Newspaper Page Text
♦ WEDNESDAY, JUNE 25, 2008
2C
PASTA
LIGHT
Pasta dishes don’t have to
be rich with sausage, marina
sauce and cheese. They can
easily be light and refreshing
for hot summer evenings.
Try these treats from the
National Pasta Association, o
serve, sprinkle with Romano
cheese and crushed red chili
peppers.
FettudM Chicken
18oz. Fettuccine, uncooked,
broken in half
1 pound skinless, boneless
chicken breasts, sliced in
half crosswise
1 large red onion, sliced
into 1/2-inch thick rounds
1 tbsp. Dijon mustard
2 tbsp. honey
2 tbsp. flour
1 14 1/2-oz. can low-sodi
um chicken broth, divided
1/2 cup chutney
2 tbsp. white wine vinegar
1 1/2 tbsp. chopped pars
ley
1 bunch scallions,
chopped
Prepare pasta according to
package directions; drain.
Preheat broiler. Lay the
chicken breasts and onions
out on a large cookie sheet.
Stir together the mustard
and honey and brush it over
the chicken and onions. Broil
until the chicken is firm and
cooked through, about 6
minutes on each side.
Food for Thought
Asking the dumb questions
One advantage of being a
reporter is that I’m used to
asking dumb questions, and
aware that sometimes the
answer to a dumb question
turns out to be very helpful.
So, when I saw loaves of
multi-grain bread offered
at two for $4, I asked the
first store employee I saw
what the price was for ONE.
He said $2. (In case you
haven’t been watching the
skyrocketing prices, most
multi-grain and whole grain
bread sells for well over $3
per loaf).
Just to be sure, I asked,
“Do I have to buy two to
get that price,” and he said,
“No, m’am.”
Turns out that all of those
“twofers” work that way.
They might hope you’ll buy
two, but you don’t have to
buy two to get the bargain.
The same applies - at least
in the two stores where I
shop most often - to “Buy
one, get one free.” Let’s say
the cereal is priced at $3.98
(yikes!) but if you buy one,
you’ll get one free.
You can also just buy one
for half that price, which
is $1.99 - and again, a bar
gain.
I suppose stores might
vary on this policy, so take a
moment to ask.
Note on cheese
I was expecting to report
that it’s cheaper to buy
cheese by the block and grate
it yourself, but I didn’t find
more than pennies in the
difference. (I also haven’t
found any real difference
between store brands and
name brands) However, it’s
fluffier and will work better
in pimento cheese if you
grate it yourself, and you
also have the option of cut
ting off slices to have with
crackers or to add to sand
wiches.
About cheddar - if you’re
cooking with it - the extra
sharp will give you more
cheese flavor for less cheese.
Sometimes mixes can be a
good buy.. Try Publix store
brand AuGratin potatoes at
$1.19. This is one of those
boxes with dehydrated pota
toes and a powdered sauce.
You put it in a baking dish,
add boiling water, milk and
a little margarine or butter
and bake in a 450 degree
oven for 20-25 minutes. You
get scalloped potatoes, brown
and crispy on the top, with a
nice cheddar flavor similar
to the one that kids love so
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Try stuffing giant pasta shells with your favorite tuna or
chicken salad.
In a small bowl, stir
together the flour and 1/4
cup of the chicken broth.
In a saucepan, bring the
remaining chicken broth to
a boil. Whisk in the flour
mixture and stir until thick.
Remove from heat and stir
in the chutney, vinegar and
parsley.
When chicken is done,
slice it and coarsely chop the
onion. Toss with the pasta
and sauce and sprinkle with
scallions. Set 5 cups aside in
the refrigerator and serve
the remainder immediately.
Pasta Chet's
Chopped Salad
1 pound Ditalini, Orzo or
other small pasta shape,
uncooked
4 oz. cooked turkey ham,
diced into 1/4-inch cubes
much in
the “blue
box” of
mac’n
cheese.
There
are four
servings.
Leftovers
reheat
well in
the micro-
Charlotte
Perkins
Staff writer
wave.
Bottled Water
I saw an ad for “Organic
Water” the other day, and it
struck me that some people
are willing to pay a lot to
think that something bot
tled, canned or boxed is more
“natural” than what they’ve
already got available.
This is great stuff to have
on hand with your natu
ral disaster supplies, and
it can be very refreshing if
you’re out running errands
and get hot and thirsty, but
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Journal/Charlotte Perkins
If you want good buys in fresh veggies, canned goods
and baked goods, visit the Perry Farmers Market each
Saturday morning, 8 a.m. until noon.
FOOD&JHOJVIE
1/2 cup Swiss cheese,
diced into 1/4-inch cubes
3 stalks celery, chopped
3 scallions, sliced
1/2 cup diced red onion
1/4 cup diced black olives
Salt and freshly ground
pepper to taste
1/4 cup Dijon mustard
2 tbsp. vegetable oil
1/4 cup white wine vinegar
Prepare pasta according
to package directions; drain,
rinse with cold water and
drain again. Place the pasta,
turkey ham, cheese, celery,
scallions, onion and olives
in a mixing bowl. Season
with salt and freshly ground
pepper to taste.ln a small
bowl, mix the mustard, veg
etable oil and vinegar until
combined. Add to the pasta
and toss. Refrigerate for two
hours and serve chilled.
it’s also just water. Nobody’s
out there filling up bottles
individually at a spring or
mountain stream for you.
We could market our tap
water as being “rainwater
from natural aquifers deep
below the earth’s surface,
filtered by naturally porous
rock.”
If your family’s gotten sold
on marketed water, try hav
ing a taste test. Pour cold
bottled water and cold tap
water into glasses and make
a game of seeing if anybody
can tell which came from the
store and which came from
the tap.
If they don’t really know
the difference, maybe it’s
time to start making sure
you have cold tap water
in the refrigerator all the
time. Or give everybody an
individual container to keep
filled.
Why spend more and cre
ate mountains of plastic for
the landfill?
Honey bees and other
guests in your garden
Have you noticed the
bugs in your garden crops
lately? If you haven’t, you
soon will, because the bug
breeding season is heating
up and
stands
only to get
worse as
summer
moves on.
You, as
diligent
garden
ers, will
want to
do some
thing to
Tim Lewis
Garden
Columnist
control these unwelcome
visitors to your garden, but
the question is: how do
you control the bad bugs
without harming the good
ones? Since this is such
an important topic, I am
offering my near annual
admonition-with the honey
bee in mind.
Honey bees, remember,
are beneficial in that they
dutifully visit your garden,
pollinating blossoms and
guaranteeing a bounty of
produce. Insecticides are
generally harmful to pests
and beneficials alike, but
there are ways to use them
without harming the honey
bees and other beneficials.
Using the right insecti
cide at the right time and
place will reduce bee kills.
Most bees are killed when
visiting flowers that have
been treated with insec
ticide. This type of expo
sure, it could be argued,
is more detrimental to the
bees than if the hive were
sprayed directly.
Bees will visit sprayed
flowers, sometimes even
returning to the hive
with contaminated pollen,
which then enters the food
supply and kills young bees
for weeks. A conscientious
gardener uses an insecti
cide so that little or no res
idue remains on flowers.
The following guidelines
are recommended:
*Never spray any flower
unless absolutely neces
sary.
When necessary,
*Use a bee-safe prod
uct.
*Use a safe formula
tion.
* Apply it in the early
evening.
Not all insecticides are
equally toxic to bees.
For example, rotenone,
dipeKused on cole crops to
control certain worms) and
pyrethrum are relatively
safe at any time or place.
On the other hand, durs
ban, diazinon, malathion,
and cygon-to name just a
few-are very toxic.
Formulation is important
too. When possible, choose
a granular or soluble insec
ticide, since they are gen
erally safer than wettable
Women’s Health Care, P.C.
Obstetrics & Gynecology
Welcomes
• # • * m
Doctor
Carlo Lee
W@MM
1118 Morningside Drive • Suite B
For Appointments Please Call 988-8756
Main Location:
1025 North Houston Road • Warner Robins * 922-9136
Kristina Simms
In this close-up shot, a bee checks out the lantana at
Henderson Village
powders and dusts.
The time of application
is very important when
using any chemical. Many
chemicals are deadly when
first applied but degrade
after a few hours to a safe
level. Since bees forage
only during the daylight
hours, insecticides should
be applied in the early eve
ning so that by morning the
residues are low enough
that risk to bees is low.
Some reasonably safe
ones to use in this man
ner are carbaryl(Sevin),
endosulfan (Thiogard or
Thiodan), and methoxy
chlor. Others which have
long residuals are cygon,
dursban, diazinon, and
malathion and should not
be used at all on blooming
plants.
Note, too, that bees are
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A butterfly pays a visit to a pink zinnia.
DAVID OVERTON JEWELERS
‘Jewelry Repair & Cleaning
. ‘Watch Repair Hours:
<«¥»> ‘Engraving Mon.-Fri.
VaAjlZy/ 9:3oam-s:3opm
‘Appraisals sat.
‘Estate Jewelry 9:3oam-2pm
We Buy Gold Scrap!!
Bring It In And Let Us
Weigh It.
905 Downtown Carroll St. • Perry
478-987-1392
HOUSTON HOME JOURNAL
rarely attracted to leafy
plant parts; therefore,
sprays on these plants
are generally safe to bees,
unless, of course, the spray
drifts onto nearby flower
ing plants.
Remember-if you help
bees they will help you!
Tim Lewis is a
Georgia Green Industry
Association Certified Plant
Professional, gardening
writer, former Perry High
School horticulture instruc
tor, and former horticultur
alist at Henderson Village
and Houston Springs. He
and his wife, Susan, own
and operate Lewis Farms
Nursery located on Hwy 26
two miles east of Elko, where
he was born and raised. He
can be reached at 478-954-
1507 or timlewisl@alltel.
net.
■gi ' '
Kristina Simms
164627.