Nappanee Advance-News, Volume 133, Number 7, Nappanee, Elkhart County, 17 February 2011 — Page 4

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Advance News • Thursday, February 17,2011

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Everyone loves A VALENTINE Photo submitted Children at the Nappanee United Methodist Church recently created valentines for the residents at the Heritage House Senior Living Community and the LuAnn Nursing Home. Pictured is Kassidy Hockert delivering her valentines to Heritage House residents Harlan and Nancy Wuthrich. Hockert and the rest of the children are part of a Wednesday evening FROG program ('Fully Rely on God*) and meet every week from 6:15 to 7:15 p.m. All children age 3 through fifth grade are welcome to attend.

nwhsmenu ; y 1 Monday, Feb. 21 Snow make-up day, menu will be determined Tuesday, Feb. 22 Choose 1: White chicken chili, hamburger, deluxe turkey & lettuce wrap, salad bar, yogurt Choose 2: Com & black beans, tossed salad, sliced apples, apricots, fresh fruit Milk, hot pretzels Wednesday, Feb. 23 Choose 1: Baked potato bar, taco salad, turkey & lettuce wrap, yogurt Ciroose 2: Orange Jell-O, fresh fruit Milk, hot wheat rolls w/ butter Thursday, Feb. 24 Choose 1: Sausage pizza, hot turkey sandwich, PB & ] sandwich, salad bar, yogurt Choose 2: Baked beans, tossed salad, potato salad, orange wedges, pineapple, fresh fruit. Milk Friday, Feb. 25 Choose 1: Spicy chicken strips, meatball subs, PB & J sandwich, salad bar, yogurt Choose 2: Maui vegetables, raw veggies w/ dip, tossed salad, applesauce, peaches, fresh fruit Milk, bread w/ butter

AdvanceJV ews PeMIsM Weekly • (USPS 370-960) Periodical postage paid in Nappanee, IN 46550 PMTMMTBI: Please send address corrections to P.O. Box 220, Plymouth, IN 46563 PeMeker Rick Kreps CenarN Msnpr Jerry Bingle MaiafißS EMtar Maggie Nixon Eater Brent Glasgow gpptS Eater Jarnes Neil Costello NtarkeKm Manager Cindy Stockton Praaßlee/R Meepr Greg Hildebrand MvertMa Mes Angi Rodriguez Classified Alt Ca " 1 - 80 °- 933 -° 356 Monday through Friday, 8 a.m. to 5 p.m. All classifieds must be pre-paid. Deadline: Monday at 11:30 a.m. AdVSrtISIRI Can Angi at 1-800-933-0356 for rate information or to place an ad. Deadline: Thursday at 5 p.m. Legal Notices Deadline: Wednesday at 5 p.m. (vwx* prior) Subscriptions Amual subscription price (52 issues) is s2l in-state and $26 out-of-state. To renew or start a new subscnption, or to solve delivery problems, cal the Circulation Department at 1-800-9330356 E-mail news items and photos to advanceOnpoc.net, or drop them off at the Bremen office, 126 E. Plymouth St. For possible story ideas, contact Brent Glasgow, coordinator, at the office at 574-546-2941 or ceK, 574-209-0704. naaflßha Friday at noon. • Publisher reserves the right to reject, edit or cancel any advertising at any time without liability. Publisher's liability for error is limited to the amount paid tor advertising.

Community

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Grand prize winner Photo submitted Jeanette Prenkert, owner of Jeanette's Fabric Boutique, instructs Helen Mao on all the features of her new machine. Free classes accompany every purchase at Jeanette's Fabric Boutique. Mao upgraded her 30th Celebration grand prize of a Janome 1860 to a Janome Horizon which has an 11-inch bed, accufeed and speed needed to machine piece quilts. Another machine will be given away March 1. Donations are also being accepted for the Blanket of Love project which provides love, security, warmth, and comfort to those who are seriously ill, traumatized, or otherwise in need in Elkhart County. For more information go online www.jeanettesfabric.com or visit her store in historic downtown Wakarusa (105 S. Elkhart St.)

NR.’s future in owners’ hands

And then it was over. Another football season came to an end last Sunday with the Green Bay Packers' triumph in Super Bowl XLV. The question now is whether the NFL has the common sense to settle the differences between owners and players in the coming months. To avoid a lockout or strike, the league's owners need to defer to its labor force. The first area of business is the league's desire to move to an 18-game regular season, which if the owners don't yield on, a work-stoppage is virtually assured. Many fans say two more games is a great idea, but I'd invite them into an NFL locker room any Monday .after game day. It is there where the true impact of professional football can be witnessed. When considering the physical toll yn NFL players, I instantly think of Indianapolis Colts All-Pro center Jeff Saturday, who I consider the league's prototype. In my years around the team, there were days where Saturday had the mobility of a 90-year old, wincing and grunting as he shuffled to and from his locker. His arms often looked like they'd been flogged with a billyclub wrapped in barbed wire. He frequently had ghastly bruises on his biceps the size of a softball and the deep color of the Minnesota Vikings' helmet. Yet by the time of the next game - week after week, year after year - Saturday buried his pain and went out to do it all over again. When discussing the proposed switch to 18 games, NFL Commissioner Roger Goodell speaks in half-truths.

Chili a taste up to the individual

The weather has gotten colder and I am still a believer that we all should be making, sharing and eating soup and chili. If you think about it, you have to know that soup is popular as all you have to do is look at all the different ways that you can buy it in the store. There is the dried, in-the-can ready to heat and eat, concentrate that you add liquid to and then heat and eat, and there is now soup in glass jars so you can see what it looks like before you buy it. There are now even soups in the freezer sections, and the restaurant supply stores sell all kinds of soups. Many of these soups are quite tasty. In my first sentence I also typed chili. I think it is interesting that when some of you refer to chili you call it "chili soup." To me chili is chili, and there sure are a lot of variations. I don't know that I have ever bought canned chili, but I have tasted some, and I have never been hungry for that taste again. Right up front I will be honest and say that for my taste buds, chili is made with tomatoes and lots of other wonderful rich ingredients, and the longer the chili cooks the better it gets. I know there are some of you that do not enjoy the tomatoes like I do and think that white chili made with chicken, chickpeas or one of the many white bean varieties is great, but the flavor is just not there. I could be blindfolded

Glass House By Brent Glasgow Editor

"An enhanced season of 18 regular season and two preseason games would not add a single game for the players collectively, but would give fans more meaningful, high-quality football," Goodell said in a recent letter to fans. In thb preseason, most starters play anywhere from a half to a series, and some don't play at all. Thus, replacing preseason games with real ones would dramatically increase the number of snaps played by players making the final roster. Cynics might contend that well-paid athletes should experience what most Americans have in seeing their workload increase for the same amount of pay, but the average Joe doesn't get the absolute crap beat out of them during a typical day, and doesn't have an average earning span of just 3.5 years. The NFL's owners know the risks, and upping the schedule to 18 games is a manifestation of the kind of greed which helped decimate' the United States economy, the same economy the owners say has hurt their bottom lines. Increased TV dollars might line their pockets, but the human cost is too much. Meanwhile, both sides agree that a major alteration to the pay scale is needed, as high rookie draft picks are paid absurd amounts of cash. In 2009, the NFL's 256 drafted rookies account-

Purdue Extension

Knowledge to go

Elkhart County By Mary Ann Uenhart Cross Extension Educator, Consume? Family Science and I could tell. So what is chili? We each have personal idea on this and it is one of those foods that many of us make without a recipe we have basic ingredients and ideas about the amounts, but that is about it. I recently had the privilege of serving as one of Goshen's First Friday Chili Cook-Off judges. So prior to this I thought about what I liked or expected in chili. This also brought back some memories of the chili cookoff contest that had been at the Concord Mall. The South Side Soda Shop was a fairly new restaurant at the time, and if memory serves me right, they won the contest two or three times, and their chili is really chili and tasted really good. With the restaurant contest there was also an opportunity for individuals to enter and I did. I made a thick, meat-rich bean chili that 1 presented in a whole wheat bread bowl with garnishes that were optional. Somewhere I have the plaque that WTRC presented to me as the winner. For that contest I wrote down the ingredients and the amounts as I

ed for $1.2 billion in salary, an average of $4 69 million before they accomplished a thing on the field. Last year, No. 1 pick Sam Bradford got S6O million guaranteed. That takes money from proven veterans, while the JaMarcus Russells of the world can cripple a franchise for a decade. The players want the savings from a proposed rookie salary cap to go to the vets, while the owners want them to go straight to their pockets. Simply put, this is a players league, and the money needs to go to them. When the average owner makes a net profit of $24.7 million a year and their teams are worth a cool billion, I think they'll be just fine. Conventional wisdom says this will all work itself out, but that's far from certain because the ovyners know they are Teflon. The NFL has a narcotic-like lock on America, and hooked fans will come back as soon as they're told the gates are open. The owners are billionaires who can afford to wait out the athletes if they choose to, we just have to hope they don't possess the collective conscience and accountability of Goldman Sachs. The 2011 season is a big one for our region's teams. Chicago is coming off an NFC title game appearance and hopes to take the next step. With the Super Bowl set for Lucas Oil Stadium, Indianapolis wants to show that without a decimated roster, its window is still wide open. As my wife and I prepare to send the Colts a healthy check for our season tickets, the only thing we want to see less than Christina Aguilera butchering The Star Spangled Banner ever again is a refund for cancelled games in the fall.

added them. Like you, I don't really have a recipe for chili. For the First Friday contest, the three judges did not work together. We were not to compare one chili to another, and we rated the chilies on aroma, color, consistency, taste and aftertaste, and used a number system of 1 being low and 5 being high. Almost all of the nine chilies tasted okay, but some were much better than others. To me it was obvious that some had been simmered longer than others and the flavors were blended together and they made you want more. So, chili to me is that you brown some chopped onions while you are browning lean ground beef or sausage in a cast-iron skillet. Then you get one of your larger pots going on the stove and you add tomato juice, canned diced tomatoes, chili, dark red kidney and pinto beans, seasoning, some brown sugar and horseradish, and let it simmer. The longer it simmers, the better it gets, plus each time you. taste it you can adjust the seasoning to improve the flavor. Chili is wonderful served just as chili, along with great slices of cheese, cheese ball or spread, crackers and all those family favorites. So make the most of this true winter weather and make a pot of chili. Share it with family and or friends, or freeze for a planned over meal. Enjoy!