HITM for December 6, 2023: Ulcers, Poles, Piaffe and Prosecco, Glenn’s Recipe by State Line Tack

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 HereThe HORSES 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 TackFeatured Image: Horse Radio NetworkGuest: Katie Gilmour and Grand Prix dressage rider, trainer and pole specialist Tania GranthamGuest: Dr. Kristi GranLink: Ulcer PresentationLink: Pole work for Horses | Tania (@inspire_dressage)Link: Inspire Dressage OfficialLink: Tania Inspire DressageThere's an App for that!  Download the new FREE Horse Radio Network App for iPhone and AndroidFollow Horse Radio Network on TwitterAdditional support for this podcast provided by Daily Dose Equine and  Listeners Like You!Time Stamps:07:30 - Daily Whinnies14:40 - Katie and Tania28:02 - Dr. Kristi42:39 - Glenn’s Recipe Hamburger Gravy over Mashed Potatoes Ingredients1 lb Hamburger, Turkey or Some Weird Tofu Substance1 cup of peppers (Red, Green, Yellow - whatever you have) Small Chop½ Cup of Onion - Small Chop1 cup of Frozen Peas2 packages of Beef Gravy Mix (Your Favorite)1 Tablespoon Italian SeasoningPaprika 1 Clove GarlicSalt and Pepper2 Tablespoons Dried Parsley4 or 5 Potatoes - Cubed2 tablespoons Cream CheeseMilk or Cream  DirectionsPotatoes:Boil potatoes until fork tenderDrainAdd parsley, Cream Cheese and Milk (as needed)MashYou want a drier mash  Hamburger Gravy:In large fry pan add some oil or butter and bring to temperature (medium heat)Add onions, peppers, garlic and cook for 2 to 3 minutes to soften a bitThen add meat and peas, salt, pepper and stir until meat is brownedAdd Italian seasoning and paprika to tasteWhen browned - remove from pan and drainHeat gravy in same pain until readyAdd back hamburger mixture and let cook until heated Plating:Make a mound of potatoes - salt and pepper againPlace hamburger mixture over potatoes and eat!