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7 minute read
GOOD EATS
The Gathering at Garst
July 30–31
Each summer during the last weekend in July, the Garst Museum and the town of Greenville celebrate not only Annie Oakley but other famous Darke County people and historical events — for instance, native son, author, and radio personality Lowell Thomas (1892–1981) and the signing of the 1795 Treaty of Greenville between the fledgling United States and Native American tribes. Also part of the weekend is a living-history encampment, where early-American reenactors demonstrate firing not only period muzzleloading rifles but also cannons! Come join thousands of others and enjoy vendors, excellent food, craft beers, and great outdoor entertainment.
www.gatheringatgarst.com
Annie was always the first act following the opening Grand Review, awing audiences with a number of “trick” shots: shooting an apple off her pet dog’s head, shooting over her shoulder by using the blade of a Bowie knife as a mirror, shooting while standing on the back of a galloping horse, shooting double targets while riding a bicycle, shooting flames off candles as they rotated on a wheel, shooting a dime out of Frank’s fingers, and individually shattering six thrown glass balls in the air before they hit the ground — to mention only a few of her varied, stupendous shooting feats.
Cody was constantly adding new attractions to his Wild West Show, one of which was the Lakota Indian chief, Sitting Bull, who toured for four months during the summer of 1885. After watching Annie’s amazing performance, he nicknamed her “Little Sure Shot,” then presented her with several flinttipped wooden arrows. Today, several of those arrows are on display at the Garst Museum.
An interesting side note concerning Sitting Bull is that it was he and his warriors, just nine years earlier, who had wiped out General George A. Custer and the soldiers of the Seventh Cavalry Regiment at the Little Big Horn in 1876. As a result, Sitting Bull was often hissed at and booed by audiences when he was introduced during Wild West performances. Of Sitting Bull, Cody remembered:
“He never did more than appear on horseback at any performance and always refused to talk English, even if he could. At Philadelphia, a man asked him if he had no regret at killing Custer and so many whites. He replied, ‘I have answered to my people for the Indians slain in the fight. The chief that sent Custer must answer to his people.’ That is the only smart thing I ever heard him say.”
Annie Oakley died in Greenville at age 66, followed just 18 days later by her husband, Frank, they say of a broken heart. The couple is buried side by side at the small Brock Cemetery a few miles north of Greenville. Still today, visitors place coins atop their tombstones, remembering the many pennies, nickels, and dimes Annie shot from Frank’s hand, thrilling millions of spectators throughout both North America and Europe.
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As a girl, Annie Oakley was a market hunter before she became a sharpshooter.
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Tex Mex
July’s weather have you in the mood for something hot and spicy? Try some of these for dinner!
RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY
AARON’S CHIMICHANGAS
Prep: 20 minutes | Cook: 20 minutes | Servings: 5 1 medium onion, diced small 1 green pepper, diced small 1 tablespoon olive oil 2 pounds ground beef 3 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 4-ounce can chopped green chiles 10 soft-taco-sized uncooked fl our tortillas (15 ounces) 2 to 3 cups canola or vegetable oil Optional toppings: guacamole, sour cream, and salsa
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Note: Find uncooked fl our tortillas in the cheese or deli section of the grocery store. Pre-cooked tortillas will work too, with a less fl aky result. In a large skillet over medium heat, sauté onion and green pepper in olive oil for 5 to 7 minutes until onion is translucent. Add ground beef, breaking into pieces until it’s no longer pink in the middle. Drain excess grease if necessary, then continue cooking over medium heat while adding garlic, spices, and green chiles. Set aside. Prep a smooth, dry surface. Lay out a tortilla and spoon about half a cup of beef mixture in the center. Fold the edge closest to you on top of the fi lling, then snugly roll it halfway up. Fold both sides inward toward the middle, then tightly wrap until closed. Set aside on a tray/plate and repeat with remaining tortillas. In a large, deep skillet, heat canola or vegetable oil on medium-high to 365 F. Carefully lower a chimichanga into the hot oil, frying until the bottom side is golden brown, 1 to 2 minutes. Flip chimichanga, frying opposite side until golden brown. Remove from oil and place on paper towels to drain. Keeping the oil at a consistent 365 F, repeat with remaining chimichangas, being careful not to crowd the pan (which would lower the frying temperature and cause excess oil to be absorbed, preventing them from frying). Serve immediately with guacamole, sour cream, and salsa toppings (optional). To reheat leftovers, use oven broiler and cook on each side for a minute or so.
Per serving: 647 calories, 25 grams fat (7 grams saturated fat), 162 milligrams cholesterol, 262 milligrams sodium, 44 grams total carbohydrates, 7 grams fi ber, 61 grams protein.
Prep: 15 minutes | Cook: 20 minutes | Servings: 4 1 poblano pepper 2 tablespoons unsalted butter ½ cup diced yellow onion 2 tablespoons flour ½ cup milk 2 garlic cloves, minced ½ teaspoon cumin 8-ounce block pepper jack cheese, hand shredded ¼ cup light sour cream 1 roma tomato, seeded, cored, and finely diced ½ teaspoon salt dash smoked paprika 1+ tablespoons chopped fresh cilantro
Tip: Pre-shredded cheese contains fillers to keep the shreds from sticking together, which can also cause separation in your queso dip. To avoid separation, use block cheese and shred by hand. The first step will be to roast the poblano pepper. If you have a gas stove, turn flame to medium. Place whole pepper on the grate directly above the gas flame. Use a pair of tongs to quarter turn the pepper every 5 minutes, roasting for a total of 20 minutes. If you have an electric oven, turn oven to broil setting. Quarter pepper lengthwise, stem, and de-seed. Place skin sides up on a broiler pan and broil until skins blister and char, about 8 minutes. With either method, keep a close eye on them as they can quickly catch fire and smoke. Let roasted pepper cool, then peel, de-seed, and finely chop. Melt butter in a medium skillet over medium-low heat. Add onions and continue cooking about 5 to 7 minutes until onions are translucent. Stir in flour, cooking a minute or two until mixture begins to smell nutty (it’ll smell less like raw flour). Slowly stir in milk. Continue stirring while sauce thickens, about 5 minutes. Stir in roasted poblano, garlic, and cumin. Turn heat down to mediumlow. Stir a small handful of cheese into the sauce, letting it melt completely before adding the next handful. Continue until all cheese has been added. Stir in sour cream, tomatoes, and cilantro, then season with salt and smoked paprika. Sprinkle some cilantro on top and serve hot with tortilla chips for dipping.
Per serving: 172 calories, 13 grams fat (9 grams saturated fat), 42 milligrams cholesterol, 359 milligrams sodium, 5 grams total carbohydrates, 0.5 gram fiber, 9 grams protein.
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