Monday, December 29, 2008

Bubble Wrap Calendar

Could you only pop one bubble per day? Here's a link to the "Bubble Calendar".

Getting rid of your Christmas Tree

Thanks to WGHP FOX 8 for putting together this info about what to do with your Christmas tree!

Tuesday, December 23, 2008

Free Christmas Trees

Kersey Valley in High Point is giving away the rest of their Christmas Tree Inventory. Here's a link for more information.

The farm is open from 10:00 AM - 9:00 PM today (12/23) and 10:00 AM - 5:00 PM on Christmas Eve.

Monday, December 22, 2008

Cookin' w/ Bacon-- Party Appetizers

Grilled Apsparagus with Prosciutto

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 each asparagus spears
6 slices prosciutto -- sliced thin
1 dash salt
1 dash pepper
1 teaspoon olive oil
1 teaspoon Balsamic Glaze

Cup off bottom 2 inches of asparagus spears

Toss spears in olive oil and dust with salt and pepper

Grill on high heat for 2-4 minutes until char marks are visible

Allow to cool slightly

Cut Prosciutto Slcies lengthwise then in half

Wrap each spear in a quarter slice of prosciutto

"12 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 232 Calories; 10g Fat (39.4% calories from fat); 32g Protein; 2g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 3079mg Sodium.

Chicken and Sundried Tomato Meatballs

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chicken
1/2 cup onion -- minced
1 tablespoon garlic -- minced
1 tablespoon parsley -- minced
1/4 cup sun-dried tomatoes, oil-packed -- chopped
1/4 cup parmesan cheese -- grated
2 each eggs
3/4 cup bread crumbs
1 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil

Sauté onion and garlic in olive oil until soft, allow to cool

Mix cooled vegetables with all remaining ingredients

Roll into 2 ounce balls and place on sheet pan

Brown in oven at 425 until done

"24 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 139 Calories; 6g Fat (39.6% calories from fat); 14g Protein; 7g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 641mg Sodium.

NOTES : Good for Italian, Swedish and oriental applications

Orange Sesame Glaze

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Orange Ginger Sauce -- Iron Chef
1/2 cup mandarin orange sauce -- oriental
1/2 cup teriyaki baste and glaze
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup water
1 tablespoon ginger -- minced very fine
1 tablespoon sesame oil
2 tablespoons scallion -- minced

Mix all ingredients together

"24 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 36 Calories; 1g Fat (29.4% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 613mg Sodium.

NOTES : The first three ingredients can be found in the oriental or Asian section of most grocery stores.

Crab Cakes

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound crab claw meat
1/4 cup celery -- finely diced
1/4 cup onion -- finely diced
1 tablespoon old Bay Seafood seasoning
1 each egg
1 tablespoon lemon juice
1 tablespoon hot sauce
2 tablespoons dijon mustard
1 cup crushed water crackers -- saltine type
1/4 cup vegetable oil
2 tablespoons vegetable oil -- for frying

Mix first 10 ingredients together and chill until needed

When ready to cook form into 20, 1 ounce cakes

Heat pan and add 2 tablespoons oil, when oil is hot place cakes in pan to fry at medium heat

Cook slowly so that they may heat through and brown each side well

"20 Ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 150 Calories; 10g Fat (57.6% calories from fat); 10g Protein; 6g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 523mg Sodium.

Serving Ideas : Serve with Chipotle or dill mayo
Chipotle Mayonnaises

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 20 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each egg yolk
1 tablespoon brown mustard
2 teaspoons shallot -- minced
1 tablespoon chipotle chilies canned in adobo -- pureed
1 tablespoon lemon juice
1 tablespoon chopped parsley
1/4 teaspoon salt
1 dash black pepper
6 ounces vegetable oil

Add first eight ingredients into the bowl of a food processor or blender

Process for 30 seconds then begin adding oil in a slow steady stream while processor is running

Mixture will thicken to form mayonnaises

Adjust seasoning.

Serve same day. Do not save overnight.

"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 79 Calories; 9g Fat (97.7% calories from fat);
trace Protein; trace Carbohydrate; trace Dietary Fiber; 11mg Cholesterol;
40mg Sodium.
Feta Stuffed Olives with Assorted Salami

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient --
-------- ------------ --------------------------------
24 each jumbo green olives
1/2 cup feta cheese
24 slices salami -- calabrese, cappacola or other

Mash and mix feta until smooth

Stuff a little into the core hole of each loive

Fold salumi slices into half moons or cones and wrap
around olives securing with a pick

"24 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 145 Calories;
12g Fat (73.2% calories from fat); 7g Protein;
2g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol;
709mg Sodium.

Tuesday, December 16, 2008

Making Plantable Paper

This morning, I talked about a cool Christmas card that I recieved from The Bloom Agency in Winston-Salem. The card is made from paper that contains wildflower seeds. You can plant the paper and wildflowers will grow from it.

I thought this was a fantastic idea and did a little googling to find out if there were any instructions online for how to make your own seeded paper. Lo and behold...there are quite a few. Here are the instructions from one such site...these directions seem the least complicated. I've also posted links to a few other sites.

Here are the instructions from

How to Make Seed Paper

Materials List
Terry Cloth Towel
Large Plastic Cup
Blender/Food Processor (For making paper pulp)
White Felt or Flannel Fabric
Selected paper that can be recycled
Selected flower seeds
Approx. Time Involved: 20 min + drying time

1. Select the pieces of paper to be recycled. You can even mix different types to create your own unique paper.

2. Rip the paper into small bits, and place into the blender. (about half full). Fill the blender with warm water. Run the blender slowly at first then increase the speed until the pulp looks smooth and well blended. ( 30 -40 seconds) Check that no flakes of paper remain. If there are, blend longer. To tint pulp: add a 1 inch square of tissue paper to pulp before blending.

3. Add a pinch of flower seeds to pulp and stir. Do not blend seeds!

4. Set strainer on cup. Pour blended pulp with seeds thru strainer. Squeeze the pulp a bit to get out the rest of water.

5. Plop pulp directly onto felt or flannel fabric. Pat pulp into desired shape. It should be not too thick, but can be thicker than regular paper. The thicker it is the longer it will take to dry. Tilt sheet on fabric over cup. Press water out out of wet pulp with fingers.

6. Use sponge to remove more water. Press pulp flat

7. Use a terry cloth towel to remove last amount of water. Press firmly.

8. Ways to dry seed paper: 1) Set paper on pie pan or pizza pan in 250 oven about 10 mins. 2) Gently wave hair dryer over paper until it is is dry enough to peel off and turn over. Repeat blow dry. 3) Set in front of household fan.

Some other websites:

Friday, December 12, 2008

I Need Africa

Who needs Africa? Click here to find out from

Wednesday, December 10, 2008

Keeping Fido and Felix Healthy for the Holidays

Morning Show Guest: Sandy Ellington, R.H.Ed.
Health Educator...Environmental Health Division
Guilford County Department of Public Health

Keeping your family safe during the holidays includes keeping your furry family members from harm as well. Following the tips below will help keep your pets safe and healthy during this season.

  • Keep holiday plants, such as holly, mistletoe, poinsettias and lilies out of reach. These plants are poisonous to both people and animals.
  • Keep pet areas free and clear of pine needles, which can puncture holes in a pet’s intestines if swallowed or ingested.
  • Tape down cords and plugs of holiday lights and other fixtures to avoid shocks, burns or other serious injuries. Unplug lights when you are not at home.
  • Anchor Christmas trees to the ceiling with a string to keep them from falling on pets.
  • Do not let pets drink the holiday tree water. Some may contain fertilizer or bacteria from stagnant water. Buy tree preservatives that are nontoxic. Do not put aspirin in the water. Your pet’s life and health could be at risk from drinking aspirin-laced water.
  • Block your Christmas tree so that your pet cannot tip it. Use sticky mats, crunchy aluminum foil or pennies in a plastic drink bottle balanced on the bottom limbs of the tree to create noise if your pet jumps on the tree.
  • Hang tinsel up out of the reach of pets. If pets eat tinsel, it can potentially block their intestines.
  • Keep all ornaments or toxic decorations out of the reach of pets. Ingestion of ornament pieces, plastic, cloth, artificial snow or bubbling lights might cause choking hazards or intestinal blockages, which would have to be removed surgically. Shards from broken ornaments may also injure paws, mouths or other parts of your pets’ body.
  • Keep candles on high shelves where pets cannot knock them over. Use fireplace screens to avoid burns.
  • Have a retreat in your home which is safe and comfortable for your pet. Holiday guests and more activities may be stressful for your pets and trigger illness or intestinal upset. Make sure that your pets are wearing current identification tags in case they escape out a door when your guests come and go.
  • Take the proper amount of time to care for your pets. Keep feeding and exercise on a regular schedule for your pets.
  • Do not let your guests give your pets human foods. Human foods can cause serious health problems for your pets, especially foods such as meats, gravies, poultry skins, bones, chocolate and alcohol.
  • Keep pets away from gift wrapping areas. Ingesting wrapping paper, string, plastic or cloth could cause intestinal blockages that might require surgical removal. Pets have been injured by scissors and other items left on floors and tables.
  • Keep pets away from the garbage. Make sure all containers are properly closed.
  • If you suspect your pet as eaten something toxic or ingested anything other than food, call your veterinarian or the ASPCA Animal Poison Control Center’s 24 hour emergency hotline at 1-888-4-ANI-HELP.
  • Check all smoke detectors, carbon monoxide detectors and other safety devices and replace batteries if necessary. When batteries run low, these detectors emit alert or alarm noises at sound frequencies that can be painful and frightening to pets. If you are not home, your pets must endure the sounds until you return, which could be traumatic. Always keep fresh batteries in those detectors.

Following these simple safety tips can keep your pets safe and prevent your holidays from turning into disasters for your animals. For more information, call the Guilford County Department of Public Health at 641-7777 or visit

Have a Heart, Give a Part

For more information about organ donation…
By phone: (336) 774 – 4450
Carolina Donor Services is a federally designated organ procurement organization serving 79 counties in North Carolina (plus, Danville, Virginia). Our service area includes 102 hospitals, and four transplant centers that perform heart, lung, liver, kidney, and pancreas transplants. Their mission: Carolina Donor Services maximizes the passing of the heroic gift of life from one human being to another through organ and tissue donation.

Monday, December 08, 2008

Hello Love! How'd you like to save some cash?

I Am Second

Wanna know who is first?

Chef Jeff's Pecan Crusted Pork Loin with Sweet Potato Mash and Maple Hoisin Sauce

Recipe By: Jeff Bacon CEC CCA AAC
Serving Size : 6 ounces

Amount -Measure-Ingredient -Preparation Method
-------- ------------ --------------------------------
2 pounds boneless pork top loin -- Sliced 1/4" thick
1 cup pecans -- shelled
1 cup panko -- Japanese bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons canola oil
2 tablespoons teriyaki baste and glaze
2 tablespoons maple syrup
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon shallot -- minced
1 teaspoon ginger root -- grated

Sweet Potato Mash
1 1/2 pounds sweet potato -- cooked
1 tablespoon butter
1 tablespoon maple syrup
1 tablespoon brown sugar
1/2 teaspoon ginger
1/2 teaspoon allspice
1 pinch salt


Pound pork loin slices slightly then season with salt and pepper

Place pecans in a food processor and pulse 2 or three times until
coarsely ground

Mix ground pecans and panko crumbs together

Heat canola oil in large skillet then fry pork cutlets on both sides
until golden brown

Remove cutlets to warming plate as finished and fry remaining
cutlets adding more oil as needed

When all cutlets are done wipe out pan and add sesame oil.
Heat slightly

Add shallots and grated ginger and sauté lightly until shallots soften

Add remaining ingredients to heat then toss cutlet in this glaze to coat.


Microwave potatoes until soft

Peel off skin then place potatoes in mixer bowl

Mix with paddle attachment until smooth and large lumps
are gone

Add remaining ingredients and mix until incorporated.

Spoon or pipe mash onto plate and arrange one or two
glazed cutlets around glaze

Garnish with toasted pecans if desired.;

"Seasonal Flavors with a Contemporary Twist"
- - - - - - - - - - - - - - - - - - -

Thursday, December 04, 2008

Holiday Mail for Heroes- Hurry! Time's Running Out!

Holiday Mail for Heroes is a partnership between the American Red Cross and Pitney Bowes to deliver one million holiday cards to American service members, veterans and their families in the United States and around the world. Please send cards to this address, following the guidelines listed below:

Holiday Mail for Heroes
PO Box 5456
Capitol Heights, MD 20791-5456

Please follow these simple guidelines when sending your card to ensure it will quickly reach service members, veterans and their families.
  • All cards must be postmarked no later than Wednesday, December 10, 2008. Cards sent after this date will be returned to sender.
  • If sending more than one card, please mail all cards together in one large shipping envelope. Cards sent in this manner do not need individual envelopes or postage.
  • Please ensure that all cards are signed.
  • Please use generic salutations such as “Dear Service Member.”
  • Please do not include personal information, like email or home addresses.
  • Please do not send letters.
  • Please do not include inserts of any kind, including photos, glitter, confetti, gift cards or calling cards. Any items inserted into cards will be removed during the reviewing process.
  • All cards received may be used in program publicity efforts, including appearing in broadcast, print or online mediums.

I Saw Fido Kissing Santa Claus

This Sunday, bring your favorite furry friend to Hanes Mall in Winston-Salem for a picture with Santa. Here are the details:

Don’t miss this unique opportunity to have a keepsake photograph taken of Santa and your favorite furry friend! Guests must enter the mall through the TGI Friday’s entrance. Please keep all pets on a leash or in a carrier

The Lost Shepherd, Christ Temple Church

"The Lost Shepherd" is coming to Christ Temple Church in Winston-Salem. Performance times are as follows:
  • December 5th -7:00 pm
  • December 6th -7:00 pm
  • December 12th -7:00 pm
  • December 13th -7:00 pm
  • December 7th-3:00 pm
  • December 14th-3:00 pm

Tickets are available at

Christ Temple Church is located at 2935 Cole Road in Winston-Salem - map.

For more info, visit

Wednesday, December 03, 2008

Keeping Your Cool this Christmas

Guest: Dr Joe Verga, Associates in Christian Counseling
Topic: Dealing with stress during the holidays…
keeping the focus on Christ
Contact Info: (336) 896 – 0065

Tuesday, December 02, 2008

Steven Curtis Chapman's Song for the President

Click here to listen to the song Steven wrote for President Bush as he exits the White House:

Ask Aida

Food Network star, "Aida Mollenkamp" shared some tips for cooking with chocolate on the Morning Show today. For more info about Aida, visit