Country Lifestyles
On the Road with Dave Alexander
University of North Texas music students were in awe by Texas Music icon, Lyle Lovett recently during his visit to the Denton campus to share his music and personal secrets on navigating a successful music career.
The four-time Grammy winner has recorded 14 albums and has released 25 singles throughout his illustrious career. He’s also most famous for creating his Large Band consisting of his talented rhythm section and a full horn section.
I too have had the honor of recording with Lyle during my time with Asleep At The Wheel and being a UNT grad, I was pleasantly surprised by this act of good will toward these young musicians.
To read more, pick up a copy of the May issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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.
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.
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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