July 1, 2023 Issue, Page 8 of 8

Page Text

8 - The Elk City News July 1, 2023 RCCT Continued from page 1. She is deemed to have a fu- ture in theatre arts with her talent. Barnes is coupled with the Rylee Yeager, Elk City, who gives a new meaning to evil headmistress as she parades an outstanding performance that scares the school children. ‘The entire cast is endear- ing as they dance and sing throughout the production. Samuel Holcomb, Leedey, gives an outstanding performance as Michael Wormwood and Bruce Bogtrotter. He has been able to juggle two characters and has perfect timing and stage pres- ence. Other members of the cast include Sergei: Becca Barnard, Merritt; Tommy: Presley Bent- ley, Sayre; Hortensia: Addison Burrows, Hobart; Mrs. Worm- wood: Brynlee Bustin, Elk City; Matilda played by Doura Senz Emily Barnes Acrobat: Abby Cox, Sayre; Es- capeologist, Rudolpho: Trever Dye, Sayre; Eric: Ella Gordon, Merritt; Amanda: Annabelle Hagerman, Erick; Nigel: Na- talee Hagerman, Erick; Bruce, Mrs. Phelps: Brailee Jones, Elk City; Lavender: Kaydean Nalley, Sayre; Alice: Jaelynn Simmons, Burns Flat; and Mr. Wormwood: Thomas Wiesner, Elk City. Assisting backstage is. Rishi Patel from Sayre. This show is a must-see summer musical. It is full of talent that has been developed over the past two weeks in the RCCT academy. This show will only be one weekend, opening June 30, continuing Sat. July 1st and closing on Sun, July 2nd. This seems to be the be- ginning of an annual theatre academy that can be anticipat- ed by audiences and youth in and around the Elk City com- munity. Samuel Holcome, Ryle Yeager Elevate SUMMER ENTERTAINING With an Enjoyable Crunch FAMILY FEATURES pecans deliver a perfect bite and texture, families and friends gather These Grilled Pork Chops with Peach on patios and decks to enjoy Pecan Salsa, for example, are loaded the warmth of summer and With fresh flavors for an easy, nutritious meals fresh off the grill, many warm-weather meal, are searching for that perfect ingredient ust the beginning — pecans that can complement salads, appetizers, also pack a nutritious punch with a main courses, desserts and more. th-promoting nutri- This year, you can turn to pecans e compounds, Known for their rich, buttery consistency and to elevate meals and give your guests naturally sweet taste, pecans have a something to rave about. Iconic for longstanding tradition as a nut topping. their flavor versatility ~ shining in ‘They're sprinkled atop this Spiced Pecan a wide range of profiles from sweet Grilled Peach Salad with Goat Cheese and spicy to salty, smoky and savory for a refreshing seasonal salad with a they're a tasty addition for favorite nutty crunch. summertime recipes. To find more recipes that take From an enjoyable crunch to comfort- summer entertaining to the next level, ing creaminess and a satisfying chew, _visit EatPecans.com. Spiced Pecan Grilled Peach Salad with Goat Cheese Prep time: 5 minutes Cook time: 50 minutes Servings: 4 3. tablespoons dark brown sugar 1 teaspoon cinnamon 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt 2. cups pecan halves 1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided 1/4 cup white wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon garlic powder 1/8 teaspoon Kosher salt pepper, to taste 2 large peaches, halved and pits removed 6 cups mixed baby greens (such as arugula, spring mix and spinach) boneless pork loin chops (each 1-inch thick) 4 ounces soft goat cheese 3/4. teaspoon, plus 1/8 teaspoon, kosher salt, divided To make spiced pecans: Preheat oven to 275 F. Line rimmed baking sheet freshly ground black pepper, to taste with parchment paper and set aside. 2 medium peaches, diced In medium bowl, whisk egg white, brown sugar, cinnamon, cayenne 23. cup raw pecan pieces pepper and salt until well combined. Fold in pecans and mix until evenly tablespoons red onion, diced coated in mixture. Spread in single layer on prepared baking sheet. tablespoons chopped fresh basil Bake 45-50 minutes, stirring occasionally until pecans are fragrant and 1 teaspoon minced jalapeno pepper golden brown. Allow to cool completely. 2. teaspoons lime juice To make salad: Heat grill to medium-high heat. In small bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon Season pork chops with 3/4 teaspoon salt and black pepper, to taste. Heat grill or grill pan to medium-high heat. mustard, garlic powder, salt and pepper, to Set aside, Grill pork chops until browned, about 5 minutes. Flip and cook Brush cut sides of peach halves with remaining olive oil and grill until grill lines appear and peaches become tender, 3-5 minutes. Remove 5-6 minutes until food thermometer inserted in center registers 135 F. Transfer to plate and rest at least 5 minutes until internal tempera- peaches and cut into slices. ture rises to 145-160 F. Divide greens among four plates. Top with grilled peach slices and Genily stir peaches, pecans, onion, basil, jalapeno, lime juice and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining salt. remaining cup for snacking. Drizzle each salad with vinaigrette. ‘Add salsa on top ofeach pork chop with remaining salsa on side.