Making Life Memories by Turning Lemons to Lemonade

The Covid shutdown provided plenty of playing opportunities with the grands at the Grieb Ranch. “When life gives you lemons, make lemonade,” says the optimist. Ranch life gives us plenty of opportunities to make lemonade, both for real and for life memories.

Ride along with us at Grieb Ranch to see how we enjoyed “making lemonade” due to the Covid shutdown.

Picking and eating fruit from bushes Ethan and Mr. P planted.

Playing hide and seek with the bunny in Grandma Great’s yard.


Playing find the singing dog that hides in a different place daily at Nana’s house, eating treats, and training puppies,


Riding horseback with mom and Aunt Amanda,

and enjoying some relaxing creek time with Amanda and Mr. A.

We enjoyed making lemonade out of our church shutdown too

In addition, the Church closed its doors for months and became an online event.  Stan continued to serve our Sunday School class as the main teacher. Because meeting in person was put on hold, we started meeting by using ZOOM.  The added bonus of our ZOOM Sunday School Class was the opportunity for our Missionary friends in Africa and Indonesia to join us. 

On July 5th 2020 we had a 50/50 Sunday School class. This provided for people to meet in person at the church and while others joined in on ZOOM at the same time. 

Covid Lock-down Doesn’t Stop Ranch Work

Although Covid has caused shutdowns across the country and lock-downs in California we are well on the Grieb Ranch . . . The reason you haven’t heard much from us is that we are busier than ever.  Lock-down for us meant work harder.  February gave us a good whip lash with a drought. For the first time in some of our lives not a drop of rain fell in the month of February. This meant daily feeding of our cattle and horses. Then the Covid crisis hit, and impacted many aspects of Grieb Ranch life during the Covid Lock-down.

Grieb Ranch School and Day Care

Covid Lock-down Doesn’t Stop Ranch Work
Grandpa Stan teaches Mr. P

Nana Connie, became the kid care provider and Grandpa Stan became Mr P’s. 1st grade teacher.  As both the grandkid’s parents began work-from-home, and the school and daycare closed, the ranch became not only homeschool, but day care.

Unique Classroom Settings

Covid Lock-down Doesn’t Stop Ranch Work
Classroom work gets done in the shop

Homeschool for Mr. P took on many different looks.  Being on the ranch meant when adults were busy making repairs or doing farm chores, his classroom moved to that location.  In Grandpa and Nana’s house, a spare bedroom was turned into a classroom.  School lessons also took place in the shop, at the Goat camp table, in the truck or in the RTV/Kubota and many more unique locations. 

Upping the Covid Lock-down Technology Game

Nana and Grandpa had to up their technology game for the Covid Lock-down in order to ZOOM with the class.  Supplementing the Coastal Christian School classroom material, is list of favorite learning websites. Here’s the top three:  ABC Mouse (pay a fee),  Kahn Academy (math for free), and EPIC (pay a fee).

Lemon Delight – a Dessert for the Generations

The three Grieb girls, Wynetta, Margie and Connie have many memories enjoying this favorite lemon delight dessert. Now Grandma Great is passing the delight onto the youngest generation. Cooking in the kitchen with Grandma Great is even more fun when dessert is whipped up.

Lemon Delight - a Dessert for the Generations  | The Story of Ranching at Grieb Ranch
Mr. P helps Grandma Great make Lemon Delight

Lemon Delight Dessert

Needed: 9×12 baking dish

Oven: 350 Degrees

Crust Ingredients

  • 1 ½ cups flour
  • 1 ½ sticks butter or margarine
  • 2/3 cup of finely chopped walnuts

Crust Instructions

Mix flour and butter together until cornmeal like. Add walnuts, mix and press into pan. Cook crust at 350 degrees for 15 minutes.


Middle “Cream Cheese” Layer Ingredients

  • 8 oz cream cheese
  • 1 cup granulated sugar
  • 4.5 oz of Cool Whip

Middle “Cream Cheese” Layer Instructions

Mix all ingredients together until creamy. Spread over cooled crust.


Lemon Delight Topping Ingredients

  • 2 (3 oz) packages of instant pudding
  • 3 cups milk
  • 2-3 Tbls lemon juice

Lemon Delight Topping Instructions

Add all ingredients together and beat until thick, then spread over cream cheese layer. Garnish with rest of cool whip topping.


Serve and enjoy cooled.

Vegetation Management 2020

We at Grieb Ranch strive to be the best stewards of our land and cattle. Vegetation management is a key component of taking care of our land. Trees and shrubs are important to wildlife habitat, for erosion control and even wildfire safety when they are in the right places. When not in the right places, trees and shrubs quickly become “brush” and should be managed accordingly. In addition, we need to be sure there is proper grazing vegetation for our cattle.

Vegetation Management 2020  | The Story of Ranching at Grieb Ranch

Grieb Ranch Vegetation Management Plan 2020

Vegetation Management 2020  | The Story of Ranching at Grieb Ranch
Daniel surveys the land

Over the past year we have been making plans for how to best manage the ranch. So with a lot of prep work and over a period of time we have removed some brush and strategically planted grass seed.

Rotational Grazing a Tool for Vegetation Management

Vegetation Management 2020  | The Story of Ranching at Grieb Ranch
Time, hard work bring big dreams

To keep land useful, and beneficial to raising cattle, the grazing must be managed. Therefore we have employed rotational grazing to keep areas of the ranch usable. This means we move the cattle from area to area so that areas can rest and rejuvenate. It is amazing how much nicer our beautiful hills look when properly grazed.

The Whole Family Helped Move Cattle

Vegetation Management 2020  | The Story of Ranching at Grieb Ranch
Several Grieb Ranch Family generations helped move the cattle

We had a great family time moving cattle to the back country-back of the ranch. By using some simple vegetation management techniques we can help reduce the fuel load, provide for our cattle, control erosion and provide habitats for wildlife.

Carl and Barbara Grieb celebrate their 70th wedding anniversary at the Grieb Ranch

February 12, 1950

Mr. and Mrs. Carl Grieb recently celebrated their 70th wedding anniversary hosted by their family. The event was held at the couple’s house on the Grieb Ranch in Arroyo Grande, California. Barbara made over 200 cupcakes for the event. Flavors from the Grieb Ranch produce were part of the delicious cupcake flavors. The celebration was attended by over a 100 friends and relatives.

Carl and Barbara Grieb Marriage Story

Carl met the former Barbara Decker in 1945 at a 4-H event at the Canyon Ranch in Shandon when she was 13 years old. He lived in Arroyo Grande, and she was the city girl from Los Angeles. Following a five-year long distance romance, they were married on February 12, 1950 in the “Little Church around the Corner” in Los Angeles. Carl graduated from Arroyo Grande High School in 1947.

His family pioneered in Arroyo Grande Valley in the farming and cattle business. He did dairying in Templeton in the 1950’s and in Guadalupe in the early 1960’s, then raising cattle near Lopez Lake. He was a truck driver and heavy equipment operator for more than 30 years. Carl has been retired, yet working as a rancher, for the last 34 years. Barbara has been a homemaker for all these years. She and Carl were married three weeks after she graduated from George Washing High School in Los Angeles. She worked with the 4-H club for 19 years and taught youth at the Arroyo Grande Presbyterian Church (now Grace Bible) and Good News Clubs for 42 years.

Two of their daughters, Wynetta McClain, and Connie Willems live on the Grieb Ranch. Daughter Margie Runels and family live in Oregon. Over all they have six grandchildren , 12 great grandchildren and two great, great grandchildren.

Daughters Connie and Margie, Barbara, Carl, Cousin Sandy and Daughter Wynetta
February 9, 2020

Mountain Oysters Cooked Two Ways

Grieb Ranch enjoys two recipes for Mountain Oysters, a cowboy delicacy, depending on the environment they find themselves cooking them. As a college student, Connie deep fried the oysters and served them to her classmates.

Mountain Oysters Cooked Two Ways | The Story of Ranching at Grieb Ranch

Mountain Oyster Deep Fried Recipe

“I deep-fried some mountain oysters as a low cost meal for my cooking class at Cal Poly.  The girls at my table at first had no idea that the oysters were bull testicles.  One said they were the best oysters she had ever eaten.  It was then that I let her know that they were not from the ocean.”

Ingredients:

  • 2 eggs
  • 1 tsp. salt (or 1 tsp SuzieQ Seasoning)
  • 2 dashes pepper
  • 1 cup Bread crumbs (I like to use Progresso Italian Style)
  • 1 lb. medium Mountain Oysters

Instructions:

Mountain Oysters Cooked Two Ways | The Story of Ranching at Grieb Ranch
  • Pre-heat fat for frying oysters. 
  • Clean oysters (remove outer membranes) and cut into large Walnut-sized pieces.  
  • Dip in beaten egg and seasoning. 
  • Roll in bread crumbs. 
  • Submerge in hot fat. Fry at 350 degrees until golden brown – about 3 minutes.

Mountain Oysters Grilled in an Electric Skillet

“Sometimes we had to improvise a way of cooking the oysters when out during branding on 166. We had no skillet, but did have electricity so used an electric branding iron to grill the breaded oysters.”

They are considered to be quite a delicacy.  Like other organ meats, testicles may be cooked in a variety of ways – deep-fried whole, cut into broad thin slices, or marinated.  At roundups in the old West, cowboys and ranch hands tossed the meat on a hot iron stove.  When the calf fries exploded, they were done!”

Directions for Cooking on an Electric Grill or Branding Iron

At the branding have a electric skillet going.

Cover the skillet with olive oil.  Remove outer membranes of the mountain oyster, roll in pre-seasoned bread crumbs and grill.  Serve to the Cowboys as done.     

Where is the Cowboy Bathroom?

Decorating styles come and go, but at the Grieb Ranch one consistent statement was made no matter the trend: We are Cowboys.

This statement was most clearly communicated through a visit to the Cowboy bathroom. Barbara Grieb the amazing women who kept the Grieb Ranch running by feeding the Cowboys and friends was also an amazing decorator.  Enjoy a peek at her Cowboy Bathroom. Many visitors do a double-take to be sure they didn’t wander out the backdoor to the outhouse.

Entering the Cowboy Bathroom

The first clue you were entering a not-so-common bathroom was the swing door you pushed through to enter. You entered it just like you were entering a cowboy saloon. Only here there was not a slew of cowboys belly-up-to-the bar.

Cowboy Bathroom Decor

Once inside you notice the wood paneling with brands burned into the planks. One window is stained glass showing grass-fed beef and the Grieb Ranch brand. The paneling gave you the feeling you that maybe you were not inside a home, but perhaps took a turn outside to the outhouse.

Suspicions Confirmed

Finally you get to the place where you do your business. Here the bathroom takes a quirky turn to make you smile. Yes it’s just like sitting in an outhouse! Your suspicions have been confirmed and you smile. Many a visitor left with warm memories of visiting the Grieb Ranch cowboy bathroom.

Fast and Fresh Applesauce Recipe

Grandma Gertrude Grieb was way past her cooking years when the microwave zapped into the kitchen scene.  Upon retiring from kitchen duties, she had two stoves in her kitchen: A wood stove she used daily and an new electric stove right next to it. She only used the electric stove occasionally. Grandma would cook the apples in her wood stove when making applesauce.

Apple peeler, corer and slicer

Although we are thankful our time-saving microwave, we still manually peel, core and slice the apples when using this applesauce recipe. The counter-top-mounted apple peeler/corer/slicer has added a lot of fun to the apple peeling, coring and slicing process.  Kids of all ages like to see who can make the LONGEST snake to eat out of the apple peel.

Apple peel skins

Microwave Applesauce: Fast and Fresh Applesauce

From the Kitchen of: Connie Grieb Willems                  

Servings: 5

Ingredients:

  • 8 apples (peeled, sliced, cored)  – Gravensteins or Braeburn are my favorite to use).
  • 1/4 cup water or apple juice(used the juice we made)
  • 3 Tbsp Brown Sugar
  • 1/4 tsp. cinnamon1 pinch nutmeg

Instructions:

  1. Peel and core the apples (we use The Pampered Chef apple peeler/corer/slicer)*.
  2. Place all ingredients in large microwave safe bowl. Stir to combine.
  3. Cover with plastic wrap. Put one slit to vent the mixture. Microwave at High until apples are tender, about 7 to 10 minutes.
  4. Mash apples to desired consistency. Uncover and cook 5 more minutes.  Serve warm or chilled.

Variation:  Add 3 Tablespoons red cinnamon candies to applesauce.  Microwave at 5 minutes.  Stir until candies are dissolved.      


The nice thing about making your own applesauce is that you can freeze it or can it to enjoy months later. However, we usually eat each batch so fast there is nothing left for later.

Enjoying the fruit of their labor and time with Grandma.

* Just so you know, clicking the link above takes you right to the product on the Amazon site. We do get a little kick-back from any purchases made through that link, yet your price stays the same.

Harvest my Blessings : Happy Thanksgiving 2019

Harvest my Blessings : Happy Thanksgiving 2019   | The Story of Ranching at Grieb Ranch

When I, Connie, take the time to look around and harvest my MANY blessings, I always have to ask, “Is Jesus enough for me?” Stopping to take time is incredibly hard for me in this season of life on the ranch, as I try to serve four generations daily. There is always something pressing for me to do. 

Stop, Reflect and Harvest my Blessings

When I do stop, reflect and harvest my blessings, especially in the recent light of the passing of two dear friends of Grieb Ranch, Janet Maddux and Carolyn DeBlauw – known to us for over 50 years, I drink in the freshness of life. Jesus is enough.

Harvest my Blessings : Happy Thanksgiving 2019   | The Story of Ranching at Grieb Ranch
Morning Light on Grieb Ranch photo by Stan Willems

“He is before all things, and in him all things hold together.”

Colossians 1:17 NIV

As I reflect, I find myself appreciating the gorgeous sections of the ranch, watching the little ones compete on horseback and naming new baby calves.  When I pause and focus on the giver of all the blessings, I get to harvest the blessings of God’s amazing promises…eternal life, forgiveness, our health, strength, peace and daily guidance.  Yes, He is enough.

Harvest my Blessings : Happy Thanksgiving 2019   | The Story of Ranching at Grieb Ranch
A family that rides together

“LORD, be gracious to us; we long for you.  Be our strength every morning, our salvation in time of distress.”

Isaiah 33:2 NIV

The Heart of the Matter…

The Heart of the Matter…  | The Story of Ranching at Grieb Ranch

Part of processing our grass fed beef means we have to deal with the organs. One of our favorite organs to consume is the beef heart. Organ meats, also known as Offal, are the liver, kidneys and heart. These are nutrient-rich food sources and can actually be delicious. Crock Pot Beef Heart is one of our favorite ways to enjoy beef heart.

On the Grieb Ranch we have three favorite ways to prepare the beef heart: Baked, fried and in the crock pot.

Crock Pot Beef Heart

Beef heart is easily enjoyed at our traditional first Sunday of the month family potluck.  The crock pot recipe is perfect for this as the heart is cooked and ready to serve as we arrive home from church.

Prepping the heart by cutting up the raw heart meat with an electric knife, may be the hardest part. Trim off the fat, and the gristle and sinew on the interior side. A 4 lb heart should be trimmed it down to about 2lbs, so just the lean meat is left. The rest is easy!


Special Memories: While looking up the family beef heart recipe Connie came across a beef kidney recipe. This brought back a clear memory: “When I was little my mother tried to prepare kidney just once.  When you walked into the house it stunk so bad that there was no way we would eat the kidney.  So, if you know a secret to preparing kidney, please let me know!”


The Heart of the Matter…  | The Story of Ranching at Grieb Ranch

Recipe for: Crock Pot Beef Heart

From the Kitchen of: Connie Grieb Willems

Servings: 8

Ingredients

  • 1 raw beef heart (trimmed down from 4 lbs to about 2 lbs)
  • 1 teaspoon “Susie Q’s Santa Maria Style Seasoning (Parsley, salt, pepper and garlic blend)
  • 1/2 teaspoon dried oregano (roll to release the flavor)
  • ½ onion

Instructions:

  1. Cut well-chilled raw heart meat horizontally into one inch slices and then cut each slice into 6 to 8 pieces.
  2. Put seasonings into the bottom of crock pot and then add the heart pieces. Stir to coat the meat.
  3. Pour in ¾ cup of water.
  4. Top with thin rings of onions.
  5. Cook on low for 5 hours.