CELEBRATING & DISCOVERING HOUSTON’S FINEST
March Madness Lingo Retrain Your Brain Five Divorce Myths Debunked
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PUBLISHER Juliet Hubbell
EDITOR Nancy Moreland
ASSISTANT EDITOR Tamara Abel
March 2016
ART DIRECTOR Adra Stafford
ADVERTISING DIRECTOR Ann Greer
CONTRIBUTORS Byron Barclay Tammy Bateman Audrey Boutros Karen Bunch Newt Harlan Ahmad Khan Bobby McCallitt Anice Shelton Susan Scott Watts
CONTENTS REAL ESTATE
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Reader correspondence, editorial submissions and advertising inquiries are welcome.
ADVERTISING INQUIRIES ads@UltraMagTexas.com
Talk to Tammy
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Common Houston Plants That Are Poisonous
EDITORIAL SUBMISSIONS
HOME
Clean for Spring with Vinegar
HEALTH
Retrain Your Brain and Improve Concentration 10 Ahmad Khan Writes About Improving Your Concentration
HUMORIST
Honest Lies and Other Misguided Thoughts
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BABY BOOMERS
A Lifetime of Good Eye Health
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SPORTS
How Well Do You Know the Lingo?
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ULTRA Magazine Houston is published monthly. All rights reserved. Material may not be reproduced by any means whatsoever without written permission from the publisher. Opinions expressed in articles or advertisements do not necessarily reflect the opinion of the publisher. The magazine is not responsible for omissions or information that has been misrepresented. Advertisers and their agencies assume all liability for advertising content.
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Traveling with Four-Legged Baggage
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FOOD
Bon Appetit
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LEGAL
Truth (and Fiction) about Texas Divorce Law
25
HEALTH
Why an Orthodontist
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Tips for Using Safe Vinegar in Your Home
Fry It Up Houston Style!
Five Habits to Care for Your Eye
March Madness Comes to NRG with its Own Language
Good Advice for Planning a Trip with Your Pet
Cooking the Perfect Steak at Home
Five Divorce Myths Debunked
Differences Between Dentists and Orthodontists
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Memorial | Cobblestone Drive | $1.2mil+
Spring Valley Village | Merlin Court | $960s
Camp Logan | Schuler | $750s
Tammy Bateman and Mustang
Tammy Bateman Properties Leading You Home!
Spring Branch | Shadyvilla Lane | $760s
CALL US FOR ALL OF YOUR REAL ESTATE NEEDS.
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TALK TO TAMMY It’s March already! Mustang and I know it is warming up and getting prettier outside, so everyone is going to start going on adventures and replanting their gardens. So Mustang wants to make sure that you know about the top plants poisonous to pets – because many of these are popular in Houston:
Azalea
Kalanchoe
Lily of the Valley
Sago Palm
Lilies
Dieffenbachia
Oleander
Cyclamen
Autumn Crocus
Tulips & Hyacinths
Daffodils
Aloe Vera
This is really only a partial list. But if you suspect that your pet has ingested any of these, get to your vet right away! Bring a sample of what they ate with you – so it saves time and hopefully your pet! Couple of other things to keep in mind with the warmer temperatures is: DO NOT LEAVE YOUR PET locked inside your vehicle with the windows closed. It is sometimes not even cool enough with the windows cracked. And last but not least, make sure they have plenty of water at all times.
Happy Spring! HAVE A REAL ESTATE QUESTION FOR TAMMY? 713.461.7070 | tammy@tammybateman.com | www.tammybateman.com 9039 Katy Freeway, Suite 506 | Houston, TX. 77024 6
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ULTRA HOME
Clean for Spring with Vinegar Wiping away the grime of winter doesn’t have to mean launching an attack with dangerous chemicals. As you tackle this year’s spring cleaning chores, take a note from Mother Nature and rely on the cleaning power of a surprisingly effective natural product: vinegar. During the last century, vinegar has become increasingly recognized as a low cost and ecofriendly household product. From cooking and canning, to cleaning items indoors and out, homeowners are discovering that this ecofriendly, acetic liquid is as versatile as it is useful. Despite its strong cleaning power, vinegar does have one downfall: its distinctive odor. You can experiment with dozens of DIY recipes online to overcome this dilemma, or you can rely on a store-bought non-toxic cleaning vinegar such as Four Monks, which ismade from a proprietary process that reduces the strong 8
aroma and leaves a clean, crisp scent.
glass cleaner to keep your glassware sparkling.
Learn how vinegar can make it easier to tackle common tasks around the house with these hacks and discover more uses for cleaning vinegar at VinegarTips.com.
Renew sponges and dishrags by placing them in just enough water to cover them. Then add onefourth cup of vinegar and let them soak overnight.
Clean off the blades of a well-worn can opener with an old toothbrush soaked with vinegar to help remove dirt and grease.
Remove dark stains on an aluminum pot by boiling two cups of vinegar. For stained and smelly plastic food containers and lunchboxes, wipe them with a cloth dampened with vinegar.
Clean your ice/water dispenser by running vinegar through the system. Flush the vinegar out by running water through the system for 30-60 seconds.
To clean a grease-splattered oven door window, saturate it with vinegar. Keep the door open for 10-15 minutes before wiping with a sponge.
Rid your dishwasher of mineral buildup by pouring half a cup of vinegar into the reservoir and running an empty cycle. You can also use vinegar in the dishwasher instead of another
Deodorize the garbage disposal by pouring in half a cup of baking soda and half a cup of vinegar. Let sit for five minutes then run hot water down the disposal.
In the Kitchen
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Avoid using toxic chemicals where you store food; wipe up spills in the fridge with vinegar.
In the Bathroom
Rid a faucet of lime deposits by tying a plastic bag containing one-third to one-half cup of vinegar around it and leaving it there for two or three hours. Wipe down with a sponge and scrub any remaining deposits with an old toothbrush. The same approach can be used to remove buildup on a showerhead. The fizzing combo of vinegar and baking soda can unclog and remove odor from a tub drain. Pour half a cup of baking soda in the drain, then follow with two cups of hot vinegar. Immediately plug the drain with a rag to keep the bubbles contained for 10 minutes. Rinse by pouring a kettle of boiling hot water down the drain. Spray shower doors with vinegar after you’ve squeegeed the glass – or before you turn on the water – to help release hard water deposits. Clean shower door tracks by filling them with vinegar and letting it sit for a few hours. Pour hot water into the tracks and scrub away any remaining film with a toothbrush. To make the toilet bowl sparkle, pour in a cup or more of vinegar and let it sit for several hours or overnight. Scrub well with the toilet brush and flush. Remove old bathtub decals with vinegar heated in the microwave.
In the Laundry Room
Remove coffee and tea stains by flushing the area with vinegar, rinsing and repeating. For wine stains, saturate the spot with vinegar and allow it to stand for several minutes. Then, wash as normal. Tip: For more delicate fabrics or precaution, test on an inconspicuous part of the garment first.
Restore yellowed clothing by soaking garments overnight in a solution of 12 parts warm water and one part vinegar. Wash them the following morning. Soak new garments in a few cups of vinegar for 10-15 minutes before washing to stop dyes from running in the wash. If frequent ironing has left your iron plate dirty, make a paste from one part vinegar and one part salt to scrub it clean. Remove scorch marks from an iron by rubbing it with a warm solution of equal parts vinegar and salt. If that doesn’t work, use a cloth dampened with vinegar. Forgot that you left wet laundry in the machine and it now smells moldy? Pour a few cups of vinegar in the machine and wash the clothes in hot water. Then run a normal cycle with detergent to rinse the clothes. Prevent lint from clinging to clothes by adding half a cup of vinegar to the wash cycle.
What Is Vinegar?
Vinegar is the acetic liquid that results when a product containing sugar is allowed to ferment. Vinegar can be created from nearly any product containing sugar; fruit and grains, such as barley and corn, are common sources of vinegar. The ingredients in vinegar depend on the type of vinegar produced. For example, Four Monks uses distilled vinegar processed from corn, so it’s safe for your family. All vinegars are diluted with water to the preferred acidity before bottling. Four Monks has 6 percent acidity, which is 20 percent stronger than traditional vinegar, but gentle on everyday surfaces. This acetic quality is what enables vinegar to effectively clean while being safe for the body and the environment. (Family Feature) UltraMagTexas.com
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ULTRA HEALTH
Retrain Your Brain And Improve Concentration
Inspire the Best in Yourself and Others Join the emerging movement of companies integrating evidence-based mindfulness in their workplaces Many leading companies such as Google and the Harvard Business School are realizing that modern leadershop is about how well we use our minds and the quality of our relationship with others. Rather than simply focusing on business as usual, innovative organizations are turning to mind fitness and inner skills as a way to promote the capacity to thrive and flourish.
Emotional Intelligence
Emotional Intelligence
Workplace studies prove that emotional competencies enhance performance, leadership effectiveness, and wellbeing.
Mindfulness Mindfulness Research shows that mindfulness is a foundational skill that underpins the inner factors of growth: self-awareness, self-management, and emotional skills.
Neuroscience
Neuroscience Neuroscience shows the attention is the fundamental energy of the mind. How we direct our attention determines the mental habits we form, the emotions we develop, and the results we experience.
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RETRAIN YOUR BRAIN By Ahmad Khan
We all know that information overload has weakened our ability to concentrate. What with email, Facebook and Twitter, we pingpong between subjects all day long. There’s only one problem. When we forget how to concentrate, we lower our “emotional intelligence.” That means we can’t focus on others—like our employees—because we can barely focus on ourselves. What’s the answer? The folks at Google have developed a training program, Search Inside Yourself, which combines scientific research, business breakthroughs and the Eastern practice of meditation to help us learn how to concentrate. Here are a few tips from the program: 1) RECOGNIZE THE PROBLEM In scientific terms, the outer layer of the brain, called the prefrontal cortex, controls things like concentrating and planning. The inner
section is where impulses lie. The two parts are constantly at war, which means every time we give in to one, we’re weakening the other. Learning to identify the problem is the first step to fixing it. 2) PRACTICE BLOCKING OUT NOISE According to researchers, our brains concentrate in several ways, not just one. Two types of concentration are “inner” and “other.” You can practice listening to your inner voice by employing a tactic from Eastern meditation: concentrated focus. That means focusing on a single object for as long as you can, without letting distracting thoughts get in the way. (It could a stapler, a painting, or even your own breath.) Soon you’ll find you can focus for longer and longer periods of time. “Other” concentration requires learning how to read nonverbal cues. It’s usually what people aren’t telling us—their body language— that’s the most important thing. “Other” concentration means practicing real listening
LANDSCAPE LIGHTING
techniques and learning to interrupt others’ nonverbal cues. 3) DEVELOP A SENSE OF EMPATHY Focusing on others ultimately helps us. Again, it’s counterintuitive, but it works because empathizing with others—whether they’re colleagues or staff—gives us a broader world view. Most of the world’s great ideas—not to mention our new products—have come from people with a broad perspective. Want to learn more? These are just a few of the tips from the Search Inside Yourself Leadership Institute. The Institute will come to Houston on March 24 and March 25. Classes will take place at Asia Society Texas Center, which is located in the heart of Houston’s museum district. Find out more at
www.siylihouston.org
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Fry It Up Houston Style
ULTRA HUMORIST
Honest Lies and Other Misguided Thoughts By Newt Harlan
Texans, as well as all of our Southern neighbors, have an ongoing love affair with things fried, and I’ll be the first to tell you that it ain’t all bad. We’ve been cooking and eating this way since way before anybody even knew what cholesterol was, much less that it is supposed to be bad for you. Gosh, I was practically weaned on fried okra, fried green maters, fried squash and fried eggplant.
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following and I know at least half dozen old boys around here who’ll overlook a rib eye or T-bone on a menu if there’s a chicken fried steak offered.
In many folks’ mind chicken fried steak is the “national dish” of the South. Lord knows there’s sure a bunch of places that specialize in them and most every small town cafe will have it on the menu.
Of course bigger is better in this case and many establishments offer a “large” chicken fried that covers a platter and the side dishes (usually a big pile of French fries or a mound of “smashed-taters”) must be served on a separate plate. All of this is traditionally covered completely with cream gravy, so in sum total each bite probably carries at least 150 calories and the whole meal will supply at least six months worth of cholesterol.
This dish evolved as a way to tenderize the tough round or chuck steak to make it somewhat edible. The batter forms an envelope around the meat, which holds in the steam produced during cooking, and that somewhat tenderizes the meat. Over the years the chicken fried steak has developed quite a
When I was growing up, we might occasionally have beef or pork roast or maybe turkey, or a grilled steak, but other than that, our meat was pretty much always fried. Pan-fried chicken, chicken fried steak, pork chops, veal cutlets, and fried fish. My mouth waters just remembering it all. UltraMagTexas.com
Now that I think about it, just about everything that we ate was fried, with the exception of mashed potatoes, rice, gravy, beans, peas, and greens. Even those were fried occasionally if you think about potato cakes, re-fried beans, and fried rice. We even “wilted” spinach and mustard greens in a little hot bacon grease for a salad. Dang, back in those days, we fried everything! Beyond our everyday fare, back when I was growing up, many folks ate what was called a “special” Sunday breakfast. The typical menu was fried sausage, ham and bacon, fried eggs and potatoes fried with chopped onion, green pepper and a little jalapeno in bacon grease. These were all served up with a huge plate of big old cathead biscuits, a big bowl of grits with some sawmill gravy alongside. It was all so good that you’d stuff your belly until it was belt-loosening time -- no wonder so many folks went to sleep during church.
About 25 or 30 years ago, I was a regular at a local watering hole, now long since gone, known as “Vera’s (Barmaid Wanted) Lounge.” At the time, one of the regulars, Three-fingered Wayne, was working in Maine or somewhere up that way. He came across a good buy on 2-5 pound live lobsters and shipped about four dozen back to Texas for his friends at the watering hole to enjoy. Besides being the owner, Vera was also the chief cook around the beer joint. She was out running errands on the afternoon the lobsters were delivered. When she returned, she discovered the crate of live lobsters and learned that they had to be cooked right away. She proclaimed she’d never even seen a lobster up close before, much less tasted or cooked one.
HeR has isen!
LOOKING FOR SOMEWHERE TO GO THIS EASTER?
We told her not to worry, just cook them the way she would crawfish or shrimp. She thought for a moment then dutifully had some of the boys carry the crates of lobsters out to the kitchen where she got started on the preparations. A couple of weeks later Wayne returned home and after the customary howdys he inquired how everyone enjoyed the lobsters he’d sent down to the watering hole. Jacob answered for everybody when he said, “well nobody around here knew for sure how to cook them and we told Vera to just cook them the way she did crawfish and shrimp; so she just chopped off their heads and fried up the tails. They were a little tough to get out of the hulls, but all in all they turned out pretty tasty.” Yes sir, we Southerners can fry up anything -- -lobster, dill pickles, ice cream, Milky Ways, Twinkies and, believe it or not, I heard the hit of the Texas State Fair this year was fried beer. I’ve had to cut back on a whole bunch of that good old fried stuff. Nowadays, I have to be cautious and try to keep my cholesterol numbers down so that danged doctor of mine won’t cut me off of fried food altogether. However, at least once or twice a week I manage to get me a good bit of something fried. Just like my love for nanner puddin’, I figure that my taste for that good old fried food comes from both my biological heritage and my Southern raising.
Come Worship with Us...
Easter Sunday - March 27 Four Worship Services 8:30 10:50 10:50 6:10
AM Traditional AM Contemporary AM Chinese (Mandarin) PM 6TEN Recovery & Healing
Community Breakfast & Easter Egg Hunt
9:45 AM (Free Picture with the Easter Bunny)
JOIN OUR TEAM!
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5836 N. Main Street Houston, TX 77009 Arthur Barnes is moving his 15 years of experience and extensive training in luxury hair care to a new location conveniently located in the Sola Salon studios. Color Olapex Keune High Lights Smoothing Brazilian Blow Out Reparative Treatments Kevin Murphy Book your appointment:
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713 . 218 . 8338 6750 West Loop South, Suite 150 Conveniently located in the Frost Bank Building on Bellaire Blvd. at Loop 610
www.BoutrosOrtho.com 14
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ULTRA BABYBOOMERS
5 Habits for a Lifetime of Good Eye Health Most of us are familiar with the healthy habits necessary to promote a high quality of life –whether we put them into practice or not. What some may not realize is that many of these common-sense teachings not only prevent disease; they also keep vital organs, such as your eyes, in tip-top shape.
Quit smoking. It’s a no-brainer that smoking is bad for your heart and lungs, but did you realize that it can also damage your eyesight? “Smoking harms nearly every bodily organ, including the eyes,” Shin said. “Cigarette smokers are at greater risk of developing both macular degeneration and cataracts.”
“Your quality of life is closely linked to how well you see,” said Lisa Shin, an optometrist and VSP provider based in Los Alamos, New Mexico. “You can take steps now to take care of your eyes and preserve your vision well into old age.
Exercise regularly. Aside from keeping your waistline trim, regular exercise can also keep your eyes sharp. A study in the “British Journal of Ophthalmology” found that those who led an active lifestyle were 70 percent less likely to develop macular degeneration. Participants in the study walked at least two miles a day, but even just 30 minutes of walking a day can go a long way toward keeping your entire body in good shape.
”Protect your eyesight and keep your eyes healthy for years to come with these tips: Eat a healthy diet. Research shows that certain foods can boost eye health and ward off age-related eye changes, such as macular degeneration. To keep your eyes in the best shape, Shin recommends incorporating eye-boosting vitamins and minerals into your diet, such as lutein and zeaxanthin (found in broccoli, corn, squash, peppers, spinach and kale); vitamin C (found in citrus fruits, melons, tomatoes and broccoli); vitamin E (found in legumes, wheat germ, nuts and seeds); zinc (found in whole grains); and omega-3 fatty acids (found in salmon). Reduce time in the sun. Cataracts are the most common cause of age-related vision loss in adults. Because the sun’s ultraviolet rays can increase your risk of developing cataracts, it’s important to take precautions to shield your eyes from the sun. Shin recommends wearing UV protective eyewear, as well as a wide-brimmed hat.
Get an annual eye exam. Even if you think you have impeccable vision, it’s still imperative to schedule an annual eye check-up. The eyes provide a surprising number of clues about your overall health. By simply peering into your eyes, your eye doctor can detect a broad array of health conditions – from hypertension to diabetes – that you might not even be aware you have. You only have one set of eyes, so it’s crucial to take the proper steps to care for them. By nourishing your body with the right foods, getting regular exercise and going in for regular eye exams, you can keep your vision sharp at any age. For more on the importance of eye health and for information on VSP Direct vision insurance, which costs as little as $17 per month, visit VSPIndividualPlans.com. (Family Features)
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DO YOU KNOW THE LINGO? by Bobby McCallitt
ULTRA SPORTS The NCAA basketball tournament is this month, and it has produced terms and phrases that have become part of American sports vernacular.
Everyone will find out who gets in on “selection Sunday,” the Sunday evening announcement following the conclusion of the regular season.
When discussing college basketball, the one event nearly everyone is familiar with is “March Madness” - The NCAA men’s Basketball Championship Tournament. This year the Championship game will be played right here in Houston!
After the “field of 68” is set, all participating schools are divided into four regions and placed in a single-elimination bracket. Each team is “seeded” or ranked within its region and all games are played at predetermined neutral sites. “Top seeds” or “Number 1 seeds” are considered favorites to win, typically a college basketball “blue-blood” institution like Duke, Indiana, Kansas, Kentucky, or North Carolina. “Lower seeds,” often schools from “mid-major” conferences, who advance well beyond what was expected make for quite the “Cinderella story.” Everyone loves rooting for a Cinderella team. Every game of the tournament is televised and it has become one of the premier sporting events in the country. “Filling out a bracket,” or predicting the outcome of the tournament, is done by millions of Americans as the outcome is always uncertain. Plus, it’s fun to try and predict who will win.
All things leading up to the tournament can be considered part of “March Madness,” but to participate in the actual tournament, teams must earn an invitation to “The Big Dance.” Currently, the tournament consists of 68 teams; and thus you will hear such terms as “automatic bid,” which refers to the 32 conference champions which secure an invitation, as well as “at-large bids,” referencing the remaining 36 teams judged good enough to participate. So as the regular season winds down, many teams find themselves in the precarious position of being “on the bubble” – not automatically invited but hoping they have impressed the judges enough to be “going to the dance.” It’s quite an honor to get to go dancing.
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This pseudo-science of picking which teams will advance has been dubbed “bracketology.” Fill out your bracket with a great degree of accuracy, and you too can become a certified UltraMagTexas.com
“Bracketologist.” To do so, you will need to distinguish yourself by correctly prognosticating which top-seeded teams might be vulnerable to upsets. In other words you cannot simply pick “chalk,” or the favorites of the tournament all the way through. Be bold, yet sensible in your selections. Come on - you can do it. Since it is a single-elimination tournament, any school is subject to being “one and done.” You don’t want to be that group. What you want to do is “win and advance” so that you can “live to play another day.” That’s more fun. In order for your team to advance in the tournament, they will need to be good at “crunch time,” the last few minutes of the game, and will most certainly be required to either produce or survive a “buzzer-beater” – the dreaded last second basket. As schools are eliminated, the field is narrowed to catchy numbers of remaining teams. The first goal is to make it to the “Sweet Sixteen.” From there, you are but one win away from joining the “Elite Eight.” Win again, and you will advance to the always-coveted spot in the “Final Four,” the last four teams remaining in the tournament.
Small enough to listen... BIG ENOUGH TO DELIVER.
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It will be fun to see which team get to “cut down the nets,” the cherished honor bestowed on the winning team. NRG Stadium will serve as host for the 2016 Final Four, so naturally “the road to Final Four” this year “runs through Houston.”
Visit The Thread Alliance website for participating restaurants throughout April, Child Abuse Awareness Month
Hopefully this bit of basketball lingo will come in handy when watching the games. Now go “fill out a bracket” and keep your fingers crossed that “Cinderella” is wearing your teams’ jersey! UltraMagTexas.com
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Traveling with Four-Legged Baggage College of Veterinary Medicine & Biomedical Sciences, Texas A&M University
ULTRA PETS
With spring break upon us, and summer vacations right around the corner, it’s time to start planning your much-needed getaways. Whichever destination you choose, having your pet by your side makes it even more enjoyable. However, there are some important things to consider before letting your furry family member tag along. “The first thing you want to do before you go on a big trip with your pet is to go on a short trip with your pet,” said Dr. Mark Stickney, clinical associate professor at the Texas A&M College of Veterinary Medicine & Biomedical Sciences. “Drive around and make sure that they don’t get too nervous or car sick while they’re in the vehicle.” If you notice that Fido is an anxious traveler but still need to bring him along, consult your veterinarian about motion sickness medication or tranquilizers to help make the ride more comfortable. “Anytime that you travel with your pets,
make sure that they are up to date on their vaccinations and that you have proof of the vaccination when you travel,” said Stickney, “especially for rabies vaccinations.” This is very important to have in case they get sick, lost, or accidentally bite someone out of fear. Since your pet must be fully vaccinated before traveling to an unknown area, they should be around five months of age or older in order to tag along. If you’re planning on taking a road trip, remember that you will have to stop frequently and take your pet out for a walk and to use the bathroom. This means you should have a leash and doggy doo bags handy. You’ll also want to bring along a container of water and a bowl for food when they get hungry. If traveling by air, it is important that you contact the airline ahead of time to see what exactly they require for that pet to fly. “Some require that they be in certain size carriers or that they need to be at the airport for a certain amount of time,” Stickney said. “You need to make sure that you know the details of where they will be traveling UltraMagTexas.com
inside of the plane and where you will need to pick them up when you land.” Before traveling anywhere, consult your veterinarian if your pet has any health problems or other special concerns. For instance, dogs that are brachycephalic, or that have “pushed in” faces such as pugs or bulldogs, are extremely sensitive to the heat. You want to be very cautious of this when traveling in the summertime, as they are prone to having heat strokes. “This is especially true if they are traveling by air, because you don’t know exactly where they will end up,” Stickney said. “You don’t want them to have to be on a hot tarmac for hours, because they can certainly suffer very serious effects from that; these types of pets will want to travel in air-conditioned comfort.” Keeping these considerations in mind before embarking on your journey, your vacation can be an enjoyable getaway for the whole family, the four-legged members included. 19
HAVE YOU BEEN TO JAX LATELY? • New Flat Screen TV’s • Newly Decorated Interior • Zydeco Nights
(Friday & Saturday at Shepherd Location)
• New Parking Lot • Scratch Kitchen
FREE DESSERT With the purchase of an entrée.
No Cash Value. Dine in Only. Tax, gratuity & alcohol are not included. Not valid with any other special offers or Holidays.
at The Union Kitchen... • Kids Eat FREE Tuesdays*
(Bellaire & Kingwood location only)
• Steak Night
(Bellaire Monday Nights & Kingwood Friday Nights)
• Pizza Mondays
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Bon Appetit
ULTRA FOOD
BEEF... IT’S WHAT’S FOR DINNER! by Anice Shelton
I spent my childhood living on a cattle ranch. For most of my youth that ranch was a large, somewhat famous horse and cattle ranch in South Texas. Later in high school, my family moved to the Hill Country. Beef was almost always “what was for dinner.” When I say almost always, I mean for maybe 5 dinners a week with the occasional chicken dinner and a once-a-week seafood meal out at our favorite restaurant. My Daddy stayed true to his roots until the day he died. His favorite meal was steak and mine is too. But when you grow up on a beef cattle ranch you get pretty picky about your steak. When I order one in a restaurant it is usually only at a fine dining establishment known for steak.
My favorite cuts are a filet, rib eye, and a good strip. Daddy always loved a Porterhouse or T-Bone because he got some of the strip and the filet. It’s a great choice for sharing.
If you want to cook a great steak dinner at home you will need 3 things: Quality cut of meat Heavy cast iron skillet Instant read or oven safe thermometer I like my steak rare. Make that very rare. So do my kids. But I know that is not most people’s preference. I find most of my friends order their steak at medium-rare which is nice and juicy and still not done to the state of shoe leather. But if well done is your preference, I urge you to try a steak at medium and see if you don’t appreciate the flavor a bit more.
Why is that? Because I can make a better steak at home than I have eaten at most restaurants. If I am going to shell out almost $50 for a steak dinner, it better be a good one...otherwise I’ll just take that $50 and serve me and my son some prime steaks I pick up at the butcher counter at HEB, Whole Foods, or Pete’s Fine Meats.
There are two ways to determine “doneness.” One is with a thermometer and the other is what I call the “hand method.” The thermometer is almost foolproof but the hand method can be used in a pinch. For the hand method simply take your left hand and make the “ok” sign with it facing you (thumb touches index finger). Feel the fleshy part near UltraMagTexas.com
your thumb. Press. It should feel fairly firm. That is how a rare steak should feel to the touch. For medium-rare touch your middle finger to your thumb. For medium, touch your ring finger to your thumb and for well-done touch your pinky to your thumb. Simple. Not foolproof but a guide in a pinch (and don’t burn your finger touching the steak!) If you use a thermometer, I always make sure I take my steak away from the heat source BEFORE it reaches the temperature listed below. You will have carry-over cooking once you take your steak out of the skillet. I would go for about 3-5 degrees under what the suggested temperatures. Since I like my steak very rare, I tend to take mine out at about 117 degrees. Continued on page 22.
RARE
120°-125° F
MEDIUM RARE 130°-135° F
MEDIUM 140°-145° F
MEDIUM WELL 150°-155° F
WELL DONE 160° F
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BON APPETIT, Continued from page 21. Always let the steaks come to room temperature before cooking by sitting on the counter at least 30 minutes. Cooking a very cold steak, will take longer and is harder to hit the right temperature. I cook filets with just a seasoning of salt and pepper. If the beef is really good, a simple sprinkle of kosher or sea salt and freshly ground black pepper is all a rib eye, T-bone, porterhouse, or strip steak needs to be outstanding. Sirloin, flank, skirt and eye-of-round need marinating and I will cover those in a future article.
STEAK DINNER TONIGHT! CHIPOTLE RUB 2 TBS chipotle powder 2 TBS paprika (smoked or regular) 1 tsp. garlic powder 1 TBS ground cumin 1 tsp. kosher or sea salt Mix and store in an airtight container When ready to use the rub, mix 2 parts rub to one part brown sugar.
CHIPOTLE RUBBED STEAK Mix 2 parts Chipotle Rub with 1 part brown sugar and then generously apply to steak. Place on a rack over a plate and place uncovered in the refrigerator for a minimum of 8 hours or overnight. Remove steak from refrigerator ½ hour to one hour before cooking. Cook using the method below taking care to not burn the steak because of the sugar.
GARLIC STEAK Make a paste of garlic and sea salt. Use either the garlic paste in a tube in the produce section of the grocery story or use a mortar and pestle to smash some grated garlic (grating will help it smash better). Mix the garlic and a few pinches of salt with an equal amount of olive oil. Smear on the meat and wrap in plastic wrap and place in refrigerator for 2-3 hours...8 hours max. An hour before cooking, take the flat edge of a knife and remove the garlic “smear” and reserve a bit to flavor the butter/oil for cooking as a finish. Cook using the method below and while steaks are resting make a garlic butter topping by mixing a bit of the reserved garlic with the pan drippings and pour over steaks for extra garlic flavor.
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WORCESTERSHIRE STEAK Place steaks in a zip top bag and pour in about ½ cup Worcestershire. Shake bag to coat and place in fridge overnight or for at least 8 hours. Flip steaks often to be sure they are evenly coated. Remove steaks one hour before cooking, dry with paper towels and place on a rack over a plate. Reserve the Worcestershire if you want a sauce. Lightly salt and generously pepper. Cook using the method below. To make sauce, while steaks are resting, pour the reserved marinade into a pan. Bring to a boil and allow it to reduce and thicken.
If you prefer a marinated steak, a chipotle rub for a rib eye or strip is always a good choice. My son loves a steak marinated in Worcestershire sauce and I also sometimes do a strip steak with a smear of garlic paste and sea salt. All of these rubs/marinades work for strip, T-bone, rib eye, or porterhouse cuts. Remember that just a good sprinkling of sea or kosher salt and freshly ground pepper is always a great way to cook a steak---no rub or marinade needed!
CAST IRON COOKING METHOD FOR RIB EYE, STRIP, PORTERHOUSE and T-BONE CUTS Heat up a cast iron skillet until very hot over high heat. Add in 1 TBS olive oil and when it “shimmers” add in a TBS or two of butter and immediately place steak into pan to sear. If you are cooking a steak that has the chipotle rub or Worcestershire, the sugar on the steak will sear quickly and can burn so watch it closely. After about 2 minutes, flip the steak and sear on the other side for 2 minutes. For rare or medium-rare doneness, you can finish the steak in the pan by turning the heat down to medium and checking for doneness. This will take about 5 minutes or less for rare and about 7 minutes for medium. Flip steak each minute so it doesn’t burn. For medium or well done, heat the oven to 500°. Place a probe in the steak and place the skillet in the oven. Cook 4-7 minutes until just under the desired doneness temperature. Remove the steak from the pan and allow to rest on a plate in a warm spot for at least 10 minutes before slicing into it. This allows the steak to absorb all the juice. Continued on page 24.
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2 EE
BON APPETIT, Continued from page 23.
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FILET Because of the thickness, filets have to be handled a little differently. I remove mine from the fridge an hour before cooking and season simply with salt and pepper...get all the sides! Heat a cast iron skillet until it is very hot and then add 2 TBS olive oil. Once the oil shimmers, add in 2 TBS butter. If you like a little extra flavor you can throw in some fresh rosemary or thyme sprigs but I prefer just the oil/butter. Sear the steak on all sides until nice and brown. I usually finish my steaks on the stove since I like them rare. For medium rare to well done, place the skillet in a 500° oven with a thermometer inserted and cook until about 3 degrees below desired doneness. Remove and keep warm while they rest. For medium rare, the steak will only need a few minutes in the oven. Be sure to put the thermometer probe directly in the middle of the meat so it hits the center. I usually throw in some veggies while I cook my steaks. I often sauté some mushrooms while they steaks are cooking and finish them while the steaks rest. If you want a bit of sauce, sauté the mushrooms in the pan drippings and add wine or Worcestershire then reduce it for a sauce. Asparagus, snow peas, and sugar snap peas also cook quickly in the pan while the steaks are resting so they are also a nice choice for a side.
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e2ehouston.com Do not puncture the potatoes and don’t wrap in foil - just put them right on the rack. Cook for an hour for a “regular” sized potato and longer for a bigger size. The outside will be crispy and the interior will be soft and fluffy. Next time you want a good steak give this method a try. For a lot less money than you would spend at a great restaurant you can have a wonderful steak meal and stay in your yoga pants at home…for me that’s the almost as good as the steak itself!
Bon Appetit!
No steakhouse meal is complete without a perfect baked potato. I have a foolproof method for them. If you are finishing your steaks in the oven, it will already be hot and ready.
PERFECT BAKED POTATO Before pre-heating the oven to 425°, take a sheet pan and cover it with foil and place it on the bottom rack. This will catch any oil dripping from the potatoes and keep your oven clean. Wash and dry your potatoes, then liberally cover them with olive oil and sprinkle a good coating of kosher or sea salt on them. Place them directly on the upper rack of your oven. Be sure the oven is preheated and that the upper rack is in the middle of the oven. 24
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ULTRA LEGAL
BIOGRAPHY & DISCLAIMER
Truth (and Fiction) about
TEXAS DIVORCE Courtesy of Byron K. Barclay Having a friend to talk to when your marriage is crumbling can be a wonderful thing. The emotional trauma can be overwhelming, and the urge to talk about it with a friend, or more than one friend, is often a cathartic undertaking. Having said that, one should be very careful about taking legal advice from a friend (presuming your friend is not a lawyer who is experienced with Texas family law). Even with what seems an overabundance of legal advice, both from lawyers and internet resources, there are a handful of myths about divorce in Texas that continue to persist, and be shared over and over by well-intentioned folks. Let’s try to debunk some of these myths right now.
MYTH #1:
Since Texas has “no-fault” divorce, my bad behavior is irrelevant. Yes, Texas has no-fault divorce. This simply means that anyone can get out of their marriage because they want out. It doesn’t mean however there aren’t consequences for destroying your marriage. If you have an affair, or if you are just a mean and hateful person to your spouse, and it is proven in Court (and it will be, I assure you), the Judge can consider your bad behavior in splitting up marital property (or debt).
MYTH #2:
I bought THAT with my earnings, (or in my name), so it is MINE. The reality here is that every penny you earn during marriage is community property in Texas, which means every single thing that you bought during marriage with that money is also community property. The Court can divide or distribute to you (or your spouse) your community property any way that the Judge believes is fair.
MYTH #3:
Texas doesn’t have alimony. Careful readers of this space will remember the December 2015 issue of Ultra Magazine that discussed in depth this subject (www.UltraMagTexas.com/Issues). Texas has what is called “spousal support,” and while it is not awarded in every divorce, under certain circumstances a Court can make one spouse pay the other spouse money until he (or she) can began supporting himself.
MYTH #4:
My friend got _____ in her divorce, so the Judge will give that to me too! Every divorce case is different, just like every family is different. Judges are human, and juries are made up of people. While your lawyer can give you an educated idea about what a specific Judge might do under your specific circumstances, no one can consistently predict with any degree of reliability how your divorce decided.
MYTH #5:
If I get the kids half of the time, I won’t have to pay child support. Sorry Charlie! The fact is, child support is almost always awarded, and particularly if one spouse makes more money than the other spouse. The Judge will always put your children’s welfare ahead of what either spouse wants in deciding child support issues. Your best bet in any legal matter is an experienced attorney. The money you spend now to solve your problems will always be cheaper than the cost of solving your problems later, since legal problems always get worse before they get better.
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BYRON K. BARCLAY BKBarclay@lawyer.com www.BarclayLawFirm.com 713.224.2334 Byron K. Barclay is a Houston, Texas attorney and Board Certified by the Texas Board of Legal Specialization in Personal Injury Trial Law. In addition, Mr. Barclay handles estate planning matters and is regularly appointed to serve various courts in Harris County as an Attorney Ad Litem for the estates of persons who have died without a will. Mr. Barclay also handles commercial litigation, divorces, family law and child custody issues. The foregoing article is offered only as a public service to this community and does not constitute solicitation or provision of legal advice. This site and column should not be used as a substitute for obtaining legal advice from an attorney licensed or authorized to practice in your jurisdiction. You should always consult a suitably qualified attorney regarding any specific legal problem or matter. The comments and opinions expressed on this site are of the individual author. Nothing in this column or on any website where it may be published is intended to create an attorneyclient relationship and nothing posted by Mr. Barclay constitutes legal advice. Should you have questions, you may forward them via email to Mr. Barclay at BKBarclay@lawyer.com. Questions may be edited for length or clarity. Mr. Barclay will choose questions submitted for brief answers and possible publication. Mr. Barclay reserves the right to choose which questions to answer, and submission of a question does not guarantee that he will provide an answer.
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ULTRA HEALTH
Why An
Orthodontist? Courtesy of Dr. Audrey M. Boutros, DDS, MS
Your smile is the most striking part of your face. Do you think your smile (or that of your child’s) can be improved? Many people ask themselves this question. Orthodontists are specialists in moving teeth and aligning jaws. Orthodontists are uniquely qualified in the diagnosis, prevention, and treatment of orthodontic problems. They dedicate their professional lives to creating healthy, beautiful smiles in children, teens, and adults. There are three steps in an orthodontist’s education: college, dental school, and orthodontic residency program. It can take 10 or more years of education after high school to become an orthodontist. After completing college requirements, the prospective orthodontist attends dental school. All orthodontists are dentists first. Out of 100 dental school graduates, only six go on to become orthodontists. Only dentists who have successfully completed this advanced specialty education may call themselves orthodontists. Only orthodontists are accepted for membership in the American Association of Orthodontists (AAO). Selecting a member of the AAO for orthodontic care is the public’s assurance that they are selecting an orthodontist. You trust your heart to a cardiologist, your skin to a dermatologist, and your knees to an orthopedist. Like these specialists, orthodontists have in-depth experience in orthodontic care. They use their knowledge and skills to help you get the best results possible. There are a lot of treatment options these days, from clear aligners to high tech braces. They each have their uses, but only an orthodontist has the specialized knowledge to identify and plan for all the variables in your mouth. Orthodontists take your unique needs and wishes into consideration too when recommending the right treatment option for you. Orthodontists have knowledge of the full range of orthodontic appliance “tools”. They know what to use and when to use it because they work with these “tools” every day. Sure you want a winning smile and your orthodontist wants that for you too. You deserve the best - a good bite and a healthy beautiful smile. Consult an AAO member orthodontist for your life, your health, your happiness, and your smile! Call our office today to schedule your complimentary orthodontic evaluation.
AUDREY M. BOUTROS
Call our office today to schedule your complimentary orthodontic evaluation.
DDS, MS
Member of the American Association of Orthodontists
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