Many don’t know that a house once stood on the site of the tot lot. Opal, the owner, loved children so much that she left her property to the children of Albany for the establishment of a park. Although the City now calls the park the Dartmouth Tot Lot, its original name was Staniek Tot Lot, after Opal. (There was a plaque at the corner which was removed by request of the family.) In honor of her dedication to our community, those of us in the neighborhood continue to call the tot lot Opal’s Park.
A brief history of AFOOP:
Winter and Spring, 2003 – We had a huge turnover in our neighborhood – many wonderful families moved in, all with young children (to the great excitement of those of us already here.)
Late Spring, 2003 – Our first-ever block party was planned by Steve and Gail in honor of their daughter Leah. They invited neighbors to join in the planning.
 
July 5, 2003 – Leah-palooza was a huge hit! Great food, great music, and a great time were had by all! The event further cemented our community and our friendships.
Summer and Fall, 2003 – We continued to informally gather to play at the park daily. As our kids played, we got to know each other much better.
Winter, 2003 – As the weather turned cold and rainy, we stayed in touch, making it official by the establishment of AFOOP in December.
You can contact us at AFOOP anytime!
|
Host:
|
Abby Medcalf
|
|
Location:
|
Albany
|
|
When:
|
Sunday, July 31, 10:00am to 12:30pm
|
Hey Everyone,
Come and celebrate Jenny’s second little surprise. This is going to be a fun “adult women only” time with great food and even better company (no kids or male partners to this bash). Jenny says not to bring gifts since they already have everything, so I’m thinking that if you do want to bring a gift, how about bringing something for Jenny herself?!? Think what a woman with two kids is going to need to keep herself sane, beautiful and happy.
Please reply directly to me or sign up at the Evite.com page I made.
Thanx =)
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
-Preheat oven to 350 degrees F.
-Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
-Put the butter in a deep baking dish and place in oven to melt.
-Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping.
-Pour mixture over melted butter. Do not stir.
-Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking.
-Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream
Continue reading Easy Peach Cobbler
1 cup chopped seeded plum tomatoes
1 cup (packed) coarsely chopped fresh basil
¼ cup red wine vinegar
2 Tblspn balsamic vinegar
1 Tblspn Dijon mustard
2 garlic cloves
½ cup olive oil
bread with crusts cut off (approx. 1 cup)
· Blend all ingredients in a food processor
· Add bread crumbs slowly. Consistency should be loose enough for dipping bread into mixture but firm enough to stay on the bread
· If too thick, stop adding bread crumbs or process in more oil
Continue reading Tomato Basil Coolie
So… Art and Dan and I were sitting around the park chatting (always a dangerous proposition). Looks like the women-folk are going out to spend all their hard earned cash on a wild night of dinner and drinks (but >>NO< < Chipindales – or so they claim ;) They are heading off to the monthly “Mom’s Night Out”. The date? Tomorrow night – Saturday – at 6 pm (contact Rochelle mydearrosie@yahoo.com for more info).
Continue reading Lake Anza Pizza – June 18 @ 5:30 pm
Rochell has reserved two campsites for us on Friday May 27 at Samuel P. Taylor State Park. Please review the links below. Site #14 is still available. It is also a tent-only creek side site.
Continue reading Family camping trip – Friday May 27: Samuel P. Taylor State Park
(Serves 6)
10 ounces of fresh baby spinach
1 small head of radicchio
6-7 ounces of pine nuts, toasted
1/3 cup olive oil
¼ cup balsamic vinegar
¼ cup dry red wine
1 shallot, minced
1 baguette
Parmesan cheese, freshly grated
Ø Place spinach in large serving bowl
Ø Slice radicchio thinly and mix in with spinach
Ø In saucepan over medium heat: place olive oil, balsamic, wine and shallot and bring to light simmer (about 3 minutes)
Ø Pour over salad and toss, then immediately cover with tin foil and let stand for about 5 minutes
Ø Toss again and then serve on individual salad plates with pine nuts sprinkled on top and a parmesan toast
For Parmesan Toasts:
Ø Slice baguette diagonally into eighths
Ø Melt butter and brush over baguette slices
Ø Sprinkle with Parmesan Cheese and place in oven or broiler until cheese melts
Ø Serve warm on salad
Ingredients
7 garlic cloves
¾ cup mayonnaise
4 canned rolled anchovy fillets with capers, drained
2 Tblspn plus 1/3 cup freshly grated Parmesan cheese
1 Tblspn fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
¼ cup olive oil
4 cups ¾-inch bread cubes (crusts trimmed)
1 large head romaine lettuce, ripped into pieces
· Mince 3 garlic cloves in processor
· Add mayo, anchovies with capers, 2 Tblspn Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend
· Transfer to medium bowl and season with salt and pepper to taste
· Heat oil in heavy large skillet over low heat
· Cut remaining 4 garlic cloves in half and add to skillet cooking until golden brown, stirring frequently, approx. 8 minutes
· Using slotted spoon, remove garlic from skillet
· Add bread cubes to skillet and coat
· Cook over low heat until golden brown, approx. 15 minutes
· Remove from heat, season with salt and pepper and cool to room temp
· Place lettuce in large bowl
· Toss with enough dressing to coat
· Add remaining 1/3 cup Parmesan cheese and croutons and toss gently
If you want to “cheat” you can buy croutons and then it’s even easier. This serves 4 approximately and is da bomb!
(510) 222-4737
3850 San Pablo Dam Rd
El Sobrante, CA 94803
Continue reading Tandoori Chicken USA
I found this list interesting. Some I agree with. Some I do not. Most I have never been to. I figured, hey, it is a list. Why not post it and see if folks comment.
Continue reading Chronicle’s Top 100 Restaurants 2005
|
|