Josephine Williamson of Houston viewed the total solar eclipse at the home of her sister, Betty Ricks, at Cadiz, Ky. Jo’s daughter, Lisa Waters, of Jacksonville, Fla., flew in to be there with them. It turned into a solar eclipse party with family and friends joining them. They celebrated with a Kentucky barbecue, Burgoo stew and several deserts. Cadiz was directly in the path of the solar eclipse and there were lots of people coming into the area along with various news trucks set up. There were many activities planned for entertainment during this time. Jo and family also went to the Kentucky Opry in Draffenville, Ky., and enjoyed a great country, gospel, bluegrass and oldies music concert.
JOKE OF THE WEEK
Question: Why did the clock go on vacation?
Answer: Because it needed to unwind!
RECIPE OF THE WEEK
Raspberry Citrus Bars
Crust:
• 1 cup butter, softened
• 3/4 cup sifted powdered sugar
• 2 cups all-purpose flour
Filling:
• 4 eggs
• 1 1/2 cups granulated sugar
• 1/3 cup lemon juice
• 2 tablespoons finely shredded orange peel
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 cups fresh raspberries
• Powdered sugar Directions
Crust:
1. For crust, beat butter with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup powdered sugar; beat until combined, scraping sides of the bowl occasionally. Add the 2 cups flour; beat until combined. Press mixture into the bottom of a greased 13x9x2-inch baking pan. Bake in a 350° oven for 20 minutes or until golden.
Filling:
1. Meanwhile, combine eggs, granulated sugar, lemon juice, orange peel, the 1/4-cup flour, and baking powder in a large mixing bowl. Beat for two minutes with an electric mixer until combined. Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
2. Bake in a 350° oven for 30 to 35 minutes or until light brown and filling is set. Cool in pan on a wire rack. Cut into bars. Just before serving, sprinkle with powdered sugar. Makes about 30.
To submit “comings and goings” to this feature, call Wendy Phipps at 417-967-4200 or email wphipps@houstonherald.com.