Nappanee Advance-News, Volume 133, Number 21, Nappanee, Elkhart County, 22 May 2014 — Page 4

Page A4

Advance News • Thursday, May 22, 2014

I'd like to take a moment and thank my Maple Syrup Festival Committee, and also I would like to thank all of our many volunteers and sponsors who gave their time, energy, and money. This effort does not go unnoticed and ttie Festival would not be enjoyed as it is year after year. Most people do not realize the amount of time and energy it takes to plan this event every year. I have been a volunteer for some 15 years and I have met and worked with some extraordinary people. Please thank these people when you see them for all of their dedications to our community, from the Festival Committee to the Historical Society these people truly have a passion. Thanks to everyone for not only working Friday and Saturday, but Sunday as well to make the 45th a very special year. The Entertainment Tent was hoping all 3 days despite the rain on Friday morning. Thanks to my cousin Jenny Neely who continues to do a fantastic job organizing the entertainment year after year and who (along with me) realized that the Sea Hamsters were really a lot of fun. From the Kent Family Circus in the tent #2 area, to The Bulldogs in Tent #l, along with Joanna Beasley, Kendell Phillips, Teen Challenge, and Wakarusa's got talent. Minute to win it was another success again this year! Thanks to Jim Stemble and his crew for doing a tremendous job with the sound and lighting system for both the tent and the Center Square area. Thanks to my fellow board members of the Wakarusa Historical Society for their dedication to Educational days and to the Festival. Thanks to Dale, Anna, Dorothy, Dick, Dianna, Bob G, Bob R, Lee, Rachel, Amy, Dave, Joyce, Jackie, Deb, Jeff, Bud, Kathy, Betsy, Lois, Sterling, Vem, Elizabeth, Linda, Craig, Sue, Judy, Reid, Ken, John, and the Civil War rein actors. Thanks Tma Bonne for organizing 71 craft, commercial, and non-for-profit vendors/organizations. Thanks to Nate Andrews for organizing the Punt, Pass, and Kick this year. Thanks to Sandra Owen for once again heading up the Baking Contest. Thanks to Mel Stutzman, and Dick Truex who were responsible for the Cross Cut Saw Contest, and the Wood Carving Demonstrations. Thanks to Shelly Flickinger for her work with the MSF Queen Candidates and the little sweetheart contest. Thanks to Jay and Marie Kinney for organizing the photo contest. Thanks again to Joe Wisler for organizing the food vendors this year, the placement of the vendors was perfect again this year and me food tent was well used. The PTO and Lion's dub did a great job making sure that nobody left hungry; it's always wonderful to see long lines at Nelsons and the Middle School.

The magic car will take you far 4

They slay you're Wot supposed to buy a cat made on a Monday because the workers on foe line in the factory don't come back from the weekend in the best of shape. But they don't warn you that there's a day of foe week when they make cars that are magic. I don't know foe day they make the magic cards, but I have one. It's a mixed blessing, because some of the magic is good. Some of foe magic is bad. The good part of the magic is this - our Nissan refuels itself while we're on foe road without us spending a cent. I don't know how it's done. Here's how it works. Jennie and I got up real early the other day to drive to limbercrest Senior

Continuous Publication Since 1879 AdvanceJVews servmg rappanee • waKarasa Prtliskad WMkly • (USPS 370-960) Periodical postage paid in Nappanee, IN 46550 mnMSTEI: Please send address corrections to P.O. Box 220, Plymouth, IN 46563 Mwftl BMP Lois Tomazewski BMP Dani Molnar , SMPIS EKV James Neil Costello MPkMVMMPP Cindy Stockton PMMMMTMMPP Greg Hildebrand MmpIMI MM Angi Rodriguez JICCMMtaI UMaapP Michele Louderback Plactillail Ads Call 1-800-933-0356 Monday bISMSHIVH «"• trough Friday, 8 a.m. to 5 p.m. All classifieds must be pre-paid. Deadline: Monday at 11:30 a.m. AtiVSPtlSlßf CaH Angi Rodriguez at 1-800-933-0356 for rate information or to place an ad. Deadline: Thursday at 5 p.m. |£gg| |y o t|ceS Deadline: Wednesday at 5 p.m. (Week Ciiharitlntlnns Annual subscription price (52 issues) IlßlCripilßHl jg $26 in-state and s3l out-of-state. To renew or start a new subscription, or to solve delivery problems, call the Circulation Department at 1 -800-933-0356. Ug|go Email news items and photos to ** advanceObnin.net, or drop them off at the Bremen office, 126 E. Plymouth St. For possible story ideas, contact Dani Molnar, editor, at the office at 574-546-2941 or cell, 574-209-0704. Deadline: 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 for advertising.

* rrxTv County Road Seven By Frank Ramirez

Living Community in North Manchester so I could deliver the message at morning chapel. We'd just filled up foe gas tank before we headed down US 6 east. There's something called DTE on the dashboard. It means something like Driving Till Empty or Dumping The Ethyl. It means foe number of miles you have left until you turn to your spouse and say, "Should I have stopped to

Opinion

Thanks to the Bible Baptist Church and Troy Zahner for coordinating the Baby Olympics and Pedal Pull. The Information Booth is always a warm place to stop with Darla & Bruce Bordner, Chiphone Credit Union/Elkhart, Billie Roeder, and Patty Baker who all directed visitors to our many activities and took care of lost items. Thanks to the Wakarusa Chamber Board Members and other Chamber Members that helped wherever needed during foe Festival. Thanks Kevin Ramer and all of his poppers for braving some wind to make popcorn. Thanks to Jon Flickinger and all of the Jr High Honor Society students, Boy Scouts, Chamber members, and various individuals that did a tremendous job handing out popcorn. We handed out over 12,500 bags of popcorn! Thanks Cindy and Diane for the Parade lineup and Hugh Johnson for announcing foe Parade. Thanks to our media entities for foe great coverage. Thanks to Eli Kuhn for the "quality maple syrup" that we always enjoy in very decorative containers every year. Also thanks for supplying volunteers for the Sugar Camp and for educating guests on the process of how maple syrup is made. Thanks to Brad Neely for all of his work building the new Sugar Camp Building. Thanks to Patty Baker and Hugh Johnson for helping with foe kids tractor pull. Thanks to foe Town Maintenance Crew for helping put out benches and trash cans, and foe Wakarusa Police force for keeping it a safe Festival. Thanks Ben O'Bryant, Austin Scheiber, Paul Scheets and the Michiana Thunder Hawks football team for lending a hand setting things up Thursday night. Thanks to Troy Schwartz for ensuring that we had electricity where and when we needed it, especially on Friday. Thanks to foe spouses who helped their husbands or wives during foe festival. Thanks to Steve and Brady Shively, Wakarusa Scouts, The Crossing, and Holdeman Mennonite for providing volunteers to clean the streets along with emptying trash cans, this is a large and dirty job. Thanks to Randy Holderbaum and Wyatt Sales and Service for providing a UTV. Thanks to McCormick's Golf Course for foe golf carts we use. Finally, a large thanks to our Chamber secretary (and Co-Chair) Deb Shively who is on foe front lines answering foe phone, checking e-mail messages, and helping people that stop by for information about foe Festival. I wish you all a safe and exciting 2014 summer, and I'll see all of you committee members in September to start all over again. Sincerely, Todd Scheets MSF Chairman

add a gallon or two of gas?" At that point the DTE was 384 miles. Since Manchester is 58 miles away I figured we had

enough gas to get there and back. (Spoiler alter: We did!) So anyway, ten minutes later we head south on State Road 15 and fifteen minutes after that we turn left at Warsaw and that's when I noticed something funny. The DTE was now 396 miles. If was higher than when we started. Another twenty minutes traveling east on US 30 and the DTE was still 396 miles. As a matter of fact when I arrived at North Manchester my DTE was 386, still higher than when I'd set out. Therfe are two explanations for this. One is that Nissan maintains a fleet of ghost vehicles that speed down the highways of America and refuel your car at no charge. This is done swiftly and silently, for I never observed anyone driving alongside me leaning out of their car, opening the fuel door, and pumping gas into my vehicle. The other explanation, which makes a lot more

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sense, is that fuel magrpally regenerates while you drive, especially if you have to get up early to preach at Timbercrest an hour away. Now before you sell your old car and rush out and buy one like mine, let me warn you, there's another magical aspect to our fuel efficient vehicle. It comes with a cloak of invisibility, just like foe Harry Potter movies. As far as I can tell, while foe fuel is magically regenerating in the tank it also renders the car invisible. Nobody can see foe Nissan when I'm driving it. Cars, are always pulling into my lane as if I wasn't there. Well, you have to take foe good with the bad. So just remember, if you're out driving around Nappanee and you don't see me in my little black Nissan, give me a wide berth, because it means I'm driving right by you, invisibly, generating free fuel. I'm certain that my DTE Is playing strange tricksies on me. For when I'm out driving And finally arriving There’s more gas in my tank and its free! Frank Ramirez is the Senior Pastor of the Union Center Church of the Brethren.

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Grilling chicken breast

Food and Nutrition ■ By Mary Am Uenhart Cross

A chicken breast is a wonderful protein source to cook on the grill. As the price of beef and pork continue to increase more of us will choose to prepare chicken breast on the grill. I am sure I am not the only one that has experienced over cooked, dried out, tasteless chicken breast in restaurants, in all honesty I don’t order them. I figure the problem for the cook in most restaurants is that they have precooked breast to prepare, so they receive them over cooked and all they have to do is heat them and/or for speed in serving they cook the chicken breast ahead so all they have to do is reheat; regardless they are usually dry and tasteless. For those of us who cook at home we have some wonderful opportunities to prepare some great tasting chicken breast. Chicken is a mild flavored meat, chicken lends itself readily to variation; in fact, chicken is compatible with almost every herb, spice, and vegetable in the marketplace. When you consider the hundred of ways Americans prepare chicken and add to that the thousands of dishes common to the rest of the world, it is clear that the options for the curious cook are virtually unlimited. As a lean, low cholesterol meat, chicken is welcome in the healthy ea(•jng plan of, us shp j ue hying to reduce foe intaG: fat and cholesterol. Chicken figures in the cuisine of almost every country in the world. In this country a i favorite of many is fried and or broasted, roasted and all the dishes we prepare with cooked chicken. Chicken is made into pot pies, cooked or baked for countless soups, and chopped or sliced for a cold salad or sandwich filling. Some reminders about food safety when working with poultry are, raw poultry carries potential harmful bacteria so you need to be smart when preparing poultry. Always wash hands before and be sure to thoroughly wash your hands and all surfaces that fob poultry has touched following

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preparation in hot soapy water. These mean counter tops, cooking utensils, cutting boards and everything that comes

in contact with the poultry. Try to avoid letting juices from raw poultry touch other foods, they should never come in contact with food that is not going to be thoroughly cooked. Just last week we prepared some of foe best chicken breasts that I have ever made, and they were simple. I used a paring knife and lightly scored both sides of the breast with vertical and horizontal narrow cuts. Then I rubbed some light balsamic Italian salad dressing into both sides, I then rubbed in my favorite meat rub to both sides and let the breast set 15 minutes. This could have been a day or two head of time and refrigerated and would have been better but the short time also worked. While you are preparing the chicken you should have the grill on hot or in our case we had a wood fire going in a fire pit that has a cooking grill. So once the fire was going, the cooking grate was oiled and put in place and then over a medium to high heat the chicken placed on the grate. I placed foe nice smooth side down first as I wanted it to cook first and get some great golden brown color. The grate was lowered and raised during foe grilling process. Once foe chicken breast had achieved foe color I wanted, the tongs were used aad thffhiclun breast turned IPno|r|he faik Tide whefe •■Wie b/ft&s hid been" were to the wood fire and we could set back, enjoy the fire and watch the cooking process. A meat thermometer was used to determine doneness so the breasts were not over cooked, the temperature was 165 degrees. The grilled breasts were teamed with corn black bean salsa, crusty bread and fresh green beans. For my cooking friends you can, it get much better for a great meal quickly prepared and enjoyed outdoors. The extra prepared breasts were moist and tender sliced on a green leaf salad with some of the com and black bean salsa. So, prepare food together and enjoy great food with great friends! I am hungry so let’s eat!