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The ADVANCE, January 20,2021 /Page 4B
Photo by Mike Branch
Julian Mann hits a runner in the lane as the Bulldogs try to stay in the game against the
#4 ranked Wolverines of Woodville-Tompkins.
Lady Bulldogs Improving
By Mike Branch
Sports Editor
sports 7 advance@gmaii.com
The Toombs County
High School Bulldogs
basketball teams took on
East Laurens on Tuesday
Jeff Davis on Friday and
finished with Woodville-
Tompkins on Saturday
The girls picked up wins
over Jeff Davis and Wood
ville-Tompkins while the
boys defeated East Lau
rens.
Girls vs. E. Laurens
In the girls game
against the Lady Falcons,
Toombs had the early 11-
10 lead at the end of the
first period, but Laurens
outscored TCHS 17-6 in
the second to take a 27-
17 halftime lead. The Fal
cons extended that lead
in the third as they led
37-23. Toombs lost the
game 50-29.
Boys vs. E. Laurens
The boys got their
only win of the week as
they played the Falcons.
Toombs led 11-9 at the
end of the first and ex
tended that lead to 19-14
at the half. The Falcons
closed the lead to 33-30
by the end of the third,
but TCHS held on to win
the game 51-42.
Girls vs. JD
The Lady Bulldogs
rolled over the Yellow
Jackets on Friday in Ha-
zlehurst. Toombs got the
win, 52-26, over JD in the
Region contest.
Boys vs. JD
The boys lost a heart-
breaker to the Yellow
Jackets. Toombs was on
top 13-8 at the end of the
first period, but Jeff Davis
came back and tied the
game at 24-24 at halftime.
The Yellow Jackets
pulled out to a 38-33 lead
by the end of the third,
but TCHS outscored JD
13-10 in the fourth, but
came up just short, 48-
46.
Girls vs. Woodville
It was a big Region
win for the Lady Bulldogs
as they defeated the Lady
Wolverines of Woodville-
Tompkins on Saturday at
home. Toombs took the
victory, 55-43 as they im
proved their record to 7-9
on the year and 4-4 in
Region play.
Boys vs. Woodville
The boys had the
tough task of facing the
#4 team in the state. The
Wolverines jumped out
to an early lead and never
looked back as they won
the game 80-52 over the
Bulldogs.
The boys are 3-13 on
the season and are 1-7 in
Region 2AA.
This week Toombs
will just play on Saturday
as they travel to face Ba
con County with games
starting at 6:00 p.m.
Soupify Your Supper
Ttej^itchen^iva!
by Angela Shelf Medearis
January is National
Soup Month, and I’ve
been busy making
homemade chicken stock
in my slow cooker and
using the flavorful broth
as a base for several belly
warming bowls of soup.
I’ve also enjoyed exploring
new soup recipes, starting
with a unique new
cookbook.
“SOUPified: Soups
Inspired by Your Favorite
Dishes” contains 31 cozy,
comforting recipes — one
for every day of January.
Created by Michele Di
Pietro, it transforms
supper recipes into soups.
“SOUPified” was released
to coincide and celebrate
National Soup Month, as
well as inspire readers
during another season of
sheltering in place.
Chef, culinary
consultant and rising
social media star (50k
with a bullet), Di Pietro
didn’t set out to create the
perfect response to
another snowy pandemic
winter season, but that’s
precisely what she did
with her new book.
“I once read that every
good soup tells a story,”
Michele says. “So true!
“These soups were
born out of the quarantine
period of the COVID-19
pandemic, when I spent
countless days being
cooped up in a one-
bedroom New York City
apartment with no
outdoor space and a lot of
extra time on my hands. I
needed to focus on
something positive,
challenging and delicious,”
she said. “I began by
transforming a handful of
favorite dishes into soup
versions — things that
were nourishing, hearty
and spoonable — while
still keeping the true
essence of the dishes
intact, or, in my parlance, I
SOUPifed them. My
desire soon grew into a
full cookbook of
SOUPifed recipes, which
has never been done
before.”
Recipes include
SOUPified versions of
Eggplant Parm, Lasagna,
Shrimp Scampi, Philly
Cheesesteak, Clams
Casino, Chinese Egg Roll
and one of my favorite
suppers, Chicken Marsala
in “Soupified” form.
Portions are generous, and
each recipe is scaled to
feed either 4 to 6 or 6 to 8
hungry diners, yielding
multiple meals in some
instances, or freezer
stashes for the future.
SOUPified is a salute to
National Soup Month,
and the perfect way to
spoon up a bowlful of your
favorite comfort foods on
a chilly winter day.
SOUPIFIED
CHICKEN MARSALA
You can save time by
using a 1 pound chopped,
roasted or rotisserie
chicken, and omitting the
steps in the recipe for
preparing and searing the
raw chicken breast. Follow
the recipe as directed for
preparing the vegetables,
and add the chopped
roasted or rotisserie
chicken into the pot along
with the mushrooms and
continue the recipe as
directed.
1 pound boneless,
skinless chicken breasts
11/2 teaspoons salt
1 1/2 teaspoon ground
black pepper
Photo by Mike Branch
Brandon Smallwood tries to find an open lane as the Bulldogs face off with the Indians
in Vidalia last week.
Wheeler Hosts Rival
By Mike Branch
Sports Editor
sports 7 advance@gmail.
com
The Wheeler County
High School basketball
teams took on Vidalia
High School and Mont
gomery County last
week. The Bulldogs had a
rough week as they lost
all four games.
Girls vs. Vidalia
The girls were down
25-5 at the end of the first
period, and the Lady In
dians pushed that lead to
37-5 by halftime as
Wheeler wasn't able to
get a shot to fall in the
second period. Vidalia
led 57-8 at the end of the
third period, and VHS
took the win 64-14.
Wheeler was led by
Lyndsie Hall with 8
points.
Boys vs. Vidalia
In the boys game, the
Indians were up 11-4 at
the end of the first period
and were in the lead 28-9
before the end of the first
half. In the third period
VHS had extended that
lead to 43-23, and VHS
took the win 56-42.
Girls vs. Montgomery
The Lady Eagles
jumped out to a 10-0 lead
on Wheeler and pushed
that to 19-0 before the
Lady Bulldogs could put
their first points on the
board. The score by the
end of the first period
was 25-1. In the second
MCHS continued to pull
away.
In the third they were
up 39-12, and MCHS
went on to win the game
72-16.
Boys vs. Montgomery
The boys game was
closer, but Montgomery
still came away with the
win. The Eagles defeated
Wheeler 56-43 in the Re
gion contest.
The girls are 0-6 on
the year and the boys are
2-6. This week Wheeler
was at Dooly County on
Tuesday after presstime,
and will be back in action
on Wednesday at home
against Hawkinsville at
6:00 p.m., will host John
son County on Friday at
6:00 p.m., and will be at
Telfair County on Satur
day at 4:00 p.m.
RTCA ARCHERY TEAM - The Robert Toombs Christian Academy middle school archery
team competed in their first event of the year, It was a 3D target shoot, James Varnes
led the way with a score of 213, Cody Smith followed with a 206 and Cameron Hinson
shot a 197, Mandy Johnson was the top scoring girl with a score of 169, Colin Milligan
shot a 140, Makiah Bell had a 136, Kaylee Batten shot 104, Alada Anderson had a 75
and Bishop Lamp shot 0.
3/4 cup all-purpose flour,
divided
7 tablespoons unsalted
butter, divided
2 cups diced shallots
(about 4 shallots), or 1
small yellow onion,
chopped
1 cup diced celery (about
3 to 4 ribs)
11/2 cups dry Marsala
wine or grape juice
4 cups low-sodium
chicken broth
1 pound white
mushrooms, coarsely
chopped
1/2 cup chopped sun-
dried tomatoes, drained
1/4 cup heavy cream
2 cups cooked egg
noodles or rice, optional
1. Pat chicken breasts
dry with paper towel and
season both sides with 1
teaspoon of the salt and
the pepper. Dredge breasts
in 1/2 cup flour until
coated on both sides.
Shake off any excess flour.
Set chicken aside on a
plate.
2. Melt 4 tablespoons
of the butter in 6-quart
pot or Dutch oven over
medium-high heat.
Transfer chicken breasts
to pot and sear until
browned on both sides
(about 3 to 4 minutes per
side). The chicken does
not need to be fully
cooked at this point.
Transfer seared breasts to
cutting board and let them
rest for 3 minutes. Then
cut them into bite-sized
pieces (about 3/4-inch
dice). Set aside.
3. Add remaining 3
tablespoons butter to pot
and melt over medium
heat. Add shallots or
onions and celery, and
cook for 3 to 4 minutes or
until vegetables have
softened a bit, stirring
occasionally.
4. Sprinkle remaining
1/4 cup flour on top of
shallot mixture; stir to
coat, and continue stirring
for 1 to 2 minutes while
flour cooks. Gradually
pour in wine or grape
juice, and whisk mixture
quickly to fully incorporate
flour into liquid until
smooth. Then stir to
loosen and scrape up any
browned bits on bottom
of pot.
5. Add broth,
mushrooms, sun-dried
tomatoes, the remaining
salt and pepper, and
reserved chicken. Mis
until all ingredients are
well combined.
6. Cover pot and bring
mixture to a simmer,
stirring occasionally,
Simmer, partially covered,
until celery is soft and
chicken is fully cooked (ii
using the seared chicken
breasts, about 15
minutes).
7. Reduce heat to low,
Then, whisk in cream and
cook for another 3 minutes
while stirring. Stir in the
cooked egg noodles oi
rice, if desired. Remove
the soup from the heat
and serve immediately,
Makes 6-8 servings.
Angela Shelf Medearis i;
an award-winning children';
author, culinary historian anc
the author of sever
cookbooks. Her new
cookbook is "The Kitcher
Diva's Diabetic Cookbook.'
Her website is www.divapro,
com. To see how-to videos
recipes and much, much
more, Like Angela Shell
Medearis, The Kitchen Diva
on Facebook. Recipes may
not be reprinted withoul
permission from Angela Shell
Medearis.
(c) 2021 King Feature;
Synd., Inc., and Angela Shell
Medearis