Friday, Aug. 12 was the second running of the King Of The Hill at Dunn Hill 2 Speedway. Sixty two teams were on hand hoping to record their names into the record book for this event. Each feature was extended to twenty five laps. Curtis Bush of Overhead Door brought an special incentive for each driver. At the half way point of each feature the leader would take home an extra $25 dollars for leading that lap.
The Factory Stock class made it's way on to the surface for their feature. Missing from the action were two drivers who were in the points race. Tyler Deeghan's number 11D suffered a serious mechanical problem during his qualifying event. Stan Matthews brought a brand new car to the track only to have engine problems in his qualifying race. Both cars were not able to take the green in the feature. The front row consisted of Bubba Peters and Chris Dickerson. When the green was dropped it was Peters taking the lead. Behind him the action was tough as Brad Sites and Kurtis Benjamin battled for the second position. Coming off turn 4 both drivers raced side by side with Sites getting the advantage. On the next lap Brad took away the lead from the Peters machine. Benjamin was in pursuit of the second position. He and Mike Chilson battled for the position with Chilson eventually taking it away. Out front the Sites machine had opened a sizeable lead over the field. The drivers behind Brad are doing everything they can to get closer to him. Positions 2 through 5 were bumper to bumper all hoping one of them would make a mistake. With the battle heated between the 44B of Benjamin and the 28M of Chilson they get closer to the Peters machine. On lap 16 Bubba spun and in turn one. The track officials sent both the 44B and 28M to the rear for making contact with Peters. This moved Shannon Oswald into second position, with Brad Sites still holding on the lead. With three laps remaining in the event, Oswald spun changing up the look of the race once again. When the checkered flag flew Brad Sites recorded another feature win. Kurtis Benjamin finished in second, Bubba Peters was third, Shannon Oswald was fourth and fifth went to Tim Perham.

Comparing the 2011 season to his 2010 season is like comparing apples to oranges. The struggles he had in 2010 are all but a distant memory as he is competitive each and every time his number 15 hits the track. He showed he was the man to beat by
Establishing the Young Family Farm in Little Compton has taken lots of labor, sweat and passion for Tyler Young, his wife, Karla, and three daughters, since purchasing 180 acres from the Middendorf family in 1997.

Melissa tells him, “The only time I tried dieting was when I was younger, I lived on Diet Dr. Peppers and apples for a week at a time.” Having exhausted all other reasonable measures, including the apple method, she seems to fit the criteria for the
Summer is THE season for BBQ. But with all sorts of fresh fruit available it is also a great season for baking! So we wanted to share one of our favorite dessert dishes from our family kitchen. On the ranch we have several Gravenstein apple trees. The Gravenstein apple is considered by many to be one of the best all-around apples with a sweet, tart flavor and is especially good for baking and cooking!
1/2 cup cold waterCombine first three ingredients and cut in the butter until mixture looks like cornmeal. Stir in ice water until mixture just holds together. Press into a ball, flatten and wrap in plastic wrap, put in refrigerator to relax dough and chill for at least 30 minutes. To make individual galettes, divide dough into four pieces. Press each piece into a small circle and roll into 6″ diameter circle, 1/8 inch thick. Put on a baking sheet lined with baking parchment and place in refrigerator while preparing apples. It is important to keep the dough chilled at all times.
Filling
Approximately 1 lb cooking apples – recommend Gravenstein or Granny Smith 2 tbl butter, melted
Directions
Peel, quarter and core apples; slice in 1/4″ slices. Divide fruit into four portions approx. 3/4 cup per galette. Bring galette dough from refrigerator and put one teaspoon flour and one teaspoon sugar in the center of your circle, spreading to cover entire round. Put apples in center of circle, leaving approx, 1″ uncovered dough around edge. Sprinkle 1 tbl sugar on top of apples. Add cinnamon also if desired. Adjust sugar depending on the sweetness of the fruit (1 teas) flour added on the bottom of the galette before fruit. Fold uncovered edge of pastry over apples, pleating to make it fit. Brush edge with melted butter and sprinkle with sugar. Bake at 400 degrees, 20-25 minutes. Cool on rack. Serve with vanilla ice cream!