Community

I walked into the room as Pati Jinich’s, a wonderful cook raised in Mexico, was on her TV show pulling this dish out of the oven. Went immediately to her website (patijinch.com) to print out this recipe. Glad I did. As a garlic lover, this chicken promises to be crispy, tender, and full of delightful flavors. Enjoy! KIM B. McKINNEY

Richard Loch and Margie Miller have several very successful businesses scattered around the country but decided to relocate to Canadian. They have moved to town from Minneapolis, Minnesota. Miller grew up in Texas, but Loch has always lived in Minnesota. They have five children, and the two youngest moved to Canadian and attend CHS.

“It’s a great time to get old!” That’s what my husband, Peter, says. He’s right.

Shortly after our article about the Killarney Café ran in The Canadian Record on March 31, I received a lovely package from Mary Stuman with photographs and a brief history of her father’s time working there. Pat Stuman (pictured) was Mary’s father. He worked as a cook at the Killarney Café in the mid-1930s and into the 1940s. Mary said he had many fond memories of the café. Pat married Maybell Schafer, daughter of Sam and Mary Schafer, and parents and grandparents of ‘all’ the Schafers in Canadian, according to Mary Stuman.

IT TAKES A LARGE GROUP of people to make things run smoothly around the museum. From day-to-day operations to special events, we rely on volunteers to help out on a regular basis. I’d like to take a moment to recognize and thank a few of those individuals.

AUSTIN—The May issue of Texas Parks and Wildlife magazine, available on newsstands now, highlights the Lights Out Texas campaign, which aims to create a safer spring migration for birds through cities across the state. Lights both attract and disorient the birds.

“Dress for the job you want!” was advice I heard from an early age. I took this advice to heart.

This recipe from Feast TV host Cat Neville is so delicious and elegant, your family and friends will definitely want seconds. You can use either smoked trout or smoked salmon. The smokiness of the fish blends beautifully with the pasta and cream sauce. You won’t believe how easy it is to make this dish. If you’re feeling your inner Julia Child, add more wine, butter, cream, and or smoked fish if you want. I find myself adding a bit more of this and that, because I love the boldness of all the flavors together. TINA JAROSEK