MY FAVORITE RECIPES By Dee Bryson: Meet Rachelle Hauser Marshall

Earl Marshall and Rachelle Hauser Marshall.

Rachelle moved to Colfax in 1985 when her parents bought KCLX radio from Adrian Devries. When Rachelle was six months pregnant with her last child, she started working for her dad selling advertising. She recounted that initially he didn't want to hire her because he thought she was too young and flighty and wouldn't stick around, but Rachelle’s brother talked him into it. Austin, the son that she was then carrying, is now 20 years old and that is exactly how Rachelle keeps track of just how many years she has been working in radio.

Rachelle describes her work in radio sales as a full-time job that pays the bills. She also works at the library part-time and calls that her “fun job.” Just in case that doesn't sound busy enough, she also has sold Gold Canyon Candles for nearly 10 years because they are the best on the market in her opinion.

She also has recently started selling Stella & Dot jewelry.

In her daily activities she would often get compliments on her jewelry as well as discovering many of her friends also loved the pieces. It was at that point she decided to stop saying, “Thank you, it’s Stella & Dot” and start saying, “Thank you, here’s my business card.” Rachelle recognizes four jobs seems like a lot, but quickly adds that one of her favorite sayings is, "If I'm working, I'm not shopping."

Rachelle met her husband, Earl, at Whitman Medical Group.

She recalls bringing her daughter to the clinic and seeing a man open the door and call out their name.

She remembers thinking "That is one good looking nurse".

That was just a passing thought until, two years later, they were both on an online dating site where she saw his picture.

She contacted him and asked if he wanted to have coffee.

He asked her to dinner instead.

On their first date he looked exactly as she remembered.

She laughs while reminiscing, “He didn't remember me from Adam, but lucky for me, I made a good second impression.” They were married last September on the beach in San Jose del Cabo, Mexico.

They are the parents to five children.

Jared, Emily, Austin, Parker and Skyler.

Earl is a nurse at Kadlec in Tri Cities. He is home a week and then gone a week. When they have time together they love to watch Jeopardy and find they are very competitive. They also enjoy playing Jeopardy on their Alexa, which is the only thing they really use it for. They love dinner theater and going to museums as well as traveling as much as possible. They have a goal to go to Spain for six weeks. The couple plans to take an intense language course and hopes to come home with the ability to speak Spanish.

Rachelle chose two recipes to share. She explains that it took her and Earl months adding this and that and making changes to get them just right, but feel that they accomplished their goal.

Recipes

Chinese Garlic Green Beans

1 Tbsp. sesame oil

2 cloves garlic, pressed (if you don’t own a garlic press, use finely minced garlic)

1 pound fresh green beans, trimmed

Mix ahead, stir togeth-er and have ready to pour:

1 Tbsp. powdered sugar

2 Tbsp. oyster sauce

1 Tbsp. soy sauce

2 drops fish oil

Heat sesame oil in a large wok or skillet over medium heat. Stir in garlic and cook until the edges begin to brown, one to two minutes. Add the green beans; cook and stir until the green beans begin to soften, about five minutes. Stir in the sugar, oyster sauce, soy sauce and fish oil mixture. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

Artichoke Pté

Chosen because several of Rachelle’s coworkers are vegetarians and it has been met with rave reviews.

2 (12) oz. jars marinated artichoke hearts in oil, drained

1 cup fresh breadcrumbs (make sure to get plain - I have bought the garlic by mistake and holy bad breath, Batman, date night killer!)

3 Tbsp. chopped parsley (using fresh instead of dried makes a difference)

2 cloves garlic, crushed

3 Tbsp. extra virgin olive oil

1 Sourdough baguette, thinly sliced for serving

In a food processor, blend the drained artichokes, breadcrumbs, parsley, garlic and olive oil until smooth. Spoon pté into a bowl and serve with toast.