Country Lifestyles
On the Road with Dave Alexander
One big perk I have enjoyed over the years as a nationally syndicated weekly radio host is that I get a lot of music in the mail for my consideration.
To be brutally honest, the majority of it does not make the cut. However, once in a great while, something will grab my attention, and I just cannot put it down.
Lori Beth Brooke is one of those exceptions. Her “Texas Star” CD caught me by the “Traditionalist” button.
This singing, yodeling and squeeze box performer is right on point if you love Traditional Texas Music with a touch of German influence. If you are a real Texan, in the words of my friend Gene Autry, “Well, Son, you should!”
To read more pick up a copy of the October 2020 NTFR issue. To subscribe call 940-872-5922.
By Brandon Baumgarten
Did you play basketball in high school? Did you ever notice how some teams would hold on to the ball for extended periods of time? The strategy is to eliminate as much time off the clock as possible and close out the quarter with the lead. Some teams do this. Other teams do it more frequently than others. It is grueling to watch as a spectator as you watch the game evaporate as the team just holds possession of the ball. However, things are changing.
In fact, in Oregon, things are about to change when it comes to high school basketball. Their state just voted on adding a 35 second shot clock for the 2023-2024 season. No doubt, this move will increase the pace of the game and create scoring opportunities.
The problem has become that many people want to hold on to the ball too long without doing much with it. I could not help to think this week of how this scenario relates to our faith in God. It is one thing to have an opportunity, but it is another thing to make the most of it.
To read more pick up a copy of NTFR magazine. To subscribe call 940-872-5922.
By Lacey Vilhaue
Ingredients:
1/2 pound of venison backstrap or tenderloin
Salt
2 tbsp unsalted butter
1 shallot, minced
3 cloves of garlic, minced
1/4 cups brandy
1/2 cup venison or beef broth
1 tbsp worcestershire sauce
1 tbsp dijon mustard
1 tbsp tomato paste
1/4 cup heavy cream
Minced basil, parsley, chives to garnish
Instructions:
Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes. Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Pat the venison dry with a paper towel and cook it on all sides. Turn the heat to medium so the butter doesn’t scorch. It should take about 8 to 10 minutes or so to get a nice brown crust on the venison without overcooking the center. Remove the venison, tent loosely with foil and set aside.
To read more pick up a copy of NTFR magazine. To subscribe call 940-872-5922.
This might be one of my favorite dresses to date. The horse print and colors are a subtle statement for any occasion. This dress is such a classic piece and has a fantastic, flattering fit. Great for year-round wear, no matter the weather. See this and more at www.jessesjewelz.com.
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