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Workshops continue Tuesday for teen leaders

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A new series of workshops for teens who want to make a difference is continuing this Tuesday, Nov. 19 at 5:30 p.m. Teens who want to be leaders in the community can bring their passion, skills and a list of problems — and together turn them into a venture to make the world a better place.

Based on the book “Be A Changemaker: How to Start Something that Matters” by Laurie Ann Thompson, this series will also be valuable to those seeking service credit for future job and college applications. There is no registration required and no cost to attend. For more information, you can call 575-622-7101, visit the website at http://roswell-nm.gov/405 and like us on Facebook.

Book Talk by Debra Thomas
Tech Services Supervisor

Green curry pancakes? Sure. Especially if you are author and culinary expert Chris Shepherd, the 2014 James Beard Award winner for Best Chef Southwest. A curry-based sweet dessert or brunch item, it combines the savory taste of lime yogurt and crunchy peanuts with a soy sauce and honey syrup drizzled over the top of the pancakes. The only downside — it’s not actually green in color.

After going to culinary school, Shepherd moved to Houston where he realized that his cooking didn’t really reflect the diversity of food prevalent in the area. Curious, he started exploring the different areas of the city — southwest Houston’s Vietnamese businesses, the west side’s Korean influences, and northward to the Mexican restaurants where he ate, conversed and made connections with the servers, cooks, bussers and owners. Inspired by these experiences, he opened a restaurant, lining the walls with photos of his mentors and encouraged guests to embrace the diversity of Houston. More than just a cookbook, “Cook Like a Local” encourages everyone to be a student of humanity.

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“Teen Chef Cooks” by Eliana de Las Casas uses recipes that call for fresh, seasonal ingredients. Food Network’s Chopped Teen Grand Champion, Chef Eliana, has organized recipes by the four seasons, listing the produce commonly grown during those seasons so you can always cook fresh while hopefully taking advantage of locally grown products.

Pumpkin Apple Dip — which combines pure pumpkin and applesauce with cream cheese and spices — makes a delicious dip served with pretzels and apple slices, a treat sure to impress holiday company. If planning a get-together with friends who are vegetarian or vegan, you can always cook Lemon Garlic Cauliflower Steaks — beautifully thick slices of seasoned cauliflower cooked to a golden brown. Eighty delicious, family-friendly recipes are included in this book for aspiring cooks of all ages.

Inspiring everyone to cook for holidays, weddings, birthdays, or just a surprise for someone special, “Botanical Baking” showcases the most beautiful baked goods you will possibly ever see in a cookbook. A crazy-inspired work of culinary art, Buttercream Cactus Garden Cake features Rice Krispies treats molded into cactus shapes, piped with icing, and placed atop a sponge cake planter — so cute! Author Juliet Sear, baker, cake-maker and food stylist, put together the stunning creations in this book using edible flowers and herbs to decorate everything from donuts, cakes, tarts, cupcakes and more. The photographs are a visual treat and the instructions are so clearly laid out that even novice bakers can create lovely designs worthy of their own photos.

“Cook Like a Local” by Chris Shepherd and “Botanical Baking” by Juliet Sear can be found in the Adult Non-fiction collection under 641.59 S548 and 641.86 S439, respectively. “Teen Chef Cooks” by Eliana de Las Casas can be found in the Children’s Non-fiction collection under 641.56 D332.