Columbus Foodie

16 Oct

Peach Streusel Muffins

Author: swampkitty05 // Category: Uncategorized

I had planned on making a nice yeast-based feta pull apart bread for months now, but time just got the best of me – however, since I love World Bread Day so much, I didn’t want to miss out this year. So my contribution? A quick bread, specifically some Peach Streusel Muffins I made last week with the last of the peaches from the farmers market.

I absolutely loved the topping, but the muffin itself could have been a touch moister and/or more flavorful. Maybe some amaretto in the batter next time around?

Peach Streusel Muffins
recipe The Painted Lady Inn on Broadway (San Antonio, TX)

TOPPING
1/2 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons butter at room temperature
1/4 teaspoon ground cinnamon

BATTER
1-1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup sour cream (or substitute buttermilk + yogurt combined to equal 1 cup)
1/4 cup (1/2 stick) butter melted then cooled to room temperature
1 teaspoon vanilla
1 cup diced peaches (fresh are best, but frozen then thawed can be used)

Heat oven to 375 degrees. Cut large squares of wax paper to use as muffin cups. Stuff wax paper square in muffin cup (I just used liners). Combine struesel topping ingredients into a medium size bowl. Mix with a pastry blender, then crumble with fingers until mixture looks like chopped nuts. Set aside.

To make the muffin batter, sift together all dry ingredients in a large bowl. Break eggs into another bowl. Add sour cream. Mix with a whisk by hand. Mix in vanilla. Whisk in melted butter until blended. Stir in diced peaches.

Pour egg mixture over flour mixture and fold until dry ingredients are moistened. Do not over mix, or muffins will be tough. Fill muffin tins to top of pan with batter. Top each muffin with a generous amount of streusel topping. Lightly pat in.

Bake until tops are golden brown – about 30 minutes for large muffins. Remove from pans and cool on wire rack.

KUCINICH DEFENDS BOEING WORKERS; CALLS FOR DEFEAT OF “LEGISLATIVE PARDON’ FOR MANAGEMENT VIOLATION OF THE NATIONAL LABOR RELATIONS ACT “CONGRESS SHOULD WANT BOEING TO SUCCEED BUT NOT BY UNDERMINING ITS WORKFORCE WHICH IS THE BEST IN THE WORLD.”.

States News Service July 21, 2011 WASHINGTON — The following information was released by the office of Ohio Rep. Dennis Kucinich:

Congressman Dennis Kucinich (D-OH) today made a strong defense of the National Labor Relations Act and the right of workers at Boeing to seek a remedy for violations of the law. (For a legal background of the Boeing case, click here.) Congressman Kucinich has previously defended the Boeing workers as a top-ranking Member of the Oversight and Government Reform Committee at a hearing in Charleston, South Carolina on June 17, 2011 and as a high ranking Member of the Education and Workforce Committee in Washington D.C. on May 26, 2011. go to web site national labor relations act

Kucinich today called for the defeat of a “legislative pardon’ for Boeing management and called on his colleagues to focus on creating an American First manufacturing policy that would protect America’s manufacturing jobs as well as American workers.

See video from the hearing here. The full text of the Congressman remarks follows:

“This bill is wrong on so many fronts. It interferes with an active case where the employer has already been found by the NLRB (Acting General Counsel) to have openly violated federal law. It gives that employer a legislative pardon. It destroys the very concept of equal justice before the law and equal protection of the law. It is an attack on the First Amendment rights of workers to free speech and it destroys their right to a legal remedy. It has Constitutional questions that involve the Fifth and the Fourteenth Amendments. It tramples on the rights of workers who, consistent with their rights under the National Labor Relations Act, who have legally protected right to strike and they are punished for it, punished by having their jobs moved out of state.

“Now this legislation doesn’t just pit workers in South Carolina against workers in Washington State, and pit our colleagues against each other, but it pits the Congress against all workers by essentially striking any remedy for egregious violation.

This legislation undermines the rights of American workers to defend their right to organize, to defend their right to collective bargaining, to defend their right to strike, to defend their right to decent wages and benefits, to defend their right to a retirement and to defend their right to a safe workplace.

“It diminishes the standing of all workers. It is a bill that is bad for business because the essential relationship of cooperation which is needed in our economy between business and labor is destroyed by stopping a remedy. It accelerates an adversarial relationship. It sets a precedent for Congress to intervene in other regulatory matters of this sort.

“We would not be here if Boeing had not violated the National Labor Relations Act and punished its workers for lawfully protected activity. The punishment that workers received was moving jobs from one area of the country to another. site national labor relations act

“This bill represents an extraordinary intervention in an ongoing legal process. We have to ask, is Boeing seeking this? Is Boeing seeking a legislative pardon for its violation of the law?

“Boeing workers only had three strikes in twenty years and on issues of great consequence; health care benefits, pension benefits. One strike was because they wanted to spend more time with their families on weekends; they didn’t want to be forced to work on the weekends. Let’s talk about family values here.

“We know that Boeing executives have said that moving the Dreamliner to South Carolina was due to strikes happening every three to four years and that the decision was made in order to reduce Boeing’s vulnerability to delivery disruptions caused by work stoppages. That is bogus.

“This was caused by mismanagement of the 787 project where the Dreamliner was subject to a vendor system that was spread around the globe, because of a vendor system that was out of control because of poor quality controls within that vendor system, because of parts that didn’t fit and the U.S. workers didn’t have anything to do with it.

“This is managers scapegoating workers in order to try to duck questions by their investors. We really have to look at what we are doing here; Boeing has wanted to put the blame on the workers for delay and development of its Dreamliner. This is a question of Boeing management, and I have to say that this Congress should want Boeing to succeed but not by undermining its workforce which is the best in the world.

“We need an American First manufacturing policy where the maintenance of aerospace, steel, automotive, and shipping is deemed to vital to our national security and we need to protect American workers along with that by protecting their basic rights to enforcement of the National Labor Relations Act. This law devastates their right to recovery.

“We should be concerned about protecting American jobs, protecting America’s basic industries and protecting America’s basic workers. We should be concerned about taking a stand for America on this, and I say that this legislation isn’t mindful of that and we need to strike it down.”

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16 Oct

Mostaccioli

Author: swampkitty05 // Category: Food Blogging Event, Recipes

The discovery of this recipe came about near the end of the summer, when I had a ton of produce and cream in my fridge to use up – not only did it nearly use everything that I needed to use, but it tasted pretty amazing as well. It’s not pretty to look at, but what it lacks in looks it makes up for in flavor. I’m submitting it to this week’s Presto Pasta Nights, hosted this week by Judith of Think On It.

Mostaccioli (Baked Pasta with Creamy Sauce and Italian Sausage)
recipe scaled down from original at Recipezaar

1 lb. penne pasta
2 tablespoons butter
1 1/2 tablespoons minced garlic
1 quarts heavy whipping cream
1 cups shredded parmesan cheese
1/2 lb mild Italian sausage
1 red bell peppers
12-15 sliced mushrooms
8 roma tomatoes
fresh basil
diced garlic
olive oil

Cook pasta until al dente. Drain and set aside, but do not rinse.

Melt 1 Tbsp butter in a saucepot. Add minced garlic (more or less if desired). Slowly add heavy whipping cream to melted butter and garlic mixture. Bring sauce to a slow simmer, then add 1 cups shredded Parmesan cheese. Stir until melted. Let sauce simmer on low.

Break apart and brown Italian sausage. Add a thinly sliced peppers to meat mixture.
When both are fully cooked, dump them into the sauce.

Saute sliced mushrooms in 1 Tbsp butter seasoned with salt and pepper. When cooked, add to sauce.

Place tomatoes in a food processor and process until blended with chunks. Add fresh basil to taste (don’t be stingy — a lot is better). Add diced garlic to taste. Add olive oil. Don’t be afraid to start small and add more basil, garlic and oil as you go. This tomato mixture can be made a day early; let set in refrigerator overnight. Add this dish to the sauce.

Bring the huge pot to a boil, let it simmer just a minute or two. Mix sauce with the noodles, and then spread them out evenly in a 9 x 13 inch pan. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350 degrees for 20 to 25 minutes.

Leukaemia sister reconsiders bone marrow donation go to website bone marrow donation

The Independent (London, England) April 19, 1997 | GLENDA COOPER The sister of a woman dying from leukaemia was yesterday reconsidering her refusal to donate life-saving bone marrow to her.

Susan Squires, 34, was said to have denied the transplant to her sister Angela Latham ,34, (pictured) because she was terrified of hospitals.

Doctors had found Ms Squires to be the only perfect match for Mrs Latham after searching a worldwide register of 4 million donors. The sisters who live 500 yards away from each other in Blackpool have not spoken to each other in almost three years after Ms Squires’ phobia of hospitals led her to refuse her sister the chance of a transplant. But after a meeting with Ms Squires yesterday, Mrs Latham’s husband Paul said: “She’s had a bit of a change of heart. At least now she’s thinking about it … We had more conversation in half-an-hour this morning than in the last three years.” Mrs Latham’s leukaemia was diagnosed three years ago and since then she has undergone chemotherapy and is now on daily medication. go to website bone marrow donation

Ms Squires was surprised to learn yesterday that the bone marrow donation could be performed at her home. Dr Si Ahmed, chairman of the Blackpool branch of the British Medical Association, said the operation was quick, safe, involved minimal pain and could be performed outside the hospital environment.

Mrs Latham said: “I think this is a breakthrough. She is petrified of hospitals, but she now knows that she doesn’t have to go into hospital, but can instead go to her GP or to a clinic. I hope she loves me enough to do it.” GLENDA COOPER

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16 Oct

Chicken Tetrazzini

Author: swampkitty05 // Category: Food Blogging Event, Recipes

I’m almost embarrased to say that in my 36 years on earth, I’ve never once had Chicken Tetrazzini. I wasn’t even sure what it was, thinking it was an Italian dish that had something to do with noodles. Imagine my surprise when I found out it was an American dish – according to Wikipedia, “The dish is named after the famous Italian-born opera star Luisa Tetrazzini. It is widely believed to have been invented ca. 1908-1910 by Ernest Arbogast, then chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to at the Knickerbocker Hotel in New York City.”

Either way, it’s absolutely friggin’ delicious, and I’m wondering where it’s been all my life. It encompasses my favorite things – pasta, mushrooms, creamy cheesy wine sauce, chicken – into a hearty, comforting package of yum. I’m embarrassed to say I made this three times last week. So I’m submitting it as my “American” entry into the World Food Day event.

I made it local by using mushrooms from Toby Run, cream from Snowville Creamery, and the fantastic WondeRoast chicken from Broadmoor Market.

Chicken Tetrazzini
recipe slightly adapted from recipe by Pebbles @ Recipezaar

SERVES 6 -8

8 ounces medium egg noodles or wide egg noodles, cooked
1 1/4 cups heavy cream or half-and-half
4 tablespoons butter
8 ounces fresh sliced mushrooms
2 tablespoons flour
1 1/4 cups chicken broth
1 cup grated parmesan cheese
1/2 teaspoon black pepper
salt
1/2 cup dry sherry (don’t use cooking sherry)
3 cups shredded cooked chicken breasts
1 tbsp. dried tarragon
2 tablespoons chopped fresh parsley
1/4 cup breadcrumbs

Preheat oven to 375. Butter a 3 quart oven proof casserole.

In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
Blend in flour, 3/4 c cheese and chicken broth. Cook until smooth and thick.
Add seasonings, except parsley. Remove from heat and blend in cream and sherry.

Add shredded chicken and cooked noodles. Pour into dish and top with bread crumbs, parsley and remaining cheese. Bake uncovered about 20 minutes. Brown crumbs under broiler if necessary. You may want to adjust the liquids a bit if you prefer a creamier sauce.

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16 Oct

Tater Tot Casserole

Author: swampkitty05 // Category: Food Blogging Event, Recipes

Sometimes tasty isn’t pretty. I’ve been trying to cook frugally lately, using ingredients that I already have on hand or ingredients that are carried at discount grocery stores like Aldi. At least until the end of the year, things are going to be a little tight here at Casa Boyer.

I first had this dish at a potluck at my last job, although that time, it was done in the oven rather than in the crockpot. The crockpot version? Not quite as good, and needs a little tweaking to adjust the seasoning and the creaminess. But a good start, nonetheless, and something I’m going to be working on improving. I’m submitting this recipe to this week’s Slow Cooking Thursday event.

Tater Tot Casserole
recipe by Faith @ Justmommies Forums

32-oz bag frozen tater tots
1 lb. ground beef browned
1/2 tsp salt
1/4 tsp pepper
1 14 1/2 cans of green beans drained
10 3/4-oz can cream of mushroom soup
1 Tbsp. dried onions
1/4 cup milk

1. Line slow cooker with frozen tator tots (can just dump them in, lol)
2. Combine remaining ingrediants. Pour over potatoes.
3. Cover. Cook on high for 3 hours.

Community Calendar

Glenview Announcements (IL) August 6, 2009 The Chicago Botanic Garden The following events will take place at the Chicago Botanic Garden, 1000 Lake Cook Road in Glencoe. For more information call (847) 835-5440 or visit www.chicagobotanic.org. in our site new family search

Artist Peggy Macnamara paints in different locations in the garden from 9-11 a.m. Saturday, Aug. 8 and Sept. 12. Signs will lead visitors to her location. Materials will be available for children who want to join in and draw a picture. Macnamara’s exhibition, “The Natural Art of Nests,” from her recently published book, Architecture by Birds & Insects, will be on display in the Joutras Gallery in the Regenstein Center.

Regenstein Fruit and Vegetable Garden family drop-in activities will take place from 11 a.m.-4 p.m. Sundays through Oct. 4. Activities vary from week to week.

The Dancing Sprouts will perform at 5:30 and 6:30 p.m. Aug. 19. Picknicking will be allowed during this event on the Esplanade only.

Gardeners of the North Shore Show will take place from noon-4:30 p.m. Aug. 8 and from 10 a.m.-4:30 p.m. Aug. 9. The Gardeners of the North Shore holds its meeting, which are open to the public, on the first Tuesday of the month. Meeting dates are subject to change. For information on plant society meetings, call (847) 835-8284.

College First Presentations feature Chicago high school sophomores and juniors working as paid interns to study field ecology and conservation science. Participants will present their research projects Aug. 7.

A kite festival will take place from 11 a.m.-4 p.m. Aug. 8 and 9. The event will feature kite-flying performances set to the music of the Fire Kite team and members of the Kite Society of Wisconsin and Illinois. There will also be lunch items, beverages and ice cream available for purchase.

The Garden Chef Series will feature demonstrations at 1:30 p.m. and 2:30 p.m. with Ina Pinkney of Ina’s in Chicago will be featured Aug. 8; and Ramiro Velasquez of Carlos’ in Highland Park will be featured Aug. 9.

Kew: 250 Years of Science at the Royal Botanic Gardens, a library exhibition, will be open from Aug. 14-Nov. 15 at the Lenhardt Library. Publications, both books and journals, issued by the Royal Botanic Gardens, Kew will be on exhibit.

Mid-America Bonsai Show and Sale will take with sale hours from 9 a.m.-5 p.m. all three days and show from noon-5 p.m. Aug. 14 and from 9-5 p.m. Aug. 15 and 16. The Midwest Bonsai Society holds its meeting, which are open to the public, on the first Monday of the month. Call (847) 835-8284.

Malott Japanese Garden Summer Festival will take place from 10 a.m.-4 p.m. Aug. 15 and 16.

Clubs The Glen Town Center hosts monthly Kids Club featuring storytelling and childrens’ activities. The Glen welcomes children ages six and under to become members of the “Flight to Fun” Kids Club held the first Saturday of each month from 10:30 to 11:30 a.m. at The Kids Corner, 2651 Navy Blvd., The Glen Town Center. Membership is free. Visit the glentowncenter.com or call (847) 724-2025.

The North Suburban Genealogical Society will feature Everett Butler discussing the New Family Search system at their meeting to be held at 1 p.m. Aug. 8 at Glenview Library, 1930 Glenview Road, Glenview. The meeting is free and open to anyone interested in genealogical research. Call Jim Boyle at (847) 401-2579.

“Supercar Saturdays” are at The Glen Town Center from 9-11 a.m. Sept. 5. To display a car, plan on arriving between 8 and 8:45 a.m. The event is free and open to the public. Cars will be parked by Navy Park and along Tower Drive. For information, visit www.theglentowncenter.com or call (847) 724-2025.

The James Woodworth Prairie is open to visitors from 10 a.m. to 3 p.m. Mondays through Saturdays. Located on the east side of Milwaukee Avenue about a half mile north of Golf Road, the prairie preserves what much of Illinois was like 200 years ago. The prairie closes for the season Aug. 22.

The Glenview Community Church Career Network meets every other Monday at noon and 7 p.m. for about 1 1/2 hours in the Plymouth Room at the church, 1000 Elm St. Enter through the doors off the west parking lot. This group meets for those that are unemployed, returning to work, considering a job change or looking to expand business networks.

The Glenview Farmers’ Market, sponsored by the Glenview Park District, takes place from 8 a.m. to noon Saturdays at Wagner Farm. Aug. 8 — Entertainment: Fiero String Quartet; Community Group Booth: Glenview Women of Today www.glenviewwomenoftoday.com; Chef’s Table: Chef Paul Guerrero of Wildfire Restaurant in Glenview www.wildfirerestaurant.com/glenview; Green Table: “Local Food, Farms and Jobs: Growing the Illinois Economy” with Debbie Hillman, Illinois State Task Force coordinator. Check the Web site for updates at www.glenviewfarmersmarket.org.

Fundraisers The tourdeRoadAmerica — Bike Ride to Fight Cancer — begins at 6:30 p.m. Aug. 14 at Road America, Elkhart Lake, Wis. Race car drivers, teams and fans will be joining cyclists and cancer survivors from Wisconsin and all over the Midwest. Visit www.pelotonride.org for event and registration details.

A Pet First Aid & CPR Class fund-raiser for the “Puppy Love-Love Cats” animal shelter will be held from 9:30-11 a.m. Saturday, Aug. 8 at the Levy Center, 303 Dodge Ave., Evanston. Donation is $10.

Library The following programs are offered at the Glenview Public Library, 1930 Glenview Road. Call (847) 729-7500:

Adult Programs “Listening to the Movies: The Classical Composers of Hollywood” will take place at 7 p.m. Aug. 11. Well-known Pioneer Press music critic and devoted connoisseur of movie music, Dorothy Andries, presents the classical composers of Hollywood and Oscar winners, losers and never-rans in an engaging discussion of 20th Century film scores. Register at ext. 112.

Clutter Busting: Letting Go of What’s Holding You Back will be hosted by the library at 7 p.m. on Tuesday, Aug. 18. Brooks Palmer, the next guest author in the library’s “Bringing Books to Life” series, will be there to share. Book sale/signing will follow. Register at ext. 112.

The library presents “GlenVIEWINGS Kate the Great A Kate Winselt Summer featuring Iris (2201/R/90 minutes), at 2 p.m. and 6:30 p.m. Friday, Aug. 21. Just drop in.

Internet Workshops & Special Services Basic Internet Navigation will be offered by the library at 10 a.m. on Thursday, Aug. 6. Glenview Library cardholders only.

Free career counseling will be offered at 9 a.m. on Tuesday, Aug. 11. Reserve your timeslot for a JVS job counselor at ext. 112.

Teen Programs Super Smash Bros. Brawl Tournament will take place from 3-5 p.m. Aug. 11 for middle school and high school aged teens. Register at ext. 112.

For Children A library “On the Go” program — Dave Herzog’s Marionettes — will take place from 7-7:45 p.m. on Thursday, Aug. 13 at The Glen Town Center. Register at www.theglentowncenter.com.

Summer Drop-In Movies for Preschoolers features “Hotel for Dogs” rated PG from 10-11:40 a.m. or 3-4:40 p.m. on Friday, Aug. 7; “Bedtime Stories” rated PG from 10-11:40 a.m. or 1:30-3:10 p.m. Monday, Aug. 10 and “The Tale of Despereaux” rated G from 10-11:35 a.m. or 3-4:35 p.m. on Friday, Aug. 14. Enjoy animal tales in the Library’s Maynard Room. Bring a beach towel or blanket for the floor. An adult must accompany children under 8. Tickets are not required; just drop in.

Parks Flick and Roosevelt pools are open everyday at 11:30 a.m. To find out if the outdoor pools are closed due to weather, call the Pool Weather Hotline at (847) 724-3337.

Friday Night Live at the Glenview Park Golf Club presents “A Chunk of Soul” at 7:30 p.m. Aug. 28. Enjoy food and free live music on the terrace at Glenview Park Golf Club, 800 Shermer Road. For information, call (847) 724-0250 or visit golfglenview.com.

Wagner Farm Sweets & Treats old-fashioned soda fountain, located inside the Heritage Center, 1510 Wagner Road, is open daily from noon to close. The soda fountain is open until 7 p.m. Thursday nights and open early at 10 a.m. on Saturday mornings. For information, call (847) 657-1506.

Family Night at Glenview National 9 begins after 5 p.m. Sundays through August. Bring a family or group of up to 6 people to the course after 5 p.m. and everyone plays for the flat rate of $25. Some restrictions apply and cannot be combined with any other special or discount.

Glenview Farmer’s Market at Wagner Farm is open from 8 a.m. to noon Saturdays in the parking lot on the east side of Wagner Road, directly opposite the farmhouse. Call (847) 657-01506 for information. Aug. 8 Chef’s Table Demonstration: Paul Guerrero, Wildfire Restaurant. Community Group: Glenview Women of Today. Entertainment: Fiero String Quartet.

The sixth annual Parent-Child Best Ball Tournament will take place Saturday, Aug. 9, at Glenview National 9, 2800 West Lake Ave. Registration is going on now. The $75 entry fee includes green fees, registration, lunch and awards ceremony for both players. For information, call (847) 657-1637.

When Chores Were Done, a program at Wagner Farm for children ages 6 and up takes place from 3:45-5 p.m. Aug. 13 & 26 at 1510 Wagner Road. The fee per session is $15 for residents and $18.75 for nonresidents. Register online or at Park Center, 2400 Chestnut Ave.

Al fresco dining at the Gazebo Grill is on the terrace in the shade of the great elm tree west of The Cafe. The grill is open 11 a.m. to 5 p.m. Saturdays and Sundays through September. Call (847) 657-3200 for information.

A Prairie Primer program for kids ages 8 to 12 will take place from 10-11:30 a.m. Saturday, Aug. 8, at Air Station Prairie, 2400 Compass Road. The fee is $8 for residents and $10 for non-residents. Register in advance at www.GlenviewParks.org or in person at Park Center, 2400 Chestnut Ave. Call (847) 299-6096 for more information.

The Fall 2009 Glenview Park District Guide is now available. To register online visit www.glenviewparks.org and click on “Online Registration” to get started. Registration can also be done in person, by mail and via fax. Registration for ice, tennis and golf programs occur at their respective facilities. The Resident Lottery Registration deadline is at 7:30 p.m. Tuesday, Aug. 18. Walk-In Registration, open to non-residents as well as residents, begins at 9 a.m. Wednesday, Sept. 2. For information call (847) 724-5670.

Boogie with the Butterflies from 10-11 a.m. Sunday, Aug. 23 at Air Station Prairie, 2400 Compass Road. For adults and kids, ages 3-5. The fee per parent/child pair is $12 for residents and $15 for nonresident pairs. Register online or at Park Center, 2400 Chestnut Ave. For information call (847) 299-6096.

Adult Co-Rec Softball and Men’s Softball Registration Deadlines –The registration deadline for the Fall Co-Rec 14″ Softball League and Fall Men’s 16″ Softball League is Sunday, Aug. 16. League applications are available at Park Center, 2400 Chestnut Avenue. The leagues play on Tuesday evenings beginning Aug. 25. Call (224) 521-2546 for information and to check for openings.

Registration is going on now for the “Dave Rowlands Glenview Open,” Glenview’s Hometown Golf Championship. Sign up at the golf shop at Glenview Park Golf Club, 800 Shermer Road. The 41st Annual Women’s Tourney will be held Sept. 9 and 10. The 45th Annual Men’s Tourney will be held Sept. 12 and 13. For information call (847) 724-0250 or visit golfglenview.com.

Egerlander Folk Dance Group will be welcomed by the Glenview Senior Center at 2 p.m. Sunday, Aug. 16, to the stage of the Lakeview Room, Park Center, 2400 Chestnut Ave. Light refreshments will be served beginning at 1 p.m. Admission is $1 and can be purchased at the door. For information call (847) 724-4793.

Glenview Ice Center Registration Deadlines are as follows: The Mail-in/Drop-off/Fax-in Registration Deadline is at 1 p.m. Saturday, Aug. 15 for fall Development Hockey and I.S.I. Figure Skating programs. The Mail-in/Drop-off/Fax-in Registration for the fall Glenview Grizzlies Youth Hockey League is at 6 p.m. Wednesday, Aug. 19. For further information on Glenview Ice Center programs, call (847) 724-2800, visit www.glenviewicecenter.org to download registration forms, or stop by the Ice Center, 1851 Landwehr Road. go to website new family search

Registration for Beginners Only Figure Skating and Hockey Mini Sessions for children is going on now at the Glenview Ice Center, 1851 Landwehr Road. Children ages 3 and up who have never had a lesson can learn how to skate for just $15. Classes start Sept. 8. Advance registration is required at (847) 724-2800 (please provide your child’s skate size).

The Grove The Grove’s Natural Science Classroom is open from 9 a.m. to 5 p.m. Saturdays and Sundays at 1421 Milwaukee Ave. “Trees” is the theme for August. Call (847) 299-6096 for more information.

Religion Register your congregation to participate in the Glenbrook/CROP Hunger Walk. The walk will take place Oct. 18. Call (847) 724-0799.

St. Philip Lutheran, 1609 Pfingsten Road, Glenview staff@stphilip.info is hosting the following three programs:

Scrap-a-Hula (a twelve hour scrap-booking marathon) from 11 a.m. to 11 p.m. on Saturday, Aug. 15 at the church. Cost $30 (includes lunch, snacks, dinner) plus a scrap-booking consultant on site. For information call Marzee (847) 229-9086.

Co-ed Movie and Discussion at 7 p.m. Friday, Aug. 7 at a private home close to the church. The movie is “The Departed”, a detective thriller starring Leonardo DiCaprio. There is no cost (bring snack to share). Call for directions and speak with Pastor Dawson.

A Trip to “Go Bananas” an indoor amusement park on Sunday, Aug. 9. Meet at 12:30 p.m. at 1227 E. Rand Road, Arlington Heights. For children of all ages and their families. The first 12 to RSVP are free. Sponsored by St. Philip Youth Ministries.

Seniors The following activities sponsored by the Glenview Park District Senior Center are held in the east wing of Park Center, 2400 Chestnut Avenue, unless otherwise indicated. The Senior Center is open 9 a.m. to 4 p.m. Monday through Friday. For information call (847) 724-4793.

FRIDAY 11 a.m.: Men’s Roundtable (until noon) noon: Men’s Pinochle (until 4 p.m.); Pool (until 4 p.m.) SUNDAY 1 p.m.: Historical Hosting (until 4 p.m.) MONDAY 9:30 a.m.: Cribbage (until noon); Computer Instruction in the East Wing (by appointment) 10 a.m.: Bingo noon: Men’s Pinochle and Poker (until 4 p.m.) 1 p.m.: Woodcarving (until 4 p.m.) TUESDAY 9:30 a.m.: Computer Instruction in the East Wing (by appointment); Charity Work (until noon); Craft Work (until noon) 10 a.m.: Bridge-Open (until 3 p.m. Sr. Club membership required); Massage; Investment Club 11 a.m.: Mah Jongg (until 3:30 p.m.) 11:45 a.m.: Duplicate Bridge (until 3:30 p.m.) 12 noon: Bridge-Organized (until 3 p.m. Sr. Club membership required); Men’s Pinochle (until 4 p.m.); Pool (until 4 p.m.) 12:30 p.m.: Pinochle Club (until 3 p.m.); Rummikub (until 3 p.m.) WEDNESDAY 9:30 a.m.: Gin rummy (until 12 noon); Individuals & Issues 12 noon: Poker (until 4 p.m.); Pool (until 4 p.m.) 1 p.m.: Woodcarving (until 3 p.m.); Beginning Mah Jongg (until 3 p.m.); Club Trip: “The Light in the Piazza,” Lincolnshire Marriott. Cost $35/members; $38/nonmembers. Theatre only — No Transportation; Social Service program: “Acupuncture and Chinese Medicine: Can It Help You?” presented by Dave Vavrinchik NSU Integrative Medicine Acupuncturist; Rules of the Road (until 3 p.m.) THURSDAY 9 a.m.: Counseling Service; Pool Play 9:30 a.m.: Computer Instruction in the East Wing (by appointment); Charity Work (until 3 p.m.); Craft Work (until 3:30 p.m.) 10 a.m.: Bridge-Open (until 11:30 a.m. Sr. Club membership required) 11 a.m.: Blood pressure testing (until 11:55 a.m.) 11:30 a.m.: Rummikub (until 3 p.m.) 11:45 a.m.: Bridge-Organized (until 3 p.m. Sr. Club membership required) 12 noon: Men’s Pinochle (until 4 p.m.); Poker (until 4 p.m.); Pool (until 4 p.m.); Canasta Club; Desserts & Coffee 12:30 p.m.: Scrabble; (until 3 p.m.) Support Midwest Palliative & Hospice CareCenter grief support groups for adults meet for eight weeks and are offered at no charge to the general public. Call (800) 331-5484 to register: Registration deadline is four business days before the start date of each group. The schedule for Summer/Fall 2009 includes:

Location: 2050 Claire Court, Glenview — “Adult Loss” starts from 6:30-8 p.m. Wednesday, Aug. 12; “Spouse Loss” from 10:30 a.m. to noon starts Wednesday, Aug. 12 and from 6:30-8 p.m. starts Wednesday, Aug. 12; “Drop-in Group” from noon to 1:30 p.m. first and third Friday of each month.

Location: 904B S. Milwaukee Avenue, Libertyville — “Adult Loss” starts from 6:30-8 p.m. Monday, Aug. 10; “Drop-in Group” starts from 10-11:30 a.m. the 2nd and 4th Thursday of each month.

A workshop, Gates of Grief, Gates of Healing: Managing Grief During the High Holy Days will be hosted by Midwest Palliative & Hospice CareCenter at 4 p.m. on Sunday, Aug. 15 2050 Claire Court, Glenview. There is no cost to attend and the workshop is open to anyone who connects with Judaism. Space is limited, so RSVP early to (847) 730-1290.

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16 Oct

Banana Pudding

Author: swampkitty05 // Category: Food Blogging Event, Recipes

For this week’s edition of Kids Cooking Thursday, I chose a recipe that I’ve loved since I was a kid – this particular recipe is easy enough for kids to prepare, but I think I’ve lost my tolerance for very sweet food – one serving of this nearly sent me into sugar shock. The flavor was amazing, though.

Banana Pudding Supreme
recipe by RecipeNut @ Recipezaar

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
2 cups milk
1 (6 ounce) package instant vanilla pudding
1 (8 ounce) carton non-dairy whipped topping
4 bananas, sliced
1 (12 ounce) box vanilla wafers

Cream the cheese with milk until smooth. Stir in sweetened condensed milk and pudding mix.
Fold in half of the whipped topping. Layer pudding, cookies and bananas in dish. Top with remaining topping. Chill.

AMA Foundation Names New Member To The Board Of Directors web site traverse city mi

US Fed News Service, Including US State News July 1, 2008 The American Medical Association issued the following news release:

The American Medical Association (AMA) Foundation, the philanthropic arm of the nation’s largest physician association, recently named several new board members to its Board of Directors.

New officers:

Jean Howard, Traverse City, MI President Richard H. Hovland, CPA, Naperville, IL (office: Chicago, IL) President-elect Owen Garrick, MD, Oakland, CA Treasurer Barney Maynard, MD, Evansville, IN Secretary New members:

Christopher Alvarez-Breckenridge, Blacklick, OH Director Edmond B. Cabbabe, MD, St. Louis, MO Director Kathleen B. Koch, McLean, VA Director Reappointments:

Clarence Chou, MD Dianne Fenyk Linda B. Ford, MD Ardis Hoven, MD Don Q. Mitchell, MD The AMA Foundation supports a broad range of programs in medical education, research and public health. Please visit www.amafoundation.org or call (312) 464-4200 for more information.Contact: Leah Dudowicz, Media Relations, 312/464-4813 TNS MD66-MD66-080702-1651490 18MASHMaria Leah Dudowicz, Media Relations, 312/464-4813 here traverse city mi

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15 Oct

Greek Lamb Burgers

Author: swampkitty05 // Category: Eating Local, Food Blogging Event, Food Porn, Recipes

There’s a new blogging event called Regional Recipes, hosted over at Blazing Hot Wok, that celebrates food from all over the world – each month a new region is selected – this month the region is Greece and the recipes are supposed to reflect that theme.

I chose to highlight a Greek lamb burger that I made a month or so ago, with mostly local ingredients. All of the vegetable ingredients are local, at least – the tomatoes, the cucumbers, the onions, even the mint and oregano in the burgers.

This summer has been all about making unusual burgers – this one, at least, is a keeper.

Greek Lamb Burgers

1 1/2 lb. ground lamb
1 tbsp. fresh mint, finely chopped
1 tbsp. fresh oregano, finely chopped
1 tbsp. Greek seasoning
6 oz. feta cheese crumbles

For assembly:
Black Olive Mayo (recipe below)
Tzatziki Sauce (recipe here)
Sliced Roma tomatoes
Sliced cucumbers
4 hamburger buns
Lettuce leaves
Red onion, sliced

Mix burger ingredients together (including feta), and form into 4 patties. Grill 5 minutes on each side on medium direct heat, and then cook for a couple more minutes until done. Toast your buns on the grill as the burgers cook.

To build your burger, spread the bottom bun with a nice thick dollop of the black olive mayo, and then put the burger, which you then top with lettuce, tzatziki sauce, tomatoes, cucumbers, and onions. Top with burger bun and serve.

Black Olive Mayonnaise
recipe courtesy Epicurious

2/3 c. mayonnaise
2 tbsp. black olive tapenade
1/2 tsp. fresh lemon juice

Stir together all ingredients. Chill, covered, 1 hour (for flavors to develop)

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15 Oct

The World’s Biggest Potluck?

Author: swampkitty05 // Category: Columbus, Events, Food Porn

Not quite. But not for lack of a valiant attempt by a couple hundred people who made 379 different dishes. Definitely short of of the 602 needed to beat the record, but an impressive spread nonetheless. I mean, when is the last time you went to a potluck that had almost 400 different dishes?

The event, which was held this past Sunday the 12th at the Maple Grove United Methodist Church in Worthington, was attended by a huge variety of people – other food bloggers (I saw Jim, Anne, and Bethia there), reporters and photographers, heck, I even saw my former boss there. Go figure. The weather couldn’t have been better – clear and sunny, but the 80-degree heat kept me at least away from any dishes containing mayo (better safe than sorry!)

Here’s just a few dishes that we saw there:

So what did our party make and bring? Well, Joe made a really delicious pork loin that was wrapped in peppered bacon and cooked all night in a low oven. It really disappeared quickly, being one of the few protein items:

He also made a really good 32-Bean soup.

I made my Puerto Rican Roast Pork (Pernil), and my mom whipped up a batch of her Arroz con Gandules (Rice and Beans), which both seemed to go over well.

All in all, it was an enjoyable afternoon. I hope they give it another try next year, because I had a blast.

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15 Oct

Review: TipTop Kitchen and Cocktails

Author: swampkitty05 // Category: Columbus, Food Porn, Restaurant Review

I’ll be the first to admit that I don’t get downtown nearly as often as I should to dine. As a resident of Columbus’ suburbs, I find it a bit daunting to navigate the downtown streets with its one way streets and parking meters, trying to find parking. So with the goal of forcing myself to get downtown more, I bought a bunch of discounted dining certificates to restaurants all over Columbus, including downtown.

One of the places I bought certificates for was TipTop Kitchen and Cocktails on Gay Street, near Third. I had only been in the TipTop once before, a year prior, for drinks. I had meant to go back, really I had. But by the time I got a hankering to go, it was either the middle of the lunch rush or during dinner time, and I just didn’t feel up to dealing with the logistical issues.

The idea to go to TipTop dawned on my husband and I in mid-afternoon, well after the lunch rush, but way before parking would become an issue. So we headed downtown and promptly found a metered space about half a block away from the restaurant.

It was a beautiful day, clear and in the 70′s, so we decided to eat outside on the cute little patio they’ve got set up there. I think everyone else had the same idea, as no one was inside – everybody was just outside enjoying the cool breeze and probably one of the last nice days we’ll have for a while.

Our waitress was quick, charming and not shy about making suggestions when my husband asked. One of the nice touches I noticed right off the bat was the huge size of the beverages/water that she brought out – no asking for constant refills, that’s for sure!

For an appetizer, we decided on a basket of sweet potato fries ($5), which are served with spicy mayo. These were so absolutely addictive, that I’ll go back if for nothing else but these. Subtle sweet flavor in a nice crispy fry, and they had my heart with the seasoned salt (I’m a sucker for fries sprinkled with seasoned salt). The spicy mayo that they pair it with goes perfectly – my only complaint is that I wish they had just a bit more mayo with it, because even conserving the mayo, I ran out before the basket was gone. Just filling the little Solo cup to the top would make all the difference in the world.

We shared a crock of Spicy Vegetarian Corn Chowder ($5), which had a nice kick to the creamy soup that was loaded with huge chunks of potato and other vegetables. I’m a die-hard omnivore, and let me tell you, I didn’t miss the meat at all.

I had originally ordered the Tilapia ($10), which is drizzled in adobo sauce and served with chipotle risotto and steamed veggies, for myself. My husband took a couple of bites and insisted that I trade entrees with him right then and there. He was so smitten with the risotto, and the combination of the fish and the risotto, that he wanted it for himself. His entree-lust was so great that he threatened to order a portion of this to-go if I didn’t trade.

The fish was excellent. Nicely sauteed, with the right amount of browning. The risotto? Pretty freaking amazing. I love a good risotto, and I fell in love with this at first bite. Who knew you could find good risotto in a comfort food joint in the middle of downtown?

So what did I get in trade for my tilapia and risotto? What did my husband pass up for what was behind door #2? A really freaking good Ohio Style Monte Cristo Sandwich ($10), which he had ordered with potato salad on the side because the eggplant fries we wanted haven’t been available for the past few weeks ::sniff:: The sandwich was a properly made Monte Cristo, unlike the last few I’ve had, which were just plain old sandwiches dipped in a disgustingly thick batter. No, this was beautiful – the only thing battered on this puppy was the bread, as it should be. And in between those battered bread slices was some nicely shaved turkey, ham, swiss and a rockin’ honey mustard sauce. With just a little Smuckers strawberry jam spread on it, I didn’t regret my trade at all.

The potato salad was one of the best I’ve had in a restaurant, because it reminded me of mine – not sweet, very creamy, nice big chunks of potato, and extremely flavorful.

We really wanted to try dessert, but they didn’t have any available, as they had run out over the weekend. If there is any fault to be found with my meal at all, it was the unavailability of certain items, which is a minor logistical issue that is easily overlooked unless it becomes a chronic problem.

So color us pleasantly surprised. We had an idea that it would be good, but we didn’t know that it would be *that* good. So parking issues be damned, I’ll definitely be back.

If you’d like to go: TipTop Kitchen and Cocktails, 73 E. Gay St, Columbus, 614.221.8300

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15 Oct

Corned Beef Hash

Author: swampkitty05 // Category: Food Blogging Event, Recipes

Another oldie but goodie drug out from the archives for What’s Cooking Wednesday. Wow. I made this back in – March, I think. But the weather is getting right for such a thing. I don’t know about you all – but when I make corned beef, I always have leftovers. Always. One of my favorite things to make with the leftovers is corned beef hash, using onions, par-boiled potato cubes, and with a fried egg over top. There’s nothing else quite like it. The trick is to use point-cut corned beef instead of flat-cut. The fat content is way higher, but the increased fat gives you unrivaled flavor. Isn’t it worth it for a once a year calorie splurge?

Corned Beef Hash

Leftover corned beef, cubed (as much or as little as you want to use)
1 bag Simply Potatoes (or similar) cubed potatoes
2 tbsp. olive oil
1 onion, diced
1-2 eggs

Heat oil in heavy (preferrably cast iron) pan, and then add onions. Cook until translucent, and then add potatoes. Cook on medium heat for about 15 minutes, turning every 3-4 minutes or so. Potatoes should be nearly browned at this point. Add corned beef and allow to cook an additional 5 minutes until heated through. Meanwhile, fry eggs to your preference. Serve in dish with eggs on top.

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15 Oct

Italian Frangipane Plum Tart

Author: swampkitty05 // Category: Uncategorized

I think late summer/early fall is truly the best time ever for baking, because you can get virtually any fruit or veggie available, with the exception of some early summer berries. But there are apples, pears, peaches, winter squash, just to name the few. And then there’s one of my personal favorites – Italian plums.

Italian plums are smaller and tarter than traditional plums, but they’re ideal for baking. I like to make my Oma’s traditional German plum cake, but after that, the sky’s the limit. I decided to branch out a bit by making a tart with some.

The plums are only available for a month or so, and I saw them at the market as of last week, but who knows how much longer they will last? I’m submitting this recipe to the Eating with the Seasons blogging event.

Italian Frangipane Plum Tart
recipe courtesy Carole Walter

Ingredients:

1 11-inch Sweet Tart Pastry crust, baked (see recipe below)

NUT FILLING (FRANGIPANE):
2 ounces almond paste (about 2 tablespoons)
2 tablespoons sugar
2 tablespoons soft unsalted butter
1/2 teaspoon grated lemon zest
1 tablespoon unsifted all-purpose flour
1 large egg white
1/2 cup sliced almonds, lightly toasted and finely chopped, divided

FRUIT TOPPING:
1 1/2 pounds Italian prune plums or other dark purple plums, pitted and quartered
2 teaspoons freshly squeezed lemon juice
1/4 cup sugar
2 tablespoons cornstarch

GLAZE:
1/2 cup apricot preserves
2 tablespoons water

Procedure:

Place the almond paste, sugar, butter, and lemon zest in a small bowl. (If almond paste is too hard, soften it in the microwave on defrost setting for 30 to 40 seconds). Mash the ingredients together using a pastry blender or fork. Blend in the flour. Add the egg white and mix with a small whisk, making the mixture as smooth as possible.

Reserve 2 tablespoons of the toasted almonds. Stir the remaining nuts into the frangipane. Spread the mixture smoothly over the cooled tart shell.

ASSEMBLE THE TART:

Preheat oven to 375 degrees. Position oven shelf to the lower third of oven.
Place plum wedges in a large bowl and sprinkle with the lemon juice. Combine the sugar and cornstarch in a small bowl. Sprinkle the mixture over the plums and shake the bowl to distribute throughout the fruit.

Starting with the outer edge, arrange the plums on top of the frangipane in concentric circles, placing the slices close together. The points of the plums should be wedged high against the side of the tart pan. For the second circle, again position the points of the plums higher, wedging them against, and slightly overlapping, the first row of plums. Fill in the center with the remaining plums.

Place the tart on a jelly roll pan lined with aluminum foil. Bake for 55 to 60 minutes or until the fruit starts to bubble. Remove from the oven and cool on a rack.

GLAZE THE TART:

Place the apricot preserves and water in a small, heavy saucepan and bring to a slow boil. Reduce heat and simmer for 1 minute. Strain and let cool briefly. Using a pastry brush, dab the warm apricot glaze on the fruit. Garnish with the reserved almonds.

–

Sweet Tart Pastry
recipe courtesy Carole Walter

1 1/2 cups unsifted all-purpose flour
3 tablespoons superfine sugar
1/4 teaspoon salt
2/3 cup unsalted butter, cut into 1/2-inch cubes, firm
1 large egg, lightly beaten
1/2 teaspoon vanilla extract

Procedure:

Place the flour, sugar and salt into the bowl of a food processor. Pulse 3 to 4 times to blend.

Distribute the butter around the bowl and pulse 6 to 7 times. Then process for 6 to 8 seconds. The crumbs should be about the size of coarse meal.

Empty the crumbs on to a cool surface. Form the mixture into a mound. Make a 4 to 5-inch well in the center of the mound. Combine the egg and vanilla, and pour the mixture into the well.

Using a fork, draw the crumbs into the egg mixture, about 1 to 2 tablespoons at a time. When all of the crumbs are added, toss the mixture a few times with a pastry scraper to form large clumps, then scrape into a mound.

Using the heel of your hand, fresage or push about 2 to 3 tablespoons of the dough at a time, outward in 6 to 8-inch sweeps. This will incorporate the fat and flour together and give the crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat the process until all of the dough has been worked. Gather the dough into a mound again, then repeat the entire procedure 2 additional times.

After the third fresage, flour your hands and gently knead the dough 5 or 6 times to make it smooth. Shape into a 4 to 5-inch disk. Dust the disk lightly with flour, score with the side of your hand, cover with plastic wrap and refrigerate for 20 minutes before shaping. Do not let the dough become to hard or it will be difficult to roll. If it does, let the pastry soften at room temperature.

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Peach Streusel Muffins

Mostaccioli

Chicken Tetrazzini

Tater Tot Casserole

Banana Pudding

Greek Lamb Burgers

The World’s Biggest Potluck?

Review: TipTop Kitchen and Cocktails

Corned Beef Hash

Italian Frangipane Plum Tart