It's Official - We've Been Nevada Residents for 1 Month!

Saturday marked the 1 month mark from the day we arrived in Ruby Valley. I would say we're feeling pretty settled in and at home, despite the huge changes in our lives! We've unpacked most of the boxes, been to Elko shopping for groceries, etc. a few times, been socializing with our new friends and neighbors, and Rod is into the routine of up and at 'em bright and early to head to work.

We've had quite a bit of snow this week in Nevada! Rod's FWS uniforms arrived, so after a big snow last Sunday we went out and took pictures (which, amazingly, Rod suggested, and those of you who know Rod know this is SO unlike him!). He looks pretty darn cute in those browns doesn't he?

Here is Rod's office, and his charge - Ruby Marsh:

Poor Rod - he had quite the day Wednesday. He drove 3 hours south, past the Maverick mountain range, to Ely, to obtain a government ID badge. Upon arrival, the lady couldn't login to her computer. After trying for 2+ hours, she sent him back to Ruby Lake! Sigh - what a day. He had to drive back in the snow and the dark. It was pretty white knuckle, and he was tired when he got home! I think next time he's going to try Salt Lake City. Maybe he'll have more luck there!

The Gallagher Fish Hatcher down the road got a new employee 2 weeks after we arrived, and he has a wife and son. So, on Thursday, the refuge and hatchery had a welcoming potluck for both us and them at the bunkhouse. It was so nice! We got to meet three other close neighbors of ours too.

On Saturday, Eric, Rod and I headed to Elko for the annual National Cowboy Poetry Gathering. We checked out the vendors at the Red Lion Casino before heading to the Northeast Nevada Museum.

Outside the museum is the

which used to be actually located on the south end of the refuge.



From here, we headed to the Western Folklife Center, then onto the Convention Center for some Rowdy Rodeo Rhymes. We got a pretty good taste I think of the cowboy poetry before calling it a night and heading home, when we stopped by Jeff's for some refreshments and to watch "Beyond a Reasonable Doubt".

YUMMY VEGETARIAN SOUPS

It's soup season! Here are some great veggie soup recipes. If you're like me, you love to throw things in the crock pot then- wa-la! Supper's ready! ALL of the recipes' ingredients can be combined in a crock pot in the morning and slow cooked all day. ENJOY!

ARLENE'S BEANS

1 medium onion - chopped
1/2 c brown sugar
1/2 c ketchup
3 Tbsp. molasses
1 Tbsp. + 1 tsp. tobasco
16 oz. lima beans, drained
16 oz. kidney beans, drained
16 oz. black beans, drained
32 oz. vegetarian baked beans
3 Tbsp. mustard
1 tsp. chili powder
salt and pepper to taste

Mix and simmer for 1 hour in large pot.

BEAN CHILI

1 Tbsp. vegetable oil
2 medium onions - diced
2 bell peppers
2 minced garlic cloves OR garlic powder
1 Tbsp. brown sugar
1.5 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. diced oregano
1/2 tsp. salt
1/2 tsp. black pepper
32 oz. stewed tomatoes, undrained
32 oz. black beans, drained
16 oz. kidney beans, drained
16 oz. pinto beans, drained
jalapenos (optional)

Heat oil in large pot - saute onion, peppers and garlic until tender. Add remaining ingredients - bring to a boil. Reduce heat and simmer for 30 minutes.

Nutrition information: Makes 8 - 1 cup servings. Per serving: 257 calories, 2.7 g fat (0.3 sat), 12.8 g protein, 49 g carbs, 14 g fiber, 0 mg cholesterol, 4.5 mg iron, 876 mg sodium, 150 mg calcium

BLACK BEAN SOUP

2 Tbsp. vegetable oil
1 chopped onion
3 minced garlic cloves OR garlic powder
1 tsp. cumin
3 tsp. chili powder
1/2 tsp. oregano
48 oz. black beans
1 tsp. black pepper

Combine all ingredients - simmer in pot for 1 hour. Serve with sour cream.

POTATO CHOWDER

4 c water
2 c potatoes, diced
1 medium onion, diced
16 oz. veg-all, drained
2 cans cream of celery soup
2 vegetable boullion cubes (optional)
1/2 lb. velveeta cheese

Simmer potatoes and onions until tender. Add other ingredients. Warm slowly until cheese melts. Serves 8.

PUMPKIN SOUP

1 30 oz. can pumpkin/pie filling
1 can coconut milk (can use light version)
2.5 c vegetable broth
1 Tbsp. butter
salt and pepper to taste

Combine all ingredients and simmer until steaming.

TACO SOUP

1 small onion, chopped
16 oz. can pinto beans, drained
16 oz. can kidney beans, drained
16 oz. can lima beans, drained
16 oz. can diced tomatoes
4 oz. can chopped green chilis
1 tsp. salt
1 tsp. pepper
1.5 oz. package taco seasoning mix
1 oz. package original ranch dressing
1.5 c water
1 small can tomato sauce

Combine all ingredients, bring to a boil, reduce heat and simmer 30 minutes. Top each bowl with cheese and sour cream, serve with tortilla chips. Serves 10.

MOM'S EASY VEGGIE SOUP (all from a can!)

1 drained can of any of the following you prefer:
veg-all
creamed corn
whole corn
green beans
sliced carrots
sliced potatoes
peas

1 Tbsp. salt
1/2 Tbsp. pepper
1/2 Tbsp. chili powder
1/2 Tbsp. creole seasoning
1 can diced tomatoes or Rotel (undrained)

Mix ingredients in pot and simmer until steaming. If too thick, add water. Weight watchers points: whole pot = 9 points!

NANNIE'S VEGETABLE SOUP

1/2 c brown rice (not instant)
1/2 c dried lentils or butter beans
1/2 c barley
2-3 chopped carrots
2-3 stalks chopped celery
1 small diced onion
1 large potato, cubed
1 can diced tomatoes
salt, as desired

In a large pot, add rice, beans and barley to 6 cups water - bring to a boil, then cover, reduce heat and simmer for 40 minutes. Add remaining ingredients, along with more water if needed, and simmer until veggies are tender. Allow to sit for a few minutes so grains may absorb some water, then add more water if needed to reach desired consistency. Serves 10.

Movin' in to Ruby Valley - Take 2

On Sunday, Rod and I ventured back into Elko (now that we had plenty of space, coolers, a list of what we knew we needed, etc.), had lunch and did a major shopping trip. Saw lots of wildlife en route: mule deer, Rough-legged Hawks, Red-tailed Hawks (including some dark morphs), Prairie Falcons, a Great Horned Owl, and Rod's first good look at a Golden Eagle. Rod was very happy when the DISH network guy came Monday – he was missing TV! Monday night, we had dinner with some people from the valley we'd met at Niki's party. Shauna and Rex had us over, and also there were Stephanie and Marlo and LesAnn (and their kiddos). Shauna made a GREAT mexican meal, and Rod got recruited for the LDS basketball team.

So now he's into week two of his job... finally he's not coming home pondering aloud what in the world he's gotten himself into and doubting his ability to learn this job. It is really overwhelming for him right now, but I have no doubt he'll catch on and do great. One of his major duties is to monitor water levels on the refuge, so he has to drive the levys and take water measurements at several locations.

Friday Marti and her husband Ken came back into town for her retirement party. We all loaded up, and I met Allen, the fourth fish hatchery employee, and we rode with him over Harrison Pass (our first glimpse at this route - we saw around 75 mule deer) to the Jiggs Bar. WHAT an experience! A true cowboy bar. We spent a couple of hours here, socializing with a crew from California making their annual boys' vacation here, before driving into Elko to have supper at Sergio's Mexican. Mmm-mm. On Saturday, Rod and I drove into Elko again. This time we were on a mission to open a bank account so Rod could set up his direct deposit. After, we had lunch then did some more shopping before heading back home. The wildlife was a repeat of last time - lots of raptors and some deer. Makes the 2 hour drive enjoyable! Sunday a technician came out and hooked up our internet – NOW we’re cookin’!

So, week three of living in Ruby Valley-

Tuesday night was book club – Niki took me to introduce me, I’m on my own from here on out! This month the book is The Far Pavilion. I need to order the book and get on it! Wednesday night Jeff had us over to his house for supper: Niki, Ian, Eric, Lowell, Rod and myself. Thursday we all went into town. Everyone had an errand they needed to run, so it just made sense to all go together. Rod and I applied for our Nevada driver’s licenses. We ate at The Star, an historic Basque restaurant, for lunch. The Basque people are sheepherders that came from the Pyrenees region of Spain and France and settled here, and have a fascinating history. Jeff gave us a tour of Elko’s Red Light District – crazy. We picked up some Papa Murphy’s pizza before heading back home, and all got together at Eric’s Thursday night to eat it. Friday afternoon I spent some time with Niki learning about the refuge’s concession (t-shirts, books, etc.) which I am taking over the sales of.

A big event in Elko is the National Cowboy Poetry Gathering, and the annual event kicked off last night and lasts all week and into next weekend. There was a free showing by Richard Elloyan at the LDS church down the road, and Eric, Rod and I went yesterday to watch him. Rod then stayed and played basketball, and Eric and I came home. Well, Rod realized at about 8 pm as they were about to leave the church to drive home that I’d taken the car keys with me. So, I got in the little Focus and putted up the road to Rex and Shauna’s house, where he’d left his car parked, to take him the keys. The roads were icy and it was snowing, and I mean I went SLOW... it took me about 30 minutes to travel the 12 miles to their house. I only slid once... when a Great-Horned Owl flew twice back and forth in front of my car.

Now we’re heading into our fourth week in Nevada! Rod says we have more of a social life here in this isolated valley than we've ever had, and is hoping for a quiet week to be able to do some of his own unpacking and settling in!

Westward Ho!

Exactly one month ago we underwent a lifechanging event. We left the comforts of our home in Northwest Arkansas, surrounded by friends and not TOO far from family (in Missouri and Alabama), for the unknown wide open spaces of northeastern Nevada.

On December 23, after spending our last night in Northwest Arkansas with our good friends the Brewsters, with heavy hearts we pulled out of Fayetteville and headed to the south of Kansas City to spend Christmas with Rod's family.



After a very enjoyable week visiting with his family and several of our friends, we left to drive west to our new home on December 30. The first day we drove through the entirety of Kansas to Limon, Colorado, where we spent our first night. On day two we continued on I-70 to Denver, then headed north through Fort Collins and up into Laramie, Wyoming (where I'd visited once before when considering the University of Wyoming for graduate school). From here we hopped on I-80; somewhere along the route the winds really kicked up, and the snow was blowing in such steady streams across the road it looked like fog. After dark, the temperature dropped and the road started getting icy. After my little Focus fishtailed in the middle of the interstate, we decided it was time to call it quits. We made it to Rawlins, which HAS to be the windiest city either of us had ever been in. It was miserable - bitter cold and biting winds made us wonder what we'd gotten ourselves into! After checking into our motel, we ventured to Cappy's, the restaurant nearby, where we celebrated with a New Year's Eve supper before retreating back to our room to watch the festivities on TV. A pretty low key holiday this year!

On day three we drove through Salt Lake City, past the Great Salt Lake, and into Nevada. What a beautiful landscape! Exhausted by the third day and SO ready to be there, we finally made it to Elko, where we'd spend the final night before heading to our new home. After checking into our last night of a motel, we grabbed supper at Pizza Hut then drove around a little bit, exploring "our new city" - after all, it is the closest city to Ruby Valley and where we'd be doing all of our shopping. We were satisfied at the wide selection of merchants in town - any fast food place you could want and then some, 3+ grocery stores, Wal-Mart, K-Mart (my new Target?), CVS, Home Depot, and some local chains we were unfamiliar with. Plus a plethora of casinos, should we get an itch to gamble (doubtful).

The next morning (Sunday), we shopped around before purchasing a pair of boots for Rod to replace the ones he'd forgotten at his Dad's, grabbed lunch at Taco Time (a GREAT fast food Mexican place), loaded up on groceries, then headed south, towards Ruby Lake National Wildlife Refuge, our new home. The way we must go in the winter, without a 4 wheel drive vehicle, is about 80 miles over Secret Pass, which takes us 2 hours - 1 hour on pavement, 1 hour on gravel. Upon arrival at the refuge, we stopped at the visitor's center, where we met the entire staff: Niki, who after living in Ruby Valley most of her life and raising four kids here, unfortunately just took a job in Portland and left yesterday (we sure will miss her, she really welcomed us with open arms), Jeff, the refuge biologist and interim manager, who's been here for 19 years, and Eric, the man who can do/fix anything you ask! That's it! Now that Niki is gone, the entire staff consists of Jeff, Eric and Rod - then there's me. :)



We had the option to choose between two houses, and we LOVE our house!



Right now Ruby Marsh is covered in snow and mostly frozen (except for the spring-fed collection ditch, which remains open, thus attracting lots of wildlife) - here's the view out our front window:



They gave Rod tons of keys - keys to our house, keys to the office, keys to his new Ford F-250...



We unloaded everything we'd managed to pack into our two cars, plus the critters, blew up our air mattress, and called it a day. Sunday we spent exploring a bit of the refuge. We took the truck out on the auto-tour route, and took the dogs on Cave Creek trail, a short trail just down from our house that goes up to the cave where the creek flows out of that provides our water. Mmmmm, good clean fresh pristine water, right out of the mountain! We get it for free and it's as pure as it comes! We walked the road that runs in front of our house and played around with our new Canon Rebel XSi camera while birding the collection ditch (wigeon, scaup, ringneck, mallards, goldeneye and Trumpeter Swans):









Rod went to work Monday for his first day, and I bummed around the house/hiked Cave Creek again. Monday night Niki had everyone over to celebrate Justine (her daughter's) birthday. We had a nice supper and then played Balderdash, one of my fave games.

On Tuesday our ABF truck showed up (even thought it wasn't supposed to come until Friday!) and it was SO amazing - Niki had called around and 7 people showed up within 10 minutes of its arrival to help us unload! Niki, her son Ian, Jeff, Eric, and Lowell, Scott and Craig from the Gallagher Fish Hatchery down the street all showed up to help. What took 4 guys we'd hired 3 hours to load took us all about an hour to unload! It was awesome. So, once finished (and after lunch break), everyone returned to work and I went to work on our house. I spent the first week unpacking and arranging our house. I was VERY happy when on Thursday our phone service was hooked up. I had lots of calls to make!

On Thursday, Eric had Ian, Jeff, Lowell, Rod and I over to watch the Alabama Texas game. On Friday, Ruby Valley had a going-away party for Niki at the community center at the opposite end of the valley. It was incredible. SO MANY people showed up - she's dearly love and will be sorely missed. We met SO many people! Marti, the refuge manager who hired Rod and just retired, came into town and we got to meet her - SO sweet.

S.W.A.T. - Student Waste Audit Team

I am SO proud of one of my groups of students at Haas Hall Academy that I wanted to blog about what they've done here.

Scholastic and Lexus pair up to put on the Eco Challenge - this is the second year I've had students participate.

Last year 5 students formed The Light Savers and tried to convince the city of Fayetteville to convert their traffic lights to run off of solar energy.

This year a group of 8 students formed the S.W.A.T. - Student Waste Audit Team - in an effort to increase recycling efforts at HHA and educate their peers on why they should recycle. We've had a recycling program in place since my biology classes started it in 2006, but many still throw their recyclables in the trash. The students thought it a worthwhile effort to attempt to prevent this.



So last Tuesday, January 19, we submitted the results of all of their efforts. Now we cross our fingers and wait!

Their results:



That means the pounds of recyclables they pulled out of the garbage that SHOULD have been thrown in recycle bins. Yes, they dug through the school's trash EACH DAY to get those data!

Take a look at their website:

http://www.hhaswat.comxa.com

And their blog:

http://hhaswat.blogspot.com/

And if you have a facebook, join them!

http://www.facebook.com/pages/SWAT/362132965092?ref=ts

But my personal favorite is the video they produced - check it out!



GREAT JOB LEXUS ECO CHALLENGERS!

Happy Veggie Thanksgiving!!!

Someone asked for some good vegetarian Thanksgiving dishes, which prompted this post.

Here's what WE are having for our Thanksgiving meal (it's the second year in a row we're hosting it - last year Rod's dad spent it with us, and this year my mom and dad are coming):



cream cheese mashed potatoes
corn pudding
cranberry relish
tossed salad with fruit
sweet potato casserole
apple pie
smoked chicken (Rod is proudly smoking a small chicken over cherry wood for the non-veggies among us)




Recipes:

CREAM CHEESE MASHED POTATOES
2 large baking potatoes, peeled and cut into chunks
1/2 pkg. cream cheese
3 Tbsp. margarine/butter
1 1/2 tsp. sugar
1 tsp. garlic salt
1 tsp. pepper
Boil potatoes for 25 minutes- drain. Mix with cream cheese and remaining ingredients with electric mixer until fluffy.

CORN PUDDING (Roberta Ress)
1 can cream corn
1 can whole kernel corn
1/2 stick butter/margarine, melted
1 16 oz. container sour cream
1 box Jiffy cornbread mix
Mix ingredients, bake at 375 for 1 hour.

CRANBERRY RELISH (Nannie Ress)
1 8 oz. can whole cranberries (or the closest thing you can find to whole berries)
1 6 oz. can mandarin oranges, drained
1 c walnuts
1 c pecans
Mix ingredients and serve.

TOSSED SALAD WITH FRUIT (Jane Kline)
romaine lettuce
cauliflower
broccoli
pineapple chunks
mandarin oranges
shredded cheddar cheese
slivered almonds or pecans
Marzetti's poppyseed dressing
Mix ingredients and serve.

SWEET POTATO CASSEROLE (Roberta Ress)
3 c cooked mashed sweet potatoes
1/2 c sugar
2 eggs
1 tsp. vanilla
1/3 c milk
1/2 c butter
Mix and place in greased 2 quart casserole dish. Top with the following mixture:
1/2 c brown sugar
1/3 c flour
1/3 c butter
1 c chopped pecans
Bake at 350 for 30 minutes.

APPLE PIE (my Great-Grandma Gertrude Paulin/Pappaw Ress)
5 tart apples, sliced thin
3/4 c sugar
1 1/4 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. butter
Mix ingredients, add to frozen Pillsbury pie crust. Cut aluminum foil in thin strips and cover edges of crust. Put the pie in a 400 degree oven for 10 minutes, lower temperature to 375 and bake for 30-35 minutes until crust is golden brown.

For breakfast I'm making Mammaw's zucchini bread using some frozen squash that Rod grew this summer. It's WONDERFUL!

ZUCCHINI BREAD (Mammaw Thorn Capps)
4 eggs, beaten
3 c sugar
1 c oil
1 tsp. salt
3 c self-rising flour
2 c shredded zucchini (or squash, mashed bananas, shredded apples)
3 Tbsp. cinnamon
3 Tbsp. vanilla
1/2 c nuts (optional)
Combine eggs, sugar and oil. Mix on high speed until well-mixed. Mix salt, cinnamon, and flour together- add half of this to egg mixture and mix well. Add zucchini and mix well, then add the rest of flour and nuts. Pour in 9x13 OR 2 loaf pans, greased. Bake at 350 for 1 hour.

We'll be having leftovers for a couple of days after that, but to supplement them/for light snacks, we'll have:

BEGGAR'S PURSE (Marjo Howe)
1 roll crescent dough, rolled into 1 solid sheet
1 wheel Gouda cheese, place in center
spread thinly with mustard, and top with pecans
gather dough at top and tie loosely with cloth string
Bake at 350 for 20 minutes.

PIMENTO CHEESE SPREAD (Nannie Ress)
6 oz. package Velveeta cheese
small can Carnation milk
small can pimentos
Chop cheese and pimentos. Add milk. Stir constantly over low heat until smooth (not too long).

Although we're not having any of the following this year, these are tried and true classic pumpkin recipes that you're sure to enjoy!

PUMPKIN ROLL (Margie Mullins)
3 eggs
3/4 c sugar
1 tsp lemon juice
3/4 c flour
2 tsp cinnamon
1 tsp baking powder
3/4 c pumpkin
1/2 tsp nutmeg
1/2 tsp salt
6 oz. cream cheese
1 c powdered sugar
4 Tbsp butter
1 tsp vanilla
Geat eggs for 5 minutes at high speed. Turn to low and gradually add sugar, pumpkin, and lemon. Add flour, cinnamon, baking powder, salt and nutmeg.
Grease and flour cookie sheet. Pour batter on cookie sheet. Bake at 375 for 15 minutes. Turn out on a tea towel and roll up- let cool then unroll. Mix cream cheese, powdered sugar, butter and vanilla. Spread on cook pumpkin bread and roll up. Wrap in wax paper, slice to serve. Will freeze well.

PUMPKIN BREAD (Roberta Ress)
3 c sugar
4 eggs
1 c oil
1 1/2 tsp salt
2 tsp pumpkin spice
1 c nuts (optional)
2/3 c water
3 1/2 c flour
2 tsp baking soda
1 can pumpkin pie filling
Put all ingredients in bowl and mix well. Pour into 4 greased, floured loaf pans, filling each 1/2 full. Bake 50 minutes at 350. Cool slightly, turn pans over- bread will slide out. Freezes well.

PUMPKIN CAKE
2 c flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
2 c sugar
4 eggs
1 c oil
1 can pumpkin pie filling
Mix ingredients, put in greased pans, bake 40 minutes at 350. (Makes 2 medium round/rectangle sheet cakes, or 1 2-layered cake).
Icing:
1 stick butter
8 oz cream cheese
32 oz box powdered sugar
1 tsp vanilla
Mix and spread on cooled cake.

PUMPKIN SOUP
25-30 oz. canned pumpkin
1 can coconut milk
2 1/2 c vegetable broth
1 Tbsp butter
salt and pepper
Warm all together in a saucepan.

PUMPKIN PIE FILLING (Great Grandma Nettie Ress/Pappaw Ress)
1 1/2 c pumpkin
1 c milk
2-3 eggs
3/4 c sugar
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp all spice
(can replace last 4 spices with 1 tsp pumpkin pie spice)
Mix together and pour in 9" Pillsbury pie crust. Cover edges with strips of aluminum foil. Bake at 450 for 10 minutes, then 350 for 45 minutes.

I hope you found something you'll enjoy!

HAPPY THANKSGIVING! REMEMBER TO BE THANKFUL FOR ALL THE BLESSINGS YOU HAVE!

GoD and DoG

This is VERY worth a watch - touches the heart! If you love dogs, you'll love this!