Come hell or high water

With temps in the triple digits and a flood level of 30 ft, its seems we've found ourselves in quite a predicament. As with all forecasts, the river flood forecast has gone from "nothing to worry about" to " it'll all be out of here withing 72 hours" to " well, there goes our corn crop... for the fourth year in a row"

After spending an amazing week in Three Forks, Montana there is a lot on my mind.  But to stay focused we'll just talk about the floods.

There is still a little corn in this pic from last week

 A river runs through it.

Three Forks is where three rivers come together to form the Mighty Missouri.  It's obvious by the high levels of rainfall, boggy rivers, and 220% snow pack Mountains (220% more snow pack than last year that hasn't melted as of June 28) That there was going to be an excess of water.

House on the Gallatin

Snow in Yellowstone at 6,000 ft

So, here's my question.  Why, if the "experts" knew we had 220% snow pack, an exceptionally rainy spring and leftover water from last year, did we not start releasing this water at a more reasonable rate earlier in the season?

I've heard many rumors/excuses.  A few of them being that the recreational second homers built around the dams didn't want their lake levels to get too low, that certain species of birds are nesting earlier in the spring and releasing the dam water would disturb their cycles... none of it makes sense to me. I'm not claiming to know more than the USACE but I know a simple math problem when I see it. 

And this certainly does not look like an answer

Farming and Ranching has taught me there's a lot out there I can't control.  For my type A personality it took a few years to learn to go with the flow, adapt to the circumstances and get up and go back to work each day... no matter what. 

We'll get through this, just as we have in the past.  I hope the others who have been flooded can do the same.

How is the flooding affecting your area? Are you in a completely different boat with no rain in sight?

Mussels and mushroom Risotto

Doesn't it always figure that you make some of your best meals when nobody is around to try them? Since I had to work in the city this weekend, Hoag headed to the hills without me and I decided to try to replicate a mussels recipe that we had in Honfluer, France a few months ago. It was a mix between Mussels Mariniere and Mussels with Fennel but it was pure heaven! This is really a recipe for 2 even though I ate all the mussels by myself!

But first! I had a huge bag of mushrooms that I needed to get through! So I decided to make Mushroom Risotto to accompany my Mussels. Risotto is a little more time consuming than most like to fuss with but I find that if you have a nice glass of wine, it becomes a little less laborious :)




First start with some butter and shallots in your pan. You'll want to toast your Risotto a little before adding the liquid . I used 3/4 cup risotto. While thats going, warm up 3 cups chicken stock. You're going to add the warm chicken stock by the spoonful so you may end up with a little more than necessary.



Try not to push the process by adding more liquid before the first spoonfuls are absorbed, you'll end up with undercooked rice instead of the creamy delicousness you get when you take your time... just have more wine!! I added the mushrooms in the beginning just to get the flavor all the way through.




While thats working you can start prepping your Mussels. Make sure they're scrubbed on the outside. Disgard any that don't close after a good thump with a spoon. They are alive so they should react.



Add a couple good glugs of Olive Oil and warm. Add 3 cloves or garlic chopped, 1/2 fennel bubl chopped and 1 shallot chopped.



Saute for a few minutes and then add 1 cup of good white wine and a big splash of chicken stock and 1/2 chopped big tomato. Reduce this by half and then add 1/4 cup of cream.... and while you're at it.. add some cream to the risotto, mmmmm cream.



Once thats all mixed together and some chopped basil, the mussels, S&P and cover for a few minutes. ** All the mussels should open so discard any that dont after 4-5 minutes of cooking**




Put mussels in a bowl with all the delicious juices that you'll want to dip your crusty bread in once you're done! Once your risotto is nice and creamy, add a little parmesean cheese, some sage for a little kick and serve it up! I made a salad caprese for a nice refreshing taste as well.