Friday, February 29, 2008

Dr. Phillips "Giving Hand" Camaroon Mission Team Updates

Lots of us are prayng for Dr. Phillips and the rest of the Mission Team from NC who are trapped in Camaroon, Africa due to rioting. Here is a link to the Phillips & Cuthrell website where they are regularly updating the team's status.

"From Year of the Frog" to "Fear of the Frog"

I used to be petrified of frogs, so I really appreciate this little ditty from Rhett and Link. For more of Rhett and Link's musical stylings, visit:

Wednesday, February 27, 2008

Leaplings Unite

There are a few freebies available on February 29th if you were born on that day. Here's a list...these have not been totally verefied, so you may want to check them out.
Leap Day Deals:

Papa Johns:
Leap Day Babies(AKA”Leaplings” get a free personal pan pizza when ordered online.
There are other special online offers for non-leap babies
on Friday, like three large pizzas with three toppings, all for $29.29.

Boston Market:
Free leap day lunch — choices include chicken pot pie and meatloaf — to those born on Feb. 29

Whole Foods:
Whole Foods grocery store will be giving away free a 6 inch cake and a $10 gift certificate to any Leap Day Baby with a valid driver's license. If your Leap Day Babies do not have driver's licenses yet, take in thebirth certificate.

Dance Praise 2

To find out more about this Christian Music version of DDR, visit:

Here's a link to the video of today's dance challenge (Spoiler: I lost miserably!).

Tuesday, February 26, 2008

The Tax Man Cometh

Thanks to Keith S. Hiatt, CPA for spending some time with us to talk taxes. Here is his contact info -

Firm: Breslow, Starling, Frost, Warner, Boger, Hilton, Hiatt, PLLC
Phone: 336-292-6872

Best Customer Service in the Triad

Thanks to everyone who called in this morning to offer their opinions about the best customer service in the Triad. Here are your favorite businesses for customer service:

-Stokes Tire in King (part Mock Beroth Tire and Automotive)
-Harris Teeter, Cloverdale Avenue, Winston-Salem
-Wachovia Bank
-Brueggers Bagels, Friendly Shopping Center, Greensboro
-Lowes Foods, Greensboro
-Time Warner Digital Cable/Phone
-Moose Cafe, Triad Farmer's Market
-Cagney's Restaurant, Reynolda Road, Winston-Salem
-Taco Bell, University Parkway, Winston-Salem
-Food Lion in Thomasville
-Fire Mountain Grill, Kernersville
-Power Medics, Tommy Cranford
-Sutton Flooring, Steve Sutton
-Piedmont Aviation Credit Bureau
-Something Different Restaurant, Asheboro
-Phillips and Cuthrell, DDS, Winston-Salem
-Lowes Foods, Robinhood Road
-State Employees Credit Union
-Gullions, King
-Just 4 Kids consignment shop in Walkertown (in the shopping center with Lowes)
-Downtown Wachovia Bank in Asheboro
-Zaxby’s and Chick Fil A on Dixie Dr. in Asheboro
- BB&T Main Branch in High Point

Finally, I love what Amanda had to say about our responsibilities as Christian customers...

I also wanted to point out that while it's wonderful to receive good customer service, there's yet another flip side to this whole issue. I waited tables to pay for college and graduate school and I can say that my six years of experience (sometimes on my worse days I call them my six years of purgatory) in the food service industry has led me to tell people many times that the best way to get good customer service is to be a good customer. In other words, recognize that the world doesn't revolve around you (as I used to tell my friend Angie in college, "Ang, it's the universe, not the Angie-verse!") and even if your food is bad or takes too long to come out or whatever, you can bring it to your server's attention in a pleasant manner. You don't have to be ugly about it. Why would you be ugly to someone who sees your food before you do and has a certain amount of control over how long it takes to come out to you?? And, having worked at three different Cracker Barrels during that six years, I can honestly say that church people are some of the worst about expecting servers to bow and scrape to their every whim. Church people tend to come in huge groups on Sunday afternoons and Wednesday nights, are loud and rowdy, don't understand that food for large parties takes longer to get together, don't understand that it's practically for one person to bring 16 drinks out at one time, leave horrible tips (sometimes they leave only tracts!!), and then, if you're working on a Sunday afternoon, ask you why you didn't go to church that morning. (The reason would be that employees have to get to the restaurant at about 10 am if everything is expected to be ready by noon for the people who don't want to cook on Sundays; I grew up in South Carolina and the only businesses open before 1:00 pm on Sundays were restaurants, which really ticked me off because it seemed very hypocritical to me.)

Anyway, so that's my soapbox. If you're a Christian, show the love of Christ by not trying to turn servers into servants, recognize that servers still are only paid $2.13/hour and need tips (they're not "extras"), be patient, be merciful, and realize that the world really doesn't revolve around you. Then you're more likely to get good customer service. :-)

Monday, February 18, 2008

Cookin' with Bacon Video

Here's the video of Chef Jeff as he prepares
Pan Seared Steak Au Poivre w/Bourbon Sauce

Cookin' w/ Bacon-Pan Seared Steak Au Poivre w/Bourbon Sauce

Thanks again to Chef Jeff Bacon from Triad Community Kitchen
for sharing his time, expertise and FOOD with us today.
Here is his recipe from Monday, 2/18/08.

Pan Seared Steak Au Poivre w/Bourbon Sauce

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size: 6 Preparation Time :0:30
Categories : beef

2 1/4 pounds steak -- Totally Trimmed
2 tablespoons oil
1/2 cup cracked black pepper (or coarse ground)
1/2 cup onion -- minced
1/2 cup bourbon
1 cup demi glace (or brown gravy)
1 tablespoon dijon mustard (or spicy brown)
2 tablespoons cream
1 dash kosher salt

-Trim steaks of all fat, gristle and silver
-Press a liberal amount of cracked pepper into each
side of the steaks.
-Heat oil in heavy pan.
-Sear steaks in pan until nicely
browned on both sides(very thick steaks
may need to be finshed in oven).
-Remove steaks to a warm pan or oven.
-Saute onions in remaining oil.
-Add bourbon and ignite (take care not to burn hair or face)
-Reduce until only about 1-2 tablespoons of liquid remain.
-Add brown sauce and mustard.
-Return steaks to pan and simmer a couple of minutes.
-You can finish to cooking temperature here.
(128-130 Rare 132-134 MR, 135-140 M,
141-145 MW 145 and up Well Done)

-Add cream and stir in. Turn off heat
-Place steaks and serve with sauce.

"6 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving: 521 Calories; 36g Fat (71.1%calories from fat);
26g Protein; 7g Carbohydrate; 3g Dietary Fiber;
100mg Cholesterol; 337mg Sodium.
Serving Ideas : Great served with Sautéed Mushrooms.
Try serving with sauce under steaks.

Monday, February 11, 2008

Pastor Jackson Senyonga

Pastor Jackson will be speaking at several area engagements. Please arrange your calendar to hear his amazing, encouraging story!

Sunday, February 17, 9:30AM & 11:00AM
1st Presbyterian Church, Winston-Salem

Sunday, February 24
First Assembly Winston-Salem

Tuesday March 4, 2008 7:00pm
Millenium Center, 101 West 5th Street Winston-Salem
The Caroline's Promise 4th Annual Seeds of Hope Banquet
Call 336-669-7340 or email
for reservations and learn more about becoming a
Sponsor or Table Host. This event is complimentary
thanks to our committed sponsors.

Friday, February 08, 2008

Singing Valentines

Yet another cool and totally unique idea for Valentines Day! Send your sweetie a Singing Valentine performed by the Triad Harmony Express. It only costs about $50.00 and all the proceeds will be donated to Hospice. They'll go pretty much anwhere to deliver your Valentine. Packages include 2 songs, a rose and a personalized card. For more information or to arrange a Singing Valentine, call 774-4044 in Winston Salem or 292-4941. Or visit their website at .

Monday, February 04, 2008

Chef Jeff's Recipe of the Week, February 4

Chicken Saltimbocca

Recipe By : Jeff Bacon CEC CCE AAC
Serving Size : 4 Preparation Time :0:12
Categories : poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces chicken breast, no skin, no bone, R-T-C -- 6 oz each
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh sage -- minced
8 each fresh sage leaves -- optional
2 ounces prosciutto -- 8 thin slices
4 tablespoons olive oil
1 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice
4 tablespoons butter -- cut in 1/2" slices
1 tablespoon parsley -- minced
1 dash salt -- to taste

Either purchase pre formed chicken cutlets (approx 3 oz each)
or cut 6 ounce breasts in half and pound until an even thickness

Mix flour, salt and black pepper together

Dredge cutlets in seasoned flour then sprinkle with the minced
sage, then place one slice prosciutto on top of each cutlet pressing
to adhere.

Put two TBS olive oil in a 10-12 inch pan (not non stick) and heat until
oil shimmers

Fry fresh sage leaves about 10-12 seconds each then remove
and reserve for later

Place 4 cutlets prosciutto side down in hot oil and sauté until
beginning to brown on sides (do not pick up or move
until time to turn) about 3 minutes

Turn and brown other side, about 2 minutes. Remove cutlets to warm oven

Pour off used oil and repeat process with other 4 cutlets.
Remove to warm oven when done.

Remove old oil and any burnt pieces from skillet and return pan to heat

Deglaze by adding wine and simmering for 4 minutes then
add broth and simmer until reduced to approx 1/2 cup liquid

Return cutlets to pan, then add butter piece by piece and turn
off heat, swirling pan to incorporate and melt butter into sauce

Serve two cutlets per portion with 1-1 1/2 ounce of sauce each
and a fried sage leaf (optional) on top of each cutlet

Description: "Easy Italian Classic" Yield: "6 ounces"

Start to Finish Time: "0:25"

Per Serving (excluding unknown items): 501 Calories; 18g Fat
(36.8% calories from fat); 46g Protein; 26g Carbohydrate;
1g Dietary Fiber; 145mg Cholesterol; 1362mg Sodium.

Serving Ideas : Serve with pasta or rice side dishes

For more info about Chef Jeff Bacon and the Triad Community Kitchen, visit:

You can email Jeff at

Friday, February 01, 2008

Father Daughter Dances

There are some great opportunities this month for Dads and Daughters to have a lovely night out. Here are a few ideas:

Parent/Child Dance
South Fork Elementary in Winston-Salem
2/8, 6:00-8:00 PM

Daddy/Daughter Dance
St. John’s Lutheran, Winston-Salem
Friday, 2/22, 6:00-9:00 PM
Advance- $22/Couple
At Door-$25/Couple
Additional daughters $5 each
Phone: 725-1651

Daddy/Daughter Date Night
Children’s Museum of W-S

Friday, February 8, 6:00-8:00 pm
$10 per person for members/$13 per person for non-members.
Make this a special evening with your daughter!
Dress up for an early Valentine date that includes dinner
(salad, pizza, drink and dessert), dancing, Valentine Bingo, and more fun activities.

Father/Daughter Dance
Westover Church, Greensboro
2/8/08, 7-9 PM
Contact: Church Office(336) 299-7374