Yogurt Parfait

Phoenix Bike Trails were busy this morning. We had a lovely 7 mile ride to the Adobe Restaurant at the Biltmore. Nothing like their Adobe Oatmeal/Yogurt/Fruit bowl. Yummm.

Since these are made to order, tell them to use skim milk since it normally comes with cream. And hold off on the sugar. It is very sweet already.

Tastes & Treasures cookbook has a wonderful Yogurt Parfait recipe on page 52. Just add chilled oatmeal. But skip the bowl if you make it at home. Much prettier to layer in a tall parfait glass like Hassayampa Inn in Prescott does.

San Antonio tour

Mary Parker writes about the whirlwind Historical League tour to San Antonio, Texas. "We saw the IMax movie about the Alamo the first night. The next day we went on a cruise of the river along the Riverwalk, then a trolley picked us to tour some beautiful old houses in the King William district (Kaiser Wilhelm which had to be changed during WWI), lunch at a wonderful Mexican restaurant, then we trolleyed to some missions which lined up south of San Antonio, & then we were dropped off at the Alamo for wandering around on our own.

Jeannine & I stayed for a 20 minute video, which went into the history of Texas a little more than the first night. There is a nice museum at the Alamo & the chapel is beautiful.

We even had a gazoo band entertain us, thanks to Kassie Walters, Linda Fritsch, Terri Mainwaring & Lindy Isacksen! :o))"

Blue Star Museum

This summer the AHS Museum at Papago Park in Tempe, and all three AHS museums, are participating in the Blue Star Museums program. This program is a partnership among Blue Star Families, the National Endowment for the Arts, and more than 1,000 museums across America. First launched in the summer of 2010, Blue Star Museums once again will offer free admission to active duty military personnel and their families from Memorial Day, May 30, 2011, through Labor Day, September 5, 2011. For more information on this program, visit www.arts.gov/national/bluestarmuseums/index2011.php.

Touring Yuma

The History Convention in Yuma was filled with tours of the area. Pat Faur, Leslie Christiansen and Mary Parker enjoyed the sights at the Proving Grounds.

How to write a cookbook

Writing our cookbook was a two year journey. We often compare it to the birth of an elephant.

After writing to historic venues across the state, we received many recipes from chefs of famous restaurant and inns. But often the recipes were for serving large crowds so they needed to be modified. (No need to have 2 cups hot chile powder in a burrito.) We taste tested every recipe 3 times to make sure they were accurate.

Historymakers and Historical League members also contributed to the book with recipes and food memories of growing up in Arizona. Their recipes were very accurate.

Zona Lorig told the background of Tastes & Treasures A Storytelling Cookbook of Historic Arizona at the recent Arizona History Convention in Yuma. Using a power point presentation was a new experience for us, but we learned a lot and shared a lot of information.

Guest Speaker Dr. Heidi Osselaer

Our May speaker was Dr. Heidi Osselaer, a women's studies professor at ASU, who has written a book, Winning Their Place: Arizona Women in Politics, 1883-1950. (Read review at amazon.com)

Dr. Osselaer is shown on the left standing next to League member, Linda Cathey.

In AZ, women have always had a voice and a vote. Dr. Osselaer's stories sure peaked my interest in reading more about these remarkable women who were married, had families as well as being effective legislators.

Edamame & Hominy Salad

Margaret Baker brought the best salad to our May meeting on Monday and graciously shared it.

Salad:

10 oz. fresh or frozen shelled edamame beans (soybeans)

1 15 oz. can yellow hominy, drained (I prefer Bush brand)

1 15 oz. can white hominy, drained (I prefer Bush brand)

I small red bell pepper, diced

1 small onion, diced (I prefer green onions; milder)

1 fresh jalapeno pepper, diced (or to taste)

¼ cup cilantro, chopped

Dressing:

½ cup seasoned rice wine vinegar

¼ cup fresh lime juice

¼ cup vegetable oil

½ tsp. Pico de Gallo seasoning (or chile powder)

½ tsp. cumin

2 tsp. chipotle salsa (most grocery stores have this)

Salt and pepper to taste (may not need salt)

Mix salad ingredients together. In a separate bowl thoroughly combine dressing ingredients. Pour dressing over salad and mix thoroughly. Chill at least 4 hours. Serves 6 to 8.

Notes: This is very different, spicy, and keeps exceptionally well for days, in the refrigerator.

From Melissa’s shelled edamame (soybean) package, February 2006.