Wills - How to win a cowboys heart cookbook

Thanks also to Mary Rogers, Bill Jacobson (along with Kody and Tober), Rusty Alderson, and Vickie Mullen for making me laugh, and Susan Streaker for encouragement, jokes, and recipe ideas over the fax machine. Oh, these modern times. How far could I have gotten without Jay and Jill Pollitt, Lou Gile, Scott Beauchemin, Steve Kirklys, and Lisa, Ron, and Shane Rothe? They never doubted I could finish even when I wasnt sure. Faith is a powerful motivator. Heres to the girls for the eggs and to my faithful cowdog, Ezra, who sits close when things arent going well. Thanks to my father who in my childhood barbecued and basted, stir-fried and stewed so joyously it must have rubbed off on meand to Grandma Mary.

My somewhat hazy memories of her near legendary kitchen inspired many of the enclosed recipes...and, of course, a warm hug to my favorite family of eaters, John, Carole, Jessie, and Alexaits wonderful being your sister and aunt. Im grateful to the authors whose quotes brighten these pages, to the editors and staff of Gibbs Smith, Publishing, especially Madge, Dawn, and the Susans, and to my mom, who read these words over and over again... each time as if they were new. A toast to you, my friends.

I stir up cakes and create new recipes not because it is traditional womens work (in fact, many of the great western cooks from ranch wagons to fifty-acre homesteads were and are men), but because I enjoy it. If you are a better horseshoer than pot wrassler, by all means take up hammer and nails. If you, like I am, are better at building biscuits than fences, perhaps youll find a hungry cowboy, mechanic, accountant, or plumber ready to share your table. More than a primer on authentic cowboy style, this book is about sharing the comfort of good company over a wonderful meal. In the same way that a buckaroo tackles his job holding firmly to tradition and tools of the past, these simple meals flavored by our history and legends are tasty forget-me-nots from a young nations love affair with open air, country, cattle, and freedom. New York Citys culinary chefs may frown on the idea, but western cooks routinely use canned and dried ingredients.

Ours is a cuisine born of distance and availabilitymostly the distance between wagon or ranch and grocery store and the few items offered for sale. Though, today few of us live a days ride from the nearest market, the tradition of simple ingredients well blended into wholesome foods lives on. Ive heard it said there are many ways to a cowboys heart: fast horses, silver mounted spurs, or fancy tall-top boots. I cant guarantee these recipes will ensure a lasting love or even a passing fancy, but the quickest and perhaps easiest route is still the perennial favorite, a home-cooked meal. Come and get it!

Good Morning, Dear

Starting Off Right

Breakfast in A Canyon, Colorado Diner

A counter-style starter for 6 The love remembered as most sweet is the one we never again will meet.