Coming Events

WEDNESDAY, October 1
Coffee Shop/Pool/Van to Worland, 9 a.m., Ten Sleep Senior Citizens’ Center.
Gentle Yoga, 10 a.m., Worland Senior Citizens’ Center.
Teddy Bear Reading Hour, 10:30 a.m., Washakie County Library.
Bridge, 12:30 p.m., Thermopolis Senior Citizens’ Center.
Pinochle, 12:30 p.m., Worland Senior Citizens’ Center.
Duplicate Bridge, 1 p.m., Worland Senior Citizens’ Center.
Donations Accepted for Community Free Store, 3:30-5:30 p.m., East Basement Entrance of Worland Methodist Church.

THURSDAY, October 2
Storytime, 10 a.m., Ten Sleep Library.
Line Dancing, 10 a.m., Worland Senior Citizens’ Center.
2-for-1 Lunch, 11:30 a.m., Worland Senior Citizens’ Center.
Sweet Talkers Toastmasters, 12 p.m., Cow Camp Restaurant.
Party Bridge, 12:45 p.m., Worland Senior Citizens’ Center.
Pinochle, 1 p.m., Thermopolis Senior Citizens’ Center.
Weight Watchers, 5:30 p.m., Worland Senior Citizens’ Center.

FRIDAY, October 3
Washakie County Public Health Flu Shot Clinic, 8:30 a.m.-3 p.m., Worland Senior Citizens’ Center.
Fun Band, 10 a.m., Worland Senior Citizens’ Center.
Friday Night Wine Down, 5:30-7:30 p.m., Washakie Museum.
Re:VOICED Concert, 7 p.m., Worland Middle School Auditorium.

SATURDAY, October 4
Farmer’s Market, 8-11:30 a.m., Pioneer Square.
Laleche League Breastfeeding Support Group, 9 a.m., Kids’ Room of Worland Community Center Complex.
Friends of the Worland Library Book Sale, 9-11 a.m., Book Sale Rooms, Washakie County Library.
Life Drawing Workshop with Robert Martinez, 9 a.m.-4 p.m., Washakie Museum.
Celebrate Recovery, 5 p.m., Conference Room, Worland Community Center Complex.
Spencer Bohren Concert, 7 p.m., Basin City Arts Center.

Continued in today's issue of the DAILY NEWS. Subscribe here


Northern Wyoming Daily News

DAILY NEWS photo courtesy Washakie Museum
Riverton artist Robert Martinez (above) will conduct a life drawing workshop this Saturday, Oct. 4 from 9 a.m.-4 p.m. at the Washakie Museum. The workshop is open to those 18 years of age and older and all experience levels welcome. Call 347-4102 for details.

At the Museum
• History •Earth Science • Art

Friday Night Wine Down with artist Robert Martinez

By Leah Linster
Washakie Museum Assistant Curator

We would like to invite YOU to join us…relax and wind-down at the Washakie Museum’s “Friday Night Wine Down” on October 3 at 5:30 p.m.; the second in a series of visual art displays coming to the museum over the next year. The museum will present talented Wyoming artists for periods of three to four weeks, with visual art on display and for sale in the grand foyer. The striking, intensely-colored artworks of painter Robert Martinez will be featured October 3-25.
As you peruse the display of Martinez’s artworks, treat yourself to a glass of wine, choosing from a selection of three pleasurable varieties: the Bodega Elena De Mendoza- Malbec, a Veronese Classics- Bolla Valpolicella, and a Chateau St. Michelle- Chardonnay. Munch on an assortment of gourmet cheeses and a variety of fruits. Sample our specialty hostess-served hors d’oeuvre: Chicken Tikka Masala, a British-adapted dish from Indian origins consisting of roasted chicken with a creamy tomato and masala-spiced sauce.
Come also to enjoy live music by Lindsay Craft and Friends. Lindsay Craft and Jonathan Link are a Denver-based duo, performing original music featuring electric guitar, keyboard, and vocals. Their musical style is atmospheric and experimental yet founded in the traditions of rock music. Joining them will be Lindsay’s talented siblings; Jared, Kaleb, and Elizabeth.
Our featured visual artist Robert Martinez was born in central Wyoming amidst the Wind River Reservation in Riverton. He grew up a part of many different cultures as his lineage is Spanish, Mexican, Scotts Irish, French Canadian and Northern Arapaho. He graduated High School at 17 and through a scholarship attended the Rocky Mountain College of Art & Design. In three years he graduated with a bachelor of fine arts specializing in painting and drawing and minoring in sculpture, becoming the youngest Native American to graduate from RMCAD at that time. .

Local Flavor

By Susan Lockhart

IThis year’s crop of those wonderful, crispy, crunchy, delicious apples are in the stores and we’re picking some up to celebrate National Apple Month.
We have some incredibly tasty apple varieties grown right here in the Big Horn Basin, but for those of you who don’t have an apple tree in easy reach, we’ll talk about some of the varieties commercially available.
I think most of us, if we were asked where our apples in the fresh produce section of the store come from, would answer Washington state ... and we’d be right. More than half of all apples harvested for fresh eating are grown in Washington. Other states that have sizeable apple harvests are New York, Michigan, Pennsylvania, California and Virginia, with apples also grown in Illinois and Wisconsin.
Some of the most popular Washington state apples are the versatile red delicious, golden delicious, granny Smith, Fuji, Braeburn and one of my favorites, the Gala.
Gala’s were introduced in 1965, developed by New Zealand plant breeders, they are a cross between a Kidd’s Orange and a golden delicious. They are more of a pink color with a yellowish background. Though you can use them in cooking and baking, I think they are best just eaten out of hand.
The Gala harvest begins in mid-August and they are in the stores until about May.
We start off our week with some apple bar recipes from the Washington Apple Commission.

Apple Bran Bars
2/3 cup vegetable shortening
1/2 cup sugar
1 large egg
1/3 cup molasses
1/3 cup milk
1 3/4 cup flour
1 cup bran flakes
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped Golden Delicious apples
1/2 cup walnuts
Cream Cheese Frosting
1 (3 oz.) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon grated orange peel
1/2 teaspoon vanilla
2 cups powdered sugar
Heat oven to 350 degrees F. Grease a 15- by 10-inch jelly roll pan. In large bowl, with electric mixer, beat together shortening and sugar until light in texture-about 3 minutes. Add egg and beat well. Add molasses and milk, beating until well combined.
In small bowl, combine flour, bran, baking soda, and salt. Add flour mixture to shortening mixture, beating on low speed just until combined. Spread batter in prepared pan and bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pan.
Meanwhile, prepare Cream Cheese Frosting: In large bowl with electric mixer, beat together cream cheese and butter. Add grated orange peel and vanilla extract. Beat in powdered sugar until smooth.
When bar mixture has cooled, spread with Cream Cheese Frosting; cut into 24 bars and serve.


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