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Quincy, California
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Bulletin, Record, Progressive, Reporter Wednesday, May 2, 2012 15B Food on the Table: Cin,,'o de, Heather Hunsaker Chef foodonthetable.com Cinco de Mayo is fast ap- proaching and allows many to celebrate the history of Mexi- co, honor Mexican culture and of course indulge in Mexi- can cuisine! Mexico has a rich and flavorful food history, which use native ingredients mixed wit worldwide culi- nary inspiFation to form the popular dishes we all know and love. Authenti starts with dients that ous region is helpful these popu] give Mex unique fla z Mexican cooking traditional ingre- are found in vari- ; of Mexico. Below nformation about ar ingredients that tcan cuisine its or. Tomatillos, a member of the gooseberry family, are small, round green fruits enclosed in a papery husk. They have a tart flavor and are often roast- ed and pureed into Mexican sauces or salsas, referred to as verde. Hominy is dried maize ker- nels that have been soaked in lye to soften the tough outer hulls. Hominy is often ground to make grits or masa flour or added whole to stews and casseroles. Cilantro is a green herb that comes from the leaves and stems of the coriander plant. It has a strong flavor that compliments spicy dish- es. Cilantro is most common in Mexican cuisine, but can also be found in Asian and In- dian cooking. Chayotes are native to Mexico and are a member of the squash family. They are mild in flavor and look like a wrinkled, pale green pear. Chayotes can be boiled or baked or eaten raw in salads. Zucchini or another "summer squash makes for a great .substitute. Chili is a generic word re- ferring to a large variety of capsicum peppers. There are over 100 varieties of chilies, including the most popular varieties such as the spicy jalapefio, fiery habafiero and large poblano. As a general rule, the smaller the chili the more concentrated the heat. The spiciness comes from the capsaicin found in the chili's Low-cost picnic ideas Sarah Bovagnet foodonthetable.com Spring is in full swing. Days full of warmth and sun- shine make it the ideal time to pack up a picnic, gather the troops and head for nature. Whether that means taking a drive to get away, walking down the street to the neigh- borhood park or even taking a few steps to your own back- yard, we've got a few ideas to help you plan your afternoon picnic. Fill up on seasonal fruits and vegetables. There's no better time to take advan- tage of fresh fruits and veg- etables, thar,te-.warm sea- sons of spring and summer. Winter leaves most of us craving the goodness of fresh produce, so don't hold back now. Fill up on cheap, yet luscious fruits and veg- etables that are easy to bring along on picnics, while help- ing your meal stay healthy and inexpensive. For fruits, look for cantaloupe, cher- ries, pineapples and straw- berries. After you've stocked up on your favorite fruits, fill up on fresh vegetables that your family loves. Keep an eye out for lettuce, spring peas, carrots and celery. Go for the light and portable. Preparing foods that are light and portable are not only easier to take along on the go, but also make less of a mess once you've settled down to enjoy your food. Sandwiches, trail mixes and crackers are inexpensive op- tions that leave lots of room for individualization and ere: ativity. Pair the crackers with fruit, make various dell meat and veggie sandwiches and throw together your pre- ferred combination of trail mix goodies. Packing a meal tailored to each person also helps avoid food waste, which is just another way to help save you money. Don't skip out on dessert. Saving money doesn't have to mean skipping out on the best part of any meal: the dessert. Taking along a few simple homemade sweets is key to helping everyone stay happy and full. Baking desserts at home is not only cheaper, but also helps you know exactly what nutrients your family is, and isn't, getting. Cookies, brownies and granola bars are all tasty options that are a great way to finish off a tasty picnic meal on a sweet note. Focus on the food. Once you've got your meal planned, prepped and ready to go, don't overthink the extras, which often leads to overspending. If you don't already have an old blanket lying around the house, take a trip to your lo- cal thrift store for cheap, yet comfy options. Grab your home silverware and dishes to bring along before you waste money on unnecessary plastic alternatives. Use back- packs to store your picnic, which is not only cheaper than buying a basket, but also more convenient. Sarah Bovagnet is a writer for meal planning service foodon thetable.com. Naximum strength analgesic creme for temporary relief from: • Joint pain • Arthritis pain • Nuscle pain • Back pain - SO'ItS!- R These artists will knock yours off: Aitken • Beaulieu • Bright • Brown Cross-Reynolds ; Daun • Eaton • Fengler Flint • Fluke ° Gallagher • Gunter Hemdon  Hoffman ° Kerby ° Kinne • Lewis Owen ° Peters ° Posner ° Rose • Rumbaugh Schmidt • Strohmaier ° Turner ° Weber Willis ° Wood ° Yost Come meet most of us at our GROUP SHOW Opening: Fri, May 4, 5-7 pm Gallery • 436 Main St. • Quincy MAIN STt00.[.[T ARTISTS mainstreetartists.net • 530-283-1909 veins and seeds. Chilies are available fresh, dried and pickled, and are found in many Mexican dishes. Posole is a traditional Mexi- can dish made of poxk, hominy, cilantro and chili peppers. It is most commonly served as a thick stew but is also wonderful served on top of a bed of rice. The posole recipe below is extremely easy; since it is made in the slow c.ooker, making it the perfect Cinco de Mayo meal! Slow-Cooker Posole Prep time: 10 minutes Wait time: 7 hours Serves: 6 - 8 Ingredients: 1 (2-pound) boneless pork loin roast, cut into 1-inch cubes 2 (14.5-ounce) cans enchilada sauce 2 (15.5-ounce) cans white or yellow hominy, drained 1 medium onion, diced 1 (4-ounce) can chopped green chilies 4 cloves garlic, minced 112 teaspoon cayenne pepper, or to taste 2 teaspoons dried oregano 114 cup cilantro, chopped POEM OF THE WEEK American Life in Poetry Ted Kooser U.S, Poet Laureate My mother kept a handwritten record of every cent she spent from the day she and my father were married until the day she died. So it's no wonder I especially like this poem by Jared Harel, who teaches creative writing at Centenary College in Hackettstown, N.J. Numbers My grandmother never trusted calculators. She would crunch numbers in a spiral notebook at the kitchen table, watching her news. Work harder and I'd have more to count, she'd snap at my father. And so my father worked harder, fixed more mufflers, gave her receipts but the numbers seldom changed. There were silky things my mother wanted, glorious dinners we could not afford. Grandma would lecture her: no more garbage, and so our house was clean. The attic spotless. In fact, it wasn't until after she died that my parents found out how much she had saved us. What hidden riches had been kept in those notebooks, invested in bonds, solid blue digits etched on each page. She left them in the kitchen by her black and white television we tossed a week later, though it seemed to work fine. --Jared Harel Poem copyright 2010 by Jared Harel. American Life in Poetry is made possible by The Poetry Foundation (poetryfoundation.org), publisher of Poetry magazine. Second Annual Art Show at the Hot Springs presented by California Sister Sat. May 12 • Sun. May 13 11 a.m.-4 p.m. LOcal artists ErikWeber SallyYost Michael Kerby James L. Johnson Come for the art Stay for the fun Meal & Music tickets $15 per person Includes food by local chefs Sat., Dunn's Coffee & Fine Teas Sun., Cafe Le Coq Incldes music by local musicians Receive 10% off displayed art with ticket R.V. & campsites available Look for the big red flatbed truck at 29186 Highway 70, Twain, CA More info call Rocki: (530) 283-1589 Participants, vendors and times sublect to change without notice. Directions: Place the meat in a 6-quart slow cooker. Pour the enchila- da sauce over the meat. Top with the hominy, omon, chilies, garlic, cayenne pepper and oregano. Cover and cook on high for 6 to 7 hours. Stir in the cilantro. Cook on low for 30 minutes more. Chef Heather Hunsaker graduated from Le Cordon Bleu College of Culinary Arts. She currently serves as a writer and recipe devel- oper for meal planning site foodon thetable.com. Sunday, May 6th • 1 lam STONEI.F, AF 411 Main St., Quincy 283-9809 TOWN HALL THEATRE Presen ts WRATH OF THE TITANS Thurs., May 3 & Fri., May 4 Rated PG-13 • 99 min. ° Action/Adventure A decade after his heroic defeat of the monstrous Kraken, Perseus - the demigod son of Zeus - is attempting to live a quieter life as a village fisherman' _ . and the sole parent to his lO-year=old i/:/:/: so00.00.us Meanwh e Kt supremacy rages between the gods and the Titans. Dangerously weakened by , ;:qi:i:: i humanity's lack of devotion, the gods ii:.; .... :"t: are losing control of the imprisoned Titans and their ferocious leader, Kronos. father of the long- ruling brothers, Zeus, Hades and Poseidon. The triumvirate had overthrown their powerful father long ago, leaving him to rot in the gloomy abyss of Tartarus, a dungeon that lies deep within the cavernous underworld. The Town Hall Theatre will not have movies Saturday, May 5, to Sunday, May 13, in order to host Feather River College's Spring Musical HAIRSPI1AY,, Wednesday, May 9 to Saturday,.May 12 ° 7pm Sunday, May 13 Mother's Day Matinee • 2pm $10 presale tickets are available at Carey's Candy, Epilog Books, Finishing Touch and FRC Bookstore. If not sold out (and these shows often do sell out!) Admission at the door is $12. HflLL THEflTRE NGERS Showtime: 7pm • Sunday Matinee 4pm Adults .................. .0" Students & | Seniors ................. , o.^_1'6'00 I Children ...... ......... . ".uu I 283-1140 • 469 Main St., Quincy, CA Visit us at www.quincytownhall.com tlTl['lhi][l]l If you want to send a letter to the editor, please I va't'mma"W--" send it here: dfragnoli@plumasnews.com I I t :,, ........ "r,, "’" , rr r ]  ,|l..,NV,f .*.,.. . ?,,. , r'r