Ready ... set ... draw!
Dayna Mason will be back at the drawing board soon.
That's because the Riverside Sport Hall of Fame has announced its 2009 honorees and she'll be drawing their portraits in time for the annual induction dinner May 18 at the Riverside Convention Center.
The pre-1960 athletes are football's Bobby Jackson and basketball's Ralph Polston, and the post-1960 athletes are baseball's Greg Myers and NBA All Star Reggie Miller.
The other honorees are: Amy Harrison, female athlete; Barry Meier and Mike Bartee, coaches; and Dell Roberts, contributor.
Mason, an associate professor of art at Riverside Community College, is ready to get to work. She's been doing the portraits for a few years, and last year's effort for the Riverside Sport Hall of Fame is seen above.
For information about the event, visit www.rshof.com.
Something's cookin' A kid's place is in the kitchen.
That's exactly the point Junior League of Riverside is trying to make with its fourth annual Kids in the Kitchen program.
It will be held on consecutive Saturdays — March 21 at the Riverside Community Health Foundation at Riverside Community Hospital and March 28 at Riverside Plaza.
The first event is mainly aimed at adults. It will include guest speakers who will offer strategies for combating childhood obesity and let parents know why the issue is so important.
On the second day, there will be booths set up for demonstrations along the Plaza's Main Street.
"We want to show kids and parents how to make healthier snacks and how to live a healthier lifestyle," says the Junior League's Yoginee Braslaw.
"People are busy and often eat on the go," she adds. "We'll also show them how to make healthier choices even when they go out for fast food." For information, call (951) 683-0622 or visit www.juniorleagueriverside.org.
Picture yourself here and there
We're all for prizes, and here's a good one.
The latest "101 Things to Do in Arts & Culture in Riverside" booklet is available, and the city and Riverside Arts Council want people to check out the myriad diversions available without leaving town.
If your family does 20 or more of them — a concert, play, visit to a museum, etc. — you'll have a chance to win a night at the Mission Inn, tickets to the opening night of the Fox Performing Arts Center, plus admission to productions by several of Riverside's leading stage and music groups.
Be sure to bring a camera because photos will need to be submitted from every place you visit.
One of the delicious toppers at Anchos Southwest Grill & Bar is the roasted tomatillo salsa.
Here’s what goes into it:
Roasted Tomatillo Salsa (Salsa Tomate Verde Asado)
Ingredients
4 medium (about 8 ounces total) tomatillos, husked, rinsed and halved
2 large garlic cloves, peeled
Hot green chiles to taste, stemmed and roughly chopped
About 1⁄ 3 cup (loosely packed) roughly chopped cilantro
1/2 small white onion, finely chopped salt
Directions and notes
All-raw tomatillo salsa is light-fresh- immediate, but roasted tomatillo salsa is richer and more settled, balancing freshness with the sweet caramel of pan roasting. I love the way it perks up grilled steak tacos or makes a black bean tostada a dish to dream about.
A soft tortilla full of chorizo sausage and browned potatoes plays incredibly well with roasted tomatillo salsa.
You can make the base of this salsa in advance — as much as several days.
But I’d advise adding the cilantro (finely chop it) and onion when you’re ready to serve.
Though it’s common and easy to use small hot green chiles in this salsa, one of my favorite versions includes a whole roasted, peeled and seeded poblano chile coarsely pureed with the other ingredients. It may sound like heresy to Mexican cooks, but a dash of Worcestershire, balsamic or coarse- grain mustard is good in this salsa.
If I’m serving this salsa with something off the grill, I’ll slow-grill a large green onion or two (or just a slice of white onion), chop it and add it in place of the raw onion. To underscore the tomatillo’s natural citrusy tang, I sometimes add a little fresh lime juice.
Or go full-bore fruity and stir in finely chopped pineapple, apple or pear.
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