The Crow's Nest - March 27, 2021

Happy Springtime to everyone.  I can smell it in the air outside.  The wide range of temperatures from day to day is also an indication spring weather is coming.

At least there are not slushy and muddy roads to put up with.  Even the yards are not spongey.  Coming home from Grand Forks the other day a farmer was in his field discing.  I do not know when I have seen so much dust. To be sure, we really need moisture.  It would be nice to get a long, slow rain.

It has been about a month since Chuck and I had our second COVID shot.  Chuck had no reaction.  I got the COVID arm – a rash that covered most of my arm.  It did not hurt at all, just itchy.

It was so much fun to open The Walsh County Record yesterday and see an article about “HALLS G4” highlighted during this Agricultural Week.  Halls G4 is made up of the 4th generation of potato growers that began when North Dakota statehood began.  The G4 group is made up of Thomas John (TJ) Hall, Jackson Hall, and Taylor Hall.  Jackson and Taylor are brothers and TJ is a cousin.  They are a very innovative trio of guys who provide the best potatoes in the world – that is my take on that!  Their great-grandfather, JG Hall started the potato farming business.  He had 5 sons, Bill, Edward, Bjorn, Joe, and John.  Their sons, Warren, Greg, Fred, and Rodger formed their own partnership and now it is the 4th generation in the potato industry.  TJ, Jackson, and Taylor live in Edinburg, but the hub of their business is in Hoople.  TJ talks about soon having tractors that will drive themselves.  I remember a few years ago when he was trying to explain how GPS worked in the tractors.  They are a very forward-thinking group.  It is not hard to think of generation 5 as there are 3 young boys ready to someday take over potato farming.  Hall’s potatoes are sought after by those who have left the area.  I think they are wonderful.  I can say that since TJ is my nephew!  They make everyone so proud!

Well, COVID cases are on the rise again in North Dakota.  Both the NDSU and the UND football games were cancelled for today.  In fact, NDSU was down in South Dakota when the game was called, so they were heading back to Fargo immediately according to a news flash on my watch.

We went down to the Good Samaritan Center in Park River to see Chuck’s sister, Mary Ann Lindell.  We had not seen her for almost 14 months.  We made an appointment, filled out paperwork and had a COVID test before being taken  to the Solarium to visit.  It was an awesome feeling to see her once again.

Life around our house was filled with happiness last week as our grandson, Lane Vendsel, was matched with KU Medical Center in Kansas City to do his Residency in ER Medicine and Sports Medicine.  This thrills us as we have two sons, daughters-in-law and grandkids that live there.  Also, our grand-daughter, Madison Rilee, got engaged last weekend also.  She graduated last May from Richmond Law School and is now pursuing a master’s in education.  We are so excited for all these family changes.

O yes, David and Loretta Monson left about 10 days ago for Carson City, NV to visit their son John and family.  From there they drove to Ft Mojave, AZ to see Dale and Helen Bakke.  Their next venture will take them from Arizona to Charlotte, NC to visit daughter Katie and family.  That will be a long drive, but I know they will enjoy the landscape along the way.

A special thank you to Dwight Johnson of Park River who called today to say he had visited Odalen Cemetery and the Odalen Memorial Cross. He expressed how nice he thought everything looked at the location of the previous "Church By The Lake". I so appreciated his very kind comments.

Have a blessed Easter and we will talk later.
































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March 27, 2021

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1 1/2 pounds red potatoes (cleaned with skin on and sliced 1/4 inch thick)

2 TBSP olive oil - sea salt & pepper

1/2 tsp dried rosemary 1/2 tsp dried thyme

1 cup shredded sharp cheddar cheese

5 slices bacon (cooked & chopped)

1/4 cup sour cream or Greek yogurt (plus more for serving)

1/4 cup pico de gallo style salsa (plus more for serving).

2 minced green onions

1 TBSP chopped cilantro leaves

Preheat oven to 450 degrees. Place potato slices in a bowl. Drizzle olive oil, rosemary, & thyme over the potatoes. Stir to combine.

Place potatoes in a single layer on a greased baking sheet. Bake 20 minutes, turn over and bake for an additional 20 minutes.

Remove potatoes from baking dish and place on a flat sided cast iron skillet (or oven proof dish/pan), slightly overlapping the edges Sprinkle with cheese and bacon. Return to oven for 3-4 minutes or until cheese is completely melted. Sprinkle with green onions and cilantro. Serve with sour cream/yogurt, salsa and guacamole.

Recipe courtesy of the Hall's

Ingrid UND

Had to post a more recent picture of our great-grand-daughter. I had to make her a UND quilt as both her parents are UND graduates. The tutu is quite appropriate as Ingrid's mom was a member of the UND Dance Team while going to school there.