My Favorite Recipes by Dee Bryson: Meet Dr. Matt Walker

Dr. Matt and Lyndee Walker with children Emily, Jaxon and Kenzie.

Dr. Matt Walker and his family have recently returned to the Palouse after four years of living in the south. Dr. Walker studied optometry at the Southern College of optometry in Memphis, Tenn., and is now practicing optometry with an office in Pullman. He grew up in Hermiston, Ore., and was originally brought to the region after finishing up his undergrad at BYU-Idaho in business management and working for Walmart. He chose to become an optometrist because he loves the challenges that it offers along with the opportunity to help improve lives, make a difference in the community and still have time to spend with his number one priority, his family.

Dr.

Walker is married to the love of his life, Lyndee Rigby Walker.

They have been married for 11 years and have three children, Emily, Jaxon and Kenzie.

Lyndee grew up in Utah, but moved to the Palouse when she was 14 years old and fell in love with it.

It was here that the Walkers first met and then later married.

Lyndee has enjoyed building her own business while her husband was finishing his education.

In Tennessee, Lyndee began her career with Senegence and has really enjoyed helping people with their skin care and make-up needs.

Her energetic and real-life business is run out of her home surrounded by her little darlings that call her mom.

She publishes fun, tutorial and informational videos and can be found online by the name of “Lash and Lip Love by Lyndee.”

After finishing school, the Walkers hoped to be able to return to the place they consider home. They were thrilled when the opportunity came to return to the Palouse and look forward to having many years serving the people of Whitman County. While the Walkers really enjoyed the southern accents and the plentiful barebecue, especially the barbecue nachos that were found in the south, they are really excited to be back to the beautiful rolling hills and great weather that the area has to offer. This region is not only full of the scenery they love, but is also full of the people they love.

The Walkers enjoy being closer to family and their many friends that live throughout the Palouse. In their spare time they like to venture outdoors and enjoy activities such as hiking at Elk River falls and fishing when possible. Lyndee said she appreciates that her husband is a family man and that they are his first priority, but also conceded that when he has spare time he loves to play basketball and snowboard and can be found as often as possible enjoying those sports.

Best Cookies Ever - Walker Style

1 lb. (four sticks) butter

2 cups sugar

2 cups brown sugar

4 eggs

2 tsp. baking powder

2 tsp. baking soda

2 tsp. vanilla

1 tsp. salt

4 cups flour

5 cups oatmeal

2 bags of chocolate chips

Mix all ingredients. Drop onto cookie sheet and bake for approximately 10 minutes at 365 degrees F.

BBQ Nachos

Use your favorite BBQ sauce with either chicken or pork. We prefer pork but if we don't have it, chicken is still great. Slow cook for 4-6 hours. On a cookie sheet, put a layer of tortilla chips, cheese sauce (brick of Velveeta and a can of Rotel heated and mixed together) add shredded meat, olives, tomatoes, chopped onions, diced avocado, diced tomatoes, and any other favorite toppings, shredded cheese, and drizzle BBQ sauce to top it off. Then broil for a few minutes.

Tortellini Sausage Soup

Adapted from Our Best Bites

3 links Italian sausage

1 onion, diced

4 cloves garlic, pressed or minced

1 (14.5 oz.) can diced tomatoes

1 (8 oz.) can tomato sauce

1/2 Cup apple cider

1/2 Cup water

2 (15 oz.) cans chicken broth

1 Cup sliced carrots

1 tsp. dried oregano

1 tsp. dried basil

2 Tbsp. dried parsley

2 medium zucchini, diced or shredded

1 8-10 oz. packaged cheese tortellini

Parmesan cheese to taste

Remove casings from sausage with a sharp knife. Crumble sausage in a pot and begin cooking at medium heat. Add onion and garlic. Continue cooking until onion becomes translucent. Add tomatoes, tomato sauce and vinegar, chicken broth, water, carrots, oregano and basil. Cover and simmer for half an hour. Add parsley, zucchini and tortellini and cook until tender. Sprinkle with parmesan to taste and enjoy.