Touring Clarkdale

So much to see and only one day to take in all the sights: Copper Art Museum, scenic drives, delicious lunch at the Tavern Grill and a stop at Page Springs Cellars Winery. Even a rescue ride on a school bus. Thanks to tour guides Lindy Isacksen and Linda Fritsch for another fun-filled day learning about Arizona.

Creative ways to make a turkey

 Happy Thanksgiving!

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.

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

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.