Fall is definitely in the air.  You can just feel the difference as the sun goes down.  The cooler, fresh air quickly setting in and the morning seems to have a cool dampness about it as well.  We also see those daylight hours beginning to fade. 

As fall comes rushing in, it creates several changes within our households.  If you have children, the morning routine changes completely as the rush to school goes into effect.  For me, I start driving to work in the dark.  Daylight is so much better!

Some other changes we experience centers around meal planning and cooking methods.  Now we switch to more indoor cooking and less outdoor grilling, and meal selections change as well.

One method of cooking I would like to talk about is roasting in the oven or on the stovetop.  I believe with our busy lifestyles, and with both parents working in many households, roasting is a diminishing method of cooking.  The sad part about it is that roasting can create some awesome meals and is really not difficult to do.  The down side is the time it takes to cook the meal.  There are a few solutions to those concerns.

One solution is the use of a crock pot.  You can throw all the ingredients into the pot in the morning and have a delicious meal waiting for you when you get home. Another thought is you can cook your roasts on the weekends or on those days your schedule allows you more time for meal preparation.

There are basically two types of roasting methods, slow roasting and dry oven roasting.  Those two methods are determined by what type of meat you are cooking. 

We will look at some of the different choices of meat and discuss what cooking method will work well for them in the next couple of blogs. 

Until then, just keep grilling those steaks and fish fillets and enjoy your Labor Day weekend.

Kenny the Meat Guy

Can you believe that school is starting within the next couple of weeks?  Summer is coming to a quick end, and it seems like we just got a good start on the nice warm weather.  Maybe because we had such a long cold spring, it took a bit for us to thaw out and realize summer had started. 

As we listen to the news and hear the many conflicting reports on the economy, it can be a bit confusing and can leave us wondering what the future holds.  Housing, stock markets, gas prices, health insurance, employment and so forth, have us spinning in circles trying to figure out how to play the game.  Our meat and seafood market is no different this year.  We have had a ton of fluctuation in pricing and availability of product all spring and summer.  Starting with the halibut and salmon market and now continuing with the poultry, beef, and seafood products.  It makes it difficult to forecast and predict the future market.  It feels like the producers are trying to push market prices up but the consumer isn’t buying those price increases. Then product begins to back up and the price drops dramatically.  We are experiencing those fluctuations on a weekly basis. 

Because we write our ads 4-6 weeks ahead of time, we find ourselves facing constant changes with availability of products or huge price swings.  What does that mean to you and me as consumers?  Just this, it’s hard to know when a product is at a good price and when it isn’t.  For example, boneless, skinless fryer breast have jumped as much as 35 cents in one week’s time, so you will see an ad 35 cents less from week to week, and depending on when you made your purchase, you are happy or disappointed.

I guess the bottom line is this: we just need to get through this unstable time in our history and hope that we can get back to a more stable market on all fronts.  Meanwhile, find the good things in life and focus on enjoying them.  You know like smores, grilled steaks, and of course ice cream, fishing, playing with the grandkids, swimming, and on and on.

Have a Happy Week

Kenny the Meat Guy

Have you noticed I haven’t blogged for a while?  I decided to go on a fishing trip in Canada.  It was a lot of fun.  There I was sitting in a 17 foot boat, just me, a friend, and Mother Nature.  We were continuously surrounded by these huge whales that would come out of the water, showing off their magnificence.  When they blew out their air as they came to the surface, it echoed across the water.  What a great experience witnessing the whales working together to gather food.  I think they are much better at fishing than we were.

Anyway, on to the subject I would like to share with you today.  I was fortunate to catch enough fish to give a few to friends and still bring home a sizeable catch.   Now that we have these fish in our freezer, the trick is how to prepare them so one might enjoy their rich flavor.  Remember, fish are one of the greatest sources of protein and a healthy choice as well. 

Cooking fish presents two problems, however.  The first is the odor that lingers in your house when the fish dinner is finished, and the second is the fact that many of us over cook our fish and it becomes very dry and chewy.  Several people I’ve talked to thought they didn’t care for fish, but when they tried it cooked properly, they were delighted.

Problem one: The fish odor.  Simply cook your fish on the grill outside.  I had discussed this earlier in a blog (refer to my March 30^th 2009 blog).  It gives detailed steps on how to grill your fish (yes, that was a long time ago but it is still there and hopefully worth your time to read it again).

Problem two: Don’t over cook your fish.  Whether you grill, sauté, or bake it, over done fish is simply not good.  Watch for that translucent color of the fish to turn opaque.  As the flesh of the fish cooks, it turns color.  As soon as you see the color change, it’s time to take the fish away from the heat.  Use your fork to separate the layers of fish, it will flake away and the color in the middle will just barely go from translucent to opaque.  Your fish is now ready to eat.  You will be surprised at how moist and succulent that fish is compared to that dry almost chewy over cooked fish.  Trust me; it will make all the difference in the world.  I hope you will delight yourself and those who dine with you with a marvelous fish dinner.  Fish is really easy to prepare and when cooked properly, it is delicious!

Happy fishing from

Kenny the Fish Guy

After sharing with all of you my very secret Smore making technique, I thought it might be fun to share a couple of other things I cook around the campfire. Campfires just have a magic charm that surrounds them.  People enjoy sitting around the fire watching the flames.  It’s a great place to share stories, sing songs, and eat campfire goodies like banana boats, or smores.  I find that children are especially excited to be around the fire and that it is a great place to teach them important principles. I have been in Scouting for years and the campfire has always been a special place to teach and have fun.  That’s why I have 4 different fire rings around my place. We build a lot of fires.

So back to the subject of cooking fun...

Bread on a stick is one of my favorites. I just buy that prepared bread dough (or you can make your own).  Roll it into strips (like we did when we made snakes out of play dough).   Find a stick that’s about an inch in diameter.  Peel the bark away from the stick and pre-heat the stick in the fire (just so it gets a little warm). Flatten the bread dough; wrap it around the stick, and roast it in the fire until it’s golden brown. (Treat it like the marshmallow; roast it slowly.)  Then just melt some butter on the outside and WOW is it delicious!  One important hint to remember - pinch the bread dough together on each end so it doesn’t unravel as it roasts.

Now use the same technique but put a hotdog or sausage on the stick.  Roast the hot dog just like always, then wrap the hotdog in the bread dough and roast it on the fire again, slowly.  I call it pig in a blanket.

How about putting a cheese stick on a stick, wrapping it in the bread dough, and roasting it slow?  Now you have a braided cheese stick.

Cooking on the open fire is great fun. You can cook all kinds of stuff on the coals of your fire, so have some family fun and enjoy cooking out doors.

Kenny the Meat guy

Well I hope some of you took advantage of my smore advice and gave the smore rock a chance. If not, there is still plenty of time before campfire season is over.

As the grilling season is definitely in full swing, I thought this would be a good time to review the beef steak list so you will know which steak you want to grill next time.  Remember, grilling is a quick and delicious way to cook, and the clean up is so simple, enjoy!

 The T-bone steak is my very favorite.  It consists of two distinctly different steaks held together by the bone (those two steaks will be on the list as well). They are the fillet and the New York. The T-bone steak has it all for me.  

The New York is an excellent steak, but I like the bone-in cuts because I believe the bone adds flavor to the meat when cooked.  Boneless is a real plus for some people and certainly is easier to eat.   I still like the bone to chew on, as long as the company I am with doesn’t mind that I’m gnawing on a bone.  There is a Bone-in New York which is the same as the T-bone minus the fillet and that almost works for me.

The fillet is a very tender cut of meat but not as flavorful as some of the other cuts.  Usually it’s a leaner cut of beef without as much marbling, hence not as much flavor.  The size and tenderness attracts the attention for this steak.  It is also the most expensive of the group.

Rib Steak can be boneless or bone-in, your choice (my bone theory still applies for this steak).  Many meat eaters claim this is the most flavorful cut of steak because of the vast amount of marbling.  I can’t debate that fact, but there is too much waste for me.  It is usually a little less expensive than other cuts of steak we have discussed so far.  It’s my wife’s very favorite steak though, so we have them more often than the T-bone.

Tri- tips, top sirloins, petit fillets (ball tips), London broils, and even chuck steaks can be delicious on the grill but may need a little special attention to get them ready to cook.    Most of these cuts are also more economical and may be a worthwhile trade off.  There are several great marinades that will tenderize the meat if that is an issue for you.

The most effective way to decide what you like best is to sample them all.  Remember, we carry certified Hereford Beef, and I think you will find there is a difference in the quality and flavor of our beef.

Happy grilling

Kenny the Meat Guy

Very Important:

We have talked about a lot of thing over the past 14 months, but this next subject is really important, and one that can make or break a marriage.  This subject is basically geared toward the husband or boyfriend but can be used by woman in some circumstances

The following is the proper instructions on “How to Prepare a Smore”.

Items needed

·         1 flat rock (big enough to hold 3-4 graham cracker)

·         1 bag fresh marshmallows

·         1 package graham crackers

·         Lots of Hershey chocolate bars (having too little chocolate can be devastating)

·         1 roasting stick

·         1 campfire with beautiful red coals and very little flame

1. Start by building your fire. Make sure you start the fire early enough to produce a nice bed of coals with some but not many flames (both coals and flames are good).

2. Place the flat rock near the edge of the fire. Make sure all bugs, worms, and dirt have been removed from the top of the rock, and it is clean enough to set your graham crackers on.

3. Place the graham crackers on the flat rock near the fire.  Place three sections of Hershey‘s chocolate on each cracker.  This process will preheat the chocolate while you are roasting your marshmallows.  “This step is very important.”  The chocolate should start melting by the time you have completed roasting the marshmallows.

4. Place two marshmallows on your roasting stick.  A good smore takes two marshmallows.  It is very important to roast the marshmallow slowly which ensures it is gooey all the way through the center and golden brown on the outside. (This may take practice).

5. Now it’s time to put it all together.  Place the perfectly roasted marshmallows on top of the partially melted chocolate using the top graham cracker to slide the marshmallow off the roasting stick. Squeeze the sandwiched mallow or chocolate lightly and let it sit for two minutes.

6. Always,… let me repeat this… “always serve the ladies first”!

If you follow these instructions carefully, you will serve the perfect smore and you will be a hero!

Kenny the Happy Meat Guy

      I guess I’ve been slacking a bit on the blog, but it’s been really busy and crazy these last few weeks.  Just a short description of my July, remember I live in Sandpoint (one of the most beautiful places in the world).

     July 1^st we had a new baby Granddaughter in Utah; July 3^rd we had another baby Grandson, we have a Wedding on July 31 in Utah, and then we have another wedding in Sandpoint on August 7^th, and I still need to get my work done.  Life is good!!

     I told you I would give you a little information about Prince William Sound.  It is a beautiful place.  Right now we are getting a lot of Salmon from this area.  This is the time to really enjoy Alaskan wild Salmon.  The season will only be a little while longer.

     There are 3000 miles of coast in Prince William Sound alone.  The sound’s many fiords and islands were carved by glaciers.  It’s a very deep body of water compared to the relatively shallow Gulf of Alaska. 

     The cold arctic air cools the water surface.  The cool water drops to the bottom and (in convection current) the warmer, nutrient-laden bottom waters rise to the surface.  The result is Alaska’s huge plankton bloom which supports many types of marine mammals, sea birds and fish.  It also attracts the whales from warm southern seas where they over-winter.

      I know I have been stuck on the fishing subject lately, it’s just been an unpredictable year for fishing, and I though you might enjoy following the season.  We will have a new subject next week.

Happy Fishing to All!

Kenny the Meat Guy

Northwest Salmon

     Wow, the sun has been shinning and it finally feels like summer may be upon us.  It is hard to believe that July is just a couple of days away.  I have talked about this crazy halibut and salmon season several times and it continues to be unpredictable but it is what it is.  So I thought it might be fun to talk about the different species of salmon we have from our Northwest Waters. I hope you enjoy these facts:

      King Salmon: For sports fishermen, one of the most sought after fish is the King salmon also known as a Chinook or Black mouth (you guessed it, their mouths are black).  Most identification documents will describe Kings as having teeth emerging from the gum line on the lower jaw and circular black spots on the tail.

     King salmon are our regions ultimate trophy fish weighing in at around 20 to 30 pounds.  Washington’s state record is 70+ pounds.  Wild Kings spend from three to seven years in the sea before returning to their native river to spawn.  Hatchery fish weigh between five and fifteen pounds.  Whether wild or hatchery raised, Kings grace the table of many Northwest backyard BBQs and are rich in flavor.  

     Coho Salmon:  Coho or Silver salmon are normally smaller than Kings, and their teeth emerge from a white gum line on the lower jaw.  Spots are usually missing on the tail, but it may be lightly spotted on the upper portion.  They usually spend about three years in the sea before returning to spawn but grow exceptionally fast during that time. 

     These fish are characterized by creating quite an excitement among sports fishermen often putting up a great fight leaping clear out of the water a number of times before being brought to the boat.  Kings on the other hand, dive deep trying to use the girth of their bodies to wear out the angler’s arms.  The meat of Coho salmon is bright pink and is delicious prepared in a number of different ways.

     Sockeye Salmon:  Sockeye salmon, also called red salmon, are colored blue-tinged silver while living in the ocean.  But just prior to spawning, they turn red with green heads and sport a dark stripe on their sides.  Males develop a hump on their back and the jaws and teeth become hooked during their move from salt to fresh water.  Sockeye spawn mostly in streams that have lakes in their watershed. The young fish will spend up to three years in the freshwater lake before migrating to the ocean.  Some stay in the lakes and do not migrate.

     Sockeyes are very full-flavored, almost strong, and faintly crab-like.   Sockeye’s meat is the firmest of salmon, possibly because they have the longest migration patterns and range.  Very little seasoning is needed for this fish; they are excellent cooked any way, but be careful, they are easily overcooked.

     Pink Salmon:  Pink salmon or humpies (named after the huge hump the males develop in late spawning season) return to Washington waters every other year on odd years.  The average Humpy weighs between three and five pounds, but some have been caught up to 14 pounds.  While Humpies are the smallest of the Northwest’s salmon, they are tenacious fighters.  The fish is characterized by a white mouth with black gums, no teeth on the tongue, large oval-shaped black spots on the back, and an anal fin with 13-17 soft rays.

     Though many anglers refuse to admit pinks are good eating, if handled properly immediately after catching, they are excellent especially smoked.  The trick is to cut the gills immediately so the fish can bleed out, and clean the fish as soon as possible after that.   Humpies that are handled improperly quickly become soft and lose their flavor.  Most salmon commercially canned are pinks.      

     So those are some of the fun facts about some of our Northwest Salmon.  We are just starting to get Salmon from the Alaskan Prince William Sound.  I will tell you a little about this region in my next blog.  Enjoy these fresh wild Alaskan salmon while they are available.

Kenny the meat Guy

That’s how I feel about the wild halibut and salmon catches this year.  I don’t remember a time when the halibut stayed this high in price or when Copper River Salmon runs were so poor for so long.  It has been very frustrating for everyone.  They keep thinking the runs are going to get better but they haven’t.  Some experts think the salmon runs are just late because of the weather, but everyone is beginning to wonder if there will be a good run at all.

Then we have to face our guests and try to explain to them why we have Copper River Salmon in our ads but no fish in the market. I guess that’s just one of those things.  We have had to try really hard to get any wild fish into our stores at all lately.  We do have Wild Keta salmon fillets, but they are simply not as rich or flavorful as the Copper River Salmon.  I guess we just wait patiently and see what develops.

I’ll mention a couple of other questions I have been asked lately.  Farm raised Atlantic Salmon are in short supply at this time and will be for a while. This issue has driven the price higher and the wild salmon market isn’t helping that situation either.  Yes, the oil spill is affecting the wild shrimp market already and everyone’s concerned about the future of Gulf shrimp.

Wow, this blog feels a little negative, so I guess I’ll tell you one more fish story.  I took my wife fishing Saturday evening.  The lake was beautiful and it was just the two of us with a fishing pole in each of our hands.  We were slowly trolling for a bass with nothing happening for a long time.  Suddenly, my wife yells “I think I’m caught on the bottom.”  I said, “I don’t think so” as I watched her pole jerk around wildly. I yelled, “Come on, reel it in” and she finally brought this beautiful 17 inch cut throat up to the side of the boat.  I quickly remarked, “oh sweetie that fish is going to be great on the grill”!  She replied, “but it is so pretty”.  I knew what was coming next.  “Well, what would you like to do with your fish” (the only one caught the entire evening) I asked. She replied “what would happen if we let it go.”  I said with a quieter voice, “it will just swim away.”  She smiled a big smile and said, “let’s do that” and we did and it did.

Kenny the Fishless Guy

P.S. I had popcorn for dinner when we got home.  There wasn’t even any ice cream!

Have a great week and happy fishin’.

It’s time for another recipe from my unusual list of nonconventional cooking!  I usually call it slop gourmet, but to make it more palatable, I’ll call it “Frito Chip Casserole”.  Try this one; it may surprise you. 

 You can make this in a casserole dish, 9x13 cake pan, or a Dutch oven.  It makes 4-6 generous servings.

1. Mix one large can of chili and the same amount of cream of mushroom soup.  Add no water; combine both cans in a sauce pan; heat to simmer.

2. Use one medium size bag of Frito corn chips, and 1 ½ -2 cups of shredded Cheese.  

3. Layer Frito corn chips on the bottom of the pan follwed by a layer of the soup chili mix, and then a layer of shredded cheese.  Repeat, you should have enough for three layers ending with cheese on top.  Place the casserole in the oven at 350 degrees for 15-20 minutes long enough to melt and crisp the cheese on top

4. The last step is to build a 2-3 inch layer of green salad mix on the top and serve.

5. Some people add salsa to the salad mix before eating. I actually add salsa mixed with Thousand Island dressing. That adds a lot to the dish for me.

Of course it’s good, especially if you serve ice cream for dessert!

Now, if you noticed this recipe is a meatless dish (well, unless you add burger to the chili)…that just happens sometimes.  You can make up for it by having a big steak, burger, chicken, or pork chop the next night, just to make sure you keep your diet well balanced.

Have a great week!

Kenny the Meat Guy

That’s the question I asked myself as I sat down to share some thoughts with you today. Of course, the answer has to be yes or there would be very few blogs written this spring.

So let’s just take a minute and look at the bright side of things this morning. First, as we look outside it’s still a beautiful place to live, everything is so fresh and green, flowers blooming, and all that new life budding, showing promise for a bright future.  Second, no drought here, I haven’t even had to get the hoses out to water the lawn yet.  Third, I still believe we live in the greatest country in the world, and I’m so thankful for all those who have sacrificed a lot and in some cases everything so we can have what we have today.  I’m thankful for those who continue to serve our country today and that will guarantee our freedom for our bright future.  So look around and see all the good things we have to be thankful for, including the rain that brings forth life for the future.  A bright smile can bring a lot of brightness to those around you.  So help brighten someone else’s day and you will notice it will brighten your day as well.

On to some fish & meat news

Copper River salmon are not showing up in very large numbers, and the cost is going to remain high for the near future.  I’m grateful that they manage the catch so there will be a bright future for the Cooper River Salmon too.

Pork and beef prices are still on the rise but retail prices are holding steady for now.  Meat proteins are still affordable, and there are some great ad prices to take advantage of every week.

Plan your menu’s around good buys and that will stretch your grocery dollars a lot.  However, there are those special times that you want a particular item for your meal.  In that case, just buy it and enjoy every bite.

There is so much great food around us that you should always be able to find a great deal on a great meal.  Roasts, casseroles, and fresh baked cookies sound good to me during this cooler weather.  Take advantage of cooking in the oven while it’s cooler out.  It will help warm your house while you cook.

Have a great week and remember be happy. It just feels better!

Kenny the Meat Guy

Copper River salmon is the “frontline fisheries talk” these days, and we continue to watch the pricing with each opening. Currently, we are on opening number four and the price keeps slowly dropping.   I’m sure it will continue to drop as more waters open and more fish are caught.  We will see some of the other rivers and fisheries come alive soon as well, and that will take some of the pressure off Copper River salmon.

One more thing I want you all to know is that there are three different salmon from the Copper River.  At this time, we see mostly Sockeye salmon and some King’s. Later this summer, we will have the opportunity to bring the Coho salmon on board.  They too are a beautiful bright red color which signifies the rich flavor and oil rich meat.

The other great news about the Alaskan fisheries is how well they are managed.  All of the entities involved with these fish work hand in hand to make sure the fish remain plentiful.  They work hard at maintaining a sustainable environment that will produce this product for years in the future.  These entitities carefully monitor the number of fish that make it to spawning areas and ensure the next year’s runs will be successful.

There are many good rich salmon harvested each year other than Copper River.  It’s funny how this river became the big name for salmon.  We will be featuring other fisheries as they open for fishing.  These salmon will be great just like Copper River salmon, so take advantage of this wonderful time of year as the fresh wild salmon and halibut make their way to market. Look in our ads as we feature these fish often at this time of year.

There are many articles that boast about the goodness of these fish especially about the health benefits.  It just seems like a win win situation all the way around, great taste and great health benefits!  Remember, these fish are excellent grilled, and it’s quick and easy, and there is no fishy odor in the house.  Also, clean up is a breeze when you place foil down before you grill the fish.

Have a great week!

     Copper River Salmon season is always an exciting time of year.  It is traditionally one of the first fresh salmon openers we’ll see as the Alaskan fisheries begin to open.  I blogged last year about how we had to guess at Copper River salmon prices when we began to market these beautiful fish each year.  We have to guess because our ads are written and set for print before the fish are even processed.  We try to use the information we gather, and then we just hope we are in the right marketing range.  I thought I would share a sample of the information we get plus a picture.  The season is upon us, enjoy.

Here’s the latest news from Copper River:

      As of yesterday, a strong weather system has moved into the Gulf of Alaska, bringing high winds, rain and snow. In Cordova yesterday, it was blowing 50 knots. Today, winds are expected blow 25-50 knots, with gusts from 70-90 knots. Winds are supposed to abate by Thursday, but some of the fleet has voiced concerns about taking to the grounds if the weather and seas don’t lie down.

     The projected catch for round #1 (from ADF&G data):  Kings: 785 fish. This equates to 17,270# round wt = 12,952# dressed weight, industry-wide, all packers combined Sockeye: 8,986 fish. This equates to 59,187# round wt = 44,390# dressed weight, Industry-wide, all packers combined

     The river continues to “break up”. Open water is visible at many points from the Million Dollar Bridged downriver, but water levels overall remain low. There are many sea lions at the mouth of the river (on the many sandbars), but none have gone upriver at this point. This is a sign that salmon are not yet in the river, and instead are “outside”. The sonar counters have not yet been deployed at the Miles Lake site.

     Copper River round #2 will be Monday, and a 12-hour fishery is the most likely scenario. ADF&G won’t give the fleet a 24-hour period until they see enough fish being caught and/or going upriver. The Monday fishery will commence without inside-water closures. Round #3 (on May 20) will have inside-water closures in effect.

:

I was pretty amazed when I stopped to think about how much work, how many jobs, and how many businesses are involved for me to grill our steaks and cook our prawns for that special Mother’s Day dinner celebration.

Just for that Certified Hereford beef T-bone steak to get to our kitchen table, someone has to raise cattle where they will feed each cow until it weighs about 700 pounds.  The rancher will then sell or partnership with a feed lot operator to make sure the cow is raised under the strict guidelines set by the Certified Hereford Association.  In the feed lot, our beef will be fed and cared for until it reaches eleven to twelve hundred pounds.  The beef will then be sold to National Beef who is one of only two processing plants licensed to process Certified Hereford Beef.  Yoke’s Foods then buys the cattle from National Beef and it will be shipped to our distribution center in Spokane.  The distribution center then ships the beef to our stores where our friendly, highly skilled meat department staff will cut that beef and will package some beautiful T-bone steaks for me to take home and cook on my well used grill.

That sounds simple doesn’t it?  Now think about each one of those businesses that handled that beef.  Each business has its own complicated structure to make sure the beef is handled with care.  Think of all the stages each business has to deal with.  There are employees, equipment, supplies, and services that have to be organized and paid for along the way.  Facilities and equipment have to be maintained, bookkeeping processes have to keep track of all requirements and aspects of that business and inspections are made for all kinds for food and work safety programs.  Each step in this journey requires people and uses products that create other jobs and businesses. We could go on and on.

I hope you get the point.  There are many steps to produce our food products.  Many hard working people labor everyday so we can drive to a grocery store and buy all the great food we love to eat.  I think we would all benefit by taking a moment or two and be more appreciative of the things we have and how fortunate we are in today’s world of technology.

Wow, I almost feel too tired to cook after contemplating how much work it was to have a T-bone steak brought to my kitchen.

Kenny the Meat Guy

Yesterday, May 1^st was my mom’s birthday, and today May 2^nd is my 1^st grandchild’s birthday.  I won’t tell you how old my mom is, but Skye will be 12 years old.  We had a birthday party for my mom, and all four of my brothers and sisters were there.  We are a very close family, and we get together often, but for all five of us to be there at once, is a special time.  

We had a great day telling stories, playing games, and eating of course.  I laughed until tears came to my eyes several times during our day together.  On the way home, I just sat back and reflected on the many events that have shaped my character and my life.  I’m so grateful for my family and the joy they bring me.  There have been many hard things to bear over the years, but it seems the good memories are the ones that come to mind most often.

Mother’s Day is this coming Sunday May 9^th.  I hope we all take a moment out of our crazy lives and be thankful for the very lives our mothers gave us.  I guess every now and then as I try to think of interesting meat and food topics for this blog, my mind wanders, and I get reminded of the many avenues and experiences in our lives that we should reflect on.  So thanks for letting me share with you some thoughts that come to my mind as I reflect on my experiences.  I hope it helps you reflect on the good things in life and remember not to take life so seriously.

Now, I was intending on blogging about the need to appreciate all the work that goes into providing us with so much of the great food products we have available to us today.   Since I have had the privilege of visiting many sectors of our food industry, I am always amazed at how much work it takes to finally get that food on the table.  So now you know what my next blog will be about.

Happy Mothers Day, Mom!

Kenny the Meat Guy 

As spring pushes winter out of the way, the halibut and salmon seasons begin to open, and we see fresh halibut and salmon become available again. I mentioned last year (when I first started to do this blog) about the uncertainty that accompanies these openings.

When we deal with Mother Nature, we have to accept her terms.  For example, the halibut season was predicted to have an abundance of fish this year, but the fish were supposed to be a little smaller than normal.  However, when opening day came, Mother Nature brought several storms our way and the fisherman had a hard time harvesting halibut.  The storms caused fewer fish available on the market and prices remained higher than predicted.  The price always relates directly to the availability of fish.  As the halibut catch becomes more abundant, you will see the prices drop.

I shared this example with you, because I wanted to make sure we weren’t confusing the sustainability issue we hear about today with the consequences that Mother Nature brings on us.  She controls the wild runs of salmon and halibut by how soon the spring thaw comes and when the rivers open up to allow salmon to move up stream, not to mention, the abundance of the new generation of fish.

The sustainability issue has much to do with managing the conditions Mother Nature brings.  The idea of a sustainability program is to make sure the number of fish left each season will be able to replenish future generations to harvest.  The need for sustainability is now recognized on a greater level than ever.  When the industry realized they could over fish and deplete this resource, they began to strongly emphasize this issue.

I have watched how the Alaskan fishing industry monitors and manages their many different salmon runs.  It makes sense to me that if my livelihood depended on making sure these fisheries survived, I would do all I could to keep a healthy vibrant source of fish available to sustain my livelihood.

It’s great that we are learning how to control and strengthen these fisheries so we will have these great resources available to us for years to come.

Have a great week

Kenny the meat guy  

Hawaii was amazing.  The sun was out every day, the temperature was between 75 and 80 degrees, and the water seemed about 75 to 80 degrees as well.  Underwater was beautiful, and the turtles even seemed relaxed and friendly.  The whales were still there, and we watched them spouting and jumping and listened to them calling.  What an experience!  It was a perfect vacation!

Now I’ll give you a glimpse of how my mind works.  The day after our vacation, we were kind of tired and lazy so when it came time to fix dinner, my first thought was “let’s fix something quick and easy.”  My next thought was “that would be a good topic for a blog,” so here it is “short and sweet”.

We ended up fixing beef cube steaks with mashed potatoes and gravy.  Some of you may be more familiar with the term ‘chicken fried’.  That’s how we fixed the cube steak.  It takes about 20 minutes from start to finish preparing chicken fried cube steaks.  We simply coat the cube steak lightly with flour; season with my favorite spices, salt, pepper, and garlic; pre-heat some cooking oil in a fry pan; place the cube steaks in the pan, and brown on both sides.  They cook quickly because they are thin and cubed so don’t over cook. We cooked our potatoes in the microwave and then mashed them up with butter, milk, salt, pepper, and garlic.  To make your meal a bit healthier, you could fix your favorite vegetable.  That’s quick and easy as well.

I thought I would mention that a cube steak can be made of beef, pork, or chicken, which ever one you prefer.  The instructions are the same for all three meats.  Yoke’s will cube any cut of meat for you, but if you have cuts at home that are not cubed, simply place one at a time in a large freezer bag and pound them with the flat side of a tenderizing hammer.  The freezer bag keeps the meat juice from splattering all over your kitchen.  Of course, you could dry them really well with paper towels and forgo the freezer bag.

There are several meals that are quick and easy to prepare at home and with little effort or time needed.  I’m kind of old fashioned, and I still enjoy cooking at home, especially dinner.  Paula and I both work, so time is precious in the evenings, but dinner is also a great place where families can communicate with each other and share stories from their day.  The meals are great and will be appreciated.  It might be worth one more blog on “quick and easy” so stayed tuned.

Kenny the Meat Guy

Well my friends, if I was going to be perfectly honest with you, today my blog would read as follows:

Kenny the Meat Guy is going on vacation for almost two weeks!  Where you might ask?  Then my smile would go from ear to ear as I gave the answer, Hawaii! 

One of my favorite things to do in life is to scuba dive or snorkel in the beautiful clear waters of the ocean.   I haven’t been able to do much diving, but it is so relaxing and awe inspiring.  My first trip to Hawaii was four years ago; Paula and I were celebrating our 25^th wedding anniversary.  It was the fulfillment of one of my life long dreams.

One of the neatest things I discovered when I put my head under the water is that I could hear the whales singing as clear as a bell.  What a breath taking sound.  I have read books and watched documentaries about underwater adventures since I was a young boy, always dreaming of swimming underwater and actually being able to breathe.  I am awe struck and intrigued by the beauty of the underwater world.   I learned to dive in Lake Pend Oreille years ago but never had a chance to dive in the ocean until my first trip to Hawaii.

I remember sticking my head under the ocean waters, and there before my eyes was the fulfillment of a dream.  It was actually more beautiful than it was on TV with fish and coral of every color imaginable, and they were everywhere!  There were even sea turtles swimming around me.  I just couldn’t get enough time in the water.  Then last year we were fortunate enough to go on a cruise to the southern Caribbean where we went snorkeling at every port of call.  For me, it is one of the most peaceful and amazing experiences of my life.  Luckily, Paula loves the beaches and the ocean as much as I do.  She’s not quite as excited about being under water as I am, but she is happy on the beach, so it all works out for both of us.

Now you may ask, “What does this have to do with meat?”  Nothing, but remember, I’m on vacation!  I’ll talk to you about meat or seafood when I get back.  Until then, have a super two weeks.