"FIFTY" (This got a little long, but you only turn 50 once.)

jill Jill's Journal 18 Comments

It’s been said that life is about the journey and not the destination.  I’ve always been kind of a destination girl myself and am often accused of burning the candle at both ends. As a friend of mine once said, “You are always trying to pack ten pounds of shit into a five pound bag”.

I do not dispute either charge, they often remind me of a Jack London poem that I am fond of. “I would rather be ashes then dust! I would rather that my spark burn out in a brilliant blaze than it should be stifled by dryrot. I would rather be a superb meteor, every atom of me in magnificent glow, than a sleepy and permanent planet. The proper function of a man (woman) is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time”.

My natural talents are in creating, in making people happy and in entertaining. Since I was a kid, I have been a participator. I knew that I would be a part of something, and hoped it would make a difference.  After a brief unfulfilling modeling career, I turned my attention to what I knew best, food (now you know why my modeling career was so short); and started learning the in’s and outs of the hospitality business. For research and pleasure, I dined at some of the fanciest of restaurants where the food was marginal and ate in some of the dirtiest beer joints, where the food was exceptional, and vise versa. My entrepreneurial spirit caught fire and I soon took off trying to create/make my own life.  Although it was often at my expense, it was a great ride. I have had the opportunity to cater all kinds of events, from Baby Showers to Weddings to Film Sets, for Senators, Actors and Cardinal’s.  I have owned/operated 3 (at the time), cutting edge restaurants, each with their own successes and failures. All of this seemed to fit with my plan.

What I did not ever think, was that at the age of 50 I would wear a hairnet, a hardhat and butchers frock.  But don’t let the outfit fool you – this is important stuff.  Being a dairy farmers daughter, big landscapes and hard work were part of my genetic make-up, so it was easy to join Dan in his quest to restore/preserve our ranch back to health, and hopefully impact others to do the same. Although this too has often been at our expense, it has been worth every penny and has also been quite a ride!

I’ve had the opportunity to: move buffalo on horseback, assist in creating a moveable harvester that would provide humane harvest of animals, develop cooking techniques for grass-fed meat, open a processing plant, get to know some of the coolest conscious carnivores on the planet, and watch the transformation of what care of environment and of animals can do for a landscape. It’s good work – if you can get it!

In addition to all the above, I have a great family, a handful of good friends, two kids and a son in-law that I’m crazy about and who are crazy about me too.  And, I’ve had the great adventure of running around with Dan O’Brien.  Dan has also loved my children and has been a true father in every sense of the word. Thank you Dan.

This Father’s Day, on the 16th I will turn 50!  Woop, Woop!  And before I blow out the brilliant blaze of 50 birthday candles, I will insure that every atom of me is present, and give thanks in the magnificent warm glow of family and friends.

Then…………….we’re going to party!

Cheers everyone and Happy Fathers Day to all you great dads out there! Jill

Recipe:

Grilled Buffalo Meatball Salad with Mint Vinaigrette 

(Inspired by Food & Wine recipe). Serves 4

Grills across the country will be fired up for this Fathers Day, covered with burgers, steaks and Ribs (check out our Rib specials this month– recipes included). All delicious, but if you are in the mood for something on the lighter side, this recipe is for you. Enjoy.

Grilled Buffalo Meatball Salad

Grilled Buffalo Meatball Salad

Meatball Ingredients:

1 – 1 lb. Ground Buffalo
2 – cloves garlic, minced
2 – green onions, minced
1 – tablespoon soy sauce
2 – tablespoons hoisin sauce
1 – teaspoon salt
2 – teaspoons black pepper
2 – tablespoons olive oil
24 -cherries, pitted
8 – mushrooms, halved
8 wooden skewers, soaked in water
foil

Vinaigrette Ingredients:

½ – cup rice vinegar
¼ – cup honey
¼ – cup sesame oil
1 – tablespoon pickled ginger
¼ cup fresh mint leaves
1/2 – teaspoon salt
1/2 – teaspoon black pepper

Salad Ingredients:

4 – handfuls mixed greens
1 – cup prepared quinoa
½ – cucumber, diced
1 – tablespoon jalapeno, minced

*optional garnish: cherries, sesame seeds or  Marcona Almond

Instructions:

1.)   In mixing bowl combine: ground buffalo, minced garlic, minced onion, soy, salt and pepper. Mix thoroughly with hands.
2.)   Shape into 16 oval meatballs, and roll in olive oil. Refrigerate for ½ hour.
3.)   Mix all Vinaigrette ingredients in blender a pulse until mixed.
4.)   Thread skewer: cherry, mushroom, meatball, cherry, meatball, mushroom, cherry. Repeat with remaining skewers.
5.)   Wrap exposed wooden tips with foil.
6.)   Place skewers over medium high grill, about 400* and grill for 3 minutes each side.
7.)   Remove skewers from grill and cover with foil, allowing to rest for 5 minutes.
8.)   Toss salad greens with ¼ cup of the vinaigrette, arrange on 4 separate plates.
9.) Mix cucmber and jalapeno together in bowl and toss with ¼ cup
viniagerette.
10.)   Divide prepared quinoa and sprinkle on top of greens. Repeat with diced cucumbers. Top Salad with two skewers and drizzle with additional vinaigrette. Garnish as desired.

Serve with grilled flat bread.

Comments 18

  2. Teresa

    Jill, loved your article! You have accomplished a hell of a lot in 50 years. I wish you another 50, where you will have lots of new experiences, but at a slower pace. You done more in 50 years then most people do in 75. So for your next 50, may you have good health, good fortune and more time to stop and smell the roses!! Happy Birthday,

  3. Jim Herrick

    Terrific! Happy birthday and best wishes. What you wrote is very honest-no bull shit and to my mind warrant more of the same from you beyond your wonderful recipes-like a book! Cheers! Jim Herrick

  5. Chuck Beatty

    Happy Birthday, Jill. You make 50 look great! Congratulations on a life well lived and here’s to a brilliant future. You and Dan are a true source of inspiration. For your birthday, I offer my favorite Irish toast: “May we build your coffin from the wood of a 100-year-old oak that I may get around to planting tomorrow.”

    Slainte! Chuck

    1. Georgene

      I had not heard that particular toast before but hey, I’ll drink to that, along with wishes that “the best is yet to come.” I’m very proud to be your Mom. I love you to pieces. xoxo

  6. Angela Anderson

    Happy Birthday Jill! Now you are over the mountain, my daughter Birgitta said when I turned 50, a looong time ago. But that didn’t stop me, I just came back from a 11 day backpacking trip on Isle Royale, 85 miles in all. It was great but hard work, carrying food for 11 days was a lot, good thing it got a little lighter every day. Had my WIB cap with me, lost if 3 times not to be found the third time. Well maybe it serves as a little advertising to some hikers on the Isle.
    Would love to get another cap, are they available again?
    All the best
    Angela

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