CULLMAN — Good morning, readers, take a look at what’s going on today:
Today: A 20 percent chance of showers and thunderstorms. Mostly sunny, with a high near 86. South wind 5 to 10 mph.
Tonight: Showers and thunderstorms likely, mainly after 1 a.m. Mostly cloudy, with a low around 64. South wind around 5 mph becoming calm. Chance of precipitation is 60 percent.
Best bets for today:
CCSF: Cullman City Schools Foundation will meet at noon today in the Central Office conference room, 301 1st St. NE, Cullman 35055, for the CCSF Board of Directors’ annual meet. Lunch provided. Info: Dawn Klinger at 256-590-3159.
City board of education: The Cullman City Board of Education will hold a work session at 7 a.m. today at the Central Office, 301 1st St. NE, Cullman 35055.
PALS clean campus award nominations: The deadline for entering the Cullman County PALS Clean Campus Awards has been extended to today. Entries should be turned in the Cherrie Haney, local PALS president, at the Cullman County Economic Development Office by 4 p.m. today. The office is located at 325 2nd Street SE, Cullman 35055. All schools participating in the Clean Campus program are urged to enter. Info: Cherrie Haney at 256-775-4696 or Rhonda Van Zandt at 256-796-6611.
Candidate forum on education: The public is invited to a candidate forum concerning issued on education at 6 p.m. today, at the McGukin Civic Center, 510 5th St. SW, Cullman 35055, with a meet-and-greet at 5:30 p.m. Sponsored by CC-Vote/Cullman County Education Association.
Recently, a friend told me their zucchini and squash plants will produce a huge crop, so to get ready to receive alot of the colorful fruits. I searched the ‘net to find some tasty recipes, and came up with a light and yummy dish, that I’ve decided to share with you.
Marinated Squash Salad
1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt, divided
3 zucchini (about 1 1/2 pounds)
2 yellow squash (about 3/4 pound)
1 garlic clove, peeled
1/2 cup packed fresh basil leaves
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes