My Lifeblog

Fund Raising With Fun

2013-05-14T15:56:00.000-04:00

A friend of mine, Elektra Q-Tion, recently wrote an awesome blog entry about fund raising, roller derby, and Jello wrestling that inspired me to write a new entry of my own about ways to be more family friendly in what your league/team chooses to do for fund raising. I'm a retired roller derby ref (due to injuries) but have watched some local leagues change how they raise money to support their leagues. The days of Jello/mud wrestling, bikini car washes, and wet T-shirt contest have to end.

The roller derby league host and coordinate the events I list below. It is the skaters/refs that are wearing a league jersey, do the judging, present the awards, and benefit from your support. Visiting their merchandise table and getting a memento wouldn't be a bad idea either. Sometimes they offer discounted tickets to the next bout.

Chili Cook-off
Coordinate with a local county park for space. All competitors get a 10 x 10 area to set up a table and have electric outlets to prepare their chili. They pay a $20-$30 entrance fee and must give samples to all participants (especially the judges). Spectators are only charged $1-$5 admission to walk around and sample all of the chili available. The winner is awarded a $50-$100 gift card, recognition in the league program, and season tickets to all roller derby bouts. I recently placed 5th of 80 entries in one.

BBQ Pitmaster
Same info as the chili cook-off, but is about ribs or burgers instead of chili. BYOG (Bring Your Own Grill).

Hot Dog Eating
Coordinate with a place to host the competition. Find a local hot dog restaurant to help sponsor it (they might sponsor the league too). Competitors pay $5-$10 to enter the contest and have to eat as many hot dogs in one minute as possible. Winner gets a T-shirt, recognition in the next bout program, and 2 complimentary tickets. Our last local winner ate 31 hot dogs in 1 minute.

Pie Eating Contest
Similar to hot dog eating one, but is about pies instead of weiners.

Pet Wash
People pay an admission (under$5) or make a donation, and the skaters wash their pets (dogs, cats, hedgehog, etc).

Coloring Contest
Children under the age of 12 participate. They donate $1 per entry and get to color (with Crayons or markers) a picture with the most inspired theme that they can dream. The winner gets their image scanned, posted on the league website, 3 complimentary tickets to the next bout, and recognition at half-time.

That is all I'm going to say for now. I have more events that I could share but I don't want you to scroll down too much. Bottom line, support your local roller derby league.

Old Bay® Seasoning

2013-04-01T15:33:00.000-04:00

Spending Easter at my aunt's house with my family and a lot of friends, meant that there was going to be a LOT of foods cooked. I spent most of the time in the kitchen while the cooking was going on, when asked for what spices, herbs, and seasonings to use on things (a large beef roast, a lamb roast, salads, steamed asparagus, steamed mussels, chip dip, roasted potatoes), I kept pushing Old Bay® Seasoning. They all looked at me like I was nearly insane, but that is because most people only think it is used on seafood and shrimp. Nope. I use it on darn near everything.

Read the can. It suggests seafood, poultry, salads, and meats. Why? Read the ingredients: celery salt, (salt, celery seed), spices (including red pepper and black pepper), and paprika. How many times do you already add all of those things to what you are making?

Click over to the Old Bay Seasoning website and do some exploring if you are interested in learning a LOT more ways to use it, and all of the other flavors of it they have. If you don't want to click over, start using it in your own cooking. Like my grandma always said "recipes are a guideline, make it taste the way YOU want."

To summarize the quote on the Old Bay site:

Sprinkle lovingly on all seafood, all shellfish, french fries & fried chicken, hamburgers & sandwiches, popcorn, pizza, hors d'oeuvres, dips & cheese platters, baked potatoes, mashed potatoes, steamed veggies, macaroni, meats & poultry, deviled eggs, scrabbled eggs, egg, tuna or chicken salad, casseroles, stir-frys, soups, stews and gumbo, Bloody Marys

Go to the Old Bay Nation link to read some amazing ways people use it. Or even just search the internet for "old bay seasoning recipes." You'll get a TON of them. In other words, never cook without a little of it in or on everything. Happy tasting...

Be Prepared

2013-03-18T15:30:00.001-04:00

Closed

How many of you can identify what is pictured at the right? I first encountered one in my grandfather's kitchen. He couldn't find the utensil in the drawer that he needed, so he took out his key chain and opened a can of soup with it. Yes, that is right, it is a can opener. It is a P-38.

History
In 1942, the P-38 was designed, tested, and actually went into production in less than 30 days. It was originally made for K-rations in World War II, but was used for many years in Korea and Viet Nam for C-rations too. I ran into it again in the mid to late 1970s when I was in Boy Scouts. Nearly all of the adults coming on the camping trips carried them as they have MANY uses (listed below). While not as predominantly used/dispersed because of MREs, I've always carried one or had it handy since then. In fact, that is the only thing I still use in my kitchen.

Open

Name
The Army called it an "US ARMY POCKET CAN OPENER" and "OPENER, CAN, HAND, FOLDING, TYPE I." But, there are several theories on where the designation of P-38 came from. Yes, there is a P-38 fighter plane, and a gun. The US Army sources indicate that it took 38 punctures to open a ration can (like a soup can top). But another theory is because it is 38 mm in size (approximately 1.5 inches). US Marines tend to call it a "John Wayne" because reportedly they watched a training film he was in (before becoming a famous actor) showing how to use it. Does it really matter where the name came from? No, just know what it is called.

Usage

Using a P-38

These are really easy to use. Unfold the cutting edge (pics at right), hook the notch in the middle of the handle against the rim of the can, use a thumb to press the blade into the can. Continue the motion until you have punctured all the way around the can. Easy peasy. Other reasons I'm rarely without one, there are more, but this is a summary.

can/bottle opener
screwdriver, especially for glasses with the small point
when fishing to cut the line, gut and scale a fish
clean sole of boot/shoe, cut a stray string from your clothes
pick teeth, clean under your fingernails
box cutter, letter opener

Suggestions

Order them online, but check a local Army-Navy or Surplus store. The store here sells them for 38 cents each or 3 for $1.
Do not keep one on a key chain if trying to go through security at the airport. A lot of the younger security officers don't know what they are, and are confiscating them. Pack it in your checked bag, or simply leave it home.
To make it easier for you, get a P-51 because it is slightly larger (2 inches long) and easier to use. This typically went to the mess hall since they had to open larger containers.
Buy more than 1. I've given so many of these away over the years, I tend to buy 10 at a time.

Overall, they are the lightest multi-tool that you can, and serve a lot of uses. There are so many other things I have used one for, just didn't want to cause you to scroll too much.

Airport Security Suggestions

2013-03-17T22:22:00.001-04:00

Traveling a few times lately inspired some recommendations when someone gets to the airport and has to get through security. They following breaks down the basics of how to get to the gate as efficiently as possible and reduce anxiety.

Arrival
Arrive about 2 hours before the flight is departing. Monday morning and Friday afternoon is when most business travelers are flying, so there are more people there. The more travelers, the longer all lines will be.

Check-in
Have your ID ready, you will be asked for it when you get to the desk. Having to dig in a purse or wallet wastes your time and mine if I am standing behind you. Don't bury it back in the wallet or purse, because it will be needed again. There are several more efficient ways to check in:

Most airlines allow online check in 24 hours before the flight (on the internet), how many bags you are checking, and print out the boarding pass. When you get to the airport, they may have a special lane for that, and it is the quickest.
Most airlines have a "self check-in" where you can use a kiosk to print a boarding pass and then they call you forward to check the luggage.
Because of smartphones, check in using it to speed up both of the above points. Make sure the battery is charged, it sucks when you get halfway to security and it can't scan the code. Start over.
Do not put a lock on the zippers of checked bags. You will be asked to unlock them, or they will be cut off when going through security.

Security Screening
The most hated part of getting to the gate is the security line. Feels like cattle in a corral on the the way to slaughter. The longest wait, like waiting in line for a roller coaster. This is why you show up early, especially on busy days.

Keep your ID handy, you need to show it again.
Be prepared to take off your shoes, you have to do that. Knee high, laced boots? Not a good idea. I use a pair of slip on shoes as my "air travel" shoes to make it easy.
Don't wear a belt or a lot of jewelry. You will have to remove all of that too. The least amount of metal on you, the quicker you'll get through security and not set off the alarms.
Remove your laptop BEFORE you get to the conveyer, it does have to come out of the carry on bag.
Once you retrieve your items from the conveyer, move to the area a little farther away to get redressed and put your things back in your bag/purse/etc. Doing it at the end of the conveyer holds up everyone behind you.

Once through and all ready to go, proceed to the gate. Check the monitors for your flight, it might have changed from what is actually printed on your boarding pass. And listen to the PA system for your flight.

Based on these simple suggestions, I have my check in time down to under 5 minutes and the longest I've waited in the security line was 25 minutes. So, it takes me about a half an hour to get to my gate. Keeping in mind that you typically board 20 minutes before flight time, that takes away almost an hour of my 2 hour wait. I find a cup of coffee and a place to sit, and enjoy people watching. Oh yeah, a final recommendation is to go to the restroom BEFORE you board since it will be quite a bit of time until you can go to the water closet on the plane. Happy traveling.

Cost of Car Gas Expenses Comparison

2013-03-05T10:41:00.001-05:00

Everyone pays attention to what the local gas stations/convenience stores are charging in their area, would be foolish NOT to do that. I ended up in a conversation with a friend about it, but had to use a spreadsheet to explain it as one of darn "math word problems." Here it is (and my results).

Math Problem
Bob drives a company car that gets 30 miles per gallon. He drives 36 miles per day Monday through Friday, to and from work. He passes a station on the way both ways, that is currently charging $3.75 per gallon. He heard about another station that is 2 miles past his office that is charging $3.72 per gallon. He decides on his lunch hour, to go there and fill up. How much did he save?

Solution
He didn't, it cost him $0.21 more. WHAT?!? HOW?!? Using the same 30 MPG car at each station it breaks down like this:

Stopping at the station on the way home from work, that day he drove 36 miles

Cost of gas per gallon is $3.75, cost per mile is $0.125 ($ per gallon / 30 mpg)
Cost of the daily drive (cost per mile X miles) = $4.50

Going to the station that was farther from work, that day he drove 38 miles

2 miles back, plus the 36 to and from work

Only added 2 miles to get back from the station because he used his existing gas to get there in the first place.

Cost per gallon of gas is $3.72, cost per mile is $0.124 ($ per gallon / 30 mpg)
Cost of the daily drive (cost per mile X miles) = $4.71
Savings? Loss of $0.21

Summary
So, financially he lost $0.21 that day, but expand it to a monthly comparison. Same company car, same stations, Monday through Friday mileage, same cost per gallon.

Stopping at the station on the way home from work, that month he drove 720 miles

36 miles per day X 5 days per week X 4 weeks in the month
Cost of gas per gallon is $3.75, cost per mile is $0.125 ($ per gallon / 30 mpg)
Cost of the monthly drive (cost per mile X miles) = $90.00

Going to the station that was farther from work, that month he drove 800 miles

Cost per gallon of gas is $3.72, cost per mile is $0.124 ($ per gallon / 30 mpg)
Cost of the monthly drive (cost per mile X miles) = $99.20
Savings? Loss of $9.20

So, if that continued for 12 months, loss of $110.40. All because Bob went an extra 4 miles per fill up each week. The additional miles driven would require more fill ups, so it offsets the "savings" by being 3 cents less expensive. If Bob has to fill up more often, the station sells more gas, which means they better the bottom line (profit). Plus you are likely to run into the station to grab an item that you want (a coffee, pop/soda, smokes, etc.) So they DOUBLE profit from you. But that is another blog entry related to this.

I admire business managers for figuring out how to better the bottom line by combining several profit revenues together, and blending it with marketing. Shows that business people are finally waking up on how to better the ROI.

I'm just trying to share with everyone what you need to "consider" on where you go to purchase what you need and better your wallet...

Hard Boiled Eggs

2013-03-02T10:25:00.001-05:00

Most people like hard boiled eggs, and we eat them in a variety of ways; straight out of the shell, sliced on a sandwich, chopped on a salad, deviled, pickled, and egg salad. The biggest debates I've experienced are about how to make them. There are several different ways, I've tried all of them, but you have to find what works for you. I was taught to put the eggs in a pot, cover them with water plus 1 inch, bring to a boil, cover the pan with a lid, turn off the burner, let sit for 20 minutes, rinse them in cold running water for a few minutes.

The next way I tried to make them was to bring them to a boil, turn the burner down to medium, and heat for 12-15 minutes before cooling in ice water. The next way was to bring it to a boil and let it continue for 8-10 minutes before cooling in running water. They ALL turned out about the same, AWESOME! But, the best way I've found to make them appears below as a recipe. Since I am single, I only make 4 at a time, bulk it up for the amount you want to make

Ingredients

2 TBSP distilled white vinegar
Enough water to cover plus 1 inch
4 large eggs

Directions

Bring water and vinegar to a boil over a high heat.
Gently add eggs (so they don't crack).
Reduce to a slow boil, and heat for 14 minutes.
Remove eggs and cool in an ice bath or under running cold water for 15 minutes.

Notes
✔ Using the vinegar helps make them easy to peel, you won't taste it
✔ Cooling them for that time shrinks the yolk so they slip out cleanly
✔ Eat cooked ones within 2 hours or refrigerate for up to a week
✔ If the yolk has a greenish color, they are overcooked
✔ Small eggs need less cook time, extra large need a little more

Remember, recipes are guidelines, not a blueprint. Take some time to figure out what works for your hard boiled eggs by experimenting with times, temperatures, etc. for the size and type of eggs you normally get. But overall, enjoy...

Chipped Chopped Ham

2013-03-01T16:04:00.000-05:00

Photo from Isalys.com

A lot of people look at me weird and ask me why I always call it "chipped chopped ham." I grew up around Pittsburgh, PA and we always got Isaly's at the meat counter in the grocery store. Why is it called "chipped chopped ham?" If you look at the label, you will notice that it is called Chopped Ham. You ask the person behind the counter to get it it chipped, not sliced. You combine all of the words to get what you want, "I would like a pound of chipped chopped ham."

The next question is probably "what is CHIPPED?" That just means that it is cut so very thin that you can almost read a newspaper through it. If you've ever used a deli slicer, it is setting 2. Sliced, is a setting of about 4 or 5. I know, because I used to do that, and cut off the tip of my thumb when cleaning it one time. Chipping ANY meat on a deli slicer makes the FLAVOR come through more in the dish you prepare. Heck, I go to a butcher shop to get my roast beef, bacon, and even chicken breast lunch-meat chipped. I get it that way because I don't have to do it on my own, and they don't charge me to do it. I love true butchers.

Next question is: what recipe do you use when getting ready to watch a Steelers game on a Sunday? Here is what I use, in the crockpot/slow cooker.

Ingredients:

1 cup BBQ or chili sauce
1 cup Coke (no other brands because they are too sweet)
1 - 2 pounds of CHIPPED CHOPPED HAM

Directions:

Mix sauce and Coke in a bowl.
Place half of the ham in the crockpot/slow cooker.
Cover with half of the sauce.
Put in remaining ham, cover with the rest of the sauce.
Cook on a low setting for 5 hours, stirring often.
Serve on a bun.

Add other ingredients (sweet relish, Tabasco, salt, pepper, etc.) if you want a slightly different flavor, it is all up to you. Remember, a recipe is only a guideline. BUT, quit asking me why I call it that unless you find out why...otherwise, yinz wouldn't get a Burgh thing...

School Menus Have Changed

2013-02-25T15:30:00.000-05:00

Back in the 70s the only choices for lunch were to pay 50 cents for what they served, or brown bag it. The menu did not vary from week to week. One day was burgers (aka mystery meat, and NO cheese), every Friday was sheet pizza, another day beefy macaroni, one day was fish sticks or patties, and the other day was always some sort of "spaghetti-like" thing. They were served with a boiled spoonful of mixed veggies, and a piece of bread. The ONLY choices were chocolate or white milk in a cardboard pint, and no cup or straw. Oh yeah, and those trays that look like a TV dinner.

Imagine my surprise when I got to junior high (9th/10th grade), and we could pay 75 cents for the lunch they served OR grab a pre-made tuna or egg salad sandwich, and a milkshake. WOW!!! I opted for the sandwich and milkshake because it took less time waiting in the long line and I to get to the computer lab as quick as possible.

THEN I got to senior high (11th/12th grade). For $1, you could get the regular menu, or grab a sandwich, or (best thing ever) SALAD BAR WITH NO LINE!!! No wonder I graduated as being 5'11" and only 148 pounds.

So what is my point here? I pulled up the menu available from my high school. HOLY CRAP!!! I am glad they are doing it. The students might not be learning what they need to in classes, but at least they can eat healthier, learn to make choices, and schools are taking other considerations to what they offer. They have vegetarian and gluten free options available to everyone.

Based on the picture at the right, you can get the "regular" menu, just an entrée, or even a "premium" meal (more expensive to make, but is still good). There is a Grab & Go, a Chopping Block, a Pizza Express, or even CUSTOM deli sandwiches. DARN, wish I had that option in high school. I'm glad they linked with their Junior Achievement program. Healthy options available, and work ethic. You learn a LOT from the cafeteria if you open you mind.

Most schools serve BREAKFAST. Their menu is better than the one than at a fast food restaurant, coffee shop, or donut shop. The only thing we could get at my school was a pint milk carton, but it is awesome to see schools try to help so many kids today.

As a bottom line, without making you scroll much more, even the recipes that they are making for lunch deserve your diligence. "Back in my day" they were all fast food type foods, but today are making Asian foods, noodle foods, Western Grilling, and Buffalo Spiced food. Check out what the kids are eating, ask them what they like... Not only can you understand them and their desires, but it might lead to to some more easy recipes to make at home.

Distracted Driving

2013-02-25T11:32:00.000-05:00

I was recently walking my 2 dogs in my neighborhood, stepped off the road into a driveway, had to crouch down between an approaching car and my dogs to protect them, when she drifted off the road and hit me. She was reading a text message on her smartphone at the time, and "didn't see us." I ended up with some hip injuries, but at least my dogs were okay.

I thought about how things have changed since I started driving almost 30 years ago. Cars back then were lucky to have even an AM radio and that the locks, windows, and everything were MANUAL to use. Now? They are so digitally involved that you can't POSSIBLY process it all mentally. DRIVE. Now to step down from my soapbox, here are some facts about distracted driving.

Most American culture is focused right now on how "distracted driving" is related only to texting, but guess what? There are a LOT of things that are considered distracted driving. Things like:

Eating and drinking (I see this all the time)
Grooming (applying makeup or even shaving)
Reading, including maps
Using a navigation/GPS system (which is why I don't have one)
Watching a video
Adjusting a radio, CD player, or MP3 player
Using a cell phone or smartphone, even hands-free/Bluetooth
Texting

Distracted driving can be classified in 3 ways; visual (taking your eyes off of the road), manual (taking your hands off of the steering wheel), and cognitive (using your mind for something other than driving). Whenever you do any of the above, you run the risk 23 times more likely that you will be involved in an accident. Simply reading a text means your eyes are off of the road for approximately 5 seconds. At a speed of 55 mph, that is equal to driving the distance of a football field while blindfolded. How safe is that?

Add to it, that most states in the US have laws about distracted drivers. There are different ones for adults and minors. Some are considered primary and some are considered secondary. Some states even ban the use of a cellphone at all. I suggest you go over to the Distraction.gov website and find out what the laws are in your area. Click HERE for direct link to the state law page.

Drive safe...stop distracting yourself from those around you...

Spork

2013-02-05T15:24:00.000-05:00

It took my son asking me to take him to Taco Bell for dinner one night, to remind me of something I've forgotten, sporks. I was born before man landed on the moon, and the first Woodstock but didn't get introduced to a spork until middle school in 1980. In elementary school, we still used metal utensils, but at middle school, that all changed. In high school, I stopped using a spork because I only went to the salad bar, and we were allowed to have forks. Hadn't used one since. But I digress.

Sometimes the mind wanders, and while walking the dogs the other night, I began to ponder the "history" of the spork, so today I did some "research." I'll summarize it below for some easier reading.

Spork is the combination of "spoon and fork"

The word first appeared in print in 1909

Another name for it is a Foon, a combination of "fork and spoon"
Almost identical items (terrapin fork or ice cream fork) were first patented in 1874
The "original" sporks also had a knife edge

The knife edge was removed for use in schools, prisons, etc.

See the link HERE for more information about the history

Sporks have been slowly resurfacing in popularity lately for campers, hunters, and people searching for an easier way to eat lunch at work. I suggest Industrial Revolution or Think Geek if you are searching for a good one.

Good luck in finding what fits your eating needs, and SPORK YOU...

Butcher vs Grocery Store

2013-02-02T13:32:00.001-05:00

Pheasant

Think about the meat you eat and where it comes from. I fished for trout, bass, walleye, and even perch growing up. Hunted whitetail deer, small game, ducks, and pheasant (my favorite). I learned from my grandfathers and father how to clean game, filet, and butcher it by hand to provide dinner for a family.

In today's day and age, not as many people do it, they just "run to the store." Find a local butcher shop. Most modern butchers have all of the things mentioned above, fresh, organic, and are willing to wrap up the amount that you want. How much more organic can you get than by getting it from nature and not from a company that "prepackages" the product? Do you get to choose the amount you purchase?

True butcher shops have given way to having a "deli" counter in the grocery store. The deli makes it appear as fresh, offer a lower cost than pre-packaged, but to be honest, it is all similar, and most of the deli offer is sliced pre-packaged meat. A common phrase butchers have started using is "those that can't butcher, go deli." I watched the receipts from my last grocery shopping, priced it out with the local butcher and I would have saved $12.30 if I bought it from her. And, she runs "specials" every month which end up being less expensive than the grocery store.

But the key thing here is about "nutritional content." Fresh meat from a butcher is a heck of a lot lower than the "manufactured, processed, packaged" ones that you get at a grocery store. I'd rather have quality and nutritional availability than worry about all of that. Plus, I can purchase a smaller amount, saving a few dollars.

Gibbs Butcher Block

Another strong point to make, is that you can NEGOTIATE or BARTER with a butcher. If you desire a specific cut or trim, they'll do it; a grocery store won't, you get what you get. I am fortunate that I have a butcher shop nearby... find yours. Another benefit of a butcher is that they get their meat from local farms. I am fortunate that I can get fresh fish from Lake Erie, local beef, local turkey, local bison, and local pork. Ever have a cut of bacon from bison? Try it is you can. They also make over 200 recipes of home-made bratwurst. They hire county sheriffs on the weekends to direct traffic, that's how busy they get.

Spring is coming, so you can bet your bottom dollar that I'll be out in the streams and fields... rod and bow in hand...

Futsal Builds Confidence and Ability

2013-01-20T11:46:00.000-05:00

My son, like me, started playing soccer at a very young age. He's been playing for several premier leagues for the last 9 years. I coached a couple of seasons when the league needed it, my Dad did it too. We've spent a LOT of time in the living room and backyard passing & juggling the ball. Even my 2 dogs play with the balls that roll around the apartment. Because he likes it, I decided to find better training. A few seasons ago, we discovered futsal. He loves playing and it has improved his soccer skills. He currently plays for HOS Futsal.

To help "define" it, visit this LINK but I'll summarize:

The origin of Futsal (Five-a-Side Soccer) can be traced back to Montevideo, Uruguay, in 1930 when Juan Carlos Ceriani devised a five-a-side version of soccer for youth competition in YMCAs. The game is played on basketball-sized courts, both indoors and out without the use of sidewalls.

The rules of futsal are a little different than "traditional" soccer, but the point is that it trains new players on the TECHNIQUE and SKILLS of foot skills. Pele played futsal for a few years before he started playing soccer. Plus, they might actually enjoy the very active way the game is played. It is very fast paced and can "turn on the corner," but it is very enjoyable to watch.

I'm so inspired by watching him play, that I am switching over from reffing roller derby to become a futsal ref.

SPAM® Anniversary

2013-01-14T15:58:00.001-05:00

I was remiss in my duties last year by not writing an entry to celebrate the 75th anniversary of SPAM®, but did write one about finding it in single serving slices (click HERE). I'm not going to go into a complete history of it, you can go to SPAM.com or Wikipedia and read it. It was introduced by Hormel in 1937 to assist in feeding the WWII soldiers in the field, and according to Wikipedia gets its name by shortening the words SPiced hAM.

Was grocery shopping the other day with my son when we noticed the special logo on the SPAM® can. He asked me to buy 2. So why am I buying 2? He replied, "in 50 years I can put one can online in an auction, maybe it will be worth money and the other one is because I want to open one when it reaches the expiration date (11/2015) and see what it looks like." Amazing how the mind of a 13 year old can work some times. So, we got them. Will probably be the only items in my pantry that I'll never get to use.

A person would have to pretty much be in a coma to have grown up on Earth without knowing about SPAM®. Okay, maybe you've never eaten it, but at least you know about it. I was a little surprised to learn how many different versions there are (14), they make one with bacon in it, there are packages of single slices, and there is even one made with 100% lean TURKEY instead of pork. Learn something new every day.

I grew up eating it occasionally (grandfather, friends houses, Boy Scout camping trips, etc). As an adult, I've used it to make my MREs a little more filling when fishing, kept a can or 2 in the office for a last minute lunch, or just because it was the last remaining can of food in my pantry. I've used it in eggs in a skillet and it was good. I'm not going to bore you with a lot more drivel, I just wanted to celebrate the anniversary for something that supported soldiers that needed it and others all around the globe that still want it and honor it more than most of us in the U.S. do.

Making a Hawaiian Steak for dinner...slice of SPAM®, slice of pineapple, touch of honey, in a folded fajita... YUM

Ceiling Fan Directions for the Seasons

2012-12-31T18:21:00.000-05:00

A while back, I made entries about Thermostat Settings and Utility Bills as ways the air conditioner and furnace perform the best, and how to save some money. Another inexpensive way that helps are ceiling fans. Current ones are required to have a way to "reverse" the rotation of the fan blades. During summer counter-clockwise and in winter, clockwise.

How can I tell which way it is spinning? Stand under it and look up at the spinning blades. Make sure you have some space above your head so it doesn't whack you. Use the lowest speed setting so you can actually tell which way the blades are going. Here’s why I recommend using the ceiling fan and reversing it for different seasons.

Summer - Counter-Clockwise

When spinning counter-clockwise, the fan blows air down on the area covered by the fan.
This creates a draft that makes you feel about 4-6 degrees cooler by making your perspiration evaporate more.
Making you feel cooler, you can set your thermostat for the air conditioner a few degrees higher, which save electric usage on the utility bill.
A ceiling fan uses less electricity than the air conditioner and furnace (yes, the furnace blower is running in the summer to move the cool air through the house).

Following this recommendation, I was able to keep my thermostat set at 78 F this summer. This reduced my electric bill tremendously by making it feel like it was actually at 72-74 F. Another suggestion... when you leave for the day, turn the fan off. Ceiling fans do not actually "cool" the air, they cool you. I leave mine on when I go out because I have 2 dogs here, and they need it.

Winter - Clockwise

When spinning clockwise, the fan pulls the air UP from the area right under it.
Pulling air UP in winter helps because heat rises, so guess where there is more heat? On the floor or along the ceiling? Pulling the cooler air up better combines it with the warm air, when it is circulated down along the walls.
Use the slowest speed, you want to circulate the air, now create a draft that will make you feel chilled.
A ceiling fan uses less electricity and natural than it takes your large furnace to keep you warm.

Following this recommendation, I was able to keep my thermostat at 55 F this year. Again, my electric bill remains low, but my natural gas bill is almost non-existent. Sure, I still have to bundle up a little more than in July, but I'm comfortable.

Anyway, just wanted to share some thoughts on how you can save some too... it has worked well for me.

Ground Meat Comparison

2012-12-27T10:55:00.000-05:00

Since I'm an "adult" now, I've always tried to watch what I eat. But I got into a conversation with my son about how closely I watch it. Fortunately I research everything, and have actually learned some things from the next generation. I was brought up that ground turkey was better for you than ground beef. But guess what? In all of my research, butchers have caught up to the difference. This entry is about comparing the nutritional contents of ground beef to ground turkey.

"Back in the day," I was brought up that ground turkey was better for you than ground beef. But, the manufacturers of beef have progressed. So, here is my research between the two (due to research on buying both, and online). I'm going to share the RAW information, since I don't know how you prepare it... The ground meat for turkey was 97/3 and the beef was 95/5.

	Turkey	Beef
Serving Size	100g	100g
Calories	149	137
Calories from fat	75	45
Total Fat	8g	5g
Saturated Fat	2g	2g
Cholesterol	79mg	62mg
Sodium	94mg	66mg
Carbs	0	0
Protein	17g	21g
Vitamin A	0	0
Calcium	1%	1%
Vitamin C	0%	0%
Iron	7%	13%

Bottom line? HMMMMM. Seems to me that beef is healthier than turkey. The only real differences are in taste and price. Beef costs more than turkey, but it is "better" for you if you can find the right blend. It ultimately comes down to selection of the mix. I compared apples to apples here. If you select a lower cut of meat, that will change the chart. But, you need to watch it if you care about your health...

Calzone vs. Stromboli

2012-12-17T12:23:00.001-05:00

It is always interesting when you have long conversations with people about what the differences are between similar things. The first blog entry I did on this topic covered sausage, bratwurst, and kielbasa. This entry is about the differences between a calzone and a stromboli.

Traditionally, a calzone is made using bread dough that is covered with the ingredients, folded over, edges sealed, and cooked. It is made in a single serving size (easier to walk and eat) in a half-moon shape. A stromboli is made by cutting bread dough as a square, covering it with the ingredients, it is rolled up and cooked. Typically made in a multiple serving size (so you can share it).

Now this is where you say "BUT THAT'S NOT HOW THEY DO IT NOW!" Exactly. Time changes a lot of things. In the U.S., both are typically made from pizza dough instead of bread dough, and are about the same serving size. The calzone is still folded over, but the stromboli isn't rolled. The ingredients are put down the middle and the 2 sides are folded up so the seam is down the top middle or they are folded in half like the calzone.

This is where I also step in to say that this isn't necessarily true of how the are made EVERYWHERE. Different regions of the U.S. and even all over the world may vary. Above is just what the majority of the people agreed on and what I found in the research that is similar. Below is where it got a lot greyer about the differences.

	Calzone	Stromboli
Origins	Italy	U.S
Cheeses	Mozzarella, Ricotta, Parmesan, Provolone	Mozzarella
Tomatoes	Yes	No
Sauces	On top or on the side for dipping	Rolled Inside
Meats	Yes	Yes
Veggies	Yes	Yes
Cooking	Baked or Fried	Baked
Shape	Half Moon	Half Moon or Squared

So what does it all come down to as the differences? Just like the sausage, bratwurst, and kielbasa entry, whatever you want to call it and how you want it made, is a personal choice. They thing to keep in mind today is when you are reading a menu, read what ingredients are used. Other than that, just get eating and enjoy...

Work on your OWN Car - DIY

2012-12-06T10:25:00.000-05:00

"Back in my day," spending time with Grandad meant that we were in the back alley behind the house, working on family cars to keep them running. I learned a lot on those weekends plus spending time with brothers of my friends that happened to be auto mechanics. That is why I spent a lot of time with my first car, a 1978 Buick Regal (pictured at right). I learned how to change spark plugs, rebuild alternators, rebuild distributors (remember those?), change batteries, replace fuses, change lights, replace engine seals, replace air filters, but most importantly to check all of the fluids an engine needs.

Over the years, vehicles have become more technological, we all became busier, the "stop shops" popped up to do that all FOR us, have caused us to forget how to do things, or just not bother to even learn. I decided today to change my own oil, replace a burnt out tail bulb, and top off my fluids in my 2006 Highlander.

While it meant I had to expend some elbow grease, bust a couple of knuckles, I have to say that it was all worth it. When done, I got to stand back and feel that I accomplished something. Not only did I get the jobs done successfully, I learned more about my vehicle and how the rear-wheel drive cars differ from front wheel or all wheel drives when it comes to the engine. The BEST thing I experienced today? How much money I saved.

If I had taken it to one of those "quick serve" shops, it would have cost me over $70. By doing it myself, I only spent $35, which is a 50% savings. By doing it myself, my monthly cell bill is almost paid or can go out to dinner at a really NICE restaurant.

My bottom line on this, is that if you learn to do some things for yourself, you will keep money in your pocket achieve a sense of accomplishment, and take care of the baby that takes you to work each and every day...

Hot Dog Fiend

2012-12-06T10:15:00.000-05:00

Have to admit, I'm a hot dog fiend. Always have been, always will be. I had a job as a contractor, and "back in my day," the quickest way to eat was at a convenience store by grabbing a couple of dogs and eating them in the parking lot (Sheetz has the best ones, IMHO). Then I worked in a convenience store, so the best meal I could get was a dog (on the roller cooker). And even now, whenever I am going past a dog house, my left hand causes my car to automatically pull over. This entry is about the 2 most awesome dog houses I've encountered.

I fell into doggie heaven when I moved to Medina, Ohio. Just north of the town square, I discovered Dan's Dogs. I got to know the owner very well, and even though it used to be a bar when he bought it, he felt it should change it to meet the community. Their menu has over 35 different ways that you can order your dog, and in 2 different sizes (regular or jumbo). But he kept the decor like it was back in the 50s. How can you turn down a diner setting that has that many options for dogs down? Every time I go there, I always order the Dog Paws and 2 jumbo Old Yellers. He even has an annual hot dog eating contest. They even have an antique Wurlitzer juke box that still plays 45 RPM vinyl records.

Then one day at work, my car automatically pulled me into a driveway for the Doghouse in Bedford, OH. A very small place, used to be a barber shop, but definitely worth the stop (dog topped with my choices, bag of chips, and a can of pop, less than $4). They are reported as having the best hot corned beef sandwich too. So if you are down on Broadway, make sure you stop here, don't blink, you might pass it. There are 2 stools that you can sit on inside, but the best way is to eat them at the picnic table outside, or in the front seat of your car.

To bottom line it, I'm a hot dog fiend. I've boiled them, nuked them, baked them, made casseroles with them, grilled them, put them on a stick and cooked them over a camp fire, put them on a toothpick and cooked them with a Zippo. I've tried the beef ones, the mixed ones, the "home made" ones, and the new turkey based ones. As long as they involve mustard, relish, chili, and cheese... I'm good to go. Enjoy your lunch...

Thanksgiving 2012 - Part VI (Turkey)

2012-11-19T13:32:00.000-05:00

This would be a very difficult topic to address because so many people use so many different ways of preparing a Thanksgiving turkey. Examples of the differences that people do for Thanksgiving are:

Some stuff the turkey cavity and neck
Some don't stuff the turkey at all
Some use wire brackets to close the legs
Some (like me) actually hand sew the cavity & neck area close
Some don't close anything
Some use plastic steaming bags
Some openly roast the turkey and tent it with foil at the end
Some baste during roasting
Some never baste at all
Some thaw it on the counter in a water bath overnight
Some thaw it in the microwave

My only point to all of this is that regardless (not "irregardless") of what process you use to prepare a Thanksgiving turkey, there are some things we ALL have in common to insure a delicious holiday dinner and avoid getting people sick.

Use a meat thermometer to make sure that it reaches at least 165 F in the deepest part of the thighs, breast and stuffing
Let it sit for at least 20 minutes after you take it out of the oven before carving
Get all of the leftovers back in the refrigerator within 2 hours of taking it out of the oven
Eat or use the leftovers within 3 days of cooking it all
Don't feed the dogs from the table (yeah, that isn't recommended EVER)
Always rinse the bird before stuffing or cooking
Remove the bag of giblets if it has one!!!!
Have some dishes available for a vegetarian family member

But my most important point is that you need to remember that holidays are not necessarily about "tradition," but more about spending time with those around you. Sometimes you need to compromise. See my original blog entry about Thanksgiving Compromise to better understand. You want to spend time with friends and family, but it has to be enjoyable to all to make it gel. Remember, it IS a holiday and we all want to be happy. Make it happen... and

HAPPY HOLIDAYS!!!

Thanksgiving 2012 - Part V (Pumpkin Pie)

2012-11-19T12:43:00.000-05:00

I'm jumping ahead a little here about Thanksgiving and addressing a pumpkin custard pie. I'll make another entry to discuss the turkey. The following is another family recipe that I got from Aunt Phyllis, who got it from my Great Grandma Eunice. I'll only pre-warn you that it is DELICIOUS and makes two 9" shallow pies or one heck of a deep dish one.

Ingredients

1 large can Libby's Pumpkin (29 oz)
1 can evaporated Carnation milk (12 oz)
1 can of water (12 oz, use milk can)
1 1/2 cups sugar
7 eggs slightly beaten
1 tsp salt
1 tsp allspice
1 tsp cinnamon
1 tsp pumpkin pie spice
2 nine inch pie shells, unbaked

Directions

Mix all ingredients thoroughly
Pour into pie shells
Bake at 425 F for 15 minutes
Set oven to 350 F and bake 45 - 55 minutes until toothpick is clean from center

Thanksgiving 2012 - Part IV (Green Bean Casserole)

2012-11-12T13:01:00.001-05:00

It was never really a common dish at my family Thanksgiving dinners, but I know a LOT of people make green bean casserole only on that day. We did have it once in a while, but most often we substituted candied yams or home made mashed potatoes instead. But, those are other entries. This one is to share the simple recipe and my family recipe for green bean casserole. Simple one first.

Ingredients

1 - 10 3/4 oz can cream of mushroom soup
1/2 cup milk
Dash ground black pepper
3 - 14.5 oz cans French style green beans, drained
1 1/4 cup shredded cheese
1 1/3 cups French fried onions

Directions

Mix soup, milk, pepper, beans, cheese and half of the onions in a 2 qt casserole dish.
Bake at 350 F for 20-25 minutes (when it is bubbling slightly).
Stir and cover with the remaining fried onions.
Bake for 5 minutes.

Okay, that is an easy recipe to make that tastes pretty good. But my grandmother made this casserole too, and made me learn it.

Ingredients

2 TBSP butter
2 TBSP flour
1 small onion (diced)
1 cup sour cream
4 cups cooked green beans
2 cups shredded cheese
1/2 cup smashed Ritz crackers
1 TBSP melted butter

Directions

Preheat oven to 350 F (175 C).
Melt 2 tablespoons butter in a large skillet over medium, stir in flour, and heat for 1 minute.
Mix in the onion, sour cream, green beans, and shredded cheese. Stir to evenly coat.
Pour that into a 2 1/2 quart casserole dish.
In another small bowl, mix cracker crumbs and remaining butter.
Drizzle over the beans.
Bake for about 30 minutes, or until the top is golden.

As you can see, both recipes take about the same amount of time, the first is very simple, but the second adds some additional taste and texture. The green beans in the second one can be the canned and drained ones from the first recipe, but steaming fresh and raw green beans makes them memorable. Either way, enjoy...

Thanksgiving 2012 - Part III (Grandma's Stuffing)

2012-11-12T11:34:00.000-05:00

In Thanksgiving 2012 - Part II, a simple, tasty recipe for making stuffing in a crock pot appeared. Now I'm going to share my Grandma's stuffing. I warn you up front that this recipe makes a LOT of stuffing and takes some time. But then again, there is no such thing as having "too much stuffing," especially when it is this good.

Ingredients

2 loaves of bread
1 lbs ground sweet Italian sausage
1 lbs ground beef, pork, or even turkey
2 medium onions (chopped)
8 stalks celery (chopped)
3-4 cups vegetable broth
2 sticks margarine or butter
Dash of thyme
Dash of sage
Dash of celery salt
Dash of black pepper
Dash of marjoram
Dash of oregano
Dash of rosemary
Dash of basil

Directions

On Tuesday evening, lay out all of the slices of bread on the counter to dry overnight.
On Wednesday, cut the bread slices into cubes, and continue with the next steps.
Brown the ground meat and onions in a large skillet.
In a medium stock pot, bring vegetable broth to a slight boil and melt the butter in it.
Turn the broth to low, add the celery, and simmer for about 5-8 minutes.
Drain the celery but retain the broth (scoop out celery with a slotted spoon).
In an extremely large bowl or stock pot, put in all of the meat, celery, and bread.
Mix well, and occasionally add a dash of each of the herbs.
Add a little of the broth to make it moist but not wet. Refrigerate.
Thursday morning, mix stuffing again and add any more herbs/spices you want.
Stuff the bird and place extra stuffing in a casserole dish.
Put casserole dish of stuffing in the oven during the last hour of roasting the bird.

Suggestions
✓ Because the stuffing is done Wednesday, don't eat all of it before you need it for the bird.
✓ The above recipe makes enough for a 20 pound turkey and some on the side.
✓ Keep in mind that stuffing should be moist, but not wet.
✓ Make sure that the stuffing reaches 165 F when the stuffed bird is roasted.

A key thing I would be remiss to not share, remember what Grandma always said, "recipes are a guideline, change them as you see fit... you are the one eating it..."

Thanksgiving 2012 - Part II (Stuffing)

2012-11-11T08:22:00.003-05:00

As mentioned in Thanksgiving Sometimes IS about Compromise and Thanksgiving 2012 - Part I, it was mentioned that I'd discuss the most often MOST important part of Thanksgiving dinner, the STUFFING.

This is a modern recipe for making stuffing but compromising how it is done for amazing taste and economy of scale. A lot of people do not stuff their turkeys anymore with home made stuffing but still require a lot of work and space in the oven for the casserole dishes used for stuffing, the green bean casserole, and even candied yams. How about we compromise what it takes to prepare stuffing AND save you some room in the oven? Use a crock pot...

Ingredients

1 14oz bag of Pepperidge Farm herb stuffing mix
1 stick of margarine or butter
2 cups water
3 celery stalks, chopped
Spices/herbs that you like

Directions

Melt butter in the water in a large stock pot and bring to a boil.
Add celery and cook on low for 5 mins.
Pour stuffing mix, celery, and broth into the crock pot.
Mix well.
Cook on low for 6-8 hours, adding some liquid, herbs, and stir as needed until the turkey is done.

Easy peasy, tasty, saves room in the oven, and most importantly is filling and moist. Add a bouillon cube to the water to add a little flavor. I recommend a vegetable bouillon cube. Using the crock pot also enables you to offer to make the stuffing when you are having dinner at another house (just be sure to cook it mostly before you get there so it is done when the turkey is). Enjoy

Thanksgiving 2012 - Part I

2012-11-10T12:42:00.000-05:00

As discussed in Thanksgiving Sometimes IS About Compromise, I said that I'd share some family recipes handed down to me from my grandparents. Here goes with Part I, about the turkey baste and "tenting" the turkey with foil. This one is fairly simple, but other Thanksgiving entries will be made about the 2nd most important part of that meal, stuffing! Now, back to the baste.

Ingredients

1/4 cup butter or margarine softened/melted
1/2 cup dry sherry or apple juice (apple cider works well too)
1/2 tsp rosemary
1/2 tsp oregano
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp savory
1/2 tsp thyme
1/2 tsp sage
1/2 tsp paprika
1/2 tsp rubbed sage
1/4 tsp ground black pepper

Directions

Combine all ingredients
Brush/rub liberally on the turkey in the last 2 hours of roasting

Recommendations

Use a basting brush instead of your bare hands
Use whatever you want (whiskey, vodka, gin, etc) as the liquid for the baste. Most of it will all be cooked off in the last 2 hours.
Use Old Bay seasoning instead of the long list above, especially if from New England
Use a large sheet of aluminum foil, folded in half, to provide a "pup tent" over the turkey as it is baked and basted in the last 2 hours. This prevents the baste from burning before it invades the flavor of the meat

Thanksgiving Sometimes IS About Compromise

2012-11-09T18:34:00.001-05:00

Over the years, we learn that life requires some compromise, especially on the holidays, and specifically about the meals we eat for them. One of the biggest, Thanksgiving Day. I grew up going to my grandparent's and learning the family recipes to make the meat stuffing, stuff the bird, sew it closed, make Italian salad dressing, and the desserts; all of which made from scratch. We had to start the stuffing on Monday, the salad dressing and pies on Tuesday, and then get up before dawn to get it all pulled together and put the bird in the oven on Thursday. We spent a LOT of time in the kitchen. When we started hosting Thanksgiving at our house, I actually shooed my parents and sisters out of the kitchen so I could get it done myself. It was just easier that way.

I continued my family traditions of cooking when the in-laws came for Thanksgiving. Bear in mind that I grew up cooking with Italians, Greeks, and Germans but my in-laws were predominately English. They were very surprised at what they tasted in my cooking. The largest bird I ever prepared was a 29 pound bird, and we had NO leftovers by the end of the meal. My nephews were astonished to watch me get the stuffing OUT of the bird (they had never seen that, both the body cavity AND the neck).

We now get to the point of this entry, compromise. They compromised their experience for mine, and I tamed down the recipe used for them. A few years later, my ex-wife decided a vegetarian menu suited her, I stopped making full turkeys, and compromised by cooking a small turkey breast (just for me), and took meat out of my stuffing recipe so we could both enjoy it. I still got my turkey, discovered a few new veg recipes that I still make, and it was all good. Compromise with everyone involved, makes the holidays smoother and more memorable.

Thanksgiving Dinner

Can I extend it a little MORE? Hell yes. Family OFTEN requires you to compromise and keep the bigger picture of the holiday in mind. Eventually my son admitted that he hated the taste of turkey, but liked cheeseburgers. I compromised with him about "turkey for Thanksgiving" by using Grandma's Burger Recipe and make turkey burgers for the holiday. I still make the mashed potatoes from scratch, and everyone agrees that they are the best. Maybe I'll break down and share that family recipes for the mashed potatoes and crock pot stuffing with all y'all in the coming weeks since the holidays are coming up.

Bottom line, life is all about compromise. Don't give up everything you desire in life, but take into account those around you for theirs. Life is about sharing it, not making it complicated. Along the way, you'll start some new traditions that nobody has ever mentioned before... like turkey cheeseburgers for Thanksgiving...