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Cowboy Coffee

“We wish to suggest a structure

for the salt of deoxyribose nucleic acid (DNA).

This structure has novel features

which are of considerable biological interest….”

James Watson | “Nature” April 1953

“The Valley of Wyoming” 1865 Jasper Cropsey

University of Wyoming 2021

This simple method preparing hot coffee evolved from open flame; out on the range.  The result is a strong, robust cup that retains grittiness due to the coarse grind and the absence of a filter. Cowboy coffee is more about utility and simplicity rather than precision and refinement, which aligns with the rugged and practical nature of cowboy life.  Here’s how it’s typically made:

Ingredients:

Coarsely ground coffee beans, water.

Equipment:

A pot (often a simple metal or enamel coffee pot), a heat source (campfire or portable stove), and a way to separate the grounds from the liquid (like pouring or using a fine mesh strainer).

Process:

Add coarsely ground coffee to the pot. The amount can vary based on personal preference, but it’s generally a couple of tablespoons of coffee per cup of water.

Add water to the pot. Again, the ratio of coffee to water can be adjusted based on taste preferences.

Place the pot on the heat source and bring it to a near-boil. Watch it carefully to avoid boiling over.

Once it’s heated, let it steep for a few minutes. Some cowboys might toss in a crushed eggshell to help settle the grounds.

Remove the pot from the heat and let it sit for a moment to allow the coffee grounds to settle.

Pour the coffee carefully to avoid pouring the grounds into your cup.

Locals swear by it:

“Cowboy coffee ain’t as easy as it looks. It takes some know-how to make it right.” – Unknown

“You can’t compromise with a cup of weak coffee.” – Cowboy Proverb

“There are only two things that a cowboy can’t do without – his horse and his coffee.” – Unknown

“A cowboy’s day starts with coffee and ends with whiskey.” – Unknown

“Life is too short for bad coffee.” – Unknown

“Cowboy coffee: where the grounds are meant to be chewed, not sipped.” – Unknown

Wyoming

Chicken and Dumplings

Standards Wyoming

Appetite for Knowledge

Cozy Chicken and Dumplings

Old-Fashioned Beef Stew

Standards Wyoming

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon freshly ground pepper
  • 1 pound beef stewing meat trimmed and cut into inch cubes
  • 5 teaspoons vegetable oil
  • 2 Tablespoons red wine vinegar
  • 1 cup red wine
  • 3 1/2 cups beef broth homemade or low-sodium canned
  • 1 bay leaf
  • 1 medium onion peeled and chopped
  • 5 medium carrots peeled and cut into 1/4 inch rounds
  • 2 large baking potatoes peeled and cut into 3/4 inch cubes
  • 2 teaspoons salt

Instructions

  • Wash hands with soap and water for 20 seconds.

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

  • Wash the counter and utensils that touched the raw meat. Wash hands with soap and water after handling raw meat.

  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, and bay leaf. Bring to a boil, then reduce to a slow simmer.

  • Cover the pot and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.

  • While the beef is cooking, scrub the onion, carrots, and potatoes with a clean vegetable brush under cold running water. Prepare vegetables as directed in the ingredients.

  • Add the onions and carrots to the pot and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.

  • Serve immediately.

Old-Fashioned Beef Stew

Wyoming

Raccoons

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Wool Throw Project

Wyoming’s climate and geography are well-suited for sheep farming and wool production. The state has vast expanses of grasslands and mountain ranges, providing ample grazing land for sheep. Additionally, Wyoming experiences cold winters and relatively dry conditions, which are favorable for sheep and help produce high-quality wool.

Animals 100

“The Valley of Wyoming” 1865 Jasper Cropsey

 

 

Wyoming

 

Readings / Secular Excess

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