FLYING AND RIDING HIGH IN THE SADDLE

WHICH CAN HOLD UP TO 190 PASSENGERS

MURI TRIANTAFILO HAS FLOWN all over the world as

a commercial pilot for Delta. She’s been to most major cities in the United States and flown abroad as well. But whether she’s flying across oceans, over mountains or landing in big cities, her heart is always in Montana.

Born and raised on her family’s ranch outside of Joliet, Muri has been around horses her entire life. She began riding as a child and trained her first horse, a pony, for a neighbor before she was even in high school.

“I love it here,” she says of Montana. “This will always be home to me.”

Graduating from Rocky Mountain College with an aviation degree, Muri’s first job was with a local flying company. For two years, she was on call, flying the company’s employees to various destinations.

“I learned a lot working for them,” Muri says. “But there’s a big difference between a twin-engine Beechcraft Baron and what I fly now.”

Muri flies 737s. Instead of four passengers, she has up to 190. In 2016, she left Billings when she accepted a position at SkyWest, a connection carrier for Delta Air Lines, based out of Salt Lake City.

“The training was extensive and catered from ground zero to a jet,” she says. “It was like a firehose of information, but it was really very good for me.” After more than 1,000 flying hours as a first officer (co-pilot), Muri became a captain. While working for SkyWest, she met her future husband, Glehn Triantafilo. Glehn is also a pilot, and with less seniority than Muri, he was occasionally her first officer. They’re hopeful that will be the case again as Glehn just joined Delta this summer.

“We work well together,” Muri says. “He’s a good pilot.”

Muri and Glehn bid for schedules that put them back in Montana at the same time as often as possible. They married during the pandemic, settling for a small intimate wedding on the bank of the Clarks Fork River on the family ranch instead of the destination wedding in Hawaii they both dreamed about.

“It was really nice,” Muri says, “except that Glehn’s family from Australia couldn’t be here.”

Since then, Muri and Glehn have managed to travel to Australia several times to spend time with the Triantafilo family.

“Part of the perks of being a pilot is we can travel for reduced rates,” Muri says. “It helps when your family lives on the other side of the world.”

The other perk is scheduling blocks of time to be home to work her horses. Muri has a corral full and has a special place in her heart for each of them. She’s currently working on training her Thoroughbred mare, War Candy, a beautiful bay with a quiet demeanor and a pedigree that includes being the greatgranddaughter of Secretariat.

CANDY IS NOW A GRADUATE OF THE THOROUGHBRED MAKEOVER

A program for retired racehorses that are trained beyond life on the racetrack.

“She’s bred to be fast,” Muri says, “but she only came in second and third in her races. When she raced, it was like she just didn’t have that competitive edge. She’d be out in the lead and then furlongs before the finish line she’d slow down.”

Owned by Pam Doddridge, her best friend, Melissa’s mother, Candy was brought home and her racing career finished. With too many horses to train, the Doddridges gifted her to Muri.

Candy is now a graduate of the Thoroughbred Makeover, a program for retired racehorses that are trained beyond life on the racetrack. Similar to greyhound dog rescue programs, the program educates owners in ways to retrain a racehorse to do other things.

Because Muri is a Montana ranch woman, it was natural that she’d train Candy to be a ranch horse. “Candy’s done well,” Muri says, “She’s been easy to train because she’s doesn’t have the hot temperament that a lot of thoroughbreds have. I’ve worked cows with her, and she’s been incredible.”

So incredible, in fact, that last fall Muri entered her in the 2021 Thoroughbred Makeover Competition in Kentucky — a competition whose events include jumping, dressage, competitive trail, barrel racing and ranch work.

Muri entered her in ranch work, where she was judged to rope, open a gate, cross a bridge and sort cattle. At the end of it all, she and Candy won.

“It was the sorting that won it for us,” Muri says. “Candy worked quietly, and we managed to cut five of the nine cows out, putting us in the lead for our division.”

Now Muri’s hope is to move into competitive jumping and dressage events. It will take consistent time and hours of work, and with Muri’s flying schedule, she’s making it happen. She and Glehn spend much of their free time in Montana working the horses.

“Glehn’s been amazing,” Muri says. “He’s starting to understand why, when we get home at 2 a.m., that the first thing I have to do is see is how the horses are!”

Through it all, Muri makes her professional career and hobby career work for her.

“I love to fly. I have a good, well-paying career that will help set us up for the future. But here’s where I want to be,” Muri says from the deck of the original homestead on her parent’s ranch. “We love it here.” ✻

Three ways to avoid making emotionally charged emotionally charged fi nancial decisions fi nancial decisions

It’s important to remember that remaining calm during all market environments and staying focused on the long term is critical to reaching your fi nancial goals. Below are a few suggestions on how to better manage your emotions, and in turn, your strategy planning and decision-making:

1.Ask big-picture questions

During times of market volatility, it may be helpful to revisit your goals to see if anything has changed. Consider asking yourself questions such as: • Are my goals still the same now that my investments have declined? • Are there near-term fi nancial needs that can wait, or do I have other sources of liquidity to help hold me over so I can stay invested longer? • Is my portfolio aligned with my risk tolerance and my time horizon for when I might need the money? • Does my portfolio have an appropriate level of diversifi cation? If the answer is “yes” to these questions, then ask yourself why you need to make any changes given the risks involved. If the only thing that has changed is the current value of your portfolio, should this affect your long-term plan? These biggerpicture questions can help shift the focus away from short-term discomfort. However, if the answer to any of the questions is “no,” then discuss these changes with your fi nancial advisor; she will review your plan and work with you to adjust as needed.

2.Avoid constantly checking your investment

Are you guilty of checking your portfolio daily? One way to reduce the emotional impact of market volatility is by simply looking at it less often and instead focusing on your big picture wealth plan. The market tends to be more volatile over shorter time periods, so the more often you check, the greater the likelihood you’ll see wider fl uctuations in the value of your portfolio. Checking your portfolio less frequently may mean you’re more likely to see trends over the long term.

3.Speak with a fi nancial advisor

Many fi nancial advisors have been through multiple market cycles and have seen diffi cult periods before. Having an advisor who can share her expertise and experience and provide you with advice during diffi cult times can be extremely helpful in keeping your plan on track.

Your concerns are perfectly understandable, and if you’re wondering what you should do, I welcome your call.

Janiel Olson

Financial Advisor

404 North 31st Street | Billings, MT 59101 (406)255-8732 | janiel.olson@rbc.com

Investment and insurance products offered through RBC Wealth Management are not insured by the FDIC or any other federal government agency, are not deposits or other obligations of, or guaranteed by, a bank or any bank affi liate, and are subject to investment risks, including possible loss of the principal amount invested.

Throwback Throwback Throwback Throwback threads2 threads2

FASHION IS INSPIRED BY DECADES GONE BY

WHAT WAS OLD IS NEW again

and our fashion inspiration this fall is celebrating looks from the past. Each decade in history seems to have a defining fashion style. The 1950s brought A-line skirts that were, at times, adorned with poodles. The ’60s delivered loud geometric designs. The ’70s were all about wide collar shirts donned at discos. And the ’80s were fulltilt neon. Today, we’re not embracing every decade of fashion. Instead, you’ll find hints of yesteryear when it comes to what’s trending for your fall wardrobe. ✻

FRESH AS A DAISY FRESH AS A DAISY FRESH AS A DAISY FASHION OVER FASHION OVER FUNCTION FUNCTION

Big and bold daisies will always be reminiscent of the flower child era of the 1970s. You can picture them in floral crowns and full pattern jumpsuits but the blossom truly belongs to the ’60s when French designer Andre Courreges chose a daisy as his iconic motif. The sweet flower with power represented nonviolent resistance during war protests. Here in this look, one quintessential flower makes a bold and beautiful statement.

get the look7 Tres Bien t-shirt, $49; Zenera jeans, $129; Latico purse, $198; Brave belt, $94. All can be found at Cricket Clothing. Superga platform sneaker, $89, can be found at Something Chic.

FASHION OVER FUNCTION

In the ’90s, overalls were inspired by hip-hop lovers who wore one strap fastened. In the ’30s, they were paired with soft accessories like a scarf. Today, overalls are making a move back into fashion. Today’s bibs, however, are rocking waist-cinching, dainty pockets, flared legs and creative patterns. This stylish pair is perfect with a ruffle edged white V-neck tee and some sporty sneakers.

get the look7 Billy T floral overalls, $139; Billy T V-neck T-shirt, $75; Blue Pacific black label scarf, $30. All can be found at Neecee’s.

IS

Enjoy a fresh & vibrant experience at our new store in Shiloh Crossing.

Shiloh Crossing • 406-294-2014 @neecees_mt facebook.com/neecees

It’s fun. It’s stylish.

...and it’s all about making you look your best! NOT YOUR NOT YOUR NOT YOUR GRANDMA’S GRANDMA’S GRANDMA’S FLORAL FLORAL FLORAL

The tiny and sweet flowers in this dress might remind you of your grandma’s blouses or even her apron, but today, flowers are sexier than ever. Add your own personal edge to this look by switching out the layers or the shoes. The sequins on this blazer give a splash of femininity but the boots give it that unexpected interest. The cinched waist and full skirt also bring on a ’50s flair.

get the look7 Sequin Serafina blazer by Generation Love, $368; Beje chain link bracelet, $178; ASTR the label Ferreira dress, $158; Dolce Vita Nestly bootie, $178. All can be found at RocHouse.

In the ’90s, the crisp white shirt was an effortless staple. Well, it’s back and you’ll find it paired with a vintage wash of ’90s inspired denim complete with a thick cuff. We see youthful celebrities rocking this look in their streetwear. But fashion isn’t saving this look for the young alone. It’s great for the young at heart to sport as well.

get the look7 Pinch pocket button down, $48; TopFoxx sunglasses, $69; Levi’s 501 90s jean, $108; Dolce Vita Caster H2O booties, $160. All can be found at Something Chic.

PATTERN OF THE PATTERN OF THE PATTERN OF THE YEAR YEAR YEAR

Checked patterns have a long history in fashion but were made popular by the lining of Burberry coasts after World War 2. Rockers and musicians of the late ’80s and early ’90s prompted a new demographic favoring this classic pattern. This linen dress layered with the oversized Levi black denim jacket looks straight from the ’90s. It’s modern fashion with a nostalgic feel.

get the look7 Rylee & Cru dress, $79; Itzy Ritzy mini backpack, $90. Both can be found at Bumps N Bundles. Levi 90s Trucker jacket, $98; Dolce Vita Caster H2O booties, $160. Both can be found at Something Chic.

VICKI-LYNN TERPSTRA, writer

With nearly a decade long career in retail, Vicki-Lynn has cultivated a true passion for fashion. Even though her day job involves event planning and social media for the largest insurance agency in the Northwest, she uses her style and industry know-how to help keep women in the Yellowstone Valley looking their best.

2818 2nd Ave N | Billings, MT 59101 | somethingchicclothing.com

FLOWERS Sicily OF BAKING UP THE TASTE OF VANILLA WITH A SPLASH OF CITRUS

STELLA FONG, sister contributor to Yellowstone Valley Woman, says I’m obsessed. I prefer to think of myself as enthralled— even fascinated—with Fiori di Sicilia, which, translated from Italian, means Flowers of Sicily.

Until a few months ago I had never heard of Fiori di Sicilia, and until just recently, you couldn’t find it locally. After trying for quite some time, Marguerite Jodry of Zest successfully found a distributor to bring this delicious taste to Billings. It’s been called an extract but this flavoring is actually a blend of essential oils. I think of it as an essence. And it is fabulous.

Fiori di Sicilia has a citrusy floral note to it — a blend of citrus, vanilla and bergamot — and emits such an amazing aroma that Marguerite and I have said we would consider wearing it as a perfume. It’s that enticing.

Italians have been using the flavoring for years in panettone. Marguerite is sharing a recipe for this sweet bread that’s typically enjoyed around Christmas. Experimenting with Fiori di Sicilia has been a delight. My first experiment was pound cake and after adding this essence, I will never go back to my plain recipe. If you want to experiment, any baked goods that ask for lemon or orange zest can easily take on this flavor. I cut the amount of zest in half and add in a half teaspoon of Fiori di Sicilia instead. I’ve not been disappointed yet. I’ve used it in blueberry muffins, vanilla pudding, panna cotta, ice cream … the list goes on.

Maybe Stella is right. I just might be obsessed. Enjoy! ✻

KAY ERICKSON, writer

Kay has spent her professional career in public relations and broadcast news, currently at

Yellowstone Public Radio. Her journalism degree is from Northern Illinois University. Her passions include her family, sports and food.

Her mom and an aunt taught her the finer points of cooking and instilled a love of good food and family mealtime.

RECIPE BY KAY ERICKSON

1 c. unsalted butter, room temperature 1 c. granulated sugar 4 large eggs + 1 egg yolk, room temperature 2 c. sifted cake flour 1 t. baking powder ½ t. table salt ¼ c. whole milk ½ t. vanilla extract ½ t. Fiori di Sicilia Baking spray with flour

DIRECTIONS: Preheat oven to 325 degrees. Cream the butter well with an electric mixer (stand mixer is best). Gradually add the sugar and beat at medium speed until the mixture looks like whipped cream. Beat in the eggs and yolk one at a time, beating well after each addition. Whisk the flour, baking powder and salt together. Combine the vanilla extract, Fiori di Sicilia and the milk and set aside. With the electric mixer on low speed, add the dry ingredients alternately with the milk mixture, beginning and endling with the flour. Beat after each addition only until blended; don’t over mix. Use a spatula to ensure the flour is incorporated. Spray a 9 ¼ x 5 ¼ x 3 –inch loaf pan. Turn the batter into the prepared loaf pan. Bake at 325 degrees for 1 hour and 15 minutes or until the cake tests done with a toothpick or wooden pick in the center. AllProducts_Poster_24x36.pdf 1 2/5/21 2:18 PM (The cake will split in the center but that is characteristic of this cake.) Cool on a rack for 10 minutes, then remove from pan and cool on the rack. When barely cool, wrap tightly and store at room temperature at least one day before serving for better flavor and texture. Cut in thin slices and serve plain or lightly sugared sliced strawberries. (You don’t want to disguise the subtle flavor of the Fiori di Sicilia.)

AllProducts_Poster_24x36.pdf 1 2/5/21 2:18 PM

macarons • gelato • pastries • chocolates • gifts

USING FIORI DI SICILIA

A little goes a long way

Because Fiori di Sicilia is a blend of oils, you use far less of it than you would an extract. If you’re substituting it for vanilla extract in a recipe, it’s not a 1-to-1 substitution. For one teaspoon of extract, substitute a half teaspoon of Fiori Di Sicilia. After you open the bottle, it needs to be stored in the refrigerator.

panettone

RECIPE ADAPTED FROM KING ARTHUR FLOUR

STARTER 3/4 c. all-purpose flour 1/16 t. (pinch) instant yeast; do not substitute active dry yeast 1/3 c. cool water

DOUGH All the starter 2-1/4 c. all-purpose flour 1/4 c. lukewarm water 2 large eggs 4 T. butter, softened at room temperature 1/2 t. Fiori di Sicilia 1 T. instant yeast 1/3 c. granulated sugar 1/2 c. slivered dried apricots 1/2 c. dried cranberries 3 ounces finely chopped candied orange peel 2 T. orange or lemon zest, or a mix of the two

DIRECTIONS: Make the starter: Combine the starter ingredients in a medium-size mixing bowl, stirring to combine. Do not overmix. Cover, and allow to rest overnight (8 to 12 hours).

Make the dough: Combine all dough ingredients except the fruit and zest and knead them together for about 5 minutes. This dough is very sticky so it’s easiest to use a stand mixer, but it can be mixed by hand with plenty of patience. The dough should be very smooth and soft. Allow the dough to rise, covered, for 1 to 1-1/2 hours, until it’s puffy (not necessarily doubled in bulk). Gently deflate the dough and knead in the dried fruit and zest. Shape the dough into a ball and place it in a paper panettone mold. Cover the dough and let it rise until it has crested over the rim of the paper, about 1 hour.

Bake the bread in an oven preheated to 400 degrees for 10 minutes. Reduce heat to 375 and bake for another 10 minutes, then to 350 and bake for 25 to 35 minutes, tenting with aluminum foil if the top crust appears to be browning too quickly. Your panettone should have a deep brown crust, sound hollow when tapped and read 190 degrees at the center using a digital instantread thermometer. Remove from the oven and allow to cool completely. Store at room temperature, well wrapped, for up to a week or longer in the freezer.