on something else besides my miserable self at the time. I missed my kids terribly at that time and she helped me to focus on living not dying to put it plainly!
I will miss the ol' gal deeply and I wish her well.....lots of tears being shed on her behalf.....

Royal Charmalyfa Aug 16 2018

RIP...my dear ol' Lyfa girl!
5/6/1992-8/16/2018



Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

Potatoes in the Garden

Well, this year has not been the best year we have had in regards to our garden. Between our busy schedule with my book release, Mountain Man's change of employment, weather patterns and many more factors, our garden has suffered for sure!

The garden got over run with weeds this year. But regardless of all the weeds we did manage to get some goodies out of the garden.
Potatoes we picked today....not sure if you recall but we did the ^^^ mulch/hay method (lay potato starts on top of the ground and cover with mulch...no till) for the most part they were laying on top of the dirt just under the surface of the mulch/hay. Got one heaping (5 gallon) bucket this year versus in ground growth last year of two buckets.

Additionally we picked cantaloupe, tomatoes, cucumbers, yellow squash, green beans(what rabbits didn't eat) and acorn squash.

It has turned off hot again but the fall season is showing in the trees. So onward we go!



Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

A HEART IN PIECES: A RETURN FROM DEVASTATION

Oh, I am so excited! Those who have been waiting patiently for the E-Book version of my book will be glad to know that it is now available.

Amazon- https://www.amazon.com/dp/B07GBF47B2

Barnes &Noble- https://www.barnesandnoble.com/w/a-heart-in-pieces-me-masterson/1128786217?ean=2940161818244

Look for hardcopy/paperback in your country here: https://memasterson.wordpress.com

More options will be available soon! Keep ya updated!

Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

Sunday Passage

3 I thank my God in every remembrance of you, 4 always offering every prayer of mine with joy [and with specific requests] for all of you, 5 [thanking God] for your participation and partnership [both your comforting fellowship and gracious contributions] in [advancing] the good news [regarding salvation] from the first day [you heard it] until now. 6 I am convinced and confident of this very thing, that He who has begun a good work in you will [continue to] perfect and complete it until the day of Christ Jesus [the time of His return]. 
Philippians 1:3-6

Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson

Canning Whole Tomatoes Tutorial

I looked back through my posts and realized I have not done a tutorial on canning tomatoes. Lots of records but no teaching posts. Well, that is about to change!!
I pressure can all my tomatoes except salsa. Water bath canning is done but I choose to pressure can as the time is shorter than water bath.
Ok let's get this party started!

Review the process in your book (if you do not have one please get one Blue Book guide to preserving-Other known as my canning bible). Also, go to your nearest County Extension Office for more helpful info on your area canning guidelines. Fantastic source of info!!

Next prepare your jars (wash), lids (rinse), rings(wash) (all of these can be washed in dishwasher too).

Take a clean pot add your lids and rings that you will need for your first canner full (7-8sets). Then turn on your burner on low....do not boil your lids... today's lids cannot withstand the boiled hot water. Just bring to a simmer then shut off.

Rinse your canner or wash with light soap. Rinse really good if you use soap so you have no transfer into your food. Use as hot as water as you can stand to rinse with. I let my lids sit in hot hot water while water is running. Gets that rubber seal loosened up and expand.

Now before you return to your burner be sure to ADD WATER to your canner. About an inch in the bottom should be enough. Now one trick that I learned years ago is, add about a splash of white vinegar into your pot for hard water areas. It helps! No stains on your jars from the hard water!

Get a helper if you can! Thank you, Mountain Man!

Get your tomatoes rinsed because you are getting ready for the next step. Got it done? ok, now core your tomatoes (raw) and then stuff them in the jars.

Using your magnetic lid getter/bubble getter like a knife(canning section of your local store/online)...jab it in the sides of your jars to get the juice flowing and get the bubbles out. It is amazing how much juice the tomatoes will make on their own. No water added!!!

See the difference...the one on the left has been worked over. The one on the right has air bubbles still.

In my canners, 7 jars will fit. Once you have those filled and no air bubbles, now you need to wipe your rims with a clean cloth/paper towel so it is squeeky clean.
Place your hot lid and screw top on until it is hand tight. Place in your canner (make sure you have water in the bottom of canner about an inch). Once your canner is full, turn on your burner until it comes to a boil.

Once it hits a boil, set your lid on top (balance it on there do not seal...set kind of cockeyed..purpose is to get that seal and lid hot hot from the steam and you are getting your jars and lids hot hot and raw tomatoes warmed up too). Once it is at a boil, let that all sit there for about 5 mins. Steaming!

5 mins is up now place your lid on proper....meaning the lid should slide on like a screw top.

Make sure it is sealed all the way. If you have done all this correct you will see a bit (small bit) of steam coming out the steam stem.....if you have an older canner be sure it is open when you place the lid on...Yes, you want the steam to escape. Now here is the IMPORTANT PART....Do not let your attention go to anything else BUT YOUR CANNER at this point. For the next 30-45 mins your attention is on that canner, not your phone, internet, fb or anything else. DO NOT FORGET TO WATCH YOUR CANNER!! This canner can get dangerous from this point on.....Your canner is under pressure, IT CAN BLOW! I am not doing this to scare you, just be smart and pay attention!! I do not want somebody to get hurt on my watch!! ;)

pressure stem on the side

pressure stem in the middle(itty bitty)

Ok, once it starts steaming, on most canners their is a pressure stem (some are bigger than others like the top picture) but this stem will rise and stay under pressure which will make that steam go hard. Blows harder than it has been....you can hear it.

Once this happens, set your timer to 10 mins!

Now either close your steam ports or place your weighted piece on the steam port.....Now you should start seeing your pressure gauge climb. Refer to your book or extension office info to see where your gauge should be. Mine here where I live according to our elevation and my canners is 11.

Once it gets to the pound mark on your dial, set your timer to 25 mins.

Keep your eye on that gauge...if it goes higher than your designated number (mine is 11) then turn down the heat...this is how you will regulate the pressure.....do a little at a time. If mine hits 15 the steam starts to escape...I turn the heat down a bit but keep close eye on that gauge to keep it regulated. If it finds a spot that it stays like my one canner likes 13, I leave it to cook there. Each and every canner is different. This is how you get to know your canner...WATCH IT....do this process for the full 25 mins. Then turn off the heat!! DO NOT TRY TO OPEN CANNER AT ALL!!! YOU WILL KILL YOURSELF!!!
Sorry but very important......Let your canner cool off completely. Which means watch the gauge descend until it hits zero, the pressure stem falls/drops THEN AND ONLY THEN take off the weighted piece or unscrew the steam piece....CAREFULLY unscrew your lid (steam will escape and can burn you...be careful to tip your lid when you unscrew it and lift....) and place out of the way.

You may see something like this when you get the lid off. No worries!

Carefully lift jars out using your canning jar lifter.

The jar on the left is sealed while the right is not yet!

Now wait for the jars to cool. You will hear the "plunk" of the lids as they seal. Oh, that is the music we canners love to hear! Wahoo!! You are a success!

Once they have all cooled...I let mine sit for 8-12 hrs. Even those you think are not going to seal...wait it out! I had three left last night then this morning they were sealed!
Now I had juice left in my canners

I will clean those out but my suggestion to you is to remove your screw tops/rings from your jars and clean them off. The whole jar needs a good cleaning then mark the date on top and place in their new home!

Now go celebrate! You have just prepared fresh food for your family! You know where those tomatoes came from and there is no extra crud in your food! Happy Canning!!

Ps. my 75 lbs of fresh tomatoes turned into 38 quarts of tomato goodness! A helper is always welcome!! Thank you, Mountain Man!!

Please feel free to ask questions...all are welcome!!


Copyright © 2018 M.E. Masterson All Photographs Copyright © 2018 M.E. Masterson