Honored guests and members of the club assembled for the dedication of the June Lenz Memorial park bench on the grounds of the Coronado Library.  Cliff Lenz Sr, Connie, Barbara Sewall (founding member), Cliff Lenz Jr (Emmy-award winner!)

President Shannon was delighted to welcome everyone.

Joann, and a lot of others, had a wonderful stories about June to share.

Connie and our only two remaining founding members Barbara Sewall & Betty Cannon

Betty Chapman appreciates the moment.

Susan Keith talking to Cliff Sr.

Coronado has much to thank June for....she had a wonderful vision of our home.

Three Happy Elves decorating our gift trees!

Cutest Elf

Talented Elf

It's time for Artisan's Alley..... already!  Wreathmaking 101 is in full swing in Leslie's backyard:

Happy 50th Birthday Crown Garden Club!

Beauty Queens are the special honorees of the evening!

We dined and danced and toasted with champagne, thanks to our president Shannon and her committee.

The evening was beautiful.

Joanne and Karen proudly show our beautiful (and very well deserved) parade trophy! Notice that they are out in the garden where our June Lenz memorial bench is about to be installed. Keep scrolling down to see a few pictures of the lovely 4th of July Parade entry that these two energetic and creative ladies created.  Thank You!

                               JULY 4 PARADE

 Our blue ribbon flower basket float was 9'x7'x7'. Wearing our beautiful flower hats, we were the flowers in the basket. The average age of float builders was 74, the average age of float riders was 76, and the cart riders were....... well the oldest was 92! It took us   five days to steal all the IVY and work it into the chicken wire. The ferns were put on at the very last minute. We were told the carts behind us were getting "ivy leaved" during the parade, but we didn't notice ;-)

Favorite Crown Recipes:

**NANA’S OLD-FASHIONED DATE BARS  
Ginny's recipe
 
 
1 ½ cups (8 oz.) package of whole pitted dates
1/1/2 cups orange juice
2 ½ cups flour
½ tsp. salt
1 ½ cups packed light brown sugar
¾ pound (3 sticks) cold, unsalted butter, cut into small pieces
1 cup flaked coconut
1 cup chopped walnuts
1 ½ cups quick-cooking rolled oats (not instant)
 
·        Place dates and orange juice in a medium saucepan. Simmer over moderate heat, stirring occasionally to break up the dates, for 20-25 minutes, or until mixture is thickened.  Remove from heat.
 
·        Preheat oven to 350 degrees. Combine the flour, salt, brown sugar & butter in a food processor fitted with a metal blade or in a mixing bowl with a fork (as Nana did!)  Mix until the mixture resembles coarse crumbs.  Add the coconut, walnuts and oats and stir until blended.
 
·        Press half the pastry into the bottom of an un-greased 9” X 13” baking pan.  Cover with sheet of waxed paper and pat flat.  Discard paper.  Spread the date mixture over the dough to within ½” of the edge.  Top with the remaining dough, spreading it evenly and flattening it slightly.  Bake @ 350 for 35-40 minutes, or until golden brown.  Remove pan to cooling rack and cool completely.  Cut into 1 /12 inch squares.
 
These cookies may be tightly covered and kept at room temperature for up to several days –or may be frozen.  Makes 48.