Welcome to
Collectors Corner!
Ed Sandoval Gallery's Newsletter
102-B Paseo Del Pueblo Norte, Taos, NM 87571
edsandovalart@gmail.com
(575) 770-6360
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Where's the Beef? Road Trip to Oklahoma |
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Normally, I tell stories of my life in New Mexico: growing up, interesting family members who had an impact on my life, jobs/work and everything in-between. I’m going to mix it up and talk about my time in Oklahoma. Since the pandemic makes it hard (if not impossible) for us to take road trips, I thought this might be a nice virtual vacation. |
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I must say that road tripping is different during a pandemic. In addition to loading the truck with luggage, we also shoved in masks, Lysol wipes, hand sanitizer, boxed lunches and cold drinks (ate in the truck), toilet paper (you never know) and other stuff. There's also little (if any) dilly-dallying, which is the true heart of road trips. No stops at local bars to grab a beer, no nice lunch in a charming little local restaurant, no meandering around stores or historic sites…it’s pretty much drive until your head hurts and your eyes are blurry.
But the scenery was beautiful. Driving east across the panhandle, there are vast farms and fields...hundreds of miles of crops and grasslands, with a few farmhouses and a small town every 80 miles or so. Hardly any traffic at all, which was wonderful too. After 11 (very long) hours, we finally reached our destination: the Vickery farm/ranch. AND we arrived right at 6:00 pm - cocktail time!
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The Vickery Farmhouse near Braman, OK |
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The main reason we went is to pick up a full beef (and to see family and friends of course). Have you noticed how much meat prices have increased in the grocery stores? It’s insane to pay those kinds of prices, especially when there are cattle one state over ready to be “packaged” and hauled back home. The tricky part was logistics…how do you transport a whole beef (not a side…a WHOLE)? We’re talking a 1,200 pound steer, which would be about 600 pounds of beef.
I was pleased with myself for arriving at the perfect answer. I have three chest deep freezers. We cleaned two totally out, loaded them on the truck, ran extension cords to them so they would be nice and cold, and headed out onto the open road. Once there, we just ran the extension cords to the electrical outlets in the barn, the freezers hummed to life, and we were good to go! The frozen meat would go in there, the freezers would keep going until we left, and even unplugged everything would stay frozen all the way home. I must say this strategy worked perfectly!
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Before we got the beef, we did some sightseeing. First stop: Stillwater, home of Oklahoma State University, where all five Vickery kids went to college and graduated. Their dad must have pulled his hair out at all of the tuition bills! Anyway, what a magnificent campus! We drove around as everyone tried to remember where their favorite bars used to be. Ha ha. The campus and the hangouts have changed a lot, but some bars were still there, like Eskimo Joe's. We didn't eat or drink there (got a pizza to go from The Hideaway), but did stop in to get t-shirts, and I even got to meet Eskimo Joe and his faithful dog Buffy. |
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Eskimo Joe's: A Favorite OSU Hangout |
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Me with Eskimo Joe & Buffy |
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The next day, we loaded up and headed over to the "East Ranch." There was such a beauty in the vast skies and immense wind-swept grasslands. I always think that time has stopped, and I imagine wagons of settlers trying to cross this expanse...
We visited one of the many oil pumpjacks (so cool - I posted a video on Facebook), went fishing in one of the ponds (caught a perch) and watched a group of curious cattle that were watching us. LOL.
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Garrett Begins to Bring Out Tray after Tray of Beef! |
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Despite the strong breeze, it was so hot and humid we got back in the air-conditioned truck and headed to go pick up the beef! They kept bringing out tray after tray after tray... Holy bovine! That was a lot of beef, but we finally got it all in the truck.
We returned to New Mexico, and I think back on how green it was there. We drove by so many fields of wheat, soybeans and corn - amazing to think of all the agriculture going on in our country! Hard-working farmers on family farms are out there every day, and I'm so glad I got to see it.
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Hot Tempers, a Painting and a Knife... |
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Let's all be kind to one another. This pandemic has people losing jobs, quarantining, not able to travel or see others, and the stress of it all can take a toll. Quarrels can start, and relationships can be tested.
A few weeks ago, I received a frantic phone call from a friend of mine who has a couple of my paintings. He was so upset and wanted to know if I could "fix" one of them that had been cut with a knife from top to bottom. What?????
Evidently, he and his live-in girlfriend/partner got into a HUGE fight. Arguing led to screaming, and at some point during the heated exchange, she went into the kitchen, grabbed a big knife, ran over to my painting and slashed it from top to bottom. Wow! Just wow!
I don't know any specifics about the argument (and didn't ask), but I was so curious about the outcome that I inquired, "Are you still together?" The prudent answer: "No. She's moving out." I was very relieved to hear that.
I think I can fix it. First, I'll put flexible modeling paste on the back. That should seal the tear, and since it's flexible, it will move with the canvas and won't flake or peel. Next, I'll have to repaint that area - enhance the leaves and whatnot with more paint so that line is covered. It should work, but I'm not positive because I've never had to do anything like this before. :-)
I have to say that in an odd way, I'm flattered. In her anger-crazed state, she made a beeline toward that painting, which means my friend must absolutely love and treasure it. She calculated that destroying it would inflict the most possible hurt. So sad.
He sent me a photo of the painting and said I could share his saga. I've included a closeup so you can hopefully see the slash. Man - she went from the very top ALL the way down. I feel so badly for my friend and am determined to make it look as good as new. Again, be kind to one another....
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Photo He Sent to Show Vertical Cut |
Zoomed In: Shows the Slash Better |
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Featured Paintings
To inquire or request a high-resolution photo, contact 575-770-6360 or edsandovalart@gmail.com. For all available paintings, click HERE
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"Miracle Valley" (24" x 36") |
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"The Chile Line" (24" x 36") |
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Since we can't travel very much, I'm doing a series about some of my favorite places. This month: The incredible Rio Grande. Running all the way through New Mexico, people have depended on this river for centuries and centuries for agriculture and fishing. Today is no exception, and I highly recommend taking a guided rafting trip in the future - incredibly beautiful. During this pandemic, one of the few things we still get to do for fun is fishing. Lots of tasty trout in these waters! |
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Rio Grande at Wild Rivers |
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My Painting: "Rio Grande" 2003 |
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Favorite Fishing Spot by Pilar |
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My Painting "Headwaters of the Rio Grande" 2015 |
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You guys seem to like recipes, so here I go again. My friends Jay and Martha fix these, and I just can't get enough of them! They are absolutely delicious, and I could eat them all day long.
Now we make them at least once a week. Don't be afraid of Jalapenos. Taking out the seeds and veins makes them very mellow - not hot at all.
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- Slit the jalapenos lengthwise and de-seed/de-vein them carefully (you might want to wear gloves for this part). They become little boats for the yummy cheese.
- Put them in a plastic container with water at the bottom, cover with plastic wrap and microwave for about 5 minutes. Let them sit, and the steam will soften the peppers.
- Mix a tub of pimento cheese with other grated cheeses (I use a blend of Monterey Jack and Mozzarella but any cheese combo will do). You'll need enough to fill all of your jalapenos, so just add more grated cheese to get the right amount.
- Fill your jalapenos and arrange them on a baking tray (a cookie tray with sides).
- Cover each cheesy pepper with a piece of raw bacon. You'll need to use toothpicks to secure the bacon or it will slide off during baking. I have not yet mastered this step, as you can see from the photo. :-)
- Bake at 325 until your bacon is sizzling and totally done. Sooooooo good!
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Would you like to be a featured collector?
If so, please send your personal story and photo(s) to edsandovalart@gmail.com.
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Contact
Ed Sandoval Gallery
102-B Paseo Del Pueblo, Taos, NM 87571
www.edsandovalgallery.com | (575) 770-6360 | edsandovalart@gmail.com
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