River + Ranch Magazine - Volume 2: Issue 6 December 2019/January 2020 by Bismarck Magazine

THE HOLIDAY ISSUE

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RIVER + RANCH MAGAZINE

RIVER + RANCH TEAM

volume 2: issue 6 River + Ranch Magazine is a collaborative effort to showcase the creativity and design of the West. The two publishers of Bismarck Magazine decided to embark on a new adventure and create a totally different magazine focusing on design, art and western living.

Publishers

Hannah Haynes hannah@bismarck-magazine.com

Caroline Crary

Publisher/Co-Founder

Jenna Kluting

Publisher/Co-Founder

Donnell Dennis Roehrich

Karel Sovak

Jennifer Kranz

Hannah Haynes

Layout Editor

Caroline Crary caroline@bismarck-magazine.com Layout Editor Photographers

Jenna Kluting Glasser Images

Copy Editor

Jennifer Kranz

Contributors

Cory Birrenkott Jennifer Kranz Brandi Schmidt

Cover Image Advertising

Executive Sales Rep

Writer

Editor

Glasser Images Donnell Dennis Roehrich donnell@bismarck-magazine.com

Bailey Hauf Writer

River + Ranch Magazine Corporation, Copyright 2018 River + Ranch and riverandranchmagazine.com. All rights reserved. This periodical cannot be reproduced without the written permission of River + Ranch Magazine. River + Ranch Magazine will not be held responsible for any errors found in the magazine. Bismarck Magazine Corporation accepts no liability for statements made by advertisers.

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TABLE OF CONTENTS

Home for the Holidays Decorations, recipes, and gifts, oh my! North Dakotans are getting ready for the holidays and we’re here to share their holiday cheer with you.

RIVER + RANCH MAGAZINE | December 2019 - January 2020

Glasser Images

62 The Power of Gratitude in Health & Happiness

64 Cory’s Concrete Corner

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LETTER

FROM THE PUBLISHERS “It’s beginning to look a lot like Christmas!” It’s our favorite time of year, when the snow is pretty and cooking isn’t quite the chore it usually is. Friends and family fill the space between the living room and kitchen and kids pack the basement with games and toys. This past year River + Ranch Magazine expanded and moved Westward, expanding our reach from Bismarck, following the Missouri River through the Badlands and made our way to Minot, Dickinson, Williston, Watford City, Medora, and many cities in between. Through expansion we have met amazing people and featured incredible homes. 2019 was a year of learning and expanding and we are excited to continue to grow in 2020. As we prepare for the holidays and reflect on the past year and anticipate the year to come, let’s appreciate the time we have and the moment we are in. The holidays are a time of thanksgiving, family, and counting our blessings. Check out how cities across our state are spending their holidays with friends and family, what they are cooking up in their kitchens, and what products are about to make your holiday season a whole lot easier. We partnered with kitchen boutiques across the state to help us prepare for holiday meals. Check out the gadgets and recipes the professionals use to make the holidays a breeze. Merry Christmas, Happy Holidays and Happy New Year!

*River + Ranch Magazine is a publication is a locally produced publication and collaborative effort to showcase the creativity and design of the West. River + Ranch is a home magazine dedicated to highlighting design, art and Western Living. Based in Bismarck, ND, but showcasing everything Westward. You can find River + Ranch Magazine at any local grocery store in Bismarck, Mandan, Minot, Dickinson, Williston, Watford City, Medora and smaller cities in between. Thank you for reading.

RIVER + RANCH MAGAZINE | December 2019 - January 2020 Glasser Images

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Nutcracker Christmas

Wishing our readers a Merry Christmas and a Happy New Year from all of us at Bismarck Magazine Corporation. We hope you enjoy the season with those nearest and dearest to you. Photos by Glasser Images | Costuming by Sleepy Hollow Theater & Art Park

RIVER + RANCH MAGAZINE | December 2019 - January 2020

Our award-winning landscapes are designed with functionality, comfort, and beauty.

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Merry

IN MINOT S T O R Y: J E N N I F E R K R A N Z | P H O T O S : G L A S S E R I M A G E S

RIVER + RANCH MAGAZINE | December 2019 - January 2020

“Be careful because if you build it, they

home was devastated and thus stripped

important. “We like to have large

Colorado, and North Carolina are

will come,” laughs Ashlee Deschamp

down to the studs and rebuilt over the

gatherings, so the big open space and

making the trip,” Ashlee explains.

while talking about her home and

course of a year. “We took our time and

kitchen island allows us to have 15 to 20

entertaining during the holidays.

designed it the way we wanted,” explains

people comfortably,” Ashlee says. Great

When it comes to holiday décor Ashlee

Ashlee, “My husband and I always liked

for year-round parties, the open concept

is a minimalist, “I like pretty things but

a more modern clean lined look.”

is also perfect for the holidays. “We’ll

simple here and there. I don’t do a whole

host family from all over the US for

lot other than the main Christmas tree

Thanksgiving. Siblings from California,

and the kids and I usually decorate that

The Deschamps moved into their Minot home at the end of 2010, six to seven months prior to the flood of 2011. The

Creating a space for entertaining was

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together.” Several nativity scenes, Ashlee’s favorite holiday pieces, can be found sprinkled throughout the home as well. Christmas traditions are always changing in the Deschamps family, but one thing remains consistent from year to year. “We eat and drink and be merry!” Ashlee laughs. “I appreciate baked goods and I love to eat them, but I’m not much of a baker. My main things are turkey, ham, mashed potatoes, and gravy and stuffing.” Occasionally she’ll throw in a twist, “Sometimes we’ll do meatballs, mashed potatoes, and gravy. That’s my favorite, that would be my last meal. The old traditional comfort food.” Whether you’re cooking festive dinners for a large group like Ashlee or you want to polish up your baking skills, Minot’s culinary superstore, Gourmet Chef has you covered. “It’s not just gadgets at Gourmet Chef. It’s getting to talk to people who’ve made the recipes,” explains Olivia Kimberlin. “At Gourmet Chef you can ask why and how, and you’ll get real answers from real people.” If you’re looking for tips and tricks on perfecting basic shortbread (with a cranberry and orange twist!) or you want to add Norwegian Krumkaka to your holiday 14

RIVER + RANCH MAGAZINE | December 2019 - January 2020

arsenal Gourmet Chef could have a class

love. ““I like it because I get to share food

for you. “We offer cooking classes that

with people who wouldn’t normally get

people can take if they’re a beginning cook

to be with friends and family,” explains

or a more experienced cook. We have

Janette. Olivia adds, “My favorite part is

a wide range of products which would

getting to show the people I love how much

benefit anybody.” says Janette McCoy.

I love them through food. I feel like you pour a little bit of your soul into everything

The holidays are special for Janette and

you make and getting to feed that to people

Olivia because they get to combine their

who you have fun with and that you love is

passion for cooking with the people they

a lot of fun.”

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No matter your motivation be sure to stop by Gourmet Chef this holiday season. “Each one of us has our own little niche in cooking that we just love and because we love it, we know a lot about it. The knowledge that’s inspired by that passion helps inspire everyone who walks in whether you’ve been cooking or baking for family for 56 years or you’re right out of the gate.” Olivia smiles.

Glasser Images

RIVER + RANCH MAGAZINE | December 2019 - January 2020

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HOLIDAY

recipes

FROM GOURMET CHEF

NORWEGIAN KRUMKAKE

INGREDIENTS

1/2 cup butter melted and cooled slightly 3 eggs 1/2 cup sugar 1/2 cup all-purpose flour 1 teaspoon vanilla or 1/2 teaspoon almond extract dash nutmeg Filling 2 cups heavy whipping cream 4 ounces cream cheese softened 1/2 cup powdered sugar (optional add- ins) Choke cherry jam, juneberry jam, lingonberry or strawberry preserves DIRECTIONS

1. In a medium mixing bowl beat the eggs with the electric mixer on medium speed for 1 minute. 2. Add the sugar and beat until the sugar is almost dissolved, approximately 3 minutes. 3. Stir butter into egg mixture

4. Add flour, vanilla or almond extract, and nutmeg: stir until smooth 5. Spoon aproximately 1 tablespoon of the batter onto your pre-heated krumkake iron 6. Close the lid gently but firmly and cook for 30-40 seconds 7. Using a flat metal spatula remove the krumkake to a cookie sheet 8. Immediately roll into a cone using a form or a cylinder 9. Let cool around the form until it holds shape then remove Filling 10. Whip the heavy cream to medium peaks and set a side 11. Mix cream cheese and the powdered sugar until smooth and lump free 12. Fold in the whipped cream, being careful to not over mix 13. Add in jam or preserves of choice and pipe or spoon into the krumkake just before serving

MULLED PEAR CRUMBLE WITH ALMOND FILLING

INGREDIENTS

Cranberry mixture 2 cups cranberry juice 2 cups apple juice 1 ½ cups apricot nectar 1 cinnamon stick 1/2 tsp whole allspice berries 1/2 tsp whole cloves 3 star anise pods 2 sliced and cored pears Almond Filling 2 sticks of softened butter 1 cup sugar 4 eggs 1 1/4 cups finely ground almonds 1 tsp almond extract Streusel Topping 1/2 cup flour 1/2 cup ground almonds 1/2 cup dark brown sugar 1 tsp cinnamon 3 tbsp melted butter DIRECTIONS

1. Combine all ingredients EXCEPT the pears in a saucepan and bring to a soft boil over medium high heat 2. Stir in pears and boil for 5-8 minutes or until you can smell the spices

3. Turn heat to low and cover for 30 minutes 4. While pears are mulling preheat oven to 375 and prepare the almond filling 5. In another bowl combine the softened butter and sugar and cream until light and fluffy 6. Scrape sides down and beat for another minute 7. Add in eggs and beat until combined. Scrape down bowl and beat for another two minutes or until light and airy 8. Add in the finely ground almonds and almond extract and beat together until just combined 9. For the Streusel topping: In a food processor, combine dry ingredients and pulse until combined 10. Add melted butter and pulse until mixture comes together 11. In a prepared pie dish scrape in almond filling and arrange slices of pear over top 12. Reserve pear mulling liquid to add to sweet wines or reserve for sauce or glaze 13. Crumble streusel on top and bake for 30-35 minutes checking on crumble halfway through. If topping is overly brown place a piece of tinfoil over the top for the remainder of baking time

CRANBERRY ORANGE SHORTBREAD COOKIE

INGREDIENTS

2 sticks plus 2 tbsp of butter (salted sweet cream) softened 1 cup sugar 2 cups all-purpose flour 1 cup cornstarch ½ cup dried cranberries (rough chopped) Zest of one orange 2 tbsp of fresh orange juice (optional) DIRECTIONS

1. Preheat oven to 325 2. Using mixer fitted with a paddle (or dough blender) add the cream, butter and sugar together until light and fluffy 3. Sift in the flour and cornstarch and

blend until ingredients come together and start to form a ball 4. Mix in the dried cranberries and the zest of the orange 5. Place on a floured work surface and, if using orange juice add 1 tablespoon at a time and work into the dough until it’s a texture made for easy rolling 6. Roll dough into a ball and wrap with cling wrap and chill for 20 minutes 7. Roll out dough to ¼ inch thick on a light floured surface 8. Stamp or cut out into shapes and bake for 20 minutes until edges are slightly brown 9. Decorate and enjoy

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Winter

IN WILLISTON S T O R Y: J E N N I F E R K R A N Z | P H O T O S : G L A S S E R I M A G E S

RIVER + RANCH MAGAZINE | December 2019 - January 2020

If you’re feeling a little Scrooge-y and

Misti explains, “I’ve always loved

Misti has a unique way of decorating her

theme year round and for the holidays

not quite in the holiday spirit stop by

Christmas and loved growing up

home for the holiday season. “I always

has transformed into a blue wonderland

the Comer’s Williston home. After just a

watching my mom decorate.” For Misti,

match my Christmas trees to the theme

inspired by peacock wall hangings.

few steps into Misti and Josh’s entryway

it’s an extended season. She begins her

of each room,” Misti explains. This

you’ll find yourself trading in ‘Ba

decorating after Halloween and takes

allows her to add greenery and accents

The main Christmas tree, in all its blue

Humbug’ for ‘Fa La La La La.’

the décor down in March. “I’m always

without completely changing out a room

glory, rests in the living room. Glittery

sad. I’d leave it up year-round if I could,”

each holiday season. The Comer’s open

blue plumes, peacock feathers and pines

she smiles.

concept living and dining area has a blue

cones create a beautifully calming tree.

“I love to decorate for Christmas,”

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A fireplace with an elegantly decorated mantel adds coziness to the room and the peacock on the railing garland ties everything together. “Once I see something, I start putting pieces together. The peacock ribbon brings everything out,” Misti says. Josh and Misti’s daughter’s room gets the special Christmas tree treatment, too. The mermaid room is decked out with a beach themed tree. “There are mermaids and fun little things in her tree like a fishing net,” smiles Misti. While her daughter didn’t decorate this tree, Misti Glasser Images

RIVER + RANCH MAGAZINE | December 2019 - January 2020

started passing down her love of Christmas decorating, “Last year I bought her her own Christmas tree that she decorates,” Misti smiles.

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Nestled in the corner of the dining area is the Comer’s most unique tree. “It’s upsidedown. We’d seen several in magazines and we wanted one for something different and unique,” explains Misti, “It’s the hardest tree to decorate but my favorite tree to decorate.” On the dining table gold glittery accents are added to existing dinnerware and greenery elevating the everyday to holiday. The Comer’s kitchen is beautifully understated so the dining and living spaces can be focal points. “It brings everything together because it’s the same color concept and theme,” Misti explains of the kitchen. Not only does a kitchen bring a room together, it brings people together, too. The memories around the kitchen table were the motivation behind Angela Skogen opening Cooks on Main, a specialty kitchen store in downtown Williston. “When I started this business almost 10 years ago, I thought about what I wanted to do with the rest of my life. What is it that I love to do or what makes me happy and all of those major moments have been around the kitchen table,” Angela explains. Cooks on Main places priority on their customers. “We invest a lot of time and energy into our staff on training,” says 26

RIVER + RANCH MAGAZINE | December 2019 - January 2020

Angela, “We talk about making sure our

Cordon Bleu trained chef, teaches culinary

customers get the right item for their

classes. The specialty kitchen store also offers

needs.” The staff is well versed in cooking

catering for special events.

appliances, different types of cookware, cutlery, and more.

The holidays in the kitchen are an extra special time for Angela. “It’s about family.

If you’re looking for gifts the staff at Cooks

Take a moment and spend some quality time

on Main can help create a gift basket sure to

with all the generations and its easy to do

impress. If its an experience you’re looking

that in the kitchen with cooking.”

for chef Allyson Helde, the store’s inhouse Le

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RIVER + RANCH MAGAZINE | December 2019 - January 2020

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recipes

FROM COOKS ON MAIN

HOLIDAY

TRUFFLE ROSEMARY PARTY NUTS

CRANBERRY SPICE TODDY

INGREDIENTS

1 cup mixed nuts 1 tbsp olive oil (Wild Rosemary or Tuscan Herb) 1 tsp black truffle sea salt

4 cups Apple Juice 2 tbsp Maple Orange Sugar Shaker 4 cups Red Wine 1/2 cup Bourbon 1/4 cup Cranberry Spice Balsamic Vinegar Orange Slices, to serve

DIRECTIONS

1. preheat oven to 350Â° line a baking sheet with parchment paper 2. In a Ziploc bag combine mix nuts, truffle salt, and olive oil. Shake to coat 3. Transfer nuts to the prepared baking sheet and spread into a single layer 4. Bake nuts in the preheated oven for 10 minutes 5. Allow to cool before serving.

DIRECTIONS

1. Bring all ingredients to a simmer in a pot. Serve with orange slices.

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GREEK PARTY DIP

TRIPLE BERRY BRIE BITES

INGREDIENTS

1/2 English Cucumber diced small 1 cup Greek yogurt 1 clove garlic, minced 1/2 tsp citrus dill sea salt 2 tbsp balsamic vinegar (cucumber or series 4 white balsamic) 2 tbsp feta cheese crumbles 2 to 3 pieces pita or Naan bread 1/2 English cucumber, cut into bite-size pieces 1-2 cups cherry tomatoes, quartered 1/2 tsp citrus still see salt 1 Tbsp olive oil (Sicilian lemon or Lesvos Greek) Kalamata olives DIRECTIONS

1. In a medium-size bowl, combine the diced cucumbers, greek yogurt, minced garlic, citrus dill see salt, vinegar, and feta cheese. Taste for seasoning and refrigerate until ready to serve 2. Preheat oven to 400°F 3. Cut the flatbread into triangles and arrange on a baking sheet. Bake until perfectly toasted, 12 to 15 minutes 4. Arrange the tomatoes, cucumbers, and flatbread on a platter centered around the cucumber dill yogurt dip. Finished with a sprinkle of citrus dill sea salt and a drizzle of olive oil. Garnish with olives 5. Use the flatbread points for scooping and dipping

3/4 cup Strawberries, large dice 3/4 cup Blueberries 2 tbsp Vine-Ripened Raspberry Vinegar, plus more to finish 1 tbsp Cinnamon Vanilla Sugar Shaker 1 tbsp Blood Orange Olive Oil 1 Sheet Puff Pastry 4 oz Brie Cheese DIRECTIONS

1. Preheat oven to 425 degrees F 2. In a bowl, combine fruit, vinegar, and 2 tsp shaker. Let marinate for 10-20 minutes 3. Cut puff pastry into 9 squares 4. Cut brie in 1/2” to 1” cubes 5. Use half the olive oil to grease a standard muffin tin. Place the puff pastry in the muffin tins. Drizzle remaining oil on the puff pastry then fill each puff pastry with fruit and brie. Finish with a pinch of the remaining vanilla shaker 6. Bake for 12-15 minutes or until puff pastry turns golden brown on the edges

RIVER + RANCH MAGAZINE | December 2019 - January 2020

SPICED ITALIAN CUSTARD PARFAITS WITH A SUPER-FOOD CRUNCH

INGREDIENTS 1 cup fresh berries, diced small 1/2 cup heavy cream 2 large egg yolks 2 tbsp Marsala wine 2 tbsp sugar 1 tsp Sugar & Spice Dipper 1 cup coconut DIRECTIONS 1. Arrange the berries into individual glasses or one larger serving bowl. Set aside 2. In a chilled bowl, whip the cream until soft peaks form. Set aside 3. In a medium size, heat proof bowl, whisk together the egg yolks, marsala, sugar, and Sugar and Spice Dipper until well blended 4. Create a double boiler by setting the bowl over a sauce pan of gently simmering water, making sure the bottom of the bowl never comes in contact with the water (you will cook the mixture with the steam) 5. Continue whisking the mixture until it becomes glossy, pale, light, and fluffy, about 5 minutes 6. Remove from the heat and fold into the whipped cream. 7. Spoon the custard on top of the prepared berries and chill for 2-3 hours or until you are ready to serve 8. Meanwhile, in a small skillet over medium heat, toast the coconut and flax seeds together until the coconut starts to turn golden in color and the flax seeds start to sweat. Add the Strawberry Balsamic, stir to coat, and remove from the heat 9. Immediately before serving, garnish the custard with the crunchy topping and an extra berry or two for color

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Decorating

RIVER + RANCH MAGAZINE | December 2019 - January 2020

DICKINSON S T O R Y: J E N N I F E R K R A N Z | P H O T O S : G L A S S E R I M A G E S

“Cooking is the greatest gift you can give

While Salt is Tara’s newest passion, flowers

outdoor pots. You get to know them so

leap and with the support of her husband,

to those you love.”

are her first love. Taking after her stepdad

well,” Tara says.

opened Salt Kitchen & Co. “It really is the

who owns greenhouses and flower shops

cutest spot in Dickinson,” she smiles.

This Ina Garten quote can be found at

in Williston, Tara also owns 3rd Avenue

The addition of a gourmet kitchen store

the doors of Dickinson’s Salt Kitchen &

Floral & Greenhouse. “I opened 3rd

may seem a little out of left field but not

The store offers every kind of kitchen

Co. Owner Tara Laber opened the store

Avenue Floral when I was 25 so it’s been

for Tara. “We used to sell kitchen stuff out

accessory you could need as well as

one year ago and appreciates the support

15 years,” Tara explains. “We have the best

of the flower shop and I’ve always cooked,”

cooking classes and small appliances, olive

from the community, “It’s been great. Our

customers and some we’ve had forever.

she says. So, when the perfect spot opened

oils, and vinegars. If you’re looking for

customers are awesome,” Tara smiles.

We’ll do their holiday décor and their

in downtown Dickinson Tara took the

the perfect additions to your charcuterie

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board, you’ll want to head straight to their meat and cheese cooler. Interested in learning about the art of cooking? You’ll want to keep an eye on Salt Kitchen & Co.’s website or Facebook page for class offerings. Tara loves this time of year and doesn’t shy away from the hustle and bustle. “Its exciting. I love the holidays,” she says. She is a natural hostess and her home reflects this. “Its totally an entertaining house. We have a lot of friends over, we’re always cooking,” Tara explains, “Friends come over and cook and we usually do a big Friendsgiving, too.” Typical menu items this time of year include crisp cranberry Moscow mules, savory roasted chicken, and bourbon apple pie. “I’m a pie person and I’m known for my desserts,” smiles Tara.

RIVER + RANCH MAGAZINE | December 2019 - January 2020

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Tara and her husband moved into their warm, welcoming home four years ago. The previous owners had added on to the original house and the Laber’s renovated the kitchen. While renovating they found a beautiful surprise. “We started taking down sheet rock and found the brick. It was an exciting find,” Tara says.

RIVER + RANCH MAGAZINE | December 2019 - January 2020

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Original details, warm woods, and the exposed brick make the home a perfect backdrop for holiday décor. The flowers and greenery come from 3rd Avenue Floral & Greenhouse as well as their tree. Most of the decorations come from the flower shop as well except for the dinner plates, “That is Grandma Carol’s china,” Tara adds with a smile. Friendsgiving isn’t the only gathering the Laber’s have hosted. “We’ve had bridal and baby showers in the courtyard. This is the perfect place to entertain year-round,” says Tara. They’ve held wreath making and chalk painting classes for 3rd Avenue Floral and if they ever wanted to throw a really large party, the home is perfectly equipped. “We’ve got two dishwashers and the loft above the garage has a full kitchen, too,” Tara adds. It is clear that Tara loves people and she enjoys sharing her passion for all things cooking and floral. If you’re looking for the latest trend in gourmet food or a beautiful centerpiece for your holiday table, go see Tara at either Salt Kitchen & Co. or 3rd Ave Floral.

RIVER + RANCH MAGAZINE | December 2019 - January 2020

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SALT KITCHEN & CO. Monday 10AM–6PM Tuesday 10AM–6PM Wednesday 10AM–6PM Thursday 10AM–6PM Friday

10AM–6PM

Pie Provisions Pie Filling & Crust $32.95

Saturday 10AM–4PM Sunday Closed 46 1st Ave W, Dickinson, ND (701) 483-7258

HOLIDAY

gift guide

saltkitchenandco.com

Fressko Flask Tea Infuser $42.95

Emile Henry Ceramic Baker $69.95

Breville Multi Cooker $249.95

North Dakota Cutting Board $29.95

Jacobsen Infused Salts $46.95

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3RD AVENUE FLORAL & GREENHOUSE Hot & Cold Monday 8AM–6PM

Lavender Pillow

Tuesday 8AM–6PM

$35.00

Wednesday 8AM–6PM Thursday 8AM–6PM Friday

8AM–6PM

Saturday 8AM–5PM Sunday Closed 1110 3rd Ave W, Dickinson, ND (701) 483-8854

HOLIDAY

gift guide

3rdavenuefloral.com

Floor 9 Cannisters $38.00/$25.00

Lollia Bubble Bath $56.00

Advent Calendar $25.00

Drink Book $31.00

Leather Journal $44.00

Bar Set $50.00 Cocktail Glass $15.00

You Are My Sunshine Blocks $80.00

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HOLIDAY

recipes

FROM SALT KITCHEN & CO.

ROASTED CHICKEN

INGREDIENTS 8 Tbsp Butter 2 Tbsp Rosemary Chopped 2 Sprigs Rosemary 2 Tbsp Sage Chopped 1 Sprig Sage 2 Tbsp Thyme Chopped 6-8 Sprigs Thyme 6 Cloves garlic 1 Shallot 1 Lemon 3 Tbsp Olive Oil Salt & Pepper DIRECTIONS 1. Combine butter with chopped herbs, 3 cloves garlic minced, half shallot minced, zest from one lemon, squeezed lemon

juice from half the lemon, and salt/ pepper 2. Rinse chicken and clear the cavity. Using your fingers, gently separate the skin and the chicken. Place little pieces of the compound butter under the skin and massage it to spread as evenly as possible. Place other half of lemon, half shallot, 3 cloves garlic, herb sprigs, left over butter and salt/pepper in the cavity. Truss chicken and rub with olive oil, salt/ pepper chicken 3. Place chicken uncovered in the oven at 400. Check chicken every 20 mins, baste and rotate in the oven. Cook until temp reaches 165. Remove chicken, cover and let rest for 10-15mins before cutting

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CRANBERRY SPICY GINGER MOSCOW MULE

Kentucky Goodnessâ&#x20AC;&#x2122;s Kentucky Bourbon Pie Classic Apple pie filling is an American classic and handmade in the heart of Kentucky. This delectable sweet treat is everything an apple pie should be.

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Each jar is made in small batches containing over 2 pounds of juicy, tart apples slices that have been delicately spiced with a special blend of cinnamon, cloves, nutmeg, a pinch of ginger, and 1/3 cup of bourbon. Use your favorite crust or make the recipe located on the label for the allAmerican favorite pie. The filling is fully cooked and can even be warmed and enjoyed over ice cream. For a quick and easy apple crisp, pour the filling in a casserole and add a crumble our label recipe of oats, butter and sugar. Made with 1/3 cup of bourbon.

RIVER + RANCH MAGAZINE | December 2019 - January 2020

Make your holidays shine this season with new lighting! 907 E Front Ave, Bismarck 701-223-2355 | www.frontstreetlighting.com Monday-Friday 9-5 | Saturday 10-4

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Blessed

IN BISMARCK S T O R Y: J E N N I F E R K R A N Z | P H O T O S : G L A S S E R I M A G E S

If you’re looking for a home this holiday

you love. “The open concept allows for

spotting) at night.

we’ll get together at one person’s house

season look no further than the Aspire

a lot of people to gather and not feel

Homes twin homes available now in

crowded or cramped,” explains Greg

When the temperature drops Greg gets

and instead of a big meal we’ll do hors

Lakewood.

Meidinger, owner and creator of Aspire

into the holiday spirit, “I’m probably

d’oeuvres and appetizers.”

Homes, Inc. a Bismarck/Mandan custom

more into Christmas than my wife or

The 1,800 square foot, two story, open

home builder. The large windows on

son. I like to put lights on the house and

If you’re looking for great hors

concept home offers ample space for

the main level allow ample light during

decorate outside,” he says, “All of our

d’oeuvres/appetizer ideas look no

making merry memories with the ones

the day and prime star gazing (or Santa

family is here in Bismarck/Mandan, so

further than the new line of private label

on Christmas Eve. We’ll go to church

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oils and vinegars from Kirkwood Kitchen Company. Garlic, lemon, and rosemary infused olive oils offer endlessly tasty options. “The rosemary or garlic is perfect to put over bread and toast it or even drizzle over turkey,” explains Michelle Malloy from Kirkwood Kitchen Company (does she have a title?). Their uniquely flavored balsamic vinegars are delicious additions to roasted vegetables and salads. “The blood orange over a little salad with cranberries and walnuts would be great,” Michelle adds. If you’re not hosting this holiday season the Kirkwood

RIVER + RANCH MAGAZINE | December 2019 - January 2020

For more information call 701-842-6658 www.SteppingStoneWatford.com Paul Ficara, Broker Paul@TeamAdvantage.us

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Kitchen Company offers unique

Kirkwood Kitchen Company visit

from scratch every night and I love it,”

Once your belly is full of good food

kitchen accoutrements perfect for

and like their newly created Facebook

she explains. “I grew up with my father

and your heart is full of good cheer you

gifting your host or hostess. Owner

page by searching Kirkwood Kitchen

and we always ate around the plate. We

can retire to one of the three spacious

Jeff Hinz is continually adding to the

Company.

had a meat, a vegetable, a potato, bread,

bedrooms in the Lakewood twin

a salad so we have all that, too” Michelle

home. “The master suite is larger than

store’s inventory and strives to offer his customers the latest and greatest in

Working at Kirkwood Kitchen Company

adds. Some of her favorite meals to

you might see in a lot of twin homes,”

kitchen wares. If you haven’t checked

isn’t just a job for Michelle, it pairs

prepare are chicken piccata over pasta

explains Greg. Settle in for a winter

out the store’s appliance wall, it’s a

perfectly with her passion. “I spend two

with salad and bread or beef wellington.

slumber and you might just have visions

must. To stay up to date on all things

hours cooking when I get home. I cook

RIVER + RANCH MAGAZINE | December 2019 - January 2020

of sugar plums as you drift off to sleep.

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All-Clad 2Qt Sauce Pan with Lid Regular Price: $209 Now Only $185

All-Clad 8Qt Stockpot with Lid Regular Price: $550

HOLIDAY

gift guide

Now Only $458

KIRKWOOD KITCHEN COMPANY Sunday Monday Tuesday Wednesday Thursday Friday Saturday

12-5pm 8AM-8PM 8AM-8PM 8AM-8PM 8AM-8PM 8AM-8PM 8AM-6PM

Kirkwood Kitchen/Ace Hardware North 4321 Ottawa St. Bismarck, ND (701) 751-0529 Kirkwood Ace Hardware South 805 S 7th St. Bismarck, ND (701) 258-6161 facebook.com/kirkwoodace

Cuisinart 4-Slice Classic Stainless Steel Toaster $69.99 Fred Gin & Titonic Ice Tray Mold $10.99

Fred Dishwasher Magnet $8.99

Fletchersâ&#x20AC;&#x2122; Mill 8â&#x20AC;? Salt and Pepper Grinders $49.99 each

Kirkwood Kitchen Company Olive Oil and Balsamic Vinegars and White Balsamic Vinegar $11.99 per 6.3 oz $19.99 per 12.5 oz *various flavors available

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LOW CARB ZUPPA TOSCANA SOUP

HOLIDAY

recipes

FROM KIRKWOOD KITCHEN COMPANY

INGREDIENTS:

4 cups cauliflower 4 cups kale 1 lb spicy sausage 1/2 lb cooked, crumbled bacon 2 quarts chicken broth 1/2 large onion diced 1 ½ cups heavy cream 1 tbsp minced garlic DIRECTIONS

1. Cook sausage in a skillet until browned, set aside 2. In a large pot, sauté diced onion until clear, then add garlic and cook for one minute 3. Add chicken broth, cauliflower, bacon and sausage to the pot and cook for 15-20 minutes until cauliflower is soft 4. Add heavy cream and kale and simmer for 5-10 minutes 5. Enjoy immediately or refrigerate for up to five days BALSAMIC GLAZED ASPARAGUS 1. Pre-heat oven to 400 2. Rinse and trim one bunch asparagus 3. Drizzle olive oil and Kirkwood Kitchen Co Barrel Aged Cabernet Sauvignon over asparagus 4. Salt and pepper to taste 5. Bake for 15-17 minutes WHITE BALSAMIC SPARKLING WATER 1. In an old-fashioned glass with ice combine tonic or soda water with 1 tablespoon Kirkwood Kitchen Company Raspberry Jalapeno White Balsamic Vinegar and stir 2. Garnish with Jalapeno and Raspberries BALSAMIC AND OLIVE OIL BREAD DIP 1. Start with a base of Kirkwood Kitchen Company Garlic Olive Oil 2. Add a drizzle of Blood Orange Balsamic Vinegar 3. Sprinkle with Modena salt and pepper to taste 4. Enjoy with your favorite chewy bread

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The Power of Gratitude in

HEALTH & HAPPINESS

by: Brandi Schmidt, M.S., LAPC, LAC Photos: Proximal50

is the season for gratitude. In fact,

the regular practice of specifically identify-

GIVE CREDIT TO OTHERS. Want to inspire a

there is a whole holiday dedicated to

ing moments of the day or week for which

culture of gratitude? Make it a habit to send

giving thanks. But think back to the last

you are grateful. Here are 5 ways to get

a personal note of thanks or kudos for a job

time you said “thank you” - was it going

started now:

well done. Sure, the recipient will appreciate

through the motions to be polite or did you authentically mean it?

JOURNAL. It doesn’t have to be fancy, it can

it; but so will your brain!

be a simple notebook or notepad where

MEDITATE. Simply put: slow your roll for

Politeness is important, but when it comes

you jot down happy thoughts, something

just a few minutes a day. It can be anytime,

to your health & happiness, you need to

that happened that day that was positive, an

anywhere. Stop, breathe, relax, maybe

mean it! Practicing gratitude is a simple

inspiration from the day.

listen to music - whatever will help your

Brandi Schmidt, M.S., LAPC, LAC is Prox-

brain decompress. Regular meditation - or

imal50’s licensed counselor. With a vision

moments of purposeful thinking - can help

to combine mental and physical health, at

way to create a positive mindset change. Research continues to prove that a regular

MAKE IT A FAMILY RITUAL. As you eat

gratitude practice reduces stress & anxi-

dinner or at bedtime say one thing you are

you identify the positive from your day.

ety; rewires the brain to be happier, and

thankful for from that day. What went really

Proximal50 Brandi is able to work with

Life is hard and there are going to be tough

improves resiliency in everyday life.

well? What was something you enjoyed?

everyday people trying to find the best

days. But keep in mind you don’t have

versions of themselves. Using a person-cen-

to go at it alone. Surround yourself with

tered and psychodynamic approach to

positive mindset people. Seek the help of

therapy, Brandi will meet the client where

a professional. Practice healthy lifestyle

they are at by safely guiding their journey.

All of this is important for your physical health because it doesn’t matter what you

DON’T FORGET ABOUT PERSONAL GRATI-

do in the gym or put in your mouth; if you

TUDE. Regularly find one thing about your-

are stressed, anxious, or going about the

self you are grateful for and say it to yourself

habits - just as mental health is important to

day with a negative mindset - your overall

while looking in the mirror. Focus on what

If you are ready for a relationship that’s all

physical health; your physical health plays a

health will suffer.

your body can do, not what it doesn’t do or

about you, contact Brandi at

huge role in your mental health.

brandi.schmidt@proximal50.com

doesn’t look like. But it’s more than just saying thank you. It’s

RIVER + RANCH MAGAZINE | December 2019 - January 2020

tion, burnishing, ne and custom

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CORY'S CONCRETE CORNER BY: CORY BIRRENKOTT, PROJECT MANAGER/ FIELD SUPERINTENDENT, DAKOTA RM CONSTRUCTION PHOTO: GLASSER IMAGES

Hello everybody, and welcome to

the construction industry, but also pretty

right folks, I said it, (I know it sounds

with it, and while for the most part it will

another issue of Cory’s Concrete Corner.

much every aspect of the agriculture

crazy) but the best thing we can have

return to its normal position next year

With winter upon us, I wanted to talk

industry as well. With the heavy rains in

right now is snow to cover and insulate

when the thaw occurs and the ground

about the rather challenging year for

September and October especially, the

the ground. This is of course a catch

dries out, in the meantime it may cause

construction we had here in North

ground didn’t get a chance to dry out

22, as it will leave us with even more

damage through the winter. This is where

Dakota, and especially how that can

very well, which means we’re heading

moisture to deal with in the spring when

having your concrete joints sealed is most

impact our concrete and roads this

into winter with high soil saturation,

it melts. We’ve already begun seeing

critical, because with the ground already

winter.

and that’s not a good thing as the ground

some effects from the heavy moisture

saturated, there’s just no more room for

begins to freeze. This, along with little

contents in the soils, as expansive clay

additional moisture, so anything you

This year, we saw extreme amounts of

snow cover, can send the frost deeper

has been shifting and moving in some

can do to lessen that helps immensely.

precipitation, which not only affected

into the ground than normal years. That’s

areas. This causes concrete to move along

Unfortunately, this also means that we

RIVER + RANCH MAGAZINE | December 2019 - January 2020

Snow, snow, go away! Commercial Snow Removal and Hauling

Commercial Properties l Apartment Buildings l Condo Associations l

Call 701.595.7305 or visit www.northlandce.com today!

NorthlandConcrete_R+R_OCT_19.indd 1

9/9/19 12:43 PM

might see above average damage to other

Even though nature is unforgiving,

infrastructure such as roads and buried

concrete still remains one of the very

water lines could be at risk too if the frost

best building tools known to man, and

goes too deep into the ground.

its strength and versatility will always allow us to continue to produce quality

While we can do many things to mitigate

construction projects for years to come.

damage, in the end, Mother Nature will always win, and sometimes we just have to accept that living in North Dakota will always mean that we will have to deal with the realities of our harsh climate. w w w . r i ver a n dr a nch m aga z i n e . com

We now offer financing. All this starting at $250 per month. braatencabinets.com 701-232-3109

Bismarckâ&#x20AC;&#x2122;s Newest Development Contact Jamie Schmidt at 701-319-6000

@silverranchnd

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