Thursday, October 29, 2015

Song of Souls

New Author Uses Painful Experience as CatalystFor First Book in Song of Souls Trilogy 

By Karilea Rilling Jungel



One deals with grief in various ways. There are the seven stages of grief; shock and denial, pain and guilt, anger and bargaining, depression/reflection, the upward turn, reconstruction and working through, and finally, acceptance and hope. And somewhere in these stages, after only 18 months of marriage to Dustin, then widowed at a young age, Christen Stovall found a way to give voice to her loss, and her book, Soulbound, was conceived.

“I decided on a trilogy in order for the characters to play out.” Christen explains that even though she picks up side jobs, her primary job is dedicated to taking her characters on a fictional journey. “When I talked to my mom about this effort, she was very supportive of me. My mother lived out in the country, so I invited her and my brother to move into town with me; it would be easier on her to get to her job, and made it financially advantageous to all of us.

courtesy christen stovall
“I started writing as a hobby in my late teens, early 20’s. I wanted to write a book, but felt I didn’t have any new idea (for a novel) back then.  About two years after my husband died, the idea for this story started building in my head, and the characters began evolving. On our vacation to the east coast in 2014, the whole outline of my story came into view, and when we returned home, it took about nine months to get the story written, and a full year before it was finally done.

“To a degree, the beginning story is based on my life. I had been home schooled, while Dustin attended Central High. Dustin and I met each other while we were still in school when we applied for auditions at our community theater. I thought then, and shared with some of the other actors, that ‘I think I really like him.’ This was well after he had been in a car accident in the winter of 2000, and Dustin had worked hard to rehabilitate his mind, body, and spirit. Not long after being in a play with him (The Odd Couple at Salina Community Theater, 2005) we started dating, because I realized the ‘crush’ was as strong as ever. I had noted that although Dustin had always been a deep person; his car accident just added another layer of depth to his persona. We were together for two years before he proposed in 2007, and we married a year later, on October 26, 2008.

“However, because he was not able to become 100% rehabilitated following his car accident, Justin’s depression from continuous physical pain had become too much for him to handle, and he died on May 1, 2012.”

In Christen’s first book Soulbound, her main character, Aislynn, draws upon Christen’s personal experience as a young widow for a character who marries her “soulmate,” only to also become a widow not long into the marriage. In this fantasy world, some soulmates are able to stay connected, which gives them certain abilities. Aislynn learns she will require training to use her powers correctly, in order that she stay sane, and not go ‘crazy’. Aislynn makes the choice to stay a soulmate and becomes soul bound. That’s when her adventures really begin.

Christen acknowledged that other facets of her own personality come through in Aislynn. “In terms of how Aislynn approaches situations, such as when bad things happen, which you can’t control, you can learn to control how it will affect you, and how you will approach your own healing. Whether you are going to be a victim, or a survivor, and grow stronger are characteristics that Aislynn takes on, and I have done the same. Close friendships are important to Aislynn. She uses the same term of endearment as I did. But she is not exactly like me. Some of my other characters are based loosely on my own friends. Family is important to her, and Aislynn feels a sense of responsibility toward other characters, as do I.”

Christen confesses that this first novel was more revealing about what she went through than she thought it would be. “I was nervous at my first reading, because (the story) was intimate to me, and shows what I went through. I’m an introvert, and it is difficult to be that open to others. But the more Aislynn grew, the more I felt I was coming back to myself, as well.” Christen imagines that her second book will show some darker sides of various situations she personally went through while dealing with her grief, which will be portrayed by her protagonist. Her third book will show a softer, accepting side of what Aislynn, as well as Christen, went through.

After Christen finishes the trilogy, she would then like to continue on with a prequel, and other writing projects.

Christen Stovall’s book can be found on Amazon.com (paper and e-book), and can be ordered directly through CreateSpace, as well as Barnes & Noble.




Sunday, October 11, 2015

A Traditoinal Farm Life - Banana Streusel Muffins


A Traditional Farm Life

By Shasta Hamilton

Photo by William Snyder

Greetings from Enterprise, dear friends!   You might find this a little hard to believe, but our boys can turn vegetables into draft horses!

That’s right. A summer of selling vegetables at local farmer’s markets, coupled with lawn mowing and odd jobs around town, have helped our boys secure the chance at buying a team of draft horses.

On Monday our boys, chauffeured by Gary Crump and accompanied by their father, made the long trek to the Amish community near Parsons, Kansas to buy a team of Hofflinger draft horses.  They returned home with “Tom” and “Jerry,” 17 and 13 years of age, respectively. 

At 14 hands high and about a thousand pounds each, these dark sorrel draft horses with flaxen manes have captivated our hearts and fueled our dreams for the future.

Yesterday the boys hitched them up to the people hauler for their “maiden voyage.”   They were headed to the restaurant where Michael was, so their first trip off the farm was to be done completely on their own. 

It turned out they did just fine.  While it didn’t exactly “go off without a hitch,” I was very proud of them for working through the few minor setbacks they had without any adult help.  (They must have been paying attention at the draft horse workshops they’ve attended in recent months.)

Personally, I barely know a bit from a bridle, so it was pretty amazing to watch these young men harness and hitch up their new team.  They left the yard with a flourish, trace chains jangling and the steady clip-clop of horses’ hooves on pavement ringing clearly through the still morning air. 

I stood near the road, silently watching them climb the hill and finally turn the corner, a few mother’s tears slipping from wet eyes . . . My once little boys are quickly becoming men.

With manhood comes responsibility, and it is our prayer as parents that our boys’ taking of responsibility will grow in correspondence with their age. It has always been our philosophy to seek to raise them as future men, even though we like to call them our “boys.”

We had a very pleasant surprise yesterday in the form of two cases of overripe bananas from Zey’s Market in Abilene.  They were quite literally delivered to our doorstep.  We were tickled they thought of us.

Two cases of bananas mean A LOT of banana bread.  They were delivered shortly before we opened for the Wednesday evening meal, so we offered banana-bread-ready bananas to all our customers free for the taking.  Thankfully, we were able to share the blessing and still put most of a case into the deep freeze for future use.

The future ended up being today.  We whipped up a batch of Banana Streusel Muffins by simply putting our favorite banana bread recipe in muffin liners topped with streusel and baking for a shorter period of time. 

So when life gives you overripe bananas, go ahead and make banana bread!
Photo by William Snyder

Banana Streusel Muffins

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
4 very ripe bananas, crushed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped nuts, optional

Streusel Topping
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

1.  Preheat oven to 350 degrees.
2.  Cream butter and sugar until light and fluffy. 
3.  Add eggs, one at a time, mixing well.  Stir in crushed bananas and vanilla extract.
4.  In a medium bowl, combine flour, salt, baking powder, and baking soda.  Add to banana mixture and stir only until combined.
5.  Fill greased or paper-lined muffin cups three-fourths full (1/3 cup batter per muffin). 
6.  For streusel, combine sugar, flour, and cinnamon in a small bowl; cut in butter until crumbly.  Sprinkle evenly over muffins.
7.  Bake 25 minutes or until lightly browned and a toothpick comes out clean with a few moist crumbs. Do not overbake.  Cool in pan 5 minutes; remove to wire rack to cool completely.
Yield:  12 muffins.

Copyright © 2015 by Shasta Hamilton

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas.  She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children.  You can reach The Buggy Stop by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com. 

Keep up-to-date with everything in the Abilene Kansas Community!!
GET The Free Mobile App HERE.  
https://play.google.com/store/apps/details?id=com.app_quadcities.layout            https://itunes.apple.com/us/app/quad-cities/id980150055?mt=8

Sunday, October 4, 2015

Apple Crisp - A Traditional Farm Life


A Traditional Farm Life

By Shasta Hamilton

Greetings from Enterprise, dear friends!   It was a year ago today that we rolled up the back door of the U-haul and began moving in to our ramshackle farmhouse on eleven wooded acres near the outskirts of Enterprise. 

“This old house” may now have a new sewer line, plumbing and heating, but I assure you its “rustic” character remains largely unchanged.  Our weekly routine is so set that there never seems to be a large enough window of time to get out the paint and get a room painted.

The grass-is-greener-dreamer in me can see the possibilities for remodeling, but the busy mother of six never finds the time to turn those dreams into reality.

Thankfully, the boys are making great progress with projects outside this old house.  After finishing some projects for folks in town, the boys have been able to turn their attention to things here on the farm.

Antique farm machinery no longer serve as lawn ornaments for the front yard, they’ve all been moved to “equipment row” out back.  Some shuffling in the shed has allowed the horse tack to move from temporary quarters on our front porch to permanent abode in the shed.

Today the boys removed the tin from the front of the lean-to on the shed in order to provide draft horse access from the front.  They have put in a hitching rail close by, and are making preparations to make that space more usable.

All in all, it sure feels good to do some “fall cleaning” around the place. Soon we’ll clean up the garden—it looks like the tomatoes and cucumbers are probably done for the season. 

A high garden note for me has been the success of the asparagus crowns we planted this spring.  They’re my kind of plant—they have prospered without any attention from me save a couple weedings throughout the season.  Maybe we should plant the whole garden to asparagus!

Meanwhile, back at the restaurant, we are gearing up for something new and different.  We will now be offering a From-Scratch Brunch every Saturday from 9 a.m. to 1:30 p.m.

We will serve our own Buttermilk Pancakes, make French Toast with Buggy Stop Bread, and offer Gluten Free Buttermilk Waffles for those who refrain from gluten.  Potato Cakes and Sausage Patties made on site with our own special blend of herbs and spices will round out the meal. 

We plan to make this a Saturday fixture at The Buggy Stop, so give the morning cook at your house a break next Saturday, sleep in, and come on over for a real treat!

We recently received a treat ourselves—a 5 gallon bucket full of Granny Smith apples.  They’re tart, but the kids enjoy snacking on them anyway. 

Thinking back to my own childhood, one of the first desserts I learned to make was apple crisp.  Years ago, my mother put the recipe we used at home in the church cookbook under my name.  So when I get a hankering for apple crisp, I get out my old cookbook and smile, remembering that little girl in the kitchen slicing apples and preparing a comforting dessert for the family.

Apple Crisp - Double Batch
Apple Crisp

1 cup quick cooking rolled oats
1/2 cup all-purpose flour
3/4 cup brown sugar, lightly packed
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) butter, melted
4 cups tart apples, unpeeled and thinly sliced

1.  Preheat oven to 350 degrees.
2.  Lightly butter an 8-inch pan. 
3.  Mix oats, flour, sugar, cinnamon and salt.  Add melted butter and mix with a fork until well blended. Mixture will be crumbly.
4.  Place thinly sliced apples in pan.  Spread oatmeal mixture on top of apples and bake for 35-45 minutes, or until topping is browned and apples are tender. 
5.  Excellent served warm with vanilla ice cream.
Yield:  6-9 servings 

Copyright © 2015 by Shasta Hamilton

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas.  She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children.  You can reach The Buggy Stop by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com. 

Keep up-to-date with everything in the Abilene Kansas Community!!
GET The Free Mobile App HERE.  
https://play.google.com/store/apps/details?id=com.app_quadcities.layout            https://itunes.apple.com/us/app/quad-cities/id980150055?mt=8