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GrassRoots Meats Newsletter January 2012
In this issue...
-- Happy New Year!
-- Mary Bell Cooksley
-- Stuffed Lamb Chops
-- Ski Wolf Creek?
-- Soup Time
-- Price Increase
-- In Closing ...

Happy New Year!
Happy New Year 2012 Wasn't it just yesterday that I was wishing you a Happy New Year for 2011? Sure does seem like it. With the world economy in such chaos it is good to report that GrassRoots Meats is doing well and we are all looking forward to 2012 with great anticipation. During this past year we purchased more cows and ewes, as well as egg laying chickens, and we feel we are better prepared to serve your needs in the coming year. We also secured a lease on a ranch in Arboles, Colorado, which has been a great blessing.

As many of you are aware, we are still waiting to hear that our offer is accepted on the "River Ranch." We made our offer in January of 2011, but the property is tied up in an estate and it is taking time to jump over each hurdle in the way. It is on the judge's desk now and we are waiting for his decision. Hopefully we will have good news one day soon.

Mary Bell Cooksley
MB Cooksley You might also remember we reported last fall that we purchased three native Shorthorn heifers and a bull from a woman in Nebraska whose family had a line that went back nearly 100 years. We were saddened to find out that Mary Bell Cooksley, 91 years old, died shortly after our visit. While she seemed to be in fine health at that time, especially at 91 years old we knew that the Lord could take her home at any moment.

She was quite an amazing lady, graduating from the University of Nebraska in 1942, a trailblazer for other women at a time when it was uncommon for a woman to attend college. Her Haumont Polled Shorthorn herd can trace its ancestry to the original foundation animals and is perhaps one of the most intensely linebred herds of Shorthorns in existence. She was an incredible woman and will be greatly missed by all who knew her. We feel especially blessed to have known her, even for so short a time.

Stuffed Lamb Chops
I recently made Stuffed Lamb Chops and wanted to share the recipe with you, as they were absolutely delicious. I started with herb seasoned stuffing and added craisins and pine nuts. In a skillet I sauteed chopped celery, onions, and a generous amount of fresh garlic in butter until softened. In a separate bowl I mixed an egg with about a quarter to half cup of water, added the sauteed vegetables, and then added that mixture to the stuffing, craisins and pine nuts.

After lightly oiling a glass baking pan I placed a layer of chops on the bottom and covered them with stuffing, adding another layer of chops, then another layer of stuffing, until all the chops and stuffing were used. I covered the dish and baked this delight at 350 degrees for about an hour, serving them with baked sweet potatoes and a spinach salad. Try it out yourself - I do not think you will be disappointed. In fact, I think you will be amazed at how easy it is to "dish up" this truly gourmet meal.

Ski Wolf Creek?
I recently went on our website and lowered the prices we offer on the Wyndham timeshares here in Pagosa Springs. Since coming up with this idea last year I have learned a lot about how the timeshare program works and think I just about have it figured out.

For January and the first half of February we would like to offer you 25% off the already lowered prices, making this one incredible opportunity to come enjoy winter in Pagosa Springs. If you are not a skier, then perhaps a snowmobile tour would fit you better. Or just a chance to relax and (God willing) watch it snow. If 3 or 4 days would work out better than a full week, just let me know and I will quote you a price on that. This is a great opportunity for a "cheap" vacation.

Soup Time
Our poultry supplier mentioned the other day that he has an abundant supply of chicken backbones and necks. These are both great for making soup, and the necks are nice feed for the canines. The backbones have some meat on them, but they are really just for soup making and not much good for anything else.

The price on the backbones is $1.25 per pound and the necks are $1.55 per pound, and both are packed in 5 to 7 pound bags. If you are interested let me know and I will order some in.

Price Increase
As the new year opens we find ourselves faced with the need to make some pricing changes. Our chicken supplier will be raising his prices on February 1st, and lamb costs have gone crazy this last year. We adjusted beef prices some last year, but a few beef items will be increasing as well.

We will not be raising the prices until February 1st, so take advantage of the opportunity to cash in on last year's prices until the end of January. We hate to do this - more than you know - but we also know you want us to be here next year and so we find ourselves facing the price increase dilemma. Hopefully you will understand. I think you will still find our prices on grass-finished beef and lamb, as well as the free range chicken, to be very competitive with others in the industry. We value your patronage and thank you for allowing us to be your provider of healthy, all natural meats for you and your family.

In Closing ...
. . . out with one year and in with the next! Allan is 61 and I am 60 and we wonder where all the years have gone, and how in the world we will have enough time left in our lifetimes to accomplish all the of the things we still have on our lists. We thank God each day for all of His blessings and for the wonderful life He has given us. May God bless each and every one of you in this coming year.

Lois, Allan, Lisa, Dusty, & Angela

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