Thursday, May 31, 2012

Mushroom, Muenster, Bison Burger w/ Baked Crinkle Fries

Dinner Tonight: Mushroom, Muenster, Bison Burger w/ Baked Crinkle Fries



Broke out the Bison today for dinner! I had a Ground Bison Sirloin Burger that I seasoned with McCormick Grinder Steakhouse Seasoning. My grill was out of gas, stupid mistake on my part, so I pan Fried it in Extra Virgin Olive Oil about 4 minutes per side, a beautiful medium rare. I topped it with sauteed Baby Bella Mushrooms that I had seasoned with Ground Smoked Cumin, Parsley, Ground Thyme, and McCormick Grinder Sea Salt. I also topped it with a slice of Sargento Muenster Cheese. I love this Cheese, as I do most Cheese, it has a creamy natural taste to it and softens up just right on a hot food. For a side I had Ore Ida Baked Crinkle Fries. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Troy Strawberry Festival June 2 and 3, 2012

Troy Strawberry Festival
June 2 and 3, 2012
New Location in Downtown Troy, OH!

Troy celebrates its place as the center of Ohio's strawberry production by hosting the Troy Strawberry Festival the first weekend of June.

Although there are pre-festival events which take place in May, the Strawberry Festival officially begins on Friday night with food and entertainment along the levee of the Great Miami River. Two full days of events follow beginning with a Mardi Gras processional down West Main Street on Saturday morning. From there the main action continues along West Main Street with additional events taking place at Troy’s Memorial Stadium, and several city parks. Featured are the strawberries, and they come in all sorts of taste-tempting treats from shortcake to donuts to strawberry pie; but also to be enjoyed are the many arts and crafts booths, the athletic competitions, and the entertainment.

The Festival is more than just a weekend of fun. It serves as a major fund-raising event for many of the area’s civic and charitable groups. Committees work year-round to prepare for the weekend when as many as 100,000 people come to Troy to take part in our world class festival.

Location:
Downtown Troy, Ohio 405 SW Public Square, Suite 330
Troy, OH 45373
Phone: 937-339-7714

For ONLY the 2012 Strawberry Festival, we will be moving to the DOWNTOWN STREETS of Troy, Ohio. The festival footprint will stretch along West Main Street from the North side street of Cherry Street, to Adams Street. Shuttle drop off will be between Adams street and Elm Street. In 2013 the festival will return to its original location on the Great Miami River Levee, across the river.


Directions:

From the North:
Take I-75 South. The Troy Exits beginning with Exit # 74

From the South:
Take I-75 North. The Troy Exits beginning with Exit # 69

From the East:
Travel I-70 West to I-75 North

From the West:
Travel I-70 East to I-75 North

http://www.gostrawberries.com/

Cheese of the Week - Dorset Blue Vinney

Dorset Blue Vinney
Dorset Blue Vinney is a genuine regional cheese made in the Sherbourne Valley.It is a hard cheese made from cow's milk with the fat content of 40 to 46%. This cheese is made from the skimmed milk. Maturing could last up to 12 months or even 18.


Country: Great Britain
Milk: cow milk
Texture: hard
Fat content: 40-46 %


Dorset Blue Vinney (frequently spelled "vinny") is a traditional blue cheese made near Sturminster Newton in Dorset, England, from skimmed cows' milk. It is a hard, crumbly cheese. "Vinney" is a local Dorset term related to the obsolete word "vinew", which means to become mouldy. Another explanation has it that "vinny" is a corruption of "veiny", referring to the blue veins running throughout the cheese.

Historically the cheese was merely a by-product of the much more lucrative butter market. Milk was of little value before the railways as it couldn't be brought to market before it went off, thus cheese and butter production was the main focus of dairy farms. Dorset butter was highly regarded in London where it fetched a premium price but making butter left the farmers with large quantities of skimmed milk which they turned into a hard, crumbly cheese.

While the cheese was a common farmhouse cheese in Dorset for hundreds of years, production dried up around 1970 and the cheese became extinct. However, in the 1980s Woodbridge Farm in Dorset revived the old recipe, and it is now producing the cheese again.

It is often made from unpasteurised milk. This is considered healthy by some and risky by others due to the potential for tuberculosis from infected cows passing into the milk. It has a strong taste and smell.

Blue Vinney goes well with Dorset Knobs, another traditional product from Dorset. The cheese was Thomas Hardy's favourite.

Dorset Blue Cheese has been awarded Protected Geographical Status, ensuring only cheese originating from Dorset may use the name.

Local myth describes how in years gone by, due to its supposed illegal nature, Blue Vinny would be left on the doorstep of those who ordered it on the black market.

Wednesday, May 30, 2012

Banquet Homestyle Bakes Pizza Pasta

Dinner Tonight: Banquet Homestyle Bakes Pizza Pasta



Came across this the other day while at Walmart and thought I would give it a try, Banquet Homestyle Bakes Pizza Pasta. Two of my favorites are in it pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and Portabella Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really tasted like a Pizza. The Sauce with Sausage and Pepperoni provides great flavoring. As I had said earlier I added Hormel Turkey Pepperoni and sliced Portabella Mushrooms as I cooking everything and that turned out to be the right added plus! I think if you give this a try you'll really enjoy it, makes a good meal. The meal prepared by instructions is 280 calories and 46 carbs any additions would be extra. For dessert/snack a 100 Calorie Mini Bag of Jolly Time Pop Corn. 




Banquet Homestyle Bakes Pizza Pasta

*Pepperoni and sausage included
 *5 minute preparation oven or stove top

Stove Top: 1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
 2. Stir In Pasta Until Well Coated. Heat to Boiling.
 3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.


Nutrition summary:
There are 280 calories and  46 Carbs  in a 1 cup filling serving of Banquet Homestyle Bakes - Pizza Pasta.




One of America's Favorites - Tacos

Carnitas tacos as served in East Los Angeles, California, United States.
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce.

According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco"). The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch," literally, "plug, wadding." The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.

*Tacos de Asador ("spit" or "grill" tacos) may be composed of any of the following: carne asada tacos; tacos de tripita ("tripe tacos"), grilled until crisp; and, chorizo asado (traditional Spanish style sausage). Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro. Also prepared on the grill is a sandwiched taco called mulita ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese. "Mulita" is used to describe these types of sandwiched tacos in the Northern States of Mexico, while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas. Tacos may also be served with salsa.

*Tacos de Cabeza or head tacos, in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow. These include: Cabeza, a serving of the muscles of the head; Sesos ("brains"); Lengua ("tongue"); Cachete ("cheeks"); Trompa ("lips"); and, Ojo ("eye"). Tortillas for these tacos are warmed on the same steaming plate for a different consistency. These tacos are typically served in pairs, and also include salsa, onion and cilantro with occasional use of guacamole.

*Tacos de Cazo for which a metal bowl filled with lard is typically used as a deep-fryer. Meats for these types of tacos typically include: Tripa ("tripe", usually from a pig instead of a cow); Suadero (tender beef cuts), Carnitas and Buche (Literally, "crop", as in bird's crop; here, it is fried pig's esophagus.

*Tacos sudados ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth. The covering keeps the tacos warm and traps steam ("sweat") which softens them.

*Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins (analogous to the Döner kebab used in Greek restaurants to prepare gyros).

 *Tacos dorados (fried tacos, literally, "golden tacos") called flautas ("flute", because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or barbacoa, rolled into an elongated cylinder and deep-fried until crisp. They are sometimes cooked in a microwave oven or broiled.

 *Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.

*Tacos de camarones ("shrimp tacos") also originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.

As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions.



Hard-shell taco, made with a prefabricated shell.

*Hard-shell tacos

Beginning from the early part of the twentieth century, various styles of tacos have become popular in the United States and Canada. The style that has become most common is the hard-shell, U-shaped version first described in a cookbook, The good life: New Mexican food, authored by Fabiola Cabeza de Vaca Gilbert and published in Santa Fe, New Mexico in 1949. These have been sold by restaurants and by fast food chains. Even non-Mexican oriented fast food restaurants have sold tacos. Mass production of this type of taco was encouraged by the invention of devices to hold the tortillas in the U-shape as they were deep-fried. A patent for such a device was issued to New York restaurateur Juvenico Maldonado in 1950, based on his patent filing of 1947 (U.S. Patent No. 2,506,305). Such tacos are crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.
*Soft-shell tacos

Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco - usually by grilling or steaming. More recently the term has come to include flour tortilla based tacos mostly from large manufacturers and restaurant chains. In this context, soft tacos are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.

*Puffy tacos, taco kits, breakfast tacos and tacodillas

Since at least 1978, a variation called the "puffy taco" has been popular. Henry's Puffy Tacos, opened by Henry Lopez in San Antonio, Texas, claims to have invented the variation, in which uncooked corn tortillas (flattened balls of masa dough[17]) are quickly fried in hot oil until they expand and become "puffy". Fillings are similar to hard-shell versions. Restaurants offering this style of taco have since appeared in other Texas cities, as well as in California, where Henry's brother, Arturo Lopez, opened Arturo's Puffy Taco in Whittier, not long after Henry's opened. Henry's continues to thrive, managed by the family's second generation.

Kits are available at grocery and convenience stores and usually consist of taco shells (corn tortillas already fried in a U-shape), seasoning mix and taco sauce. Commercial vendors for the home market also market soft taco kits with tortillas instead of taco shells.

The breakfast taco, found in Tex-Mex cuisine, is filled with meat, eggs, or cheese, with other ingredients.

The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla.

*Indian tacos

Indian tacos, sometimes known as Navajo tacos but served in various parts of the American West and Midwest, are made using fry bread instead of tortillas. They are commonly served at pow-wows, festivals, and other gatherings.

Frybread taco



Tuesday, May 29, 2012

Fried Crappie w/ Roasted Red Potatoes, Cut Asparagus, and ...

Dinner Tonight: Fried Crappie w/  Roasted Red Potatoes, Cut Asparagus, and Whole Grain Bread



It's a sad day as I'm using the last bag of Crappie I had in the freezer. I love Crappie from the fresh taste to the way they fry up. I seasoned them with Sea Salt and Ground Black Pepper. I then rolled the fillet in a Whole Wheat Flour and Italian Bread Crumb Mix. I lightly fried them in Extra Virgin Olive Oil about 3 minutes per side. As usual they fry up to a golden brown and absolutely delicious!

For sides I made some Roasted Red Potatoes, Green Giant Cut Asparagus, and Whole Grain Bread. I've left the Roasted Red Potato Recipe at the end of the post. If you like potatoes you'll love this recipe. With the combination of the Turkey Bacon added to the potatoes, too good! I used Green Giant Cut Asparagus, just warm and serve. I also had Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Dole Mango Slices. 

Roasted Red Potatoes

Ingredients:

Small Gourmet Red Potatoes
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn

Directions:

*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD potatoes to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley.

The 29th Annual Strawberry Festival Newark, Ohio

Event Date: 6/1/2012  Number of Days: 3
Start Time: 11:00 AM  End Time: 6:00 PM

Location: Courthouse Square
Description: The 29th Annual Strawberry Festival sponsored by the Newark Kiwanis Club takes place June 1st, 2nd, and 3rd on the Courthouse Square in Downtown Newark, Ohio. Please go the the festival website at http://www.newarkstrawberryfestival.com/ for additional information.

Where:
The Strawberry Festival is held every year in Newark, Ohio on the Courthouse square.  Newark is located 35 miles east of Columbus on State Route 16 where State Route 13 and 16 cross.  5 South 3rd St., Newark, OH 43055,  is a recommended address to use with computerized mapping systems.

What:
The weekend is filled with fun and entertainment for the entire family. Over 90 artisans, crafters and vendors from Ohio and surrounding areas exhibit their items. There will be ice cream, pizza, specialty sandwiches, French fries, and other delicious foods along with non-stop stage entertainment. Bates Amusement will be providing the rides and games this year.  The opening day will be highlighted with the Strawberry Pageant on the courthouse gazebo from 5:00 – 7:00.  Delightful young girls and women from kindergarten age through 12th grade participate in the event. Pageant winners from 4 different age categories will be crowned. Tour bus and handicapped parking is available.   There is plenty of free parking around the square and along the streets.  Hope to see you there!

When: 
June , 1st, 2nd and 3rd,  2012
Fri & Sat. 11:00 – 10:00
Sunday 11:00 – 6:00

Monday, May 28, 2012

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

Today’s Menu; Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers



I wanted something hot but something that doesn't take much effort to prepare. I went with the Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers! They now sell it packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those still watching calories and carbs. It comes with Spaghetti topped with that wonderful Skyline Chili. You add the Cheese to make it a 3 Way. I used Kraft 2% Shredded Sharp Cheese and also had a side of Skyline Oyster Crackers. Overall it was just over 400 calories and 33 carbs. For dessert later a couple of Skinny Cow Mini Fudge Pops. At 50 calories and 10 carbs you can have 2 and not have a big increase in calories or carbs.

Sunday, May 27, 2012

Swanson Pan Sauteed Chicken With Vegetables And Herbs

Dinner Tonight: Swanson Pan Sauteed Chicken With Vegetables And Herbs w/ Whole Wheat Bread




Well Summer is here in Ohio! 97 degrees with high humidity. It's real uncomfortable outside so I wanted a good hearty comfort food for dinner. I went with the Pan Sauteed Chicken With Vegetables And Herbs. I t had been some time since I had made this so it really sounded good! Chicken, Carrots, Potatoes, you can't go wrong.

 I've left the original recipe at the end of the post. I made a few changes to it when I prepared it today. I used the Low Sodium Swanson Chicken Broth, I substituted dry seasoning (Oregano and Thyme) instead of the fresh, I usedRedPotatoes instead of New Potatoes, and I baked it with the lid on for 25 minutes instead of 20 and 17 minutes uncovered instead of 15 minutes. It's another one pot meals which I love! It's easy to fix and takes just a while to have your complete meal. It came delicious! The Chicken is just unbelievably moist and tender and with all the other ingredients the aroma has your mouth watering. We also had Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Swanson Pan Sauteed Chicken With Vegetables And Herbs

Ingredients

    Swanson Pan Sauteed Chicken with Vegetables & Herbs
    Prep: 20 min. ~ Cook: 1 hour ~ Makes: 4 servings
 
    4 bone-in chicken breast halves
    2 tablespoons all-purpose flour
    2 tablespoons olive oil
    2 small red onions, cut into quarters
    8 ounces fresh while baby carrots (about 16), green tops trimed to 1-inch
    1 pound new potatoes, cut in quarters
    1 1/2 cups Swanson Chicken Stock
    3 tablespoon lemon juice
    1 tablespoon chopped fresh oregano leaves
    1 tablespoon chopped fresh thyme leaves

How to make it

    Heat the oven to 350 degrees F.
    Season the chicken as desired.
    Coat with the flour.
    Heat the oil in a 12-inch oven-safe skillet over medium-high heat.
    Add the chicken and cook until it's well browned on all sides.
    Remove the chicken from the skillet.
    Add the onions and potatoes to the skillet and cook for 5 minutes.
    Add the carrots, chicken stock, lemon juice and orango and heat to boil.
    Return the chicken to the skillet.
    Cover the skillet.
    Bake at 350 degrees F. for 20 minutes.
    Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender.
    Sprinkle with the thyme.

Nutritional Information
Pan Sauteed Chicken with Vegetables and Herbs

Servings Per Recipe: 4

Amount Per Serving

 Nutrition per Serving

Calories: 406
Fat: 15g
Fiber: 5g
Protein: 35g
Sodium: 311mg
Carbs: 32.4g

Saturday, May 26, 2012

Grilled Chipotle London Broil Wrap

Dinner Tonight: Grilled Chipotle London Broil Wrap



I used the leftover London Broil from the other day and I had the begining of some fantastic Wraps! I sliced the remaining London Broil into thin slices and wrapped them in paper towels and warmed them up in the microwave. For the Wrap I used Flatout Light Italian Flat bread. Love these they are 100% Whole Wheat , High Fiber, and only 90 calories and 16 carbs, I left the info and web link at the end of the post. I topped the Steak with JB’s Fat Boy Chipotle Sauce, sliced Deli Jalapenos, sliced Black Olives, Lettuce, Daisy Reduced Fat Sour Cream, fresh Grated Havarti Cheese and fresh grated Smoked Dutch Gouda. After assembling the wrap and folding it I put it in the microwave for 35 seconds. The lean and delicious Steak along with heat of the Jalapenos, Chipotle Sauce, and the fresh and creaminess of the Smoked Gouda Cheese and Havarti Cheese just makes an unbelievable Wrap! For dessert later a Mango-Cheesecake Parfait that I had made yesterday. You can find the recipe for this on an earlier post from today.


Flatout Light Italian Herb Flatbread

NEW Even Better Taste!
90 Calories
High Fiber
60% Less Net Carbs than sliced bread
100% WholeWheat
Low Fat
0g Sugar
The Best Life Diet Approved
Whole Grain approved, 8g or more per serving
INGREDIENTS: WATER, WHOLE WHEAT FLOUR, OAT FIBER, WHEAT GLUTEN, SOYBEAN OIL, contains less than 2% of each of the following: MALTITOL, WHEAT PROTEIN ISOLATE, SODIUM ACID PYROPHOSPHATE, BAKING SODA, YEAST, PRESERVATIVES (POTASSIUM SORBATE, SODIUM PROPIONATE, SORBIC ACID), FUMARIC ACID, WHEAT FLOUR, CELLULOSE GUM, GUAR GUM, CALCIUM SULFATE, XANTHAN GUM, SALT, ANNATTO COLOR, CALCIUM PEROXIDE, L-CYSTEINE, ENZYMES.CONTAINS: WHEAT AND SOYBEANS. MANUFACTURED IN A FACILITY THAT ALSO PROCESSES PRODUCTS CONTAINING MILK AND CHEESE.

Nutrition summary:
Calories 90       
Fat 2.5g       
Carbs 16g       
Protein 9g

There are 90 calories in a 1 flatbread serving of Flatout Light Italian Herb Flatbread.
Calorie breakdown: 18% fat, 52% carbs, 30% protein

http://www.flatoutbread.com/

Mango-Cheesecake Parfaits

Tried a new dessert tonight. Ran across it in the latest edition of the Kraft Food Magazine. It has Mangos in it which I love! To cut the carbs and calories I used 2% Milk, Sugar Free Jello Mix, Reduced Philly Cheese, and Cool Whip Free. this makes a tasty and refreshing Summer Dessert!  The recipe is below with the Kraft link.

What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
2  mangos, peeled, seeded, chopped
Make It

BEAT cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.

LAYER half each of the mangos and pudding mixture in 8 parfait glasses. Repeat layers.

TOP with remaining COOL WHIP.

nutritional info per serving
Calories  230
Total fat  13 g
Saturated fat  9 g
Cholesterol  40 mg
Sodium  310 mg
Carbohydrate  26 g

http://www.kraftrecipes.com/recipes/mango-cheesecake-parfaits-135649.aspx

Memorial Day



The gravestones at Arlington National Cemetery
A little info on Memorial Day. Please remember our fallen heroes this weekend and every day and have a Safe and Happy weekend all!

Memorial Day is a federal holiday observed annually in the United States on the last Monday of May. Formerly known as Decoration Day, it originated after the American Civil War to commemorate the fallen Union soldiers of the Civil War. (Southern ladies organizations and southern schoolchildren had decorated Confederate graves in Richmond and other cities during the Civil War, but each region had its own date. Most dates were in May.) By the 20th century Memorial Day had been extended to honor all Americans who have died in all wars. Memorial Day is a day of remembering the men and women who died while serving in the United States Armed Forces. As a marker it typically marks the start of the summer vacation season, while Labor Day marks its end.

Many people visit cemeteries and memorials, particularly to honor those who have died in military service. Many volunteers place an American flag on each grave in national cemeteries.

By the early 20th century, Memorial Day was an occasion for more general expressions of memory, as people visited the graves of their deceased relatives in church cemeteries, whether they had served in the military or not. It also became a long weekend increasingly devoted to shopping, family gatherings, fireworks, trips to the beach, and national media events such as the Indianapolis 500 auto race, held since 1911 on the Sunday of Memorial Day weekend.

Annual Decoration Days for particular cemeteries are held on a Sunday in late spring or early summer in some rural areas of the American South, notably in the mountains. In cases involving a family graveyard where remote ancestors as well as those who were deceased more recently are buried, this may take on the character of an extended family reunion to which some people travel hundreds of miles. People gather on the designated day and put flowers on graves and renew contacts with kinfolk and others. There often is a religious service and a "dinner on the ground," the traditional term for a potluck meal in which people used to spread the dishes out on sheets or tablecloths on the grass. It is believed that this practice began before the American Civil War and thus may reflect the real origin of the "memorial day" idea.

The sheer number of dead soldiers, both Union and Confederate, meant that burial and memorialization would become important following the war. People in towns, particularly women, had buried the dead and decorated graves during the war. In 1865, the federal government began a program of creating national cemeteries for the Union dead.

Following President Abraham Lincoln's assassination in April 1865, there were a variety of events of commemoration. The first known observance of a Memorial Day-type observance was in Charleston, South Carolina on May 1, 1865. During the war, Union soldiers who were prisoners of war had been held at the Charleston Race Course; at least 257 Union prisoners died there and were hastily buried in unmarked graves.

On Memorial Day the flag is raised briskly to the top of the staff and then solemnly lowered to the half-staff position, where it remains only until noon. It is then raised to full-staff for the remainder of the day.

The half-staff position remembers the more than one million men and women who gave their lives in service of their country. At noon their memory is raised by the living, who resolve not to let their sacrifice be in vain, but to rise up in their stead and continue the fight for liberty and justice for all.

The preferred name for the holiday gradually changed from "Decoration Day" to "Memorial Day", which was first used in 1882. It did not become more common until after World War II, and was not declared the official name by Federal law until 1967. On June 28, 1968, the Congress passed the Uniform Holidays Bill, which moved four holidays, including Memorial Day, from their traditional dates to a specified Monday in order to create a convenient three-day weekend. The change moved Memorial Day from its traditional May 30 date to the last Monday in May. The law took effect at the federal level in 1971. The Veterans of Foreign Wars (VFW) and Sons of Union Veterans of the Civil War (SUVCW) advocate returning to the original date, although the significance of the date is tenuous. The VFW stated in a 2002 Memorial Day Address:

    Changing the date merely to create three-day weekends has undermined the very meaning of the day. No doubt, this has contributed a lot to the general public's nonchalant observance of Memorial Day.

Since 1987, Hawaii's Senator Daniel Inouye, a World War II veteran, has introduced a measure to return Memorial Day to its traditional date.

After some initial confusion and unwillingness to comply, all 50 states adopted Congress's change of date within a few years. Memorial Day endures as a holiday which most businesses observe because it marks the unofficial beginning of summer.

Freedmen (freed slaves) knew of the Union dead and decided to honor them. Together with teachers and missionaries, blacks in Charleston organized a May Day ceremony covered by the New York Tribune and other national papers. Years later, it came to be called the "First Decoration Day" in the North. Beforehand the freedmen had cleaned up and landscaped the burial ground, building an enclosure and an arch labeled, "Martyrs of the Race Course." Nearly ten thousand people, mostly freedmen, gathered on May 1 to commemorate the dead. Involved were 3,000 schoolchildren newly enrolled in freedmen's schools, mutual aid societies, Union troops, and black ministers and white northern missionaries. Most brought flowers to lay on the burial field. Today the site is used as Hampton Park.

Many people observe Memorial Day by visiting cemeteries and memorials. A national moment of remembrance takes place at 3 pm local time. Another tradition is to fly the flag of the United States at half-staff from dawn until noon local time. Volunteers often place American flags on each grave site at national cemeteries.

For many Americans, the central event is attending one of the thousands of parades held on Memorial Day in large and small cities all over the country. Most of these feature marching bands and an overall military theme with the National Guard and other servicemen participating along with veterans and military vehicles from various wars.

One of the longest-standing traditions is the running of the Indianapolis 500, an auto race which has been held in conjunction with Memorial Day since 1911. It runs on the Sunday preceding the Memorial Day holiday. The Coca-Cola 600 stock car race has been held later the same day since 1961. The Memorial Tournament golf event has been held on or close to the Memorial Day weekend since 1976.

Because Memorial Day is generally associated with the start of the summer season, it is common tradition to inaugurate the outdoor cooking season on Memorial Day with a barbecue.

The National Memorial Day Concert takes place on the west lawn of the United States Capitol. The concert is broadcast on PBS and NPR. Music is performed, and respect is paid to the men and women who gave their lives for their country.

Friday, May 25, 2012

Fried Panko Crusted Cod w/ Fresh Cut Baked Fingerling Potato Wedges...

Dinner Tonight: Fried Panko Crusted Cod w/  Fresh Cut Baked Fingerling Potato Wedges and Pasta Salad



If you love Fish as much as I do you have to try this recipe! This makes one of the best Fish Sandwiches you'll ever have. I layed out one of those great tasting Cod Fillets to thaw out. I rinsed the fillet off and rolled it in Flour then dipping it into Egg Beater’s, shaking off the excess. Then rolling the fillet in a Panko Bread Crumbs, Onion Powder, Lemon Pepper, Garlic Powder, and Paprika mix until covered on both sides of the fillets. I then lightly fried it about 4 minutes per side in Extra Virgin Olive Oil. Golden brown and delicious! Served on a Healthy Life Whole Grain Bun. You can add Cheese or Tarter Sauce but Why, this is just too good natural. There’s even going to be some tasty leftovers for lunch tomorrow! The recipe is at the end of the post.


For sides I sliced up Fingerling Potatoes into Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. Baked them at 400 degrees until they were done and golden brown, about   minutes. I also tried a new side Betty Crocker Suddenly Pasta Salad - Basil Pesto. It was real easy to prepare. Quick and easy and quite good the only thing I didn't like it was a tad high in salt. I left the instructions and nutrition info at the bottom of the post. For dessert later I tried a new dessert I found in the latest issue of Kraft Family Foods, Mango-Cheesecake Parfaits. I'll leave the recipe on a separate post. Mango, Philly Cheese, Vanilla Pudding, and Cool Whip what's not to like!  



Panko Crusted Fish

Ingredients
(4) 4oz. Orange Roughy, Cod, or Tilapia Fillets
1c. Panko Italian Style Bread Crumbs
1tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 1/2 Tbs. Extra Virgin Olive Oil

Directions
Rinse fillets and pat dry. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, onion powder, garlic powder, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into egg whites, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.

Number of Servings: 4






Suddenly Pasta Salad - Basil Pesto

To make the basil pesto salad, you simply need water to boil the pasta and one-third cup water mixed with two tablespoons of olive oil to make the seasoning that coats the pasta.  The instructions direct the cook to boil the pasta in a 3-quart or larger saucepan that is filled about two-thirds of the way with water.  Gently boil the penne pasta, uncovered for about thirteen minutes. 

While the pasta is cooking, add two tablespoons of olive oil to one-third cup of water and stir in the packet of seasoning mix. The instructions warn to use cold water but I have used room temperature and have never seen a difference in taste or texture.  Set this mixture aside.  When the pasta is cooked, drain the water and pour into a bowl or container.  Stir in the seasoning mixture and toss to coat the pasta thoroughly.  The box instructions state that chopped tomato can be added in for additional flavor.I also added sliced Black Olives. It also suggests for moister salad to add in a couple more teaspoons of olive oil

Nutrition Facts
Serving Size 3/4 cup (51g)

Amount Per Serving
Calories from Fat 70
Calories 240

% Daily Values*
Total Fat 8g     12%
      Saturated Fat 1.5g     8%
      Trans Fat 0g    
Cholesterol 0mg     0%
Sodium 570mg     24%
Total Carbohydrate 35g     12%
      Dietary Fiber 2g     8%
      Sugars 2g    
Protein 7g   


 

Utica Old Fashioned Ice Cream Festival - Utica, Ohio - May 26-28, 2012

May 26-28, 2012  Utica Old Fashioned Ice Cream Festival - Utica, Ohio
Held on the grounds of Energy Cooperative and Velvet Ice Cream Co., the weekend is fun filled and entertaining for the entire family. Over 80 artisans with handcrafted items, pony rides, antique gas engines, sheep herding by border collies, car show, motorcycle show, magic show, parade, ice cream eating contest, daily entertainment and delicious foods.

The Utica Sertoma, La Sertoma, and two Serteen clubs along with many others volunteer their time to put on this festival.
The festival is held one mile south of Utica and nine miles north of Newark, on state route 13, on the grounds of Energy Cooperative and Velvet Ice Cream Co. The weekend is fun filled and entertaining for the entire family. Over 90 artisans from Ohio and other states exhibit their handcrafted items. Pony rides, antique gas engines, a car show, motorcycle show and a magic show are just some of the many things to do and see. Lots of contests including ice cream eating, balloon toss, egg toss, (all weekend long) and kiddie tractor pulls on Sunday. We have a general store, ice cream tent, ham and bean tent, bratwurst stand, and other delicious foods along with stage entertainment. The highlight of the first day will be the parade in the village of Utica. Tour bus and handicapped parking is available. Shuttle service will be available from the parking lot to the festival entrance. Admission is $5 per car.

http://www.uticaoldfashionedicecreamfestival.com/

Thursday, May 24, 2012

May 26-28, 2012 Taste of Cincinnati USA - Cincinnati, Ohio





May 26-28, 2012  Taste of Cincinnati USA - Cincinnati, Ohio

When: Memorial Day Weekend: Saturday and Sunday, May 26 and 27, 2012, 12 noon to 12 midnight; Monday, May 28, 2012, 12 noon to 9 pm.

Where: On six blocks of Fifth Street, from Race Street to Broadway in Downtown Cincinnati.

Cost: Free!

Parking: Convenient parking can be found in the Fountain Square Garage.

Please note: Pets, (unless used for handicap assistance), bikes, skateboards, rollerblades, poles and sticks are prohibited in the event site during operating hours. No coolers, bottles, cans, alcoholic beverages or weapons can be brought into the event site.




Taste of Cincinnati USA is held every Memorial Day weekend in downtown Cincinnati by The Downtown Council and the Greater Cincinnati Restaurant Association. Started in 1979, it is now the nation's longest running culinary arts festival.

Taste of Cincinnati USA started as a one-day fest in Piatt Park, then known as Garfield Park, with approximately 5,000 attending the first event. The event expanded to two days in 1981, and in 1988 expanded to three days and moved to Central Parkway. Taste of Cincinnati USA was the brainchild of Karen Maier, vice president of marketing for Frisch’s Restaurants Inc. Maier cooked up the idea after reading about Taste of the Big Apple in the Nation’s Restaurant News, an industry trade publication.

In 2007, the event was moved to Fifth Street to spotlight the $42-million renovation of Fountain Square and its underground parking garage, and to bring the event closer to Downtown's cluster of hotels, such as The Cincinnatian Hotel, the Garfield Suites Hotel, the Hilton Cincinnati Netherland Plaza, the Hyatt Regency Cincinnati, the Millennium Hotel Cincinnati, The Terrace Hotel and the Westin Hotel Cincinnati.

Approximately 500,000 now attend the annual food extravaganza, making Taste one of the nation's largest street festivals. Taste of Cincinnati USA was named Food Event of the Year for 1997 by Events Business News, the recognized authority of the special events business in the United States, selecting it out of 40,000 special events across the nation.

Taste of Cincinnati USA features more than 40 fine restaurants serving up delicious and delectable menu items. In the weeks leading up to Taste each year, menu items are previewed and judged for prestigious Best of Taste Awards.

Rusty Griswolds Taste of Cincinnati USA is also a music festival, with continuous live entertainment featuring local and national recording stars performing on multiple stages throughout the event.

Visit the Greater Cincinnati Restaurant Association web site: www.dineoutoften.com


http://www.tasteofcincinnati.com/

Grilled London Broil w/ Red, White, and Blue Roasted Potatoes, Sauteed Mushroom Blend,..

Today's Menu: Grilled London Broil w/ Red, White, and Blue Roasted Potatoes, Sauteed Mushroom Blend, and Whole Grain Bread



I think Summertime is here! It's 90 degrees and getting very humid out, never bad enough not to grill though! I had a grilled London Broil Steak that I had seasoned with Sea Salt and Ground Black Pepper. Grilled it on medium high about 4 minutes per side. Came moist and juicy. I'm saving half the Steak for another dish Friday or Saturday. I prefer Bison but the London Broil isn't a bad substitute!

Along with the Steak I tried another new one  Red, White, and Blue Roasted Potatoes w/ Cheese and Bacon. Very good Summery potato dish. I used Red Potatoes, Fingerling Potatoes, and Purple Potatoes. First time I ever used Purple Potatoes. I found them yesterday while at Jungle Jim's Market. i quartered the potatoes and added them to a bowl that I had added and mixed Kraft Free Ranch Dressing, Sargento Shredded Italian 4 Cheese Blend, Oscar Mayer Real Bacon Bits, and Dill. Mixed the Potatoes in making sure they were coated and spooned them into a baking dish and baked at 350 degrees for 55 minutes. I left the recipe at the end of the post. I think you'll like this one the Ranch Dressing gives the Potatoes a really great flavor. I also sauteed a Mushroom Blend of Baby Bella, Shiitake, Oyster Mushrooms. I seasoned them with Sea Salt, Ground Black Pepper, Parsley, and Smoked Cumin. For bread I had Healthy Life Whole Grain Bread.






Roasted Red, White, and Blue Potatoes with Bacon and Cheese

Ingredients:

1/2 Cup KRAFT Lite Ranch Dressing
1/2 Tbsp. Chopped Dill
1/2 Cup Sargento Reduced Fat 4 Italian Shredded Cheddar Cheese
1/4 Cup OSCAR MAYER Real Bacon Bits
2 Each small Red Potatoes, Fingerling Potatoes, and Purple Potatoes, quartered
1 Tbsp. Chopped fresh Parsley

Directions:

HEAT oven to 350°F.

MIX first 4 ingredients in large bowl. Add potatoes; toss to coat.

SPOON into 13x9-inch baking dish sprayed with cooking spray; cover.

BAKE 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.




Quail Eggs, Turkey Sausage Links, and Whole Grain English Muffin

Had a first for breakfast this morning, Quail Eggs! I picked these up at Jungle Jim's yesterday. I had always wanted to try them and they had plenty in stock. To open the Egg you have to take a knife and carefully puncture the big part of the Egg at the top. Then remove the top of the Egg so you can pour the Egg out of it's shell into the skillet. If you fry it, which is what I did, it will fry in about 45 seconds. They are the perfect size for you English Muffin! I'll try them a different way tomorrow for breakfast. I had Bob Evans Turkey Sausage Links and a Healthy Life Whole Grain English Muffin also.


A little background on the Quail Egg!

Quail eggs are considered a delicacy in many countries, including western Europe and North America. In Japanese cuisine, they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches.

In some other countries, quail eggs are considered less exotic. In Colombia and Venezuela, a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick. In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried. In Vietnam, bags of boiled quail eggs are sold on street stalls as inexpensive beer snacks.

Quail eggs are often believed to be very high in cholesterol, but evidence shows their cholesterol levels are similar to chicken eggs.





Healthier Quail Eggs

A few other facts about Quail eggs from the Healthier Quail Eggs web site. I left the link to the site at the bottom of the post.

Few foods can claim the nutritional value and of a quail egg. As an enriched source of anti-oxidants, essential fatty acids, and Vitamin B Riboflavin, it's often the natural food of choice for medical cures, relief from inflammatory diseases and strengthening our immunity systems. These and other food nutrients further contribute to brain development, sexual potency, glowing skin and healthy hair. And it does this with practically no carbs, no bad cholesterol and food spoilage. Now imagine all of this from a product known for its 5-star elegance and cultural exquisiteness.

Quail eggs improve skin color and strengthen hair. That's why quail eggs are used for egg yolk facial and hair care masks. Its Vitamin B2 Riboflavin provides glowing and healthy skin, while the Vitamins A, B and E give your child shiny and voluminous hair. All this from a 100% natural alternative to harmful hair and skin care chemicals. Quail eggs are also rich in ovomucoidproteins, antioxidants and lysozyme. As a sugar-free, non-processed source of these nutrients, this makes quail eggs ideal for controlling infections and inflammations leading to asthma, allergies, eczema and psoriasis.

As an alkaline forming product, quail eggs have been prescribed as a dietary remedy against tract disorders such as gastritusand ulcers. Along with its enriched source of antioxidants, magnesium, Vitamin B6 and potassium, the quail egg can remove stones formed in the kidneys, liver and gall bladder. They also have the nutrients and properties to help give you the needed energy, resistance from illness, and faster recovery following surgery or from chemotherapy effects and other cancer treatments. Finally, as a low carb, low calorie food, quail eggs are ideal as a non-invasive approach to heart conditions and diabetes treatment. Finally, as a 100% natural source of iron, Vitamin A & B12, quail eggs can greatly benefit those suffering from anemia.

http://healthierquaileggs.com/

Wednesday, May 23, 2012

Marc's Great American Rib Cook-off & Music Festival - Cleveland, Ohio

May 25-28, 2012  Marc's Great American Rib Cook-off & Music Festival - Cleveland, Ohio




21st anniversary of the Rib Cook Off. During its tenure, the four-day grilling showdown has become a meaty community staple symbolizing the start of summer and grilling season in Northeast Ohio. Rib lovers are invited to sample BBQ styles from across the country as 10 professional grilling teams battle for "Greatest Ribs in America," "Greatest Sauce in America" and the Akron-Canton Airport "People's Choice" awards. The sauce slinging heats up when rookie barbecue chefs participate in the Marc's Amateur Grilling Competition. Live Music.   Plus, The Big Bite Tour featuring the Travel Channel's Man vs. Food will host rib-eating challenges.

http://cdn.fox8.com/rib/index.html

Boar's Head Turkey Pastrami Sandwich w/ Anti Pasta Salad

Dinner Tonight:  Boar's Head Turkey Pastrami Sandwich w/ Anti Pasta Salad



Started the day off by going to my bi-monthly visit to Jungle Jim's Market. As usual when going there it's an adventure in grocery shopping! There are deli's and then there is Jungle Jim's Deli, which is incredible! They carry every known Boar's Head product there is. The produce and meat's is second to none. I picked up some Purple Potatoes, Polenta, Rainbow Trout and stock up on some Snapple among other things. I also loaded some of that delicious Boar's Head Meats. Needless to say guess what's for dinner!

I had a Boar's Head Turkey Pastrami Sandwich. To make the sandwich I used the Turkey Pastrami, 2 slices of Oscar Mayer Low Sodium Turkey Bacon, Boar's Head Colby Longhorn Cheese, Boar's Head Savory Cajun Style Mayo, and Lettuce. Served on Healthy Life Whole Grain Sliced Bread that I toasted. I had a side of Jungle Jim's Deli Anti Pasta Salad. For dessert later a Yoplait Chocolate/Banana Smoothie.

May 24-28, 2012 Main Street Port Clinton Walleye Festival - Port Clinton, Ohio

May 24-28, 2012  Main Street Port Clinton Walleye Festival - Port Clinton, Ohio
The 32nd annual festival will be held at picturesque Waterworks Park on the shores of beautiful Lake Erie in Port Clinton with an array of free live concerts, kids fishing derby, grand parade, educational programs and activities, carnival rides, and food vendors.

The 32nd Annual Walleye Festival is upon us!
We're back at Waterwork's Park in
Historic Downtown Port Clinton along Perry Street!

This year we are thrilled to announce an entirely new line up of entertainment including The Earthquakers, Josh Boyd and the VIP Band, Paradise Island, Disco Inferno, and The Junk!

Other new additions:
Craft Beer Taste Testing on Thursday, May 24 from 5:30-8:30PM
Lighted Boat Parade along the Portage River and Lake Erie on Friday, May 25 from 9:00-10:00PM
Revamped Grande Parade sponsored by Port Clinton Ford on Saturday, May 26 at 1:00PM
Charity 5K Walk and Run on Sunday, May 27 from 9:30AM-12:30PM
Children's Activity Area and Fishing Derby on Sunday, May 27 from 11:00AM-2:30PM
Civilian Marksmanship Program's Mobile Air Gun Shooting Range will be set up all weekend!
Aviation Museum Display available all weekend!

All your favorites will also be returning:
FREE ENTERTAINMENT TENT featuring your favorite ice cold beverages at reasonable prices!
Over 100 Food and Merchandise Vendors will be open all weekend!
Carnival Rides and Games big and small enough for everyone to enjoy!
(Get your advance ride tickets to ride all weekend for $35!)
Duck Pluck Reverse Raffle! Win up to $1,650 or a multitude of other prizes!
Petting Zoo with everyone's favorite animals!

http://www.historicportclinton.com/walleyefest.htm

Tuesday, May 22, 2012

Bison Sirloin & Sauteed Mushrooms w/ Glazed Carrots, Green Beans, and...

Today's Menu: Bison Sirloin & Sauteed Mushrooms w/ Glazed Carrots, Green Beans, and Whole Grain Bread



Spent the day cleaning, defragmenting, deleting files on the computer most of the day and was ready to get back doing what I enjoy most, Cooking! So for dinner I had a 6 oz. Bison Sirloin that I seasoned with McCormick Grinder Steakhouse Seasoning and pan fried in Extra Virgin Olive Oil about 4 minutes per side, medium rare. i just love the taste of Bison Meat! Whether your grilling it, frying it, or any other way of preparation it just can't be beat and healthier than other cuts of meat. Anyway I topped the Sirloin with Sauteed Baby Bella Mushrooms that was sauteed in I Can't Believe It's Not Butter and Extra Virgin Olive Oil and seasoned with Sea Salt, Ground Black Pepper, Parsley, Ground Smoked Cumin, and Mince Garlic.

Tried a new side tonight from the Pillsbury web site, Honey-Mustard Glazed Carrots. Another keeper recipe here! The Honey and Dijon Mustard are a great combo that makes the Carrots just explode with flavor. It's only 80 calories and 13 carbs. I left the recipe and a link to the Pillsbury web site at the end of the post. Along with the Carrots I had Green Beans and a slice of Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.



Honey-Mustard Glazed Carrots

INGREDIENTS:
1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon olive or canola oil
2 teaspoons Dijon mustard
1 tablespoon fresh chopped parsley
1/4 teaspoon sea salt
1/8 teaspoon pepper

DIRECTIONS:

    *In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
    *In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.

Nutritional Information:
1 Serving (1 Serving)

    Calories 80
        (Calories from Fat 25),

    Total Fat 2 1/2g
        (Saturated Fat 0g,
        Trans Fat 0g),
    Cholesterol 0mg;
    Sodium 190mg;
    Total Carbohydrate 13g
        (Dietary Fiber 2g,
        Sugars 9g),
    Protein 0g;

http://www.pillsbury.com/

Coconut Shrimp with Mango Rice Pilaf Recipe

Coconut Shrimp with Mango Rice Pilaf Recipe

Bison Sirloin Steak Tacos Recipe

I'm having a Bison Sirloin Steak later for dinner but thought I would pass along this recipe for Bison Sirloin Steak Tacos.


Ingredients:
2 pounds Bison Sirloin, trimmed of excess fat
Sea Salt and freshly Ground Black Pepper
1 Tablespoon Ancho Chili Powder
1 Tablespoon Ground Smoked Cumin
2 Teaspoons Extra Virgin Olive Oil
2 Cups loosely packed Shredded Lettuce
2 Tomatoes, diced
2 Tablespoons finely minced Cilantro
1-2 Avocado, pitted and sliced
1 Cup Crumbled Dutch Gouda(or other shredded cheese of your choice)
1 Lime, cut into wedges
8 Flour, Corn,  or Whole Grain

Directions:

1. Season the steak with chili powder, cumin, salt and pepper on both sides. Heat a skillet or grill pan over high heat. When hot, swirl in the oil. Add the Bison steak to the pan and sear for 2-3 minutes each side. If the steak is very thin (about 1/2 inch thick), it should be medium-rare at this point. If the steak is thicker, turn the heat to medium and cover to cook for an additional 1-2 minutes.

2. Let the meat rest for 5 minutes before slicing. Slice the steak across the grain into very thin ribbons.

3. Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices. Top with cheese and serve with lime wedges.

Moonshine Festival New Straitsville, Perry County, Ohio

Moonshine Festival
New Straitsville, Perry County, Ohio
Main Street
May 24 - 28, 2012

Located in the rolling hills of Southeastern Ohio, the festival features a variety of events including a working Moonshine Still Display, local history museum, flea market vendors, moonshine burgers, moonshine pie, moonshine doggies, carnival rides and games, ,good food, souvenirs, talent show, Cruise-In, and 2 parades concluding with the Grand Parade on Memorial Day. Free entertainment including Grand Ole Opry Show on Sunday featuring David Ball and special guest Haley Watson , Colt Recording Artist Jason Hook appearing Thursday evening at 9:30pm and A Tribute to KISS on Saturday night at 9:00pm. Back by popular demand at the Moonshine Festival we will have a Garden Tractor Pull, a Garden Tractor Demo Derby and a Pedal Pull. Open 5pm Thursday/Friday, and 11am Saturday/ 12 noon Sunday/Monday. For info: rspicer@live.com, or write N.S.B.A., Box 38, New Straitsville, OH 43766.

Contact This Festival:

    *N.S.B.A. Box 38 New Straitsville, Ohio 43766
    *740-394-2239/740-394-2727
    *Email: rspicer@live.com

Places to Visit in New Straitsville:

New Straitsville History Center - 200 West Main Street, New Straitsville, Ohio. Multiple exhibits to tell of the town's rich history which includes mining, oil, and moon shining booms that are world renowned. Call Connie Dunkle for current hours at 740-394-2535.

New Straitsville Annual Moonshine Festival - The Moonshine Festival celebrates New Straitsville's reputation of making Moonshine (an alcoholic beverage) in the 1930's. New Straitsville was known from New York to California and even places over seas as "The Wet Capitol of Ohio." Location: New Straitsville, OH Phone: 740-394-2838

Robinson's Cave - Take an historical step back in time at this outdoor museum documenting the coal miner labor strikes. You can even walk into the same cave the strikers met in secrecy to discuss the strike.



Nearby:
Tecumseh Theater - Located at Rt. 93 and St. Rt. 155 in Historic Shawnee. The theater is Perry County's tallest building. Call 740-394-2278 for more information.
Tecumseh Lake - Located on St. Rt. 93 just half a mile west of Shawnee.

Southern Perry County Museum and Model Rail Exhibit - Located in one of Historic Shawnee's original storefronts is an exhibit in progress being constructed to show how the trains ran through the boom coal mining communities of southern Perry County. Call 740-394-2852 for current hours.

Directions to New Straitsville:

It is situated at the intersection of Ohio State Routes 93, 216 and 595.

From Logan, Ohio, take State Route 93 North approximately 11.4 miles. Turn right on to Main Street.

Monday, May 21, 2012

Velveeta Cheesy Skillet Turkey Mac w/ Harvest Grain Bread

Dinner Tonight: Velveeta Cheesy Turkey Mac w/ Rustic French Bread


Love these one pot meals! I used Kraft/Velveeta Cheesy Skillets Dinner Kit/Ultimate Cheeseburger Mac. The dinner kit includes: Pasta, Velveeta Cheese Sauce, and Seasoning pack. All I had to do was add the 2 cups of water and 1 lb. of Ground Turkey. I used Jennie – O Extra Lean Ground Turkey. Using the Extra Lean Ground Turkey instead of the Ground Beef you can lower the calorie count by anywhere from 60 – 80 calories! As I browned the Turkey I added Sea Salt, Pepper, and Ground Smoked Cumin for seasoning. It’s ready in about 10 minutes. I then add 2 cups of water, the seasoning and pasta. Simmer for 11 – 13 minutes and add the Velveeta Cheese and your ready for dinner.  I’ll leave the instructions at the end of the post. It’s 350 calories and 27 carbs but you can lower the calorie count by using the Ground Turkey as stated above. I had a slice of Meijer Bakery Harvest Grain Bread topped with I Can't Believe It's Not Butter. This makes one hearty and tasty meal! They have different varieties of the Velveeta Skillets, I've tried 3 different ones and they are all delicious! For dessert/snack a 100 Calorie Mini Bag of Jolly Time pop Corn

Velveeta Cheesy Skillets Ultimate Cheeseburger Mac

Ingredients:
* 1 LB. Ground Beef or Ground Turkey (Extra Lean)
* Sea Salt, Pepper, Cilantro, Ground Smoked Cumin to taste; Optional
* 2 Cups Water
* 1 Velveeta Cheesy Skillets Dinner Kit/Ultimate Cheeseburger Mac

Instructions:
* Brown and season 1 LB. Ground Turkey in large skillet. Drain
* Add 2 cups water, seasoning and pasta. Bring to a boil. Reduce Heat.
* Cover, Simmer and stir often until most of water is gone about 11-13 minutes. Remove from heat.
* Add Cheese from Velveeta Cheese Pouch. Stir in Cheese Sauce and serve

One of America's Favorites - Doughnuts

A glazed ring doughnut
A doughnut or donut is a type of fried dough confectionery or dessert food. Doughnuts are popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a flour dough, and shaped in rings or flattened spheres that sometimes contain fillings. Other types of batters can also be used, and various toppings and flavorings are used for different types. Krispy Kreme is a favorite and well known donut company worldwide.

The two most common types are the toroidal ring doughnut and the filled doughnut, a flattened sphere injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Doughnut varieties are also divided into cake and risen type doughnuts. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms.

Ring doughnuts are formed by joining the ends of a long, skinny piece of dough into a ring or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. This smaller piece of dough can be cooked or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer. Doughnuts can be made from a yeast-based dough for raised doughnuts or a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 °C to 198 °C, turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C to 190 °C. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38 g and are generally larger when finished.

After frying, ring doughnuts are often topped with a glaze (icing) or a powder such as cinnamon or sugar. Styles such as fritters and jam doughnuts may be glazed and/or injected with jam or custard.

There are many other specialized doughnut shapes such as old-fashioneds, bars or Long Johns (a rectangular shape), or with the dough twisted around itself before cooking. In the northeast US, bars and twists are usually referred to as crullers. Doughnut holes are small spheres that are made from the dough taken from the center of ring doughnuts or made to look as if they are. These holes are also known by brand names, such as Dunkin' Donuts' Munchkins and Tim Hortons' Timbits. There are also beignets, which are square donuts topped with powdered sugar.

Doughnuts have a disputed history. One theory suggests they were introduced into North America by Dutch settlers, who were responsible for popularizing other American desserts, including cookies, apple and cream pie, and cobbler. Indeed, in the 19th century, doughnuts were sometimes referred to as one kind of oliekoek (a Dutch word literally meaning "oil cake"), a "sweetened cake fried in fat."

Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and later taught the technique to his mother.

According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. By the mid-19th century, the doughnut looked and tasted like today’s doughnut, and was viewed as a thoroughly American food.

"Dough nut"

The earliest known recorded usage of the term dates to an 1808 short story describing a spread of "fire-cakes and dough-nuts." Washington Irving's reference to "doughnuts" in 1809 in his History of New York is more commonly cited as the first written recording of the term. Irving described "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks." These "nuts" of fried dough might now be called doughnut holes. Doughnut is the more traditional spelling, and still dominates outside the US. At present, doughnut and the shortened form donut are both pervasive in American English.
"Donut"

The first known printed use of donut was in Peck's Bad Boy and his Pa by George W. Peck, published in 1900, in which a character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would just drink a cup of coffee and eat a donut." According to John T. Edge (Donuts, an American passion 2006) the alternative spelling “donut” was invented when the New York–based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment. The donut spelling also showed up in a Los Angeles Times article dated August 10, 1929 in which Bailey Millard jokingly complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the ever so 'gud bred'. The interchangeability of the two spellings can be found in a series of "National Donut Week" articles in The New York Times that covered the 1939 World's Fair. In four articles beginning October 9, two mention the donut spelling. Dunkin' Donuts, which was founded in 1948 under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving company to use the donut variation, other chains, such as the defunct Mayflower Doughnut Corporation (1931), did not use that spelling. According to the Oxford Dictionary while "doughnut" is used internationally, the spelling "donut" is American.

Frosted, glazed, powdered, Boston cream, coconut, sour cream, cinnamon, chocolate, and jelly are some of the varieties eaten in the United States and Canada. There are also potato doughnuts (sometimes referred to as spudnuts). Doughnuts are ubiquitous in the United States and can be found in most grocery stores, as well as in specialty doughnut shops.

A popular doughnut in Hawaii is the malasada. Malasadas were brought to the Hawaiian Islands by early Portuguese settlers, and are a variation on Portugal's filhós. They are small eggy balls of yeast dough deep-fried and coated in sugar.

Immigrants have brought various doughnut varieties to the United States. To celebrate Fat Tuesday in eastern Pennsylvania, churches sell a potato starch doughnut called a Fastnacht (or Fasnacht). The treats are so popular there that Fat Tuesday is often called Fastnacht Day. The Polish doughnut, the pączki, is popular in U.S. cities with large Polish communities such as Chicago, Milwaukee, and Detroit.

In regions of the country where apples are widely grown, especially the Northeast and Midwest states, cider doughnuts are a harvest season specialty, especially at orchards open to tourists, where they can be served fresh. Cider donuts are a cake donut with apple cider in the batter. The use of cider affects both the texture and flavor, resulting in a denser, moister product. They are often coated with either granulated or powdered sugar or cinnamon sugar.

In Southern Louisiana, a popular variety of the doughnut is the beignet, a fried, square doughnut served traditionally with powdered sugar. Perhaps the most famous purveyor of beignets is New Orleans restaurant Cafe Du Monde.

Doughnut Holes:

Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut. Consequently, they are considerably smaller than a standard doughnut and tend to be spherical.

Commercially made ring doughnuts are not made by cutting out the central portion of the cake but by dropping a small ball of dough into hot oil from a specially shaped nozzle. Doughnut sellers saw the opportunity to market "holes" as a novelty, as if they were the portions cut out to make the ring. In Canada, due to the popularity of Tim Hortons, doughnut holes are often referred to by the genericized trademark "TimBits". Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar.

Per capita, Canadians consume the most doughnuts, and Canada has the most doughnut stores per capita. Tim Hortons is a popular Canadian doughnut and coffee franchise and one of the most successful food retailers in the country. In the Second City Television sketch comedy "The Great White North" featuring the fictional brothers Bob and Doug MacKenzie and in their film Strange Brew, doughnuts play a role in the duo's comedy.

National Doughnut Day celebrates the doughnut's history and role in popular culture. There is a race in Staunton, Illinois featuring doughnuts called Tour de Donut.

In film, the doughnut has inspired Dora's Dunking Doughnuts (1933), The Doughnuts (1963) and Tour de Donut: Gluttons for Punishment. In video games, the doughnut has appeared in games like The Simpsons Game and Donut Dilemma. In the cartoon Mucha Lucha, there are four things that make up the code of mask wrestling: honor, family, tradition, and doughnuts. Also, in the popular television sitcom The Simpsons, Homer Simpson's love affair with doughnuts makes a prominent on-going joke as well as the focal point of more than a few episodes. There is also a children's book Arnie the Doughnut and music albums The Doughnut in Granny's Greenhouse and Desert Doughnuts.

7-Eleven Slurpee Lites Are Here... and FREE This Wednesday!

7-Eleven is debuting nationally a low-calorie version of its signature offering: the Slurpee. USA Today reports that the drink will be made with Splenda instead of sugar. The 7-Eleven website claims that the drink boasts 50% fewer calories but the same taste. In fact, the website advertises that the drink is "Clearly made with magic!" The company hopes to target females in their 20s with the tagline of "All flavor. No sugar."

Read the entire article by clicking the link below:

http://www.huffingtonpost.com/2012/05/14/slurpee-lite-7-eleven_n_1514474.html

Sunday, May 20, 2012

Brewing the perfect cup of tea

Brewing the perfect cup of tea

Grilled Sirloin Steak w/ Mashed Potatoes & Brown Gravy, Kicked Up Chili Beans, and...

Dinner Tonight: Grilled Sirloin Steak w/ Mashed Potatoes & Brown Gravy, Kicked Up Chili Beans, and Harvest Grain Bread



I found some Sirloin Steaks hiding out in back of the freezer this morning and I knew I had found my dinner! I normally have Bison Sirloin but I'll go with the Beef this time. I seasoned it with Sea Salt and ground Black Pepper. I grilled it on medium high for about 4 minutes per side, medium rare. Grill marks, pink in the center, and juicy one tasty steak!

I had 2 sides Mashed Potatoes & Gravy and Kicked Up Chili Beans. The Potatoes were Idahoan Homestyle Mashed Potatoes that I topped with some of the Heinz Beef Gravy. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. I also had a slice of Meijer Bakery Harvest Grain Bread. For dessert later a Skinny Cow Fudge Pop.


Kicked Up Chili Beans

Ingredients:

1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce, or to taste
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar or to taste
1 Teaspoon Ground Mustard

Directions:

Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve

YouTube launching food channel with TV veterans | Lubbock Online | Lubbock Avalanche-Journal

YouTube launching food channel with TV veterans | Lubbock Online | Lubbock Avalanche-Journal

Saturday, May 19, 2012

Baked Salmon w/ Sliced New Potatoes, Green Beans, and...

Dinner Tonight: Baked Salmon w/ Sliced New Potatoes, Green Beans, and Baked Harvest Grain Bread


Found some beautiful Wild Caught Salmon Fillets while at Meijer earlier this morning and couldn't pass them up! So for dinner I decided to bake of the fillets. I seasoned it with McCormick Grinder Sea Salt, Black Peppercorn, and Parsley. I then baked it at 400 degrees for 12 minutes. Great tasting Salmon!

I also prepared boiled Sliced New Potatoes and Green Beans. Also while at Meijer I picked up a Mini Loaf of Harvest Grain Bread that I baked. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

Friday, May 18, 2012

National Bison Association

For all you Bison Lovers out there, like myself, here's a great web site on Bison http://www.bisoncentral.com/home It has everything you want to know about bison from where to buy it, nutrition, and even recipes. When you get time check it out.

Cooking Tips

Here is an excerpt from the Buffalo is Heart Healthy cookbook, available exclusively through the National Bison Association.

"Although buffalo meat is similar to beef, it needs to be handled and cooked differently. You will find most recipes for other red meats can be adapted to buffalo. The important things to remember are, DO NOT OVERCOOK!!!, and, do not let the meat dry out.

Remember "low and slow." Cook buffalo meat to the same doneness that you prefer in beef. We recommend medium. Overcooked or dried out buffalo meat will bring you the same results as other meats that are overcooked - something nearly as palatable as an old boot. If you must have your meat well done, consider one of the very low temperature (180-200 degrees) recipes, where the meat is cooked for 10 hours or more. Very slow, moist heat works especially well with the less tender cuts of buffalo, such as chuck. There is nothing to compare with a buffalo chuck roast cooked all day in a slow cooker. With slow cooking, you do not have to worry about overcooking, let it cook until it falls apart.

For steak or burgers, medium heat is recommended and it is even more important to not ...

Read the entire article by clicking the link below:

http://www.bisoncentral.com/cooking-bison/cooking-tips

Egg Beaters Florentine

Just wanted to pass along a new breakfast Product from Egg Beaters, Egg Beaters Florentine. I haven't had a chance to try it yet but it sounds like a winner!

Egg Beaters Florentine

Made with All Natural egg whites, Egg Beaters® Florentine has the vitamins and minerals you want from a shell egg, plus spinach, tomato, mozzarella cheese, and a subtle mix of Italian herbs for a satisfying breakfast.
Fast Facts About Egg Beaters Florentine

    Filled with real spinach, tomato, and mozzarella cheese
    *Only 30 calories per serving
    *0.5 g fat
    *≤ 5 mg cholesterol

Now Available In:
    15-oz carton with resealable pour spout (refrigerated)

Egg Beaters Florentine Nutrition:

3 tbsp.: 30 calories, 0.5g fat, 150mg sodium, 2g carbs, <1g fiber, 0g sugars, 4g protein -- PointsPlus® value 1*

http://www.eggbeaters.com/products/florentine

Thursday, May 17, 2012

Grilled Hot Italian Turkey Sausage on Baked Bun w/ Baked Crinkle Fries

Dinner Tonight:  Grilled Hot Italian Turkey Sausage on Baked Bun w/ Baked Crinkle Fries



Fired up the grill and grilled some Jennie - O Lean Hot Italian Sausages. Love these, not overly spicy or hot but just enough to heat it up a bit! I took Healthy Life Whole Wheat Hot Dog Buns and opened them up and put a slice of Sargento Muenster Cheese between it and baked the buns on 400 degrees until the cheese just started to melt and the buns warmed, about 4 minutes. Served the Sausage on it and topped it with French's Golden Spicy Mustard. Came out perfect. The Muenster goes fantastic with the Sausage. I also baked some Ore Ida Crinkle Fries for a side. For dessert later a Pillsbury Apple Turnover topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.




Wednesday, May 16, 2012

Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes,...

Dinner Tonight: Marinated Pork Chops w/ Asparagus Bits & Diced New Potatoes, Buttered Corn, and Whole Grain Bread



Another gorgeous day out there again around here! My parents spent the day painting the trim on our wooden deck outside and I prepared the dinner inside. I marinated some Bone - In Center Cut Pork Chops for about 3 hours in JB's Fatboy Haugwaush Bar B Cue Sauce. I love all the different Sauces and Rubs that JB's have. All have a fantastic flavor. After I marinated the Chops I shook off the excess Sauce and seasoned them with Sea Salt and Ground Black Pepper. I then fried them, I prefer baking them but my parents prefer frying, in Extra Virgin Olive Oil on medium heat. After turning the Chops I then added Minute Maid Apple Juice to the pan and finished frying them until they were done, Chops were at 165 degrees. Between the BBQ Sauce and the added Apple Juice the Chops come out moist and tender bursting with flavor!

I prepared 2 sides Margaret Holmes Buttered Corn and a new dish that I hadn't prepared before Asparagus Bits & Diced New Potatoes. I took fresh Asparagus Stalks and trimmed the bottom of the stalks off and then cut the spears into 3 pieces and set them aside. I then took small New Potatoes and diced them up. I seasoned them with McCormick Grinder Sea Salt, Black Peppercorn, Dill, and Extra Virgin Olive Oil. Then I fried the diced Potatoes in a large skillet that I presprayed with Pam w/ Olive Oil on medium heat for 7 minutes, stirring them often. After about 7 minutes I added the Asparagus Bits to Potatoes and I then seasoned the pan with Garlic Salt. I stirred the pan often until the Asparagus and Potatoes were done making sure not to getting the Asparagus over done and too soft. Also right before the pan was done I added Turkey Bacon Crumbles and mixed them in. The dish was a smash! Everyone really enjoyed it, the Asparagus and Potatoes make a great pairing. We also had Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.  

Big Brews and Blues - Dayton, Ohio May 18, 2012

May 18, 2012  Big Brews and Blues - Dayton, Ohio
A fundraiser to benefit Diabetes Dayton. . An evening of craft beer, good food & live blues music. Offering a unique selection of draught craft beer for sampling and full tasting with an array of local blues bands live on stage with tasty local cuisine offered for your enjoyment.


Big Brews & Blues’ coming to Carillon
By Mark Fisher | Tuesday, May 17, 2011, 07:02 AM
DAYTON — The third annual Big Brews and Blues — formerly known as Big Biers & Bands — will be from 5 p.m. to 9 p.m. Friday, May 20, at Carillon Park, benefiting local diabetes camps.

Admission includes 15 tastes of specialty beers, all on draught, and a commemorative tasting glass. The beers will include Goose Island’s “Dominique,” Mount Carmel’s Amber Ale and The Brew Kettle’s Old 21 Imperial IPA. Also, in honor of American Craft Beer Week, the Dayton-based home-brewing club will demonstrate brewing techniques. Results of the BrewTensils’ Brewster Cup Homebrew competition also will be announced. The lineup of blues bands includes Miss Lissa & Co., Mississippi Red & The Bumble-Bee-Licious Blues Band, The Average Joes and a special reunion performance by Low Rent Blues.

Pre-sale tickets to the event are $20 and are available online at www.BigBrewsandBlues.com. Tickets at the gate are $25. Those who wish to attend but not sample beer can pay admission of $5. Those who are sampling beer must be 21 or older. Proceeds benefit the Diabetes Association of Dayton’s summer camps for kids. For more information, go to www.BigBrewsandBlues.com or call (937) 220-6611.

http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/wine/entries/2011/05/17/big_brews_blues.html