Get Locally Involved

A N N O U N C E M E N T !!!

Now that I have retired from Library work, retirement will take me in new directions. I will finally once again be able to be more involved in my personal journey in genealogy as well as many other interests.

As a result, beginning May 1st, I will only be posting on this blog, once or twice a week and will no longer continue with recipes. I hope you have enjoyed what we've posted and even ventured out to try a few. I have! :-)

Genealogy tip for the day:  Get Locally Involved

Tonight I finally made it to the Northwest Arkansas Genealogical Society's meeting. I had made the trip to our neighboring town to the northwest a week ago today, to the library there - only to find out I was given incorrect information. So I ventured out again tonight and finally connected with the right time and place.

The meeting's program was on tips in research - some of which I have already even shared with you before. But there were some new tips that I picked up that I will pass on to you.

Let me encourage you to find a local society and get involved as much as your time allows. It will help you in your own journey, put you in touch with others who can possibly help you with your 'pot holes' and show you ways to pave the road a little smother!!

"Happy Trails to you" .... as someone from another time and era used to sing.

“History is who we are; Genealogy is who I am” sg

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Today’s Recipe

April – Tomato Month

Veggie Stack With Basil

Ingredients:

1/2 cup red wine vinegar

2 tablespoons honey

1 tablespoon finely chopped garlic

2 tablespoons olive oil, plus more for brushing grill

1/4 teaspoon salt

1/4 teaspoon pepper

1 (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices

1 (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices

1 (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices

3/4 cup uncooked couscous

1 small red onion, cut into 4 (1/4-inch-thick) rings

1 vine-ripened tomato, cut crosswise into 4 slices

1/2 cup (2 ounces) shredded part-skim mozzarella, divided

1/4 cup chopped fresh basil, plus additional leaves for garnish

Directions:

1. Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes.

2. Bring 1 cup water to a boil, and stir in couscous. Remove pan from heat, cover, and let stand 5 minutes. Fluff with a fork; cover and keep warm.

3. Preheat a lightly oiled grill or grill pan over moderate heat until hot but not smoking. Cook eggplant, squash, zucchini, and onion, turning, 3 minutes per side or until golden brown and tender. Cook tomatoes 30 seconds per side or until grill marks appear. Make 4 stacks, beginning with a slice of eggplant, then 1 tablespoon mozzarella. Continue stacking vegetables, ending with 1 tablespoon mozzarella. Grill stacks (or bake at 350° for 5 minutes), covered, 2 minutes or until cheese melts.

4. Stir reserved vinaigrette into couscous with chopped basil; spoon onto plates. Top with stacks. Garnish with additional basil, and serve.

April – (Florida) Tomato Month – www.health.com

Apr 1^st   Caprese Stacks

Apr 2^nd Spicy Frozen Bloody Marys

Apr 3^rd Peach and Tomato Salsa

Apr 7^th Cherry Tomato-Halloumi Skewers 

Apr 9^th Grilled Chicken and Tomato Salad

Apr 10^th Slow-Roasted Cherry Tomatoes

Apr 11^th Herb-Parmesan Roasted Tomatoes

Apr 14^th Tomato-Phyllo Tart

Apr 16^th Spinach-Tomato Pasta Shells

Apr 17^th Summer-Garden Gazpacho

Apr 18th Semi Homemade Tomato Soup

Apr 22^nd Roasted Tomato and Artichoke Flatbread Pizza

Apr 23^rd Pasta With No-Cook Tomato Sauce

Apr 28^th Veggie Stack With Basil

Apr 29^th

Apr 30^th

ENJOY!

Now You Know!