Page 14 - HH_4_21
P. 14

OPA! It’s Spring!
 BOy Angie Bridges
PA is a Greek expression often
used in celebrations meaning
hooray, so, hooray it’s spring! After the interesting (that’s putting it mildly) winter we experienced I am READY for sun and birds chirping. Spring also always has me wanting to cook and eat fresh and healthy and in my opinion nothing embraces that more than taking cues from the Mediterranean lifestyle.
The Mediterranean way of eating is inspired mainly by the eating habits of the ancient civilizations of Spain, Greece, Turkey and Italy and is regarded as super healthy because of its emphasis on consuming olive oil, vegetables, fruits, fish, legumes, and other lean proteins and moderate consumption of dairy. This way of eating has been studied as a potential health factor in reducing all-cause mortality and the risk of chronic diseases all while, in my opinion getting to eat some of the tastiest food on the planet.
Even though raised by a Spaniard
Mother, today I am feeling Greek and would love to share with you one of my all-time favorite main dishes: Chicken Souvlaki.
When I make it, I always make extra to enjoy throughout the week. I can’t seem to get enough of the lemony garlic marinade and the leftovers can be eaten in a myriad of ways. Also, even though I mainly use it for chicken, you can absolutely use this marinade for beef, lamb, and fish. Most likely I’ll serve our souvlaki along with a Greek Village Salad which is cucumber, tomato, red onion, Kalamata olives and feta cheese, and perhaps some rice, and for the rest of the week I can incorporate any leftovers of it into a healthy green salad, or even a wrap. Who am I kidding> I also like it just by itself dipped into humus or tzatziki sauce (Check out for many recipes of Greek Village salad, hummus, and tzatziki)
Try this out, and you’ll see how fast it becomes a family favorite as well.
Until next month...Ciao for Now, Angie Greek Chicken Souvlaki
You’ll need: 10 garlic cloves, peeled, 2 tbsp. dried oregano, 1 tsp. rosemary, 1 tsp. Paprika, 1 tsp each Kosher salt and black pepper, 1/4 cup extra virgin olive oil, 1/4 cup dry white wine, (optional but yummy) the juice of 1 lemon, 2 bay leaves, 2 lb., boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces
Directions: Prepare the marinade. In the bowl of a small food processor, (or by hand) combine garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined. Place chicken in a large bowl or re sealable bag and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated. Cover tightly and refrigerate for 2 hours or overnight. After marinating you can skewer it for kabobs, or just cook it in your favorite method whether that be baked or broiled or sautéed. We prefer our gas grill for this job because the char of the grill adds great flavor. (Cook until an internal temperature of 165°) As mentioned above, serve your
souvlaki alongside a simple salad, or just grab a pita and wrap it up and enjoy. OPA!
Angie Bridges is owner of Copa Wine Bar in
Stone Oak along with
her husband, Jeff Bridges. Angie is also the founder of the Taste of the Northside Fiesta event and is the original Queen of the Vine.
     Time To Spruce Up Your Deck!
Two HSH Members Pass Away
    SBy Alissa Reinhard
pring has finally sprung and your backyard is calling your name. But are you ready to answer? If you’re
anything like me, it’s been months since you’ve even ventured into your backyard. Your patio furniture may even still be tucked safely away as a result of one of the harshest winters in recent memory. Nevertheless, the time has come to slide open that patio door and enjoy your outdoor living space once again.
Do you have a wooden deck? Does it look, for the lack of a better word, bad? Age could be a factor. Unprotected wood only lasts for 9-14 years. After speaking with Barry Hagendorf of Deck & Patio Care, I learned how it important it is not only to clean the wood on my deck, but also seal it with an oil-based penetrating sealer to extend its life and beauty. Research shows that if you use an oil-based penetrating sealer that follows the dry cell structure line and apply it to the wood every 12-18 months, you can increase the life of your deck to 30-50 years.
“When you factor it in, the cost of building a new deck doubles every eight years,” explained Hagendorf. “Sealing a deck correctly just makes good sense.”
There are so many sealers available, it can be difficult to choose the right one. With 19 years of experience and 8,000 decks treated, Deck & Patio Care has perfected his craft and can recommend what is right for your deck.
Don’t have a deck, but wish you did? Deck & Patio Care also offers new deck construction. There is no limit to how you can transform your outdoor space and with the proper construction, care and maintenance, it can truly last a lifetime.
Whatever your deck and patio needs may be, Barry Hagendorf with Deck & Patio Care can arm you with the knowledge you need to properly care for and expand the life of your outdoor space. So dust off that patio furniture, throw open your curtains, and welcome back spring to South Texas! For more information call Barry Hagendorf at Deck & Patio care (210) 822-9147.
By Cynthia Leal Massey
John L. Gillis, who served as HSH president in the 1990s and was honored as a Lifetime Member, passed away on January 19, 2021, three days after his 93rd birthday. Born in Somerville, Massachusetts, he enlisted in the U.S. Navy in 1945. He was self-employed as a master carpenter and a committed trade unionist. He moved to Helotes in 1982 with second wife, the late JoAnn Tanksley Gillis, also an HSH president. Lovers of history, the couple joined the Helotes Historical Society, then run by Lucy Perkins Brown and Wanda Terry. After Brown’s death in 1988, John spearheaded the foundation of the Lucy Brown Memorial Library in her honor. Located in a cottage next to the then Hickory Hut Restaurant in Old Town, the library was in operation until 2006. John moved out of the area and at the time of his death was living in San Antonio. He is survived by four children and four grandchildren. He was buried with military honors at Fort Sam Houston on March 12.
Barbara Jo Poss Fryer passed away February 17, 2021. Born October 7, 1935 in San Antonio, she attended Northside High School (now John Marshall High School) where she was class president. Barbara graduated in 1953 and then married Richard Fryer, Sr. on February 12, 1954. Barbara retired from Food Service at Northside School District. Her passion was Genealogy. She spent many hours a day at her computer researching family history. She and fellow historical society member Linda Persyn spent many hours and adventures researching the historical places
John L. Gillis
Barbara Jo Poss Fryer
and events of Leon Valley and Helotes.
Members - continued on page 15 April 2021

   12   13   14   15   16