Once upon a time I could speak my goals into existence... Or at least that’s what it felt like. I’d lock onto a target, take decisive action, and everything would fall into place. Then things changed. The past 12 months have been some of the most unexpected of my life. I’ve hit targets, but not the ones I expected. My shaky aim this year has caused me to reevaluate the delicate balance of flexibility and ...Continue Reading
Just Like We Do Today
The paperback edition of Old-Fashioned on Purpose launches this week! It has a new cover and we added a sourdough guide & garden planner, too. To celebrate, I'm sharing a few paragraphs from the conclusion of the book. Enjoy this sneak peak and grab your copy here if you don't have one already! A turn-of-the-century church and cemetery can be seen nestling in the fields east of our town. They stand as a remnant from Iowa Flats, one ...Continue Reading
Here’s to the Stayers
I have lots of conversations at the soda fountain these days. It never ceases to amaze me how many random folks have ties to our obscure little town. They share their stories and I nod in recognition when they mention local names or landmarks. Wyoming is like a giant small town. I can't help but notice a recurring theme in the stories of those with ties to our community. They usually start with phrases like: Years ago, ...Continue Reading
Preserving with a Freeze Dryer: Why I’m Giving Freeze Drying Another Try
Once upon a time, I was much more dogmatic. I lived in a world of absolutes and blanket statements. But as I’ve matured, I’ve realized life isn’t quite so black-and-white. And I've learned to never say never... Case in point: Freeze dryers. Some of my long-time readers may remember my long-ago fling with a freeze dryer. Back in 2016, Harvest Right sent me a unit to test drive, and I played with it for around six ...Continue Reading
What I’ve Learned About Doing Hard Things
We’re hosting our first steak night at the Soda Fountain this week. I’m talking three courses, steak and hand rolled pasta, white tablecloths, candlelight, fancy cocktails… the whole nine yards. Our new manager, George, and I have been scheming this for months. Neither one of us have done something like this before. We’re transforming our burger-and-shake vibe into high-class dining for the evening. (This will be ...Continue Reading
