About Commissioners

Rick would not give me a quote. He started to say some things but told me he did not want to be quoted and so I told him not to say anything. I reminded him that, as a reporter, I can quote anything that is said in open meeting or otherwise as long as I identify myself as a reporter to begin with.

Chad and Val said they were working on it. I told them that if I did not get an answer as to what was being done there would be letters to the editor. I guess you will have to decide what you want to do. Val said the Mona folk had made the issue much worse than it needed to be and he thought there should just be quiet about it for awhile. Of course, it was implied that it was women who were stirring things up. I told him I was not just getting calls from women in Mona but also from men and even from some elected officials. When they got up to 151 calls, they could tell me no one cared but I knew differently because I had had that many.

I guess I got a little hot under the collar. 

Rick told me that I should quote myself and I said that I could only do that if I were using a question and answer format. I wasn't doing that. I think he did not want to hear what I had to say. 

I guess I am not on the commissioner's favorite list. Oh, well. When I started working as a reporter as a teen, I thought people were nice. Now I know better so it doesn't really matter to me.

Shame on them!

Myrna wrote: I wonder who the planners were for this fiasco? As a reporter, I often sit on the edge of my seat when I find out some of the things local politicians have planned. For example, the deals that have been made to draw businesses to our county are now turning around to bite some of those who made the early decisions. We still have "smoke-filled room" politics here. How awful that this poor decision by the feds has resulted in so many deaths.

From: Gordon Smith (gf_smities@msn.com)

Who do you think is to blame?

http://www.brasschecktv.com/page/1050.html

Gordon Smith: another family history lesson needed‏

Myrna wrote:

1. Which of the Smith brothers sang with the Mormon Tabernacle Choir? Did they all sing?

2. You are ten years older than I, or thereabouts, so, do you by any chance, remember going to my mother's funeral? What did they do with me? I was 11-months old.

Deloris remembers that she and Wynette got car-sick.

Gordon wrote: I don’t remember.   Getting old I guess.

Chocolate Loaf

Apples for Jam © 2007 by Tessa Kiros/Andrews McMeel Publishing

The name may mislead you into thinking this is actually a cake — but don't be fooled. From Tessa Kiros's Apples for Jam: A Colorful Cookbook (Andrews McMeel Publishing, 2007), this cocoa-infused recipe is most definitely a bread. Serve it toasted or fresh, topped with jam.

Ingredients:

1 (1/2-ounce) cake fresh yeast

2 tablespoons superfine sugar

1 1/4 cups milk

3 1/3 cups bread flour or all-purpose flour

1/3 cup unsweetened cocoa powder

3 tablespoons butter, melted

Directions:

1. Crumble the yeast into a large bowl and add the sugar. Gently heat the milk in a small pan until it feels just a bit hotter than your finger, then add it to the yeast. Stir through and leave for 10 minutes or so, until the surface starts to turn spongy. Add the flour, cocoa powder, butter, and a pinch of salt and mix in well. Knead with your hands for about 6 minutes, until the dough is smooth and elastic with no lumps. If your dough is very soft, leave it in the bowl and just punch it around and squeeze it with one hand, holding the bowl with the other. Cover the bowl with a heavy dish towel and leave it in a warm, draft-free place for 1 1/2 to 2 hours, until it has puffed right up. Butter and flour a 12-by-4-inch loaf pan.

2. Knock the dough down to flatten it and shape it to the size of the pan. Drop it in, cover the pan with the dish towel and leave it again in a warm place for anywhere between 30 minutes and an hour, until the dough has puffed up over the rim of the pan. While the dough is rising, preheat the oven to 350 degrees F.

3. Remove the dish towel and bake the loaf for about 25 minutes, or until the top is firm and the bread sounds hollow when tapped on the bottom. Tip out onto a rack to cool. Once it has cooled down completely, this loaf can be frozen (even just a chunk of it) in a plastic bag and saved for another moment in time.

Makes 1 loaf