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The Natural Horseman – Under the moonlight

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By Steve Stevens

I was awoken by a tall shadow standing over me, kicking me in my side through the canvas bedroll I found myself sleeping in.

“Time to get up,” came the quiet voice. I tried to clean the crud out of my sleepy eyes. The bunk house was dark except for the bright New Mexico moonlight shining through the curtains.

All I could see was a silhouette of the tall thin man standing over me and his big brimmed cowboy hat.

I could see and smell the burn from the red swisher sweet cigar he was smoking. I asked what time it was. He replied, “Time to get up. And make sure you make your bed. It keeps the spirits happy”.

Could this be a dream? I had just drove from southern California to Gallup, New Mexico. All day.

Had been shown around this giant ranch by a strange man I hadn’t met but once weeks before.

He went by the name Sonny Jim.

He was Modoc Indian, but spent most of his time around the Navajo Nation. I knew he had been a great rodeo cowboy and our mutual acquaintance, Kenny told me he was tough as nails. I had met Sonny for a few moments weeks before at one of my first rodeos, and he invited me up to Gallup to teach me how to ride bucking horses. At the time it had seemed like a good idea. At 19 years old I had never left home on my own. So, why not go stay with a strange man on the Indian Reservation?

“Hurry up, we don’t have much time left.”

“Time left for what?” I asked.

“The best way to ride bucking horses” he said.

I was frustrated now, being awoken and with all the riddles.

“There is no better way to ride bucking horses than under the moonlight”.

I laughed at him, surely this must be a joke.

He made no acknowledgment to my nervous gesture and went out the door.

I threw on my jeans and boots and chased after him. He walked a ways through the New Mexico desert landscape. Maybe a quarter of a mile through the piñon trees not saying a word.

I said, “you’re just hazing me right?”

He just kept walking.

I realized right then and there I was not in Kansas anymore.

We were in the middle of nowhere. Nobody was around.

Other than the moonlight I was in the middle of nowhere with this strange man. I had trouble keeping up with Sonny’s long stride. I asked him where we were going. He said, “You talk too much, you are going to upset the spirits.”

We arrived at a an old wooden round pen with a bucking chute in it. There were some other square pens around it, filled with horses. Rangy horses. Horses that looked like they hadn’t seen many humans. You could see the white of their eyes glistening off the big moon. The dirt they kicked up seemed more like fog from some Lon Chaney Vampire movie.

Sonny walked into the horse pen.  He grabbed a wild looking appaloosa, maybe mustang cross, with the ease of a professional ballerina. He walked by me and said matter of factly, “we might as well start with the toughest one first and work our way back”.

I didn’t know if he was serious, since the app was so easy to catch.

He loaded the bronc in the chute. He then went over how to saddle, how to get on, and what to do before I nodded my head.

He told me to get on.

This was not a question, more of an order.

So I climbed down on the bronc. Inside the chute was dark and I could barely see my boots to put on my stirrups. The horse trembled or maybe it was me…hard to tell and hard to remember. The app kept reaching back towards my right toe.

The next thing that happened was kind of like when you are at a park and a football hits you in the back of the head. You never see it coming till it is too late.

I squealed in pain.

The horse had bit down on my toes and wouldn’t let go. I kicked and yelled and all at once the horse started bucking in the chute. Then throwing me out of the chute. Sonny caught me with one hand keeping me from completely falling to the ground.

What had I gotten myself into.

This was crazy. It was the middle of the night. There are no fans watching the rodeo, no pick up man, no one. I was left to survive like I was in the wilderness naked. Except there was Sonny.

At the time I couldn’t decide if he was my guide or a grizzly bear. I was scared, my toe ached and I knew I had bitten off more than I could chew.

Sonny said, “Get back on.” I blurted back, “You’re crazy. You get on”.

I couldn’t believe I talked back to this man I barely knew like that. It wasn’t the way I was raised. Sonny, probably about fifty at the time, stared into my eyes.

It was hard to keep his gaze as his eyes looked pure black under the moonlight.

He had a little grin and said “Ok”.

He climbed down on the bronc like a pack of tigers on a wildebeest.

He looked at me and said, “if you want to do this, you need to learn to relax”.

He jabbed the bronc in the sides with his spurs to make him buck again in the chute. The horse snorted and jumped and kicked in the chute. Sonny spoke to me calm and deliberate as the horse bounced off the panels, never missing a beat, like he was born on the back of a horse.

“This stuff isn’t for sissies. You need to learn how to enjoy the moment”.

His eyes were steel. I had never seen a man like this except in the movies.

He was a super hero. Tough as nails.

I knew right then and there, that I admired this man. Scared to death of him, but admired him.

So I got back on. Mustered up all the courage I could find and in the shadows of the moonlight I nodded my head. Sonny opened the chute gate. And the little app loped out of the chute into the round pen never bucking or kicking at all. I rode five more wild horses that night. Went on to get on 75 broncs that week. Most of them right there in that old wooden round pen and a handful at rodeo arenas around the reservation.

Over the next fifteen years I spent a lot of time with Sonny. He taught me about rodeoing, horses, being a cowboy, our Native American culture and most importantly, he laid some of the foundation of me transforming from a boy to a man.

Steve and Sonny at a rodeo. (Photo courtesy of Steve Stevens)

 

On October 23rd, 2009, at the age of 68, Sonny was murdered in a gun fight.

Sonny was doing what he always did. Helping a friend in need.

My son Ryder’s middle name is “James” named after my dear friend Sonny James.

When I get on a problem horse, or a colt, or things get a little western, I know Sonny is riding with me. With that little grin he had, enjoying watching a young cowboy grow. Not only under the saddle but through life.

When you get a chance to have a conversation with these old cowboys that have seen the world change from wide open prairies to giant suburbs, men that have spent a lifetime learning about horses and cattle, that have worked from sun up to sun down every day with pride, that have lived ten lifetimes celebrating their western heritage, take the time and listen to every word. Watch every smile, every twinkle in their eye.

Sonny bareback riding. (Photo courtesy Steve Stevens)

 

Before long, their knowledge and experience will only be found in old cowboy movies or in books.

Honor your cowboy heritage and take the time to listen to whatever they have to say.

It might be the most important thing you are ever told.

 

P.S.

Sonny Jim lived quite a life.

He traveled to Asia playing basketball with the Harlem Globetrotters in the early 60’s.

He played back up guitar for both Willie and Waylon in the early 70’s

He was the All Around Indian Rodeo Cowboy in 1969 and 1970.

He was the Bareback Riding Champion 1970.

In 1982 he won the Steer Wrestling World Championship.

Sonny continued riding bulls into his 50’s.

Sonny’s last bull ride. (Photo courtesy of the Steve Stevens)

 

After Sonny’s passing, the magazine “True West” had him on the cover. In the same magazine they talked about Wyatt Earp and John Wayne and I know that would have made him proud.

I know that Sonny is in heaven watching over me and my family, riding the wildest bronc he could find with a big grin on his face.

 

I miss you so much dear friend.

Sonny on the cover of True West. (Photo courtesy of Steve Stevens)

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An Introduction to Canning

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By Landon Moore

The holidays are coming up, and for many people this is a favorite time to do canning. Whether it is putting up the last harvest from the garden or making a unique gift for family and friends, canning is often on the mind. However, there is some confusion when it comes to certain kinds of canned goods. Many people use the terms “jam” and “jelly” interchangeably, and when you add in “butters,” “preserves,” and “conserves,” it can become a recipe for confusion. To clear things up, let’s take a look at what these different forms of canned goods are and what sets them apart.

This article focuses on jellied fruit products. Other canned goods such as pickles, chutneys, and fruit in syrup will not be discussed. The goal is to explain the forms of canned goods that are essentially the same thing with only minor variations. The word “form” is used intentionally, since many of these are the same basic product with a few small changes, extra ingredients, or longer cooking times. Before we dive into each variety, it helps to understand the process that allows these spreads to form in the first place.

As fruit cooks, its cells break down and release pectin, a material that gives the fruit structure. When enough sugar and acid are present, the pectin will resolidify as it cools, creating the gel-like consistency that makes a spreadable product. This is how canning was originally done. It is time-consuming and easy to burn, since it must be cooked to just the right consistency. The long, slow cooking gives the finished product a distinct caramel-like flavor. If it is taken off the heat too soon, it will not set. If it stays on too long, the result can be hard candy or burned sugar. Some fruits also lack enough pectin to gel properly, but powdered pectin is now available and makes canning much easier. Still, certain products such as fruit butters must be cooked the traditional way and are best attempted once you have a little experience.

The simplest form of canned goods is jam. At its most basic, jam can be made with nothing more than crushed fruit and sugar. Many berry jams contain only these two ingredients. This kind is often called “old-fashioned jam.” To make sure enough pectin is present, it helps to use about one-quarter slightly under-ripe fruit. Even then, old-fashioned jam tends to be a bit softer than those made with added pectin. The long cooking time allows the water to slowly evaporate. Too much water, and the jam will not set. Too little, and you will have made hard candy. The jam thickens gradually as the water cooks off. Recipes may give a general idea of cooking time, but it depends on your stove. Some cooks use a candy thermometer, while others rely on watching the consistency.

For fruits that do not have enough natural pectin, or for those who do not have the time or patience for the trial and error of cooking old-fashioned jam, powdered pectin is the solution. It greatly shortens the cooking time and makes it easier to get consistent results. To make a traditional jam, the crushed fruit and pectin are combined in a pot before turning on the stove. Once it reaches a boil, sugar is added all at once and the mixture is brought back to a boil for a short time, usually about a minute. After that, it can be taken off the heat and poured into jars. Liquid pectin is another option, but it usually requires much more sugar and can make the finished product overly sweet.

Preserves are only slightly different from jam. They contain larger pieces of fruit suspended in jelly. While jam is made from completely crushed fruit, preserves are made from roughly chopped pieces. Pectin helps shorten the cooking time and keeps the chunks of fruit from breaking down too much.

Conserves are another variation, though not as common. They are essentially jam that includes dried fruit and nuts. Conserves are often spiced and served at breakfast. They usually feature one main fruit as the base, with added dried fruit, nuts, and sometimes citrus for extra flavor.

Marmalade is a more familiar term. It consists of fruit pieces and small slices of citrus peel suspended in a jelly. The long cooking time softens the peel, but leaves a slight bitterness that contrasts with the sweetness of the jelly, creating a complex flavor. Orange marmalade is the best known, but the original was actually made with quince. Marmalades can also be made with apples, onions, chiles, or tomatoes. While they might sound intimidating, they are easier to make than many people expect.

Jelly is made from strained fruit juice and sugar. It is clear, firm, and smooth. Though beautiful and delicious, jelly can be time-consuming and somewhat wasteful, since it takes a lot of fruit to make a small batch. The fruit is usually simmered in a small amount of water, then poured through a cheesecloth-lined sieve to drain for several hours. Only a few fruits have enough natural pectin to set without added pectin, but traditional jellies made this way have a rich and distinctive flavor.

For those who like a challenge, fruit butters are worth trying. They are not difficult, but they require attention and patience. When made correctly, fruit butter is silky smooth with a deep caramelized flavor. When made incorrectly, it can turn into a pot of scorched sugar and wasted fruit. To make fruit butter, puree the fruit, usually with spices, and cook it slowly for an hour or more. This reduces the water content while caramelizing the mixture. It is finished when a spoonful holds its shape and spreads smoothly on a chilled plate.

Finally, there are fruit honeys and syrups. Fruit honey is made by cooking crushed fruit and juice until it reaches the thickness of real honey. Pear honey is the most common example. Syrups are similar but thinner, made to remain pourable. Some recipes include corn syrup to increase thickness without making the result too sweet.

Even within this small area of canning, there are many directions a person can go. From soft jams to smooth butters and glossy jellies, the possibilities are endless. Canning combines creativity with science, and the results are as varied as your imagination.

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Varietal Honey

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By: Landon Moore

Landon Moore is the Wise County 4-H President and a member of the Wise County 4-H County Council. He is involved in beekeeping, as well as raising rabbits and poultry.

This essay was one that he wrote, and it was named the champion for both the Texas and National chapters of the Foundation For The Preservation of Honey Bees.

Varietal honey is honey that comes from a single source.

This honey has a flavor derived from the source flower and can even have a similar scent. In general, lighter colored honeys have a more subtle taste and dark honeys are more intense. Varietal honey has been compared to wine, in that honeys produced in different years can be distinguished, even if they come from the same flower and location.

This phenomenon is called terroir and is responsible for the individual taste of each honey harvest.

To read more, check out the digital edition of the 2024 October issue North Texas Farm & Ranch magazine. To subscribe by mail, call 940-872-5922.

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The Garden Guy: America’s Sweetheart

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By: Norman Winter | Horticulturist, Author, Speaker

Early in the summer, I was sent a press release that caused one of those holy wow moments. The headline said it all, “Proven Winners ColorChoice Expands Catalog with the Addition of Hollywood Hibiscus.”

I had already become familiar with the Hollywood Hibiscus series and was thrilled that the Proven Winners was adding this to their lineup.

This flower is nothing short of beautiful and exhibits prolific flower production. The flowers show three distinct colors, deep red in the very center, then the majority which is a rich rose pink with lighter pink to white along the margins.

To read more, read the 2024 October digital edition of North Texas Farm & Ranch magazine. To subscribe by mail, call 940-872-5922.

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