Thursday, August 25, 2016
Sunday, November 22, 2015
"Bear Sign" Buttermilk Doughnuts - A Traditional Farm Life
A Traditional Farm Life - "Bear Sign" Buttermilk Doughnuts
By Shasta Hamilton
Greetings from Enterprise, dear friends! Our town’s new Grist Mill has bones and skin,
but unfortunately it doesn’t have a head on its shoulders!
Turnout was great last Saturday morning for the mill’s “barn
raising.” The girls and I took a break
from preparing the crew’s lunch to walk down the block that beautiful morning,
and were rewarded with an awe-inspiring sight.
Just as we came to the corner with the site within view, the first
32-foot wall was “walked” up into place by a large group of men. It is always amazing to see how something
that would be impossible for one or two is relatively easy for a group of folks
with a goal in mind.
Work progressed well that day—the four framed walls were put
up and were in the process of being “skinned,” but there was, and still is,
much to be done to make the dream a reality.
The amount of behind-the-scenes planning that goes into such an endeavor
is incredible. Joe Minick has spent a
lot of time and effort putting the plans in order and coordinating the building
old-fashioned building “bees” that have got the project on its way.
Work on the mill did not begin last Saturday, of
course. Men were on site the week before,
cutting wood so the walls could be quickly framed, as well as other preparatory
work.
Work has continued since Saturday. Both stories are now skinned and doors and
some of the windows have been installed.
Although work has on hold for the time being, by the time you read this,
trusses will probably be installed in preparation for putting on the roof.
As a lover of
history and a resident of this fine city, it’s exciting to see the Hoffman Mill
rising again. It’s been encouraging to
see folks from our community coming together to see this nod to Enterprise’s
founding fathers become a reality. Our
family is honored to be able to contribute our boy’s time to help with
construction and have been delighted to feed hungry crews of workers as needed.
In the spirit of the
community “work bees” of days gone by, the girls and I whipped up a batch of
buttermilk doughnuts this morning. The
crew we were feeding was limited to a bunch of hungry Hamilton’s--and perhaps
that’s all right, because there would not have been enough left to feed the
construction crew.
Buttermilk doughnuts
would have been a familiar treat when the original Hoffman Mill was
founded. The following recipe was handed
down to the King Arthur Flour Company from a farmwife in Wisconsin, and was
believed to be over one hundred years old.
We’ve made it several times over the years to the delight of the
children.
Made the way I’ve
revised the recipe, it resembles a cowboy treat we’ve read about called “bear
sign.” Bear sign was the cowboy term for
doughnuts made out on the range for hungry cowhands by the dishpan full, and
from my research I’ve learned the cook who made them was highly regarded.
They were not
particularly difficult to make in my home kitchen, but I can only imagine how
difficult it would be to whip these treats up for the boys on the range from
the tailgate of the chuck wagon.
Though I won’t be
traveling down the Chisholm Trail next week with a chuck wagon ready to feed my
hungry boys, I will be in the kitchen preparing pies and other goodies for the
Thanksgiving holiday. Please
note:
The Buggy Stop will be closed November 25-28.
“Bear Sign”
Buttermilk Doughnuts
1 cup sugar
2 eggs
1 teaspoon baking
soda dissolved in
1 cup buttermilk
3 tablespoons
butter, melted
1 tablespoon vanilla
extract
1 teaspoon baking
powder
about 4 cups
all-purpose flour (enough to hold a spoon upright)
1/4 teaspoon ground
nutmeg
6 cups (3 lbs.) lard
or vegetable
shortening, for
frying
confectioner’s sugar
1. In medium bowl,
beat together the sugar and eggs until smooth.
Beat in the baking soda/buttermilk, butter, and vanilla. Add baking powder, flour, and nutmeg,
stirring until well combined. Dough will
be sticky, but should be stiff enough to hold a spoon upright.
2. Place dough on a
well-floured surface, sprinkle flour on top and roll 1/4 inch thick. (Dough may be divided in half for easier
handling.) Cut dough with a 2 to 2-1/2
inch biscuit cutter or rim of a large drinking glass. (Dough can also be cut into traditional
doughnut shapes.)
3. In a large, deep
kettle, melt the lard or shortening and heat to 375 degrees. Carefully slip doughnuts into oil and fry
1-1/2 to 2 minutes per side or until golden brown. Remove and drain on paper towels; cool
slightly. Put confectioner’s sugar in a
paper bag, add a couple donuts at a time, and shake to coat. Excellent served warm with a cup of coffee
strong enough to float a horse shoe in.
Yield: 1
dishpan of doughnuts.
Copyright © 2015 by Shasta Hamilton
Shasta is a fifth generation rural Kansan now residing in
Enterprise, Kansas. She and her husband
own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled
children. You can reach The Buggy Stop
by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.
Wednesday, November 18, 2015
Salina Airport Authority Appoints EDO Board Members
Salina Airport Authority Appoints EDO Board Members
Pete Brungardt and Jeff Thompson Offer Leadership and Experience
Brungardt served as Chair of the EDO Working Group that recommended the formation of an independent economic development organization for Salina and Saline County. Brungardt served in the Kansas Senate from 2001 to 2013. In the Kansas Senate he held leadership positions, which included Chair of the Federal and State Affairs Committee. Locally, Brungardt served on the Salina City Commission from 1991 to 1999. Prior to his service on the city commission Brungardt served on the Salina Planning Commission.
Thompson is President and CEO of Salina Vortex Corp, a Salina based manufacturing company that conducts business worldwide. Prior to joining Salina Vortex in 2002, Thompson spent 10 years with Koch Industries and was previously with Chrysler Capital Public Finance. Thompson served on numerous local community boards including the Salina Area Chamber of Commerce and the Stiefel Theater. From 2007 to 2013, Thompson served on the Salina Airport Authority Board of Directors.
Salina Airport Authority Board Chairman, Mike Hoppock stated "Both Brungardt and Thompson understand the need to renew our community's economic development efforts. The new SCEDO will promote and support economic development for all of Salina and Saline County."
The new economic development organization is being established in partnership with the City of Salina, Saline County and the Salina Area Chamber of Commerce.
Sunday, November 15, 2015
Hot Fudge Sauce - A Traditional Farm Life
A Traditional Farm Life
By Shasta Hamilton
 |
| Hot Fudge Sauce on Deb Sanders Gluten Free Pumpkin Cheesecake |
We’re hoping to see walls and a roof up on Enterprise’s new
Grist Mill before cold weather truly sets in.
Concrete was poured, and walls are in the process of being built to be
put in place on Saturday’s “Barn Raising.”
By the time you read this, the barn raising will be history, but the
historical nature of the project will continue.
Joe Minick has spearheaded this nod to Enterprise’s long
history connected to the Hoffman Mill.
We appreciate his desire to see a flour mill back in Enterprise. It is located on Abilene and Smoky Valley
Railroad property immediately after you cross the bridge across from Great
Plains Manufacturing—and within eyesight of the location of the old Hoffman
Mill.
Flour has been flying lately here in the Test Kitchen, but
for an altogether different reason. I’ve
been busy putting together bakery and spice mixes for sale at our restaurant
and specialty shops here in the area.
Currently we have Buttermilk Pancake, Maple Cornbread,
Wholegrain Maple Cornbread, Quick Cream Biscuits and Country-Style Milk Gravy
mixes to make your meal preparation a little less hectic this time of year.
We are also offering four spice blends our Buggy Stop
customers will find familiar. You can
now make Buggy Stop Chili anytime in your own kitchen with our Chili Seasoning
blend. Don’t forget the Maple Cornbread!
We use our “House Seasoning” on our ribs and chicken, add it
to ground beef we’re browning, to simmering soups and gravies, and even stir it
into sour cream for a quick chip or veggie dip.
We’re even multiplying the many ways you can eat Buggy Stop
Bread. With the help of our Garlic Bread
Seasoning, you can now make garlic butter at home just like we use for our
Custom Grilled Sandwiches. In addition,
we are even offering our own Cinnamon Sugar blend to sweeten up you next slice
of toast!
I’m currently developing a line of gourmet pancake mixes
here in the Test Kitchen to add some welcome variation to our Buttermilk
Pancake Mix. Our children have been
willing taste testers as I’ve served up Gingerbread Pancakes, Double Chocolate
Chip Pancakes, and even Sunflower State Multigrain Pancakes--taking hint from
our popular Sunflower Multigrain Bread.
Next up in the Test Kitchen are Apple Cinnamon, Blueberry,
Banana Nut, Pumpkin Spice, and just for fun—Cranberry pancakes. And to think our children used to think
breakfast was boring!
While it is true that a chocolate pancake with chocolate
chips topped with whipped topping and hot fudge sauce for breakfast will
rival—and perhaps exceed--my childhood favorite, “Cocoa Pebbles,” for an early
morning sugar rush, at least your blood sugar will be on an “all-natural with
no artificial ingredients” high!
(Parents with young children, a note of caution--maybe you better save
this one for the weekend!)
Surprisingly, it turns out the pancake the children all
flipped for was my Brown Sugar Oatmeal version.
With chocolate chips it was superb—no topping needed--but I couldn’t
resist trying the Hot Fudge Sauce recipe I’d been wanting to try on top. Since our goal is usually to restrict sugar
at breakfast, none of our children passed up the chance at putting what they
would usually only see on ice cream on top of a pancake!
And so, friends, the choice is yours: Sweeten the family up at breakfast, or wait
for until later for a Hot Fudge Sundae.
Either way, this simply rich homemade fudge topping is sure to bring a
smile to their faces.
Hot Fudge Sauce
1 cup sugar
1/4 cup cocoa
dash salt
1/4 cup butter, cut
in 4 equal pieces
1/2 cup milk
1/2 teaspoon vanilla
extract
1. In medium saucepan,
mix sugar, cocoa, and salt.
2. Add butter and
milk; bring to a boil over medium high heat, stirring constantly. Reduce heat, but maintain the full rapid boil
for 2 minutes, stirring constantly; remove from heat.
3. Stir in vanilla
extract. Let cool at least 20 minutes
before serving. Sauce will thicken
considerably as it cools. Refrigerate
leftovers.
Yield: 1 cup.
Copyright © 2015 by Shasta Hamilton
Shasta is a fifth generation rural Kansan now residing in
Enterprise, Kansas. She and her husband
own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled
children. You can reach The Buggy Stop
by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.
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GET The Free Mobile App HERE.
Great Plains Theatre Presents On Golden Pond
Great Plains Theatre Presents On Golden Pond
Fifth Show of GPT's 21st Season On Golden Pond begins Nov. 13th
 |
| L-R Front : Lindsay Odegaard, Marcia Sattleberg, Herman Johansen L-R Back: Paul Evans, Ted Kitterman, Nick Wright |
Tickets for On Golden Pond may be purchased at the box office, 401 Cottage Ave., or by phone at 785.263.4574 or online at www.greatplainstheatre.com.
Great Plains Theatre's entire 2015 Season is graciously underwritten by ASTRA Bank, with Corporate Sponsorship provided by Brierton Engineering, Inc., First Bank Kansas, Holm Automotive Inc., and Pinnacle Bank.
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Leadership Salina and Salina Area Young Professionals Present "Get on Board!"
Leadership Salina and Salina Area Young Professionals Present "Get on Board!"
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Business After Hours Salina - November 19th
Business After Hours Salina - November 19th
Hosted By: EyeCare Associates of Salina
900 Westchester
Thursday, November 19
5:00pm - 7:00pm * $5 per person
EyeCare Associates of Salina proudly serves the Salina area with a tradition of quality service, products and a friendly staff. We take great pride in offering every patient the best in vision care – fitting them with glasses or contacts, diagnosing cataracts, glaucoma or other eye diseases, or recommending LASIK and other procedures. Our dispensary has a huge selection of frames. For more details, visit www.eyecaresalina.com.
For reservations call 785.827.9301 or email dsmith@salinakansas.org
REFRESHMENTS *TOURS *DOOR PRIZES (must be present to win)
$100 CASH ATTENDANCE DRAWING
$500, $500, $1,000 MEMBERSHIP DRAWING
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Sunday, November 8, 2015
A Traditional Farm Life - Toasted Zwieback
A Traditional Farm Life
By Shasta Hamilton
Greetings from Enterprise, dear friends. How novel it is to have the calendar page
change to November and still be comfortable in shirtsleeves! That little voice of reality in the back of
our minds tells us it’s too good to be true, but we might as well enjoy it
while it lasts, right?
Yet even knowing that “all good things must come to an end”
somehow fails to motivate me this year to accept and prepare for the reality of
winter.
In these modern times, of course, there is less to prepare
for than for our pioneer ancestors. It
is very easy for us to forget how the seasonal cycle dictated the activities
for farm and city folks alike for hundreds if not thousands of years.
While we may still be motivated to lay in a certain amount
of supplies for emergency situations, we are often lulled into a false sense of
security these days, I’m afraid. When
the supermarket has everything we could possibly want to eat—and more--ready
for us to purchase at our whim to supply the day’s need, it’s easy to forget
how our ancestors spent three seasons of four preparing for the cold, dark days
of winter when fresh food would be scarce.
Those among us blessed with the wisdom of white hair
remember the large gardens and the stifling heat of canning winter’s supply of
vegetables in the height of a Kansas summer.
Other methods were—and still can be—employed to preserve the harvest.
Before the advent of water bath canning, pickling was done
by lactic fermentation in those large heavy crocks now often used for nostalgic
decoration around our homes. Root
cellars not only housed the pickles but potatoes, carrots, onions, apples and
other fruits and vegetables that were “good keepers” into the winter.
Summer sun and heat also provided the means to preserve food
for later use by drying. Sliced apples
and apricots first come to mind, but some vegetables were also prepared in this
manner. Dried corn can be prepared in a
myriad of ways, and indeed was a pioneer staple. Perhaps you’ll be surprised to know that
green beans were suspended in hot attics by needle and butcher’s string, dried,
and these “leather breeches” were later rehydrated, cooked, and served.
Let’s not forget about salting, smoking and curing. Family, friends, and neighbors used to gather
for hog butchering bees when temperatures remained cold enough in the late fall
to safely process the meat. Our pioneer
ancestors “used everything but the oink” to frugally prepare for the weeks and
months to come. Salt pork, bacon, smoked
sausage and ham, pickled pig’s feet, and head cheese were just a few examples
of delicacies prepared from the humble hog.
Butchering day often included spare ribs fried in the newly rendered
lard—what a treat after a day of hard work and fellowship!
Preservation methods could also be employed to “extend the
shelf life” of some baked goods. My
Mennonite ancestors regularly “toasted” zwieback, as this homemade bread stales
quickly. The top “double bun” was pulled off and cut in half vertically to
create two half-moon-shaped pieces. The
larger bottom was also cut vertically into three equal pieces. In days gone by, the zwieback was toasted
after regular baking was completed, as the brick ovens held heat well and
slowly cooled down over a period of several hours—perfect for slowly
dehydrating the soft bread into a crisp cracker-like treat.
Before emigrating in 1874, my ancestors baked and toasted
bushels upon bushels of zwieback to sustain them on the long trip from the
Ukraine to central Kansas. How
comforting this taste of home must have been in the dark, dingy confines of a
steamer slowly chugging across the Atlantic toward an uncertain destination of
unbroken prairie!
Making zwieback for our family gathering last weekend
inspired me to carry on the tradition of simple food, simply prepared for our
own family. A table simply set in the
tradition of our humble forefathers with zwieback, sliced bologna, wedges of
cheddar, and sheet cake shared among family can draw us together just as well
as the finest fare a king could offer—and perhaps even better.
Toasted Zwieback
zwieback, as many as
desired
1. Preheat oven to
300 degrees.
2. Pull zwieback
apart; cut smaller upper bun in vertically in half and bottom bun vertically
into three equal pieces. Place in a single layer on baking sheet.
3. Bake for about 90
minutes or until zwieback have dried out completely all the way through and
have browned slightly. Remove from oven
to cool. Delicious served warm with
butter. Cool completely before storing
in an airtight container.
Copyright © 2015 by Shasta Hamilton
Shasta is a fifth generation rural Kansan now residing in
Enterprise, Kansas. She and her husband
own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled
children. You can reach The Buggy Stop
by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.
Keep up-to-date with everything Salina with the Salina Kansas app.
GET The Free Mobile App HERE.
GPT Announces 2016 Season
GPT Announces 2016 Season
Great Plains Theatre is excited to announce its 2016 season which is full of a wide variety of plays and musicals sure to please everyone.
Renowned in the Wild West as a sharpshooter, Annie Oakley meets her match, both romantically and professionally, in the form of fellow ace gunslinger, Frank Butler. While Annie and Frank are performing as part of the famous traveling show headlined by the legendary Buffalo Bill, the two compete and flirt, with plenty of ups and downs along the way. The delightful musical comedy features a memorable score including "Anything You Can Do (I Can Do Better)", "You Can't Get a Man with a Gun" and the greatest of all showbiz anthems, "There's No Business Like Show Business".
At the height of World War II, two boys are sent to stay with their estranged, tough-as-nails grandmother and their loving but emotionally-challenged Aunt Bella. In a small apartment above the family candy store in Yonkers, NY, the boys learn that their quirky relatives are each hiding something and soon find themselves comically caught in the middle of all their secrets. This heartwarming comedy by Neil Simon, about the importance of family and forgiveness, won the 1991 Pulitzer Prize
Drive a ways outta town, somewhere between Frog Level and Smyrna, North Carolina, and you'll come to a filling station run by L.M. and Jim. Across the blacktop is the Double Cupp Diner, operated by Rhetta and Prudie Cupp. To look at it, you wouldn't know that this little stop on Highway 57 is where all the action is, but trust us - once the boys get that guitar and bass fiddle revved up, you won't want to be anywhere else. Pump Boys and Dinettes is a countrified musical packed with entertaining tope-tappers such as "Drinkin' Shoes," "Farmer Tan," and "The Night Dolly Parton Was Almost Mine!"
Songs and stars of the 1940s come to life in G.I. Holiday Jukebox. If you're looking for a seasonal alternative to The Nutcracker and A Christmas Carol, with WWII nostalgia, great old standards, Christmas songs and comedy, then G.I. Holiday Jukebox is for you.
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There will be some changes to the Great Plains Theatre schedule for next year. Tuesday, Wednesday and Thursday performances will be matinees only. Evening performances will be held Friday and Saturday nights, and we will keep our popular Sunday matinees.Ticket packages are available now. Check out our website www.greatplainstheatre.com for more details on packaging and pricing.
Join us on January 30th for an exciting night of murder, mystery and masquerade. Winter Wonderland Murder Masquerade is Great Plains Theatre's gala fundraiser, a memorable night of interactive theatre complete with a catered Italian dinner and cash bar. Guests are encouraged to come dressed in evening wear, ball gowns, suits and tuxes, and of course no masquerade is complete without a stylish Venetian mask. There will also be an exciting raffle. The event starts promptly at 6:30 pm. Tickets are $50 a person. Contact 785-263-4574 for more details and to get your tickets for the fundraiser that people are "dying" to get into.
Proceeds benefit Great Plains Theatre.
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"When Books Went to War" Brown Bag Eisenhower
"When Books Went to War"
Eisenhower Brown Bag Series
Bring your lunch and join in a discussion with Elinor Haas at noon on November 5. The brown bag discussion will examine how books raised the spirits of our soldiers during World War II. The program will be held in the Visitors Center Auditorium of the Eisenhower Presidential Library, Museum and Boyhood Home.
While the Nazis were burning hundreds of millions of books across Europe, America printed and shipped 140 million books to its troops. Haas will review the book, When Books Went to War: The Stories That Helped Us Win World War II, by Molly Manning. It is the inspiring story of how the books were received, how they connected soldiers with authors, and how an army of librarians and publishers lifted spirits and built a new democratic audience of readers.
Haas taught high school English at Abilene High School for 37 years. She has volunteered at the Eisenhower Presidential Library for 25 years. In 2008, Haas received a national volunteer award from the National Archives and Records Administration (NARA) for her years working with collections donated to the library. She has given programs for numerous groups and organizations in the area.
The Eisenhower Presidential Library, Museum and Boyhood Home, a nonpartisan federal institution, is part of the Presidential Libraries network operated by the National Archives and Records Administration. Presidential Libraries promote understanding of the presidency and the American experience. We preserve and provide access to historical materials, support research, and create interactive programs and exhibits that educate and inspire.
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Sunday, November 1, 2015
Zwieback Bread - A Traditional Farm Life
A Traditional Farm Life - Zwieback Bread
By Shasta Hamilton
Greetings from Enterprise, dear friends! Leaves are falling, coats are coming out of
storage, and yet our two youngest children (4 and 6 years) are still resisting
giving up the carefree barefoot days of summer.
Even with new shoes—if we can find them—it’s a pretty tough
sell. (We searched here and there, up
and down, and in and out for several days about a week ago for our six-year-old
boy’s brand new shoes. They were
eventually found—to his parent’s great relief—in his papa’s rubber chore boots,
one shiny new shoe neatly stuffed into each knee-high boot.)
Today found us preparing for something other than cold
weather. We received a special formal
invitation to my parent’s house for an extended family gathering this Sunday
afternoon. It is to be a “Penner
Gathering,” which means catching up with distant family on my paternal
grandmother—Lena (Penner) Schmidt’s--side. (For my children, this means rubbing
shoulders with their great-great aunts and uncles.)
We will gather to talk about “old times” and partake of the
traditional Mennonite afternoon meal, “faspa.”
Now, you might be wondering, just what exactly is faspa? My treasured “From Pluma Moos to Pie” cookbook,
a collection of ethic favorites from the Goessel community, explains it this
way:
“Faspa is one of those Low German words for which
there is no direct English translation. Faspa
meant a light lunch about 4 p.m. on workdays. Faspa also meant the gathering
of family and friends, usually at 4 p.m. Sunday, for a light meal and
fellowship, with an emphasis on fellowship.
The meal always included zwieback and coffee and might also include
cheese, cold cuts, and jelly.”
Our family ate faspa at 3 p.m. daily. (To this day I know if I want to catch my
parents in the house, 3 p.m. is the best time to call. I also know not to talk
long, or their coffee might get cold!)
For this Sunday’s gathering I offered to bring the zwieback
(pronounced swee-bock). These
“double buns” were traditionally baked on Saturday to be fresh for Sunday’s faspa. Milk and butter rich dough is kneaded and
formed into double buns by pinching off small balls of dough. The bottom one is slightly larger than the
top. The top one is firmly pushed onto
the bottom one in order to keep the top one from becoming “the leaning tower of
Zwieback.”
Making good zwieback in an art, and unfortunately it is a
skill set I do not possess. I love
working with yeast breads, so the making of the dough isn’t a big deal, but the
shaping of the dough into zwiebacks is a whole different story.
Perhaps I don’t make them often because I know I won’t be
able to keep the tops from sliding off, silently admonishing me for my lack of
zwieback shaping skill.
Casting my fears aside in order to teach my three daughters
how to make this classic table staple from their Mennonite heritage, we had a
fun afternoon in the test kitchen doing our level best to shape them correctly.
First we all tried our hand at “pinching” off small balls of
dough. This was great fun for all, and
our eight-year-old in particular was a natural at it.
Now for the hard part—firmly attaching the top. After consulting numerous recipes in several
cookbooks, we pushed, poked, and knuckled our way through about five-dozen
zwieback, trying all the tricks in the cookbooks to get those naughty tops to
stay on. When all were baked, we had a
measly grand total of eleven perfect looking zwieback. (Visit www.thebuggystoprestaurant.com
for a picture of some of the good ones.)
How embarrassing!
My only consolation of taking less-than-perfect zwieback to
a gathering of veteran zwieback bakers is the opportunity it affords the
Hamilton ladies to learn how to do it right next time. We should have plenty to talk about over faspa!
Zwieback
4 cups milk
1-1/2 cups (3
sticks) butter
3/4 cup water
2 tablespoons sugar
2 tablespoons
instant yeast
2 tablespoons salt
Enough all-purpose
flour for a medium soft dough (approx. 14 cups)
1. In a saucepan,
heat milk and butter until butter melts and milk bubbles around the edges; cool
until warm to the touch, about 115 degrees.
2. Combine water,
sugar, and yeast in a measuring cup; let proof until bubbly.
3. In large bowl or
bowl of mixer, combine milk and yeast mixtures, salt, and about 8 cups
flour. Beat until smooth; let rest 15
minutes. Continue adding flour
gradually, kneading until a smooth, satin dough has formed that cleans the
sides of the bowl. Spray top of dough
with non-stick cooking spray, cover, and let rise until double.
4. Pinch off balls of
dough about 1-1/2 inches in size; place on baking sheet leaving about 2 inches
between rolls. Pinch off slightly
smaller balls and place on top of larger ones (try making a dent in the center
of the bottom ball to cradle the top, but no guarantees!) and press down firmly
with flat of fingers to adhere top to bottom bun. Cover and allow to rise 10-15 minutes while
preheating oven to 400 degrees.
5. Bake 15 to 20
minutes or until golden brown. Serve as
dinner roll with butter, jam or jelly.
Traditionally served with cold cuts and wedges of cheddar cheese.
Yield: About 6 dozen zwieback
Copyright © 2015 by Shasta Hamilton
Shasta is a fifth generation rural Kansan now residing in
Enterprise, Kansas. She and her husband
own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled
children. You can reach The Buggy Stop
by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.
Keep up-to-date with everything Salina with the Salina Kansas app.
GET The Free Mobile App HERE.
On Golden Pond at GPT Abilene
On Golden Pond at GPT Abilene
Spend a heartwarming summer with retired couple Norman and Ethel Thayer when Great Plains Theatre presents Ernest Thompson's beloved comedy On Golden Pond. The play will run November 13-22 at our new location at 401 Cottage Avenue in Abilene, Kansas.
Norman and Ethel are all set for their perennial summer getaway of fifty-years in Golden Pond, Maine. When their estranged daughter Chelsea surprises the couple with a visit, the family must find ways to reconnect and heal, embracing each other's differences in spite of Norman's curmudgeonly ways.
On Golden Pond will be directed by Great Plains Theatre's Director of Education: Mark Robinson. The cast will feature GPT regular Herman Johansen as Norman, Marcia Sattelberg as Ethel, Lindsay Odegaard as Chelsea, Ted Kitterman as Chelsea's fiancée Bill Ray, local favorite Nick Wright as Bill's teenage son Billy, and Paul Evans as Chelsea's childhood friend and local mailman Charley. Scenery will be designed by William Snyder and costumes by Peggy Riley. Mark Warner stage manages and serves as Technical Director.
Be sure to get your tickets for the play that Variety calls "a rare and memorable theatre experience." For further information contact Great Plains Theatre at: 785.263.4574
Fine Show and Ticket Information on the Abilene, Salina, Junction City, and Clay County Apps
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Chamber Annual Banquet
Chamber Annual Banquet Featured Speaker
John Stossel, Emmy Award-Winning Journalist; Host and
Commentator, Fox Business Network; former ABC News Correspondent &
Co-Anchor of 20/20; and New York Times bestselling author, will be the featured speaker at
the Salina Area Chamber of Commerce Annual Banquet and Membership Meeting, Thursday,
February 4, 2016. (Biography
attached) The banquet will be held in
the Arena of the Salina Bicentennial Center beginning at 6:30pm. A
membership networking reception will be held from 5-6pm in Heritage Hall of the
Bicentennial Center.
“We are
very excited to have secured John Stossel as the featured speaker for our
Annual Banquet,” stated Frank Hampton, Chairman of the Board of Directors of
the Chamber. “He has a great message
regarding the pitfalls of overregulation, and how more freedom can spur
innovation---and raise the bar for safety.
We are looking forward to an enlightening and entertaining evening.”
The banquet will be held on the floor of the arena (tables
of eight which includes dinner). Tickets for Chamber members are $50 per person
for the banquet. Tickets for non-members
are $75 per person for the banquet. Reservations can be made by Chamber members
now through November 30 by calling the Chamber office ticket hotline at 1-785-827-9310,
ext. 123, stopping by the Chamber office, 120 W. Ash, or email Sandy Cole at scole@salinakansas.org. Tickets will go on sale to the general public
beginning December 1. Tickets will be
reserved on a first-come, first-serve basis.
A limited number of sponsorships are available. For details regarding the cost and amenities
of the sponsorships, persons can contact the Chamber office.
The evening will consist of remarks by outgoing Chairman Frank
Hampton and incoming Chairman John Gunn, a review of the Chamber’s
accomplishments in 2015, and the address by John Stossel.
For more information on the banquet and John Stossel, people
can go to the Chamber’s website at www.salinakansas.org.
Keep up-to-date with everything Salina with the Salina Kansas app.
GET The Free Mobile App HERE.
Partners Kansas State University Salina and Westar Energy build one of the largest enclosed flight facilities for UAS in the nation
Partners Kansas State University Salina and Westar Energy build one of the largest enclosed flight facilities for UAS in the nation
Kansas State University Salina and industry partner Westar Energy are advancing unmanned aircraft systems, or UAS, education, training and research with the creation of a new flight facility.
The UAS Pavilion, constructed on K-State Salina's campus, is one of the largest enclosed unmanned flight facilities in the nation. Measuring 300-feet-long by 200-feet-wide and 50-feet-tall, the structure will enable staff and students in K-State Salina's unmanned aircraft systems program to conduct flight training and research within steps of their lab space. Also, the structure connects outside industries to an arena for company training and research.
An official ribbon-cutting ceremony for the pavilion has been planned in conjunction with Westar Energy at 3:30 p.m. Wednesday, Oct. 21, on the K-State Salina campus. Both the media and the public are invited to attend.
Since the program's inception in 2009, all UAS flight activities have had to operate offsite because of the campus's proximity to the Salina Regional Airport. According to rules from the Federal Aviation Administration, unmanned aircraft — sometimes referred to as drones — cannot fly within 5 miles of an airport. The new structure will ensure UAS students and staff can avoid time and logistical challenges by flying onsite.
"This unique facility demonstrates the commitment of the K-State Salina campus to hands-on learning, student success and research excellence in the field of UAS," said Kurt Barnhart, K-State Salina's associate dean of research and engagement. "Unmanned aircraft systems are becoming an increasingly important part of our national transportation system, and this facility is also a further expression of our prominent strength in the field."
The new UAS Pavilion was built in September with the assistance of Westar Energy, Topeka, which has been an industry partner with K-State Salina for a few years. The electric utility company and the unmanned aircraft systems program have been collaborating on applied research and training related to the development of UAS technology in and for the electric power energy sector, primarily consisting of infrastructure inspection.
"The flight pavilion enables us to train employees in safer, more efficient ways to serve our customers, and helps prepare students with the emerging skills they will need in the workforce," said Jason Klenklen, supervisor of transmission maintenance for Westar Energy. "We appreciate K-State's partnership."
Along with the 25 wooden poles donated and installed by Westar Energy, the facility features custom fabricated netting panels on all sides and across the top. With the structure being contained but not completely closed off to outdoor elements, the facility does not block GPS signals on unmanned aircraft and allows flight missions to be conducted in various weather conditions. Because of the facility's size, on-campus location and multiple applications, the overall efficiency of the program's flight operations and the students' educational experience will be increasingly enhanced.
"This facility enables us to offer student training, literally in our own backyard, in an open environment that ensures safe operations with no interference to other campus activities, including manned aircraft operations," said Kurt Carraway, K-State Salina's interim UAS program manager. "We are grateful for our Westar relationship and its interest in helping keep the UAS program at the leading edge of developing this technology."
K-State Salina is the second university in the nation to offer a bachelor's degree in UAS, which began in 2011. Since then, the program has nearly doubled its enrollment every year. The initial degree focused on flight and operations, and in fall 2015, the campus added a second bachelor's degree in UAS design and integration. K-State Salina was the first entity in the United States to be awarded statewide access for unmanned flight operations by the FAA and is a member of the FAA Center of Excellence for Unmanned Aircraft Systems.
For assistance with aerial data collection and research or to learn more about the UAS Pavilion, contact Carraway at 785-826-2624 or kcarraway@k-state.edu, or Barnhart at 785-826-2972 or kurtb@k-state.edu. For information on the UAS Pavilion ribbon-cutting, contact K-State Salina event coordinator Kirsten Zoller at 785-826-7182 or kzoller@k-state.edu.
Salina Business Hall of Fame
Salina Business Hall of Fame Inductees
Three prominent Salina business persons have been selected to be inducted into the 2015 class of the Salina Business Hall of Fame. They are: Frank Hageman, prominent Salina banker, (Pioneer Category, 1858-1925); Baalis Kyger Smoot, founder of Smoot Grain Company and longtime benefactor of the YMCA, (Historic Category, 1926-1975); and Thomas R. Pestinger, owner of Pestinger Heating & Air Conditioning; (Contemporary Category 1976-present).
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| Frank Hageman |
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| Baalis Kyger Smoot |
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| Thomas R. Pestinger |
The
induction ceremony will be held Thursday, November 5, noon-1:30pm, at the
Salina Country Club. Dr. Andy Tompkins,
former Salina USD 305 School Superintendent, and former President/CEO of the
Kansas Board of Regents, will be the featured speaker. (bio
attached)
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| Dr. Andy Tompkins |
The Salina Business Hall of
Fame was established by the Salina Area Chamber of Commerce in 2005. Its purpose is to recognize and honor Salina
business leaders, both past and present, who have made extraordinary
contributions to Salina, earned the respect of the local community and called
attention to the Free Enterprise system and its value to our country and
citizens in shaping Salina’s way of life.
Each inductee will be
recognized with a commemorative plaque.
In addition, plaques honoring each inductee will be displayed at the
Chamber office, 120 W. Ash. A biography
of each inductee will be printed and distributed at the luncheon.
Past inductees include: (Pioneer) Henry David Lee, Alexander
Campbell, Oscar Seitz and Winfield Watson, Benjamin Aaron Litowich; William R. Geis, William A. Phillips, Thomas
Watson Roach, and Charles R. Underwood; (Historic) Ward A. Marshall, William
Henry Graves, John J. Vanier, M.J. Kennedy, Milton Morrison, Charles W. Shaver,
C. William “Bill” Exline, Murray Wilson, Ralph E. Reitz, S. Dean Evans, Sr.,
Whitley Austin, Ben Sellers, George L. Frisbie, and Verla Nesbitt Joscelyn,
and (Contemporary) Alfred P.G. Schwan,
Charlie Walker, Roy Applequist, Lee Young, Paul E. Junk, Jack Vanier, James R.
Allen, Richard E. Brown, Karl Stutterheim, Mike Berkley, and Charles E.
Stevens, Jr.
Tickets for the induction ceremony
are $20 per person and can be purchased by calling the Chamber office,
827-9301, emailing scole@salinakansas.org,
or online by going to the Chamber’s home
page at www.salinakansas.org.
Keep up-to-date with everything Salina with the Salina Kansas app.
GET The Free Mobile App HERE.
Thursday, October 29, 2015
Song of Souls: The Journey of a Writer
New Author Uses Painful Experience as CatalystFor First Book in Song of Souls Trilogy
By Karilea Rilling Jungel
One deals with grief in various ways. There are the seven stages of grief; shock and denial, pain and guilt, anger and bargaining, depression/reflection, the upward turn, reconstruction and working through, and finally, acceptance and hope. And somewhere in these stages, after only 18 months of marriage to Dustin, then widowed at a young age, Christen Stovall found a way to give voice to her loss, and her book, Soulbound, was conceived.
“I decided on a trilogy in order for the characters to play out.” Christen explains that even though she picks up side jobs, her primary job is dedicated to taking her characters on a fictional journey. “When I talked to my mom about this effort, she was very supportive of me. My mother lived out in the country, so I invited her and my brother to move into town with me; it would be easier on her to get to her job, and made it financially advantageous to all of us.
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| courtesy christen stovall |
“I started writing as a hobby in my late teens, early 20’s. I wanted to write a book, but felt I didn’t have any new idea (for a novel) back then. About two years after my husband died, the idea for this story started building in my head, and the characters began evolving. On our vacation to the east coast in 2014, the whole outline of my story came into view, and when we returned home, it took about nine months to get the story written, and a full year before it was finally done.
“To a degree, the beginning story is based on my life. I had been home schooled, while Dustin attended Central High. Dustin and I met each other while we were still in school when we applied for auditions at our community theater. I thought then, and shared with some of the other actors, that ‘I think I really like him.’ This was well after he had been in a car accident in the winter of 2000, and Dustin had worked hard to rehabilitate his mind, body, and spirit. Not long after being in a play with him (The Odd Couple at Salina Community Theater, 2005) we started dating, because I realized the ‘crush’ was as strong as ever. I had noted that although Dustin had always been a deep person; his car accident just added another layer of depth to his persona. We were together for two years before he proposed in 2007, and we married a year later, on October 26, 2008.
“However, because he was not able to become 100% rehabilitated following his car accident, Justin’s depression from continuous physical pain had become too much for him to handle, and he died on May 1, 2012.”
In Christen’s first book Soulbound, her main character, Aislynn, draws upon Christen’s personal experience as a young widow for a character who marries her “soulmate,” only to also become a widow not long into the marriage. In this fantasy world, some soulmates are able to stay connected, which gives them certain abilities. Aislynn learns she will require training to use her powers correctly, in order that she stay sane, and not go ‘crazy’. Aislynn makes the choice to stay a soulmate and becomes soul bound. That’s when her adventures really begin.
Christen acknowledged that other facets of her own personality come through in Aislynn. “In terms of how Aislynn approaches situations, such as when bad things happen, which you can’t control, you can learn to control how it will affect you, and how you will approach your own healing. Whether you are going to be a victim, or a survivor, and grow stronger are characteristics that Aislynn takes on, and I have done the same. Close friendships are important to Aislynn. She uses the same term of endearment as I did. But she is not exactly like me. Some of my other characters are based loosely on my own friends. Family is important to her, and Aislynn feels a sense of responsibility toward other characters, as do I.”
Christen confesses that this first novel was more revealing about what she went through than she thought it would be. “I was nervous at my first reading, because (the story) was intimate to me, and shows what I went through. I’m an introvert, and it is difficult to be that open to others. But the more Aislynn grew, the more I felt I was coming back to myself, as well.” Christen imagines that her second book will show some darker sides of various situations she personally went through while dealing with her grief, which will be portrayed by her protagonist. Her third book will show a softer, accepting side of what Aislynn, as well as Christen, went through.
After Christen finishes the trilogy, she would then like to continue on with a prequel, and other writing projects.
Christen Stovall’s book can be found on Amazon.com (paper and e-book), and can be ordered directly through CreateSpace, as well as Barnes & Noble.
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