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The Ponchatoula Times
Ponchatoula , Louisiana
March 22, 2018     The Ponchatoula Times
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March 22, 2018

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[] [] banzo flour, water, garlic powder, salt, and pepper. Whisk until well combined, with no clumps. Toss the cauliflower florets into this batter, ensuring that each piece is completely covered. Arrange the coated cauliflower pieces in a single lay- er on the baking sheets. Bake for 20 minutes, turning the sheet pans and swapping their positions in the oven halfway through. While the cauliflower is baking, make the sauce by combining the butter, hot sauce, honey, and lemon juice in a small sauce pan set over medium-low heat. Heat until the butter has melted and everything is well com- bined, 3 to 5 minutes. Remove from the heat, transfer the sauce to a large mixing bowl, and set aside. When the cauliflower is done, remove flom the oven and gently add to the mixing bowl with the sauce. Toss, using a light hand so as not to break up the florets or disturb the coating. Serve immediately with the bowl of blue cheese dress- ing. A sprinkling of chopped cilantro is optional. History FROM PAGE ONE THE TIMES, MARCH 22, 2018 PAGE 7 Bryon and Cindy Newton presented the Star Spangled Kid Award to six outstanding Pon- chatoula students, chosen for their Americanism and community work. The students received a certificate, medal and a $25 gift card presented by ALA Education Chairman Cindy Newton. Pon- chatoula Junior High winners are: Bobby R. Mat- thews, Principal, Hailey Mader, and Noah Hol- man. When we think of munchy foods for sports watch- ing, the flavors of buffalo and blue cheese often come up. Usually it's buffalo chicken wings, shrimp, or tofu even. Sometimes it's buffalo pizza, dip, or a burger. But here, we've got one you might not have thought of yet: buffalo cauliflower. It's a healthier way to get your hands and face all messy with that wonderful hot, tangy sauce calmed down with creamy, stinky- cheesy sauce. You revel in the buffalo flavor while retaining a health-conscious lifestyle. A win all around. INGREDIENTS For the blue cheese dressing 1/3 cup sour cream 2 tablespoons crumbled blue cheese 1 tablespoon milk 2 teaspoons mayonnaise 1/4 teaspoon kosher salt, or to taste Pinch of fleshly ground black pepper, or to taste For the "wings" 1 cup garbanzo flour 1 cup water 2 teaspoons garlic powder 1 teaspoon kosher salt 1 teaspoon fleshly ground black pepper 2 large heads of cauliflower (about 5 pounds total), separated into about 24 evenly sized florets For the sauce 1 tablespoon unsalted butter or ghee 2/3 cup medium-spicy hot sauce, such as Frank's RedHot 2 teaspoons honey 2 tablespoons flesh squeezed lemon juice INSTRUCTIONS . Make the blue cheese dressing: In a bowl, whisk to- gether the sour cream, blue cheese, milk, mayonnaise, salt, and pepper. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 450 F and oil 2 baking sheets, preferably nonstick. In a large bowl, combine the gar- general store operated by William E. Hicks. Older Ponchatoula residents may remember a large frame building painted red on this corner, which was the warehouse of Mr. Hicks' business. Hicks had served a num- ber of years as the secre- tary-manager of the White Farmers' Association which purchased berries from local farmers. This association had a building facing Southeast Railroad Avenue for some years. Strawberries were pur- chased flora the farmers and sold to Northern buy- ers, mostly for the Chicago market. This association, like several others in Pon- chatoula, furnished farm- ers credit to purchase the crates, fertilizer and other supplies needed for straw- berry and vegetable pro- duction. Aside from his connec- tion with the farmers' as- sociation, Hicks owned the land and building on East Pine Street where his store was located, and a hun- dred acre farm at Sandhill several miles east of town. Looking through his ac- count books from almost a hundred years ago is like looking at a roster of East- siffe farmers, who brought their berries to Mr. Hicks: Joiner, Dupont, Lavigne, Raiford, Hoover, Edwards, Stevens, Davies, Parker, Harper, Perrin, Schafer, Hano, Lindsey, Poche, Dragg, and many more. When the White Farm- ers Association went out of business, Mr. Hicks whole- saled the strawberries sold to him through the Hazel- ton B. Ray Agency. Some years, when the strawberry and vegeta- ble crops were successful Hicks made a profit, but during and immediately after World War I straw- berry prices declined along with the business. Hicks was caught with a large amount of unsold stock, and what would today be called a "cash flow prob- lem." He sold two of his Pon- chatoula buildings, and mortgaged the land and store building, as well as his Sandhill farm. But, it was not enough to pay off his indebtedness. CONTINUED NEXT WEEK D.C. Reeves Elementary School winner is Kelly Getty, pictured with third grade teacher Andrew Armond. Martha Vinyard Elementary School winners are: Melissa Ryan, Principal, Landon Richoux, Jacob Brent's, Peter Cranford. Tucker honors scholars with good manners Tucker Elementary School recognizes students with good manners. These students were chosen by their teacher for using good manners in all areas of the school campus. Thank you Golden Gators for being a shining example to all other students. Congratulationsl Pictured (back row, left to right) Saniya Gaten, Shelton Ricker, Hunter Rigsby, Landon Smith, Domanick Strayer, Rayden Edwards, Kailey Pounds, Madison Perrin, Fernanda Ramos, Ja'Myra Briggs (front row) Kaden Youngblood, Maverick McLin, Joel Sambola, Joir'dan Bradford, Kaden Bean, Anna Coleman, Tyler Baham, Tyriana Lucas, Joseph Jones, Sha'Myra Carter, Miah Heil, Elaijah Lazard, and Mylashai Heisser. (Tucker Photo) OUTLET m Times Internet Edition -- www.ponchatoula.comY )times E-Maih editor@ponchatoula.com or timesofindependence@gmail.com