by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In April my attention turns to grilling outside on the BBQ or smoker. One of my favorites is pork marinated in fresh orange juice & herbs. I recommend that you marinate for at least 24 hours or longer to ensure the meat absorbs
the liquid.

Ingredients
• 1 cup fresh squeezed orange
• 1/3 cup low sodium soy sauce
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 3 teaspoons minced garlic
• 2 (3/4 pound) whole pork tenderloins fat & silverside removed
• Sea or kosher salt and freshly ground black pepper to taste

Instructions

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary thyme and garlic. Pour over pork tenderloin and marinate for at least 24 hours or up to 48 hours.
• Preheat the BBQ to 400 degrees you can also do this in the oven
• Drain pork, reserving the marinade, and place on the grill or smoker.
• Season with salt and pepper to taste.
• Roast for about 20 minutes until internal temperature has reached 145 degrees.
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. You can thicken the sauce with equal parts of water & cornstarch
  Serve this as a sauce for the meat.

Larry Pina, a beloved husband, father, grandfather, and longtime member of the Cloverdale community, passed away surrounded by the love of his family. He will be deeply missed by all who knew him.

Larry proudly served his country in the United States Navy before returning home to serve his community with the Cloverdale Police Department, where he retired as a Police Sergeant after many years of dedicated service.

Known for his vibrant personality, Larry also loved performing and was a cherished presence in the local cabaret scene, where his humor and talent brought joy to many. He had a gift for making friends wherever he went.

Larry is survived by his wife, Patrice; his children, Colleen, Shawn & Danny; his sister, Genie; his grandchildren, Devon, Maya, and Ethon; and his great-grandchildren, Liam, Noah, and Emmeline. His warmth, laughter, and love for others will be remembered by all whose lives he touched.

He will be greatly missed and forever remembered.

Joanne “Joey” Marie Angeli, a longtime resident of Cloverdale, California, passed away peacefully on March 3, 2026, at the age of 72. She was born on July 13, 1953, in Garberville, California, to Thomas and Helen Tobin.

Joey attended Santa Rosa Junior College, where she met the love of her life, Duane Lee Angeli. The couple made their home in Cloverdale, where they shared 33 years of marriage and raised their family.

She was a devoted wife, loving mother, cherished sister, loyal friend, and proud “Grammie.” Joey is survived by her children, Toni Vizcaino (Martin) of Cloverdale and Nicholas Angeli (Jamie) of Fortuna; her sister, Patricia Mosby; her brother, Tom Tobin; many nieces and nephews; and her beloved grandchildren, Rowan, Abbey, Maddie, Finn, Capri, and Rylan.

Joey will be remembered for her joyful spirit, kind heart, and easygoing nature. She had a playful sense of humor and brought laughter to those around her. Family was the center of her life, and she found great happiness in supporting her loved ones in all their activities.

She enjoyed baking, attending sporting events, traveling, shopping, and spending weekends on the water with family and friends. She also loved her trips to the casino and treasured her quiet mornings with a warm cup of tea.

An open house celebration of Joey’s life will be held on Saturday, April 18, 2026, from 1:00 p.m. to 5:00 p.m. at the Cloverdale Veterans Memorial Building, 205 W. 1st Street, Cloverdale, CA.

Joey’s warmth, love, and vibrant spirit will be deeply missed by all who knew her.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
March is the tail end of winter and on those cold evenings I really enjoy hardy cream-based soups. This recipe is very easy to prepare and has a rich elegant flavor. Accompanied with a nice hunk of sour dough bread, it’ll leave you warm and fuzzy.

Ingredients
• 6 tablespoons butter
• ⅔ cup flour
• 2 tablespoons butter
• ¼ cup chopped onion
• 4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
• 6 cups chicken broth (or you can use the 49 1/2 oz can)
• ¾ cup half-and-half
• 1 teaspoon salt
• ¼ teaspoon pepper
Instructions

• In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside
• In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
• Use an immersion blender or Cuisinart to puree the soup to a nice creamy texture.
• Last, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
• You can substitute cauliflower or broccoflower in place of the broccoli.

Marlys Southard passed away January 10, 2026 at the age of 94. She was born in North Dakota to a farming family who moved to Washington for economic reasons during the Depression. They came to Cloverdale in the late 1940s when the Coastal Plywood mill opened.

Marlys graduated from Cloverdale High School where she met the love of her life, R. B. Southard, whom she married in 1952. Together they raised four children in Cloverdale where R. B. ran his auto-repair and tire business while Marlys worked in the lumber industry. In 1976 they moved to rural property near Yorkville where they spent their retirement.

Marlys enjoyed music and played violin and piano from an early age. She shared with her husband a love of gardening, dancing (every week), and traveling across the country in their classic cars. She prepared many champagne brunches for high school reunions and to raise money for the American Cancer Society’s Relay for Life. Among family and friends she was known for her pies and homemade ice cream.

R. B. died in 2024 and two of their children, Diane and Dave, predeceased them both. Marlys’ love and presence will be missed by her remaining children, Jan and Paul Southard, daughters-in-law Melanee and Juli Southard, grandchildren Jake, Ryan, Brandon, Brett and Angela and eight great-grandchildren. A private remembrance will be held at the family ranch. The family suggests donations in Marlys’ memory be made to the National Ovarian Cancer Coalition (ovarian.org).

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In February we celebrate Valentine’s Day, the day of romance and love. And what better way than this French dish beef bourguignon for two. Simply put beef slow simmered in red wine. I serve this with mashed potatoes. It’s a warm comfort food recipe that’s sure to impress.

Ingredients
• 3 oz bacon (3 slices), chopped
• ½ pound beef stew meat
• 1 carrot, sliced into 1” chunks
• ½ red onion, sliced
• 1 tablespoon all-purpose flour
• 1 cup red wine
• ¾ cup beef broth
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 garlic clove, crushed
• salt, as you go
• freshly cracked black pepper, as you go
• 6 ounces baby onions (~1 dozen)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• ¼ cup beef broth, additional
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 thyme sprig
• 12 button mushrooms, quartered
• ½ tablespoon olive oil
• 1 tablespoon unsalted butter

Instructions

• Preheat the oven to 325 degrees.
• In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it’s no longer pink and is starting to crisp up. Remove it from the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
• Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don’t worry about cooking it through).
• Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally.
• Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
• Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
• Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour.
• About an hour before the time goes off, peel the onions and slice off the root ends.
• Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
• Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft.
• Pour the onion mixture into a bowl.
• Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
• When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.