Issue link: https://www.epageflip.net/i/573313
Todayandtomorrowis the first Jr. High and High School rodeos of the 2015- 16 season. It is held at the Jones Arena in Cotton- wood. Free admission, and some great kids compet- ing. Jr High is for 6th to 8th grade, and will be our future high school rodeo competitors. ••• Tonight is the 6th an- nual Beef 'n Brew in down- town Red Bluff, starting at 5 p.m. for the sampling of the beef appetizers in 27 locations and the craft beers in 33 businesses. Starting at 6 till 10 p.m. will be beverages and tri- tip wraps at the Cone- Kimball Plaza, and danc- ing and listening to the music of Northern Heat starts at 7 p.m. Beef 'n Brew was voted 2014 Event of the Year. If you didn't purchase in ad- vance, tickets at $25 each can be purchased start- ing after 4 p.m. today at Cone-Kimball Plaza, Re/Max, Bob's Tire, and south east corner of Main & Pine Streets. But re- member, the beer license doesn't start till 5 p.m., so no sampling the many brews or beef appetizers until 5 p.m. Many thanks: Bottled water is furnished by I-5 Tire, Brian Walker fur- nishes the bales of straw. Walker Printing prints the many colorful tickets; Mi- chelle Hickok designed the posters and flyers that seen in all the business windows, and the street signs in the planters on Main Street. Mercy High School for use of their bleachers for seating at Cone-Kimball Plaza. To Hawes Ranch & Farm Supply for the fenc- ing around the Plaza. McCoy's Ace Hardware for the tubs for the bottled water. Thanks to Bob Mc- Connell for the map with location of beer and beef in the Daily News Official Program. Bud from Red- ding Distributing Com- pany secured the many banners seen around the clock tower. ••• On Main Street, Cook Red Bluff "is a kitchen boutique with a heart for supporting local agricul- ture and bringing people back to the dinner table with home cooked meals. Beyond kitchen tools they offer organic salads, Kombucha tea, healthy snacks, local meat and eggs, cooking classes, beer, wine, social din- ners, and events." I thought of Erin Mc- Carthy and her store while on the Oregon Adventure Tour when we were in Lin- coln City, Oregon enjoy- ing a cooking demonstra- tion and then eating the delicious dinner at the Cu- linary Center. Why didn't Red Bluff do something similar? They used their tourist tax for the "Culinary Cen- ter in Lincoln City" to pro- mote tourism, with Sharon West, Executive Chef using local produce and meat. We received the recipes for Seared Fennel-Rubbed Carlton Farms Pork Ten- derloin, served with Cor- vus Landing Farms Rose- mary-roasted potatoes, sauteed green bean med- ley, peach chutney. (The chutney helps cut back on salt.) She removed the sil- ver skin and large pieces of fat from the tenderloin, and applied the spices in a dry rub. Then she heated a skillet with 2 teaspoons of olive oil, and browned the tenderloin on all sides. Next the tenderloin was roasted in a 400'F oven in a rimmed baking sheet. West used an instant read thermometer after 10-15 minutes in a 400'F oven because she wanted internal temperature to register 135'F to 140'F. (She warned us to cali- brate our thermometer by placing it in ice water where it should read 32'F.) The tenderloin was trans- ferred to a cutting board, and rested 10 minutes under foil tent and then carved crosswise into inch slices. Delicious. First course was a sea- sonal salad of tossed greens with a very bland, disappointing vinaigrette. The artisan bread with butter was tasty. A 2011 Riesling from Willamette Valley Vine- yards was served with our dinner. Then for dessert Fran Smith from our tour had helped make the crumb mixture for the Marion- berry Crisp. Very simple, but oh so good. cup sugar, cup brown sugar, 2 cups flour, 8 ounces butter and tea- spoon cinnamon rubbed together, and the mixture is crumbly. Place 6 cups fresh or 2 lbs. frozen Mar- ionberries in bottom of 8" x 8" baking dish and toss with cup flour. Sprin- kle crumb mixture evenly over fruit. Bake in 350'F oven for 35 to 40 minutes, until golden brown. Takes lon- ger if berries are frozen. They had used 6 ounce ra- mekins for individual serv- ing, with a scoop of vanilla ice cream on top. People from the mid- west, Florida, and north- east have enjoyed the Cu- linary Center presenta- tion. Midwest didn't like a spicy vinaigrette, while we Westerners wanted more flavor and spice. Our suites were on the ocean in Lincoln City, with balconies, at Chi- nook Winds Hotel and Casino. Siletz Tribe owned the casino, and a mini-bus was available to take you from hotel to ca- sino, 24/7. It was fun to watch the waves crash over a rock, people walking in the sand and the sun set in the smoky clouds in a blaze of red, over the ocean from my balcony as we enjoyed a glass of wine. We didn't stay long enough to spend another night enjoying the suite amenities and gas fireplace. Noticed there were lots of state parks in Oregon both on the ocean and in- land. Also, no vacancy signs at the campgrounds and motels as we drove past along the ocean. Hwy 101 is interesting. It was blasted from the rock high above the ocean in places. Narrow with one lane each way, twisty and curves as it followed the ocean. State highways are 55 mph, while inter-states are 65 mph in Oregon. Near Florence we ar- rived at Sandland Adven- tures, for a Giant Dune Buggy Tour. The bro- chure read "a more sce- nic way to see the Oregon Dunes with a touch of ex- citement. Informative, scenic and fun describes this one hour dune buggy tour covering approxi- mately 8 miles of dunes and 2 miles of ocean beach. Climbing and de- scending through the most beautiful, impres- sive dunes will be an un- forgettable experience for travelers coming to the Oregon Coast." Who would think that riding in a dune buggy out on the sand dunes would be fun? But it was. We were seated in the front row, and all I could say was "Oh, my G.! as we went straight down a sand dune. I kept hoping the buggy wouldn't tip over, since it was a sharp in- cline. Then we headed for another tall sand dune to go over it and repeat the experience. Duneguide.com. "South of Florence, the mountains move inland. The dunes lie along the coast, with the estuaries of three major river valleys connected by two long stretches of sand. This 40 miles of dunes- cape is made accessible at many points along High- way 101. "There are sand roads and designated rides be- tween South Jetty to the Siltcoos River (Florence Area). Although the map shows an area approxi- mately 5.5 miles long by 1 mile wide, much of it is not available for off-high- way vehicle use. On the west, large areas are cov- ered with European beach grass. The dunes in this area, in general, are larger than at Coos Bay but smaller than at Win- chester Bay. An interest- ing feature of this dune section are five large tree islands. These islands are remnants of older for- ests that have been sur- rounded by the dunes. They serve as good land- marks to find your way under foggy or dark con- ditions. Running paral- lel to the beach along the west side is a mile long stretch of smooth, wet sand. It is often referred to as the drag strip. "The area is best known for South Jetty Hill, fondly called Show-Off Hill by OHV enthusiasts. The OHV rider will find large sand dunes and five tree islands (closed to OHV access) within the rid- ing area boundaries. The beach adjacent to riding areas is open to OHV ac- cess. Elevation — 0 — 200 ft." JeanBartonhasbeen writing her column in the Daily News since the early 1990s. She can be reached by e-mail at jbarton2013@ gmail.com. JEANBARTON School rodeo season starts this weekend COURTESYPHOTO Fran Smith helped Sharon West, le , executive chef at the Culinary Center in Lincoln City, make the Marionberry Crumble while on our Oregon Adventure Tour. This summer, numer- ous California news stories have reported increased pest problems in homes and landscapes, citing the drought as the cause. Pest control companies quoted in articles confirm that de- mand for their services is much higher than in past years. The drought may be driv- ing more invasions by an- noying insects such as ants, but not necessarily for the reasons one might expect. Many people are asking, "Why are there so many more pests this year than usual?" People may just be seeing more pests, according to an urban integrated pest man- agement (IPM) advisor with UC Division of Agriculture and Natural Resources. "The overall abundance of pests probably hasn't changed and may even have decreased as compared to wet years," said Andrew Sutherland, Ph.D., urban IPM advisor for the San Francisco Bay Area. "The real questions we should be asking are 'Why are these pests appearing earlier in the year?' and 'Why are the pests appearing all at once as opposed to throughout the year?'" Sutherland says that landscape drydown has oc- curred more rapidly in re- cent years, so there may have been a more dramatic shift from high moisture to low moisture, making the nuisance pests migrate earlier in the year and in a more concentrated manner. "This is also the first year we've seen dramatic changes made by residents due to mandated water- use restrictions," Suther- land said. "Areas with fre- quent irrigation and lush landscapes aren't available this year so nuisance pests like outdoor cockroaches, ants and crickets are mi- grating from dry areas to seek moisture." This search may lead the thirsty pests to homes, ga- rages or landscape that they haven't visited before. The IPM advisor used ori- ental cockroaches as an ex- ample. "Oriental cockroaches are highly dependent on moisture and humidity and are not normally found in- doors," said Sutherland. "Outdoors, if you have an irrigation control box, leaky hosebib or water me- ter box, or a French drain system, that's where you'll find them. But if this water supply has been reduced or shut off, this population you didn't even know of — that may have existed for years — may crawl under doors or into foundation cracks and move indoors in search of water." 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