Nona:

I thought they were having some kind of bacon festival downtown on Saturday. There was definitely the smell of

meat cooking. Where was it coming from?

Wondering in Worden

Dear Wondering in Worden: Good thing you quit looking! It was not something you wanted to experience!

Every year, the first

weekend of June is Sunburn Fest. The event is sponsored every year by the Chamber of Commerce to get more people to Loch Lublin. Some of the fellas in town train all year for just this day, and by train, I mean they sit inside during daylight hours, usually occupying bar stools at Stosh’s Place.

So, with a 90-degree day, that sizzling meat you smelled was the beer bellies of some of these competitors. It was an especially intense competition this year, and the winner was crowned umbrella policy.

Stosh ended up saving the day. He usually gives away free beer to anyone who will stay in the competition for two hours, but he waived that this year, and everyone retreated to the air conditioning. Stosh had a quarter barrel of green beer left over when the famous Lublin St. Patrick’s Day parade was cancelled. Everyone was happy, except a few of the gents looked like lobsters. The free beer eased the pain!

The Chamber of Commerce is looking for new ideas for community events. Please clear them through Jeb, though!

My friend Edna brought a bunch of rhubarb to senior card night last week, so I went to work in the kitchen.

Rustic Fruit Tart Ingredients

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 cup canola oil

• 2 tablespoons whole milk

• 1 cup diced fresh or frozen rhubarb, thawed

• 1 cup fresh or frozen raspberries, thawed

• 1/2 cup sugar

• 2 tablespoons quick-cooking tapioca GLAZE:

• 6 tablespoons confectioners’ sugar

• 1 teaspoon water 1/8 teaspoon almond extract Directions

In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic.

Refrigerate for at least 1 hour.

In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper.

Spoon fruit mixture into the center of dough to within 2 in. of the edges.

Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove

to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

If using frozen raspberries, use without thawing to avoid discoloring the batter.

She spoke at graduation from Stanley High

School on ‘The Progress of

Rural Schools’

EDITH SHIDELER, Salutatorian Stanley High School, 1921

in just one hour, when Stu with the Stomach already blistered on his shoulder.

Also, Jeb from the local State Farm office

happened by, and threatened to cancel the chamber ’s