My Favorite Recipes: Meet Liz Getz
November 8, 2018
Liz Getz grew up in Pullman. Her family moved there from New Jersey when she was four years old. Her dad had attended Washington State University and was offered a position at the college. Liz's mom worked at Alex's Restaurant in Pullman, which she later purchased in 1989, and this is where Liz and her sisters all worked while growing up.
A graduate of Pullman High School's class of 1993, she graduated from WSU with a bachelor of arts in sociology in 1997. She moved to Colfax in 1998 and lived there until 2004. Liz moved to the west side of the state for three years and then returned to Pullman where she has lived for the past 11 years. She began working at Whitman Hospital in 2002 and continued to work there until 2016 with the exception of the three years that she lived on the west side of the state.
Liz is married to Kirby Getz, who is from Kennewick, but his parents are Colfax locals. He spent every summer and holiday break with his dad, so it was natural for him to move to Colfax after he graduated from high school. Liz is the mother of four children: Casey, 18; Cameron, 17; Meghan, 15, and Caleb, 7. Her favorite hobby is to watch her kids play sports. Meghan plays basketball and softball, and Cameron plays basketball. They both play for Pullman High School. After years of watching his siblings play sports, Caleb, 7, is now joining in on the fun. He plays soccer and baseball. The entire family enjoys watching Cougar athletics, the Mariners and the Seahawks.
Liz believes there is nothing like living on the Palouse.
"It is my favorite place on earth," she said.
She loves being part of a small town, being able to go places in town and always running into people she knows. She enjoys having a sense of community (in both Colfax and Pullman) and appreciates knowing that people are watching out for her family. Liz related that she lacked that feeling when she lived in a bigger city, which was one of her main reasons for returning to the Palouse 11 years ago. She wanted to be able to raise her kids where she grew up, in a safe place and near her family.
Liz is currently a Senior Director with Thirty-One Gifts and has been with the company for the last six years, where she has been top in sales in Washington state for the last four years and in the top 25 nationwide. She sells bags, thermals, home organization products and decor that can be personalized. Thirty-One has given her the opportunity for a more flexible schedule that allows her to attend all her kids' school and sports activities, yet provides a way for Liz to make a full-time income. In her extra time she loves to travel. She has gone to Mexico, the Dominican Republic, Disneyland, the Bahamas and is looking forward to going to Hawaii next year, all courtesy of Thirty-One.
When Liz isn't busy being a mom, working her business or trying to catch a Cougar Football game, she enjoys time out with her family at their favorite restaurant, South Fork Public House in Pullman. For more information about Thirty-One, go to http://www.mythirtyone.com/lizgetz.
Liz is excited to share a few of her favorite recipes from Alex's Restaurant.
Recipes
Chile Verde
1 small can diced green chiles or strips
4 lbs. pork roast, trimmed and cut into 1-inch cubes
1 onion, chopped
3 cloves garlic, crushed
1/2 tsp. ground cumin
1 tsp. oregano
1 large (16-20 oz.) can tomatillos or 1 lb. fresh tomatillos, cooked and drained
1 tsp. salt
1/2 tsp. pepper
3 potatoes (optional)
2 Tbsp. lard
Cover meat with water and cook for one hour. Sauté onion and garlic in lard. Stir in cumin and oregano. Add tomatillos, chiles and potatoes. Cook until soft. Add meat, salt and pepper. Cover and simmer for half-an-hour.
Flan
3/4 cup sugar
4 eggs
1 tsp. vanilla
1 can sweetened, condensed milk
1 can evaporated milk
Heat the sugar in a cast iron frying pan over low heat until melted and golden brown. Immediately pour into an eight inch cake pan. It will harden and crack. Make sure to tilt the pan so the sauce covers the entire bottom. Use mitts because it will be hot!
Mix in blender: eggs, vanilla and both cans of milk. Pour into the pan. Bake in a water bath for 50 minutes at 350 degrees F. Test as you would any custard, either by jiggling it or with a table knife. It should be firm, but a little jiggly. Chill. To unmold, place a plate on top of the pan and turn it upside down quickly. The sauce (once again a liquid) will run all over the top of the custard.
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