April 2016

By Tim Clinton
SPORTS EDITOR

Thursday, March 31
Baseball
Seattle Lutheran 6, Mt. Rainier Lutheran 4
Seattle Lutheran of West Seattle outlasted Mount Rainier Lutheran in SeaTac B League action Thursday.
Federal Way 11, Mt. Rainier 0
The Eagles blanked the Rams in a Thursday South Puget Sound League Northwest Division game.

Fastpitch
Chief Sealth 8, Garfield 7
The Seahawks outslugged the Bulldogs in Metro League action Thursday.
Mt. Rainier 13, Kent-Meridian 0
The Rams rallied for a convincing victory Thursday.

Boys track and field
Evergreen 62, Foster 57
Evergreen of White Center outdistanced the Bulldogs of Tukwila in a Seamount League meet Thursday.
Foster 75, Tyee 17
Foster won big when compared to Tyee in Thursday's meet.
Hazen 102, Foster 29
Hazen ran away with the win against the Bulldogs.
Renton 98, Highline 38
The Pirates took a loss to the Indians on Thursday.

Girls track and field
Foster 68, Evergreen 30
The Bulldogs won over the Wolverines on Thursday.
Foster 71, Tyee 24
Foster downed the Totems when those two teams were compared.
Hazen 103, Foster 28

By Chef Jeremy McLachlan

Oh, Rhubarb, you got me rockin' and a-reelin' but everyone thinks you're only for dessert! My girl Rhubarb has an amazing bright acidic flavor and when cooked right can make for an amazing accompaniment to any savory dish. Rhubarb is not just for pie! Rhubarb in cocktails is especially fun. The next time you make yourself a gin and tonic or a screwdriver, take a chance and muddle a little rhubarb in there for an extra layer of awesomeness. As Kathy Kingen explains in her blog, "Pucker Up for Rhuby," its astounding nutritional value is a reason to cultivate her.

This month I am sharing with you one of my favorite ways to enjoy fresh spring rhubarb — Rhubarb Chutney. Serve this wonderful concoction over chicken, fish, steak or just smear it on some fresh bread or crackers.

Rhubarb Chutney Recipe

1 cup red wine vinegar
1/2 cup sugar
1/2 sweet onion, finely minced
1/2 red bell pepper, finely chopped
1/2 teaspoon chili flake (you can add more if you like it hot)
1/2 pound rhubarb, diced 1/4-inch squares

By Chef Jeremy McLachlan

Oh, Rhubarb, you got me rockin' and a-reelin' but everyone thinks you're only for dessert! My girl Rhubarb has an amazing bright acidic flavor and when cooked right can make for an amazing accompaniment to any savory dish. Rhubarb is not just for pie! Rhubarb in cocktails is especially fun. The next time you make yourself a gin and tonic or a screwdriver, take a chance and muddle a little rhubarb in there for an extra layer of awesomeness. As Kathy Kingen explains in her blog, "Pucker Up for Rhuby," its astounding nutritional value is a reason to cultivate her.

This month I am sharing with you one of my favorite ways to enjoy fresh spring rhubarb — Rhubarb Chutney. Serve this wonderful concoction over chicken, fish, steak or just smear it on some fresh bread or crackers.

Rhubarb Chutney Recipe

1 cup red wine vinegar
1/2 cup sugar
1/2 sweet onion, finely minced
1/2 red bell pepper, finely chopped
1/2 teaspoon chili flake (you can add more if you like it hot)
1/2 pound rhubarb, diced 1/4-inch squares

By Kathryn Kingen

Oh, yeah, she's a looker. Those ruby red crimson stalks, sporting that deep green floppy hat, well you just have to do a double take. She's like celery with lipstick or Swiss chard with better legs. Rhubarb is sweet as pie, but without enough sugar she can really make you pucker. Oh, Rhuby, you make us crazy for spring.

This may shock you, but when it comes to vegetables, little miss Rhubarb technically IS one. Oh, she didn't tell you? With all her talent she did NOT want to be limited just to the savory. So she went before congress in 1947 to declare that, with her beauty and dessert-making capabilities, she should also be considered a fruit. Well they agreed and guess what, she is fabulous as an ingredient either way. In fact, Chef Jeremy's Rhubarb Chutney recipe with both sweet and savory combined is proof positive of her vibrant versatility.

By Kathryn Kingen

Oh, yeah, she's a looker. Those ruby red crimson stalks, sporting that deep green floppy hat, well you just have to do a double take. She's like celery with lipstick or Swiss chard with better legs. Rhubarb is sweet as pie, but without enough sugar she can really make you pucker. Oh, Rhuby, you make us crazy for spring.

This may shock you, but when it comes to vegetables, little miss Rhubarb technically IS one. Oh, she didn't tell you? With all her talent she did NOT want to be limited just to the savory. So she went before congress in 1947 to declare that, with her beauty and dessert-making capabilities, she should also be considered a fruit. Well they agreed and guess what, she is fabulous as an ingredient either way. In fact, Chef Jeremy's Rhubarb Chutney recipe with both sweet and savory combined is proof positive of her vibrant versatility.

Seattle Parks and Recreation and the Highland Park Parent Teacher Association are inviting the community to review play area equipment options for the Highland Park Playground Improvement project and provide input at a community meeting set for April 18. The meeting will begin with an Open House from 5:30 to 6pm and a formal presentation following during the PTA meeting at Highland Park Elementary School, 1012 SW Trenton Street.

The project improves access into the park and provides play structures for people of all abilities. The design choices are based on input received during the community initiated Opportunity Fund project. Our goal is to create and deliver a cohesive space that improves the usability and safety for the play area.

The Seattle Park District provides additional funding to expand the scope of the improvement project initiated by the community. This meeting will be an opportunity to review the Opportunity Fund project schematic design and provide input on play equipment.