Some folks I’ve visited with recently are clueless (and maybe curious) about what Bar JD is and what does it mean. The story isn’t too complicated. When I began my virtual practice in 2003, I lived in a remote, high-desert community in Wyoming. We had a mark or brand to use for identification of our livestock. When we were in the brand planning, we had to create some brands or designs for our mark and submit them to the Wyoming State Brand Board for approval. We submitted 4 which were made up of letters, numbers and symbols that were significant to our family. One of the designs was approved and we began to pay for the use of that mark. Our brand used my and my husband’s first initial, Judy and for Dick with a bar or dash. It looks rather like this — JD or more graphically: That is really all there is. We have moved to Missouri where brands aren’t used as identifying marks, much to the joy of rustlers***. An out-of-state, non-resident fee for our mark in Wyoming became much more expensive and we let it lapse. The brand still has significance for our family and is a part of our identity. That’s all it is…not very exciting, but terribly personal. I like personal, significant, meaningful and connection. *** In 2016, we applied for the Bar JD brand in the state of Missouri and received registration for it. We are now BRANDED — the mark is for large animals such as horses and cattle and we can use either a hot iron or freeze branding. Thieves have made branding a valuable option for livestock owners in Missouri.
Get comfortable in your rocking chair and I’ll tell you another story…then give you a tasty recipe!
I’ve worked with my virtual practice since November, 2003. Over the years, I’ve pursued many skills to offer to clients. The focus has gradually developed and I’m here to offer Internet Presence and Marketing using principles of Nurture Marketing, WordPress for websites and blogs. I am most active in these email management services — Aweber.com, MailChimp.com and ConstantContact.com with some experience using 1ShoppingCart and Infusionsoft.
When I walk away from the computer, I like to keep hands busy. Cooking ranks high, with sourdough bread, meatloaf and deviled eggs being a few specialties. For an artistic release, I turn to NEEDLES and HOOKS. My grandmother and mother used to make beautiful tatted edgings for handkerchiefs and table clothes. While they used shuttles, I found my tatting heart in needle tatting. My family and friends are frequently ‘needled’ with gifts from the tatting needle, knitting needle, crochet hook and sewing machine. I love my computers, Internet and what I can do for clients; I know that turning to something very different helps me come to the business end with greater creativity, critical thinking and skill.
How Beany Spoon-Up Meatloaf Led to My Rules On NO BALONEY
Bar JD (That’s me) is here ready to work for your business needs because of Baloney about Beany Spoon-Up Meatloaf !!
How did a favorite recipe reveal what I want to tell you about working with Bar JD for your Internet Marketing using Nurture Strategy and WordPress with a sprinkle of email marketing?
We really like to use a base of Beany Spoon-Up Meatloaf for hot ground beef mix sandwiches, our own version of Mexi-Roni and just good old Goulash. (Recipe to follow!)
As I’ve made this recipe over many years, I’m the first to acknowledge modifications due to time, forgetfulness, ingredients on-hand and more forgetfulness. The last time, forgetfulness saved me!
I browned-up the fresh (browning is a modification), grass-fed ground beef, added my current favorite ingredients and tasted. Oh no! Heavy on the salt and spices…what to do? what to do?
Help me, Google! How do I dilute SALT. The dish is supposed to be spicy, but the salt could be too much and ruin it. That means ruining 2 lbs of that wonderful lean beef!
First I searched for ways to get rid of SALT. No one really had an answer. The cooking blogs that were willing to discuss ‘salt wrecks’ They danced around the issue. Talked a lot about too much spice. Said ‘lemon juice works wonders’…mostly said nothing.
The commenters were the most help. One told of a home-ec teacher who recommended making another 1/2 batch of the dish and blending the two, then freezing the excess. The commenters who kept saying “You didn’t answer the SALT question.” were my wake-up call about what I would want to say to clients with problems that I can’t answer right away. These people protested that the ANSWERS were not there….the stuff being written was BALONEY.
Searching for the recipe found almost the exact same procedure and ingredients as I had first loved in a costly collection of recipe cards (remember those sets from the 1980s?). I added some more of my modifications — shredded carrot and chopped celery, then the ‘filler’ that goes with a good meatloaf — bread crumbs and egg. These items served to ‘thin’ the over-seasoning. Over the years, I’ve been leaving out the filler which was acceptable, but not after we enjoyed a silky texture that we’d sort of forgotten.
A wrong turn can often times be brought around and even be better than we expected. My guests were happy with their supper and I had learned a little business thing from BALONEY.
Well — Smack My Head — I must commit to not hand BALONEY to clients. I have worked with many platforms and not touched others. I have a wonderful network of people who have experience where I do and where I don’t….if I don’t know the answer to a problem, I probably know someone who does. I am game to try things, but will keep you in the loop. No BALONEY!
I promised you the recipe for Beany Spoon-Up Meatloaf. HungryMonster.com had the recipe…but in case that site disappears, I will give you my modified recipe.
Beany Spoon-Up Meatloaf
2 lbs ground beef
1 can condensed bean with bacon soup
1 can pork and beans (I like beans)
1/2 cup milk
2 slices of my sourdough bread, rubbed to crumbs
1 teaspoon beef bouillon
1 clove garlic
1/2 chopped onion
2 chopped hot onions (Walking onions from the garden) OR 1 can of chopped chilies
1/3 cup finely chopped celery
1 shredded carrot
2 teaspoons balsamic vinegar
Dollop of hoisin sauce (optional)
Serve on english muffins or buns or rice.
Tangy sauces that are just the right little touch with the other spices
1/2 and 1/2 catsup and a bit of hoisin sauch (optional) and mayo/salad dressing
The other recipes use a chili sauce, but we like catsup
1/2 and 1/2 mustard and mayo/salad dressing
I brown the beef (the other recipe bakes in the oven), then add everything and simmer for at least 45 minutes for the silky ‘dippy’ texture we like. I think I like the brighter browned color compared to the typical gray/brown of meatloaf. There’s no tomato to help color up the loaf to suit us.