HOLIDAY FOOD CONTINUED FROM PAGE 14
Gabe Sterling
Let the experts at Home Care Assistance answer your questions.
What can I do to help my mom prevent memory loss 5 TIPS FOR BRAIN HEALTH
?
• Stimulate your mind Engage in cards, Sudoku, reading or puzzles. These activities help stimulate and exercise the brain, keeping it stronger longer. • Exercise your body Exercise stimulates the circulatory system which promotes the removal of toxins and increases blood flow to the brain. • Eat right Fish, nuts, dark chocolate, blueberries and olive oil are super brain foods because they promote heart health and heart health increases blood flow to the brain. • De-stress Stress actually shuts down systems in the body including the part of the brain that allows you to learn. Try yoga, meditation or prayer to calm stress. • Maintain social ties. Rich meaningful relationships help sharpen cognitive ability. Stay connected with friends and family to stay engaged and maintain a sense of community
Call us for a free consultation 404-355-9901 | www.HomeCareAssistance.com
MOSAIC’S SUCCESSFUL REMODELING PROCESS
COMMUNICATION Justin Larrison is a team player. Coordinating, tracking,
While many focus on the main dish of holiday meals, my family has always had amazing side dishes. Over time, it has fallen to me to prepare the heartiest of these side dishes—the dressing, which always defines our Thanksgiving and Christmas meals. The tradition began with my grandmothers, on both sides of my family, and the torch eventually passed to me. The secret to this tasty, moist dressing? Bacon grease. Gabe Sterling is a member of Sandy Springs City Council.
Sage & Sausage Dressing Tools: 1 large cast iron skillet (I use a 12-3/4 inch); 1 large pot; 1 large bowl; 1 14 x 9 baking dish Ingredients: 2 rounds of cornbread 1 lb. sage sausage 1 red onion, diced 3 tablespoons dried sage 1 sweet onion, diced 1 tablespoon poultry seasoning 1 red bell pepper, diced 4 tablespoons salted butter 1 green bell pepper, diced 3 to 4 cups chicken stock (or broth) 4 stalks of celery, diced 1 tablespoon kosher salt 4 cloves of garlic, diced 1 tablespoon cracked black pepper 5 tablespoons of bacon grease (or butter…if you must) Cornbread: Mix cornbread mix/recipe of your choosing Preparation: Place 2 tablespoons of bacon grease (or butter) in cast iron skillet Put skillet in oven and heat to 450º. Once oven and skillet reach 450º, remove skillet and add cornbread mix. Replace in oven and bake for 20-25 minutes until the top is golden brown and the edges are deep brown. Remove from oven and place on rack to allow steam to escape. Prepare two rounds. Dice all the vegetables, place in a bowl to the side. Place the sausage in a large pot and brown. Add 4 tablespoons of butter to the pot and melt. Add garlic and stir for 3 minutes. Add vegetables to pot, stir and start to sauté. Add 2 tablespoons of dry sage. Sauté the mixture until onions look translucent. Remove from heat. In the large mixing bowl, break up the 2 rounds of cornbread with your hands. Add the sautéed mixture to the cornbread. Mix with a spoon and/or hands. Begin adding chicken stock, 1 cup at a time. Add the remaining sage and poultry seasoning, salt and pepper. Continue adding stock until the mixture in the bowl is firm but moist, to the point of nearly being wet. Preheat the oven to 350º. In the baking dish, use remaining bacon grease (or butter) to cover all the inner surfaces of the dish. If any of the grease (or butter) remains, just leave it in the bottom of the dish. Pour the cornbread mixture into the dish, evenly. Place dish in the oven and cook for 30-35 minutes.
researching, and supporting your project from design to production. Making calls and running interference on anything that might get in the way of your exceptional remodeling experience.
PROJECT COORDINATOR. FIELD SUPPORT. AND THE GUY WHO HAS YOUR BACK.
Learn more about our successful remodeling process at www.MosaicGroupAtlanta.com or give us a call at 770-670-6022.
Kitchens & Baths Whole House Remodeling Decks & Porches Landscaping
16
|
DEC. 12 – DEC. 25, 2014 | www.ReporterNewspapers.net
Amy and Beth Arogeti Sisters-in-law Beth and Amy Arogeti associate fried treats known as burmuelos with Hanukkah. “We never had them any other time,” Beth said. Now they share the honeydipped goodies with their families and at Congregation Or VeShalom’s Hanukkah Bazaar. “We remember our grandmothers making them and want to pass the recipe on,” Amy said. Beth and Amy Arogeti live in Sandy Springs.
Hanukkah Burmuelos (Fritters) 1 tsp. yeast 1 tsp. sugar pinch salt 2 c. warm water
3 c. plain White Lily flour 1 egg, beaten
Syrup: 1/2 c. honey 1/2 c. sugar 1/2 c. water
Soften yeast in 1/2 cup warm water. Place dry ingredients in a mixing bowl. Add yeast mixture, egg and the rest of the warm water; mix well. Allow to rise in covered bowl in warm place for 2 hours. Fill a 2-quart pot with 3 inches of cooking oil. Allow to get very hot. Take a teaspoonful of soft dough and drop into hot oil. Remove with slotted spoon when golden brown. For syrup: mix all ingredients together in pot and bring to a boil. Reduce heat and simmer until slightly sticky. Pour over Burmuelos while hot. From “The Sephardic Cooks Comé Con Gana,” compiled and published by Congregation Or VeShalom.