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This dishes found in your favorite Chinese restaurant. Crispy, sweet, and full of garlic and ginger flavors, I think this will be a family favorite. Found this recipe by Sabrina Snyder at dinnerthendessert.com. Enjoy!

“We are cleaning up our stuff,” Meshach, the tile layer who now more or less permanently resides in our home, informed me. “We are giving you more space.” “More space!” I said in mock amazement.

Beth Briant’s program this week was a family affair. Her son and daughter-in-law, David and Dusty Witcher, are currently hosting an exchange student, Cody Johnson, from Scotland. Cody is participating in this exchange through the program Foreign Links Around the Globe, or FLAG.

The Canadian Visitors Center, 119 N. 2nd St., will be open from 9 am to 5 pm on both Saturday and Sunday during next weekend’s Fall Foliage Festival. Come by and view the impressive Longhorn photographs by Dick Wilberforce.

During the Canadian Lions Club weekly meeting on Friday, Sept. 17, President Bobby Gregg welcomed Pamela Escarcega (in photo at right) as the new club sweetheart for 2021-22. Each local club selects a high school senior to serve a one-year term as their sweetheart.

We were supposed to get the tile backsplash installed in our kitchen yesterday, but my husband, Peter, said he needed to use the kitchen so he could bake ginger cookies. “Can you work in the bathroom today instead?”

INGREDIENTS 1/3 cup white sugar 2 teaspoons ground cinnamon 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup white sugar 1 egg, beaten 1 cup milk 1/3 cup vegetable oil PREPARATION Preheat oven 350 degrees. Lightly grease a 9-inch-by-5-inch inch loaf pan.