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​½ cup  Canola Oil
½ cup Butter
3 cups Cubed Chicken
1 lb Andouille Sausage cut in ¼ inch slices
1 tsp. Salt
1 tsp. Pepper
 
Melt butter and oil in a large pot. Add chicken, sausage, salt and pepper. Cook until golden brown and cooked through stirring often.
Add:
¾ cup flour
Stir until flour bubbles.
 

Whisk in:
1 Cup Milk
 
Add:
1 cup Diced Onion
1 cup Diced Green Peppers
1 cup Diced Celery
2 tbsp Chopped Garlic
4 tbsp Worcestershire
1 tsp Salt
1 tsp Pepper
3 tbsp Parsley
4 cups Beef Broth
2 cups Okra
1 16 oz can Diced Tomatoes
½ cup Half and Half
½ cup Uncooked White Rice
 
Simmer Gumbo on low heat for about one hour, stirring often to avoid scorching.  When rice is soft, the Gumbo is finished.  Serve with Cornbread.
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Many people have asked us what it’s been like to take over a business that has been established for 38 years, and the answer is…it’s unbelievably exciting. It’s also terrifying, invigorating, overwhelming, and humbling. A few people have equated it to trying to “drink water from a fire hose”, and that feels very accurate. We have tackled a whirlwind of switching over accounts, updating all of the paperwork, working on marketing, getting to know all of our co-workers and customers, and doing plenty of overdo fix-it projects around the property. At the end of each day, we are so grateful and thrilled to be able to carry on this amazing company in Dave & Jennie's footsteps. The story of how we came to this place of purchasing The Coffee Pot and Mountain Arts Pottery from our parents is filled with ups and downs, but when we look back it is so clear to us all that this path was meant to be (it just took us a while to figure it out!). We are thankful to be surrounded by a team of talented and capable co-workers, who work hard every day to make The Coffee Pot and Mountain Arts Pottery the well-loved businesses that they are. 

As many of you know, Josh is Dave & Jennie’s son. As such, he has seen Mountain Arts Pottery, and subsequently The Coffee Pot, grow from literally the ground up. Through major trials and major victories, he has seen his parents persevere and work very hard to build these Montana icons. Josh and I have been married for almost 8 years now, and up until this point we have run what has turned out to be (thankfully), a successful wedding photography business (Lockie Photography). We have worked hard to build a good name for ourselves in the Bozeman area, and over the past 4 years we have also spent half of the year down in Arizona photographing weddings throughout the winter. When we came to the point of purchasing The Coffee Pot and  Mountain Arts Pottery, we decided to begin phasing out of photographing in Arizona, so we could be present in Montana and primarily focus our time on these two companies. We will still photograph a handful of local Bozeman/Big Sky weddings each summer, but will keep it to a more manageable number on the side. Starting in December when we purchased the business, we were able to be on-site for two full months, which flew by very quickly! Right now we are in the middle of our last full Arizona wedding season, so we will be down in Arizona until early April; after that we will be back home in Montana full-time. Luckily between our amazing team members and Dave & Jennie (who offered to stand in for us while we finished up our last stint in Arizona), the place is in great hands.
The last two months have been a wild ride of course, but we’ve loved every minute! We have greatly enjoyed meeting many of our regular customers, and we are excited to continue meeting all of you over time. Along the way we have been asked many questions, but a few of them have repeated themselves quite often, so we thought we’d share those answers here.

    • “You aren’t going to change anything are you??” One of the benefits of being related to Dave & Jennie is that we have seen these two companies grow over the years. We understand the value of the rich history and atmosphere that has made them so dear to all of our fellow team members and customers. Neither of us want to lose that legacy, and we certainly don’t want to wreck the atmosphere or the things that each of you have grown to love. Having said that, we would be remiss if we didn’t bring in some added vision and enthusiasm for where the place can go from here. Our goal is to build heavily on the past, cherish the history and the feel of both of these businesses, and also keep an eye toward building for the future. 

    • “…but you will be adding more seating, right?” This question usually follows closely on the heels of the first one, ironically enough! We do have plans down the road to provide a few more seats and update the parking lot, however, financially we probably won’t be able to get there for a bit until we get our feet back underneath us after the business purchase. We do realize this is a struggle for guests who want to come in and enjoy the cafe but can’t find a parking spot or a place to sit (just a reminder: we do have quite a bit of extra parking in the back, so don't let the front lot scare you away!). It is a constant balance of room for seating, room for pottery, finances, not losing the cozy cabin atmosphere, the list is long…but we do hope to find some creative solutions in the future.

    • “I can’t wait to see some new pottery styles!” Our pottery has been well-loved for almost 40 years; it is classic, elegant, and beautiful. Over those years it has changed with time, as many of you have seen. While we definitely want to keep our core legacy lines of pottery, we would also like to slowly develop some new things as well, so keep your eyes peeled if you’re one of those people who loves to see something new! If you prefer our classic styles, do not worry, they aren’t disappearing! 

    • “Will you begin offering pottery classes?” We would absolutely love to start offering classes and community events! Right now we are tight on space in our manufacturing studio, but we have some ideas for how to make this happen in the not-too-distant future. 

    • “You aren’t going to change the menu, right?” We have no plans to take away our amazing recipes (we both love them too)! Although, we did just update the design of our printed menus so they are easier to read through. You can see the updated menu design here. 

If you have questions for us, we would love to hear from you! Just shoot us an email back. We can’t wait to meet you all, and we hope that we can earn your trust and justify the loyalty that you each have for this business.  We know that we cannot fill Dave & Jennie’s shoes, no one can, but we hope that we will be able to honor what they have built here and continue it on in a way that is similar but also has a twist that reflects the two of us. One thing is certain, we are both really looking forward to the years ahead.
Cheers,
Josh & Kathy ​
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9 Grain Rolls
Makes: Thirteen 5 oz rolls or Twenty-Six 2.5 oz rolls

1 cup whole wheat flour
½ cup 7 grain cereal
3.5 TBSP dry milk
1.5 TBSP potato flakes
1 TBS salt
(¼ cup oatmeal to sprinkle on top)
______
2 ¼ cup warm water
½ cup molasses
3 eggs
2 ¾ cups white flour
1 ¼ TBS yeast
¾ teaspoon
½ cup brown sugar (level scoop- not packed)
1 TBSP butter, melted

In an electric mixer, combine yeast and water with a pinch of sugar. Let mixture sit for a few minutes until yeast bubbles.

Mix molasses, brown sugar, and eggs into the butter. Be sure eggs do not get cooked. Add to the mixer along with all of the dry ingredients. While mixer is on, slowly add white flour until the dough reaches the right consistency. Dough will be slightly sticky, but if too sticky add a little more flour.

Let rise until double in size. Form into 5 oz logs or 2.5 oz balls. Brush a light layer of corn syrup on top of
each roll & sprinkle oatmeal on top. Let rise for 15 minutes, then bake on a greased cookie sheet in a 350 degree oven for 20 minutes or until golden brown.
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Makes:​ ​4​ ​dozen

1​ ​½​ ​ ​lbs​ ​dates
3​ ​½​ ​ ​cups​ ​sugar
1​ ​¾​ ​ ​cups​ ​melted​ ​butter
4​ ​eggs,​ ​beaten
3​ ​½​ ​cups​ ​pecans,​ ​toasted​ ​and​ ​finely​ ​chopped
3​ ​½​ ​ ​cups​ ​rice​ ​crispy​ ​cereal
1​ ​bag​ ​of​ ​coconut

Use​ ​a​ ​food​ ​processor​ ​or​ ​immersion​ ​blender​ ​to​ ​break​ ​up​ ​dates.​ ​ ​Mix​ ​dates,​ ​sugar butter​ ​and​ ​eggs​ ​in​ ​a​ ​large​ ​pot. Cook​ ​at​ ​boiling​ ​for​ ​about​ ​5​ ​minutes,​ ​stirring​ ​often. Cool,​ ​then​ ​add​ ​the​ ​nuts​ ​and​ ​rice​ ​crispy​ ​cereal.
Drop​ ​by​ ​the​ ​Tablespoon​ ​into​ ​coconut.​ ​ ​Roll​ ​into​ ​balls,​ ​then​ ​freeze​ ​until​ ​ready​ ​to serve.
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​In November of 1980, David and I participated in our first craft show at the Fairgrounds in Bozeman, Montana with our pottery.  David had been making pottery as a hobby for about a year but we had never presumed that we would be able to sell it, but my sister and brother in law, who were involved in the show, encouraged us to try our pottery.  We sold out over the weekend and were blown away by the response!  That was the beginning of Mountain Arts Pottery.  For the next 37 years we have gone from making pottery in our back bedroom to the chicken coop-turned garage-turned studio to our retail store on the road to Big Sky and Yellowstone National Park.   For years before we opened our retail store, David and I traveled from coast to coast doing art shows and fairs.  In the early years we took our four children with us and they learned how to set up a pottery booth in a timely manner, great customer skills, how to make change, how to set up attractive displays, and multitudes of other skills. Three of the four of them have started their own businesses with their spouses, and I'm sure that those early lessons aided them in their own enterprises.
 
For three decades and more, David and I have been blessed with the challenges and joys of making pottery, setting up a store, and then starting a bakery cafe in the same building as the retail space.  We have transitioned from doing all of the pottery, all of the baking, all of the dishes, cleaning, shoveling, marketing, deciding, depositing, buying and sweating, to hiring phenomenal managers and a great Team who do all of those things for us! 
 
We are now entering a new season of our lives.  After two years of working on selling our business, we are going to be turning the reins over  to new owners.  That process has had the fingerprints of God all over it, and has been both challenging and exhilarating.  It has been a great opportunity to trust that God really is in control.  In the two years we have been working with a broker, we have had two very capable candidates look into buying the business.  For one reason or another, the sale didn't work out for either of them, though either would have been great at running our business.  God had another plan, however.  Our oldest son, Josh and his wife, Kathy came to us and asked if they could buy the business.  At that time, we were negotiating with someone else, so we told them no.  When that sale fell through we talked to them and they were thrilled.  That process began in the middle of September and will culminate in December.
 
It is a bittersweet thing to be at the end of a decades old business, but the blessing is that it will be carried on within our family and we feel that the legacy God began with us will be continued with people younger and more energetic who have fantastic ideas for the next season of Mountain Arts Pottery and the Coffee Pot.  We will be around for the next six to eight months, and Josh and Kathy have assured us that our input and experience are always welcome, so even if we aren't here on a daily basis, we should be here on a weekly basis.  Please stop in and say hello to them.  Thank you for your support and encouragement over the years.  You are the the reason we have been in business and we are grateful for your friendships.
 
Psalm 121:7-8
The Lord will keep you from all harm--He will watch over your life;  the Lord will watch over your coming and going both now and forevermore"
 
- Jennie Lockie 
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​Because we have such an outstanding Team, David and I are able to get away more and the Coffee Pot and Mountain Arts Pottery run pretty much without a hitch.  As we approach the proverbial Finish Line, David and I talk about what it would look like to retire, or to at least take more than two days a week away from work.  I have a Bucket List on my phone in case the occasion should arise.  This month I was able to realize one of my Bucket List goals.  I have a cousin about my age who lives on a cattle ranch in northeastern Wyoming and we have always enjoyed traveling together.  It started when we were kids and we would saddle up our horses, tie our sleeping bags on the back of the saddle and ride up into the hills for a camp out.  The common denominator for every outing was that our horses escaped in the middle of the night and we took most of the next day walking over a large part of Wyoming trying to track them down. 
 
We had always talked of going to New England to see the fall colors and said we'd do it in 2018.  Both of us had friends who, for one reason or another, didn't make it to the next year so we decided not to wait for another year.  We flew to Boston the last day of September, rented a car and spent a week enjoying the beauty and food that New England has to offer.  She was able to add several states to the list of states she has visited, and I wanted to hike part of the Appalachian Trail in each state we visited.  We hiked in Vermont, New Hampshire and Maine, and it was beautiful, of course.  According to the locals, the colors were late and we saw beautiful mountains, trees, and ocean, but the most beautiful colors were in the trees in our own front yard.
 
I hadn't realized how many potters and craftspeople there are in New England, and we were able to tour many wonderful studios and shops on our trip. It was inspiring to see some of the places and the glazes they are using.  The food was fantastic and I had lobster three times during the week we were there!  We visited a lot of bakeries because we wanted to see how they compared to the Coffee Pot.  There were some fantastic bakeries, but it made me realize that what we have to offer in our little corner of the world is every bit as good as any of the great places we visited.
 
We finished our trip with a day in Boston.  Of course, the whole week could have been spent in Boston, but that was a good way to finish our time.  We were glad we didn't wait till next year, because by then we will have some other Bucket List trips to pursue.  It was a fantastic trip, we travel well together, and the best part was that we didn't lose our horses!
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Create a savory pie from leftover Thanksgiving fixin’s!

Preheat oven to 350 degrees.

Line a pie plate with your favorite unbaked pie crust. Cover bottom of raw crust with sliced or shredded boneless turkey. Pour 1 cup of gravy over the turkey. Cover layer of turkey with mashed potatoes. Add a layer of cranberry sauce. Spoon Stuffing over the cranberry sauce. Pour on remaining gravy, and sprinkle with pepper if desired. Add the top crust and flute the edges. Brush top crust with egg wash. Bake for 45 minutes or until golden brown.

The Crust
Two 9-inch unbaked pastry pie crusts

Ingredients
1 ½ cups or 12 ounces boneless turkey sliced or shredded
2 cups buttered mashed potatoes
2 cups turkey gravy, divided
1 ounce dried cranberries or ½ cup cranberry sauce
2 cups prepared seasoned stuffing
¼ teaspoon black pepper
Egg wash
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Makes: 10 5 oz cookies or use smaller scoop for larger quantity of cookies

1 ½ cups butter
2 cups brown sugar
1 cups sugar
1 eggs
16 oz pumpkin
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups oatmeal
4 1/2 cups flour

Cream butter and sugar.  Add egg & pumpkin.  Mix in remaining ingredients. Mix well. Using a scoop, put onto parchment lined cookie sheets.

Bake at 325 degrees for 25 minutes. When completely cooled, frost with Maple Icing.

Maple Icing
12oz cream cheese
2 sticks of butter
4 cups powdered sugar
2 Tablespoons maple extract
Mix together cream cheese & butter, & slowly add powdered sugar and maple extract. Icing should be thick & creamy.  If too stiff, add a tablespoon of milk at a time until smooth.
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​Our favorite season at the Coffee Pot!  We are in full swing with our fall menu items.  Zucchini Parmesan and Butternut Squash Soup are on the menu as well as our Maple Meltaways and Pumpkin Spice cookies. 
 
The crisp mornings and warm afternoons are so welcome after such a hot summer, and the rains and snow of last week have finally put out the fires and settled the smoke in our valley.  My favorite thing to do this time of the year is to drive up to where there are elk bugling and listen to their eerie calls and watch them on the meadows before they drift up the hills to the safety of the trees.  We have driven out three times to watch them and twice have taken our children and grandchildren.  I have to say that their idea of a fun morning is not to get up at 5:45 and drive a chilly fifteen miles to the mountains, sitting with the windows open and the heater off so that you can hear the elk more clearly!  Our enthusiasm is contagious, but only such that they want to stay away so that they don't catch it!  They may not be morning people.
 
If you are taking a drive up the Canyon to see the beautiful fall colors, stop by the Coffee Pot and pick up a Pumpkin Spice Latte or some Caramel Apple Cider.  We will be open at 5:45 A.M., but you don't have to get up quite that early if you aren't a morning person!
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​The relationships we develop at the Coffee Pot and Mountain Arts Pottery continue to be the best part of our business. It is amazing the friendships that form between us and our customers when we see each other only three or four times a year.  Some of our closest friends live in Bozeman half of the year and Washington half the year.  One couple started out as a customer and we ended up hiring her at our Kiosk for the Christmas season.  Their departure back to Washington was delayed because he broke his leg falling off the sidewalk at our Store!  That's one way to increase your friendship base!

David and I look forward to each season when we know that people will be traveling to Montana on vacation. This week we have a family wedding and out of town guests, so we are taking a week off. We are happy to take time off because it’s been a busy season, but we are somewhat reluctant to not be at the Store because we are likely to miss some of friends who only come in during the summer. 

In the past year we know of 9 customers/friends who have made the choice to move away from our community, and one friend who died in an accident. We are so thankful that we were informed of their departure, but always wonder if there are others who have elected to leave, have come in to let us know, but we missed them for one reason or another.  Please make sure that you ask for us if you come into the Store.  We are never too busy to speak to old friends. Or new ones, either!
​- Jennie Lockie
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