Katie Gilmour and Grand Prix dressage rider, trainer and pole specialist Tania Grantham join us to talk about their new podcast Poles, Piaffe and Prosecco. Ulcers are blamed for everything in the horse world and Dr. Kristi Gran is here to explain the real story with ulcers. Plus, Glenn’s “Go-To” recipe Hamburger Gravy over mashed potatoes. Listen in…

HORSES IN THE MORNING Episode 3317 – Show Notes and Links:

• Link to Sound File for Sight Impaired:Click Here
• TheHORSES IN THE MORNING Crew:Glenn the Geek: co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn: producer, Chaos Control Officer.
• Title Sponsor: State Line Tack
• Featured Image: Horse Radio Network
• Guest: Katie Gilmour and Grand Prix dressage rider, trainer and pole specialist Tania Grantham
• Guest: Dr. Kristi Gran
• Link: Ulcer Presentation
• Link: Pole work for Horses | Tania (@inspire_dressage)
• Link: Inspire Dressage Official
• Link: Tania Inspire Dressage
• There’s an App for that!Download the new FREEHorse Radio Network App for iPhoneandAndroid
• Follow Horse Radio Network onTwitter
• Additional support for this podcast provided by Daily Dose Equine and Listeners Like You!

Time Stamps:

07:30 – Daily Whinnies

14:40 – Katie and Tania

28:02 – Dr. Kristi

42:39 – Glenn’s Recipe

Hamburger Gravy over Mashed Potatoes

Ingredients

• 1 lb Hamburger, Turkey or Some Weird Tofu Substance
• 1 cup of peppers (Red, Green, Yellow – whatever you have) Small Chop
• ½ Cup of Onion – Small Chop
• 1 cup of Frozen Peas
• 2 packages of Beef Gravy Mix (Your Favorite)
• 1 Tablespoon Italian Seasoning
• Paprika
• 1 Clove Garlic
• Salt and Pepper
• 2 Tablespoons Dried Parsley
• 4 or 5 Potatoes – Cubed
• 2 tablespoons Cream Cheese
• Milk or Cream

Directions

Potatoes:

1. Boil potatoes until fork tender
2. Drain
3. Add parsley, Cream Cheese and Milk (as needed)
4. Mash
5. You want a drier mash

Hamburger Gravy:

1. In large fry pan add some oil or butter and bring to temperature (medium heat)
2. Add onions, peppers, garlic and cook for 2 to 3 minutes to soften a bit
3. Then add meat and peas, salt, pepper and stir until meat is browned
4. Add Italian seasoning and paprika to taste
5. When browned – remove from pan and drain
6. Heat gravy in same pain until ready
7. Add back hamburger mixture and let cook until heated

Plating:

1. Make a mound of potatoes – salt and pepper again
2. Place hamburger mixture over potatoes and eat!