Thank you everyone for volunteering and supporting our first 4th of July Parade which included Cloverdale’s 150th anniversary, produced by the Cloverdale Chamber and the Cloverdale Citrus Fair.

We still are enjoying Friday Night Live through Sept. 2nd. Then it’s time for the Cloverdale Car & Motorcycle Show Saturday, Sept. 10th, with a “drive-in” movie at the Cloverdale Airport on Friday, the 9th 6 p.m. AVFilm is presenting “Grease,” a multi-generational favorite! Saturday, from 8 to 11:30am our Cloverdale Senior Multi-Purpose Center hosts the Pancake Breakfast. Cloverdale’s downtown will be filled with classic and many one-of-a kind cars, trucks and motorcycles from 10am-4pm.

Saturday, Sept. 17th the Cloverdale Citrus Fair will be presenting “CloverFest” Beer Festival. Lots to do coming up in Cloverdale!

Tips to help keep an airline from losing your luggage:

• Never check anything that you can’t live without. This includes car keys, glasses or medicine. Also, leave your most precious items at home to avoid possible heartbreak.
• Remove all existing labels and tags from your previous trips. Destination bag tags as well as those little bar code stickers that get put on your suitcase.
• Put your name and contact information pretty much everywhere. Add a baggage tag on the outside with your name and phone number, plus one inside in case that one falls off or gets lost.
• Photograph both the outside of the checked suitcase and the inside with its contents for future identification purposes.
• Get to the airport early to check your bag, but not 4 to 6 hrs. pre-departure, as your luggage may go to a holding area and not get sorted for your flight.
• When it comes time to check your bag, keep an eye on the tags that are printing.
• Does it have the right airport and code? Your correct name and frequent flyer number? Is the barcode clear or smudged? (If it doesn’t look crisp, have them print it again.) If you qualify for elite and priority tags, make sure they’re added to your bags as well.
• Stay and watch to make sure your luggage is put on the conveyor belt or added to the checked bags cart (this is important for curb checking where available, too).
• Add an electronic tag (Apple Air Tags, LugLoc or Trakdot) and follow on the app to keep an eye on the progress of your bags.
• Download your carrier’s app since most of the large airlines now offer digital luggage receipts and bag tracking within their apps.
• Keep those baggage receipts the agent hands you. If something goes awry, you’ll need them as proof.

Cooking With David Maciel

Sponsored by Ray’s Food Place, Furber Plaza

Grandma’s Portuguese Beans Recipe

There was always of pot of beans on the stove that I can remember as a kid at my grandma’s house. I enjoy the aroma that it brings to the house, and if I close my eyes, I can still see my grandmother cooking them over the stove.

Ingredients

2 lbs. dry pinto beans, rinsed and drained
2 links of Silva Brand linquica cut into quarter size pieces
1 medium sized yellow onion coarsely chopped
4 to 5 garlic cloves chopped
3 cups of smoked ham hock broth, or as needed
1 – 24oz cans of whole tomatoes with juice
1- 12 oz cans of tomatoes sauce
2 TBS of tomato paste
1 cup of red wine (zinfandel or similar)
½ cup of brown sugar
2 tsp of cumin

Soak the beans in a large pot over night, at least 12 hours. Rinse the beans, put back in the pot, add these
ingredients: Tomatoes, tomato paste, tomato sauce, smoked ham hock broth*, wine, to bring the level in the pot just above the beans by a few inches or less.

Sauté the linguica on low in a non-reactive pan (Teflon) to get the oil out, remove the linguica and set aside. Add the onions to the oil, sauté on medium heat until clear in color, then add the garlic for an additional 3 minutes. Add the mixture to the beans and stir.

When beans are at a full boil, reduce heat to LOW so they are only simmering. Cover pot leaving the lid off enough to let the steam out. Check the beans to make sure that they are not burning on the bottom by stirring every half hour. Cook beans for 3 to 4 hours, trying them after 3 hours for tenderness. Add more ham hock broth or water to keep liquid level above the beans as needed. Add linguica, pulled ham hock meat, brown sugar, and cumin to taste.

*Smoked Ham Hock Broth

2 or 3 Smoked Ham Hocks
3 Bay leaves

Place ham hocks & bay leaves in a large pot of water bring to a boil, reduce heat, simmer for about an hour lightly covered or until the meat is ready to fall off the bone. Strain broth into a large container, reserving the ham hocks into a separate bowl to cool. Discard the bay leaves and let the juice cool, skim off the oil from the surface.