Last month I met a donkey named Walter, a couple of dairy cows named Kitty and Eula, Jimmy - the longhorn steer, a falcon named Penny, Oreo - the miniature horse and a couple of dogs named Tasty and Cricket.
All of these amazing animals were residents of the Kay el Bar Ranch. Along with a little more than 50 incredible horses.
I learned a few things about horses, and specifically Snip, while I was at the ranch. He didn't like being followed too closely by other horses, he liked to be scratched behind his ears, rubbed on his nose and he responded to words of encouragement while he was navigating mountainous terrain. And what I found most curious of all was the fact that this horse ate baby carrots in the most dainty and gentle way. 🥕 He actually nibbled on one tiny carrot out of my hand for a solid 3 minutes. 🤣
I like carrots too but I don't think I savor them nearly as much as Snip did. Carrots, broccoli, sweet potatoes, mushrooms, zucchini, squash, onions are all great winter vegetables. Toss them in a bowl with a little olive oil, garlic, vinegar and herbs and roast them for a delicious side dish.
2 cup broccoli florets
2 cups baby bella mushrooms
2 cups chopped sweet potato
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste
4 cloves garlic, minced
1 ½ teaspoons dried thyme
Place vegetables in a bowl.
Add olive oil, balsamic vinegar, garlic and thyme. Season with salt and pepper.
Place on a greased, foil lined baking sheet. (I used 2 baking sheets.)
Cook 12-14 minutes at 425.
In the Fall and the winter, I like to make giant batches of roasted vegetables. They're great side dishes for almost any protein and after I sprinkle a little parmesan cheese over the top, I eat them for lunch.
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