Country Lifestyle
The Two Sides of Colten Jesse
He’s always knew what he wanted to be. From as far back as he can recall, Colten Jesse planned to be a bull rider, spending days and months traveling across the country for an eight-second ride. The now 24-year-old cowboy purchased his Professional Rodeo Cowboys Association permit shortly after his 18th birthday in 2015.
In 2016, he joined the Professional Bull Riders, and over the course of four years won more than $310,000, qualified for the World Finals three of those years, and became a household name in the world of professional bull riding.
While his talent with a bull has been on display, Colten had another gift he occasionally shared with family and close friends. He could sing, write songs, and a play a guitar.
Then, when a nagging hip injury forced a surgery and long recovery at the beginning of 2021, his focus pivoted to the music. The bull rider-turned-troubadour’s musical career is now on an upward trajectory.
The Bulls
Colten grew up in the south central Oklahoma town of Konawa. A third generation bull rider, Colten rose through the typical ranks, beginning with sheep riding around four years old. “I never really quit, after that. After sheep I went to calves, then steers, and then bulls,” he recalled. “No one ever forced me to do anything, but it was what I really wanted to do from an early age.”
He purchased his PRCA permit in 2015, dipping his toes in the professional arena. His career took off in 2016, and he finished the year with more than $46,000 in earnings and ranked 27th in the world standings. That year he qualified for and won the Prairie Circuit Finals Rodeo in Duncan, Okla., and qualified for the Ram National Circuit Finals Rodeo.
He decided to make the switch to the PBR in 2017. “The PBR was just somewhere I always wanted to be. I had some good people who helped me make the best decisions for me. I was able to mature mentally during my time in the PRCA before making the switch and didn’t feel as much pressure to make the finals or anything like that,” he shared.
He made the switch to the PBR late in the season, but still managed to claim a couple good wins in the Real Time Pain Relief Velocity Tour.
In 2018, he had one of his best years, pocketing more than $108,000, including a $41,300 payday for a third-place finish at the Music City Knockout and another $21,456 from a win at the Big Sky PBR in Montana. “It was a good year. I think it was the only healthy whole year I had the whole time. It was technically my rookie year in the PBR. I made my first world finals and set the tone and knew where I was supposed to be,” he shared.
Building off his success in 2018, Colten was eager to get out on the road. A few wins early in the year propelled him higher in the standings, but then disaster struck. “It had started off to be really good. I felt more mature and was having fun, and then wound up blowing my shoulder out that summer,” Colten explained. “I was high enough in the standings I still slid into the finals even though I didn’t go anywhere after that.”
Surgery soon followed. Luckily Colten, who was living in Texas at the time, had one of the best in the business in his corner. “Dr. Tandy Freeman did the surgery and kept an eye on me. I was able to go to physical therapy right down the road from his office,” he said. “I got back to feeling good, and he cleared me to compete at the finals.”
With only a short period of time to practice before the World Finals, the event wasn’t a success. “I was able to get on maybe two practice bulls before I went out there. I still feel like it was no excuse by any means,” he said. “I have never had an outstanding finals like I know I can. It’s definitely something that has haunted me.”
Colten came back in 2020 looking for redemption. “I was ready to rock and roll. I had a really good year. I started to get into my own head and had some hiccups towards the middle of the season, but came back and had a really good summer,” he said. Summer 2020 was highlighted by a win in Bismark, N.D., at the PBR Dakota Community Bank and Trust Invitational, worth $36,770.
Then COVID-19 struck, and Colten had to sit out the next event. Then an old injury in his hip flared up. “It was kind of a dog fight from that point in September through the finals,” he said.
The issue in his hip was one that has plagued him through his career. In 2017 he knew something was wrong, and visits with the doctors resulted in having his labrum in his hip repaired. He also had a bone spur on his femur which had given him fits from an early age. “We finally got that fixed and then it resurfaced in 2020. It was something, I guess it’s just something I’m going to have to deal with. I don’t really have a choice,” he said.
With Dr. Freeman’s help, Colten got a couple injections in his hip to help him make it through the finals. “It helped, but not the way I’d like it to. It was tough, trying to ride bulls with an injury like that. It was always in my mind. I’m not so sure if it wasn’t beating me, mentally,” he admitted. “I think I went to three of the last six events. I ended up going to the finals and I don’t think I rode anything at the finals. That year, 2020, just wound up being pretty tough on me.”
With the PBR World Finals in the books, Dr. Freeman set Colten up with Dr. Thomas Byrd, an orthopedic hip specialist in Nashville. “I went and had hip surgery in January, and have just been playing music since then,” he shared. “I haven’t been on a bull since the last one I got on in AT&T Stadium in November of 2020.”
Quietly, he added, “I do miss it.”
The Music
With a looming recovery period of at least six months, Colten crafted a new plan for 2021. “I ended up buying a house and land in Davis, and just had a lot of stuff going on. I knew I wouldn’t be cleared to ride until late in the season, so I decided to take the year off and work on my house and my land and my music,” he explained.
Colten’s musical career began – and was short-lived – in junior high. “I played in the band in junior high. It was more of a social thing then, because my friends were doing it, too. I did enjoy it, and tried really hard at it. I played the saxophone, and that was about it,” he shared with a quick laugh.
He quit the band in eighth grade, then purchased his first guitar at a pawn shop when he was 18 following an injury. “I had that injury, I don’t even remember what it was, but I was limited in what I could do, so I would just sit there and play and play and play on that guitar,” he remembered. “I had some other buddies that would play and they taught me a little bit, and then I taught myself as I went along.”
He kept his talent to himself, and didn’t really play much in front of people.
Then he began to write his own songs. The first, titled “Marlboro Man,” was about an old friend. “His name was Jim Burns, and he lived down the road and was a family friend. He meant a lot to a lot of us. I wrote it for a small group of people, talking about how he was, and people just kind of latched on to that song. They’ll write me and tell me that it makes them think of their grandpa, or brother, or dad, and I think that’s pretty cool,” he said.
Colten wound up sending some songs to friends, and one posted a video to social media. “I didn’t have it finished at the time, but it started to blow up on social media. It wasn’t finished at the time, but people were messaging me and it compelled me to finish it. I went out and bought some home audio equipment, and recorded it and another one right their in my kitchen,” he admitted.
One of those first songs was “Firewater,” which he’d written after a rough time at a PBR event. “I was in Billings at the PBR, and I thought something was going on with my hip. I went ahead and got on my first bull that night, and it wasn’t working. I wound up turning out the rest of the weekend, and I guess I was just down. I went out to the bar with my friends, and wound up writing that song,” he said. “I was feeling defeated but knew I had to keep going. The song might have been about whiskey, but it was more about dealing with life in general.”
Read more about Colten in the December 2021 issue of Oklahoma Farm & Ranch.
Country Lifestyle
Creamy Italian Ditalini Soup
By Lacey Vilhauer | Lacey’s Pantry
Total Time: 45 minutes
Servings: 6
Ingredients:
1 lb. Italian sausage
1 Tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
2 medium carrots, chopped
2 celery stalks, chopped
4 cups chicken broth
1 cup Ditalini pasta
½ tsp dried oregano
½ tsp dried basil
½ cup heavy cream
½ cup parmesan cheese, grated
2 cups fresh spinach, chopped
salt and pepper
Instructions:
In a large pot or Dutch oven, heat oil over medium heat and cooked sausage until brown. Remove sausage from pan and set aside. Add onion, garlic, carrots and chopped celery. Saute until softened—about 5-10 minutes. Pour chicken broth and spices over cooked vegetables and bring to a boil. Add Ditalini pasta and cook for about 8 minutes or until tender, but firm.
Lower the heat to medium and add sausage, cream and parmesan to soup mixture. Simmer for 5 minutes, allowing soup to thicken slightly. Stir in fresh spinach and let it wilt. Season with salt and pepper and serve immediately.
Country Lifestyle
From Garden Novice to Pickle Pro
Dealing with a Very Abundant Harvest
When I first decided to start a small garden, it was more of a whimsical experiment than a serious endeavor. I had seen countless posts on social media of people proudly showing off their homegrown vegetables, and I thought, “Why not give it a try?” Armed with enthusiasm and a bit of research, I planted a variety of vegetables, including a few pickling cucumber plants. Little did I know that these cucumbers would thrive beyond my wildest expectations.
As the weeks passed, my garden became a green haven. Every morning, I would step outside with a cup of coffee, marveling at the progress of my plants. The cucumbers, in particular, seemed to have taken on a life of their own. Before I knew it, I was harvesting cucumbers by the basketful. While it was thrilling to see the fruits of my labor, I quickly realized that I needed a plan for this overabundance.
My first thought, naturally, was to make pickles. I had always loved the tangy crunch of a good dill pickle, and now I had the perfect opportunity to create my own. I started with classic dill pickles, using a simple brine of vinegar, water, salt, and fresh dill. The process was surprisingly straightforward, and the result was jars of delicious pickles that I could enjoy for months to come.
But why stop at dill pickles? I soon found myself experimenting with different flavors. Bread and butter pickles, with their sweet and tangy profile, became a household favorite. For a bit of a kick, I added chili flakes to some batches, creating spicy pickles that were perfect for snacking.
Expanding My Culinary Horizons
With so many cucumbers at my disposal, I began exploring other culinary possibilities. I discovered that chopped cucumbers make an excellent base for a pickled relish, which is fantastic on hot dogs and burgers. Another hit was pickled cucumbers and onions—a delightful combination that added a burst of flavor to sandwiches and salads.
Not all my cucumber creations were pickled. I fell in love with cucumber salad, a refreshing dish that quickly became a staple in our summer meals. A simple mix of cucumbers, vinegar, sugar, and dill made for a light and tasty side dish. I also experimented with an Asian-inspired version, using rice vinegar, sesame oil, and soy sauce for a tangy twist.
In my quest to use up every last cucumber, I ventured into making cucumber agua fresca. This refreshing drink, blended with water, lime juice, and a touch of sugar, was a hit with my family and friends. It was the perfect way to stay hydrated on hot summer days.
Sharing the Bounty
With so many cucumber creations, I found joy in sharing my bounty with friends and family. I prepared decorative jars of pickles as gifts. It was heartwarming to see how my small garden project had blossomed into something that could bring happiness to others.
Interestingly, my cucumbers found uses beyond the kitchen as well. I discovered that cucumbers make excellent ingredients for homemade face masks. Their cooling properties were soothing and refreshing, adding a touch of spa luxury to my skincare routine.
Starting my garden was one of the best decisions I ever made. What began as a social media-inspired experiment turned into a journey of growth, both in my garden and in my culinary skills. The abundance of cucumbers challenged me to be creative and resourceful, resulting in a variety of delicious and useful products.
For anyone considering starting a garden, I say go for it. The rewards are plentiful, and you never know—you might just find yourself with an overabundance of something wonderful, just like I did. And when that happens, embrace it. Experiment, share, and most importantly, enjoy every moment of your gardening adventure.
Country Lifestyle
Parmesan Crusted Zucchini Fries
By Lacey Vilhauer | Lacey’s Pantry
Servings: 4-6
Total time: 30-40 minutes
Ingredients:
6-8 large to medium sized zucchini
1 cup of panko bread crumbs
1 cup of parmesan cheese, grated
1 tsp kosher salt
½ tsp black pepper
2 tsp dry parsley
1 tsp dry oregano
1 tsp dry basil
½ tsp garlic powder
¼ cup mayonnaise
2 Tbsp olive oil
Cooking spray
Instructions:
Preheat oven or air fryer to 375 degrees Fahrenheit.
If using an oven, move the oven rack to the top of the oven for browning purposes. Line a sheet tray with foil and place a cooking rack on top to allow the moisture from the zucchini to drain off while cooking. Spray the rack with cooking spray.
Trim the ends of the zucchini and cut each squash in half lengthwise, and slice each length into french-fry sized wedges. Cut all of the fries in and set aside.
In a large bowl, mix panko, parmesan and spices together. Mix mayonnaise and olive oil in a separate bowl. Lay out the zucchini pieces on a sheet pan or cutting board and use a pastry brush to coat the pieces with the mayonnaise mixtures.
Next, pick up each zucchini piece and hold them over the panko mixture bowl; use your other hand to sprinkle the breading mixture over the zucchini piece, allowing the breading to stick to the mayonnaise coating. Set each zucchini fry on the cooking tray, or in your air fryer, cut side up. When all the zucchini is breaded, place in oven or air fryer and bake for 15 minutes, then rotate the pan and bake another 15 minutes until browned. If using an air fryer, cook for 15 minutes and check for doneness. You may needed work in batches to cook all the fries in a single layer they do not stick to each other. Remove from oven or air fryer and serve with ranch dressing.
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