Trips take Kayla back in time
By Katie Zerr
Kayla Boysen has traveled a bit, wandering far from her Firesteel roots to Nevada and California. On some occasions, she even crosses centuries.
Kayla, the daughter of Bonnie and Bernie Boysen, was raised on a ranch two miles west of Firesteel, and is a graduate of Isabel High School. She has six siblings, including a brother, a sister, three half-brothers and a half-sister.
Kayla attended Black Hills State University (adding Spearfish to list of travels) and also lived in Rapid City and Vermillion. But her longest trek from home takes place when she travels across the centuries to Medieval Times as a member of the Society for Creative Anachronism (SCA).
The SCA is an international organization dedicated to researching and re-creating the arts and skills of pre-17th-century Europe. The organization consists of 19 kingdoms, with more than 30,000 members residing in countries around the world. Members, dressed in clothing of the Middle Ages and Renaissance, attend events that feature tournaments, royal courts, feasts, dancing, various classes, workshops, and more.
Kayla makes all of her clothing for the events, including weaving the belts, and during events immerses herself in the manner in which the people lived during that time.
The SCA holds weekend events and some others that can last as long as two weeks. Her ultimate goal is to attend one such event, called the Pennsic War, held in Pennsylvania in July and August.
“You could attend an event every weekend if you wanted to,” she said.
Kayla has introduced her fiancé Steve Chandler to the society, but he is still up in the air about becoming as involved as she is.
She said she takes some of what she learns and uses the knowledge in one of her favorite pastimes, camping at Indian Creek. Not with a camper, but in a tent. In the two years she has lived in Mobridge she and Steve have spent “a lot of time” at Indian Creek and would like to hold their wedding at the recreation area in August.
The family (Steve has two children) spends time camping and shore fishing, but this summer that is going to change.
“We bought a boat last year and have been working on it,” she said. “We hope to have it on the water this summer.”
Being raised on a ranch, Kayla was expected to help with chores but she also was responsible for cooking and cleaning.
“I would make sure lunch was ready for dad when he came in for a break,” she said. “And it better be ready when he was.”
She said her mom has a beautiful flower garden, but Kayla didn’t inherit her green thumb.
“I have a brown thumb,” she said. “I can keep my flowers alive for a while but then I forget to water them and they turn brown. Thus the brown thumb.”
Baking is her passion in the kitchen. She loves baking cookies and can spend a whole weekend with her hands in the cookie dough. She learned a lesson about the difference between baking powder and baking soda while whipping up a batch of sweet bread.
“I think it was banana bread,” she said. “I was the only one who would eat it and that was on principle alone.”
Kayla, who is employed at Garret TenBroek, Certified Public Accountant, said she loves reading and keeping her hands busy with crocheting, sewing, embroidery, cross stitching and weaving, all of which are compatible with her camping routine. She loves Mobridge and is getting involved in the community and organizations here. She is a member of Rotary and American Legion Auxiliary.
And, of course, has been recruited to work at Scarecrow Hollow.
“You can’t be in the Chandler family and not work at the haunted house,” she laughed.
She and Steve tell everyone about how great the camping and fishing are in Mobridge and have convinced people from out of the area to give Mobridge a try.
“The people are great and we have great stores,” she said. “People who just drive down Grand Crossing and don’t go down Main Street are really missing how much Mobridge has to offer.”
KAYLA BOYSEN’S RECIPES
1 box cook and serve vanilla pudding
1 box cook and serve tapioca pudding
1 box cook and serve Orange Jell-O
1 small can mandarin oranges
1 can crushed pineapple
1 tub of Cool Whip
Cook puddings and Jell-O together as instructed on box. Add fruit. Let cool. When set, gently mix in Cool Whip.
1 cup brown sugar
1 cup sugar
1 cup ole, or 1/2 cup Crisco and 1/2 cup ole
1 9-ounce can crushed pineapple (drain and save juice)
3 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla
Cream together brown sugar, sugar and ole. Add eggs, pineapple and vanilla. Mix well. Add dry ingredients. Drop onto greased baking sheet. Bake at 375 for 15 minutes. Make frosting with saved pineapple juice and powdered sugar.
2 cups flour
2 Tbsp. oil
1 tsp. sugar
1/8 tsp. salt
1 package yeast
3/4 cup warm water
Mix flour, oil, sugar and salt. Combine water and yeast. Gradually add water and yeast to flour mix. Blend well. Knead 2 to 3 minutes. Sprinkle a little flour in a bowl and put dough in bowl. Cover and let rise in warm oven until double in size.
1/2 pound mozzarella cheese
1/2 pound provolone cheese
1/2 pound hard salami
1/2 pound ham
1/2 pound pepperoni
You can substitute other cheeses and meats. Roll dough to 1/4 – 1/8 inch thick. Alternate layers of cheese and layers of meat on 1/3 of dough. Roll tight, starting with meat end. Seal edges.
Beat four eggs, 2 tbsp. water, handful of grated cheese and parsley. Slit top of loaf diagonally. Brush egg mixture on top. Bake at 350 for 30 to 45 minutes. Serve with pizza sauce if desired.
2 1/3 cups flour
1 2/3 cups sugar
3 crushed bananas
2/3 cup butter (or apple sauce)
2/3 cup buttermilk
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
Mix together all wet ingredients with mixer. Add dry ingredients. Bake in 9-inch by 13-inch greased pan at 350 F.