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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (June 23, 2020)
B Tuesday, June 23, 2020 The Observer & Baker City Herald BOB’S THOUGHTS A New Flavor Twist On A Familiar Chicken Recipe BOB BAUM Love letter to track and field This a love letter to track and fi eld, a sport that did so much for me. It got me to six Summer Olympics as well as world championships in Ed- monton, Paris, Helsinki and Osaka, and many U.S. and NCAA championships. I was witness to some of the great performances in the sport’s history. So news last week that the $200 mil- lion renovation of Eugene’s Hayward Field was complete got me thinking about the sport the rest of the world calls “athletics.’’ While I will miss the old Hayward, the new one looks impressive and should make an outstanding venue for the U.S. Olympic Trials next year and world championships in 2022. It will be the fi rst time the worlds have been held in the United States. My connection to the sport traces to my senior year at the University of Or- egon in 1973. I covered track and fi eld for the Daily Emerald, the student newspa- per, and that meant covering lots of Steve Prefontaine. He would be followed by a gaggle of young fans as he jogged toward the track, then would take your breath away in a race. He’d likely just jog away, leaving reporters grumbling. The Daily Emerald sports editor Paul Buker and I made a memorable trip to Palo Alto to cover the Pac-8 champi- onships that year. We barely escaped North Beach in San Francisco, but that’s another story. I was working at The Bulletin in Bend when Prefontaine was killed. But with The Associated Press in later years, I wrote on the 10th and 20th anniversa- ries of that awful death. The many big meets in Eugene earned me a trip down from Portland, often to help national track writer Bert Rosen- thal. I was his sidekick at big meets around the world until his retirement in 2001. After that, I was on my own. Track and fi eld only enters the nation- al sports consciousness every four years, when it’s one of the major events at the Olympics. But the elite competitors never really stop training. To my thinking, there are few events in any sport more exciting than the U.S. Olympic Trials. The top 3 in each event make the team. Injury or illness or just an off day could cost an athlete an Olym- pic berth. It cost decathlon world record holder Dan O’Brien, who grew up in Klamath Falls, a spot on the 1992 Olympic team when he failed to clear a height in the pole vault. Four years later, he won the gold medal in Atlanta. My fi rst Olympics was the 1984 Los Angeles Games, where Carl Lewis won four gold medals. But my biggest memory is of Mary Slaney tripping over South African teen Zola Budd’s bare feet and tumbling to the track. She was helped away, sobbing. See Track/Page 2B Abel Uribe/Chicago Tribune-TNS A whole chicken is roasted with potatoes, and both are seasoned generously with everything bagel spice blend. Buy your favorite brand, or make it yourself with our recipe. B AGEL & T HE B IRD ■ The everything bagel seasoning blend makes a great addition to a roasted chicken When the children were little, we roasted simply seasoned chickens in a trusty almond- You’ve heard it before. Roast chicken truly colored Sears range for birthday celebrations. is one of the easiest main courses to cook Whole chicken also was the fi rst dish we and the most versatile. You can dress it up or cooked after moving into our suburban family down. home. I cooked it in a tired-looking kitchen Armed with just the two basic ingredients, with an oven prone to losing its door. No mat- chicken and salt, I’ve cooked fryer and roaster ter, the chicken emerged juicy and the house birds in ovens big and small, decrepit and smelled like home. new, countertop and mammoth profession- Our beautifully renovated kitchen yielded als. Before we had kids, I roasted chickens in countless chicken dinners with young teens, an ancient gas range in our city apartment extended family, friends, and recently, our during renovations. After a day of hang- fi rst grandchild. ing drywall and grouting tile, we created a This month, we will move from that home makeshift table from wooden sawhorses and of 20 years. I roasted a chicken in the sleek, a plank of paneling. Then, we enjoyed a bird much-beloved Wolf range as our last meal coated in curry paste accompanied by a green there — complete with a fl avorful coating on salad and crusty bread. the skin and a tray of like-seasoned veg- By JeanMarie Brownson Chicago Tribune etables. We couldn’t gather the family, but comfort ensued. My roasting pans already rest in their new cabinet in preparation for our fi rst roast chicken dinner in the wall oven at our new townhome. I plan to open the windows to let the aromas escape so our new neighbors get a true sense of our style. These days, whole chickens can be easier to procure than boneless chicken parts. Adjust the cooking time for the size chicken you can fi nd. A 3-pound bird cooks in 50 to 60 min- utes. Larger chickens, closer to 5 pounds need about 1¼ hours at 400 degrees. When done, the juices should run clear when you pierce the thigh with the tip of a knife. See Chicken/Page 2B Make microgreens your next garden goal If you’re a fan of micro- greens in your sandwiches and salads, or just eating them a la carte, you know how expensive they can be. You can easily grow them yourself for a fraction of the cost. Microgreens are sprouts of any one of a dozen kinds of greens. They have grown enough to have three or four sets of leaves. You can propagate your mi- crogreens in either soil or water. As you can imagine, if you grow them hydroponically (in water without soil) they do not need cutting to harvest and washing and growth each day. When the growth reaches the height of the side of the pan, remove the card- board cover and expose to light (not direct sun). Begin using WENDY SCHMIDT the microgreens whenever they reach the size you like. to remove the dirt. 3. Alternatively, you can get a square pan, add dirt evenly (or Growing help soilless mix). 1. Take three paper towels and 4. Spray water evenly over line a square baking pan. Spray the tray of soil. Sprinkle the top the paper with water. Sprinkle of the soil to moisten. Sprinkle seeds evenly and fairly thinly on seeds on top of the soil and cover top of the towel. Cover the pan the pan. with cardboard so the plants are 5. Grow the tray of greens, in the dark. checking each day and spraying 2. Check seedling germination with water if necessary to keep BETWEEN THE ROWS soil moist. The difference with soil-grown greens is that you must cut them to harvest them. Microgreens (broccoli, for instance) contain more nutrients than full-grown broccoli fl orets. The same is true for any micro- greens. Uses for microgreens You can use them raw in salads or sandwiches; cooked in stir-fry or even buzz them up in a smoothie. If you have garden comments or questions email to greengar- dencolumn@yahoo.com. Thanks for reading! INVESTIGATING LA GRANDE’S GHOST SIGNS Bringing Montgomery Ward to La Grande By Ginny Mammen The building at the corner of Fourth Street and Wash- ington Avenue in La Grande was built in 1928 by Mary Teresa Foley, the widow of entrepreneur Jerome E. Foley. Mary, born in 1864, was the daughter of Augustine and Johanna Gangloff. Her father, born in France, came to the United States with his family and migrated west until he located in La Grande in 1863 where he met and married Johanna Kratz, who had come with her family from Germany. He secured a 4-acre tract of land on the fl at below Old Town. After a brief time the young couple moved to Washington where their fi rst daughter, Mary, was born. Augustine and Johanna soon returned to the Grande Ronde Valley and homestead- ed in the area where Gangloff Park and Pioneer Park now stand. They raised their two daughters, Mary and Annie, in a log cabin on the upper part of the hill. Augustine was a farmer and a nursery- man and grew many of the fruit trees on his land in Old Town for the newly develop- ing La Grande. Submitted photo See Ward/Page 2B A partial ghost sign remains on the building constructed for Mary Teresa Foley.
