LDS church members hold community freecycle Sept. 6
By Christine Weber
WORLAND — The Worland LDS Stake Center
will host its fourth “community freecycle” on Saturday, Sept. 6
from 7 a.m.-noon.
“It’s just like a big garage sale, except everything here is free,” said Dr. Brad Wilde, who along with his wife Debi are organizers of the event.
That means anything and everything on your shopping list will be available at the freecycle — from clothes (baby to adult), shoes, bathroom linens, bed sheets to furniture to appliances to lawn equipment...all f-r-e-e.
Inside the church will be smaller items and the parking lot will house the larger items to be given away.
Donations can be dropped off the day before the event, Friday, Sept. 5 from noon-7 p.m.
Should you have a large item to donate, say a washer or dryer or riding lawnmower or you just can’t get all those boxes of clothes that don’t fit anymore into your vehicle, a volunteer from the church will come pick them up.
Vehicle? Why not. If you have an automobile or truck to donate, drive it on down.
Just remember everything you donate has to be in good working order; clothing should be clean and free of holes or tears.
“Our freecycle gets bigger every year,” said Wilde. “About a thousand people came through last year.”
The Wildes are appreciative of those who have donated in the past and who will donate this year and agree that people who needed something were able to get it, again for f-r-e-e.
Just an idea of how big this event is, inside will be approximately 40 racks to hang clothes with some 20 tables for miscellaneous items such as electronic items.
“We will have anywhere from 50-75 volunteers available that help make the freecycle work,” Wilde said. “They work different shifts and will help you where to put donations or assist in other ways.”
Any leftover donations are taken to Goodwill in Billings, so nothing goes to waste.
For more information about the freecycle or if you need a donation picked up call the Wildes at either 431-1955 or 431-5683.
The LDS Stake Center is located in Worland at 500 Sagebrush Drive.
Continued in today's issue of the DAILY NEWS. Subscribe here
By Susan Lockhart
Yesterday was National Banana Day so we’re going to celebrate
the wonderful taste of bananas all week with help from the folks
How about a little fun banana trivia from the folks at Chiquita to start the day:
•Did you know there are ancient Egyptian hieroglyphs that depict people with bananas?
•Bananas have been around as early back as 6th century B.C. (this is when they were first mentioned in literature)
•Did you know there is a museum in Auburn, Washington dedicated to bananas? It’s called the Washington Banana Museum.
•The banana plant reaches its full height of 15 to 30 feet in about one year. The trunk of a banana plant is made of sheaths of tightly overlapping leaves.
•Did you know bananas, apples & watermelons float in water?
•You can use the inside of a banana peel to polish patent leather shoes.
•The average American eats 27 pounds of bananas each year!
•A man in India once ate 81 bananas in a half an hour.
•Bananas don’t grow on trees. They’re actually a giant herb.
•Bananas are one of the few foods to contain the 6 major vitamin groups.
•If you peel a banana from the bottom up you won’t get the string things.
•Those stringy things are called phloem (pronounced FLOM).
•The word banana comes from an Arab word “banan” meaning finger.
•An individual banana is called a finger. A bunch of bananas is called a hand.
•The scientific name for banana is musa sapientum, which mean fruit of the wise men.
•Bananas are a very rich source of vitamin B6, which your brain needs to function properly and make you wise.
•The phrase “going bananas” was first recorded in the Oxford English Dictionary because of the banana’s connection with monkeys.
Now for some great banana muffin recipes.
Banana Apple Streusel Muffins
1/4 cup sugar
3 tablespoons flour
1 tablespoon cold butter
2 whole very ripe bananas (skin should have brown spots)
1 cup chunky applesauce
1 large egg, beaten
2 tablespoon butter, melted
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup sugar
Preheat oven to 375 degrees F. Line muffin tins with paper or foil cups.
For the Topping:
In a small bowl, use a pastry blender or pastry fork to cut 1 tablespoon cold butter into 1/4 cup sugar and 3 tablespoons flour. The mixture should resemble coarse cornmeal with no visible lumps of butter; set aside.
For the Muffins:
Mash bananas in a medium bowl. Stir in applesauce, egg and melted butter. In a large bowl combine the remaining flour and sugar with baking powder, salt and cinnamon. Pour the banana and applesauce mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Divide batter among the prepared muffin cups and top each muffin evenly with about 1 generous teaspoon of topping.
Bake at 375 degrees F for about 20 minutes.
Variations: Add up to 1/4 teaspoon cinnamon to the topping, or substitute brown sugar for the regular sugar.
Tip: Use an ice cream scoop for an easy way to fill muffin cups.
Banana Honey Pecan Muffins
3 whole very ripe bananas (peel should have brown flecks)
3/4 cup honey
2 eggs, beaten
1/3 cup butter, melted
1/3 cup low-fat buttermilk
1/2 teaspoon vanilla
1 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped pecans
Preheat oven to 375 degrees F. Line muffin tins with paper or foil cups. Mash bananas in a medium bowl. Stir in honey, eggs, butter, buttermilk and vanilla. In a large bowl combine the flour, baking soda and baking powder. Pour the banana and honey mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Stir in pecans. Divide batter among the prepared muffin cups. Bake at 375 degrees F for about 18 minutes. Muffins are done when tops are golden brown and a toothpick inserted in one of the center muffins comes out clean.
Use an ice cream scoop for an easy way to fill muffin cups.
Lightly coat the inside of a measuring cup with vegetable oil spray before measuring the honey to make it easier to remove the honey from the cup.
Serving Suggestions: Garnish each muffin with a half pecan or additional chopped pecans.
Continued in today's issue of the DAILY NEWS. Subscribe here