Sunday, July 7, 2013

The Ground Game

And dividends.


We've done some lungeing and a lot of leading this week.

It's important to do it right. Practice doing it wrong isn't very productive. The focus is on control and discipline. Controlling a horse is controlling the way the horse moves. When we (free) lunge - starting from a halt, I expect L to walk when, lined up with her shoulder, I turn to face forward and lift my inside index finger. Even from 30 feet away.

That's her signal to change gate. When I lift my inside index finger again, I expect her to trot. Again and I expect her to canter. I expect her to pay attention. She should be looking for my signals. That's the way the herd behaves. Every horse in the herd is constantly looking for signals from the alpha horse.

When I pause ever so slightly with my outside foot and turn my outside shoulder in, that's her signal to transition downward. It's such a subtle move you won't even see me do it. Transitions encourage her to pay attention.

When I turn my outside shoulder in and lift my outside hand I want her to turn. Inside turn please. She has to do an inside turn, facing me. I never ever accept her butt when we're working. When I drop my outside hand I want her to change direction. If I raise my inside hand as I drop my outside hand I want a full circle.

When I abruptly spin with my outside shoulder lined up with her shoulder I expect her to halt. It took me a long time to get good at this. We started on a lunge line and worked from there. Things don't always go smoothly and sometimes I have to get after her and be mindful of every opportunity.

It's not about being forceful or simply dominating. It's more about persuasion. I don't force myself on L. I persuade her to accept my position. What I'm looking for when we work like this is soft relaxed posture. Soft eyes. She's not in charge, she has no reason to be concerned about *anything*. She still makes me earn it. When everything's just perfect, and we're about to quit, she'll leap into the air, spin around and go charging around like a nut bag. She'll flag her tail and when she looks me square in the eye I know, far as she's concerned, we've barely started. We're going to be there for a while.

The real trick however, is to bark at her as soon as you see her think of doing that. Once she's moved, it's too late. Same thing under saddle, by the way. Once she's moved, it's too late. She has to think you know what she's thinking.

And then there's the dividends

Saturday morning L managed to unlatch her stall door. Her stall door has two latches, a toggle and a snap. She was out flirting at 4:30 am. My trainer was awakened by all the squeeing and wall kicking. Now, L has this cat like quality. She's really not very big. What she has is a lot of "presence". And...she can puff up like a cat. She appears to almost double in size before your eyes and she'll fill the barn. Her father did that. I've never seen anything like it. She's had people slackjawed. She's done it when we're riding and it's like *holy crap*.

So here she is, all puffed up, 4:30 am, it's hot, it's barely twilight, she's doing scratches with her favorite gelding, and, having "assumed the position", she's squeeing and stomping her feet. My trainer walked over to the gelding, L immediately moved away, my trainer took a spot by her shoulder and marched her back to her stall without having to say a word or lay a hand on her.

I was very proud of my L. When she's on her game she's a perfect pleasure to handle.

Thursday, July 4, 2013

That's a Filet-O-Fish?

Well. Quite close actually!

Homemade Filet-O-Fish

Having gained all kinds of confidence with my moderately successful Big Mac I decided I'd try making a Filet-O-Fish. I love Filet-O-Fish sandwiches almost as much as I love Big Macs.

I used a haddock fillet. I used this fish sticks recipe from bon appétit magazine. That's a favorite recipe and it's excellent with haddock. I've used that recipe for years after reading it while waiting for the dentist. So I prepared a patty sized fillet and made fish sticks with the rest.

I used a whole wheat bun. Cheese on the botton, fish patty, tartar sauce on the top bun. Tartar sauce is just (roughly) equal parts mayonnaise and sweet relish with some lemon juice. My fillet broke. Otherwise it would be a more convincing Filet-O-Fish. It was fun to prepare and it was perfectly delicious!

Maybe next time I'll use pollock. McDonald's, last I knew, made their Filet-O-Fish with Alaskan pollock.

Wednesday, July 3, 2013

Tada

I got here a whole lot faster than I thought I would! Felt great!

2 July. Back on board!

Sometime last week a white pigeon started hanging around the property. Perfectly white. Very pretty bird and quite tame. He's not wearing a band and we have no idea where he came from. We figure he's here for the mulberries.

Canadian Horses are very curious



We had an early bumper crop of mulberries this year. I pushed through the pain to collect a couple of pints. I wasn't about to miss out on Mulberry pancakes!

Whole wheat oatmeal pancakes with fresh mulberries

I used this pancake recipe from Serious Eats. I used steel cut oats for whole oats. Oh and I used buttermilk instead of milk. They're delicious pancakes.

Mulberry season is short to begin with and just days after collecting my couple of pints, when I went out to take pictures of the tree branches, I found the birds had picked them clean. I was amazed. There had been more berries than I'd ever seen before. All you had to do was hold a cup in the air and shake a branch to fill it. I'll have to wait another year for mulberry oatmeal...

Tuesday, July 2, 2013

Good Advice

Now, as far as I'm concerned, L got a little lively and I failed to stay with her. That happens sometimes.

As far as my trainer is concerned, a grizzly could have charged us from the brush and L should have just carried us both off to safety. And the "situation" reflected some erosion of my position as L's leader. We don't always agree. But. She persuaded me to spend a couple of days re-asserting my position and focusing L's attention on her manners.

I tend to be lazy and L tends to mostly very very good. That makes it easy to get sloppy and it's something I try to be aware of.

Saturday we free lunged. Emphasizing control. It's not just chasing your horse around an arena. Even though that's what it might look like. As usual, L made me work at. Just a little. Even after all this time she makes you earn it. She was, of course, in the end, a rock star.

Sunday we did some showmanship and in hand work. L is quite expert with this stuff. Walking with L is a favorite thing. Everything is right with the world here and and I really need to make more time for this.

Lead the way!

She'll stand here until I take the lead rope back in hand...

Ground tie? Check!

Of course she gets her favorite thing out of the deal!


From time to time I've been asked by people - where do you start if you want a horse? I always have the same answer. Find a trainer you trust and have confidence in. Handling horses is a lifelong lesson and your trainer is your "go to" person for everything horse. I often refer to my trainer as "my Mr. Miyagi". *She* doesn't always like that but she appreciates the sentiment.



I just *love* goats!

Sunday, June 23, 2013

Enjoying her day off?

She's more likely wondering why we're not out riding!

Sunday 16 June

Won't be long now. I groomed L Thursday night and yesterday I put on a t shirt! And it took a while but I cleaned her stall too! I couldn't dump the wheelbarrow though. Milestones nonetheless.

I'm really eager to ride. Maybe us horse people really are crazy after all.



Meanwhile. A lot of things say "Summer" to me. Gin and tonic comes immediately to mind. And gazpacho. Daisies. Crickets.

And then there's this traditional Scandinavian shrimp sandwich.

Popular summertime dish throughout Scandinavia

Very simple to prepare. Mix together a cup of mayonnaise, a tablespoon of lemon juice, a tablespoon of honey and a *ton* of fresh dill. Add cooked medium shrimp. Spoon it over a thinly sliced baguette for a perfectly delicious open faced sandwich.

Have that and pickled herring with cucumbers and radishes on a Wasa cracker.


And pickled beets (I use this recipe, add some parsley to it) for a really nice refreshing and delicious summertime meal. The beverage of choice is your favorite beer. Or maybe a sparkling water.

Happy first days of Summer!

Sunday, June 16, 2013

Something simple

Compared to a week ago I feel like a million bucks. I still won't be running a 10 minute mile anytime soon.

Food has a huge impact on my spirits and after thinking it over I decided I wanted to enjoy something simple.

Comfort Food. Thin spaghetti in marinara. Yes I know it's over sauced.

That, by the way, is whole wheat spaghetti. The texture of whole wheat pasta is a little more firm and the surface a little more coarse when compared to refined white flour pasta. I think whole wheat pasta holds up really well in a sauce and certainly with a sauce like this nobody will taste any difference.

I've blogged this recipe before. It's from Tyler Florence. He described it as *the* authentic Neapolitan marinara.

Sauté 4 or 5 chopped anchovies and chopped garlic in anchovy oil, add a (28 oz.) can of ground peeled tomatoes and simmer for 20 minutes. That's it.

I've messed with that recipe a hundred different ways. It just doesn't get much better than that original recipe. That recipe was life changing. I learned what "something simple done well" really means and, more significantly, I discovered I love anchovies.

In years and years of trying I've only found a couple of tweaks to improve on the original.
  • I add the tiniest pinch of red pepper flakes to the anchovies and garlic
  • I rinse the tomato can into the sauce with whatever wine I'm drinking
  • I add a generous pinch of chopped parsley at the end, after it's off the heat
  • I splash in (barely) a tablespoon of really nice extra virgin olive oil when I add the parsley
I'm also not as impressed with San Marzano tomatoes as I used to be. In a side by side taste test with my favorite San Marzano tomatoes I picked Pastene Kitchen Ready tomatoes. I hate it when I find I buy into marketing as easily as the next guy. I'm a huge fan of blind taste tests!

I'm hoping to ride in a couple of weeks. That might be overly optimistic. I think if I can get a saddle on L without any help I ought to be able to ride. With the 8 and a half inches of rain we've had these past 2 weeks our trails will be gone by the time we get back out there. I'm actually pretty sure L will still find them even if I can't!

Wednesday, June 5, 2013

Luck runs out?

Sort of. I've fallen off of horses more times than I can count. A few bumps and bruises is all. Several days ago, while enjoying the last few minutes of a perfectly lovely ride on a most picture perfect day, L spooked at..nothing. Absolutely. Nothing. Huge spook. I was airborne headed for a fence before I could even say "hey" and it was just one of those things. I knew. I just knew. I was gonna...land..hard.

Everybody was too upset to take pictures. I managed to get one off in the ambulance before they told me not to do that. Not bad what with being strapped to a backboard and all.

I'm being "evaluated". Make for the nearest trauma center?

The guys from the fire department were great. The horses kept getting in their faces and they didn't miss a beat. I'm gonna have to get them a gift card to Papa Gino's something.

A few broken ribs and a bruised kidney. *Not* what I had planned for my summer vacation! Could have been worse. I didn't break my neck. And I didn't puncture a lung. Make no mistake though. Hurts like hell. And apparently having more than 3 broken ribs is serious business.

Oh and by the way. You need to REPLACE YOUR HELMET whenever it takes a good whack.

My biggest problem right now is managing my Percocet and my beer. Don't *ever* mix them.

With many thanks to my good friends taking care of my horses for the time being that's not the big problem it could be.

There's that and of course, fixing dinner. I don't think I'll be flinging cast iron frying pans around for a while.



Which brings me to the wrap!

It takes me a while, but I can still manage things like this!

Tomato Basil Wrap

No heavy lifting! No vigorous technique! Actually, I wasn't so sure I could whip up a dressing. Hell I wasn't so sure I could even slice a tomato. But I managed and that was encouraging. This tomato/basil wrap was inspired by Panera Bread's Mediterranean Veggie Cafe sandwich.

I put a double line of thinly sliced cucumber on a bed of chopped lettuce (frisèe in this case) on a whole wheat tortilla.
Scattered some chopped tomato over that.
Scattered whole basil leaves over that.
Scattered some chopped Peppadew peppers over that. I *love* those Peppadew peppers!
I crumbled some chèvre over that and made up a light honey lemon vinaigrette to spoon on. Used not hardly more than a teaspoon.

Roll that up and I found it light and flavorful and satisfying. Great with Chianti!

Oh. I just happened to have some roasted red onions so I put them on there too. It needed a chili pepper. Next time!

I have a feeling I'm going to be making a lot of wraps.

And being able to pick up stuff with your feet is a good skill to have.



I'll probably start using a saddle for the foreseeable future. Maybe I just don't react as fast as I used to. I knew she was a little wound up but at the same time I was sure it was too hot for her to get stupid. Maybe my judgment just isn't as good as it used to be...
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