Community

A Rotary Report by Christina Hadaway Last week’s Rotary Club guest, Dr. Malouf Abraham, read a story to the group about his family memories.

INGREDIENTS 8 lamb chops (1 inch thick) 1 tablespoon chopped fresh thyme leaves, plus one large sprigs 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter, divided 1 small shallot, finely chopped 1 large garlic clove, smashed 1/2 cup dry white wine or low sodium chicken stock 1 teaspoon freshly squeezed lemon juice 1 tablespoon finely grated lemon zest PREPARATION Remove lamb chops from refrigerator and massage chopped thyme, 1/2 teaspoon salt and pepper into the meat. Set aside at room temperature for five minutes.

I sometimes envy people who have a family home to return to, a place where they grew up, where their parents or even their grandparents lived. The closest thing I have is the farmhouse where my mother grew up.

As many as half a million monarch butterflies pass through Texas every year. These tiny creatures cover over 1,500 miles from their breeding grounds in Canada and the northern U.S. to Mexico, where they spend the winter. These iconic butterflies enter Texas in early September, a migration lasting until the end of October. In late March, the butterflies are back in Texas as they return north to breed.

I was walking down an old street in an old part of San Miguel de Allende, Mexico. Brightly colored wooden doors lined the streets.