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Harold and Cindy Bowles: Creating Precious Memories

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By Dani Blackburn

Sometimes difficult roads can lead to beautiful destinations, and thus is the story of Harold and Cindy Bowles. Despite multiple surgeries, including three organ transplants, the pair has been able to turn the gift of life that healed a very sick Harold into inspiration for creating precious memories for others.

A Love Story

Harold and Cindy Bowles met and married as high school sweethearts. Harold had grown up one of eight children, including four boys and four girls, in the small town of Era. Cindy grew up in Sanger, the daughter of a firefighter. After her brother was drafted during the Vietnam War, she became her father’s roping buddy. The father-daughter duo even hit a few jackpots along the way. The pair first met when Harold stopped by one day to purchase a trailer from Cindy’s father. She made quite the impression on the young Harold, but Cindy was oblivious. As fate would have it, Harold began working as a cook just a short time later at a local restaurant, where Cindy just happened to also work.

“The very first time I saw him other than when he had come by to look at the horse trailer, he was at the restaurant, bent over back in the kitchen. He had his name on the back of his belt. That was popular then,” Cindy said. “I said, ‘Hey Harold.’ He raised up and said hello and asked how I knew his name. I told him he was wearing it on the back of his belt, and we both had a laugh.”

The pair began spending time together after the restaurant closed, sitting and talking on the tailgate of his pickup in the parking lot. Before long they were dating and soon had fallen head over heels in love. One evening at the Forestburg Rodeo, with their song “Silver Wings” playing, Harold proposed to her. It was an easy yes from Cindy.

To read more pick up a copy of NTFR magazine. To subscribe call 940-872-5922.

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Country Lifestyles

Does John Wayne Have the Answer to Our Discourse?

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By Dal Houston

I am terribly saddened by all the argumentative discourse that seems to be going on in today’s world. It seems as though it is no longer enough just to disagree on certain issues. We are expected to classify someone as an enemy if they do not always agree with us on all issues, lest we be considered weak.

To make things even worse, because those who disagree with you are now considered enemies, the sentiment seems to be that it is only fair and proper to destroy them, because they are the enemy, again with the fear of ridicule for being weak if we do not fight.

With all that said, and seemingly unrelated, I am a big John Wayne fan. From watching him dive into his role as a cowboy, to marveling at his time portraying a soldier or appreciating his acting gig as a sailor, there is seldom a week that goes by without me watching at least one

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

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Country Lifestyles

While We Were Sleeping

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By Martha Crump

That old adage, “What you don’t know won’t hurt you.,” may have some basis in truth when applied to minor situations. However, when what you don’t know is presented in the form of a “Trojan Horse” and is what amounts to an incredible attempt to fleece American property rights, it becomes a different story altogether.

To put this unbelievable tale together, we need to step back to Joe Biden’s 2021 Executive Order which pledged commitment to help restore balance on public lands and waters, to create jobs, and to provide a path to align the management of America’s public lands and waters with our nation’s climate, conservation, and clean energy goals.

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

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Country Lifestyles

Lacey’s Pantry: Strawberry Sorbet

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By Lacey Vilhauer

Ingredients:
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
¼ cup water

Directions:

Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a large bowl. Puree the strawberries in a food processor and add to the lemon mixture along with juice of one lemon and water. Taste and add more juice as desired.

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

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