How crisp is the crunch of the foliage, the crackle of the fire, and the sip of cider! That’s right; it’s time to usher in the first falling leaves of fall… Fall in the Basin is one of the most unique times of the year. We could see snow any moment, or temperatures in the upper 80’s. The day could start with a brisk run of the heater, followed by the air conditioning by in the afternoon. The morning brings delicate dew, decorating the covered flora, which are warding off the early frosts. It’s the time to don the hoodies and the sweaters and the fuzzy socks, and take a walk amongst the falling leaves. One of the best things about fall is spending time with the family. Oh, the bustle and hustle is over for back to school. Children settle into a routine, parents bid their new college students a fond farewell, and grandparents are counting the days until the family comes to visit again. It’s the time to catch one’s breath before the hectic holidays arrive. Spending time with your family is truly what the holidays are all about. From the racing chills of being scared (all in good fun of course!) during Halloween, to the warm feeling of seeing family gathered around the table at Thanksgiving, and finally the thrills of Christmas morning. Fall ushers in all these wonderful experiences. One of my favorite things about this season is to spend some time out in our community. With the chaotic back to school schedule, it means that weekends are our special family time. What are some of the things your family does as the chilly weather creeps upon us? We celebrate mommy/daughter date night, father/son outings, and yes, even video games sessions where the whole family gets to join in. So, whether you like to visit the local haunted house and watch friends and family alike squeal with fright, take a scenic walk in the woods, relax by the fire, or maybe just catch a good bite to eat, we have got you covered. Come over, sit down, we have a tale to tell. Hear about our howling ghosts, or listen to our heartwarming tales of Thanksgiving gone by. Either way, this edition is sure to bring you chills and thrills.
--Rebekah
The Glowing of the Linkville Cemetery The Spirit of Blackburn Sanitarium The Apparition at the Linkville Playhouse Have a Healthy Halloween Bac’n Holidays with The Bacon Bard The Keno Fire Fundraiser efforts The History of Samhain and the Day of the Dead The Horrible Demise of Mr. Butterball Thanksgiving the Martha Stewart way Coming Home: Max’s Family Cafe … and much more!
There's a whole lotta shakin' goin' on down at Max's Family Cafe. Owners Eddie Sanders and Teresa Hutchison, with son Brandon and family friend Bill Block have redesigned this cafe into a place of family warmth, home cooked meals, and have a little nostalgia thrown in.
Serving "Breakfast, Lunch, and Sometimes Dinner," the staff at Max's is always at the ready. The crew, which is family run by Eddie, and features his son Brandon, his girlfriend Teresa, and family friend Bill Block, are busy bustling about, each taking turns at the grill, gathering refills. Eddie is quick to make all of his customers feel at home. He offers all newcomers a place to sit; at the right moment, he pulls out a chair for the ladies, reminiscent of the days that Clark Gable spent in this quaint little town. And Eddie will tell you his story... It all started with a little dream, a lot of hard work, and some visits from Clark Gable. Grandpa Jo and Grandpa Tom Sanders (pictured on the far right of the above picture), residents of Keno, welcomed visits from Clark Gable to their residence in Keno, Oregon. Gable came to relax in rural Oregon, to get away from the busy hectic life of being an actor. Long time friends of the infamous Hollywood actor, Jo and Tom helped Clark with dog training, and served him some of the best dinners around. in 1925, Jo and Tom opened the Keno Cafe, located right where Max's Family Cafe stands today. Pictured on the left, Eddie celebrated Halloween 35 years ago in this very cafe. Jo and Tom invested their time and money into making the cafe that central place for family in town, back then. It was the community center, for families and friends like to gather and exchange good stories over a good meal. The life of a chef was passed down through the generations, with their daughter, Maxine Sanders, who ran the kitchen at the Keno School for over 40 years, until her retirement. This legacy was passed down to the current cafe owner, Eddie Sanders, who has dedicated his restaurant to his grandmother, Maxine, who instilled in him the love for the community. Since the opening of Max's Family Cafe in August, they have seen tremendous success.
What are some of the keys to their success? Eddie and his team have captured three things they need to thrive: good food, great atmosphere, and community involvement. Good food may be a bit of an understatement, here. Breakfast is served until 11, and promises sweet French toast, eggs over medium, and waffles that are so happy to you see, even they have a smile! Lunch is Prepared on a small grill and cooked to perfection, their burgers are juicy, tasty, and delicious all the way around. From the traditional bacon cheeseburger to the teriyaki burger, and anything custom-made in between, they aim to please. Among their delectable options include the double jalapeĂąo burger, stacked high and served with crispy onions rings; the BLT, loaded with apple wood smoked, thick sliced bacon, salad mix with all the trimmings and served with potato chips or fresh cut fries. They also specialize in sandwiches not found elsewhere in the Basin: the Caesar salad burger and the chicken salad sandwich. Fans of the classic patty melt will enjoy their version, served with a 1/2 beef patty and topped with sautĂŠed red onions and mushrooms, then smothered in Swiss cheese. Kids can enjoy a full menu, with cheese burger sliders, chicken strips, and corndogs. On Saturday nights, the cafe opens for a special dinner for the locals. Serving anything from baby back ribs to beef kabobs and shrimp cocktail, their specialty dinners are sure to keep you coming back for more.
On any day of the week your visit to Max's will sure to leave you feeling like you stepped into a time capsule. Back to the 50's, where family was only second to the community, and a good burger and shake were just as important as mom's home cooked meatloaf. In one corner there is a record player from 1896, which belonged to Eddie's great grandparents - who no doubt spent nights cranking it with none other than Mr. Gable himself. Marilyn Monroe and Elvis cover the walls, reminding visitors of a time when life was so simple. Customer's are even welcome to pull up a chair for a game of cheese on the old wooden checkered board. For the small town of Keno, the people of Max's Family Cafe have become a breath of fresh air. Since their debut, they have helped to change the face of the little community. Organizing and assisting with landscaping the library and renovating the "Welcome" sign located out on highway 66. They have future plans to help renovate other areas of town, and even have some holiday plans with ol' Mr. Kingle himself stopping by for a visit. When asked why he chose Keno, a once thriving town that time seemed to leave behind, Eddie said: "I travelled all over the States, and I've been everywhere. I thought about where I had been the happiest in my life, and it was right here in Keno." With a little hard work and the legacy of his family, he has turned a cafe into more than just a place to eat - it's a place to experience relaxation, rejuvenation, and the revolution that here in Keno, family and community still matter.
In light of the recent government shutdown, thousands of state workers at Kingsley Field have been furloughed. With no work and no pay, this situation has caused an unfortunately circumstance for many in our community. Watch how a few people, and business, have joined forces to take care of those affected.
A week into the government shutdown, it’s no secret that families have been hit hard across the Basin. Thanks for a last minute bill, the Active Duty personnel at Kingsley Field were able to keep their positions, but state employees and contracted workers on the base weren’t so lucky. Many families in our community are now facing the second week of unpaid furlough, with no end in sight at the time our publishing, and no confirmation that any back pay will be issued. Just a few days into the furlough, the base, local community members, and businesses were quick to respond to a need to help these families. The town of Klamath Falls is changing how people look at helping their own. To date, two major fund raisers have occurred, the Spaghetti Feed on base, where troops had the opportunity to raise money for the furlough families. Off base, Kelsey Bitzer, a military spouse, began to raise money by organization locations for can donations. Inspired by these selfless acts, many other businesses have stepped up to help out. Assistance in the form of Donation cans, drop offs, and reduced discounts for the furloughed families have been offered at Wubbas, Shilo Inns, Biagios, Starvin Marvin’s, as well as others. We talked with MSgt Jennifer Shirar, Base Public Affairs Manager of the 173d Fighter Wing about the overwhelming response from the community that she has seen in the last 9 days since the furlough became official. When we asked her how many businesses were participating, she listed the above mentions establishments and continued: “There is still more offers coming in as we speak.”
The first major fundraising event took place on base, in the form of a Spaghetti Feed. MSgt Jennifer Shirar shared with us: The Mission Support Group Command, Lt. Col. Lance McCuiston met with Mrs. Tami Narramore, 173rd Fighter Wing Family Support Coordinator, and other unit members met and discussed what they could do to help out our furloughed employees, and more Importantly, show these individuals how important they are to the base and our mission. The idea of a spaghetti feed was formed and Tami quickly ran with it and organized the event. Using Moral, Welfare, and Recreation funds they went out and purchased the supplies to host spaghetti, salad, and garlic bread feed. Base personnel and their families were invited to come out and have lunch with the furloughed workers for free and show our support to these individuals. There was a donation box set out and people were told they could donate money to help out the furloughed individuals if they wanted to.
“We really wanted to recognize these guys and show them that they are a valued component of our mission,” -- Tami Narramore, head of family support, Kingsley Field
25-30 people from around the base volunteered to help out with the spaghetti feed: prepping, serving, and cleaning up afterwards. “The support was overwhelming! Our dining facility was overflowing with people there to show their support for these members of our Kingsley family,” said Tami Narramore.
“The response was overwhelming! The word quickly spread! My friends shared it on their walls, and their friends shared it, and so on. Before I knew it local businesses were contacting me asking how they could help,” -- Kelsie Bitzer
MSgt Shirar continued to tell us about the can drive operations: Kelsie Bitzer, a wife of a base member, heard about the furloughed workers and decided she wanted to help out. She decided to organize a can drive to raise a little bit of money. She posted it on her Facebook wall asking her friends to help out if they could. On Monday Oct. 7 volunteers got together and sorted the cans and bottles and returned them to Pepsi. How much was earned: At this point it is almost $400 with more donations coming in. “The community response was amazing. This is why I love living in a small town. We take care of our people,” said Bitzer. If you would like to help out, please call Ms. Tami Narramore, Family Support Coordinator, 541-885-6112.
On September 11, 2013, a fire ripped through Stewart Lennox that cost 3 families their homes. Concerned for the community, Keno Grill stepped up to organize a fundraiser that started the ball rolling for many other businesses to get involved.
All pictures Courtesy of Chuck Collins, Used with Permission, All rights reserved.
On September 11, 2013, shortly after 6pm, a fire started in the Stewart-Lennox region of Klamath Falls, OR, behind a small local diner, Keno Grill. Jeff and Debi Neely were still at the grill that usually closes at 3pm because they had been serving their bi-weekly, Wednesday night dinner, when they noticed the fire on Cortez St., right behind their familyowned and operated restaurant. Hoping that the firefighters would contain the blaze, the Neelys went home not knowing what they would find the next day. What they discovered in the morning was that two homes and a trailer had burned to the ground and left those residents with nothing but the clothes on their backs. The good news was that no lives were lost and since there was no wind that night the fire was contained to those three dwellings. “It could just as easily have been us that lost everything,” said Debi. “These people are our neighbors and we want to do everything we can to help.” So the Neelys decided to hold a 4-day fire fundraiser with their “Support the Families Special”. It consisted of a 1/4lb Burger, Fries and a 16oz drink for just $5.00. ALL $5.00 of this Keno Grill special went toward helping the affected families. 10% of all other orders were also slated as donations. Next to their tip jar they set up a fire donation jar and their back room was the designated drop-off place for clothing and household items for the families. Well, this was where another fire began. Thanks to their personal Facebook account and the group, The BITE of Klamath, the word got out fast and help and goodwill spread like wildfire. Mike Connelly of Green Blade Bakery showed up
at 7 am with a donation and fresh bread and rolls. Another person started making posters and flooding the Internet with them. Tracy Fields from Starv’n Marv’n stopped by with lettuce, sliced tomatoes and onions for the burger specials, as well as meat from Boyd’s Wholesale and buns from Sherm’s. Nancy and Kary from Subway brought in muchappreciated condiments. The donations of food, French fries, hamburger patties, buns, onions, tomatoes, lettuce and condiments began. The outpouring of donations by individuals and small business owners in the community was heart-warming. A few people even stopped in to bus tables and wash dishes. It really was a heartwarming fundraiser. The greatest part of all was the support of the local people, many from outlying areas, who came in to Keno Grill to eat, knowing their donations would benefit people they may or may not have known. Keno Grill was packed and food was served non-stop for four days. The Neelys worked like super heroes! They had a mission and they served it with everything in their bodies and souls. Other local businesses who heard of the fundraising efforts also did their part. As well as donating fresh, locally grown organic tomatoes and onions to Keno Grill, Mountain Valley Gardens also donated a portion of their profits to the family. Steel Sensations donated $5.00 from every piercing for a designated time. It’s A Chocolate Thing set up a link where people could donate online. The local media, Herald and News, The Nickel and KOTI/KOBI also got
involved in helping promote the fundraiser and generating community awareness for those who did not read about it online. Social Media was a-buzz with people sharing the posters and announcements. It was so touching to see how a community that struggles so hard, found a way to give so generously in a time of need. Keno Grill would like to take this opportunity to thank everyone who participated in any way, big or small, in helping raise the funds for the Givens family. (Yes, all three affected families were related,) The Neelys would also like to give a shout out and a virtual hug to Starv’n Marv’n Family Restaurant, Boyd’s Wholesale Meats, Sherm’s Thunderbird, Green Blade Bakery, Subway Restaurants, Dorris Towing, Mountain Valley Gardens, Stewart-Lennox Baptist Church (who brought in a group of 23 people to eat at one time), Keno Christian Church, Steel Sensations, Deb’s Pizza House, Chuck & Nadine Hoy of Project Spirit, Wayne Huggins & Family, Julio & Pat Escamillo, Russ & Marilyn Onsen, Chuck Collins and Ray’s Market, who took care of the fire crews into the wee hours of the morning, and most of all to this wonderful community who turned out in support. You really rocked. They could not have done it without you. And the community, in turn, would like to thank Jeff and Debi Neely, their son Robert and Carola Roufs for their selfless service, hard work and big hearts.
One of the people who came to take photos of the fundraiser was Chuck Collins, a local law enforcement professional. As well as capturing the joy and the fever of the “Fire Sale,” Collins donned an apron and helped bus the tables and wash dishes. After he left the restaurant, Chuck went over to the charred ruins of the homes on Cortez St. and took pictures. (Editor’s Note: Churck’s pictures are all featured in this article! Big shout out to Churck’s amazing commitment to this community!) What he did with these pictures was a beautiful testament of humanity, which can best be explained by directing you to this link where you can see for yourself the fire damage and the community’s love: http://www.youtube.com/watch?v=WKZ8O5dEP48
One of the most touching moments of the fundraiser was when Betty Givens, a disabled senior whose home had burned to the ground came into Keno Grill to enjoy a meal and had the opportunity to watch Chuck’s video on the small screen of a cell phone. She had not seen her home, which she’d lived in all her life, since it was destroyed by the fire. She gasped as she watched and then rejoiced when she saw the charred picture of Jesus that had been hanging in her home.
“I’m always happy,” said Betty with a big smile. “How can I not be happy? God is my father and Jesus is my big brother and that makes me happy.” She said that God would bless everyone for helping them. The community’s outreach warmed her heart.
Halloween can be a dreaded holiday for many parents, who are not looking forward to the grumpies induced by a sugar overdose. Help fend off the difficult mini-me’s with these healthy alternative to sugared drinks and treats, and start the night off on the fight foot.
Skipping home from school, leaping off the bus, jumping in the car, as soon as the bell rings home free! A night of a sugar-induced coma awaits. Second only to the biggest time-telling events of childhood, such as birthdays and Christmas, comes the holiday of Halloween. It’s the day that every child looks forward to. It’s the night that every parent dreads. Gobbling treats with nary a second thought of a snack or dinner, kids as well as the young at heart partake in the delicious sweets of the seasons. From candied apples to candy corn, delectable chocolates and scrumptious Snickers, Halloween has something irresistible for everyone. This year, October 31st happens to fall on a Thursday night. Many parents are rushed - between work schedules, preparing dinner, and making sure the kids’ homework is completed on time. Many children have to be reminded over and over to wait to go trick or treating or to a harvest party. By the 15th time the 5 year old has asked, “Mommy, is it time yet?!” Mom is ready to pull her hair out. Often, life is so rushed it’s just easier to swing through a drive through and grab something quick and easy. There’s just nights where a burger sounds like heaven. Halloween is just another busy holiday that those drive through lights beckon to the weary parent. But it doesn’t have to be that way. Wish a little preparation; we have some suggestions on how to make sure the kiddos, bundled with hyper energy, get out the door with a healthy meal in their tummies. Follow our tips and recipes for some spooktakular finger foods kids can grab on the go, or share with their friends, many of which can be made hours, if not days, ahead of time.
What you need: 3 bananas, cut in half 6 raisins 12 chocolate chips 1 cup dried shredded coconut flakes 1 ½ cups orange juice 6 six-inch wooden skewers or 6 popsicle sticks Insert sticks into the bananas, to make 6 ghost pops. Freeze for 3 hours. Remove from freezer. Dip frozen bananas into orange juice, and roll in coconut flakes. Apply 2 chocolate chips, points down, for eyes, and finish off with a raisin mouth!
What you need: 6 boiled eggs 1 can large olives ¼ cup mayonnaise Deviled egg seasonings to taste While eggs are boiling, drain olives. Cut 6 olives in half, and 12 more olives into slivers, about 1/8 inch wide, for the “legs.” After eggs are boiled and shelled, halve the eggs and scoop out yolks into a bowl. Mix mayonnaise and deviled egg seasonings to taste. Decorate with olives as shown.
What you need: 6 english muffins, split in half ½ cup pizza sauce 6 mozzerella cheese stics 1 can sliced olives Preheat oven to 350 degrees. Cut or strip each cheese stick into 5-6 strips per stick, set aside. Spread each half of English muffins with 1tbsp of pizza sauce, then top with cheese strips and decorate with olives for eyes. Bake for 10-12 minutes or until cheese is bubbling.
What you need: vegetable dip 4 long carrots 1 medium carrot softened cream cheese sliced-almond baby carrots Fill a serving bowl with your favorite vegetable dip. Wash and peel 4 long carrots for fingers and 1 medium carrot for a thumb. With a paring knife, cut a flat, shallow notch in the tip of each carrot. Then use a dab of softened cream cheese to “glue” a sliced-almond fingernail atop each notch. Stick the fingers in the dip, as shown, and serve with plenty of baby carrots for dipping.
What you need: 1 frozen large banana, as ripe as possible ½ cup chocolate chips OR ¼ cup cocoa powder 2 drops pure peppermint extract 2/3 cup coconut milk ¼ cup frozen spinach (or green food coloring) Place ingredients in a blender or food processor. Process on high for 2-3 minutes or until full blended. Serve with chocolate chips on top for decoration.
What you need: 6 (any brand) snack packs of mandarin oranges, applesauce, or sliced apples 1 black sharpie Decorate cellophane lids with sharpie, being careful not to press too hard. Can also use stickers. Serve in a bucket or decorative bowl.
Día de los Muertos (“Day of the Dead”) is celebrated annually on November 1st and 2nd, coinciding with the Catholic holidays of All Saints Day and All Souls Day. Join critically acclaimed author Desiree Lee as we discover what Day of the Dead is all about.
Día de los Muertos (“Day of the Dead”) is celebrated annually on November 1st and 2nd, coinciding with the Catholic holidays of All Saints Day and All Souls Day. While several countries also hold their own traditions for the fete, it is primarily a Mexican observance, and considered a national holiday in Mexico. The focus of the holiday is for friends and family to gather and pay respects to their deceased loved ones by encouraging visits by the souls so that they might hear the prayers and sentiments of the living that are directed toward them. The celebration originated between 2,500-3,000 years ago by earlier civilizations performing rituals to honor their ancestors. Skulls, kept as trophies by these celebrants, were displayed to symbolize death and rebirth. The modern festival came from the Aztecs. They held festivities for an entire month dedicated to the “Lady of the Dead.” The symbolic “Lady of the Dead” is now commonly associated with La Calavera Catrina (“Elegant Skull”), a 1910-1913 etching by famous Mexican illustrator Jose Guadalupe Posada. This depiction has become the iconic “face” of Día de los Muertos.
Contemporary rituals for Día de los Muertos include visiting cemeteries and cleaning off the graves, leaving food and possessions for the deceased person, and building memorial altars. Some people believe possessing Día de los Muertos related baubles portent good fortune. Many people get tattoos or carry dolls of the dead with them. Historic food offerings, placed in ofrendas, include Pan de Muerto—a sugary, sweet bread, candied pumpkin, and Atole—a hot cup of masa gruel, but the most popular contribution is Sugar
Skulls, a traditional folk art from Central and Southern Mexico. Sugar mixture that has been pressed into molds and dried, form the base of the treat, and they’re then decorated with icing and sometimes feathers, sequins or other nonedible adornments. Often, favored foods of the deceased are left as well. My friend Ana Maria’s family leaves her father-in-law’s favorite crackers on the altar in his memory. Flowers are used to decorate the graves and altars. Marigolds are the traditional flower used. Most regions of Mexico honor children and infants on November 1st, and adults on November 2nd. In these areas, November 1st is also known as Día de los Inocentes ("Day of the Innocents"), or Día de los Angelitos ("Day of the Little Angels"). Toys are left as offerings for the souls of the dead children. Día de los Inocentes is also the time people report sightings of Jimaniños (feminine: Jiminiñas). These seasonal faeries of Mexico appear as winged, pudgy children. They tend to remain hidden throughout the year, except during the Day of the Dead celebration, where they dance in the streets and play pranks on revelers. Many churches remain open all day during Día de los Muertos, holding Mass throughout the hours for the pious to pray for the souls of their departed loved ones. Public schools build altars with ofrendas, and most government buildings have an altar of some sort. Despite the serious tone, Día de los Muertos celebrations are not always morbid. It is a time to reflect and remember the life of special people, and that can also include their humor and light-hearted anecdotes as well. The blend of solemn recollections, coupled with fond memories, make Día de los Muertos an emotionally fulfilling celebration.
Critically acclaimed, best-selling author Desirée Lee is an amalgam wrapped inside of an enigma: a book junkie, vampire and self-proclaimed geek with a fascination bent toward the dark and macabre. Des' first writing credit came in the 5th grade, when one of her short stories earned her a ticket to a young writers conference, and was published in a compilation of student works. She's had eight professionally published works since 2007. Des is also co-owner of Umbral Press, contributor to the webcomic "MoonWraith," staff writer at Nuclear Winter Entertainment, wife of author Scott Harper and mother to a threemonth-old daughter.
Despite popular modern belief, Halloween, or Hallowe'en, isn't actually about monsters, gory, gross-out horror movies and chocolate. The holiday known to most as Halloween has its roots in an ancient festival called Samhain (pronounced sow-in or sav-in). Join Author Scott Harper as we look at the history of this holiday.
Photo Courtesty: http://nicoleevelina.com
Samhain is the Celtic harvest festival, taking place on October 31 in the northern hemisphere, and April 30th in the southern hemisphere. It marks the beginning of the dark half of the year. It is also the Feast of the Dead celebration. There was a time when food would be left out for the spirits of deceased ancestors, visits from whom were typically welcomed. Chanting would commonly be used as an invitation to the dearly departed to arrive for their visit. Jack-O-Lanterns, which were originally carved from turnips, and costumes were used as attempts to frighten off evil spirits. As the veil between Earth and the spirit world is at its thinnest on Samhain and Beltane (April 30th or May1st in the northern hemisphere) it is far easier for spirits to traverse at these times. Given this ease, the bad can return with the same simplicity as the good. Other celebrations of the Celtic New Year, as Samhain is also sometimes known, included feasts and bonfires. The fires not only provided light for nocturnal festivities, but were also used in rituals. People and livestock would walk between bonfires for purification. Offerings for the gods were also burned in these fires. Stones, upon which people's names had been written, were cast into the bonfires. The next morning, these were retrieved. The condition of a person's stone foretold their fortune for the following year. Other methods of divination were also commonly use at this time of year. In "A Witch's Guide to Faery Folk" by Edain McCoy, any crops not harvested from the fields by Samhain were off-limits to humans. They were left as an offering to nature. Legend had it that a type of faerie being called the phookas liked to lay personal claim to any crops not harvested by Samhain. To take anything from the fields after this claim had been laid in the autumn was to risk riling the phookas. The modern-day practice of Trick-orTreating has its roots in this commemoration of the dead. It is descended from the ritual of setting out of the food for the spirits of the ancestors, and costumes worn to fend off unwanted spirits. The "Trick" part of Trick-or-Treat has its origins in the curses displeasured spirits were said to place upon households that did not set out proper offerings.
Present-day laws prohibit the use of bonfires in some places (according to about.com). Still, pagans continue to observe Samhain. Those that can't light a large bonfire can still make do with a fireplace, barbecue pit, or even candles. Autumn recipes, especially those incorporating pumpkins and apples, are prepared and shared with family and friends. Bobbing for apples is another popular Samhain activity. A variation of this involves hanging apples from strings, rather than floating them in a tub of water. Circle Santurary reports that Magick and ritual are also part of modern Samhain celebrations. The thinning of the veil between worlds allows for greater, and easier, contact with the Otherworld. Because of this, Samhain is a powerful time magickally. Celebrations to thank and honor the gods are performed. Spells are cast for good fortune and health for the year to come, and to banish negativity. Whether you celebrate the day as traditional Samhain, or modern Halloween, there is a multitude of ways to do so. The important things are to stay safe, and have fun!
Scott Harper is the bestselling author of more than 30 published short stories and several novels. There has been talk, from several fronts, about turning his fourth novel, "Predators or Prey?", the first book in his Wendy Markland series, into a live-action project. The Wendy Markland novels are also the basis of an upcoming comic book series. "MoonWraith", a webcomic co-created with his wife, bestselling paranormal author DesirĂŠe Lee, has recently been optioned as a movie. Harper graduated from Marysville High School in Ohio 1993 and began screenwriting in 2007, after the publication of several short stories and novels. He has worked on projects for multiple independent film companies. He is currently involved with several projects, covering literature, film and comic books. More about Scott and his work can be found on his website: www.scottharper.net
What does the Linkville Cemetary, Blackburn Manor, Old Fort Road, and the Linkville Playhouse have in common? They all have spirits that walk the halls. Enjoy our reimagining if these walls and ghosts could talk – what would they have to tell us?
*Characters in this story are for fiction recreation only. Any resemblance to anyone living or dead is completely unintentional.*
There’s nothing more eerily spooky than gathering around a campfire late at night, telling ghost stories. With the cold weather moving in and hunting season in full force, this isn’t exactly an uncommon occurrence. But what makes those shivers run deliciously down your spine more than the ghost story from the places that you drive by every day? You’ve often wondered what they spooky looking building was once used for, or maybe it’s still in use and it’s possible you have visited it frequently; maybe you even lived there, or went to school there, once upon a time. Klamath Falls, built along the Applegate trail, holds mysteries and ghosts stories pages long. A community as old as this, with the history of disease and death along the trail, is always prone to myths and superstition. You know Klamath has seen its fair share of deaths over the year, trapping countless souls to wander the area, looking for their lost relative, loves, or simply seeking peace. You remember hearing that in 1912, the tuberculosis epidemic swept through with a vengeance, claiming residents of all ages. On the heels of that event came the Spanish Influenza, which killed 69 residents in Klamath Falls alone. You wonder, with how many souls were lost, how many of them still follow us to this day? You go down to the Klamath County Museum, but there is little information on the spooks of Klamath. Maybe, if you’re brave, you can spend the night in a cemetery and wait for the glowing graves, or rent a room at the Blackburn Manor and hope the spirit appears. Or, you can follow our stories of chills and thrills in the Klamath Hills. Listen to the tales of the lonely ghost, the children gone too soon, and the smoking spirit. It’s all in good fun, you know. You really want to know more about these local haunting, right? Because nothing says Hallowe’en, like a good old fashioned ghost story. So here you go, the story of the Klamath Chills and Thrills, introducing: The Spirit of Blackburn Sanitarium The Fog of Old Fort Road The Apparition at the Linkville Playhouse The Glowing Graves of the Linkville Cemetery
I am the ghost of Blackburn Manor. You may have seen me in the basement where the laundry room is, where you felt a sudden chill, or the lights were flipped off unexpectedly. I wish I could tell you what my eyes have seen in this place. In 1911, the Blackburn Sanitorium was constructed, much smaller than the one you know today on the corner of Esplande and El Dorado drives. The disease we know now as tuberculosis was spreading much quicker than we ever thought possible. Back then, of course, we all called it consumption, and it seemed everyone had it – it was as natural as the rising of the sun, and the setting of the moon. But I’ll never forget the winter of 1912 when Officer Warren Hunt ordered us all to be quarantined: this meant that all our dances, our socials, and nights spent fishing were cancelled. Oh, how I danced back in the day. The Paris Tango was the new thing back then, risqué. but so popular among the younger crowd, like me. The way we dipped the girls with their long skirts and pinned up hair was a freedom I have not been able to experience since those days. By 1915, we thought the worst of it was over. But the need for a place to house those of us that were sick spawns the construction of the 4 story building we know today. Shortly after construction of the present building was finished, we had another disease to fear, and this one would prove to be more lethal that tuberculosis ever was. In 1918, the Spanish influenza swept through with a vengeance, claiming 675,000 souls in the United States alone. In Klamath Falls, or Linkville as we called it back then in honor of our founder, good ol’ George, 69 people gave up the ghost by 1919. It was a time before proper medical advancements; when antibiotics and immunizations were a futuristic ideal that hadn’t been developed yet. Miraculously, I was one of the ones that survived tuberculosis, but the flu took my life. Unable to leave the Blackburn Manor, I reach out to those around me. For some reason, they always move out as fast as they move in. I never wanted to scare them, only tell them the stories I have seen. They are always so terrified when I close the door behind them, eager to help. I suppose I will live as long as this building stands, the lonely ghost of Blackburn Manor.
I remember my excitement and anticipation coming home to the shores of the Klamath Lake after the second Great War. It was a miracle that I had survived the storms of Normandy, the rise of the Third Reich, and the snipers in the hills. I had escaped unscathed, except for the battle scars that wound around my mind and heart. Often at night I would awake with chills, remembering the fallen soldiers. Bill had died at Normandy; Wes at Flanders. Both had died in the fog. The fog, the never ending fog, that washed over those beaches. It swallowed us whole, like a blessing and a curse. The Germans could not reach us with their excellent marksmen, nor could our cannon blasts touch their bunkers. It likely saved our lives as well as theirs. Riding the bus home, we rounded the dirt road that marked the Klamath Lake from the highway, and I saw the small clouds of fog roll across the surface of the water. I remember shivering, knowing what Fog could hide. I was glad for it to be over. I was glad to be home. I received my acceptance letter to Oregon Technical Institute just 2 weeks after the Army sent me back to the farm. I was glad to be given the opportunity for training. It was said among the boys that they would offer us vets services so we could get normal jobs after the Great War. Eagerly I anticipated the studies – math, sciences, maybe even physics. I had left them all behind 6 years ago, trading my 17th birthday for a private’s rank. Overall, I loved my time at OTI. It instilled a sense of pride, and the studies I learned landed me a job as an accountant for a local firm. Crunching numbers all day beats firing a weapon to survive, hands down. I passed thirty happy years as an accountant, settled down, and raised a family. Feeling nostalgic one day, a few of the fellows and I decided to go back to the old OTI campus for a look around. It was OIT now, and the campus had moved to overlook the beautiful Klamath Lake. Better PR, they said. The old OTI campus was a scene from a horror novel. Broken buildings, and scattered remnants of teenage delinquents - such as torn jackets, firepits, and cigarette butts - littered the campus. OTI changed my life, and gave me a new one. A feeling of sadness was overwhelming; it almost seemed supernatural. And that fog. It enveloped us, surrounded us. A few of the boys ran back to their cars, a bit terrified. But this time, the fog was a comfort. I imagined the ruddy faces of Bill and Wes, so long since dead. I believe the sent the fog to remind me that the past is never forgotten.
My pipe! Where has it gone now? I swear, it has a mind of its own; sprouting wings and taking to flight. It was opening night and I swear that without my pipe it would not be success at all. Grandpa Will had given me that pipe on my 18th birthday, passing down the legacy of good fortune. Whenever I stepped onto the stage of the small Linkville Playhouse, the pipe was in my hand. Sometimes it was lit, offering the glorious high of peppermint tobacco (also passed down from Papa Will), but more often it remained just a prop, if the actors complained of the smoke. “Ralph,” Christine, our Harriet for that night, would complain to me, “Put that damned thing out. They say that smoking is bad for you!” I thought it added a certain sense of reality to the plays we delivered. “Nonsense, my grandfather smoked 3 packs a day, and lived to be 94.” But I would always put it out. For her. The lung cancer took me back in ’94, but I still love the Linkville. I grew up on her stage, I grew old with her actors. Christine is long gone, but the plays are still as entrancing as ever. They reserve a seat for me in the front row, now. Sometimes I like to turn the lights on and off, so they know that Ol’ Ralph is still watchin’. And no one complains about my smoke.
My brother was a young’un like me, he was only 14 and me 16, but Pa had raised us right. We were already takin’ care of the place by ourselves. It was dusk. Ma and Pa had headed to the Linkville General Store hours ago. After checkin’ on those fool cattle, our chores done, we hunkered near the hearth and helped ourselves to beans and bacon right outta the pan. We felt Invincible, and safe. After dinner we got curious, and my brother begged me to let him look at it. We snuck into Ma and Pa’s room, and I opened the oak dresser where she kept the black box. I opened it and the familiar orange glow of grandmam’s pocket watch greeted us. Ma said it was a way to look into the future, if you opened it, but I had no mind to see if she was right. Much to my brother’s dismay, I snapped the lid shut – and none too soon, I reckon. A crash echoed from the front door, the weak wood easily splintering. I flipped up the loose plank next to the bed and slipped the box out of view. Grabbin’ the rifles that hung by Pa’s bed, I tossed one to my brother. In two shakes, men entered the bedroom. They wore burlap bags pulled over their heads, with clumsy cut eye holes. “We’ve come for it,” the left one said. The right one said nothing, but pointed the shotgun at me. He seemed pretty nervous. “You ain’t getting’ it!” My brother yelled, and his itchy finger blasted a round into the man on the right. Before I could get my shot off, his partner’s gun boomed as it struck me in the gut. Warmth spread all around me as I fell to the floor; my brother fallin’ in a heap beside me. My brother and I, we can never rest since those days we were killed by masked assassins. You can still see us, in the old Linkville Cemetery on the hill. We light the graves up in the same orange color of the watch, so Ma and Pa know: we kept it safe, just like they told us. -- Staff
Klamath Basin Potato Festival October 18th & 19th 11am-7pm Featuring a free BBQ, highschool football games, vendors selling everything from potato chip cookies to Irish sundaes to quilts, and old time fiddlers providing nice background music, there’s something for everyone to enjoy. There is a parade on Saturday. Admission & Entries are FREE! Merrill, OR 541-798-5808
Spooktakular Bazaar October 19th 10am-5pm Support local business with some early holiday shopping, as well as trick or treating and a costume contest for the kids Klamath County Fairgrounds, Exhibit #1
Farmer’s Market October 19th & 26th 9am-1:30pm Celebrate the end of the season with some fall fruits and veggies, enjoy life music, a toasty cup of hot chocolate, and visit our local artisans. 541-273-1102
Train Mountain October 19th & 26th 11am-3pm Enjoy the train ride and the pumpkin patch. The train is free to ride to the pumpkin patch and the pumpkins are only $2. There will also crafts and spooky stories! Join in on the family fun these weekends! 36941 South Chiloquin Road (541) 783-3030
Scarecrow Row October 26th 11am-2pm The Scarecrow Row and Fall Festival event is located on historic Main Street and Central Square in Downtown Klamath Falls. Scarecrow Row and Fall Festival is open to the public. The Scarecrow event is open to arts and crafts, artists and musicians, concessionaries, exhibitors, and organizations.
YMCA Harvest Festival October 26th 11am-3pm Come to Steen Sports Park and enjoy a day of harvest festivities, such as a costume party, bouncy houses, face painting and more. Free admission, but some games/vendors have costs. (541) 884-4149
Oregon Institute of Technology Annual Haunted House October 26th 6:30p m-8pm This yeah the haunted house at the residence hall will feature 2 scary tents, 2 very scary tents, and a treat/game hall for kids, as well as trick or treating! Admission is FREE with a suggested donation to the Oregon Food Bank. (541) 882-5000
PCA Airsoft Zombie Hayride October 18-19, 25-26, 31 6:30-10pm Fun night out for the older kids, where teams of 5 players will have to “fight” their way out a zombie invasion. Reservations and payment required for this event, see their facebook page for details 541-205-1399
Masquerade Extravaganza Yesterday’s Plaza 7pm-10pm Dress to impress at this inaugural event! Wacky, mysterious, or even downright run costumes welcome for this buffet-style dinner and dancing experience, featuring DJ Taggert in the historic grand ballroom of Yesterday’s Plaza. Reservations required. (541) 882-8543
Mountain Valley Garden’s Harvest Festival October 26th 11-4pm Visit and support local vendors, and enter a pumpkin into their contest for biggest or best decorated.
Quota Club International Christmas Fair/Bazaar December 1st - 9am - 5pm December 2nd - 10am - 4pm Exhibit Hall #1 & #2, Meeting Rooms A & B FREE ADMISSION Stop by this Christmas Bazaar for all your holiday decorating needs or for a last minute hand crafted present for family or friends.
541-281-5994
Klamath Assembly of God October 31st 6pm-8pm Fair for children, including bouncy houses, carnival games, and a cake walk, fun for the whole family 235 S. Laguna St (541) 883-2286
Klamath Christian Center Harvest Festival October 31st 6pm-8pm Fair for children, including bouncy houses, carnival games, and other fun activities! 6100 Church Hill Dr. (541) 882-4646
New Horizon Christian Church - Hallelujah Harvest October 31st 5:30-7:30 Open to the public and admission is a can good for the Gospel Mission. No scary costumes please. 541-273-1292
Papa murphy's - FREE mini pizza
(no purchase required) $8 for scarecrow pizza Snowflake Parade December 7th 7pm-9pm
Abby's pizza - free mini pizza for kids
This fun, whimsical event is a Klamath Falls favorite and draws thousands of paradegoers. Spectators will enjoy the creativity and hard work featured in over 100 floats featuring Santa, brightly illuminated floats, bands, marching groups, and more. (541) 884-5193 Harvest
Trick or Treat for a free miniature cake pop and other goodies! Coffee and hot chocolate for only $1.
Festival
Michele's Simply Sweet
Hello: - warm blankets - lovely cups of tea - hot chocolate - rainy mornings - boots - cute fluffy clothes - sweaters - hugs to keep me warm - extremely beautiful parks, views - weather that allows me to go outside (Unknown)
Creative writing author Nesya Lev shares with us the story of her mother’s turkey and the simple preparation that brought her closer to her mother and taught her that Thanksgiving is more than just a turkey day: it’s a day of family, fun, and fond memories.
Norman Rockwell, “Saturday Evening Post.” Courtesy of www.recminsce.com
As the holiday season looms in the not so distant future, I am again reminded of holidays past where Turkey reigned as the food king of the Thanksgiving table. Every year my mother took it upon herself to bake up a Turkey to perfection. Whether we stayed at home or went to my Grandma's house, or even to my Aunt's house, it was always my mother cooking the Turkey. I know she did it because she wanted to, not because she had to; and I'm not being partial here, I know she did it because she was damn good at what she did. Restaurants or store-cooked turkey are quite bland in comparison. In fact the only true comparison (nearly duplicate, as a matter of fact) is my own Turkey. I was the sponge that soaked up my mother's knowledge. This year I feel a strong urge to begin to pass on my mother's teaching to my own children. (Especially since they show a desire to learn to cook and are twelve years old, the age I believe I was when I seriously began learning.) So, what better to teach them than the Turkey? I can only hope that I do my mother's memory justice as I begin to pass on what I learned from her. Being the only daughter, my mother and I were very close. I loved to do things with her and was more than ready to learn to cook. Since the Turkey was the brouhaha of Thanksgiving dinner, I knew I had to pay close attention. That being said, there is a lot of commercialization regarding turkeys and decorations for the holidays. But nothing beats the feeling of togetherness as people gather to celebrate what they are thankful for. My mom drilled this into my young head the first time she told me how thankful she was that she got recruited to cook turkey one year because when my Grandmother cooked it, it came out dry. Which, to this day, makes me wonder how my mom could concoct such a juicy bird if she did not get the training at home? I never dwelled on the question that could not be answered, but instead looked forward to this time I would have with my mom. It began with the trips to the supermarket for supplies. The hunt for the perfect sized turkey usually began a couple of weeks
ahead of the big event, and the goal was to get the best deal possible. My mother stressed that sometimes this meant a frozen turkey, even if the best was fresh. As we made our way to the meat department, she would push the cart while she listed the items for me to put in the basket: a foil pan, two rolls of heavy duty foil, a box of Mrs. Cubbison's dressing, celery, onions, Lawry's garlic salt, McCormick's season salt, a box of turkey cooking bags, and little tie metal-cloth closures. After crisscrossing through the store we arrived at the meat department. This was where the second part of the best deal came into play. Too far out from Thanksgiving and the turkey could be a dollar or more per pound. My mother said the key was to get it for thirty cents or less. When examining the turkeys they all looked the same: plasticwrapped and yellow knitted. We actually had to touch the turkey and look at the tag that had the price and the weight on it. Generally, it was the Butterball brand that was almost always bought and, depending on how many people were to be eating, it weighed in at eighteen pounds or more. Sometimes, it would be a comic fest trying to lift that turkey into the cart. However, I would give anything to see that joyful smile on my mother's face again when she helped me put it in the basket. Actual turkey preparation happened the night before Thanksgiving. My mother's recipe was to slow cook the Turkey in its own juices so that the meat fell off the bone. The first step was to clean the sink out as Mr. Butterball had to have a rinse bath. This was also the grossest step to my young rookie self. (In all honesty, it is still the grossest.) Why? Well, the bag that encased the turkey must be cut off. Sometimes it was as easy as using a knife to slice the top off; other times it would require scissors. All the time, however, the fresh or defrosted turkey bag was filled with blood that must be drained and the helper that I was, I got it all over my hands. Once the bag was off and the bird was rinsed, my mother had me use my smaller hand and dig in the cavern of the turkey for the bag that had the neck and gizzard and liver in it. These items were also washed and put in a container to cook. My mother would cut them up to be included in the stuffing mix. Gag me with a spoon, but this is the only thing I have omitted in my duplications. I have had no complaints from anyone about omitting this step. It is with pride that I consider this an improvement just as my mother considered her juicy turkey an improvement over Grandma's dry one. While the innards cooked, turkey prep continued. The foil pan was lined with the heavy duty foil and set on a hard cooking sheet. When I first started with my mother, this step was hard for my smaller arms, so I became the official foil box holder. As the years moved on, I would line the pan all by myself. The cleaned turkey was first set breast side up while the butter melted. A bowl was filled with the Mrs.
Cubbison's dressing. Eyes watered as onions were chopped (I usually got the short end of the stick here) alongside the celery. The veggies were dumped in with the bread crumb-shaped dressing. At this point the salt-based seasonings were opened and first the butter dripped into the dressing mixture while a spooned stirred. In the beginning, I helped pour the butter, but then I also had to stir. I even remember my mother's hands holding mine when I first began to stir. Every so often a taste was offered to me so I would learn when to stop with the butter and seasoning. My tongue wrapped around these base flavors as if but anticipating the end result. Butter was also dripped over Mr. Butterball, followed by the same seasonings used in the stuffing. The microwave beeped, signaling the end of the innards cooking. My mother would remove this, chop it up and add it to the dressing mixture all while I would wrinkle my nose and try not to gag. I wish I could ask her why she did this; I wonder why I never did. The final mixture was put into the turkey cooking bags and the bags were stabbed with a knife. This was so that the turkey juice would be able to make it into the bags. That was fun, but my mother said it was so that dressing was more easily removed once the turkey was done cooking. Once the bags were stuffed into the turkey's orifices, the turkey was flipped so that it was cooked breast-side down, already bathing in the butter bath. A bit more butter and seasoning was cascaded onto the turkey. Then one by one, the layers of heavy duty foil were folded up to seal in my mother's magic. Our hands playfully fought to secure Mr. Butterball in foil, and like the stove melted the butter, my mother's smile at our play melts my heart each time I remember cooking the Turkey. After setting the pan in the oven, my mom set it to cook at 250 degrees. We cleaned up the prep and went to bed. It was, after all, around midnight. While we slept the turkey cooked encased in its foil closet. The house began to fill with smells that after one deep breath filled one's mouth with a plethora of saliva. Drool slipped out the corners to dampen the pillow. Upon wakening, if we breathed too deeply we were brought to our knees by the growling demands of our stomach and the wet excitement filling our mouths. However, we could not eat. At barely eight or nine a.m., Mr. Butterball still had more time to spend in his sauna. Within a couple more hours, if my father was home he would take a turn in removing the turkey to use the baster to ensure juice invaded every crevice of the bird; otherwise this duty fell to my mother and me. Sometimes he would even sneak a bite. Even though my mother would let it cook a bit longer, it was edible and my father, who usually had to work, wanted to savor a bite while it was still warm and freshly cooked.
Later, in whomever's home we happened to be in for Thanksgiving, with my mother's and my duty done, it was my grandfather who had the pleasure of picking the meat off the turkey and putting it in the serving dishes. The best part about this part of the turkey process was when my grandfather had to turn the turkey over to get to the breast meat. Nine times out of ten, if he did not grab the meat part with a fork while using his hand on the exposed bone to turn it, the meat quite literally dropped from the bones and splashed into the buttery juices in the pan. This is something that I have honestly duplicated each time I have cooked this as an adult. While my grandfather did his job, my grandmother made the gravy as she siphoned off the juices. My mom and I had finished setting the table; of course this sometimes passes to those people I called brothers. We all gathered around the table in our respective seats and gave our thanks. Even now I'm thankful for the time I had with my mother. I never thought I would be one for tradition, but I am also thankful that I learned the steps to recreate this particular one. I can only hope I instill this one in my children as well. My mother is now gone twelve years, my grandfather six. And, unfortunately, my grandmother just recently passed about eleven days short of her eighty-third birthday. Between me and my girls, though, my dad, who is basically the only one left out of these influential four people, will get to enjoy every Thanksgiving he has left. "Gobble, Gobble."
Nesya Lev was born and raised in Southern California but moved to the Pacific Northwest in August 2012, for better employment and cooler summers. She currently moonlights as a nonfiction writer, while also working in retail. During the day she is a home school mom to 12-year-old twin girls and a busy graduate student of English. “I enjoyed cooking Thanksgiving dinner with my mother (whom left this earth for a different kind of journey twelve years ago). Ultimately, what I like about writing is the creative aspects. I might teach one day, but since that will probably involve interpreting, I think I will stick with the creative side for now.�
All pictures courtesy of www.recminsce.com
Lions, Tigers and bacon‌ oh my! Join The Bacon Bard on his journey through the local bacon cuisine, and pick up some tips to make your holidays bacon-licious!
Okay, folks, you probably know by now that bacon has taken over the Internet in the last few years. If you haven’t realized this… well, aren’t you lucky to have me on your side? The Bacon craze can be overwhelming at times. We see the hilarious daily memes on social media; we laugh at them, and pass them by. We watch videos that outline how easy the magical bacon weave can be; but in reality it’s more of an example of “don’t try this at home.” Sometimes when we cook, we wonder how to incorporate a bit of bacon into our lives, but alas give up when it seems too complicated. I mean, after all, there’s bacon waffles, bacon cake, bacon jam, bacon wrapped asparagus, bacon ice cream, bacon truffles, chocolate covered bacon, bacon wrapped turkey, bacon wrapped eggs, bacon smothered hot dogs, chicken fried bacon, and bacon bacon cotton candy. Every major city has a Bacon Bacon food truck, a Bacon Eatery, Bacon Hut, or Bacon S’mores eating establishments. Even the grocery store is stocked with maple, hickory smoked, thin sliced, thick sliced, peppered, turkey, and end pieces. How much bacon is too much bacon? Can there ever be “too much”? My answer is simply, “No way, Jose.” Bacon is a salty, sweet, savory, smoked meat candy that can be added to anything. In those rare occasions you’ve worried about adding too much, don’t worry – your taste buds will be delighted. But where’s the fine balance of bacon goodness? Well, a little later, I will show you some simple ways to make bacon a fine part of your holiday meal. But first… I’ve always loved bacon, myself. As a kid, my dad used to cook slab of it for cook outs, church activities, or just for fun. We always had a griddle that made a permanent home on our counter top that was reserved for bacon. We always had bacon grease in an old Texaco mug in the fridge, which was sacred, and only to be used for things like frying French toast, boiling grits, or kicking up the flavor on pork chops. I always wondered about this mighty bacon, and what wonders it would hold.
Now, I sing the wonders of bacon, but I haven’t always been this way. I was in the bacon dark until about 2010. The first time I ever tried anything other than traditional bacon and eggs, I decided to walk on the wild side: with chocolate covered bacon. I mean, go big or go, home, righteo? This amazing dish had always sounded appetizing to me, but I was a little hesitant. I love chocolate, and I love bacon. But sometimes two rights just make a wrong! Never the less, I found a delightful local stand called Mac and Cheese Steaks, who promised the baconchocolate experience (you check out the full review on page 52 of the 2012 Snowflake Edition.) Although I was a chocolate bacon virgin, I can tell you that the tangy combination of dark chocolate and thin bacon, combined with the sweet powdered sugar, was excellent – for my first time, that is. I began my search for other local bacon delicacies. I’d had bacon cheeseburgers, bacon chicken sandwiches, and other boring bacon dishes at chain restaurants. I set out in Klamath Falls to find some of the best bacon I could bargain for. Here’s some of the unsurpassed bacon opportunities I found:
Breakfast: For thick, crispy delectable bacon served with eggs, hash browns, toast, and pancakes, Starv’n Marv’n Family Restaurant is unbeatable. Seriously, with 8 pieces of bacon, this is my bacon paradise. Just ask for The Big Marvin, and your bacon delight is served.
Lunch: I’m not gonna lie –my town is awesome when it comes to bacon, we know how to use it! If you’re feelin’ like a sandwich, head to Keno Grill out by Stewart Lennox for a crispy chicken sandwich topped with bacon and swiss cheese. This is one of my favorite lunch time diners, because I can get a heap of French fries, some glorious deep fried chicken gizzards, and a milkshake, all in the same meal.
Dinner: Again, this was a difficult choice, so much bacon to choose from! But in the end I am going to say that Wubba’s BBQ is one my favorite places for dinner, just because here you can get the whole pig experience. From the pulled pork topp ed with melted cheese and their own homemade BBQ sauce to the chopped chicken with ham and topped with bacon, Wubba’s promises a variety of bacon experiences for your evening nourishment needs.
Dessert: And of course - we always stick with what we know. I happened upon Farmers’ Market, where the local vendor from It’s a Chocolate Thing was selling – oh! – chocolate covered bacon! Everyone has your favorite form of bacon. I enjoyed this chocolatier’s version because it’s thick bacon, slightly hickory smoked bacon, smothered in sweet milk chocolate.
What would the Bacon Bard be without a way to make this in your own home? I promised I’d share some of my favorite recipes for the holidays, and no worries my lovelies, I haven’t forgotten you. I have two requirements for my thanksgiving table: candied bacon, and green bean casserole with bacon and almonds. And no worries, I will share both of them with you.
Candied Bacon There’s a little shop in San Francisco … Are you going to San Francisco? … that sells “Million-Dollar Bacon.” These thick slices of candied bacon are a combination of brown sugar, cayenne pepper, and a little bit of ground chili. But here’s a bit of a twist on their classic recipe, a super easy, mess free version that is sure to put a smile on your guests face, and some warm bacon in their bellies. Here’s what you will need: 1 lb. of thicken sliced bacon, ¼” – ½” thickness ½ cup brown sugar ¼ tsp each – salt, pepper, and crushed red pepper Foil-lined casserole dish (with 1” sides, to avoid grease spilling into the oven). Wire rack Here’s my little trick: most people will tell you to use baking paper or a cookie sheet. Neither of them work really well, unless you want to be scrubbing burned grease from the oven hours into your holiday festivities. Start by mixing your brown sugar with the seasonings, and set aside. Place the wire rack in the foil-lined pan. Lay out the bacon strips, making sure they have at least 1/2” space between them. Sprinkle each piece with half of the brown sugar mixture. Bake on 375 for about 10 minutes – bacon will be crisp but not done. Turn over the bacon with TONGS (because caramelized sugar is like napalm – don’t say I didn’t warn you!), and back for an additional 5-7 minutes. Bacon is done when it becomes darker, crisp, and the sugars caramelize. Cool for 10 minutes, and serve immediately.
Garlic-Bacon-Almond Green Bean Caserole At first I was little dubious. You had me at garlic and bacon, but almonds? How tasty would this be? It’s VERY tasty. The almonds add a very nice salty crunch, and combined with the French fried onions, bacon, and real mushrooms, this is a treat that should be on every Thanksgiving table. Here’s what you need: ½ cup sliced almonds 1 lb bacon, cooked and crumbled 5 garlic cloves, chopped 2 (8 ounce) packages fresh mushrooms, sliced 2 tablespoons extra virgin olive oil 4 tablespoons butter 2 (10 3/4 ounce) cans Cream of Mushroom Soup 1 1/2 cups milk (or half and half) 1/4 teaspoon black pepper 2 cans cut green beans, no salt added 2 2/3 cups French's French fried onions 1 tablespoon of Worcestershire sauce Preheat oven to 350 degrees. In a medium saucepan, Saute garlic and mushrooms in olive oil and butter, until mushrooms and cloves are softened. Stir in half of the cooked bacon (reserve some for topping later), and almonds, and cook for an additional 2-3 minutes and season with salt and pepper. Stir in soup, milk, and Worcestershire sauce, and green beans. Pour into casserole dish, and top with French fried onions. Bake for 20 minutes and serve.
So what have we learned today, my bacon-ite beauties? Come down to Starv’n Marv’n’s for a huge h elpin’ of bac’n and eggs, or jaunt to Keno Grill for a crispy bacon and chicken combination – with fries! Wubba’s is a must have for any pork and bacon lover. Check out our local vendors and food truck for their selection of chocolate covered bacon for a sweet treat. And most importantly, don’t forget your bacon at the holiday table this season. Whether it’s candied bacon, green bean bacon casserole, or even the bacon-topped apple pie (for the brave!), there’s something for the bacon lover this holiday season. -- B. B.
Martha Stewart means well, and her turkeys are certainly to die for. Join local award winning artist Kat Bailey as she talks about the time that her and Martha just didn't see eye to eye.
The "Wine Turkey" has been a tradition in our house for a few years. I'll never forget the first year we made it, after picking up that ever popular Martha Stewart Living holiday edition. Her turkey looked so succulent, so fall off the bone delicious, that I just had to try it. I was tired of the tried and true version with butter and garlic, I wanted something that I could prepare that my family would remember for... well, at least a while, anyway. The Thanksgiving I first prepared this turkey, I remember well. Our large family had decided to get away from it all at a private resort, with individual rooms for all 15 of us. We had a grand vacation planned for the next 3 days: roasted marshmallows over the fire, baking cookies, and preparing the pies. We carried in box upon box of all the ingredients we needed into the communal kitchen. It was stocked with all the cabinets space we needed and two ovens. Two! I could bake the turkey, while another smaller turkey (for my normal, picky grandchildren) and maybe even the ham as well could bake in the other. I could imagine how easy it would be, as I unpacked the veggies, the bottle of wine, and the cheese cloth. My grandkids, who had never been exposed to any kind of alcoholic drink, were very worried about that bottle of wine. I assured them it was for flavor only. They still looked at me with a skeptical eye. I was excited to spend time with the family. Well, one oven didn't work. The rice krispies house didn't stick together too well, but the kids and grandkids ate it anyway. Some of the cookies burned, and we lost a pie or too. One of my grown sons slept walked that night, and ate an entire pan of soft white chocolate fudge, dipped in chili. We never did tell him why he was so sick to his stomach the next day, but someday... someday I might show him the video I took. Our family breakfast was burned buttered biscuits, and a form of sausage gravy that my dear daughter in law attempted. But it was a week to remember. And that turkey.
As it baked, the wonderful aroma fills the entire 5-room resort we were in. The blend of the parsnips with carrots, onions, and celery were such a treat, combined with the heady flavor of white wine is something I still associate with the holidays to this day. Everyone enjoyed the turkey, and it was the only thing that didn't burn that holiday - so thank you, Martha. So here's my story, and now I have a recipe to go with it. Enjoy your holidays!
INGREDIENTS
1 fresh whole turkey (20 pounds), giblets (the heart, gizzard, and liver) and neck removed from cavity, rinsed with cool water, and dried with paper towels
1 1/2 cups (3 sticks) plus 4 tablespoons unsalted butter, melted, at room temperature 1 bottle dry white wine 2 teaspoons salt 2 teaspoons freshly ground pepper 1 parsnip, peeled and quartered 1 onion, peeled and quartered 2 stalks celery, cut into 4-inch pieces 2 carrots, peeled and cut into 4-inch pieces 1 small head celeriac (about 1 pound), peeled and quartered 1 white turnip, peeled and cut into small wedges Stuffing
DIRECTIONS 1. ST EP 1 Remove turkey from refrigerator and let stand for 2 hours at room temperature. 2. ST EP 2 Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, fourlayer square. Immerse cheesecloth in the butter-and-wine mixture, and let soak. 3. ST EP 3 Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably -- do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Fold neck flap under, and secure with toothpicks. Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Rub turkey all over with the softened butter.
4. ST EP 4 In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper. 5. ST EP 5 Lift cheesecloth out of liquid, and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter-and-wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack. 6. ST EP 6 After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter-and-wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook another hour, basting every 30 minutes. If some areas of the bird start getting too brown, cover those areas loosely with aluminum foil. 7. ST EP 7 After fourth hour of cooking, insert an instant-read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 180 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 180 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the instant-read thermometer into the center of the stuffing. Temperature should read from 140 degrees to 160 degrees. 8. ST EP 8 When fully cooked, transfer the turkey to a serving platter, and let rest for 20 to 30 minutes. Make gravy using the vegetables while the turkey rests. http://www.marthastewart.com/317812/turkey-with-stuffingbg
Kat Bailey has been a Klamath Falls resident since 2006. An avid and award winning professional in the field of ceramics, she has been painting for over 40 years. A previous business owner, foster parent, counselor, and elementary teacher, over the years she has held many different titles. These days, she prefers just to go by "Grandma" and celebrates the joys of retirement.
JOIN US FOR THE NEXT EDITION OF THE 13TH FLOOR, WHICH WILL FOCUS ON THE WINTER WONDERLAND OF KLAMATH!
BUILDING THE PERFECT SNOWMAN WHERE’S KRIS? RETURNS! CELEBRATE THE CHRISTMAS COOKIE EIGHT CRAZY NIGHTS AND SO MUCH MORE!