Newspaper Archive of
N. Warren Town and County News
Norwalk, Iowa
February 14, 2013     N. Warren Town and County News
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February 14, 2013

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Page Ten :i N/Warren Town and County News Thursday, February 14, 2013 CLASSIFIEDS ALL classified advertising is 20 cents a word with a $3.50 minimum AND payable in advance of publication. Bring your ad to the office and pay for the ad at that time. We reserve the right to accept or refuse any or all advertising. Publisher reserves the right to cancel any advertisement at any time. "Happy Ads" and "Thank Yous" are $2. DEADLINE IS NOON ON FRIDAY! Teresa, Roses are red, vio- lets are blue, sugar is sweet, so are you! Be my Valentine! for rent Black Gold Realty Norwalk, 311 Snyder, 3BR, 1 car garage, nicely decorated.934 Norwood Dr., 4BR, 1 1/2 baths, 16 x 28 family room, 2-car de- tached garage. Des Moines, 9,000 sq. ft. ware- house, 6,000 plus 3,000 ft., can be split.SE Union and Granger, Price $1,200 and $800. Call Larry at 681- .................................. 6310. thank you Thank you so much to ev- eryone for the prayers, cards, money, food, flowers and the outpouring of sym'- pathy during our recent loss. The family of Warren Myer ................................... announcements Annual Knights of Colum- bus Lenten Fish Fries, 5:30-7 p.m., St. John the Apostle Catholic Church, 1329 Sunset Dr., Norwalk, 1 st floor, offices, $725/mo. Call Larry 681-6310. .................................. services Isaac Electrical LLC 515- 494-6492. Call for all your electrical needs. .................................. Downs Pest Control , And Property Maintenance Spiders, ants, wasps, roaches, bed bug treat- 720 Orchard Hills Dr., Frj- ments, termite work. We days, Feb. 15,!Feb. 22, also offer property mainte- March 1, 8, 15 and 22. nance such as debris re- Menu includes choice of two fried or baked fish or three pizza slices with coleslaw, fries, macaroni and cheese, relish, bread and butter and beverage. Cost $8 adults; $5 senior citizens and $3 for children 12 and under. .................................. Norwalk Food Pantry, lo- cated at New Life Lutheran Church, 4380 Wakonda Dr., is open every Wednes- day from 5 to 7 p.m. for Io- cal residents: ..': -, ., ......... ;_,_ ................... childcare Are you looking for safe, loving, affordable childcare in Norwalk? FT/PT open- ings for all ages including before/after school care. Two loving mothers with years of medical experi- ence and excellent refer- ences. Call for details. 515- 779-0537. Dilly Dally Day Care now has openings for full-time childcare. Call Kristen for details, 803-8863. .................................. employment Dog/Cat Catcher Wanted The City of Cumming is in need of an individual or company to be available on an on-call basis to catch stray dogs and cats. You must provide your own equipment and be insured. Fees paid will be negoti- ated. Contact the City Clerk at 515-981-9214 for more information or to ap- ply. .................................. for lease Office space for lease in Norwalk. High volume lo- cation. Call 490-9691., .................................. moval, mold testing, snow and lawn care, demo work and roofing. 515-309-2089, www.downspestcontrol.com. .................................. INCOME TAX PREPARATION As an IRS Registered Tax Return Preparer, I would be happy to assist you with your 2012 income taxes. NEW CLIENT SPECIAL! I will prepare your income tax return for one half of what you paid another pro- fessional preparer last year. Deb Ostrem, RTRP- over 35 years of experi- ence. Please call 981-5083 for an appointment. Avail- able evenings and week- ends. Stonefield Home Services Wade Smith, 515-490- 1946, electrical, plumbing, repair. ................................... Clean Cut Tree Service Removals, trimming, stump grinding, brush cleanup, fully equipped and insured. Free consul- tations, 981-0511. ................................... Fireplace Chimney Servicing Annual servicing of your chimney system keeps your family safe and your home in good repair. We offer inspections, cleaning, repairs, product sales, re- lining, tuck-pointing and more. Call Climbing Boys Chimney Cleaning Tim Mineart 689-9077 ................................... Patava Concrete Taking orders for tearouts, patios, replacement, new construction, driveways, garage slabs. FREE ESTI- MATES. Call Matt Palen, 210-1284 or Tim Patava, 210-285. ................................... Nutrition In A Nutshell SUBSCRIBE TODAY! Send $18 check or money order for a one year subscription to PO Box 325, Norwalk, IA 50211 IOWA STATE UNIVERSITY Extension and Outreach Pad-Time Job Opening: Summer Youth Assistant Indian.ola IA EOE/AA Employer Details at: www.extension.iastate.edu/warren Join an Award-winning Health Care Team! l.mate Nng Servlces hm / opennp for /PT Oays/Nlts, /enn a d & evon,og weekday ngbts ,,f ailale We offer 'a-oec[/ic tmln|n flexiole hours and wages bad on elencs. , i i. Just for Gardeners & Small Farm Entrepreneurs: CREATING & SELLING A FOOD PRODUCT A One Stcp at a Time Workshop Wednesday, February 20th, 9 am- 2:30 pm Henry A. Wallace Country Life Center 2773 290th Street, Orient Expert Panel Discussion Gift ShopNeeds Food Safet Labeling & Storage Info. Taste Testing No charge to attend, but reservations for lunch required Contact Diane Weiland: 641-337-5019 or dianeweiland@wallace.org made possible through a USDA RBOG grant Cooking For Great Meal Ideas (NAPS)---Bring a brown- bag staple from standby to standout with delicious and flavorful sandwich ideas to satisfy any meal occasion-- morning, noon or night,. With the right ingralia and 8te tips from critically acelaimed chef, restaurateur, cookbook author and TV personality Bobby Flay, it is easy to escape midday mealtime monotony and prepare a  sand- wich for breakfast, lunch or dinner. Byd' and Best Food@ Mayonnaise provide sandwich solutions with the Build the Perfect Sandwich pzravm An inter- active Web site, www.build theper fectsandwich.com fea- tures a series of video seg- meats that higbligh membem of a live audien challenging Bobby Yhy with varioas occa- sions for on-ts sancl creations. "[ honestly believe there is a perfect sandwich for every- one; taking into account the occasion, your current mood and even your personality is the first step towards figur- ing it out. There are endless textures and flavors that can be used to make a sandwich a truly delicious meal," said Flay. His skills were put to the test by a wide vmety of sand- wich occasions, such as the "Ready to Rock  sandwich (a portable version of ham and eggs) created for a rock-star production manager who needed nourishment in his crazy, 14-hour day. The site can provide a wealth of sand- wiches to suit just about any occasion, mood and person- ality trait. Many of the sand- wiches are made with Corner Tk To HGHp You For Any Occasion, Think Between The Bread I loaf Ciabatta, sliced in half lengthwise 8 thin slices country ham or prosciutto 4 large eggs Sandwiches have always been a staple of the brown- bag lunch, but now they are an even morn x.tam meal- time main course as families look to do more with leas. Hellmann's or Best Foods Real Mayonnaise, since Flay maintains it doesn't get more simple than its real ingredi- ents of eggs, oil and vinegar. The site also offers tips, recipes, sweepstakes infor- mation and even a "sandwich recommender," which asks visitors to answer six simple questions that measure cur- rent  habits and what's happening in their lives. The Ready to Rock Sandwich teaspoon finely grated lemon zest 2 tablespoons .sh lemon juice 2 teaspoons Heilmann's Dijonnaise 3 tablespoons HeBmann's or Best Foods* Real Mayonnaise Salt and freshly ground pepper cup canola oil 2 tablespoons finely chopped fresh chives pound arugula, washed and dried 3 tablespoons canola oil 1. Whisk together lemon juice, zest, mustard, may- onnaise, chives, tea- spoon salt and teaspoon pepper in a medium bowL Whisk in the canola oil until combined. 2. Brush the cut side of the bottom half of the bread with 2 tablespoons of the oil and season with salt and pepper. GriH on a grill pan, oil-side down, ov high heat un lightly golden brown, about 20 secon or place tbe bread on a sheet pan, oil-side up, and toest under the broiler until lightly golden brown, about 45-60 seconds. Reserve the  hatf for later use. 3. Heat the remaining tablespoon of canola in a large nonstick skillet over medium-high heat. Add the ham and cook until just warmed through on both sides, about 30 sec- onds per side. Gently crack the eggs onto the ham, season with salt and pepper and cook until the white is set and the yel- low is slightly firm, about 2 minutes The yolk should still be slightly runny. 4. Place the toasted bread on a flat  and spread with a few table- spoons of the dressing. Top the bread with the ham/eggs and then top the eggs with the arugula. Drizzle with more of the lemon-chive dressing and serve immediately. Rethink Snacking: Defend Your Day With Walnuts (NAPS)--Ninety percent of American adults snack daily and could be gaining valuable nutrition. A paper published in the British Journal of Nutrition found that smaller nutritious meals eaten throughout the day contribute significantly to the nutrient quality of the diet. The key is making snacking choices that are not =empty calories  but health- ful options, providing impor- tant vitamins and minerals. Your body constantly de- fends against attacks from pollutants, free radicals and diseases, making it essential to fuel your body with nutri- ent-dense foods. According to celebrated ce(ddmok author Mollie Katzen, "Wise snack- ing is essential to good health, since snacking can help keep our bodies ready to tackle anything.  Cali- fornia Walnuts are a natural defender of the human body, and research funded by the California Walnut Commis- sion suggests that they may promote heart health and help protect against cogni- tive decline and some types of cancer. Walnuts are an excellent way to keep your body fueled. Great snacking tips from Katzen: Plan Ahead: Don't get caught ravenous. Keep wal- nuts on hand; they make a great portable snack. Measure Snack Por- tiols: Measure a portion of your snack first and then put away the rest so you're not tempted to overeat. Just a handful of walnuts (about one ounce) offers 2.5g of omega-3, along with protein, fiber and antioxidants. Make Sure Your Snack is Balanced: A balanced mini-mcal should keep you satisfied; whole-food ingre- California Walnutsnat- ural defenders of the human body. dients will fuel your body and defend your health_ Try these vegan, gluten-free Blueberry- Walnut Snack Bars, a fa- vorite from Katzen. Chewy Blueberry- Walnut Snack Bars Nonstick spray 1 cup dried blueberries 3 cups additional dried fruit (mixed, per your taste) 1 cups walnuts, chopped cup rice flour V4 teaspoon salt V cup agave nectar (or to taste) cup mashed silken tofu, soft or firm Preheat the oven to 350F (325F for a glass pan). Lightly spray an 8- inch-square pan with non- stick spray and llne with parchment paper. Chop dried fruit into bite-sized pieces and place in a medium bowl; add the walnuts. Sprinkle in the rice flour and salt, toss until combined. Spray a -cup measure with non- stick spray before mea- suring the agave nectar (so it slides out easilyl) then pour the nectar into the fruit and walnut mix- tare.Add the mashed tofu and mix with a spoon or your hands until every- thing is thoroughly corn- bined. Spread the mixtu into the prepared pan and bake in the center of the oven for 30 to 40 minutes or until In, ownaround the edges and the top is dry to the touch. You can remove the pan from the oven at this point or, for a chewier result, turn off the oven and leave the pan in there for up to 40 minutes longer. Cool the pan for about 20 minutes before cutting the mix- ture into about a dozen small bars. Transfer bars to a cooling rack and let them sit an hour. (They'll become chewy while "air- ing out" on the rack.) Store bars in a cookie tin at room temperature. If you'll be keeping them for more than a few days, seal them in a heavy plastic bag and store in the refrigerator or freezer. Enjoy at any temperature. (They're even good frozen.) Yield: A dozen medium- small bars Nutrition information per serving: Calories 280; Total Fat 10g; Saturated Fat lg; Mono Fat lg; Poly Fat 7g; Cholesterol 0rag; Sodium 110rag; Carbohydrates 43g; Fiber 6g; Protein 4g Recipe Courtesy of Mollie Katzen for the California Walnut Commission. For more great recipes, walnut research and health tips, visit www.walnuts.org. / /