Life in Our Foothills - December 2022

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Cold weather, festive holiday decorations, and fun seasonal events have arrived in the Foothills, and I for one cannot be more excited! This is a special time of year - a time to be close to loved ones, give of yourself to those less fortunate, and enjoy ageless traditions in the spirit of the season.

In this month’s edition, we visit with wellknown Tryon luthier, Jay Lichty. Lichty was instrumental in starting Luthiers for a Cause, which has auctioned one-of-a-kind handmade instruments to raise funds for the children’s charity, Ukulele Kids Club. Currently, the organization is partnering with Dream Guitars to raise money for the nonprofit, which gives back through music by providing music-related therapy sessions to kids around the world while donating tens of thousands of ukuleles to children’s hospitals globally.

We also meet an interesting Polk County High School student who is determined to spread the joy and health benefits of cycling to area residents. Through his nonprofit, Pedal Up Polk, sixteen-year-old Graham Turner helps to put bicycles under Christmas trees this year, and also works to build enthusiasm for the hobby. Turner is working hard to exemplify the organization’s motto: “Teach. Give. Ride.”

What is Christmas without cookies? Linda List and Lucy Hoyt pose this question as they explore the history of a very famous treat, and share their recipe for Linzer Butter Cookies. I can verify, these cookies are delicious! We also see what’s been going on around town over the last month, with photos from the Tryon Beer Fest and The Any and All Dog Show.

You’ll find all of this and more in this month’s edition! We hope you enjoy what we’ve put together for you this month, and as I do each month, I encourage readers to reach out and help us share your story. Email me at jeff.allison@tryondailybulletin.com with any thoughts or ideas for upcoming issues. As always, thanks for reading!

Jeff Allison Editor

Jeff Allison Editor

FOOTHILLS life IN OUR STAFF

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Life in Our Foothills is published monthly by Tryon Newsmedia LLC. Life in Our Foothills is a registered trademark. All contents herein are the sole property of Tryon Newsmedia LLC. No part of this periodical may be reproduced without written permission from the publisher. Please address all correspondence (including, but not limited to, letters, story ideas and requests to reprint materials) to Manager, Life in Our Foothills, 16. N. Trade St., Tryon, NC 28782, or email to jeff.allison@ tryondailybulletin.com. Life in Our Foothills is available free of charge at locations throughout Polk County and Upstate South Carolina, and online at www.tryondailybulletin.com. Subscriptions are available for $30 per year by calling 828-859-9151. To advertise, call 828-859-9151.

Jeff Allison

Justin Akey

Kevin Powell

Distribution

Jamie Lewis

Administration

Sydney Wilkie

CONTRIBUTORS

Mark Levin, Writer and Photographer

Mark is retired from a career in education. In addition to the classroom he has had a lifetime of experiences earning a buck as a photographer, videographer, author, musician and camp director. You can follow his blog about people and places in the foothills at www.FoothillsFaces. com or check out his new podcast he enjoys with a friend of 50 years at www.garyandmark.com.

Linda List, Writer and Photographer

Linda List’s career was spent in the food industry, often surrounded by chocolate and candy. Retirement and the Tryon Daily Bulletin have provided the opportunity for her to share her writing. Growing up in New York on the Canadian border, she lived most of her adult life at the foot of the Rockies in Golden, Colo. And is now enjoying life in Landrum the foot of the Smokies.

Terry Brown, Writer and Photographer

Terry Brown grew up in South Carolina and spent much of his youth hiking, camping and playing music in the mountains of Western North Carolina. Terry and his wife, Cher, are visual storytellers and the creative force behind Keva Creative, an award-winning documentary film and video production company. For more than two decades they’ve honed their skills in journalism, public relations, corporate communications, marketing and advertising.

Claire Sachse, Writer and Photographer

Once the editor of the Tryon Daily Bulletin, Claire Sachse now manages several freelance side-hustles in the public relations and publishing arena. She’s also working on writing a mystery novel in which an editor solves crimes in a fictional (maybe) mountain railroad town. Raised by a painter and a diplomat, she considers herself immensely lucky to have a home full of weird and wonderful art, and a passport full of stamps.

Storme Smith, Writer and Photographer

Storme Smith is a writer who lives in the Foothills of North Carolina. He is the co-founder and publisher of Buno Books, and has a passion for the arts. He also enjoys writing about the history, sports and unique people and places of our area.

Pebbles, Writer

Pebbles is the “spokespony” for HERD, or Helping Equines Regain Dignity, a local nonprofit that saves equines from dire conditions and in many cases slaughter. She dictates her monthly columns about her adventures, and what a rescue organization does, to Heather Freeman. Pebbles and Heather can be reached through HerdRescue.org

CALENDAR OF EVENTS

Handcrafted Holiday Market

Through Dec. 21

Tryon Arts & Crafts School Tryonartsandcrafts.org

All Members Show: Somewhere in Time Through Dec. 23

Tryon Painters & Sculptors 78 N. Trade St., Tryon TryonPaintersAndSculptors.com

Winterfest Drive-Thru

Christmas Light Tour

Nightly through Jan. 1, 6-10 p.m.

Tryon International Equestrian Center tickets@tryon.com

Holiday Ice Skating

Through Feb. 14

Tryon International Equestrian Center

Reservations: Tryon.com/winterfest

Breakfast With Santa

Dec. 3, 10 & 17 from 8 a.m. - 1 p.m.

Legends Club Gallery

Tryon International Equestrian Center

Reservations: Tryon.com/winterfest

Winter Market & Holiday Craft Fair

Dec. 3, 10, 17, 9 a.m.- 1 p.m.

Landrum Farmers Market 221 W. Rutherford St.

Light Up Landrum Christmas Parade and Stroll

Dec. 1, 6 p.m.

Downtown Landrum and Depot CityofLandrum.com

Columbus Christmas Parade Dec. 3, 4 p.m.

Downtown Columbus

Columbus Winter Farmer’s Market

Dec. 3 & 17, 9 a.m. - 12 p.m.

Iron Key Brewery 135 Locust St., Columbus

DEC. 14

Tryon Christmas Parade

Downtown Tryon 5 p.m

Looking Glass Creamery Tour

Dec. 3, 10, 17, 24, 31 from 12-12:30 p.m. 335 Harmon Dairy Lane, Columbus

The Sound of Music Dec. 3, 6-9 p.m. and Dec. 4, 1-3 p.m. Mountain Page Theater 1303 Mountain Page Rd., Saluda Mountainpage.theater

SCLT Walk In the Woods Dec. 4, 2 p.m. Saluda Community Library 44 W. Main St., Saluda

Green River Plantation Tours

Dec. 5, 6, 14, 19, 20, 21 11 a.m. - 2 p.m. 6333 Coxe Rd., Rutherfordton Reservations: 828-286-1461

Kids Art Class

Dec. 5, 4-5:30 p.m. Stearns Gym, Columbus 828-894-8199, recreation@polknc.org

Holiday Season Afternoon Tea

At Green River Plantation Dec. 7, 11, 14, 18 1-3 p.m. 6333 Coxe Rd., Rutherfordton Reservations: 828-286-1461

Charles Dickens Dinners

Dec. 1, 2, 3, 4, 8, 9, 10, 11, 15, 16, 17, 18 6:30 p.m., The Orchard Inn 100 Orchard Inn Lane, Saluda Reservations: 828-749-5471

100x100 Auction

Opening Reception Dec. 9 Closing Reception Dec. 18 Upstairs Artspace Gallery 49 S. Trade St., Tryon UpstairsArtspace.com

Saluda Winter Farmers Market

Dec. 10 & 24, 9 a.m. - 12 p.m. Saluda Community Center 64 Greenville St., Saluda

Christmas Community Chorus Concert Dec. 11, 3 p.m. Polk County High School 1681 NC Hwy. 108, Columbus

Heists & Capers Film Series: Trading Places Dec. 13, 7 p.m. Tryon Fine Arts Center Tryonarts.org

Tryon Christmas Parade Dec. 14, 5 p.m. Downtown Tryon

Film Fridays Dec. 16, 23 & 30 at 1 p.m. Polk County Public Library - Columbus

4th Fridays Tryon Dec. 23, 5-7 p.m. Downtown Tryon

New Year’s Eve Dinner & Gala Dec. 31, 7 p.m.

The Orchard Inn 100 Orchard Inn Lane, Saluda Reservations: 828-749-5471

Tryon Midnight Dec. 31, 10 p.m. Downtown Tryon at the Clocktower

TRYON BEER FEST

by Mark Levin 11th Annual Tryon Beer Fest, November 5, 2022

Photos

Michael and Samantha Cameron from New York with Kim Graham from Mebane.

LEFT: Wael Shukha and Al Kinsey, both of Columbus. BELOW: Glen Mills, volunteer from Tryon, makes a toast to a rainy, but fun, Tryon Beer Fest.

Doreen and John Roadman made the trip down from Virginia Beach to join up with Mill Spring friend, Lisa Quitoni.

Volunteers Vicki and Chris Power from Hendersonville staffed the stand for Noble Cider of Asheville.

Dean Trakas, Tryon, came dressed for the occasion.

Rosie, an English bulldog, arrived in style for the 89th Any & All Dog Show held at Harmon Field. Rosie loves riding around in his Mini with dog parents Crystal and Mike Mitchell at the remote control.

Andrew Delmas with children Joe, Lucy, and Franklin along with family dog, Dolly.

LJ Meyers of Homeward Angels Professional White Dove Releases instructs Any & All Dog Show organizer, Karl Alexander, in how to hold a dove to be released to start the show.

Jud Reamy with Betty, a Bernese Mountain Dog.

Jessica and Jim Martin provided their mobile petting zoo for kids of all ages when they needed a dose of cuteness. Jessica and Jim’s farm is called The Feral Den. Angie Leffort (left) checks things over from outside the fence.

TRYON LUTHIER APPLIES CRAFT AND COMPASSION TO AID KIDS

There is something profoundly unique about creating a piece of art that not only captures the eye, but also delights the ear. The tone that emanates from a finely crafted handmade instrument is special, the sound lingers in the air and fills your soul with a musical magic that can stay with you for a lifetime.

When you first enter the workshop of Tryon luthier Jay Lichty, you’re greeted with the delicate scent of exotic woods, freshly sandpapered from a guitar the artisan calls his Alchemist model. The

Alchemist has distinctive body lines, with stunning inlays of abalone pearl and a unique side sound port that is one of the transforming aspects Lichty Guitars are known for.

The workshop is where the magic takes place. Each guitar, ukulele and fiddle is custom-made and handcrafted to artistic perfection. Building an instrument is a tedious process that takes Lichty several months to complete for each. Custom-made, one-of-a-kind instruments also fetch a handsome price. Baseline guitar

Story by Terry Brown

Photography by Terry Brown and courtesy of Corrie Woods and Logan Wells, Dream Guitars

Luthier Jay Lichty works on the sound hole of his Luthiers for a Cause guitar to benefit Ukulele Kids Club. (Photo Courtesy of Corry Woods)

Jay Lichty begins the process of crafting a new guitar to benefit Ukulele Kids Club. (Photo courtesy of Corrie Woods)

Luthier Jay Lichty uses a circular sander on his Luthiers for a Cause guitar to benefit Ukulele Kids Club. (Photo Courtesy of Corrie Woods)

Luthier Jay Lichty begins the process of shaping a new guitar that will be part of the 2022 Luthiers for a Cause charity to benefit Ukulele Kids Club. (Photo Courtesy of Corrie Woods)

models start at $8,500 while ukuleles command $4,500 as a starting point.

“Most folks who invest in a Lichty guitar or ukulele are every day or casual musicians,” says Lichty as his wife, business partner and PR extraordinaire Corrie Woods joins him in the workshop while he hand-sands the Alchemist and checks on the finish of an archtop ukulele. “But there are a handful of world-class professional musicians who I’m proud to have built instruments for.”

That list includes music legend Bonnie Raitt, as well as artists Noah Guthrie, Randall Bramlett, Japanese guitarist Shohei Toyoda, and brothers Tom and Mike Gossin of the country band Gloriana to name a few. Lichty also counts renowned ukulele musicians Kimo Hussey and Richie Williams as proud owners of his instruments.

“Mostly – I build instruments that I’d like to play,” says the ever-smiling luthier surrounded by chisels, clamps, belt sanders, band saws, a variety of customized templates he’s created over the years, as well as a shelf full of exotic tone woods to meet client’s desires and specifications.

He picks up a guitar that is finished and begins to coax melodic notes from the instrument. Lichty is an accomplished guitarist, mandolin and banjo player and is a member of the local indie Americana and blues band Mercury Rising.

His first foray into music came during his college days at Mars Hill College when he was a member of the Stone Chiggers Band, Lichty says with a laugh. Lichty credits hearing fellow Mars Hill student, Art Brooks, who was playing a banjo during registration in the mid-1970s as a person who opened his mind to new musical genres. The sound and picking pattern

of the banjo mesmerized Lichty and set him on a path of musical discovery that continues today. While music always fascinated Lichty, he spent the first 35 years of his career as a custom home builder and carpenter.

“When the 2008 housing crisis hit, the phone stopped ringing,” says Lichty as he reflects on his shift to fulltime luthier. “It was a stressful industry, I worked 12-to-14hour days and there was little time for family, so I was ready for change.”

Lichty built his first ukuleles as a hobby in the couple’s garage during the housing industry lull, but his love of music and passion for building instruments took off when he completed his first guitar under the tutelage of Virginia luthier Wayne Henderson. Lichty is now closing in on 400 instruments built since 2009. His guitars and ukuleles have shipped to clients in more than 20 countries with the most expensive guitar commanding almost $20,000.

With these numbers comes respect in the industry, and the opportunity to involve yourself in causes that make a difference.

“A core part of the mission at Lichty Guitars is to give back to the community,” says Woods who documents her husband’s craft with camera in hand. Working together is something they both treasure and is reflected in their interaction with each other and the pride they share in both the work and the causes they associate with. “We are proud to serve on the advisory board for the Ukulele Kids Club (UKC), an organization that serves hospitalized kids through their illness and with music therapy in the U.S. and globally. UKC literally puts ukuleles in kids’ hands and they can take them home after they’ve completed their stay in the hospital and can continue to explore music.”

The couple was also instrumental in creating Luthiers for a Cause in 2017, when six renowned ukulele builders from around the world donated their time and talent to craft one-of-a-kind ukuleles with wood from a legendary tree that fell in Hawaii. The intent was to raise money and awareness for the Ukulele Kids Club. The auction of the instruments raised more than $130,000 with all proceeds

going to the children’s charity.

The latest iteration of Luthiers for a Cause is currently underway with Lichty and three other master guitar builders – Steve Grimes, Peter Robson, and Ben Wilborn – each crafting a one-of-a-kind guitar out of maple and Sitka spruce with all proceeds going to UKC.

Luthiers for a Cause is partnered with Dream Guitars for the “auction” of the

four guitars. Dream Guitars is one of the most respected guitar shops in the world and features some of the finest guitars made.

“Dream Guitars jumped in and said we’ll do it,” says Lichty. “It’s just a huge giveback by them (Dream Guitars), as well as my fellow luthiers – we’re doing it all for nothing in return because we believe in what we’re doing for the kids.”

Jay Lichty and Corrie Woods in the workshop of Lichty Guitars in Tryon.

Lichty Guitars are one-of-a-kind instruments hand-crafted to artistic perfection.

Pedal Up Polk

HELPS SANTA PUT BIKES UNDER CHRISTMAS TREES

Nothing says Christmas like giving, and Pedal Up, Inc., a nonprofit charity based out of Tryon and founded by sixteen-yearold Graham Turner, truly embodies the spirit of the season.

Pedal Up Polk’s motto is “Teach. Give. Ride.” This summarizes the charity’s message to parents and kids, and encourages them to share the gift of bicycling.

The organization’s mission is to improve the lives of Polk County's young people by introducing them to biking and its many benefits. They strive to provide rewarding biking experiences for local kids by giving them the experience of owning and riding a bike.

Founder Graham Turner, a rising 11th-grader at Polk High School, began the program in 9th grade as a school project while living in Charlotte. When his family moved to Polk County, he brought it with him. The Christmas Experience is one of the first programs they’ve held since arriving, with the goal of providing up to fifteen bicycles for local kids.

“My goal is to promote bike riding here in Polk County,”

Turner explained. “And to help get bikes into the hands of kids here through the giving campaigns. Individuals in the community and local businesses have already provided donations. Pedal Up also received two grants after I submitted applications. The immediate plan is to gift bikes to local kids.”

An avid mountain biker, Graham learned to ride at age 3, having been taught by his father. He showed an aptitude for riding even at such a young age, and his love for cycling continued to grow from there. He has competed in some downhill and cross-country events, and he appreciates the opportunity to explore and exercise.

“Mountain biking is my passion,” Turner adds. “It all started once I began riding my bike to school in the fourth grade with other neighborhood kids in Charlotte. Although I rode some local trails here and there, I eventually moved on to a better trail bike that my dad helped build.”

When asked how the Foothills community could better help Pedal Up achieve its goals, Graham says, “Right now, making connections

Story by Storme Smith

Photography by Storme Smith and courtesy of Jen Turner, Jack Rice

Graham participating in a local competition. (Photo courtesy of Jack Rice)

throughout the community is important for us. Anyone with an interest or experience in giving or volunteering, and a passion for biking would be great to connect with. The Foothills community can also greatly help Pedal Up with donations of any amount or by donating gently used bicycles. In addition to bike giveaways, we want to furnish helmets and will need tools and other items to make the operation go as smoothly as possible. We will also rely on volunteers to help organize our bike-related activities, so we welcome anyone to reach out to us via our website, www. pedaluppolk.com.”

Pedal Up has several other programs and partnerships on the horizon, including a Summer Academy, clinics, and local trail rides.

The Summer Academy will be a summer program

where Pedal Up will offer clinics for cycling skills, bicycle maintenance, and local trail rides. If anyone is interested in participating in the Christmas giveaway or the other programs, reach out through the website.

Some of Graham’s favorite places to ride are DuPont State Forest, Beech Mountain, and many of the smaller trail systems around our area. He also suggests Little White Oak Trail at the Polk Middle School as a close option with plenty of room to park and where someone can quickly jump on the trail for a loop ride that takes you up, down, and back where you started.

Riders should always wear a helmet. A tire pump and some basic tools are also helpful to keep handy. Turner’s final advice is on proper bike maintenance.

“The most important thing is to just learn about the

Pedal Up helps Santa put bikes under the tree.

LEFT: An example of the obstacles one might find on a mountain bike trail. (Photo courtesy of Jen Turner) ABOVE: A rider navigating one of the area’s trails.

A bike riding trail by Polk County Middle School

essential parts of a bike and how they work.

Before each ride, it is good practice to make sure your tires are pumped up, and everything that needs to be tight, secure, and in the right place, like handlebars, tires in alignment, and the seat is at the right height.”

“Keeping a bike under some form of shelter helps keep chains from rusting and keeps any parts from fading or getting damaged from the sun. Mountain bikes and BMX bikes are made for some harsh conditions but caring and doing some cleaning keeps things working smoothly. One of the most important things is always to check brakes and tire pressure before each ride. Eventually, you know whether things feel right before taking a ride.”

Graham and a friend get ready to ride around town. (Photo courtesy of Jen Turner)

IT WOULDN’T BE CHRISTMAS WITHOUT

Cookies

and

The Austrian Linzer Cookie is the cookie of Christmas this year. It’s showing up everywhere, in catalogs, cooking columns, and even in cozy Hallmark Christmas movies. Are you wondering where

it came from, how it tastes, and how to make it? Let’s learn about the Linzer, the cookie that is taking over cookie baking in 2022.

The world’s oldest written recipe, still in existence, is the Austrian Linzertorte. The recipe dates to 1653 when discovered in the cookery manuscript of Countess Anna Margarita Sagramosa of Austria. It was a tart, baked like a pie with a delicious buttery

Story

photography by Linda List and Lucy Hoyt

almond crust, filled with black currant preserves, and topped with a latticework crust.

Eventually, a cookie version was developed in Linz. Bakers could easily sell them in their shops. The cookies were cut into shapes such as stars, circles or hearts. The top cookie would get second cutouts in the center. Once baked, they’re made into a sandwich cookie. The bottom is smeared with a filling like seedless raspberry or strawberry jam. After placing the cut-out version on top, the cookie is sprinkled with powdered sugar, with the jam peeking through the sugary top. They almost look dusted with new-fallen snow.

Austrian and German immigrants, who traveled to America, brought the recipe and the tradition of Linzer cookies to their new country. When the musical family, the Von Trapps, of “Sound of

Music” fame, came to Stowe, Vermont, their Austrian holiday Linzertorte recipes came with them. The largest collection of historical Linzer torte recipes is housed in a museum in Upper Austria. Many variations can be found in cookbooks and dessert recipe books, each one a little different. Everyone has their own favorite recipe.

Original Linzer Cookie recipes called for almond flour or almond extract. The first recipe that I discovered was in Southern Living magazine. It calls for both vanilla and almond extract. Since we are “Two Sisters Who Cook,” we played around with a few different recipes until we developed our favorite. We prefer lemon extract to almond. We’re offering the recipe that we enjoy. The base is more of a shortbread than some of the recipes we tried. If

you prefer a traditional Linzer recipe, several options can be found on the internet.

The tradition of Christmas cookies goes back to the monasteries of the middle ages where monks had access to sugar and the spices we now associate with Christmas cookies including cinnamon, cloves, ginger, and cardamom.

Gingerbread cookies are the world’s most famous holiday cookies. Gingerbread was sold at medieval European festivals, fairs and monasteries. In Germany, Gingerbread cookies can be ordered for the festive holiday in large decorative tins. In the United States, the Peanut Butter Blossom, the peanut butter cookie with a Hershey’s kiss dropped into the middle of the cookie, is rated most popular.

Different countries all have their favorite cookie that is prevalent at the holidays.

Scotland is known for shortbread. The Brits love stained glass cookies, made with melted hard candy pieces set in the center of the cookie. France offers Madeleines, a petite cake scented with vanilla and orange zest. Puerto Rican Besitos de Coco (Coconut Kisses) are dressed up with crushed nuts and chocolate drizzle. Mexican Wedding Cookies are buttertype cookies making a wonderful addition to any Christmas cookie platter. Italian Pizzelle cookies look like little lace doilies. They’re made with a special waffle iron, and the batter for this recipe is flavored with anise. As a child, sugar cookies were traditional in our kitchen. In early December, we’d dig out the Christmas Cookie cutters resembling Santa Claus, stars, bells, and Christmas trees. We’d take turns rolling out the dough and cutting out the shapes. The fun started when we made colored frosting and began to decorate our cutout cookies. Hopefully one would break as we spread the frosting. The broken ones were devoured immediately.

It’s just not Christmas without the cookies. Do you have a cookie exchange to attend? Wondering what to serve for dessert at a gala gathering? And don’t forget about Santa and the reindeer. The Linzer Cookie will be enjoyed by all.

Linzer Butter Cookies

Before mixing up your batter and preparing to bake your cookies, you need to think about the cutouts. Miniature cutters in different shapes and sizes can be purchased. A substitute for purchasing shapes is to use a small jar cap or a plastic straw. They can be used to make circular cutouts. Using a straw to cut out small holes on the Christmas tree results in red jam showing through the cookie, resembling round ornaments hanging on the tree. We also discovered some Smuckers’ raspberry jam in a green squeeze bottle, which works perfectly for spreading jam on the cookie. The little cutouts can also be baked and dipped in confectioners sugar for decorating.

As we chose which cookie cutters to use we decided to become a little less traditional and color some of the cookies with colored powdered sugar. Using gel food coloring, place about a cup of powdered sugar in your food processor. Squirt some gel on top and run the food processor for at least 30 seconds. For stronger color, add more gel and run again.

INGREDIENTS

1 1/4 cups confectioners’ sugar

18 tablespoons salted butter, room temperature

1 large egg yolk

1/2 tsp lemon or vanilla extract

1/2 teaspoon salt

2 3/4 cups All-Purpose Flour

INSTRUCTIONS

1. Combine the sugar, butter, egg yolk, salt, and flavor, beating until smooth. Add the flour, mixing until smooth. The mixture will seem dry at first, but will suddenly come together. If it doesn’t, dribble in a tablespoon of water.

2. Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight. When you’re ready to bake, remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn’t feel rockhard.

3. Sprinkle your rolling surface with flour, and flour your rolling pin. Working with one piece of dough at a time, roll it 1/8” thick. Use a cookie cutter to cut shapes. Re-roll and

cut the dough scraps. Place the cookies on an ungreased or parchment-lined baking sheet. They can be close together; they’ll barely spread. Prepare a second baking sheet. Cut out cookies. Then use a miniature cutter and cut out a shape in the center of the cookie. Have an equal number of cookies on each sheet as these will become the top and bottom of each cookie.

4. Bake the cookies in a preheated 350°F oven for 12 to 14 minutes, until they’re set and barely browned around the edges.

5. Remove the cookies from the oven, and cool right on the pan. If you’ve used parchment, you can lift cookies and parchment off the pan, so you can continue to use the pan as the cookies cool.

6. Repeat with the remaining piece of dough, rolling, cutting, and baking cookies. Be sure to have an equal number of tops and bottoms of each shape.

7. When cool, spread jam on each bottom cookie. Place cutout cookie on top so jam shows through the center cutout.

8. Using a small strainer, dust cookies with powdered sugar.

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WHAT FOAL IS THIS?

By Pebbles

Nothing tugs at our heartstrings more than a precious newborn life. Fragile and innocent, we enter the world in this helpless condition. Mother is the center of our universe. Such was the case with the tiny foal, Bambi. She was born to Heather’s Mist, a buckskin mare who was a child herself, age three.

Bambi had been conceived when Mist was only age two at a farm in Georgia. The farm focused on Angus cattle breeding and sales. The lady of the farm liked horses. She started with a few Welsh ponies and quarter horses. Unfortunately, she kept adding to her collection. She purchased a handsome, chestnut colt who grew up to become

a breeding stallion. He ruled over the field of mares, producing a sea of foals.

The wife stopped visiting the horses. The newborn equines became feral and uncatchable. Unfortunately, the woman died with no plan for these horses. Her husband did not want to feed this expanding herd that roamed the property with his prize cattle.

Sterling and Bruno, in Brevard, NC with Carey Toole.

He rounded them up for a kill buyer from North Carolina, who bought all 25 equines. Several of the mares were heavy in foal. Others had foals that were old enough for him to wean and sell separately from their mothers. And then there was Bambi. She was a newborn, who entered the world at the crowded livestock yard. Too young to separate, so vulnerable to sickness and sudden death. I could not turn my tail to this situation. We had to do something fast.

My mistress, Heather Freeman, of Helping Equines Regain Dignity (HERD), raised the funds to buy Heather’s Mist with Bambi, as well as purchasing a five-year-old blue roan mare, we named Sterling. Then the decision was made to purchase the untouchable stallion, now called Frasier, to help him. He was the least likely to be rescued from this dire situation at age six. Sarah Twitchell, who runs Buck’s

Pride, a sister rescue organization, could take him. She specializes in saving stallions from kill lots. Sarah was willing to drive down from Virginia and pick him up in North Carolina. He would be gelded as soon as possible.

Sterling, Mist, and Bambi were impossible to touch upon arrival to HERD. They spent a month in quarantine with Kailey Greene in Rutherfordton before we could tackle moving them into foster care. Sterling went to a trainer in Brevard who specializes in unhandled mustangs, Carey Stewart Toole. She fell in love with the beautiful mare and adopted her from HERD. The Toole family soon discovered that Sterling was pregnant. Frasier had bred her. She produced a gorgeous colt, Bruno, who resembles his half-sister, Bambi.

Meanwhile, Mist and Bambi came to live on our ranch. They were placed in a private pasture separated from all the

other HERD residents. As the summer unfolded into fall, Bambi was old enough to wean her from Mist. It was a long slow process. Feeding the foal and mare separately, in enclosed pens, was the first step. We could then halter break both Bambi and Mist to lead them. We moved Mist up closer to the barn. Bambi received a new pasture mate, golden palomino three-year-old Liberty. The two became instant friends. They stretched out in a beautiful gallop, thrilled with a newfound friendship. Liberty was chosen as she is polite and friendly with people, an ideal role model. She transformed Bambi quickly into a curious attentionseeking weanling.

Building trust and confidence is still an ongoing mission for us with Mist. For a brief time, she came to stay with Sedona and me in my pasture. This was helpful to her as we are exemplary ponies. We come when called to be groomed and fed. Visiting the main barn for our naps is the highlight of our day. Soon Mist was also coming up to the gate. She too came to appreciate her stall in the barn. However, she got so dominant with us, pushing us away and breaking our daily routine,

ABOVE: Heather’s Mist and Bambi prior to being saved. LEFT: Stallion Frasier is the sire of Bruno and Bambi.

Heather had to relocate her to a new paddock.

Today, Mist resides with the kind mare, Joy. The two of them graze peacefully and enjoy the attention of the volunteers who visit to train them. Joy loves everyone. Mist on the other hand is very particular. She likes only a few people. One of them is Celeste Chaput. Mist trusts Celeste and looks to her for comfort and leadership. Their partnership is such a blessing. It is our hope that in 2023, we will be able to place Mist up for adoption after we have her riding under saddle. She is now four years old and has blossomed into such a pretty mare.

Bambi adores everyone she meets. She exudes confidence. Now one year old, she is fearless and learns so quickly in her sessions with Valerie Lowe, who specializes in groundwork training. Bambi tackles all the obstacles in the horse playground, from the wooden teeter totter and bridge to the suspended flapping

Newborn baby Bruno

Heather’s Mist with newborn Bambi in the livestock yard

tarp and the tunnel, complete with colorful foam noodles. She loads onto the horse trailer with ease. Bambi is people-oriented, the bigger the circle of friends, the better. I venture to say she is the friendliest horse in HERD.

If we had not stepped in, none of these horses would be alive today. Mist, Sterling, and Frasier would have been shipped to Mexico, because untouchable horses are rarely purchased for anything other than to be slaughter bound. Bambi, too young to feed herself, would have been abandoned to die, out of sight, and Bruno never born. I know these horses are very appreciative of our grand intervention that brought them to safe havens. Frasier is currently in under saddle training. Sterling and her young colt Bruno are loving life with Carey’s family. What foal is this turned out to be what foals are these. Bambi and Bruno received the gift of life among people who care for their well-being and delight in watching them excel. So did their fortunate mothers and sire.

Scott Homstead training Bambi to lead in a halter

A HEARTY MEAL TO MAKE THE HOLIDAYS MAGICAL

Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.

Starting with a tender cut of meat hand-trimmed by master butchers at Omaha Steaks, this Roasted Chateaubriand with

Red Wine Gravy and Lemon-Garlic Asparagus from chef David Rose calls to mind the extravagant holiday gatherings of yesteryear with a modern twist you can claim as your own.

Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus

Recipe

by Omaha Steaks

Executive Chef David Rose

Prep time: 15 minutes

Cook time: about 90 minutes

Chateaubriand:

1 Omaha Steaks Chateaubriand (2-4 pounds) kosher salt ground black pepper 1/4 cup grapeseed oil

Red Wine Gravy: Reserved chateaubriand

juices

1 medium shallot, small diced

2 garlic cloves, minced

1 1/2 cups red wine

4 tablespoons unsalted butter, divided

2 tablespoons all-purpose flour

2 1/2 cups water

2 beef bouillon cubes

1 tablespoon stone ground mustard

kosher salt, to taste ground black pepper, to taste

Lemon-Garlic Asparagus:

1/4 cup olive oil

1 pound jumbo asparagus, stems trimmed and spears blanched in salted water

1 pinch kosher salt, plus additional, to taste, divided

1 pinch ground black pepper, plus additional, to taste, divided 1/4 teaspoon crushed red pepper flakes

2 garlic cloves, minced 1/2 lemon, juice only 2 tablespoons unsalted butter

To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.

Preheat oven to 250 F.

In large cast-iron pan, bring grapeseed oil to high heat. Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.

Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.

Rest chateaubriand 15-20 minutes. Slice to desired thickness.

To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots

and minced garlic. Brown 30 seconds.

Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.

Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.

Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.

Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.

Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.

To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat. Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.

Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.

Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.

Serve chateaubriand with lemon-garlic asparagus and red wine gravy.

HOLIDAY FUN WITH A JOYFUL POP

With countless ways to enjoy the holiday season from decorating and hosting parties to wintertime activities, it’s a perfect time to bring family and friends together for some festive fun. One simple ingredient can be your go-to for just about any tradition: popcorn, which is an inexpensive, versatile, whole grain that makes holiday occasions better.

Consider these simple seasonal ways you can let popcorn fuel your holiday adventures.

Decorate

Strings of popcorn and cranberries add a nostalgic touch to the family tree while making popcorn trees adds whimsy to the table. Before stringing popcorn, let it sit out for a day or two as freshly popped popcorn may be too fragile to thread without breaking. Push a threaded needle through the center of each kernel then pull the kernel to the end of the knotted thread, adding an occasional cranberry, if desired. Festive trees can be made using popcorn mixed with melted marshmallows

then shaped and finished with sprinkles.

Give It as a Gift

If it’s your turn to host this year’s holiday party, popcorn makes for a perfect party favor. Pop up a delicious treat like these Cranberry Popcorn Balls, place them in pretty jars or neatly wrap them then finish each with a bow. For an added touch, include the recipe instructions and popcorn kernels in a separate container so your guests can make it at home.

Enjoy It as a Snack

Freshly popped popcorn is a simple and delicious snack to share after a day of shopping, caroling, sledding or decorating. You can take the holiday season up a notch with creative recipes like Gingersnap Popcorn Snack Mix, White Chocolate Peppermint Popcorn Bark and Easy, Elegant Holiday Popcorn. These treats are perfect for popping up in the morning so the snacks are ready once guests arrive.

Visit Popcorn.org to find more sweet, salty and savory holiday recipe ideas.

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Brunson’s Furniture

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