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July 28, 2010  BOYNE CITY GAZETTE  9

Hospice volunteers needed for training programs Compassionate and caring individuals are needed to help two area hospice organizations meet the needs of patients and families facing end-of-life issues. Volunteer training programs are being held for both Hospice of Little Traverse Bay and Hospice of Northwest Michigan. Both organizations provide hospice services in Antrim, Charlevoix, Emmet, Cheboygan, and Otsego counties. Each program runs for six sessions, with most sessions meeting from 5-8 p.m. in the evening. A training hosted by Hospice of Northwest Michigan will take place in Charlevoix beginning Wednesday, August 18, 2010. The first two sessions in Petoskey, hosted by Hospice of Little Traverse Bay, are scheduled from 9 a.m. to 4 p.m., Saturday, August 21, 2010. The training sessions will include an orientation to hospice and discussion of the roles of volunteers. Each class will deal with a different aspect of training: grief and bereavement, death and dying, communication skills, understanding the family, spiritual care of the family, care and comfort measures, ethical is-

sues, and advanced directives. Volunteers are the backbone of our local hospices, providing in-home respite care, errands, companionship, activities, office assistance, and fundraising opportunities. Those interested in attending the upcoming volunteer training, or those seeking more information, should contact the Hospice of Little Traverse Bay, Volunteer Coordinator, Heath-

er O’Brien, at 231.487.7943, or Hospice of Northwest Michigan, Volunteer Coordinator, Cheri Hoffman, at 231.547.7659. About Hospice of Little Traverse Bay For over 25 years, Hospice of Little Traverse Bay (HOLTB), affiliated with Northern Michigan Regional Health System, has been providing end-of-life

and palliative care for residents of Charlevoix, Emmet, and parts of Antrim, Cheboygan, and Otsego counties. Hospice is patient/family-centered care. Families are given the tools to care for their loved one – hospice follows their lead, offering comfort and support along the way. HOLTB also offers a hospice residence in Petoskey called

Hiland Cottage. This is a seven-bedroom residence for patients whose caregivers can not manage their symptoms at home or for those who have no caregivers. HOLTB’s mission is to provide comfort, support, and end-oflife care as we would for our own loved ones. For more information about Hospice of Little Traverse Bay, please call 231.487.4825.

Rethinking entrees: Stepping up your menu By Julie Swanson Contributing Writer Ok, we are definitely ready to cook now! Last week we discussed the different rubs, marinades and pastes , as well as ingredients to keep in the “Barbecue Pantry”. So, we are now ready to make our main Entree. I am thinking that this is going to have to take about two weeks to get through all the wonderful recipes I would like to share with all of you. Lately I have been so hungry for grilled Salmon. The following is an absolutely magnificent recipe for a mesquite grilled salmon recipe. Mesquite Grilled Salmon 2 Tablespoons Olive Oil 1 Clove garlic, minced 2Tablespoons Lemon Juice 1teaspoon grated Lemon Peel 1/2 teaspoon Dried Dill Weed 1/2 teaspoon dried thyme 1/4 teaspoon salt ( I prefer Sea Salt) 1/4 teaspoon Fresh Ground Black Pepper 4 salmon fillets, 3/4 to 1 inch thick (about 5 ounces each) Cover 1 cup mesquite chips with cold water; soak 20 to 30 minutes. Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Combine oil and garlic in small microwavable bowl. Microwave on HIGH 1 minute or until garlic is tender. Add lemon juice, lemon peel, dill, thyme, salt and pepper; whisk until blended. Brush skinless sides of salmon with half of lemon mixture.

Drain mesquite chips; sprinkle chips over coals. Place salmon, skin side up, on grid. Grill, covered, over medium-high heat 4 to 5 minutes; turn and brush with remaining lemon mixture. Grill 4 to 5 minutes or until salmon flakes when tested with fork. It isn’t often that I serve red meat at my house, but for a steak that you won’t forget. Try this. It is so very simple.... I must add, this recipe came from Miss Rachel Ray from

(about 3 inches thick) 5 tablespoons extra virgin olive oil, plus more for drizzling, divided 6 cloves garlic, thinly sliced 2 pounds trimmed baby spinach, washed and spun dry Zest of 1 lemon, grated Juice of 1/2 lemon, or more to taste Freshly ground black pepper Coarse sea salt In a small bowl, combine the rosemary, sage, thyme, salt and pepper and mix well. Pat

a charcoal grill (use enough coals to keep the fire going for about 25 minutes). Place the steak on the grill, cover the grill and cook until the meat is well charred on the first side, 10-12 minutes. Turn and cook for 10-12 minutes on the second side, or until the internal temperature registers 120°F. Fiorentina is traditionally served rare; for mediumrare, cook until the center registers 125°F. Transfer to a carving board and let rest, un-

and salt and pepper to taste. Carve the fillet and the strip steak from the bone and slice the meat. Divide the steak among four plates, drizzle with olive oil and sprinkle with coarse salt. Place the spinach next to the steak and serve immediately. So, we have a recipe for both fish and Steak, now we need one for chicken! You are going to be learning how to cook with a brick. Yes, I said BRICK. So, ask your husband

the Food Network. All I can say about this is INCREDIBLE!!! T-Bone Fiorentina with Sautéed Spinach 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh sage, chopped 1 tablespoon fresh thyme leaves 2 tablespoons kosher salt, plus more for sprinkling 2 tablespoons freshly ground black pepper 1 3-3 1/2 pound T-bone steak

the steak dry and coat it all over with the herb mix. Drizzle 1 tablespoon of the olive oil over one side of the steak to moisten the herb mixture and rub it gently into the mixture so it will adhere to the meat. Turn the steak over and repeat on the other side with another tablespoon of olive oil. Place the steak on a plate, cover with plastic wrap and let stand for 30-60 minutes to come to room temperature. Meanwhile, pre-heat a gas grill or prepare a hot fire in

covered, for 10-15 minutes. Then, in a large, heavy pot, heat the remaining 3 tablespoons olive oil over mediumhigh heat until very hot. Add the garlic and cook, stirring, just until golden. Add a few big handfuls of the spinach, sprinkle lightly with salt and cook, stirring or turning with tongs, just until wilted. Add the remaining spinach in batches, lightly seasoning each batch and stirring or turning just until wilted. Remove from the heat and add the lemon zest, juice

or go to the hardware and ask to buy a brick. You will be covering the brick in heavy-duty aluminum foil. Not only will you enjoy your meal, you will get MANY comments about cooking with a brick. I think you should try the recipe just to hear the comments you will get about it ( the brick). Enjoy and have fun with this one. Chicken Under a BRICK 1/4 cup chopped shallots 1 tablespoon chopped fresh

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Boyne City Gazette  

The July 28, 2010 issue shows a donation from Former Sheriff George T. Lasater to the Boyne Falls Veterans Memoral, the Boyne Falls Polish F...