Page 1





RANCH It’s Springtime at the Ranch

RESERVE Touring Oregon’s



Willamette Valley Wine   Country  


Genealogy &   Monthly Astrology   Reading   Vol. 2 Issue No.2, March 2017

Free Issue!

TRAVEL Desert Mysteries


Spring Adventures: Portland Food Carts

“Heaven is under our feet as well as over our heads.” -Henry David Thoreau

Business & Editorial Editor-in-Chief, Spring Sault Contributors: Sheilan Dove John Fifer Tiffany Harelik Ranch & Reserve Magazine 20 Crandell Ave. Brantford, ON N3C 1S9 (519) 754-7687 E: Submissions: Editorial submissions should be sent to Ranch & Reserve Magazine is not responsible for unsolicited materials. Advertising: Call (519) 754-7687 Email Subscription Inquiries & Customer Service Ph: (519) 754-7687 E:


Photo Credit: Facebook/Go RVing



Welcome to the Ranch


Ranch Feature-

It’s Springtime at the Ranch  

17 Reserve 

Oregon’s Willamette Valley Wine Country in Spring  

23 Travel 

Desert Mysteries

31 FoodSpring Adventures:   Portland Food Carts  

45 Genealogy

47 Wise Skies Astrology    

Publisher’s Note

Welcome to the RANCH! By Spring J. Sault, Editor-in-Chief

Springtime is often viewed as a time of renewal, and a time of new beginnings. As such, this month’s issue of Ranch & Reserve focuses on spring adventure, new places to see, new things to try, and a new wine region to enjoy! We also continue to include the genealogy and astrology columns, so you can perhaps look to where you have been and where you may be headed. Our Ranch feature this month highlights some great springtime guest ranch vacations and how best to plan for and enjoy them, and our Reserve article is on touring Oregon’s Willamette Valley wine country – a beautiful region you can tour by car, horseback, helicopter, or hot air balloon! Our Travel writer shows us the amazing (and sometimes one-ofa-kind) things that can happen when you’re touring the desert on a road trip, and (speaking of Oregon…) our Food contributor has given us a selection of some delicious recipes to try from the Portland food carts! Welcome to the March issue of 2017, and welcome to spring! Welcome to Ranch & Reserve Magazine.


“The odds of hitting your target go up dramatically when you aim at it.” -Mal Pancoast


Springtime At The Ranch


As Mark Twain famously said, “It’s spring fever. That is what the name of it is. And when you’ve got it, you want – oh, you don’t quite know what it is you want, but it just fairly makes your heart ache, you want it so!”

Written By Sheilan Dove

As winter slowly slips away and slushy snow still drips down city drains, thoughts of spring eagerly come to mind with its promise of warmer days, trees blossoming and newly-born lambs and foals gambolling among wild-flowered meadows. And nowhere could it be better or more beautiful than at a guest ranch to welcome this time of hope and rebirth and experience the wonders of a seasonal shift, which calls to all of us on some ancient primeval level. A spring break vacation is the ideal time to give way to all these feverish yearnings and dare to do something different, unexpected and exhilarating by heading off to a guest ranch with your family or loved one, friends or fellow students to satisfy that inner wish, that ache to feel gloriously alive at this time of awakening and renewal. To become totally aware of your existence in the here and now with a giddy, heady sense of anticipation of exciting things about to happen as you herald the advent of spring. A guest ranch vacation is guaranteed to fulfil all the senses; that joyous feeling of well-being and sudden adrenaline rush as you try something new or perhaps do something you already love, such as exploring the neighbouring terrain of a ranch by horseback and drinking in the breathtaking landscape vistas that Mother Nature 9  

so generously provides. A guest ranch vacation is a golden opportunity to have adventurous funfilled days, whether riding the trails, tubing, rafting and hiking or taking advantage of the many other activities that guests can enjoy when not in the saddle. The cheerful camaraderie of mingling with other guests at dinner and afterward…. the utter bliss of sleeping deeply and well within the quiet peacefulness of the ranch property after a healthy day spent outdoors. The following guest ranches are just three examples of the many ranches situated in stunning locations ideally suited for that super-special spring break vacation that will satisfy your heart’s longing to do something truly out of the ordinary this coming spring.

The White Stallion Ranch in Tucson, Arizona is proud of being awarded the No. 1 spot out of 129 properties in the area for six consecutive years. This well-known, spectacular 50-year-old ranch of Hollywood fame is set in unspoiled desert, cacti and rugged mountainous terrain and is the perfect place to enjoy a memorable spring break vacation. Owned and managed by three generations of the True family, this traditional dude ranch is carefully blended with the service and amenities associated with a fine resort. In addition to its exceptional riding program and varied trail rides designed to suit adults and children at all skill levels, the ranch also offers an array of activities such as rock climbing, hiking, a weekly performance rodeo, tennis, basketball, swimming, rec room games and a movie theatre plus evening entertainment and a bar. Children in particular are encouraged to experience the freedom and love of nature, with access to many outdoor physical activities and a petting zoo. Photo Credit: Facebook/White Stallion Ranch 10  

Photo Credit: Facebook/White Stallion Ranch

The comfortable, spacious, and wellappointed 43 guest rooms situated throughout the White Stallion Ranch all come with private patios and are designed to accommodate families and couples plus there’s a four-bedroom separate Hacienda available for small groups. According to the ranch website, an appreciative guest commented:

White Stallion Ranch provides a variety of delicious meal options to please most palates with a cooked-to-order breakfast menu and continental-style buffet. Lunch and dinner buffets satisfy hearty appetites with an appetizing array of dishes. Delicious snacks and hot and cold drinks are available throughout the day. White Stallion Ranch is a one-of-a-kind ranch resort, especially at spring time when the desert daytime temperature is refreshingly cool and fragrant.

“The accommodations are beautiful westernthemed casitas with views of mountains, gardens and of course the horses.”


Photo Credit:

Founded in 1900, Coffee Creek Ranch is surrounded by a beautiful National Forest and the Trinity Alps wilderness area in Northern California and sits at an elevation of 3,068 feet. The guest ranch exudes a taste of southern-type hospitality and old west culture with an expansive list of amenities to entertain guests along with its unparalleled horseback trails. Owing to its wilderness location, Coffee Creek Ranch is an ideal vacation for those wishing to reconnect with nature and “get off the grid” since the electricity is ranch-generated and switched off between midnight and 7:00 a.m. Boasting “a real cowboy experience,” as one happy guest wrote, there are two rides per day divided by ability level with access to 510 miles of stunning true wilderness scenery. Amenities include a swimming pool, hot tub, fitness center with gym/workout room and a bar/lounge area. The adjacent Coffee Creek is an excellent fly fishing stream for trout and tubing expeditions. Hiking and mountain bike riding in the wild Trinity wilderness can be arranged for the more active guests. Additional activities include badminton, Photo Credit:

8 12 

volleyball, horseshoes, table tennis, paddleboating, or basketball. Guests can also test their skill at the archery and rifle range. Accommodations consist of 16 spacious, rustic, and comfortable cabins; food is ample, fresh from the garden and superbly prepared by Ruth, owner and chef of Coffee Creek Ranch. The Coffee Creek guest ranch offers a unique opportunity to visit an outstanding protected wilderness area with all the comforts of home. Photo Credit:

Sundance Guest Ranch is close to Ashcroft, the site of many a western movie, in ‘Supernatural Beautiful British Columbia’ among sage-brush speckled high desert hills and sandstone hoodoos just 4 hours from Vancouver, Canada. The ranch has a herd of over 100 well-groomed horses for daily trail rides to explore the semi-arid desert terrain and sprawling valley grasslands. Horse and rider are carefully matched to optimize each guest’s riding experience. One satisfied guest from Italy recently reported, “A beautiful location with helpful wranglers/staff. The riding was pitched just right for us with responsive characterful horses.” Other outdoor activities include sunny decks, heated swimming pool, an authentic horseshoe set, walking Photo Credit: Facebook/Sundance Guest Ranch

9 13   

Photo Credit: Facebook/Sundance Guest Ranch

and hiking trails. Indoors, there’s a games room, billiards room and a movie lounge to add to guests’ enjoyment. And yes, a registered massage specialist is on hand to soothe away any aches and pains. Dining is a special event at Sundance and the food doesn’t disappoint starting with the breakfast buffet and daily morning specials, such as eggs benny and French toast and after that to set menus for lunch and dinner of maybe classic charcoal-grilled steaks and Photo Credit: Facebook/Sundance Guest Ranch hamburgers to more sophisticated international cuisine. The dining room is licensed with a fine wine list and overlooks the pastures where the horses graze at night and gallop freely…truly a sight to behold, photograph and cherish. The ranch has an adults-only BYOB lounge for after dinner socializing, especially on a Friday or Saturday night, the place of some legendary parties, and a weekly country-rock DJ dance every Saturday. 14 10   

Photo Credit: Facebook/Sundance Guest Ranch

Accommodations vary from well-maintained standard to king size rooms and come with private full bathrooms, air-conditioning and comfortable beds. All the rooms are on one level and accessed by a covered boardwalk. Sundance Guest Ranch is a highly recommended and very popular Canadian guest ranch destination for an unforgettable adventurous spring break vacation. So…dust off your riding boots and cowboy hat and make plans to celebrate this year’s spring break at an amazing ranch locale whether it’s the Arizona desert, the high North Californian wilderness or the picturesque semi-arid interior of British Columbia. As Mark Twain might have put it, “It’s all there folks, just waiting for y'all.” Let RanchSeeker help you find your ideal guest ranch vacation today!

11 15 


When the winds of change blow, some people build walls and others build windmills. -Chinese Proverb

Photo Credit: Facebook/Vertical: Passion and Pinot


Oregon’s Willamette Valley Wine Country in Spring Written By Spring Sault

A gorgeous time of year to visit Oregon wine country, in springtime the grapevines sprout bright new leaves and wildflowers bloom throughout the Willamette Valley. The Willamette Valley wine country was established in 1965 with the planting of the first pinot noir grapes. 5 years later, there were 5 bonded wineries and 35 vineyard acres. With a longstanding history of fortitude and development and an incomparable knowledge of their local wine industry, it’s high time you consider grabbing some family or friends to take a tasting tour and visit Oregon’s Willamette Valley wine country. Photo Credit: Facebook/Unwined: Wine, Cheese, & Craft Beer


Planning a Tour There are several options for travelers when looking to visit Willamette Valley. Self-guided tours are always fun, and with a well-planned map and some research, you can always drive or bike your way through wine country. There is also a wonderful option for horseback wine tours, either by saddling up yourself, or by carriage! Similarly, if you’re looking to enjoy the region in some extended downtime, there are also hot air balloon tours and helicopter tours. Photo Credit: Facebook/Travel Time Agency

Photo Credit: Facebook/TRIbella Photo Credit: Facebook/Willamette Valley Wineries

Photo Credit: Facebook/Bottlefork


Springtime Events in Willamette Valley There are plenty of activities happening in Oregon’s wine country, and Willamette Valley features the McMinnville Wine and Food Classic which is a wine and culinary event running from March 13-15, highlighting local wineries and chefs who will also be doing cooking demonstrations. The Flavors of Carlton festival, held May 6th of this year, features Yamhill Valley art, food, and wine in Carlton, OR. There is also a wine country run call the Youngberg Hill Half, 5K, and 10K through scenic farmlands and rolling hills, scheduled for May 21st. And after the run, you can enjoy a wine tasting among many other finish line festivities. And Memorial Weekend in Wine Country (May 27-29) kicks off with wine tastings and special events throughout the Willamette Valley. Photo Credit: Facebook/3rd Street Flats


Food and Wine With over 500 wineries, vineyards, and tasting rooms, the next logical thought is, “What do we pair it with?” In addition to the plentiful wine attractions, there are also many fabulous restaurants featuring locally grown and produced food, wine, and beer. They accommodate all sorts of budgets, and the wineries you visit can also make personalized recommendations as well. Trip Advisor has compiled a good short-list in the interim, and their link is provided here for review, and don’t be afraid to try something new on a fellow connoisseur’s recommendation-there’s lots to enjoy! Hope to see you out in Oregon wine country, enjoying not only the wine, but also this beautiful spring!


Photo Credit: John Fifer



Desert Mysteries The American Heritage dictionary describes “wanderlust” as “a strong or irresistible impulse to travel”. I suppose there are those of us who would accept that as a description of ourselves, even if we are either pressured by outside forces, or self-restrained in some manner to keep us home-bound from time to time. The “doldrums”, among other definitions, are described as “a period of inactivity or recession”. Now, when you combine those two opposing influences in the head of an old, um, mature guy like me, the winters stay at home becomes lengthy. Yep, that plain old “sand-in-theshoes” starts to shift just enough to tickle the foot to start moving. The reminiscences of past exploits are not enough and begin to dance like sugar plums in the brain and saying, come-on John, what are you waiting for? Ah, the holidays and wintertime cause pause in many ways. Written By John Fifer

Life changes can have both positive and negative impacts on a being. There are many parallels between water/boat cruising and land cruising, and there are vast differences. For instance, when on the water, better put, ocean, you are totally on your own. Can’t call the auto club of your choice, and storms can cause more issues that merely pulling to the side of the road or under an overpass. We enjoyed our long-range cruising for eighteen years, but recently parted ways with our beloved “Riverdance”, a 38-foot Island Packet sailboat. Ah, the memories, and we can assure everyone, the settlement day was not one of the happiest days of our lives. It was a very bittersweet separation. But it was time and after all, we now have other ongoing interests, one being land cruising. I’m a “green bananas” guy. I once bought twenty-seven bars of soap --- just for me. Just used them up! We bought our 5th wheel in 2010 while I was still undergoing chemotherapy. Attitude, folks, attitude!! We’ve been blessed to have traversed this grand United States four times, all comings and goings by different routes. And we’ve found the world to be small as we will see in the upcoming narrative. When we departed the ghost town of Chloride, New Mexico, we crossed miles of desert back to the 5th wheel, and ventured on. We made our campsite selection, and then drove to the Gila Cliff Dwellers near Silver City, New Mexico. After traversing the winding and sometimes narrow road, we arrived to watch the orientation video then climbed the trail steps to the dwelling location. Now I’m the sort of fellow who thinks that sitting in a barber shop is a waste of time --- I could be doing something much better with my 24  

valuable time. Same with these videos at almost every stop. BUT, I’ve learned that they are worthwhile, making the visit to wherever much more profitable, informative, and entertaining. And they are generally well done. The cliff dwelling video gave us the entre to the dwellings themselves, amazingly set into the cliff fissures and still exhibiting the original wooden lentils and roof supports placed there by their builders. There are 42 “rooms”, most of which are well

protected from the rain. These caves were used for thousands of years as passing shelter, but in the 1200’s these rooms were built to shelter the first permanent residents. Visit the site or go on line to learn who they were and about their civilization. A nearby smaller cave dwelling also offers pictographs painted on stone. As occasionally occurs, a traveler happens upon a celebration, and we did at the campground we had selected. A local had graduated from the police academy and it was time to celebrate with ribs and steaks and all the associated goodies, complements of the park. Small world time! We are standing in line and I struck a conversation with the guy next to me. Said he had gone to dental school with a guy named Tom so-and-so from my home town. Turns out Tom had been a high school classmate of mine. If we are lucky enough, this sort of occurrence happens to many of us. Photo Credit: Facebook/Go RVing


The next day we were on to Bisbee, Arizona where we toured the Queen copper mine. Then it was on to Tombstone. Tombstone is anything but a ghost town. Its reputation precedes it, and the tourists follow, in what one might call droves! Our campground was adjacent to the OK Corral reenactment location. We were told it was not the actual historical site, but then again, I’m not a surveyor, or picky. Walking the main street in this dusty town, one sees many locals in historic garb. We trekked from town to Boot Hill --- and back, and back! Tombstone is what it is, and I wouldn’t have missed it.


With Tombstone visited, we headed north to Tubac, where we visited the Presidio, a historical Spanish site. Tubac at the time was listed as one of America’s “coolest” towns. We walked a couple of shop-packed streets and decided it was time to move on to Tucson. I begin this account by firmly stating that my traveling partner-wife and I are practical and pretty level-headed people. Oh, I suppose there might be spirits roaming about, as we seem to have experienced a few times in our humble abode. And I am not so selfabsorbed to think that our tiny planet we call home is the home of the only intelligent life in the universe. Although I sometimes question the intelligent part when it comes to our own terra firma! Anyhow, we are driving along at our usual 55mph about 20 miles south of Tucson when all of a sudden something “whooshes” over and past us, proceeding from the northwest to the southeast, so close to our rig that we actually tilted slightly to port! And, there


was a discernable “whoosh”! I looked in the rear view but saw no dust evidence of anything. Space junk maybe? Darned glad we were not one second ahead of where we were. I suppose some folks would hesitate to relate such a story, but it happened and all we can do is report it! All in a day’s fun of traveling! In Tucson, we stayed at a park very close to the Desert Museum and Old Tucson. I had visited both back in ’88 when I flew west with my ten-speed bicycle. The Desert Museum was as awesome as ever, and enhanced from what I had seen earlier. We joined the enjoyable tour, then walked at out leisure along the pathways and buildings observing the snakes, lizards, frogs, and of course desert plant life. Their butterfly area, as with all butterfly areas we have visited, was fun. Be sure to get the kids there! The hummingbird cage was also an entertaining part of this no-miss museum. The original Old Tucson burned to the ground some time following my 1988 visit. It had been used as the site of western movies and has been rebuilt. We did not tour it on this occasion. In ’88 it was a hoot.


We sallied forth from Tucson, taking the back road north, still wondering about what may have almost hit us a day or so earlier. We prefer back roads, but this one had built up significantly, in the past many years since my cycling excursion! In Florence, we stopped to walk around town a bit, and then it was on to the Tonto National Forest, a beautiful area that also contains cliff dwellings at Roosevelt. We did not visit them because we were hooked up and the walking distance was unknown to us. Additionally, the 96-degree temperature was a deterrent! Call it dry heat or humid heat, hot is hot!


Following a night’s rest, we were on to Montezuma’s Castle, near Camp Verde, AZ, which we found to be a bit of a misnomer. It is impressive, but quite high on the cliff. Visitors can view the dwellings from the cliff base, but cannot climb to or enter any of the 20 rooms. It was approaching the time for a traveling respite. We lighted at the Dead Horse Ranch State park near Sedona, AZ. It was our plan for the next few days to tour the area and nearby sights, and to relax a bit. Lookout, Red Rocks, here we come! This article marks the one year anniversary of contributing articles to Ranch and Reserve. It has been a pleasure to be able to share our adventures and occasional land-cruising tidbits, and I look forward to sharing with you, our reading constituency for some time to come. Until next time, keep your boots on, your socks dry, and your head down! You never know what might be whooshing your way. Enjoy the winter wherever you are, have fun, and be safe!


Spring Adventures:

d n a l t r o P s t r a C d o o F

FOOD As part of writing The Trailer Food Diaries Cookbook series, my culinary adventure took me from Austin, Texas to Columbus, Ohio and all the way to Portland, Oregon. Portland is the food cart mecca of the world. There I met radio host Steven Shomler, who is also the author of Portland Food Cart Stories and many other great culinary books. Steven took me on a whirlwind adventure to introduce me to as many food cart owners as possible during my research week in Oregon. Article & Photos By Tiffany Harelik

I tasted Surkal (Sweet and Sour Cabbage) from Viking Soul Food, Marionberry Pie Holes from The Pie Spot, Penne alla Vodka from Built to Grill, an Alligator and Chicken Jambalaya from The Swamp Shack, a Kofta Kabob from ElMasry Egyptian, and the Porchetta from Lardo. I was impressed with the Green Jackfruit and Pumpkin Curry recipes from Fiji Indian Curry, the smoky caramel grilled cheese from The Cheese Plate PDX, the Sriracha Mix-a-Lot from Fried Egg I’m in Love and the Thai Iced Tea from Stumptown Dumplings. It was a food-lover’s heaven being in Portland, but it wasn’t just the recipes that I fell in love with. The people and their stories are always the most interesting part of food writing excursions. I met people from every continent and heard stories to pass down from every walk of life. While I highly recommend you read them all in The Trailer Food Diaries Portland (volumes one and two), I have pulled a few recipes that would go great on your table this Spring. Some are easy, and some are more adventurous. I encourage you to make modifications to make these recipes your own. Read more about my cookbook road trips at


Cilantro and Goat Cheese Spring Rolls with Peach Chutney Courtesy of The Cheese Plate PDX These spring rolls are heavenly: flavorful, unique, creamy, warm crunchy. Goat cheese and cilantro are an amazing combination and when dipped in a spicy sweet seasonal chutney like the peach chutney here, the flavor is elevated even more. Yields about 10 to 15 spring rolls.

Spring Rolls:

Chutney: 1 pounds ripe peaches, diced

1/2 pack 4x4 inch spring roll wrappers 4 ounces cream cheese

1/2 medium yellow onion, diced small

4 ounces goat cheese

1/2 red bell pepper, diced small

4 ounces cheddar cheese, shredded

1/2 tablespoon chopped garlic

1/2 bunch scallions, finely chopped

1/2 tablespoon grated ginger

1/2 bunch cilantro, washed and finely chopped

1/2 jalapeno, chopped (optional)

salt and pepper to taste

1/2 teaspoon chili powder

1/2 egg

1/4 tablespoon mustard seed 1/4 teaspoon curry powder 1 cups brown sugar 1 cups cider vinegar 1/2 ounce olive oil salt and pepper to taste


For the Spring rolls: Temper cheeses and spring roll wraps at room temperature for an hour. Mix cheeses, cilantro and scallions by hand or with a stand mixer on medium speed. Season with salt and pepper to taste. Scoop into a piping bag if available, but not necessary. Beat the egg with a tablespoon of water for egg wash. Lay out 4 spring roll wraps on a counter in diamond formation, pipe or spoon about 2 tablespoons of cheese mix onto the center of each wrap. Brush the edges of the wraps with a pastry brush or fingers, fold bottom corner wrap over filling, then the 2 side corners in toward the center, and roll tightly toward the top corner of the wrap. Repeat until all filling and/or wraps are used. Place spring rolls in freezer until ready to fry. Yields about 10 to 15 spring rolls. To fry spring rolls, heat about 2 quarts of preferred frying oil in a wok, large pot or deep fryer to 375 degrees. Place about 8 frozen spring rolls in the hot oil at a time, frying for only a minute or two until wraps are golden and cheese is just barely starting to ooze out of corners of the wraps. Drain on paper towels for a minute before serving. For the Chutney: Put olive oil in a 4 quart sauce pan, heat on medium-high for a minute, then add onions, garlic, ginger, bell pepper, jalapeno and a pinch of salt. When onions start to become translucent add mustard seed, chili powder and curry powder. Cook together for another minute, then add sugar, vinegar and peaches and reduce heat to low. Stirring occasionally, cook chutney until it has thickened to desired consistency, may take 30 minutes to an hour. Season with salt and pepper to taste, then remove from pan and let cool. Yields about 1 pints.

Chilled Carrot Soup with Orange Ingredients:

Courtesy of No Fish! Go Fish!

Light and fresh, this is a tasty and colorful soup for your Spring table.

1 pound carrots, chopped 2 potatoes, chopped
 1 onion, chopped
 1⁄6 cup fresh garlic, diced (please no pre-diced garlic) 11⁄2 tablespoons ginger
 2 tablespoons paprika, plus additional for garnish 32 ounces vegetable stock 1-quart water 2 tablespoons fresh mint, chopped 1⁄2 35 bunch parsley, finely minced

1⁄4 cup lemon juice
 2 tablespoons apple cider vinegar 1⁄2 cup sugar 2 oranges, peeled and chopped for garnish Boil carrots, potatoes, onion, and garlic with ginger and paprika in vegetable stock plus 1-quart water until soft, about 20 minutes. Blend with immersion blender until mixture has a smooth consistency. Chill to 40 degrees F. Stir in fresh mint and parsley. Add lemon juice, apple cider vinegar, and sugar. Top soup with chopped oranges, dust with paprika, and serve.

ABC Waffle (Arugula, Bacon and Camembert) with Fig Sauce Courtesy of The Gaufre Gourmet The combination of the sweet brioche-style waffle with the peppery arugula, salty bacon, and creamy Camembert is outta this world! Yield: 4 servings 4 Liége-style waffles
 * 1⁄4 cup Fig Sauce
(see recipe below) 8 slices Camembert cheese
 8 slices thick-cut bacon, warmed and cut in half 1 cup arugula
 White balsamic vinegar
 Olive oil
 Salt and pepper to taste 36

Heat waffles and place on serving plate. Spread 1 tablespoon of Fig Sauce (recipe below) on each waffle. Add two slices of Camembert cheese to each waffle and top with 2 slices of bacon. Toss arugula with a sprinkling of balsamic vinegar and olive oil. Season with salt and pepper. Place dressed arugula on top of bacon and serve. Fig Sauce (This seasonal treat is delicious year-round.) Yield: 3 cups 5 ounces Calimyrna dried figs 1 cup water 1 cup apple cider 1 cinnamon stick De-stem the figs and place in a saucepan with the water, apple cider, and cinnamon stick. Bring to a boil, and then turn down to a simmer and heat until the figs are softened, about 10 minutes. Remove the cinnamon stick. Carefully pour the whole mixture into a food processor or blender and blend until smooth. It will be on the thick side, more like a jam. Adjust with water or apple cider as needed to achieve desired consistency.


Creamy Pimento Mac and Cheese with Garlic Kale Courtesy of Retrolicious This recipe is a mash-up of America’s favorite comfort food and a southern tradition. We’ve added the sautéed garlicky kale with a dash of lemon that almost seems Tuscan in origin but lends a pop of health and flavor that traditional mac never has. Garlic Kale: This is optional, but you’ll love it. You can do it in advance and eat it hot or cold, and it can be a great side dish on its own. 3 tablespoons olive oil
 2–3 cloves garlic, well smashed 1 bunch kale rough, chopped salt and pepper to taste 1–2 lemons º Use a medium-high skillet or, better yet, cast iron if you’ve got it (yes, it’s heavy). Not because “it’s retro”; they are usually inexpensive, you can find them on the shelves at any Goodwill and they really hold an even heat that does not dissipate as soon as something is thrown in it. º Add oil and, quickly, your smashed garlic. Keep it moving so it does not burn, but the heat has to be good to quickly cook the kale. Now you have two choices: you can remove the cloves or leave them in. They’ll cook through, and if they don’t, they will be big enough that you’ll catch them.


º Add your chopped kale and keep it moving as it crackles from its own moisture in the pan. Salt and pepper it generously and add the lemon to taste. It should really taste good on its own before it’s added to anything else. Remove kale and set aside. Nibble on it while you assemble your Mac; it's a superfood. 1 pound cooked penne, al dente or toothsome and not mushy A Couple Quick Thoughts on Pasta: º You know how to cook pasta, right? But you can follow the manufacturer’s suggested cooking methods and time and then cut a little time off; you don't want mushy Mac. Also, if you like to bake yours, you’ll be cooking it again. Salt the water well. They say like the ocean, but it doesn’t have to be that salty; however, there is not enough salt in the recipe to flavor the pasta properly, and you don’t want well-cooked, bland pasta. Lastly, when you strain it out, don’t run cold water over it. Lay it out on a cookie sheet and lightly oil it to cool if you are not making your Mac right away. Any pasta should follow these simple suggestions.


Creamy Pimento Cheese: 8 ounces cream cheese
 1½ pounds medium-sharp cheddar cheese, shredded ¼ cup Dijon or Creole mustard or any good mustard ½–1 cup red/pimento peppers 2 tablespoons garlic, minced
 2 tablespoons paprika
 salt to taste
 pepper to taste 1 tablespoon sugar
 1½ tablespoons Worcestershire sauce Sriracha to taste 2 cups heavy cream
 The Topper: 1 cup cheddar cheese or a blend
 Photo Credit:

¾ cup smashed crunchy (we mean crunchy) kettle-style potato chips

º If you know anything about traditional pimento cheese spreads, they all have mayo. This one does not; therefore, it is not traditional. But unlike any other pimento cheese, this one will not tend to separate when heated as quickly as others with mayo that end up looking like curdled yuck. º Let your cream cheese and cheddar soften in your mixing bowl, as this will help your mixer (with paddle attachment) or good ole wooden spoon and your muscles do the job a little easier. Use a good-quality cream cheese and cheddar cheese, as they will have a better cream content and not separate when heated as quickly. We are lucky to be in the Northwest, where the dairy seems to be naturally better than other places we’ve lived and cheeses like Tillamook are local and readily available. º You can use any mustard you’ve got, but we prefer a mustard with more personality than classic yellow. Add it to the pool. When it comes to pimentos, everyone says, “I don’t like it too spicy.” Guess what, folks, they are just the Spanish name for peppers—in this case, sweet, mild red peppers. You can buy the canned because quite frankly there’s so much going on that will work 40

just fine. I’ve roasted my own plenty of times, and other than being a little heartier, your effort may be lost in the end. Regardless which you choose, chop half very finely to add extra color and some more coarsely so you can see the chunks. Add the rest of the ingredients and mix. Oh, I’ve forgotten one? Yes, add a little cream at a time so it helps to blend, but not too much. You’ll want the rest for when you finally assemble the pasta. The salt and pepper are to taste because quite honestly you are eating it, not me. Sriracha is our contemporary twist on the cayenne pepper and hot sauce element you often see in pimento cheese recipes. Add it liberally or sparingly depending on you and your guests. Now You’ve Got It All Ready… º Turn your skillet down a little and warm your cheese sauce. This should be enough for that pound of pasta with the remaining cream. Next, add your pasta and warm through. Add the kale, as much or as little as you’d like. I check for flavor and adjust as needed. If it’s too thick at this point, you can add a little water; if you just cooked the pasta, add pasta water. You can also add cream or milk, but it’s pretty rich at this point. º Now the finish! We have an oven but not a broiler, and regardless, with food carts it’s about the show, so we top our Mac with smashed-up Oregon’s own Kettle brand chips and top it with extra cheese and Kimmy blow torches it to order. Mac & Show! But if you used a cast-iron skillet, you can top it and pop it in your oven for a quick melt. Use a dry towel or mitt to remove.

Red Beans and Rice Courtesy of A Cajun Life This authentic Louisiana side dish can also be served as a one-dish meal. 1 pound red beans garlic powder, to taste onion powder, to taste A Cajun Life All-Purpose Cajun Seasoning, to taste ¼ large onion, chopped ¼ large green bell pepper, seeded and chopped 1 teaspoon oil 1 pound smoked sausage, thinly sliced 1 tablespoon Italian seasoning, to taste


º Soak beans overnight by adding beans to a large pot and then covering with water approximately 1 inch above beans. The next morning, rinse and sort. The bad ones usually float or will be on top. In a pot, cover beans with 1 to 2 inches of fresh water. Add garlic powder, onion powder and A Cajun Life seasoning (available nationwide on Amazon) and cook over medium heat. º While beans are cooking, sauté onions and bell pepper in oil, then add sliced sausage to skillet to brown, occasionally adding a bit of water to scrape bottom with. Once meat is well browned, add some water and scrape bottom. This should make a brown gravy-like liquid. Add all contents of the skillet to the pot of beans. Add Italian seasoning, cover and continue to cook on medium heat, stirring frequently. Add water as needed. After beans are soft, mash some of them to make a creamy sauce. Serve over rice with corn bread.

The Dirty Mo Courtesy of J Mo’s Sandwich Shack The Dirty Mo is J Mo’s signature sandwich—so much so that he’s got it tattooed on his arm and written in stone on his license plates.


1 pound extra-lean ground beef 1 small onion, diced ½ teaspoon garlic salt 1½ teaspoons Italian seasoning ¾ teaspoon dried oregano ¾ teaspoon crushed red pepper flakes 1½ tablespoons Worcestershire sauce 1/3 cup half-and-half ¼ cup grated parmesan cheese ½ cup seasoned bread crumbs 4 French or sourdough rolls butter garlic, minced provolone cheese spaghetti pasta, cooked according to package instructions *J Mo’s Marinara (recipe provided below) parmesan fresh basil *J Mo’s Marinara: J Mo encourages you to use all of these ingredients to your personal taste preferences. 2 tablespoons olive oil 1 small white onion, diced 2 cloves fresh garlic, minced 1 pinch sea salt 1 teaspoon Italian seasoning ½ teaspoon oregano


1 can (680 mL) tomato sauce fresh tomatoes, diced º Heat pot and add olive oil to coat bottom of pot. Add onion and garlic. Sauté until onion starts to cook through; add salt to taste. Let cook for a few more minutes, then add Italian seasoning and oregano. Let cook for a few more minutes, then add tomato sauce and fresh diced tomatoes. Let simmer for at least 15 minutes; longer is better. Note: everything is to taste. You may want more onion and garlic or less. I would go with more! Building the Dirty Mo: º Preheat oven to 375 degrees. º Place the beef into a mixing bowl and season with onion, garlic salt, Italian seasoning, oregano, red pepper flakes and Worcestershire sauce; mix well. Add the half-and-half, parmesan cheese and bread crumbs. Mix until evenly blended, then form into 1½-inch meatballs and place onto a baking sheet. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. º Slice rolls and spread butter and minced garlic liberally and toast. Add sliced provolone when rolls are golden brown. Remove rolls when provolone is melted. º Add meatballs, pasta and J Mo’s Marinara. Top with parmesan and fresh chopped basil.


Written By John Fifer


ast month we started talking a bit about genealogy and I said it might be a surprise as to where we would begin our search. After all, we are researching our ancestors. You begin with…you! And someday you might be the ancestor someone is searching for. You have to begin somewhere and you are the logical point of entry! But you’ve got to write it all down. Full name and nickname, birth date, marriage date, spouse’s maiden and given name, and birth date, children’s names and birth dates, etc. Now the following will apply to you and the spouse. Write down your parent’s full names and the mother’s maiden name. To simplify it a bit and to avoid my being repetitive, for all generations you will be writing down the same information: once more, full name and nickname, birth date, marriage date, spouse’s maiden and given name and birth date, children’s names and birth dates, all death dates as they relate, where they live(d)., etc. And include any information about each individual, even if you think it isn’t useful at the time. It is amazing how the little pieces make up the big puzzle. Now do your grandparents, and great grandparents, etc. Write down all that you know about all of your ancestors. You will be using this information as you proceed with your research in a more in-depth fashion. You might say at this juncture, “Well I don’t know much about these people.” Dig into that recessed memory anyway. Do you have siblings, aunts, uncles, cousins, parents, grandparents, or other relations you could ask? How about friends who knew your ancestors? It is amazing who remembers what, or who just might have that long-stored box or album of pictures or documents in the attic, which you might be fortunate enough to access. And speaking of pictures, do you have any that are not labeled with names, dates, and locations? I’m talking about the new ones too! Do it!! What good are those photos without identification? You probably even have some pictures of old codgers and have wondered just who those people are, or when or where they were taken. Make the time to put names to those faces. And pictures, as we will see in the coming months, can both answer questions and create new ones. A picture is worth a thousand words: remember that one? 45  


ow follows what I call a missed opportunity. My maternal grandparents lived into my adulthood, but I was not then interested in family history so did not inquire of them about their lives, their parent’s lives, etc. For instance, from where did their immigrant parents emigrate? Who were their parents? Which town in Germany (in my case) were they born or did they live? Ask probing questions. Ask about their vocations and avocations, about their friends, their likes and dislikes, their belief systems, why they do or did what they did. Ask about their homes, when they lived there and for how long. You may not be particularly interested presently, but that information will then be there if and when you are. Once these people pass, much of that information will pass with them. As an example, my paternal grandfather was born four years following the American Civil War. His father fought during the entire war. Unfortunately, my grandfather died when I was but nine years of age – no opportunity to secure what surely would have been invaluable and interesting stories about both of them. But there will be more next time as we probe a little deeper into this most interesting subject. In the meantime, start putting those family member memories to paper and collecting documents and pictures. Ciao!

Threshing Outfit, North Dakota Early 1900’s

Photo Credit: 46

Astrology for March 2017  By Tiffany Harelik & Molly Gauthier 

Our approach at Wise Skies Astrology is different than the horoscope columns you’re probably  used to seeing. We’re not breaking it down sign by sign. Instead, we look at the positions of the  planets and relationships between them each week and translate that energy into practical  advice to help you map your schedule for optimal living.   Think of our column as a tool to help you plan your day‐to‐day. Be sure to read the complete  forecast including Full Moon and New Moon reports at You’ll  also find recipes, skylore and advice to help you live in sync with the skies.  March 4 ‐ April 3: Venus Retrograde in Aries. Use this  retrograde energy to redefine what is important in  your love life and re‐evaluate any financial priorities.  When Venus retrogrades into Aries, beware of a ‘me‐ first’ attitude, unexpected expenses, and mislabeled  prices. When she moves into Pisces on April 3, things  get even more blurry in the areas of love and money.  Don’t make any big financial or relationship decisions  until Venus goes direct April 15.   March 9: Mars moves into Taurus through April 21.  Slow and steady wins the race. Mars in Taurus  energizes your ability to achieve goals through steady,  methodical moves. Try not to over‐exert yourself, work  to establish (and stick to) a routine, take small actions  that lead to fulfillment of long term goals. 


March 12: Full Moon in Virgo. OCD tendencies are  exacerbated today with Mercury squaring Saturn  today. You may find yourself at the wrong place at  the wrong time saying the wrong thing. Keep it  simple today and stay out of the line of fire if you  can. Accidents with harsh words are likely today, so  be wise and revise before hitting send. A good use  of this Full Moon energy would be organizing the  refrigerator or pantry.    

March 27: New Moon in Aries may have you feeling  ready to start a new project, but caution is advised in  the areas of overspending, overcommitting, and  overexerting due to the Jupiter/Pluto square forming  this week. Exercise restraint in physical exercise,  investments, and eating habits today. Beware of a  potential abuse of power. Ignite your New Moon  wishes in the area of new beginnings, self,  independence, courage and authenticity.     Heads up: A T‐square happens when two planets are  opposite from each other in the sky and form an additional  square with a third planet (making a T‐shape). They  stimulate powerful changes that generally come with  tension, frustration, or even conflict. Check out the Wise  Skies Astrology blog for more information on the Jupiter,  Uranus, Pluto T‐square in March:  


Room to breathe...

Get The Attention You Desire


Advertise With Ranch & Reserve Magazine

Ranch & Reserve Magazine Vol 2 Issue 2  

Our March issue features springtime adventures both on guest ranches out west and in the vineyards of Oregon. Our travel contributor tells u...

Ranch & Reserve Magazine Vol 2 Issue 2  

Our March issue features springtime adventures both on guest ranches out west and in the vineyards of Oregon. Our travel contributor tells u...