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Country Lifestyles

When a City Girl Goes Country

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By Annette Bridges

Oh, how I love my country life. Let me count the ways. I love driving a truck and trailer for my hubby to load round bales, but I adore driving my red tractor to pull a trailer and loader while he stacks the square bales.


I delight in marking rows for my hubby when he is putting out fertilizer. I rather fancy opening the gates when we are moving cows. I definitely relish being another set of eyes to be sure no calves get left behind when mammas move to a new pasture.


I cherish that I am strong enough to fill the mineral feeder and that I can actually lift that bucket without help. During winter months, I am nuts about adding creep pellets to the feeder for our sweet calves while my hubby puts out round bales for their mammas.

To read more pick up a copy of the February 2022 NTFR issue. To subscribe call 940-872-5922.

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Country Lifestyles

Holding the Ball

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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.

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Country Lifestyles

Lacey’s Pantry: Pan-seared Venison

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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.

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Country Lifestyles

Jesses Jewelz

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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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