23 January 2007

Behind the Scenes - 24 January 2007 River Journal

It's 4:39 an I aim to be done with this post by 5 pm so I can call it a day. As I didn't start working until 7:30 this morning, it's a rather short one, especially considering that today was deadline. Yep, another paper has been uploaded to the printer - you can pick one up on Wednesday, or check it out here. You'll love Sherry Ramsey's investigation of the area's wine culture, and Marylyn Cork's sneak peek at the newly restored Naccarrato House in Priest River's Settlement.

That the paper is done is especially amazing given how I woke up a couple of mornings ago to find my computer had crashed and I have to say, it's not a nice way to start the day. (Read about it here)

It's also amazing as I've had just the slightest difficulty moving my arms. Yes, after waiting a full year to practice, the Keokee/River Journal volleyball team finally got together to practice last week. Surprisingly enough, we haven't improved over that year of no practice, which will make tonight's games (the first of our season) rather interesting.

Marianne Love's column this issue is a fascinating look at a term in the Peace Corps, seen through the eyes of Sandpoint's Betsy Dalessio. You can read it here, or at Marianne's blog (see the link to the right to Slight Detour) just as soon as I let her know she can post it.

We feature another new columnist this issue. Michael White, a Realtor with Sandpoint's Coldwell Banker Resort Realty and an estate land manager with a BS in Forest Resources and Ecosystem Management will endeavor, once a month, to keep our readers posted on the information that will help them manage their property wisely. Read his first column here.

Finally, we'll be sharing with you each issue a recipe from the Community Assistance League's new cookbook, "Savoring Sandpoint, Recipes from Across the Bridge." Here's a tasty treat to get you through the cold days of winter:
Serves four to six
1 ½ C Onions, diced
3 T Olive oil
1t Garlic, minced
6 C Chicken broth
1 C Carrots, peeled & diced
1 C Sweet potatoes, peeled & diced
1 C Rutabaga , peeled & diced
1 C Celery root, peeled & diced
2 Chicken breasts
3T Tarragon
Salt & pepper
In a large saucepan, sauté onions in olive oil until soft. Add garlic and cook on medium heat until golden. Add broth, carrots, sweet potatoes and rutabaga, Partially cover and cook until vegetables are tender (about 20 minutes). Add celery root and chicken, cook about 5 minutes more. Add tarragon, salt & pepper to taste. Cook another 5 minutes until vegetables are soft but hold their shape. Serve immediately.
The above recipe is one of over 250, double tested, recipes in Savoring Sandpoint, Recipes Across the Bridge, a cook book published by the Community Assistance League. Copies of the book may be purchased only at the Bizarre Bazaar, 105 Vermeer Drive, Ponderay, Idaho 208-263-3400

1 comment:

Anonymous said...

Good work on the TRJ. I wanted to get back to you on the idea of going weekly. It's a GREAT idea from the readers' perspective if it makes sense businesswise. But it will surely be more work even if you go with fewer pages. So from the business perspective you need to make more money. So count your money, honey.