Dinner Bell - Lori Blaylock
Dale, Lori and Brody Blaylock of San Angelo, Texas, have returned home after spending the holidays in their "hometown" of Manila visiting with family and friends. The Blaylocks are stationed at San Angelo, where he is a sergeant in the United States Air Force and an instructor at Goodfellow Air Force Base. Mrs. Blaylock has returned to college and is pursuing an education degree at Angelo State University.
The Manila natives have traveled to many interesting places over the last 14 years but still call the Buffalo Island area home. Mr. and Mrs. Blaylock are graduates of Manila High School. She is the daughter of Bob and Becky Misner of Obion, Tenn., former Manila residents.
In their 14-year military career, they have lived in Illinois, California, South Carolina, Korea, Nebraska, and twice in Texas.
"In every place we have lived, we have made good friends and have fond memories. Korea was an experience in itself," Blaylock said.
Mrs. Blaylock has an associate business degree from Mississippi County Community College and has had some interesting jobs at most of their stops. She was a civil service worker on base while her husband was stationed in Illinois at Scott Air Force Base. During their first stay in Texas, she worked for GTE Telephone Company setting up new services. She said she would get excited when she saw a familiar name from home. In South Carolina she worked in the Human Resources Department at Shaw Air Force Base, and in Omaha, Neb., she was a billing clerk at a large waste management company. In Korea she worked as a secretary to the director of the community center at Osan Air Force Base.
While they were stationed at Edwards Air Force Base in California, they auditioned and were chosen to be guests on the game show "Shop Til You Drop." She said they discovered answering the questions and playing the games are much easier from your living room easy chair. They also were among the audience during the Arsenio Hall Show during a visit to Los Angeles.
"If I had to pick a place, besides home, to live permanently from the places we have lived, it would have been California. We really enjoyed our time there," Blaylock said. "The only bad thing about being in the military is being away from family."
Other than the year in Korea, the Blaylocks have managed to come home twice a year to visit family.
Mrs. Blaylock's hobbies include reading and spending time with her 14 month old son, Brody.
"Your priorities change when you have children, but it is a good change. We are enjoying watching Brody grow," she said. "I took time off work with Brody and decided rather than going back into the business field I would return to college and pursue a degree in education. Now when he is ready for school, we can go together and will have the same schedule."
She is also enjoying decorating her home and working in her yard. Throughout their married years, they have lived in base housing and in apartments. When they moved to San Angelo two years ago, they decided to buy a home and have enjoyed it but realize that in two more years they will be leaving it behind for a new place.
She likes to cook but admits that one of the first things they do when they move to a new place is check out all of the restaurants in the area.
Blaylock said the last 14 years have passed fast.
"Dale will retire from the Air Force in August 2008 and we will be ready to settle down and, hopefully, it will be closer to home," Blaylock said.
1 box yellow cake mix
1 cup sour cream
1 cup sugar
2 sticks butter (melted)
1 Tablespoon almond extract
Bake 350 for 1 hour
1 lbs ground beef
1 lbs velveeta mild mexican
1 cup salsa
12 flour tortillas
Brown meat in a large skillet and drain
add 1/2 of the cheese and 1/2 of the salsa
stir until cheese is completely melted.
Spoon meat mixture into each tortilla and roll up
place tortillas in a baking dish
top with remaining cheese and salsa
Bake on 350 for approximately 15 minutes
Salsa Ranch Dipping Sauce:
1/2 cup ranch dressing
1/4 cup salsa
1 teaspoon diced jalapeno
1 teaspoon chopped cilantro
Mix all ingredients and serve
This dip compliments enchiladas or chips
Wild Fire Bean and Cheese Dip:
1/2 cup refried beans
1/2 cup salsa
1/4 cup shredded cheddar cheese
1 tablespoon sliced black olives
Mix all ingredients except olives in mixing bowl
Microwave on high for 2 minutes. Remove and stir
Garnish with olives