Lifestyle

HAYSVILLE – The Haysville Community Library has an opening on its board of directors. The library meets at 7 p.m.

CHENEY – The monthly potluck at the Cheney Senior Center will take place on Tuesday at the center, 516 N. Main. Food tables are set up at 5:50 p.m., and dinner begins at 6 p.m. Attendees are asked to bring a side dish or dessert.

TSnews GODDARD – Friday night is fall homecoming at Goddard High School. The homecoming ceremony is slated to take place at 6:30 p.m.

Stephanie McKennon/ TSnews.

8 Years Ago Campus High School graduate Marissa Sullivan spoke up after students disrupted a Kansas State University pre-game football ritual Saturday. When students started a vulgar chant, the K-State marching band stopped playing, in the middle of the “Wabash Cannonball.” Once the music stopped, a video board in the football stadium played a pre-recorded message from head football coach Bill Snyder, asking students not to use the chant in the future.

Every time I use turmeric in a recipe, I remember back to the time I ruined the one and only manicure I’ve ever had while using it in a delicious Jamaican recipe. Knowing it has the ability to stain everything, I have been diligent about wearing an apron when cooking with it ever since (although I’m still very willing to sacrifice my nails for the cause).

.

TSnews GARDEN PLAIN – Fans of Garden Plain Owls football now have a new place to sit and enjoy food during Owls football games, thanks to the efforts of the Garden Plain Booster Club and others in the community. Eight new picnic tables have been installed in the concessions area at Gard Field, the home of the Owls on the gridiron.

Paul Rhodes | Publisher & Editor It was fitting – very fitting – that last year's Finger-style Guitar Contest champion Stephen Bennett was the very first artist to perform on the newly dedicated permanent Stage III at the Walnut Valley Festival in Winfield.

Ingredients 2 tablespoons canola or vegetable oil 3 pounds bone-in short ribs 1 medium onion, diced (I used yellow) 4 large stalks celery, diced 4 carrots, diced 2 to 4 jalapenos, diced 24 to 30 cloves garlic (about two large heads), minced 4 tablespoons tomato paste 1 tablespoon dried parsley 4 teaspoons fresh ground pepper, plus extra for seasoning the meat 2 teaspoons salt, plus extra for seasoning the meat 2 teaspoons smoked paprika 2 teaspoons dried rosemary 2 teaspoons dried thyme 750 ml dry red wine (I used cabernet sauvignon) 3 to 4 cups beef stock or broth.