A Week in the Life~Day 7 of 7

Finally...Day 7. The last day of my "Week in the Life" photo series. Now, I'm not exasperated about the number of days, only about that it took me two days to get this final day posted!! I really enjoyed doing this photo challenge.

But to tell you the truth, if I had actually posted photos of my day on Saturday, it would have been of my computer screen...all 9 photos! I was down to the wire on getting my articles and ads done for the Horsefly publication.

It all worked out for the better, because Saturday evening my friend and client Becky called and asked if we wanted to help them move cows on Sunday...well, heck yes...dumb question!

So, we had a great day moving cows; the sun was shining and there was hardly a breeze. Afterward, they treated us to a fantastic beef steak BBQ. You couldn't end a perfect day any better than that!

Day 7~~

1. My Man helping draw the winning entry

for my 1 Year Blogiversary Give-Away

2. The pile of ingredients for my favorite chili recipe

in the CrockPot just prior to stirring it all together

3. Cows heading out to their new pasture

4. Colt and I after moving cows

5. The infamous chili along with cornbread

muffins and avocado slices

6. Moving cows along a two track trail. Becky is riding

a 3 yr old colt, Ladd, I started for her as a long yearling.

7. My Man adjusting his tack prior to warming

Whiskey up in the round pen

8. My favorite wall grouping in the living room

9. My Man holding herd as we sort out the heifers

Thanks for comin' along on my week-long photo essay!

In case you've been lookin' for an easy recipe for CrockPot chili, I'll share mine with you...

Slow-Cooked Chunky Chili

1 lb ground beef

1 lb bulk pork sausage

4 cans kidney beans (16 oz each) rinsed & drained

2 cans (14 - 1/2 oz each) diced tomatoes, undrained

2 cans (10 oz each diced tomatoes & green chilies, undrained

1 large onion, chopped

1 medium green pepper, chopped

1 envelope taco seasoning

1/2 tes salt

1/4 tes pepper

Directions: In a skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt (or larger) slow cooker. Stir in the remaining ingredients. Cover and cook on high for 4-5 hours or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months. Yield: 3 quarts (12 servings)

If you don't have a 5 qt slow cooker, you can let it simmer on the stove until done (I've done that in the past a lot). But when using the slow cooker, I like to let mine sit on low for another 2-3 hours after cooking it on high. I think the flavors meld together better.

Enjoy!