Country Lifestyle
Lacey’s Pantry- January 2016
By Lacey Newlin
Creamy Chicken Noodle Soup
Ingredients
• 2 cups dry medium egg noodles
• 1 pound can chicken breast
• 1 1/2 tablespoons olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 1 1/3 cups chopped carrots (3 carrots)
• 1 1/3 cups chopped celery (3 stalks)
• 3 cloves garlic, minced
• 2 (14.5 ounce) cans low-sodium chicken broth
• 3 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 1/4 cup butter
• 1/4 cup + 2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1/3 cup heavy cream
Directions
Prepare noodles according to directions on package and drain.
In a large pot, heat 1 1/2 tablespoons of olive oil over medium heat. Add onion, carrot and celery and sauté until tender, about 3 to 4 minutes. Add garlic and sauté 1 minute longer. Add chicken broth, parsley and season with salt and pepper to taste. Add chicken breast and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 to 15 minutes. Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.
Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps. It will take a lot of whisking to smooth since this is a lighter roux, lesser ratio of butter to flour. Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture and chicken into soup along with cooked noodles and stir. Serve warm with fresh bread or crackers if desired.
French Silk Pie
*This recipe does use raw eggs.
Ingredients
• 4 ounces bittersweet or semisweet chocolate
• 1 cup (2 sticks) salted butter, softened
• 1 1/2 cups ultrafine (or you could substitute granulated) sugar
• 1 teaspoon vanilla extract
• 4 eggs, room temperature
• 1/4 teaspoons espresso powder (optional)
• 1 fully pre-baked 9-inch pie shell
• 3 cups whipped cream
• 1 chocolate bar, shaved into chocolate curls
Directions
Heat chocolate in a microwave-safe bowl, stirring in 20-second intervals, until completely melted. Set aside and let cool for about 10 minutes until it is room temperature.
Using an electric stand mixer with a paddle attachment, cream together butter and sugar on medium-high speed until fluffy, about 1 to 2 minutes. When melted chocolate has cooled, gradually add it to the butter/sugar mixture. Beat the mixture on medium-low speed until thoroughly combined. Add vanilla and beat until combined.
Switch to the whisk attachment. Add one egg and beat for 5 minutes on medium speed. Repeat with remaining three eggs, beating the mixture for an additional 5 minutes after each egg. Pour the filling into a pre-baked pie shell in a pie plate. Use a spatula to spread out the top evenly. Refrigerate for at least 2 hours or until chilled before serving.
Top with desired amount of whipped cream, then garnish with chocolate shavings and espresso powder.
Country Lifestyle
Tracks in the Sand
By Savannah Magoteaux
This morning, I walked out into my arena and noticed something that gave me pause. The roping steers had been in there the day before, and even though the ground was wide and level, the dirt carried their story. Hoofprints crossed every direction, but in several spots, the same trail was pressed deeper than the rest. Twelve steers had been turned out, yet more than a few chose the exact same path, wearing it down until it stood out from all the other tracks.
Cattle are creatures of habit. Anyone who has spent time around them knows this. They like routine: the same feed, the same water trough, the same shade tree in the pasture. When they are turned loose, they rarely wander without purpose. More often than not, they move together, following the same course as the steer in front of them. There are reasons for this: efficiency, safety, instinct. Walking a beaten path conserves energy, and following the herd is their natural defense. Even in an arena with no real destination, those instincts come through. By the end of a short turnout, you will see the evidence, lines where they have chosen the easiest way to travel and stuck with it.
Out on the range, those lines last longer. Before fences and highways, cattle drives cut deep paths across the land. The Chisholm Trail, which carried herds north from Texas through Oklahoma into Kansas, was walked by millions of cattle in the late 1800s. More than a century later, faint traces of those trails remain, worn so deep by hooves and wagon wheels that the land still carries the mark. On ranches today, you can see the same effect in pastures where cattle walk the same lines between water and grazing. From the ground, those trails might look like nothing more than dusty ruts, but from the air, they sometimes stand out as sharp lines winding through otherwise open fields. Cattle do not simply pass over the land; they shape it. Every step adds up.
That simple truth extends beyond livestock. We all make tracks. Our habits and routines are our trails, worn in by repetition, sometimes efficient, sometimes limiting. Like the cow paths, they can serve a purpose, keeping us steady and helping us move forward. But when repeated without thought, they risk becoming ruts, keeping us from stepping into new ground. History offers perspective here, too. The old cattle trails built towns and economies, but once railroads and fences changed the landscape, those paths were no longer helpful. Sticking to them would have meant going in circles. Progress required something new.
The Tracks We Leave
Standing in the arena, I thought about the kind of tracks I leave behind. Most of mine are not visible in the dirt. They are pressed into my daily life, how I work, the way I handle challenges, and the example I set. Some are helpful and worth keeping. Others may have outlived their purpose. The difference lies in knowing when to stay on the track and when to step off it.
Tomorrow I will drag the arena and smooth it all clean again. The next time the steers are turned in, they will make the same trails. That is their nature. But unlike them, I have a choice. I can decide which paths are worth walking, which ones to change, and what kind of tracks I want to leave for others who might follow.
Tracks tell a story. Sometimes they are only temporary, fading with the next rain. Other times, they last for generations, reminders of where herds and people once walked. This morning, the cattle showed me again that even the smallest things on the ranch carry meaning. Their tracks in the arena were not just marks in the dirt. They are a lesson showing that every step matters, and the paths we choose shape more than just the ground beneath our feet.
References
Jordan, T. G. Trails to Texas: Southern Roots of Western Cattle Ranching. University of Nebraska Press, 1981.
Frantz, J. B. “The Chisholm Trail.” Handbook of Texas Online, Texas State Historical Association.
Bailey, C. “Animal Behavior and Herd Dynamics in Cattle.” Oklahoma State University Extension, 2019.
National Park Service. “Chisholm Trail: Herding Cattle and History.” https://www.nps.gov
Country Lifestyle
Apple Fritter Quick Bread
Total Time: 1 hour and 40 minutes
Servings: 10
2 medium apples (any type), peeled, cored & diced
1/3 cup brown sugar
1 tsp cinnamon
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk
For the Glaze:
- 1/2 cup (60g) powdered sugar
1–2 tbsp milk
1/4 tsp vanilla extract
Instructions:
Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
Peel and chop apples and place in a bowl with brown sugar and cinnamon. Toss and set aside.
In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk together flour and baking powder. Gradually add dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
Next, pour half of the batter into the loaf pan, top with half of the apple mixture, then repeat with remaining batter and apples. Lightly swirl with a knife for a marbled effect.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread.
Slice and enjoy warm or at room temperature.
Country Lifestyle
From Savior to Lord
At a funeral I went to recently, the preacher said something that has stayed with me. He reminded us that, for the man we were honoring, God went from being Savior to Lord.
That phrase captures a turning point in faith. When we first come to know Christ, it’s with gratitude for His saving grace. It’s personal, almost inward-looking: Jesus rescued me. He forgave me. He gave me new life. In that moment, He is our Savior.
But faith is not meant to remain only in the relief of salvation. Over time, we are called to move from simply being saved to truly being led. To call Jesus Lord is to hand Him the reins, to let Him set the course. It means the decisions we make, the way we spend our time, and even the way we handle hardship reflect His authority instead of our own desires.
That shift isn’t dramatic or loud — it’s usually lived out in the everyday. It’s choosing honesty when cutting corners would be easier. It’s setting aside pride to serve others. It’s holding firm in values even when the world says compromise. It’s forgiving, even when it costs something.
And for people who work the land or care for animals, this truth feels especially close. We know what it means to trust something bigger than ourselves — the rain, the soil, the cattle in our care. A rancher can do everything right, but at the end of the day, much is still beyond his control. Faith works the same way. We can’t stop at receiving salvation like a safety net. We have to surrender daily, trusting God to lead, provide, and direct, even when we don’t know what’s ahead.
Scripture asks it plainly: “Why do you call me, ‘Lord, Lord,’ and do not do what I say?” (Luke 6:46). The challenge is clear — it isn’t enough to know God as Savior. We are called to live with Him as Lord.
Salvation is the beginning, but lordship is the journey. And just like tending a crop or training a good rope horse, it’s a steady, daily process. Rescue is where faith starts. Surrender is where it grows strong.
-
Country Lifestyle1 year agoJuly 2017 Profile: J.W. Hart
-
Attractions9 years ago48 Hours in Atoka Remembered
-
Equine8 years agoUmbilical Hernia
-
Country Lifestyle4 years agoThe Two Sides of Colten Jesse
-
Outdoors8 years agoGrazing Oklahoma: Honey Locust
-
Farm & Ranch7 years agoHackberry (Celtis spp.)
-
Country Lifestyle9 years agoThe House a Treasure Built
-
Equine5 years agoOn the Road with Emily Miller-Beisel




