YOU ARE INVITED March 30, Wednesday from 7 - 8:30pm To the PRESENTATION OF THE BATWA PYGMY art-making collaboration: slides, show-and-tell and a success story Presentation by some participants of the recent trip to Bwindi, Uganda: Marsha Conn (leader), Judy Chambers, Cheryl Johnson, Annie Moorehouse, Joan Robbins, Elinor Maroney, Jim Robbins, Carol Brady, Lynn Di Nino. Where? the ballroom at NW Costume, courtesy Tom and Mary Johnson 2315 -6th Avenue in Tacoma (not too far from Sprague Avenue) for information call: Lynn at 253 396 0774 ADMISSION: FOOD AND/OR BEVERAGES TO SHARE for a story about the project. . . http://www.thenewstribune.com/2011/03/06/1572382/if-you-teach-villagers-to-make.html<http://www.thenewstribune.com/2011/03/06/1572382/if-you-teach-villagers-to-make.html> Gino was the guest house cook and we LOVED this peppery soup. . . GINO'S hot CUCUMBER SOUP 3 cucumbers, peeled, chunked 4 cups of milk (water can be a partial substitute) 3-4 TBSP flour (I used brown rice flour. . .use any) 2 TBSP margarine 2 cubes chicken bouillon or equivalent 1 TSP seasoning salt (I use Cavender's Greek Seasoning-Safeway) sugar to taste (a tiny amount, if any) pepper to taste Use a little of the milk to liquefy the cukes in a blender. Set aside. In a skillet melt the margarine and then make a 'starter' of gravy by blending the flour with about half a cup of the milk. As it begins to thicken on a very low flame, gradually add more milk, along with the bullion and the seasoning salt. Combine into a saucepan the liquefied cucumbers and the 'gravy'. Cook over low heat for about twenty minutes. This is about four light servings.