Page 16
December 12, 2018
Michelle Obama
Coming to Portland
February stop added to book tour
Former First Lady Michelle
Obama has added Portland to the
list of cities she will visit to pro-
mote her new book, “Becoming.”
The upcoming Feb. 9 appear-
ance at the Moda Center was an-
nounced Monday as her national
book tour, billed as “an intimate
conversation” with Obama, was
increased with more appearanc-
es around the country, including
Portland and Tacoma in the Pacif-
ic Northwest.
Access to presale tickets is
available by registering through
Ticketmaster Verified Fan by
Wednesday at 10 p.m. to access
presale tickets by Friday, Dec. 14,
while supplies last. The platform
is being used to ensure tickets are
put into the hands of real fans and
not resold on secondary websites.
In her memoir “Becoming,”
Obama describes her life with
deep reflection and mesmerizing
storytelling. She invites readers
into her world, chronicling the ex-
periences that have shaped her—
from her childhood on the South
Side of Chicago to her years as an
executive balancing the demands
of motherhood and work, to her
time spent at the world’s most fa-
Michelle Obama adds a Feb. 9 date at the Moda Center to promote her memoir ‘Becoming.’
mous address.
Obituary
Gary Ann Taylor
Services for Gary Ann Taylor
will be held Friday, Dec. 14 at
11 a.m. at Fellowship Missionary
Baptist Church, 4009 N. Missouri
Ave. A repass will follow at Billy
Webb Elks Lodge, 6 N. Tillamook
St. Viewing will take place on
Wednesday, Dec. 12 from 4 p.m.
to 7 p.m. at Terry Family Funeral
Home, 2337 N. Williams Ave.
Gary Ann died Dec. 4, 2018.
She was born on July 28, 1946
in Vanport, the fourth of eight
children born to O.C. and Birdie
A Zest for Life and Love for Her Family
Lee Taylor. In 1964 she became a
proud graduate of Jefferson High
School. She moved to Los Ange-
les and in 1965 welcomed her first
born child, son Devin Bass.
She returned to Portland, com-
pleted business school and em-
barked on a long lasting career
with the Portland Observer. Later
she went on to become a manager
at Fred Meyer where she worked
until her retirement.
In 1986 Gary Ann welcomed
daughter Memory Ann Taylor.
Five years later, she met Charles
J. Stroughter, the husband with
Boss Hogg
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whom she raised Memory and
spent the rest of her life.
Gary Ann is preceded in death
by her parents, brothers Willy and
Larry Taylor, sisters Mary Lee
Taylor and Bernadine Johnson and
stepson Anthony Stroughter.
She is survived by husband
Charles J. Stroughter, sisters Do-
ris Link and Sharon Taylor, broth-
er Ronald Taylor, brother-in-law
height Gary Ann always seemed
larger than life. With a smile that
could be seen from a mile away, a
voice that could never be mistaken
and presence that commanded the
attention of everyone in the room,
she was often the center of atten-
tion anywhere she went.
She loved to laugh, travel, shop
and cook for her family. The fond-
est memories of her for most, like-
ly involve a meal she cooked for
them. No matter the circumstanc-
es she was always happy to cook
for anyone who wanted to eat.
A daughter, sister, mother, wife,
Gary Ann was so much to so many
but undoubtedly the most coveted
role in her life was that of grand-
mother. “Danny” as she was affec-
tionately named by her grandson
Kayden, loved to care for and
spoil her grandchildren.
Elegant, charming, lively,
glamorous and so much more,
Gary Ann Taylor was truly one of
a kind and will forever be missed.
pound with a flat meat mallet, un-
til they are about 1/4-inch thick.
Put some flour in a shallow platter
and season with a fair amount of
salt and pepper; mix with a fork to
distribute evenly.
2. Heat the oil over medium-high
flame in a large skillet. When the
oil is nice and hot, dredge both
sides of the chicken cutlets in the
seasoned flour, shaking off the ex-
cess. Slip the cutlets into the pan
and fry for 5 minutes on each side
until golden, turning once – do
this in batches if the pieces don’t
fit comfortably in the pan. Re-
move the chicken to a large platter
in a single layer to keep warm.
3. Lower the heat to medium and
add the prosciutto to the drippings
in the pan, saute for 1 minute to ren-
der out some of the fat. Now, add
the mushrooms and saute until they
are nicely browned and their mois-
ture has evaporated, about 5 min-
utes; season with salt and pepper.
Pour the Marsala in the pan and boil
down for a few seconds to cook out
the alcohol. Add the chicken stock
and simmer for a minute to reduce
the sauce slightly. Stir in the butter
and return the chicken to the pan;
simmer gently for 1 minute to heat
the chicken through. Season with
salt and pepper and garnish with
chopped parsley before serving.
F OOD
Chicken Marsala
Ingredients
Any Doug Fir 5-7 ft. $30.00
Any Nobel Fir 5-7 ft. $55.00
New location
at MLK and Bryant
Earl Bennett, son Devin Bass,
daughter Memory Ann Taylor,
step children Nikki, Justin and
Catherine Stroughter, daughter-in-
law Paula Bass, grandsons Devin
Jr., Kayden, Pryce, Alex and Bri-
an, granddaughters Jazmyne and
Leah as well as six great grand-
children and a host of nieces,
nephews and cousins.
With her undeniable beauty
and bold personality Gary Ann
left a lasting impression on all
who had the pleasure of know-
ing her. When asked to describe
herself she would often simply
and loudly proclaim “I’m a Leo.”
Strong, boisterous, majestic and
fierce she perfectly embodied
the traits of her zodiac sign and
so much more. She was not just
the life of the party but often the
party itself.
Gary Ann had a zest for life
matched only by her love for
her family and friends. Though
she stood only 5 feet 5 inches in
• 4 skinless, boneless, chicken breasts
• All-purpose flour, for dredging
• Salt and black pepper
• 1/4 cup extra-virgin olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces crimini or porcini mush-
rooms, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley
Directions
1. Put the chicken breasts side by
side on a cutting board and lay a
piece of plastic wrap over them;