The Barron Park Association

Apr 282018
 

JOIN US FOR

MAY FÊTE 2018!

SUNDAY, MAY 20, 2018

BOL PARK

NOON TO 4 PM

 

 

This year Barron Park celebrates the 40th Anniversary of May Fête!

  • Enjoy live music and dancers performing all afternoon

  • A community Maypole Dance at 2:30,

  • Wear ribbons!

  • Bring family, friends, and a blanket, and make a picnic of it,

  • Hamburgers, Hot Dogs, Soft Drinks, and Snacks for purchase,

  • Active games and crafts for children, face painting, a three-legged race,

  • Our dear donkeys Perry and Jenny on parade,

  • Barron Park history exhibit,

  • and more!

The May Fête is a volunteer effort. Come join us for the fun prep and set-up. To help out or if you have a display or activity to add to the mix, contact John King at: johnwadeking@gmail.com or (650) 483-2710.

See you there!

 

Apr 072018
 

The upcoming, long standing, bimonthly senior lunch will be on Tuesday, April 10, 2018 at the Corner Bakery at 1:00 PM.

Corner Bakery is at 3375 El Camino Real on the corner of Fernando with plenty of parking space either in front or behind the restaurant.

The Corner Bakery is cafeteria style. Each of us pays for our own lunch selection at the counter. They will deliver our order to the table. The prices are modest, no tips involved, and we even get a senior discount. If you want to look at the menu in advance, go towww.cornerbakerycafe.com. There are printed menus available when we come in.

The sandwiches are rather large, so a Combo of half sandwich with salad or cup of soup is also good. Tossed salads are large and most of us have discovered that the smaller size, Cafe, is generous and just right.

Although not required, just show up is OK, it would be good to know number of us likely to arrange tables. Please reply to pklausm@mac.com or leave me a message at 650 303 6893 anytime.

For anyone needing a ride it can be arranged.

Hoping to see many there. The interactions are always fun and interesting. Peter K. Mueller

Mar 162018
 

For those interested in more discussion, the BPA Annual Meeting/Potluck can be a great place for information sharing.

Information tables on various Barron Park topics will be available Sunday March 18th at the BPA Annual Meeting/Potluck 2-4pm/ BP Elementary School.

Thank you Richard Placone for organizing a table on El Camino Issues!
Fry’s Site info will also be available: maps, application for site committee
Other topics include: Cool Block, Verizon Cell Towers, E- Prep
Reminder- Guest Speakers:  Police Chief Robert Jonsen & Emergency Prep.
Mar 082018
 

Sunday, March 18, 2018, 2-4 p.m.

Barron Park Association Annual Meeting and Potluck!

Barron Park Elementary School, Multi-Purpose Room

800 Barron Avenue

Featured topic: Emergency Preparedness and Safety

with special guest Police Chief Robert Jonsen

 

Join us for a useful and informative afternoon! Meet the new Palo Alto Police Chief and BPA board members. There will also be separate breakout sessions for other local topics of interest.

All Barron Park residents are welcome. Coffee, tea, soft drinks provided. Please bring a snack for our potluck table.

Contact Us:

If you need childcare or supervision, contact:   gluce@cbnorcal.com

Questions? Write to: president@bpapaloalto.org

For general information please go to www.bpapaloalto.org

 

 

 

 

Jan 172018
 

The winning Chakraborty family has generously shared their appetizer recipe. Serves 4 appetizer portions.
Feel free to try it at home! 

Soy-Garlic-Honey NY Strip Steak and Sesame Grilled Asparagus with Pumpkin “Wasabi” 

Soy-Garlic-Honey New York Strip Steak (2 Day Preparation) 

1/3 cup soy sauce
1/4 cup honey
4 cloves garlic
1 New York strip steak 1/3-1/2 lb.

Day 1
Crush, peel, and mince garlic. Whisk together soy and honey. Place steak in a Ziploc bag, pour soy sauce and honey over, and add garlic. Squeeze out excess air, seal, and marinate overnight in the fridge.

Day 2
Complete Pumpkin “Wasabi” and Sesame grilled asparagus (see instructions below), then remove the steak, being careful to reserve the remaining marinade. Add marinade to a pot and bring to boil, then lower heat and condense to a glaze. Grill the steak to medium rare. Allow to rest for 5-7 minutes. Proceed to assembly.

Pumpkin “Wasabi”
(measurements are approximate)
1 sugar pumpkin
2 Tbsp. horseradish mustard
1 Tbsp. honey
Dash of soy sauce

Preheat oven to 350 degrees F. Slice pumpkin in half, remove seeds and stringy, spongy innards. Place halves cut side down on a baking sheet with sides; fill the baking sheet with 1/2-inch water. Bake until the flesh softens, so that the pumpkin is easily dented when the skin is pushed (approximately 1 hour). Let cool, and then scoop out 2 cups of pumpkin flesh. Mash with a fork and gradually blend in horseradish mustard, soy sauce, and honey to taste (one should not consciously taste the soy sauce or honey; the salt and sweetness enhances the flavors of pumpkin and horseradish). Proceed to assembly.

Sesame Grilled Asparagus
1 bunch asparagus
2 Tbsp. sesame oil

Wash asparagus and break off hard ends. Place in a wide bowl or ceramic container. Boil water and blanch asparagus for 3-5 minutes depending on thickness. Asparagus should remain crisp; start checking once the green becomes more vibrant under the boiling water. Do not overcook. Drain and dry asparagus, place on grill, and brush with sesame oil. Remove when asparagus skin has blistered. Proceed to assembly.

Break out “Chakraborty Chef’s Wine” (optional): California Cabernet or Pinot Noir, or Martinelli’s Apple Juice (if employing underage sous-chefs). Open bottles and pour glasses, being careful to match libations to intended recipients. Sip throughout the cooking process (to taste). Proceed to assembly.

Assembly

Set out 4 plates and place 1/3 cup of the pumpkin “wasabi” in the center of each. Slice the NY strip steak on the bias, and arrange 3 slices along with 3 asparagus spears on top. Drizzle or brush glaze on the steak and asparagus, then around each plate.