Saturday, January 24, 2026
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Pratt Men’s Basketball Defeated by Dodge 86-81

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pratt beavers

credit: Pratt Community College

The Pratt Community College men’s basketball team ran out of luck in Dodge City on Saturday. They started out well, shooting the ball and getting enough stops to allow us into the intermission up 43-38, and pushed the lead to around 10 early in the second half, but eventually their shooting cooled off.

They struggled to stop Dodge’s 7’1” big man inside, Payton Pervier, who has signed to play at Old Dominion next year, and couldn’t stop their other Division 1 signee either, Ameer Jackson. Pervier had 21 points and 15 rebounds, and Jackson had 22 points.

The final score read 86-81 Conquistadors, and the loss moves the Beavers to 11-6 on the year, and 2-1 in conference.

Vladimir Brodzianksy had another great game with 24 points and 10 rebounds. Trevon Evans burst on to the scene with 20 points on 4-4 shooting from three point range, and led us in assists with three.

“Evans was definitely the bright spot of the game, finally demonstrating the ability we knew he had all along,” said Head Coach Jesse Shaw.

Next up, Pratt welcomes the Broncbusters from Garden City on Wednesday night at 8 p.m.

Turnip and rutabaga

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Photo credit: John Morgan

Horticulture News
By: Scott Eckert, County Extension Agent, Horticulture

My father and grandfather grew large gardens that I remember as a youngster.  Not being one really for the hot or spicy vegetables they raised I could handle the bite that turnip had.  Dad would slice the root into a quarter to half inch thick and put a little salt on it.  Recently while at a K-State Football game I experienced homemade salsa with tiny bits of turnip mixed in.  It was different but tasty!

Turnip is a cool-season vegetable that can be grown as a spring or fall crop in Kansas. Turnips are easy to grow and can be used for the root, top, or both. Rutabagas are a relative of turnips that require considerably more time to develop

Purple Top White Globe, Tokyo, and Just Right (white) are common varieties grown for
the root and top. Seven Top and Shogoin are varieties best grown for tops or greens.

Plant spring turnips in mid to late March to allow roots to develop before intense summer heat. Plant fall turnips in late July to early August. Rutabagas should be planted in mid-July. Plant seed about ½ inch deep and about 2-4 inches apart in rows at least 15 inches apart. Use a slightly deeper planting for fall crops. You can also plant turnips in a bed or wide row planting by scattering seed to produce a plant every 2-4 inches in each direction.

Turnips need regular watering during their early development to ensure emergence and rapid growth. Weeds compete with small plants and must be removed early, using care to avoid damaging young, tender, turnip plants.

Harvesting – When roots are 2-4 inches in diameter, pull and trim the tops. Store turnip roots in plastic  bags in a refrigerator for 2-3 weeks. Harvest the tops when they are young and tender. Over mature tops or roots will be strong flavored, and roots may be tough.

Planet Hollywood’s Captain Crunch Chicken

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What makes a party, dinner or brunch special?  As in most things in our lives it’s the little things that make all the difference.  It’s paying attention to the needs and likes of our family, friends and guests.  Noticing when they make comments about their favorite place to dine or their favorite type of food.  Taking note when their lives are full and overflowing and blessing them with a reprieve from the kitchen.

Last week I wrote about our wonderful New Year’s Day lunch at our friends home.  I enjoyed myself to the utmost and when I looked back it was because the host & hostess made us feel at home.  The day was a dreary one but because of the hospitality it was outstanding!  This week I am featuring another one of our host’s recipes.  When ours friends realized that Phillip, our son, didn’t enjoy crab legs or shrimp they prepared this delicious chicken recipe.  They kept him in suspense until we sat down to dine and the ‘special’ for Phillip was pulled from the oven.   Phillip, now fourteen, won’t tell you this, but he was made to feel so welcome because of this simple gesture.  Kids and adults alike don’t forget it when someone goes out of their way to make them feel welcome.

One thing I like to do for guests is to send home a yummy bag for lunch the next day.  If houseguests are leaving after a long weekend stay sandwiches for the road are perfect.  Sometimes if someone has stayed with us for a week I’ll send home an entrée since their home refrigerator is likely empty.

I can’t take credit for this yummy chicken recipe, I do know it will be a hit with everyone in the household.  It doesn’t sing out, ‘Captain Crunch’, there is a subtlety to the flavor.  More than anything else it’s different and the leftovers, (if there are any) will be delicious on the top of a salad the next day.  These scenarios are based upon not having a teenager at home!

Tomorrow night our family will enjoy this dish along with a couple of sides and I’ll be hoping for a ‘few’ leftovers.  Often when I fry I reach for virgin coconut oil in place of vegetable oil, which can be a good option for this recipe.  I’m not a fan of fried foods so I truly appreciate the fact that coconut oil is a good high density heat oil.  In other words it will handle the frying temperatures without turning dark brown.

This week I start the dive into recipes for the new cookbook and continual work on the home front.  Did I mention I’m also doing some subbing at school?  Yep, I should have my head examined, right?   Have a wonderful week friends and enjoy each day.  Simply yours, The Covered Dish.  www.thecovereddish.com

Planet Hollywood’s Captain Crunch Chicken

2 cups Captain Crunch cereal

1 1/2 cups corn flakes

1 egg

1 cup milk

1 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

2 pounds chicken breasts cut into one-inch tenders

Vegetable oil for frying

 

Coarsely grind or crush the two cereals and set aside.  Beat the egg with milk and set aside.  Stir together the flour, onion and garlic powders and black pepper.  Set this aside also.

Dip the chicken pieces into the seasoned flour.  Move around and coat well; then shake off the excess flour.  Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.

Heat oil in a large heavy skillet to 325 degrees F.

Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked.  3 to 5 minutes depending on size.

Drain and serve immediately with creole mustard sauce

Sentinels of the Woods

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Squirrels – even though they totally trash the front yard with acorn shells from my

pin oak trees, and even drag big acorns in from a couple blocks away, you still

gotta’ love em’. They hang upside down from the trunk of the tree, chase each

other around through the branches and drive the dogs absolutely bonkers when

they hang there and taunt them.

Last Saturday morning I sat overlooking a big soybean stubble field in a last ditch

effort to put venison in the freezer. The end of the pasture directly behind me

was home to numerous Hedge Apple trees. Hedge Apples are a staple for

squirrels during winter, and the ground beneath each tree was littered with piles

of freshly chewed Hedge Apple flesh.

The morning was as calm as Kansas mornings ever get; I don’t like deer hunting

when it’s so calm. A good breeze moves the tall grass and tree limbs around

slightly, making a littler noise in the process and allowing sometimes bumbling

hunters like myself to get away with a little more noise and movement. The

resident squirrels must have suddenly noticed my presence and I soon became

the object of their scolding. Squirrels use a barking/chattering sound to scold

intruders and once you know that sound you will never forget it. They start with

sort of a barking sound followed by several quieter almost clucking sounds, during

which their bushy tails twitch and jerk with each note, and then the whole ballad

repeats itself over and over again.

The first irritated squirrel made its displeasure known from somewhere to my left,

barking and clucking incessantly for several minutes, then a second displeased

protester joined in from my right. Its scolding began like the cries of a blue jay and

ended with muffled little clucks. I figured by then that every deer in the township

was on high alert, and just when I figured the woods couldn’t get any louder, a

third objector joined the clamor.

This went on nonstop for a good twenty minutes, then as if someone had thrown

a switch, all was instantly silent! I’ve never heard scolding squirrels quiet

themselves so abruptly. It kind of spooked me; I was afraid Bigfoot or Moth Man

might be about to pounce on me from behind!

Suddenly the overhanging branches in front of me began to dance slightly, first

one then another, as if a breeze had developed. “Odd,” I thought “that the whole

tree would not move at once.” I began hearing a muffled chattering sound of

some sort and looked up to see one of the resident squirrels that disapproved of

my presence, starring at me about six feet above my head and rebuking me with

funny little mumbling sounds as it danced from limb to limb.

I went home to breakfast with no deer but satisfied that I had been in the front

row for yet another theatrical performance by some of God’s critters. As noisy

and obnoxious as they are, and as badly as I’d like to run the whole lot of em’

from my lawn, they are comical and amazing little creatures…….and they taste

just like chicken.

Steve can be contacted by email at [email protected]

For The Love Of Horses: Every Horse Is different In The Way It Responds To Training, Clinician Insists

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“They’re not all the same.”

Thirty minutes after opening a pen gate, coaxing the sorrel coming three-year-old filly through a small, but big-eyed-spectator-gathering into a makeshift round pen, Scott Daily stood up on the back of the saddled Quarter Horse and received concluding applause for his adapt training skills.

“She acted a little scared, had a bit of disrespect and tried to sulk a couple of times, but this is a nice filly. Overhaul, this horse did really well for her first ride. I wished they were all like her,” evaluated the Arkansas City horseman-clinician, at the first of six horse training seminars he presented as a feature of the recent 26th annual Topeka Farm Show in Topeka.

Seeking audience questions, Daily continued his program for another ten minutes, adding, “Sometimes horses don’t settle down and cooperate as easy as this filly did. That was especially true of the wild horses we worked with recently in Nevada during a special training program.

“But, still most horses are trainable, will respond and do continue to improve when they find out we aren’t trying to hurt them, understand what’s being asked of them, and it’s easier to do what’s requested rather than try to fight it,” Daily explained.

Barb Hewes of Eskridge provided the home-raised Poco Bueno-Pacific Bailey-Doc Bar bred filly for the kickoff training presentation, while Mike Mikos, also of Eskridge, had a colt worked with by Daily in another session.

Although this filly had not been handled much prior to the program, she had been haltered and dragged a rope for several days at Hewes’ Wabaunsee County ranch.

Yet, due to her lineage and temperament with the limited work at the ranch, the filly was still overall quite responsive, Daily recognized.

“Some young horses are not trustworthy at all, and can become very scared, because they are naturally a flight animal, and will run away when frightened. I’ll frequently lay those horses down during my starting process, to get their respect and better understanding,” the trainer continued.

Although it wasn’t necessary, and all of the initial stages had been completed successfully on this fine filly, the bleacher spectators asked Daily to demonstrate how he would lay a horse down, and he obliged their request.

The clinician had the filly step with her left front foot into the loop of his lariat. Daily dallied the rope up around his saddle horn wrapped in mule skin, and tightened the rope, thus forcefully lifting the mare’s foot.

Showing flight and resistance initially, the filly hopped on three legs around the pen for a short time.

Giving in to pressure, the mare soon touched her knee to the ground, continued relaxing, so her left front leg from knee through foot was parallel. Without further ado, the smart filly was laying down, received Daily’s verbal praise with pacifying body strokes, and seemingly was quite calm.

Even when given opportunity to get back up on four feet, the sorrel Quarter Horse did so slowly, without effort to jump and getaway.

“All horses aren’t this easy to get along with,” Daily repeated.

Equipped with a portable microphone, Daily’s program was directed simultaneously to his audience and his equine trainee, with appreciative commentary most obvious to both.

First inside the circular training pen, the filly balked and backed away from Daily. But, in short order, she was moving around from voice command and with prodding of the long rope attached to her fastened rope halter.

First a walk, then trot, and a canter. “That’s better. Good job,” complimented Daily, as he asked the young Quarter Horse to change directions, which she did quite readily.

After several rounds of the pen, the mare was requested to come toward the trainer who tugged lightly on the lead with little response. However, after continued appeals, the mare came to the trainer’s gentle hand-soothing reward. “There we go. Much better,” Daily credited.

Working on both sides of the horse, the trainer rubbed her all over with the rope, wrapped it snugly around her heart girth, over her hip and down all of her legs.

“It’s important to do the same thing on all over her body,” insisted Daily, as the filly shied away from him, when he first moved to her right side.

In order to further emphasize the necessity for his trainee to give to pressure, Daily guided the filly to turn both directions several times, upon his directional request, pushing and pulling with the halter rope.

“There we go. It doesn’t hurt a thing,” contended Daily, as he jumped up slightly putting partial body weight on the filly’s back.

After only slight noticeable agitation from the mare, Daily was soon stretched over her entire back, his boot-covered-feet well off the ground, and then the effort was easily repeated from the right side.

Just ten minutes into the session, Daily walked over to the rail, gathered up his saddle pad and introduced it to the filly, who showed immediate fright, but soon gave in to acceptance as the blanket was rubbed all over her body. “See this doesn’t hurt you either. That’s nice,” Daily insisted.

Stretching to reach his saddle on the railing, Daily tucked both stirrup leathers and girthing over the seat, as he gently let the mare sniff what seemed strange to her. Again, shortly, the saddle was on her back, being shifted all around for the filly to become accustomed, as Daily let stirrups and girth pieces down. “Good,” he credited.

“It’s always important to go slow, so you don’t scare the horse. It takes a lot longer to calm one down, than it does to take your time in the first place,” the trainer stressed.

Daily continued snugging the saddle’s front girth, moving the saddle back and forth on the horse’s back, while fastening the rear cinch. “That’s good enough for now,” said Daily, as he put his left foot in the saddle stirrup and shifted his weight up and back from the horse’s back.

After tying the lead rope around the mare’s neck to form a bridle rein-of-sort, with the main rope length also in hand, the trainer stepped up into the saddle, and immediately dismounted.

The procedure was repeated several times, before Daily seated himself steadily and continually in the saddle, without any alarm from his mount.

From her back, Daily asked the mare to turn both ways in a tight circle, which she initially reacted with tight, cold jaw. But, figuring out quickly, it was easier to do what was bided, the filly gently turned in circles, as Daily increased the requested circumference.

The mounted cowboy rode his young mount around the inside parameter a couple of times at a walk, shifted into a slow trot each direction, and soon had the filly in a rough canter.

Yet, upon prodding verbally, and slight agitation from the end of his lead rope, the mare cantered quite freely. Then, stopping  when the rider sat down tight in the saddle, and released pressure, the mare readily followed cue for change of directions, and was again soon cantering at ease.

“Very good,” acknowledged Daily, while uncoiling his lariat from the saddle tree. With initial alarm, the mare soon became accustomed to the lariat’s whirl, as the cowboy swung his rope, while moving his mount both directions of the pen. “Good job,” Daily repeated.

Coiling his lariat tight and reattaching to the tree, Daily guided the mare over to the fence, where he picked up his bullwhip, and started popping it softly from the horse’s back.

Again fright showed in the whites of the mare’s eyes, but soon the whip was being snapped loudly from her back, and around both sides of her head, without any concern. “You are a good horse,” Daily commended.

“Now, don’t get the wrong idea that she’s a well-broke horse. This nice filly has just had one positive experience in learning what will be expected in her lifetime professional career as a riding and working horse,” the horseman evaluated.

“It’ll be a long time before she’ll be well-broke, and she’ll continue to learn the rest of her life, and become better all of the time. It’s a continual learning process for all horses, just like with me, as I learn more about horses and handling them every day,” Daily recognized.

“This mare might not be an exception, but she’s sure done nice for us here today. Please give her a round of applause. She deserves it,” the trainer concluded.