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Tenth annual Friends concert scheduled for Feb. 24

Local musicians will gather for the 10th annual Friends in Great Places Concert at 7 p.m. Feb. 24 at the University of Arkansas Community College at Batesville.
The concert will be held in Independence Hall and promises two hours of entertainment. Featured guests will include Danny Dozier, Pam Setser, Tim Crouch, Gary Rounds, Brad Apple, Kenny Loggains, Samuel Cobb and Irl Hess. Special guests this year will be Creek Rocks, and Alex Prince will join the show as a clog dancer and singer.
Cindy Woolf and Mark Bilyeu make up Creek Rocks. The duo have been playing music together since 2003 and were married in 2013. Woolf has recorded three albums as a solo artist, and Bilyeu is well-known as a member of the former Ozarks family band Big Smith. Their first album, Wolf Hunter, is a collection of 16 folk songs from the Ozarks. Selections were drawn from the collections of Max Hunter of Springfield, Mo., Bilveu’s hometown, and John Quincy Wolf of Batesville, where Woolf grew up. Joining them on the album and on stage are bassist Jason Chapman of the Chapman’s bluegrass band and percussionist Jay Williamson from Big Smith.
After intermission, local favorites will take the stage. Setser, of Mountain View, will provide vocals, mountain dulcimer, spoons and guitar. Crouch, of Strawberry, will play the fiddle, guitar, mandolin and bass. Rounds will be featured on vocals and guitar; Dozier on guitar; Apple on vocals, guitar and mandolin; Loggains on percussion; Cobb on the mandolin; and Hess on vocals and bass.
Tickets are $10 and can be purchased at the door or ahead of time at the Batesville Daily Guard, First Community Bank, Merchants and Planters Bank, UACCB and WRD Entertainment.
The Friends in Great Places concert is the main fundraiser for Kids’ College and helps provide partial scholarships to students who qualify for the free and reduced lunch program. Kids’ College has proven to be a great asset to the community, serving the youth in Independence and surrounding counties for more than 20 years. The event is sponsored by UACCB, WRD Entertainment, Bad Boy Inc., Centennial Bank, First Community Bank, FutureFuel Chemical Company and Merchants and Planter Bank.

UACCB to offer conversational Spanish

The University of Arkansas Community College at Batesville’s Community and Technical Education department is offering conversational Spanish for beginners from 5 p.m.- 6:30 p.m. Feb. 26 - Apr. 11.

According to an article in Business Insider magazine, “you should learn Spanish because it’s not a foreign language anymore. It’s good for your career and it will unlock a world of travel destinations.”

Instructor Tim Bennett has taught Spanish for more than 25 years to high school and adult students. This class takes a conversational approach, with group and partner activities, storytelling and short readings to ease students into the confidence needed to speak the language. The beginner-level class is appropriate for those with no previous experience or those who want to practice what they have learned. The cost is $67 plus the cost of the textbook which can be purchased at the UACCB bookstore. The course will be held on Mondays and Wednesdays in the UACCB Row Johns Library Building, room 815. For more information or to register, call 870-612-2082 or email Hannah Keller Flanery

Old Independence Regional Museum’s 10th Annual Old Fashioned Family Christmas Party

Old Independence Regional Museum’s
10th Annual Old Fashioned Family Christmas Party
will feature Carols, Cookies, & Crafts
Terri Crawford

Old Independence Regional Museum will host its 10th Annual Old Fashioned Family Christmas Party on Saturday, December 9th, from 10 a.m. till 2 p.m.  Admission is free for this event, but donations are always appreciated.  “We envision an old fashioned Christmas as one where families come together to enjoy the sights, sounds and traditions of the season.  We look forward to welcoming visitors of all ages and hope that generations of families will come out and make some Christmas memories,” stated Terri Crawford, Humanities Educator.     

Santa and Mrs. Claus will make the journey down from the North Pole and will be available from 11 am till 1pm, to visit with little boys and girls.  Parents are welcome to bring a camera and take photos.  Morley Family Magic will be entertaining visitors as well with their balloon animal creations.

Museum guests are invited to visit stations throughout the museum where volunteers and staff members will be on hand to help decorate cookies and make Christmas ornaments.   A variety of ornaments will be available to make this year including several traditional favorites like salt dough ornaments.  

Christmas carols will fill the air while guests are visiting the museum.  Ed Casper, a local accordion player, will be strolling through the museum, from 10 till noon, playing his accordion.

The museum gift shop will be open during the event. “Santa’s Helpers” will be on hand to assist children in gift selection for parents, grandparents, and siblings.  Free gift wrapping will accompany gift purchases.  The gift shop carries books and toys, as well as a variety of educational, local and handcrafted items, many of which are priced for small pockets.

This humanities program is made possible by local support from Independence County and the City of Batesville, as well as by Challenge Grant Endowment funding from the National Endowment of the Humanities.  Any views, findings, conclusions or recommendations expressed in this program do not necessarily represent those of the National Endowment for the Humanities

Normal museum hours are: Tuesday-Saturday, 9 a.m. to 5:00 p.m.  Admission is $3.00 for adults, $2.00 for seniors and $1.00 for children.  The museum is located at 380 South 9th street, between Boswell and Vine Streets in Batesville.  

Old Independence is a regional museum serving a 12-county area: Baxter, Cleburne, Fulton, Independence, Izard, Jackson, Marion, Poinsett, Sharp, Stone, White, and Woodruff.  Parts of these present-day counties comprised the original Independence County in 1820’s Arkansas territory.

Mama’s Cornbread Dressing by Lindley Barnett

Here is a sneak peek at just one offering of our December Issue. I also wanted to share this as this wonderful family wanted you all to have access to a wonderful Thanksgiving offering to those around your table.

Mama’s Cornbread Dressing
by guest writer, Lindley Barnett
Thanksgiving is ripe with opportunity. Opportunity to gather with family and friends. Opportunity to spend time together in the kitchen, at the table, and with a full belly in front of the television. In my family, preparing the Thanksgiving meal is also ripe with opportunity for a full-on kitchen skirmish, and no recipe holds the potential for just such a dust-up as does Mama’s Cornbread Dressing.
“Mama’s,” of course, refers to all the mothers in a long line mothers on my mama’s side of the family, and the usage of the word “cornbread” is redundant, I suppose, because what other kind of dressing is there in the South? Nevertheless, I can still hear the echoes of the Conditt girls, my Mamoo and her sisters, as they argued over this one vital Thanksgiving dish. Dressing runs the risk of a variety of disasters, the least of which includes too salty, too sagey, too brothy, or too dry. The greatest of all dressing offences, however, is for the dressing to be “gummy.” I lived in fear of gummy dressing, imagining that the resulting debacle might end up in the back yard followed by a great Conditt exodus, the screeching of Dodge Darts and Chrysler New Yorkers punctuating the shouts of “I told you sos!” Interestingly, so far as my memory serves, gummy dressing is an old wives tale because I never recall having anything but the perfect accompaniment to roasted turkey, cranberry ice, green bean casserole, and hot buttery rolls. (I purposefully left out the giblet gravy. I never could wrap my head around that!)
I have pages of recipes, scrawled in the various handwritings of the women I love most and have loved most in all the world, but making Mama’s Cornbread Dressing was an education based in practice rather than from following a handwritten recipe. Sitting atop a kitchen stool while watching, listening, and questioning was the way we all learned how to perfect this delicious Thanksgiving staple. As a result, the following recipe is chatty rather than measured.
Cornbread dressing in mama’s kitchen always begins at least a day ahead of time because you have to boil a fat hen for broth. No decent Conditt woman would admit to dressing made with broth from a can or a box, and heaven forbid she choose to skim off the fat! While the broth cools in the refrigerator, make a 10-12 inch iron skillet’s worth of your favorite cornbread recipe. We’re a savory bunch in my family, so no sugar in our cornbread, but if you’re a sweet Southerner, knock yourself out! Crumble the cooled and cooked cornbread into a large green Tupperware bowl. (I hope you have one.) Add a slice or two of stale bread to the mix. If I’m feeling particularly Bon Appetit, I might use a chunk of leftover baguette, but I’ve seen Sandy toss in a slice of plain old crusty white bread, but not more than a cup’s worth. Make sure it’s not fresh bread, though. Remember, beware of gummy dressing! Let the crumbles sit out for at least a day with a tea towel draped over the bowl so that they will continue to dry.
Only then does the real dressing process begin.
On Thanksgiving morning, dice a large onion and three or four celery stalks. My mama usually sautés these aromatics in a wee bit of butter or olive oil until they are barely transparent so that they won’t be crunchy in the finished dish. Toss the vegetables into the cornbread mixture. Crush a palm of dried sage into the mix (maybe even as much as a tablespoon or two) along with several grinds of the pepper mill. This is your dressing base. Now is when the recipe gets a bit tricky.
Preheat your oven to 350 degrees at least 90 minutes before you plan to eat. Warm the chicken stock from the day before just enough so that you can pour it into a measuring cup. Beat 6-9 eggs in a small bowl. (Typically, with a 10 inch skillet of cornbread, I would use 6 large eggs). Now stir this mixture into the dressing base and begin by adding 3 or 4 cups of your homemade chicken stock. You’re going to have to go with your good sense here. Uncooked dressing should be about the consistency of the perfect bowl of oatmeal, not too thin, not too thick. Salt to taste based upon the salt in your cornbread recipe and in your chicken stock. Don’t skimp, but if your taste buds or your dietary guru opposes salt, then by all means allow your guests to salt at the table.
Pour the dressing into a deep enough buttered casserole dish so you will be able to give it a stir as it cooks. I have learned at my mama’s knee that this is the key to a dressing that is cooked through and moist, yet has a nice crusty top. Put the dressing in the oven, allowing at least an hour and half baking time. Check the dressing about 30-40 minutes into the baking time, stirring along.
At this point, I have a memory of a gaggle of Conditt sisters and daughters hovering around the oven in deep discussion. Each in turn would grab a spoon and give the dressing a taste. Decisions were made as to salt, texture, and doneness. Keep cooking if it’s too moist.
Add a bit more broth if it seems too dry. Stir and scrape the lovely brown bits from the bottom of the pan to the top as you add the broth, and then let it continue to bake.
After about an hour, give a quick check as to how the rest of the meal is coming along. If the rest of the meal needs a little more time, check the dressing again to make sure it’s not getting too dry. Add more broth and stir it through again if it is needed.
In the end, remember to count your blessings and enjoy your Thanksgiving holiday . . . even if your dressing turns out gummy.