Friday, February 25, 2011
What a wonderful day, February 14, 2011 at the State Capital building. Crowds of people came to begin the Centennial celebration starting with a speech from Governor Jan Brewer.
The Historical League did very well with their merchandise. The crowd was full of people who appreciate our wonderful state and they wanted Centennial books, aprons and hats. Pictured are Pat Faur with Susan Dale working on the credit card machine. Zona Lorig, Ruth McLeod and Susan Dale enjoyed introducing the brand new leather-bound Centennial book, ARIZONA Recollections and Reflections, a collection of rare photographs, memories and biographies from notable Arizonans. These distinquished Historymakers have been honored by the Historical League from 1992-2008.
Tuesday, February 22, 2011
Fascinating place with so much to see. You need to return again and again. The Historical League has wonderful tours and this one was great. Ruth Ann Hogan enjoys a unique Tree of Life. Peru had a unique exhibit and Margaret Pogue enjoyed the Bahamas display. The bagpipes were unusual. Interesting to see so many. The man from Malta is show playing a bagpipe.
Friday, February 18, 2011
The Kick-Off to the Centennial for Arizona was a wonderful event at the Historymakers Gala. Photographed that evening are Arizona Historymakers (back row) Bill Thompson, Eddie Basha, Ed Mell, John Driggs, Elisabeth Ruffner, Karl Eller, Barbara Barrett, Bill Shover, Calvin Goode, Alberto Rios and chairman Marilyn Parke. Seated J. Eugene Grigsby, Sandra Day O'Connor, Dinky Snell, Bil Keane, Stevie Eller, and Navajo Code Talkers Joe Kellwood, Keith Little and Samuel Tso.
We were pleased to introduce the new Centennial book, ARIZONA RECOLLECTIONS AND REFLECTIONS featuring rare photographs, memories and biographies of our Historymakers with a timeline of our heritage from pre-history to the present. Presented in a rich, leather-bound book it is a wonderful remembrance of the Centennial.
For more information and photos www.HistoricalLeague.org
Thursday, February 10, 2011
After two years of preparation, the big event is almost here. Most of the hard work is finished. We are pleased to have such a big turnout. It will make for a wonderful evening to remember.
Joan Robinson-Blumit created this great collage of Historymakers 1992-2008. What an outstanding array of people who have helped this state grow. The evening will also feature the Historymakers Video, In Our Own Words and also the Centennial book, Arizona Recollections and Reflections.
We honor the Historymakers at this "Official Kick off to Arizona's Centennial" at Camelback Inn, Arizona Ballroom, Friday, February 11, 2011.
Monday, February 7, 2011
We are so close to the BIG day, Friday, February 11, 2011 and ready to be the "Official Kick Off to Celebrate Arizona's Centennial." A walk through meeting was held at Camelback Inn's Arizona Ballroom. It is a perfect setting for the event. Historic, elegant, and large enough to host over 500 attendees. We look forward to honoring Arizona's Historymakers. Site co-ordinator Kay Holcombe confers with Camelback Inn's assistant, Marjorie, and the Historical League's official photographer Mike Paulson. It is also the premiere of the new Centennial book Arizona Recollections and Reflections.
Saturday, February 5, 2011
Phoenix, Arizona is full of sunshine, right? Not the past two days with highs of 40 degrees and sprinklers in the park creating a spectacular winter wonderland.
My thoughts for the kitchen include a hearty bowl of soup. El Chorro Lodge contributed a great Black Bean and Salsa soup to Tastes & Treasures cookbook found on page 81.
You should also try this yummy recipe from Hungry Girl.
Beany Bacon Soup
6 slices center-cut bacon 2 cups chopped onion (about 1 large onion)
1 tsp. chopped garlic
4 cups reduced-sodium fat-free chicken broth
Two 15-oz. cans cannellini (white kidney) beans, drained and rinsed
2 cups chopped carrots (about 3 carrots)
1 cup chopped celery (about 3 stalks)
1/4 tsp. ground thyme
1 bay leaf
4 cups roughly chopped spinach
2 tbsp. reduced-fat Parmesan-style grated topping
Spray the bottom of a large pot with nonstick spray and bring to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side, working in batches if needed. Once cool enough to handle, break into pieces or roughly chop. Set aside. Remove pot from heat. If needed, clean and dry. Re-spray with nonstick spray and bring to medium-high heat. Add onion and garlic and, stirring often, cook until fragrant, about 4 minutes. Add all ingredients except spinach, Parm-style topping, and cooked bacon. Stir well and bring to a boil. Reduce to a simmer and cook until veggies are tender, about 20 minutes. Remove pot from heat and allow to cool slightly. Remove and discard bay leaf. Transfer 1/4th of the mixture (about 2 cups) to a blender. Blend until smooth, and then return to the pot. Add spinach, Parm-style topping, and cooked bacon. Mix well. Set stove to medium heat and cook until spinach has wilted and soup is hot, about 5 minutes.
MAKES 8 SERVINGS
PER SERVING (1/8th of recipe, about 1 cup): 146 calories, 2.5g fat, 929mg sodium, 21g carbs, 6g fiber, 3.5g sugars, 10g protein -- PointsPlus™ value 3*
Thursday, February 3, 2011
The hands that chopped the garlic for this salad have done this before. It was like watching an artist at work. After peeling the cloves of garlic, Pete chopped, then flattened the garlic adding sea salt to help make a paste. Putting the paste into a jar, he added dashes of tabasco sauce, Worcestershire sauce, olive oil, and Dijon mustard to taste. Adding juice from a lemon topped it off. The result was a very flavorful dressing for romaine lettuce salad topped with yellow peppers, avocado and parmesan cheese.
Page 169 of Tastes & Treasures cookbook gives you a better list of ingredients. The sea salt is a nice trick to make the job easier.