Heard Museum Book Signing

Photo from Heard Museum Guild Indian Fair book signing with Leslie Christiansen and Cathy Shumard yesterday. Thanks to Norma Jean Coulter for setting it up.
Fun and a little chilly, but always good to share the history, recipes and food memories found in Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona. After two years working on the book, there are lots of stories to share!

Available at www.HistoricalLeague.org/SHOP.aspx

AHS Museum featured in Best of the Valley Phoenix Magazine

Interesting article on page 142-151 featuring AHS Museum at Papago Park along with the Heard, MIM and Phoenix Art Museums. The article tells the story of the treasures stored in the archives at these museums. Shelves filled with artifacts and collections at AHS: over 14,000 objects in the A.J.Bayless Collection, nearly 8,000 related to The Wallace and Ladmo Show, jewelry from Gov. Rose Mofford, cash registers from Eddie Basha and paintings from Ed Mell.

Trip home from Eleuthera

Small planes (Regional Airlines in Abaco, Bahamas) are exciting but five hours in a jet is not my idea of fun. This time the flight from Charlotte, NC to Phoenix went so quickly because I sat next to a lovely lady. A.E. has only lived in Chandler for 2 years and asked about places to visit. Science Museum, Heard Museum, Children's Museum, Art Museum and Phoenix Museum of History are the usual things to see. Of course, I recommended the AHS Museum in Tempe with our new exhibit honoring Sandra Day O'Connor opening October 24 to the public. We are also planning the Arizona Centennial Historymakers Gala February 2011. Talking about the Historymakers Gala and Recognition Program, she told me her neighbor is Historymaker Eddie Basha. Her step son is good friends with their sons. Small world. Eddie has a great food memory in our cookbook with Tabouli Salad on page 130.

Tabouli Salad

1/2 cup cracked wheat
4 tomatoes, chopped
3 bunches parsley, stemmed and chopped
1 bunch green onions, sliced
Small handful of fresh mint, stemmed and chopped
1/2 cup olive oil
1/2 cup lemon juice
Salt and freshly ground pepper to taste

Soak the cracked wheat in enough water to generously cover in a bowl for 30 minutes and drain. Press the excess moisture from the cracked wheat. Combine the cracked wheat, tomatoes, parsley, green onions and mint in a bowl and mix well. Stir in the olive oil and lemon juice and season to taste with salt and pepper. Delicious served cupped in a variety of lettuce or fresh grape leaves.