Local Perspective: Harmony, History, and Fall Flavors
By Barbie Butz · Thu Oct 02 2025
Can you believe that the Atascadero Community Band has been playing music for the community for 40 years this month? They are celebrating by having an anniversary concert on Sunday, October 26, at 3 p.m. at Atascadero Bible Church, 6225 Atascadero Ave. The concert will benefit Woods Humane Society.
The concert will include 6 conductors and a playlist of favorites from the last 40 years, chosen by the musicians. Joyce Rabellino offered me a little "inside information" that the band will be premiering a brand-new piece by local composer, Jack Dexter!
As always, the concerts are free, as are the refreshments and parking. So mark your calendars for the celebration on October 26. Also, save the date of October 23, 6 p.m., at Kiwanis Hall, 7848 Pismo Ave., Atascadero, for "Bunco Night in Atascadero."
Members of Quota of Atascadero have passed the "bunco torch" to Atascadero Printery Foundation and Questers Restoration Fund members to carry on the exciting event. If you've ever attended Quota's bunco parties, you won't be disappointed with the new hosts, because they feel "if it ain't broke, don't fix it!"
To get tickets and more information, visit atascaderoprintery.org or contact Mary at (805) 952-5602. Tickets are $25 and include food, fun, beverages, and an opportunity to participate in a fantastic raffle. Costumes optional!
The delicious smell from this week's recipe, as it develops in your slow cooker, will remind you that fall has arrived and "comfort food" is on the menu.
Autumn Apple Chicken
Ingredients:
1 tablespoon canola oil
4 bone-in chicken thighs (about 1 1/2 pounds), skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium Fuji or Gala apples, coarsely chopped
1 medium onion, chopped
1 garlic clove minced
1/3 cup barbecue sauce
1/4 cup apple cider or juice
1 tablespoon honey
Directions:
In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-quart slow cooker; top with apples. Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3 1/2-4 1/2 hours or until chicken is tender. Serves 4
I know you will love this next recipe for biscuits. With a name like "Pumpkin Patch Biscuits," what's not to love!
Pumpkin Patch Biscuits
Ingredients:
1 3/4 cups all-purpose flour
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup plus 1 1/2 teaspoons cold butter, divided
3/4 cup canned pumpkin
1/3 cup buttermilk
Directions:
In a large bowl, combine flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into the crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-inch thickness; cut with floured 2 1/2-inch biscuit cutter. Place 1 inch apart on a greased baking sheet. Bake at 425 degrees for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm. Makes 6 biscuits.