COURTNEY JADE DAVIS
February 6, 1991 – January 5, 2008

Here we are into “2022” and we are glad to see life slowly getting back to normal.

It is good to see people out and about for holiday events, kids playing sports, our community supporting each other, seeing family and friends, Vickey’s Elves and many more things we are grateful for that remind us of you.

We wish you were here and miss you and so many little things about you:   like your funny faces and imitations, your sense of humor, your concern for everyone (including ALL animals), a partner who loves to watch scary movies, collecting pigs, holding kids, Chai Tea Frappuccinos, Ugg boots, playing sports as a team, taking Bully sticks from Lucky, taking the gang to Konocti to see concerts, being our Cinderella, being sad watching “The Little Princess”.  But most of all, loving us with all of your heart.

On Jan. 5, we will be planting another Manzanita at the Cloverdale River Park, which is becoming beautiful over the years…just another thing that you would love to do, Court.

“Life is only as bad as you make it”

Erma Burden turned 102 last month and celebrated with a party at the Cloverdale Senior Multipurpose Center last week.

Mark Gandy

The family of Mark R. Grandy, shares that he departed on October 19, 2021 at the age of 78, in Cloverdale, Ca. He kept his courage and humor through the end and left in the comforts of his own home, and on his own terms, surrounded by love. He will be missed by his loving wife of 50 years, Xandra; daughter, Rebecca Quick (Randy); grandson, Oliver; siblings; Kathie Thorsted, Ben and Stephanie Grandy; stepmother Shirley Grandy (Col. Ben Grandy); cousins Virginia Sorenson (Perry), Chris Denton, and John Hyde (Jean); nieces and nephews; and childhood friend George Entenman. He will also be missed by his Cloverdale & Geyserville friends and his fellow firefighters at Geyserville Fire Department.

Mark was born on March 22, 1943 in Tacoma, Wash. to Col. Ben Grandy of the U.S. Marines and Anita (Kinberg) Christie, a teacher at Berkeley High. He graduated from  Berkeley High School in 1961, and continued to UC Berkeley. He met Xandra in 1968  and moved to Sonoma County in 1971.

Donald “Frank” Rose 2/1/26 – 11/24/20

Please join us for a celebration if life on January 20, 2022, Noon-4:00 p.m. at the Druids Hall in Cloverdale. Come share your stories and join the family in remembering Frank.

Cooking With David

by David Maciel
Sponsored by Ray’s Food Place

Chinese Beef with Honey and Black Pepper Sauce

Very fast and easy to make – it’s on the table in 15 minutes! The sauce is absolutely divine – sticky, sweet, salty and with a subtle burst of heat from the black pepper.
SAUCE
2 1/2 tbsp soy sauce
3 tbsp honey
1 1/2 tbsp Oyster sauce (sub Hoisin)
1 1/2 tbsp Chinese cooking wine , Mirin or dry sherry
2 tbsp water
1 tsp coarsely crushed black pepper (or 1/2 tsp normal ground black pepper)
STIR FRY
2 tbsp peanut oil (or vegetable or canola oil)
1 garlic clove , finely minced
1/2 onion , peeled and sliced
1 lb thinly sliced tender beef (flank or tri tip)

Mix the Sauce ingredients in a bowl.

Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.

Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn’t burn.

Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.

Turn the heat down to medium high, pour in sauce – it will start simmering very quickly! Let it cook for 1 minute or so until it becomes syrupy – the bubbles will be larger and caramel color.

Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through – 1 minute at most. Don’t overcook the beef – that would be tragic!

Serve immediately with rice.