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December 2016 Profile, Rusty Riddle – The Riddle Way

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By Jessica Crabtree

A large personality comes to mind when describing Rusty Riddle, formerly known as “the happy red head.” “Rusty’s approach to life has always been determination. Whatever it took to get something done, that was Rusty’s way,” said Riddle’s wife, Dollie. She would know after 42 years of marriage.

When reminiscing about a young Riddle, Dollie recalls their first time meeting and early years of dating, “His reputation preceded him,” she laughed. “We just lived life to the fullest back then! That was my motto. We had a lot of fun,” Riddle interjects. The “back then” meant his years of rodeoing professionally as a bareback rider, a career that spanned 10 years.

Riddle was born in 1948, the oldest of four children. The family called Weatherford home. Attending school first at Granbury, then when the bus route finally reached their rural home, he completed school and graduated from Weatherford High School. Riddle’s time as a youth was consumed with work. At six years old, his family bought a dairy. By the age of 10, he and his younger brother, age nine, were running the business. “We would get up in the morning before school and milk then get home from school and milk again,” he explained.  “Me and my brother would ride the milk cows. One day we’d ride her with a saddle, then next maybe with a bull rope,” he chuckled. “We rode whatever we could find. If it moved, we’d ride it,” Riddle said.

By the age of 15 his parents divorced and the dairy was sold. “At that point, I’d seen all the black and white cows I’d wanted to. I got my first taste of bareback riding and that was all it took,” he assured. By 16 Riddle was traveling and competing in rodeos.  Starting out, the young cowboy wanted to do it all, every event. When he was 18 Riddle found Tommy Steiner from Austin and began working for him feeding livestock and driving trucks. That was the young man’s first taste of pro rodeo. The time allowed Riddle to gain experience practicing and study other competitors.

In 1968, Riddle obtained his PRCA card. With no time to spare, the rodeo cowboy hit the ground running, traveling and competing.  “Like they say, it’s not when you get hurt, it’s how bad in rodeo,” Riddle said. In 1970 Riddle was in Jackson, Miss. when a bull stepped on him, breaking all his ribs on one side, collapsing his lung. The serious injury put him out the rest of the year. That is when Riddle drew the line, opting to only ride bareback horses, “I just saw I could ride bareback horses a little better and saw there was more opportunity there for me.”

To read more pick up a copy of the December 2016 NTFR issue. To subscribe call 940-872-5922.

Riddle riding bareback at the Weatherford rodeo in 1977. (Photo courtesy of Dollie Riddle)

Riddle riding bareback at the Weatherford rodeo in 1977. (Photo courtesy of Dollie Riddle)

Riddle riding at Calgary in 1974 on Reg Kesler's Country Cousin. (Photo courtesy of Dollie Riddle)

Riddle riding at Calgary in 1974 on Reg Kesler’s Country Cousin. (Photo courtesy of Dollie Riddle)

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Country Lifestyles

When a City Girl Goes Country

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By Annette Bridges

It was one of those necessary, yet very sad days in the life of a cattle rancher. We had to say goodbye to our bull, Frankie. We returned from the agonizing drive, and I felt compelled to sit down and ponder how to write an ode to a very good bull.

I have read all the rationale on when it is time to retire a bull. The average age for many ranchers is around eight years. Our Frankie was beyond his prime. We probably knew last year it was about time for him to retire. His lack of enthusiasm when he returned to the herd after his spring hiatus was a clue.

The very slow start to our spring calving this year, and cows that never conceived confirmed what we did not want to admit last year. It was time. Frankie was a handsome and gentle giant. A Charolais mix, but he could be fierce if he felt threatened.

To read more, pick up a copy of the May issue of NTFR. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

Lacey’s Pantry

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Lacey Vilhauer

Ingredients:
1 lb. ground beef
1 package of taco seasoning or 2-3 Tbsp
homemade taco seasoning
2/3 cup water
16 oz. Monterey Jack cheese, shredded
8 oz. sharp cheddar, shredded
4 oz. can diced green chilies, undrained
4 large eggs, separated
2/3 cup heavy cream or evaporated milk
1 Tbsp flour
½ tsp salt
¼ tsp cayenne pepper
1 Roma tomato, sliced thinly

Directions:
Preheat the oven to 350 degrees and lightly coat a 9×13 baking dish with cooking spray. Set aside.
Heat a heavy-bottomed skillet over medium heat, then brown the ground beef. Drain.
Add the taco seasoning to the ground beef and 2/3 cup water. Stir well and let sauce thicken.
Transfer the ground beef to the prepared baking dish, spreading it into an even layer. Sprinkle the diced green chilies over the ground beef layer. Combine the shredded cheeses and sprinkle them over the ground beef and chilies. Set aside.
Separate the egg whites from the yolks, placing the egg whites in a medium-sized bowl, and the yolks into a separate medium-sized bowl. Add the heavy cream, flour, salt and cayenne pepper to the yolks. Whisk to combine.

To read more, pick up the June issue of NTFR magazine. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

Jesses Jewelz

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By Jesse Kader

This month western meets safari with this fun army green jumpsuit. I love a good jumpsuit that is simple but stylish and can be accessorized in so many ways. This one especially caught my eye because of the western yoke detail. See this and more at www.jessesjewelz.com

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