Weston Phipps, of Houston, traveled over spring break March 11 – 15 to Washington D.C. with a group of students and teachers from University of Missouri-West Plains. They saw many landmarks, monuments and memorials including United States Holocaust Memorial Museum, Museum of American History, Vietnam Memorial Wall, Lincoln Memorial and several of the Smithsonian Museums. Collectively called the Smithsonian Institution, this world-renowned museum and research complex in the District consists of 17 museums, galleries and a zoo.
JOKE OF THE DAY
Question: What do DVD players and dogs have in common?
Answer: They both have “pause.”
RECIPE OF THE DAY
Heart-Healthy Kale & Roasted Cauliflower Salad
Ingredients:
• 1 lb. cauliflower florets
• 5 Tbs. olive oil
• Salt and pepper
• 1/4 cup lemon juice
• 1 bunch kale
• 1 small red onion
• 1/3 cup feta cheese
• 1/3 cup golden raisins
• 1/3 cup toasted pine nuts or almonds
Directions:
On large rimmed baking sheet, toss 1 pound of cauliflower florets with 2 tablespoons of olive oil and 1/8 teaspoon each salt and pepper. Roast in 450°F oven, 25 minutes or until stems are tender.
In large bowl, whisk 1/4 cup lemon juice, 3 tablespoons of olive oil and 1/2 teaspoon of salt. Toss one bunch kale, ribs removed and chopped with dressing. Let stand at least five minutes.
To kale, add cooked cauliflower; 1/4 small, red onion, very thinly sliced; and 1/3 cup each crumbled feta cheese, golden raisins and toasted nuts. Toss until well combined.
(Recipe serves four, about 370 calories, 10 grams protein, 27 grams carbs., 28 grams fat (5 grams sat.) 6 grams fiber, 475 mg. sodium.
To submit “comings and goings” to this feature, call Wendy Phipps at 417-967-4200 or email wphipps@houstonherald.com.