Community

In preparation for the Fall Foliage Tour of Homes, Sarah Rader had Bryson Beattie, owner of High Plains Native Landscaping, give the front of her house a new facelift. Rader brought Beattie to Rotary so we could hear more about his business and his new enterprise, TekTon.

“You’ll never guess what I did!” my husband, Peter, announced. “You’re right.

I sometimes forget how flavorful artichokes can be in baked dishes. I saw this fast and simple recipe on allrecipes.com and immediately put artichokes on my grocery list. Serve with steamed vegetables, and you have a great meal. Enjoy!

With Valentine’s Day quickly approaching, I thought it would be fun to dive into our photo collection and share photos of Canadian and Hemphill County couples, along with a little bit of their background and how they helped establish our community. In looking through our photos, I quickly realized how many of our photos are unlabeled—treasures with no information!

For this week’s program, Steve Rader recruited a man who has a job that most men consider a dream job. David Pipkin is a wildlife biologist, working for the USDA through Texas Wildlife Services, who, in plain English, gets paid to hunt on a lot of otherwise inaccessible land across Texas and other states.

To celebrate their 50th anniversary, Fred and Sheila Pankratz had planned on going to Canada to the Calgary Stampede, but because of COVID travel restrictions, their plans were canceled. They were determined to do something special to celebrate this momentous occasion, and scrambled to find a substitute. They were able to get the last two seats on a bus tour to Savannah, Georgia, and the surrounding area.

INGREDIENTS 5 pounds meaty bone-in beef short ribs, cut into two-inch chunks Good olive oil Kosher salt and freshly ground black pepper 3 leeks, white and light green parts, chopped 2 yellow onions, chopped 5-6 celery ribs, chopped 6 unpeeled carrots, chopped 5 garlic cloves, minced 1 bottle Burgundy, or other dry red wine 4 cups beef stock 1 cup canned crushed tomatoes 1 bottle Guinness draught stout 6 sprigs fresh thyme, tied with kitchen string Toasted baguette for serving PREPARATION Preheat oven to 425 degrees. Place short ribs on a sheet pan and brush to tops with olive oil and sprinkle with 1-1/2 tablespoons salt and 1-1/2 tablespoons pepper.

“I bought more broccoli because I knew you were coming,” my mother informed me. You can never get enough broccoli; that is my belief.