Historical League Program February 1, 2010

The Streets of Forest Highlands: Stories behind the Names, is a brief history of Flagstaff Pioneers. It is told through the biographies of Forest Highlands Golf community namesakes. Come meet some of Arizona 's most famous and infamous characters.

Author, Cobe Frobes, tips her hat to these by-gone figures and introduces us to the stories behind the street names.Cobe will sign her book. It can be purchased from her for $20.

Dining on San Diego's waterfront

It couldn't get any better than this . . . eating fish on the waterfront. The Fish Market in San Diego had a great Happy Hour with delicious foods. My Shrimp Tower was surprisingly like Tastes & Treasures Seafood Tower, page 18 from The Cottage Place Restaurant in Flagstaff but without the scallops. Either dish is full of flavor.
Our friend, Todd, savoured the oysters while the rest of us declined. Todd did comment that the best oysters he has ever had were in Alaska. Sounds very fresh to me.

January 2010 Old Ned's News

This morning, Mary Parker, editor, dropped off the file copy of the latest Old Ned's News. The newsletter will be in the mail shortly, but meantime check out our online version. Old Ned's News

Breakfast at Torrey Pines

With this kind of view, any breakfast would be great. Our son ordered a Breakfast Burrito to fortify him for 18 holes of golf at the South Course, Torrey Pines. The burrito is very similar to Arizona Inn's Southwestern Breakfast, page 104, in Tastes & Treasures before it is rolled up in the familiar style of a burrito.

Centennial Legacy Project Official

Celebrations are in order as the Historical League now has two officially sanctioned Centennial Projects. The Historymakers Gala will be the official kick off of the Centennial on February 11, 2011. Plans are underway for a truly wonderful event you won't want to miss.

The second project is my favorite - The Legacy Project. Oral histories from all 56 Historymakers will soon be available at www.HistoricalLeague.org containing many wonderful stories and memories from some amazing Arizonans. Thanks to so many volunteers from the Historical League for working so hard on this project.

Zona Lorig and myself continue to work on transferring these stories from paper to digital format. We also share a laugh over "dueling laptops" as we chat about the progress. Joan Robinson-Blumit is the key to this fabulous project with her knowledge of computers and the internet.

Calling for all historic photographs

Dig through those shoe boxes of old photos and I'll bet you have a classic one for the Photo Fair. The third annual Arizona Historical Photographs Fair will be on Saturday, March 20, 2010 between 11:00 a.m. and 3:00 p.m. at the Arizona Historical Society Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281.

Categories are People, Business and Commerce, Lifestyle, AZ Cities and Towns, and Events. All photos from any time period of AZ are welcome. The Museum is especially looking for images that remain vivid because of the story that can be told about them. The Fair will feature camera displays, historic photos, book sales, children's activities, speakers and refreshments.

For more information contact Jeannine Moyle 480-585-4872 junkmoyle@aol.com or the Museum
historicphotofair@gmail.com

Luscious Lemon Loaf pg198

Barbara Cardinal brought this yummy loaf to January's Historical League meeting. The plate was passed around and not much was left over. This is a wonderful time to use citrus in cooking and baking in Phoenix with the trees loaded with fruit. We also juice them and freeze them into ice cubes for later use. If you can't use what is on your tree, you can call the gleaners at the food banks and they will pick them and donate them. It's a great system for sharing the fruit with food bank networks throughout the country.

Luscious Lemon Loaf pg 198
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract
Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour (who does this anymore??), baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Makes 1 loaf.