"Deborah Mary Gilmore-Hightower
November 11, 1958 – June 3, 2010
Debbie Mary Gilmore-Hightower passed away June 3 at Harrison Hospital after a three year battle with cancer.
Debbie was born and raised in Port Orchard and graduated from South Kitsap H.S. She spent most of her adult life in the Reno-Tahoe area and Port Orchard. She will be fondly remembered for her candies, cookies, chili, crafts, infamous garage sales and her smiling face at numerous craft festivals throughout both areas. She was loved by everyone with whom she came in contact.
Debbie was preceded in death by her daughter Sabrina. She is survived by her parents Leonard and Maryann Gilmore, Port Orchard; son Kristopher, Port Orchard; daughter Michelle Curtis (Hawkins), grandchildren Emma and Ian, Reno, NV. Brothers Robert Gilmore (Cathi), CO.; Johnny Gilmore (Barbara), England; Jerry Gilmore (Vickie), TX. and numerous nieces and nephews. She was also survived by her long-time companion Charles “Red” Thomas and her beloved dog Pudgie.
The family wishes to extend special thanks to Dr. Grey and her staff at SCCA and Dr. Trans at Harrison Radiology for all of their efforts on behalf of Debbie.
There will be a wake at her house in Port Orchard around her beloved fire pit on July 4, from 3 p.m. to 9 p.m. Please feel free to contact the family at
In lieu of flowers the family requests you send donations to your favorite charity."
Tuesday, June 1, 2010
Brusketta not Brushetta
A grand little appetizer but can be served up proper as an accompaniment to most meals. The refreshing mixture of flavours will leave you excited to reach for another wee piece.
What you will need
Garlic (we grow it so just popped a purple skinned one out of the garden)
olive oil EVOO of course
Tomatoes (wee hard skinned ones, like plum tomatoes)
Salt (I like using kosher sea salt for this)
Basil big leafy stuff from the market or your aero garden.
1 Baguette or garlic bread or whatever you like but a baguette was used in the making of this dish.
Take a cookie sheet from wherever you have them and set it aside.
Chop the garlic finely and set aside
Chop basil as big or as small as you desire, sometimes i like to throw little onions in there too
take a little pot out and fill it full of water
you'll need an ice cube, just put this on a little plate as we'll get to its use in a sec.
cut the baguette into 1/4" -1/2" pieces and set aside
Pour olive oil in a dish or on a small plate
Throw a dash of garlic from your choppings into the olive oil and stir
What to do with all of this
boil the water, throw the tomatoes in the water for about 30 seconds and pull off the stove. strain the tomatoes and peel the skin off, I know its bloody hot so put your fingers on that ice cube before you do the extractions.
Cut the tomatoes into little pieces with a small knife and set aside
Take the baguette pieces and dip one side in the garlic EVOO mixture and lay it face down on the cookie sheet
In a seperate bowl now mix all the ingredients, garlic, basil, a dash of olive oil and a pinch of sea salt, add the tomatoes and mix gently with your hands
Place small dollops of the tomato mixture upon the dry sides of the baguette pieces.
broil until the pieces look to be a bit toasted, pull out and serve. You may even add some balsamic glaze if you wish.