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INGREDIENTS 1-1/4 tablespoon paprika 1 tablespoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon ground cayenne pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 2 tablespoons olive oil 1 (3-pound) sirloin tip roast PREPARATION Mix salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme in a small bowl; stir in olive oil. Allow mixture to sit for about 15 minutes.

Kathryn Robbins celebrated her 100th birthday on Wednesday, Aug. 11, surrounded by friends, family, and the staff and fellow residents of Mesa View Assisted Living. Robbins has lived at Mesa View since 2013—one of its first residents.

Report by Sherry Timmons The Canadian Lions Club held their weekly noon meeting on Friday, July 22, in the Fire Hall. The meeting was opened with the Pledge of Allegiance led by Joe Dial and the invocation by Les Lovvorn.

They call the impossibly complicated screen I am looking at a “dashboard,” which I do not find reassuring at all. It would be nice not to associate my ignorance of technology with crashing some out-of-control machine into a ravine; although, as I think about it, that is very much how it feels.

A Rotary Report by Christina Hadaway Rich Loch gave his classification talk as a new member of Rotary. Loch grew up in Watkins, Minnesota.

The River Valley Pioneer Museum is guided by an eight-member board of directors, and I would love for our readers to get to know our board members a little better. First up is our board president, Paula Forrest.

Sheila and Fred Pankratz finally took their long-awaited trip to Canada. It had been planned for their 50th anniversary but had been postponed because of COVID.

I was cleaning out kitchen cabinets and discovered many condiments given as gifts, and a variety of chutneys, sweet hot jellies, and a bottle of raspberry chipotle sauce. I decided to make meat rolls with chutney and venison. It was wonderful. Next up will be beef steak with raspberry chipotle and pork tenderloin with sweet hot jelly. It is a foolproof and delicious main course. Add rice and a salad and you have a lovely meal. Enjoy!

My husband, Peter, and I are back in our little place in San Miguel de Allende, Mexico. Of course, it is not really “our” place.