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Labor Intensive

     There are a lot of things in life that are labor intensive.  Raising goats is very labor intensive.  Excelling at sports–labor intensive.  Growing vegetables–lots of labor.  Anybody can puts lots of labor into a project.  But still, it just might not be right.  We all know those people that were “gym rats”–they worked hard, harder than anybody, but no matter what, they couldn’t make it to the NBA, NFL or MLB.  It just wasn’t meant to be.  They weren’t tall enough, fast enough, or whatever.  But, they learned skills, drive and can put that work ethic into life.  Normally, putting lots of labor into a show project can pay off.  Not always, but the harder you work, the more apt for a payoff.   

      Sometimes, work isn’t the missing ingredient.  There might just be that little bit of knowledge on how to show, how to feed, how to manage the week of the show that is the missing ingredient.  That’s what I like about the show ring.  Lots of us notice those that are close to being in the winners circle.  We see who is doing the work and paying their dues.  And it is nice to be able to help.  It is fun to see it all click and come together for a family when the work comes together.  However, some just don’t get the message.  

      Food is a lot like showing.  I know, there isn’t much of a segue here, but trust me, it works.  It’s not a hidden fact that I am of German/Irish/Catholic descent.  Heavy on the German part–both sides–Kelln/Schneider–who’d have guessed the German parts with names like that?  I love German based foods.  Why?  Lots of meats, breads, taters–pretty straight forward and to the point kind of food.  And it normally has a lingering effect or two.  My favorites are wurst served with noodles and butta glaze (butter balls).  I only get to eat this meal about once a year as it is very labor intensive for my mom & dad to make the wurst.  And even more labor intensive for mom to make the noodles and butta glaze.  There is a reason that you don’t see this listed on many menus as it takes time and effort to make properly.  But dang, it’s good. REALLY GOOD!

        But, several times of year, I get to eat another German dish, that has strong hints from Russia–the Bierock.  This is not an uncommon dish in this part of the world.  Heck, I was lucky enough to grow up in Shattuck where the school cooks–Mary Schick and Rose Bender presided.  They made good bierocks.  People, as in adults, paid to come eat at the school cafeteria.  There are quick stops that serve Bierock and restaurants that have a special day for Bierock.  But very few do it properly.  Like showing, too many people half ass part of the recipe.  While others try to put a new twist on it.  Some just use a thin bread wrapping.  Others put too much cabbage and others put too much meat.  I look at some bierock and think it looks flat, stale, kind of like a crappy meat pie.  They almost look like a fat sweaty guy in a wife beater tank top.  It doesn’t look right.  

      It ain’t bragging when I say my mom makes the best bierock.  PERIOD. The bread is so dang good that the extra gets used for cinnamon rolls.  The meat/spice/cabbage mix is a meal by itself.  But when she puts all the stuff together….yep, at that point it only needs one thing.  Smear some mustard on top and it’s good to go.  This is a labor intensive meal, for mom, not me.  But, I think well worth it.  

      Years ago, when we lived at Fairview, the Milligan wanted a Bierock.  “I’ve heard about them.  I like the sound of them.  I think I need a bierock.  Do I use both hands to eat it?”  My mom came to the house to teach the Dragon Lady how to properly make bierocks.  The Milligan clan was there.  I don’t remember how many he ate, but it wasn’t just one.  

       Even though, I love a good bierock, I still do NOT like to reheat them.  Although, EVERYBODY I know likes to freeze them and reheat them.  Me, I’m just spoiled.  When you know how to obtain perfection, why mess with it?  Kind of like showing.  

Work hard, play hard.  And here’s to that next bierock.