Page 1

H O L I D A Y

E D I T I O N

WINTER 2019

WILLISTON, NORTH DAKOTA

VOLUME 3 | ISSUE 5

SAYING GOODBYE TO THE FAMILY FARM PAGE 8 FOOD TO BRING FAMILIES TOGETHER PAGE 20

The Historic

hygge

Hotel Page 13

2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

BAKKEN LIVING

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220805


Publisher

A letter from the 2019 WILLISTON HOLIDAY EDITION

W

elcome to my first issue of Bakken Living as an official resident of Williston! I love the holidays. I like everything about it: the three day car ride across the country to Michigan, the gifts, the giving, the food and the wine — all of it. I can’t wait to see my family and spend some time enjoying the holiday season. I move around a lot. Sometimes it feels like I live in a different location every holiday season. I can tell you it provides for unique gifts each year. Last year everyone in my family received Montana themed gifts. This year I am

looking for some uniquely North Dakota gifts. I am sure some will still receive Montana goodies since I spend half of my life in Sidney. Either way, I am on a mission to find the area’s most unique presents to carry across the country to my family. One of my favorite features is back in Bakken Living this issue: the drink recipe. White Russians are one of my favorite holiday go-tos. I will definitely give this recipe a try. Reviews to follow. I hope you and yours have a wonderful holiday season. I love living in the Bakken. I hope you do too. -Merry Christmas, Cheers!

Contents 07

FRESH HOLIDAY TABLESCAPES

Greenhouse & Floral Country Floral

13 19 22

HYGGE HOTEL IN POWERS LAKE

DIY TURKEY IN A TRAGER Ace Hardware

SAYING GOODBYE TO THE FAMILY FARM

4

PUBLISHER Ken Harty EDITOR Jamie Kelly CREATIVE DIRECTOR Deanna Buckles BUSINESS MANAGER Kathy Evenson RETAIL SALES MANAGER Michelle Yelverton ADVERTISING SALES Rochelle Villa Taylor Brink CONTACT US Email: editor@willistonherald.com Address: 14 4th St. W., Williston, ND 58801 Phone: 701-572-2165 Fax: 701-572-9563 Web: www.willistonherald.com © 2019 WILLISTON HERALD A FREE PUBLICATION OF THE

Published by the Williston Herald and Wick Communications

27 29 31

STYLE UNCORKED FALL OUTERWEAR

FOOD BRINGS FAMILIES TOGETHER Cooks on Main

PEPPERMINT WHITE RUSSIAN RECIPE

26th St Liquor

32

WHY I LOVE THE BAKKEN Jamie Kelly - Williston Herald Managing Editor

BAKKEN LIVING WILLISTON, NORTH DAKOTA | HOLIDAY EDITION 2019

ON THE COVER: Christmas inside the Hygee historic hotel. Photo by Lisa Thomas.


Traeger

your dinner this

Holiday Season

Proud retailer of Traeger Grills and supplies

your proud hardware and flooring retailer ACE HARDWARE & FLOORING

10 26th Street East Williston, ND 58801 220154


BUY & SELL ANTIQUES

MAN CAVE 187616

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Discover

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COLLECTIBLES

Mommie & Bellies

Mommie & Bellies Williston's only maternity and consignment store!

(in bulletWilliston’s points) only maternity Maternity Wear and consignment store! Gently used and sanitized equipment Infant to Pre-Teen Clothes • Maternity Gently used toys Wear

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111 2ND AVENU E W WI L L I S TON, NORTH DAKOTA (701) 572-9402

Fresh holiday

tablescaes BY BRITTANY PALMER, LEAD FLORAL DESIGNER FOR

COUNTRY FLORAL

T

he holidays are coming and so are dinner parties. Everyone enjoys good company and good food. Fresh holiday décor is something that will be enjoyed long after the party is done and the guests are gone. It can be daunting to decide what should go on the dinner table. What will look best depends on the current décor of the dinner space. Newly renovated homes will have a more neutral color palette so an arrangement with bold or bright colors will give a pop of color to the space and will be sure to get that jaw dropping look from party goers. Homes with darker woods or with of prints and patterns will want a tablescape that is lighter in color so it will also have that pop that everyone looks for. The size of the arrangement will depend on the size of the table and how much dinnerware will be on the table. If it is going to be a sit-down dinner there may not be as much room for a tablescape as there would be for a buffet style dinner. The type of table is important too. Round tables will have more space in the center, as opposed to a banquet table that is long and narrow and will have a smaller space. The height of the arrangement should not block the guests from seeing across the table. Tablescape designs change every year. Simple designs may consist of one centerpiece on the dinner table or a side table. Larger or more elaborate designs will consist of multiple items on a table. The pop of color that makes everyone go wow can be easy to achieve in a monochromatic color scheme which is different shades of the same color. Larger tablescapes should have some lighting like tea lights or fairy lights to set the tone for the evening and include lots of textures like fresh greens or small groupings of flowers going down the table along with some smaller arrangements if the space allows. Country Floral Gifts and Greenhouse is happy to help with any questions you may have for special occasions like holiday parties. They will be able to guide you into the right design to get that jaw dropping look from the guests that you’re looking for. • 2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

BAKKEN LIVING

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“Great Plains Women’s


Preparing

landscape for winter T BY ANDY KUESTER FROM HANDY ANDY’S NURSERY

emperatures are getting colder, and we’ve already experienced our first hard frost. I generally consider that to be a cold snap below 28°F. It's time for things to start to go to bed for the winter months. We often receive many inquiries this time of year with regard to specific questions on how to prepare perennial plants such as trees, shrubs, and other flowers for winter here in North Dakota and eastern Montana. The big one we usually AN DY KU EST ER remind folks of is consistent water. Although some years there is an overabundance of moisture available, we must make sure that we continue to provide that as the days go on. This should occur of course on an “as needed” basis. Often we receive a reprieve from winter temps during November and December. When that happens we often do not receive any rains or snows that contribute to fall moisture and the ground can become fairly dry before or as it begins to harden for winter. This can be extremely dangerous for all perennial plants in our climate. The reason for that danger is as follows. When it freezes, dry soil does not insulate against cold the way that moist soil does. This can cause several issues for plants but I will outline two primary problems. Firstly, when plants store their energy in their root systems, they store it at a level that seldom reaches freezing temperatures. When the soil is dry and the cold can move down further than normal, it can become challenging for those plants. Secondly, the dry soil does not hold temperature in the way that

wet soil does. This problem becomes particularly critical in the spring of the year. When we start to see warmer temps in April, the soil begins to warm up with the heat of the sun. If the soil is dry, it warms up much quicker than if it were insulated by water and ice. When this happens many plants become tricked into thinking it is time to wake up for the year when they really should “stay in bed” for another few weeks. This can subject them to spring frosts that can be damaging to young buds or flowers. Take care to be sure that plants receive appropriate amounts of moisture up until the ground begins to freeze. The foliage from other perennial plants such as perennial grasses, peonies, daylilies, etc. can be removed any time after they have experienced a frost. They will not produce leaves from the leaves they grew this year. New growth will emerge from the roots in the spring. Cut the foliage down to at or near ground level.

Below I will outline some helpful tips for select perennial plants; Care of Roses: Remember to allow roses to experience a killing frost of around 25°F. After this occurs you can cut the leaves and stems back to between 9 inches and one foot. Roses can and should be mulched to provide a layer of protection from the cold. Do not add any mulch until the air temps are seldom above freezing during the day. The addition of mulch too early can create a warm habitat under the mulch for mold and fungus to develop, which can actually be more harmful than the cold. In general, you should wait to mulch anything until temps are barely above freezing during the day.

Care of Evergreens: Some often contact us in the fall with concerns that their evergreens are dying because they have needles that are turning brown and falling off. This is a normal process for all evergreen plants. Even though they retain their needles all year, they do go through a period of time where they shed their third year and older needles. Often these needles have just gotten old, or they are in a location on the plant that no longer receives the appropriate light for them to be useful and so the plant sheds them. Again, this is normal, but usually occurs on the inside of the plant. If you see needles that are browning from the tips back towards the stem, that is a different issue. Winterburn is a common problem for evergreens in our climate, and especially plants that are fairly young in age. We often do not receive the snow we need to protect them from the cold and so we can consider other methods of protection. Some wrap these plants in breathable material such as burlap. You can also apply a natural chemical product such as Wilt Stop or Wilt Pruf. These natural pine resin products help to coat the needles of the plant and protect against the cold. Watch the weather with this chemical method as it generally requires a nice 50°F day to be effective. I like to see this applied sometime in mid to late November as it has a chance of lasting through the coldest part of the winter. These chemical applications are good for approximately four months and an application in November helps them last until the end of February, after which time most of our bitter cold has passed. Check out our website, https:// handyandysnursery.com/, where you can view and register for our selection of workshops that we are and will be offering all year long. •

2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

BAKKEN LIVING

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hygg

The Historic Hotel STORY AND PHOTOS BY LISA THOMAS

T

hey say if your dreams don’t scare you, they aren’t big enough. We overcompensated for our dreams with this renovation. The building, originally knowns as the Lakeview Hotel, was built in 1909, the year that Powers Lake became a town, making it one of the first landmarks that made up Main Street. For years the two-story building lodged travelers and newcomers, including doctors, nurses and teachers recruited to the new booming city before adequate housing was built. For nearly 60 years the hotel changed hands, housed restaurants and diners even, until 1967, when it was sold and closed to the public. My curiosity about the place was wild and I dreamt of what it might look like or how I would ever know.

2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

BAKKEN LIVING

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Years later, life led myself and my husband, to Powers Lake, where I had started and where this landmark still stood, still empty as far as I knew and still waiting for me to see what it held. It was 2008 and the oil boom was intense and housing was scarce. I snooped around and asked locals until I found out who owned the building. I called the man who owned it and without asking to see the inside, I asked if I could buy it. He said no. He had plans to convert the vacant wonder into a hunting lodge. Fast forward 10 years, I would still drive by and try to get a glimpse inside. I figured “what the heck” and I called the owner again. After much thought, he agreed to sell. In October 2018 we became the owners. I finally saw the inside of locally famous hotel. It was everything I had imagined it would be and more. We began deconstructing the hotel in what would be a two-month demolition. We gutted the building down to the studs and in January 2019, began reconstructing the historic beauty to what I had spent sleepless nights planning and designing, room by room. Sleepless only because I had rented the rooms out for the coming July and we didn’t have walls at that point.

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BAKKEN LIVING WILLISTON, NORTH DAKOTA | HOLIDAY EDITION 2019


2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

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The manual labor was done by my husband Kelly, myself and friends and family, namely my brother, Lance and father and mother-in law, who were generous enough to spend their winter in a cold, dusty building that I called a dream. We worked nights and weekends and wore out the pizza oven like we were back in college, eating on the go and often using a piece of sheetrock for a table. As new walls went up and the rooms took on their new shape, each space had a certain feel to it. Though inanimate, I grew attached to each space in a different way and my love for this hotel grew. In eight short months, we made the deadline. There are now seven rooms, one a large suite that could sleep up to six guests, each with its own design. Restored transom windows flank the overhead of each door, adding to the historic look of the new place. We offer wine and buckets of craft and domestic beer for guests to purchase. A coffee shop with drive-up access is taking shape on the southeast corner of property. Plans for a wine kitchen and craft beer bar for the basement will take shape in the future. We renamed the hotel with a nod to the previous owner, a Dane, who was kind enough to give us an opportunity that I had dreamt

One of a kind gifts for the special people in your life.

Dwight Richter

16

220109

4 West Broadway Williston, ND 58801 701.713.4435 Mon-Sat 10am-6am Sun 1pm-5pm

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BAKKEN LIVING WILLISTON, NORTH DAKOTA | HOLIDAY EDITION 2019

1601 9th Avenue NW Williston, ND 58801

Mon-Fri 9:00am to 5:00pm dwight.richter.c4wv@statefarm.com


about for over a decade. A handmade sign defining Hygge, a calm, comfortable time with people you love, adorns the double-sided fireplace in the welcoming lobby and commons area. There are seven rooms — one a large suite that could sleep up to six guests — each with its own design. This niche property makes the perfect getaway for a girls weekend or a couples trip or even a family reunion or hunting party. I always envisioned people wanting to come home to Powers Lake but not having a place to stay, making the trip back to where it all began for them as well. •

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2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

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219985


turkey Cook a

in a

Traeger BY JON WISTHOFF - ACE HARDWARE

T

he holidays are looming on the horizon, it’s the first time you’re having friends and family over to your house and you’re in charge of cooking the turkey. You want to do something out of the ordinary, and even thought about serving ribs on your Traeger grill for everyone but you’re afraid they may revolt. Why not use your Traeger for cooking your turkey and impress everyone? Let’s see what steps J O N W I STH O F F it takes to make that happen. The first thing you want to do is to make sure that the turkey is defrosted properly. The best way to defrost is doing it slowly using your refrigerator. The defrosting time will vary depending on the size of the bird but it will usually take three to four days to defrost properly.

Once defrosted you can give your turkey even more flavor by brining using one of Ace Hardware’s brine packets. Add the brine mixture to two quarts of boiling water, stir for a couple minutes, then shut off and let cool to room temperature. Next, add the cooled brine solution to 1.5 gallons of ice water. Your brine kit will have a large bag that you can place into a 5 gallon bucket in which you will place your turkey, legs up. Now simply pour the chilled brine solution over the turkey and tie off the brine bag tightly. Remember to brine the bird 45 minutes per pound. It is now time to begin grilling. You will want to set your grilling temperature between 325 and 350 degrees. To begin with, place your turkey directly on to the cooking

grates with the probe placed in the thickest part of the meat. Cook until the internal temperature of the bird reaches 100 degrees. At this point, place the turkey into a roasting pan so you can catch all of the juices for making gravy. When cooking your bird, you can figure 15 minutes per pound at 325 degrees. When the breast meat reaches 170 degrees, the turkey is done and ready for serving. Smoke and roast your turkey to juicy wood-fired perfection using the Traeger Turkey pellet blend. Featuring oak, hickory, & maple hardwoods enhanced with rosemary, you'll infuse amazing hardwood flavor, hand-picked to complement your bird. The added orange brine and Turkey Rub kit give you another layer of amazing flavor for a turkey you can't get enough of. Jon Wisthoff, Ace Hardware & Flooring •

2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

BAKKEN LIVING

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A FEW OF

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2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

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• Fresh Garlands, Wreaths, Christmas Bouquets, & Centerpieces • Christmas Spruce Tip Planters -limited quantities • Gifts for all Occasions

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Saying goodbye to the I family farm STO RY A ND P HOT OS BY M I TC H M EL B ER G

Above: A view from the entrance road to the Poe property shows the XWA commercial terminal in the distance.

22

was able to take part in the Williston Basin International Airport's media day, gaining a behind-the-scenes tour of the new facility before operations open on Oct. 10. The story of XWA is a story I've been following as a reporter since my time at the Williston Herald began. I have watched with great interest as farmland has given rise to what will surely be one of Williston's most noted modern marvels. What many don't know, however, is that I grew up a stone's throw from XWA's front door. In fact, you can see my former childhood home from the terminal building itself, a nondescript farmhouse less than a mile down the road. My family homesteaded that land, arriving on the immigrant train at the turn of the century. The wagon they arrived on sat near the garage for as long as I can remember, with a hand-

BAKKEN LIVING WILLISTON, NORTH DAKOTA | HOLIDAY EDITION 2019

carved plaque from Lawrence Poe, telling the story of his family's arrival. My great aunt (how many "great"s I can't remember, but it was at least a couple) taught in the one-room schoolhouse that still sits in a field near the airport, a reminder of a longgone era that few residents remember. Even so, some in town still recall the name Maude Short, the firecracker schoolteacher who greeted the area's children as they arrived for their lessons each morning. During my many visits to the XWA site, I've often thought back on my time living just down that road and how much the area has changed since the airport began construction. Where the terminal building sits now, I remember riding fourwheeler with my best friend. Playing baseball in the field with him and his little brother, where now a paved road leads you to any number of destinations.


Giant towers that will now light the way for planes to land stand where I spent many summers hunting duck, pheasant, partridge and many, many prairie dogs. I learned to drive on a road that no longer exists, but I can still see so clearly in my mind. The airport truly is an amazing, and necessary, feat for the City of Williston. Sloulin Field has not been able to keep up with the needs of the area's travelers, so a new airport only makes sense. But while many have applauded how quickly the XWA project came together and the massive coordination efforts it took to build the nation's first new airport in nearly a decade, I have silently mourned the loss of land where I spent many of what I consider my best years. Progress is inevitable, and I'm certainly not one to stand in its way, but as I stood looking out across the fog covered fields, I couldn't help but feel a nostalgic sadness for days gone by. There was a pond there that froze over in the winter, where my friend taught me to play hockey. Over there, a rock pile stood where we spent an entire summer building a fort out of scrap wood we had found, desperately trying to keep his younger brother from getting inside. He and his brother have both passed now, leaving only the memories I have of them behind. While I have certainly seen the changes Williston has gone through during my more than 25 years in the city, few have struck me as much as watching the airport being built. None of the buildings in town that have changed, remodeled or fallen down held the memories that those empty fields did. It's an odd feeling to watch one's childhood turn into a city's future. This airport will be something that serves the community for decades to come, bringing people to our area that will hopefully enrich and expand our community into something truly great. The juxtaposition of modern technology with rural countryside is truly unique to see, and I encourage anyone who is able to visit XWA to appreciate all the work that has gone into ensuring that our community is able to continue thriving.

But as you fly in or out of that airport, or simply look across the prairie from the terminal window, take a moment to reflect on how far we have come. The people who worked that land you stand on are the people that built this city and made it great. They taught the future leaders that helped stoke the fire that made XWA possible. They fought for our country and returned to farm the land, because it was all they knew. They built churches and banks and everything this city needed in order to make this airport a reality, decades later. They may

not still be around to see it, but I think it's important to remember and honor all of those who came before us, something The City has vowed to do with the new airport. As a man called The Doctor once said, "We all change, when you think about it. We’re all different people all through our lives. And that’s okay. That’s good. You gotta keep moving, so long as you remember all the people that you used to be." Williston is changing, and that's a good thing. So long as we remember what we used to be. •

Top: A farmhouse sits less than a mile from the new airport. The house sits atop the original foundations built when the Poe family homesteaded the land at the tun of the century. Bottom: A dilapidated schoolhouse sits in a field just west of the new Williston Basin International Airport. The one room schoolhouse served the rural children in the area more than 50 years ago.

2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

BAKKEN LIVING

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BAKKEN LIVING WILLISTON, NORTH DAKOTA | HOLIDAY EDITION 2019


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RGY INDUSTRY ON BASIN Helping our Community stay in Motion

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1502 13th Ave W, Ste 101 Williston, ND 58801 Monday - Thursday 7:00 am - 6 pm www.liveinmotionpt.com

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922 University Ave. • Williston, ND • (701) 572-5973 Monday - Saturday: 8 AM to 6 PM • Sunday: Closed w w w. w a l t s m a r k e t n d . c o m • O n l i n e o r d e r i n g a v a i l a b l e

BAKKEN LIVING WILLISTON, NORTH DAKOTA | HOLIDAY EDITION 2019

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Holiday Trays order trays early Holiday Gift Baskets Home Decor Fresh Soup of the Day check our Facebook daily


C wardrobe Warm up your

this winter

ooler mornings, sweater cravings and murmurs of pumpkin spice – fall must be here and winter is right around the corner. There’s just something about autumn dressing that is perfect for layers! Cardigans, ponchos, vests and jackets – this is the perfect season to add these items to your wardrobe. Cozy up with cardigans. A cardigan is one of the best transitional pieces you can own when the weather starts to change. Cardigans can be used in many ways – as cozy layers or chic jackets. For a flattering staple piece of clothing, you cannot go wrong by adding a cardigan to your wardrobe. Cardigans come in many lengths and styles, perfect for all body types. With the ever changing temperature, there’s no piece that’s more ideal than the cardigan to take your look from morning to evening-just throw it on in the morning to stay cozy, and wrap it around your shoulders or waist when it warms up in the afternoon. This cold season’s must-try trend is definitely the poncho. You will find many varieties of ponchos this season, turtleneck,

open wrap, cowl neck, v-neck, boat or crew neck. Ponchos keep you warm without adding a lot of bulk to your body. Choose a perfect fit poncho that looks not too big or too small. If you want to elongate your height then you should buy a poncho that falls no lower than an inch above the knee. If you love the oversized ponchos, then keep your silhouette balanced by completing your look with skinny jeans, leggings or a pencil skirt. Who says you can only wear one jacket at a time? Instead of wearing a heavy coat, wear a couple of lighter ones. The versatility of a denim jacket can’t be beat. This autumn, pair your heavier midi-skirt with a denim jacket over a fitted tee. As it gets colder, swap it out for your favorite chunky sweater. No wardrobe is complete without a vest. Vests are one of those classic fashion pieces that come in a wide variety of styles, fabrics, and designs. Vests will keep you core warm, regulating your body temperature indoors or out. Sherpa fleece or shearling lined vests and jackets are the latest style trend. These jackets come in many colors! •

2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

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BAKKEN LIVING WILLISTON, NORTH DAKOTA | HOLIDAY EDITION 2019


Food to bring

families together BY ANGELA SKOGEN - COOKS ON MAIN

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ith the rustle of leaves gone and the crisp bite of the winter air on our nose, the crunch of the snow under foot, the smell of Thanksgiving dinner and the hint of holiday music already ringing through the air. It is holiday season once again. As our families are more involved in our communities and sports more than ever it seems like the family dinner hour gets shorter and shorter every year. In a recent study by the houseware industry our families spend less than 15 minutes together enjoying a meal and talking about the day. That is compared to 55 minutes per day in 1970. We at Cooks on Main want to help you bring back a few great options for family dinner that’s perfect with little ones, grandkids or even a date night for just the two of you. Movie Madness: Take a quick trip down memory lane but bringing out this classic family night with a few twists from the staff at Cooks on Main. Truffle Popcorn for the sophisticated palate ■ ¼ c gourmet popcorn ■ 2 T Olivelle Butter Oil ■ 1 t. Black Truffle salt Toss popcorn and the Butter olive oil in our trusty Lekue Popcorn maker for 3 minutes in the microwave. Toss with 1 tsp of Black truffle salt and enjoy. If truffle doesn’t work try a few of our kid’s favorites, cheddar salt, pickle salt, or even ranch salt!! Italian Night: Enjoy a candlelit dinner with those you love in 20 minutes or less with the

helpful tips and tricks. Start with quality Italian made pasta to add that extra dose of love your family. Pasta with Vodka Cream SauceRecipe available from Olivelle This simple, classic dish should be kept in everybody’s back pocket. You will never want to eat jarred pasta sauce again once you realize how easy it is to make a flavorful sauce. Prep Time: 5 minutes - Cook Time: 15 minutes - Total Time: 20 minutes Ingredients: ■ 1 Pasta Rock ■ 1 lb. Italian Pasta-Staff pick -Italian Bow Tie ■ 2 Tbsp Olive Oil (Caramelized Garlic or Frantoia) ■ 1/2 Onion, minced (about 1/4 cup) ■ 1 Tbsp Sweet Smoked Chili Rub by Olivelle ■ 1 (28 oz) can Diced Tomatoes ■ Sea Salt (Roasted Garlic or Sriracha) to taste ■ 1/3 cup Vodka ■ 1/2 cup Heavy Cream ■ Parsley, for garnish ■ Grated Pecorino or Parmesan Cheese, for serving Instructions: 1. Bring a large pot of water to a boil. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add pasta and cook until al dente, about 2 minutes short of package directions. Drain the pasta and set aside. 2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally until onions are softened, about 3 minutes. 3. Add sweet smoked chili rub, stirring constantly, until fragrant, about 30 seconds. 4. Stir in tomatoes and 1/2 teaspoon salt. Add vodka and simmer briskly on

medium high heat until alcohol flavor is cooked off, 8 to 10 minutes. Stir occasionally. 5. Stir in cream and cook until hot, about 1 minute. 6. Add cooked pasta and toss over medium heat until pasta absorbs some of the sauce, 1 to 2 minutes. Stir in parsley and adjust seasoning to your taste with sea salt. Divide among pasta bowls and serve immediately, finishing with the grated cheese. Or cuddle in for a winter night with your favorite family game or book for a traditional North Dakota soup night: Soup’s On! Creamy Leek and Wild Rice Chowder by Dakota Seasonings ■ 1 package of Creamy leek and wild rice chowder mix ■ 6c chicken broth ■ 1-2 c chopped and cooked chicken ■ 1c milk ■ ½ c half and half ■ Salt and pepper to taste In a 4-quart soup pot, combine rice mix with 4c broth and bring to boil and simmer cover for 30 minutes. Combine seasoning packet with remaining 2c broth. Stir well and add mixture and chicken to the rice. Simmer covered for another 30 minutes. Add milk and half and half until ware. Serve with our easy No Knead Bread! For Bread recipe go to: www. lecreuset.com/dutch-oven-bread Enjoy! Angela Skogen Owner of Cooks on Main •

2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

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1801 2ND AVENUE WEST, WILLISTON, ND 58801 | 800.888.2927 | 701.577.2927 30

BAKKEN LIVING WILLISTON, NORTH DAKOTA | HOLIDAY EDITION 2019


ermint PeppWhite BY SHELIA GOEHRING 26TH ST LIQUOR

Russian

he holidays are in full swing and it’s about time we get festive. This drink is great for a cozy night for two, to enjoy while decorating the Christmas tree or to serve at your holiday party. Leave one of these out for Santa and he'll grant your entire wish list! ■ 1/8 cup vanilla frosting ■ 1/4 cup peppermint candy bits ■ 1/2 cup Kahlúa coffee liqueur (4 oz) ■ 1/4 cup Peppermint Schapps (2 oz) ■ 1/2 cup half and half cream (4 oz) ■ 6–8 Ice cubes

Instructions: Apply a thin layer of vanilla frosting around the rims of both glasses. Add the peppermint bits to a shallow bowl. Dip the rims of each glass into the candy, covering the frosting entirely. Chill for 10 minutes. In a cocktail shaker, add the Kahlúa, vodka and half-and-half cream. Shake, shake, shake! Pour into the peppermintrimmed serving glasses (filled with ice) and enjoy! •

2019 HOLIDAY EDITION | WILLISTON, NORTH DAKOTA

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CONTRIBUTOR

why I love living in the BAkken Jamie Kelly

Williston has become my adopted hometown and I love it here

W

hen I told my friends and family that I was moving to North Dakota, the reaction was mixed at best. My in-laws and my parents were sorry to see my wife and I move so far away. The few people I knew who had read about Williston warned me that it was the Wild West, populated by young men full of alcohol, flush with cash, and ready to fight at the drop of a hat. My sister-in-law, who spent a year in Sidney as part of AmeriCorps, was the only person I knew who had lived up here. She liked the area, but she hadn’t stayed long. My wife and her mother visited my sister-in-law and thought the area beautiful, but they had just been passing through. From everyone else, there was the same question over and over: “Why North Dakota?” Usually followed by: “Where is Williston, again?” I had a hard time explaining it. Partly, I just wanted to get back into journalism again. But I had also come out to Williston for a three-day visit and interview and been absolutely fascinated before the plane even landed. I’d read a little bit about the oil boom, but not much. I didn’t expect to see a dark landscape punctuated by natural gas flares. I also didn’t expect my phone’s GPS would have trouble guiding

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me the mile or so from the airport to my hotel. I’m not sure what I expected, honestly. But I spent a few days in town, interviewing with the staff at the Herald and driving around. I went out to Fort Buford and Fort Union, which is why I still have such an attachment to both places. I flew home and told my wife that if I were offered the job, I wanted to take it. I said the same thing then that I am still saying today — Williston is the most interesting small town in the country. I got a call on my way to another interview offering me the job, I accepted and I’ve never looked back. That was in July 2016. I’ve learned a lot since then, but more than anything else, I’ve learned that I have a lot more to learn about this place. The entire area is full of surprises. It has a brand new airport that sits less than a mile from an abandoned one-room schoolhouse. That mix of old-timers and newcomers extends to the people, as well. Williston has become my adopted hometown and I love it here. It isn’t perfect, but it is filled with people who want to make it better. I’m not sure what else anyone could ask for. •

BAKKEN LIVING WILLISTON, NORTH DAKOTA | HOLIDAY EDITION 2019

J AM I E K EL LY

Profile for Wick Communications

Bakken Living Winter 2019  

Williston Herald Publication

Bakken Living Winter 2019  

Williston Herald Publication