Feb 3, 2012

Porto Rico

We can't thank you enough Jeane Ann and Highland-Horizon Homes for a wonderful trip to Porto Rico!... Was short and sweet...what a great group of new friends!... Looking forward to do it again!

Landscape S.O.S. .....Surviving the Drought

Register online at www.cityofforney.org or register with Public Works at publicworks@cityofforney.org or 972-564-7340 RSVP by Friday February 17, 2012 AGENDA 8:00 A.M. - 8:30 A.M. - Registration 8:30 A.M. - 9:20 A.M. - Composting Nelida Spurrel - Environmental Co-op 9:20 A.M. - 10:10 A.M. - Rainwater Harvesting Brad Ackerman – Kaufman County Master Gardener 10:10 A.M. - 10:20 A.M. - Break 10:20 A.M. - 11:10 A.M. - Container Gardening Lynn Ackerman – Kaufman County Master Gardener 11:10 A.M. - 12:00 P.M. - Texas Smartscape Karen Sanders – Kaufman County Master Gardener 12:00 P.M. - 12:45 P.M. - Lunch on your own 12:45 P.M. - 1:35 P.M. - Trees & Drought Pam Corder – Kaufman County Urban Forester 1:35 P.M. – 2:25 P.M. - Square Foot Gardening Jeanie Allen Davis – Kaufman County Master Gardener 2:25 P.M. - 2:35 P.M. - Break 2:35 P.M. - 3:25 P.M. - Landscape Care During Drought Karen Sanders – Kaufman County Master Gardener

Heath Eletronic Recycling Event

Saturday, February 18, 2012 Noon – 3:00 pm Rockwall-Heath High School (South side student parking lot) 801 Lawrence Heath, TX 75032
Sponsors: Environmental Co-op Rockwall-Heath HS and the City of Heath

Chocolate Truffles

Chocolate Truffles Who can resist cognac-kissed truffles are the ultimate Valentine's Day indulgence?
Ingredients: 3/4 cup whipping cream 12 ounces bittersweet or semisweet chocolate, finely chopped 1 tablespoon cognac or 1/2 teaspoon vanilla About 1/4 cup unsweetened cocoa Directions In a 1- to 2-quart pan over high heat, bring cream to a boil. Meanwhile, place chopped chocolate in a bowl. Pour cream over chocolate and stir gently with a flexible spatula until chocolate is melted and mixture is smooth. (If chocolate does not melt completely, place bowl over a pan of barely simmering water and stir until melted and smooth.) Stir in cognac. Chill mixture until firm, at least 3 hours; if desired, cover and chill up to 1 week. Line a 12- by 15-inch baking sheet with a piece of waxed paper. With a spoon, scoop out 1-tablespoon portions of chocolate mixture; place on waxed paper. If mixture is too firm to scoop, let stand at room temperature about 10 minutes. Place 1/4 cup cocoa on a rimmed plate. Dust hands lightly with cocoa. With your hands, roll each scoop of chocolate mixture into a ball, then roll in cocoa to coat. Place each truffle in a small paper candy cup (see notes). To store, place truffles between layers of waxed paper in an airtight container and chill. Advise recipient to chill as well, then bring to room temperature just before serving.

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