Sophia Delaat of Raymondville participated Nov. 3 in the 30 th Annual Judged Art Competition in Rolla sponsored by the Arts Rolla, which was founded in 1985 that strives to bring art and communities together. She entered a lamp with the shade being carved from a gourd and was awarded a recognition of excellence and a prize. Missouri Artist Dan Woodward was the judge of this exhibit. He is a professional fulltime artist with art training through California State University. His recent Civil War painting exhibit has been shown throughout the United States.

Visiting on Veterans Day with Ernest Waters of Houston, who is a resident at the Missouri Veterans Home in St. James, were David and Wendy Phipps of Houston. There was a lot of activity at the home including Boy Scouts delivering handmade cards, a presentation of a check collected by various motorcycle clubs in the area and a performance by the 187th Battalion Army Jazz Band from Fort Leonard Wood.


An industrious turkey farmer was always experimenting with breeding to perfect a better turkey.

His family was fond of the leg portion for dinner and there were never enough legs for everyone. After many frustrating attempts, the farmer was relating the results of his efforts to his friends at the general store get-together. “Well I finally did it! I bred a turkey that has 6 legs!”

They all asked the farmer how it tasted.

“I don’t know” said the farmer.

“I never could catch the darn thing!”


Jalapeno Cheddar Beer Bread


• 1 stick (8 tablespoons) unsalted butter, melted

• 2 3/4 cups self-rising flour, sifted

• 2 tablespoons sugar

• 3/4 cup shredded Cheddar

• One 12-ounce can or bottle lager, pilsner or IPA-style beer, at room temperature

• 1 cup sliced pickled jalapenos


Preheat the oven to 375 degrees F. Brush an 8x4x2 1/2-inch loaf pan with some of the melted butter.

Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl. Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).

Pour the beer-butter mixture into the flour mixture and fold until just combined (it’s ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4-cup Cheddar and the jalapeno slices.

Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, one hour to one hour and five minutes. Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

To submit “comings and goings” to this feature, call Wendy Phipps at 417-967-4200 or email

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