Martha Len Nelson / Food

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Dip into Denton’s bountiful offerings

What wonderful opportunities we have here in Denton! Last week’s Thin Line Film Fest, the only all-documentary film festival in Texas, not only entertained but, more particularly, enlightened us about ourselves and the world about us.

The 20-minute documentary Secondhand Rose, about local businesswoman Judy Smith, was an audience favorite that I hope will be shown again to an even larger audience. Judy’s wit and resilience were evident when she was called onstage at the screening to relay more stories about her costume shop and how she won’t let her “babies” (her costumes) travel farther than 70 miles from their home!

Next year’s festival will be held Feb. 7-17, so mark your calendars now.

Next to trod the Campus Theatre stage will be Music Theatre of Denton’s production of Gypsy, based on the life of “Gypsy” Rose Lee. It’s a Broadway favorite with songs you’ll want to hear over and over again.

Show times are 7:30 p.m. March 2-3 and March 8-9, and 2 p.m. March 3 and 10. For tickets, call 940-381-3562 or visit www.musictheatreofdenton.com.

For other music lovers, opera students at UNT will present Gilbert & Sullivan’s swashbuckling Pirates of Penzance at 8 p.m. today and March 1, and 3 p.m. this Sunday and March 3. For an “In the Know” talk presented by the knowledgeable and delightful Stephen Dubberly, who directs the student orchestra, come 45 minutes before the performance.

For reservations, call 940-369-7802 or visit www.thempac.com.

Attendees at the next Denton Woman’s Club book review luncheon, at 11 a.m. March 21, will get a preview of Pirates. Luncheon tickets are priced at only $15. For reservations, call Peggy Capps at 940-391-8332 or e-mail her at peggycapps@gmail.com.

Today’s recipe comes from Nancy Draver, a local caterer and party planner who made it for a Christmas party.

Baked Spinach and Artichoke Dip

•  12 ounces baby spinach

•  1 tablespoon butter

•  One 8-ounce package of cream cheese

•  One garlic clove, chopped

•  One 14-ounce jar of artichoke hearts, drained and chopped

•  1/2 cup sour cream

•  1 cup shredded mozzarella cheese

Cook spinach until wilted. Drain well, then press between paper towels to remove any excess moisture, then chop.

Melt butter. Add cream cheese and garlic. Cook 3-4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichoke, sour cream and 1/2 cup mozzarella. Stir until cheese melts.

Transfer to a one-quart baking dish; cover with remaining mozzarella cheese. Bake at 350 degrees for 15 minutes, or until hot and bubbly. Serve with crostinis or pita chips.

MARTHA LEN NELSON can be contacted at 940-382-9597 or e-mail mlnelson29@verizon.net .


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