West Fort Bend

WEST FORT BEND

Contents &Staff

6 FEATURE STORY

As it continues its educational work in the community, Fort Bend Hope will celebrate all the heroes in its realm with its first fundraising gala this month. Expect a beautiful evening and to hear from keynote speaker Geoff Blum.

10 TALK OF THE TOWN

Cmdr. Courtney Johnson makes history as the first woman on Nimitz-class aircraft carrier USS Carl Vinson to serve as the Maintenance Officer.

14 ARTS & ENTERTAINMENT

Don't miss the chance to let that inner ‘80s icon shine (and dance) for a special Fort Bend Seniors Meals on Wheels fundraiser.

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

Brandon Norvell

GRAPHIC DESIGNERS

Melinda Maya mmaya@fbherald.com

Rachel Cavazos rcavazos@fbherald.com

TO ADVERTISE

If you are interested in advertising in the West Fort Bend Living, please call 281-342-4474 and ask for Stefanie Bartlett or Ruby Polichino. We’ll be happy to send rates, and deadline information to you.

PHOTO & ARTICLE SUBMISSIONS

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

©2023West Fort Bend Living. All Rights Reserved. West Fort Bend Monthly is a sister publication of Fulshear Living Monthly, Greatwood Monthly, Pecan Grove Monthly and is a publication of the Fort Bend Herald. Our publishing headquarters is 1902 S. Fourth Street, Rosenberg Texas 77471.

During the first week of Fort Bend Hope’s Reading Summer Camp, Sierra Ridley with the Natural Science Museum, taught the students about butterflies. In the following weeks, the children experienced cooking, art, science and crafts activities, watched movies and heard from experts like NASA and Brazos Bend State Park representatives.

In addition to its summer camp for the children, Fort Bend Hope’s Conversational ESL classes were also in session this summer.

Volunteers, like the ones during the summer reading camp, are vital to the health and impact of the nonprofit.

Want to Volunteer?

As a volunteer-driven organization, Fort Bend Hope has "lots of places a volunteer can plug in. You could help a child with homework or reading in our after-school program. You can teach a class in ESL, GED, or something else. If you would rather work behind the scenes, we could use help making review videos for ESL, event organization, maintaining our library and so much more,” said Executive Director Adam Yates. “There are lots of different ways that people can use their gifts and talents to make a difference in someone’s life. The saying that a rising tide lifts all boats is true. If you want to help, bring the tide in for this community, come volunteer with us. I promise you will be blessed.” Visit www.fortbendhope.org.

OCT OBER

Oct 1st - Exile Live w/ The Johnny Ringo Band Oct 5th - Free Trivia

Oct 7th - Midget Wrestling Live

Oct 11th - Steak Night w/ Steel Country Live

Oct 12th - Bingo

Oct 13th - Friday the 13th Halloween Party & Costume Contest

Oct 14th - Babies in Black Band

Oct 19th - Family Movie Night Special Showing of Halloween Town

Inch Movie Screen

Oct 21st - Steel Country Band

Oct 26th - Bingo

Oct 27th - Santana Tribute w/ Larry Lazano Band Live

Oct 28th - Fab 5 Band Live Halloween Costume Party

Oct 29th - Flat Rive Band Live

Nov 10th - Johnny Lee Live

Nov 18th - Metalachie Band Live

Brunch

Every Saturday & Sunday

Starting at 11am

Check us out on FB for more Live Music & Events!

Dr. McCrea has been creating healthy, beautiful smiles in Richmond/Rosenberg since 1994. Dr. McCrea and Dr. Vo are both graduates of and current Professors at the Herman Hospital based General Practice Residency Program for UTDS Houston. Their goal is to work with each patient to produce the best possible outcome based on that patient’s individual needs and desires.

Dr. Kyle D. McCrea & Dr. Mary George YOUR HOME

Dr. McCrea has been creating healthy, beautiful smiles in Richmond/Rosenberg since 1994. Dr. McCrea and Dr. George are both graduates of and current Professors at the Herman Hospital based General Practice Residency Program for UTDS Houston. Their goal is to work with each patient to produce the best possible outcome based on that patient’s individual needs and desires.

Rosenberg officers Mike Gonzalez and Jazz Roberts gathered at the opening of Big Chicken (at its newest location at 3415 FM762 in Richmond) to take a selfie with NBA legend Shaquille O’Neal.

Dr. Kyle D. McCrea and Dr. Victoria Vo

Cmdr. Johnson is Vinson’s first woman maintenance officer

PACIFIC OCEAN — When Cmdr. Courtney Johnson joined the Navy in 1998, there were considerably fewer women serving in her job field (aviation maintenance) than there are today. Even though the ratio since shifted, she still blazes the trail for women in that field.

Johnson, a graduate of Brazos High School, is the first woman on Nimitz-class aircraft carrier USS Carl Vinson (CVN 70) to serve as the Maintenance Officer (MO). This watershed moment wasn’t the first time she’s broken barriers in a field traditionally dominated by men. That started with the “Golden Warriors” of Strike Fighter Squadron (VFA) 87.

“At VFA-87 I was the first woman MMCO [maintenance/material control officer] and that was very challenging, especially in the strike fighting community,” said Johnson. “I think that was more challenging than coming here.”

Johnson attributes an easier transition into her role as Vinson’s Aircraft Intermediate Maintenance Department (AIMD) department head to having other women peers. It’s important to note that Vinson currently has three women serving as department heads out of 20 total and Johnson’s assistant maintenance officer (AMO), Lt. Cmdr. Amy Ellison, is also a woman. Her pool isn’t exactly large, but after coming from a command where she was the only senior woman leader, Johnson feels it’s a welcome change.

“Every job has its challenges,” said Johnson. “But I feel blessed to be the Carl Vinson MO.”

The ground-breaking didn’t stop there. With Johnson as the MO and Ellison as the AMO, this marks the first time in U.S. Navy history that an aircraft carrier has both positions filled by women.

“It’s pretty cool that her and I are making history for women,” said Ellison. “I just hope that shows it doesn’t matter what your gender is, anyone with the right ambition and drive can do the job.”

Johnson’s drive and ambition aren’t her only defining qualities, and neither is her being the first woman MO aboard Vinson. Johnson is a woman who didn’t let being a leader in a field dominated by men diminish her openness and kindness.

Pictures of her family and figurines of Wonder Woman line the walls of her office. For one of her Sailor’s birthdays, she participated in a Zumba class with her entire department. She has an open-door policy that her Sailors truly believe and trust.

“She is the best maintenance officer I’ve ever had. She cares about her Sailors,” said Aviation Support Equipment Technician 1st Class Shamara James, AIMD’s leading petty officer. “Anybody can come to her at any time for any reason and she listens to them. That’s who she is: a genuine person.”

Johnson started her career as an enlisted airman and this month marks 25 years of her service. Her family planned for her to go to college and become a doctor, but she had no desire for that walk of life.

“I went off the beaten path,” said Johnson. “I graduated high school a year early and I wanted to join the military.”

After high school, her parents refused to sign her waiver and let her join the military before turning 18, but that didn’t stop her. She waited until she became of age and enlisted in the Navy.

Only four years before, in 1994, were women allowed to serve aboard combatant ships. Around this time, less than 15 percent of women were in the Navy, most of which were in administration, health care, and supply. Where did this passion come from in such a young woman during the 1990s?

The answer lies in the letters that Johnson’s grandfather wrote to her grandmother during his time as a prisoner of war.

“The things he said made me want to join the military even more,” said Johnson. “I knew that I wanted to take the same path as my grandfather.”

Her path wasn’t quite the same as her grandfather, but there are a couple similarities: they both joined enlisted then commissioned as officers and they both worked with planes. Her grandfather flew in them, and she’s in charge of maintaining them. In a way, she is protecting pilots like her grandfather by making sure their jets fly properly.

Because of this, Johnson believes in a Sailor-first leadership style that reflects in her department.

“AIMD is a family-oriented department,” said Johnson. “I have an amazing department, and that’s because of the people we work with every day.”

Johnson’s leadership style brought something to AIMD that some feel wasn’t there before.

“She’s very caring, and wants to make sure that every one of her Sailors is taken care of,” said Ellison.

Her genuine care was fostered from Johnson’s time as an enlisted Sailor.

“When I was an airman, I always said that if I ever made it up this high, I was going to be the leader that I would’ve wanted when I was that airman,” said Johnson.

When asked what kind of legacy she wants to leave as Vinson’s first woman MO, her answer is this: “I don’t want to just be remembered as the first woman MO onboard the USS Carl Vinson, I want to be the person that helps even just one Sailor. I want to be the person that changes someone’s life for the better.”

The Black Cowboy Museum expands

by SCOTT REESE WILLEY | swilley@fbherald.com

Many people don’t know that black cowboys have been around since, well, there were cowboys. Even many black people are unaware black cowboys helped tame the West. Larry Callies, founder of the Black Cowboy Museum in Rosenberg, is doing his best to educate folks about the role black cowboys played in the Wild West.

The museum recently expanded to include the Black Cowboy Hall of Fame room, which will serve as an educational classroom for vis-

Brazos High School graduate Courtney Johnson is the Carl Vinson’s first-ever female maintenance officer. Johnson is a native of Wallis, Texas and a 1996 graduate of Brazos High School. She has been in the Navy since high school.

itors.

“We needed more space,” Callies said. “We’re continuing to grow. We’re getting more artifacts and memorabilia all the time and the groups of visitors are getting bigger and bigger. Everyone wants to come and see the Black Cowboy Museum and learn about the black cowboy.”

Presently, the museum itself has no room for sitting. Visitors, many of them elderly, must stand to hear presentations and discussions on black cowboys. The educational classroom has seats for about two dozen visitors. A church group from Houston was the first to use the room.

“How many of you knew there were black cowboys?” Callies asked the group.

No hands were raised.

“That’s OK. You’re not alone. No one has ever heard of the black cowboy because the black cowboy never got the recognition he deserved,” Callies told the audience. “Even black people don’t know about the black cowboy. Yet the very first cowboys were blacks. Black cowboys have been around since there were cowboys.”

Callies explained to the group that the term “cowboys” was originally designated to blacks who worked cattle.

“Today we call anyone who works cattle a cowboy — white, black, Mexican, whatever,” he told the group. “But there was a time when you didn’t call a white man a cowboy. White men were called cow

hands or cow punchers, but never cowboys. Black people were the cowboys.”

He said the term cowboys came about during slavery.

“On plantations, you had the house boy, slaves who worked in the main house for the master — a yard boy — slaves who worked outside — and the slaves who worked cows — the cowboys,” he explained.

After slavery, the term cowboys included anyone who worked cattle. Church members expressed wonder and admiration as Callies continued to explain the role blacks played in the taming of the West. He said the museum has received recognition worldwide because of its uniqueness.

“This is the only black cowboy museum in the world,” he assured the audience. “I get calls and letters from around the world,” he said. “People everywhere are amazed to find out there is a museum dedicated to the black cowboy. People in France, Germany, England, South Africa have never heard of black cowboys.”

He said the lack of information and recognition are due to “a whitewash of history.”

“The black cowboy was never talked about. It was kept hidden, but it’s not hidden anymore. We’re making sure of that.”

Callies said he and the museum have appeared in the New York Times twice — one of those times on the front page! “Can you believe it? Most museums would be happy to just to be featured in the New York Times period, but to appear on the front page very rarely happens. It just shows you how interested everyone is in the Black Cowboy Museum.”

He said he and his museum have also been featured in documentaries and TV programs countless times since the museum was founded in 2017. Texas Highways featured the museum as has every major newspaper in Texas, he noted.

Callies said he plans to continue to give black cowboys the recognition they’ve long deserved but never gotten.

The Fort Bend County Commissioners Court is also helping Callies share his love of the black cowboy.

The court has agreed to fund a barndominium-style building in Kendleton, and lease it to the Black Cowboy Museum. Upward of $1 million has been earmarked for the project, which is expected to break ground soon. Commissioner Grady Prestage, whose Precinct 2 included Kendleton before it was redrawn, helped launch the project.

“We want to do whatever we can to help The Black Cowboy Museum,” Prestage told The Fort Bend Herald. “It’s already attracting thousands of people to Fort Bend County but the museum is too small. He needs more space for all of his artifacts.”

The building will be located next door to the Fort Bend County Heritage Unlimited Museum in Bates Allan Park.

Larry Callies, founder of the Black Cowboy Museum in Rosenberg, shows off one of the many stories published about the museum since its founding in 2017. He said the worldwide interest in the museum stems from its unique collection of black cowboy memorabilia. “This is the only black cowboy museum in the world,” he assured the audience on Friday. The museum has been expanded to include an education classroom.

‘Around The Clock’ sculpture is a tribute to first responders

The city of Sugar Land recently unveiled “Around The Clock,” a new sculpture that pays tribute to the dedication and service of first responders. The sculpture, created by artist Peter Requiam, stands as a symbol of the unity between the Sugar Land Fire-EMS Department and the community it serves.

Fiction, nonfiction, collectible sets, CDs and more finds at library book sale

The Friends of the University Branch Library will host a Fall Book Sale on Saturday, Oct. 14, from 10 a.m. to 2 p.m., in Meeting Room 1 of the library, located at 14010 University Blvd in Sugar Land, on the UH campus.

People who love books, people who love bargains, and people who need to get rid of some spare change will find a lot in common at the book sale, where they will discover adult and children’s books, all at prices that are hard to beat.

Items of special interest at this book sale include jazz CDs (Dave Brubeck, Miles Davis, John Coltrane, and Thelonious Monk); religious studies and inspirational books; literature anthologies; and collectible sets.

Also available are adult fiction and nonfiction books, foreign-language books (especially Chinese), infant and toddler books, Young Adult teen and “tween” selections, homeschool materials and textbooks, and special-interest books.

Prices range from 50¢ to $2.00, with special items slightly higher. Checks or cash are accepted; bills larger than $20 cannot be accepted.

“At the heart of every community, there stands a beacon of protection and support – our local fire station,” said artist Peter Requiam. “With ‘Around The Clock,’ we aim to capture the essence of this connection, showcasing the integral role Fire Station 3 plays in the lives of the residents it serves.”

The centerpiece of the sculpture is a commanding figure, prominently displaying a bold, red number three against a backdrop of gold. This central figure represents Fire Station 3 and serves as a reminder of its pivotal position within the community.

Surrounding this centerpiece are 12 stylized houses, arranged in a clock face pattern that symbolizes the continuous readiness of SLFDEMS – an unwavering presence, 24 hours a day.

The artistic arrangement of silver ladders and gold fire poles adds a dynamic circular rhythm to the sculpture. As one’s gaze travels around the artwork, the ladders and poles create a mesmerizing pattern – up the ladder, down the pole, up the ladder, down the pole. A closer look reveals the subtle formation of a Maltese Cross, an emblem universally recognized as a symbol of protection within the fire service.

Reflecting the iconic colors of SLFD-EMS – red, white, black and gold – the sculpture’s palette pays homage to the service and sacrifice of the city’s first responders. The doors of the houses incorporate an additional color palette, inspired by the team colors of Sugar Land’s Triple-A baseball team and the spirit of the Space Cowboys.

“Collaborating with Peter Requiam on this sculpture has been an incredible journey, said Sugar Land Cultural Arts Manager Sha Davis while expressing her excitement about the project. “‘Around The Clock’ is a testament to the strength of our community’s bond with our first-responders. It reinforces our commitment to making Sugar Land a vibrant arts destination by embracing artistic visions that showcase our city’s true essence.”

The unveiling of “Around The Clock” took place at Fire Station 3 on Sept. 27 during a ceremony that celebrated the unity between first responders and the community they serve.

About Peter Requiam | Peter Requiam is an accomplished artist known for his captivating sculptures that have been featured in numerous public spaces and cultural institutions. To learn more about him, visit www.reiquam.com

Donations of gently-used books (fiction and nonfiction adult, youth, and children’s hardback and paperback books that are clean and not torn), CDs, and DVDs are always welcome and may be taken to the library throughout the year during regular business hours. Textbooks published within the past five years are also accepted. Items that cannot be accepted include cassettes, VHS tapes, encyclopedias, magazines, medical/legal/computer books older than 2019, or books that are damp, moldy, dirty, or insect-ridden.

The Friends of the University Branch Library organization is a 501(c)(3) tax-exempt corporation. Donations and contributions to the Friends are tax-deductible.

For more information, visit www.fortbend.lib.tx.us.

The season for Sugar Plum Market is fast approaching

Since September, excitement has been brewing behind an upcoming Fort Bend County holiday staple — the Sugar Plum Market.

This popular annual shopping event held at the Stafford Centre in Stafford features more than 100 vendors and lunch options provided by Chick-fil-A Sugar Land with refreshment choices such as water, soft drinks and adult beverages sponsored by Molson Coors Beverage Company.

Presented by Fort Bend Junior Service League and Title Sponsor Memorial Hermann Sugar Land, the 22nd annual Sugar Plum Market will open to the public Nov. 2-4, with the special Preview Night held on Nov. 1.

The hours are: Nov. 2 from 9 a.m. - 5 p.m.; Nov. 3 from 9 a.m. - 8 p.m.; Nov. 4 from 9 a.m. - 5 p.m..

Preview Night tickets are $100 and include a complimentary drink ticket, bites of holiday cuisine, an exclusive shopping bag and entry to one general market shopping day to come back either Thursday, Friday, or Saturday.

General Admission tickets are available for pre-sale online at sugarplummarket.com for $12. Tickets will be sold at the box office during the market for $15.

artist

Tickets can also be purchased in bulk. Valet parking is available for $15 via cash or credit card, as well as free general parking. Please contact tickets@sugarplummarket.com for questions or to inquire about bulk ticket orders.

The Sugar Plum Market is the signature fundraising event for the Fort Bend Junior Service League and all proceeds raised through sponsorships, ticket sales, vendor fees, etc., benefit Fort Bend County nonprofits. Since its inception in 2001, the market has raised more than $4.4 million.

Sponsorship opportunities are still available, and the Sugar Plum Committee is also seeking donations for its Premium Raffle. Contact sponsors@fbjsl.com and/or raffle@fbjsl.com to find out more information. Keep up with the latest news and updates by following Sugar Plum Market on Instagram and Facebook.

Rock out '80s style for Fort Bend Seniors

Fort Bend Seniors Meals on Wheels suggests the public “get ready to travel back to the ‘80s for a night of music, dancing, and charity” at its 3rd Annual Spazmatics fundraiser.

Known for their high-energy performances and iconic ‘80s tunes, The Spazmatics promise “to keep the crowd on their feet all night long.” Guests are encouraged to embrace the spirit of the ‘80s by dressing up in their favorite ‘80s attire.

“Whether you go for neon leg warmers, acid-washed jeans, or big hair, let your inner ‘80s icon shine,” officials stated.

Presented by Staff Force Personnel Services, the Spazmatics fundraiser is set for 6 - 11 p.m. on Oct. 7 at the Dry Creek Social Club. The event benefits Fort Bend Seniors Meals on Wheels, a United Way Agency that supports local senior citizens through recreation-

al, medical, transportation and general resources or services and hot, home-delivered meals.

The evening will begin with appetizers served from 6- 8 p.m., provided by two local favorites — La Cocina Restaurant & Catering and Ol’ Railroad Cafe. Food trucks will also be on site.

Activities include a silent auction (items include Houston Texans and Rockets tickets); a 50/50 Raffle (try to win half the pot - cash only); and an autographed Journey Guitar Raffle (purchase tickets for the online raffle for a chance to win an authentic autographed Journey guitar).

Tickets to the 3rd Annual Spazmatics fundraiser are $75 per person. To purchase tickets or for more information, visit https://bit.ly/ FBSSpaz2023.

ALONG FOR THE RIDE

Pumpkin Cheesecake with Gingersnap Crust

INGREDIENTS

CRUST

1½ cups gingersnap cookie crumbs

½ cup finely chopped hazelnuts

6 tablespoons unsalted butter, melted

¼ cup sugar

FILLING

1½ pounds cream cheese, at room temperature

½ cup packed light brown sugar

¼ cup granulated sugar

2 large eggs

2 large egg yolks

1½ tablespoons all-purpose flour

2 teaspoons pumpkin pie spice

1 cup solid-pack pumpkin purée (not pumpkin pie mix)

Greatwood Veterinary Hospital

At Greatwood Veterinary Hospital, we are dedicated to providing excellent and compassionate care for your furry, family friends. We offer full veterinary services in our new, spacious 6,500 square foot facility. Our experienced and caring veterinarians and staff strive to provide the best quality care available for your pets, with an emphasis on client education and an understanding of your pet’s specific needs. We would like to be partners with you in ensuring your pet’s good health and well-being. In addition to full medical, surgical, and dental veterinary care, we also offer boarding, grooming, and cremation services. Greatwood Veterinary Hospital has been providing affordable and quality veterinary care to the Fort Bend area for over 15 years. It is our hope that we can meet all your animal’s health care needs with our warm, friendly, and knowledgeable services.

To make an appointment for your pet or for more information, please call us at (281) 342-7770 or visit us at 401 Crabb River Road in Richmond.

½ cup créme fraîche, homemade (see below) or store-bought, or sour cream 2 teaspoons pure vanilla extract

DIRECTIONS

1Preheat the oven to 350 F. Lightly butter an 8- or 8½-inch springform pan.

2To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes. Let cool completely on a wire rack. Increase the oven temperature to 425 F.

3To make the filling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large deep bowl until light and fluffy. Beat in the eggs and then the egg yolks one at a time, beating well after each addition. Add the flour and pumpkin pie spice and beat on low speed until just combined. Add the pumpkin purée, créme fraîche and vanilla, and beat until just combined. Pour the filling into the shell.

4Place the cheesecake on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 250 F and continue baking for 1 hour.

5Turn the oven off and let the cheesecake cool in the oven for 21/2 hours. Then transfer to a wire rack and let cool to room temperature.

6Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.

7To serve, run a knife around the side of the cheesecake and remove the side of the pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot wa-

Quality Childcare Over Quantity STEPPING STONES ACADEMY

ter and wiped dry after each cut.

TO MAKE THE CRÉME FRAÎCHE

½ cup heavy whipping cream

½ cup créme fraîche or sour cream with live cultures

DIRECTIONS

Pour the cream into a glass jar with a tight-fitting lid and spoon in the créme fraîche. Let sit on the counter, with the lid slightly ajar, until the mixture thickens, from 4 to 24 hours, depending on the weather. Refrigerate, tightly covered, until ready to use

Iced Pumpkin Cookies

INGREDIENTS

ICING:

2 cups confectioners’ sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

COOKIES:

2 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon salt

1 ½ cups white sugar

½ cup butter, softened

1 cup canned pumpkin puree

1 large egg

1 teaspoon vanilla extract

DIRECTIONS

1Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.

2To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.

3Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.

4Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.

5

To make the icing, stir together confectioners’ sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency. Then drizzle icing over cooled cookies with a fork.

Pumpkin Bars

INGREDIENTS

FROSTING:

½ cup butter, softened

1 (3 ounce) package cream cheese, softened

1 teaspoon vanilla extract

2 cups sifted confectioners’ sugar

CAKE:

1 (15 ounce) can pumpkin puree

1 ⅔ cups white sugar

1 cup vegetable oil

4 large eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

DIRECTIONS

1Preheat the oven to 350 degrees F (175 degrees C).

2To make the cake, beat pumpkin, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined.

3Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl.

4Stir into pumpkin mixture until thoroughly combined.

5Spread batter evenly into an ungreased 10x15-inch jelly roll pan.

6Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool.

7While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth.

8Spread frosting evenly on top of cooled cake. Cut into 24 squares.

Pumpkin Roll

INGREDIENTS

¾ cup all-purpose flour

1 cup white sugar

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 cup pumpkin puree

3 eggs

1 teaspoon lemon juice

2 tablespoons confectioners’ sugar

1 (8 ounce) package cream cheese, softened

¼ cup butter

1 teaspoon vanilla extract

1 cup confectioners’ sugar

DIRECTIONS

1Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.

2In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

3Bake at 375 degrees F (190 degrees C) for 15 minutes.

4 large eggs, room temperature

1 (15 ounce) can pumpkin puree

1 teaspoon vanilla extract

DIRECTIONS

1Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.

4

Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

5Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.

6When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Pumpkin Ginger Cupcakes

INGREDIENTS

2 cups all-purpose flour

1 (3.4 ounce) package instant butterscotch pudding mix

⅓ cup finely chopped crystallized ginger

1 tablespoon ground cinnamon

2 teaspoons baking soda

½ teaspoon ground ginger

½ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon salt

1 cup butter, room temperature

1 cup white sugar

1 cup packed brown sugar

2Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl and set aside.

3Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.

4Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.

Brielle Lawson claims double gold in junior olympics

by NICK IRENE | nirene@fbherald.com

Accolades continue accumulating for Brielle Lawson, as the Lamar Consolidated High School freshman secured double gold and achieved dual All-American status in shot put and discus last month at the 2023 USATF Junior Olympics.

Following victories at the USATF Gulf District Championship in June and the USATF Region 12 Championship in July, where she set a shot-put record in Fort Worth, Lawson earned qualification for and participation in the USA Track and Field Junior Olympics held in Eugene, Oregon, on the campus of the University of Oregon.

Competing against athletes from across the nation, Brielle clinched first-place finishes in the shot put and discus competitions for the 13-14 age group.

In the shot put event, she triumphed with a throw of 14.45 meters; in the discus championship, she achieved a personal-best toss of 37.69 meters.

Lawson attributes her triumph to her family and unwavering faith in God, which strengthened her during the demanding challenges.

“Every time I would think about quitting or if I was in pain during practice, I remember my end goal and gifts God gave me,” Lawson said. “I persevered and it led me here. I was in a stadium with thousands of people watching me on a supertron and it gave me motivation to want more moments like that.”

As the reigning national champion in shot put and discus for her age group, Lawson now boasts the distinction of being a 10-time All-American shot put and discus thrower.

Lawson previously joined the Lamar Junior High School Track team, where she secured district championships in shot put and discus last year.

She is now set to join the Lamar Consolidated High School track team, nurturing aspirations of clinching a state title and even harboring dreams of the Olympics.

“I want to level up my competition skills against some of the best around the world,” Lawson said. “I want a diverse selection of competition so I can experience what I need to so I can make it one day to the Olympics.”

In addition to her athletic endeavors, Lawson actively participates in the Fort Bend County summer track club known as “The Afterburners.”

Brielle Lawson, a freshman at Lamar Consolidated High School, won the USATF Region 12 Championship in Fort Worth in July.

Presenting Sponsor Polly Shouse

Summer graduation at Texas State Technical College’s Fort Bend County campus has come and gone, but it will be one remembered forever by those present in no small part thanks to Kelly Gomez.

Cheers poured in from everyone in attendance on graduation night as they announced Gomez as the first female student from TSTC’s Fort Bend County campus to graduate from the Electrical Lineworker and Management Technology program.

“They told me I was the first when I enrolled here, but I was sure there was no way,” she said. “So when they announced it at graduation as well, I thought it was super cool and felt blessed to have that spotlight.”

Gomez graduated from the lineworker program with her certificate of completion. Before graduation, she had already lined up a job with Spark Power, a Canadian-based power company with headquarters in Houston.

While the job will require quite a bit of traveling on her end, Gomez still plans to move forward with more education, focusing on an associate degree next. Her experiences have left her more driven than ever to gain whatever knowledge she needs to meet her goals.

She hopes that after gaining her associate degree and further ex-

perience in the field, she will be able to become a foreman or even find a place within top-level management at a utility company.

“There were times when I first started that I felt like I couldn’t do it due to my height or strength,” Gomez said of the lineworker program. “For any woman looking into the program, if you feel like you can’t do it, just know one person did and you can do it, too.”

She is glad that she can be a role model for women in the program. And thanks in part to an interview she did a few months ago, three other women are now enrolled in the lineworker program.

Gomez urges those who follow her to do their best and do it because they love it. While she admits there are challenges, she believes that anyone can overcome them and succeed.

TSTC offers Electrical Lineworker and Management Technology at its Abilene, Fort Bend County, Harlingen, Marshall and Waco campuses. An Associate of Applied Science degree and a certificate of completion are available.

The program is part of TSTC’s Money-Back Guarantee, which refunds a participating graduate’s tuition if he or she has not found a job in their field within six months of graduation.

For more information about TSTC, go to tstc.edu and tstc.edu/mbg.

Electrical lineworker Kelly Gomez is proud to be a trailblazer and role model

Kelly Gomez is the first woman to graduate from TSTC’s Electrical Lineworker and Management Technology program in Fort Bend County.

New to fall edible gardening?

by SANDRA GRAY | Fort Bend Master Gardener

If you have moved to this area from a more northern climate, you might be surprised to learn that it is common in the Houston area to plant two vegetable gardens a year. How lucky are we?

Not all fruits and vegetables are planted in both seasons. For example, okra, pumpkins, and watermelons are planted only in the summer months while lettuce and spinach are usually only grown during the fall planting. However, many vegetables can be grown in both spring and fall gardens. Some, like tomatoes, are perennials but are planted twice to increase production.

There are some differences in how the plants grow at different times of the year. Carrots are typically planted from mid-January to early March and late August to early November. It then takes about 70-80 days for them to mature (this varies by variety). However, autumn carrots grow slightly slower as the weather cools, which results in a sweeter taste. Others, like ‘Green Magic’ Broccoli (a Texas Superstar), can be grown in both seasons but perform better in cool growing conditions.

Other plants, such as the Celebrity tomato (a Texas Superstar plant), may be grown in both seasons but are more vulnerable to pests in fall because the insects are more plentiful in fall than early spring. This should not dissuade you from growing tomatoes in the fall but you need to be vigilant about pests and diseases.

Some vegetables that do particularly well in fall gardens are:

Leafy greens: arugula, cabbage, endive, kale, lettuce, spinach, Swiss chard

Root vegetables: beets, carrots, leeks, radishes, rutabagas, turnips

Cruciferous vegetables: broccoli, Brussels sprouts, cauliflower. For all vegetables, you will have more success if you:

• plant in sunny locations

• avoid using pesticides

• choose the right varieties for your locale

• prepare the soil well by breaking up the top 10” and adding compost and fertilizer

• add flowers to attract pollinators

• water adequately

• fertilize correctly (no lawn fertilizer!)

• and follow the directions for the varieties you plant

Happy gardening!

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