Friday, April 30, 2010


Karen Vaughn, Green Chicago
Mgr. of Communications
Carey Rivers, Co-director
Kids day and sleep away camps
for summer fun.
Jack Perlman, Developer of El Taj Oceanfront
newest luxury condo in Playa del Carmen
Kevin and Sue Travel News and Travel Tips
Tom Parsons, Deals and Steals
Michelle Newman, Regular Contributor
Holistic Cruise


located in the Brazos River Valley
in Graham, TX
Kevin headed to the ranch while Sue headed
on a Theatrical trip to Alabama.
Anne Skipper, Managing Partner
Jason McAlister, Resort Manager
Julie Albritton, Events Manager
Bob "The Cook" Bratcher, F and B Mgr.
Jay Brewer, Horse Barn Mgr.
Jim, Activities (Skeet Shooting, ATVs, etc.)


150 Years of Pony Express
 Beth Conway and Gary Chilcote
 St. Joseph CVB and
  Historic Patee House Museum
  Jesse James Home Museum
Suzanne Lehr, Mount Mora Cemetary
Andrea George, Remington Nature Center
Tom Parsons,
Cindy Daffron, Pony Express National Museum
Jackie Lewin, St. Joseph Museums
Glore Psychiatric Museum, Black Archives Museum,
and St. Joseph Museum

Tuesday, April 27, 2010


With everything happening due to Iceland's volcano blowing
an extra added expense is parking at airports for those
passengers not able to return home.  A few of the airports
have waived charges for parking at JFK, Newark, Denver
and Las Vegas.  Kudos to them!

Monday, April 26, 2010

The Wildcatter Family

I spent two and one-half days at the Wildcatter Ranch and Resort near Graham, Texas and in that short period of time I had the wonderful experience of Texas hospitality, fun activities and incredible cuisine.
My cabin suite had a rustic ambiance but the amenities were definitely first class. I might add that the wireless Internet serviced by a T-1 line was flawless. The view of the Brazos river from the patio of my cabin was breathtaking.
The Texas Bluebells, along with Indian Paintbrush flowers added a peaceful pastel beauty to the entire area. This was truly an idyllic setting, yet the true wealth of the Wildcatter Ranch and Resort is in it's staff. Jay, Don, Jim, Julie, Bob along with Resort Manager, Jason McAlister and Managing Partner, Anne Skipper are there to see that your visit to the Wildcatter Resort and Ranch will always exceed your expectations.
While I was there I met the Bride and Groom who  held their wedding at the wildcatter, groups and individuals enjoying a weekend getaway, a romantic vacation and planning a corporate team building experience. To the person, they were all impressed with the Wildcatter's expertise and the ease of making arrangements for their visit. You will immediately feel that you are working with a family run operation that takes pride in everything they do.
I asked Anne how she picked and trained her staff. She told me that most of the staff are from the Graham, Texas area and come from many varied backgrounds; finance, local government, law enforcement, recent high school grads  etc., etc. I told her that I had never seen such a dedicated, close knit team and questioned her about her training program. Her explanation astounded me.
Anne told me that the Wildcatter Ranch and Resort and staff started working with the Wounded Warriors program a few years ago. In doing so, they closed the Ranch to the public for a week and she and her staff worked one-on-one with wounded veterans to help them develop their physical skills and re-build their confidence after experiencing the trauma of war. During this program the staff stayed on the Ranch and worked around the clock with these soldiers. They participated in all the activities with the Vets and even ate all their meals with them.
After the first Wounded Warriors week, Anne said that she saw an immediate change in her staff. They jelled into the "family" that now awaits your visit to the Wildcatter Ranch and Resort. Anne and her staff continue their participation in the Wounded Warrior program each year and I think this speaks volumes to their sincere dedication to public service.
If all of this doesn't win you over you will have to try Bob the Cook's two pound porterhouse steak and Anne's family recipe for banana pudding served in a jar. Both are irresistible!
I really felt like I was part of the Wildcatter family and you will to. I highly recommend the Wildcatter for unsurpassed service and hospitality. I can't wait for a return visit.
Wildcatter Ranch and Resort

6062 Hwy 16 South
Graham, TX 76450


Views From the Wildcatter

I just wanted to quickly share with you some of the magnificent views from the patio of the Wildcatter Steak House, my room and the infinity pool next to the Spa.
This is great stuff!

Friday, April 23, 2010

Things Really are BIG in Texas

While Sue is in Alabama, I'm at the Wildcatter Ranch and Resort near Graham Texas.
Our mascot, Doodles, has been winging her way back and forth and met me this morning as we were touring the Ranch. As you can see, she met up with "Big Boy". Big Boy is a true Longhorn, and in-fact, he has the 3rd largest horns in the state of Texas. At just over 98 inches, we were all impressed. To put that in perspective, if his horns were a couple of inches wider, he would be classified as a "wide load" on Texas highways!
When I told Doodles we were going to the gun range to shoot trap, she decided to take off for safer grounds with Sue.
There are many activities at the Wildcatter Ranch and Resort including horseback riding, canoeing, bicycling, hiking trails and more. All in a first class resort atmosphere.
"Major" the bloodhound is a recent addition to the Ranch. He actually belongs to a neighbor, but seems to enjoy the attention he gets at the Wildcatter. If I didn't know better, I'd think he owns the place. Be sure to stop and pet Major when you visit the Wildcatter. You will have a friend forever.
Tomorrow morning I will do our radio show live from the Wildcatter Steak House, after which, I think I'm off to the Spa for a bit of relaxation. I could use a little "whoa" in my life!

Texas Beef with "Bob the Cook"

I just arrived at the Wilcatter Ranch and Resort with a bit of apprehension as to what I was doing at a "dude Ranch". rest assured that the Wildcatter is not your average Dude Ranch. This is truly a resort, complete with spa treatments, infinity pools and GREAT FOOD!!
We were greeted at the Willcatter Steakhouse by Bob and his wife Sonja. They are the perfect hosts and they know what they are doing in the kitchen.
Sonja's salad was perfect and Bob's Baby-back pork ribs, and smoked beef tenderloin was sensational.Fried pepper strips and onion rings added to the meal.
Apple cobbler and homemade bread pudding with a bourbon sauce served with Blue Bell ice cream was too good to be true.
I must also add that Tito's Texas vodka and Crossroads Winery's CSM, a marriage of Cab, Syrah and Merlot were Texas homegrown surprises that were excellent.
I am eager to see what tomorrow will bring.

Monday, April 5, 2010



We currently have 51 of our videos from all over the world
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Max Hartshorne, Editor and Travelwriter
for talked about the Azores
Islands in the Atlantic Ocean west of Portugal.
Jennifer Burns, Marketing and PR Manager for
Warren County OH CVB talked about the Ozone
Zipline Adventures in Ohio's Largest Playground.
Kevin with the Travel News and Sue with
Travel Tips.
Tom Parsons of
with his weekly Deals and Steals.
"Bobby G", Robert Giangrisostomi,
Deputy Executive Director of
Business Development for the
Canaveral Port Authority.  Port of Call
for several cruise ship lines.
Chef Darren McGrady, "The Royal Chef"
talked about his years working for the
royal family, Queen Elizabeth and
Princess Diana.  He shared a recipe
for his Coca Cola Chocolate Cake.
Chef is planning on a Culinary Trip to Tuscany
and still has a few openings on Aug. 2 - 8.
Coca Cola Chocolate Cake
2 c. self rising flour
1/4 tsp. baking soda
1/4 c. cocoa
2 c. light brown sugar
2 eggs
1 tsp. vanilla paste
1 c. plus 2 Tbs butter
3/4 c. coca cola
1/3 c. milk
1/2 c. unsalted butter
4 oz. semi sweet chocolate
1/3 c. coca cola
3 c. powdered sugar
chocolate eggs to decorate top
Preheat oven to 350 degrees F.
Grease and flour a 9" lose bottom
cake tin.  In a large bowl mix together flour,
soda, cocoa and brown sugar.  In a small
bowl beat the eggs with the vanilla.
Melt butter in a saucepan and whisk in
the coca cola and milk.
Whisk the egg mix and coca cola mix into the
dry ingredients until no lumps.  Pour into the
prepared cake tin and bake for 45 minutes or
until cooked.  Remove from the oven and allow
to cool.
In a large saucepan melt the butter and chocolate
and add the coca cola.  Whisk until smooth.
Spread over the top of the cake and decorate
with candy bars, chocolate eggs or grated
chocolate.  Refrigerate for up to one hour
before serving.
The Royal Chef will be cooking and sharing
recipes at:
San Antonio  - Central Market  - April 10
Houston       - Central Market   - April 17
Austin          - Central Market   - April 24
Contact him directly at