Saturday, January 17, 2026
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Laugh tracks in the dust

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Thayne Cozart
Milo Yield

                Whew! This has been a busy week on a lot of fronts. On the sports front, my Kansas City Royals came up 90-feet and one run shy of sending the World Series into extra innings.

However, the Boys in Blue are still the American League champions and the future looks bright for the team. Perhaps next year.

Last weekend, ol’ Nevah and I met friends Canby and Mae Bea Handy, for a football game at my alma mater, Bea Wilder U. Our team won in a shut out and we met new tailgating friends who made a mean Bloody Mary to celebrate the victory.

The weather for the game was unreal. Temperatures reached 90 degrees and there wuz no wind — unheard of the last week of October in the Flint Hills.

***

But, today is quite a turnaround in the weather. The temp was 36 degrees this morning when I arose and it has only risen into the mid-40s, pushed along by a more-than-brisk easterly wind.

We had a light frost a couple of nights ago, so I decided to tear out the tomato and pepper plants yesterday — even though we’ve not had a killing frost. I got half the job done and quit when my back said “Enuf!”

I gave most of my pepper bonanza to my neighbor who promised me that his wife would make me another big batch of hot green chili sauce in a couple of days. Her chili sauce lights up my morning glass of tomato juice and certainly wakes up my taste buds.

The forecast predicts lows in the low 20s this weekend, so the rest of the ‘maters will go after a killing freeze. The only edible thing left in the garden are the last pickings of lima beans and cow peas. They’ve been producing like crazy all summer long and I’ve got a couple gallons of dried beans for making hams and beans during the cold winter.

***

A couple of sunny afternoons recently I went back to my childhood and went squirrel hunting with friends. The first hunt we got three “tree rats” and the second hunt we saw only one squirrel and he disappeared in a hole. But, the whole purpose wuz to enjoy the peacefulness of the woods on a fine fall day, so I’d rate the hunts a big success on that score.

***

And, on the subject of hunting, two days ago I scored a chicken-killing coyote on one long, lucky shot. The critter wuz standing near my west property line across the pond and eyeing my chicken flock– a good 240 yards away. I figgered I’d only be giving him a “courtesy shot” to scare him away, so I wuz surprised to see him drop when I squeezed the trigger. Folks, just start calling me “Dead-Eye.”

***

The Old Boars’ Breakfast at Saffordville last Wednesday morning wuz one of our more lively. That’s becuz it wuz just before Halloween and the conversation turned to Halloween pranks we pulled as grade-schoolers and high-schoolers back in the 1940s and 1950s.

I had to tell them about the time we high school boys scattered a hay rack full of corn cobs (with sideboards) down Main Street in my hometown. I also recounted that we (half) painted the new water tower. We would have finished the job if we hadn’t had to beat a hasty retreat. Have you ever seen the mess a gallon of paint makes when it lands after being tossed off a water tower? That night we also burned an “M” into the grass on the football field and tipped over a few outhouses. I only hope the statute of limitations has passed for childhood pranks.

Another breakfaster recounted how he and friends pushed a pickup truck with the bed filled with “aromatic” chicken feathers a half-mile and parked it against the door of the bizness that created the stinky mess in the first place.

Another story teller told about manually lifting a Volkswagen Beetle over a cable restricting access to the sidewalk in his town.

And another story happened in the county seat of an adjoining county. Another group of pranksters scattered flakes of prairie hay down the two main streets downtown. The storyteller and his friends thought it would enliven the prank a bit by setting the flakes of hay on fire. Which they did until local law enforcement put a quick stop it.

In those good ol’ days, such pranks were merely “boys being boys” and nothing of consequence came of it. I can’t imagine all the criminal charges (and fines or jail time) that such pranks would draw now, but I’m sure they would include criminal mischief, destruction of property, disturbing the peace, and public endangerment. And, we’d probably have to go through therapy.

Plus, these days our parents would be charged with negligent parenting, providing restitution and have to endure endless welfare followup checks.

I liked it better in the old days.

***

By the time I write my next column, the mid-term elections will be over and we-the-people will try to live with the consequences. This is one election when I held my nose through the whole ballot-marking process.

***

Hum-m-m? Halloween pranks and elections in the same column. So, let’s close with this wise quote from Will Rogers. He said, “Everything is changing. People are taking comedians seriously and politicians as a joke.” Amen.

The Covered Dish: Orange cinnamon rolls

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I thought I’d pass along some of favorite cooking woes and tips as we enter the months of November and December. There are some things in the kitchen/culinary world that just blow my mind, ok, here goes:

  1. People who think a high end kitchen in a $400,000 dollar home makes the ‘cook’. The best cooks are usually little old ladies cooking on a stove worth about $250! I filtered through a local kitchen magazine a few weeks back and every kitchen featured was in a home over $500,000. Insinuating that you have to have an expensive home to be a good cook.
  2. Realizing that you don’t have to have gadgets galore and a ‘kitchenaid’ to cook adequately for your family. My mom still doesn’t have a kitchenaid and she’s a wonderful cook. (FYI, I have a passionate relationship with mine!)
  3. Understanding that the overuse of some kitchen appliances can render poor outcomes. Use all things in moderation.
  4. Learn as much from your mother and grandmother NOW, time is of the essence!
  5. A good cook should be ‘well rounded’, this statement goes both ways. It should really imply that a good cook has food knowledge in many subject areas. If you’re only good at appetizers and salads and not well versed in grilling, bread making, desserts etc. there’s more work to do!
  6. Never, under any situations do you not have enough food to go around. This should have been my #1 ‘woe’.
  7. Have a good understanding of special dietary needs. If you’re cooking for

large groups of people consider how you will meet the needs of a diverticulitis patient, diabetic or someone with celiac disease. Consider calling guests in advance.

  1. Allow guests to have ‘ownership’ in a meal. This means you allow them to bring a dish or even the wine. Secondly it means there are dishes being served they are familiar with. I’ll expand on this in #9.
  2. Don’t get all ‘foo phooey’ with every dish.   There needs to be dishes present that you haven’t twisted too much. One day I was told by a guest how their new daughter in law totally destroyed their Thanksgiving last year. Instead of bringing in 1-2 new things she ‘messed’ with every Thanksgiving tradition, even the mashed potatoes. (That’s just a sin right there!)
  3. Lastly make your guests feel comfortable. If you’re running behind let them jump in and help you. If you’re serving burgers make sure you have all the condiments. I usually say something like this: ‘If there’s something else you would like with your eggs just say the word because I’ve probably got it.’ Be ready with the ketchup, and try not to be offended.

 

As the holidays approach keep the kids in mind. Usually macaroni & cheese with chicken nuggets or all-beef hot dogs are perfect. Kids enjoy a beautiful table just as much as an adult. When our son, Phillip, was about three he looked at the table set for Thanksgiving and said: ‘When can we set at the pretty table mommy?’ Real napkins everyone, not paper!

 

Teach the kids NOW how to use the silverware at the table. Remind them just to follow you and to work their way in starting with the outside of the line-up first.

Remind the kiddos to ask to be excused & show them how to thank the host/hostess in an appropriate way. At family Christmas I usually take a hostess gift to the family who is hosting. This can be anything, let’s see some of my favorites are: good wine, canned specialty foods, homemade bread, a good magazine and truffles!

 

Party follow-up, yes my friends; party follow up is imperative!!! This shows you have some ‘class’ and you truly appreciated all the work that went into the event.

Send a simple notecard in the mail to reiterate how much you enjoyed yourself.

This makes the host want to ask you back over and over again.

 

Don’t overindulge on the alcohol. If you think you’re going to enjoy lots of libation then pack an overnight back and just spend the night. (Even if it is on the floor, ha!)

 

Pfew…..that was exhausting.   Some of you may want to share this column with some of your family/guests who need a little help in the etiquette area.

 

I hope you enjoy the orange cinnamon rolls I’m sharing with you today. I really like the use of a large zester/microplaner in the rolls because it makes the orange zest pop. You can freeze the rolls after cutting them. Usually I freeze them on a cookie sheet and then the next day I put them in a Ziploc bag.  The night before you simply set the frozen rolls in a greased bake pan, cover with a lint free towel and go to bed. They’ll be ready to bake in the morning.

 

Have an outstanding week.   I’m working around the house cleaning closets, garages and pantry’s so I’m ready for the hectic holiday schedules. Enjoy each day! Simply yours, The Covered Dish. www.thecovereddish.com

 

Orange Cinnamon Rolls

Dough:

1 teaspoon salt

7 1/2 – 8 cups bread flour

2/3 cup sugar

1/2 cup cold butter

2 packages of active dry yeast

3 eggs, lightly beaten

1 cup warm (105-115 degrees) orange juice

1 1/2 cups warm skim milk (105-115 degrees)

1 average size orange, zested

Additional flour for rolling out the dough

 

Filling:

1/2 – 3/4 cup softened butter

1-2 cups Light brown sugar, may use granulated sugar instead

3-4 tablespoons cinnamon

 

Icing

8 ounces cream cheese

3 cups powdered sugar

1/2 cup orange juice

 

Place the dry ingredients in the mixing bowl. (Usually I suggest only about 7 cups of flour to start.) Using the regular beater head cut the 1/2 cup of cold butter into the dry ingredients. Stir the dry yeast into the cup of warm orange juice, allowing the yeast time to dissolve. While the yeast is sitting warm the milk. Switch the beater head to the dough hook. Place the yeast mixture, milk and eggs into the dry along with the orange zest. Continue with the dough hook allowing it to work the dough to completion. If the dough is too sticky add the remaining flour about an eighth of a cup at a time.

 

This dough is very delicate and leans toward the sticky side so be careful not to add too much additional flour.

 

Place the dough in a well- greased metal or glass bowl. Spray the top of the dough as well. Cover the bowl with a lint free tea towel and allow the dough to rise in a warm place for about an hour to an hour and a half.

 

Prepare (2) 9 x 13 baking pans to receive the cinnamon rolls. Grease the pans on the bottom and sides.

 

Once the dough has risen punch the dough down and prepare to roll the dough into two equal portions. Each half should yield approximately 12-13 cinnamon rolls. Place parchment paper on the counter and liberally shake down flour. Work each half of the dough into a log; using a rolling pin roll out to about an 18 x 9 inch rectangle.

 

Spread the softened butter over the dough coming within about 1/2 inch of the edges. Next sprinkle down the brown sugar and cinnamon. (These measurements can vary depending upon the cook.) Begin rolling the dough jelly-roll style. At the end be sure and pinch the seams together to seal. Cut the dough with a serrated knife, dental floss or thread. Each slice will be about 1 1/2 inches wide. Spray the rolls with vegetable spray, cover allowing the rolls to rise a 2nd time until doubled in size. This will take about an hour to an hour and fifteen minutes.

 

Bake in a 350 degree oven for approximately 20 minutes. Remove from the oven and while warm drizzle the icing/glaze over the rolls, spreading as you pour.

 

Yield 2 dozen + cinnamon rolls

 

Options: Some recipes call for using orange marmalade in the cinnamon roll center. Raisins or chopped nuts are also options. Additional zest could go in the glaze if the cook desired.

 

 

Men’s Basketball Defeats Brown Mackie in Season Opener

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PRATT

The Pratt Community College men’s basketball team opened the season last night with NJCAA DII #13 Brown Mackie College in the Beaver Dome.

Hot shooting allowed the Beavers to jump out to an early lead, go into halftime up 47-29, extend it to 77-49, and withstand a late Lion rally to end up with a 85-72 Pratt win. The win starts the Beavers at 1-0 on the year.

Taylor Schieber went 7-9 from three point range to lead all scorers with 26 points. Kyndall Powell hit four threes to score 13, and Robert Davis and Vladimir Brodziansky scored 12 each. Deveino McRae led the way on the glass with six rebounds, and Trevon Evans was right there with five rebounds. Evans led the way in the assist column with six.

 

Kids Christmas Cooking Class

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CRC

Christmas is always a fun time to make sweets and snacks.  Melanie Tolar will lead the class through some easy recipes to help your child learn how to make sugar cookies and other great Christmas time desserts.

Date:                       Sunday, December 7

Age:                        3rd-8th grade

Time:                      2:00-4:00 p.m.

Fee:                         $20.00

Location:                CHS FACS Room

Deadline:                Tuesday, December 2

Score big with game day snacks

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(Family Features) The game is on, and your home is filled with friends decked out in those familiar colors, ready to cheer their team to victory. Now there’s only one more thing you need to make this game day gathering great — a feast of delicious, easy to enjoy goodies.

 

Whether your team consists of spice fanatics or sweets enthusiasts, Blue Diamond offers a huge variety of delicious snack almonds perfect for every preference or craving. Complete your game day spread with delicious dips — and don’t forget the dippers. Add variety and color with sliced up carrots, bell peppers and broccoli to serve alongside tasty Blue Diamond Nut Thins, a perfect, crunchy dipper that’s also gluten-free.

 

Get in the game with these recipes and more by visiting www.bluediamond.com.

 

potatoe skins1

Blazin’ Buffalo Potato Skins

Servings: 6–8

3          pounds small russet potatoes

Olive oil cooking spray

1          cup shredded reduced-fat or regular Monterey Jack cheese

1          cup shredded rotisserie chicken

1/4       cup buffalo wing sauce

1/2       cup crushed Blue Diamond Hint of Sea Salt Nut-Thins

1/3       cup chopped Blue Diamond Smokehouse Almonds

1/2       cup light sour cream

1/4       cup sliced green onion tops

 

Preheat oven to 450°F and line baking sheet with foil.

 

Rinse potatoes and pat dry; pierce with fork or sharp knife. Place in large microwave-safe bowl; cover and microwave on HIGH for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly.

 

Cut in half and scoop out potato leaving 1/4-inch rim of potato inside skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp.

 

Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese. Top with nut chips and almonds and bake for 5 minutes more. Add dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired.

 

 

Honey Dijon Pretzel Chicken Tenders

Servings: 3–4

1          package (about 1 1/4 pound) chicken tenders

1          egg, whisked

1          tablespoon Dijon mustard

1          teaspoon garlic powder

Salt and pepper

1          cup crushed pretzels

1          cup crushed Blue Diamond Honey Dijon Almonds

 

In small bowl, coat raw chicken with egg, mustard and spices. Let marinate in refrigerator for 20 minutes.

 

Preheat oven to 375°F.

 

Mix pretzels and almonds, and spread on large plate in even layer. Coat each chicken tender in pretzel-almond mixture, then place on greased baking sheet. Bake for 20 minutes, or until chicken is cooked through.

 

 

avacado dipBacon Avocado Dip

Servings: 1 cup

1          large avocado, peeled and mashed

1/2       tomato, seeded and chopped

1/3       cup Blue Diamond Jalapeño Smokehouse Almonds, chopped

1/4       cup diced red onion

3          strips cooked bacon, roughly chopped

2          tablespoons sour cream

1          teaspoon minced garlic

Juice of 1/2 lime

Salt and pepper, to taste

 

In small bowl, mix all ingredients. Serve with tortilla chips or your favorite flavor of Nut Thins.

 

 

Grab n’ Go Popcorn Balls

Servings: 12

1          tablespoon canola oil

1/2       cup popcorn

6          tablespoons butter

1          (10-ounce) bag mini marshmallows

3/4       cup Blue Diamond Oven Roasted Sea Salt Almonds

1/2       cup chocolate chips

Sea salt, for garnish

 

In large Dutch oven, heat oil and popcorn over medium heat. Cover with lid, shaking pan occasionally to coat kernels. Once you hear first pop, continue shaking pan until popping slows down and all kernels have popped. Set aside.

 

In large saucepan, heat butter over medium-low heat, until melted. Add marshmallows and mix until fully melted. Add cooked popcorn. Gently stir until popcorn is evenly coated with marshmallow mixture. Add almonds and chocolate chips, and continue to stir until incorporated into mixture. Remove pan from heat, and let cool for few minutes. Sprinkle with sea salt.

 

Moving quickly, mold popcorn-marshmallow mixture into balls with hands. (Washing hands with water will help ensure mixture won’t stick.) Place balls on parchment paper, and let cool. Store in airtight container or bag.

Source: Blue Diamond