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Walker thanked her predecessor, Annie Rebecca Elliott, who started the process of preserving historical documents when she served as district clerk.

“We both realized the importance of preserving these documents and making them available to the public,” Walker said.

Walker also thanked Fort Bend County commissioners, who allocated $2.6 million toward the preservation of the records. A Dallas preservation company performed the task of preserving the documents, many of which had to be “de-acified.” Many historical documents have acid in them, which damages the paper, Walker ex-

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plained. Some of the documents were crumbling, she added.

The preservation firm also inserted the individual pages in plastic, see-through sleeves and the entire case files in fireproof, water-proof binders. The small room is located next to the district clerk’s office.

One of the deputy clerks must accompany visitors to the room. Once inside, visitors will find thousands of historical cases, including the grand jury minutes that involve criminal fornication, property sales that allowed buyers to pay off the land over a 12-month period, and instances in which slaveowners who moved to Texas filed petitions to keep their slaves.

It goes without saying that the documents room includes plenty of cases related to the infamous Bluejays-Woodpecker War. CrumpJones said historical records are invaluable to researchers and the complaints and the testimony of those times give researchers today a glimpse into the stories of those eras and a comprehensive understanding of the past.

“As a historian, I am intrigued by the methods used to resolve disputes and conflicts in court to resolve disputes,” Crump-Jones said. “Many individuals, regardless of their race or literacy level, spoke in the era’s vernacular. I love seeing how they spoke, what they spoke about and things of that nature. It gives you view of the time of those people.”

SLHF announces 2023 president and new board members

The Sugar Land Heritage Foundation announces the recently elected president for 2023 and the addition of three new board members.

“We have such a unique history in Sugar Land, with its beginnings as the site chosen by Stephen F. Austin for his personal settlement, through the reconstruction era and the many years as a company town based on the philosophy of welfare capitalism,” said the foundation’s new board president Carolyn Gilligan, on why she serves on the Sugar Land Heritage Foundation board.

“It is important to preserve this history for future generations.”

The foundation thanked retiring Board President Roy Cordes for his invaluable contribution as president and for his continued support as a member of the board.

New members elected to the board include:

James Amaro, Owner, Amaro Law Firm. Amaro’s family emigrated to Sugar Land in 1918 after fleeing the civil war in Mexico. Many of Amaro’s family, going back to his grandparents, worked at Imperial Sugar and are buried at the historical San Isidro Cemetery in Sugar Land. The family also has a long history with Saint Theresa’s Catholic Church in Sugar Land.

“I have a strong connection to what I call home,” Amaro said of Sugar Land.

Madeleine Garcia, Executive Director of the Fort Bend History Association. Garcia grew up in Sugar Land, and is all history all the time. She serves on the Fort Bend County Historical Commission, the Richmond Historic Commission, and is an active member of the Texas Association of Museums.

“Preserving history is important to me,” she said. “And I’ve worked to preserve the history of each place I’ve lived.”

Kristin Lytle, Director, Broker Associate, Hometown America, Inc. Lytle is also involved with Friends of Old Sugar Land and the Sugar Land Art Museum. When asked why she supports the Sugar Land Heritage Foundation, she said: “I wanted to preserve history to build our community for the future.”

Returning board members include Betty Anhaiser, Douglas Brinkley, Ramon Gomez, Taylor Landin, Paul Lock, Michael Madden, Claire Rogers, David Smith, Beth Wolf, and Bridget Yeung.

1 ½ teaspoons white sugar

1 clove garlic, crushed

1 teaspoon salt

¼ teaspoon ground black pepper

5 ounces goat cheese, crumbled

3 ounces arugula, chopped

2 green onions, sliced

Corn Salad

INGREDIENTS

¼ cup white sugar

6 ears fresh corn, shucked (a 16-ounce package of frozen corn can be substituted for fresh corn)

2 Roma tomatoes, seeded and diced

1 red bell pepper, minced

1 bunch green onions, thinly sliced

½ cup sour cream

⅓ cup mayonnaise

¼ cup fresh basil leaves, cut into very thin strips

¼ cup shredded Parmesan cheese

2 tablespoons cider vinegar

1 teaspoon salt

1 teaspoon ground black pepper

DIRECTIONS

1Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.

2Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.

Crab Salad

INGREDIENTS

1 pound imitation crabmeat, flaked

½ cup finely chopped celery, or more to taste

½ cup reduced-fat ranch dressings

⅓ cup mayonnaise

1 tablespoon white sugar, or to taste

1 teaspoon minced fresh parsley

DIRECTIONS

Gently mix crabmeat, celery, ranch, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate, stirring occasionally, for 8 hours to overnight. Stir again just before serving.

Herb ‘n Honey Cucumber Tomato Salad

INGREDIENTS

3 cucumbers, peeled and sliced

2 large ripe tomatoes, sliced (cherry tomatoes can serve as a substitute)

2 green onions, sliced thin

8 leaves fresh basil, chopped

½ cup crumbled feta cheese

½ cup seasoned rice wine vinegar

½ cup honey

DIRECTIONS

Layer cucumbers, tomatoes, green onions, and basil in a bowl; top with feta cheese. Drizzle rice wine vinegar over the surface; top with honey.

Mexican Bean Salad

INGREDIENTS

1 (15 oz) can black beans, rinsed & drained

1 (15 oz) can kidney beans, rinsed & drained

1 (15 oz) can cannellini beans, rinsed & drained

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (10 oz) package frozen corn kernels, thawed

1 red onion, diced

½ cup olive oil

½ cup red wine vinegar

¼ cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon lemon juice

1 clove garlic, crushed

2 tablespoons white sugar

1 tablespoon salt

1 ½ teaspoons ground cumin

1 ½ teaspoons ground black pepper

½ teaspoon chili powder, or to taste

1 dash hot pepper sauce, or to taste

DIRECTIONS

1Combine beans, bell peppers, corn, and red onion in a large bowl.

2Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.

3Pour dressing over bean mixture and toss well. Refrigerate until chilled, about

1 hour. Serve cold.

Quinoa Beet Salad

INGREDIENTS

½ pound beets, peeled and sliced

2 cups water

1 cup red quinoa

½ cup olive oil

½ cup red wine vinegar

Directions

1Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.

2Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.

3Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.

4Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

5Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Spinach and Strawberry Salad

INGREDIENTS

2 bunches spinach, rinsed and torn into bite-size pieces

4 cups sliced strawberries

½ cup vegetable oil

½ cup white sugar

¼ cup white wine vinegar

2 tablespoons sesame seeds

1 tablespoon poppy seeds

¼ teaspoon paprika

Directions

1Toss together spinach and strawberries in a large bowl.

2Whisk oil, sugar, vinegar, sesame seeds, poppy seeds, and paprika together in a medium bowl. Pour over the spinach and strawberries, and toss to coat.

Continued on page 20

2023 Fort Bend County Fair entertainment lineup released

The Fort Bend County Fair and Rodeo Association announced the six musical acts to entertain and energize the community this fall during the Fort Bend County Fair and Rodeo running Sept. 29 - Oct. 8.

The fair’s most notable acts include famous country star Tracy Byrd and Grammy-winning swing band Asleep at the Wheel. Byrd, who performs on Oct. 7, has released numerous award-nominated albums throughout his two-decade career. Some of his No. 1 hits include “Holdin’ Heaven,” “Watermelon Crawl,” and “The Keeper of the Stars.” Asleep at the Wheel was formed in 1970 and has won 10 Grammys throughout an illustrious career. Popular songs include “The Letter That Johnny Walker Read,” “Choo Choo Ch’Boogie,” and “Route 66.”

Jennifer Williams, president of the Fort Bend County Fair Association, and Barbara Robertson, spokesperson for the Fort Bend County Fair, spoke excitedly about the 2023 lineup.“Here at the Fort Bend County Fair, with the artists we bring, you can truly enjoy a lot of different types of music,” Robertson said. “I think our board really worked hard to bring a lot of different artists where people will find who they like.”

Houston-born and raised country artist Josh Ward will open the 10-day festivities on Sept. 29. Ward makes his second appearance at the fair since 2012 and has had seven consecutive No. 1 hit singles in Texas, including “Together,” “Change My Mind,” and “Broken Heart.”

Local favorites, the Josh Abbott Band, will play on Sept. 30. The Lubbock-based band has sold more than 300,000 albums and is best known for their songs “Settle Me Down,” “Oh, Tonight,” and “She’s Like Texas.”

Grammy-nominated La Energía Norteña will grace the stage on Oct. 1. The Dallas-based group, known for its Norteño and Regional Mexican music, has gained a significant following since its formation in 2010. The band is best known for their songs “Me Dejé Llevar,”

“Hasta El Último Día,” and “Tú No Eres Nada.” Oklahoma-based Southall rounds out the lineup and will perform on Oct. 6. Notable songs include “Why” and “Clean Slate.”

Tickets are now on sale at fortbendcountyfair.com.

Use It or Lose It: there’s an expiration date on a young boy’s voice Audition for the Fort Bend Boys Choir

by TIANA MORTIMER, FBBCTX Executive Director

So many activities … so little time. That is often a parent’s lament when choosing activities for their children. Can we fit in swimming or baseball when we already have music lessons and soccer?

Here is a helpful hint, especially when it comes to boys – keep the music lessons. And if that young boy loves to sing? Schedule an audition with the Fort Bend Boys Choir now.

Did you know there is an expiration date on a young boy’s voice?

Admittedly, boys can sing anywhere, anytime. However, the unchanged treble voice of a young boy, you know, the one that is high and pure and sounds like an angel — that voice comes with an expiration date. You will not know exactly when it will change, but that change is inevitable. Hormones slowly take over, the voice starts to crack and deepen and that lovely, unchanged singing voice is gone forever.

There are many lost opportunities for vocally talented boys when parents overlook choir activities or put them off for something else.

The Fort Bend Boys Choir of Texas, a nonprofit boy choir organization, has been making a difference, one boy at a time for 42 years. They are holding auditions by special appointment throughout the summer for young boys with an unchanged voice. The good news is that no experience is required.

Boys from all over the Greater Houston area, not just Fort Bend, can reap the benefits of a unique music education not found anywhere else. The fall 2023 season kicks off Aug. 17, meeting every Thursday evening at the First United Methodist Church-Missouri City. To audition, boys should be around eight years old or going into the third grade when school starts. For boys ages six and seven, the Fort Bend Boys Choir offers Music Magic, an eightweek music enrichment program and no auditions are required. This class meets on Tuesdays starting in October.

Don’t let a young boy’s voice go unheard! Schedule an audition today.

Contact the Fort Bend Boys Choir office at 281-240-3800 or visit fbbctx.org/auditions/ for additional details.

A summer concert with Second Street Brass

Second Street Brass will perform a selection of light-hearted tunes in Fort Bend on Aug. 12.

From 2-3 p.m. in the meeting room of the George Memorial Library at 1001 Golfview Drive in Richmond, Second Street Brass will

Continued on page 22

Stacked Tomato and Burrata

INGREDIENTS

1 vine-ripened tomato, cored and cut into 1/2-inch slices flaked sea salt and freshly ground black pepper to taste

¼ cup burrata cheese, or more to taste

1 tablespoon torn fresh basil leaves, or to taste

1 tablespoon extra-virgin olive oil

DIRECTIONS

Place a tomato slice on a plate; season with sea salt and black pepper. Spread burrata cheese over tomato slice and top with torn basil leaves. Drizzle with olive oil. Top with another tomato slice. Repeat cheese and tomato layering process with remaining slices, finishing with a tomato slice.

NOTE: Mozzarella cheese can be substituted for the burrata cheese, and the balsamic vinegar can be drizzled between the layers.

1Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in chili beans, French-style dressing, and seasoning mix. Fill the empty dressing bottle ⅔ full of water and add to the skillet. Bring to a boil, reduce heat, and simmer for 15 minutes.

2Crush the bag of chips, open the bag, and toss crushed chips into a large bowl. Add lettuce, cheese, and tomatoes. Pour meat mixture into the bowl; mix well. Top with salsa and sour cream.

Watermelon Salad

INGREDIENTS

¾ cup halved, thinly sliced red onion

1 tablespoon fresh lime juice

1 ½ quarts seeded, cubed watermelon

¾ cup crumbled feta cheese

½ cup pitted black olive halves

1 cup chopped fresh mint

2 tablespoons olive oil

Directions

Tiger Salad

INGREDIENTS

½ English cucumber

1 ¼ teaspoons salt, divided

3 large green onions, white and tender green parts only

1 large green bell pepper

1 large red bell pepper

2 tablespoons unseasoned rice vinegar

1 ½ tablespoons toasted sesame oil

¼ teaspoon crushed red pepper flakes

2 cups chopped fresh cilantro, leaves & stems

DIRECTIONS

Taco Salad

INGREDIENTS

1 pound lean ground beef

1 (16 ounce) can chili beans

1 (16 ounce) bottle French dressing

1 (1.25 ounce) package taco seasoning mix

1 (14.5 ounce) package tortilla chips

1 head iceberg lettuce, shredded

2 cups shredded Cheddar cheese

1 cup chopped tomatoes

½ cup prepared salsa

4 tablespoons sour cream

DIRECTIONS

1Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.

2Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.

3Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining ¼ teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

1Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.

2In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend.

Avocado Green Goddess Dressing

INGREDIENTS

1 avocado, peeled and pitted

1 cup mayonnaise

5 anchovy filets, rinsed and chopped

2 tablespoons chopped green onion

1 tablespoon lemon juice

1 clove garlic, chopped salt and pepper to taste

DIRECTIONS

Combine avocado, mayonnaise, anchovy, green onion, lemon juice, garlic, salt, and pepper in a blender; process until smooth. Transfer to a jar with a lid and chill for 24 hours before serving.

Balsamic Vinaigrette

INGREDIENTS

½ cup extra virgin olive oil

½ cup white balsamic vinegar

1 clove crushed garlic

1 teaspoon ground mustard

1 pinch salt ground black pepper to taste

DIRECTIONS

In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

Caesar Dressing

INGREDIENTS

1 ½ cups olive oil

1 tablespoon red wine vinegar

¼ cup lemon juice

1 tablespoon Worcestershire sauce

2 tablespoons anchovy paste

½ teaspoon mustard powder

4 cloves garlic, crushed

3 tablespoons sour cream

½ cup grated Parmesan cheese

DIRECTIONS

In a food processor or blender, combine olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream, and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

Cucumber Dressing

INGREDIENTS

1 cup plain yogurt

½ cucumber, peeled and finely chopped

1 teaspoon fresh lemon juice

1 clove garlic, minced

½ teaspoon salt

½ teaspoon ground white pepper

DIRECTIONS

In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.

Ranch Dressing

INGREDIENTS

1 cup mayonnaise

½ cup sour cream

½ teaspoon dried chives

½ teaspoon dried parsley

½ teaspoon dried dill weed

¼ teaspoon garlic powder

¼ teaspoon onion powder

⅛ teaspoon salt

⅛ teaspoon ground black pepper

DIRECTIONS

Whisk mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt, and pepper together in a large bowl until well-combined. Cover and refrigerate for 30 minutes before serving.

Thousand Island Dressing

INGREDIENTS

3 eggs

¼ cup Worcestershire sauce

1 tablespoon white sugar

¼ cup white vinegar

1 pinch ground cloves

1 quart mayonnaise

¾ cup sweet pickle relish

½ cup chopped black olives

½ cup diced red bell pepper

DIRECTIONS entertain the audience with songs from popular movies themes and folk songs to jazz classics and traditional hymns put to modern adaptations. The summer concert performance is free and open to the public.

1Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. 2In a medium bowl, whisk together chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives, and red pepper until evenly combined. Chill and serve spooned over fresh greens. Store in the refrigerator.

In addition to the Second Street Brass’ summer concert, the University Branch Library in Sugar Land will present a variety of free children’s programs, book clubs, and special programs for people of all ages each month. All programs are free and open to the public. For more information, visit www.fortbend.lib.tx.us.

CHILDREN’S PROGRAMS:

Pleases note that the library is unable to accommodate daycares and school groups at these activities.

Mother Goose Time

When: Mondays, 10:30-11 a.m.

What: Provides caregiver/infant multisensory circle-time activities -- including simple sign language, folksongs and lullabies, and finger plays -- that are especially designed to stimulate babies’ social, emotional, and physical development through rhythm and music. Mother Goose Time is intended for pre-walking infants from age 1 month to 12 months. This activity will not take place on Aug. 7.

Toddler Time

When: Tuesdays and Wednesdays, 10:30-11 a.m.

What: Offers caregiver/child activities, stories and songs for older babies, from 1 to 3 years of age. This activity will not take place Aug. 1, 2, 8 and 9.

Preschool Story Time

When: Thursdays, 10:30-11:15 a.m.

What: Presents stories, movies, and age-appropriate craft activities for children 3 to 6 years of age. This activity will not take place Aug. 3 and 4.

YOUNG ADULT PROGRAMS:

Intended for teens entering grades 9-12

Young Adult Advisory Council

This program does not meet in the summer. It will resume in the fall.

YA Game Day: Cards Games

When: Thursday, Aug. 3, 3-4 p.m. in Meeting Room 2.

What: Teens are invited to participate in an afternoon of playing Cards Against Humanity, Family Edition, in which players fill in the blanks on black playing cards, with outrageous words and phrases from white playing cards, resulting in hilarious combinations. Players then vote on their favorite responses.

ADULT PROGRAMS

Craft Squad: Cardboard-Loom Weaving

When: Friday, Aug. 4, 2-4 p.m. in Meeting Room 1.

What: People who enjoy crafts are invited to join the Craft Squad, where they can make new crafty friends, learn a new craft or two, and share tips, tricks, and resources with fellow crafters. In August, the featured craft demonstration shows how to make “Cardboard-Loom Weaving.” In this beginner-level craft, learn how to transform simple cardboard strips in to a loom, then create unique, woven pieces of art. This program is for adults and older teens only. Registration is required.

University Branch Book Club

When: Wednesday, Aug 9., 6 p.m. in Meeting Room 2.

What: The book to be discussed is The Last Thing He Told Me, a novel written by Laura Dave. This book club meets on the second Wednesday of every month. New members invited to attend.

Craft Squad Social

When: Fridays, Aug. 11,18 and 25, 2-4 p.m. in Meeting Room 1.

What: At weekly Craft Squad Socials, crafters can bring their own craft and materials to work on while networking with other crafters. The Craft Squad Social is suitable for adults and older teens only.

Culinary Book Club

When: Wednesday, Aug. 16; 1:30 p.m. in Meeting Room 1.

What: This month, the theme is “Favorite Chefs.” The Culinary Book Club meets on the third Wednesday of every month, and different cooking genres are explored each month. Cooking enthusiasts of all ages and experience levels are invited to join.

Tabletop Society: Bring Your Own Book

When: Thursday, Aug. 24, 3:30-5:30 pm, Meeting Room 1.

What: The Tabletop Society is a board-gaming club for adults, college students, and teens. Each month will feature a different game, so players can try out new games for free before making an investment in their own copy. In August, the featured game is Bring Your Own Book, a game of borrowed phrases, where players search through books for text to fulfill card prompts. The most fitting and funniest answers win the round. Participants who arrive after the game has begun are welcome to observe the game or play something different. The group meets on the fourth Thursday of every month, and new members are encouraged to attend.