By Mari An Willis
Many people enjoy cooking out
this time of year. Vegetarian burgers grill
nicely and do not fall apart like the old ones.
If you make up the mix from the box rather than
buy the frozen ones, the key is to refrigerate
the mix for a few hours before forming into
patties. The patties cook up like a hamburger, so
if you want them to cook evenly, make the patty
the same thickness.
Now the real treat is fish on
the grill. It takes a bit more talent, but many
fisherman in this area have it down to a real
art. On a recent trip to the Buffalo River, a
gentleman in the cabin next door was roughing it
by cooking his fish wrapped in foil in the
DISHWASHER with the heat cycle only. Go figure!!
Personally, I like that grilled routine. Fish are
a healthy form of protein, easily digested and
high in the right oils. Here are a couple of
suggestions for cooking some salmon and some
halibut cheeks (which taste like scallops for
half the price).
1 lb. pkg halibut cheeks
white wine to cover
dill to taste
Put all into heavy duty foil.
Add about 1/2 c. white wine and several lemon
slices sprinkle with dill weed (or lemon pepper )
cook about 20 min. or until liquid is absorbed.
Cut in small wedges and enjoy as you would a
scallop or any excellent fish.
If the halibut cheek sounds to
exotic for you, then try grilled halibut by
placing the steak on a well-greased grill a few
inches above the hot coals brushing frequently
with oil and a light spray of garlic juice (easy
& convenient spray bottle) turn when half
cooked, brush with oil and sprinkle dill.
This article is meant for
informational purposes only and is not intended
as a substitute for medical advice. References
available by request. These statements have not
been evaluated by the FDA.
Art Notes from Hyde House
By Sally Armstrong, Director of artCentral
There is much activity here at
artCentral working to get all the things
displayed and hung that were brought in last week
for the ANNUAL MEMBERSHIP SHOW here at the Hyde
House. This is an annual event, and entry is open
to all artist-members of artCentral regardless of
level, so we are enjoying a mixture of advanced
as well as beginning work. This years show
begins June 1, Friday night at 6:00, with the
barbeque, and the public is invited to attend.
This is a fun evening where we gather casually
outside to eat and visit, and music will be
present again this year!
I am excited to report that 38
artists are exhibiting, and many are first-time
show entrants, so that is encouraging. Those 38
artists brought to me 116 pieces of art! That has
to be a record, and needless to say, all of that
art will not fit into our gallery spaces, so I
have had to "curate" a few pieces from
some of the more "prolific" artists,
and this brings us to the "best of the
best"! I thank all for their entries, and
will elaborate in future articles about some of
the specific pieces. There should be something
here for every art taste.
If you plan to join us for the
Opening Barbeque, just know that the meat and
drinks are provided, and that guests just need to
bring a side-dish or dessert, if you would. We
have several special activities planned for that
evening as well, and among those is a book
signing by Jacquie Potter, a special thanks to
our college intern Alyson DeBoutez, a dedication
to one of our valued "pioneer members, as
well as the unveiling of the 2 Lowell Davis mural
plans that will go on display. There is a lot
going on that night and you need to be with us!
The four art awards will be announced, including
a new award entitled THE UNDERWRITERS AWARD
which is courtesy of this years
underwriter, McCune Brooks Hospital. We thank Bob
Copeland and the folks there for their
willingness to be a part of our show and thank
them heartily for their generosity in
underwriting. Our judge is Eunice Waller, from
the Waverly House Gallery in Springfield, and
Beth Simmons will select the Underwriters
Award winner. The MEMBERSHIP SHOW will remain in
the gallery until June 17th.