March 19, 2013 by Scott Klepach
Beginning May 12, Yakima Farmers’ Market runs each Sunday from 9 a.m.-2 p.m. until the end of October.
Each week, vendors provide patrons fresh local produce, crafts, activities and locally-made products. Live music is also offered.
Yakima Farmers’ Market is located in front of the Millennium Plaza on South Third Street in downtown Yakima, between Yakima and Chestnut avenues. 509-457-5765. yakimafarmersmarket.org
March 14, 2013 by Scott Klepach
By Aubrey Does, Frugal Yakima Mom
As new parents, we were absolutely filled with excitement when the doctor gave us the go-ahead to feed our son his first baby food. The initial joy wore off rapidly as we realized that it was not easy to get a baby to eat and it was majorly time-consuming. The “baby food stage” quickly became my least favorite and I longed for the day he could feed himself. Spending 50 cents on a jar of food was no big deal when I knew there was convenience involved.
Fast-forward to my second son. By the time he was ready to eat, I was much more budget-conscious. I also knew what feeding the baby involved and waited a full two months longer to start than I did with my first son. Around this time there were two big events that were a turning point in my decision to make my own baby food.
1. The “Baby Bullet” was invented.
2. A real-life mom friend of mine introduced me to the idea of using frozen food.
She explained how she bought bags of frozen fruit and vegetables and pureed them in her blender. Whaaaaaaat??? I had been picturing picking through fresh produce for the purest of the species and then taking them home for a cooking experiment that involved some sort of seven-pan medley on my stove top.
After discussing it with my hubby, I decided to purchase a Baby Bullet. You don’t have to have this item to make baby food, as any old blender will do, but I didn’t have anything so I went for the one that was cute and came with a ton of storage containers.
I’m sure that there are really attentive moms who only select the freshest organic produce for their baby’s sensitive belly. I just went straight for the store-brand bags of frozen veggies and tried to buy in bulk when they went anywhere lower than 75 cents a bag. For fresh produce that can’t be frozen (like bananas and avocados), he mostly ate what went on sale that week.
There are lots of different foods you can feed your baby, and it’s up to you to decide in what order you introduce those foods. One example is peas. These you can buy frozen and they were super easy to whip up. I just dumped the peas into a strainer in my sink and shot them with water until they weren’t frozen. You could also just leave them there to thaw. I put them into the blender with a little bit of water and pureed until smooth. Voila! One small frozen bag of peas made 4-6 servings of food. You basically use this same method for any kind of frozen veggies that are good for babies.
Another example is a fresh food like bananas. These I would just break into chunks, throw into the blender with a little water and puree until smooth. Voila! One banana is 2-3 servings of food. Bananas brown easily, so this is more of an “as-you-go” food.
Some of you may be thinking that you would rather use fresh produce. Or you’re thinking about your garden full of food that you want to use because it’s free and organic. If you have a baby young enough to just start eating solids and a garden that’s producing food, kudos. The general principle on using fresh produce (such as green beans, carrots or potatoes) is to boil until tender enough to puree and then puree with a little water until smooth.
The consummate resource for all things baby food is www.wholesomebabyfood.com. It has extensive info on feeding babies and exactly how to cook each type of food. It has way more than I can give you in one article, and you’ll find some really creative recipes!
Storing the baby food you make is easy. You can use any type of reusable container (for glass, make sure it’s labeled freezer-safe). Another popular method of storage is using ice cube trays. Pour a little of your prepared baby food into the wells of an ice cube tray, cover with plastic wrap and freeze. Then move the cubes into a plastic bag and store in the freezer until you’re ready to thaw and use.
I hope I have given some good pointers to get started. If you think this is something you want to try your hand at, make a small batch to start and see how it goes. The best-case scenario is that you’re on your way to making all of your own baby food for a fraction of the cost!
* When she’s not chasing two very busy little boys, Aubrey Does loves drinking coffee and blogging deals. You can read more of her frugal adventures at frugalyakimamom.com.
March 14, 2013 by Scott Klepach
Text and photo by Robin Salts Beckett
In honor of Mother’s Day, May 12, I’m sharing my family’s “go-to” brunch recipe, “Quiche Carol.” It’s named after my mom’s good friend, Carol Carroll, and it is delicious, quick and always a crowd-pleaser.
1 package bulk breakfast sausage, like Jimmy Dean’s
1 onion, chopped
1 small can chilis
1 package of sliced mushrooms
1 cup Bisquick
2 cups milk
1 cup cheddar cheese, grated
Preheat oven to 350.
Brown sausage, onions and mushrooms in a saute pan. Add chilis. Pour mixture into prepared 8×12 pan. Mix Bisquick, milk, egg and cheddar in bowl. Pour over sausage mixture. Bake for 30 minutes or until eggs are done (might need to cover with foil to avoid over-browning top). Enjoy!
February 13, 2013 by Scott Klepach
Through unrelenting perseverance, my husband and I (really, my husband — I’m the softy) have managed to get our son interested in broccoli. Our trick? We simply insist. There was no option: if those “little trees” were on his plate, he had to try them, even if just one bite.
But a tasty way to combine carbs (most kids love ’em) and veggies is with a dish my family calls “green spaghetti.” The recipe is super simple, and the results are delicious. Even if you hate your vegetables.
• 1 lb. spaghetti noodles (or as much as you need for your family)
• 1 cup olive oil
• 4-5 garlic cloves, chopped
• One head of broccoli, separated and chopped roughly.
• ½ head of cabbage, chopped
• salt and pepper, to taste
• 1 can garbanzo beans, drained
• ½ cup parmesan cheese
• red pepper flakes, to taste (These are hot so they are optional)
Directions: Boil noodles per package directions. When finished, drain and set aside. Heat 2 tablespoons of olive oil over medium-low heat in a large pan. Let the garlic infuse the oil, but be careful not to burn. After a few minutes, add broccoli and cabbage and cook until wilted and a little soft. Add salt and pepper. Stir and taste a floret or piece of cabbage to test for seasonings. Add garbanzo beans and stir until heated through. Mix noodles and vegetable mixture in pot, pan or bowl, then add parmesan and red pepper flakes. Enjoy!
Note: The “green” comes from the vegetables, and we use all sorts in this recipe. One of my favorite combinations is and fennel and garbanzo beans (pictured). I add a little lemon before serving. Delish!
February 13, 2013 by Scott Klepach
Even if spring isn’t quite here, you can bring color back into your home with these fun and easy family crafts and cupcakes.
There will be no pinching on St. Patrick’s Day if your kiddo’s wearing this easy DIY sweatshirt. Using foam sheets with a sticky back, cut out the shape of a shamrock. Repeat three times and stick together to add depth to the stamp. Apply a thin layer of fabric paint to the shamrock and then stamp onto the shirt. Repeat with an alternating pattern. Let dry and then wear.
Add zany colors to a regular cake mix, just by separating portions of batter and adding food coloring or gel to each bowl (we have found that kids LOVE to add the color). Then add spoonfuls of each batter to your cupcake tin and bake. Pretty AND delicious.
Mustaches are super trendy right now (even getting a whole month, Movember, named after them). You’ll find them on cups, T-shirts — even the bumpers of cars. If your kids want to get in on the act, then have them make their own! Get a colorful straw (or even a popsicle stick) and different color pieces of felt or card stock. Cut out a mustache pattern either freehand or from the Internet. Glue and let dry. Then hold below your nose and act silly!
Ideas and styling by Scott Klepach Jr., Jill St. George & Robin Salts Beckett • Photography by Sara Gettys
• A Festive Fido
Families love their Fidos, and there’s no reason (just no good reason!) to let Fido go without his own version of the holiday sweater. This collar is super-cute and a great way to get kids to practice their scissor skills — and to get in the spirit of things. Just get assorted “fat quarters,” which are quilting squares and available at fabric stores. Cut equal sized strips of fabric using pinking shears. Tie in knots onto a dog collar (preferabley new, since untying those knots might be a post-holiday pain). Canine Couture!
• Nuts for Nutella
A delicious version of a holiday favorite: hot cocoa.
Nutella Hot Cocoa recipe adapted from a recipe on food.com
3 Tablespoons Nutella or hazelnut spread
1 cup milk
1/2 cup cream or half and half
handful of hazelnuts, roasted briefly and chopped
Warm milk and cream and melt hazelnut spread into milk. Pour into cup and top with whipped cream and chopped nuts.
• Santa’s Favorite Cookies
Really! Santa told us so!
3/4 cup margarine (part butter or margarine, softened)
1 cup sugar
1 teaspoon vanilla or 1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Thoroughly mix shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour.
Heat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured, cloth-covered board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown. Makes about 4 dozen 3-inch cookies.
Stir together powdered sugar and water to desired consistency. Add food coloring of your choice. Decorate with sprinkles, sparkling sugar, gel, candies or whatever you desire.
* Retro Rings
Craft paper can be used in so many ways, and one of the best is to make a simple — and inexpensive — garland. The patterns are current, so your holiday decor can be stylish without being pricey.
This 15-foot garland was made with nine sheets of 12-inch by 12-inch paper, cut into 1 1/2-inch strips, then stapled in large rings. Total cost: $4.50. Craft paper from Craft Warehouse on Nob Hill Blvd.
• Darling Drum
1 coffee can, with lid
1 can opener
Take a standard coffee can and use a can opener to remove the bottom. Use glue to add paper and decorate with puff paint. Cover top with aluminum foil and place lid over it for snare drum effect. Make it as simple or fancy as you like!
• Easter, er, Christmas Eggs
Who says eggs are only for Easter? Purchase wooden eggs, or better yet, find rocks to use as your eggs. Use deep colors (we prefer dark red, blue and green) to paint your “eggs,” and then add puff paint or glitter glue to decorate for the season.
• Minty-fresh Reindeer
A peppermint candycane can easily be transformed into a reindeer with two wobbly craft eyes, brown pipe cleaner and a red pom pom. Quite simply twist the pipe cleaner around the top of the candy cane and cut the antlers to desired length. Using hot glue, place the eyes around the curved part and the pom pom at the end, to give Rudolph his glowy red nose.
• Easy Antique-ing
Antique mercury glass can be quite spendy — so why not make your own? All you need is vinegar, water and Krylon’s “looking glass” spray paint. Clean and dry your glass surface, then spray with a fine mist of one part vinegar, one part water. Spray a light coat of Krylon spray. Let dry for one minute and then repeat. After several light coats, dab with a paper towel. The paint will come up, giving it an antiqued appearance. Anything from a simple glass vase to a dollar store votive can be made vintage in a matter of minutes — or at least look that way.
• DIY Decorating
Stores like Michaels or Craft Warehouse have a plethora of do-it-yourself ornaments, which are clear and come in all sorts of sizes and shapes. You can add scraps of paper, tinsel, paint — or even glitter — to get the custom look you want for your tree.
• Custom Cards
Nothing is more heartfelt than a hand-made card. Using craft paper, card stock and pinking shears, you and your kids can make your own — and practice scissor skills at the same time. Decorate with art from magazines.
• Partridge in a Pear (Tart) Tree
courtesy of Kathy Sali at La Maison. lamaisonchef.com
Preheat the oven to 400 degrees
5-7 pears (depending on size), peeled and cored
(Kathy slices the pear in half, carefully removes the seeds in the center and then lays the pear cut side down on a cutting board. She then slices the pear half at a 45-degree angle, so they can be placed in the pan in a fanned position.)
2 Tablespoons butter
1/2 cup sugar
1 square puff pastry, thawed
Put butter and sugar in a 9-inch cast iron skillet. Lay your pears on top of the butter and sugar, then put the skillet on the stovetop at medium low to medium heat. You can crowd the pears in the pan a bit, since they shrink as they cook. Let it sit — don’t stir. After about 15-20 minutes, the pear juices mix with the butter and sugar and will start to turn a pretty caramel color. Remove the pan from the heat.
Cover the top with puff pastry — Kathy says she buys ready-made puff pastry for this dish. Tuck the corners down into the pan, then use a spoon to tuck the entire edge of the pastry down into the bubbling caramel.
Put the pan in the oven for about 7 minutes or until the top is brown.
Remove from the oven and let it sit for about 10 minutes, so the caramel can thicken. Place a plate on top of the skillet and carefully flip the tart onto the plate. Serve with vanilla ice cream.
• Merry Mittens
Sweater too small? Then make mittens! Using your hand as a pattern, trace around its edges, giving an extra inch for sewing. Cut out the sweater fabric and then sew together backwards using a sewing maching or hand-stitching. Flip right-side-out and then hot glue red pom poms around the wrist of the mittens. Your old sweater makes for a cozy pair of upcycled mittens.
Story and photos by Suzanne Voldman
“Your son is allergic to peanuts and tree nuts. You must practice ‘strict avoidance.’ He must have two doses of epinephrine with him at all times. He is at risk for anaphylaxis.”
Those are the words that changed our lives two years ago. Our pediatric allergist gave us a book, some pamphlets and a 5-minute Epi-pen training. He gave us a prescription for Epi-pens and sent us on our way.
By the time we made it to the parking lot, I was sobbing. The words were sinking in and I knew our life had changed forever. My husband, who was still not really sure what had just happened, seemed confused by my emotional reaction. I knew he didn’t really “get it” yet, but the scary reality of the situation sank in for him, too, over the next few weeks as we both educated ourselves on managing life-threatening food allergies.
The diagnosis was in such a matter-of-fact manner that it was hard to comprehend the profound impact it would have on all aspects of our life. The word “anaphylaxis” loomed heavy on my mind. Most people understand that anaphylaxis is a serious allergic reaction that is rapid in onset and may cause death, but for me this word was very real.
The previous year I had seen my mother hospitalized after suffering an anaphylactic drug reaction. She was put on a ventilator for a week and despite the predictions of her doctors, she suffered no brain damage. She recovered, but the future for Abe, my then 18-month-old son, looked terrifying.
I read everything I could about food allergies. I found many online communities that shared valuable information and the empathy and support that none of my friends or family could really give to me. Most of all I desperately wanted to talk to someone personally who understood.
I contacted two friends I had known in high school who had children with food allergies. I wanted someone to tell me the secret to dealing with the fear and anxiety that a food allergy diagnosis brings. They gave tips and advice, sharing ideas about how to deal with birthday parties and pointing out “safe” restaurants and products.
Ultimately, each shared the same advice distilled in this way: “Your son deserves to live his life fully. Do the very best you can to keep him safe by educating yourself and everyone else around you. You will get tired of repeating yourself with friends and family, but that is what you need to do. Don’t let the fear rule your life. Pray.”
While I was still in the pit of grief, this advice seemed rather simplistic and it left me feeling rather helpless. Is this really all I could do? They had been dealing with this for a long time; surely there was some other secret to managing this new life? It took months and months for me to appreciate and understand the wisdom they had shared.
As I researched more, I began to feel somewhat lucky that the only allergies we faced were peanuts and tree nuts. I learned that many people deal with multiple food allergies that severely restrict their diets. Our diets were more limited than one would suspect, however, because although it is easy to remove nuts and nut butters from a diet, “cross contamination” from nut products during the production process makes many more products dangerous.
Foods like ice cream, bakery items and most chocolate became off-limits because the cross contamination risk was too high.
I learned about the real risk of “cross contamination” when my son developed mild hives after eating a pancake mix. There were no nuts listed in the ingredients, but after a call to the manufacturer I discovered that the production line used for the pancake mix was also used for a trail mix containing almonds. “Cross contamination” had been a vague, unlikely concept before this. It is really difficult to imagine that such miniscule particles can be life-threatening, but that incident made it a very real and believable concept. This constant level of scrutiny and fear can make food feel like an enemy.
I was just starting to come to terms with our situation a month after the initial diagnosis when Abe had another reaction to tangerines. The next few months led to new reactions and more rounds of testing. Six months after our initial nut and tree nut allergy diagnosis, Abe had been diagnosed with allergies to peanuts, tree nuts, most legumes (including peas and lentils), peaches, pineapple, kiwi, oranges, tangerines and lemons. I was now one of the “multiple food allergy” moms I had felt sorry for only months before.
I researched obsessively. I talked to other families in online support communities. I read articles, blogs and books that gave tips about reading labels and cooking for children with allergies. I got a lot of answers, but for those six months I became obsessed with questions. Would his grandparents understand and be willing to keep him safe? How will we ever have a playdate? Would we ever be able to leave him with a baby sitter? How will he ride the bus safely? Will I trust his teachers to understand and keep him safe? How will he go to school safely? When he becomes a teenager will he be able to protect himself? Will I make a mistake?
The questions I had were difficult and during that time felt overwhelming. Over the next year and a half I have come to terms with those questions. Most of them have no real answers. My friends’ advice has echoed in my mind. I get it now. This is what I have to do. I don’t like it. I wish it was different. A life of “strict avoidance” is not convenient, and it’s not fun sometimes. Our lives revolve around food, and almost every social situation will involve food.
There are lots of misconceptions about food allergies. I do get tired of repeating the same information and answering the same questions, but those questions are important because the answers I give keep my son safe. Awareness keeps him safe. Teaching others about food allergies is my responsibility now. Every day I work to let go of my anxiety and refuse to let fear rule my life.
My son is probably going to live with this condition for life. I am showing him how to ‘live fully’ with this challenge. I want him to be safe, not live in fear. We try to focus on the food we can eat instead of focusing on food we miss. We eat good, healthy food that makes us happy and is safe for all of us. As parents, we want to be the role models that show him how to advocate for himself without apology or shame. We need to show him how to manage social situations with grace so that as he enters adolescence he feels comfortable doing it himself.
I have also come to terms with the fear that I will make a mistake. I will. I have. It will probably happen again. Part of living with food allergies is knowing this fact and being prepared to deal with it effectively, and so I pray. I pray for the courage and strength to do all of this with grace for myself and others.
The simple advice my friends had given me months before was, in fact, my new strategy for life with food allergies: “Eat, Read, Teach, Pray.”
* Suzanne Voldman is the mother of two boys. She is is a food allergy advocate and runs a local non-profit group that promotes cloth diapering.
Food Allergy resources
Allergic Living magazine. First started in Canada, the U.S. version of Allergic Living kicked off in 2010, and features food allergy and asthma news, personal stories, tips, medical information and recipes. allergicliving.com
Food Allergies for Dummies. By Robert A. Wood, MD. An accessible, thorough book on food allergies. Part of the “For Dummies” series, published in 2007. $19.99 in paperback.
The Food Allergy & Anaphylaxis Network (FAAN). The website offers a wealth of information on all major food allergies and includes a link to a useful pamphlet called “The Peanut Answer Book.” A toll-free number is available any time of day or night if parents need to call to ask questions. foodallergy.org
Kids with Food Allergies. A nonprofit organization that promotes and develops plans for children with food allergies to live nutritious and healthy lives. The group focuses on educating the public about food allergies and providing networking to those with food allergies. kidswithfoodallergies.org
How to Manage Your Child’s Life Threatening Food Allergies: Practical Tips For Everyday Life. By Linda Marienhoff Cross. Another acclaimed and helpful resource book, first published in 2004. $16.95 in paperback.
Mayo Clinic. The website lists the eight most common food allergies and their symptoms. These food allergies are milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat. The site also provides tips on reading labels properly and how to allergy-proof your house. mayoclinic.com/health/food-allergies/AA00057
The Nut-Free Mom blog. Jenny Kales runs one of the most popular and informative blogs on the subject of peanut and tree nut allergies. nut-freemom.com
WAFEAST — Washington Food Allergy, Eczema, and Asthma Support Team. Based in Seattle, WAFEAST provides networking, support groups and education for those dealing with food allergies, asthmas and other concerns. wafeast.org
Y-FAST — Yakima Food Allergy/Intolerance Support Team. Brand-new food allergy/intolerance support group in Yakima. Stay tuned for resources, events, and connecting opportunities. Playdate magazine will offer updates.
By Robin Salts Beckett
If you get a minute for yourself, this is what we think you should do with it!
InStyle Magazine — I’m not saying I’m some sort of fashion plate — I’m not. Often my wardrobe consists of what is clean, mostly unwrinkled and somewhat matching. But I do love fashion, and I get a ton of inspiration from InStyle magazine. (I’ve found that all my magazines are like little surprises in my mailbox…well worth the cost of a subscription.) InStyle includes a regular feature that pairs one item — say, a tunic-length cardigan — with myriad different options, some I certainly wouldn’t think of myself. It’s helping me break out of my matchy-matchy mindset. And if all else fails, and I’m wearing khakis and a twin-set again, it’s just plain fun to read.
The PediSpin — Let’s face it gals, sometimes our feet just aren’t that pretty. And bi-weekly pedicures are not usually an option, as much as I enjoy them. Nonetheless, with our hectic schedules and active lifestyles, our feet get the brunt and often look it. Enter the PediSpin. Like a mini-sander, it rids heels and balls of feet of coarse calluses and rough spots. And it’s completely painless. AND it’s only $14.99 at Target!
Ah, my morning latte — I’m a latte drifter and frequent many espresso stands for my daily cup of energy, but one of my favorite little coffee joints is Espresso Express on Tieton Drive. They’ve got great coffee, wonderful flavors and consistent quality. But what I really enjoy is their customer service. They are just so darn sweet! Their service — and coffee — is so good that I’ll even drive several blocks out of my way in order to get my latte there. All that, and they give customers a chocolate-covered coffee bean, too. Now that’s
the way to start your morning. Espresso Express • 3706 Tieton Drive • Yakima • 509-452-3004
By Ressha Cosby
I made this recipe out of desperation when I was low on groceries in the house and had to make something quick for my hungry, screaming toddler. On hand, I only had a couple of slices of sourdough bread, one can of black beans, one can of refried beans and some left over gorgonzola cheese crumbles in the fridge. Channeling my inner “Food Network Star,” I took what I had left in the pantry and the fridge and whipped it all together in less than five minutes. Little did I know I had created a delicious new appetizer!
The next evening, I took some over to a friend’s house. It was gobbled up by my friend’s husband and their toddler! In fact, my friend’s husband, who does not like gorgonzola cheese, said that it was “surprisingly good” and complimented my original use of the beans with the cheese! (And yes, I observed him scarfing down more than one slice, so he wasn’t just being kind to spare my feelings!)
Ingredients: 6 slices of sourdough bread • ½ can of refried beans • ½ can of mashed black beans • ½ to ¾ tub of Gorgonzola crumbles
Directions: Toast bread and mix the beans. Spread beans on toast, then sprinkle on cheese crumbles. Microwave on low power until cheese melts. Slice bread into strips. Then serve to the screaming kid, and voila! Enjoy the happy silence and no leftovers!
— Reesha Cosby
November 21, 2012 by Scott Klepach
Sure, Christmas comes but once a year, but that “once” begins earlier and earlier each year, it seems. That can be a good thing! For our list of Christmas and holiday bazaars, click here. Otherwise, check out these wonderful Christmas and holiday events and celebrations!
Chalet Place Ice Rink. 10 a.m.-7 p.m. New ice skating rink made from sheets of polyethylene, which isn’t cold and doesn’t require refrigeration or electricity, allowing for the possibility of a year-round outdoor skating rink. “Come July,” says Frank Hieber, co-owner of Incline LLC, which operates Chalet Place Ice Rink, “you might see people in shorts and tank tops skating next to the shaved ice area.” Cost: $5 per person including skate rental, $4 if visitors bring their own skates. There is an unlimited amount of time within the hours of operation. Chalet Place Ice Rink, in the Chalet Place shopping center at 56th Ave. and Summitview Ave., Yakima.
Friday, Nov. 23-Monday, Dec. 24
Santa Claus Visits & Photos. 11 a.m.-8 p.m. Monday-Thursday, 10 a.m.-8 p.m. Fridays, 11 a.m.-9 p.m. Saturdays, 11 a.m.-6 p.m. Sundays, & 8 a.m.-6 p.m. Christmas Eve. Valley Mall, 2529 Main Street, Union Gap; 509-0979. shopatvalleymall.com
Fri., Nov. 30-Sat., Dec. 1
Bill’s Berry Farm’s “Christmas Trees on the Farm.” 10 a.m.-6 p.m. Nov. 30-Dec. 1 & Dec. 7-8. The fun runs from 10 a.m. to 6 p.m. Look forward to getting a fresh-cut Christmas tree with the family. While you’re at it, you might get yourself and others handmade wreaths and garlands. Don’t forget to try the hot cocoa, cider and vanilla sugar doughnuts and experience the caroling hay ride. The farm is at 3674 N. County Line Road in Grandview. Call 509-882-3200 for more information.
Friday, Nov. 30-Sat., Dec. 1
“The Rented Christmas.” Nov. 30, 10 a.m. & Dec. 1, 2 p.m. Presented by the Yakima Valley Opera Company. Suggested for ages 3-12. Cost: $15 adults, $12 seniors and students ages 12 and older, $7 children 5-11. The Seasons Performance Hall, 101 N. Naches Ave., Yakima; 509-485-1888.
Friday, Nov. 30-Monday, Dec. 3
Journey to Bethlehem. 5-8:30 p.m. Nov. 30-Dec. 3. Take an interactive journey through the streets of a re-created ancient Bethlehem, complete with sets, actors and actresses and animals, Free. Yakima Seventh Day Adventist Church, 507 N. 36th Ave., Yakima; 509-452-2041. yakimasda.org/journey
Saturday, Dec. 1
Giant Gingerbread Man Decorating. Noon-1 p.m. Also offered Dec. 8 and 15. Cost: $15 per child (multiple event sign-ups can receive a discount; call for details). The Cake Decorator Shoppe, 5609 Summitview Ave., Yakima; 509-494-0975.
Whispers of Christmas. All-day event starts at 8 a.m. with a breakfast with Santa. Other events include kids games from 10:30 a.m.-noon, a 5K fun run from 1-3 p.m. (fee attached), a movie from 3-5 p.m with concessions available to purchase, a lighted parade, and a reading from Santa of The Night Before Christmas. Selah Civic Center, 216 S. First St., Selah; 509-698-7302.
Saturday, Dec. 1
Yakima Valley Mueseum Open House. Noon-3 p.m. Free. Several performances are lined up in the Neon Garden: Yakima Youth Symphony at noon, Yakima Children’s Choir at 1 p.m. and the Melody Lane Singers at 2 p.m. The museum is at 2105 Tieton Drive, Yakima. Call 509-248-0747 or visit yakimavalleymuseum.org.
Saturday, Dec. 1-Sunday, Dec. 2
Ninth annual Toy Train Christmas. 10 a.m.-4 p.m. Dec. 1-2, 8-9, 15-16. All aboard! Take the train to the North Pole (don’t worry, you won’t need a passport) to see Santa Claus, and enjoy hot chocolate and cookies. More than 40 running model trains. Cost: $6 adults, $4 children. Photos with Santa offered for extra fee. Northern Pacific Railway Museum, 10 South Asotin Ave., Toppenish. 509-865-1911. nprymuseum.org
Sunday, Dec. 2
Christmas Pops Spectacular. 4 p.m. Yakima Symphony Orchestra presents Christmas and holiday music for the whole family, in partnership with Yakima Symphony Chorus and Yakima Children’s Choir. Cost: $13.50-$50 per ticket. The Capitol Theatre, 19 S. Third St., Yakima; 509-853-8000. capitoltheatre.org
Wednesday, Dec. 19
Christmas Potluck & Entertainment. 6-8 p.m. Featuring Gone Fiddling Again. Broadway Grange No. 647, 909 W. Washington Ave., Yakima. Contact: 509-949-2100.
Friday, Dec. 7-Saturday, Dec. 8
Bill’s Berry Farm’s “Christmas Trees on the Farm.” See above, Friday, Nov.30-Saturday, Dec. 1.
Saturday, Dec. 8
Breakfast with Santa at Harman Center. 10 a.m. Enjoy fireplace, holiday decorations and music, and time with Santa. Bring cameras. Cost: $4 per person. Harman Center, 101 N. 65th Ave., Yakima. Call to register by Nov. 30: 509-575-6166.
Giant Gingerbread Man Decorating. 12-1 p.m. See above, Dec. 1.
Saturday, Dec. 8-Sunday, Dec. 9
Ninth annual Toy Train Christmas. See above, Saturday, Dec. 1-Sunday, Dec. 2.
Sunday, Dec. 9
Yakima Youth Symphony Orchestra Winter Concert. 3-4 p.m. Theme: “Destinations Ahead!” Cost: $5 at the door. The Capitol Theatre, 19 S. Third St., Yakima; 509-853-8000. YYSO website: yyso.org
Friday, Dec. 14-Saturday, Dec. 15
Luminaria. The Yakima Area Arboretum will host its annual Luminaria from 6-9 p.m. both nights. Go see more than 1,000 candles lighting the pathway, along with holiday music and the tallest Christmas tree in Central Washington. Coffee, hot apple cider, and treats are also provided. Kids can enjoy making crafts. Yakima Area Arboretum, 1401 Arboretum Drive, Yakima; 509-248-7337. ahtrees.org
Saturday, Dec. 15
Giant Gingerbread Man Decorating. Noon-1 p.m. See above, Dec. 1.
Yakima Valley Holiday Trolley. 11 a.m.-3 p.m. Ride the electric trolley with Santa and enjoy holiday treats. Cost: $4 per person. Electric Railway Museum, South Third Avenue and Pine Street, Yakima; 509-249-5962.
Saturday, Dec. 15-Sunday, Dec. 16
Ninth annual Toy Train Christmas. See above, Saturday, Dec. 1-Sunday, Dec. 2.
Tuesday, Dec. 18
Cookie Decorating Class. 10 a.m.-noon. Cost: $25 per person (discount for multiple day sign-ups). The Cake Decorator Shoppe, 5609 Summitview Ave., Yakima; 509-494-0975.
Wednesday, Dec. 19
Cupcake Decorating Class. 10 a.m.-noon. Cost: $25 per person (discount for multiple day sign-ups). The Cake Decorator Shoppe, 5609 Summitview Ave., Yakima; 509-494-0975.
Thursday, Dec. 20
Mini-Cakes Decorating Class. 10 a.m.-noon. Cost: $25 per person (discount for multiple day sign-ups). The Cake Decorator Shoppe, 5609 Summitview Ave., Yakima; 509-494-0975.
Friday, Dec. 21
Gingerbread House Decorating. 10 a.m.-noon. Cost: $25 per person (discount for multiple day sign-ups). The Cake Decorator Shoppe, 5609 Summitview Ave., Yakima; 509-494-0975.
Saturday, Dec. 22
Giant Gingerbread Man Decorating. Noon-1 p.m. See above, Dec. 1.
November 7, 2012 by Scott Klepach
There’s nothing bizarre about having so many great bazaars in November and December. Our chronological list should help you plan to make it to all of them, if you so choose!
THURSDAY, NOVEMBER 8
Harvest Bazaar and Dinner. 4:30-7:30 p.m. Homemade crafts, baked goods. Tieton Presbyterian Church, 740 Franklin Rd., Tieton. Contact: Amanda at 509-952-1978.
SATURDAY, NOVEMBER 10
Ahtanum Pioneer Church Holiday Bazaar. 9 a.m.-3 p.m. Local crafters and home businesses, holiday gift items, homemade pies, caramel corn and candy. Coffee and pie for sale. Located in the Ark at 8500 Ahtanum Rd. in Yakima; 509-969-5217.
Annual Pink Ribbon Bazaar and Luncheon. 9 a.m.-3 p.m. More than 40 vendors. Raffle items. Selah Civic Center, 216 S. First St., Selah. Contact: Sharon at 509-575-6600.
Christmas in the Nile Craft Faire Bazaar. 9 a.m.-3 p.m. Holiday gifts, pine need baskets, hand-crafted stocking caps, hand-sewn items, hand-crafted jewelry, bake sale and lunch. Nile Community Club Building, 1891 Nile Rd., Goose Prairie, Wash.
Christmas of Hope Holiday Bazaar. 10 a.m.-4 p.m. More than 45 vendors, with special guests, plus music from Yakima Flute Troupe. Glenwood Square, 5110 Tieton Drive, Yakima. Contact Nora: 509-833-2739.
Holiday Treasures Christmas Bazaar. 9 a.m.-2 p.m., with lunch served 11:30 a.m.-1:30 p.m. Start with coffee and cinnamon rolls and then crafts, baked goods, and gourmet items. Holy Trinity Episcopal Church, 327 E. Edison, Sunnyside.
Holly Jolly Bazaar. 8 a.m.-3 p.m. Hand-crafted items, children’s booth. Raffles and lunch served all day. Our Lady of Lourdes Church, 1112 W. Fremont, Selah. Contact: Cathie at 509-697-3046.
Holy Redeemer Holiday Bazaar. 9 a.m.-4 p.m. Variety of vendors, homemade decorations, jewelry, linens, baked goods. Snacks and lunch available for purchase during the day. Holy Redeemer Church, 102 W. Pierce St., Yakima. Contact Tammy after 6 p.m. at 509-853-8937.
New Hope Chapel Holiday Bazaar. 9 a.m.-3 p.m. Local vendors and hand-crafted items, a Scentsy consultant and a church bake sale. New Hope Chapel, 2007 Cornell Ave., Union Gap.
Selah Nazarene Women’s Ministry Annual Bazaar. 9 a.m.-3 p.m. Many vendors and items. Selah Nazarene Church, 401 N. First St., Selah; 509-697-4342.
Selah United Methodist Church Bazaar. 9 a.m.-3 p.m. Dishes, crafts, needlework, quilts, children’s toys, pet items, puzzles and books. Prizes and baked goods. Free coffee. Selah United Methodist Church, 1061 Selah Loop Rd., Selah.
Sunnyside Presbyterian Church County Blessings Bazaar. 8 a.m.-2 p.m. Baked goods, creative items. With raffle and lunch. Sunnyside Presbyterian Church, 737 S. 16th St., Sunnyside.
Union Gap Senior Center Thanksgiving/Christmas. 9 a.m.-5 p.m., with stew feed from 11:30 a.m. to 1:30 p.m. Cost: $5 adults, $2.50 kids 10 and under. Vendor items and handmade items to be raffled. Union Gap Senior Center, 1000 Ahtanum Rd., Union Gap; 509-248-2668.
SATURDAY, NOVEMBER 17
BBDA Bazaar. 10 a.m.-3 p.m. More than 40 vendors. John Campbell Elementary School Sunset Gym, 408 N. 1st St., Selah. Contact: Anita at 509-594-2041.
Caring for Kids Bazaar and Luncheon. 9 a.m.-3 p.m., with lunch served 11 a.m.-2 p.m. Gift items, chiildren’s activity table, baked goods, books and jewelry. Presented by Daughters of the Nile. Englewood Christian Church, 511 N. 44th Ave., Yakima; 509-966-6550.
Holy Family Holiday Festival. 9 a.m.-4 p.m. Come see more than 100 craft tables, along with lunch, espresso bar and raffles. Holy Family Queens Gym, on the corner of 56th and W. Chestnute avenues in Yakima.
Kittitas County Farmers’ Market – Holiday Market Event. 9 a.m.-2 p.m. Fresh fruits and vegetables, cheese, eggs, breads, baked goods, pickles and jams, tea, herbs and sauces, cupcakes, nuts and candy. Holiday decorations and a variety of art. Hal Holmes Center, 209 N. Ruby St., Ellensburg; 509-899-3870.
Tree Top Annual Holiday Bazaar. 9 a.m.-4 p.m. Selah Civic Center, 216 S. First St., Selah. Contact: Jessica Barry at 509-698-1546.
SATURDAY, NOVEMBER 24
Winter Bazaar. 9 a.m.-3 p.m. Crafts and home-based businesses. Lunch will be served. Selah Civic Center, 216 S. First St., Selah. Contact Joelle at 509-833-3482.
Yakima Evangelical Church Annual Bazaar. 8:30 a.m.-3 p.m., with Santa from 11 a.m.-2 p.m. Live DJ and vendors. Yakima Evangelical Church, 80th and Nob Hill Blvd., Yakima. Contact: 509-941-8645.
FRIDAY, NOVEMBER 30 – SUNDAY, DECEMBER 2
Annual Merry Makings Crafts Fair. Nov. 30: 12-8 p.m.; Dec. 1: 9 a.m.-8 p.m.; Dec. 2: 10 a.m.-5 p.m. Come see the Lighted Implement Parade and homemade and hand-crafted items. Mid Valley Mall, 2010 Yakima Valley Highway, Sunnyside. Contact Nancy at 509-528-5107.
Mighty Tieton Holiday Craft Bazaar. The event features handmade crafts, antique items and food. Come see the chandeliers, the annual tree lighting and Santa. The bazaar runs 5-8:30 p.m. Nov. 30, 10 a.m.-5 p.m. Dec. 1 and 11 a.m.-4 p.m. Dec. 2. Mighty Tieton Warehouse is located at 608 Wisconsin Ave. in Tieton. Call 509-847-3034 for more details.
SATURDAY, DECEMBER 1
American Legion Christmas Bazaar. 9 a.m.- 3 p.m., with soup and salad bar from 11:30 a.m.-1:30 p.m. American Legion Auxilary #36, 1120 N. 34th Ave., Yakima. Call Linda at 509-248-3194 or Betty at 509-248-5642.
Christmas Bazaar and Bake Sale. 10 a.m.-5 p.m. Hand-crafted gift items. Pictures with Santa for $4. Tree of Life Lutheran Church, 410 N. 37th St. in Terrace Heights.
Christmas of Hope Holiday Bazaar. 10 a.m.-4 p.m. More than 45 vendors, with special guests, plus Toys for Tots. Glenwood Square, 5110 Tieton Drive, Yakima. Contact Nora: 509-833-2739.
VFW & Eagles FOE Joint Holiday Bazaar. 9 a.m.-4 p.m., with lunch served at 11 a.m. Yakima Eagles, 307 W. Chestnut, Yakima. Contact Kellie (VFW) at 509-697-4338 or Sharon (FOE) at 509-248-3564.
Wesley United Methodist Church Bazaar. 9 a.m.-2 p.m., with lunch served from 11:30 a.m.-2 p.m., with homemade pie, soup, and sandwiches. Homemade items, baked goods, candy, Redware (embroidery), and fresh Christmas swags. Wesley United Methodist Church, 14 N. 48th Ave., Yakima; 509-966-2370.
Zillah Annual Christmas Bazaar. 9 a.m.-3 p.m. Zillah Civic Center, 119 First Ave., Zillah.
FRIDAY, DECEMBER 7
Woman’s Century Club Open House. 11 a.m.-1:30 p.m. Soup and bread luncheon and bazaar. Cost: $10. Woman’s Century Club, 304 N. Second St., Yakima; 509-453-3921.
SATURDAY, DECEMBER 8
Catholic Daughters of America Bazaar. 8:30-11 a.m. Breakfast with Santa. Bring your camera for photos with Santa. Cost: $4 children 3-11, $7 ages 12 and up. Holy Family Church, 5315 Tieton Drive, Yakima. Contact: 509-910-1691 or 509-453-4262.
Winter Bazaar. 9 a.m.-3 p.m. Crafts and home-based businesses. Lunch will be served. Selah Civic Center, 216 S. First St., Selah. Contact Joelle at 509-833-3482.
FRIDAY, DECEMBER 14 – SATURDAY, DECEMBER 15
Christmas Bazaar at Winter Lodge at Cultural Heritage Center. 9 a.m.-4 p.m. Hand-crafted native jewelry, art, holiday decorations, baked goods. Yakama Nation Cultural Center, Spiel-yi Loop and Buster Road, Toppenish. Contact Kiona at 509-930-3752 or 509-930-8510.
Text and photo by Robin Salts Beckett
(Recipe courtesy of America’s Test Kitchen “The Best Simple Recipes”)
Fall to me is all about comfort food, and this recipes fits the bill. Creamy, rich and yet so easy to put together, this riff on a chicken pot pie is a knockout any day of the week.
1 rotisserie chicken, skin discarded, meat shredded nito bite-sized pieces (about 3 cups)
2 (5.2 oz.) packages Coursin cheese, ?crumbled
1 1/4 cups heavy cream
1 1/4 cups low-sodium chicken broth
Salt and pepper
4 scallions, sliced thin
1 cup frozen peas and carrots, thawed
2 cups all-purpose flour
2 teaspoons baking powder
1 cup shredded sharp cheddar cheese
Directions Adjust oven rack to middle position and heat oven to 450 degrees. Heat chicken, Boursin, 1/4 cup cream, 3/4 cup broth, 1/2 teaspoon salt, 1 teaspoon pepper, scallions and vegetables in pot over medium heat, stirring often, until cheese is melted and mixture is heated through, about 5 minutes. Transfer to greased 13 by 9-inch baking dish.
Meanwhile combine flour, baking powder, cheddar, remaining cream, remaining broth, 1 teaspoon salt and 1/2 teaspoon pepper in bowl. Space heaping spoonfuls of batter (about 2 tablespoons each) about 1/2 inch apart over chicken mixture (you will have about 20 biscuits). Bake until biscuits are golden brown and filling is bubbling, about 20 minutes. Serve.
They say people get summer fever, but as summer winds down and fall takes over, there’s another fever you’ll want to catch.
In fact, that’s the theme of this year’s Central Washington State Fair: “Fair Fever. Catch It.”
The fun runs Sept. 21-30 at State Fair Park in Yakima.
As always, this is the place to be to experience the region’s premier fair, with plenty of sights to see, including livestock, exhibitions, concerts, a rodeo, car racing, a demolition derby, commercial exhibits, food concessions, carnival rides and games … and the list goes on.
In addition to rides and food, kids should enjoy these special highlights at the Coca Cola Grandstand:
• American Spring Car Series — Northwest Region, 6 p.m. Sept. 21-22.
• Jaripeo de Lujo (Mexican Rodeo), with Alicia Villarreal, 2 p.m. Sept. 23.
• Showdown at State Fair Corral, Bares, Broncs & Bulls, 2 p.m. Sept. 28-29
• Demo Derby, 2 p.m. Sept. 30 ?… and these daily selections:
• Toytopia in Pioneer Hall (by Stage Nine Productions)
• Barnville! (Oak Park)
• A Walk on the Wild Side (Pepsi Plaza/Stage)
• Super Science/STEM (Washington State Building)
• Coastal Farm & Ranch Fair Farm (Valley Building), an all-kids building
• Pony rides (Valley Building)
• Kids’ Pedal Tractor Pulls (south of Oak Park, near Expo Building)
• Hypnotist Mark Yuzuik (Pacific Power Community Stage)
“Those are the things really geared towards kids,” says Dianne LaBissoniere, marketing manager at State Fair Park. “Most are educational and interactive.”
Admission: Free for kids 5 and younger; $8 ages 6-12; $13 adults 13-64 years; $10 seniors.
Schedule: Noon-11 p.m. Fridays; 11 a.m.-11 p.m. Saturdays; 11 a.m.-10 p.m. Sept. 23; noon-10 p.m. Sept. 24-27; 11 a.m.-9 p.m. Sept. 30.
If you go:
If you go:
State Fair Park
1301 S. Fair Ave., Yakima
It’s the end of another long day and you sulk your way into the kitchen, trying to come up with a plan for dinner.
What do I have time to make? What do we have in the cupboards? Do we have enough money to order out again?
A couple of years ago I received a simple but routine-busting tip on meal planning. It is now the heartbeat of my overall grocery plan and I’m excited to share it with you!
The best way to make a meal plan is to start with your comfort zone. Pick out your family’s favorite meals. This will probably involve asking each person for his or her input. You might be surprised by some of the answers you get. My 3-year-old son shocked me when he said his favorite meal is one that I throw into the crock pot. Bless his heart! I should give him a cookie later or something.
When you have 20-30 favorites listed, type them up on your computer. Even if it’s something simple like tacos or spaghetti and you don’t need a recipe, type up the ingredients that you need for that meal. Print out your recipes (one recipe per page) and put them into sheet protectors and then right into a three-ring binder. Mine are categorized alphabetically but you might want to do it by prep time, type of meat, etc.
Each shopping period you don’t have to fumble around with what to make. Just grab your binder and pick out the meals you want to eat! Your shopping list will be right at the top of each recipe. Each morning pull out the meat to thaw and leap into the kitchen come dinner time, ready with confidence to cook the meal you planned ahead of time!
This is also helpful when stocking up your cupboards. What do you need for your family? Just look at your binder and you’ll see which items need to be on hand at any given time. Buy them when they go on sale and feel good every time you grab something out of the cupboard.
When she’s not chasing two very busy little boys, Aubrey Does loves drinking coffee and blogging deals. You can read more of her frugal adventures at www.frugalyakima.com.
Whether it’s Halloween or other harvest fun, here’s the lowdown on what’s in store for you this fall:
MULTIPLE DAY EVENTS
APPLE AND PUMPKIN FESTIVAL. 10 a.m.-5 p.m. Fridays, Oct. 5, 12, 19, 26 & Saturdays, Sept. 22, 29, Oct. 6, 13, 20, 27. U-pick/we pick pumpkins and apples, make your own cider, warm apple cider donuts, pony rides, hay rides, barnyard hay rides, fire pit and marshmallows, live music, all-American food, demonstrations and classes. Bill’s Berry Farm, 3674 N. County Line Road, Grandview; 509-882-3200. billsberryfarm.com
BARNYARD MYSTERY CORN MAZE AT BILL’S BERRY FARM. 10 a.m.-6 p.m. Fridays, Oct. 5, 12, 19, 26, & Saturdays, Sept. 22, 29, Oct. 6, 13, 20, 27. Farmer Bill has gone missing … what a mystery! Help figure out which barnyard animal kidnapped him by navigating a 7 1/2-acre corn maze, plus nearly four miles of trails. Bill’s Berry Farm, 3674 N. County Line Rd., Grandview; 509-882-3200. Billsberryfarm.com
BLACKBERRIES JUBILEE. 7 a.m.-8 p.m. Monday-Thursday, through Oct. 13 (Friday-Sunday by appt.). U-pick blackberries. Take your pick of blackberries on the half-acre vineyard. At 600 Arrowsmith Road, Sunnyside.
GRANDVIEW’S ANNUAL HAUNTED HOUSE. Oct. 26-27, 5:30-10 p.m. Haunted house, games, food and more. Cost: $4 age 13 and older, $3 ages 12 and younger and seniors. Sponsored by Miss Grandview Program and Grandview Music Boosters. 135 Division St., Grandview; 509-882-3198. visitgrandview.org
FIFTH ANNUAL HAUNTED TRAIN AND DEPOT. Oct. 27-28 & Oct. 30-31. Schedule: 7-11 p.m. Oct. 27; 7-10 p.m. Oct. 28, 30, & 31. Come see ghosts, goblins and other scary surprises at two haunted trains. Cost: $5 per person (recommended age is 13 and older). Northern Pacific Railway Museum, 10 S. Asotin Rd., Toppenish; 509-865-1911. nprymuseum.org
JONES FARMS STRAW MAZE AND STRAW MOUNTAIN SLIDE. Sept. 15-Oct. 31. Straw maze and straw mountain slide. Free. Jones Farms, 2020 Thacker Road, Zillah; 509-829-6024.
OCTOBER HARVEST DAYS. Oct. 6-7, 13-14, 20-21, & 27-28. Old-fashioned cider squeeze, hay rides, hay maze and pumpkin patch. Washington Fruit Place at Barrett Orchards, 1209 Pecks Canyon Rd., Yakima; 509-966-1275.
SCHELL’S MASSIVE CORN MAZE & FALL HARVEST FUNLAND. Open in October: 9 a.m.-9:30 p.m. Wednesdays-Saturdays, 10 a.m.-7 p.m. Sundays. Ten-acre corn maze, and a 2-acre maze with no dead-ends for kids, straw pyramid with slides, hay rides, pumpkin patch, petting zoo, pumpkin chucker, haunted house, bonfire pits and barbeques. Admission includes carving pumpkin: $9.50 adults/$6.50 children ages 3-10 and seniors 65+/children ages 2 and younger free with paid adult. Schell’s Produce. Two locations: 3213 Tacoma St. in Union Gap, 509-453-3200; and three miles east of Toppenish on Highway 22 at Harris Road, 509-865-4511.
SATURDAY, OCTOBER 20
HARVEST MARCHING BAND FESTIVAL. 4:30 p.m. Finals at 6 p.m. Cost: $15 adults for all-day pass, $10 for finals only; $10 for students and seniors. Zaepfel Stadium, 40th Avenue and Tieton Drive. harvestbands.org
SUNDAY, OCTOBER 21
YAKIMA ADVENTIST FALL FESTIVAL. 12-3 p.m. Hay ride, bounce houses, dunk tank, toddler pumpkin patch and games. Hosted by Yakima Adventist Christian School and Washington Fruit Place & Gift Shop. Yakima Adventist Christian School, 1200 City Resevoir Rd., Yakima; 509-966-1933. yacsschool.org
SATURDAY, OCTOBER 27
ANNUAL PUMPKIN RUN. 10 a.m.-4 p.m. Oct. 27. Family-friendly event includes caboose and pump car rides and museum tours. Each child gets a free pumpkin. Cost: $5 adults, $3 for children 12 and under. Northern Pacific Railway Museum, 10 S. Asotin Road, Toppenish; 509-865-1911. nprymuseum.org
MINI PUMPKINS COME TO LIFE. 10-11 a.m. Oct. 27. Master Gardeners host this class to teach children how to decorate pumpkins. Free. Ahtanum Youth Park Barn, 1000 Ahtanum Rd., Union Gap.
SUNDAY, OCTOBER 28
DIA DE LOS MUERTOS. 12-5 p.m. Sugar skulls, sand painting and crafts for the entire family. Festival also features food and music. Cost: $3 suggested donation. Mighty Tieton Warehouse, 608 Wisconsin Ave., Tieton; 509-847-3034. mightytieton.com
HARVEST FESTIVAL. 3-5 p.m., Oct. 28. Fun child-centered event, particularly for kids ages 2-8. Photo booth, games, arts and crafts, bake sale, prizes and more. Children are encouraged to wear their costumes. The festival also serves as a school fundraiser, and open to the community. Cost: $5 per person. The Montessori School of Yakima, 511 N. 44th Ave., Yakima (on the corner of Englewood and 44th avenues). For more info, call 509-901-2031.
Selah Civic Center. 6-8 p.m., Oct. 31. Harvest Community Church (and local area merchants) is hosting the Selah Community Halloween Party. Kids birth-10 years. Kid-friendly costumes welcome.
New Hope Community Church. 5:30-8 p.m., Oct. 31. Located at 29 Channel Drive, Yakima.
Wesley United Methodist Church: 6-8 p.m., Oct. 31. Food, costumes, games. Free, open to the public. Located in church parking lot, at 14 N. 48th Ave., Yakima.
Westminster Presbyterian Church: 5:30-7 p.m. Oct. 31. Halloween-themed carnival games and more. Free, open to the public. Located in the church parking lot, at 6015 Summitview Ave. Yakima.
July 26, 2012 by Scott Klepach
Things we’re a little obsessed with include a really fun fashion website, absurdly delicious yogurt and some of the best low-cal chips I have ever tasted. I call it therapy!
Calling itself a “collision of fashion and technology,” youlookfab.com is a fashion-advice website and forum that was created by Seattle fashionista Angie Cox and her software developer husband, Greg. Angie keeps a blog on the website, but my favorite part is the forum, where viewers can submit pictures of outfits, seeking advice. It’s not uncommon to see someone trying on dresses for a wedding that night, snapping pictures with her iPhone and sending them in before making a purchase. How many times have I wanted to do just that? It’s terrific — and stylish — fun.
Our fearless assistant, Alex Mitchell, says she’s in love with the Yo-Yakima yogurt shop in Union Gap. Alex says the shop is clean and fun, and there are a ton of flavors to choose from for toppings — “Anything from granola to gummy worms.” They also offer fresh fruit like kiwi or blueberries to top your yogurt. An extra plus is that colorie counts are published, which make watching your waistline a little easier. Alex admits that she sometimes tries to sneak in a trip to YoYakima before pickings up her son, Emmit — but he always catches her.
•Special K cracker chips
Also on the snack front, these “cracker chips” are on my list of pantry must-haves. They’re light, crispy and flavorful, and they don’t pack a big caloric punch. Unless you eat the whole box at once.
June 1, 2012 by Scott Klepach
The good ol’ U.S.A. is a whopping 236 years old—and here’s how we’re celebrating the red, white and blue.
Yakima’s 4th of July Celebration begins at noon and ends at midnight at State Fair Park, located at 1301 S. Fair Ave. in Yakima. The park will be packed with food vendors, activities, games, rides, stage shows and other attractions. A fireworks show starts at 10 p.m.
Independence Day fun begin at State Fair Park on June 29, however. The 2012 Carnival runs from June 29-July 8 (closed July 5). For more details, hours, prices and updates, head to yakima4thofjuly.org.
You don’t have to stay within the Yakima city limits to celebrate!
The Naches Valley Independence Day Festival will kick off at 10 a.m. in downtown Naches. Family fun activities are scheduled throughout the day, culminating in a fireworks show at 9:45 p.m. If you’d like to learn more, contact Randy at RJ Tires in Naches at 509-653-2165.
There are also a couple of lower valley options available to you. Zillah’s 4th of July celebration begins at 8 p.m. and features professional and local fireworks at Stewart Park, located at 107 First Ave.
Traveling farther down I-82, you’ll find Prosser’s Old-Fashioned 4th of July Celebration. Early festivities run from 10 a.m. to 3 p.m. and include a car show, concession stands, sack races, obstacle courses and bingo. Stick around or come back for a fireworks show at 10 p.m. The fun takes place at Prosser City Park, located at Seventh and Sommers streets.
June 1, 2012 by Scott Klepach
By Jill St. George
Every year, I crave fresh asparagus right about the time it’s in season. I’ll admit, I have a hard time remembering which veggie is in season when. So you can imagine how happy I was to drive past Waffles Café and see a billboard reading, “asparagus omelets,” — an indication that asparagus is indeed here. So in a brief moment of excitement, I whipped a u-turn on North First Street, landing me smack-dab in the middle of the Waffles Café parking lot.
A day seldom passes when my son, Jax, who’s 4, doesn’t ask to eat out. So he was more than happy to tag along.
Once inside, we sat ourselves and then browsed through the menu. I expected to see breakfast items galore, but to my surprise, they have quite a selection for lunch as well — from chef salads ($8.99) to monster burgers ($9.65).
As good as everything else sounded, I still had one thing on my mind: asparagus! So I went with the omelet ($9.90). In between coloring and clowning around, Jax decided on pancakes and bacon ($5.90) from the kids’ menu.
Within a matter of minutes, our food arrived (a huge plus with a 4-year-old).
The pancake was plenty enough for two. And the omelet… it was heavenly. It’s filled with mushrooms, ham and cheese, topped with fresh asparagus and then covered in a creamy hollandaise sauce. And it tastes just as good as it looks. It not only satisfied my asparagus craving, it had me coming back for more.
The following Friday we were right back in the same seat — but with dad there to treat us. And once again, we raved about our dishes — mine was the Monte Cristo ($9.35), dad had the cheeseburger with crinkle fries ($8.95) and Jax was served enough French toast ($5.90) for two.
I seldom am a regular at restaurants, but the few I do frequent see more than enough of my rambunctious boy and me. I have a feeling they are going to see a lot more of us.
Waffles Café • wafflescafe.com
1510 N. First St. • Yakima
7200 W. Nob Hill Blvd., No. 42 • Yakima
(Inside Meadowbrook Mall)
May 25, 2012 by Scott Klepach
Don’t settle for the humdrum … use fun and usual ingredients to give your backyard campfire S’mores that little extra kick.
Use a dark chocolate bar for this one. Then put a dollop of raspberry on the chocolate, then smush your ‘shmeller in between.
This one requires special marshmallows, so if you’re in the mood to get really fancy, you can order your own off of websites like >>>>>. Just replace your regular ol’ marshmallow and impress your tastebuds.
Nutella and banana S’more
Get your two regular graham crackers, slice some bananas on one side, then spread the other with Nutella. Add marshmallow if you really want, but we think it sounds delicious without.
Petit Ecolier S’more
Easy peasy. Put a nice warm marshmallow between two of these European chocolate “biscuits.” Yum!
EASTER EGG HUNTS – 2012
Photos with Easter Bunny at the Valley Mall. The Easter Bunny is back and more photogenic than ever. Or maybe the kids are more photogenic than ever! Kids can meet the Easter Bunny and have their pictures taken with him at the Valley Mall. Hours and dates are not yet available. For more info, contact the Valley Mall at 509-469-9308.
Sunday, April 1
COMMUNITY EASTER EGG HUNT. 1 p.m. arrival; all hunts begin at 1:30 p.m. Easter egg hunt, Easter bag decorating, and pictures with the Easter Bunny and Sparky the dog. For children 12 and under, with three ages groups. Hosted by West Valley Fire Department. Location: West Valley Training Center, 10000 Zier Road; 509-966-3111.
Saturday, April 7
COMMUNITY EGG HUNT AT LOWER NACHES COMMUNITY PARK. 9:30 a.m.-12 p.m. Community Egg Hunt at Lower Naches Community Park, 9:30 a.m.-12 p.m. Face painting, balloon animals, inflatable bouncy house, hot dogs and popcorn. Various egg hunts for kids up to 10 years old, with more than 5,000 eggs! Presented by Memorial Bible Church. Located at Lower Naches Community Park, 111 E. Gleed Road, Gleed. Call Chris at 509-966-6500.
CHALET PLACE 4TH ANNUAL EASTER EGG HUNT. Begins at 10 a.m. Free Easter egg hunt. Bring your own baskets, and stick around to see the Easter Bunny. Chalet Place, 56th Ave. and Summitview Ave., Yakima.
DARIGOLD’S ANNUAL EASTER EGG HUNT. 10 a.m. Arrive early so kids can get their eggs! This year, the egg hunt will not held on the Darigold site, but at South Hill Park behind Bi-Mart in Sunnyside. Contact Tami at 509-837-4321, or call 509-837-8000.
EASTER EGG HUNT. 10 a.m.-12 p.m. Multiple Easter egg hunts for various ages. Games, hot dogs, on-site DJ and music, prizes, face painting, family portraits, and a visit from the Easter Bunny. Free. Yakima Evangelical Church, 7901 W. Nob Hill Blvd., Yakima; 509-965-5216. yakimaec.com
DAVIS COMMUNITY EASTER EGG HUNT. Starts at 10 a.m. The hunt takes place at Davis High School Soccer Field, at 7th Ave. & Tieton Drive, Yakima. Bring your own basket. Sponsored by First Presbyterian Church of Yakima. Contact: Shan, 509-248-7940, ext. 142 or firstname.lastname@example.org.
PROSSER’S ANNUAL EASTER EGG HUNT. Starts at 10 a.m. Kids up to age 9 can bring their Easter egg baskets to go on an Easter Egg Hunt. The Easter Bunny will read stories and be available for pictures. Each egg hunter will get a storybook to take home. New location this year: Prosser City Park, 7th St., Prosser (across from Prosser High School). Contact Prosser Chamber of Commerce: 509-786-3177.
Sunday, April 8
WHITE PASS. 1 p.m. Egg hunt at High Camp Lodge. Ski up to the lodge to get to start hunting. Located 50 miles west of Yakima on U.S. Highway 12. Call 509-672-3101 for more details. skiwhitepass.com
EASTER AT THE SUNDOME. Starts at 11:30 a.m. Easter service in the Yakima Valley SunDome, followed by an Easter egg hunt with 30,000 eggs. Light shows, live Mixed Martial Arts demo, and bands. VIP section offers more prizes. Free. Concessions stand available. Hosted by Changing Pointe Church. Call Frank Ramirez at 509-949-9762 for more information.