Pecan Grove Monthly July 2023

6

and Staff

CHAIRMAN, EDITOR & PUBLISHER

Clyde King cking@hartmannews.com

MANAGING EDITOR

Marquita Griffin mgriffin@fbherald.com

ADVERTISING

Stefanie Bartlett sbartlett@fbherald.com

Ruby Polichino ruby@fbherald.com

WRITERS & CONTRIBUTORS

Marquita Griffin

Scott Reese Willey

GRAPHIC DESIGNERS

Melinda Maya mmaya@fbherald.com

Rachel Cavazos rcavazos@fbherald.com

TO ADVERTISE

If you are interested in advertising in the Pecan Grove Monthly, please call 281-342-4474 for rates, information and deadlines.

PHOTO & ARTICLE SUBMISSIONS

We are looking for fresh story ideas and enjoy publishing your articles in the Pecan Grove Monthly. If you have an story idea or photo to publish please send your information to mgriffin@fbherald.com with “Pecan Grove Monthly” in the subject line.

©2022 Pecan Grove Monthly. All Rights Reserved. Pecan Grove Monthly is a sister publication of Fulshear Living Monthly, Greatwood Monthly, West Fort Bend Living and is a publication of the Fort Bend Herald. Our publishing headquarters is 1902 S. Fourth Street, Rosenberg Texas 77471.

David S. Schaub

Continued on page 24

Talk of the Town

‘EDUCATION IS KEY’ Fort Bend Hope helps unlock potential

by MARQUITA GRIFFIN | mgriffin@fbherald.com

Availability versus ability — hearing the difference between those two words was one of the first career-changing lessons

Angela Bravo Bellido learned after moving to the United States a little over a year ago.

It’s not that she didn’t understand the meaning of those two words. Given her engineering and MBA background, Bellido understood their definitions, not to mention what countless other words denoted, but during the phone interview for a job she was hoping to secure, the similar sounds within “availability” and “ability” threw off her response.

Because of a language barrier, instead of providing her availability to a potential employer, Bellido detailed her abilities.

As she sits next to her husband, Abraham, Bellido laughs lightly at the memory now yet, at the time, she felt unsettled about yielding a job opportunity because of a minor mistake.

“Nos hurt, but that does not stop me,” she said.

These days Bellido, 33, is currently working as an electronics engineer, but for almost a year prior, it was more than the search for employment that challenged her.

And it was Fort Bend Hope, she said, that helped her overcome her obstacles.

‘It is my second home,” she said. “I’m very happy learning there and I feel grateful.”

FINDING HOPE

When she arrived in Fort Bend from Bolivia in December 2021, Bellido said she knew two things for certain: “I said: ‘You have to learn English and you have to work.’” she recalled.

After her first interview, she secured work in the kitchen of a Mexican restaurant where Spanish was primarily spoken.

“That was easy for me,” she said. “But I said I need to learn English.”

She accentuated that in Bolivia, people walk significantly more than people in the United States, so she didn’t consider it an issue when she didn’t have a car for her first job. That is until she realized local areas weren’t designed for substantial walking.

“Here,” she said, in her soft voice, “you have to drive everywhere.”

The realization was a bit of a culture shock to Bellido, who said walking everywhere was the typical mode of transportation back home.

Initially, her mother-in-law Melissa Martinez took her to work, but eventually, Bellido purchased a bike, which she didn’t mind riding until the rain and wind began making the trek less pleasurable.

“I needed a car,” she said, explaining that her work at the restaurant was a means to purchase a used one, which she did. After three months of working at the restaurant, however, Bellido was let go.

“I used to work at night,” she said. But the establishment didn’t have enough night customers, so it closed in the evening.

“They said they didn’t need me,” she said with a shrug.

Although she purchased her car, that was just one objective she needed to complete before finding a job more fitting for her engineering background.

First, she required a driver’s license. Then she needed her academic transcripts and documents from Bolivia transferred and

approved in the U.S. (Fortunately, after evaluation, it was determined that her Master of Business Administration in Electronics Engineering is equivalent to the same degree in the U.S.)

And most importantly, Bellido said, she needed to become a more effective English speaker. Although she had some basic English language knowledge, she didn’t know enough for adequate communication.

And that’s when Fort Bend Hope entered the chat.

“My mother-in-law told me about it,” Bellido said with a wide smile.

Fort Bend Hope is an education-focused nonprofit that offers programs that help students with their homework or reading or earn their General Equivalency Degree (GED). It also provides a citizenship class and English as a Second Language (ESL) studies.

Bellido immediately and eagerly enrolled in the nonprofit’s ESL course, attending twice weekly under the mentorship of volunteer Sarasu Zachariah.

“Fort Bend Hope gave me the opportunity to learn English and make friends,” said Bellido, who lives in Beasley with her husband.

Working with Zachariah is how Bellido discovered her error with her second interview (the “availability-versus-ability” one).

When she nabbed that interview, Bellido recorded it for review. After being denied the position, Bellido took the recording to Zachariah for advice. She wanted to know how to improve her phone interview skills and figure out any mistakes she may have made. After listening to the recording, Zachariah pointed out that the potential employer was asking for her availability, not her abilities.

“I was saying yes I can do this, I can do that —,” Bellido recalled with a laugh.

She said she immediately realized the importance of practicing interviews in English and learning vocabulary, especially if most were going to happen on the phone.

She offers an example of what she meant by vocabulary, explaining how “background” isn’t a term used in Bolivia regarding employment questions. She now understands when someone asks for her background she should detail her academic and professional experience.

ESL student Angela Bravo Bellido and ESL teacher Sarasu Zachariah who has 20 years of teaching experience.

It’s a lot of work keeping with the nuances of the English language, Bellido admits, but she won’t stop working at it.

In addition to her work at Fort Bend Hope, Bellido shared she has three boards at home covered in Post-It notes with vocabulary words. They are visual aids that help her understand the words’ meanings and pronunciation.

“This is my process,” she said.

“All my comics had to come down for her sticky notes,” her husband said in mock frustration. But with every decision his wife makes to better acclimate herself to the language she’s learning, Abraham said he supports her.

“But,” he stressed, “She’s the one doing the work.”

OVERCOMING OBSTACLES

Bellido and her husband, who is from Richmond, met in Bolivia and have been married for six years. Abraham, who travels for work, takes a moment to share how much cheaper it is to marry outside of the U.S. than in other countries. And, he notes with a smile, “We got married in a castle.”

There is an obvious reciprocated adoration and respect between the two, so it’s not surprising that Abraham takes time to offer his thoughts about his wife’s accomplishments while learning English.

“She’s done a lot — getting her certifications transferred, getting her driver’s license, going on four interviews, getting her resume together and learning English,” he said. “And she got the job.”

He looks at his wife, who is smiling bashfully.

“And she did all of that in a year,” he said. “Think about that, that’s a short amount of time.”

Bellido recalls when she realized getting a driver’s license was pivotal to getting the engineering job she wanted. When she was job hunting after her stint at the restaurant, she quickly realized most employment opportunities she was interested in were too far from her house to consider walking or biking.

So through her work with Zachariah and Fort Bend Hope, Bellido studied for her driver’s license test, and with her husband’s

help, she learned how to navigate the roads.

“Every street was a goal. But she had to get used to how fast we drive,” Abraham said, laughing at a few memories. “She drives well, but her issue is she drives way below the speed limit. I told her that’ll get you hit ‘round here.”

Bellido’s twisted facial expression conveys just how uncomfortable she is with high speeds, and both Abraham and Zachariah share a laugh.

When it came time to take her test, instead of taking the driver’s license test in Spanish, which was an option, Bellido took it in English.

“It was difficult,” she said. “But I did good.”

She passed on her first try.

Now with her car, valid driver’s license and academic credentials approved, Bellido hit the ground running, seeking ideal employment opportunities.

Her next interview opportunity came through a job fair in Austin, Texas. It was with a company “I wanted a lot,” Bellido said.

She drove Austin — “All by herself,” her husband said proudly — and provided her resume to the company.

They called her for an interview — her third one that year — but she didn’t get the job.

Again, she took her questions and concerns to Zachariah to learn better answering approaches and how best to showcase her skills.

“Ms. Zachariah was helping me think about everything,” said Bellido.

Not just how to respond to interview questions but how to determine a sufficient salary and keep her worth in mind. By the time the fourth interview opportunity came around, Bellido said she was more confident, more versed and more focused.

She went through a couple of phases of face-to-face interviews, at one point interviewing with the company’s vice president, and it went well. So much so that she secured the job.

She credits “luck, hard work and Ms. Zachariah” for her achievement.

“I was scared but I practiced with Ms. Zachariah on vocabulary and methods, and I felt more comfortable.”

The “Education is Key” motto on the mural just inside the doors of Fort Bend Hope. The mural art was painted by the 2021 AP art students from Foster High School.

Bellido smiles.

“Oh, and I learned to say: ‘As soon as possible,’ when they ask for my availability.”

‘EDUCATION IS KEY’

Bellido recalls the disjointed feeling of leaving her home in Bolivia for a place where “everything was different.” She would experience waves of homesickness, but the memory of her late brother, Santiago, gave her strength and served as her motivation, she said.

“My brother, he passed away a few years ago,” a sorrow lingering in her voice. But Bellido said she received guidance from him.

“He took me to meet Ms. Zachariah, to achieve things. He gave to me — everything. I do it all for my brother.”

While she’s still finding herself at home in Texas, Fort Bend Hope is her other home, Bellido said.

“When I went to Fort Bend Hope there was a mural. It says: ‘Education is key.’ When I see that mural I know I have to study for everything.”

When she first started her ESL studies twice a week, Bellido said she “used to wait for Tuesday and Thurs-

day.”

“I was excited about the days,” she said.

Even when there was a summer break at Fort Bend Hope, Zachariah still made herself available to her students should they want to continue their studies — Bellido took her up on the offer. She met with her mentor twice a week, per usual.

Bellido describes Zachariah as a mentor who, through teaching, became a bit of an anchor, a source of assistance and personified encouragement.

“If [Zachariah] wasn’t there I wouldn’t have gotten the job,” she said.

Zachariah, however, takes no credit for Bellido’s accomplishments.

“She’s driven, educated and organized,” Zachariah said looking squarely and proudly at Bellido. “She is the one who wanted to achieve it. I was just a catalyst.”

Bellido smiles warmly in response to Zachariah before making one last comment. She thinks about what she wants to say for a moment before speaking.

“If you want to do something, I learned people will help you,” Bellido said. “If you want to do it, you can do it.”

Husband and wife Abraham and Angela.

| COMPASSIONATE | PROBLEM-SOLVERS

Tracy Davey Paralegal

Brittany Cope Attorney

Libby King Partner Carl H. Moerer, Jr. Partner

Cuisine Corner

Here’s something to consider: While mustard is typically a must-have at backyard barbecues, its status as a summertime staple makes it easy to overlook the nutritive properties of this popular condiment. A review published in the International Journal of Molecular Sciences in 2016 found that mustard seeds can protect against oxidative stress and inflammation. That’s because mustard seeds contain glucosinolates, which are antioxidants that are converted during processing into isothiocyanates, which are responsible for the protection against oxidative stress and inflammation. Yellow mustard also contains a significant amount of selenium, which offers antioxidant properties. In addition, a 2014 review in the journal Radiation Oncology found that selenium may help individuals lower their risk for cancer.

Now that you know that tidbit about mustard, continue for a few barbecue recipes, which, by the way, use mustard.

½ cup packed brown sugar

4 tablespoons vinegar

2 teaspoons dried oregano

2 teaspoons Worcestershire sauce

1 dash hot sauce

DIRECTIONS

1Preheat oven to 400 degrees F (200 degrees C).

2Season ribs with salt and pepper. Place in a shallow baking pan. Brown in the oven for 15 minutes. Turn over, and brown for another 15 minutes; drain fat.

3In a medium bowl, mix the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in the slow cooker. Pour sauce over ribs, and turn to coat.

4Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.

Slow-Cooker Barbecue Ribs

INGREDIENTS

4 pounds pork baby back ribs

salt and pepper to taste

2 cups ketchup

1 cup chili sauce

Barbecue Shrimp

INGREDIENTS

3 tablespoons fresh lemon juice

1 tablespoon soy sauce

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 tablespoon brown sugar

2 teaspoons curry paste

1 pound medium shrimp - peeled and deveined

DIRECTIONS

1In a shallow dish or resealable bag, mix the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.

2Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place them in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.

3Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

5 tablespoons ketchup

3 tablespoons honey

3 tablespoons brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

salt and pepper to taste

2 skinless, boneless chicken breast halves

DIRECTIONS

1Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until tender, about 2 minutes. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper; simmer until sauce has thickened slightly, about 1 or 2 minutes. Remove from heat; set aside to cool slightly.

3Dip chicken in sauce to coat on both sides; reserve remaining sauce in the skillet. Transfer chicken onto the preheated grill and cook, turning once, until nicely browned on all sides, about 10 to 15 minutes.

INGREDIENTS

1 ½ tablespoons olive oil

¼ cup diced onion

2 cloves garlic, minced

4Return chicken to the skillet with sauce; simmer over medium heat until sticky, about 5 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Continued on page 20

Barbecue Chicken

‘THANKS FOR THE MEMORIES’ Swinging Door restaurant closes after 50 years of service to the public

story and photos by SCOTT REESE WILLEY | swilley@fbherald.com

Customers scrambled for any open tables at The Swinging Door restaurant in Richmond on that Sunday. Many took moms to celebrate

Mother’s Day but most wanted to visit the iconic barbecue joint on FM 359 before it closed its doors forever after serving the community for the past 50 years.

Owner Steve Onstad was on hand to greet dozens of customers he has come to know by name. Steve’s path to successful restaurateur was a short one.

After graduating from Lamar Consolidated High School in nearby Rosenberg, Steve went to college for two years where he studied social studies. Realizing college wasn’t his bag of tea, Steve teamed up with his dad to build The Swinging Door restaurant in a cow pasture the family owned. He said he and his dad erected the building themselves.

“When we first opened the doors, we only have 12 seats,” he recalled with a chuckle.

Over the years however, good barbecue and friendly customers service helped the restaurant to grow to the multi-room diner it is today. “Our customers kept coming back,” he told The Herald prior to Sunday’s closing.

“Once someone ate here, they most likely returned again and again.”

The restaurant billed itself as a “classic BBQ joint offering pecan-smoked meats, beer & wine in a homey, rustic setting since 1974.”

Over the past five decades, The Swinging Door has had many celebrity customers, Steve said, including Oilers’ quarterback Dan Pastorini, who once visited with girlfriend Farrah Fawcett. Many of the Oilers made stops at The Swinging Door back in the Luv Ya Blues days, including head coach Bum Phillips, Steve said.

Steve credits his loyal staff with helping to make The Swinging Door a success over the years.

When the Covid-19 pandemic hit America in March 2020, Steve began planning how best to keep his 38 workers employed until the disaster declaration is lifted.

“I could read the writing on the wall,” he told a Herald reporter at the time.

Days later, County Judge KP George ordered restaurants to cease dine-in service by midnight Tuesday. However, the disaster declaration allowed restaurants to serve take-out or provide drive-thru or delivery service.

Steve seized on the opportunity to keep their doors open. Steve’s plan called for The Swinging Door to serve take-out and delivery between 11 a.m. and 6 p.m. — and the staff would all play a part.

“I’m not really worried about myself,” he said that hot March day.

“Fortunately, everything I own is paid for, but I am worried about my employees. I want to make sure they continue to get a paycheck during this crisis.”

On the first day of the dine-in ban, a steady stream of customers phoned in orders. By 6 p.m.,The Swinging Door had served 75 to-go orders. Many of the orders included multiple meals.

“Today was our test day. Today we got to see whether our plan would work or not,” Steve said. “And we’re pretty pleased. We feel blessed to have such wonderful, loyal customers.”

Now, three years later, Steve continues to praise his loyal customers.

“That’s the part I will miss the most, the customers I have come to know personally,” he told The Herald while he received a proclamation from Fort Bend County Precinct 1 Commissioner Vincent Morales.

Customers took to social media to thank Steve and The Swinging Door.

“God Bless all of the Swinging Door family!” David Simmons said on the restaurant’s Facebook page.

“Thank you for so many amazing years of wonderful food and even more wonderful memories made at The Door! The Simmons family (and many others) wish all of you the very very best!”

Retha Cable agreed.

“Really going to miss you. I have stopped in to eat every time I was in the area for the last 30 years. Best BBQ in Texas,” Retha said. Sharon Meador

Miller remembers dancing at The Swinging Door.

“Thanks for the memories,” she said via Facebook. “We used to eat there often and stay for the dance outback. Wonderful times. We also had our company Christmas parties there. They were the greatest. Wish I could have been there today. This is sad.”

Barbara Ferguson shared the sentiment. “So sorry my family and I could not be there,” she said on Facebook. “We were there from the very beginning and celebrated so many special occasions there — birthdays, graduations, rehearsal dinner, (Houston Livestock & Rodeo) functions and just because. So much a part of our lives.”

Genie Wethington also was a frequent diner. “Thanks for 22 years of personal family dining and for being part of 18 Thanksgiving traditions!” she said. “Gonna miss y’all greatly! Blessings on your next chapter.”

Steve said he sold the property the restaurant is located on. He didn’t say whether or not the new owners would keep The Swinging Door open for business as usual.

He said he looks forward to being off on weekends.

“I’ve been working 14 hour days since I was 20,” said Steve, who turned 70 last month. The closing of the popular eatery was on everyone’s lips at his class reunion last week.

As for himself, he told The Herald, that if he’s ever “itchin’ to get back in the kitchen’ he might consider a food truck. “I’ll have to wait and see what the future holds,” he said.

The Swinging Door closed its doors permanently on Mother’s Day, May 14, 2023.

In this 2020 Fort Bend Herald file photo, Steve Onstead, with, from left, Samantha Chavez, Brandon Holsten, Harrison Wolny and Libby McCain after filling 75 to-go orders. Fort Bend County restaurants were ordered to cease dine-in service because of the COVID-19 outbreak, but were allowed to offer take-out, drive-thru and delivery.

Discovering new book and book titles made easy with ‘Wowbrary’

Fort Bend County Libraries buys thousands of new books, movies, and CDs each year, and now library users can get weekly email notifications for the newest titles and be first in line to check them out.

FBCL offers a free weekly “Wowbrary” email showcasing the latest arrivals at the libraries. With an instant link to the online catalog, titles can quickly and easily be requested online for checkout and pickup at the nearest FBCL location.

The “Wowbrary” email service showcases new books, DVDs, music on CDs, ebooks and e-audiobooks, large-print books, and non-English selections.

The “Wowbrary” emails highlight certain titles each week, but users may also click on categories for specific genres of interest, such as children’s books, mysteries and thrillers, parenting and family, graphic novels, business and investing, and much more.

The service is free, and users can unsubscribe at any time if they no longer wish to receive the emails.

To get started, just visit Fort Bend County Libraries’ website at www.fortbend.lib.tx.us and click on the “Books, eLibrary, & More” tab and then select “Reading Recommendations.”

For more information, call the library system’s Communications Office at 281-633-4734 or visit any FBCL location.

Multicultural dance performance celebrates cultures

In conjunction with Fort Bend County Libraries’ annual Summer Reading Challenge, the University Branch Library will feature a special performance of “Kathak Flamenco – A Celebration of Cultures” on Monday, July 17, at 2:30 p.m. in the Meeting Room of the library, located at 14010 University Blvd in Sugar Land, on the UH campus.

Art & Entertainment

Kathak is a classical dance form that originated in Northwest India and is based on the art of storytelling. Through song, dance, music, and percussive accompaniment, it depicts stories central to Indian culture. As trade between countries and continents expanded, the folklore and musical traditions of India spread to other parts of the world.

Flamenco, a dance form that originated in the South of Spain (Andalucia), is the musical conversation between song, guitar, dance,

and percussion. Traits in the language, vocal styles, and rhythmic patterns in Andalucia can be traced to the Punjab region in India.

“Kathak Flaminco – A Celebration of Cultures” highlights and showcases the commonalities and differences between these two art forms as a joyous celebration and melding of cultures.

Kalpana Subbarao has more than 20 years of experience in Indian classical-dance forms. As a teaching artist with Young Audiences of Houston, she has conceptualized, created, choreographed, and directed the production of “Kathak-Flamenco, A Celebration of Cultures.”

This program is made possible by a grant from Young Audiences of Houston.

For more information, visit www.fortbend.lib.tx.us or call the University Branch Library at 281-633-5100 or the library system’s Communications Office at 281-633-4734.

Harpist Hope Cowan to demonstrate musical storytelling techniques

Fort Bend County Libraries invites families with children of all ages to a musical performance of “Storytelling Through Sound” on Tuesday, July 18, from 2:30 to 3:15 p.m. in the Meeting Room at George Memorial Library. The performance will be repeated on the same day, from 3:30 to 4:15 p.m.

Music tells stories, just like books. In this interactive musical storytelling performance, Houston harpist and Young Audiences of Houston teaching artist Hope Cowan will demonstrate the techniques that composers use to tell their stories. Children will then have an opportunity to invent their own sound story and hear it come to life on the harp.

One of Houston’s most sought-after event harpists, Cowan is principal harpist with the Symphony of Southeast Texas and is a founding member of both the Deciduous and the Lynx Trios. Current president of the Greater Houston Chapter of the American Harp Society, she is on the faculty for the Houston Summer Harp Festival and is an alumna of the Da Camera Youth Artist program.

Made possible by the Friends of the George Memorial Library, the performance is free and open to the public. For more information visit www.fortbend.lib.tx.us or call George Memorial Library at 281-342-4455 or the library system’s Communications Office at 281-633-4734.

Experience 100 year’s worth of ‘Great American Music’

Musical entertainer Richie Kaye will take listeners on a journey through the years with Americana music at the George Memorial Library on July 8.

Kaye is a solo acoustic guitar and voice performer who has appeared to audiences across the United States and Asia over the past 30 years. He has worked on television, on the live stage, in theaters, museums and clubs, and in the subway.

From 10:30-11:30 a.m. in the library’s Meeting Room, Kaye will lead “The Great American Music Over the Last 100 Years,” a free library event made possible by Friends of the George Memorial Library in which visitors can enjoy selections of light, upbeat American

popular melodies, including show tunes, jazz, and songs about Texas and America. Among other American originals, visitors will hear ‘20s flapper music, ‘30s swing, ‘40s showtunes, ‘50s honky-tonk, ‘60s classic Nashville, ‘70s light rock, and contemporary songs.

In addition to “The Great American Music Over the Last 100 Years,” George Memorial Library offers more free monthly programs for children. Not to mention, the library regularly presents a variety of free children’s programs, adult computer classes, book clubs, and special programs for people of all ages each month. All programs are free and open to the public. For more information, visit Fort Bend County Libraries website at www.fortbend.lib.tx.us or call George Memorial Library (281-342-4455) or the library system’s Communications Office at 281-633-4734.

CHILDREN’S PROGRAMS:

Craft packets will be given out at the end of each program, so that children may take them home to enjoy.

Family Story Time

When: Wednesdays and Thursdays, 10:15 to 10:45 a.m. in the Meeting Room.

What: Families with children of all ages will enjoy stories, songs, and action rhymes.

Pajama Night Story Time

When: Thursdays, 6-6:30 p.m. in the Meeting Room.

What: This activity is an evening alternative to Family Story Time.

Summer Family Programs

When: Tuesdays, 2:30 - 3:15 p.m. & 3:30- 4:15 p.m. in the Meeting Room.

What: Activities for families with children of all ages. July 11: Craft Carnival; July 18: Storytelling Through Sound (presented by YAH teaching artist Hope Cowan) and July 25: DJ Jeffrey Dance Party.

Creative Connections

When: Every other Wednesday, 2:30-3:30 p.m. in the Meeting Room.

What: Activities for youth in grades 4-8. July 12: Connect 4 Tournament and July 26: Bad-Art Party.

YOUNG ADULT PROGRAMS:

Intended for teens in grades 9-12.

YA Game Night

When: Thursdays, July 6 and 20, 6 -7 p.m. in Room 2C. What: A variety of board games, video games, card games, and chess sets will be available, but those attending are welcome to bring their own favorites games, as well. Snacks will be provided.

Continued on page 21

Don’t Miss These Summer Events!

• Mischief Managed at the Fort Bend Children’s Discovery Center on July 28. Some very wizardly, wonderous spectacles will take place to entertain and thrill all of us muggles during a Magic Show by Mr.Leo, and a special Harry Potter inspired meet-and-greet.

• Hands-On History interactive summer program At George Ranch Historical Park. July 5 – July 8: Rope Making at the 1830s; July 11 – July 15: Fan Making & Fan Language at the 1860s; July 18 – July 22: Rag Dolls at the 1890s; and July 25 – July 29: Flip Book Animation at the 1930s. Visit www. georgeranch.org.

• The Water Tower Square concert series in Downtown Rosenberg continues with The Horizon Band on July 7 and the Jam Band on Aug. 4. Visit rosenbergtx.gov.

• The Fort Bend County Libraries’ free summer reading challenges, including programs and activities, continue through July 29. Participants may register at any Fort Bend County library, or they may register online by going to the FBCL website at www.fortbend.lib.tx.us and clicking on the “SRC Sign-Up” image.

Continued from page 15

Barbecue Beef

INGREDIENTS

1 ½ cups ketchup

¼ cup packed brown sugar

¼ cup red wine vinegar

2 tablespoons prepared Dijon-style mustard

2 tablespoons Worcestershire sauce

1 teaspoon liquid smoke flavoring

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

1 (4 pound) boneless chuck roast

DIRECTIONS

1Combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.

2Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover and cook on Low for 8 to 10 hours.

3Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking for approximately 1 hour more.

2 teaspoons salt

¼ teaspoon ground black pepper

¼ teaspoon dry mustard

DIRECTIONS

1Transfer soaked navy beans and soaking water to a saucepan.

2Bring to a boil. Reduce heat and simmer until tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.

3Preheat the oven to 325 degrees F (165 degrees C).

4Arrange ½ of the beans in the bottom of a 2-quart casserole dish. Place ½ of the bacon strips over the beans and sprinkle ½ of the onions over top. Repeat layers once more.

5Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.

6Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil.

7Bake in the preheated oven for 1 ½ hours. Remove the lid and continue to cook, checking every ½ hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are tender, 1 ½ to 2 ½ more hours.

Baked Beans

INGREDIENTS

2 cups dry navy beans, soaked overnight

½ pound uncooked bacon strips

1 medium onion, diced

½ cup ketchup

3 tablespoons molasses

¼ cup brown sugar

1 tablespoon Worcestershire sauce

Cole Slaw

INGREDIENTS

6 cups cabbage (finely chopped)

1 medium to large carrot (shredded)

¾ cup mayonnaise

½ cup milk

½ cup buttermilk

1 tsp grated onion

1 Tbsp lemon juice

3 Tbsp sugar (adjust to your taste)

¼ tsp onion powder (optional)

1 ½ tsp salt

pepper to taste

DIRECTIONS

1Cut your cabbage into thin slices and chop into pieces. If you prefer, you can also shred the cabbage with a shredder.

2Shred one medium to large carrot and add it to the cabbage.

3

In a separate bowl, combine the mayonnaise, milk, buttermilk, grated onion, lemon juice, sugar, onion powder, salt, and pepper. Whisk until well combined.

4Pour the dressing over the cabbage and carrots. Mix well and refrigerate overnight for best results.

Continued on page 22

Young Adult Advisory Council

When: Thursday, July 13, 6 -7 p.m. in Room 2C.

What: Teens entering grades 9-12 who are interested in an exciting new leadership opportunity and volunteer-service hours are invited to attend this meeting of the Young Adult Advisory Council. Members will have a chance to share ideas about library programs, to help out at events, to give suggestions for teen services, books, and movies, and to meet new people.

ADULT PROGRAMS: Crochet for Beginners

When: Saturday, July 1, 1-3 p.m. in Room 2C.

What: Learn the basics of crochet in this hands-on class. Supplies will be provided. This class is for adults and teens. Registration required.

Ask a Librarian: How to Find the Right Book for You

When: Tuesday, July 11, 2:00-3:00 pm, Room 2C.

What: For readers who can’t decide what to read next, the library has resources that can help with suggestions. During this drop-in clinic, learn how to use NoveList, Biblioboard Library, and Reading Recommendations to discover more books by a favorite author, similar authors, and “read-a-likes” – books that are similar in style to a favorite author or book genre. Library staff will also show how to sign up for FBCL’s new “Author Alerts” service – an online feature that enables library patrons to be notified by email or text when new titles or offerings by authors or performers are added to the FBCL collection.

Story Spinners Writing Club

When: Thursday, July 20, 5:30-8:30 p.m. in Room 2C.

What: This month’s topic is “Flow.” From beginning blogger to published novelist, writers of all genres and experience levels are welcome to write, share, learn, support, network, and critique each other’s work. Writing prompts, brainteasers, and brief exercises will be available to ignite the imaginations of any and all

wordsmiths who wish to hone their craft. This program is recommended for adults and teens aged 14 and up.

Islamic Art & Architecture

When: Saturday, July 22, 2-4 p.m. in the Meeting Room

What: Architecture professor Sheba Akhtar will talk about the influence of Islam on art and architecture throughout history. Learn about the influence of historical events on the art and architecture of India and Persia.

Let’s Learn Origami!

When: Thursday, July 27, 6-7 in Room 2C.

What: Learn how to make an elegant decoration or gift from a simple piece of paper. Library staff will demonstrate how to create a flying swan and a leaping frog by simply folding and twisting paper into whimsical shapes. All ages are welcome, but participants under the age of 12 must be accompanied by an adult.

ADULT BOOK CLUBS:

Heavy Inks Graphic Novel Book Club

When: Saturday, July 15, 11- noon in Room 2B.

What: Readers of all ages who enjoy illustrated novels and comic books are invited to join this book club specifically for graphic-novel enthusiasts. For July, readers will discuss Made in Abyss, Vol. 1 and 2, created by Akihito Tsukushi. This title is available in print; call the library to check availability of additional print copies. This book club meets on the third Saturday of every month.

Book Break Book Club

When: Thursday, July 20, noon-1 p.m. in Room 2A.

What: A variety of popular fiction is discussed in this book club, which meets on the third Thursday of every month. Those attending may bring a lunch. This month, readers will discuss The Night Mark, written by Tiffany Reisz. This selection is available in print; call the library to check availability of additional print copies.

Jalapeño Slaw

INGREDIENTS

⅓ cup fresh lime juice

1 teaspoon sugar

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

½ cup thinly vertically sliced red onion

½ cup coarsely chopped fresh cilantro

1 (16-oz) package cabbage-and-carrot coleslaw

4 jalapeño peppers, halved crosswise

DIRECTIONS

1Combine first 4 ingredients in a large bowl, stirring with a whisk.

Gradually add olive oil, stirring constantly with a whisk. Add onion, cilantro, and coleslaw.

2Thinly slice 1 jalapeño half crosswise (keeping seeds), and remove seeds from remaining jalapeño halves. Cut the remaining halves into thin crosswise slices.

3Add the jalapeños to onion mixture, and toss well to coat. Cover and chill at least 1 hour.

Cream Corn

INGREDIENTS

2 (10 ounce) packages frozen corn kernels, thawed

1 cup heavy cream

1 teaspoon salt, or to taste

2 tablespoons granulated sugar

¼ teaspoon freshly ground black pepper, or to taste

2 tablespoons butter

½ cup whole milk

2 tablespoons all-purpose flour

¼ cup freshly grated Parmesan cheese, or more to taste

DIRECTIONS

1Combine corn, heavy cream, sugar, butter, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until butter has melted, 3 to 5 minutes.

2Meanwhile, whisk together milk and flour in a small bowl until smooth.

3Add milk mixture to the skillet and continue to cook, stirring constantly, until sauce is thickened and corn is cooked through, about 4 minutes.

4Remove from the heat, and stir in Parmesan cheese until melted. Serve hot.

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