Community

Rotary Report by Christina Hadaway Remelle Farrar and Tamera Julian spoke to Rotarians, last week, about Lyman’s Wagon Train Battle of the Red River War in September of 1874. Both Farrar and Julian are passionate about the significance of the Red River War and its impact on the culture, economy, and development of the United States.

Enjoy a colorful 10-mile excursion, at your leisure, to Lake Marvin on FM 2266. The Lodge will be open on Saturday, Oct. 15, from 9 am to 6 pm, and Sunday, Oct. 16, from 10 am to 4 pm. Hay rides are on the agenda on Saturday. Also, on Saturday, the Wild Hanbury Snake Handlers Show will take the stage at 2 pm. The Hanbury brothers bring a variety of critters to see, touch, and learn all about. They include a boa constrictor, a bull snake, assorted turtles, a Gila monster, and more. Creepy spiders? Oh yeah, they got those, too. Visitors to the lake on both days can enjoy craft activities as well as the popular Nature Scavenger Hunt. Hikers can test their skills in identifying animal tracks with guidance from the illustrated handout.

The Hales moved into this home in 1988 and, as Laurie said, lived in it just as it was with their growing family until the big remodel in 2014. The 1970s home, which belonged to Laurie’s grandmother, had been vacant for several years when her dad asked if they wanted to move into town from the ranch.

INGREDIENTS 1 tablespoon unsalted butter 2 tablespoons olive oil 4 boneless, skinless chicken breasts (about 1-1/2 to 2 pounds) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup chopped yellow onion 2 garlic cloves, minced 1 cup cremini mushrooms, sliced

Rotary was honored to have Superintendent Dr. Lynn Pulliam update the club on the safety and security procedures in place and followed by Canadian ISD. Like many schools, Canadian ISD has implemented the Texas School Defender program.

INGREDIENTS 8-ounce block feta cheese 1 cup pitted olives, drained 1/2 cup sun-dried tomatoes 1/3 cup olive oil 3 cloves garlic, thinly sliced 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt Fresh cracked pepper For serving: fresh chopped parsley and sliced French bread PREPARATION Heat oven to 350 degrees.

It’s not always easy living with me. But my husband, Peter, has to.