My favorite recipes - Meet Wendy McGraw

Jana Mathia | Dec 30, 20100

Wendy McGraw has learned that it is hard to have more than one hobby with kids and a house to care for. But Wendy still takes her hobby all the way and in the spring will launch a new business borne from her passion for photography.

“That’s my obsession for now,” she said of her Almota Roses Photography.

Wendy was born in Missouri where her parents were both school teachers. Her dad always wanted to go to Alaska and when a job opened the whole family moved north. Wendy was in high school at the time of the move. After graduation she went to Walla Walla College. When her family moved back to Missouri, she decided to stay in Washington.

She graduated from Walla Walla with a bachelors degree in biology. At one time during her college years she had the choice between human or animal medicine.

“I think I could have enjoyed either,” she said.

Wendy chose to go with the animal medicine and in 1995 moved to Colfax and applied to the veterinary school at Washington State University. She got in a year later and graduated in the spring of 2001.

“I just kind of took everything,” she recalled of her classes. Wendy ended up doing more small animal studies.

In the fall of 2001 she married Colfax veterinarian Randy McGraw. She worked for one year before their son Reid was born. When Reid was old enough, Wendy went back to work until son Wyatt came along. Now they have four children, Reid, 8; Wyatt, 6; Walter, 4, and Winona, 2. Wendy is a full-time mom but still does bookwork for Bunchgrass Veterinary Clinic.

“I just don’t feel like having somebody else watch my kids,” she said. She still keeps her license up and she continues education studies so she can work if she needs to.

Wendy recently wrapped up one big venture. She and a friend had a booth at Two Old Gals, and Wendy spent a lot of time sewing, making bags, pillows and ruffle pants.

Now she is turning her focus to photography.

Ever since the kids came along, Wendy has taken pictures to document their lives. She reached a point where she felt her skill level had increased far enough she could do more with photography. She acquired a professional grade camera and learned more about the different aspects of photography.

“There’s a wealth of information on the internet,” she noted.

Other than her family, she has done landscape and nature photographs. She was hesitant to do portraits, but has already done several infant and baby photo shoots.

“Since I don’t have a studio; it’s hard to do families in the winter,” she commented.

Right now Wendy is working on the paperwork to get the business up and running. She looks forward to when Almota Roses Photography becomes official.

“I love doing portraitures, but I also love walking up to an object and thinking how I can show it from all different angles,” she said.

Wendy keeps family and friends updated on projects with her blog, almotaroses.blogspot.com.

Recipes:

White Chili

2 (16 oz) cans cannelini beans (white beans), drained and rinsed

1 cooked rotisserie chicken, meat cubed (and bones discarded of course!)

3 cup chicken broth

1 (4 oz) can diced green chiles

1/2 (4 oz) can diced jalapeno chiles (or you can use fresh to taste)

1 small onion finely chopped

1 clove garlic (or equivalent) minced

1 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. white pepper

1 cup shredded Monterey Jack cheese

8 oz. sour cream

Saute onion, garlic, and fresh jalapeno (if used) in a little bit of oil until translucent. Combine the first 10 ingredients in a 6-8 quart pot and bring to a simmer. Simmer for 20 minutes, stirring occasionally. Add the cheese and sour cream and simmer for another 15 minutes. Serve with sprinkled cheese on top or a dollop of sour cream.

Buttermilk Biscuits

2 cups unbleached white flour

1/4 tsp. salt

4 tsp. baking powder

1/2 tsp. baking soda

5 Tbsp. chilled unsalted butter

1 cup cold buttermilk

Preheat oven to 425 F. Sift dry ingredients together in a bowl. Cut in butter until the mixture resembles small peas. Add buttermilk and stir briefly with a fork until mixture holds together - 10 seconds max. Turn out onto lightly floured surface and pat out into a circle until the dough is 1/2 inch thick (sprinkle with more flour if necessary). Cut with biscuit cutter and place “cheek by jowl” (no space between the biscuits) on a baking stone or sheet. Bake for 12 minutes or until the biscuits are just beginning to brown. ***The secret to fluffy biscuits is a light and quick hand.***

My Favorite Salad

1 head romaine leaves washed, patted dry and chopped bite size

1/2 cup Craisins

1/2 cup chopped walnuts or pecans

1/4 cup Gorgonzola cheese crumbled

Balsamic vinaigrette

Toss the first four ingredients together, add vinaigrette dressing as desired. Enjoy!