By The ranch LLC documents came from Gary this week. Dad and Mom and I sat at the kitchen table and went through them, which took most of an evening. Gary had explained everything in the meeting and the documents matched the explanation, which is what you pay a good lawyer for. Dad read every page, which I expected. He signed them the same evening, which I didn't expect — I thought he might want a few days with them. He said he'd already thought about it enough. He signed, Mom witnessed, I signed where I needed to sign, and the ranch was restructured.
It didn't feel the way I expected it to feel. I expected solemnity, some weight of ceremony. But Dad just closed the folder and said: We should send this to Gary tomorrow. I said I'd drop it at the post office on my first call. He said good. We went to bed. The work continues regardless of what the papers say. That's the most honest thing I can say about what property transfer means in practice: the cattle still need feeding the next morning.
Took on a new apprentice possibility this week. Not committed yet — a young man named Cole Hartfield, twenty-two, who has been doing farrier work for a feed store in Bozeman and wants to move into it seriously. We talked for an hour. He's thoughtful and physically capable and he's been watching horse behavior with attention, not just the feet. That's the right instinct. I told him I'd think about it and I would.
Made a slow-cooked green chile stew this week, using the dried chiles from Mom's garden and a pork shoulder from the freezer. Green chile, garlic, tomatillos, pork — ten hours in the slow cooker. The stew turned the color of early fall and tasted the same way.
The green chile stew we made that week was the right food for the moment — something that just worked quietly in the background while the bigger things got sorted out. When I want that same spirit on a faster evening, this spicy turkey tenderloin covers the same ground: a simple cut of meat, bold seasoning, heat that builds without overwhelming, and a result that feels like you made a real decision in the kitchen. Cole Hartfield or no Cole Hartfield, Dad’s signature or not — dinner still needs to happen, and this one earns its place at the table.
Spicy Turkey Tenderloin
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 2 turkey tenderloins (about 1 1/2 lbs total)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven. Heat oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top if you have one.
- Make the spice rub. In a small bowl, combine chili powder, smoked paprika, cayenne, garlic powder, onion powder, cumin, salt, and black pepper. Stir to blend evenly.
- Coat the tenderloins. Pat turkey dry with paper towels. Rub all surfaces with olive oil, then press the spice mixture firmly onto every side of both tenderloins.
- Roast. Place tenderloins on the prepared rack or directly on the baking sheet. Roast for 25—30 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F.
- Rest before slicing. Transfer to a cutting board and let rest 5 minutes. Slice crosswise on a slight bias and serve warm.
Nutrition (per serving)
Calories: 210 | Protein: 38g | Fat: 6g | Carbs: 2g | Fiber: 0g | Sodium: 420mg