Go Ask Vonda at the Dairy Queen

    I have learned many interesting things since moving to Nebraska in June. In fact, some would say our learning curve has been as steep as an Everest climb.Some new knowledge is useful but not life changing but some of it will stay in our hearts forever. Things like don't put one eyeliner before you go out to fix the irrigation system or you'll wind up looking like a depressed raccoon probably should have already been filed away somewhere but had to be relearned the hard way. There was totally new knowledge like learning to bale hay. Watch the twine or it will get all wound up in some dohickey and your bales will look like something from a horror-flick bleeding out in the field. Or if you have a 4 month old puppy standing hip high at the shoulder and named for the god of chaos and you hang your clothes out on the line-chances are they will end up festooning the yard. There was old knowledge that was vital to survival in rural Nebraska. Strategic Air Conditioning, for example, which is the process of opening and closing the drapes and windows during the course of the day to keep the house cool. This is very similar to the 4/40 car air conditioning of our youth. Or just when you think the wind can't blow any harder it steps it up a notch.
     The most important lessons we have learned though are the ones closest to our hearts. We have learned that old friends are the best friends, time with your children is the most precious commodity in the world, and that my mother was right, it is better to be born lucky than rich. We learned that starting your own business is a lot like having a new baby. You invest more money, time, and energy than you ever thought possible. Every week brings new challenges but I'm told, on good authority, that through perseverance and hard work you can create something of which to be proud. I only have only to look at our three children to know this to be the truth.

     We have learned that help can come from some pretty unexpected places. When I called a refrigeration repair shop in Scottsbluff looking for a cooler curtain for our deli cooler the receptionist cheerfully offered to call around to their suppliers. When she called back however her solution to my problem was a surprise. You don't want to buy 300 feet of cooler plastic, that's too much. Call Vonda at the Dairy Queen. She just bought a roll and she don't need all that. I'll bet she'll sell you some. Tentatively I called the Dairy Queen and explained my problem expecting a brush off at best and a cursing at worst. She listened and said Sure, I can do that. How much do you need? Can you get here soon? Surprised, I asked if she was the only Dairy Queen in town. You're not from around here. are you? This is a lesson we learn every day here. People we meet are kind and generous, helpful and encouraging (that's not to say they don't go home and tell their friends about Crazy Coloradoans). Even foreigners like us-You're not from around here, are you?- are given a warm , if cautious, welcome.  I am told that it takes about three years before people accept the fact that you're here to stay.
     This is a land that is lost in time. In town the noon whistle still blows, shops still close, and people still go home for lunch. Older women still introduce themselves as Mrs.Husbandsname.  Kindness and consideration for others is still a virtue. And Vonda at the Dairy Queen is still willing to help a stranger.

     I have also learned a lesson that has been repeated every sunrise and sunset this week. Even in the midst of disaster there is still beauty.

Smokey Sunset Fire Roasted Beets   

Preheat charcoal or gas grill

2lbs Fresh Whole Beets, tops and hairy root ends removed, leaving about 1 inch of tops.

Olive oil, about 2 T

Flaked salt

Pepper

Herbed Red Wine Vinegar, about 1 T, to taste

Crumbled Feta

On a sheet of aluminum foil about 12 inches long, place the cleaned and prepared beets. Drizzle with olive oil and season with salt and pepper to taste. Fold foil around beets forming a packet, sealing both ends and top. Place on grill for 20 minutes on each side. Remove from grill, open the packet and allow to cool until safe to handle. Peel beets and remove remaining top and root. Cut into quarters. Toss with vinegar. Serve resting on a bed of freshly torn lettuce and garnished with crumbled feta.