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Fun in the sun, household water; Amon Carter filling all the needs

Published

10 years ago

09/07/2016

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An afternoon of fishing near the tunnel that connects Amon Carter Lake and Bowie Reservoir. (Photo by Barbara Green)

This is part of the ongoing Bowie News’ Build a Better Bowie series featuring assets of the community focusing on development and discussion.
By BARBARA GREEN
“Water is the driving force of all nature.”
Those words may have been written by Leonardo DaVinci during the Renaissance, but they ring true today in a world where Mother Nature can bring drought on one end of the country and flood on the other.
North Texas struggled through a major drought in 2014 that continued into the spring of 2015, when the skies opened with generous rain.Within two days it filled the severely depleted Lake Amon G. Carter Lake and Bowie Reservoir. Again, spring and summer 2016 have been wet, maintaining those lake levels.
Owned by the City of Bowie, the lake provides raw water that is treated and then supplied to the residents inside the city, the Amon Carter Water Supply District serving the lake area and Silver Lakes Ranch and several annexed areas along U.S. Highway 81 and State Highway 59.
Drought has been a driving force in developing additional surface water resources throughout the city’s development. Today’s residents are benefiting from the forethought of city fathers who saw the need to develop a secure water supply.

In October 1936, Old Bowie Lake was completed and opened as the new water supply for the community. Located eight miles north of Bowie off U.S. Highway 81, it encompasses 1,286-acre -feet and was constructed as a Works Progress Administration project.

In 1952 according to the Montague County History Book, there was a severe drought. It led the city in February 1952 to lease two water wells from Rock Island Railroad in Stoneburg to supply city water.
By April the water in the lake was below the intake pipe and a pump had to be purchased to get water over the dam. A new water well also was drilled at the lake. Then water restrictions went into effect in Bowie and in September 1952 the city council began discussions on securing a new more ample supply of water. The future idea for Amon G. Carter Lake was born.

Read the full story in the mid-week News. (Top photo: Labor Day weekend fun at Selma Park) Photo by Barbara Green

Also please participate in our Amon Carter Lake enhancements survey located on www.bowienewsonline.com.

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Camp Fire Red Ember has stunning debut

Published

2 weeks ago

09/24/2026

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This summer the plant trials have been riotous in their displays of colors in the recipe section.
One that caught my eye this year was Merry Go Round which was full of colors from the hot side of the color wheel. One featured plant was Campfire Red Ember.
Red Ember is one of the three in the Campfire series. Campfire Marshmallow, Campfire Flame and Campfire Red Ember. They are known botanically as Bidens and are native to Mexico and the Southwest.

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Make the pan bigger, not the grocery bill

Published

3 weeks ago

09/17/2026

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I don’t think any of us need the government to tell us groceries are expensive. We know it when we stand in the meat aisle and lower our standards real fast from 90% lean to 80% lean hamburger meat.
Still, the numbers are interesting.
According to the latest Bureau of Labor Statistics report, grocery prices in July were 2.7% higher than they were a year ago. Beef is where things really hurt. Beef prices were up 9.4% from last July, and uncooked ground beef was up 9%.
Chicken, on the other hand, was actually down 2.7% over the same period, which makes it one of the better bargains in the meat case right now.
The BLS average-price survey puts a pound of ground chuck at $6.85 in July. Two years ago, in July 2024, that same national average was $5.47.
So maybe it is time to resurrect something our mothers and grandmothers understood very well.

Read the full On the Table feature in the Sept. 17 Bowie News.

Big-Pan Chicken Spaghetti

A pound of diced chicken can disappear beautifully through an entire pan of pasta.

Ingredients

1 pound boneless chicken, diced
12 ounces spaghetti
1 small onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel-style tomatoes
1 cup chicken broth
2 cups shredded cheese, divided
1 teaspoon garlic powder
Salt and pepper

Cook spaghetti just until tender and drain.

Meanwhile, sauté diced chicken and onion until chicken is cooked through.

Mix spaghetti, chicken, soups, tomatoes, broth, garlic powder and 1 cup cheese. Spread into a greased 13×9 pan.

Top with remaining cheese and bake at 350 degrees for 25 to 30 minutes.

Have half a bag of frozen peas, broccoli or mixed vegetables lingering in the freezer? Throw them in. This is a forgiving recipe.

Serves 8 to 10.

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Sunglow brightens the landscape and containers

Published

2 months ago

08/20/2026

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Perfect Score, Director’s Select, Best of the Best and Leader of the Pack are just a few of the awards for Superlophus. I’m also reasonably sure you are thinking: What is a Superlophus?
Superlophus Sunglow is the official name botanically known as an Oenothera commonly called Texas Primrose. That’s right: This golden yellow flower that is a non-stop bloomer and tough-as-nails is a native selection and winner of 15 awards from Canada to Mississippi.

Read the full Garden Guy feature in the Thursday Bowie News.