Cherry Pie

What is the best Pie Crust recipe without a good pie to go in it? Earlier this month I shared with you a recipe for PW’s Flat Apple Pie (also known as a Galette as we found out) and that was the pie crust I used for that. Really though, my favorite Pie when it comes to fruit pies is a Cherry Pie. YUM!

While you can buy cherry pie filling in the can, it’s almost just as easy to make your own. Now once upon a time I had a cherry tree in my yard. Boy I miss that cherry tree. The thing with Cherry trees is really the only time of year they give off cherries is late May early June depending on the weather. You also have to be especially quick so the dumb birds don’t eat all your fruit! The off time of year, where in the world do you find the tart cherries (or sour cherries as I like to call them)? 

When I went to Walmart, because as you may or may not know I live in one of those small towns in a flyover state where all we really have is Walmart, all they had were the big sweet cherries. They are okay to make a Cherry pie with, except you just cut down on the sugar added. But truthfully the tart cherries are the better tasting cherries in a cherry pie.

Finally I went to Reasor’s in Tulsa one one of my trips there and they had the tart cherries in bags. I may or may not have stocked up on them. Then once I came back home, I went to Food for Less and they have them too. <insert Happy Dance 💃> With that being said, all you need to make your own cherry pie filling is the cherries, water, sugar, and cornstarch. Yes, it is easy to open up a can, but it tastes so much better when it is homemade! And it is truthfully just as easy!

If you’ve noticed, usually a cherry pie has the lattice work on top. In the past, Mark and I have placed each piece right there on top of the pie, but the other day we decided to do the lattice work on a piece of parchment paper, place it in the freezer for about 15 minutes, and then transfer it over to the pie. Do you hear those angels singing? OMG, that made all the difference in the world and it was super simple! Yey!

This particular pie was made for a Bake Sale for Trails for Kids. Trails for Kids is a trail ride used to raise money for our local CP Center.

Last year I made a giant chocolate chip cookie in a cast iron pan that went for $130. I felt the pressure to try again to outdo myself. This year it didn’t just rain but it poured! We had flooding and almost had to emergency evac due to rivers flooding and everything else. I’m pleased to announce that we were all okay and even with the horrible weather we had a great turn out. Numbers were down but you always have good and bad years.

Anyway back to this Cherry pie… I placed it in a Cast Iron Pie Plate that my friend Tracy introduced me to last fall. This particular pie brought $50. Okay okay, so not as good as last year but I’ll definitely take it! 

Here was my finished pie that went into the auction. Really, the real winners are the kids who benefit at the CP Center from the Trails for Kids trail ride and all the other fundraisers and activities throughout the year.

So my Cherry pie………

Cherry pie

  • 3 cups pitted cherries
  • 1 1/2 cups sugar
  • approximately 1/2 cup water
  • 1/4 Cup cornstarch matched with just enough water to make a slurry

1. Combine fruit and sugar in a pan and stir together. If cherries are soft and mushy, you won’t need additional water, but if cherries are firm, add 1/4 to 1/2 cup water. Bring to a boil.
2. Mix cornstarch with some cold water (about 3 tablespoons of cold water with 1/4 c cornstarch making a slurry), whisking to remove lumps.
3. When cherries are boiling, add cornstarch slurry mixture while stirring constantly to prevent lumps. Add enough thickening agent to make the consistency you desire. We like our pies fairly thick.  Stir until the juices are clear.  When the filling looks clear, it’s fully cooked. Over-cooking will start to break down the filling. If you want your pie to be more of a red color, add a couple drops of food coloring (optional; I never do this.)
4. Pour into pie crusts and bake pies at 425 degrees for about 30 minutes or until browned.

Additional Notes:

*You can use sour or sweet cherries for this recipe, but you will need to adjust the sugar if using sweet cherries. I would use about 1/2 to 3/4 cup of sugar for sweet cherries.
**Cornstarch thickens, and will continue to become thicker as your mixture cools. Do not make it as thick when hot as you would like it to be when it has cooled, or it will be too thick.

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PW’s Flat Apple Pie

Back in December I was in Texas. One of our favorite places to visit while down there is World Market. While we were walking around looking at this and that, really eying the silverware that I’ve wanted for years but still won’t buy, I stumbled across a book called Pie School | Lessons in Fruit, Flour, and Butter. I made mention that I wanted it and low and behold I got it for Christmas! I started reading through it right away and the author, Kate Lebo, discusses things called a Galette. I’m sorry, a what? Basically it is a pie that is free form, as in you don’t bake it in a pie plate, but roll it out, place your filling in the middle, and roll the sides up over the edge of the filling. The more rustic you make it, obviously the better.

Why do I mention all of that? Well back in 2010/2011/2012 I embarked on an adventure of 101 items to complete in 1001 days. I didn’t get them all complete, but it was a good attempt. One of my items was at the time Pioneer Woman Ree Drummond released her first cookbook and I planned on trying to cook/bake my way through the entire book. Again, not something I was able to complete. This Flat Apple Pie happened to be one of the items in the book that I didn’t accomplish.

Last night was dive club meeting. I made some sugar cookies to take but I also wanted to make something else. For some reason this flat apple pie jumped out to me so I gathered up the ingredients and went to baking. By the way, I kind of love to bake… I’m learning this. As I was piecing this together, I started wondering, is this a Galette? Based off the description Lebo gives, I believe it is. You’re welcome.

Read more

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Red Velvet Cake Recipe + Ganache Recipe

So let’s step back in time to last month when we had our cake decorating day. Why on earth would we go back in time? Well I held off on sharing a recipe with you because I knew we’d be using it again! So my goal was to wait and share it this month.

Here’s the story. So as I mentioned earlier we had a cake decorating day. That day when I showed up I already had my chocolate cake made, Deb chose a Red Velvet Cake, Kristi chose a butter cake, and Tracy went with a chocolate cake as well. Deb and I went to work on her cake when I showed up… and I use me loosely because I more so stood and watched. She had this Red Velvet Cake she absolutely loved so I took a picture of the recipe and sat and watched her make it. I believe it was out of the newspaper from years ago.

She didn’t make the icing that is included in the recipe though. Instead, she made a cream cheese icing that Tracy found for her. I’m not really sure of the icing recipe they used truthfully. Oh and the funny thing about this picture… Deb stained her hand, a t-shirt and her house shoe red…. whoops.

Then it was a matter of what to do over the icing to make it prettier. They added a ganache recipe over the top and topped with chocolate covered strawberries. This is when the whole idea of this post was born.

Kristi and Justin’s wedding was on Valentine’s Day. From what I heard, they originally weren’t going to have a wedding cake (don’t quote me on that though!). When Kristi saw Deb’s cake and better yet, when she tasted it, she asked if we could recreate this cake for her wedding. Hmmm… let’s think about that for a minute…. YOU BETCHA! It didn’t take a minute to come up with that answer.

Deb, Tracy, and I discussed it and we came up with the option to make a layer cake. Kristi found a cake stand (similar to what’s in the picture) and her bride groom said he could make that for her easily. Perfect!

The colors of the wedding were predominantly turquoise so we decided to make the ganache turquoise with a chocolate ganache for some color contrast. Then we decided to top it off with chocolate covered strawberries.

Chocolate covered strawberries are the perfect thing for Valentine’s Day! They (I was off watering cows before I could come over to help) made a quart (I think, let’s go a bunch) of chocolate and white chocolate covered strawberries for the cake. Then what was left over, we placed out for friends to eat. Let’s just say the cake was excellent and the chocolate covered strawberries were G-O-N-E gone.

On a side note… did you know that Ebay apparently has recipes? That’s where our ganache recipe came from.

Chocolate Ganache Recipe:

  • 1 c semi-sweet chocolate chips (or white chocolate if you want to dye another color)
  • 1/2 c heavy whipping cream
  • 2 tbsp light corn syrup
  • Food coloring if dying white chocolate ganache


  1.  Combine semi-sweet chocolate chips and heavy whipping cream in a microwave safe bowl.
  2. Heat roughly 1 minute, stopping every 20 seconds to stir until smooth.
  3. Stir in light corn syrup (and food coloring if using) and let cool slightly until just barely warm.

Note: Placing bowl in the fridge helps speed this along if you’re in a hurry.

Now that you have the Ganache, this is how to get the “drippy” look

  1. Chill your frosted cake.
    • Chilling the frosted cake helps slow the drip of the ganache down the side of the cake.
    • this step also helps keep the icing from melting against the heat of the ganache.
    • It is suggested to chill your cake for a couple hours to overnight.
  2. The perfect consistency of ganache is for the ganache to be pourable, but thick enough to coat the back of a spoon.
    • Too thin? Melt some more chocolate chips and add.
    • Too thick? add a bit more light corn syrup
  3. Pour the ganache in the very center of the cake, then using an offset spatula, spread evenly to the very edge of the cake, allowing the ganache to run off the edges of the cake.
    • If you notice a bare spot, give the ganache a gentle push off the edge with the spatula so it will drip.
  4. Chill the finished cake until the ganache is firm.
    • If planning on topping the cake with fruit, candies, a cake topper, etc… wait until ganache is firm.


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Jose Peppers – Belton, MO

It was the day… The day to head to Kansas City to watch the Chiefs in the Playoffs. They were divisional Champions and now it’s time to claim victory… I’d like to say the day went as planned, but sadly, it didn’t…

If you follow baseball at all (which sadly I don’t) you’ll remember that about the time of the World Series in 2015, Kansas City was painted up blue to support their team. Well this year as the Chiefs made the playoffs it was time to swap out the blue for Red.

Our noon thirty game against the Pittsburgh Steelers was pushed back to a 7:35 game so we had plenty of time to make it to Kansas City. Other than the fact, you know… they opened gates like 4 or 5 hours before the game where normal game its like 2 hours or something like that. Don’t quote me on times, I’m just usually where I’m supposed to be when I’m told to be there.

After all the health issues around Christmas time in our group of friends, we decided not to tailgate. Too much hassle and work that didn’t need to be done. So our truck stopped at Jose Peppers on the way up for lunch.

Deb and Drake got a Taco salad. Look at that thing, seriously! Grady had a Coconut Chicken Salad (which the chicken, out of this world), and Mark got some kind of seafood enchilada.

Mark and I stumbled across this place a year ago January and that time we had these. Stuffed Jalapeño peppers. These particular peppers are stuffed with chicken, jalapeño cream cheese, wrapped in Monterey Jack cheese, breaded, then deep fried and served with Tomatillo Ranch. I decided to make them my meal. I could only eat 2. The other 2 I took home and when we got home around 2am that night, Mark and I warmed them up and ate them.

Our Chiefs were division title holders so we had a bye-week last week. That left us to play the Pittsburgh Steelers.

While it was a good game, the results didn’t turn out like we hoped. The Steelers won the game with nothing but field goals (3 points a piece). And while I thought that was stupid they won that way, Mark made an excellent point that, they never got a touch down. We held them off. Okay, okay… The score was 18 to 16 Steelers. They go on to play the Patriots which means we have to root for the Steelers… blech!

Let’s get them next year Chiefs. Chiefs fan for life!

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Bacon Wrapped Turkey

Backtrack with me a few years, 2011 to be exact. For YEARS and I’m talking YEARS I’ve wanted to make Thanksgiving dinner. I’ve heard making a turkey is difficult to keep moist yet get thoroughly cooked, etc. 2011 I was given the opportunity to try. The year before if you’ll remember Pioneer Woman challenged Bobby Flay to a Thanksgiving Off (or whatever they called it).

I made her turkey, stuffing, etc. I almost made her exact meal, but not quite. Anyway, then I went on the hunt one day in 2012 for the perfect Turkey recipe. Does one even exist? Well, I think the answer is yes. I found a recipe for a Bacon Wrapped Turkey. I had the opportunity to make the 2012 Thanksgiving dinner as well, so I knew we were going to try this turkey.

I have to say, we’ve tried to change it up a bit, one year we smoked it, one year we forgot the bacon blanket, etc etc… but if you find something that works, why mess with it? Seriously!

So why am I telling you all of this? Well next week is Thanksgiving and I want you to have ample time to get the ingredients for this bird. Trust me, it’s so worth it!

The Turkey
*Note this recipe is for 18-20lb bird. Just adjust your ingredients for a bigger or smaller bird!
**Note 2: Also if you’re going with a frozen bird (aka turkey), give it ample time to defrost. You’ll need approximately 24 hours for every 4-5 lbs of the bird.

What you’ll need:
A large plastic bag, optional. (this is for the brining process. I’ve used a stock pot as well)
A platter or pan that fits the turkey in the fridge (again, that stock pot works great)
Kitchen Twine (sadly I don’t always have this on hand)
A roasting pan that fits the turkey (and in your oven! Keep that in mind!!)
A probe-style meat thermometer (is extra handy)
A turkey, thawed
Lots of Kosher Salt
1 1/2 lb bacon
1/2 lb butter
Fresh herbs: sage, thyme, oregano, parsley, marjoram, rosemary
Roasting vegetables: carrots, celery, onions, apples

Brining the turkey:
A simple dry brine works exceptionally well on this turkey. Take a tip, don’t brine more than 24 hours in advance or the turkey gets WAY to salty. Remove all the interior parts of the bird and throw away or place in your freezer to make stock with later or go ahead and save for Thanksgiving day and use to make giblet gravy.

Wash the bird well, both inside and out. Get in there and really scrub the bird. Place the bird in your brining bag or pot and rub down with kosher salt. Don’t be stingy. Coat that bird both inside and out. Wash your hands, then place the bird in the fridge for up to 24 hours. Thoroughly wash your sink and all around your sink and your hands again too. Never to sorry to be safe!

For the Herb Butter Mixture:
This can be made up to a week in advance. This is handy to note, especially if you’re planning on lunch so you have to get up at the butt crack of dawn (that’s earlier than the crack of dawn) to start your bird to cooking. It also allows your herbs to meld into that butter.

Use a food processor. It is your friend! Add 1/2lb raw bacon slices, 1/2 lb butter, and generous handfuls of the herbs. I don’t have exact measurements of the herbs, just use your best guess. Ours is never quite the same there. Once you have everything added, place the lid on the food processor and blend together until it makes a smooth paste.
*Note: if made in advance, store in an airtight container in the refrigerator. Pull it out about 30 minutes before using it so it can come to room temperature the day of Thanksgiving.

Preparing the Turkey, “The Star of the show,” the day of:

Make sure your butter is room temperature. 
While the butter is coming to room temperature, bring the turkey out of the fridge and wash him thoroughly. Why the turkey is a he, I have no clue but he is :). Once the turkey is cleaned, place him breast side up on a cutting board or large platter to use for preparation. Wash your sink.
Take the pop-up timer out of your bird, it’s useless!
Wash your hands and prepare to get messy. If you can have a second pair of hands available for help, that is extremely handy! Take your rings and watch off, roll up your sleeves, and get ready to play with your food! Now gently pry the skin away from the bird without tearing it hopefully. You want to stick your hands between the meat and skin because you’re going to be placing the butter mixture between the skin and the meat. Keep going all the way to the neck and over the legs. Don’t leave any place unturned. Don’t worry if the skin accidentally gets torn, you’ll fix that with the bacon blanket.
Now, take huge handfuls of butter and rub the flesh of the bird down underneath the skin. You’ll want to use about 3/4 of the bacon butter. Then press the skin down on the butter; this helps to spread the butter evenly under the skin. Next, rub the remaining butter on the outside of the bird in a thin layer, paying particular attention to the legs as they won’t be covered by the bacon blanket.
Not only does the bacon blanket make your bird have a nice presentation factor, but it helps add an extra layer to keep the turkey from drying out. Plus, bonus, who doesn’t like a little bacon dripping in their gravy?!?!
We tend to use thick cut bacon because as the bacon cooks, it will shrink a little. Plan on about a pound of bacon. This is a rough estimate, sometimes it’s more, sometimes it’s less. Don’t skimp.
Placing the bacon on the bird:
Think of making a cherry pie, the lattice work that goes in to the top of the pie. You’re going to do this lattice work with the bacon. There’s 2 ways to do this… 1) place directly on the bird as you’re doing your lattice work, 2) do the lattice work on parchment paper and then place on the bird. We’ve had luck with both. The parchment paper seems to be a little easier except you have to flip the parchment paper and you have to get the right amount of bacon.
Lay one strip crosswise over the breast then one lengthwise. Keep going, folding up the strips already placed to fit the new pieces under. The bacon will shrink when you cook the bird, so place the strips close together and use as many as you can fit.
This is where the kitchen twine comes in handy. Tie the legs of the bird together with the kitchen twine. When you’ve got the bacon all woven, wash your hands thoroughly. (also think about buying stock in soap… just saying.. haha)

The bacon blanket can be done the night before if you’re doing lunch so you’re not having to get up so early. This isn’t a quick process but so totally worth it. Just make sure the bird on the platter fits in your fridge.

Cooking the bird:

The bird will be cooked in two different temperatures.
First preheat your oven to 450 degrees. Remember, remove the extra rack in your oven if you need to so the bird fits. Do that before the oven is hot!
Now to make your clean up easier, because who wants to clean up after all day cooking… line your pan with heavy duty aluminum foil.
Chop the root vegetables up. You want very aromatic root vegetables so celery, carrots, onions, and apples. These are great after they’ve roasted all day too! Take the outside skins and tops off the carrots, the celery can be chopped into smaller bits or not, your choice. Peel the outside paper off onions and halve or quarter. Chop the apples in halves and quarters, remove the stems and seeds. Stuff the vegetables into the cavity of the bird and also place them on the bottom for the bird to have things to sit on while it cooks.
Go ahead and mold a piece of foil over the top of the bird so that if it starts to get to brown, you have the foil ready to place on the bird.
Roasting the turkey:

Place the turkey in the 450 degree oven for 30 minutes, then lower the heat to 375˚F for the rest of the cooking process. This is where if you have a digital probe, use it! stick the probe in the deepest part of the breast and you can place the reader up on the counter. It will chime when the bird is fully cooked. Make sure you don’t go so deep you hit the bone. You will want the turkey cooked to an internal 165˚F.
If the turkey and bacon start to get to brown, this is where you use your aluminum foil “cap”.
So roughly for a 20lb turkey, you’re looking at about 4-4 1/2 hours. Leave yourself some wiggle room. The turkey will wait but hungry people won’t.
Carving the “Star of the Show”:

You spent all morning cooking, let someone else cut up the masterpiece. haha. 
Okay so once the bird is fully cooked, place it out for family and friends to admire and gawk over. Let them pat you on the back for you perfect turkey. Then just before you’re ready to eat, cut the bird up. Again, I say let the “professionals” do that :).
Make sure to keep the drippings to add to yummy gravy!!
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Newton County Christmas for Kids & Chili/Non-Chili Cookoff and Silent Auction

Imagine it’s Christmas morning. You’re laying under the covers and wondering just exactly what Santa has brought and left for you under the Christmas tree. Now, imagine that your family has stumbled across some hardship in the form of loss of jobs, extreme medical bills, etc. Christmas might seem like just another grim morning when you wake up. Enter the NewtonCounty Christmas for Kids organization.
What exactly is Newton County Christmas forKids? We are a non-profit organization run solely on the generous donations to help make a better Christmas for the less fortunate kids in Newton County. The Newton County Christmas for Kids is made up of volunteers from the local Newton County Fire Departments, Newton County Ambulance, and the Newton County Rescue and Recovery groups.
With local support, the Newton County Christmas for Kids helps over 190 children from Granby, Neosho, and Joplin Head Start with gifts at their Christmas parties each year as well as helping over 400 children in Newton County have a better Christmas each year. All donations are used to supply toys at Christmas for the less fortunate Children of Newton County.

Now that you have a history of what Newton County Christmas for Kids is, let me tell you about one of the fundraising events coming up October 22, 2016… Drum roll please…. The 4th Annual Newton County Christmas for Kids Chili/Non-Chili Cookoff and Silent Auction.
Four years ago we set off to come up with a way to help raise funds for the Newton County Christmas for Kids fund. The idea of a chili cookoff was presented, put into action, and here we are on the 4th annual chili cookoff.

Rules for the Chili Contest:

A new category that has been added this year is the Non-Chili Category. Make sure to read the rules and enter a Non-Chili category!!

For fun, let’s check out the past winners:

We would love to see your face on the 2016 photo! Please be sure to mark this event on your calendars!!

And I also mentioned a silent auction. We are currently collecting donation items for the silent auction. As of now, these are the items that we have, but please not these are NOT ALL THE ITEMS. I repeat, these are not all the items and the best way to keep up on the newest addition of items is to like our Facebook page. As items are being donated, the Facebook page is being updated!

Remember, all proceeds and donations go to making a better Christmas for the Children of Newton County.

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RSV Paint {Joplin, MO}

A blog that I’ve followed for years, Jill’s World, up in Canada started discussing how she and her friends were attending a paint night. I wondered what that was. Basically, she and a group of friends go to a place, learn to paint, and have fun. How awesome is that I thought. I figured something like that had to exist here in Southwest Missouri, right? I mean we’re not always the most cultural people but….

Not long after I read one of Jill’s posts, my friend Danielle asked if I’d be interested in doing that. I said sure but I’m not artistic at all! That’s no joke! Well nothing came about from that conversation. I didn’t know where to find it and she never said anything about it again so the dream kind of died… until…

My friend Jody posted something on Facebook one day that had something to do with a paint night. I shot her a message and asked if she knew anything about it and had done it. She said no, but she wanted to, so again, we started pursuing it, but this time she knew of a place in Joplin called RSV Paint.

So basically you go on line, sign up for a class, show up, and it’s a date! Now it stands for:

Relax. They say don’t get too uptight about your painting. Easier said than done….

Sip. Yes, you can sip wine, alcohol, do a shot, whatever. If you bring your own, there is a $5 cork fee for a bottle of wine or every 6 pack of beer you bring.

Visit. You’re amongst friends. We even had our instructor visiting with us about Kayaking, Canoeing, Fishing, SCUBA diving, and Riding horses.

and lastly Paint. Because well that’s the reason you’re there….

The classroom is set up where the instructor is at front instructing you on where to paint the next thing. I’ll admit, I was a bit intimidated at first, but like I stated above, I don’t really have artistic abilities. I’ve always wanted them, just lacked them.

Jody and I happened to be the only 2 students in class that night so we got VIP attention :). It was kind of fun, but I definitely want to attend when there are more people. One thing you note when you’re signing up is who you’d like to sit by, whether it be a party you’re with or the one person you’re with.

There is a calendar that shows all the different pictures you can come learn to paint. This wasn’t our initial first thought, but I had to back out on the first date we chose because I forgot I had prior commitments so we went on this night which was one of our second choices. We had a list of like 5 or 6 we liked/wanted to do so that hopefully one date would work with both of our schedules. Normally my schedule is so flexible it’s sad, but I just so happened to have plans the one night we chose initially. Isn’t that how it always works?

Karen was our instructor. She walked us through how to start and where to go next. She kept saying that art is to be seen from a distance so if we thought we didn’t like it, step back and reassess. At this point I accidentally mixed blue and orange which are complimentary colors but make a yuck brown color when mixed together and my picture was fairly dark. I was worried. It worked out though, we fixed it all.

Then it was time to add the trees into the horizon. We lightened up a spot for my fisherman dude and fixed that yucky brown. And yes I said fisherman dude :). Just keeping it real :).

Finally, we added in the Fisherman. I still think where we put him in my picture is a bit dark, but it’s supposed to be sunset and he’s a silhouette so I think it works. I have absolutely no artistic abilities. I can barely draw a stick figure and I painted this. I kept making a reference to Girl Meets World and Riley’s Purple cat that I might be able to draw that. If you don’t know what that is, google it. You’ll be amazed :).

Karen took pictures of us throughout the night for the Facebook page but she also took finished pictures.

And one last photo with a goofy face. This is one to make my mother happy. She just loves with I stick my tongue out in pictures… Whatever… it just happens sometimes. And this was my goofy face :).

I had so much fun, now I want to go again and learn to paint even more.

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Barton County Rescue & Recover and Smokin Joe’s BBQ

I have friends on the Barton County Rescue and Recovery team. Do you know what they are? Go get lost… they’ll find you. ha! Just kidding. They are a search and rescue team that is funded through donations and fundraisers. It is comprised of volunteers and they are part of the Barton County Emergency Management system. They specialize in swift water rescues, public safety diving, and land based search and rescue.

I mentioned that they run off donations and fundraisers. Well Smokin Joe’s BBQ located in Liberal, Missouri, is teaming up with the Barton County Rescue and Recovery team this Saturday during the Lamar City Wide Garage Sale to help keep people fed while they’re out finding their bargains!

They will be set up at Lamar First Assembly Church at 1200 Mill Street in Lamar, Missouri, from 6am until 4pm. Now who wants to eat BBQ at 6am you might be thinking… well, I’ll bet you can get some good smells from the BBQ

but, from 6am until they are gone you’ll also be able to try a Hurt’s Donut. Then at 10am until 4pm, the smells you’ll get will be able to be purchased and eaten all while helping your Barton County Rescue and Recovery team out.

Lamar First Assembly Church is located on the corner of 12th Street (hwy 160 which is the main drag in Lamar) and Mill Street. They’ll have your eating needs covered before, during, and after the bargain hunting!


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What to do in Paducah, Kentucky Every Other Thursday during the Summer

After we ate dinner at the Italian Grill on Broadway, we decided to wander down the street and see what this part of Paducah had to offer. Our final destination was the Ohio River (about 8 blocks or less).

The history of Paducah caught my attention.

I personally love architecture. There’s something about buildings, especially old buildings. I can’t help but imagine the history that they contain, how the people built them, especially old ones, etc.

I’d like to know why it says 1883 and 1999 on the two peeks of this building. See, more history that I just don’t know but would so love to know!

Once you got down to the waterfront, there were these huge murals that spanned quite some distance. 3-5 blocks maybe. There were plaques on the ground that described each mural and told the history of Paducah from the West to the East. I know this because I watched the sun set :).

There was a concert going on down on the riverfront. We were told that all summer long, every other Thursday night they have free concerts to bring people out. There were also vendors set up.

And then there’s the Ohio River.

But the sunset was gorgeous. Sadly I missed it because we were eating dinner but the colors of the sky were gorgeous. I was so mad at myself because I left my “big girl camera” at the hotel (I also complained a lot about that) so all I had were iPhone photos of the sky coloring.

This was toward the end of the mural wall, down by the huge locomotive that was set up on display. By the time we got to the train, it was dark, I’d have liked to have gone back while it was light. So much history and really cool information about Paducah, KY. Things I never knew or even thought to ask.

So if you live in or around Paducah or are on a trip passing through, or looking for a great trip, be sure to check out this town. Looks like a great place full of history. There were even museums around. One was a quilt one and one focused on underwater, etc.

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Four States Farm Show {Pittsburg, KS}

So did you have the opportunity to attend the Four States Farm Show held in Pittsburg, Kansas, July 22, 23, & 24, 2016? If not, you missed out on a great opportunity.

I had a friend ask me why would you want to attend the farm show? All that new equipment is more than I could afford. My answer was, It’s so much fun to go look at the new innovations in the field of Agriculture. It is fun to see the direction that the world of agriculture is headed as well as to climb all over a $250,000 John Deere combine. That right there makes it worth all the heat and sweat to attend the farm show.

And I must admit, I knew it was Farm Show Weekend because for whatever reason, every year that the farm show is held, the weather is astronomically hot!

As we entered the farm show grounds one of the local hospitals (I think it was Via Christy) was offering sunscreen and hand held fans to patrons. Then you were free to wander. There were booths set up by local John Deere dealerships, Case IH dealerships, local coops, the Kansas Beef Council, Farm Talk, Tornado safes, and so much more.

The best part of this is to walk around and learn about Agriculture. This is a great place to go if you have questions because these people are trained in their fields and they will be very knowledgeable. And something to think about… Vegetarian or Meat Eater alike, you’re life revolves around agriculture and farming practices no matter what. If it weren’t for farmers, you wouldn’t have food.

So if you’re interested in Next Year’s Farm Show, mark it on your calendar now! July 21, 22, & 23, 2017

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