Happy Thanksgiving!
published by the Historical League, Inc.
2018
Volume I 2007 Regional winner of the Tabasco Community Cookbook award
Thursday, November 27, 2014
Wednesday, November 26, 2014
League members volunteer
With another cookbook order to be delivered to Rock Springs Cafe, I asked if someone would be able to deliver boxes of books. In a few hours, I had many Historical League members volunteer for the job. Thanks to Judy Blackwell, Renee Donnelly, Karolee Hess, Sharron McKinney, Margaret Baker, Carol Griffin and Karen Swanson for stepping up!
Thanks to Karen for delivering the boxes of books.
Thanks to Karen for delivering the boxes of books.
Monday, November 24, 2014
New Exhibit - 201 Zany Zonies
Come and experience the talent and humor of cartoonist Bob Boze Bell,
owner and editor of True West Magazine and former illustrator of Phoenix
New Times. Enjoy his take on some of the more notable characters in
Arizona’s recent cultural and political past.
November 23, 2014 – March 1, 2015
201 Zany Zonies: The Irreverent Cartoons of Bob Boze Bell Featuring Legendary Arizonans from Geronimo to Goldwater
AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281.
Phone: 480-929-0292, ext. 180 Email: AHStempe@azhs.gov
November 23, 2014 – March 1, 2015
201 Zany Zonies: The Irreverent Cartoons of Bob Boze Bell Featuring Legendary Arizonans from Geronimo to Goldwater
AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281.
Phone: 480-929-0292, ext. 180 Email: AHStempe@azhs.gov
Saturday, November 22, 2014
Rancho de Los Caballeros Breakfast Oatmeal
Wickenburg is filled with history of the South West, including the historic Rancho de Los Caballeros, with Chef Poblete creating in the kitchen. In his own dining habits, Chef Poblete utilizes a more “heart healthy” approach. Try one of his favorite recipes. Other breakfast recipes in Tastes & Treasures cookbook.
Heart Healthy Ranch Soaked Oats
Ingredients:
4 cups old-fashioned oats
4 cups almond milk
½ cup craisins
¼ cup walnuts
½ teaspoon cinnamon
½ teaspoon nutmeg
Directions:
Combine all ingredients in a covered container and refrigerate overnight. Top with honey, wide coconut flake, crunchy granola, berries, or flax seed.
Yield: 10 4-oz. servings.
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