Ellicottville Times
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Friday October 19, 2012
Simply Food
Ellicottville Central School School Times October 19-25, 2012
Fri. Oct. 19 Fri. Oct. 19 Fri. Oct. 19 stone Fri. Oct. 19 Sat. Oct. 20 Sat. Oct. 20 Oct. 22 - 26 Mon. Oct. 22 Mon. Oct. 22 Tues. Oct. 23 Tues. Oct. 23 Tues. Oct. 23 Thurs. Oct 25 Thurs. Oct 25
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MS/HS picture retakes Girls’ JV Volleyball A - Alleg/Limestone Girls’ Varsity Volleyball A - Alleg/Lime-
4:30pm 6:00pm 7:00pm 11:00am 11:00am
Boys’ Varsity Soccer A - Fillmore Boys’ Modified Sccer H - Jamestown Girls’ Modified Soccer H - Jamestown Red Ribbon Week Girls’ JV Volleyball A - Randolph Girls’ Varsity Volleyball A - Randolph Homework Club MS/HS DASA Red Ribbon Week Assembly Board of Education Meeting Homework Club Red Ribbon Week Activities
4:30pm 6:00pm 2:00pm 7:30pm
Please send activity or sport photos and information to: Jennie@EllicottvilleTimes.com
No Need to be a Super Chef by Liz Bares
Every Wednesday, the New York Times publishes their food section. I look forward to it as some might look forward to Monday Night Football or the latest episode of “Modern Family. “ The food section is crammed with recipes, restaurant reviews, new cocktail creations and little snippets about the food industry. Mark Bittman is usually in this section and has the most entertaining, candid articles about food I’ve ever read. He wrote one a few weeks ago entitled “Excellence on the Plate, Even Without a Chef’s Edge.” It was a recipe from Jean-George Vongerichten – fried sushi cakes with scallops. Bittman, who has been friends with Vongerichten for decades, broke down his recipe to make it seem more doable in your home. Basically, all the ingredients were on the table except the sticky rice, which really “makes” the dish, if you will. Jean-George himself said he makes this dish at home and uses bottled mayo! My point is, even the best
chefs in the world work with what they have at home. There are thousands of beautifully crafted cookbooks out there with mouthwatering recipes. However, if you don’t have access to some of the ingredients, you aren’t going to by the book. If the technique to making the dish is not straightforward, you aren’t going to buy the book. The cookbook industry revenue forecast looks amazing, $1.5 billion by 2016, according to IBIS World Forecast. Why such a huge number? Their guess is more families are eating at home. This number does not include all the Internet recipes out there. I wholeheartedly agree that eating at home is much more satisfying that eating out, sometimes. Although I think some folks feel they need to be a “super chef” to cook at home or need to come up with something different each and every meal, that is just not so. I admit that some dishes at my house are on a heavy rotation week to week. Now that both my kids are in school full time,
I have more time to scour the Internet or cookbooks to find recipes. All you really need to know are the basics – roasting, sautéing, braising, steaming – and have good enough knife skills so you don’t chop off your finger. I’m interested in what you, the reader, would like to know. Several years ago, a few of my girlfriends would come to my house and I would teach them basic techniques on how to cook things. For example, some of them had never roasted a whole chicken before. If you have a question on what to cook or how to cook something, I’d love to hear it. Send your questions to jennie@ ellicottvilletimes. I stumbled across this recipe the other day. I altered it a bit to fit my family’s needs. It is a vegan recipe and I try to make at least one meal in our home vegan each week. These veggie pies are delicious! Served with a salad, you have your entire meal brimming with vegetables. Enjoy!
Veggie Pies Dogs, cats, and chinchillas were blessed this past Sunday at St. Paul’s Lutheran Church. Joyful Rescues Dog and Cat Shelter in Cuba, NY was represented by three puppies. They were the squash family named Butternut, Acorn and Hubbard and are ready for adoption. If you are looking for a dog or cat call Joyful Rescues at 372 3661.
Health – Strength Training
By Kim Logel
Hello, friends! Strength training is one of my favorite ways to workout. If done properly, it can be the most efficient and effective training you do for your body. Both men and women can benefit, since muscle mass is the key to maintaining your metabolism and bone density. Strength training also helps to improve coordination, balance and safeguard your joints. However, learning the lowdown on your body’s mechanics will help you
build a stronger, leaner, injuryresistant body. Many people work out daily but haven’t seen improvements in some time. This can be attributed to taking a passive approach to training by distracting yourself with devices versus concentrating and focusing on your body’s movements. Plus, many workouts are based on one-dimensional movements associated with bodybuilding. There’s a lot of pushing and pulling, but rarely are the core muscles (hips, torso, pelvis and lower back) integrated into the training. We need to rediscover and reactivate the core movements we were born with and see in children. Children can lunge, twist, crawl, balance and pull naturally. Somewhere along the line, we stop moving this way and subscribe to workout programs that actually discourage these natural movements.
Most movement starts from a remarkable muscle called the transverse abdominis. Think of the TA as nature’s weight belt. It originates from the lower spine and wraps around and attaches to the ribs, abdominals and pelvis. When we draw the belly button in toward the spine and up toward the ribs, we’re essentially tightening a belt, ensuring protection of the pelvis and lower back. Your natural weight belt stabilizes the pelvis and supports the torso. The body can be retrained to be more explosive, flexible, elastic and functional. I want you to realize that there is no reason to burden yourself with limitations. Knowledge is empowering. Once you understand the science behind what you are doing and truly participate in the workout, you will be able to enjoy the benefits and freedoms of increased physical activity and an overall stronger and more resilient body.
For Sale Maple Dining Set: Table w/glass insets, 6 Chairs, Hutch
FOR SALE
Call 716-474-8214 for more information
Parent/Child Golf at Holiday Valley 9 Holes of Golf w/cart incl • $32 Weekdays after 4pm • Through October 31 Everyone agrees that sharing “quality time” with your child is important… but what to do? The Double Black Diamond course at Holiday Valley has the answer! Starting September
3, every Monday through Friday after 4 PM, you and your child can play 9 holes of golf, cart included, for only $32. Children must be 18 or under and you must golf with your child. The
offer is good weekdays though October 31. Call for a tee time 716-699-2345, ext 4411. Hey, isn’t this how Tiger got his start?
Makes 10 muffin-sized pies
Crust: 3 ½ cups all-purpose flour 1 tablespoon sugar ½ teaspoon salt 1 ¼ cup + 1 tablespoon cold Earth Balance margarine (I used soy free that I got at Nature’s Remedy – you could also use just veggie shortening like Crisco) 2/3 cup COLD water 2 teaspoons ground flax seed Whisk dry ingredients together, then cut margarine into the dry ingredients until it resembles coarse ground breadcrumbs. (I use my Cuisinart to do this, but be careful not to over mix it or the crust will be hard.) Whisk the flax seed into the water, then add to the dry ingredients. Work the dough into a soft dough ball, wrap in plastic and refrigerate for at least a half hour. (Can be made a day ahead.)
Pie Filling: 4 cups butternut squash (there are some beautiful squash available at local farmers markets), diced into small chunks ½ cup minced shallots 1 teaspoon olive oil salt and pepper to taste 4 cups total of diced veggies (potato, carrot and I threw in a parsnip and a turnip) 2 small yellow cooking onions, chopped 2 cans white kidney beans or cannellini beans 2-6 cloves of garlic, chopped 2 tablespoons olive oil 1 teaspoon sage ¼ cup white wine 2 teaspoons poultry spice or mix of thyme, sage, marjoram and savory salt and pepper Toss squash, olive oil, shallots, potatoes, carrots, and any other root veggie you have, salt and pepper together. Place on a cookie sheet with parchment paper or tin foil and roast at 450 degrees for about 30-40 minutes until veggies are soft and slightly golden brown. While veggies roast, heat olive oil in a saucepan over medium heat. Add beans, onions, garlic and sage. Toss to coat and season with salt and pepper. Reduce heat a bit and cover. Sauté for about 10 minutes until veggies are soft and a bit golden. Then add wine and cook until the wine is slightly reduced. Next, add oven-roasted veggies to saucepan, sprinkle poultry season on top and toss together. Adjust seasonings to taste. Reduce oven to 375 degrees. Remove pastry from fridge. Cut dough ball into 2/3rds (so one side is larger). Return the smaller section to fridge. Sprinkle flour on work surface. Roll out dough to about 1/8” thickness. Cut dough into circles, round cookie cutters work great for this. Just make sure the cutter is large enough so the dough disc will fit into the muffin tin with some overlap. Cut out 10 discs. Oil the muffin tins a bit and place each disc into muffin tin, making sure to have some overlap on the top. Roll out the smaller section of dough into the same thickness. Cut 10 discs. Fill each muffin tin to the top with the cooled veggies. Fit dough disks on top of each muffin tin and pinch the sides of the dough together to seal the crust. Cut a venting hole into each pie. Bake for 34-45 minutes. The dough should be slightly golden. Let cool and gently remove the pies from the tins.
Community Christmas Cantata Rehearsals Begin Concert Dec. 3 at 3:00 p.m. On Sunday, October 14, at 1:00 p.m. rehearsals for the Community Christmas Cantata began. The choir will meet at the United Church on 53 Elizabeth Street in Ellicottville, for eight Sundays leading up to the concert at 3:00 on Dec. 16th, 2012. All 90 minute sessions will begin at 1:00 except Oct. 21, which will be at 7:00 p.m. Also, no rehearsal will be scheduled for Sunday, y, Nov.
25th, during Thanksgiving break. It is the hope of the director, Annette Ieda, that each choir member will be able to attend at least 6 of the 8 rehearsals. Practice CDs and scores will be available to singers to take home. Mrs. Ieda is hoping for at least 40 people to join the choir. Her husband, concert pianist James Ieda, will be the accompanist. companis p is i
This year’s Cantata is a newly written work by Larry Shackley entitled “A Blest Messiah Born.” Mrs. Ieda stated that “Since the work includes solos, SATB ensembles, instrumental parts, and even a song for “children’s voices,” it will have appeal for singers of all ages.” All area musicians are encouraged to join this “community project.”