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Lewes, Delaware
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September 1, 2006     Cape Gazette
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September 1, 2006
 

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.mr rrlr 130 - CAPE GAZETTE - Friday, September I - Monday, September 4, 2006 USDA offers tips for keeping kids' food safe all day From the morning off-to-school rush until the kids come home after the boll sounds, knowing how to keep food safe is an impor- tant first lesson to learn during the new school year. By heed.ing USDA's key back-to-school food safety messages, parents and kids will know how to avoid the risk of foodborne illness. USDA Under Secretary for Food Safety Dr. Richard Raymond, a family physician, noted that the danger zone - tern- peratures between 40F and 140F - creates an environment in which harmful bacteria can multiply rap- idly. Food should not be left out at room temperature for more than two hours. Raymond also noted that children are more likely than healthy adults to be victims of foodborne illness. Food safety and bag lunches. To help parents and children combat foodborne illness, USDA is pro- riding the following tips to ensure the safety of "bag" lunches: Washing hands is one of the most common ways to stop bacte- ria from spreading. The first step to good food safety is to wash your hands with soap and warm water for 20 seconds before lunch- es are prepared or eaten. It is important to wash cutting boards, dishes, utensils, and coun- tertops with hot, soapy water after preparing each food item. Perishable foods like prepack- aged lunch combinations that include luncheon meats with crackers, cheese and condiments should be kept cold by using freezer gel packs or a frozen juice carton. Insulated, soft-sided lunch boxes or bags are best for keeping food cold, but metal or plastic lunch boxes and paper bags can also be used. If using paper lunch bags, create layers by double bag- ging to help insulate the food. For foods such as chili, soups and stew, use an insulated contain- er. Parents should fill the contain- er with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Keep the container closed until lunchtime so the food remains hot. Pack only the amount of perish- able food that will be eaten at ltmch. That way, there won't be a prob- lem about keeping leftovers safe. Preparing the food the night before and storing it in the refrig- erator and packing the lunch in the morning can help keep the food cold longer. Flavorful Continued from page 129 1/4 t red pepper or cayenne* black pepper and salt to taste In a deep skillet, cook the bacon / over medium heat, mining occa- sionally, until crisp. Remove to "/paper towels to drain. Pour out all but 1 tablespoon of the bacon drippings from the pan. Add the onion and boll pepper and saut6 until the onion is golden brown. Cut the kernels from the corn cobs and add to the skillet, along with any juice. Mix in the garlic and cook for about 5 minutes, stirring often. Add the tomatoes and cook, stirring occasionally, until heated through (5 to 10 minutes). Coarsely chop the cooked bacon and stir in. Before serving, add cayenne pepper and salt to taste. *Note - instead of pepper, you can use prepared Cajun or Creole seasoning. RATATOUILLE 2-3 T olive oil 2 o=om00 chopped 2 WUc dov00 mm00d I red bell pepper I green bell pepper 5-6 tomatoes (very ripe) 1 zucchini, sliced 1 eggplant, cubed, salted & drained 1 T herbs de Provence 1/2 t pepper Salt the eggplant: peel and cut into chunks; place pieces in a colander; sprinkle generously with salt; set aside for 30 minutes; rinse and drain thoroughly. Pour olive oil into a large pot and add the onions cook slowly until softened. Add the garlic. Cut the boll peppers into small strips, stir in and continue to sim- mer gendy. Chop the tomatoes into large chunks and add to the pot, stirring well. Add the herbs de Provence and pepper. Stir in the zucchini and drained eggplant. Cover and cook over a low heat until the eggplant is tender (about 30 minutes). Add salt (to taste) bofore serving. OVEN-ROASTED POTATOES 2-3 potatoes, thinly sliced 1 T olive oil .:,.o .. seasoned salt or seasoning mix freshly ground pepper Preheat oven to 375F. Line a baking sheet with aluminum foil. Combine oil and seasonings in medium bowl and stir in potato slices until evenly coated. Arrange slices in long rows with edges overlapping; bake until lighdy browned, about 30 min- utes. Using a spatula, slide a sec- tion onto each plate and garnish with freshly ground pepper. Denise Clemons holds a science ;degree from Vassar College and a ::masters in writing from Johns Hopkins. In addition to her pas- sion for cooking, she is a Delaware Master Gardener and a literacy volunteer living in Lewes. Send email to capeflavors@com- cast.net Fruity Continued from page 129 The name Mogen David is derived from the Hebrew words Magen David, meaning Star or Shield of David. The proliferation of the sweet kosher wines, many experts believe, stems back to the demand created by the first wave of Jewish immigrants in the early 1900s. Most of these folks emi- grated from Eastern Europe, an area known for production of sweeter wines with high alcohol. The best, cheapest being made close to the immigration hub, were the Concords of Chautauqua. In the early 1900s more than two million gallons a year were pro- duced and sold. Although MD is far better than Manischewitz, in my opinion, I am sticking to my previous recommendations of Royal Wine or Abarbanel for Kosher wine selections. Now if you like rye or pumpernickel go with "the Man". The W'me Group, another huge conglomerate, bought Mogen David. Wine Group, however, has had the good sense to keep the product, of the companies that they buy insulated from corporate manipulation. Franzia, Laden, Tribune, Concannon and Glen Ellen are some of the other winer- ies under their umbrella. They are the third largest producer at 40 million cases, behind E. J. Gallo, with annual sales of 75 million cases and Constellation brands at 56 million. The Wine Group is privately held and runs a tight ship with closed lips. You can't be this close and not drive over to Niagara Falls. In fact you probably should include a side trip to the Niagara Escarpment to delve into the ice wines to be found there. I don't think I need to say more about Niagara Falls than that they are more impressive than Jones Falls and maybe a bit less than the Victorias. You really need to be there at least once in your life. The ground shakes. While you are in the area go out to the lake and watch the fireworks when they dump the slag at the mill. OOPs that's not happening anymore. There are 13 wineries on the Chautauqua Wine Trail. This is a worthwhile tour but you botter wait until next year, unless you enjoy cold, wet snow. Most denizens of the region will tell you there are two seasons: winter and the Fourth of July. Of course they are exaggerating; the summer often lasts until the end of September and spring thaw may start as early as April. All ofthis is due to the same lake effect that can dump three to five feet of snow overnight. NO, I'm not jok- ing! While you are visiting Chautauqua County, it would be well worth your while to look into the fruit wines. Most of the fruit grown in the region - apple, rhubarb, elderberry, raspberry, blackberry, strawberry, cherry, plum and honey - is turned into wine. The folks in the region have been making these wines since the first trapper settled and they've become very good at it. Appropriate levels of consump- tion helps pass those snowbound nights and it rarely freezes if you don't let the fire go out. Blueborry Sky Farm Winery is one winery that specializes in fruit wines and is worth a visit. Another is Schloss Doepken. Try their apple crisp and winter spice. Next week we should wind up New York. I hope you have enjoyed the visit as much as I. Before closing let me provide you with some tidbits from my recent reading interest. Haste makes waste; ali's well that ends well; botter late than never; you can't see the woods for the trees - all sayings pilfered from a writer named John Heygood, a favorite of Henry VIII. I am reading some of his thoughts and I was surprised how much of his writings have been attributed to others. They are published in an anthology dated 1546. FYI Shakespeare was born 1564. Finally, I saw this on a new Volvo: 'q'he 2rid amendment isn't about duck hunting, friend."  '27052 l ., theBlUe Heron Milton?Delawa/19968 Gr,llel to#free: 866-313-GOLF d tie I11 M llrle phone: 302-684-3000   IMIII  fax: 302-684-3389 ww.rooSerXgogcom Servinq Breakfast & Lunch daily 8 a.m: - 5 p.m. Sunday Breakfast Buffet $6.so serving until 1:00 p.m. Special Everyday $3.99 (1/2) Half Sandwich w/cup of homemade soup Open to the Public Dine-In or Take-out ~ (302) 684-3103 Caterin 9 Available on or off site call for specifics David Engel lost his best friend of 13 years, Soot, on Tuesday. With Love from all of your friends an animal dies that has been eapealally oknm to someone hem, tha pet goes to Rainbow ,rkloa. There are meadows and hills for all of our special frlenda eo th ran run and play lcther. There la plenty of food, water and aunshlne, and our fflende are warm and comfortable. All the anlmala who had been III and old are reMred to health and vtgor, those who were hurt, or maimed are made whole and strong aln, Juat aa we remember them In our dreama days and ll;imea gone by. The animals are happy and cancer, eXClT for one small thing; they each mlea someone very special to hem, who had t;o be left, behind. They all rurr and play together, but, the day comes when one suddenly stopa and Iooka irrt, o the diaganoe. His brihl; eyes are Intent; His eager body quivers. Suddenly he begins 1;o run from ,he group, flying over the greeh grae, his leon carrying him faer and faelr. You have been spotted, and you and your special friend meal;, you cling together Injoyoua reunion, never to be parted again. The happy kisses upon your face; your hands again caress the beloved head, and you look one more into the grus't, lng eyoe of your p, as long gone from your life but, never abeenlr, from your heart,. Then you CrOt Rainbow Bridge to'ther... Author unknown...