B&B hones Garnet’s skills


By Sandy Bond

The enticing sweet aromas of freshly baked bread emanate from the kitchen at the home of Lyle and Garnet Perman of Rock Hills Ranch in Lowry. Established in 1976  and located in the beautiful Swan Creek Valley, just a stone’s throw from the bend of the Missouri River, Rock Hills Ranch is home to Lyle and Garnet, their son Luke and his wife Naomi, and 400 head of registered black Angus cattle. Visitors can share in this little piece of paradise, as it is a licensed bed and breakfast.
“The bed and breakfast keeps my cooking skills in top form,” Garnet said.
The daughter of Marian and the late Earl Gering, Garnet and her brother Brad grew up in the Freeman area. She attended high school in Freeman before graduating from South Dakota State University. Shortly thereafter, she and husband Lyle put down roots near Lowry, population 17. Once a thriving community, Lowry now boasts a quaint saddle and tack shop, two implement repair shops, and the newest emporium, the Lowry Mall. Maintained by Vivian Perman and her crew of elves, it provides wearing apparel for a free-will offering.  The post office officially closed its doors in the 1970s and the grain elevator several decades later.
Garnet wrote feature items for “The Hoven Review” from 2002 to 2011. Her bi-weekly column, “On the 100th Meridian,” appears in the Hoven paper and the South Dakota Farm Bureau newsletter.
In addition to raising registered Black Angus cattle and running the B & B, Lyle sells Farm Bureau Insurance.
“We’re all South Dakota State Jackrabbits,” she said.
Luke, raised with the utmost respect for the land of his ancestors, and his wife Naomi now run the ranch. They are parents to 22-month old twins, Isaac and Ella. Kajsa and her husband Chris (White) live in Nashville, Tenn., where he is employed as a financial advisor with Raymond James. She worked as a career development specialist for Dave Ramsey but is now a stay-at-home mom with Jake, 15 months.
“My brother Brad was the one who liked to cook at home,” she said. “I stayed out of the kitchen until I moved off campus and then learned to cook by trial and error!
“My worst cooking experience that I can remember was my roommate and I were preparing spaghetti,” she said. “We both kept adding salt to the sauce when what it really needed was oregano; needless to say, we threw it out!”
She said learned a lot from Emma Perman, Vivian Perman, her mother and their hired man, Michael Cotter.  Garnet’s favorite cookbook is now “The Joy of Pickling.”
With soup being her favorite meal to prepare, a large, extensive garden with a variety of vegetables comes in handy.  In fact, she has acquired the prestigious distinction of Master Gardner, and has offered to help others enhance their burgeoning green thumbs. Yet she takes special pleasure in the kaleidoscope of color her perennials bring.


Pumpkin Cheesecake
3/4 cup Graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup melted butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon mace
1/2 teaspoon ginger
1/4 teaspoon salt
3 8-oz. pkg. cream cheese
1/4 cup plus 2 tablespoons white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/2 teaspoon lemon extract

Combine cracker crumbs and ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar and 1/4 cup melted butter. Mix well and press firmly into a 9-inch springform pan.
Mix and set aside the following: 3/4 cup white sugar, pumpkin, 3 egg yolks, cinnamon, mace, ginger and salt. Beat cream cheese until fluffy and light. Gradually add 1/4 cup and 2 tablespoons of white sugar and mix well. Add whole egg, 1 egg yolk and whipping cream and beat well. Add cornstarch, vanilla and lemon. Beat batter until smooth. Add pumpkin mixture and mix well. Pour into pan. Bake at 350 degrees for 50 to 55 minutes. Do not over bake. Center will be soft and will set as the cake cools. Cool on wire rack and then refrigerate.

Steak Au Jus
1 3/4 lb. steak (about 1 inch thick)
1 3 oz. can mushrooms (drained)
1 garlic clove (minced)
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon salt
Parsley for garnish
Slice steak into 1/4 inch pieces. Arrange on 12-inch by 8-inch pan. Arrange mushrooms on top. Sprinkle with other ingredients. Cover with foil.Bake at 350 degrees for 1 hour. Remove foil and then bake for another 15 minutes, basting occasionally.

Nutty Pear Spinach Salad
6 cups baby spinach
1 large pear thinly sliced
2 to 3 cups chopped pecans (toasted)
1/2 cups dried cherries
1/2 cup crumbled blue cheese
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 1/2 teaspoon stone ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil
The salad serves six. Arrange on individual plates.

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