Happy Friday!
Did you know…
On State Route 260 East at miles 261-262 you will come to Preacher Canyon. In the 1880’s, during the Pleasant Valley War, a preacher lived in this canyon. He carried a double-barreled shotgun and sang to warn of his approach. It is rumored that he rustled cattle during the week and preached the Good Word on Sundays. Diamond Point and the lookout tower to the north, dominate the view as you drive through Preacher Canyon.
The Trailhead is at the end of Chaparral Pines Drive, at the roundabout.
The hike is a 5.5 mile loop of moderate difficulty to its length and couple of short, steeper hills. There are great views of rock overhangs below Houston Mesa & just north of Payson. You will also see the Seismological Observatory along the way.
- Wear comfortable but sturdy footwear.
- Dress in layers for the weather, it will get warmer as the hike goes.
- Carry at least 1 pt. of water, more for hot weather.
- Carry sunscreen & hat for sun protection.
The Payson Library is having a party and you are invited, so mark your calendar now! The Library Friends of Payson will be hosting its annual library fundraiser, “A Taste of Rim Country,” on Saturday, March 3rd, 2018 from 5pm until 7:30p.m
If you haven’t been to this event in the past, you have truly missed out on a wonderful evening. Local area chefs are invited to demonstrate their creative culinary skills as they vie for the coveted “Best of the Best” award, with awards also given for the “Best Savory” and the “Best Dessert.” Guests enjoy complimentary wine-tasting and other non-alcoholic beverages. A “50-50” cash raffle is a fun part of the evening. And a Silent Auction is also held with donations of fine art, jewelry, vintage items, books, and much, much more.
Tickets are $35 per person ($20 is tax-deductible), and are available at the Payson Library. Tickets must be purchased in advance of the event, as tickets are not sold at the door on the day of the event. Payment can be either cash or check (no credit cards, please).
For more information, please call the library at (928) 474-9260
Ingredients
· 1 cup low-sodium soy sauce
· 3/4 cup dark brown sugar
· 1/4 cup ketchup
· 3 tablespoons barbeque sauce
· 2 tablespoons minced garlic
· 1 tablespoon rice wine vinegar
· 1 tablespoon chile-garlic sauce (such as Sriracha) (optional)
· 1 1/2 teaspoons ground black pepper
· 1 teaspoon Asian (toasted) sesame oil
· 1 teaspoon grated fresh ginger
· 1 tablespoon cornstarch
· 1 tablespoon water
· 1 quart peanut oil for frying, or as needed
· 4 pounds chicken wings
· 2 tablespoons lemon-pepper seasoning, or to taste (optional)
Directions
- Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
- Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
- Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
- Season chicken wings with lemon-pepper seasoning.
- Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
- Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.
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