Ice & Snow, Winter is Still Here

I'm anxious for spring. Or at least weather where I can get out and do something. We've been here since Sunday, and I am climbing the walls. So is Emily! I pulled out some boxes of toys that I boxed up about a year or so ago for her to play with. They are all new to her now, and they keep her from being, in her words, "bored".

We had a lot of freezing rain the night before last, as did a good part of the U.S. Our county was on a Level 2 snow emergency, and the county just north of us, that we do a lot of shopping, was on a Level 3. We live on a back road, and I wouldn't even try walking on it.

I am thankful that we didn't lose power. It flickered a couple of times, but stayed on. We have a back up generator just in case. I feel that every dairy farm should have one, unless the farmer wants to milk the cows by hand.

Our baby bull has been doing very well. He's becoming a big baby! Emily will have him spoiled soon! She loves laying in the hay with him, of course our dog Annie and barn cats have to join in too. I will have to get a picture of that!

I did get a couple more pictures of Emily with the baby bull. He comes running when he hears her voice.

With the "all tucked in" feeling, I've been doing more cooking. Came up with a recipe the other day with a few things I had on hand. Who knows, this could be a recipe that is already somewhere in a book, but I didn't follow a recipe when I made it.

Renae's Cheesy Shells

1 cup instant rice cooked according to package directions

1 lb. ground beef, browned and drained

1 cup spaghetti sauce

1 cup cottage cheese

1 cup shredded cheddar cheese, divided

1 tsp. garlic powder

1/4 tsp. salt

1 (12 oz.) pkg. jumbo shell pasta, cooked according to package directions

Mix cooked instant rice, ground beef, spaghetti sauce, cottage cheese, 1/2 cup shredded cheddar, garlic powder and salt together in large bowl.

Fill jumbo pasta shells and place in a 13"x9" baking dish. Top with remaining 1/2 cup shredded cheddar cheese and bake, covered, for 25-30 minutes at 350 degrees.

*We had this with warm crecent rolls and spinach salad.