Photo provided by the Linn County Sheriff’s Office
A Sweet Home-area man was taken into custody late Tuesday night after allegedly assaulting his spouse and firing multiple rounds during a lengthy standoff with law enforcement, according to the Linn County Sheriff’s Office.
Deputies were called at about 9:20 p.m. to a reported domestic disturbance in the 29200 block of Berlin Road, east of Sweet Home. Sheriff Michelle Duncan said a woman contacted 911 to report that her husband, later identified as 41-year-old James Clair Miller, had assaulted her.
While deputies were en route, the caller told dispatchers she had four children under the age of 10 with her in a vehicle and that Miller had been seen exiting a shop while armed with a firearm. Dispatchers instructed the woman to leave the property with the children.
As they attempted to drive away, Miller allegedly shattered the vehicle’s window and fired shots in an unknown direction. The woman and children then fled on foot down a long driveway, where they encountered responding deputies. Additional gunshots were heard coming from the property as deputies secured the family.
Miller’s location was initially unknown. Authorities said he later began yelling and firing more rounds, prompting deputies to evacuate nearby homes and establish a perimeter. Multiple agencies responded, including Oregon State Police and the Sweet Home Police Department, with assistance from drones due to the rural terrain and limited visibility.
The Linn County Regional SWAT Team and Oregon State Police SWAT were deployed, along with armored vehicles, as Miller continued to move around the property armed with multiple firearms. Deputies reported he fired shots into the air and ignited fireworks, some of which were only visible through drone footage.
At one point, Miller attempted to flee into nearby woods on an ATV but crashed and returned to the residence area. When contacted by law enforcement, he was uncooperative, leading deputies and troopers to use non-lethal force, including sponge rounds and tasers, before taking him into custody. He was treated by medics and transported to the Linn County Jail.
A search warrant was later served on the property, where deputies seized 13 firearms, including handguns, rifles and shotguns, along with live ammunition and spent shell casings scattered throughout the area.
Miller was lodged on charges including reckless endangering, felony assault IV (domestic), menacing, unlawful use of a weapon, contempt of court for violating a restraining order, and first-degree criminal mischief. The investigation remains ongoing.
Sheriff Duncan praised the response, stating that law enforcement personnel exercised restraint and professionalism during the incident. Officials said the use of drones played a key role in monitoring Miller’s movements and resolving the situation without the use of lethal force.
We choose this year’s winner of Houston’s Best Downtown Breakfast.
Best Breakfast – Downtown: Press Waffle Co.
Downtown’s Lyric Market has a breakfast star in Press Waffle Co., where golden Liége waffles come loaded with both sweet and savory hits. Go indulgent with the Chicken & Waffles, piled high with crispy tenders, bacon crumble and a generous maple syrup drizzle, or the American, topped with cheddar, bacon and an oozing fried egg. Sweet tooths can’t miss The Elvis with banana, peanut butter, honey and some bacon for good measure.
Nora and Nathan are back to talk about Sabrina Carpenter’s latest album and the variety of sounds on it
As a capstone to Pop Girl Summer, Sabrina Carpenter’s new album, Short n’ Sweet, is here. Nora and Nathan talk about the wit and playfulness that runs throughout this album (1:00); how Carpenter is trying out a variety of sounds on this album, from R&B to yacht rock (26:21); and some of their favorite lyrics off an album with an array to choose from (41:53).
Hosts: Nora Princiotti and Nathan Hubbard Producer: Kaya McMullen
The former Blockbuster Video space along Clark and Wrightwood wasn’t made to house two 100-foot Lang barbecue smokers. Brandon and Katherine Rushing had to significantly alter the ventilation to accommodate their new restaurant, Briny Swine Smokehouse and Oyster Bar.
The same space was home to HopCat, the Michigan beer bar. During the fall, it was also a frequent popup space for Spirit Halloween. Briny Swine’s crews kept the bar in the same space, and the Rushings hope their South Carolina barbecue and find a Chicago niche with folks who like bourbon, beer, and barbecue. They’ll even stay open until 2 a.m. giving the stretch of Clark Street, which has recently seen the closures of Frank’s and Field House, a charge. Even as the Wiener Circle taunts the new restaurant from across the street.
This was a former Blockbuster.
South Carolina barbecue specializes in pork, but Briny Swine also serves seafood, chicken, and turkey.
This is the Rushings’ third restaurant. They run a Briny Swine in Edisto Beach, South Carolina; and Ella & Ollies, which opened in 2016. Those restaurants will continue as the Rushings move to Chicago with their daughter. Barbecue joints have a certain aesthetic with metal trays and red and white checkered tablecloths. Brandon Rushing says they’ve incorporated some of those standards, but tailored them to Chicago’s big-city tendencies. Rushing also says to look for live music on most nights.
“It’s not your trays and your plastic ramekins kind of thing,” he says. “You know, it’s a little bit more elevated than that — I think that kind of brings out more of the seafood side and the oyster side of things as well.”
Briny Swine features South Carolina-style barbecue, which focuses on pork, or whole hog cooking. Brandon Rushing smokes his meat with oak and they’ll have mustard and vinegar sauces on hand. Look for pulled pork and St. Louis spare ribs. Rushing is also proud of his brisket, so beef fans are in luck.
The St. Louis ribs are smoked over oak.
Chicago borrows much from Memphis’ barbecue traditions with its sweet and smoky barbecue sauce. South Carolina focuses on dry rub, but Swiny Brine will offer five sauces: Alabama White (mayo, vinegar, water, mustard, horseradish, black pepper), Carolina Gold (mustard-based, vinegar, sugar, ketchup), pepper vinegar (pepper, vinegar, pepper flakes, sugar), red (ketchup, vinegar, brown sugar), and a spicy red variant with chipotle.
Being part of Lowcountry cuisine, there’s also a variety of seafood options including blackened grouper sandwiches and shrimp rolls. Rushing says it was a task to properly source oysters. The oysters (from Chesapeake, Virginia are salty. He serves them with jalapeño and country ham and fried. For the colder months, he wants to bring a southern tradition to Chicago, the oyster roast.
Chicago may be a sausage town, just ask it, but Briny Swine is offering it something unique: onion sausage. The late Phil Bardin, a prominent Lowcountry chef, is one of Rushing’s mentors. And he inspired the sausage which is made with pork (instead of the traditional venison) and tons of onions.
Live music is a daily feature.
The boiled peanut martini is salty.
There’s a special food menu at the bar, including a pulled pork sandwich and blue crab hush puppies, that will be available until 2 a.m. Brown liquor fans will have plenty of whisky flights (and some Scotch) to swig. The drink menu also features a boiled peanut martini made with Wheatley Craft Kentucky Vodka and peanut brine. Rushing says the drink was his wife’s idea: “It’s kind of like, a salty briny martini — it actually turned out really fantastic.”
Walk through the space below as the restaurant officially opens on Saturday, June 1. Walk through the space below.
Stocks Strawberries are subject to several serious virus diseases, and at one time these threatened to make commercial cultivation quite uneconomic and garden culture most disappointing. However, there has been considerable improvement in the general health of strawberry stocks since the introduction of a government scheme of inspection.
It is of the utmost importance to start with disease-free stock and one should purchase from a grower with a good reputation to maintain.
Strawberry Growing Location
Although the strawberry is of woodland origin, the modern fruit requires all the sun it can get. On the other hand, the site for the strawberry bed needs to be sheltered, for cold spring winds can very seriously check growth. The garden sloping gently towards the south, unshaded but sheltered, will yield the earliest crops.
Although strawberries may be grown in most parts of the world, late spring frosts may be a limiting factor. This can be quite a local problem and if your garden lies in a frost pocket there is not much you can do about it except to be ready to give some kind of protection with cloches or plastic to plants in flower or to sidestep the difficulty by growing only the so-called perpetual fruiting types, removing the first trusses of blossom and concentrating on late summer or autumn fruits.
SoilStrawberries do best in a rich medium loam with high humus content. Well-rotted leaf mold is an excellent material to incorporate in soils deficient in organic matter, but any other decayed vegetable matter can be used. The site needs to be well drained.
Heavy clay, peaty, and very light, sandy soils should be prepared well in advance of planting time.
Soils with a very high lime content are unsuitable for strawberries.
Soil Preparation
Early preparation will not only assist soil improvement but will also ensure freedom from perennial weeds, which can be a considerable nuisance. When digging, rotted farmyard or stable manure should be worked in, 5kg (10lb) per sq. m sq. yd) being regarded as a normal ‘dose’ and twice this rate is recommended for poor, sandy soil. Follow with a surface dressing of 28g (1oz) per sq. m sq. yd) of sulfate of potash.
Where no natural manure or garden compost is available 28g (1oz) per sq. m sq. yd) each of superphosphate, sulfate of ammonia, and sulfate of potash should be sprinkled over the bed after digging and lightly raked in. If the soil is not already rich in humus, add up to half a bushel of peat per sq. m sq. yd).
Planting the Strawberry
Strawberries are usually planted in beds, the rows being 0.7 to 1 m (2 to 3ft) apart, the plants 38 to 46cm (15 to 18in) apart in the rows, according to the richness of the soil. One reason for early soil preparation is that the soil should be firm.
Summer-fruiting strawberries may be planted either in the late summer to early autumn or even in the spring, provided that in the latter instance, all blossom is removed the first summer. The earlier plants can go out, the bigger and stronger plants they will make their first year, if you can obtain plants so early, plant in July, August, or even September, but October is late.
The perpetual-fruiting varieties can also be planted in autumn but rooted runners are not available so early. However, as they have time to catch up in spring, October planting is quite satisfactory, provided the soil is properly, workable and will break down to a – friable tilth. On cold, heavy soils the planting of perpetual strawberries is probably better deferred until spring.
When ordering, for preference stipulate plants that have been rooted in pots. These will be slightly more expensive but they will transplant more readily, with less root damage, and they will have better root development.
Use a trowel for planting and take a hole out for each plant deep enough to accommodate the roots without bending them. Then return a little soil at the center of the hole to make a mound on which the strawberry plant can ‘sit’ with its roots spread evenly around it.
The base of the crown should be just at soil level: if it is too high, roots are exposed and dry out, resulting in the eventual death of the plant; while if the crown is half buried, it will either produce unwanted weak secondary growths or rot away entirely.
Plant firmly, using the handle of the trowel as a hammer. As you proceed, see that the roots of plants waiting their turn are not exposed to the wind. Finally, rake the bed smooth and give a good watering to settle the soil.
Follow up
Keep an eye on the weather and the state of the soil because many strawberry plants are lost or seriously retarded by the effect of drought during the weeks immediately after planting. Also, inspect the bed after hard weather, and refirm with your boot any plants, which have been lifted by frost action.
In the early spring scatter fertilizer dressing down the rows at the rate of 56g (2oz) per sq. m sq. yd). This is made up of 1 part of sulfate of potash, 1 part of sulfate of ammonia, and 2 parts of superphosphate (all parts by weight). Be careful that these fertilizers do not go on the leaves, and gently rake them into the surface soil. Then apply light mulch of well-rotted farmyard manure, garden compost or peat to help to preserve soil moisture in the event of a spring drought but be prepared to water as well when necessary.
When to pick the fruit
When, in the spring following planting, the first blossom buds appear, you have to make a major policy decision. First-year flowers on maiden plants will give the earliest crop and the largest individual berries, but if you remove this first year’s blossom and wait until the second crop, the yield will then probably be greater than the total of two years’ crops on plants fruiting in their first season.
If you are very anxious to secure early fruit and if you are going to protect them with cloches or polythene tunnels, then first-year blossom should be left on. Indeed, where earliness is considered all-important, the strawberries may be treated as an annual crop, and a fresh batch of earlies planted every year, to be dug up and burned immediately after harvesting. In such instances, strawberries may take their place in the regular annual rotation of the vegetable garden.
Where the size of the crop is considered more important than earliness, and the plants are deblossomed in their first year, there is every prospect of the strawberries continuing to yield well for three years, possibly for four.
The perpetual-fruiting varieties bear at least two distinct crops. In the first year after planting, the first batch of blossom should be removed to give the plants a chance to gain size and strength. Blossom appearing after the end of June is allowed to develop and the fruit will be ripe from late summer onwards. In subsequent years, you have the choice between two crops, one in June and one in autumn, and one, larger crop, earlier in autumn or late summer.
Not long after the berries begin to develop, runners will appear. Unless these are required for propagation they should be cut off at once with scissors so as not to waste the plant’s energies. With early-rooted plants set out early, runners may even be produced in the first autumn and these should certainly be removed. Perpetual fruiting varieties tend not to produce runners so freely as the summer-fruiting kinds, but these, too, should usually be removed unless required for an increase.
Protection
Before the first ripening strawberries are heavy enough to weigh the trusses down to the soil, some kind of protection is necessary to prevent the berries from being splashed by mud. The traditional method is to lay straw on the soil, barley straw being more easily tucked close to the plants than the stiffer wheat straw and less liable to be a carrier of pests than oat straw. Before putting down the straw, weed by gentle hoeing, hand weeding, or spot application of weed killer.
You should not be in too much of a hurry to put down the straw because, as it is light in color, it loses heat rapidly and increases the risk of radiation frost damage to open blossoms or tiny fruitlets.
Straw, however, is not always easy to obtain, and you can buy patented strawberry mats or specially-made wire supports which hold the berries clear of the soil. Even a scattering of peat is better than nothing.
Slugs can do much damage in a strawberry bed and organic slug bait pellets should be scattered freely among the plants and kept renewed as necessary during the fruiting season.
Picking Out of doors the first berries are likely to ripen between four and six weeks from when the blossom opened. The fruit should be picked by taking the stem about 1cm (0.5in) behind the berry between finger and thumb. In this way the berry can be broken off without being touched.
This Sweet Potato Pie is easy to make and a wonderful addition to any holiday gathering!
If you love this pie you may want to try out Maple Pecan Pumpkin Pie. It’s a combination of a pecan pie and a pumpkin pie and it’s delicious.
❤️WHY WE LOVE THIS RECIPE
This pie is made with a fresh sweet potato but you can use canned. It’s so easy to put together and the spices with the sweet potato are delicious. We also make our own pie crust but you can always use a store-bought one to save time.
🍴KEY INGREDIENTS
Sweet potatoes, mashed (You can use canned or fresh)
Butter
Eggs
Evaporated milk
White sugar
Brown sugar
Ground cinnamon
Nutmeg
Ground cloves
Ginger
Vanilla
All-purpose flour
9 inch pie shell
SWAPS
You can easily change out the spices in this pie to your liking. If you are not a fan of nutmeg you can easily leave it out.
🍽️HOW TO MAKE
This sweet potato pie is easy to make, if you are using fresh sweet potatoes, the longest part will be cooking your potatoes.
COOKING STEPS
Step 1 1 (1lb.) sweet potato equals 1 cup of mashed sweet potatoes if you decide to not use canned sweet potatoes. The above pie was made by boiling a 1 lb. sweet potato for about 40 minutes until cooked. Then, immediately put under cold water to stop the cooking process, peel and mash for pie.
Step 2 Mash sweet potatoes in a large bowl and mix with butter, eggs, sugars, and milk using a mixer.
Step 3 Add spices, vanilla, flour and continue mixing. Pour into an unbaked pie shell and bake in preheated 350 degree oven for 50 to 55 minutes until knife inserted into the pie comes out clean.
⭐TIP
1 (1lb.) sweet potato equals 1 cup of mashed sweet potatoes if you decide to not use canned sweet potatoes.
RECIPE VARIATIONS
This pie is a wonderful addition to any Thanksgiving dessert table and if you want to check out some more, this list of Thanksgiving Desserts is always a good place to start. With our Bourbon Pumpkin Cake, Sweet Chocolate Pie, you will find many more you will love.
SERVE THIS WITH
We love this pie topped with ice cream or whipped cream. Both are delicious!
❓FREQUENTLY ASKED QUESTIONS
Why does the pie have a different look on the top?
We didnt’ go over with a spatula to make it smooth, because we actually like this look and it still taste great.
We don’t like nutmeg, can I leave it out?
Yes, you can.
STORING AND REHEATING
We store this in a pie container in a cool place and we just reheat a slice in the microwave if we want it warmed up.
This Sweet Potato Pie is easy to make, can be made with canned sweet potatoes or fresh and always a great addition to any holiday gathering.
Prep Time 10 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr5 minutesmins
Cuisine American, southern
1cupsweet potatoesmashed (You can use canned or fresh)
1stick butter softened
2eggs
1/2cupevaporated milk
1/2cupwhite sugar
1/2cupbrown sugar
1/2teaspoonground cinnamon
1/2teaspoonnutmeg
1/4teaspoonground cloves
1/4teaspoonginger
1teaspoonvanilla
1tablespoonall-purpose flour
1unbaked 9 inch pie shell
Mash sweet potatoes in a large bowl and mix with butter, eggs, sugars, and milk using a mixer
Add spices, vanilla, flour and continue mixing. Pour into an unbaked pie shell and bake in preheated 350 degree oven for 50 to 55 minutes until knife inserted into the pie comes out clean.
1 (1lb.) sweet potato equals 1 cup mashed sweet potatoes if you decide to not use canned sweet potatoes. The above pie was made with boiling a 1 lb. sweet potato for about 40 minutes until cooked. Then immediately put under cold water to stop the cooking process, peel and mash for pie. You can make your crust or use a bought one.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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