Happy Friday!
Remember no campfires, no charcoal fires,
and no target shooting
Area Closures on Tonto National Forest Began Wednesday, May 23 at 6:00am due to
Extreme Fire Conditions
Please note that campgrounds within the closure area are also closed. This map is for the Tonto National Forest Closure Area only.
More info:
Please visit:
for areas of Coconino National Forest that are also closed.
Apache-Sitgreaves National Forest does not have closures posted at the time of this writing. Please visit: https://www.fs.usda.gov/
for up to date information.
Summer Forecasts According
to the Old Farmers 2018 Almanac
Wildfire Preparation Checklist
Here is some great information. Be Prepared and Protect your community!
I saw someone flick a cigarette out their window!!! I chased them down and let them know I had my eye on them (in a very polite way, of course). I reminded them that we live in a beautiful area and we need to be diligent and safe during this fire season. Be Mindful!
THE FIVE Ps of IMMEDIATE EVACUATION:
- Papers – Important documents
- Prescriptions – Medications, eye glasses, hearing aids, etc.
- Pictures – Irreplaceable memories
- Personal Computer – Information on hard drives and discs
- Pets – and Livestock, too
— Source: READY, from www.az211.
When wildfires ignite, they can spread very quickly. Preparedness now will help save lives and homes. It’s important to know how to evacuate and what to bring with you. If wild land fires are threatening your area, listen to your radio or television for reports and evacuation information. Follow the directions of local authorities.
Recipe to Try
Thaw the puff pastry dough according to the package instructions.
Place asparagus spears on a baking sheet, drizzle with olive oil and season wih salt and pepper. Scatter lardons on another baking pan and bake both asparagus and bacon for 10 minutes.
Place the thawed puff pastry dough on a lightly floured surface and cut into approximately 6 1/4-by-9 1/2-inch rectangle. Place the dough on baking sheet lined with parchment paper. Using a paring knife, score a border 1/2 inch in from the edge of the dough. Using a fork, prick the center of the dough and brush the border with the egg wash. Refrigerate for at least 15 minutes.
Par-bake pastry dough for 8 minutes, using a fork to prick any air pockets.
In a small bowl stir together creme fraiche and thyme. Salt and pepper to taste.
Spread the creme fraiche mixture evenly on the center of the pastry dough, keeping the border clean. Sprinkle with gruyere cheese and then scatter the lardons. Crack the eggs onto the tart, spacing them 2 inches apart and then place the roasted asparagus spears. Bake until the egg whites are set and the yolks are still soft, about 10 minutes.
Garnish with arugula flowers and serve immediately.
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