Special Valentine's Day......

Wow what a week last week was  with temps in the -30.  So glad it is behind us and now we deal with the wind and ice. But oh the temps in the 40's are nice. That rhymes.....Valentines Day was a pleasant reminder of how I am surrounded by special family and friends. Starting with an early morning visit from a friend with a beautiful Valentines card and well wishes for a special day. From neighbors helping me with a plumbing problem, to Chinese take out brought all the way from Billings and shared with an awesome family, and roses delivered in person to my door by a special young couple from here in Lavina, who we have watched grow up. Also a girl friend going out of her way to stop by the house and give be a strong hug and a special Valentine wish and letting me know she has been thinking of me.  And to top off the day a bear hug from my Kit-Mister and long phone calls from Miranda and Heather. It was a day I can say I was not looking forward to but as I crawled in to bed and as sleep came I ended my day with a smile and a realization of how blessed I am.  Thank You so much everyone.......... 

Morning chores-4 legged friends

I thought sleeping in on a quiet, dark Saturday morning sounded like a good idea, but my two, four legged friends thought different.The clanging of the cow bell on our back door has brought me instantly awake. George trained our dogs to ring a bell mounted near the back door when they want to go outside. They have rousted me at 5:45am, made their first trip out side to do the business they do first thing in the morning. Then they let me know that breakfast was next on the schedule. Gus ( 15 year old Weimaraner) when finished with his meal proceeds to the kitchen and standing in front of a certain cupboard  does his low howling bay that reminds me he is ready for his 3 morning pills lathered in butter. Out side one more time to do important business and chase a neighborhood cat that visits early each morning. It is now 6:15 and both dogs are  sound asleep on the couch close to the warm crackling wood stove. I would love to go back to bed but sleep would not come after this early chore detail. I would tease George that I did not really like dogs. I do not know many people who loved dogs more than George. He would say that dogs are always glad to see you, always want to do what you want to do and have this unconditional love for their master. But George was very good with dogs. He had a calmness and patients that animals picked up on right out of the shoot, and he felt that animals deserved all the patients a person could muster. I miss seeing George taking his afternoon naps on the floor with the dogs. I think Gus and Rascal do too.  This picture brought tears to my eyes and a feeling of overwhelming love as I know what a special time this was for all involved. Memories are truly one of the greatest treasures we have.    Have a special Saturday....Charlotte

Warn Winter Meal....

It has been several days since I have put my fingers on the key board. Time slows for no one.  Tonight I baked one of our favorite Mexican dishes called Sanchos. When George and I were first married and he was working for the National Park Service in La Junta Colorado we experienced some of the best Mexican food ever. One of our favorite restaurants was in a private home that was only open for evening hours. The business was run by a family and there was always a line waiting when it opened. Sanchos was a favorite on the menu. We both enjoyed them so much, that through trial and error we learned to make them. Sanchos are one of those meals that are even better as left overs the next night. Easy to make and delicious .

1to 1 1/2 pound game burger - browned

1 medium onion- finely chopped and fried

2 garlic cloves-minced and fried with onions or 1/2 tsp garlic powder

2 Tablespoon  chili powder 

1/4 teaspoon celery seed (optional)

Dashes of salt and pepper to taste

1  4oz can chopped green chilies 

1  19oz can green chile enchilada sauce

1   Package soft tortillas. 6-8

1   12oz shredded mozzarella cheese

Mix the spices, onions, garlic and green chilies with the browned game burger. Spread enough of the mixture on the tortilla shell so it can still be rolled up. Before rolling put several tablespoons of green chile enchilada sauce and shredded mozzarella cheese over game burger. Place rolled tort in shallow roasting dish.  We use a cast iron casserole dish that helps hold the heat during serving. If you like you can also make room on your dish for a can of retried beans.  Lastly pour enchilada sauce over the whole outfit, and sprinkle with mozzarella cheese. Bake at 350 degrees for 35- 40 minutes.  Let stand for 10 minutes before serving. A dollop of sour cream when served can't be beat....ENJOY....

Prep time:  45 minutes

Serves : 6

Happy Birthday Son

This morning I rise with a light chill in the house. As I stoke the wood stove( in our house that means put some wood in the stove) I remember back 18 years to the day our last child and only son Christian Kelly Ainslie was born. Both George and I were in our mid to  late 30's when I went to him one day and said what do you think about having another child? I remember his tilted look and eyes that said "What"....his concerns were the same as mine so we decided to table it for now. But as time went by I just had this funny feeling that there was some one out there that we needed to meet. The day I approached the topic again of another baby - Yes or No - he turned to me with that tilted look and said " fine with me as long as you think there is only one somebody out there that we need to meet". It was so George, in after thinking on something, decision made, let's move on. We were not set on a boy or girl, but when he was born Dr Olson's exact words were "Oh a little blacksmith". We had a family joke for years that the first year of his life he was never put down. He was very welcomed and loved by us all and still is to this very day.   Off to Billings we go this afternoon to meet up with family to celebrate at Kit's favorite restaurant and enjoy one of his favorite pies (peanut butter cream). I have thought a lot about your dad today , how much he loved you, and know how proud he was of you and excited for your future he was. Have a special day.  Happy Birthday Dear Kit....Love Mom... 

New Beginnings

The day has come for me to begin where some one left off. I can honestly say it is a bit scary to think that I will be blogging to the world and with the help of my children and friends writing a biography and cookbook. It is a project my late husband (wow do those last two words come with a wave of emotion) George Ainslie had stated over 20 some years ago. He would be thrilled that I would take on the project of completing his cook book, but would not think his story was worthy of being told. Just like him to think that. See he did not think he was anyone special, but I know different. As you follow me through this journey (as I went on many with him) you will see and get to know, as I have been told by many friends, a modern day renaissance man. He was the writer and story teller in our family not me. But as I said earlier I will begin where he left off. Wish me luck and George in your very special way guide me.   Charlotte 1/8/2014

Black-Smithing Seminar Now Available!

Although I have given numerous Blacksmithing Seminars over the 35 years I have been Blacksmithing, I am now offering Beginning and Advanced Seminars in my home shop. These Seminars will be scheduled according to the whims of demand, and my work schedule. Maximum participants at this time is two per week. Check out the Seminar information below, as well as a few photos from my latest Seminar.

 I combine demonstration, clear drawings of the operation and patient coaching

 to explain complex processes to a participant.

 Here you are looking at a participants personal tools, along with a few items he made during the Seminar. Participants are encouraged to bring their own favorite tools to the Seminars, if they have them, otherwise all necessary tooling is provided by Prairie Elk Forge.

A participant hot cutting iron on the Hardy tool.

An example of items made by last weeks Seminar participant! Scroll, meat fork, trunk handles, trunk hings, scroll wall bracket, and forged rivet.
Here is a link to a video on You Tube that my Son made that shows a little of my teaching style.
 http://www.youtube.com/watch?v=cHoEGCvKvso

PRAIRIE ELK FORGE

BLACKSMITHING SEMINARS

George Ainslie,  BLACKSMITH  

       

Prairie Elk Forge

P.O.Box 234

202 First Avenue East

Lavina, Montana  59046  

406-636-2391

Facebook us at Prairie Elk Forge or George Ainslie                                                     

PRAIRIE ELK FORGE SEMINARS

GENERAL INFORMATION

Participants fee covers the full five day session, all instruction, access to all tools and materials, and the complete design library. Your fee also includes room and board. We have two nice guest bedrooms available, one for each participant. If you choose to bring your spouse (for an additional fee), double beds are also available.  Three square meals a day will be served, please let us know if you have any special dietary needs. Wi-Fi computer service is available here.

It is required for you to bring the following items: Heavy cotton work pants and shirts, good solid work boots, and cotton or wool work gloves. It is suggested that you bring a hat or cap, and a warm work sweater or jacket and long underwear in cold weather. The shop has an exhaust fan, which runs whenever forges are lit, this fan brings in outside air at the ambient temperature, cold when it’s cold, hot when it’s hot outside. Avoid any polyester clothing as it burns and melts to your skin.

Plan on bringing a good quality notebook and pens and pencils for note taking and doing your design work during class.

Prairie Elk Forge will provide hearing protection, non- prescription safety glasses, or full face shields which must be worn at all times in the shop. If you need prescription glasses, full face shields can be worn over them, but it is not convenient, if you have prescription safety glasses, bring them with you!

Minor cuts, abrasions, and burns are part of Blacksmithing, basic first aid supplies are here for your use, plan on bringing any prescription or over the counter medicines you may need.

Prairie Elk Forge, the Ainslie Family, or anyone associated with this Seminar, does not assume any liability or responsibility for accidents or injuries, or personal loss while participants are attending the Seminar.

BASIC BLACKSMITHING SKILLS SEMINAR

George Ainslie has been a professional blacksmith for 27 years, and has been privileged to work on a multitude of prestigious projects (a partial listing is included at the end of the enclosed CD). He has demonstrated in Canada and Japan as well as run seminars in various parts of the continental U.S. He has also taught a number of protégés in his workshop. His experiences as an historical interpreter in the National Park Service, Montana  Hunter Education Instructor, and teaching ‘smithing, guarantee your experience will be a positive one.

This seminar will serve as your introduction to traditional blacksmithing methods and techniques. Each participant will have access to a forge, anvil and post vice, as well as all necessary tools and materials. Participants can expect to leave the seminar with several finished items.

Seminar cost 1250.00 for 5 shop days, 2 additional nights for arrivals and departures.

Seminar costs include transportation  to and from Billings, Montana to the PEF facility, lodging and meals family style in the Ainslie home, access to all tools and materials needed, and a complete design library for many styles of ironwork.

Seminar plan includes 5 days in the shop. Additional days can be scheduled on an individual basis. Participant numbers limited to 2 per Seminar to allow for maximum individual instruction. For students so inclined, a weekend retreat to our  cabin in the nearby Mountains is available for a $25.00 charge. Spouses are welcome for $35.00 per day, charge for room and board.

Advanced Seminars will focus basic skills on specific projects. Participants who take the Advanced Seminar can expect to learn to apply advanced techniques to produce one or more advanced items.

BASIC BLACKSMITHING CURRICULUM

The art of Blacksmithing consists of 10 basic skills, which when mastered can be combined to make most items. The basic seminar will concentrate on these skills, and the participant will move forward to producing items using these skills.

1). DRAWING IRON DOWN: Reducing the cross-section of iron by hot forging.

  a. ½  inch square  drawn to a point

  b. ½ inch round iron drawn to a point

  c. Use of the anvil horn, hammer peen, and fuller to spread iron wider and thinner.

2). BENDING: Change the shape of iron by bending hot, or cold as appropriate.

  a. Free hand bending iron into a curlique.

  b. Freehand bending into a scroll.

  c. Forging a bend in square iron that measure 90 degrees inside and outside of the bend.

  d. Use of bending forms .

  e. Bending sheet metal in a shop made brake, the design of which comes from ancient times.

3). PUNCHING HOLES: in hot and cold iron.

  a. Hot punching holes; round, square, slot shaped.

  b. Drifting holes larger using a drift.

  c. Punch a ½ inch round hole in ½ inch round bar.

   d. Cold punching slot shaped holes using shop made tools.

4). UPSETTING IRON: To increase the cross-section of iron by hot forging.

  a. Upset a ½ inch round bar end to ¾ inch diameter.

  b. Freehand forge a rivet head.

  c. Upset a ½ inch bar in it’s center( applies to punching section).

5). CUTTING IRON:

  a. Hot cutting with Hardy.

  b. Hot cutting with a hot set.

  c. Cold cutting with hardy and hot set.

  d. Shop made rivet shear.

6). FORGE WELDING: Ancient method of joining iron and steel.

  a. Back weld.

  b. 2 piece weld.

  c.”T” Weld.

  d. Welding “tricks”; securing iron to be welded.

7). TWISTING IRON HOT.

  a. Simple twist of hot square iron.

  b. Advanced twists: composite, pre-forged, manipulated round and square iron.

8). HOT COLLARING: Joining two or more bars by applying a hot collar that wraps around them and shrinks into place.

  a. Simple hot collars, how to measure, pre-forge and apply.

  b. Decorative collaring

9). DIE FORGING: Ancient technique of forging multiple identical items using forging dies made by the blacksmith.

  a. Developing a design to be die forged.

  b. Making a master piece.

  c. Building the forging die.

  d. Forging the die cavity.

  e. Using the die to forge multiple pieces.

10). HEAT TREATING TOOL STEELS: How to normalize, anneal, harden and temper tool steel.

 a. Details of proper hardening and tempering in one step.

  b. Details of hardening and tempering in multiple steps for complex tools, i.e. knives, specialty steels for tool making etc.

ADVANCED BLACKSMITHING SEMINAR

Participants in Advanced Seminars can expect to perfect skills and techniques learned in the Basic Skills Program, or on their own, if they are already skilled in basic blacksmithing techniques. Participants will utilize these skills, and learn advanced techniques to produce items from Specialty Areas listed below. This program level will allow for Participants to customize their experience beyond the scope of Specialty Areas listed below. If you have other areas of interest beyond the scope of those listed, you can consult with George before committing to the Seminar, to customize your experience.

Seminar will be scheduled in 5 day blocks with weekend retreat option at the Ainslie Cabin if desired at a cost of 1250.00 per 5 day Seminar, including 2 additional days, for arrivals and departures. Advanced Seminars are also limited to 2 Participants for maximum efficiency.

1. CUTLERY: Knives, axes, tomahawks, wood chisels

2.ARCHITECTURAL HARDWARE: Door latches, hinges, trunk handles, nails, and decorative bolts and nuts

3.HORSEMAN’S HARDWARE: Bits and spurs, buckles, saddle rings etc.

4.HAND WROUGHT LIGHTING: Electrified lanterns, wall sconces, or chandeliers.

5. CANDLE LIGHTING DEVICES: A variety of working candle holders of various decorative and functional style.

6. FIREPLACE SCREENS

7. BULLET MOULDS: Seminar will take participant through the historic method of forging all the tools to produce a 18^th/19^th Century round ball mould for muzzleloading firearms.

8. FRONTIERSMAN ACCOUTREMENTS: Folding lead ladles, fixed lead ladles, folding and fixed handled skillet, gun worms, pliers, flint strikers, campfire irons etc.

A FEW NOTES ABOUT THE AINSLIE HOME AND CABIN

Our home, shop, and cabin in the Mountains are the result of 20+ years of hard labor. As an Artist-Blacksmith, and outdoorsman all my life I have a deep appreciation for natural materials, and rustic spaces. We could not afford the kind of custom homes and cabins I have spent so much time building ironwork for. As a result, we built our own!

You will have the opportunity to see lots of custom ironwork installed in our home, and can  learn how the designs fit into their surroundings in appropriate ways. Every phase of ironwork is represented here from kitchen utensils and fireplace tools to hardware and electrified lighting both interior and exterior. It is my hope that this will serve to inspire you during the Seminar.

Our cabin in the Mountains is a very comfortable, primitive, custom built log building. I built the entire building and all the ironwork with the occasional help of my family. Each Stone and Log was carefully carved and placed with an artist’s eye, the setting is beautiful and remote.

It is a one room facility complete with propane lighting, wood cookstove and propane hot plate, and a nice odor free outhouse. We would welcome you to a night in the cabin if you are so inclined to finish off the Seminars.

Packing Horses into the Park County Electric Power Line

     We all know the Recession has been hard on the construction industry...my main customer base for the past 18 years has been the construction industry and national historic sites. Happily for me my shop was employed way over 40 hours per week filling orders for hardware, lighting, firescreens and other custom articles which fall under the heading of housesmithing. Prior to that the historic reenactment participants throughout the Country kept me busy. Hats off to those boys and gals for they fed my family for the first seven years of business, and have been helping take up the slack during this Recession. Thank-you for your patronage.
    Having said all that, for the first time in 25 years the shop work has not been enough to keep me as busy as I am accustomed to...so after completing our house remodeling projects, cutting and splitting 10 cords of wood to heat the house and shop, staining the house and log blacksmith shop...I found I still had time to fill after filling the blacksmithing orders the shop produced.
    So for the first time in 25 years I took a job helping a freind of mine in his business which mostly involves treating infestations of noxious weeds on rangelands. In a nutshell we ride ATV's over incredibly rough terrain spraying species specific herbicide to treat foreign invasive weed species that threaten to destroy habitat for wildlife and livestock. At first , I have to admit, that it was an adjustment to take a job after being self employed a quarter of a Century, but that sense of embarassment was quickly replaced with a sense of fulfillment that rather than sitting around feeling sorry for myself and waiting for some governemnt bureaucracy to bail me out, I was ,as always, taking resposibility for myself.  If I had to find a part time seasonal job to help take up the slack, this one was perfect for me. I got to spend up to 12 hours a day outside in beautiful Montana landscapes, improving wildlife habitat.We treat everything from private ranch lands to Bureau of Land Management, Forest Service, and Wildlife Refuges. The nature of the work still allows ample time to fill my blacksmithing orders between projects.
     Last week I was able to fill an unusual contract for Prairie Elk Forge...my freind who owns the business had a project to treat weeds on the Park County Montana electric transmission line  right of way into the mine South of Big Timber and McLeod Montana.  The terain required the use of horses to get water and herbiced to the weeds. I rode Char's old gelding"Senior" and packed herbicide and water on my riding mare "Whitney" to backpack sprayers who mixed and applied the herbicide to Spotted Knapweed, Canada Thistle, Musk Thistle, Ox Eye Daisy, and Houndstounge. All these weeds destroy habitat for wild ungulates such as Deer, Elk, and Bighorn Sheep, which of course impacts all the carnivores. This is very steep mountain side country with stumps and down timber criss crossing erosion washouts and boulders, stirrup deep grass, and young fir and pine trees on slopes greater than 45 degrees!
    I wish I had some photos to go with this blog, but I decided not to bring a camers as I already had 8 equine legs to worry about not breaking in that challenging terrain, and the possiblity that a Grizzly Bear could show up at any time and make my life more entertaining than it already was! I carried a .44 magnum pistol on my hip all the time, while we had one pistol and two cans of Bear Spray with the backpack crew so everyone was covered even when the horses and I were on the trail picking up or delivering water jugs and herbicide to the crew.
  There were times I was off the power line riding back to the trucks to pick up more water, and lunch, cigarettes etc.needed for the manpower doing the spraying. The road was much easier and safer for the horses, so I used it to intercept the powerline and packed loads to the tops of the ridges the powerline crossed to supply the crew, as much as possible, with downhill spraying.
    The horses and I shared the road with logging trucks, contractors vehicles, mine trucks and busses hauling miners to and from work, as well as a few bowhunters looking for Elk. I have to tell you everyone I met was very polite to the horses and I, and slowed down or stopped til I waved em by.
    I left that project so very proud of my horses, they did what I asked of them, and performed beautifully in a very challenging landscape...even if I occaisionally had to ask the a couple of times.
 

Coat Hanger Pictures

This is an axe I recently made and sent out to a client in West Virginia, he described it as a Hudson's Bay Saddle axe, made specifically for use by horsemen in woodlands. There are tool steel cutting edges forge welded into each edge, forged to shape and heat treated for hard use. This axe weighs in at about 2 pounds and has a 13 1/2 inch handle  

Too busy to blog

I want to thank everyone who has read my blog...I have been told by a number of folks that I didn't know were reading it that they enjoyed it, so I will be writing more often and including more photos of what is going on. Also look forward to more recipes as  we get into Fall and things slow down a little. My son has agreed to help me negotiate the maze of the internet, so I hope to be less frustrated by the ever-changing buttons etcetera!

I just completed a coatrack for a freind I've had for over twenty years but haven't ever met. He's been a great client for all that time and we talk on the phone about things freinds talk about but haven't ever shook his hand, here's hopin' that will change before too long!

Anyway the coatrack is about 4 feet long with swinging hooks (they swing side to side as required) made to hold a Western Hat and coat on each double hook. The hooks are forged from 1/2 inch round steel in a forging die I made in the shop. The little ball on the end is forged in the die which  I also make using technology that is thousands of years old and allows a blacksmith to reproduce complex forgings easily...once the die is made. The rest of the work is hammer textured while hot and finished with the traditional hand rubbed black that is so popular and traditional. A coat of high quality paste wax over the iron will protect interior work from rust for about a year.

Photos of this coatrack temporarily installed on my shop back door will follow, with technical help from my last remaining teenager!

Amazed at the internets ability too make something much more difficult than it should be.

    Several weeks ago...ok it's more like a month now...I sat down dutifully to add a new post only to find out, that all of the commands I had used so successfully the day before, didn't work at all! My technology experts were A). Not at home B). Couldn't explain what to do about it.  C). Hadn't a clue why the idiots at the blog site had changed all the sign in "buttons" ( I'm still looking for the buttons on the screen!?!) Rather than calmly take the computer out to the stock tank and drownd...I mean gently immerse it in the stock water, turn and go back to the house, sans computer...I decided to just walk away. I can hold a grudge, it's taken me a month to try again!
    If insanity is doing the same thing over and over while expecting different results, isn't the inverse also true when you do the same things and get different resuts? I know it's enough to make me plead either temporary insanity, or justifiable homicide!
    However after a month that included some interesting blacksmith projects, alot of cowboying for the neighbors, some nice deep snow horseback rides in the Mountains, I'm almost ready to try again, especially since an old and treasured freind told me he could't read my blog without getting hungry... this one's for you.
    Tonite I took a 3-4 pound Elk  hindquarter roast, rolled it in freshly ground pepper, salt and dryed onion chips, soaked it with olive oil, and tossed it on the center of the upper rack of the gas grill at 3:45, I only lit the outside burners and left the burner under the meat unlit, and grilled the roast indirectly til about 4:45. I left it set on the counter to mellow while I steamed some fresh broccoli.The meat turned out very moist and completely cooked pink and hot on the inside. Note to George: save some large hindquarter roasts next year,I always give in to the temptation to cut all that meat into those beautiful one inch steaks.
    Thanks for the encouragement, and wish me luck!

Feeding for the neighbors

My neighbors had to be absent from the ranch for a few days, and even when they are home they have been short a damn good man this Winter, so I offered to help their hired man doing any chores they needed done in their abscence. So this morning I spent about three hours feeding cow / calf pairs from one end of the ranch to the other. With Gus (my Weimaraner Dog) as co pilot we went down and fed my horses and my freind's horses,and then took off up Big Coulee Crick to load round bales, then proceeded South below the Rims I trap for Bobcats, to Painted Robe Crick where I fed a bale to cows and calves there. The we went East of the State highway and fed another bale to the Bulls in the Bull pasture. Back across the highway to pick up two more bales to bring home to the ranch Headquarters.

Next I drove up to the Woman's Pocket, and fed a couple bales to the cows with bull calves pastured there. This ranch sends cows with bull calves North into the Pocket, and cows with Heifer calves South of some of the Rimrocks I trap. This way when we start branding we don't have to sort through heifer calves when we are castrating bull calves.

It occured to me that I fed almost as much hay today usig a pick up truck and bale handler in three hours as I did feeding 6 Horses, 2 Burros, 4 Goats and a Llama all damn Winter with a pitchfork!

Reproduction Revolutionary War Skillets

Finally my technology expert walked me back thru the process of uploading photos to my blog. Thanks. Of course the goofy thing didn't do all the things I accused it of,so I guess I have to figure that the problem was the loose nut behind the mouse!

I have therefore enclosed some photos of the skillets I mentioned the other day. Each skillet measures about 6 inches in diameter and 2 to 2 1/4 inches deep. I start with a flat sheet of steel about 10 inches in diameter and using heat, sink the center of the skillet blank into a die I made many years ago for that purpose, when you do that you are asking the edges of the sheet to "shrink" which the flat plate is reluctant to do, as a result it shrinks and thickens a little each heat before wrinkiling to get away from the stress of the process, all the wrinkles are subsequently hammered out in a suitable form which in this case is my Swage Block.( The swage block was cast in the 1870's and was used in the engineering program at Rocky Mountain College starting in 1878!) The process of heating, sinking, and hammering out the wrinkles continues many time until the pan is forged about like you see in the photos. After the rough forging has cooled, I use a divider to mark out the top edge so it is equidistant from the bottom, and thereby level with the bottom. Next I take the cold forging and planish it using hundreds of hammer blows to cold forge, and refine the shape. This process brings a subtle texture to the skillet and makes it indistinguishable from one forged before the Revolutionary War!

Next the folding or fixed handle is forged out and the hinge joint is made in the folding handled model. The handles are riveted in place and the whole thing is polished, and pre seasoned with Bear Lard the I render from the Bears I have shot over the years. Bear Lard makes the best seasoning for iron cookware be it cast iron or forged iron.

I have carried one of these skillets for years in the backcountry hunting and use it as a cooking utensil and plate, so I can tell you it is certainly a handy item for the backcountry traveler irreguardless of what century you happen to be living thru!

Apologies for not keeping up

    It has been a while since I updated my blog, apologies to anyone who has been wondering what the heck I've been up to. I got busy in the shop the last few weeks making historic reproductions of everything from Revolutionary war folding skillets, to forging replica axes for reenactors from the 1750-1850 period. To be completely honest I lost my temper with the technology last time I tried to upload photos of some of this work I'd been doing and said the heck with it. I am from the generation that is emmigrants to this computer age, not a native, so when they change some electronic button and the process that worked yesterday doesn't today I get as mad as a Bobcat killin a porcupine! It reminds me of the old cowboy who sent his dad down to get the model A out of the shed, a half hour later the old man walked by on his way to the house, when asked what he did with the truck he responded " You'd better go down there, when I left it was still tryin' to get out of the shed!" So now you got some idea how old timers feel about runnin this new fangled technolgy!
   Tonite we're having a Whitetail rolled rib roast I like to brine 'em to make em tender, try this out
3 Tablespoons Kosher or pickling salt
3 tablespoons brown sugaar
1 sliced onion
1 cup red wine
Dissolve the above ingredients in 2 cups boiling water, add enough cold water to cover the roast and submerge it in the brine for 2-4 hours,in the fridge. The process of osmosis (remember what your teachers used to ask you?) draws the salty liquor and the flavors of the wine, sugar and onion into the non salty meat, adding flavor, moisture and tenderizing it.

You can grill the roast indirectly (with the heat next to it not directly over it) for an hour hour and a half, or you can drop it in a roasting pan with an inch of water and roast it in the oven for 11/2 to 2 hours at 350 degrees.

When my technology expert gets home  I will impose on him to get me straight on the picture uploads and try again.

Shearing time at the nieghbors

    Late evening before yesterday I got a call from the neighbors needing help shearing yesterday, they were lookin for two, but Son had to go to school and take care of work that was time sensitive, so Gus and I headed up North about 7:30 in six inches of wet Spring Snow. 1000 head in the sheds ,dry (they need to be dry when they are sheared).
    I haven't helped much with sheep over the years but remembered helpin a few folks 15 and 30 years ago. they work alot different than cattle, for sure. Freinds John and Eric helped get me lined out pushin sheep up to the shearers and, cuttin out lambs and blackfaces (lower quality wool)  through a side gate. Their Dad was ahead of me and helped all day (he's 89!). Also helping me get it right was one of their Peruvian herders (thanks Omar). I don't think I embarssed myself too bad, and maybe was a little help after all.
    Was a cold grey day with heavy fog in the forenoon, not really ususal weather here, but not unheard of. If you follow the 90 day fog rain forecast we should be lookin for a good rain in late June which would be perfect timing.

Spring on the High Plains / Char's Casserole

Every day looks more like Spring here, just after dark I heard the Killdeer calling. So that makes for Nuthatches, Sandhill Cranes, Robins , and now Killdeer back in that order. I taught Gus to come to Nuthatch calls when we were out hunting, as whistling isn't really conducive to hunting! He also looked back at a Pine Squirrel bark, which allowed me to use hand signals to communicate once he looked at me. The old gentleman doesn't hear well enough now,  but that's ok. 25 degrees and wet Snow driving in from the Northeast this morning, wet horses chewing their feed audibly in their nosebags with all the birds calling in the Brush along the River.

Today's a good day for Char's Casserole.. so here goes at the request of freind , Nelle Door:

1 1/2 pounds ground Deer Elk or Antelope Burger
1 small onion chopped
1 can Mixed vegetables
1 can cream of mushroom soup
1 can cream of chicken soup
4 slices Cheese

Fry the onions til tender, push to the side and brown the hamburger.
While the burger is browning dump all the canned goods into a saucepan and start heating them.
When the burger/ onion is done, drain excess fat and combine with the stuff in the saucepan.
Top with cheese slices just long enough before serving to melt the cheese.
Takes 1/2 hour and serves 4

This is an easy quick hunting camp meal. Char swears you should add the canned goods to the cast iron skillet you fryed the burger in, makes for even better taste.  I find it easier to wash the saucepan than clean the skillet, but her way is no doubt superior. Another thing she does is steam fresh potatos and vegetables an add them instead of the canned type, that is definitely superior, but might cut into your hunting time!

And Nelle, I bet this would freeze great in a big batch for your lambing crew!

Yellowstone Park Lantern for Client in Utah

This lantern was made for the best client anyone could ever ask for. He found my name stamp on one of the Lanterns in Yellowstone and sought me out on the internet. That kind of client is very much appreciated, thanks. This lantern will ship out today.

Wet Saddle Blankets

We had a great Spring ride yesterday with our freinds from the Z6. We are planning a little wagon train trip around the time of the 100th Anniversary of the ranch, just family and freinds of the Ranch. We wanted to scout out a wagon pass we'd heard of West of my Trapline and get a mileage figure, look for campsite etc. Yesterday turned out to be the perfect day to get it done on the spur of the moment. We made arrangements about 1:30 to get started about 2:30, by the time we loaded our horses saddled up and got to the Ranch, our freinds were ready to go too. We drove out about 6 miles on a county road , and headed out West of my trapline through the Rimrocks into a beautiful valley between two pine studded ridges with glimpses of the mountins all snow capped through the ridges. We finlaly found a few cattle/ horse passes through the north rims and turned back East after about 2/1/2 hours of steady riding, crossing the South Rim at an angle towards the pickup and tailer. I didn't really know we'd parked in a hole, and we all knew where the truck was, but we were surprised that we never did see it on the return trip until we got less than a qurter mile from it!. The Plains Indians, Coyotes, Bobcats and Modern Hunters learn to use low places in the prairie to sneak up or away from things, I won't forget that low spot where you can hide from about 5 miles of open Plains, might come in handy hunting Antelope someday.

We loaded up the horses and drove back down the county road to the narrowest possible spot on the road, and found a neighbors pickup hooked to a HEAVY packer roller, stopped in the road making it impassable.

Just as we saw it a horse trotted up out of the sage like it was spooked a little. We investigated the scene, and thought maybe our neighbor had walked out in the sage to do who knows what, while I stomped around hoping not to find someone injured my freind started the truck to move it so we could get by, and discovered the truck wouldn't budge, upon further investigation he saw a total bearing failure on a ten ton packer, that made mving it impossible. At that point I turned the trailer around and we headed back to a ranch trail on my trapline, which took us through a rough coulee pretty slow back to the cow lot and finally to the highway. By the time we got all the horses put up and fed it was 8:30 and dark. A great little trip where all turned out well.

Cabin Visit

    Spring may be here, and there are some harbringers of Spring in the Mountains, but we have a ways to go. While the Sandhill Cranes are calling here and the Geese are back ( I heard my fist Robins calling tonight), the snow at the cabin is still 3 to 5 feet deep, the few bare spots are greening up though. Gus and I slipped away for a couple nights in the Mountains, I loaded the toboggan with bedroll, some rations to restock the cabin for Spring, and a cooler with Deer steaks to throw on the grill. We got there just before dark and sledded our gear in. I was able to skid the toboggan right over the top of the yard fence without scratching the bottom on the top wire, and level onto the front porch!.
    The snow was soft in the eveningand my good freind Augustus had a helluva time with my help getting to the cabin, once there we ate supper by the wood cookstove and he promptly fell asleep! He kind of spreads out like pancake batter when he sleeps now, give him a break, he's about 100 in Weimaraner years!
    Come morning after the snow stiffened up overnight, we took a little walk around the place and did a  wildlife track survey to see who was around. A few brave Gophers had tunneled up through 4 feet of snow and were checking it out. We saw our first Bluebird, cleaned out the nest boxes,and listened to the Coyotes howling, they are denning now and very territorial.
    I ran out of propane so sledded the tank out to the pickup, we don't need propane at the cabin it is just a luxury, so we did without and just used gas lanterns and wood cookstove to cook. I spent a little time tearing out a derelict pole fence that I'd been wanting to clear out, but will have to wait for the ground to thaw before pulling posts, and working on new fence repair projects.

Montana Rustic Asian Lanterns Completed / Mediterranean Deer Kabobs

I hope you like the looks of this Latern. These lites are MASSIVE!  Standing about 27 inches tall, they weigh about 20 pounds each! They are forged from heavy iron with lots of forged grooves and heavy hammer texture that accentuate the plasticity if hot iron, and are not evident in the photos. The rectangular iron backplate will mount on the old barnwood siding of the new Barn. Below the oiled old barn wood is rusted corrugated iron roofing that protects the building from snow and rain splashing up from the ground, the iron extends up approximately three feet. This photo is taken in my entry way, about the only place I have to prop them up with a minmum of background interference.

We were fortunate enough to have a Sage Grouse Biologist staying with us for the better part of a  week while he looked for suitable housing for he and his wife.They are moving to Montana to trap and radio collar Sage Hens for the purpose of studying them so as to help stabilize thier numbers which are declining throughout the West. I treated him to one of my families' favorite use of ground Deer Meat.

MEDITERRANEAN KABOBS

1 1/2 pounds ground Deer, Elk, or Antelope

1 Teaspoon ground ginger

1 Teaspoon garlic powder

1/2 Teaspoon ground coriander

1/2 Teaspoon black pepper

1 Teaspoon salt

1/4 Teaspoon nutmeg

2 or 3 ground Jalapeno Peppers

Mix all ingredients thouroughly by hand, you can form these into patties and grill them on a hot grill til done, but the best way is to wet your hand and form them onto flat skewers and then suspend them over the grates of the grill and grill til done. I forged my skewers from 1/8 inch by 3/4 inch iron, the flat iron skewers allow the ground kabobs to stay in place, they taste similar to Greek Gyros, and are a favorite with everyone who tries them at my place, including the people who tell me "I don't eat game." They always come back for seconds. This is another 1/2 hour prep time, followed by 15 minutes on the grill. We serve them with rice from a rice cooker( which even a blacksmith can operate) and Ainslie Barbecue Sauce and Teriyaki Sauce on the side. Serving them on the skewers also lends an exotic air, and fools your guests into thinking you slaved over it all day! All these quick recipes are designed to allow you more time to hunt, keep in mind wild Turkey and Black Bear Season are almost upon us.

Oldest Brand in Montana sucessfully registered!

The first brand recognized by the Territorial Legislature in 1864 was the number 84.That was 25 years before Montana voted to enter the Union! It was authorized to be used by Thomas D. Pitt, an early pioneer who served as a Vigilante, made several arrests and presided over at least one hanging. The brand was not registered for some time when a good freind revived the brand and had it registered as a cattle brand, by a reluctant brand registrar, who got into the historic background of the brand and relented allowing it to be re-registered for use on cattle. My freind offered it to me, needless to say I was thrilled to get it, and I appreciate the gift knowing full well that she could have advertised it for sale and gotten some dollars for it. She'll probably read this so let me say "THANKS" once again!

A couple days ago I got a call from a lady in Broadus Montana, she told me she had my brand registration, and that Helena had sent it folded up with her brand ( Open 8) by mistake. Rather than send it back to Helena, she thought she would just drop it in the mail to me. We chatted some time about her operation, it turns out I drove through her place several times last summer, and recalled seeing her sheep. She told me their country is full of Coyotes but they haven't lost a lamb since they brought in Burros to guard the sheep. Some people don't know it but Burros will stomp a canine to death, and they don't differentiate between Coyotes and pet dogs. They have also spotted some wolf tracks on their range, but haven't lost any Stock yet to them. Anyway the brand registration arrived yesterday.

I am working on gettting the brand registered for horses now and meeting some resistance from the Brand Office, but they have been very helpful and picked up the spirit of reviving the brand to its full historic role so I am hopefull we will eventually get it back for use as a horse brand too!