Lifestyle

Sometimes living out here in the “wild west” we all want something a little different than tacos or steak. And while in many places Asian food is hard to come by, if you’re having a craving for it, it may or may not be available. Or so you may think. This recipe for Thai Basil Beef or Pad Gra Prow can easily be made at home and on your table in less than an hour.

Classes began Monday, August 28 at Sul Ross, and along with new students for the fall semester also came new faculty. The university welcomed 12 new faculty members to the Alpine campus, including two in the Department of Anthropology, two in the Kinesiology department, three in the Department of Education, one in the Visual and Performing Arts department, one in Business Administration, and two in the Nursing department, with one of them also a part of the Department of Agriculture. Dr. Charles Koenig is an assistant professor in Anthropology, along with a visiting assistant professor of Anthropology, Dr. Devin Pettigrew. Dr. Koenig’s research focuses on indigenous earth oven technology, experimental archaeology, and rock art/cave shelter sites, with much of his work focused on the Big Bend and Lower Pecos regions of Texas.

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WEEK Alpine Humane Society Pet of the Week is Phoebe. Phoebe is an energetic fun-loving gal who loves to make her presence known. Playing in the yard with dog pals and going for runs are her passions. The queen bee of the yard, she’s not too shy to get down in the dirt while playing.

There are days that I crave something sweet, but just have no desire to fire up the oven to make a dessert. And store-bought cookies are just not as good as those made at home. Besides, what Texan wants to fire up the oven in this heat wave we’re having? Not this one!

Ingredients: ½ cup salted butter (1 stick) 1 ½ cups granulated sugar 1/3 cup unsweetened cocoa powder ½ cup milk 1 teaspoon vanilla 2/3 cup of creamy peanut butter or if crunchy peanut butter is preferred, add another ¼ cup.

WEEK Alpine Humane Society Pet of the Week is Fanny. Fanny just knows she’ll grow into that big head and fancy fur coat.

Ingredients: 1 red beet 2 cloves garlic, peeled 2 tablespoons olive oil 1 ½ cups cooked or canned chickpeas, drained and rinsed 3 tablespoons of warm water 2 tablespoons tahini paste 2 tablespoons fresh lemon juice ½ teaspoon cumin ½ teaspoon coriander Salt and pepper to taste Directions: Preheat oven to 400 degrees. Place the beet and garlic cloves on a piece of foil and drizzle with the olive oil.

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In what activities did you participate in high school? I have participated in Cross Country and Track and Field all four years. I have also participated in basketball, Student Council, and I am in the National Honor Society.