Back to From the Editor

The Ol’ Lefthander
And a Trip Downtown

     
 

All of us at Webb Weekly were so sad to hear the news of Bill Byham’s passing. Buck was a Webb Weekly staple for many years and the sports world in our area will not be the same without him.
Bill was a founding writer here at Webb and he will be missed.
It was always interesting to read Bill’s articles. Much like myself, Bill wrote like he spoke — you could almost hear the radio broadcasts in your head as you read his articles.
Our thoughts are with Nellie, Rob, Kathi, and the rest of the Byham family and we wish them peace during this difficult time. I know I’ll miss Bill and Nellie visiting our office so I could help Bill fix his computer.
There have been so many pictures and stories shared across social media about people’s memories of Bill, I hope everyone keeps sharing and remembering.
One thing is for certain; the Bill Byham Press Section at Volunteer Stadium will not be the same at the first Little League World Series without Buck since 1959.

All of the niceness…
So, a couple of weeks ago I wrote that I was sad that a local restaurant had stopped serving my favorite Lemon Chicken Orzo Soup, but that I was lucky enough to find a copycat recipe online.
As it turns out Sylvia from Casale’s Sub Shop decided to take pity on me. She was intrigued by the recipe and maybe felt a little bad for me that I couldn’t get my favorite soup, so she decided to make it for the restaurant last Wednesday. Her daughter was nice enough to invite me down to try it out.
I have to say it was amazing! I am so appreciative that someone would go out of their way to do something that nice. So, thanks again to everyone at Casale’s Sub Shop — it really made my entire week!
If you ever see the soup back again, make sure you try it out — you won’t be disappointed!
I’m not sure how long Casale’s has been open, but I know it has been long enough to make it a downtown staple. Family owned and run it is the epitome of what makes Williamsport such a great place to live. So please stop in and see the Casales. The soups are amazing as well and the subs and sandwiches!
Since rumor has it that Ms. Casale likes to see new recipes, here is a good one for you!
Chicken Yakisoba
Ingredients
8 oz. soba noodles
1 tablespoon sesame oil
1 lb. chicken, sliced thin
4 cups shredded cabbage – Side note on the cabbage and carrots, if you want to save time, just buy a bag of coleslaw mix where you find bagged salads at the grocery store.
2 carrots, grated
1/2 red pepper, sliced thin
2 tablespoons neutral oil
Fresh cilantro, garnish
Yakisoba Sauce:
1/4 cup soy sauce
1/4 cup water
2 tablespoons ketchup
1 lime, juice only
1 tablespoon brown sugar
1 teaspoon red curry paste
Directions:
It’s very important to prep all the ingredients before starting this dish, as it cooks quickly. Cook soba noodles according to instructions, rinse with cold water and toss with sesame oil. Slice chicken thin, shred cabbage, grate carrots and slice red peppers.
For sauce, whisk together ingredients until smooth.
Heat a large wok or skillet and by large, I mean large over medium-high heat. Once hot, add oil and chicken. Cook chicken for 3-4 minutes until cooked through.
Remove chicken and add cabbage, carrots, and red peppers. If pan is very dry, add another drizzle of oil. Cook, stirring regularly, until vegetables are slightly soft, 3-4 minutes.
Add chicken back to pan along with noodles and sauce. Toss together for a minute or two to heat ingredients and let the sauce thicken.
Serve up heaping bowls of the yakisoba with fresh cilantro.
If you use the bagged cabbage and carrot mix, this is a fairly quick and easy recipe to throw together. It also heats up really well so be sure to make enough that you have leftovers!