Nappanee Advance-News, Volume 134, Number 3, Nappanee, Elkhart County, 16 January 2014 — Page 4

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< Advance News • Thursday, January 16, 2014

My son thinks I have a boring Job

I never thought I'd be so glad to get my kids back into school. I know this type of thing doesn't happen every year, but with the snowstorm, most

area kids, including mine, didn't get back to school until Thursday of last week. Over the break, I let my daughter stay at her regular babysitter's house, but I took the opportunity to teach my six year old son a little about the newspaper industry. I let him play with my putting together my pages a little bit and let him tell me where he thought things ought to be placed, took him on a trip or two through Nappanee and Bremen story-hunting and made him help clean my office more than a few times. Despite all of my very busy days, I'm pretty sure all he thinks I do is sit at a desk scrolling through Facebook updates. To be fair, he spent most of his days inside the office playing Minecraft on his new laptop and drinking coffee- because, you know, journalists drink coffee and I wanted him to get the full experience. (I'm E leased to say that he can now state with certainty that he ates coffee.) He angrily informed his dad that he does not, under any circumstances, want to be a writer or work in an office when he grows up because the only fun part of the day was going to McDonald's for lunch when Mommy actually had time. So now we're finally back into the swing of things, hopefully, and just in time for the new year. I've had some rough patches in trying to start some new things with these papers but I'm hoping this year will turn over a new leaf for the Nappanee Advance and the Bremen Enquirer. Business profiles, better website updates, additional columns, and pages sorted by topic are all goals for the paper this year. My hope this that this year will bring new types of news and new readers into the fold. So again, as usual, my question to you guys is this: What do you want to see out of your paper? I have a habit of only hearing from people when I run into them and I'd really like to think the phone lines and email are open for correspondence. Feel free to send me a message if you know something that's going on locally, know of someone doing something great or are hoping to get something interesting started yourself. Maybe next time my son comes into work with me, we'll have so much to do that he will stop telling his dad how borirfr mv job it's totally not. „ Dani Molrnr is Editor of the Bremen Enquirer and the Advance News.

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Continuous Publication Since 1879 Advance News SirvingNappanMlWakonao Published Weekly • (USPS 370-960) Periodical postage paid in Nappanee, IN 46550 nSTMISTB: Please send address corrections to P.O. Box 220, Plymouth, IN 46563 NtaMflm Eltar Lois Tomazewski MtV Dani Molnar ICtMMkI Manpp Judi Miller Iprtl EltlP James Neil Costello MvMkl Maaapr Cindy Stockton PmMMTMmPP Greg Hildebrand MnrtMm Hn Angi Rodriguez CtPOMIN Manpr Steve Szmarzynski ritttlflld H« Call 1-800-933-0356 Monday vieaeiiiH through Friday, 8 a.m. to 5 p.m. All classifieds must be pre-pa Id. Deadline: Monday at 11:30 a.m. MVeCtlSlll Call Angi Rodriguez at 1-800-933-0356 tor rate information or to place an ad. Deadline: Thursday at 5 pm Ltial listless Deadline: Wednesday at 5 p.m. (Week prior) SnhsriUntlMS Annual subscription price (52 issues) te |2l in-state and $26 out-of-state. 1b renew or start a new subscription, or to solve delivery problems, call the Circulation Department at 1-800-933-0356. Hm Email news Items and photos to * advanceOnpcc.net, or drop them •I off at the Bremen office, 126 E. Plymouth St. For possible story ideas, contact Deni Molnar, editor, at the office at 574-546-2941 or cel, 574-209-0704. DeadUne: Friday at noon. Publisher reserves the right to refect, edit orcanosl adverttefog at any time withHmtteci to tne amount paw w aaveroem^

lonot’s Pasptcm ByDaniMolnar, Editor

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an individual or organization will not be published. Likewise, we do not publish letters concerning complaints about service at area businesses. •We reserve the right to edit all letters for brevity, clarity and grammar. • E-mail letters to the Advance News, advance® bnin.net. Letters may also be dropped of at the Nappanee Chamber of Commerce office.

Opinions

Year end awards and winter safety

Congratulations to Patrolman James Baumgartner, who was chosen as Officer of the Year for 2013. Officer Baumgartner is second-in-command on second shift and showed excellent leadership qualities throughout the year. He is an avid football fan and fitness enthusiast (he seems to be drinking some sort of "power shake" every half-hour). Sgt. Terry Chanley and Capt. Brook Geimann were awarded the department's Life Saver Award for rescuing a man from being struck by a train near the CR 7 crossing. Congratulations also to Reserve Patrolman Pat Morganthaler, who was chosen as Reserve Officer of the Year. Congratulations to the department's secretary and evidence room manager, Nora Menzie, for completing the inventory of the department's evidence room, which was no small task. She and the author of this column will begin purging old items from the evidence room this spring. The department's new hire, Roy Navarro, completed his second shift field training and has moved to third shift for a month. He's getting used the empty streets while many of the local factories are on holiday shut-down and people are away on vacation. Reserve Officer Nate Pugh recently

Using yeast hi breadmaking

Last week I wrote about bread-mak-ing and I am continuing to write about the ingredients and the process hoping that you will read this and make some bread. There is just nothing like making bread and if you have never tried it I really encourage you to. My favorite parts are the kneading and the shaping and yes the eating! Tne aroma of fresh baked bread is so special and the best part is eating the warm bread with your favorite spread, which might be honey, jam, jelly, maple syrup or warm butter with cinnamon and sugar. A basic bread recipe that I use is on the office web site it http://www.extension.ptmSue.edri Mkhart. So for this week I am going to start with yeast; yes, you can make bread without adding yeast but the process is much slower. You can also make a sourdough starter and make bread that way/ but that is another subject. For now we are going to focus on bread making where you add yeast to make bread. This is the science in bread making: you have to have a leavening agent, either incorporated or formed in a batter or dough, to make it rise, increase in volume or bulk, and become light and porous during preparation and subsequent heating. The amount of leavening gas in a mixture, the rate at which it is formed, and the flavors it imparts are important in establish ing texture and other characteristics of leavened products. There are three principal leavening gasses: air, water vapor and carbon dioxide. Most of the time when yeast bread is made you are working with a biological agent. Carbon dioxide is formed by

Judge Roberts seeking re-election in 2014

NAPPANEE Evan S. Roberts, a Republican, has announced that he will seek to retain his seat as Judge, Elkhart Superior Court No. 1. Roberts was appointed Judge on Dec. 31, 2005 by former Governor Mitch Daniels and elected to a full term in November 2008. Roberts has been married for 23 years to his wife Susan, an elementary school teacher. They have two daughters. Roberts is a graduate of Deerfield High School and Purdue University. He received his law degree from The John Marshall Law School in Chicago, 111 and a Master of Laws from The Georgetown University Law Center. Additionally, Roberts is a graduate of the United States Marine Corps' Officer Candidate School, Naval Justice School and Communications Information Systems Officers' school. Following graduation from law school, Judge Roberts served on active duty with the United States Marine Corps. Currently a Lieutenant Colonel in the United States Marine Corps Reserve, Judge Roberts has saved

Pouatur By Nik Havert Nappanee Pouce Department

started Reserve Academy in Warsaw, and he finally completed the dreaded "Taser / pepper spray" training. Nate described being pepper-sprayed as "pretty bad." Officer Tony Schmucker and this column's author will be attending a two-day class in burglary and robbery investigations later this month. This column's author will also be conducting the department's annual physical tactics training this month. The department received new firearms this year. We continue to carry Sig-Sauer P 229 .40 semi-automatics. Our former firearms were over seven years old and due for replacement. The top five shots on the department will also have laser sights on their weapons. The department had many challenges with tne big snowstorm and frigid temperatures early this month. Second shift officers were driving fire department "grass fire rig" trades in order to make it through the streets. The roads

Food and Nutrition By Mary Ann Lienhart Cross

the action ofyeast or certain bacteria with sugar. These reactions require a fermentation or proofing period prior to baking in order to produce the leavening gas, which is why we let bread "rise" in a warm spot. Yeast is a microscopic, unicellular plant and under suitable conditions of temperature, .jnpisture, it produces xarbon araxidWrom simple suflls formed from the starch and/or granulated sugar. For you and I as bakers, yeast is* marketed in three forms which from my experience are interchangeable. The first form is compressed yeast and I will be honest and say I have only used this a few times and I am not even sure that compressed yeast is available in the grocery store. This yeast is a mixture of yeast and starch. The yeast is in an active state. Because the product is approximately 70 percent moisture, the product is perishable, and therefore, should be refrigerated. Compressed yeast doesn't keep as long as other forms. When I was learning the science, art and skill of bread making we used active dry yeast and now I use quick rising yeast (rapid rise or instant) or whatever we have on hand. Active dry yeast is similar to compressed yeast except the yeast and filler mixture has been dried and is then packaged in granular form. This type of

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honorably for 26 years and is presently assigned as an instructor at the Naval Justice School, Naval Station, Newport Rhode Island. After completing active service with the Marine Corps, Roberts was in private practice in a full-service law firm in Nappanee, Bremen and Mishawaka Indiana and served as a part-time

were fairly dear from traffic, which made our jobs a bit easier. Driving in heavy snow and icy conditions is not a good idea and should be avoided if possible. If you have to drive somewhere, make sure your vehicle is supplied with a "stuck in a ditch" kit. If you slide off the road, it might be a while before someone can come to your aid. Make sure to have things like a blanket, food, water, hand / foot warmers, a working flashlight, a full tank of gas, and a fully charged cell phone before you leave on your trip. Remember that if the roads are bad enough for you to get stuck, they're also bad enough for us to get stuck, and that means it takes us longer to get to you. Plan ahead. Just because the weather is bad doesn't mean thieves will always take the night off. The department took multiple calls involving thefts from (and sometimes of) vehicles in the weeks between Christmas Eve and New Year's Day. All of these cars were left unlocked. Again, please remember to lock your vehicles, garage, shed, and storage unit. Turn on your porch lights, or install motion-sensing lights. Longer nights during winter mean thieves have more hours to search for easy opportunities. Stay safe.

yeast needs to be rehydrated before mixing with the flour in making the dough; you often dissolve the yeast in warm liquid with sugar and this makes a gray looking sponge-like looking product that you add to the flour. Quick rising (rapid rising or instant) yeast is a more active strain of yeast packaged in a dried form. It doesn't need to be rehydrated before mixing and is therefore more suitable for use in making dough in a large mixer or in a bread machine. The quantity of yeast to use for a one pound loaf i$ Jwo ajjjd ahalf teaspoons. One package scant tablespoon which®, enough to leayen about four cups of flour. A yeast fact that you need to keep in mind is that you will need to use 50 percent less rising time with this yeast than active dry yeast. My last information on yeast has to do with storing it. Unopened packages of dry yeast have a shelf life of two years and should be stored in a cool, dry place such as a cupboard. Unopened packages of dry yeast can also be stored in the refrigerator or freezer. Yeast is very perishable when exposed to air, moisture and/or heat. Once your package is open the yeast must be refrigerated or frozen in an airtight container. Under these conditions, I recommend using the dry yeast within four months after opening if refrigerated, or within 6 months after opening if frozen. Please make some bread and enjoy everything about it!

Deputy Prosecuting Attorney with the Elkhart County Prosecutor's Office responsible for the prosecution of violent crimes. Roberts also currently serves as Board member for Family Christian Development Center in Nappanee. Since appointment to the bench in 2011, Roberts was named the State of Indiana's Outstanding judge by the Indiana Coalition Against Domestic Violence and, in 2012, was publically commended by the Indiana Supreme Court for he "extensive and thoughtful" analysis involving complex civil litigation. Since 2006, Roberts has hosted multiple elementary and high school classes to undertake a mock trial and provide instruction about the operation of the Court and our system of justice. "I am blessed with die privilege, honor and responsibility of serving the citizens of Elkhart County and look forward to the opportunity to continue as Judge of Elkhart Superior Court No. 1"

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