Memory Lane in Bozeman

By Jenna Caplette

Frank came in April when our daughter was in the hospital with severe pneumonia. His presence was a gift and an essentail aspect of that gift was that he focused on practical things, like meals, saying, Don’t you think it’s time for lunch, or dinner, or coffee? So one afternoon we shared a late lunch at the Bacchus and inevitably we began to reminisce.

When Rose, our daughter, was growing up, I owned Accents West at the corner of Willson and Main. Our little family ate a lot of meals just kitty-corner, at the Bacchus. Rose began her career there as a waffle fries and spaghetti junkie. 

On this April afternoon Frank and I each have a Hippie Burger and though I don’t mention it, the name and the garnish of artichoke hearts remind me of UC Santa Cruz, 1975 — hippie central — and Castroville, self-proclaimed artichoke capital of the world where we shared  french-fried artichoke hearts. Santa Cruz  was beyond-beyond to Frank, a Crow Indian, fresh off the reservation and primarily a native speaker. We lived with room mates in a house not far from the ocean. The sound of the waves breaking on the shore at night made him uneasy. So did a diet heavy on vegetables. His parents sent care packages of dried venison.

Frank  looks across Main at Chalet Sports and says how it used to be a disco. Do I remember? 

I don’t. 

I have survived the ins and outs of my life by developing an ability to forget so adept it  sometimes worries me. A disco? 

I do remember Bozeman’s first video store, right around the corner in the Downtowner Mall. Due west from Accents West, we spent a lot of time there, rented The Muppet Musicians of Bremen for Rose again and again and again.  

Frank talks about getting espresso at Cactus Records, sharing sips with his friend Gunnar. I remember Leaf and Bean being the first place to buy espresso, had forgotten that Gunnar had a coffee bar in the basement at Cactus, can almost dredge up that memory.

Bozeman was so condensed then, the downtown both vital and varied. The Chronicle had offices where the Salvation Army is now. There was a newspaper — the HighCountry News — in a space near Willson and Main. Downtown embraced bakeries. Burger shops and greasy spoons. A Chinese restaurant with retro booths and not very good food. A toy shop. Two pharmacies and a soda fountain. Sears demoed appliances in the space that became Schnees and is now a whiskey tasting room. JC Penny’s was somewhere nearby, with squeaky maple floors and florescent fixtures that hummed. Chambers Fisher Department Store next to the Ellen Theater had an escalator that Rose visited as often as possible,  looping from the first to second floor, then down again.  

She was born in a south-facing room in the old Bozeman Deaconness Hospital, just a couple blocks north of Chamber’s Fisher, where the Mountain View Care Center is now. 

I remember yellow daffodils in my room, snow on the ground. I had an emergency C-section. Rose had a hard-to-take-in diagnosis of Down Syndrome, breathed in a machine and fought the jaundice lights. She and I stayed in the hospital a week. Friends brought me food — I was a vegetarian then — and Frank tucked in to what the hospital served. 

Now Rose fights for breath again and I share this meal with her dad who had not been an active part of our lives for some twenty years. And then these past four he began to visit. First for Rose’s  March Birthday and then again in the summer, the fall. That ground work has made it possible for us to enjoy each other, to now function together as parents, as advocates for Rose’s healing, her breathh. 

It’s that odd friendship, relatedness, that allows the swapping of stories and memory. We stay in safe territory, leaving so much unexplored. Just the same, To know we have good memories, can share our life’s pleasures and challenges now, is a good thing. A gift that brings both a sense of pleasure and of loss. 

Bozeman is not what it was. We are not who we were and yet . . .

 

JennaJenna Caplette migrated from California to Montana in the early 1970s, first living on the Crow Indian reservation, then moving to Bozeman where she owned a downtown retail anchor for eighteen years. These days she owns Bozeman BodyTalk & Energetic Healthcare, hosts a monthly movie night, teaches and writes about many topics.

You’ve Never Seen a Guy Frowning While Eating An Elk Taquito

By Kristen Berube

Sometimes you just need some comfort food and for an outdoorsman, that comfort food is, of course, ELK!  The outdoorsman looked like he was getting a little thin the other day so I whipped something up that I knew he would devour like a rabid wolf.  I threw an elk roast in the Crockpot with a little of this and that and set that baby on high for the day.  When I got home the house smelled positively drool worthy, so with a hungry, impatient outdoorsman stealing bites over of shoulder, I made up the taquitos.

The roast made enough meat to make A LOT of extra taquitos, so I made them up and put them in the freezer.  Little did I know that the outdoorsman would offer to “cook” dinner every night for a week until the taquitos were gone.  He said he couldn’t stop thinking about them.  I myself am plum ready for something new for dinner!!   So here ya’ go!  Enjoy!

ELK TAQUITOS

INGREDIENTS

  • 1 Elk Roast- sized based on how many taquitos you would like to make
  • 1 Medium Onion-diced
  • 3 Tablespoons Minced Garlic
  • A Healthy Dose of Salt and Pepper
  • 1 Large Can of Green Chilies- Diced
  • 1 Can Black Beans, Rinsed
  • 2 cups shredded Parmesan Cheese
  • Corn or Four Tortillas- As many as you want to roll out- based on your preference (the corn are hard to roll, but taste much better)

Dipping Sauces:

  • Ranch Dressing (Homemade Buttermilk Ranch is UNBEATABLE)
  • BBQ Sauce
  • Nacho Cheese

DIRECTIONS

 

STEP 1

  1. Throw your frozen roast into the Crockpot with the onion, garlic, salt and pepper.  Set on High for 8 hours. 
  2. Preheat Oven to 350 degrees.
  3. Shred the meat with two forks and add green chilies, black beans and cheese.  Stir.

 

STEP 2

  1. If using flour tortillas, simply make a row of the meat mixture and roll up.  I like to place a toothpick in the center to hold everything together.  Then place on a baking sheet.
  2. If using corn tortillas, you must microwave them for about 15 seconds and then quickly roll them, otherwise they crack and it’s a disaster.  I usually heat about 3 at a time so that I can roll them before they get cold and stiff again.  Toothpick and place on baking sheet. 

STEP 3

 

  1. Once your pan is full, bake at 350 degrees for 30 minutes. 
  2. Take out, Drool, Dip, Drool and Enjoy.
  3. If you have extra meat, you can roll the taquitos and then freeze them.  All you have to do is take them out of the freezer and bake at 350 degrees for 35 minutes and Waaaaallllaaa!  Even an outdoorsman can do that!

 

Okay…Now I am hungry.  

 

___

 

author

Kristen Berube lives a crazy, laugh-filled life with her outdoorsman husband Remi and their three camo-clad children in Missoula, Montana. A graduate of Montana State University and the Northern Alberta Institute of Technology, she loves being a mom and enjoys hiking, fishing, and camping. “Confessions of a Camo Queen: Living with an Outdoorsman” is her first book. - 

It is available for purchase at: http://www.amazon.com/dp/1560376287/ref=tsm_1_fb_lk

afs

 

Horse Yoga -

By Days at Dunroven

Stretches & Exercises - Dunroven Ranch (Live session Thursday 5/5, 3:00pm MST)

Fitness is an essential part of life for all living beings. As horse men and women, it is our duty to ensure that we provide an appropriate fitness plan for our equines, which helps ensure a healthy lifestyle. Whether our horses are young or old, sick or injured, or training in a specific discipline, we can tailor a fitness plan around their specific needs in order to strengthen their bodies and help alleviate and/or prevent pain and injury from occurring.

Soreness in the back is highly common in horses. This is not surprising due to the amount of stress that is put on a horse’s spine and surrounding muscles throughout the course of its working life. Poorly fitted saddles, unbalanced riders, excess workload, and misalignment in the spine and hips can all lead to serious spinal issues, and it is not always apparent your horse is experiencing pain. Long term problems such as kissing spine disease and hunter’s bump can occur as a result of imbalance, lack of proper core fitness, or injury, and occur over time. Physical issues such as these often go unnoticed, or can even be misconceived as a desirable trait in specific breeds or disciplines.

While chiropractic work is sometimes needed, and often helpful, it is very important to address any underlying causes of imbalance. A great way to battle imbalance is through stretching, calisthenic exercises, and range of motion exercises. Performing these exercises daily without the weight of the rider allows the muscular and skeletal structure to move freely without compensation, and can help solidify any corrections that your chiropractor may have made. Your horse will be well on his way to achieving proper self-carriage, better balance and increased fitness.

Stretching and stabilizing exercises are easy to do and should be incorporated into your daily routine whenever possible. They can make a significant impact on your horse’s overall well-being, and do not require rigorous exercise. Below is a fantastic video to reference and help you better understand the importance of developing a routine for your horse. Tune in Thursday May, 5th, 3:00 pm MST for a live demonstration.