Leisure Resort River Club

November 1^st

FREDERICKSBURG: Harvest Fest. Traditional sounds of the old country come alive in a German Choral Concert. St.Joseph’s Hall, 212 West San Antonio Street. 830-997-9371

November 1^st-28^th

FRIO/SABINAL RIVER VALLEYS: Second Annual Fishing Contest and Photography Contest. Sponsored by Rio Frio Lodging and Hill Country Nature Center. Kickoff celebrations November 10th at Nature Center features fly fishing demos, fajita barbecue and campfire story telling. www.friolodging.com 830-997-6523

November 6^th

FREDERICKSBURG:  First Friday Art Walk. 10 local galleries remain open until 8pm, for strolls, shopping and wine tasting. 830-997-6523

November 7^th

SAN MARCOS: Aquarian Springs Resort Reunion. Texas State University and River Systems Institute host a Reunion-Celebration at Aquarian Center for former employees of Aquarian Springs Resort 1846-1996. Open House, glass-bottom boat tours, barbecue and entertainment. To register, call 512-245-7544

UTOPIA: 44^th annual Utopia Art and Craft Fall Fair. Handmade art, crafts, food, music, and silent auction to benefit local scholarships. 9 am to 4 pm on the Town Square,

Highway 187 www.utopiatexas.net

KYLE-Dia de los muertos Celebration located at the old town gift emporium.

 

November 8^th

WIMBERLEY: Java Jive Music Festival. Live music from Doyle Bramhall, Van Wilks, Terri Hendrix, and Lloyd Maines, plus silent auction and great food. Benefits Katherine Anne Porter School. Donations gratefully accepted for silent auction; 512-847-6867.

November 8^th - 9^th

AUSTIN: Fourth Annual Swingin’ and Singin’ for cures Pre-Party and Golf Tournament. Sunday party at Zilker Park Clubhouse, Monday tourney at Balcones Country Club. 512-797-2703 www.txstemcell.com.

November 9^th - January 7^th

SANMARCOS: Seven Directions Art Exhibit. Featuring Donald Vann, well known Indian artist. Artist’ reception November 13, 6 pm to 9pm. 512-393-3310

www.Indigenouscultures.org .The Walkers’ Gallery

November 12^th

DRIPPING SPRINGS: Dinner by the Bite Benefiting PAWS Shelter and the Humane Society. Cooking demonstrations, fabulous food, libations, silent auction and Wilson Appliance. 512-894-0756 www.pawsshelter.org.

November 13^th – 14^th

KERRVILLE: 10^th Annual Buttons and Bows. Handmade items, button jewelry, arts and crafts, plus home canned pickles, jams, jellies, frozen casseroles, fresh taco soup and much more. First Christian Church. 830-895-5355 www.trustandgo.com

November 13-15^th

WIMBERLY: Wimberley Valley Art League Annual Art Show and Sale. Johnson Hall, Wimberley community Center. Approximately 600 items from more than 50 local artists on sale. Artists’ reception Friday from 5pm to 8pm. 512-826-4286

November 14^th

FISCHER:  Saturday Thanksgiving Feast. Homemade turkey and dressing furnished, guests provide the side dishes and desserts. Donations welcomed with holiday joy. 6pm at Fischer Store Community Center.

November 20^th-21^st

WIMBERLEY: 22^nd Annual Wimberley Civic Club Home Tour. Tickets available at Wimberley Visitors Center and Wimberley Winters Home. 10am to 5pm.

November 20^th-22^nd

NEWBRAUNFELS:  Weihnachtsmarkt German Christmas Market to Benefit the Sophienburg Museum and Archives. Kongresshalle. 830-629-1572

November 21^st

KERRVILLE:  Holiday Lighted Parade and Courthouse Lighting Ceremony. Christmas program, caroling and the arrival of Santa. 700 Main Street

November 26^th

BANDERA: Thanksgiving Dinner at the Silver Spur Guest Ranch. www.silverspurranch.com 830-796-3037

November 28^th- Dec. 31^st

WIMBERLEY: Holiday Trail of Lights at Emily Ann Theatre and Gardens

www.emilyann.org 5128476969

LULING- Thump Pavilion- Kick off the Christmas season & experience unique items, handcrafted by area artisans. Visit with Santa. 

Cranberry-Apple Crisp with Oatmeal Streusel Topping

 
Ingredients

Topping

• 1 cup (packed) golden brown sugar
• 1 cup old-fashioned oats
• 3/4 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Filling

• 2 12-ounce packages cranberries
• 1 1/4 pounds Golden Delicious or Fuji apples (about 3 medium), peeled, cored, cut into 1/2-inch cubes
• 1 1/2 cups sugar
• 2 tablespoons apple juice or cider
• Vanilla ice cream

Preparation

topping

• Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (Topping can be prepared 1 day ahead; keep chilled.)

filling

• Preheat ovento 375°F. Generously butter 13x9x2-inch glass baking dish. Combine cranberries, apples, sugar, and apple juice in heavy large pot. Bring to boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle topping over.
• Bake crisp until filling bubbles thickly and topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice cream.

 

 

Ratatouille

Ingredients

1/2 lb eggplant

1/2 lb zucchini

1 tsp salt

7 TBS olive oil

1 lb firm ripe tomatoes, peeled and seeded, cut into ¼” strips

1oz onion, thinly sliced

2 green bell peppers, thinly sliced

3 garlic cloves, pressed

3 TBS minced fresh parsley

 

Peel eggplant & cut lengthwise into ¼” slices.  Cut into 3” long, 1” wide strips.  Cut zucchini the same way.  Place both in a bowl, sprinkle with 1 tsp salt.  Let stand for 30 minutes.  Drain and towel dry.

Heat 4 TBS olive oil in a large skillet over medium-high heat.  Working in batches, place eggplant and zucchini in skillet and sauté till light brown, about 1 minute each side. Transfer to a plate.

Add more oil if needed and add the onion and peppers.  Saute till tender, 10-12 minutes.  Stir in garlic, and some salt and pepper.  Place tomato strips on top of the onion mixture and sprinkle with salt and pepper.  Lower heat to low and cover skillet for about 5 minutes, or until tomatoes begin to juice.  Uncover and baste vegetable with the juices. Turn heat back up to medium and boil the juices out till almost evaporated, 2-3 minutes.  Remove from heat. 

Place another smaller pot, 2 quart size, on the burner, turn to low, and transfer 1/3 of this mixture to it.  Sprinkle with some parsley and then top with half of the eggplant and half of the zucchini.  Add remaining tomato mixture on top of this, sprinkle with more parsley.  Layer remaining eggplant and zucchini, sprinkle with parsley.  Cover and simmer over low heat for about 10 minutes. Uncover, tilt pot and baste vegetables with juices.  Increase heat to medium and simmer uncovered, basting several times with the pan juices until only 2-3 TBS remain.  Season with salt and pepper.    

 

GUMBO

• 3 large boneless skinless chicken breast halves
• Salt and pepper
• 1/4 cup vegetable oil
• 1 pound smoked sausage, cut into 1/4-inch slices
• 1/2 cup all-purpose flour
• 5 tablespoons margarine
• 1 large onion, chopped
• 8 cloves garlic minced
• 1 green bell pepper, seeded and chopped
• 3 stalks celery chopped
• 1/4 cup Worcestershire sauce
• 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
• 4 cups hot water
• 5 beef bouillon cubes
• 1 (14-ounce can) stewed tomatoes with juice
• 2 cups frozen sliced okra
• 4 green onions, sliced, white and green parts
• 1/2 pound small shrimp, peeled, deveined and cooked

Directions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Amazon.com Launches New Recreation Store!

Now you can shop online for all your outdoor needs at amazon.com/outdoors.  From sleeping bags to flashlights, to radios and bug repellant.  

Take advantage now of summer sales and save 60% plus free shipping!  

Never Mind Them Watermelons

Well now, old Sam Gibb, he didn't believe in ghosts. Not one bit. Everyone in Prairie Lea knew the old log cabin back in the woods was haunted, but Sam Gibb just laughed whenever folks talked about it. Finally, the blacksmith dared Sam Gibb to spend the night in the haunted log cabin. If he stayed there until dawn, the blacksmith would buy him a whole cartload of watermelons. Sam was delighted. Watermelon was Sam's absolute favorite fruit. He accepted the dare at once, packed some matches and his pipe, and went right over to the log cabin to spend the night.

Sam went into the old log cabin, started a fire, lit his pipe, and settled into a rickety old chair with yesterday's newspaper. As he was reading, he heard a creaking sound. Looking up, he saw that a gnarled little creature with glowing red eyes had taken the seat beside him. It had a long, forked tail, two horns on its head, claws at the ends of its hands, and sharp teeth that poked right through its large lips.

"There ain't nobody here tonight except you and me," the creature said to old Sam Gibb. It had a voice like the hiss of flames. Sam's heart nearly stopped with fright. He leapt to his feet.

"There ain't going to be nobody here but you in a minute," Sam Gibb told the gnarled creature. He leapt straight for the nearest exit - which happened to be the window - and hi-tailed it down the lane lickety-split. He ran so fast he overtook two rabbits being chased by a coyote. But it wasn't long before he heard the pounding of little hooves, and the gnarled creature with the red eyes caught up with him.

"You're making pretty good speed for an old man," said the creature to old Sam Gibb.

"Oh, I can run much faster than this," Sam Gibb told it. He took off like a bolt of lightning, leaving the gnarled creature in the dust. As he ran passed the smithy, the blacksmith came flying out of the forge to see what was wrong.

"Never mind about them watermelons," Sam Gibb shouted to the blacksmith without breaking his stride.

Old Sam Gibb ran all the way home and hid under his bed for the rest of the night. After that, he was a firm believer in ghosts and spooks, and he refused to go anywhere near the old cabin in the woods.

The Remote Pet Feeding & Viewing Camera Kit

For those that have to travel on a regular basis and can’t take your pet with you, it can be frustrating.  You have the options of leaving them there and just attempting to find someone to feed them on occasion or you can take them to a kennel of some kind.  Either option works, but a kennel costs money and sometimes having someone stop in isn’t exactly a reliable method.  Instead, you can try out this feeding system that also allows for you to see exactly how your pet is doing while you’re away from home!

You can view your pet from anywhere in the world, as long as you have the internet and remote access to your at home computer.  When you purchase the feeder you’ll receive a large autofeeder, dishwasher safe bowl, 24hr programmable timer and a non-chewable cord.  The non-chewable cord would definitely come in handy for those leaving this for a dog!  It also includes all needed software and any other hardware you might need.  You can purchase the large feeder for $289.99 on SmartHome.

CHICKPEA SALAD                                                   

Ingredients                                                                                    

• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 small red onion finely chopped
• 1 small red bell pepper, finely chopped
• A few ribs celery and leafy tops, chopped
• 1 clove garlic, minced or grated then grinded into a paste with salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons rosemary, finely chopped, a few sprigs
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

Directions

Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

Coffee-Rubbed Cheeseburgers with

Texas

Barbecue Sauce

Ingredients

Coffee Rub

• 1 tablespoon freshly ground coffee
• 2 teaspoons (packed) golden brown sugar
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt

Burgers

• 8 slices applewood-smoked bacon
• 1 pound ground chuck 
• 1 pound ground sirloin
• 8 slices smoked provolone, smoked caciocavallo, or smoked Goudacheese (about 8 ounces)
• 8 potato-bread hamburger buns
• 8 slices red onion
• 8 slices tomato
• Texas Barbecue Sauce

Preparation

FOR COFFEE RUB Mix all ingredients in small bowl. DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.

FOR BURGERS Cook bacon in large skillet until crisp. Transfer to paper towels to drain.

Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each

31/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.

Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn. Place 2 bacon slice halves atop each burger. Cook 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer.

Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.

Girl at the Underpass

Not long ago, but before interstate highways ran around towns and cities, a young man left Greensboro late one night to drive to his old home in Lexington. At that time, just east of Jamestown, the old road dipped through a tunnel under the train tracks. The young man knew the road well, but it was a thick foggy night in early summer and he drove cautiously, especially when he neared the Jamestown underpass. Many wrecks had taken place at that spot. He slowed down on the curve leading to the tunnel and was halfway through it when his eyes almost popped out of his head. Standing on the roadside just beyond the underpass was an indistinct white figure with arm raised in a gesture of distress. The young man quickly slammed on his brakes and came to a stop beside the figure.

It was a girl, young, beautiful, resplendent in a long white evening dress. Her troubled eyes were glaring straight toward him. Obviously she was in need. He jumped from the car and ran around to where she stood motionless. "Can I help you?"

"Yes." Her voice was low, stranger. I want to go home. I live in High Point."

He opened the door, and she got in. As they drove off, he said, "I'm glad I came by. I didn't expect to find anyone like you on the road so late at night."

"I was at a dance." She spoke in a monotone. "My date and I had a quarrel. It was very bad. I made him drop me back there."

He tried to continue the conversation, but she would say nothing more until they were into High Point. "Turn at the next left," she said. "I live three doors on the right." He parked before a darkened house, got out of the car and went around to open the door for her. There was no one there! He looked into the back seat. No one! He thought she might have rushed up the sidewalk and out of sight.

Confused and undecided about what to do next, he thought it only reasonable to find out if she had entered the house. He went up the steps and knocked on the door. No one came. He knocked again. There was no sound anywhere. After a third knock, through the side panes a dim light appeared from the pitch-black hallway. Finally the door was opened by a white-haired woman in a night robe.

"I brought a girl to this house," he explained, "but now I can't find her. Have you seen her? I picked her up out on the highway."

"Where?"

"At the Jamestown underpass. She told me she had been to a dance and was on her way home."

"Yes, I know," said the woman wearily. "that was my daughter. She was killed in a wreck at that tunnel five years ago tonight. And every year since, on this very night, she signals a young man like you to pick her up. She is still trying to get home."

The young man turned from the doorway, speechless. The dim light in the house went out. He drove on to Lexington, but never has he forgotten, nor will he ever forget, the beautiful hitchhiker and how she vanished into the night.

Grilled Banana and Nutella Panini               

Ingredients

• 3 ripe bananas, sliced 
• 12 slices whole-wheat bread
• 1 cup chocolate-hazelnut spread (recommended: Nutella)
• 16 tablespoons unsalted butter, softened
• 3 tablespoons confectioners' sugar

Directions

Place the bananas in a bowl and mash until smooth.

Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.

Heat the grill to medium-high.

Spread 1 side of each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners' sugar. Eat immediately.