Josephine Williamson of Houston enjoyed a visit recently from her daughter, Lisa, of Jacksonville, Fla. They spent two busy weeks in Missouri and Kentucky Upon her arrival in Springfield, they enjoyed a barbecue dinner at the home of Williamson’s grandson, Bryan Fisher. Fisher is a practicing attorney in Springfield. They traveled to Cadiz, Ky. and spent a few days visiting many relatives and friends. They also made a stop at Murray State University in Murray, Ky., where they lived at one time. They found it to be a much larger town now. While in Houston, they enjoyed a float trip on Current River, a trip to Rocky Falls, and they were dinner guests at the home of a friend, Shirley Puckett, in Elk Creek. They also made a trip to Branson to do some shopping, tour the landing and attended the Shoji Tabuchi show.
Rudy Blahnik of Houston and Lewis McReynolds of Willow Springs were presented the Veterans Service Award by Lt. Gov. Peter Kinder July 17 at the Veterans of Foreign Wars Post in Cabool. This award is given to veterans who provide exemplary volunteer service.
JOKE OF THE WEEK
A city slicker moves to the country and decides he’s going to take up farming. He heads to the local co-op and tells the man, “Give me 100 baby chickens.” The co-op man complies. A week later the man returns and says, “Give me 200 baby chickens.” The coop man complies. Again, a week later the man returns. This time he says, “Give me 500 baby chickens.” “Wow!” the co-op man replies, “You must really be doing well!” “Naw,” said the man with a sigh, “I’m either planting them too deep or too far apart!”
RECIPE OF THE WEEK
Blackberry, Cornmeal Cake Ingredients:
• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup yellow cornmeal 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
• 1/2 cup low-fat buttermilk
• 2 large eggs
• 7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
• 12 ounces (1 1/2 cups) fresh blackberries
Directions:
1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
2. In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about five minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
3. Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly. Run a knife around the edge to loosen; cut into eight wedges.
Serve warm or at room temperature.
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