by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
June is the official kickoff of summer out door dining. I recently made this appetizer for a backyard barbecue and it’s was a huge hit. I served it with plain crackers & cut veggies, like carrots, celery, cucumbers and broccoli for dipping. It’s excellent served warm or cold. I added bacon bits to mine.

Ingredients
• 10 ounce jar pepper jelly (use whatever heat level you prefer)
• 8 ounce block cream cheese, softened to room temperature
• ½ cup chopped green onions (divided use)
• ½ cup shredded cheddar cheese
• ½ cup shredded pepper jack cheese
• ½ cup mayonnaise or sour cream
• ½ teaspoon garlic powder
• ½teaspoon paprika (optional)
• ¼ teaspoon kosher salt
• Pinch of Cayenne pepper

Instructions

1. Preheat the oven to 350° F.
2. Heat up 10 ounce jar pepper jelly in a microwave-safe dish for 10-second increments until it is not so thick and can be spread over the cream cheese smoothly.
   Set aside.
3. In a pie dish (or similarly sized oven safe dish) add 8 ounce block cream cheese, softened to room temperature, 1/2 cup shredded cheddar cheese 1/2 cup of pepper jack cheese and 1/2 cup of mayonnaise or sour cream, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and 1/4 teaspoon kosher salt. Mix until smooth
   and combined.
4. Then stir in 1/4 cup green onions. Spread the cream cheese mixture so it is evenly spread out in the pie dish. Wipe the edges of the pie dish so it is clean from the cream cheese. Top the cream cheese mixture with the warmed pepper jelly so all of the cream cheese is covered.
5. Bake for about 7-8 minutes or until the dip is hot.
6. Top with the remainder 1/4 cup of the green onions.
7. Serve warm with your favorite dippers.

Blake Quinn O’Brien was born on April 10, 2022, to her loving parents, Kelly and Emily O’Brien, and her proud older brother, Madden. From the moment she entered the world with her beautiful dark hair and radiant spirit, Blake brought light and joy to everyone around her.

At 16 months old, Blake was diagnosed with Rubinstein-Taybi Syndrome. Through physical therapy, speech therapy, and the unwavering love of her family, Blake faced every challenge with remarkable strength, determination, and joy. She learned to walk just before turning two and a half years old and confidently expressed herself through sign language, always making sure her opinions were known.

In April 2025, Blake began preschool at Jefferson Elementary, where her bright energy and sweet smile quickly touched the hearts of those around her. She loved wearing her heart-shaped sunglasses, dancing to Taylor Swift, and asking for snacks of every kind. Blake had a special gift for turning ordinary moments into something magical. Her sweetness, charm, resilience, and loving spirit left a lasting impact on everyone fortunate enough to know her.

On March 20, 2026, just shy of her fourth birthday, Blake unexpectedly passed away. Though her time here was far too short, the love she gave so freely will remain forever in the hearts of her family and friends.

Blake is survived by her parents, Kelly and Emily O’Brien; her beloved brother, Madden; her grandparents; aunts; uncles; cousins; and countless friends who loved her deeply.

The O’Brien family would like to extend their heartfelt gratitude to everyone who helped honor Blake’s life and supported her celebration of life service. They are especially thankful for the overwhelming love, prayers, meals, flowers, and kindness shown by family, friends, and the community during this unimaginable time. Your support has brought comfort and strength to the family as they continue to carry Blake’s beautiful memory forward.

The family hopes everyone who knew Blake will continue to honor her through love, kindness, and compassion toward others. Blake brought joy wherever she went, and her life was a beautiful reminder that every person is worthy, special, and deserving of love. May her memory inspire others to spread joy, embrace differences, and lead with the same gentle light and unconditional love that Blake shared so naturally with the world.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
May brings warmer weather & Mother’s Day and this flank steak recipe will keep Mom smiling. I’ve made this several times and it’s always a hit. It pairs well with a cold pasta salad & a nice glass of your favorite beverage. It can be cooked in the oven but I prefer the BBQ or smoker. You can sear the flank steak on an open flame or in a cast iron pan.

Ingredients
• 1 flank steak
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach leaves, washed and dried
• 4 ounces Gorgonzola cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Instructions

Preheat the BBQ to 375°F. In a medium bowl, combine parsley, Gorgonzola cheese, spinach leaves, garlic, onion, 2 tablespoons of the olive oil, salt and pepper; mix well. Place flank steak on a cutting board and spread the spinach mixture evenly over the top of the steak. Roll up the steak and tie with kitchen twine at 1-inch intervals to secure it. Heat remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat until hot but not smoking. Add steak roll and cook for 3 minutes per side or until lightly browned on all sides or sear on an open flame on the BBQ. Transfer skillet to preheated oven and bake for 20 minutes or until internal temperature reaches 145°F. Remove from oven and let rest for 10 minutes before slicing into 1/2-inch thick slices. Serve warm.

Cort Harold Amelung, a lifelong Cloverdale native, passed away suddenly yet peacefully at home following recent health challenges, leaving behind a life deeply tied to the community he always called home. The Amelung name has long been part of Cloverdale’s history, and Cort carried that legacy with a steady, understated pride. His family was known for operating local staples including Harold’s Dante Hotel; “The Dante”, Harold’s Car Wash on the Boulevard, and a neighborhood laundromat – places that became gathering spots for the community and part of everyday life in Cloverdale.

Cort was a private man who kept to himself, but those closest to him knew a different side – witty, funny, and full of a dry sense of humor. He loved to play subtle jokes, often delivered with perfect timing, and his humor was something his close friends especially appreciated. Though his circle was small, his friendships were strong, and he was a generous and loyal friend – someone who showed up, helped quietly, and gave without ever needing recognition.

He lived a simple and humble life. He found peace in the outdoors – hunting deer and wild pig, fishing, and exploring under open skies, often alongside his best friend Scott Gladden, and always with his dog Brownie.

During his marriage to Marilynn, Cort had three children Dillon, Sadie, and Dallas whom he was very proud of and loved deeply. He also had a stepdaughter, Shannon, and her daughter, Olivia.

For the last decade of his life, Cort and his partner, Nancy Bach, built a life together marked by companionship and shared moments. Cort was preceded in death by his mother, Noriece Amelung, his father, Harold Amelung, and his brother, Bill Fleming.

Cort will be remembered as someone who didn’t seek attention, but left a lasting impression through his humor, loyalty, and steady presence. His roots in Cloverdale – and the life he lived here will not be forgotten.

Giovannetti. A 1960 graduate of Cloverdale High. She attended Chico State University. She taught elementary education in Woodland and Healdsburg and in later years worked at Bed, Bath & Beyond.

Ginny was preceded in death by her husband Ron Malvesti, her parents and her brother Leo. She is survived by her loving daughter Deanna Danforth (Lee) and her adoring granddaughter Cate. She is also survived by her brother and sister Paul and Geri Giovannetti.

Services were held March 26 in Healdsburg, CA.

It is with sadness, yet deep gratitude for a life well lived, that Dolores’ children share her passing at the age of 100.
Dolores was born on Rancho Sespe in Ventura County, California, the eldest of four children. She met her beloved husband in high school, and they married after his discharge from the Navy in 1945. Soon after, they moved to Sante Fe Springs, where they raised three children.

Dolores worked for many years in a bridal salon, but her favorite role was as a teacher’s aide. In 2010, she settled in Cloverdale to be closer to family, coming full circle from her ranch beginnings to city life, and back again at Red Fox Ranch.
A member of St Peter’s Catholic Church and the Senior Center, she enjoyed crocheting and there she met her devoted caregiver. Though she became hard of hearing, her social spirit never faded – she embraced texting and social media to stay connected.

Her faith and her family were her greatest treasures. She had a gift for making each person feel truly seen and valued. Her children teased her, saying that the secret to her longevity was eating meat daily, salting her food and drinking a glass of wine every night.

Dolores is survived by her children Bob (Marsha), Irene (Pat), and Debbie (Steve); six grandchildren; nine great-grandchildren; one great-great-grandson; and many extended family members and friends. A memorial at Red Fox Ranch will be held at a later date.

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.