June 21 is Father's Day!

A Reminder about Medical Screenings

As with the last couple of weeks, we’re keeping the focus in June on men’s health. This week is all about health screenings that are recommended for men and the ages when those screenings become more frequent.

Cornhole Tournament Recp

We had a great tournament on Saturday afternoon, and it was great because of our Sponsors:

• Twin City Toyota
• Representative Elaine Gannon
• First State Community Bank
• Hopson Lumber Company

We also rocked the pavilion with 25 teams! Congratulations to Goon Squad, our tournament champion.

Special thanks is due to all the players who survived the oppressive heat and to the Arlington for being on-site selling beverages to cool everyone down! Jefferson County Cornhole also helped promote the event and provided cornhole boards.

I'd also like to thank our great volunteers: Cara Ahern, Victoria Dickinson, Stacey McKeon, and Andrea Siegfried.

People have already asked, and yes, we have another planned for October 17, 2020.

Courtesy of Hungry Happenings

Use up some veggies for this snack

Ingredients

• 2 medium size zucchini
• 1 carrot
  
• 1 large russet potato
• 1 small onion
• 1 1/2 teaspoons salt
  
• 1/3 cup flour
• 2 medium eggs, lightly beaten
• If baking, olive oil spray
• Serve with 1/2 cup plain Greek yogurt or sour cream

Directions

1. If baking, preheat oven to 400 degrees F.
2. Shred the zucchini, carrot, and potato using a cheese grater or food processor. Finely slice and chop the onion.
3. Place the veggies in a strainer. Sprinkle with salt and toss to evenly coat the veggies. Set aside for 10 minutes to allow the moisture to drain from the vegetables. Press down using paper towels to remove as much liquid as possible.
4. Stir. Let sit another 5 minutes and repeat until the veggies are quite dry. Pour into a large mixing bowl.
5. Sprinkle on the flour and toss to coat. Stir in the eggs.
6. If baking, spray a non-stick baking pan with olive oil cooking spray. Spoon the veggie mixture into a football shaped cookie cutter, creating a fritter that is about 1/4 inch thick.
   Remove cookie cutter and repeat.
7. Spray olive oil spray over top of the fritters.
8. Bake for 12 minutes, then remove and flip the fritters over. Bake for another 12-15 minutes until evenly browned on both sides.
9. Spoon 2 tablespoons of the yogurt or sour cream into a pastry bag or zip top bag. Pipe laces and stripes on each of the footballs to make them fancy.