We’re all familiar with the term “Renaissance Man,” but let me tell you I’ve met a true Renaissance Woman.
  Gail Marshall fills that bill.
  As a mother, grandmother, wife, business partner, ex-politico, environmentalist, entrepreneur and event organizer, this busy woman makes my head spin.
  Indiana native, born in James Whitcomb Riley’s hometown of Greenfield, Gail came west at the tender age of 14 when her family moved to Southern California.

  In 1987 Gail (then Gail Adams) was a single mom of two and working as a bookkeeper for Santa Ynez Paint and Glass when mutual friends introduced her to Rocky Marshall.
  They married in 1990 and Gail soon joined Rocky in his business, Rolling Hills Garden Center.

  A life long lover of everything botanical, Rocky had spent 15 years as a fireman for the city of Torrance and pursued gardening on the side, plying his avocation as a landscaper whenever he could.  When Rocky finally decided to hang up his fireman’s hat, he opened the Crest Garden Center in Rolling Hills and immersed himself in the gardening and landscape business.  Then in 1980 Rocky moved north, leased the Rainbow Ranch property in Buellton from Loren and Lillian Evert and changed its name to Rolling Hills Garden Center.  Three years ago, the Marshalls moved a stone’s throw east to their present location.
  Over the years, Rolling Hills has gained a solid reputation for local landscaping.  “Rocky’s direction in business is two-fold,” Gail said.  “First,” she pointed out, “it’s education in growing all varieties of plants using the least toxic methods of pest and weed control.  Secondly, we offer unique plants, garden art and gifts with emphasis on service and knowledge.  “Ask Rocky anything about any plant,” she said with admiration, “he either has a ready answer or will find it for you.”
  While Gail is obviously a strong supporter of her husband’s business, she is a local force in her own right.  Now retired after a session as a Santa Barbara County Supervisor, Gail continues to be active in her community.  In 2005 with Carla Frisk she helped establish the Valley Alliance, a 12-member board dedicated, Gail explained, “to working with other Valley non-profit organizations to preserve the rural life-style we all enjoy.”
  This past March Gail and her daughter, Jennifer Adams, organized the first Women’s Literary Fest, held at the Doubletree in Santa Barbara.  “Our focus for the fest,” Gail says, “is on literacy and social issues.  We invite a variety of authors who share their experiences.  “We had around 200 attendees at the first one,” she noted, “and are expecting even more at our next one.”  The “next one” by the way is set February 24, 2007.
  The one-day event runs from 8:30 a.m. to 3 o’clock in the afternoon. “We have two morning speakers,” Gail said, “then lunch.  The day includes book signings and breakout rooms for interaction with the speakers,” she added.
  The Marshall life style is a busy one, but one that is set amidst the pleasures and serenity of the garden world.
  Add family to the mix of work, community involvement and social obligations.  Gail and Rocky still find time for themselves and their combined families which includes four children, four grandchildren, two cats, one dog and a Macaw.
  As you can see, Gail wears a variety of hats and they all sit easily on her head.
  A vegetarian, she says, “for about 10 years now,” Gail readily shared one of her favorite recipes.  “I usually fix my cheese and nut loaf during the holidays,” she noted, adding that it always receives compliments.
With a glance at Rocky, I remarked that it probably tastes pretty good covered with turkey gravy.  I was promptly rewarded with a nod and one of his signature grins.
  Jam packed full of protein and flavor; try this for a meatless treat.

CHEESE AND NUT LOAF

1-1/2 cup cooked brown rice     
1-1/2 cup walnuts
(or any three kinds of nuts)
1/2 cup cashews                                                         
1 medium onion, finely chopped
2 tablespoons butter
2 cloves garlic, finely chopped or minced
1/2 cup fresh mushrooms,
wiped clean and chopped
1/2 - 1 ounce dried shiitake or porcini
mushrooms, soaked for 30 minutes
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme leaves,
chopped or 1/2 teaspoon dried
1 tablespoon marjoram, chopped or dried
1 tablespoon fresh sage, chopped
or 1/2 teaspoon dried
3 eggs, beaten
1 cup cottage cheese
9 to 12 ounces cheese, grated (use a variety)
salt and pepper

Preheat oven to 350 degrees. Begin by cooking the rice. Roast the nuts in the oven for five to seven minutes, and then chop finely.
Cook the onion in the butter over moderate heat until it is translucent, season to taste with salt and add the garlic, chopped mushrooms, dried mushrooms and herbs. 
Cook until the liquid released by mushrooms has been reduced.  Combine this mixture with the cooked rice, nuts, eggs, cottage cheese and grated cheese.
Season to taste with pepper and salt, if needed. 
Lightly oil a loaf pan or line with buttered paper or whatever.  Fill the pan with nut mixture and bake the loaf at 350 degrees until top is brown about one hour or so.
The loaf should be firm when done. Let it cool before you slice and serve.