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Father-daughter Duo: Stormy Mullins, Kali Sublett

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By Dani Blackburn

Agriculture is not just a means to earn a living, but a way of life. This is the likely reason it is an industry that has long been passed down through generations. Those family ties are part of what makes agriculture so special, and that is apparent in the father-daughter duo of Stormy Mullins and Kali Sublett. As a youngster, Kali spent her childhood watching her dad manage rodeos, judge events, teach agriculture, and work hard. Now, she joins him as they produce The Fort Worth Mustang Show. In addition, Stormy continues to help manage major events across the country, while Kali serves as Director of Government Partnerships and Funding for the nonprofit, Mustang Champions. Together, this dynamic duo balances it all, aids in the adoption of wild mustangs, and puts on one of the biggest horse shows in North Texas.
Stormy Mullins

Stormy grew up in Burleson, Texas, and has always made North Texas his home. Agriculture was a big part of his childhood as he followed alongside his father, Texas Rodeo Cowboy Hall of Fame member Lee Mullins. His father also served as President of the Central Rodeo Association.

“I think that’s where my rodeo experience comes from, is being around him,” Stormy said.
Mullins was active in both 4-H and FFA, which led him to a career as an Agricultural Science teacher after his time in college at Texas A&M and Tarleton State University. He devoted 27 years at Azle ISD teaching agriculture students. He also worked part-time starting colts and judging rodeos. Stormy spent time working with his friend, Bruce McCarty, now the Executive Vice President of the Fort Worth Stock Show and Rodeo. At the time, McCarty was with the National Cutting Horse Association, and Stormy joined him, running aged events at the Will Rogers Coliseum. Those events included the Breeder’s Cup and Futurity.

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

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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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