Lifestyle

H.R. Sayer Senior Center holds Easter lunch

The HR Sayer Senior Center in Trinidad organized a special lunch for area residents ahead of the Easter holiday. The lunch, which served 64 people, included ham, scalloped potatoes, green beans, dinner rolls and pineapple upside-down cake. Carol Gibson, the director of the center, said that it tries to have special dinners around holidays. 1) Above left: Alex “Cowboy” Santistevan, Alice Sawaya and Will Dacus are seen during an Easter lunch at the HR Sayer Senior Center in Trinidad Tuesday, April 4. Dacus called the event the “best lunch ever,” and noted that when the center serves cake “everyone leaves happy.” 2) Top right: Ercie Maes, Sandi Herschel and Vickie Carver are seen during an Easter luncheon at the HR Sayer Senior Center. “It’s good, I went for seconds,” noted Carver. 3) Bottom right: Easter cards crafted and donated by students at the South-Central Council of Governments Early Learning Center on Rosita Drive are shown off. Residents The Chronicle-News spoke to shared their appreciation for the cards.

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Lords Chapel hosts annual Easter egg hunt

On Saturday, April 8, The Lords Chapel in Segundo hosted its annual Easter egg hunt for children. Organizers of the event said over 1,100 Easter Eggs filled with candy were hidden around the chapel and on the grounds outside. At left, Trinity Johnson shows off a jelly bean jar she won by determining how many jelly beans filled the container. Above, Liam, Vinicio and Santino Martinez pose with their candy hauls.

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Brussels Sprouts

If anyone had ever told me I’d grow up to love Brussels sprouts, I probably would have laughed right out loud. As a child, I’d run away from them, “Not going to eat those yucky things!” I’d tell my mama.

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~ Combine favorite flavors to make a perfect supper ~

Italian Sausage & Cabbage Stew 1 tablespoon olive oil 1 pound sweet Italian sausage, bulk, or removed from casings 1 large yellow onion, half sliced and half minced 2 garlic cloves, minced 1 1/2 cups white wine 1 (15-ounce) can of white beans (cannellini, Great Northern, or Navy), drained 1 quart vegetable or chicken stock 1 quart water 1 teaspoon salt, more to taste 1 large (2-pound) savoy cabbage, quartered, then sliced into 1/4-inch thick slices 2 bay leaves 1 cup chopped parsley, loosely packed 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish Cook the sausage: Heat the olive oil on medium heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer.

Read More~ Combine favorite flavors to make a perfect supper ~