Country Lifestyle
December 2017 Profile: John Jennings
By Laci Jones
Raised under the city lights of California, John Jennings is not your typical Californian. Born in El Centro, Calif., Jennings considered himself a “redneck,” spending many days hunting and fishing on the many California golf courses in Palm Springs, Calif.
“I would get kicked out of golf courses,” he said followed by a chuckle. “The security guards would run us off, and we would go to a different one.”
He was always “tinkering” with knives, guns and other items. Jennings recalled using circular saws as a child, saying it was “second nature.” At 17 years old, he dropped out of high school and began working full-time. Like his father, Jennings worked in construction.
“I was making $500 per week 30 years ago, which was pretty good money,” Jennings explained. “I moved out to my own apartment and just started doing my thing. Looking back, I wish I had gone to school because my son’s going to Oklahoma Baptist University, and he’s got so many opportunities.”
Jennings “bounced around” from job to job, never working at the same place for more than 18 months. His career took a backseat when he was diagnosed with Idiopathic thrombocytopenic purpura in his mid-20s. ITP is an auto-immune disease where the immune system sees blood platelets as foreign object.
“We were fixing to deer hunt out in the desert,” Jennings began. “I had these big ole bruises, and I didn’t think much of it.”
Jennings chalked the bruises up to clumsiness, but his wife suggested he visit the doctor to be sure. After his results came in, his doctor told him he needed to stay home, but Jennings was in denial.
“I felt 100 percent perfect. There’s nothing wrong with me,” he said. “I said, ‘No, I’m going deer hunting.’” They said, “Well, go ahead, but even a jar against a seatbelt could kill you.”
Jennings underwent many surgeries and chemotherapy treatments as well as took a daily concoction of pills to cure ITP. One chemotherapy treatment increased his appetite, causing his weight to rise to 250 pounds.
“I did this for like three years, and it finally just went away,” Jennings added. “By the grace of God, it went away.”
The southern California native said the experience changed his outlook on life. Ten years ago, Jennings and his family moved to Shawnee, Okla. He said the expense, traffic, regulations and the mounting doctor bills as well as his parents’ influenced his decision to relocate to the Sooner state.
“My parents wanted out of California 30 years ago, so they headed east on I-40 to look around,” he explained. “They originally were going to look in Arkansas, but they got stuck in a hail storm in Shawnee and stayed the night.”
Jennings said he lived in Shawnee, Okla., when he was eight years old, but moved back to California following the oil crash in the ‘80s. His parents later retired in Oklahoma.
“When I was kind of fed up with California too, my mom called and said, “There’s this really cute little house right across the street,” Jennings recalled. “It was a dump. My wife cried when she first saw it.”
Moving to Pottawatomie County allowed the California native to meet Bill Madole, a local bit and spur maker and neighbor of the Jennings family. Madole owned the land adjacent to Jennings, which overlooked the North Canadian River.
“[Madole] owns three corners of this river,” Jennings explained. “Once I found that out, I thought, “Man, I would like to hunt that.”
Jennings worked out a trade with the landowner for hunting privileges. The construction worker completed projects like fixing Madole’s roof or installing a new door. Jennings began watching Madole work and thought it would be “cool to try.”
Jennings was quickly discouraged once the talented blacksmith told him how much the equipment cost. After, he didn’t give spur making as a side-business another thought. Then things changed. Four years ago Madole was preparing to leave for the National Finals Rodeo where he had a booth.
“I said, ‘I’ll help you get ready for the NFR, and you show me how to make spurs,’” Jennings recalled. “He was sitting there, engraving while we were talking, and he said, ‘okay.’”
The apprentice was tasked with filing spur rowels, which he described as “monotonous” tasks. He continued to learn from the expert, copying his style of spur making.
“We do what is called ‘Texas-style spurs,’” Jennings explained. “The Texas-style is a bit more utilitarian than the Mexican or California-style spurs.”
The Mexican and California-style spurs are more ornate with more silverwork, and they have a larger rowel than the Texas-style, he added. The Texas-style is more subdued. Jennings said he did not experiment with other styles, contributing most of his influence from his teacher.
“I rely heavily on his style because, to me, that’s how it gets passed down,” he stated. “There’s a guy named Kevin Burns whose spurs are pretty expensive. He learned from a guy named Jerry Cates. If you look at a Burns spur, it looks a whole lot like Cates.”
Jennings said the same could be said of Billy Klapper, who learned from the “Godfather” of Texas-style spurs, Adolph Bayers.
“I remember I sold a couple pair to a guy in Stillwater, Okla., who was a trader,” he recalled. “He was carrying a pair of mine around a big spur show in Abilene, Texas. Another spur maker said, ‘Oh, you’ve got a pair of Madole spurs,’ and he said, ‘No, this is Jennings’ spurs, but he learned from Madole.’ This is how distinctive my buddy’s style is.”
He said the distinction of the spurs could be seen in the details. Many spur makers do not engrave in the steel, but Jennings and Madole make individual cuts in the steel to create a distinct design. Also, the area between the band and the shank is squared off, which requires more effort.
While he is inspired by Madole’s work, Jennings also has more resources available than his mentor had.
“I look all the time on the Internet, seeing what’s out there and getting ideas,” Jennings explained. “If [Madole] wanted to see spurs, he had to drive to Amarillo, Texas, to a show. I think it’s just easier for people to get started across the board nowadays.”
Jennings said he never thought he would pick up the art of spur making because his background did not include horsemanship. The spur maker sent a pair he was proud of to a friend, who took them to a horseman. The horseman complimented the spurs, and Jennings’ friend mentioned he does not ride horses. The horseman said, “Well, that’s kind of a fraud.”
“My take on it is the guy who builds NASCAR cars probably can’t drive them or a pilot does not work on the airplane that you’re flying across the country,” the spur maker explained. “A good horseman does not equate to being able to do silverwork and vice versa.”
Jennings said his first pair of spurs were “good” for a first pair, but overall, they are “okay.”
The spur maker has improved since then, stating a good set of spurs takes time and attention to detail. Lately, Jennings has been inspired by old-fashioned designs including the 100-year-old design, gal-leg spurs.
“The gal-leg spurs are a really old-fashioned patterned, but every guy has to draw his own,” he explained. “Every guy’s gal-leg spurs are a little bit different.”
On average, Jennings spends 20 to 100 hours on a pair of spurs. The process begins with design. His background in sculpting ceramics helped him become the spur maker he is today.
Jennings traces his new designs on paper, then copper before cutting it out. The design is traced on the steel, which is then cut with a bandsaw. Once the bands are cut, the spurs are placed in the forge until the metal is red-hot. They are then formed into the shape of a spur. Then the shank is welded to the band and filed to smooth out any indentions.
The design for the silver is planned, then cut with a small saw and soldered on the spur. Once the spur maker cleans the spur, it is ready for engraving.
“It’s like another well-known spur maker said, ‘You want to have a really nice, delicious cake,’” Jennings explained. “The metaphor is about having a real quality spur before you ever put silver or engraving on. The decoration is just that, the icing on the cake.”
Jennings said what differentiates his and Madole’s spurs from other spur makers is their spurs are sterling silver mounted while others use nickel silver. For a swan-design spur, Jennings uses 925 silver or pure silver, which is considered more malleable than other metals.
In the past four years, the spur maker has completed more than 50 projects ranging from buckles to spurs. While buckles take less time, his spurs earn Jennings more money. His spurs cost anywhere from $650 to $2,500. Jennings has also competed in spur shows, stating winning is what drives him forward.
“When I’m sitting here, thinking filing on all of these spurs sucks, I think about how I want to win,” the spur maker commented. “That’s why I do it. That’s what keeps me going.”
Jennings earned the first place prize at the Cowboy True Art Show in Wichita Falls, Texas, and plans to compete again next year.
The spur maker attributed his patience to listening to old outlaw country including Waylon Jennings and George Jones while working on projects. He is currently working on spurs featuring a horse head, which he has invested 20 hours in thus far.
Jennings still works in construction full-time. However, he said rainy days and other construction delays allow him ample time to devote to his craft.
Jennings still lives in Shawnee, Okla., with his wife, Candace, who also helps contribute to his side-business. Together, they have four children ranging from ages six to 26—Char, John, Kate and Ella.
When asked what advice he would give to a new spur maker, he referred back to the advice given by his mentor.
“[Madole] told me a while back, ‘Slow down, do a nice job, which we both know that you can do,’” he recalled. “Don’t be in such a hurry.”
To order, call 405-249-6920 or email jenningsbitsandspurs@gmail.com.
This article originally appeared in the December 2017 issue of Oklahoma Farm & Ranch.
Country Lifestyle
Where the Paved Road Ends: We Traded Front Porches for Facebook
By Beth Watkins
I miss the days of living in a little one-stoplight town. Everybody knew everybody. If you rode your bike somewhere you weren’t supposed to be, by the time you got home your momma had already gotten a phone call. And if you sneezed on the east side of town, Miss Martha on the west side was already adding your sinuses to the church prayer list.
Every town had a few little old ladies who somehow knew everybody’s business and didn’t mind discussing someone else’s dirty laundry. Today, I guess they call it “spilling the tea.” The difference is, back then they whispered about it over coffee. Today folks post it before breakfast.
Social media wears me smooth out.
But it’s like watching a train wreck. You just can’t look away.
My sister, Glenna, lives a couple of hours from me. Most mornings, before noon, one of us sends the other a screenshot of the most jaw-dropping post we’ve found on our local community page.
One day someone posted, “Can somebody bring my mom and me a Pepsi? She gets paid tomorrow and will pay you back.”
I answered with nothing but a laughing emoji.
Then I sent her one from my town.
“Can somebody bring me a garden hose? My little girl wants to play in her kiddie pool, but I don’t have a hose to fill it.”
I texted my sister, “Do they own a bucket? A water pitcher? Maybe rinse out a trash can and carry water!”
Now before anybody gets their feathers ruffled, my sister and I have a pact. We never comment. We just send our replies to each other. My husband says we’d be labeled as “mean girls.”
We prefer to think of it as community service… spreading common sense from one end of Oklahoma to the other.
Now don’t misunderstand me. If your house burned down, your husband lost his job, or life knocked the wind out of you, neighbors ought to show up before you even have to ask. That’s what communities are for.
But somewhere along the way we stopped asking ourselves, “How can I figure this out?” and started asking, “Who can fix this for me?”
It wasn’t because life was easier. It was because people expected more from themselves and less from everyone else.
I miss that.
Sometimes I wonder how we’d survive if we had to live the way our grandparents did. Can you imagine how many folks would be in real trouble if they had to haul a bucket of water from the creek just to have water in the house?
I also miss when every thought didn’t need an audience.
Back in my hometown there was a widow whose heart was bigger than her house. She loved to cook, and she loved having company. Instead of sitting on her front porch wishing someone would stop by, she’d cook a big meal and call the fire department or the police department and invite them over for supper.
She didn’t wait for community. She created it.
That little lady never threw herself a pity party. She never posted about being lonely or wondered why nobody came to visit.
She simply moved first… and they came.
She chose to be the blessing instead of waiting on one.
Remember when folks knew your business because they lived life alongside you? Today everyone knows your business because you posted it, with filters, hashtags and a play-by-play.
Now don’t get me wrong. I use social media too. It’s how I keep up with family and friends who live far away. I love watching babies grow up, seeing vacation pictures, celebrating anniversaries and rejoicing over answered prayers.
And yes… I use it for entertainment.
Y’all letting AI give you a makeover and posting it like it’s an actual picture… come on now. Every once in a while it’s fun to pretend your Fairy Godmother showed up with a pumpkin, a couple of mice and a little bibbidi-bobbidi-boo. But every day?
Cinderella… it’s after midnight. You’ve lost your shoe.
I miss when people were a little more humble. If they received a blessing, they thanked God for it. They let their character do the talking instead of their Facebook page.
Somewhere along the way we’ve traded humility for visibility.
In our little one-stoplight town, we didn’t need an app to find our friends. We knew exactly where they’d be. We’d spend Friday nights dragging Main, making lap after lap from one end of town to the other. If you didn’t have enough gas money, you’d park at the tag office or the school parking lot and sit on the hood of your car.
We were connected long before Wi-Fi.
The funny thing is, we have more ways to communicate than any generation before us, yet somehow we’ve never been lonelier. We can video call someone on the other side of the world, but many of us don’t know the name of the person who lives across the street.
We’ve traded front porches for Facebook, driveways for direct messages, and waving across the fence for clicking a thumbs-up emoji.
Maybe the answer isn’t another app, another platform or another community page. Maybe it’s remembering how we were raised.
Figure a few things out for yourself.
Keep a few things to yourself.
Help your neighbor before they ask.
Wave at people you disagree with.
Sit on a front porch every once in a while.
And every now and then… tuck your crazy in.
Country Lifestyle
Lacey’s Pantry: Baked Ziti
By Lacey Vilhauer
Ingredients
- 1 pound (16 ounces) ziti noodles
- 2 tablespoons olive oil
- 4 garlic cloves, pressed
- 1 medium yellow onion, diced
- 1 pound ground beef
- 1 pound mild Italian sausage
- 5 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
- 2 cups shredded mozzarella cheese, divided
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese, divided
- 3 tablespoons chopped fresh parsley, divided
- ¼ teaspoon black pepper
- 2 large eggs
Instructions
Cook ziti according to package directions. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Sauté garlic and onion for 2 minutes. Add beef and sausage and cook until browned. Drain off excess fat and return the meat to the skillet.
Add marinara sauce to the skillet. Use your favorite pasta sauce or make your own! Stir in Italian seasoning, salt and red pepper flakes. Simmer on low heat until the pasta is done. Stir half of the meat sauce into the cooked noodles and reserve the rest for layering.
In a small mixing bowl, combine 1 cup of the mozzarella, the ricotta, ¼ cup of the Parmesan, 2 tablespoons of the parsley, the black pepper and the eggs. Mix until combined.
Assemble the ziti in a 13×9 baking dish or in ramekins for individual servings. Spread half of the sauced noodles in the bottom. Dollop half of the cheese mixture over the top and spread it evenly, then add ½ cup of mozzarella and half of the reserved meat sauce.
Repeat with the remaining noodles, cheese mixture and meat sauce. Top with the remaining ½ cup of mozzarella and the remaining ¼ cup of Parmesan.
Bake uncovered at 375 degrees for 20 to 25 minutes, until bubbly and the cheese is melted. Remove from the oven and top with the remaining 1 tablespoon of parsley. Serve hot and enjoy!
Country Lifestyle
A Better Fire Pit Season
By Ann Asher
The first cool evenings of September make sitting outside sound good again. After months of Oklahoma heat, a fire pit, a few chairs and an evening outdoors can finally feel inviting.
Before you strike the match, take a few minutes to make sure your fire pit area is ready for fall.
Start with location. Set a fire pit on a level, noncombustible surface such as concrete, brick or patio blocks, not directly on dry grass or other vegetation. The National Fire Protection Association recommends keeping fire pits at least 10 feet from anything that can burn, including decks, siding, fences, overhanging branches and outdoor structures.
That distance matters even more after a dry summer. Even when evenings cool down, dormant grass, fallen leaves and other dry vegetation can catch a spark fast. Clear leaves, sticks and other debris from around the pit before you use it, and skip the fire on windy evenings.
Check whether your county or town has burn restrictions in place. Drought can linger well into fall, and local rules may change with fire danger. A fire that was fine one weekend may be a bad idea the next if conditions have worsened.
For wood-burning pits, use clean, dry, seasoned firewood. Don’t burn trash, treated lumber or painted wood. Never use gasoline or other flammable liquids to start or relight a fire. Commercial fire starters or ordinary kindling are much safer.
Once the fire is going, keep it manageable. A backyard fire pit doesn’t need to become a bonfire to keep you warm. Smaller fires are easier to control, throw fewer embers and are much easier to put out at the end of the evening.
Keep children and pets well away from the pit, and set chairs far enough back that no one sits directly over the heat or in the path of sparks. The NFPA recommends a three-foot child-free zone around the fire.
Look at what else is nearby before everyone settles in. Blankets, loose clothing, outdoor cushions and even the stack of firewood beside the pit can become hazards if they sit too close.
Keep a way to put out the fire within reach. A garden hose, a bucket of water or a shovel and dirt can all work, depending on your fire pit. Never leave a fire unattended, even if it seems to be dying down.
When the evening is over, make sure the fire is completely out. For a wood fire, water the coals, stir them and water them again until no heat, glow or flame remains. Let ashes cool completely, then store them in a metal container with a secure lid, away from anything that can burn.
A fire pit doesn’t need much to become one of the best parts of fall. A safe spot, a little preparation and a manageable fire are usually all it takes. Then all that’s left is finding a comfortable chair and enjoying an Oklahoma evening that is finally cool enough to stay outside.
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