Whitman County Gazette - Serving Whitman County since 1877

By Dee Bryson
Gazette Columnist 

My Favorite Recipes: Meet Lacie Bunyard


January 17, 2019

Lacie Bunyard with Ava, Hazel, Catherine, William and Sam.

Lacie Bunyard remembers meeting a boy named Jacob when she was a teenager, but she had no idea that 10 years later that man would become her husband. Together, Lacie and Jacob Bunyard are happily married and keep very busy raising five children. Two boys and three girls, Sam (6), William (5), Catherine (4), Ava (3) and Hazel (1) keep them on their toes and busier than they could ever imagine, but everything about their lives together is focused on creating a happy family and providing for the needs of their children.

Lacie has an associates degree in medical assistance and has done a lot of work in home care. Since becoming a mother, she has been able to apply much of her education to caring for a family. Together with Jacob, their lives consist of a lot of hugs, kisses and driving back and forth between school activities and keeping up with dance, ballet, tap, soccer, sneaking in a few video games and running their own business on top of all of that. When Lacie and Jacob can squeeze in some relaxation in between caring for their family and business needs, they can often be found camping, riding motorcycles, fishing, shooting and anything else that creates family fun and memories. The Bunyards look forward to the future and hope to serve a mission for their church, but for now there is never a dull moment in their household and the family life is their calling.

Just a few years ago, Lacie and Jacob knew they wanted to find a great place to raise their big family. The search began and soon Jacob found an opportunity to work in the Pullman/Moscow area. As soon as they entered Colfax, they knew that was the place they wanted their family to be. They really love being a part of a community and finding ways to help others, and Colfax allowed them that opportunity. After living in Colfax for a year, they noticed a local repair shop, Lube Plus, was for sale. They decided to take the jump and, together with her husband Jacob as a partner, the Bunyards became business owners. They now own and operate Bunyard Automotive. Jacob has years of experience in automotive care, is an ASE Master Certified mechanic, and he specializes in diesel repair. Lacie can often be found in the office and helping in every way possible.

The Bunyards said, "Coming from a large family, we are all about car safety. Keeping our customers' vehicles serviced and well-maintained is very important to us. We care about you and want to keep your vehicle as safe as possible!"

The Bunyards offer a variety of car care services, including oil changes, front and rear axle service, transmission service, tire rotations, fuel injector service and so much more. Their goal is to provide top-quality service that is stress-free, whether for a routine inspection or repair service. They promise that you will be completely satisfied with their work and are proud to say, "we provide 24 month warranties with all of our services for your peace of mind."

For more information, go to http://www.BunyardAutomotive.com or call 509-397-9069.


Giant Jam Muffin

Bunyard family recipe

1/4 Cup margarine

1-1/3 Cup flour

1/3 Cup sugar

2-1/4 tsp. baking powder

1/4 tsp. salt

1/2 Cup milk

1/3 Cup jam or jelly

1 egg

1 Tbsp. vanilla

Preheat oven to 400. Grease pie plate. Melt margarine and set aside. Stir together dry ingredients. In another bowl, blend egg, milk, vanilla and margarine. Fold the wet into the dry ingredients. Push batter into a pie pan. Dot the batter with jam or jelly.

Bake for approximately 18 minutes at 400 degrees F.

Cream Caramels

Bunyard family recipe

2 Cups Sugar

3/4 Cup light corn syrup

1/2 Cup butter

2 Cups half-and-half

Mix in sugar, corn syrup and half of the cream in a saucepan. Bring to a boil over low to medium heat, stirring constantly. Gradually stir in the rest of the cream. Continue stirring until the mixture thickens and cook to 250 degrees F or hard ball stage. Pour into a greased pan and cut into squares.


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