I had a wonderful day on Friday with my thrift store buddies, Nancy and Gloria. The agenda this day was to go to Cottonwood and buy fresh corn picked straight from the fields, then go to the various thrift stores in the area, and find a good place to have lunch, which turned out to be Sizzler. The restaurant had good food and a great variety of selections to choose from. Next we were off to Page Springs to pick blackberries at the Page Springs fish hatchery. That was great fun except we soon found out that wearing sandals was not conducive to picking berries with all those thorny branches. But we did manage to get enough picked for each of us to put on our cereal the next day. Then off we went again to Cornville to visit wineries in the area. What a surprise! There were at least three in the area with tasting and visiting hours. We picked Page Springs Cellars winery, which turned out to be such a treat. For $10 you get to pick a white wine selection or a red wine selection to taste in a very relaxed area with soft couches, and pillows and to listen to music while you enjoy the wine. The area is lush with arbors of grapes and herbs along a path that leads to a portion of Oak Creek. There are picnic tables available where you are encouraged to bring a picnic lunch and enjoy the tasting of the excellent wines. When you are ready to leave, reluctantly, I might add, they give you the glasses that you used to sample the wines. What a wonderful way to end our excursion. On the way home we encountered a big thunderstorm complete with a lot of lightning and heavy rain. We found out on our return to Payson, it had also rained. All in all, the day turned out to be a wonderful excursion with good friends.
Hellsgate Fire Department
The Hellsgate Fire Board held its weekly meeting Wednesday evening at the Tonto Village fire station. The fire board finalized and approved next year’s tight budget. There will be cutbacks, but the same level of service to the Hellsgate area will be maintained.
The plans for the new fire station in Tonto Village were discussed and the public was told the plans are now in the hands of the architect and engineers. The start of construction should be in late August or early September. The contracting company is Noble Construction Company of Tonto Village.
Recently the Hellsgate Fire Company, the Christopher Kohl’s Fire Company and PHI Air Evac put on a display for the kids who had lost parents from cancer. The event was held at Camp Tontozona. The kids sat in the fire trucks, put on helmets, and even sat in the helicopter. The firefighters taught the kids on how to use a fire extinguisher. For more information on this camp, called Camp Kesem, visit: www.campkesem.org.
Hellsgate Fireflies Auxiliary
The next regular meeting of the Fireflies will be at 6:30 p.m., tonight (July 18) at the Star Valley fire station. If there are ladies who would like to attend, but do not drive at night, contact President Karen Carlen at (928) 472-7438 and arrangements will be made for transportation.
Double D Doings
This past Sunday, a potluck luncheon was held at the Double D for all persons with birthdays in July.
They were Ethel Cain, Barbara Wheeler, Mike Shaw, Janice Long, Sam Coe and Nick Fitch.
There will be a potluck luncheon next month for the August birthdays. Watch for the day and time in future columns.
Shelby School will be hosting an open house from 6 p.m. to 7:30 p.m., Monday, July 28. Parents and children are invited to visit the campus, meet the teachers and check out the classrooms. Parents can also register their children at the open house for the next school year. The classes that will be taught are kindergarten through eighth grades. Bus transportation is also available from the Payson and Star Valley area. For more information, call the school at (928) 478-4705.
The weather is hot and sticky, so it is a perfect time for a cool salad for dinner. The recipe is from Theresa Meeker of Tonto Village and Scottsdale and was published in the Hellsgate Fireflies’ cookbook “Fireflies Can Cook.”
1 pound linguini cooked al dente
1, 8-ounce bottle Viva Italian Dressing
1/2 bottle of Shilling’s Salad Supreme (found with spices at the grocery store)
1 chopped cucumber
2 salad tomatoes, diced
1 medium sweet onion, diced
Cook linguini, drain and rinse. Add remaining ingredients and toss. For a variation you can add sliced black olives, broccoli, Italian sausage or small chunks of ham. It is best to make 24 hours before being served.