Community events

Thursday, March 10

Sunday, March 13Volcanologist Donald A. Swanson will discuss, "Beauty and the Volcano: Tracking Lava from Vent to Ocean at Kilauea Volcano, Hawaii." He is involved in a study of the explosive history of Kilauea with colleagues from the Smithsonian Institution. Free.Wednesday, March 16-- The crockpot. Surprise! Chef Cora's top kitchen essential is a slow cooker. "They are making a huge comeback," she says. "When you walk in the door at 6 p.m., it's as if a chef has been cooking all day." If you have the space in your kitchen, Cora recommends buying a large-size pot so you can simmer up soup or chili for a Sunday football crowd. One good choice is West Bend's six-quart oval Versatility Slow Cooker (www.westbend.com), which comes in black for about $63 plus shipping (check retail stores or www.acehardware.com) or stainless steel for $4 more. Remove the pot from its heating base and use it on the stove or in the oven.Luck O' the Irish, is the topic of tonight's class at the Pleasant Grove Macey's Little Theatre. Learn how to make special St. Patrick's Day treats, games and activities with Jeanne Mather. Class begins at 7 p.m. Call 796-6601 for information. Free.-- The cookware. Toss your mismatched pots and pans, and "buy something that will last," says Cora. Start with a basic cookware set that has five to eight pieces, such as Cuisinart's Chef's Classic seven-piece set for $100 (the set includes two saucepans with lids, an open skillet and a stockpot with lid). Cora likes stainless steel because it is versatile and strong, and it costs less than pricey copper core or copper-sided cookware.Casseroles -165 degreesThe Brigham Young University Center for Economic Self-Reliance, the Romney Institute of Public Management and the Rollins eBusiness Center will host the 2005 Economic Self-Reliance Conference, "Building Economically Self-Reliant Families," Thursday and Friday, March 10 and 11, Wilkinson Student Center. Registration for the conference is $50, $15 for students. The fee does not include the awards banquet. For more information on the conference and to register, please visit marriottschool.byu.edu/conferences/self- reliance/.Soups - 165 degreesThese tips should give you the added confidence that any food you have prepared is safe and hopefully delicious!Fossil Tracks and Trails is the topic of today's youth education class at Thanksgiving Point's Museum of Ancient Life. Have you ever wanted to dig up a fossil? Discover what it is like to find a dinosaur as you learn about fossils and what they mean. Classes are for ages 6 to 8 years. Class is from 4-5:30 p.m. Cost is $15. Call 768-2300 for information and registration.Scrapbooking is the feature class at 11 a.m. at the Spanish Fork Macey's Little Theatre Kitchen. Ilene Beal has a fun Easter page set for today. Call 798-9803 for information. Free.Fondue Wizardry is the topic of tonight's Kobblestone Kitchen class at Thanksgiving Point. Zac Black will create a little magic with special fondue recipes using everything from cheese to chocolate. Class is from 6:30 to 8:30 p.m. Cost is $25 per person. Call 768-2300 for information.Since vegetables cook slower than meat, place the vegetables on the bottom. Then add the meat and cover the food with your broth, sauce, or water.It is not recommended that you use a slow cooker to reheat these leftovers.BYU Slavic Club presents "Students for Children Talent Showcase" at 7:30 p.m. in BYU's Wilkinson Center ballroom. Cost is $5 will all proceeds going directly to helping Russian children in orphanages. Tickets can be purchased at the door. The event features the BYU Men's and Women's A cappella group, BYU folk Dance Team and more.Genealogy classes are offered on the second and fourth Sundays for every month by the Utah Valley Regional Family History Center on the second floor of BYU's Harold B. Lee Library beginning at 1:30 p.m. Classes range from beginning to advanced with classes offered for specific research and general use knowledge. Classes are open to all members of the community. Call 422-6200 for information.And when it comes to leftovers, make sure you refrigerate them within two hours after cooking is finished. Store them in shallow covered containers.Friday, March 11If possible, set the slow cooker setting on high for the first hour of cooking to get the food warmed up quickly. Then switch it to low for the rest of the day. If it is not possible, the Food Safety and Inspection Service says it is still safe to cook foods on low for the entire time, since the temperatures stay hot enough for long enough to prevent any bacterial growth on the food.Roasts -145 degrees (medium rare) -160 degrees (medium) -170 degrees (well done)Keep the lid on. Experts say that removing the lid can add 20 minutes to the cooking time! This is because it takes that long to re-generate the lost heat and steam. Remove it only to stir the food or check for doneness.

If you have announcements for the events calendar, please fax them to Genelle at 437-7624 or e-mail to utahcounty@desnews.com.