Country Lifestyles
Celebrate the Fourth of July in Charlie
By Judy Wade
The tiny community of Charlie sits nestled in northwestern Clay County along Red River at the intersection of FM 810 and FM 171. It is surrounded by thousands of acres of wheat fields, thousands of pecan trees, thousands of peach trees, and hundreds of cattle grazing the now lush pastures. In the fall it hosts a Pecan Festival and in June a Peach Festival, but the big bash occurs July 4th.
Charlie may be small, but it knows how to throw a party. Festivities begin at 6 p.m. on Independence Day when the food line opens at the Community Center. Men and women of the community begin offering hamburgers, hot dogs, nachos, soft drinks, chips and homemade cobblers and ice cream for sale to hungry visitors.
Beginning about 6:30, the band T-Bone Road will entertain with live music.
Next, at 7:30 comes the parade. Led by a Charlie Volunteer Fire Department fire truck, it is made up of decorated bicycles, four-wheelers, lawn mowers, a hay trailer full of kids pulled by a tractor and any other vehicle that can be imagined. It often makes two trips through town. Also available is a tiny train pulled by a lawn mower giving kids rides around town. To read more pick up the July 2015 issue of NTFR.
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
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.
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