Northshore Plus-Enjoy 9 14 17

SEPTEMBER 14-SEPTEMBER 27, at: 2017 www.issuu.com/northshoreplus NORTHSHORE ENJOY! EDITION FREE! Read us online or scan our QR code

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Northshore Plus

SEPTEMBER 14 – SEPTEMBER 27, 2017

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NORTHSHORE ENJOY! EDITION

Page 3

TONY’S TAKE CHATTANOOGA BITES OFF MUCH MORE THAN IT CAN CHEW CHOO-CHOO!

Despite the absence of key defensive players for the second week in a row, the LSU Tigers thoroughly dominated the Chattanooga Moccasins Saturday night in Tiger Stadium. For the first time ever, fans making under $300,000 a year were able to consume alcoholic beverages in their own section legally, the Skyline Club, in the upper reaches of the South end zone. While Tiger fans were belting down a few brews and assorted wine selections, the Tigers were belting the hapless Moccasins around, a team who also had several key players not make the trek to Baton Rouge and thus not available to at least try to stem the Harvey and Irma-like deluge coming from the Purple and Gold.

Chattanooga is the home of Moon Pies and Lookout Mountain. The Mocs had to look out nearly every play against LSU and probably felt the Tigers had mooned them after every down.

Unlike the 1954 previous meeting of these two teams, where 11,000 LSU fans pretended to be Tulane fans in the then 60,000 seat capacity Tiger Stadium, this version of LSU did not give up an early lead and thus did not have to scramble late in the game to win by a touchdown as they did under the coaching of Gaynell Tinsley, a former Tiger great. However…and it seems there’s always a ‘however’ with these Tigers….the special team play still is mediocre, the penalties are unconscionable and the junior and senior leadership on defense has a ways to go before they’re ready to play Auburn. On offense, the red zone is still treated with indifference too often and LSU’s placekicking game is the worst it has been in recent memory. Cameron Gamble can drive kickoffs into the end zone only with a ten to 15 mile an hour tailwind and LSU missed two out of three field goal attempts Saturday, making it three misses for the year in two games. And outside containment still stinks on kickoffs. D.J. Clark is the most special of all special teamers, having returned two punts for touchdowns Saturday night but had one of them was called back for holding.

So far, the freshmen and sophomores have held this defense together with Christian LaCouture the most reliable of the seniors, along with a slightly overmatched Greg Gilmore. Senior linebacker Donnie Alexander was literally pinballed into an outside position on one first quarter pre-snap by middle linebacker Devin White, who is emerging, along with Corey Thompson, as the leader of Dave Armanda’s squad. White is the most solid compact defender LSU has had inside since Booger McFarland played nose tackle back in the Gerry DiNardo days. Perhaps the fastest linebacker in college football, White has taken to the position like he wants to be the best inside ‘backer in America. If LSU can develop even one Alabama-style interior defensive lineman, they will be as good as the SEC will have this year. There’s plenty of quality

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competition at linebacker and in the secondary and when Arden Key returns, the outside containment will take a quantum leap forward. We still haven’t seen that much pass rushing pressure from LSU but with young player development and the return of Key, hopefully Saturday night against Mississippi State, it should be coming sooner than later.

Those fans waiting for more razzle-dazzle from offensive coordinator Matt Canada will probably see it against the Bulldogs. The Tigers have a healthy, legitimate senior quarterback who can read defenses and has a more than adequate arm. Saturday, he hit four different receivers with passes of more than 20 yards and the Tigers show they have depth at the wideout positions that will only improve with reps. The Tigers still need to pass more than 17 times a game and watching freshman quarterback Myles Brennan hand off all but three times during his second half coming-out party in Tiger Stadium was underwhelming. The Tigers, like the crowd, seemed more than willing to mail it in during most of the fourth quarter and it was hard to tell at the final gun which entity had checked out first. Even the student section was decimated by the beginning of the fourth quarter, a very un-LSU-like development.

Perhaps the first non-humid, under 80 and even 70 degree September football game ever played in September in Tiger Stadium had something to do with it. But don’t make your plans for any playoff games just yet, Tiger fans.

This isn’t your Miles team but it sure isn’t ready to be labeled the highly polished renovated offensive and defensive squads that most of us are wanting to see. It’s a good offense and defense but nobody fears either one just yet. The installation of fear, brought about by consistency, pressure and concentration, is a ways down the road. Could it get here by the first weekend of November? If it doesn’t, chalk up another one for Nick Saban and the Tide. Because they may stumble but never fall. They can be had but never embarrassed. LSU can’t say that so far this year. They better get to work making it happen.

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SEPTEMBER 14-SEPTEMBER 27, 2017 NORTHSHORE ENJOY! EDITION

REPAIR OR REPLACE WITH NORTHSHORE PLUS! FANS WILL TRULY RELISH THE CHANGES IN TIGER STADIUM THIS YEAR I had to pick them up and hold them like a puppy. Could it really be that Tiger Stadium had purchased 21st century condiment dispensers? One for mustard, one for catsup, one for relish…..and ONE FOR TABASCO SAUCE! On every level, at every concession stand. And the concession stands are finally reflecting the concessions long overdue Tiger fans accustomed to trench-like crowding and service areas. This was one of the least expensive and more obvious moves during the offseason to improve the experience in Death Valley. It was part of a media midday outing last Thursday as Tiger facilities and management leaders Ronnie Haliburton and Todd Jeansonne led dozens of media folk from the west entrance of the venerable stadium to the sixth level above the South end zone now known as the Skyline Club.

The Club, a collection of 1,500 bench seats along six rows HIGH ABOVE Tiger Stadium, is a new concept in seating for LSU. Here, one can dine on tailgating fare at no extra cost - hot dogs, hamburgers, sliders, a rotating pasta salad, potato salad or creole cole slaw, potato chips and rotating entrees including red beans and rice, jambalaya, white beans and tasso with rice. All this food is included as an all-you-can eat special when you purchase a ticket in the Club section for the game. And they don’t have to be season tickets. Like the rest of the Tiger tickets, they are priced by the attractiveness of the game and can be purchased individually. For example, last Saturday night you could have dined and watched the Tigers defang the Chattanooga Mocs for only $45 for a ticket (no Tradition Fund obligation here!) And you’re seated in only a six-row deep section, so no long treks up and down the Matterhorn of the upper decks like we face in other parts of Tiger Stadium and in most other stadia around the SEC. Yes, you must be able to accept the heights but the view is fantastic and unlike the Upper West, where hearing the band was, and sometimes continues to be, problematic, the band is right across from you. Even better, this section has its own separate bathrooms, two elevators that whisk you to the section, a wide outdoor concourse, eating stations where you can stand and watch the action and a separate menu of paid items including a series of Staks (stacks) which I guess are like shish kabobs but more South Louisiana oriented with a Crawfish Stak and a Gumbo Pouline Stak as well as a Creole Gumbo Nacho. Oh - and you can buy alcohol here, in the forms of domestic, premium and craft beers and an assortment of wine. The paid menu items I mentioned won’t be available to the huddled masses in the lower bowl or in the nosebleed sections but a cursory look at the newly refurbished concession stands in those areas showed at least one or two new items.

If a totally new experience is on your 2017 Tiger to-do list, then get with the ticket office now and try this new venue. Just go to www.LSUtix.net and follow the banner prompts on the top of the page to order your tickets. Downstairs, the removal of all of the South end zone dorm rooms has created an additional 50,000 square feet of promenading and refuge space in case the unthinkable happens and lightning threatens Tiger Stadium (what ARE the odds!) Now you can stroll from the west side’s north end zone area to the south end zone area without obstruction.

And new gate entry will be simpler, with fans having their choice of virtually any west side gate to enter. It’s almost like heaven finally made a pass over the old gal. There’s even nine restrooms that are brand new and expanded after those sites were demolished and completely rebuilt and the refurbishing of 34 others. Of course, those are not all the facilities in the stadium but Jeansonne said the others should be upgraded within a year or two. And he also promised that custodial services will be much improved. He stopped short of saying there would be soap and towels in the restrooms for the second half, but one can dream, can’t one?

I asked about repurposing any of the old dorm rooms (East, North and West are still in place) for an inside restaurant or lounge venue, an amenity I have been advocating for years. They said that was not under consideration at this time. Hey, thanks to the Tiger brain trust and to vendor and TAF funding for the most part, we got this done and it really looks good! In another development, there have been three customer service kiosks installed in parts of the stadium manned by LSU personnel before and after each game and a fourth location on the south pad by the Maravich Center, that will be manned before each game and whose hours and possible post-game activities will be monitored by LSU staffers. These kiosks will keep fans apprised of traffic and weather situations, among other issues. There will also be baby changing stations installed in all the restrooms. I missed most of the bathroom talk, but the new facilities sound very cutting edge with more privacy. The layout, in a way, is similar to the facilities at Levis Stadium in Santa Clara. There, the facilities have been vastly improved over Candlestick Park but the football team and its ownership/management team have gone the other way. That’s a big difference for the Bayou Bengal Nation. Dinner and a real football game, both live at Death Valley. Who’da thunk it?

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SEPTEMBER 14-SEPTEMBER 27, 2017

NORTHSHORE ENJOY! EDITION

Page 7

Enjoy!

Let’s Talk Fruit!

Written by Anna Benadikova Mauldin, Chocolatier

Kids are back at school , but summer in Louisiana is far from over. It may seem like the summer here is never ending , but it brings a lot of good with southern Louisiana climate. Im talking fruit.

I used to go to the Farmers market every Tuesday and Saturday in Slovakia to get the best , full flavor , grown with love produce.

Luckily in a great quality Louisiana offers this great way of getting the best, fresh food and also connecting local farmers with public. Here in Slidell , we have one as well and I am very proud to say I was , and still feel like a part of it. Our Farmers market manager Danny Blackburn lives for it and always keeps a great variety of local farmers with fresh produce , food and crafts where you can always find your daily source of vitamins and good vibes.

And here we come to the topic I wanted to talk about in a first place. APPLES and oranges, bananas, grapes, peaches and pears raspberries, blueberries, berries the very thought of these fruits excites the palate. The mention of certain fruits evokes the seasons for us all . Berries and cherries hail the late spring and early summer. Peaches nectarines, and plumas remind us of summer full blown, while apples and pears usher us into fall and winter. The dried fruits of summer and fall the pears, apples, prunes, and apricots not only get us through the winter, but also remind us of the joys to come with warmer weather. To give you an idea what fruits to look for in particular months , here is the list of Louisiana seasonal fruits and vegetables.

Apples - late June through early October (cold storage until spring) Asparagus - March through June Basil - May through October Beets - April through July (year-round from storage) Blackberries - late June through early September Blueberries - late May through early August Broccoli - late May through early August Cabbage - late April through early July Cantaloupes - June through September Carrots - year-round Cauliflower - March through June Chard - October through June Chicories - fall and winter Chiles - June through October Clementines - December Collard Greens - October through June Corn - late May through August Cucumbers - late May through early November Eggplant - late May through early October Fava Beans - February through May Fennel - October through April Figs - late July through early October Garlic - harvested in June (cured and stored year-round) Grapes - late July through early October Green Beans - late May through early November Green Onions/Scallions - January through June Herbs - year-round Kale - October through June Leeks - April through August Lettuce - March through early July Mandarins - November and December Melons - late June through September Mint - year-round Morels - spring Mushrooms (cultivated) - year-round Mushrooms (wild) - spring through fall Nectarines - late May through early September Nettles - March and April New Potatoes - May Okra - June through October Onions - late April through early November (stored year-round) Oranges - November through January Parsley - year-round Parsnips - November through March Peaches - late May through early September Pears - August through November Pea Greens - March through May Peanuts - May through August Peas and pea pods - late April through early July Pecans - year-round Peppers (sweet) - June through October Persimmons - late September through December Plums & Pluots - July and August Potatoes - late May through August (available from storage yearround)

Pumpkins - late September through early November Radishes - March through June Radishes (daikon, watermelon, other large varieties), October through March Raspberries - June and July Rhubarb - February through May Rosemary - year-round Rutabagas - late September through early December Sage - year-round Shallots - June and July (from storage all year) Shelling Beans - July through November Snap peas/snow peas/pea pods, late April through early July Sorrel, year - round Spinach - late March through early July Squash (summer) - late April through September Squash (winter) - late August through December Strawberries - late March through early July Sweet Potatoes - harvested July through November but available from storage year-round Tangerines - December Thyme - year-round Tomatoes - June through October Turnips - January through April Watermelons - June through September Winter Squash - late August through December Zucchini - late April through September

Zucchini Blossoms

late April through September

Today, fresh fruits in great variety are available year-round.

Although winter fruits are no match for those in season most of us would agree that even winter strawberries can be delicious.

And the rather too green winter pears, which never ripen to out-of-hand eating perfection, work very well when carefully poached or baked. Apples, of course, are available in all seasons from the world around. Then there are the ever present citrus fruits: oranges, lemons limes, and grapefruits. More markets are now stocking fruits from other lands than ever before, and in fact some once exotic fruits, such as mangoes and papayas, are close to becoming staples. Even the more unusual fruits are no longer relegated to the gourmet shop:carambolas, tamarinds, and prickly pears are often available in their season in many supermarkets as well as at luxury fruiterers. And now the darling of nouvelle cuisine, the kiwifruit, is found everywhere, too. You serve fruit as a dessert effortlessly. Most fruits need no more preparation than peeling, and are usually ready to eat when picked presuming they were picked at the proper point of ripeness. But fruits also lend themselves unlimited preparations, both hot and cold. Fruit desserts can range all the way from a simple bunch of grapes to elaborate torten, charlottes, and multi- flavored mousses. Fruits, especially those in season, make economical dessert choices as well, although out-of-season fruits (winter raspberries, for example) can cost a fortune. And, of course, fruits that are highly perishable or require intensive labor to harvest cost more than those that are more easily and quickly harvest ed. Every fruit has

its season and can usually be found At that time, though in some areas the season may be quite short. Also, the weather conditions may dispatch a crop so that very little of a particular fruit appears on the markets. However, neither a high cost nor a short supply may be a problem: fortunately, you can substitute fruit of similar types in most recipes. Most berries can be interchanged with delicious results, and apples, pears, and peaches can replace one another according to availability.

(Naturally, though, if you have your heart set on a peach cobbler in January, an apple cobbler not be the same!) Besides being delicious and, when in season, economical, fruits are nutritious. They not only provide many vitamins but have the added benefit of being low in calories as well.

Another suggestion from me would be,, think organic,,. The more natural is the way of growing fruits and vegetables the better quality and

nutrition content you get and less , a lot

of time harsh chemicals your body needs to deal with. Also try to substitute regular white sugar with either organic coconut sugar, black molasses , organick blue agave syrup or date sugar. Not only you get an extra nutrients ( refined sugar has great sweets taste but it is nutritionally dread) , but you make another right step towards healthy, better quality life for you and your family.

See Let’s Talk Fruit, pg 10, for raspberry parfait

Page 8

SEPTEMBER 14-SEPTEMBER 27, 2017 NORTHSHORE ENJOY! EDITION

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Soon the weather will cool off and the days will get shorter as we approach the latter half of the year. It is about this same time of year where you start to notice plant nurseries and garden centers bringing in new varieties of plants and flowers. The fall season is most famous for the planting and cultivation of cool season flowers and you will start seeing them now if you haven’t already.

Chrysanthemums are some of the most popular flowers for this time of year. Soon there will be row after row of many different varieties of “mums”. Sometimes the vast collection of different mum varieties can be overwhelming. Popularity is the main reason you see so many different varieties of mums. Plant breeders are always on the lookout for new variations of popular flowers.

Chrysanthemums can be dated back to 15th century BC in China. In the late 18th century AD they were introduced to the United States and have been a favorite ever since.

Mums are relatively easy to grow and have minimal pest issues. There are several leaf spots that are known to occur on chrysanthemums including Septoria, Altenaria, and Cercospora. These can be easily controlled by hand removing infected foliage and treated with a labeled fungicide. Aphids and spider mites are two of the more important insect pest of chrysanthemums. Both can be easily controlled using horticultural oil sprays when detected early. Make sure to always inspect plants from time to time. Insect outbreaks are much easier to handle if detected early in the process. Also, fertilization and supplemental irrigation will produce healthy plants. That, coupled with giving plants the proper amount of space to grow is the best way to prevent most insect and disease problems.

One series of chrysanthemum to check out this season is the Belgium Mum® group. These selections are bred for their growth habit, flower count and branch flexibility. Belgium Mums display a very nice mounding growth habit, numerous flowers and strong branching to help protect the plant’s shape. Some of the stand outs from this series include Cesaro (a gorgeous golden yellow), Viviana Yellow (a very bright yellow), Conaco Orange (a large flowered, orange color), Pobo Lavender (a dark lavender color) and Amiko Bronze (a reddish colored bronze).

Check to see what new varieties and cultivars your local garden center will carry this season. Also remember when picking out mum plants look for ones that are starting to show a little color so that you can verify the plant tag but not too much. By choosing plants that have not opened most of their blooms, you are increasing the amount of time they are in bloom in your garden. Also, be sure to be careful when handling your mum plants as you get them home. The stems and branches of chrysanthemums are known to be very brittle. Most wholesale growers use plastic cages to help protect the plants during shipment. Keep this in mind as you load up on chrysanthemums this fall season.

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Page 10

SEPTEMBER 14-SEPTEMBER 27, 2017 NORTHSHORE ENJOY! EDITION

From Let’s Talk Fruit, pg 7 Recipe: Raspberry Parfait This delicious dessert is a mix of a fool, a whip and a frozen dessert. You can substitute two of any pureed fruit for the raspberries. Try tamarind, blueberries ,pineapple, or apple.

Ingredients 1 pint fresh raspberries or 10 ounces unsweetened frozen raspberri 2egg whites 1/2 cup sugar 1 and ½ cups heavy cream Strain raspberries, discarding the seeds. Put the purée into an ice cube tray, cover with foil, and freeze overnight. About 1 hour before serving, beat egg whites until they hold soft peaks.

Gradually beat in the sugar and continue beating until stiff. In a separate bowl whip the heavy cream to the soft peak stage. Remove the frozen puree from the refrigerator and place in bowl .Beat with the whisk to break down the ice crystals . Fold the cream and egg whites together and quickly fold in the semifrozen raspberry puree. Pile into parfait glasses and keep in part of the refrigerator. Do not attempt to assemble more than 2 hours before serving.

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Page 12

SEPTEMBER 14-SEPTEMBER 27, 2017 NORTHSHORE ENJOY! EDITION Written by Diane Henry Published Author Medical Nutritional Therapist

Enjoy!

How to keep your BBQ tasty and healthy!

Well, here we are! Labor Day Weekend! A time when we say goodbye to summer and start to transition into the winter months, one last hurrah, if you will. Well, I like to do it up right and if you’re like me, you love a good bbq! Well, Labor Day is all about the grill!

Grilling is a fun and easy way to whip out a great meal in no time. It’s tasty with very little clean up, which is always appealing! But, do you ever stop to think about the downside to grilling? Yes, unfortunately, there is a downside to grilling. I get asked all the time, is grilling bad for you? And the answer unfortunately is yes, it can be.

Here’s the lowdown on grilling…

Grilling meat at high temperatures produces carcinogenic compounds called heterocyclic amines (HCAs).hydrocarbons (PAHs) are also formed. The good news is that there are a number of simple steps you can take to avoid HCAs and PAHs. Start by using the leanest cuts of meat and poultry. Reduce grilling time by cutting meat into small chunks or precooking it in a microwave for two to five minutes—which can decrease HCAs by 90 percent.

Marinating your meat or poultry also provides a great deal of protection. Even a few minutes of marinating sets up a barrier against heat that dramatically reduces the formation of HCAs. (The ideal “soak time” is 10–30 minutes.)

Make sure your marinade recipe includes an acidic component (lemon juice, orange juice, vinegar), combined with your favorite herbs and flavorings (onions, garlic, soy sauce).

Another way to protect your meat? Rosemary. Researchers have found that antioxidants in this herb cut down on HCA production during cooking. Other herbs and spices such as garlic, thyme, oregano, and turmeric also appear to help.

Although traditional marinades include oil, it’s not necessary; omitting it will reduce smoking on the grill and minimize the formation of PAHs. Here are a few more tips…

Don’t push burgers down where juices can drip on the coals and cause flames to erupt.

Cooking meat over a medium flame as opposed to high flame will help prevent the formation of HAA’s while still allowing the internal cooking temperature to be reached. (Checking every few minutes of cooking time, so not to burn.)

Before cooking, remove meat from marinade and shake off excess. Use a paper towel to pat dry to help promote even browning.

Avoid sugary glazes and sauces, which can burn easily. If you want to use them, baste the last few minutes of cooking time, so not to burn. And to help you get your festivities sizzling, here are a couple recipes I love from nutrition Action. Have a Safe and Happy Holiday! Here’s to Your Health! - Diane

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Grilled Corn & Tomato Salsa Time: 30 minutes

Green Bean Potato Salad Time: 20 minutes

2 cobs corn 2 poblano chili peppers, quartered lengthwise (or 1 or 2 jalapeños) 1 red bell pepper, quartered lengthwise ¾ lb. tomatoes, diced 1 avocado, diced ¼ tsp. kosher salt juice of ½ lime

1 lb. Yukon Gold, fingerling, or other waxy potatoes, cut into bite-sized chunks 1 lb. green beans, trimmed and cut into 1-inch pieces 2 Tbs. whole-grain mustard 2 Tbs. extra-virgin olive oil 1 Tbs. red wine vinegar ¼ tsp. kosher salt 1. In a medium pot, cover the potatoes with 1. Heat a grill over high heat. Once hot, cold water. Bring to a boil over high heat, then scrub and oil the grate. Grill the corn and reduce to a gentle boil. Cook until tender but peppers until charred in places, about 5 not falling apart, 10-12 minutes. Drain and minutes, then remove from the grill and allow rinse under cold water. to cool. (No grill? You can broil the corn and 2. Steam the green beans until tender, 3-5 peppers instead.) minutes. Rinse under cold water.

2. Cut the corn from the cobs. Remove and 3. In a large bowl, whisk together the discard the stems and seeds from the poblano mustard, oil, vinegar, and salt. Gently toss the and red peppers, then dice the peppers. potatoes and green beans in the dressing.

3. In a large bowl, toss the corn and peppers Serves 6. with the remaining ingredients.

Serves 4.

Per serving (1 cup): • Calories: 130 Per serving (1 cup): • Total fat: 5 g • Calories: 150 • Sat fat: 0.5 g • Total fat: 8 g • Carbs: 19 g • Sat fat: 1 g • Fiber: 4 g • Carbs: 18 g • Protein: 3 g • Fiber: 6 g • Sodium: 190 mg • Protein: 3 g • Sodium: 130 mg

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