- Saturday, June 15, 2013
Posted by CD • 12:00pm
When we were young, our Army family was always on the move. “Going home,” when we were growing up, usually meant snapping to attention as the canon went off at 5 p.m., and then heading to a big house on a street that was named after a famous general, at least at Fort Leavenworth. If we weren’t home by 5:30 for dinner, there would be hell to pay, but that’s another story. Col. Carl G. and Mildred Davaz retired from the Army in 1976. He was 46-years-old. A short time later, they returned to the Pacific Northwest. In 1978, they bought…
- Saturday, March 23, 2013
Posted by CD • 9:04pm
Eliot’s getting some air time in the neighborhood has he jams for two.
- Monday, March 11, 2013
Posted by CD • 9:50pm
- Saturday, January 12, 2013
Posted by CD • 4:27pm
Vic Bender was born in Bismarck, North Dakota on July 7, 1921. He was a kid during the Dust Bowl and was a World War II veteran. He was a very smart and wise man. Vic was 91-years-old when he died on Jan. 1. A lot of people are going to miss him.
- Friday, September 14, 2012
Posted by CD • 7:12pm
It’s been a little over a year since our relationship with Gary’s Rooter & Plumbing Service — “Day or Night, The Price is Right” — began.
- Wednesday, August 22, 2012
Baking tomatoes brings out deep flavor Add a crisp topping and you’ve got a dish with a European flair
Posted by Kim Davaz • 12:19am
A raw ripe tomato, whether alone or mixed in a salad or sliced in a sandwich, is one of the best flavors of summer. That being said, heating a tomato brings out its flavor, concentrating its juices and marrying them with herbs or other ingredients. This recipe dresses up tomatoes with a stuffing made of bread crumbs, herbs, garlic, Parmesan cheese and olive oil — the earthy flavors of the south of France or maybe Italy. Serve them as a side to any grilled meat or fish, or as a vegetarian main dish. Choose tomatoes either large enough to cut in…