At long last, Van Buren has its new library. These folks have been plagued with problems, the worst of which was the library burning before construction was finished. That meant starting all over again. Who could blame them when they scheduled a week-long grand opening to celebrate. I was invited as a special guest of the Genealogy gathering. I followed simple directions and didn't even have to turn on the GPS. This is a gorgeous library with plenty of room for expansion. The grounds outside have been landscaped beautifully.
No matter where I go, the best thing, of course, is always the people. The group I was scheduled to speak to were the Friends of the Genealogy Department. What a friendly and happy bunch of people they are. We had a wonderful time exchanging stories, discussing families, and one grand lady even shared a recipe with me for cantaloupe butter which sounds scrumptious. This is a recipe I never heard of, so I'm anxious for those melons to come in season so I can try it. She told me that it smells terrible when it first starts to cook, but not to worry, it soon develops a delicious fragrance.
Speaking of recipes, we recently ran across a spaghetti squash at the store, the last one left and priced just right. We brought it home and I got online to refresh my memory on how to prepare it. I hadn't had one in many years, but remembered how good they were. After learning that I needed first to poke some holes in it and bake it for an hour, I went to work. I would serve it as if it were spaghetti and had some frozen sauce which I make from scratch from a recipe I obtained while we lived in New York. A real Italian recipe for what those friendly people call gravy. They never eat what we call gravy.
Once I cut it in half, dug out the seeds and strings I went to work with a fork on the pulp which magically turns into a huge pile of "spaghetti." It takes on the flavor of whatever you serve over it and is a bit crunchy. High in vitamins and as is all squash, very good for you. Made a delicious meal.
For a lot of authentic Ozark recipes, some as old as 200 years, check out my book, Arkansas Meals and Memories, available here. All are made from scratch. Happy eating.