Barbie Butz is a freelance columnist for The and Paso Robles Press; you can e-mail her at [email protected]

I just received a newsletter from the Atascadero Historical Society (AHS), and it looks like the society will be able to continue through 2020 despite all the COVID restrictions. It is amazing what the volunteer team has accomplished. The team of John Seliskar, Bud Tanner, Larry Price, Jared Price, Tom Lewis and Jim Wilkins has made great progress at the Colonial Heritage Center (CHC).

The cabin now has a new concrete floor and a new electrical system. A new roof on the archive building, thanks to Joshua Allredge, Director of ABC Building Supply, Inc, and his team who donated the necessary roofing materials. Thanks also to Bobby Williamson and Stephan of RAW Roofing who donated their time and tools to install the new roof.

Work has begun on the memorial walkway that will traverse the center’s grounds. The first part of the path, which starts at the Atascadero library, has been excavated and filled with stones and DGs.

The first memorial gate will be installed and will serve as access to the archives building from the parking lot. Finally, the path will be finished with smooth, etched clinkers that will provide a durable surface for the paths. There will be other doors, all from the trees that stood in front of Atascadero City Hall.

As with many non-profits, it has been about 18 months since AHS held a fundraising event. During the reorganization of the Colony Museum, it was determined that several items had nothing to do with the local history of Atascadero.

The association’s board of directors decided to offer the items for sale at a garage sale in the spring. Other items donated by members will also be available. If you would like to donate items for the sale, please contact the organization at [email protected] Or call Jim Wilkins, president of the AHS, at 805-550-9807.

I will announce more details about the sale once the date is set and some of the COVID restrictions are lifted.

Congratulations to Brenda Nitzowitz, a member of the AHS Board of Directors for six years, who received the 2021 Marjah Mackay Award for her outstanding service to the Association.

Some of us have recently talked about eating salmon steaks as a child. Our mother cooked them and served them with a white sauce. After our conversation, I came up with the following recipe. You reap what you sow, time after time. This version of the cake looks delicious.

Crabcakes with smoked horseradish sauce

1 pound peeled and fried large raw shrimp, cut into 1⁄2 inch pieces
3 tablespoons unsalted butter, melted
2 large eggs, beaten loosely
2 chopped onions (approx. 1/3 cup) plus more, chopped for garnish
1⁄2 teaspoon lemon zest, plus 11⁄2 tablespoons fresh juice, divided
1 1⁄2 cup panko croutons, divided
2 1⁄4 teaspoon kosher salt, divided
3⁄4 teaspoons smoked paprika, divided
1⁄2 cup mayonnaise
2 teaspoons cooked horseradish, cooled
4 tablespoons canola oil
lemon slice, to serve

1. Place the shrimp, butter, eggs, shallots, lemon zest, 3⁄4 cups panko, 1 tablespoon lemon juice, 11⁄2 teaspoons salt, and 1⁄2 teaspoon paprika in a bowl. Form for 8 cakes (3 inches). Spread the remaining 3⁄4 cups of panko on a large plate; carefully place the cakes on the plate, pressing down on both sides of the panko. Place the cakes on a baking sheet lined with parchment paper. Cover; let cool 15 minutes.

2. Whisk together the mayonnaise, horseradish, 1⁄2 teaspoon salt, and remaining 1⁄2 tablespoon lemon juice and 1⁄4 teaspoon paprika. Let it out.

3. Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Bake 4 cakes 4-5 minutes on each side. Transfer to a paper towel-lined plate; sprinkle with 1/8 teaspoon salt. Brush pan with brush; repeat with remaining 2 tablespoons oil, 4 cakes and 1/8 teaspoon salt. Garnish with sliced green onions and sauce. Serve with wedges of lemon.

Enjoy your weekend.

On you.


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