By Jill O’Brien The last couple of weeks, we have had many visitors; Wild Idea Buffalo customers, old friends, new friends and a handful of Dan’s students. For me that means a lot of time spent in the kitchen. In addition, I am refining recipes for that cookbook that I hope someday will come to fruition. It has been suggested that I blog about the cookbook process. That people would be interested in recipes, what it’s like living with a writer (my Renaissance man) and the happenings on a conservation driven buffalo ranch. Someone else suggested that I check out the “Pioneer Women”, a city journalist that married a rancher (her Marlboro man) and writes about ranch style cooking. I had heard about the “Pioneer Women” first through a friend (a local grass-fed cattle rancher, well educated, traveled and an amazing cook). Most country girls have a like story in their cupboard and are kicking themselves for not capitalizing on it. I perused through the “Pioneer Women” site and found it entertaining. In the section I read, the ingredient second most used was butter. As a dairy farmer’s daughter, I am not afraid to use butter, and believe in whole, real ingredients, but a little butter can go a long way. Over the last few weeks, as I worked my way through some of my recipes, I found myself saying “agh – another head of garlic”! Clearly, my second ingredient. To confirm this, while grocery shopping the other day, I ran into a friend, we greeted in a hug and he said, “You smell like garlic”. “Thanks”, I said, “I could smell like butter – oh, never mind”. I am not certain about blogging or even if I have the patience or talent for it. But – for right now, I am happy to be filling a thermos of Bison Chili, wrapping warm cornbread in a dish towel, sticking a bottle of wine in the picnic basket and heading out the door with Dan and Tootsie, to find our spot on the big, beautiful prairie for opening Dove season. Cheers! Jill