Check out this news from WXLV ABC 45:
Do you know a family whose home deserves an Extreme Makeover? If so, the
producers of ABC’s Extreme Makeover: Home Edition want to hear from you.
Ty Pennington and his crew have been all across the map and now they want to drive that famous bus to North Carolina!
“We are looking for the deserving people and inspiring families that America can reallyroot for,” says Casting Supervisor Morgan Fahey.
What does it take to be picked for an Extreme Makeover? "We're looking for those special people who have amazing strength of character and never give up. Whether it’s keeping their chin up in really tough circumstances or going out of their way to help others. We want to help people whose stories have really affected their community or made a big difference in other people's lives.” Fahey added: "There are a lot of people who are heroes to those around them because of the way they inspire others and quietly serve their communities on a daily basis."
The Extreme Makeover: Home Edition producers are looking for families whose homes desperately need to be rebuilt. “We really want to help families whose homes present major problems for the family, those big issues that affect the family's quality of life on a
daily basis. We want to find deserving people who just don't have the resources, ability, or time to fix those serious issues without our help.”
To be eligible, a family must own their own single family home and be able to show producers how a makeover will make a huge difference in their lives.
Interested families should e-mail a short description of their family story to: CastingNorthCarolina@gmail.com
Nominations may be submitted by the family or by a member of their community. Each nomination must include the names and ages of every member of the household along with a description of the major challenges within the home. Anyone submitting a nomination should be sure to explain why the nominated family is deserving, heroic, and/or a great role model for their community. If possible, include a recent photo of the family. All nominations must include a contact phone number.
The deadline for nominations is August 7, 2009. Don’t delay!
For more information on how to apply please visit our website at:
http://abc.go.com/primetime/xtremehome/index?pn=apply
Tuesday, August 04, 2009
Monday, August 03, 2009
Cookin' With Bacon
Fresh Mozzarella and Summer Strawberry Salad with
Honey Balsamic Dressing
Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces baby lettuce leaves
8 ounces tomato -- heirloom golden
8 ounces tomato -- red ripe
8 ounces cucumber -- peeled
1 pound mozzarella cheese -- fresh
4 ounces yellow bell pepper -- diced
4 ounces walnut -- chopped
1 pound strawberries -- sliced
4 slices French bread -- sliced thin
2 ounces parmesan cheese -- shredded
1 tablespoon olive oil
6 ounces Honey Balsamic Dressing
Wash and dry lettuces
Slice Mozzarella and then cut into dice
about 1/4 inch square
Peel cucumbers then split in half. Seed and slice thin
Cut tomatoes into quarters then slice
Make dressing
Drizzle part of olive oil onto each of four bread slices
Sprinkle slices with cheese then toast until crisp
Combine all vegetable ingredients with nuts and
cheese in large bowl
Add appropriate amount of dressing and toss well
Plate salad and garnish with cheese toasts
Honey Balsamic Dressing
Honey Balsamic Dressing
Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces balsamic vinegar
4 ounces honey
2 each garlic clove -- minced
2 ounces fresh basil
2 tablespoons dijon mustard
1 each shallot -- minced
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces extra virgin olive oil
6 ounces canola oil
Add all ingredients except oils and basil into a
large bowl food processor
Process on medium or high
Add oil while processor is spinning until oil reaches
desired consistency (all oil may not be necessary)
Add basil and chill
Yield:
"24 ounces"
Wednesday, July 22, 2009
Now that I have seen, I am responsible
Brooke Fraser is a singer/songwriter from New Zealand. She wrote this song after meeting a young girl from Rwanda named Albertine. Powerful!
Empty Shelves at The Second Harvest Food Bank of Northwest North Carolina
The Second Harvest Food Bank of Northwest North Carolina needs your help.
Leaders say they're in a crisis situation because shelves at the food bank are nearly empty.
Second Harvest supplies food to 400 non-profit organizations in Alamance, Alexander, Alleghany, Ashe, Caldwell, Caswell, Davidson, Davie, Forsyth, Guilford, Iredell, Randolph, Rockingham, Surry, Stokes, Watauga, Wilkes and Yadkin Counties.
During the past 12 months, the organizations have distributed food to 8.9 million people.
To find out how you can help, call the Food Bank at 336-784-5770.
Leaders say they're in a crisis situation because shelves at the food bank are nearly empty.
Second Harvest supplies food to 400 non-profit organizations in Alamance, Alexander, Alleghany, Ashe, Caldwell, Caswell, Davidson, Davie, Forsyth, Guilford, Iredell, Randolph, Rockingham, Surry, Stokes, Watauga, Wilkes and Yadkin Counties.
During the past 12 months, the organizations have distributed food to 8.9 million people.
To find out how you can help, call the Food Bank at 336-784-5770.
Tuesday, July 21, 2009
Dollar Store Dos and Don'ts
I love shopping at the Dollar Store, but I realize that not everything there is a great bargain. Check out this fantastic article from the Greensboro News and Record about what to and what NOT to buy at these types of stores: http://www.news-record.com/blog/53458/entry/64259#
Here is the original article from Shop Smart magazine: http://www.shopsmartmag.org/files/Dollar_mania.pdf
Here is the original article from Shop Smart magazine: http://www.shopsmartmag.org/files/Dollar_mania.pdf
It's Tightwad Tuesday!
Here are the grocery deals that will run at the "Big Three" from 7/22-7/28/2009. Thanks to the Kernersville News for the "Early Edition".
Food Lion-
93% Lean Ground Beef-$2.49/lb (Value Pack)
Hamburger Helper-BOGO
Kelloggs F.Flakes, Fruit Loops or Rice Krispies-BOGO
Breyer's Ice Cream-BOGO
24-32 Loads Arm & Hammer Liquid Laundry Detergent-BOGO
Boneless Half Pork Loin 50% off
Hormel Cooked Deli Ham-BOGO
Crazy 8's Sale:
1 pt. Blueberries- $1.88/lb
Yellow and White Peaches- $0.88
Kiwi Fruit-2/$0.88
Mangoes $0.88
Zucchini or Yellow Squash-$0.88
Harris Teeter-
They're back! Super Double Coupons at Harris Teeter! This week only have your coupons doubled up to $1.98 value! Here is what else is on sale (I hope you have some good coupons to match up with these sales!)
Boneless Ribeyes-$5.99/lb
Seedless Red Grapes-$0.99/lb
Northern TP (9, 12 or 24 rolls) $5.99
12 Pack Pepsi Products-BOGO
Frozen Turkey Breast-$0.99
Kellogs Frosted Mini Wheats-BOGO
24 Pack Deer Park Water-BOGO
48 oz. Mayfield Ice Cream-BOGO
Yoplait Yogurt-10/$5
100 oz. Tide $11.99
Tilapia Fillets-$3.99/lb
Lowes Foods-
White Seedless Grapes-$0.99/lb
USDA Choice Boneless Ribeyes-$5.99/lb
85% Lean Ground Turkey-$0.99/lb
King Crab Legs-$6.99/lb
Boston Butt Southern Style Pork Ribs-$1.39/lb
Nature's Own Honey Wheat Bread (20 Oz.)- 2/$3.00
Croissant, Hot or Lean Pockets-$1.88
Ben & Jerry's or Starbucks Ice Cream-BOGO
Edy's Ice Cream-BOGO
Lowes is also having a canned food sale...check your sales fliers out for details.
Food Lion-
93% Lean Ground Beef-$2.49/lb (Value Pack)
Hamburger Helper-BOGO
Kelloggs F.Flakes, Fruit Loops or Rice Krispies-BOGO
Breyer's Ice Cream-BOGO
24-32 Loads Arm & Hammer Liquid Laundry Detergent-BOGO
Boneless Half Pork Loin 50% off
Hormel Cooked Deli Ham-BOGO
Crazy 8's Sale:
1 pt. Blueberries- $1.88/lb
Yellow and White Peaches- $0.88
Kiwi Fruit-2/$0.88
Mangoes $0.88
Zucchini or Yellow Squash-$0.88
Harris Teeter-
They're back! Super Double Coupons at Harris Teeter! This week only have your coupons doubled up to $1.98 value! Here is what else is on sale (I hope you have some good coupons to match up with these sales!)
Boneless Ribeyes-$5.99/lb
Seedless Red Grapes-$0.99/lb
Northern TP (9, 12 or 24 rolls) $5.99
12 Pack Pepsi Products-BOGO
Frozen Turkey Breast-$0.99
Kellogs Frosted Mini Wheats-BOGO
24 Pack Deer Park Water-BOGO
48 oz. Mayfield Ice Cream-BOGO
Yoplait Yogurt-10/$5
100 oz. Tide $11.99
Tilapia Fillets-$3.99/lb
Lowes Foods-
White Seedless Grapes-$0.99/lb
USDA Choice Boneless Ribeyes-$5.99/lb
85% Lean Ground Turkey-$0.99/lb
King Crab Legs-$6.99/lb
Boston Butt Southern Style Pork Ribs-$1.39/lb
Nature's Own Honey Wheat Bread (20 Oz.)- 2/$3.00
Croissant, Hot or Lean Pockets-$1.88
Ben & Jerry's or Starbucks Ice Cream-BOGO
Edy's Ice Cream-BOGO
Lowes is also having a canned food sale...check your sales fliers out for details.
Big Brothers Needed!!
Big Brothers-Big Sisters of Forsyth County Inc
http://www.bbbsnc.org/
107 Westdale Ave
Winston Salem, NC 27101
(336) 724-7993
Big Brothers Big Sisters one-to-one mentoring makes a huge difference for the youth it serves. Research consistently demonstrates that Big Brothers Big Sisters mentoring helps at-risk youth overcome the many challenges they face. The most compelling evidence was found by Public/Private Ventures (P/PV),1 showing that Little Brothers and Little Sisters are:
46% less likely to begin using illegal drugs;
27% less likely to begin using alcohol;
52% less likely to skip school;
37% less likely to skip class;
More confident in their schoolwork performance;
Able to get along better with their families.
100 Men in 100 Days Campaign
Through the “100 Men in 100 Days” campaign, the Triad agencies: Big brothers Big Sisters Services Inc (Winston-Salem), Big Brothers Big Sisters of Greater Greensboro (Greensboro) and Big Brothers Big Sisters of the Central Piedmont (Greater High Point) are working to recruit 100 men (or more!) to become Big Brothers between the dates of July 23 – October 31.
If you are interested in becoming a Big Brother, or if your business/organziation is intersted in partnering with them to achieve this goal please give us a call at 336-724-7993 or email them by clicking here.
http://www.bbbsnc.org/
107 Westdale Ave
Winston Salem, NC 27101
(336) 724-7993
Big Brothers Big Sisters one-to-one mentoring makes a huge difference for the youth it serves. Research consistently demonstrates that Big Brothers Big Sisters mentoring helps at-risk youth overcome the many challenges they face. The most compelling evidence was found by Public/Private Ventures (P/PV),1 showing that Little Brothers and Little Sisters are:
46% less likely to begin using illegal drugs;
27% less likely to begin using alcohol;
52% less likely to skip school;
37% less likely to skip class;
More confident in their schoolwork performance;
Able to get along better with their families.
100 Men in 100 Days Campaign
Through the “100 Men in 100 Days” campaign, the Triad agencies: Big brothers Big Sisters Services Inc (Winston-Salem), Big Brothers Big Sisters of Greater Greensboro (Greensboro) and Big Brothers Big Sisters of the Central Piedmont (Greater High Point) are working to recruit 100 men (or more!) to become Big Brothers between the dates of July 23 – October 31.
If you are interested in becoming a Big Brother, or if your business/organziation is intersted in partnering with them to achieve this goal please give us a call at 336-724-7993 or email them by clicking here.
Wednesday, July 15, 2009
See Spot Cheer!
First Annual FREE CheeReaders Summer Camp
• Saturday, August 22, 2009
• 9:00 a.m. – Noon
• Showcase for Parents – Noon – 1:00
• Gateway YWCA, 1300 South Main Street, Winston-Salem, NC
• Sponsored and staffed by Varsity/UCA
• FREE!
Activities include:
• Campers will learn chants, cheers, jumps and a dance.
• Campers will have reading time with a cheerleader volunteer.
• Campers will take home a free book of their choice and other
neat prizes.
For more information, visit: http://www.cheereader.com/
Thursday, July 02, 2009
Guatemala Blog
For updates on the Carolines Promise 2009 Guatemala Mission Trip, visit:
http://www.carolinespromise.blogspot.com/
http://www.carolinespromise.blogspot.com/
Jackie Johnson Blood Drive
The 4th Annual Jackie Johnson Blood and Bone Marrow Typing Drive
Calvary Baptist Church in Winston-Salem
(at the church gym)
9am to 8pm
Tuesday, July 14, 2009
(at the church gym)
9am to 8pm
Tuesday, July 14, 2009
To schedule an appointment for the blood drive call:
(336) 413-0337
(336) 413-0337
or visit: http://www.calvarynow.com/
Jackie is a cancer survivor that received donated blood and platelets from donors through the American Red Cross. Jackie is a communications major (Senior year) at Appalachian State University in Boone. Her parents (Brent and Robin Johnson) live in Clemmons.
Help us make our goal of 600 pints!
Last year, the Jackie Johnson Blood Drive,
one of the largest single day blood drives in North Carolina,
collected 562 pints of blood.
Who can give blood through the American Red Cross?
-You must be 17 years old or older
-You must weigh at least 110 lbs
-You can donate blood every 56 days
-Every two seconds someone in the US needs blood
but only 5% of the eligible population donates blood
Last year, the Jackie Johnson Blood Drive,
one of the largest single day blood drives in North Carolina,
collected 562 pints of blood.
Who can give blood through the American Red Cross?
-You must be 17 years old or older
-You must weigh at least 110 lbs
-You can donate blood every 56 days
-Every two seconds someone in the US needs blood
but only 5% of the eligible population donates blood
Wednesday, July 01, 2009
Fourth on the 2nd with the Dash!
By Kevin Terry
President, Winston-Salem Dash
Winston-Salem Dash Baseball is about family fun, affordable entertainment and enjoying a night at the ballpark as a community. Oh, and if you haven't heard, our team is in first place and playing great baseball! These attributes are on full display every night at the ballpark, but when our schedule was released, I circled July 2nd on my calendar as a special date.
I circled that date because the Winston-Salem Dash are at home and it gives us the opportunity to kick off the holiday weekend with a bang! Thousands of families have enjoyed the 4th of July at the ballpark the past few seasons, but unfortunately the team will be on the road this year. We wanted to do everything possible to inform the community of the date change and update you on our holiday festivities.
A COMMUNITY CELEBRATION
We figured why wait to start having fun! We'll kick off the Independence Day weekend celebration on Thursday, July 2nd, with a fantastic community fireworks show, presented by our fabulous partner, WilcoHess. Plus, we have made it very affordable for families to attend. We've reduced the price of all tickets ordered in advance to $5. This will allow a family of four a savings of $16 for our best seats, right behind home plate.
FAMILY FUN AND A WHOLE LOT MORE
We've packed the night with as much fun as it can hold!
Pre-game on-field recognition of Dash first-half division title
Pre-game on-field recognition of Dash pitcher Levi Maxwell's recent no-hitter
Pre-game on-field recognition of local military personnel
Best in-game entertainment line-up of the season, including our popular mascot, Bolt!
Post-game Independence Day Fireworks Extravaganza, presented by WilcoHess!
YOUR FAMILY IS INVITED
This is a night for the community and I hope your family has the opportunity to come celebrate our nation's independence at the ballpark on July 2nd. Take advantage of our special offer and purchase your tickets in advance by visiting us online at http://www.wsdash.com/ or by calling (336) 714-BATS (2287). We will see you at the ballpark!
President, Winston-Salem Dash
Winston-Salem Dash Baseball is about family fun, affordable entertainment and enjoying a night at the ballpark as a community. Oh, and if you haven't heard, our team is in first place and playing great baseball! These attributes are on full display every night at the ballpark, but when our schedule was released, I circled July 2nd on my calendar as a special date.
I circled that date because the Winston-Salem Dash are at home and it gives us the opportunity to kick off the holiday weekend with a bang! Thousands of families have enjoyed the 4th of July at the ballpark the past few seasons, but unfortunately the team will be on the road this year. We wanted to do everything possible to inform the community of the date change and update you on our holiday festivities.
A COMMUNITY CELEBRATION
We figured why wait to start having fun! We'll kick off the Independence Day weekend celebration on Thursday, July 2nd, with a fantastic community fireworks show, presented by our fabulous partner, WilcoHess. Plus, we have made it very affordable for families to attend. We've reduced the price of all tickets ordered in advance to $5. This will allow a family of four a savings of $16 for our best seats, right behind home plate.
FAMILY FUN AND A WHOLE LOT MORE
We've packed the night with as much fun as it can hold!
Pre-game on-field recognition of Dash first-half division title
Pre-game on-field recognition of Dash pitcher Levi Maxwell's recent no-hitter
Pre-game on-field recognition of local military personnel
Best in-game entertainment line-up of the season, including our popular mascot, Bolt!
Post-game Independence Day Fireworks Extravaganza, presented by WilcoHess!
YOUR FAMILY IS INVITED
This is a night for the community and I hope your family has the opportunity to come celebrate our nation's independence at the ballpark on July 2nd. Take advantage of our special offer and purchase your tickets in advance by visiting us online at http://www.wsdash.com/ or by calling (336) 714-BATS (2287). We will see you at the ballpark!
Monday, June 29, 2009
Gettin' Fit w/ Allen Branch
Breakfast Before
Breakfast AfterAllen Branch from My Fitness One joined us again this morning with tips on how to eat WELL within 2,ooo calories a day.
Here is a video with his tips:
To contact Allen for more info or to set up an apppointment, visit his website: http://www.myfitnessone.com/
Thursday, June 25, 2009
Jars of Clay "Two Hands" Video
How awesome! Jars of Clay celebrates the construction of another well with their "Blood:Water Mission" . Here is the new video for Two Hands:
Childrens Home Produce Stand
Please support the Children's Home by buying your Fruits and Veggies this summer at the produce stand. It will open in a couple of weeks, when the hours will be Tuesday's from: 10-Noon and Thursdays from: 4-6 PM. Stay posted about the happenings at the Children's Home at their website: www.tchome.org
Wednesday, June 24, 2009
Robin Parrish "Offworld" Book Signing
OFFWORLD Book Signing
Get your signed copy of Offworld before anyone else!
Host:Robin Parrish
Time:3:00PM Saturday, June 27th
Location:Barnes & Noble of High Point
Get your signed copy of Offworld before anyone else!
Host:Robin Parrish
Time:3:00PM Saturday, June 27th
Location:Barnes & Noble of High Point
Wednesday, June 17, 2009
Summer Feeding Programs
Forsyth County:
In 2009, Second Harvest Food Bank of Northwest NC joined forces with the City of Winston-Salem and the Winston-Salem/Forsyth County School System to feed children throughout the summer months in Forsyth County.
The 2009 program will begin on June 22 and run through August 14, providing meals free of charge for children ages 0-18 at 23 sites in Forsyth County. Breakfast (8:15am- 8:45am) and lunch (11:30am-12:30pm) will be provided at the following sites:
Brunson Elementary (August 3-12)
Carter Vocational High
Carver High
Cook Elementary
Easton Elementary
Forest Park Elementary
Griffith Elementary
Hall Woodward Elementary
Hill Middle (June 22-August 7)
Kennedy Middle (July 6-August 14)
Kernersville Elementary
Latham Elementary
Lowrance Middle
Mineral Springs Middle
North Hills Elementary
Old Town Elementary
Parkland High (July 13-July 24)
Petree Elementary
Philo Middle
South Fork Elementary
Speas Elementary
Walkertown Elementary
Wiley Middle
Parents of the children participating may purchase lunch for $3.
More than 422,000 children in North Carolina are food insecure – unable to consistently access adequate amounts of nutritious food that is necessary for a healthy life. And over 24,000 children in Winston-Salem/Forsyth County Schools alone are eligible for free/reduced lunch. For more information on having your child participate or to volunteer at a site, please contact the Child Nutrition Department of the Winston-Salem/Forsyth County Schools at 336.771.4526 or click here.
Thomasville:
The Thomasville City Schools summer feeding program runs from June 11 through August 14, and any child 18 years old or younger is eligible to eat for free.
The food van will deliver lunch at the following bus stops: 118 Dedmond Ct., 10:50 - 11:05 a.m. 40 Hunter St., 11:10 - 11:30 a.m. College St. and Ingram St., 11:35 - 11:50 a.m. Memorial Park and Leonard St., 11:55 a.m. - 12:10 p.m. Douglas Drive and Cohen St., 12:15 - 12:30 p.m. Polk and Dillion streets, 12:35 - 12:50 p.m. Warner and Taylor streets, 1 - 1:10 p.m.
The following schools will open their cafeterias for students to participate in the program: Thomasville Primary School and Thomasville High School.
In 2009, Second Harvest Food Bank of Northwest NC joined forces with the City of Winston-Salem and the Winston-Salem/Forsyth County School System to feed children throughout the summer months in Forsyth County.
The 2009 program will begin on June 22 and run through August 14, providing meals free of charge for children ages 0-18 at 23 sites in Forsyth County. Breakfast (8:15am- 8:45am) and lunch (11:30am-12:30pm) will be provided at the following sites:
Brunson Elementary (August 3-12)
Carter Vocational High
Carver High
Cook Elementary
Easton Elementary
Forest Park Elementary
Griffith Elementary
Hall Woodward Elementary
Hill Middle (June 22-August 7)
Kennedy Middle (July 6-August 14)
Kernersville Elementary
Latham Elementary
Lowrance Middle
Mineral Springs Middle
North Hills Elementary
Old Town Elementary
Parkland High (July 13-July 24)
Petree Elementary
Philo Middle
South Fork Elementary
Speas Elementary
Walkertown Elementary
Wiley Middle
Parents of the children participating may purchase lunch for $3.
More than 422,000 children in North Carolina are food insecure – unable to consistently access adequate amounts of nutritious food that is necessary for a healthy life. And over 24,000 children in Winston-Salem/Forsyth County Schools alone are eligible for free/reduced lunch. For more information on having your child participate or to volunteer at a site, please contact the Child Nutrition Department of the Winston-Salem/Forsyth County Schools at 336.771.4526 or click here.
Thomasville:
The Thomasville City Schools summer feeding program runs from June 11 through August 14, and any child 18 years old or younger is eligible to eat for free.
The food van will deliver lunch at the following bus stops: 118 Dedmond Ct., 10:50 - 11:05 a.m. 40 Hunter St., 11:10 - 11:30 a.m. College St. and Ingram St., 11:35 - 11:50 a.m. Memorial Park and Leonard St., 11:55 a.m. - 12:10 p.m. Douglas Drive and Cohen St., 12:15 - 12:30 p.m. Polk and Dillion streets, 12:35 - 12:50 p.m. Warner and Taylor streets, 1 - 1:10 p.m.
The following schools will open their cafeterias for students to participate in the program: Thomasville Primary School and Thomasville High School.
Tuesday, June 16, 2009
Have You Taken Your Annual Financial Checkup?
Have You Taken Your Annual Financial Planning Checkup?
Cash Flow Planning
• Is your home mortgage competitive in today’s marketplace?
• Do you have any debt besides home mortgage(s) and home equity lines of credit?
• Do you know how much you spend on various items each month?
Income Tax Planning
• Will there be any significant changes in your income or expenses during the year?
• Are you taking advantage of tax laws?
• Are you keeping proper records for your tax returns?
Insurance Planning
• Do you know what you are insured for and what you are not?
• Do your beneficiary designations disinherit or "short-change" anyone?
• When was the last review of your property, disability, and life insurances?
Investment Planning
• Are you satisfied with your yield on savings?
• Are your investments well diversified?
• Are you pleased with the investment advice you are receiving?
Retirement Planning
• Do you know what your Social Security benefits will be?
• Will your present retirement savings be adequate for future needs?
• Do you anticipate receiving a lump sum distribution from any retirement plan?
Estate Planning
• What is the date of your will?
• When was the last time your estate plan was reviewed?
• Are your beneficiary designations on your retirement accounts and life insurance up-to-date and in accordance with your estate plan?
• Have you prepared a financial roadmap for family members?
KEITH S. HIATT, CPA
BRESLOW STARLING FROST WARNER BOGER HIATT, PLLC
For help with your financial planning needs, call for a consultation:
Phone-(336) 292-6872
email: Keith.Hiatt@breslowstarling.com
www.breslowstarling.com
Cash Flow Planning
• Is your home mortgage competitive in today’s marketplace?
• Do you have any debt besides home mortgage(s) and home equity lines of credit?
• Do you know how much you spend on various items each month?
Income Tax Planning
• Will there be any significant changes in your income or expenses during the year?
• Are you taking advantage of tax laws?
• Are you keeping proper records for your tax returns?
Insurance Planning
• Do you know what you are insured for and what you are not?
• Do your beneficiary designations disinherit or "short-change" anyone?
• When was the last review of your property, disability, and life insurances?
Investment Planning
• Are you satisfied with your yield on savings?
• Are your investments well diversified?
• Are you pleased with the investment advice you are receiving?
Retirement Planning
• Do you know what your Social Security benefits will be?
• Will your present retirement savings be adequate for future needs?
• Do you anticipate receiving a lump sum distribution from any retirement plan?
Estate Planning
• What is the date of your will?
• When was the last time your estate plan was reviewed?
• Are your beneficiary designations on your retirement accounts and life insurance up-to-date and in accordance with your estate plan?
• Have you prepared a financial roadmap for family members?
KEITH S. HIATT, CPA
BRESLOW STARLING FROST WARNER BOGER HIATT, PLLC
For help with your financial planning needs, call for a consultation:
Phone-(336) 292-6872
email: Keith.Hiatt@breslowstarling.com
www.breslowstarling.com
Monday, June 15, 2009
Getting Fit with Allen Branch
Today's Fitness Tips with Fitness One Personal Trainer, Allen Branch, -
For more info visit Allen's website: http://www.myfitnessone.com/
To sign up for their free monthly newsletter, click here .
-Eat for Fuel not Fun: Food can be fun, there is no doubt. We center celebrations, quality time with friends and family and plenty of other occasions around eating. However, it's easy to lose sight of the fact that food is primarily supposed to be fuel. It's important to start each day with the right foods or "fuel". It's also important not to overeat at dinner and right before bed, when we won't have a chance to burn what we've eaten. Allen suggests fruits and veggies as excellent food choices to keep your tank full throughout the day.
-Squat Properly! Squats are a crucial element of a throrough workout. However, form is important and lots of us do them incorrectly. According to Allen, when you do squats your knees should not extend past your toes. Watch this video to see a squat executed properly:For more info visit Allen's website: http://www.myfitnessone.com/
To sign up for their free monthly newsletter, click here .
Tuesday, June 09, 2009
Green Care for Troops
Lawn and landscape maintenance becomes a definite hardship when a family's major breadwinner is on active duty away from home. GreenCare for Troops is designed to show the green industry's concern for this situation, helping affected families maintain their homes' green spaces.
To date, Project EverGreen has signed up more than 8,000 military families and over 2,200 green industry professionals and volunteers to assist in this effort. If you are interested in helping a family in your area, please take a moment to complete their online application.
http://www.projectevergreen.com/gcft/
To date, Project EverGreen has signed up more than 8,000 military families and over 2,200 green industry professionals and volunteers to assist in this effort. If you are interested in helping a family in your area, please take a moment to complete their online application.
http://www.projectevergreen.com/gcft/
Wounded Weekend Warriors
As Heard on WBFJ this Morning...
Weekend Warriors: Stay Healthy over the weekend while minimizing the aches and pains on Monday morning…Guest: Todd Scarborough – Fitness Coach and Personal Trainer and former “Mr. Arkansas”You can get FREE Fish Oil supplements from Nordic Naturals (Call 1-800-787-7208...and mention WBFJ) More about Todd: http://www.nordicnaturals.com/en/Search_Results/My_Search/290/Audio: http://odeo.com/episodes/24054152-February-7th-2009-Todd-Scarborough-The-Truth-about-Diet-Exercise-and-Fish-Oil
Weekend Warriors: Stay Healthy over the weekend while minimizing the aches and pains on Monday morning…Guest: Todd Scarborough – Fitness Coach and Personal Trainer and former “Mr. Arkansas”You can get FREE Fish Oil supplements from Nordic Naturals (Call 1-800-787-7208...and mention WBFJ) More about Todd: http://www.nordicnaturals.com/en/Search_Results/My_Search/290/Audio: http://odeo.com/episodes/24054152-February-7th-2009-Todd-Scarborough-The-Truth-about-Diet-Exercise-and-Fish-Oil
Thursday, June 04, 2009
Adams Photo Studio
Lee Adams is the owner and photographer at Adams Photo Studio in Kernersville. I have seen his work and it is awesome. If you're looking for some unique and fun photos of your family, High School Grad, wedding or workplace, this is the place to go...
http://www.adamsphotostudio.com/
993-1971
http://www.adamsphotostudio.com/
993-1971
Tuesday, June 02, 2009
Tightwad Tuesday
Here are the grocery deals for 6/3-6/9.
Harris Teeter:
HT All Natural Ice Cream: Buy 1 Get 2 Free.
Buy 2 Get 3 Free Items:
HT Yogurt
Keebler Chips Deluxe
3 Liter Deer Park Water
Oscar Mayer Bologna
BOGO:
Canteloupe
4.4 oz Blueberries
12 Pack .5 Liter Deer Park Water Bottles
Sargento Shredded Cheese 8 oz.
Eggland's Best Large White Eggs
12 oz. Kraft Singles
Club Crackers
20 ct. Hefty Easy Grip Party Cups
Coffee Mate Creamer
Sorrento String Cheese
9 oz. Buitoni Ravioli
Also on Sale:
Porterhouse or T-Bone Steak: 5.99/lb
Turkey Breast: .99/lb
Whole Boneless Pork Loin: 1.99/lb.
8 pk. 20 oz. bottles Gatorade: 4.88
Stouffers Red Box Entrees or Hot Pockets $1.97/ea
Tilapia Fillets: 3.99/lb
EZ Peel White Shrimp 3.99/lb
Mahi-Mahi Fillets: 4.99/lb
Sweet Eastern Peaches: .99/lb.
Lowe's Foods:
Premium Ground Beef, 80% Lean: 1.99/lb
Whole Frozen Turkey: .69/lb
10 oz Carolina Pride Turkey: .99/lb
Gwaltney Smoked Ham Portion: .99/lb.
Boar's Head Branded Deluxe Ham: 6.99/lb
1 Gal. Milk: 2.48/gal. (limit 4)
BOGO:
Natures Own WhiteWheat Bread
1 pt. NC Blueberries
Edy's Ice Cream
Oscar Meyer Hot Dog
Chips Ahoy Cookies
Tombstone Pizza
Klondike Ice Cream Bars
All Liquid 2x Detergent
Hunts 26 oz Pasta Sauce
LFS Pasta
LFS Mac n Cheese
Shady Brook Marinated Turkey Tenderloins
Food Lion:
Ribeye Steak: $5.99
Country Style Pork Ribs: $1.49
Split Chicken Breasts: .97/lb
Red Grapes: .99/lb
Cherries: $2.99/lb
FL 12 pk. 16.9 oz bottles: $4.99
FL Bratwurst $2.79/lb
BOGO:
Breyers Ice Cream
Marie Callenders Frozen Dinners
Birds Eye Voila! Entrees
Harris Teeter:
HT All Natural Ice Cream: Buy 1 Get 2 Free.
Buy 2 Get 3 Free Items:
HT Yogurt
Keebler Chips Deluxe
3 Liter Deer Park Water
Oscar Mayer Bologna
BOGO:
Canteloupe
4.4 oz Blueberries
12 Pack .5 Liter Deer Park Water Bottles
Sargento Shredded Cheese 8 oz.
Eggland's Best Large White Eggs
12 oz. Kraft Singles
Club Crackers
20 ct. Hefty Easy Grip Party Cups
Coffee Mate Creamer
Sorrento String Cheese
9 oz. Buitoni Ravioli
Also on Sale:
Porterhouse or T-Bone Steak: 5.99/lb
Turkey Breast: .99/lb
Whole Boneless Pork Loin: 1.99/lb.
8 pk. 20 oz. bottles Gatorade: 4.88
Stouffers Red Box Entrees or Hot Pockets $1.97/ea
Tilapia Fillets: 3.99/lb
EZ Peel White Shrimp 3.99/lb
Mahi-Mahi Fillets: 4.99/lb
Sweet Eastern Peaches: .99/lb.
Lowe's Foods:
Premium Ground Beef, 80% Lean: 1.99/lb
Whole Frozen Turkey: .69/lb
10 oz Carolina Pride Turkey: .99/lb
Gwaltney Smoked Ham Portion: .99/lb.
Boar's Head Branded Deluxe Ham: 6.99/lb
1 Gal. Milk: 2.48/gal. (limit 4)
BOGO:
Natures Own WhiteWheat Bread
1 pt. NC Blueberries
Edy's Ice Cream
Oscar Meyer Hot Dog
Chips Ahoy Cookies
Tombstone Pizza
Klondike Ice Cream Bars
All Liquid 2x Detergent
Hunts 26 oz Pasta Sauce
LFS Pasta
LFS Mac n Cheese
Shady Brook Marinated Turkey Tenderloins
Food Lion:
Ribeye Steak: $5.99
Country Style Pork Ribs: $1.49
Split Chicken Breasts: .97/lb
Red Grapes: .99/lb
Cherries: $2.99/lb
FL 12 pk. 16.9 oz bottles: $4.99
FL Bratwurst $2.79/lb
BOGO:
Breyers Ice Cream
Marie Callenders Frozen Dinners
Birds Eye Voila! Entrees
It's a Girl! Or, is it?
Want to find out what gender your baby will be, BEFORE the sonogram? This over-the-counter test will tell as early as 10 weeks into your pregnancy with 80-90% accuracy the gender of the baby you are expecting. http://www.intelligender.com/
Monday, June 01, 2009
Gettin' Fit with Allen
Allen Branch is so excited about Fitness One's new 5,000 sq. ft. facility in Kernersville. To celebrate he's offering a free Personal Safety Course for women to the first 25 WBFJ listeners who send him an email at the following address: trainer@myfitnessone.com
Here is a link to the website: http://www.myfitnessone.com/
Here is what Allen says about the new facility, located at 1187 Sheilds Road in Kernersville.
Our new training center will bring back the areas #1 kickboxing program, the class that has helped thousands lose weight and burn fat like never before! These old school, hour long Kickbox classes bring back the best in Kickbox fitness with some great new material guaranteed to make this program the only kickbox program in the Kernersville Area! We will combine cardio, Kickboxing, strength training and more.
For Personal Training in the Kernersville area, Allen Branch has assembled a dream team of trainers that represent the absolute best in the business. All Results are guaranteed and nothing replaces one on one training for fast results in fitness!
We have also secured the areas leading Yoga Instructor, leading Kettlebell Instructors and provide an unmatched team of Martial Arts Instructors to provide instruction for kids, for self-defense and for Kickboxing. Our new Krav kids program will fill up fast so contact us ASAP if you are interested!
We have alot of really good surprises in store for those who get in before we reach capacity-Act now to learn more. Our versatile schedule, 2,000 sq foot fitness class training floor and special heavy bag set up make Fitness One the place to be for fitness-Your #1 choice!
Here is a link to the website: http://www.myfitnessone.com/
Here is what Allen says about the new facility, located at 1187 Sheilds Road in Kernersville.
Our new training center will bring back the areas #1 kickboxing program, the class that has helped thousands lose weight and burn fat like never before! These old school, hour long Kickbox classes bring back the best in Kickbox fitness with some great new material guaranteed to make this program the only kickbox program in the Kernersville Area! We will combine cardio, Kickboxing, strength training and more.
For Personal Training in the Kernersville area, Allen Branch has assembled a dream team of trainers that represent the absolute best in the business. All Results are guaranteed and nothing replaces one on one training for fast results in fitness!
We have also secured the areas leading Yoga Instructor, leading Kettlebell Instructors and provide an unmatched team of Martial Arts Instructors to provide instruction for kids, for self-defense and for Kickboxing. Our new Krav kids program will fill up fast so contact us ASAP if you are interested!
We have alot of really good surprises in store for those who get in before we reach capacity-Act now to learn more. Our versatile schedule, 2,000 sq foot fitness class training floor and special heavy bag set up make Fitness One the place to be for fitness-Your #1 choice!
Shapin' up for Summer
Allen Branch joined us on the Family Friendly Morning Show today to share some tips for getting in shape for swimsuit season. Here's what he had to say:
-Food choices and portion sizes are important. The USDA food pyramid is a good guide to food groups and portion sizes. www.mypyramid.gov. Use an online food tracker like www.livestrong.com or to keep up with your intake. There are also some really good apps for food tracking on your iPhone or iPod touch.
-Find an activity you like so that you will stick with it.
- Everyone needs to do some type of strength training. A basic routine includes: a squat (i.e. lunge), a push (ie a push up), a pull (i.e. pull up), a core exercise (like a plank), some sort of trunk rotation movement, and also a cardio like running or walking and also.
-Intervals--Very important. For example, if you walk a mile, carry a stopwatch with you and every minute, jog for 15 seconds.
For more information or to contact Allen about personal training, call 655-4558 or visit www.myfitnessone.com
-Food choices and portion sizes are important. The USDA food pyramid is a good guide to food groups and portion sizes. www.mypyramid.gov. Use an online food tracker like www.livestrong.com or to keep up with your intake. There are also some really good apps for food tracking on your iPhone or iPod touch.
-Find an activity you like so that you will stick with it.
- Everyone needs to do some type of strength training. A basic routine includes: a squat (i.e. lunge), a push (ie a push up), a pull (i.e. pull up), a core exercise (like a plank), some sort of trunk rotation movement, and also a cardio like running or walking and also.
-Intervals--Very important. For example, if you walk a mile, carry a stopwatch with you and every minute, jog for 15 seconds.
For more information or to contact Allen about personal training, call 655-4558 or visit www.myfitnessone.com
Friday, May 22, 2009
Census Jobs
Wednesday, May 20, 2009
The U.S. Census Bureau is looking for a few good applicants just ahead of the 2010 Census to fill management positions in 10 local census offices scheduled to open this fall in North Carolina.Pay for the census management jobs ranges from $17.00 to $33.50 per hour, depending on position and location. Winston-Salem, Asheboro and Hickory are some of the 10 cities. Details: www.census.gov/rocha/www/2010emply.html.
The U.S. Census Bureau is looking for a few good applicants just ahead of the 2010 Census to fill management positions in 10 local census offices scheduled to open this fall in North Carolina.Pay for the census management jobs ranges from $17.00 to $33.50 per hour, depending on position and location. Winston-Salem, Asheboro and Hickory are some of the 10 cities. Details: www.census.gov/rocha/www/2010emply.html.
Happy Campers Contact Info
Mad Science Summer Camps
Contact: Joel Steindel
Phone: 336-784-1818
Email: mailto:Email-MadScience@triad.rr.com
Web: http://www.madscience.org/locations/piedmont/SummerCamps2.aspx?sm=6291
Young Chef's Academy- Camp "Can-I-Cook"
Contact: Kim Via
Phone: 336-774-9905Email: mailto:Email-winstonsalemnc@youngchefsacademy.com
Web: http://www.youngchefsacademy.com/stores/store_page.php?franchise_id=227&page=minicamps
"Puttin' on the Ritz" Musical Theatre Camp
Contact: Debbie Phillips
EMail: register@ritzworkshop.com
Web: http://www.ritzworkshop.com/Home_Page.php
Young Rembrandts Summer Art Camp
Contact: Marilynn Culp
Phone: 336-378-0487
Email: marilyn.culp@youngrembrandts.com
Web: http://www.youngrembrandts.com/piedmont/Detail.aspx?id=9252
Tarheel Triad Council Girl Scout Camps
Contact: Carrie Myers
Phone: 336-861-1198Email: Keyauwee@northstate.net
Web: http://www.keyauwee.com/
or
http://www.tarheeltriad.org/camp%202009/camps2009.htm
Contact: Joel Steindel
Phone: 336-784-1818
Email: mailto:Email-MadScience@triad.rr.com
Web: http://www.madscience.org/locations/piedmont/SummerCamps2.aspx?sm=6291
Young Chef's Academy- Camp "Can-I-Cook"
Contact: Kim Via
Phone: 336-774-9905Email: mailto:Email-winstonsalemnc@youngchefsacademy.com
Web: http://www.youngchefsacademy.com/stores/store_page.php?franchise_id=227&page=minicamps
"Puttin' on the Ritz" Musical Theatre Camp
Contact: Debbie Phillips
EMail: register@ritzworkshop.com
Web: http://www.ritzworkshop.com/Home_Page.php
Young Rembrandts Summer Art Camp
Contact: Marilynn Culp
Phone: 336-378-0487
Email: marilyn.culp@youngrembrandts.com
Web: http://www.youngrembrandts.com/piedmont/Detail.aspx?id=9252
Tarheel Triad Council Girl Scout Camps
Contact: Carrie Myers
Phone: 336-861-1198Email: Keyauwee@northstate.net
Web: http://www.keyauwee.com/
or
http://www.tarheeltriad.org/camp%202009/camps2009.htm
Links from this Morning's News
For more info about the beef recall, visit: http://www.fsis.usda.gov/News_&_Events/Recall_022_2009_Release/index.asp
For more info about the Memorial Day Celebration in Thomasville, visit:
http://www.ci.thomasville.nc.us/Downloadable_Documents/docs/Memorial%20Day%202009%20Schedule%20of%20Events.pdf
For more info about the Memorial Day Celebration in Thomasville, visit:
http://www.ci.thomasville.nc.us/Downloadable_Documents/docs/Memorial%20Day%202009%20Schedule%20of%20Events.pdf
Wednesday, May 20, 2009
Kids Love NC
I love this book! Anytime we're considering a family day trip or long weekend, we consult "Kids Love NC" first. Here's a link to the Kids Love Travel website where you can purchase the books at a discount plus download loads of great freebies. Take my word on it, this is a must-own book for families.
Friday, May 15, 2009
Mission Trip Photo Contest
Do you have a cool one-of-a-kind photo from a past mission trip?
Adventures In Missions is hosting a Missions Photo Contest this summer. The ultimate goal of the photo contest is highlight ‘ministry in action’. The winning photos will be published. Cash prizes will be awarded to the first – fifth place winners. More information is available online at www.adventures.orgDeadline for the contest: June 15th / July 31http://updates.adventures.org/?filename=missions-photo-contest-enter-and-win
Adventures In Missions is hosting a Missions Photo Contest this summer. The ultimate goal of the photo contest is highlight ‘ministry in action’. The winning photos will be published. Cash prizes will be awarded to the first – fifth place winners. More information is available online at www.adventures.orgDeadline for the contest: June 15th / July 31http://updates.adventures.org/?filename=missions-photo-contest-enter-and-win
Thursday, May 14, 2009
What a Deal at the Rescue Mission This Afternoon!
Contact Mike Foster
Phone: 723-1848 x 121
mike.foster@wsrescue.org
Winston-Salem Rescue Mission annual Customer Appreciation Day
Who: Winston-Salem Rescue Mission recognizes and thanks thrift store customers
What: Free hamburger lunch, in-store discounts and contest drawings
When: Thursday, May 14, 2009
10:30 am - 1:30 pm
Where: Winston-Salem Rescue Mission parking lot – corner of 7th and Trade Streets
The Winston-Salem Rescue Mission thrift stores generate approximately 35% of the ministry’s annual operating revenue. The Customer Appreciation Day event is one way the ministry can show its appreciation for the community’s support. In addition to the free lunch, items will be greatly reduced from their already low price: 10% off appliances, bedroom suites, yard equipment and bedding / 25% off sofas, loveseats and chairs / 50% off clothes, books, cabinets, desks, end tables, dressers, chest and dinettes.
There will also be drawings for kid’s bikes and a gift certificate worth $200. Come join the hundreds that turn out for this event each year.
Thank you for your coverage and support of this and other Winston-Salem Rescue Mission projects and events.
For additional information, please contact Mike Foster at the WSRM.
Phone: 723-1848 x 121
mike.foster@wsrescue.org
Winston-Salem Rescue Mission annual Customer Appreciation Day
Who: Winston-Salem Rescue Mission recognizes and thanks thrift store customers
What: Free hamburger lunch, in-store discounts and contest drawings
When: Thursday, May 14, 2009
10:30 am - 1:30 pm
Where: Winston-Salem Rescue Mission parking lot – corner of 7th and Trade Streets
The Winston-Salem Rescue Mission thrift stores generate approximately 35% of the ministry’s annual operating revenue. The Customer Appreciation Day event is one way the ministry can show its appreciation for the community’s support. In addition to the free lunch, items will be greatly reduced from their already low price: 10% off appliances, bedroom suites, yard equipment and bedding / 25% off sofas, loveseats and chairs / 50% off clothes, books, cabinets, desks, end tables, dressers, chest and dinettes.
There will also be drawings for kid’s bikes and a gift certificate worth $200. Come join the hundreds that turn out for this event each year.
Thank you for your coverage and support of this and other Winston-Salem Rescue Mission projects and events.
For additional information, please contact Mike Foster at the WSRM.
Wednesday, May 13, 2009
The Eat Clean Diet
The proof is in the sugar-free, fat free pudding. Tosca Reno is a woman who went from a flabby 40 year old to a vital, strong and healthy body-builder and model for fitness magazines. She's written several books about her "Eat Clean Diet". For more information, visit http://www.eatcleandiet.com/.
For local support:
New-r Bodies Fitness Center, Asheboro
http://www.newerbodies.com/
336-629-6397
Balanced Body, Winston Salem
Hope Nichols
Nutrition Coach & Personal Trainer
balancedbody@roadrunner.com
For local support:
New-r Bodies Fitness Center, Asheboro
http://www.newerbodies.com/
336-629-6397
Balanced Body, Winston Salem
Hope Nichols
Nutrition Coach & Personal Trainer
balancedbody@roadrunner.com
Monday, May 11, 2009
Sound of Light
There are some awesome things happening for teens and young adults at "Sound of Light", heard on WBFJ on Saturday nights from 10-Midnight. For more information, visit www.soundoflight.com
Cookin' with Bacon
Tomato and Fresh Mozzarella Napoleon with Flash Fried Prawns
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :1:00
Categories : Seafood; Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each jumbo shrimp -- u-12
3 tablespoons flour
3 tablespoons corn starch
3 each roma tomato -- sliced 1/4" thick
1 pound mozzarella cheese -- fresh in ball
2 each lemon
3 each bread slices -- thick italian
1 tablespoon fresh basil -- julienne
6 tablespoons Alfredo sauce
6 tablespoons balsamic Glaze
1 teaspoon parsley -- chopped
3 pinches salt and pepper -- to taste
2 teaspoons extra-virgin olive oil
1 cup canola oil -- for frying
1/2 teaspoon sugar
Slice tomatoes add salt and pepper and basil
Slice mozzarella, use cutter to make perfect rounds about
the same size as the tomato slices
Cut bread into same size rounds and drizzle with
olive oil and toast lightly
Make Alfredo or use pre-made
Make Balsamic Glaze or use bottled
Stack Napoleons bread first then tomato then cheese,
repeat until each stack is three layers high.
Align so that the stacks are very straight.
Peel and de-vein prawns (large shrimp)
Mix flour and corn starch together and add a
pinch of salt and pepper
Dust prawns in flour starch mix and then heat canola
or peanut oil for frying to 350 F.
Peel lemon and cut segments out of membrane.
Chop lemon segments.
Add a pinch of salt and pepper and the sugar to segments
Add parsley to segments just before service
Fry shrimp 3-4 minutes. Remove to a blotter
While shrimp are frying, top each stack with
1 TBSP of Alfredo and place stacks on a pan
and bake at 400 for about 5-8 minutes
Place baked stacks on a medium white plate and top
with one shrimp.
Place 1/2 - 1 tsp of lemon segment mixture on top of each stack
Drizzle with balsamic glaze, making some decorative swirls
on plate as you do so.
NOTES : you will need a round cutter like a biscuit cutter that is
similar in diameter to your roma tomatoes
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :1:00
Categories : Seafood; Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each jumbo shrimp -- u-12
3 tablespoons flour
3 tablespoons corn starch
3 each roma tomato -- sliced 1/4" thick
1 pound mozzarella cheese -- fresh in ball
2 each lemon
3 each bread slices -- thick italian
1 tablespoon fresh basil -- julienne
6 tablespoons Alfredo sauce
6 tablespoons balsamic Glaze
1 teaspoon parsley -- chopped
3 pinches salt and pepper -- to taste
2 teaspoons extra-virgin olive oil
1 cup canola oil -- for frying
1/2 teaspoon sugar
Slice tomatoes add salt and pepper and basil
Slice mozzarella, use cutter to make perfect rounds about
the same size as the tomato slices
Cut bread into same size rounds and drizzle with
olive oil and toast lightly
Make Alfredo or use pre-made
Make Balsamic Glaze or use bottled
Stack Napoleons bread first then tomato then cheese,
repeat until each stack is three layers high.
Align so that the stacks are very straight.
Peel and de-vein prawns (large shrimp)
Mix flour and corn starch together and add a
pinch of salt and pepper
Dust prawns in flour starch mix and then heat canola
or peanut oil for frying to 350 F.
Peel lemon and cut segments out of membrane.
Chop lemon segments.
Add a pinch of salt and pepper and the sugar to segments
Add parsley to segments just before service
Fry shrimp 3-4 minutes. Remove to a blotter
While shrimp are frying, top each stack with
1 TBSP of Alfredo and place stacks on a pan
and bake at 400 for about 5-8 minutes
Place baked stacks on a medium white plate and top
with one shrimp.
Place 1/2 - 1 tsp of lemon segment mixture on top of each stack
Drizzle with balsamic glaze, making some decorative swirls
on plate as you do so.
NOTES : you will need a round cutter like a biscuit cutter that is
similar in diameter to your roma tomatoes
Tuesday, May 05, 2009
Sunday, May 03, 2009
Tami's Deal of the Day
Just in time for Mother's Day...check out this deal on Slickdeals.com for a free, customized Mother's Day from Hallmark.com!
http://forums.slickdeals.net/showthread.php?t=1320185
http://forums.slickdeals.net/showthread.php?t=1320185
Friday, April 24, 2009
Missing: 2 dogs in Walkertown--FOUND!
Good News...The pups were found and are safe and sound back at home. Thanks everyone!
My friend Wendy and her sweet son Gregory are desperately looking for thier dogs, "Samson and Smokey" who ran away yesterday morning. Today is Gregory's birthday. Maybe you can help his birthday wish come true and find his pups. Here is more info:
My friend Wendy and her sweet son Gregory are desperately looking for thier dogs, "Samson and Smokey" who ran away yesterday morning. Today is Gregory's birthday. Maybe you can help his birthday wish come true and find his pups. Here is more info:
They went missing yesterday morning from our house on Davis Rd. and were spotted before lunch around Dippen Rd. If found, please send me an email: tami@wbfj.fm. I'll contact the family and let them know.
Samson is the smaller dog, a Labradoodle, and I think is wearing an orange collar. 
Smokey is the large dog, a Lab/ German Shep. Mix, and is wearing a purple collar.
Thursday, April 23, 2009
Asking the Right Questions at the Doctor's Office
Dr. Carolyn Clancy, the director of the Agancy for Health Care Research and Quality warns that many medical mistakes can be prevented simply by asking the right questions at the doctor's office. For more information, visit: http://www.ahrq.gov/questionsaretheanswer/
Monday, April 20, 2009
Tami's Deal of the Day-Low Cost Rabies Vaccines
Forsyth County Rabies Vaccination Clinic
Dixie Classic Fairgrounds Cattle Barn
Gate 9 on 27th Street
703-3110
Saturday, April 25,2009
Noon-3:00 PM
$5.00 CASH ONLY (1 or 3 Year Vaccination)
Note: For dogs and cats over 3 months of age. Dogs must be on leashes and cats must be in carriers. Loaner carriers are available. You do not have to be a resident of Forsyth County to participate.
Dixie Classic Fairgrounds Cattle Barn
Gate 9 on 27th Street
703-3110
Saturday, April 25,2009
Noon-3:00 PM
$5.00 CASH ONLY (1 or 3 Year Vaccination)
Note: For dogs and cats over 3 months of age. Dogs must be on leashes and cats must be in carriers. Loaner carriers are available. You do not have to be a resident of Forsyth County to participate.
Friday, April 17, 2009
A tree grows where?
Tree grows inside man's lung
REUTERS
FIR SURE: A Russian man has had a 5cm fir tree removed from one of his lungs.
A Russian man who was being operated on for a suspected tumour ended up having a fir tree removed from one of his lungs. The 5cm tree, was discovered by surgeons when they opened up Artyom Sidorkin, 28, according to Russian newspaper Komsomolskaya Gazeta.
REUTERS
FIR SURE: A Russian man has had a 5cm fir tree removed from one of his lungs.
A Russian man who was being operated on for a suspected tumour ended up having a fir tree removed from one of his lungs. The 5cm tree, was discovered by surgeons when they opened up Artyom Sidorkin, 28, according to Russian newspaper Komsomolskaya Gazeta.
It is believed Mr Sidorkin inhaled a seed, which then sprouted into a small fir tree inside his lung.
He went to doctors complaining of extreme chest pain and coughing up blood.
He went to doctors complaining of extreme chest pain and coughing up blood.
Surgeon Vladimir Kamashev told the newspaper he was sure it was cancer. "We did X-rays and found what looked exactly like a tumour. I had seen hundreds before, so we decided on surgery."
The tree was discovered when surgeons took a biopsy before removing the major part of the man's lung. "I thought I was hallucinating," said Dr Kamashev. "I blinked three times as I was sure I was seeing things."
"It was very painful. But to be honest I did not feel any foreign object inside me," a relieved Mr Sidorkin told the paper.
Thursday, April 16, 2009
How's My Driving?
Have a teen driver at home? You may want to check out this website:
www.tell-my-mom.com
www.tell-my-mom.com
Tuesday, April 14, 2009
Grocery Deals Early Edition
Here are the deals at "The Big Three"in the Triad for the week of 4/15-4/21:
Harris Teeter
NY Strip Steak or Steakhouse Roast-5.99/lb.
Green Seedless Grapes- .99/lb
Coca-Cola Products 15 pack Cans-3/$10
Fresh Boneless Chicken Breast-$2.77/lb.
Yoplait Yogurt-10/$5
Pop Secret Popcprn-Buy 2 get 3 free
Mayfield Ice Cream-BOGO
Klondike Bars-BOGO
Caprisun 10 pk-$1.88
Hot (lean) Pockets-5/$10
50 Oz. Gain Detergent- $3.77
6 or 8 ct. Brawny Paper Towels- BOGO
Fresh Catfish Fillets- $4.99/lb
Lowes Foods:
Boneless Beef Top Sirloin $3.99/lb
Breyers Yogurt- 10/$5
Jumbo Canteloupe-BOGO
Red Tomatoes (on the vine or hothouse) $1.99/lb
Blue Bunny or PET Ice Cream-BOGO
Nestle Drumsticks-BOGO
Sanderson Farms Whole Fresh Fryers-.79/lb
LFS pre-packaged deli premium ham or turkey (8 oz) -BOGO
2 liter Pepsi Products- 3/$3
LFS American Cheese Slices, 12 oz.- .97 ea.
Special-Buy 10 of any of the participating items and get $5 off at check out.
Mix and Match which 10 items you buy. Some of the participating items are:
Chef Boyardee Canned Pasta
Special K Cereal
Van Camps Baked Beans
Hunt's Tomatoes
Hunts manwich
Crest Toothpaste
Pantene Hair Care
Plus many more items to choose from..see sales flier for details
Also--Buy Pampers Big Box Diapers and Pampers mega pack wipes
and get a free $10 gift card
Food Lion
Whole Boneless Beef Sirloin-$1.87 /lb.
Pork Tenderloin-$2.49/lb.
Food Lion Sandwich Bread, 20 oz. .79/ea
Bryers Ice Cream- BOGo
24 pk. Food Lion Water-2/$7
Pepsi Products, 2 liter-4/.89 (must buy 4)
3 lb Bag Granny Smith or Red Delicious Apples-$2.99
Perch Fillets $3.99/lb
IQF Chicken Breasts, 2.5 lb bag-BOGO
Harris Teeter
NY Strip Steak or Steakhouse Roast-5.99/lb.
Green Seedless Grapes- .99/lb
Coca-Cola Products 15 pack Cans-3/$10
Fresh Boneless Chicken Breast-$2.77/lb.
Yoplait Yogurt-10/$5
Pop Secret Popcprn-Buy 2 get 3 free
Mayfield Ice Cream-BOGO
Klondike Bars-BOGO
Caprisun 10 pk-$1.88
Hot (lean) Pockets-5/$10
50 Oz. Gain Detergent- $3.77
6 or 8 ct. Brawny Paper Towels- BOGO
Fresh Catfish Fillets- $4.99/lb
Lowes Foods:
Boneless Beef Top Sirloin $3.99/lb
Breyers Yogurt- 10/$5
Jumbo Canteloupe-BOGO
Red Tomatoes (on the vine or hothouse) $1.99/lb
Blue Bunny or PET Ice Cream-BOGO
Nestle Drumsticks-BOGO
Sanderson Farms Whole Fresh Fryers-.79/lb
LFS pre-packaged deli premium ham or turkey (8 oz) -BOGO
2 liter Pepsi Products- 3/$3
LFS American Cheese Slices, 12 oz.- .97 ea.
Special-Buy 10 of any of the participating items and get $5 off at check out.
Mix and Match which 10 items you buy. Some of the participating items are:
Chef Boyardee Canned Pasta
Special K Cereal
Van Camps Baked Beans
Hunt's Tomatoes
Hunts manwich
Crest Toothpaste
Pantene Hair Care
Plus many more items to choose from..see sales flier for details
Also--Buy Pampers Big Box Diapers and Pampers mega pack wipes
and get a free $10 gift card
Food Lion
Whole Boneless Beef Sirloin-$1.87 /lb.
Pork Tenderloin-$2.49/lb.
Food Lion Sandwich Bread, 20 oz. .79/ea
Bryers Ice Cream- BOGo
24 pk. Food Lion Water-2/$7
Pepsi Products, 2 liter-4/.89 (must buy 4)
3 lb Bag Granny Smith or Red Delicious Apples-$2.99
Perch Fillets $3.99/lb
IQF Chicken Breasts, 2.5 lb bag-BOGO
Monday, April 13, 2009
Cookin' with Bacon
Bayou Bean
Recipe By :Jeff Bacon CEC CCA CDM
Serving Size : 24 Preparation Time :2:00
Categories : Soups & Stews
Amount--Measure--Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Pinto beans -- rinsed
3/4 pound onion -- diced small
1 tablespoon vegetable oil -- or margarine
3/4 pound bell pepper -- diced small
1/4 pound chili peppers -- diced fine
2 pounds ham -- diced
1 quart tomato puree
1 quart ketchup
1 gallon water
1/4 cup chicken bouillon
1 tablespoon garlic -- minced
1 tablespoon cajun seasoning
2 tablespoons hot sauce
1 tablespoon black pepper
Sort beans for impurities then soak overnight
Place beans, water, bouillon, onions, garlic, and black pepper in
kettle and bring to a boil. Place ham bones in with beans if
there are some.
Simmer one hour or until beans are done yet still firm. Remove bones.
In a large pan or braiser sweat bell peppers and chili peppers
together in oil.
Add peppers, tomatoes, ketchup, cajun seasoning, diced ham and
hot sauce to soup.
Simmer 20-40 more minutes
Cool to below 70 farenhite within 2 hours then to below 41 with in
4 more hours and store at 41 or below.
Alternate - Cool to 35 within 3 hours and store at 33-36 Fahrenheit
for cook chill process.
Yield:
"3/8 ounce"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 5g Fat
(19.7% calories from fat); 13g Protein; 34g Carbohydrate;
8g Dietary Fiber; 22mg Cholesterol; 1220mg Sodium.
Recipe By :Jeff Bacon CEC CCA CDM
Serving Size : 24 Preparation Time :2:00
Categories : Soups & Stews
Amount--Measure--Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Pinto beans -- rinsed
3/4 pound onion -- diced small
1 tablespoon vegetable oil -- or margarine
3/4 pound bell pepper -- diced small
1/4 pound chili peppers -- diced fine
2 pounds ham -- diced
1 quart tomato puree
1 quart ketchup
1 gallon water
1/4 cup chicken bouillon
1 tablespoon garlic -- minced
1 tablespoon cajun seasoning
2 tablespoons hot sauce
1 tablespoon black pepper
Sort beans for impurities then soak overnight
Place beans, water, bouillon, onions, garlic, and black pepper in
kettle and bring to a boil. Place ham bones in with beans if
there are some.
Simmer one hour or until beans are done yet still firm. Remove bones.
In a large pan or braiser sweat bell peppers and chili peppers
together in oil.
Add peppers, tomatoes, ketchup, cajun seasoning, diced ham and
hot sauce to soup.
Simmer 20-40 more minutes
Cool to below 70 farenhite within 2 hours then to below 41 with in
4 more hours and store at 41 or below.
Alternate - Cool to 35 within 3 hours and store at 33-36 Fahrenheit
for cook chill process.
Yield:
"3/8 ounce"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 5g Fat
(19.7% calories from fat); 13g Protein; 34g Carbohydrate;
8g Dietary Fiber; 22mg Cholesterol; 1220mg Sodium.
Thursday, April 09, 2009
Creative Mission Trip Fundraisers
If you are like me and have a child going on a mission trip this summer, here are some creative fundraising ideas provided by WBFJ listeners:
-Pie in the Eye Auction- Auction off whipped-cream pies to your church congregation. The winning bidder gets to give your minister, youth minister, etc. a face full of whipped cream pie.
-Yard Sale/Ebay- Have your child go through his room and sell stuff at a yard sale or on ebay. My family is having a yard sale next month and Andrew is going to set up a refreshment table to raise money.
-Flower Grams-Work with a local florist to buy carnations at a discount. Then offer flower-grams at your church on Mother's Day.
-Book it- Ask friends and family members submit their recipes and compile a cookbook which you can then sell for donations. You could also create poetry books, calendars, compile art work into a book...be creative! You can have the books printed and bound pretty cheaply at kinkos or the UPS store.
-Get to Work- Depending on your childs age, she can babysit, wash cars, clean houses, mow lawns or help with other odd jobs in exchange for a donation towards their trip.
-Krispy Kreme Sales-Krispy Kreme sells donuts to non-profits for a reduced price that they can turn around and sell for a profit. Sunday mornings before people head into Sunday School are a great time to sell donuts.
-Pie in the Eye Auction- Auction off whipped-cream pies to your church congregation. The winning bidder gets to give your minister, youth minister, etc. a face full of whipped cream pie.
-Yard Sale/Ebay- Have your child go through his room and sell stuff at a yard sale or on ebay. My family is having a yard sale next month and Andrew is going to set up a refreshment table to raise money.
-Flower Grams-Work with a local florist to buy carnations at a discount. Then offer flower-grams at your church on Mother's Day.
-Book it- Ask friends and family members submit their recipes and compile a cookbook which you can then sell for donations. You could also create poetry books, calendars, compile art work into a book...be creative! You can have the books printed and bound pretty cheaply at kinkos or the UPS store.
-Get to Work- Depending on your childs age, she can babysit, wash cars, clean houses, mow lawns or help with other odd jobs in exchange for a donation towards their trip.
-Krispy Kreme Sales-Krispy Kreme sells donuts to non-profits for a reduced price that they can turn around and sell for a profit. Sunday mornings before people head into Sunday School are a great time to sell donuts.
Best-Kept Secret Careers
Looking for a job? According to Yahoo! hotjobs, these are some little-known carrers that offer plenty of opportunity for growth and a nice paycheck to boot...
http://hotjobs.yahoo.com/career-articles-best_kept_secret_careers-811
http://hotjobs.yahoo.com/career-articles-best_kept_secret_careers-811
Sunday, April 05, 2009
Thursday, April 02, 2009
Chick-Fil-A Breakfast Bail Out
How would you like to enjoy Chilc-Fil-A breakfast FREE for a year?
The first 100 customers IN LINE (and re-registered) at any participatingChick-Fil-A restaurant in the Triad at 6am this Saturday morning (April 4th)will win FREE Chick-Fil-A breakfast for a year.
FYI: The Breakfast Bailout lines can start forming at 9pm Friday night (April 3)…Registration closes @ 6am this Saturday morning…Must be 18 years or older (and present Saturday morning) to win…Most Chick-Fil-A restaurants in Winston-Salem, Greensboro, High Point,Kernersville, Asheboro and Burlington are participating.
http://www.chick-fil-a.com/
The first 100 customers IN LINE (and re-registered) at any participatingChick-Fil-A restaurant in the Triad at 6am this Saturday morning (April 4th)will win FREE Chick-Fil-A breakfast for a year.
FYI: The Breakfast Bailout lines can start forming at 9pm Friday night (April 3)…Registration closes @ 6am this Saturday morning…Must be 18 years or older (and present Saturday morning) to win…Most Chick-Fil-A restaurants in Winston-Salem, Greensboro, High Point,Kernersville, Asheboro and Burlington are participating.
http://www.chick-fil-a.com/
Wednesday, April 01, 2009
Can You Spot the Real Story?
We had a little April Fool's Fun on the Morning Show today. Can you figure out which of the following stories is true?
Story #1
WASHINGTON, D.C. The Obama administration is considering drastic measures to reduce American dependence on foreign oil and clean up the environment. White House Press Secretary, Robert Gibbs announced yesterday that the president is closely looking at the possibility of only allowing Americans to operate their vehicles every other day, similar to the tactic used by Beijing officials prior to the '08 Olympics.
If approved, the plan would likely work this way: automobiles with license plates ending in the numbers 0-4 or the letters A-M would be permitted to operate on Monday, Wednesday and Friday: the numbers 5-9, or letters N-Z would be allowed on the road on Tuesday, Thursday or Saturday. Nobody will be permitted to drive on Sunday.
President Obama says he will use his executive powers to their fullest extent to ensure this law is enacted as soon as possible, possibly as soon as this summer.
Story #2
GRAND RAPIDS, Mich. - The staff dietitian at a doctors group says a minor-league baseball team in Grand Rapids, Mich., should warn fans that a 4,800-calorie burger it plans to sell is bad for them.
Susan Levin of the Washington-based Physicians Committee for Responsible Medicine sent a letter to the West Michigan Whitecaps on Tuesday. She wants the enormous burger to be labeled a "dietary disaster" that increases the risk of cancer and heart disease.
The 4-pound, $20 burger features five beef patties, five slices of cheese, nearly a cup of chili and liberal doses of salsa and corn chips - all on an 8-inch bun.
Whitecaps spokesman Mickey Graham says the team hasn't considered labeling the burger, which he says is a gimmick being promoted as a very unhealthy menu item
Story #3
Fargo, N.D.-Jimmy K. Shorts of Fargo, ND is ‘cashing in’ on the latest natural disaster. Even before the flood waters started to rise along the Red River, Shorts had the bright idea of trucking in 100 tons of playground sand and dumping it on his property…then selling it to local townspeople…that in turn would be used in make-shift sand bags. Thousands of sand bags were then placed along flood prone areas along the Red River.
State officials are not very happy. Shorts is now facing price gouging and racketeering charges for profiting during a federal State of Emergency. Shorts could face up to 10 years behind bars.
Story #1
WASHINGTON, D.C. The Obama administration is considering drastic measures to reduce American dependence on foreign oil and clean up the environment. White House Press Secretary, Robert Gibbs announced yesterday that the president is closely looking at the possibility of only allowing Americans to operate their vehicles every other day, similar to the tactic used by Beijing officials prior to the '08 Olympics.
If approved, the plan would likely work this way: automobiles with license plates ending in the numbers 0-4 or the letters A-M would be permitted to operate on Monday, Wednesday and Friday: the numbers 5-9, or letters N-Z would be allowed on the road on Tuesday, Thursday or Saturday. Nobody will be permitted to drive on Sunday.
President Obama says he will use his executive powers to their fullest extent to ensure this law is enacted as soon as possible, possibly as soon as this summer.
Story #2
GRAND RAPIDS, Mich. - The staff dietitian at a doctors group says a minor-league baseball team in Grand Rapids, Mich., should warn fans that a 4,800-calorie burger it plans to sell is bad for them.
Susan Levin of the Washington-based Physicians Committee for Responsible Medicine sent a letter to the West Michigan Whitecaps on Tuesday. She wants the enormous burger to be labeled a "dietary disaster" that increases the risk of cancer and heart disease.
The 4-pound, $20 burger features five beef patties, five slices of cheese, nearly a cup of chili and liberal doses of salsa and corn chips - all on an 8-inch bun.
Whitecaps spokesman Mickey Graham says the team hasn't considered labeling the burger, which he says is a gimmick being promoted as a very unhealthy menu item
Story #3
Fargo, N.D.-Jimmy K. Shorts of Fargo, ND is ‘cashing in’ on the latest natural disaster. Even before the flood waters started to rise along the Red River, Shorts had the bright idea of trucking in 100 tons of playground sand and dumping it on his property…then selling it to local townspeople…that in turn would be used in make-shift sand bags. Thousands of sand bags were then placed along flood prone areas along the Red River.
State officials are not very happy. Shorts is now facing price gouging and racketeering charges for profiting during a federal State of Emergency. Shorts could face up to 10 years behind bars.
Conficker Virus Info
According to Tim Morris with ProNet Designs there are a couple of places you can go to make sure that you are protected from the conficker worm. First of all, make sure that you are running a legal and up-to-date version of Microsoft Windows. You can do that at www.windowsupdate.com. Also, all of the big anti-virus software companies have free scanners and repairs available on their websites: www.symantec.com, www.mcafee.com, www.avg.com, www.ca.com.
ProNet Designs Incoporated is a full-service Information Technology provider specializing in managed services for computers (desktops, laptops, servers) and networks. You can contact Pronet Designs by email: info@pronetdesigns.com
ProNet Designs Incoporated is a full-service Information Technology provider specializing in managed services for computers (desktops, laptops, servers) and networks. You can contact Pronet Designs by email: info@pronetdesigns.com
Tuesday, March 31, 2009
Monday, March 30, 2009
Cooking with Bacon
Thanks Cheff Jeff Bacon for another wonderful dish! Here is todays recipe:
Ginger Seared Scallops with Blood Orange Sauce Blood Orange Sauce Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:20
-------- ------------ --------------------------------
1 cup orange juice from blood orange
1/3 cup raspberry vinegar
2 tablespoons shallot -- minced
1/4 cup butter cut in 1/4" pieces
1 dash salt --to taste
1 dash pepper -- to taste
Reduce shallot orange juice and vinegar in pan until it starts to thicken (it should reduce down to about 1/4 cup)
Swirl in butter off of the heat a few pieces at a time until it is all incorporated
Season to taste with salt and pepper
Yield:
"1/2 cup"
Start to Finish Time:
"0:20"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 91 Calories; 8g Fat (74.0% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Ginger Sealed Scallops
-------- ------------ --------------------------------
2 pounds sea scallops, whole -- u-10 (about 18)
1 1/2 teaspoons kosher salt
1 teaspoon ginger -- powdered
1/2 teaspoon black pepper -- freshly ground
2 tablespoons canola oil
6 tablespoons cornstarch
1 recipe Blood Orange Sauce (above)
Pat Scallops dry
Mix together salt, pepper and ginger. Season scallops on both sides
Dust top and bottom of scallop with corn starch
Heat oil in pan until very hot
Sear Scallops in pan about 1 1/2 to 2 minutes per side.
Remove to blotter and serve with blood orange sauce (recipe seperate)
Garnish with orange zest and fresh mint
Cuisine:
"American Contemporary"
Yield:
"2 pounds"
Start to Finish Time:
"0:25"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 296 Calories; 13g Fat (41.4% calories from fat); 26g Protein; 17g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 838mg Sodium.
Ginger Seared Scallops with Blood Orange Sauce Blood Orange Sauce Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:20
-------- ------------ --------------------------------
1 cup orange juice from blood orange
1/3 cup raspberry vinegar
2 tablespoons shallot -- minced
1/4 cup butter cut in 1/4" pieces
1 dash salt --to taste
1 dash pepper -- to taste
Reduce shallot orange juice and vinegar in pan until it starts to thicken (it should reduce down to about 1/4 cup)
Swirl in butter off of the heat a few pieces at a time until it is all incorporated
Season to taste with salt and pepper
Yield:
"1/2 cup"
Start to Finish Time:
"0:20"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 91 Calories; 8g Fat (74.0% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Ginger Sealed Scallops
-------- ------------ --------------------------------
2 pounds sea scallops, whole -- u-10 (about 18)
1 1/2 teaspoons kosher salt
1 teaspoon ginger -- powdered
1/2 teaspoon black pepper -- freshly ground
2 tablespoons canola oil
6 tablespoons cornstarch
1 recipe Blood Orange Sauce (above)
Pat Scallops dry
Mix together salt, pepper and ginger. Season scallops on both sides
Dust top and bottom of scallop with corn starch
Heat oil in pan until very hot
Sear Scallops in pan about 1 1/2 to 2 minutes per side.
Remove to blotter and serve with blood orange sauce (recipe seperate)
Garnish with orange zest and fresh mint
Cuisine:
"American Contemporary"
Yield:
"2 pounds"
Start to Finish Time:
"0:25"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 296 Calories; 13g Fat (41.4% calories from fat); 26g Protein; 17g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 838mg Sodium.
Restaurant Report Card
Trying to figure out where to eat this evening without killing your diet? You might want to check here first: The Best and Worst Restaurants in America (according to Mens Health Magazine).
Monday, March 23, 2009
Thursday, March 19, 2009
Kid Concoctions
John and Danita Thomas have the coolest recipes for "Kid Conctions". Their ideas are easy, inexpensive and provide countless hours of family fun. Here's a link to their website:
http://www.kidconcoctions.com/main/kidmain.asp
http://www.kidconcoctions.com/main/kidmain.asp
Sample Kid Concoction:
Grass-Head Guy
Materials:
Knee-high nylon stocking
2 Tbs. grass seed
Empty yogurt container
1 cup potting soil
WaterMeasuring cup
Wiggly eyes
Glue
Pompon
Yarn
Acrylic paint or paint pens
Fill the toe of a knee-high nylon stocking with 2 tablespoons grass seed.
Pour in 1 cup potting soil. Gather the top of the stocking, and hold it with one hand. Press the outside of the stocking down, forcing the potting soil into a ball. Tie the stocking in a knot at the top of the ball. There will be a tail above the knot.
Turn the ball upside down, and place it tail first into a yogurt container filled with water. The tail will draw the water up into the soil and water the seed.
Glue wiggly eyes, a pompon nose and a yarn mouth onto the nylon-stocking ball. Paint a shirt and tie on the yogurt container with acrylic paint or marking pens.
Keep the yogurt container filled with water, and watch the grass grow. When the grass-head guy's hair grows too long, cut it with scissors.
Wednesday, March 18, 2009
Corned Beef and Cabbage
Here's the recipe I used to make this yummy traditional Irish dish. Hope you enjoy! I found the recipe on http://allrecipes.com/Recipe/Corned-Beef-and-Cabbage-I/Detail.aspx and tweaked it a bit by adding the glaze.
Corned Beef and Cabbage I
Ingredients:
3 pounds corned beef brisket with spice
packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
Beer (optional)
Directions:
1. Place corned beef in large pot or Dutch oven and cover with water and/or beer (I use Guiness Stout becuse it's Irish, but really any beer will do) . Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Corned Beef and Cabbage I
Ingredients:
3 pounds corned beef brisket with spice
packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
Beer (optional)
Directions:
1. Place corned beef in large pot or Dutch oven and cover with water and/or beer (I use Guiness Stout becuse it's Irish, but really any beer will do) . Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Optional Glaze...
Remove Corned Beef from pot after about 2 1/2 hours (when you put the veggies in). Place beef in casserole dish. Combine on the stove until smooth: 1/3 cup of brown sugar, 2 tblsp of butter, 2 tlbs. of prepared mustard, 1/3 cup of ketchup, 3 tblsp of apple cider vinegar and 2 Tbsp. Whiskey. Combine these ingredients till smooth, then pour over the brisket while the veggies are cooking in pot. 30 to 40 mins. at 350 will do it.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 3/18/2009
Mine (the Magazine)
Want to customize your very own magazine...for free? Here's a link to Time's new experimental customizable magazine: www.timeinc.com/mine
Tuesday, March 17, 2009
Hope Lives--Help for the Unemployed
Thanks to Pastor Michael Bowers and Todd Shore for stopping by the Morning Show this morning.
Rich Fork Baptist in Thomasville will be hosting “HOPE LIVES” to help those in need on Saturday, March 28, 2009.
Contact: Todd for more details (336) 476-6258
www.richfork.com (Click on ‘Serving’ link)
Rich Fork Baptist in Thomasville will be hosting “HOPE LIVES” to help those in need on Saturday, March 28, 2009.
Contact: Todd for more details (336) 476-6258
www.richfork.com (Click on ‘Serving’ link)
Monday, March 16, 2009
Tom Davis at Caroline's Promise "Seeds of Hope Banquet"
Author and Speaker Tom Davis will be the guest speaker at the upcoming Caroline's Promise "Seeds of Hope" fundraising banquet, Tuesday, March 24, at the Empire Room in Greensboro. The banquet starts at 7, but come early for a silent auction and a "Meet and Greet" with Tom . There is no charge to attend, but an RSVP is requested.
Pastors and Ministry Leaders are invited to a free breakfast that morning at Westover Church. Come and learn how and why to start an orphan ministry at your church and hear a message from Tom Davis. The breakfast is sponsored by the Abba Fund, Caroline's Promise and Weaving Families Adoption Ministry.
To RSVP for either event or for more information, visit www.carolinespromise.net or call (336)669-7340.
For more information about Tom Davis, visit www.cthomasdavis.com
Pastors and Ministry Leaders are invited to a free breakfast that morning at Westover Church. Come and learn how and why to start an orphan ministry at your church and hear a message from Tom Davis. The breakfast is sponsored by the Abba Fund, Caroline's Promise and Weaving Families Adoption Ministry.
To RSVP for either event or for more information, visit www.carolinespromise.net or call (336)669-7340.
For more information about Tom Davis, visit www.cthomasdavis.com
Cookin' with Bacon-Cara Cara Orange Salad with Fennel Vinaigrette, Pine nut, Ricotta Salata and Mint
Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:00
3 oranges -- cara cara variety
2 tablespoons mint -- thin julienne
2 tablespoons basil -- thin julienne
1 ounce ricotta cheese --salata variety – shaved
1 1/2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
1 teaspoon sugar
2 tablespoons fennel bulb --finely minced
2 tablespoons pine nuts – toasted
1 dash salt – to taste
1 pinch white pepper -- to taste
Mix vinegar sugar, and fennel in small bowl
Whisk in 3 TB of the olive oil to form an emulsion
Season dressing with salt and pepper and allow to sit at least one hour
Peel Skin from oranges with sharp serrated knife being careful to remove all pith
Slice each orange into 8 thin slices
Place orange slices in dressing to coat
Arrange 4 slices on a salad plate and spoon any reserve dressing especially any fennel pieces on top.
Sprinkle lightly with basil and mint
Top each salad with a teaspoon or so of pine nuts and 4 or 5 shavings of Ricotta
Drizzle each salad with a small amount of olive oil.
Yield:
"12 ounces"
- - - - - - - - - - - - - - - - - - -
Serving Size : 6 Preparation Time :0:00
3 oranges -- cara cara variety
2 tablespoons mint -- thin julienne
2 tablespoons basil -- thin julienne
1 ounce ricotta cheese --salata variety – shaved
1 1/2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
1 teaspoon sugar
2 tablespoons fennel bulb --finely minced
2 tablespoons pine nuts – toasted
1 dash salt – to taste
1 pinch white pepper -- to taste
Mix vinegar sugar, and fennel in small bowl
Whisk in 3 TB of the olive oil to form an emulsion
Season dressing with salt and pepper and allow to sit at least one hour
Peel Skin from oranges with sharp serrated knife being careful to remove all pith
Slice each orange into 8 thin slices
Place orange slices in dressing to coat
Arrange 4 slices on a salad plate and spoon any reserve dressing especially any fennel pieces on top.
Sprinkle lightly with basil and mint
Top each salad with a teaspoon or so of pine nuts and 4 or 5 shavings of Ricotta
Drizzle each salad with a small amount of olive oil.
Yield:
"12 ounces"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 143 Calories; 11g Fat (66.9% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 51mg Sodium.
Friday, March 13, 2009
"Lost Boy" Jacob Atem
Wow! Thanks so much to Jacob Atem for joining us in studio today and for sharing his incredible story of escape from the Sudan. To hear more, join Jacob this Sunday, March 15 at Star of Bethlehem Lutheran Church in Winston-Salem.
For more information about the "Southern Sudan Health Care Organization" which Jacob has co-founded, click here.
For more information about the "Southern Sudan Health Care Organization" which Jacob has co-founded, click here.
Tuesday, March 10, 2009
Early Edition Grocery Deals 3/10
Prices good Wednesday 3/11-Tuesday 3/17
Harris Teeter
Corned Beef Brisket-$2.99/lb
Fresh Green Cabbage- 0.39/lb
Frozen Turkey Breast-0.88/lb
Shashimi Grade Tilapia Filets-$3.99/lb
Boneless NY Strip-$5.99/lb
Smithfield Baby Back Ribs-$2.99/lb
Fresh Asparagus-$1.79/lb
Garnier Fructis Shampoo, Conditioner
and Styling Products 2/$5.00
Citrus Sale -
4 lbs Sunkist Navel Oranges or Mineola Tangelos/$2.99 ea
BOGO's
Fla. Strawberries, 1 lb pkg. - BOGO
Blue Bunny Ice Cream-BOGO
Bertolli Pasta Sauces-BOGO
Eight O'Clock Coffee-BOGO
"Born Free" Cage Free Eggs-BOGO
Hot Pockets Paninis-BOGO
Kahiki Frozen Egg Rolls-BOGO
Lowes Foods
Corned Beef Brisket-$2.79/lb.
Top Round London Broil-$2.49/lb.
Premium Hot House Tomatoes-0.99/lb
LFS Brand Canned Veggies-5/$3.00 (.60 per can)
BOGO:
Palermo's Frozen Pizza-BOGO
Bryers Ice Cream - BOGO
Thomas' English Muffins-BOGO
Cheerios or Lucky Charms-BOGO
All 2x Laundry Detergent (24-32 loads)-$3.99
***Lucky Friday the 13th Sale***
Look for the coupon in this week's flier for $13 off your order of $100 or more.
Good this Friday, March 13, 11:00 AM -Midnight.
Food Lion
Top Round London Broil or Roast-5o% Off
Boneless Chicken Breast Fillets or Tenders-$1.99/lb
Pork Spare Ribs-$1.49/lb
Food Lion Ground Turkey-$2.99/lb.
Gala Apples 3lb. Bag/$2.99
Doritos-BOGO
Breyer's Ice Cream-BOGO
Zesta or Ritz Crackers-BOGO
Marie Callender's Dinners-BOGO
Kellogg's Froot Loops, Apple Jacks, Corn Pops
or Corn Flakes-BOGO
5 lb. Bag White Potatoes-BOGO
Harris Teeter
Corned Beef Brisket-$2.99/lb
Fresh Green Cabbage- 0.39/lb
Frozen Turkey Breast-0.88/lb
Shashimi Grade Tilapia Filets-$3.99/lb
Boneless NY Strip-$5.99/lb
Smithfield Baby Back Ribs-$2.99/lb
Fresh Asparagus-$1.79/lb
Garnier Fructis Shampoo, Conditioner
and Styling Products 2/$5.00
Citrus Sale -
4 lbs Sunkist Navel Oranges or Mineola Tangelos/$2.99 ea
BOGO's
Fla. Strawberries, 1 lb pkg. - BOGO
Blue Bunny Ice Cream-BOGO
Bertolli Pasta Sauces-BOGO
Eight O'Clock Coffee-BOGO
"Born Free" Cage Free Eggs-BOGO
Hot Pockets Paninis-BOGO
Kahiki Frozen Egg Rolls-BOGO
Lowes Foods
Corned Beef Brisket-$2.79/lb.
Top Round London Broil-$2.49/lb.
Premium Hot House Tomatoes-0.99/lb
LFS Brand Canned Veggies-5/$3.00 (.60 per can)
BOGO:
Palermo's Frozen Pizza-BOGO
Bryers Ice Cream - BOGO
Thomas' English Muffins-BOGO
Cheerios or Lucky Charms-BOGO
All 2x Laundry Detergent (24-32 loads)-$3.99
***Lucky Friday the 13th Sale***
Look for the coupon in this week's flier for $13 off your order of $100 or more.
Good this Friday, March 13, 11:00 AM -Midnight.
Food Lion
Top Round London Broil or Roast-5o% Off
Boneless Chicken Breast Fillets or Tenders-$1.99/lb
Pork Spare Ribs-$1.49/lb
Food Lion Ground Turkey-$2.99/lb.
Food Lion Shredded and Chunk Cheese- 3/$5
Hunt's Snack Pack Puddings, 4 pk.- 10/$10
Michelinas Entree's 10/$10
Carolina Fried Turkey Breast-$2.99/lb.Gala Apples 3lb. Bag/$2.99
Doritos-BOGO
Breyer's Ice Cream-BOGO
Zesta or Ritz Crackers-BOGO
Marie Callender's Dinners-BOGO
Kellogg's Froot Loops, Apple Jacks, Corn Pops
or Corn Flakes-BOGO
5 lb. Bag White Potatoes-BOGO
Monday, March 02, 2009
Helping Belarussian Children
ABRO-Winston-Salem
http://www.abro-ws.org/
The Chernobyl nuclear accident which occured on April 26, 1986 continues to affect the children of Belarus. Each summer, the American Belarussian Relief Organization (ABRO) brings children from Belarus to America. The children arrive with suppressed immune systems due to the contaminated regions in which they live. Host families throughout America open their homes and hearts to these precious children for 6 weeks each summer. The children receive medical, dental and eye care; clothing; and love in caring homes during their visit. They return to Belarus with a renewed hope and an extension on life. (It is suggested that a 6 week rest from the radiation extends a child's life by one year.)
ABRO Winston Salem is located in central North Carolina. Our focus is to minister to the physical, emotional and spiritual needs of these children. It is our desire to be involved in helping the children of Belarus as a Christian humanitarian group associated with ABRO of North Carolina. We appreciate the generous donations and support of individuals, churches, host families, medical personnel and private and/or corporate contributors for assisting us in our passion to help the children of Belarus.
For additional information to host a child or to make a donation contact:
Herb Burns-President336-416-7099
Kristen Moorefiled336-407-6062 (Summer coordinator)
To make an on line donation with our partner foundation follow the steps listed below:
1. Log on to the OAR Foundation at http://www.theoarfoundation.org/donate/PayPal.htm
2. Under donation options select “Specific Project”
3. For project to support enter ‘ABRO-WS”
4. Select the donate button and proceed with you secure donation.
You can also make a check to "The OAR Foundation" On the memo line indicate "ABRO-WS"and mail it to: The OAR Foundation110 Ashbourne Lake CourtClemmons, NC 27012
Email us at: mailto:klmoore2@gmail.com
http://www.abro-ws.org/
The Chernobyl nuclear accident which occured on April 26, 1986 continues to affect the children of Belarus. Each summer, the American Belarussian Relief Organization (ABRO) brings children from Belarus to America. The children arrive with suppressed immune systems due to the contaminated regions in which they live. Host families throughout America open their homes and hearts to these precious children for 6 weeks each summer. The children receive medical, dental and eye care; clothing; and love in caring homes during their visit. They return to Belarus with a renewed hope and an extension on life. (It is suggested that a 6 week rest from the radiation extends a child's life by one year.)
ABRO Winston Salem is located in central North Carolina. Our focus is to minister to the physical, emotional and spiritual needs of these children. It is our desire to be involved in helping the children of Belarus as a Christian humanitarian group associated with ABRO of North Carolina. We appreciate the generous donations and support of individuals, churches, host families, medical personnel and private and/or corporate contributors for assisting us in our passion to help the children of Belarus.
For additional information to host a child or to make a donation contact:
Herb Burns-President336-416-7099
Kristen Moorefiled336-407-6062 (Summer coordinator)
To make an on line donation with our partner foundation follow the steps listed below:
1. Log on to the OAR Foundation at http://www.theoarfoundation.org/donate/PayPal.htm
2. Under donation options select “Specific Project”
3. For project to support enter ‘ABRO-WS”
4. Select the donate button and proceed with you secure donation.
You can also make a check to "The OAR Foundation" On the memo line indicate "ABRO-WS"and mail it to: The OAR Foundation110 Ashbourne Lake CourtClemmons, NC 27012
Email us at: mailto:klmoore2@gmail.com
Friday, February 27, 2009
FCA Spring Banquet
Meet Ian Naismith, the grandson of the guy who invented basketball at this year's Spring Banquet for the Fellowship of Christian Atheletes. The event will be held at the Koury Convention Center on Tuesday, 3/3, from 6:00-8:30 PM. Tickets are available at the door for $50 each.
Monday, February 23, 2009
Help the WBFJ Morning Show Serve up Wishes
Join the Morning Show this Tuesday
The WBFJ Morning Show (Darren, Tami and Verne) will be 'at your service' this
Tuesday for the "Second Annual Celebrity Serve for Wishes"
A fundraiser for the Make-A-Wish Foundation of Central and Western NC.
ALL money raised stays here in North Carolina to make ‘wishes’ come true for children
(ages 2 - 18) with life-threatening illnesses.
Lunch: 11:30 AM-1:00 PM, Beef O’Bradys on Robinhood Road in WS (Darren + Tami)
Supper: 5:00 PM -7:30 PM-River Birch Lodge on Robinhood Road in WS (Verne + Tami)
Tips earned by the Celebrities/Personalities will be donated to Make-A-Wish. Restaurants are asked to donate at least 10% of the daily sales to the Celebrity Serve for Wishes event.
Toll FREE in NC: 1-877-677-WISH (9474)
www.ncwish.org
The WBFJ Morning Show (Darren, Tami and Verne) will be 'at your service' this
Tuesday for the "Second Annual Celebrity Serve for Wishes"
A fundraiser for the Make-A-Wish Foundation of Central and Western NC.
ALL money raised stays here in North Carolina to make ‘wishes’ come true for children
(ages 2 - 18) with life-threatening illnesses.
Lunch: 11:30 AM-1:00 PM, Beef O’Bradys on Robinhood Road in WS (Darren + Tami)
Supper: 5:00 PM -7:30 PM-River Birch Lodge on Robinhood Road in WS (Verne + Tami)
Tips earned by the Celebrities/Personalities will be donated to Make-A-Wish. Restaurants are asked to donate at least 10% of the daily sales to the Celebrity Serve for Wishes event.
Toll FREE in NC: 1-877-677-WISH (9474)
www.ncwish.org
Thursday, February 19, 2009
Premiere Productions Presents...
Winter Jam 2009
Greensboro Coliseum
Saturday, February 21 @ 6:00 PM
Doors open at 5 PM
$10.00
2009 Compassion Performing Arts Series
First Wesleyan Church, High Point
Featuring:
-Denver & The Mile High Orchestra
-Comedy Bus Tour feat. Mike Williams, Kenn Kington, Rich Praytor
-NewSong Christmas Shoes Tour
WBFJ listeners can save $10 on season tickets, enter the code "WBFJ" when you order your passes from itickets .
Camp Electric
A Worship Rock and Roll Music Camp
Monday, February 16, 2009
Chef's Ball
Chef’s Ball 2009
15th Annual Presidents Grand Ball
March 1, 2009 6:30 PM
Embassy Suites, Greensboro
www.acftriad.org
American Culinary Federation Triad Chapter North Carolina (ACF Triad Chapter NC)
The ACF Presidents Grand Ball is an area wide gathering of professionals in, and aficionados of the Culinary Arts. It is held in various venues throughout the Triad to raise money for the Triad Community Kitchen, a program of the Second Harvest Food Bank of NWNC that will offer job training to the chronically unemployed as well as prepare nourishing food products for member agencies that serve the less advantaged in our community. Money from this event also goes to the “Chef and Child” foundation, a not for profit branch of the ACF that fights childhood hunger through education, grants and crisis intervention programs; and to culinary programs at Guilford Technical Community College.
This year’s event will be at the Embassy Suites Hotel, Greensboro at 6:30 on Sunday, March 1st. Tickets are $60 per person, $100 per couple, or $400 for a table of ten. The ACF Triad Chapter’s Presidents Ball has raised over $125,000 toward this goal since it’s inception in the early 1990’s. If you love great food you cannot afford to miss this event. This year we seek to take it to the next level, with your help.
Events this year:
Culinary extravaganza prepared by the Triad’s Top Chefs.
Awarding of 2008 Triad “Chef of the Year”
Other local culinary awards
Live entertainment by the Wally West Quartet
Ice Sculptures by Fire and Ice as well as top ice carvers from around the Triad.
Proceeds from event will be distributed as follows:
1/3 to GTCC Culinary Technology Program Scholarship Fund
1/3 will support the Triad Community Kitchen, and The Chef and the Child Foundation.
1/3 to the general operating fund of the ACF Triad Chapter NC whose mission is to promote the culinary and hospitality industry through professional development and community involvement.
Contact Jeff Bacon for tickets or additional information
(336) 399-6774
chefjeffnc@yahoo.com
MAP and DIRECTIONS
15th Annual Presidents Grand Ball
March 1, 2009 6:30 PM
Embassy Suites, Greensboro
www.acftriad.org
American Culinary Federation Triad Chapter North Carolina (ACF Triad Chapter NC)
The ACF Presidents Grand Ball is an area wide gathering of professionals in, and aficionados of the Culinary Arts. It is held in various venues throughout the Triad to raise money for the Triad Community Kitchen, a program of the Second Harvest Food Bank of NWNC that will offer job training to the chronically unemployed as well as prepare nourishing food products for member agencies that serve the less advantaged in our community. Money from this event also goes to the “Chef and Child” foundation, a not for profit branch of the ACF that fights childhood hunger through education, grants and crisis intervention programs; and to culinary programs at Guilford Technical Community College.
This year’s event will be at the Embassy Suites Hotel, Greensboro at 6:30 on Sunday, March 1st. Tickets are $60 per person, $100 per couple, or $400 for a table of ten. The ACF Triad Chapter’s Presidents Ball has raised over $125,000 toward this goal since it’s inception in the early 1990’s. If you love great food you cannot afford to miss this event. This year we seek to take it to the next level, with your help.
Events this year:
Culinary extravaganza prepared by the Triad’s Top Chefs.
Awarding of 2008 Triad “Chef of the Year”
Other local culinary awards
Live entertainment by the Wally West Quartet
Ice Sculptures by Fire and Ice as well as top ice carvers from around the Triad.
Proceeds from event will be distributed as follows:
1/3 to GTCC Culinary Technology Program Scholarship Fund
1/3 will support the Triad Community Kitchen, and The Chef and the Child Foundation.
1/3 to the general operating fund of the ACF Triad Chapter NC whose mission is to promote the culinary and hospitality industry through professional development and community involvement.
Contact Jeff Bacon for tickets or additional information
(336) 399-6774
chefjeffnc@yahoo.com
MAP and DIRECTIONS
Grilled Chicken Pasta with Vodka Sauce
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:30
Categories : Pasta/Poultry
Amount---Measure--- Ingredient --Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds chicken breasts, no skin, no bone, R-T-C -- Grilled
1 dash salt and pepper – to taste
1 tablespoon olive oil
1 cup Onion -- julienned
1/2 cup Red bell pepper -- julienned
1 teaspoon garlic --minced
1 cup vodka
1 1/2 cups alfredo sauce
1 1/2 cups marinara sauce
1/2 cup parmesan cheese – shredded
1 pound pasta -- cooked
Season chicken breasts and grill until done. Allow to cool slightly then cube
Heat a large skillet and add oil
Sauté onions and peppers together for 4 minutes then add garlic
and continue to sauté for one more minute
Add vodka away from flame then return to burner taking caution
for vapors to ignite (if using electric you will need to light fumes to ignite them)
Once flames die down reduce vodka by half
Add alfredo and marinara and simmer 4 minutes
Toss chicken and cooked pasta into sauce
Serve on to plates or pasta bowls and garnish with shredded parmesan cheese
Description:
"Easy Home Version of a Restaurant Favorite"
Yield:
"5 pounds"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 698 Calories;
20g Fat (30.1% calories from fat); 38g Protein;
68g Carbohydrate; 4g Dietary Fiber; 98mg Cholesterol;
798mg Sodium.
NOTES : This dish is tasty with premade or store bought alfredo and marinara.
For an even more authentic taste try making your own scratch sauces and
try this dish with them.
Serving Size : 6 Preparation Time :0:30
Categories : Pasta/Poultry
Amount---Measure--- Ingredient --Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds chicken breasts, no skin, no bone, R-T-C -- Grilled
1 dash salt and pepper – to taste
1 tablespoon olive oil
1 cup Onion -- julienned
1/2 cup Red bell pepper -- julienned
1 teaspoon garlic --minced
1 cup vodka
1 1/2 cups alfredo sauce
1 1/2 cups marinara sauce
1/2 cup parmesan cheese – shredded
1 pound pasta -- cooked
Season chicken breasts and grill until done. Allow to cool slightly then cube
Heat a large skillet and add oil
Sauté onions and peppers together for 4 minutes then add garlic
and continue to sauté for one more minute
Add vodka away from flame then return to burner taking caution
for vapors to ignite (if using electric you will need to light fumes to ignite them)
Once flames die down reduce vodka by half
Add alfredo and marinara and simmer 4 minutes
Toss chicken and cooked pasta into sauce
Serve on to plates or pasta bowls and garnish with shredded parmesan cheese
Description:
"Easy Home Version of a Restaurant Favorite"
Yield:
"5 pounds"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 698 Calories;
20g Fat (30.1% calories from fat); 38g Protein;
68g Carbohydrate; 4g Dietary Fiber; 98mg Cholesterol;
798mg Sodium.
NOTES : This dish is tasty with premade or store bought alfredo and marinara.
For an even more authentic taste try making your own scratch sauces and
try this dish with them.
Dr. Stacks---American Heart Month
Thanks to Dr. Warren Stacks for joining us on the morning show today to talk about heart health. For more information about heart disease and prevention visit: www.americanheart.org
To contact Dr. Stacks call (336) 765-7774
or visit: http://www.warrenstacksmd.com/
To contact Dr. Stacks call (336) 765-7774
or visit: http://www.warrenstacksmd.com/
Thursday, February 12, 2009
Caroline's Promise is Looking for a Few Good Men
Caroline's Promise, an adoption advocacy organization, needs 3 more men to help out this summer on a construction team that will work at Eagle's Nest Children's Home in Guatemala. If you feel God's leading...please get in touch with Lisa Holbrook with Caroline's Promise ASAP. The deadline to sign up is next week. Call Lisa at (336) 993-9046 for more info.
Here is some more info about the trip.
July 10 - 18, 2009: We will have 2 teams this week. Our construction team will spend most of their time on a project at the children’s home. They will participate in worship services, interact with the kids at the home if they want and participate in at least one community outreach project.
Our general team will consist of men & women ages 18 and up. Projects will be similar to the general team from the first week. If there are couples who want to serve together - this week would be ideal. The men could be a part of the construction team and the women join the general team. Teams will be housed together and enjoy meals & fellowship.
Estimated trip cost is $1600 (depending on airfare) and will include everything except personal spending money. A deposit of $100 is due immediately. All team members are expected to attend monthly meetings and a 1/2 day cross cultural training.
Here is some more info about the trip.
July 10 - 18, 2009: We will have 2 teams this week. Our construction team will spend most of their time on a project at the children’s home. They will participate in worship services, interact with the kids at the home if they want and participate in at least one community outreach project.
Our general team will consist of men & women ages 18 and up. Projects will be similar to the general team from the first week. If there are couples who want to serve together - this week would be ideal. The men could be a part of the construction team and the women join the general team. Teams will be housed together and enjoy meals & fellowship.
Estimated trip cost is $1600 (depending on airfare) and will include everything except personal spending money. A deposit of $100 is due immediately. All team members are expected to attend monthly meetings and a 1/2 day cross cultural training.
Young Artists Wanted!!
Crisis Control Ministry is looking for great art to promote the 2007 Wee Care Children’s Cereal Drive (April 22-28).
Prior to the Wee-Care Cereal Drive kick-off, students in Kernersville daycares, preschools and elementary schools can participate in the Wee Care! Art Contest by drawing a picture to illustrate the theme of “breakfast” or to create a three-dimensional cereal box. A “celebrity” panel of judges will be asked to choose the winning artwork which will appear on the Wee Care! poster and promotional materials.
Wee Care is a program to educate pre-school and elementary school age children about nutrition and helping those less fortunate in our community.
CALL FOR ENTRIES
Artwork will be accepted and prizes given in 5 categories depicting the theme of "breakfast". Drawings should be no larger than 12" x 18" and one submission per child.
- Pre-school
- Kindergarten
- 1st and 2nd grade
- 3rd thru 5th grade (cereal boxes)
- Digital Photo
ALL ART ENTRIES MUST BE SUBMITTED BY: February 17, 2009. Entries can be dropped off at High Point Bank, Hwy. 66 & Pineview, Kernerville. DIGITAL PHOTO ENTRIES MUST BE SUBMITTED BY: FEBRUARY 9, 2009. Entries can be e-mailed to lee@adamsphotostudio.com
Prizes will be given for 1st, 2nd and 3rd place in each category.
One BEST of SHOW winner will be selected for use on promotional materials, and receive a free birthday party at the Kernersville YMCA.
All work will be exhibited at an Art Show at Kernersville Wesleyan Family Life Center, 901 N Main Street, on Saturday, February 21, from 8 am - noon.
HOW TO ENTER:
Entries will be accepted through Participating schools or submitted individually at High Point Bank, Hwy. 66 & Pineview, Kernersville or at Kernersville Wesleyan Family Life Center on Tuesday, February 17 from 9 am - 3 pm. (downloadable entry form below)
Categories & Prizes:
First, second and third place prizes will be given in five categories: preschool, kindergarten, 1st & 2nd grades, 3rd – 5th grades (cereal box) and digital photo.
Grand Prize: A birthday party at the Kernersville YMCA
Wee Care Art Show & Pancake Breakfast
The community is invited to attend the Art Show and Pancake Breakfast on Saturday, February 21, from 8 am - noon at Kernersville Wesleyan Family Life Center, 901 N. Main Street. Tickets to the Pancake Breakfast are $4/each and are available at Crisis Control Ministry, 431 W. Bodenhamer, Kernersville or at the event. The Art Show is free.
Click here for a list of participating schools
Click here to see previous winners
Wee Care! Art Contest Entry Form (PDF)
Tuesday, February 10, 2009
Grocery Deals-Early Edition
Here are my picks for the best deals at the "Big 3" for the week of Wednesday 2/11- Tuesday 2/17.
Food Lion:
Food Lion:
- Smithfield Shank Portion Smoked Ham.. 0.89/lb
- 16 oz. bag Food Lion Jumbo Cooked Shrimp...BOGO
- Tyson IQF Boneless Chicken Breasts or Tenders...BOGO
- Breyers Ice Cream...BOGO
- Lay's Chips...BOGO
- Marie Callendar's or Healthy Chioce Frozen Entrees...BOGO
- General Mills Trix, Reese's Puffs,Cookie Crisp...BOGO
- Zesta Crackers...BOGO
- Palermo's Thin Crust Pizza...BOGO
- Banquet Frozen Dinners...10/$10
- Suave Shampoo or Conditioner...$1.00
- Mrs. Pauls Frozen Seafood...BOGO
- Fresh Ripe Strawberries....2 lbs./$5
- Green Seedless Grapes...$1.79/lb.
- 8 oz. Trans Global Special Crabmeat...BOGO
Harris Teeter
- 18 stem Rose Boquet...$19.99
- Frozen Turkey Breast...0.98/lb
- Boneless Ribeye or NY Strip Steaks...$4.99/LB
- 1 lb Strawberries...BOGO
- Fresh Boneless Chicken Breast...$2.77/lb
- USDA Choice American Value Pack Assorted Shoulder Lamb Chops...$3.99/lb
- 16 oz. HT Butter Qtrs...$1.99
- Stouffer's Lean Cuisine...5/$10
- Breyer's Ice Cream...BOGO
- HT Milk....$2.99/lb
- HT All-Natural Boneless Center Cut Pork Chops...$2.99
- Lay's Chips...BOGO
- 4.2 oz Lobster Tails...$5.99
- 14-24 ct. Always or 20 ct. Tampax...$2.99
Lowe's Foods:
- Boneless Skinless Chicken Breast...$3.99
- Whole Boneless Pork Tenderloin... $1.99
- Fresh Asparagus...$1.59/lb.
- Breyer's Ice Cream...BOGO
- 8 oz. Lowe's Foods Premium Lunchmeat...BOGO
- Ken's Salad Dressing or Marinade...BOGO
- Hot Pockets/Lean Pockets...$1.88 ea
- 14 oz. Kellogg's Frosted Flakes...$1.99
- 24 load liquid Purex Laundry Detergent...$3.99
- Progresso Soup...BOGO
- 59-64 oz. Florida's Natural OJ...$1.99
***13 Hour Sale at Lowes Foods***
-Friday, Feb 13, 2009--11AM -Midnight--
All items below require a minimum $25 purchase.
- 14 oz. Kellogg's Frosted Flakes...0.99 - limit 2
- 2 Liter Pepsi Products...0.59-limit 4
- Lowes Foods 12 rolls ultra TP or 8 rolls Paper Towels...$4.88-limit 2
- Boar's Head Deluxe Ham...$6.99/lb
- 8 pc. fresh fried chicken...$3.99--limit 2
- Bakery Fresh Italian Bread--BOGO--Limit 4
- 1 lb Strawberries...$1.99-Limit 4
- 4 lb. Hostess Boneless Smoked Ham...$7.99--Limit 2
PLUS--See Wednesday's Circular for a coupon for $5.00 0ff your total bill when you spend at least $50 (after Coupons) during the 13 hour sale on Friday.
One More Great Deal--
Whole Foods Roses...2 dozen for $19.99
Friday, February 06, 2009
The New Do
My friend Abby who owns Hollywood Hair, located at Providence Place in High Point,
did a great job w/ my hair yesterday.
Here are some pics of the new do.
Her prices are reasonable-
$25 for your first cut/shampoo/blowdry,
$35 thereafter. Right now, she's using all
of her tip money to pay for her mission trip
to Guatemala with Caroline's Promise this summer.
For more information...here's her contact info.
Hollywood Hair
Hollywood Hair
Thursday, February 05, 2009
Allen Branch in 'da House
Thanks to our personal training buddy, Allen Branch, for the info today about working out at home. For more info, or to contact Allen...vistit his website:
http://www.myfitnessone.com
http://www.myfitnessone.com
Monday, February 02, 2009
Chef Jeff--Round and Browned
Rollatini Con Brisco
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :2:00
Categories : Pork, Italian
Amount-Measure-Ingredient -Preparation Method
-------- ------------ --------------------------------
4 pounds pork loin, center, R-T-C --Trimmed,
butterflied and pounded
8 ounces parmesan cheese –shredded
4 ounces bread crumbs, seasoned
4 ounces parmesan cheese --grated
8 ounces mozzarella cheese -- shredded
8 ounces pancetta -- sliced thin
8 ounces prosciutto -- sliced thin
2 tablespoons fresh sage -- chopped
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 each eggs
1 cup water
2 cups flour
1 cup vegetable oil
Trim loin of all silver skin and butterfly from side and lay out flat.
Continue to butterfly each half of the split loin again until you have
a roughly square piece of meat 12"x12" and 3/4" thick.
Cover loin square with plastic wrap and pound out with mallet until
thickness is even being careful not to tear any holes. Final thickness
should be slightly less than 1/2 inch.
Season top side of meat with some of thesalt and pepper
Cook thinly sliced pancetta and prosciutto in oven until almost crisp.
Sprinkle top of meat with shredded parmesan, mozzarella and sage
Evenly distribute crisp hams on top of cheese layer.
Roll loin tightly into a roulade. (Note you may wish to tie loin off with
twine at this point and it is fine to do so but is difficult
and messy to remove later.)
Set up a breading station with flour in one long pan,
the water and eggs (mixed) in the next, and the bread
crumbs and grated parmesan in another.
Dredge roulade carefully in flour then transfer to egg wash
then into crumbs. Be careful not to let roulade fall apart and
use care to seal up ends with breading.
Heat oil in a large roasting pan or rondeau. Brown off roulade
on all sides and transfer to a baking sheet
Roast slowly at 300 F until internal temperature reaches 145 F.
Allow to rest at least 15 minutes before carving.
Yield:
"6 pounds"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with freshly chopped sage and
a brandy demi glace.
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :2:00
Categories : Pork, Italian
Amount-Measure-Ingredient -Preparation Method
-------- ------------ --------------------------------
4 pounds pork loin, center, R-T-C --Trimmed,
butterflied and pounded
8 ounces parmesan cheese –shredded
4 ounces bread crumbs, seasoned
4 ounces parmesan cheese --grated
8 ounces mozzarella cheese -- shredded
8 ounces pancetta -- sliced thin
8 ounces prosciutto -- sliced thin
2 tablespoons fresh sage -- chopped
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 each eggs
1 cup water
2 cups flour
1 cup vegetable oil
Trim loin of all silver skin and butterfly from side and lay out flat.
Continue to butterfly each half of the split loin again until you have
a roughly square piece of meat 12"x12" and 3/4" thick.
Cover loin square with plastic wrap and pound out with mallet until
thickness is even being careful not to tear any holes. Final thickness
should be slightly less than 1/2 inch.
Season top side of meat with some of thesalt and pepper
Cook thinly sliced pancetta and prosciutto in oven until almost crisp.
Sprinkle top of meat with shredded parmesan, mozzarella and sage
Evenly distribute crisp hams on top of cheese layer.
Roll loin tightly into a roulade. (Note you may wish to tie loin off with
twine at this point and it is fine to do so but is difficult
and messy to remove later.)
Set up a breading station with flour in one long pan,
the water and eggs (mixed) in the next, and the bread
crumbs and grated parmesan in another.
Dredge roulade carefully in flour then transfer to egg wash
then into crumbs. Be careful not to let roulade fall apart and
use care to seal up ends with breading.
Heat oil in a large roasting pan or rondeau. Brown off roulade
on all sides and transfer to a baking sheet
Roast slowly at 300 F until internal temperature reaches 145 F.
Allow to rest at least 15 minutes before carving.
Yield:
"6 pounds"
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Serving Ideas : Serve with freshly chopped sage and
a brandy demi glace.
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