Tag Archives: buckaroo hats

My Son, the Buckaroo

My week in Wyoming at the Padlock Ranch was the longest stretch of days I’ve been away from my son, Augustin, who is two-and-a-half (or a little older) now. Cell phones didn’t work and I convinced myself the “emergency” house phone was for that only…so no morning catch-ups or “night night Mommies” or “I’ll be back soons.”

These days, when one is uber-connected to everybody, everywhere, all the time, this can be a difficult thing. At first I felt like something was missing, like I’d forgotten my hat or my glasses. But gradually I grew accustomed to just thinking about “back home” and all those who awaited our return, and a moment of silence became the equivalent of telephone pleasantries. I like to think this system of communication, however intangible and unquantifiable, worked just fine.

As is evident by this blog, we DID have internet–wireless access was fantastic throughout the Padlock guest lodge. So my son got to see pictures of me, and hear all about my adventures “riding horsies,” via the words I recorded each evening. After our first day he renamed his rocking horse Copper (as she was formerly called “Margaret” for reasons unclear to me, I tend to think this is an improvement). And then, after seeing a few more photos posted here, he grabbed his grandmother’s sunhat–and she captured the moment on camera.

I give you my son, the Buckaroo.

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Day Four: Muffins, Mountains, and “Doughies” (and Horses, Too)

This morning I had the best muffin I have ever tasted for breakfast. I thought it might be the way it was baked, but I’ve discovered it owes its singular “delectability” to the fact that, while still warm, it was rolled in butter and doused in cinnamon and sugar.

I somehow ended the day as I began it, reveling in the marvels of culinary wizardry (and frankly, butter) as Martha and I were introduced to a campfire treat known to the Johnson clan as a “Doughie.” With the help of Pillsbury biscuit mix and a patent-pending cooking device that I can promise you will all want once you’ve tried one of these buttery balls of coal-fired goodness, Kristin Johnson delivered, as promised, something far better than the traditional S’more. No kidding. Doughies are the next big thing (around campfires, anyway).

Sandwiched between puffed, buttered, and sugared pastry was a day high up in the Bighorn National Forest–well, we were actually mostly in the grasslands that are located in the Bighorn Mountains, and while some of it is indeed forested, much of it is open and provides grazing for a few hundred head of the Padlock’s cows, calves, and bulls. Ranchers can graze cattle in the Bighorns if they secure a permit to do so, and in tougher years when feed may be scarce, the additional territory can prove invaluable.

Today we actually moved cattle from one part of the permitted area to another, and while really a rather orderly and slow-moving affair, it proved exciting for Martha and me nonetheless. I actually obtained live “hat-cam” footage of this momentous event…unfortunately, the very large video file is proving difficult to download, so you’ll all have to wait.

Isaac Johnson led us all to as idyllic a spot in the world as I’ve yet come upon…at the foot of a rocky face that jutted out of the ground, piercing an untarnished blue sky, wound a cold bubbling river. Far off at the end of a not-unpleasantly boggy meadow we could see two cabins, barely visible at the edge of the woods. A fly fisherman was casting into the rapids as we rode the horses to the river’s edge. There we dismounted, offered the horses a drink and a chance to graze, while we each indulged in a few quite moments…with our horses, with each other, with the grasses at our feet and mountains surrounding us…it was easily the most profound 15 minutes of peace I have known–or at least that I can remember.

I wish that this property, its people, its ideals, and its timelessness, would make itself just a little harder to love and a little easier to leave. I can’t help but wonder, once the sun has set on this week, how I can possibly find a way back again.

Kristin Johnson’s Padlock Muffins (courtesy of Ree Drummond’s The Pioneer Woman Cooks)

Padlock Guest Lodge Hostess and Head-of-Kitchen Kristin Johnson highly recommends this cookbook, and after a glance through, I have to agree–the recipes are great and Ree shares charmingly written anecdotes that will surely make you smile. So will these muffins:

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup sugar

2/3 cup shortening

1 cup milk

Preheat oven to 350 F

Stir together flour, baking powder, salt, and nutmeg. In a separate bowl, cream the sugar and shortening, then add the eggs. Alternate adding the flour mixture and 1/3 of the milk to the creamed mixture, then fill greased muffin cups, bake for 20 to 25 minutes, and remove from the pan. Melt 2 sticks of butter and combine 1 1/2 cups sugar with 3 teaspoons cinnamon. Dip the warm muffins in  the butter, then roll them in the sugar and cinnamon. Seriously. And Kristin says you really should use 2 sticks of butter.

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