North Texas
New Edition
In this issue....
Volume 1 Number 1 December 2016
Cookie Love...
Stockings for
Our top 4 Christmas Favorites!
Soldiers
From the Vine to Wine What the... Wassail???
Atwith the Table Chef Brent Hines
Fitzgerald Services Proudly serving Jack County for over 20 years! Dirt Construction, Land Clearing ROW
Backhoe/Loader, Hydro Ax
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Water Well Drilling Water Well Service Shallow Oil Well Drilling Drilling for Cathodic Protection Water Treatment
Table of Contents
Cover photo by Sandi Argo 2 Table of Contents 3 The Musings of a Crazy Woman 5 Market Report 6 From Vine to Wine... story by Sandi Argo 10 Cookie Love 12 On Track with Racetrackmom (.com) 16 What the...? Wassail?!? 18. Stockings for Soldiers 20. Chef Brent 25. Karen’s Corner...Holiday Pet Tips!
Septic Systems (STATE LICENSED) Metal Building Construction Dump truck and Backhoe Service
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About the Cover...
With the arrival of the Christmas season, we found ourselves in the middle of a busy busy time of year...what better than to launch a new magazine? Actually, this magazine was started back in the late spring/early summer months, when the flowers were in bloom and warm gentle breezes were floating off the local lake. The first chosen cover looked very different from the final cover, with several in between. Perhaps I will showcase the others and give them their “moment in the spotlight”. They have all been wonderful and fun to create, but we hope the one we have will bring warm, happy memories of Christmases past!
The Musings of a Crazy Woman... A little over 18 months ago I left a job at the local newspaper to chase a dream that had been planted in the thoughts of this zany mind of mine. The dream was to start my very own newspaper. Crazy, huh? WHO DOES THAT? I am happy to say that I did, and thus the Jack County New Edition was born! With camera and phone in hand, I set out chasing after adventures that many only dream about. I became the “fly on the wall”...and LOVE it! I also became determined to be different from others, and made it a point to report the news with dignity, and integrity. ESPECIALLY integrity. One of the best compliments that has been given to me is when a reader called what I do “responsible reporting”. Now, the bad part about “news” is that 1. There is WAY too much drama and bad news out there catching all of the attention. News is “reportable news” for about 5 minutes, until someone posts it on the various social media sites. I honestly don’t know how newspapers are even charging for what they do these days. We all know what happened, we read it on our Facebook™. But I also know that 2. There is a WHOLE BUNCH of good things going on in this beautiful, wonderful world of ours, and even though drama sells, someone needs to be letting people know about those things too! I have met some really cool people, made some really cool connections and been given some really cool opportunities that have ultimately brought us to the next “chapter”... and I introduce to you... the North Texas New Edition! We have busted the borders of our readership to include the North Texas area (and who knows where else!) We will be bringing you stories about the people, places and “curious things” that keep “us” motivated IN SPITE of the drama and tragedies we see in “other news”. Sure, news is important. But so are the other stories! The ones that INSPIRE! I hope that’s what you find with us. I look forward to chasing those stories “off the grid”. Got a lead? Holler! And, thanks for reading!!
North Texas New Edition Jack County New Edition 114 N Church Street Jacksboro, Texas 76458 Story ideas/suggestions or questions Call or text 940.745.0293 Sandi Argo ~ Owner/Editor Sharon Burby ~ Photographer Melissa Rowland ~ Ad Manager www.northtexasnewedition.com www.jackcountynewedition.com
The traditional three colors of Christmas are green, red, and gold. Green has long been a symbol of life and rebirth; red symbolizes the blood of Christ, and gold represents light as well as wealth and royalty
www.fchtexas.com
Graham Livestock Commission LLC Market report December 19, 2016
Receipts were 991, including 219 packer cows, bred cows and pairs, 772 yearlings and calves. Packer cows were steady. Packer bulls were steady. The replacement bred cows and pairs $50 to $100 higher with a good demand. Market on steers and heifers weighing 500# and under were steady on the better-quality calves. Feeder steers, bulls & heifers weighing over 500# were steady. The market wound the year up on a steady to strong note. We thank everyone for your business in 2016 and look for-ward to doing business with you in 2017.
WE WILL BE CLOSED DECEMBER 26 FOR THE HOLIDAY January 2nd and the first Monday of each month thereafter we will have a weaned calf & yearling sale in addition to our regular sale. Cattle must be weaned at least 45 days. Cattle Unloading Hours: Monday 7am until the end of the sale Tuesday - Saturday 8am – 5pm and Sunday 8am – 9pm
See you Monday at Graham Livestock! For information to consign cattle, please call:
Jackie Bishop (940)550-5977 Ronnie Hardin (940)521-2158 Greg Sublett (940)328-5224 Check out our website for a copy of the weekly report at
www.grahamlivestock.com
21 Cattle Co, Merkel Chad Bushaw, Weatherford 5 Blk Strs, 599# @ $126 Red WF Str, 465# @ $139 Blk Hfr, 565# @ $126 Blk MF Str, 635# @ $120 Texarado C/C, Nocona Haile Bros, Archer City 6 Blk Hfrs, 518# @ $120 2 Blk Hfrs, 515# @ $125 6 Blk Hfrs, 605# @ $111 Blk MF Str, 585# @ $128 Sid McGuire, Seymour Lonnie Meredith, Haskell Blk Bull, 1390# @ $71 6 Blk MF Pairs, $2150 Yel Bull, 1685# @ $75 3 Red Pair, $2075 Parrish Ranch, Mineral Wells Stephen Probst, Decatur 2 Blk Bred Cows, $975 Blk Pair, $1625 Blk Cow, 1345# @ $61 Blk WF Pair, $1800
Merry Christmas and happy new year from your friends at graham livestock & graham trailers
C2 L/C, Roby 4 Blk Strs, 606# @ $131 3 Blk Bulls, 403# @ $155 Kerry Lowe, Olney Red Cow, 1510# @ $59 Red WF Cow, 1250# @ $60 Jack Olds, Mineral Wells Blk WF Hfr, 400# @ $137 Blk WF Bull, 300# @ $178 Dylan Stallcup, Windthorst 2 Blk Strs, 563# @ $130 Blk Hfr, 455# @ $140
By Sandi Argo Title Photo courtesy of Carrie Fletcher Many a poetic quote has been penned in honor of wine. From modern celebrities to Plautus (a Roman playwright of the Old Latin period) many authors, politicians, socialites and even philosophers have found the “fruit of the vine� to be a great topic of conversation throughout the ages.
For those of us that have found ourselves lacking in the knowledge of the beverage, we have to rely on the expertise of any oenophile that we may happen to know to traverse us through the many types and varieties of the drink.
I have always been curious about wine. I have known many a friend to sing the praises of it, and the wonderful positive effects that it has had on their lives. Quite often this curiosity has led me to the overwhelming aisles at the local grocery store, where I generally tend to spend time trying to figure out which one might be “the one” for me. Now over the age of 50, the answer has found itself to be NONE OF THE ABOVE. Photo by Sandi Argo That is, until now… After moving to the Dallas area a couple of years ago, one of my oenophile friends began posting on her social media accounts the adventures she was having at a local vineyard that she was working at on the weekends. Seeing this as an opportunity to further my investigations…and hoping to finally discover a wine that I could at least live with, I contacted my friend about a possible tour. The invite was accepted and I was soon on my way! The day of my vineyard tour was beautiful! I invited one of my other oenophile friends, Kathy, to ride along. Kathy lives “not terribly far” from the vineyard and as we drove along, the city melted away into beautiful country with rolling hills, dotted with small farms. After driving a short way on County Road 106 we saw the sign that read “Eden Hill”. We had finally arrived!
Warmly greeted by Linda & Clark Hornbaker, Kathy and I sat with them in the wine tasting room at the vineyard to chat. My curiosity began with just how they found themselves in the wine industry, as owners of a vineyard and winery. According to Linda, it all began in 2003. “In 2003 we came upon and purchased 10 acres of open pasture land here in Celina. Sitting high atop a hill and overlooking the rolling country side, I saw it as our little garden of Eden and named it Eden Hill. Both Linda and Clark laugh about the first time they found themselves on the land. “At the time, the land was just a hayfield” Clark said. “We actually got stuck that day, so we decided that it was a sign that we needed to stay” says Linda. Their son, Chris, had been making pear wine in his kitchen and the family decided to take their passion and turn it into a family business. Linda and Clark had wanted to use the newly bought land for crop production of some sorts, and choosing grapes was a no brainer to them. Like wine, the process of getting the business up and running took time but by 2010 the Hornbakers had built their facilities, planted their grapes, gone to school, received their commercial wine license and produced their first commercial wine. Joining the family business was their daughter, Wendy (an artist that now designs the labels for the bottles) and her husband, Chanaka. The Eden Hill wine tasting room is a very cozy area set with tables all beautifully decorated with a “western” attitude. Clark and Linda love to host wine tasting events in a laid back “restaurant style” atmosphere, serving cheeses and meats along with the wines. Although the soil in Celina is great for growing Tempranillo and Orange Muscat varieties, other varieties used by the winery are grown in other parts of the Lone Star State, including Smith Estate Vineyard (Springtown, Texas), Christopher’s Vineyard (located about 4 miles from the Eden Hill location), the Oswald Vineyard (near Brownfield, Texas), and the Crazy Cluster Vineyard (also in Brownfield, Texas). The amazing thing about this industry is that you really don’t have to have a ranch the size of the King to own a vineyard. As a matter of fact, many of the industry’s vineyards are harvesting grapes for these award winning wines on less than 10, a number of vineyards sitting on 2 to 4 acres of land.
Eden Hill wines are proof that if you have the passion, you can produce a product that the public will love, and so will the critics! Eden Hill wines have won awards from among the most prestigious for the industry, claiming two Gold Medals, a Silver and 3 Bronze at the world class 2016 San Francisco International Wine Competition. So, what does this all mean to the “average Joe/Jane” wine drinker? Speaking from my inexperience, it meant that years of searching for a wine that I would actually go back for a second sip, are over. As I sat visiting that day, Clark asked a few questions about my tastes. He then stood up and excused himself from the visit, soon to return with a very cold bottle of white Pinot Blanc. I cautioned Clark about pouring too much, as I knew that one small sip would Clark and Linda Hornbaker, with be enough. a number of award wining wines As we chatted about grapes and wines, I cautiously took they produce at their family a drink. Then I took another, and for the first owned vineyard in Celina, Texas. time I actually drank the half glass that was poured for me! The wine was smooth and fruity, no “kick” like so many others I had tried. It was a sweet wine, I’m a sweet drink kind of gal, and it was delicious! Eden Hill sells their wines through hands-on sales at the Vineyard, and online. I walked away that day with a bottle to enjoy at home, plus a world of good information about wine. But what I really took away with me was a better understanding of the way wine (and oenophiles) enjoy life…and wine. It’s much more than just a drink, it’s a way of life, an attitude. It’s about relaxing and enjoying time spent with your family and friends. It’s about being together and sharing the flavorful moments in life that don’t come around as often as we would like. It’s about making memories with the people that you love. Who wouldn’t want to do that? Check out the Eden Hill website at www.edenhill.com Out West Trading Company DOUBLE J. Goforth, Owner 940.567.9500
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From Doodle Cookies to Our Chef’s White Chocolate and Peppermint cookies, we have our favorite 4 to share! Get out your aprons and have some fun creating in the kitchen! (Chef Brent’s recipe is found on page 22...)
Emmy’s Doodle Cookies 1 cup butter 1 1⁄2 cups sugar 2 large eggs 2 3⁄4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1⁄4 teaspoon salt 3 tablespoons sugar 3 teaspoons cinnamon DIRECTIONS Preheat oven to 350°F. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.
Julie’s Chocolate Chippers
1 cup butter (softened) 1⁄2 cup sugar 1 1⁄2 cups packed brown sugar 2 large eggs 2 1/2 tsp vanilla 2 1/2 cups flour 1 teaspoon baking soda 1⁄4 teaspoon salt 1 tsp baking powder 1 1/2 bags (12 oz each) semi sweet chocolate chips DIRECTIONS
Preheat oven to 350° degrees In large bowl, cream butter, sugars, eggs and vanilla. Sift together flour, salt, baking powder and baking soda. Combine wet and dry ingredients. Stir in chocolate chips. Place golf ball size dough portions2 inches apart on ungreased cookie sheet. Bake for 9 minutes. Be sure to watch the time carefully, and not exceed baking time for best results. The finished cookie should be soft in the middle and crunchy around the edges!
Mallory’s Addiction 1 to 2 sleeves of saltine crackers (depending on the size of your baking sheet) 1 cup butter 1 cup packed brown sugar 2 cups (12 oz semi sweet chocolate chips) toppings if desired (nuts or crushed peppermint) DIRECTIONS Preheat oven to 350°F. Line cookie sheet with aluminum foil, spray with oil Line cookie sheet with saltines, completely covering in 1 layer In a sauceoan, melt butter over medium heat. Stir in brown sugar, bring to boil (stirring regularly). Cook and stir for 3 to 4 minutes until mixture is very bubbly and sugar is dissolved. Spread evenly over crackers, covering each one. Bake in oven for 4 to 5 minutes or until mixture bubbles again. Remove from oven and immediately sprinkle with chocolate chips. Allow chips to soften, then spread melted chocolate chips over top of crackers. Sprinkle with favorite topping (nuts or crushed peppermint) or leave plain! Refridgerate 1 hour, then break into pieces!
on track with racetrackmom.com
Sharon Burby Photos
Story by Sandi “Racetrackmom” Argo
Photos by Sharon Burby and Sandi Argo
There are moments in life that we can only dare to dream about. For each of us, that moment is different. Different dreams, different goals...different ways to measure our successes. The way we define our dreams is also a very personal matter. What I see as achievement toward my dream may not fit what you see for yours. Some may not even realize they have a dream, some give up on ever seeing their dream (or dreams) come to fruition. I am not one of those.... Some may call me determined (my husband leans toward calling it “stubborn”) but whatever it is, I prefer to call it “driven”. That sounds more contemporary!
Although I never realized at the time, many of the things that I experienced (and may have even considered inconvenient or bothersome) was just building me up for what would eventually become my dream. When I “jumped off the cliff” and started my own newspaper in 2015, I never imagined that it would ever be much more than just a local ambulance-chasing, school board, commissioners court paper...barely more than typical. There is absolutely nothing wrong with those, but I have never been accused of being “typical”. In November of 2015 I was graciously given, not only tickets to the fall NASCAR™ race at Texas Motor Speedway™ but pit passes too! It was during that day that I happened to meet TMS™ CEO Kenton Nelson. Mr. Nelson was kind enough to extend me the invitation to apply for media credentials, which I did knowing full well that there was probably no way they would even consider letting us...a small market newspaper...play in the same arena with the “big boys” like ESPN, FOX, NBCSN and iHeart Radio. But I also have the strong belief that if ya don’t ask, ya won’t know...so I filled out the application and sent it in. Much to my surprise, I received an email from the media department asking for more information about our paper! As cool as that was, I had to wonder if they really were considering us! That question was answered after a few games of phone tag with TMS™Media Director, Louis Mora. Mora and I discussed the vision we both had about the coming year, and how our paper could be a part of it all! Much to my great surprise, in March we were invited to the media “kick off” for the TMS™ season, at Billy Bobs™ in Dallas! This would be a test, of sorts, to see if we were serious media or simply over zealous fans. In a room filled with media personnel (about 150 of us if we counted even close) as well as drivers from all 4 series (Indy, Truck, Xfinity and Sprint Cup) along with Kori and Willie Robertson, of the popular Duck Commander/ Duck Dynasty series, photographer Sharon Burby and I got the feel for real life media...and we were HOOKED! By the end of that day we were hoping that we had proven to Mora that we had come prepared and ready to produce! Okay, I have to say here and now...I am probably one of the biggest fans of the sport that I know, and rarely miss a single lap of any race. But when I am on the job at the track, it is (mostly) all business. But the fact that we ARE such fans of the sport simply adds to the excitement that we hope to portray in the posts we post and the stories we write! We aren’t there because we have to be, we are there reporting because we WANT to be! We want EVERYONE to be excited like us!
Since the media day we have been on the front lines at the races in April (I ALMOST got to meet my racing hero, Jeff Gordon. I am hoping to meet him in April 2017 and ask him about his continued service to his foundations). We got access to the pits during the races! We spent time visiting with the pit crews of our favorite drivers (we sat with Chris Taylor, from the #78 team of Martin Truex Jr and learned about the crews, where they began and all about the competitive sport they belong to. It is much more than simply changing tires and filling the car with gas). We have attended invite-only interviews with Carl Edwards (SUPER cool, and the definition of classy) as Photo: Carl Edwards via well as Tony Stewart. Seriously, we Sandi Argo’s phone have lived a dream of epic nature! It was at the Stewart interview where I finally “got my feet wet” and joined my “big boy” colleagues in asking him a question! Stewart graciuosly discussed future plans concerning the continuation of his charity “The Smoke Show” after his retirement from full time NASCAR™ racing. Stewart will continue this most important work, always dedicated to helping those in need. Really cool guy, doing great things. The “definition” of a NASCAR driver, in my book. We have lead the pack, so to speak, in social media and posted from all ends of the track during all kind of events on all sorts of social media! From Friday Night Drags to the Solar Challenge, we have been the fly on the wall! In June we saw a 10% chance of rain turn into an 11 hour rain delay that eventually turned into a postponed race. It was during this time that we learned the 5 most important words in auto racing, during a rain delay...”The nacho bar is OPEN”! I also learned that rain delays will make your pants tight... Tony Stewart patiently fields the many questions hurled at him by the awaiting press as he takes a Media Break during the Smoke Show. The annual event is further proof of the charitable heart that we see in so many of the NASCAR™ drivers. Photo: Sandi Argo
We have lived THE LIFE of journalists...real life, major market journalists! We have met and mixed it up with the “big boys”...and didn’t miss a beat. More than that, we have been welcomed into the media world by our fellow journalists and photographers! That is priceless! This was our first year of what we hope will be a long and wonderful relationship with the speedway, it’s people, the drivers and especially the fans. We met so many wonderful fans, and shared a part of their love for racing. We have gained valuable readers from all over the US, including one Olympian bobsledder! Our racing ties have brought us “friends” who share the passion and love for the sport and for life in general! I’m sure the fans of other sports think they have it all “going on”, but this sport we love...racing...is so different Photo: Sandi Argo from the rest. The “players” (drivers and teams) themselves are just half of why fans travel from far away places to be where they can watch their favorite driver race. And I challenge anyone to show me another major market-- pro sport- where the players actually engage with fans...or one that is as “family friendly”... The cars are the other half. Nothing can truly describe that feeling of when you hear the words “Drivers, start your engines”. Nothing. Or when the race begins...that first green lap after the pace car leaves the track, when the cars hit full speed... and you can feel the race. Yeah, thats what makes the hairs stand up on our arms and goosebumps the size of Parker County pecans explode all over. That, my friend, is racing. The race season for this year has come to an historic end, with race legend Jimmie Johnson winning his 7th Championship. We race fans are in our time that I call “nap season”. It’s like a bear going into hibernation, until we hear those famous words again. Daytona 500 is February 26. Get your tickets now for the race in April at TMS™! If you’ve never been, there’s nothing like it. If you’ve been...then you know. Then sit back and wait, or if you’re like me...pull up a race from your collection on the DVR and dream of the day we are standing in the pits and hear “Drivers, start your engines!” That, my friend, is bliss. Photo: Sharon Burby
What the
Wassail??!!?By Sandi Argo Wassail ; Old Norse “ves heil”, Old English was hál, literally: be hale) is a beverage of hot mulled cider, traditionally drunk as an integral part of wassailing, a Medieval English drinking ritual intended to ensure a good cider apple harvest the following year.
About this time each year we find ourselves in the middle of what has been celebrated (rightfully) as “the most wonderful time of the year”. With Christmas celebrations fading into New Year parties we find ourselves looking for ways to celebrate the season. The city of Denton has become one of the premier places to be during the first weekend of December. Beginning with the Denton Holiday Lighting Festival, which fell on Friday, December 2, visitors turned out for the parade and celebrations in grand fashion. Featuring live local music, food, family fun and joyful holiday spirit this one-ofa-kind community event brought joy to, not only those that joined in the fun, but also for those who are struggling during the holidays. The event was free with a toy Courtesy photo donated to benefit the Elves Shelves. Some food and activities were available for purchase as well. Among all of the other holiday activities happening during the weekend was the annual Waasail Weekend event. What is Wassail, you may be asking? It is a fancy schmanzy word for warm apple cider! cel-e-bra-tion noun the action of marking one’s pleasure at an important event or occasion by engaging in enjoyable, typically social, activity. Following the Lighting Festival, visitors were invited to travel around the city’s downtown area sampling the many varieties of Wassail, a delicious warm cider made from apple juice, orange juice and a little touch of lemon and spices such as cinnamon and cloves (see recipe in Holiday Treats article). Although Wassail
was first created to warm the souls of ye olde English ancestors (It was shared among neighbors to wish each other good health after the harvest and during the holidays), it made for the perfect way for those who turned out this cooler weekend in North Texas. Originally named Wassail Fest, Denton’s wassail tasting gathering has nearly quadrupled in size and attendance in recent years. This prompted Denton Main Street to expand the festival into a two-day event with a new name. “Wassail Weekend — the weekend theme is something we’ve done several years now to allow people more opportunity to get out and see what the merchants of our wonderful “little” town has to offer.” says Kathy Glasschroeder, of the Glasschroeder Insurance Agency. Glasschroeder added “What started as a small event has really taken off”! The event crowns a Wassail King, Duke, Duchess, Lady and Lord of Wassail... titles that apparently are voted for via social media, or in person. Glasschroeder said “This has become quite the competition. People are serious about their prize sashes”. With over 600 votes turned in, it appears everyone was into the competition! More than 40 merchants opened their doors and kettles to the crowds during the Wassail Weekend event, sharing the joy that the holidays bring and showing visitors just what makes the town special. If you missed it this year, don’t worry. Plans are already being made for the next one...about this same time of year, which is said to be “most wonderful”. With a cup of Wassail in your hand, who could argue that?
Stockings For soldiers
Christmas is a very special time of year, as we all know. As we prepare for the day we all feel the tremor of excitement as the trees are trimmed in shiny ornaments and the smell of cookies and other treats float gracefully throughout our homes...
For tens of thousands of US troops, the Christmas holidays might not be quite like they would prefer. The tinsle that they put on their trees might not be like they had at home. The ornaments are not the same either, we all have our very own special decorations that we cherish, many from our childhoods or from other special times we remember as the boxes holding them are opened. But for these soldiers...Christmas just isn't the same. Far from their warm, loving homes and families these heroes miss out on the traditions that most families hold. A small group in North Texas hope to ease the heartache these soldiers feel when they hear of all the activities happening at home. In a true “labor of love” the North Texas Stockings for Soldiers Campaign dedicate their time, finances and talents to making and filling thousands of Christmas stockings for those fighting for our country on foreign soil. What began 5 years ago has been responsible for spreading “the Christmas joy” to over 13,000 soldiers! According to the founder, Bobby Travis, the idea came to him after learning that his very own son would not be home for Bringing a little Christmas to soldier receiving Christmas, several years ago. stocking in Kahndahar, Afghanistan. Travis says “The North Texas Stockings for Soldiers Campaign was created 6 years ago due to what I called my “mad dad” syndrome. It was going to be the first year we were supposed to have all of our kids and grandkids home for the holidays in several years. My youngest son was coming back state side from a deployment, only to find out he was being re-deployed within a few days, causing me to get really upset. I called it my “mad dad syndrome”. Throughout a sleepless night and a lot of research and communication with friends about other military men and women that had gone through the same thing, the thoughts turned to all of our deployed military that wouldn't be able to come home for Christmas, and how could I show them that someone still cares and that they are not forgotten, and about all of the veterans in nursing homes and hospitals that needed our thanks as well. So by early the next morning, the North Texas Stockings for Soldiers Campaign was created. With a lot of help from friends, family and the community we were able to stuff 660 stockings that year, working around 4 card tables in our garage. Since then we continue to reach out to more and more USO centers and veteran support centers.”
story by sandi argo
When you consider that the sockings are sewn each year by a “team” of 4 to 5 ladies, that number is staggering! This year the team consisted of Gerry (from Decatur), Marilynn (Alvord) Ann (Arlington), Martha (Boyd) and Janice, with about 5000 sewn between them. Once the stockings are sewn, they are stuffed with items for the soldiers. From personal items such as lotions, sunscreen and other toiletries to cards from home, these stockings bring at least a small portion of comfort and joy to those who need it most. Of course, the stockings would not be complete without treats for the soldiers to enjoy as well. Organizer Janice Millican says the favorite item each year seem to be the wet wipes they send. With financial help from Peterbilt and the Greenwood Extension Club, the stockings are sent to soldiers in Afghanistan. This year was more difficult than the others due to the fact that Peterbilt was not able to financially support the project as in the past years. The group had to look at finding the funds elsewhere. With a goal of 5000 stockings each year, the cost runs close to $12,000. Facing a deadline to ship, the group was forced to shorten the number to about 3000, which is still a remarkable feat to most but to this dedicated group that number needs to be more. The cost still rose upward to over $9000. Peterbilt covered $3000 of that cost and the GEC, private donations and GoFundMe helped with the rest. “We never feel like we have done enough” Millican says, then laughingly adds “I have no social life”. Once sewn, they are filled at what is called “stuffing parties” where groups of people gather to enjoy fellowship while stuffing stockings. Cards are also sent, personally signed by people at card stations set up across the area (and from elementary school students as well)! With the stockings that were left behind this year, the group delivered state side. 600 stockings were taken to the VA Hospital in Bonham, Texas where our heroes are treated for PTSD, and issues with drugs and alcohol. Another 160 were taken to the Texas Veteran's Nursing Home, stockings went to the Liberty House (a 35 bed facility for veteran patients) and on Christmas Eve they will deliver to a 30 patient facility in Denton for veterans suffering from PTSD. Although Millican teases about her social life, it sounds like she has one of the richest social lives around, and one that we all should strive for. Travis says “While I am the founder of the NTSFSC the true thanks goes out to all the different schools, churches, businesses and individuals that join us each year to help us continue our mission of adding a smile to as many deployed soldiers and veterans here at home as possible each year”. To donate to this worthy cause, please contact the North Texas Stockings For Soldiers Campaign through their Facebook™ page or by emailing them at ntsfsc.org@gmail.com
At the Table withChef BrentHines Chef Brent Hines
has a love for working in the kitchen. Having grown up in the very rural area of east Jack County, one might be a bit amazed that someone from such a country upbringing would end up as a corporate Chef for an international hospitality company. Considering the fact that for years his grandparents owned and operated several cafes in the downtown Ft Worth and stockyards area, Chef Brent might tell you the love for cooking comes naturally. Add into the fact that for years his dad, Bob, has cooked many of the finest dishes found throughout the world for family and friends, that love for cooking might actually be better described as his destiny. After graduating from Chico High School, Chef Brent found his passion for cuisine after a stint at an art school. Like so many young adults, Hines struggled to figure out what it was that he wanted to do with his life, and took a job at Spring Creek BBQ as
the dishwasher and bus boy. Soon after he started, Hines was brought into the kitchen to help with preparing the food. As they say, the rest is history. It didn’t take long for him to realize this was what he wanted to do, and after convincing his mom, Karen, that he had finally found his purpose, Chef Brent enrolled in the Le Cordon Bleu at Texas Culinary Academy in Austin. Chef Brent found his destiny, no doubt. Graduating in 2004, Hines has spent time in some of the most popular kitchens like Zagat top rated Keystone Ranch in Keystone Colorado. And even locally at Old Hickory Steakhouse in the Gaylord Texan where he was the Sous Chef. He was also the Executive Chef of Sky Creek Ranch in Keller which was named best steakhouse and won several other awards. His big achievements came with the opening of Winewood Grill in Grapevine. His farm to table and from scratch upscale American cuisine brought him notice from several newspapers and magazines and named best new restaurant in Grapevine.
Spicing things up...
Like his first job as food prep, Chef Brent finds himself cooking for a more “private” crowd now, sad news for anyone that has never had the opportunity to dine on one of his meals. One consolation does exist though in the Sienna Spice “rubs” that Hines created and sells. Chef Brent says “Fire up the grill, throw on the spice. You can apply this spice to beef, pork, seafood, veggies or Heck anything!” Having used the spice rubs on prize winning barbecue, Hines is finding them in good demand. Not missing a step, Chef Brent Hines is ready to kick it up with the competitors. Adding to his busy life, the Chef has jumped apron-first into the world of magazine Chef, and will be contributing an article here each month with cooking tips, recipes and all sorts of ideas to help you get creative in the kitchen! From brisket to burgers and anything in between, Chef Brent tackles the grill like any artist would their palette, bringing flavors alive from all parts of the world. Inspired by his family and friends, Chef Brent finds not only a love for cooking, but a passion for it!
Chef Brent Presents
White Chocolate and Peppermint Cookie Recipe Difficulty:
Utensils: mixing bowl, whisk, baking sheet, measuring cup, measuring spoons, hand mixer or kitchen aid mixer, spatula, plastic wrap Prep Time: 40 minutes Cook Time: 10 minutes + cooling Yield: about 24 cookies Ingredients: • 1 cup butter, softened • ½ cup powdered sugar • ½ teaspoon peppermint extract • 1-1/4 cups all-purpose flour • ½ cup cornstarch For Frosting • ½ cup white chocolate chips • 2 tablespoons butter, softened • 2 tablespoons 2% milk • ¼ teaspoon peppermint extract • 1-1/2 cups powdered sugar • ½ cup crushed peppermint candies Preparation: Step One- In a small mixing bowl using hand mixer or wire whisk, cream butter and powdered sugar until light and fluffy; beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Fold in white chocolate chips. Refrigerate, covered 30 minutes or until firm enough to handle. Step Two- Preheat oven to 350˚. Shape dough into 1 inch balls; place 2 inches apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from oven and set aside to cool. Step Three- In a small bowl, beat butter until creamy; beat in milk, extract and slowly add powdered sugar until smooth. Spread over cookies with spatula; sprinkle cookies with crushed peppermint.
Enjoy!
“As a young artist, my parents got me involved in oil painting. I loved a certain color called sienna. I thought it was a unique color, and the name just rolled off the tongue. After many years of sweating in the kitchen and experimenting with multiple recipes I created a spice blend that not only tasted great, but for some reason, took me back to my childhood. Flashes of great inspirations came to me of my dad smoking briskets and my grandmother telling stories of the café life. I knew the moment that I smelled it...the visual memories.... great flavor....this was it. This was Sienna Spice.” “I love to grill...I love to cook...I love the artistic passion and dedication it takes to be a chef. I love the facial expressions you make when you take a bite of buttery, perfectly seasoned and cooked ribeye steak. But what I love the most about cooking is how it brings family and friends together. I wanted to share these inspirations and provide the best spice recipe that I could create. I hope you try Sienna Spice and enjoy the passion of bold Southwestern flavors and make memories of your own.” Enjoy Chef Brent
www.txsiennaspice.com
May the Holidays Bring You Peace, Warmth, Love and Joy! Merry Christmas and a Very Happy New Year!
Wishing You the Merriest Christmas With All of the Holiday Cheer May the Blessings of the Season Be with You Throughout the Happy New Year!
With Much Love,
Jacksboro, Tx 940.567.2561
McFarland Plumbing
Karen’s Corner... December topic: Making sure our furry friends survive the holidays in one piece! By Karen West
It’s the holiday season and one of the busiest times of the year!
When planning your holiday parties and family get together’s don’t forget your four legged friends. Your dogs love to be a part of the parties and like to beg for food from each of your guests! You need to keep in mind some of the most common foods we serve could be very harmful to our pets. Dogs digestive systems are very different from ours. Things such as milk and dairy products (like ice cream, Cheese and dips) can cause diarrhea and digestive uupset. Other foods that contain coconut and coconut oil can also cause loose stools and diarrhea. We serve a lot of salty snacks during this time of year. Large amounts of salt can cause excessive thirst and urination. Heavy salted snacks like potato chips, pretzels and popcorn can lead to sodium ion poisoning. This can cause vomiting, diarrhea, depression, tremors and elevated body temperature. Also, nuts can be high in salt as well as oils and fats. Nuts like almonds, pecans and walnuts can cause vomiting and diarrhea and potentially pancreatits. Macadamia nuts can cause stomach upset and also temporary paralysis, weakness, tremors and vomiting. Foods cooked with garlic, onions and chives can cause gastrointestinal irritation and lead to red blood cell damage. So be careful not to feed you pets left overs! There are so many different foods that are toxic to our pets. Some that are well known to most of us and some not so thought about. Chocolate is one of the more well known. It contains a substance called methyixanthines which can cause vomiting, diarrhea , panting, excessive thirst, tremors, seiures and even death. In any case that your pets becomes lethargic, has excessive vomiting, diarrhea and abdominal pain you need to contact your veterinarian right away. This can be a life threating condition. With an exam and bloodwork pancreatits can be diagnosed. Depending on how inflamed the pancreas is, your pet could be sent home with mediations or in a severe case placed on IV fluids and medications. So please be aware of the dangers that are all around our pets and ask your guest not to feed your pets or make arrangements for them to be in a safe place far from any temptations and harm. I recommend always contacting your veterinarian if you suspect that your pets have eaten any toxic foods for advise on how to properly handle and medical emergency.