You know that spring has arrived when the sporting goods stores start restocking fishing equipment. Golden Era Productions hosted a fishing tournament for kids (now to become an annual event) on April 15th. There were nearly 130 kids in the tournament who angled in 145 fish of various sizes and ethnicity. Parents and guests applauded as the youngsters reeled them in.

Muriel DuFresne, Public Relations Director at Golden Era Productions, said, “There was an outpouring of community support to make this event come to be, which is reflective of this wonderful San Jacinto Valley community, and once again affirms the small town friendly atmosphere which historically has been so much a part of this valley.”

The Rotary Club prepared pancakes ala “everybody come,” Hemet Kiwanis Club BBQ’d hamburgers and hot dogs at lunch, Cal Fire Station 25 was on duty with a fire truck, AMR was there just in case and the Hemet Police Department brought over their vintage car. The Police Explorers and Grandfathers for Golf pitched in to make a happier day for the kids even more joyful.

Comments came from a mother, “We loved this event. Thank you so much. This is our second time here. We came in 2019 and that is what got my son hooked on fishing.”

A father commented, “I love this venue. Another, on his way out with his family, said, “My boys had a wonderful time today. They both caught fish. Please pass on my thanks to everyone involved in making this tournament come to life. We really had a blast.” Another said, “We sure hope that you are having this again next year.”

The largest fish was caught by Carron Phipps in the senior division. His catch weighed in at 5.2 pounds. James Irwin was the winner from the junior division and his fish weighed in at 3.6 pounds. Each received a trophy and gift certificate.

In the Senior Division, the 10 runner-ups were: Kathryn Irwin with a 4.13lb fish; Mikel Pleasant a 4.0lb beauty; Neil Levine, a 3.14 pounder; Ted Levine, a 3.10 pounder; Aubrey Morgan, a 3.1lb fish; Kacay Keeline a 3.1lb fish; Keegan Libeau a 3.09 pounder; Eliana Martinez with a 2.9 pounder and Haley Irwin with a 2.9 pounder. They each were awarded a medallion and a gift certificate.

Not to be forgotten were those in the Junior Division: Mason Wofford, 3.5 pounder; Daizy Molina with a 3.14 pounder; Analia Barrett, a 3.2 pounder; William Rathbone with a 3.09lb fish; Nevaeh Edwards, a 3.03lb fish; Averse Nace, a 2.8 pounder; Adam Lawry a 2.42lb fish; Aria Swope a 2.4 pounder; Amarize Partida with a 2.15lb fish and Charlie Brown (for real?) a 2.1 pounder.

The following sponsors are acknowledged and thanked for their participation in making this event a tremendous success.

Gold: American Legion post 53; Golden Era Productions, Soboba Foundation, Steve Dimemmo and Dr. Kristi Dimemmo.

Silver: Agri-Empire, Cloverland Foundation, Dr. Abid Hussain, HCN bank, Hemet Jeep Club, Hemet Police Officers Association, Larry Soares Appliance and Sysco Foods.

Bronze: Andy & Cindy Dominigoni, Backs Automotive, Brubaker Culton Realty, Cops for Kids and Communities, Inland Foundation Engineers, McDaniel & Associates, Meade Realtor, Miller-Jones Mortuary, Sylvan Learning Center and Toliver Tax Service.

One can only imagine how many parents and others at the event were wishing, “Oh, how I wish I were a kid again today.” And who wouldn’t? Anyone should be happy with the sizes of those fish caught. Just sayin

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“The thing I love most about the humble carrot is its versatility. It can be a snack, a salad, a dessert, a side dish or the basis for most soups and sauces,” says Hall.

McCormick spices agrees, reporting that recipe searches for roasting carrots is trending over the past year in internet searches and on their website, making it the perfect choice for vibrant spring dishes.

With roasted veggies on people’s minds, Hall created Roasted Carrots-in-a Blanket – a fun, carrot-y spin on the traditional pigs-in-a-blanket. The roasted carrots, seasoned with paprika, ground mustard, and rosemary, are wrapped in a light and flaky pastry.

CARROTS-IN-A-BLANKET

• 2 tablespoons unsalted butter, melted

• 2 tablespoons orange juice

• 2 teaspoons honey

• 1 teaspoon McCormick Gourmet Organic Ground Coriander

• 1 teaspoon McCormick Ground Mustard

• 1 teaspoon McCormick Paprika

• 1/2 teaspoon McCormick Rosemary Leaves, lightly crushed

• 1 teaspoon kosher salt

• 1/2 teaspoon McCormick Black Pepper Grinder

• 1 package (16 ounces) baby carrots

• 3 cans (8 ounces each) refrigerated crescent roll dough CARROT MUSTARD SAUCE

• 2 1/2 cup French’s Stone Ground Dijon Mustard

• 1/2 teaspoon McCormick Ground Cinnamon

• 1/2 teaspoon McCormick Black Pepper Grinder

• 1/4 teaspoon McCormick Pure Lemon Extract

• 1/4 cup water

INSTRUCTIONS

1. Preheat oven to 375°F. Mix butter, orange juice, honey, spices, salt and pepper in large bowl. Add carrots; toss to coat well. Arrange carrots in single layer on large parchment-lined sheet pan.

2. Roast 20 to 25 minutes or just until tender. Allow to cool slightly.

3. For the Carrot Mustard Sauce, transfer 1/2 cup of the roasted carrots to blender container or food processor. Add mustard, spices, extract and water. Cover. Purée until completely smooth. Set aside.

4. Unroll crescent dough onto clean surface (do not separate triangles). Brush about 2 tablespoons of the Carrot Mustard Sauce evenly over each sheet of crescent dough. Reserve remaining sauce for serving. Use a pizza cutter to cut along perforations, then cut each triangle lengthwise into three separate triangles. Place one cooled carrot on the wide side of each dough triangle, then roll towards pointy ends to wrap carrots in dough. Place wrapped carrots tail-end down about 1 inch apart on parchment-lined sheet pan.

5. Bake 12 to 15 minutes until dough is golden brown, rotating pan halfway through cooking. Serve warm with remaining sauce for dipping.

Makes 32 servings.

Hall also came up with a Warm Carrot Salad with Creamy Lemon Dressing.

Layers of roasted carrots are lightly spiced with cayenne and black pepper to complement naturally sweet Granny Smith apples, golden raisins, and pineapple. A simple, creamy lemon dressing drizzled on top adds a slightly tangy pop to finish this bright and colorful dish.

Here, Hall shares some clever tips for creating carrot-inspired meals:

• To make the most of your time in the kitchen, peel your carrots using up and down strokes to make sure there are no wasted movements, and you get the job done faster.

• Or buy carrot sticks or baby carrots to reduce prep and peeling time. You can quickly dice them at home for soups and stews.

• Carrots are beautiful and can be the star of your dish. Adding multi-hued carrots will make simple dishes appear fancy.

• You can use spices, herbs, and other ingredients as supporting cast members to add great flavor and make your dish taste even more amazing.

For Hall’s exclusive carrot recipes along with additional springtime dishes, visit www.mccormick.com.

This spring enjoy delicious foods with people you love. By utilizing the versatile carrot, you can put fun and tasty twists on classic recipes that will make any occasion special.

StatePoint • Contributed

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