CityView Magazine

CityViewNC.com | 29 800•894•1761 www.nextdayaccess.com dlong@nextdayaccess.com • Ramps (purchase & rental) • Grab Bars • Vertical Platform Lifts • Pool Lifts • Stair Lifts • Ceiling Lifts • Handrails • Bathroom Safety • Door Widenings • Safety Home Automation Stay in Your Home Longer & Safer Fayetteville's Certified Accessibility Specialist 100 Bragg Blvd. | Fayetteville, NC 28301 | (910) 643-2778 Email us: info @ asomf.org | @ASOMF asomf.org/event/d-day/ O C T O B E R 1 9 , 2 0 2 1 — M A R C H 1 4 , 2 0 2 2 Experience the invasion of Normandy through the eyes of the 82nd and 101st Airborne Division paratroopers using "HistoPad" technology. The premiere of this exhibit, for only the second time in the U.S. and the first time in the southeast, is made possible with generous support from the Airborne & Special Operation Museum Foundation in association with HistOvery of Paris, France, and the Airborne Museum in Saint-Mere-Eglise, Normandy, France. MADE POSSIBLE IN PART BY A GRANT FROM ACORN SQUASH FILLED WITH BAKED APPLES Ingredients 4 Granny Smith apples, diced 6 tablespoons butter ½ cup brown sugar ¼ cup raisins 1/8 teaspoon nutmeg ¼ teaspoon cinnamon ½ cup pecans, chopped and toasted 2 acorn squash Directions: Cut acorn squash in half and scoop out the seeds. Use 2 tablespoons softened butter to rub all over the flesh of the squash. Line a baking sheet with aluminum foil and spray with cooking spray. Place squash cut side down and bake at 400 degrees for 45 minutes. Bake apples at the same time. In a baking dish, combine apples, brown sugar, raisins and nutmeg. Dot the apple mixture with 4 tablespoons butter. Cover with foil and bake for 35-45 minutes. Fill the squash with the baked apples and sprinkle with cinnamon and toasted pecans. N.C. APPLE SLAW Ingredients 1 Gala apple, sliced thin 1 Golden Delicious apple, sliced thin 1 Granny Smith apple, sliced thin ¼ cup seasoned rice vinegar 2 tablespoons olive oil 2 tablespoons honey ½ teaspoon salt Pepper to taste 2 teaspoons seeded and minced jalapeno pepper 8 cups fine shredded Napa cabbage, we used 4 cups (1 head of cabbage = 4 cups) 1 red bell pepper, seeded and cut into thin slices ½ cucumber, sliced thin ¼ cup cilantro, chopped 3 tablespoons sesame seeds, toasted 1 ounce radish sprouts Directions: Slice apples and set aside. In a large bowl, whisk vinegar, oil, honey, salt and pepper. Add apples and toss to coat. Add remaining ingredients except sprouts. Toss to coat. Just before serving, scatter sprouts over top of slaw.

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