So we had a snow this past week. Not the 4” to 8” predicted, and it started to melt while it was still falling. But it was pretty–a Winter Wonderland. That song started going through my mind watching the snow pile up. And I remembered how I used to get the words so wrong when I was a child–something I suspect we’ve all done with one song or another.
Taxes & Investing Allow me to make abundantly clear that I am not a CPA or accountant. Please consult a qualified tax professional on a regular basis for your personal finances and situations.
Presley and I attended the Martin Luther King, Jr Walk, sponsored by the Eddie Mae Herron Center, on Monday morning. I regrettably say this was my first time attending this annual event. It sure was cold, but that didn’t stop a nice crowd of people from showing up. We decided to take our pride and joy, Rozie, with us. Rozie is a 4-year-old shih tzu who completely rules our lives. She’s perfect in every single way and loved being at the walk and seeing everyone.
A special thanks to everyone who helps with the annual MLK Event. A true community event, the Eddie Mae Herron Center would like to thank the following for their support, Radiance Tanning and Salon, BRTC, Pocahontas Kiwanis, Pocahontas City Police Department, Randolph County Sheriff’s Department, Hoxie the First Stand, and all of the family members, supporters, and patrons of the center.
POCAHONTAS, AR Jan. 7 – The Paragould Local Electrical Apprenticeship (PLEA) Board recently donated six Westward 90 Digital Multimeters to the Career and Technical Center (CTC) at BRTC Paragould for the Industrial Electricity/ Electronics Program.
POCAHONTAS, AR Jan. 14– First National Bank of Lawrence County recently donated $5,000 to the BRTC Foundation as part of its pledge.
POCAHONTAS, AR Jan. 14– Mark Mosier has been named Black River Technical College’s Interim Law Enforcement Training Academy (LETA) Director.
I’ve Steamed Rhubarb Pudding: I’ve written about rhubarb before. It is one of my family’s favorite fruits, although as I’ve said before, it is actually a vegetable, so you can have your vegetable and dessert at the same time! I’m still hoping to grow it myself, but according to the University of Arkansas it isn’t easy to grow in Arkansas. I’m pleased that I can buy it frozen from Dalton’s Market. In this cold weather we find this steamed pudding a comfort food. Rhubarb is very low calorie, but very tart, so you may want to add sweet fruit such as strawberries to the rhubarb. I usually leave the rhubarb in the fridge overnight so it thaws. First cook the rhubarb. Ingredients: 1 lb. rhubarb, 4 oz, sugar, 1½ cups water and 2 Tbs. cornstarch. Directions: Dissolve the sugar in the water. Add this to the rhubarb in a large saucepan and simmer gently until the rhubarb is tender, about 10 minutes. We like the fruit a little tart, but you may want to add more sugar to taste. (I’m thinking of adding some strawberries next time I make it.) Stir in the cornstarch and simmer for a few more minutes until the liquid thickens. Set aside. Steamed Rhubarb Pudding. Ingredients: 4 oz. butter or margarine, 4 oz. sugar, 2 eggs, 4 oz. all-purpose flour, ½ tsp. baking powder, a pinch of salt, (I omit salt), 1tsp. lemon zest, milk if necessary. Cream the fat and sugar until light and fluffy. Then add the eggs one at a time, beating well after each addition. Sieve the flour, baking powder, add the salt and lemon zest and fold into the creamed mixture. Add a little milk if required to give a dropping consistency. Grease s basin. Add 4 Tbs. rhubarb mixture to basin. Add the batter mixture to the basin. Cover the mixture with waxed paper. Cover the top of the basin with aluminum foil and fold it over and secure at the edges. I often tie string around the top to make it easy to lift in and out of the steamer. Steam for 1½ hrs. I serve it with extra rhubarb and whipped cream and/or custard. There is usually some rhubarb left over and I use this to make Rhubarb Crisp: Ingredients: About 4 cups cooked rhubarb, 2/3 rd. cup brown sugar, 2/3 rd. cup quick cooking oats, ½ cup baking mix, 2 Tbsp. butter or margarine, softened, ¾tsp. ground cinnamon. Directions: Arrange rhubarb in a microwavable casserole or 9-inchdeep microwaveable pie dish. Stir remaining ingredients until crumbly and sprinkle over the rhubarb. Microwave uncovered on High for 7 to 10 minutes until topping is cooked. Serve warm, with whipped cream or ice cream.
Well the second snow of the New year has just about all disappeared. I really do love the white stuff, of course if I was having to get out in it it might not be as much fun, but being retired does have its benefits. I just spend my time either cooking something good to eat or browsing through cooks books looking for recipes I think you will enjoy cooking or adding to your collection. This week I was looking through one of my old Southern Living cookbooks and found this recipe of one of my favorite foods in casserole form so thought you might like to try it. This one is for Paella lovers.
The dialect of our forbears is for me an unending study. Recent Internet research reminded me of word usages and meanings heard in my time. This column will show some of the more instructive or at least more amusing.