Page 1

L IVING lower columbia.

A supplement to

The Daily News

ipes c e r Q B B h Easy g tips n i n i a t r e t h En kids r o f e c i v h Ad

your guide to a

fun summer

June 2012


Space for You, Your Kids, Their Friends, Their Gear, the Groceries, a Piñata, and Some Orange Slices.

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L IVING lower columbia.

What’s inside Light that fire: Barbecue season is here . ............................. 6 Brining: Well worth the wait ................................................ 10 Celebrate! Summer is full of reasons to cheer ................... 12 Save your kids from boredom ............................................. 14 Avoid “brain drain”: Keep you kids’ minds active................ 16 Keep your cool with a pool party ......................................... 18 Fresh take: Move your party outside .................................. 20 Great wines for the great outdoors...................................... 22 Exposed: Separating sun fact from fiction ......................... 24 Get to know your neighbors: Throw a block party .............. 26 Egg-cellent: Deviled eggs complement any summer event .. 28 Potato salad your scale (and taste buds) will love . ............ 30

June 2012

Volume 1, Issue 5

publisher

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contact us

Rick Parrish • 577-2505 • rparrish@tdn.com

Advertising sales managers: Steve Quaife • 577-2559 • squaife@tdn.com Marianne Chambers • 577-2562 • mchambers@tdn.com

Write to: Lower Columbia Living • The Daily News • P.O. Box 189 • Longview, WA 98632

editor John Markon • 577-2579 • jmarkon@tdn.com

editorial Copy editor/designers:  Evan Caldwell • 501-2704 • ecaldwell@tdn.com Rieva Lester • 501-2709 • rlester@tdn.com Sarah Case • 501-2713 • scase@tdn.com



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Lower Columbia Living is a special publication by The Daily News. Copyright© 2012 The Daily News all rights reserved. Reproduction in whole or in part without express written consent is prohibited.


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The Daily News’ Nancy Edwards explores the history of cooking on the grill and offers some favorite local recipes




T

he time is right and we’re moving out. Outdoors that is. And if you haven’t already, dig out those barbecues, clean ’em up, polish ’em and get ready for a grilling good time. Though barbecuing has been around since man first used fire to cook his food, the origin of the word barbecue is debatable. The first reference in Webster’s dictionary describes barbecue as “a raised framework for smoking, drying or broiling meat.” This correlates with another source that claims barbecue is believed to have originated from the West Indian term “barbacoa.” Translated, it means “frameworks of sticks placed above coals on which meats and fish were cooked.” Still others contest that barbecue originated from the French term, “barbe a queue,” which means “from beard to tail” and refers to suspending whole animals, such as pigs, above a pit of glowing coals. According to the “Dictionary of American English,” the word barbecue was first known to be used in America in 1709. By 1733, the term had taken on the implications of a social gathering, according to information from WeberStephen Products.

What we call a barbecue today is said to have started with people who settled in what is now North Carolina. At the end of the colonial period, neighborhood barbecues were well-established and by the early 19th century, plantation owners held large, festive barbecues, including “pig pickin’s” — outdoor celebrations where a whole pig was slowcooked in a hickory pit. Some people prefer to “dry barbecue,” that is, rub the meat with dry seasonings such as chilies, cumin, black pepper, red pepper and white pepper. “Wet barbecue” refers to basting the meat with a sauce. Over time, barbecue became distinguished according to the cooking preferences of the region — vinegar sauces on the East Coast, tomato-based versions in Memphis and hot, spicy sauces in Texas. Even the choice of meat changes from region to region, with pork more commonly used east of the Mississippi River and beef winning the West. However, today’s barbecues aren’t limited to beef or pork. We grill hot dogs, seafood and vegetables. Adventurous chefs cook breads, eggs and pancakes on the outdoor grill. Whether you call it a barbecue, ’cue or BBQ, cooking

Whatever you call it, cooking meat on a spit or grill can be fun and enjoyable. So, come on baby, light that fire.




meat on a spit or grill can be fun and enjoyable. So, come on baby, light that fire. This recipe came from my mom’s collection. She died 34 years ago and I thought the recipe was lost forever. My dad died 13 years ago and seven years ago while cleaning out my childhood home after my stepmom died, I found the recipe written in mom’s fluid handwriting tucked away in a small blue-denim clad three ring binder in her cedar chest. If the recipe seems familiar, it’s because I shared it with Daily News readers about four years ago in a publication then-called Lower Columbia Families. The recipe is good. No, that’s not true. To me, it’s “to die for.” And, at least one reader agreed. He emailed me after trying it and said he’d NEVER buy bottled barbecue sauce again. I hope you enjoy it.

Mom’s Barbecue Sauce Saute 1/2 cup chopped onion in 1 tablespoon butter until brown. Add the following ingredients and simmer on the stove for 20 minutes: 1 cup water 4 tablespoons vinegar 2 tablespoons worcestershire sauce 1/2 cup lemon juice 4 tablespoons brown sugar 2 cups chili sauce 1 teaspoon salt 1/2 teaspoon paprika 2 teaspoons mustard (I prefer a couple of teaspoons more and sometimes use spicy brown mustard; adjust to your taste)

LEMON CAESAR GRILLED CHICKEN

1/3 cup lemon juice from concentrate (or fresh-squeezed) 1/3 cup olive or vegetable oil 1/4 cup grated Parmesan cheese 2 tablespoons Dijon-style mustard 2 cloves garlic, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound skinned, boneless chicken breast halves In a small bowl, combine all ingredients except chicken; mix well. Reserve one-quarter cup marinade; cover and chill. In a shallow dish or resealable plastic storage bag, pour remaining marinade over chicken. Cover or seal tightly. Marinate in refrigerator 2 to 3 hours. Remove chicken from marinade and discard marinade. Grill (or broil) until tender and no pink remains, basting frequently with reserved marinade while cooking. Refrigerate leftover chicken.

— Borden Kitchens 

GARLIC LOVERS’ GRILLED FISH

5 tablespoons olive oil 6-12 cloves garlic, peeled 1 1/2 pounds fish, cut into 6 equal servings 2 tablespoons fresh lime juice 1/4 teaspoon salt 1/4 teaspoon pepper 8 cups (about 8 ounces) assorted torn salad greens 1 1/2 cups cherry tomatoes, halved Combine the garlic and oil in a saucepan. Cover and cook over low heat until the garlic is soft and almost transparent, about 15 minutes. Brush the fish on both sides with a little of the garlic-flavored oil. Coat the grill rack with vegetable cooking spray. Place the fish on the grill rack 4 to 6 inches over medium-hot coals. Baste the fish with garlic oil throughout the cooking process. Grill, turning once, until the fish is opaque and begins to flake easily when tested with a fork at its thickest point, about 10 minutes for each inch of thickness. Arrange the salad greens on plates and place the fish and cherry tomatoes on top. Combine the lime juice, salt and pepper with the garlic oil. Divide the warm dressing over the salads. Garnish with the garlic cloves. Makes 6 servings.

— National Fisheries Institute

CAJUN-STYLE BARBECUED RIBS

3 pounds pork spareribs 1 cup barbecue sauce 1/2 teaspoon hot pepper sauce 1/2 teaspoon ground red pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon celery seed 1/2 teaspoon dried thyme leaves, crushed Combine all ingredients except ribs in a bowl; mix well. Place ribs on cooking grid, meaty side up, and cook covered 30 minutes. Turn and cook 30 minutes longer. Brush with barbecue sauce mixture. Cover and continue cooking 20 minutes, turning and brushing with barbecue mixture after 10 minutes. Makes 6 servings.

BARBECUED MEXICAN BURGERS

1 pound ground beef 2 tablespoons finely chopped pitted ripe olives 2 tablespoons chopped green chilies, drained 2 tablespoons finely chopped onion 1 tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt Mom’s Barbecue Sauce (see recipe above) Combine all ingredients except barbecue sauce; mix lightly. Shape into four patties. Place patties on a lightly greased cooking grid. Cover and cook, 10 to 15 minutes or to desired doneness, turning patties halfway through cooking time. Brush patties occasionally with barbecue sauce.


the berry best Strawberries are sweetest treat By C.W. Cameron

The Atlanta Journal-Constitution

S

trawberries are the luscious start to spring and summer’s bounty of gorgeous, juicy fruit. Chefs greet their arrival with creative juices flowing. “I’m not sure if there is a more luxurious fruit than a strawberry. Who can resist strawberries and champagne, strawberries and chocolate (or) strawberries and very vanilla whipped cream?” said chef Todd Richards of the Cafe at the Ritz-Carlton Buckhead. Hudson Rouse of Oakleaf Mennonite Farm off Bouldercrest Road in East Atlanta agrees, but he and his three children don’t need chocolate or whipped cream to enjoy their strawberries. “It doesn’t have to be the prettiest strawberry in the bunch to be the sweetest. I eat the whole thing, crown and all, and if that one’s not sweet enough, I just reach in and try another one,” he said with a laugh. Munching while you pick is a real occupational hazard when you’re working with something that smells as wonderful as a warm strawberry. It’s a good thing his farm has 1,000 strawberry plants, so there are a few berries left for the customers. Rouse takes his strawberries to East Atlanta Village Farmers Market on Thursdays, East Lake Farmers Market on Saturdays, Grant Park Farmers Market on Sundays and adds them to the boxes of the farm’s community supported agriculture program. Rouse’s strawberries are all the “Chandler” variety. It’s the same variety often grown at pick-your-own operations because the berries ripen continuously and require harvesting at least every other day. This works perfectly for a farm that sells its produce at market three days of the week. Rouse says he’ll pick about 10 gallons of ber-

ries a week. Most will be sold fresh, although some will be turned into preserves for the farm’s CSA customers. In a commercial strawberry operation, the beds can be perennial because the soil is chemically treated to help the plants ward off disease. “We don’t use chemicals, and we plant our strawberries in a new spot every year. We pull up the plants and discard them in June and then put out new strawberry plants in October in a different spot,” Rouse said. Rouse makes sure he gets out there early to pick the berries because left too long on the plant, the bugs will get them before he can. “Not leaving them to get dead ripe makes them more suited for a dessert strawberry. They have a really nice tart complexity,” he said. When you get them home, sort through the berries and discard any that may be overripe, then store them with the caps on. Rinse just before ready to use. Strawberries fresh from the farm will keep about a week in the refrigerator. Put them in a container like a colander that will allow air to circulate around the berries. Left on the counter they begin to soften quickly, but they’re certainly convenient for easy snacking.

RITZ-CARLTON BUCKHEAD’S STRAWBERRY SALAD This recipe was created by Todd Richards, chef at the Cafe at the Ritz-Carlton Buckhead and demonstrated April 29 at the Grant Park Farmers Market. Richards finds that using medium strawberries instead of large ones gives the syrup a more concentrated flavor. In the photo, the salad is garnished with tiny basil leaves and peanut brittle. This is the second year the salad has been on the menu at the Cafe, and Richards finds his clients enjoy the salad for breakfast in place of a regular fruit plate. The remaining strawberry-lemon-basil syrup would make a great base for a cocktail or mocktail. 2 cups water, divided 1 cup granulated sugar 12 medium strawberries, rinsed and stems removed Zest of 1 lemon 4 large basil leaves, divided 1 cup balsamic vinegar ½ cup toasted salted peanuts In a small saucepan, combine 1 cup water and sugar and bring to a simmer. Stir until sugar dissolves, then remove from heat and cool 30 minutes. Add strawberries, lemon zest and 3 basil leaves. Refrigerate 4 hours. Strain the strawberries from the syrup and refrigerate berries. Strain syrup to remove zest and basil. Place half the sugar syrup in a small saucepan. Add balsamic vinegar and remaining cup of water. Bring to a simmer, remove from heat and cool. Pour mixture into a freezer-proof container and freeze for at least 4 hours. Reserve the remaining sugar syrup for other uses . Strawberries and ice can be prepared up to 2 days ahead. When ready to serve, cut reserved strawberries in half and place them in a serving bowl. Roll remaining basil leaf like a cigar and slice into thin ribbons. Sprinkle slices of basil over strawberries. Remove frozen balsamic mixture from freezer and use a fork to scrape mixture into fine pieces. Arrange ice over sliced strawberries, garnish with peanuts and serve immediately. Each of 2 servings: 449 calories (percent of calories from fat, 34), 9 g protein, 71 g carbohydrates, 5 g fiber, 18 g fat (3 g saturated), no cholesterol, 299 mg sodium.




Photos by John Markon / The Daily News

Be prepared to section the meat during grilling as most tenderloins have a tapered end that cooks quickly and a wider, thicker end that requires more time.

BRINE & DINE By John Markon

If

jmarkon@tdn.com

you can call a food prep technique that’s been around for more than 1,000 years a “secret,” my secret for cooking pork and poultry on a gas or charcoal grill involves a bag and some homemade brine. In the pre-refrigerator era, meats were packed in containers of salty brine to preserve them. A brine barrel was standard galley equipment on any sailing ship that had a reasonably large crew and traveled appreciable distances between ports of call. Brined meats from those days aren’t recalled as taste treats or delicacies because they ordinarily spent far too long in the barrel for their own good. 10

Ancient method produces juicy meat (and gives you good cause to talk like a pirate) With access to a fridge and no need to pack for a three-week voyage — let alone a three-month whaling expedition — brine is used today to promote the retention of water in meat during cooking, with the result being a juicier and tastier end product. Almost any cut of pork or part of a chicken can be brined, and veteran briners don’t think twice about “pickling” an entire Thanksgiving turkey. Fish — particularly saltwater varieties

— shrimp and scallops are also popular choices for brining. The treatment isn’t usually recommended for beef or lamb, but often does well with venison, boar and other meats procured from wild game. Entry-level briners looking for an easy introduction might be advised to start with chicken breasts or pork tenderloin. The recipe on Page 11 for brining a tenderloin can be called “award-winning” in that it was a favorite of a panel of judges when we conducted a grilling contest among managers at The Daily News last summer. There’s a long list of liquids that can be used instead of or in combination with water. Apple cider is often recommended as a water substitute when prepping pork while white wine and Japanese rice wine are touted for fish.


BRINED PORK TENDERLOIN

1 large or 2 small pork tenderloins (between 2 and 2.5 pounds), with ‘silverskins’ removed 4 cups water 1/3 cup Kosher salt (1/4 cup table salt) 1/4 cup dark brown sugar 1/4 cup red wine vinegar 1 bay leaf 2 sprigs thyme 1 sprig rosemary Small handful of peppercorns Add salt and sugar to water and bring to a boil. After the salt and sugar are totally dissolved, reduce heat, add all other ingredients except the pork, stir and simmer for 5 minutes. Turn off the heat and let the brine cool to room temperature. This is an essential step as the meat will begin to cook in the bag if the brine is warm. Place the meat in an oven bag and then cover it with the brine. Seal the bag after removing as much air as possible. Place the bag in the refrigerator for 4 to 8 hours. For chicken parts, 2 to 4 hours is usually sufficient. Remove the meat from the brine at least 15 minutes before cooking. Dispose of the brine, which shouldn’t be used more than once. Grill until the tenderloin’s internal temperature reaches 160 degrees. “Eyeball” grillers who disdain thermometers may want to use one the first few times they work with brine.

Cool brine to room temperature. Place it and the tenderloin in an oven bag. Let it sit in the refrigerator for 4 to 8 hours.

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There are also no hard and fast rules regarding what spices to include. Thyme, rosemary and bay leaves are traditional with pork, but might not be your first choices with other meats. Cooks familiar with oven bags should feel free to use almost any ingredient they’d toss into the bag in the brine. This would includes onions, garlic, horseradish, chives, leeks, carrots, etc. Brining does impart a salty flavor and cutting back on the recipe’s specified amount of salt reduces the effectiveness of the brine. Cooks looking for an Asian accent, in particular, might be disappointed in the results when using a salty Korean or Chinese barbecue sauce with meat that’s already spent a night in brine. In general, sweet and/or tangy sauces are a safer bet with anything but a crowd of confirmed salt-a-holics.

In the case of a tenderloin, once the meat’s been brined you can do almost anything with it that you’d try with unbrined meat, including dry rubs. While brining is a technique associated with grilling, it’s also adaptable to roasting or pan-searing. To capture the ambience of an 18th century ship’s galley, serve with moldy hardtack biscuits and watered-down grog. The singing of songs associated with pirate movies is optional but never hurts. The final result ought to be juicier and more flavorful versions of many familiar grill favorites. Brine prep is particularly recommended for cooks and diners who like an extra degree of “done-ness” on pork or chicken and have encountered problems with meats drying out on the grill. Try brining once and it may become part of your backyard barbecue routine.

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Strategies for parents who don’t want to hear

“I’m bored.”

ummer vacation often starts with high expectations. Children are excited about the prospect of fun days outdoors playing with friends, while parents await relaxing months without the responsibilities of school and extracurricular clubs. But once summer vacation arrives and the first few days have passed, parents often find that the cheers and giggles transform into a chorus of “I’m bored.” Many parents pore over ideas that 12

will keep their children busy throughout the summer. Many activities tend to be expensive, so if cutting costs is a priority, parents might need to think outside the box for ideas that won’t break the bank.

Camp Summer camp is a popular way for kids to spend their summers, but many camps are expensive.The American Camp Association has found that overnight camps can cost anywhere from $325 to $780 a week. Day camp fees may be $100 to $275 per week. Parents who send their children to camp for an entire season might pay anywhere from $3,000 to $9,000 for the seven- to nine-week program.

Parents looking for an alternative to costly camps should consider local programs that offer summer activities. Libraries, schools and childcare centers may have programs that run the length of summer and are considerably less expensive than more formal camps. A YMCA or even a swim club may also put together activities. Parents whose children attend afterschool sporting classes, such as karate or soccer, may find that the organizations offer a camp or summer program.

Day Trips Schedule a few day trips to different locations that the kids are excited to see. The Daily News prints weekly lists of


events in the area; TDN’s annual “Columbia Views” magazine is packed with family-friendly ideas; and the May issue of Lower Columbia Living features one-tank trips in the Lower Columbia region. You can pick up copies of any of these publications at The Daily News office, 770 11th Ave., Longivew, or view a digital copy at tdn. com/lowercolumbialiving/. The family can gather around the table and decide which outings would be interesting and then mark them on the calendar. Some parents purchase season passes to amusement parks and take the kids several times over the summer. You can bring snacks and lunch from home when possible to keep costs in check.

Summer

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Fun Projects Children often want to feel useful and may enjoy the responsibility of some easy tasks around the house — so long as the tasks are fun. Washing the car with a hose and a bucket of sudsy water is a fun way to cool off during the hot summer days and get a chore done. Don’t expect a perfect job, but rest assured your kids will have at least an hour of fun in the sun and water. Set aside a patch of the yard that children can turn into personal gardens. Encourage digging in this area and provide seeds or small plants and kid-sized gardening tools. Each day, kids can check the progress of the gardens. Some stores sponsor free learning activities for children. They can be held in the morning or afternoon and will teach interesting skills that can be put to use again at home.

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Chances are, your neighbors are facing the same difficulties as they try to find ways for kids to spend summer afternoons. Parents can set up a schedule for entertaining the kids. One parent can be responsible for the group one day, while the next day another parent takes a turn. This gives parents a break from parental responsibilities and a chance to enjoy some quiet time. For kids, time at a pool, watching movies, playing games, or riding bikes is often more enjoyable with friends.

Energy Solutions 13


Daily news wire services

Season is reason enough to celebrate 14

Some ideas to help kids stave off boredom, have fun

F

inding creative activities to keep your kids entertained during the summer can be a struggle. How many times can you make a visit to the pool new and exciting? If you’re looking for something different to do with your kids, consider throwing them a party! Whether you’re celebrating a birthday or simply the great weather, a party provides a terrific opportunity for kids to socialize while school is out of session.

Summery Theme Set the mood for your guests with a great motif like a princess


Stay Active Summer is the best time of year to get the kids moving. Ditch the video games and celebrate the season with relay races and sports in the yard. After an exhilarating three-legged race match, your guests may need to cool off. Tell everyone to bring bathing suits and let them run through the sprinkler.

Cool Eats Most children won’t turn down a piping hot slice of pizza, no matter what the thermometer reads. But you may want to pick some cooler culinary fare for dessert. Opt for ice cream, popsicles and all those other frozen treats that make summer great. It’s messy — but worth the fuss! Don’t forget the grill. Hot dogs and hamburgers will be easy to pull off for a large group, and are always a hit with kids. Let guests “build-their-own-burgers” with a toppings assembly line.

The ‘Write’ Gift Great gifts for kids that can be used year-round are personalized journals and stationery. Thanking their friends for coming to their party — in writing — will be good motivation for them to pick up a pen during their long vacation from school. A party is a great way to keep kids social and active during the summer months. So put on your party hats and celebrate the summertime!

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party or a pirate party. “Opt for a theme that speaks to your child’s interests and personality,” said Mariam Naficy, CEO of Minted.com, an online stationery store that specializes in custom-designed invitations. Browsing through kids’ party invitations online is a great way to inspire your young ones to help plan the day. Visit www.minted. com for party theme ideas you both can enjoy.

15


Keep kids’ brains active

his summer, millions of kids will experience the dreaded “summer slide,” described as the educational Make sure this summer is filled with activities and outings that will enground lost when young gage your child’s mind and sense of fun. Take a hike, explore the region’s minds sit idle over summer. waterways or read together “Many teachers spend the first four to six weeks at the start of each school year reteaching material students have forgotten over summer,” says Ron Fairchild, executive director of the Center for Summer Learning at The Be sure your summer is filled with outings that Johns Hopkins University. will jog your kids’ noggins. Museums, historical To help your children avoid this intellectual slump sights and science centers are great combinaand give them an academic leg-up come fall, keep tions of learning and fun. Turn a hike through the them thinking over the summer by making learning woods into an opportunity to learn about trees fun. Here are a few ideas to get you started: and wildlife.

Educational outings

16


Encourage your ch tage of your libraryild’s creativity and eagerness to lear writer, encourage he’s summer reading program. If you n by taking advan— perhaps about r to cultivate her talent by writinghave an aspiring what she sees on ou tings with the famishort stories ly.

If you’re going on vacation, encourage your kids to research the history and culture of your destination in advance. Remember, even a trip to the ballpark can be educational. For a painless math lesson, talk stats about your favorite baseball team.

Smart games All those outings are going to mean a lot of time in the car. Rather than repeatedly answer the classic road trip mantra — “are we there yet?”— take advantage of the time together and use it to play games that challenge smarts. Brain Quest (www. BrainQuest.com) for example, an educational tool popular amongst teachers, parents and children, helps bridge the gap in learning from the end of one school year to the start of the next. Consider using their card decks and workbooks, full of curriculum-based content, as they are easy to pack into a hand bag or beach bag. You can easily turn those long boring road trips into fun and educational bonding experiences! “I advise all my students to use learning tools like Brain Quest on summer vacation to avoid brain wipeout and get a

jump on next year’s material,” says Kim Tredick, a 5th grade teacher in Santa Clarita, CA, and the 2006 Milken Award Winner. “As one of my students says — it’s a first class ticket to straight A’s!”

Pen and paper There’s no better time than summer to curl up outside or on an extended road trip with a great book. You can instill a love of reading in your children by arming them with both a library card and a summer reading list. Be sure to visit your library frequently to refresh their reading material and help them get inspired. Most libraries host readings and book clubs, and even offer free classes. Take advantage of such programs. If it’s been awhile since your children used pen and paper, have them keep summer journals about their experiences. For those inclined toward fiction, encourage them to use the time off to write short stories or a novel. A long vacation is no excuse to give a brain time off. This summer, turn down time at the pool and on the road into a learning experience.

17


P In

L Party

Keep your cool (and make a splash) with these easy tips

an era of over-the-top, ultra-expensive birthday parties whose extravagance rivals lavish weddings, some might find it invigorating to scale things down and host a pool party. A pool party is an ideal way to host a birthday or other special event without having to do a lot of planning. All that is typically needed is an available pool and party participants ready to have a good time. Many people mistakenly think that a pool party is something that can only be done during the warm weather. Actually, you can plan a pool party any time of the year. Many fitness gyms, schools and scuba certification locations open their pools up to public parties. Therefore, whether the event is held in June or January, chances are there is a pool

18

available that can accommodate the crowd. One main advantage to a pool party is that the pool is the entertainment factor for the guests. There’s no need to spend hours thinking up games or other forms of entertainment. Swimming, splashing and jumping into the water will keep many guests occupied for hours. If you prefer more structure, consider relay races, diving games and water volleyball.

Party preparation Start with the invitations when preparing the party. Select a colored paper or pattern that is reminiscent of pool water. A vibrant aquamarine would fit the bill. Print out a catchy phrase that describes the upcoming event (i.e., Jimmy’s Party is Bound to be a Splash), and be sure to remind guests to bring towels and bathing suits. If you will not have

enough chairs for all guests, ask them on the invite to bring a beach chair as well. Put together a selection of music that evokes summer fun or tropical locations. There are bound to be compilation playlists available for purchase. An instrumental steel drum album also would be effective. Remember, whether it is warm or cold outside, this pool party should look and feel hot. Music will help set that mood. Tie decorations into the theme. Purchase or rent inflatable palm trees and string lantern lights around the party area, if possible. Keep plenty of beach balls on hand to toss around in or out of the water. Table linens can be purchased in bright hues to match the blue, red and yellow strips of a beach ball. Be sure to have plenty of fun pool toys available, such as floats and water guns. Have a few extra pairs of eye goggles on hand as well as sunblock (if the party is outdoors) in case swimmers forgot their own.


Pool party food Think about which foods to serve at a pool party. Light, finger foods are ideal because they won’t sit heavily in guests’ stomachs. Think about tea sandwiches, fruit and vegetable skewers, salads and shish kabobs, served along with chips and dip. If the party will be in the backyard, barbecue fare also may be quick and easy, especially if there are several guests. Create a number of tropical-inspired beverages. Anything with the taste of melon, mango and pineapple would fit in with the theme. Serve the same types of frozen drinks in both alcoholic and nonalcoholic varieties so everyone can enjoy a taste. Finger foods reduce the amount of cutlery and dishes needed and that amounts to a faster cleanup. One of the final factors of pool-party food is the dessert. Look to individually served desserts that can be eaten by hand. Opt for cupcakes with blue frosting and a gummy fish on top; ice cream cone sundaes; or bite-sized fruit and custard tarts.

Pool party safety When hosting a pool party, emphasize safety. Remember, a person can drown in just a few inches of water in a matter of minutes. According to Kids Health, drowning is the second most common form of death from injuries among kids under the age of 14.

Safety tips n Designate a life guard. If your party is at a public pool, ensure a lifeguard will be on duty. This person should not leave his or her post unless someone else relieves them. Designate a lifeguard at a private party as well, even hiring an off-duty lifeguard if no guests can perform the necessary duties. n Make sure fences around the pool are tall enough to prevent accidental falls into the pool and that they are secured with self-latching gates. n Insist that children who cannot swim use a Coast Guard-approved life vest or another approved flotation device. Inflatable water wings are not effective against drowning. n Be sure no one pushes or jumps on others in and around the pool. n Limit the number of pool floats in the water so that visibility of the lifeguard will not be impaired. n Don’t let anyone chew gum or eat in the pool. It can lead to choking. n Don’t allow running around the perimeter of the pool. n Jumping and diving should be prohibited if the water is too shallow. n Make sure guests know to follow the pool rules or they won’t be allowed to swim. 19


take the party

outdoors Daily News wire services

Outdoor get-togethers typically make for memorable affairs. Be it a picnic in the park or a backyard barbecue, fresh air always seems to add more fun to the festivities. As fun as such soirees can be, hosts and guests alike know there’s no limit to the fun that can be had when getting together with friends and family for some outdoor revelry. Hosts hoping to enliven their outdoor entertaining can employ the following tips and let the good times roll.

Make it a musical affair Music often sets the tone for a party, whether that party takes place inside or outside. Hosts should choose music that lightens the mood and encourages guests to relax. When hosting a backyard barbecue, encourage guests to bring their own instruments and, if any friends or family members are in a band, invite the band over to perform. Though public parks and beaches might frown on loud music, bring an acoustic guitar along and keep things low key. If the party is aligned with a specific holiday like Independence Day, be sure to include some patriotic tunes in the evening’s playlist.

20

Give the festivities a theme Hosts can set their soiree apart from other gatherings by choosing a theme for their next outdoor party. When hosting a themed party, encourage guests to get in the spirit of things by wearing theme-appropriate attire. For instance, when hosting a summertime luau, dress up the Bar & Entertainment Center with a beachside tiki decor and encourage guests to wear their favorite Hawaiian shirts.

Set up for safety While outdoor gatherings are all about fun, hosts should always remember to keep the safety of their guests in mind. Encourage guests to choose designated drivers and be sure to have the phone numbers of local taxi companies nearby in case any guests need a lift home at the end of a fun night.


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Summer means sunshine, relaxation and backyard barbecues. But it also means the return of insect season. Homeowners work hard on their backyards, but the nuisance of pesky flying insects often prevent them from enjoying their yards as much as possible. Not only are insects annoying, they can be dangerous too. Stinging insects send over 500,000 people to the emergency room each year and an estimated two million Americans are allergic to insect stings. Don’t let bugs keep you from relaxing outdoors. Use these tips to take back your yard from annoying pests.

Garlic: Garlic is heralded for its ability to ward off bloodsucking vampires; but did you know eating garlic can repel bloodsucking insects as well? Garlic is excreted through the pores and acts as a natural barrier to flying insects who don’t like the smell. Traps: The key to insect control is early detection and elimination. Consider using traps to eliminate bothersome bugs. Attire: Bees, wasps and yellow jackets are attracted to bright colors and floral patterns. The color black also tends to irritate the insects. Wear light colors such as khaki, beige or white to avoid being stung. Herbs: Certain plants and herbs, such as rosemary, basil and thyme, emit odors that ward off insects. Not only will these plants help deter unwanted pests; you’ll also have some fresh herbs ready for cooking right in your backyard.

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HAPPIER

TRAILS New packaging makes wine portable

story by Michelle Locke >> special to The Associated Press 22

AP photo

E

njoying good wine in the great outdoors is fun, but toting glass bottles on the trail is no picnic. Enter the new crop of alternatively packaged wines in cartons, cans and other trail-ready options. Sure, for actual hydration you’ll want to tote along water or whatever energy drink you favor. But for that moment when the hike is done, the mountain bike path conquered, or you’re just relaxing and grilling a few steaks on a lazy Sunday, these wines make it easy to blend libations with explorations. As Brad Day, a wine lover and outdoorsman who runs the outdoor activities website WeekendSherpa.com puts it, “It adds a nice element to sitting back and enjoying the natural surroundings.”


Here are some pleasantly portable wines that make good picnic partners. Summer Garden Pack a pouch

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The Climber is billed as “allterrain wine transport,” and it is. Available in chardonnay or cabernet sauvignon, this wine comes in a foil pouch with a hole punched at the top so it can be clipped to a backpack with a carabiner hook. It shouldn’t come as a big surprise that The Climber comes from Clif Family Winery founded by Gary Erickson and wife Kit Crawford, the people behind the Clif energy bar. The Climber is widely available and also can be found at the Clif winery tasting room Vela Vino in St. Helena, a popular spot with bicyclists. The pouch holds the equivalent of two regular bottles and has a suggested retail of $17, so the wine is light on your wallet as well as your pack. The winery works with the group 1 Percent for the Planet, and 1 percent of Climber sales go to charity, in this case a partnership with Trees for the Future. What to pair with it? Gorp is good, or if you want to go a little more upscale you might try the Smoked Paprika Almonds from the Gary & Kit’s Napa Valley line of snacks.

You may be more used to seeing beer in cans, but there are a few wines available in aluminum. A fun wine to try is Sophia minis from the Francis Ford Coppola winery. This is the winery’s Sophia blanc de blancs sparkling wine that is a blend of pinot noir, sauvignon blanc and muscat, but in a pink 187-milliliter can, complete with a tiny straw (suggested retail $5). Another option is FLASQ wines from JT Wines. These are sold in 375-milliliter aluminum half bottles that chill quickly and are recyclable. Available in chardonnay, merlot and a cuvee blanc (a white blend), they come with a suggested retail of $5.99 to $7.99. Finally... a wine you can drop.

Several wines are available in cartons and a reliable line is Bandit wines from Napa Valley winemaker Joel Gott. Available in several varietals and blends, including sangria, the wines are available in 1-liter or 500-milliliter boxes and are priced at around $9 for the liter. Or, if you’re going to be gone for a while or have a crowd with you, you could kick it old-school and go with one of the bag-in-box wines that hold the equivalent of four bottles. Day recalls going for a backpacking trip with friends and toting along some Black Box Wines, one of the pioneers in putting quality wine in a box. Since every ounce counts when you’re hiking the trails, they disposed of the box and carried only the bag. The hike was hiked. The wine was drunk. And when they were done, they blew the bag back up to make a pillow. Now that’s a versatile varietal.

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Sun myths exposed Facts to soak in before you head out to catch some rays Daily News wire services

W

hen the weather gets warmer, a great number of people take to the outdoors to participate in athletics, to enjoy a meal al fresco or to take a dip in a pool. However, fun in the sun does come with risk, most notably overexposure to the sun’s potentially harmful rays. Misinformation often reigns 24

supreme with regards to sun exposure. Here are some common sun myths debunked. Myth: I don’t have to worry about the sun on cloudy days. Truth: There is a risk of exposure to UV radiation even on cloudy days, necessitating the application of a sunscreen or sunblock. According to the Skin Cancer Foundation, up to 80 percent of the sun’s ultraviolet rays can

still pass through the clouds. Even if the weather is cool or overcast, apply sunblock before going outdoors. Myth: Most sun damage occurs before age 18. Truth: Recent studies indicate that previous estimates were inaccurate and that only 25 percent of sun exposure occurs during childhood. That makes being sun-smart important at any age.


Myth: Establishing a base tan provides a safe way to tan afterward. Truth: There is no such thing as a safe tan if it’s coming from the sun or a tanning bed. Spending prolonged periods of time outdoors unprotected from the sun can damage the skin. For those who want to have skin that glows, consider a selftanning lotion. Myth: Light clothing reflects the sun’s rays while dark colors absorb it. Truth: UV rays tend to pass through light-colored fabrics easier than darker ones. If you are able to see light through a piece of clothing, there’s a good chance UV rays can pass right through to the skin. Choose deep colors to protect the skin better. Myth: Sun rays do not pass through windows. Truth: UVB rays cannot pass through windows but UVA rays can. While you may not get a sunburn sitting next to a window, you may experience premature aging from freckling and wrinkles. Myth: A beach umbrella is adequate protection from the sun at the beach. truth: Although the umbrella will shade you somewhat, the surrounding sand reflects up to 17 percent of UV radiation. That means you can still get skin damage if you don’t apply sunblock. Myth: Makeup that contains SPF is protection enough. truth: Some makeup will

offer a light measure of protection from the sun, but will not be adequate. Furthermore, some shiny or glossy products actually can draw the UV rays to areas where the product was applied. Myth: Sunscreens can increase skin cancer rates. Truth: Research indicates this is only the case if you use sunscreen to spend more time out in the sun. When used correctly, sunscreens can lower skin cancer rates. Myth: Dark-skinned individuals do not get sunburn. Truth: Although people with more melanin pigment in their skin may not burn at the same rate as lighter-skinned individuals, there is still the chance for skin damage if sunscreen isn’t used. Myth: Vitamin D deficiency will occur if I don’t spend long times out in the sun. Truth: While it’s true that sunlight exposure is necessary for the body to produce vitamin D naturally, it doesn’t take that much exposure to do so, even when wearing sunscreen. The Cancer Council of New South Wales says most people get enough vitamin D from their everyday activities during the summer, even when protected with hats, sunscreen and clothing. During the months when there is limited sunlight, a supplement may be needed.

Getting outdoors when the weather is pleasant can be enjoyable provided revelers are smart about using sun protection.

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throw the perfect

BLOCK PARTY Get your neighborhood in on an American summer tradition here’s no better way to get to know the people in your community than a neighborhood block party. And nothing spells summer fun more than an outdoor get-together, complete with a potluck style meal, music and games. There’s more to planning a block party than meets the eye. Here are some tips to make sure your shindig is a success: n Planning a block party is not a job for one — about a month or two in advance, form a small committee of about four or five people and create task assignments to help share the workload. n Be sure to check with community officials such as the local police department regarding any necessary permits you’ll need and to secure a date for the party. n Formulate a budget based on itemized expenses, including everything from big things like a moon bounce to little things like balloons and disposable bakeware. n Encourage one-time use containers to make cleanup simple and avoid the confusion of returning dishes afterward.

26

For example, Chinet makes freezer-safe bakeware designed to cook food evenly in the oven or microwave. n Coordinate with neighbors to see who can provide grills, tables, and paper plates. n Get a handle on your potluck by suggesting that households from evennumbered addresses bring side dishes and odd-numbered addresses bring desserts. n Distribute invitations door-to-door in advance of the party; and don’t forget to extend the invitation to neighboring

For more block party inspiration, including great party-friendly recipes, visit

www.mychinet.com/tips.

businesses. Some businesses may even be able to provide party supplies. n Reduce your environmental impact by setting up recycling and composting bins and opting for compostable tableware. n To foster conversation, set up long tables for family-style dining. n Invite local family-friendly bands and comedians to perform. The performers will love the exposure, and your crowd will love the entertainment. n Plan activities for kids like face painting, sidewalk chalk, and a moon bounce. You might even consider inviting the local fire department to do “Stop, drop and roll” demonstrations. n Think way ahead! Plan a raffle or other fundraiser to raise money for future bashes.   “Block parties are all about connecting or reconnecting with people who have a lot in common with each other, starting with where they live,” said Kate Altenhofen, Marketing Manager at Huhtamaki, the makers of the Chinet brand of premium disposable tableware. — Daily News wire services


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Gathering with family and friends in the summer creates enjoyable memories of time spent with delicious foods, fun games and good friends. To spice up your menu, Chef Aaron McCargo Jr., host of Food Network’s “Big Daddy’s House,” shares some tips. “Summer barbecues should be fun, flavorful and carefree. And it all starts with a flavorful menu,” McCargo Jr. said. n Prep food perfectly. Marinate your meat in freezer bags overnight or several hours before to lock in the delicious flavors you’re going to be serving. (For more marinating and grilling, see TDN managing editor John Markon’s pork tenderloin recipe on Pages 10-11.) n Gather some materials that will make the event a bit easier, like weights, clips, markers and stickers. The weights keep the table cloth down — old, unused keys pinned on the corners work well. People can use markers to write their name on their cup. For a game, encourage people to make up a name, and guess who belongs to which cup. Put stickers on the underside of some plates and mix up the pile. Hand out a door prize to people who get the stickered plates. n Games are important; have a variety on hand for kids and adults. Create a kickball field, or establish a bean bag toss game. Sidewalk art is great for kids. n When grilling, turn meat only once. For steaks, turn the meat when the juices start to bubble on the top. The clearer the juice, the more welldone the meat. n Apply sauces containing honey, brown sugar or molasses during the last 10 minutes of grilling to prevent the sauces from burning. n Keep a spray bottle handy so you can calm down grill flare-ups, which could blacken the food. n Clean up throughout the gathering, both to make the process easier when everyone’s ready to go home after dark, and also to help keep insects away.

Starting at

27


Nothing says summer party By Elizabeth Karmel

up, I add pureed chipotle and substitute lime for the lemon. For the right occasion I’ll even get a little fancy and When I think about summer, I think top deviled eggs with caviar, either the traditional variety or the newer about deviled eggs. Beginning with wasabi-infused flying fish roe. Easter and going straight through Still, no matter how good embelSeptember, just about every activlished deviled eggs are, my favorite reity — from camping and cookouts to beach vacations and July Fourth gath- mains what I call “straight-up deviled erings — can be enhanced by a plate of eggs.” They are as advertised — classic and simple. You can use them as a deviled eggs. It’s really just a matter of swapping base for any and all flavor mix-ins, the garnish to fit the activity or mood. or serve them like I do, straight up, If I am feeling down-homey, I add a simple and sublime. One of the beauties of deviled eggs little pimento cheese to my basic devis how well they travel. That’s why I iled egg mixture. If I want to spice it For The Associated Press

28

call them party eggs. But there are a few tricks to making certain they are sensational. First, you have to cook the eggs properly. Freshly boiled eggs are key to great flavor and texture. Don’t buy pre-cooked hard-boiled eggs. The best method is to place the eggs in a saucepan and add enough cold water to generously cover them. Bring the water to a boil. As soon as the water is boiling, turn off the heat, put a lid on the pan and wait 15 minutes. This method really is more like poaching than boiling, and will guarantee a yellow, creamy well-cooked egg.


Straight-Up Deviled Eggs

on a platter or deviled egg plate, then cover and refrigerate. 1 dozen large eggs Use a fork to mash the yolks until all 1/3 cup mayonnaise large pieces are broken up and smooth. (I prefer Hellmann’s) Add the mayonnaise, butter, mustard, 4 tablespoons unsalted butter, lemon zest and juice, garlic powder and softened hot sauce. Stir well. Taste and season with 1/4 cup strong Dijon mustard salt. Transfer the mixture to a pastry bag (such as Amora or Maille) or plastic zip-close bag and refrigerate Zest of 1/2 lemon overnight. 1 teaspoon fresh lemon juice Just before serving or leaving for a sumPinch garlic powder mer event, snip off the tip of the piping 2 to 4 shakes hot sauce bag (or one of the bottom corners of a zipSalt close bag) and squeeze the deviled egg Smoked paprika mixture into the egg whites. Alternatively, or minced fresh chives you can use a small spoon to fill the egg Fill a large bowl with cold water. white “boats” with the yolk mixture, but the presentation is less attractive. Place the eggs in a large saucepan or stockpot and cover with cold water. Bring Sprinkle the eggs with smoked paprika to a boil, cover, then turn off the heat. Let for classic eggs, or chives for a fancier the eggs sit for 15 minutes. Drain the eggs, version. Serve chilled. then transfer them to the bowl of cold water. Let them sit for about 10 minutes, Start to finish: 30 minutes or until cool to the touch. (plus overnight chilling). Each of 24 halves: 70 calories; 45 caloCarefully peel the eggs, keeping the whites intact. Cut in half across the middle ries from fat (64 percent of total or lengthwise, depending on your desired calories); 5 g fat (2 g saturated; final presentation. Use your fingers or a 0 g trans fats); 95 mg cholesterol; small spoon to gently scoop out the yolks 2 g carbohydrate; 3 g protein; into a medium bowl. Set the whites aside 0 g fiber; 80 mg sodium.

like deviled eggs After 15 minutes, plunge the eggs into a bowl of cold water. This prevents them from overcooking (and from turning green at the center). I like to make the deviled mixture right away. This helps the flavors of the ingredients fully meld with the yolk. I am a fan of cutting the eggs in half vertically because I think it is easier to keep all the goodness of the deviled egg mixture in the white. However, for esthetic purposes, you should follow the shape of your deviled egg tray. The eggs taste better after the

mixture has had a chance to sit so the flavors can marry. For that reason, I always make my deviled eggs the day before and refrigerate the mixture in a closed pastry bag. I pipe (squirt) the filling into the whites just before serving or leaving the house. A light hand with the garnish, then you are done. Elizabeth Karmel, a grilling and Southern foods expert and executive chef at restaurants in New York and Washington, D.C., is the author of three cookbooks, including “Soaked, Slathered and Seasoned.”

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goodbye, guilt Try making potato salad with Greek yogurt, herbs just for the health of it

Matthew Mead / The Associated Press 30


Quintessential summer side dish has all the flavor with a fraction of the calories By Alison Ladman

For The Associated Press

SO

you’re having a barbecue and you want to keep it at least a little healthy. You’ve got the lean chicken breasts marinating and ready for the grill. You’ve got a colorful tossed salad filled with the season’s bounty. You’ve got corn on the cob for grilling and fresh watermelon and strawberries for nibbling. That’s a good start. But you also know that no American summer barbecue is complete without a creamy and rich potato salad. Except you also know just how unhealthy a potato salad smothered in mayonnaise can be. The good news is that you can enjoy a great potato salad without sacrificing your commitment to healthy eating. Here are our tips for making that happen. First, make sure you leave the skins on the potatoes. Potato skins contain much of the potatoes’ fiber, as well heaps of vitamins and minerals, including a crazy amount of potassium (even more than bananas). Second, replace the commonly added hard-boiled egg. While eggs do add plenty of protein, if you’re barbecuing it’s unlikely that protein deprivation is your problem. And egg yolks also add plenty of unnecessary fat. So we replaced the egg with chopped canned artichoke hearts, which have a similar texture and a wonderfully subtle flavor that complements the potatoes. Third, and possibly most important, you need to overhaul the mayonnaise dressing. Adding just 1/2 cup of regular mayonnaise can add 800 calories and 90 grams of fat to the salad. And really, who stops at just 1/2 cup? You certainly could

CREAMY POTATO SALAD WITH ARTICHOKES AND HERBS

2 pounds red potatoes, cubed Salt 1 tablespoon white balsamic vinegar 5.3-ounce container fat-free plain Greek yogurt 1/4 cup low-fat sour cream 3 scallions, thinly sliced 1 tablespoon Dijon mustard 2 teaspoons minced fresh dill 2 teaspoons minced fresh thyme 1/4 teaspoon garlic powder Ground black pepper 4-ounce jar chopped pimentos 14-ounce can artichoke bottoms, drained 2 ribs celery, diced Place the potatoes in a large pot, then add enough cool water to cover by 1 inch. Add 1 teaspoon of salt, then bring to a boil and cook for 10 to 15 minutes, or until just tender when pierced with a fork. Drain the potatoes and spread out on a rimmed baking sheet. Sprinkle with the vinegar and set aside to cool. Meanwhile, in a large bowl, combine the yogurt, sour cream, scallions, mustard, dill, thyme and garlic powder. Season with salt and pepper, to taste. Stir in the pimentos, artichoke bottoms and celery. Once the potatoes have cooled, gently stir in until thoroughly coated. Chill until ready to serve.

Start to finish: 1 hour (20 minutes active). Each of 6 servings: Nutrition information per serving (values are rounded to the nearest whole number): 190 calories; 10 calories from fat (5 percent of total calories); 1 g fat (0.5 g saturated; 0 g trans fats); 5 mg cholesterol; 38 g carbohydrate; 7 g protein; 7 g fiber; 670 mg sodium.

dress a potato salad in a light vinaigrette, but we wanted to stick to the traditional creamy salad for this recipe. So we reached for one of our favorite no-fat creamy dairy products, Greek yogurt. It is a versatile, healthy ingredient that adds significant creamy flavor and texture. We finished with a handful of fresh herbs and some tangy vinegar to punch up the flavor, then we had a potato salad we could be proud of setting out on our (healthy!) barbecue table.

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June2012_LowerColumbiaLiving  

June 2012 Lower Columbial Living Magazine