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.

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