Monday, October 24, 2011

Open House very successful

Touring the Craftsman-style Hearn Home on Northern Ave in Phoenix was amazing. And everyone enjoyed the wonderful food and drinks, listening to the many speakers and just visiting with Historical League members and guests.

Loved the "before" and "after" photos of the extensive remodel.

We all enjoyed guest speaker Reba Wells-Grandrud talk of Sunnyslope community history. She has authored and co-authored several books
including assisting on the new AZ Centennial book Recollections and Reflections An Arizona Historymakers Centennial Commemoration. This book is an official AZ Centennial Legacy Project. Reba has been very involved in the Sunnyslope Historical Society as well as Arizona Historical Society, is a "CultureKeeper" as well as a long-time Historical League member.

This delightful display of veggies was impressive.


50 Carrot sticks

50 Red Pepper sticks

50 Yellow Pepper sticks

50 Celery sticks

50 Jicama sticks

50 English Cucumber sticks


  1. Wash vegetables. Peel carrots and jicama.
  2. Cut the vegetables in 5-6-inch lengths, about the width of your baby finger. Please leave the leaves on the celery ends. The vegetables should be slightly different lengths.
  3. Keep the vegetables chilled in zip-top bags. They can be cut a day ahead.

Dressing Ingredients:

½ cup Blue Cheese

3 T buttermilk

3 T sour cream (low-fat is OK, but don’t use non-fat)

2 T mayonnaise

2 T white wine vinegar

1 clove garlic, finely minced or micro-planed

1 t sugar

2 T parsley, chopped

S&P to taste


  1. In a medium sized bowl mash blue cheese with a potato masher or fork until it resembles cottage cheese.
  2. Add remaining ingredients and stir until blended.
  3. Add salt and pepper to taste.
  4. Cover and chill until ready to serve.
  5. The dressing can be kept covered in the refrigerator for several days.

Makes about 1 cup