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Newspaper Archive of
N. Warren Town and County News
Norwalk, Iowa
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May 9, 2013     N. Warren Town and County News
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May 9, 2013
 

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Page Twelve N/Warren Town and County News Thursday, May 9, 2013 [ ( BUSINESS REVIEW Eclectic Artisans Spend the Day with Norwalk Nursing & Rehab Eclectic Artisans spent an enjoyable afternoon visiting with the residents of Norwalk Nursing & Rehabilitation Center on Pay it Forward Day, April 25. At fight, Marty Weaver, resident of Norwalk Nursing and Rehabilita- tion Center, shows off her new necklace with Cheri Fernandez from Eclectic Artisans on Pay it For- ward Day, April 25. Pho- tos submitted. LIBRARY HOURS Monday - Thursday 10 a.m. - 8 p.m., Friday & Saturday 10 a.m. - 5 p.mi:, - Sunday, 1 - 5 p.m. Closed Sundays (Mernorl Day-Lalmr Da9 May Egg Month marks the beginning of warmer weather when everyone gets busy planning picnics and barbecues. !Potato salad and deviled eggs are perfect for packing up and eating outdoors, but knowing how to safely tote these to your favorite spot is just as important. Here are a few important safety tips to keep in mind. * Plan ahead. Prepare potato salad or deviled eggs and chill thoroughly before packing in the cooler. Consider taking several smaller containers and replenishing them of- ten, rather than leaving foods at room temperature where bacteria can thrive. * Pack smart. Wait just before leaving home to pack your chilled egg dishes in an insulated cooler. Make sure you. have plenty of ice or freezer packs to surround the dishes. * Transport safel3 Put the insulated bag or cooler in the inside of the car rather than the hot trunk. The air-conditioned pas- senger compartment of the car is the ideal spot. Once you reach your destina- tion, keep the cooler in the shade and open it as !infre- quently as you can to help keep everything at 40F or lower. * Wash your hands be- fore and after handling food. Disposable moist towelettes are an easy-to- carry alternative. * Remember the two- hour rule. Keep potato salad or deviled eggs cool during serving by placing the bowl or tray in an ice- filled container or on freezer packs with com- mercial coolant. Don't leave the egg dishes out for more than two hours. When the outdoor tem- perature rises above 85F, the "time limit is 30 minutes to one hour. Discard any leftovers. Now that you've taken these precautionary mea- LEISURE LINE Concluded from p. 3 nique/form practice, workout, finisher and cool down. You will need to bring the following to class: 5'-1" PVC pipe (for stretching and teaching tool), one baseball, jump rope and water/towel. Instructor: Jason Collins. Registration Dates: Through May 10; Dates: Tuesday/Thursday, May 14, 16, 21, 23, 28, 30, June 4, 6,11, 13, 18, 20, 25, 27; Cost: $66.50 Norwalk resident, $76.50 non-resident; Class Time: 6-7 p.m.; Location: Oviatt Multi-purpose room (door #16); Minimum/Maximum: 10/20. PEE WEE TEE BALL (KINDERGARTEN) This program is for children who are currently in Kindergarten. This is a coed program. The children will have fun playing while learning the fundamentals of tee ball. Volunteer coaches will be needed and there will be two weeks of practice and four weeks of games (dependent on number of teams). Registration Dates: Through May 17; Nights: Tuesday and Thursday; Program Begins: Week of July I (weather permitting); Time: 6 and 7 p.m.; Location: Norwalk-McAninch Sports Complex; Equipment needed: glove; Cost: Norwalk residents $41/non-residents $47.25. BAM BAM BLAST BALL (PRE-K) This program is for children who are currently 4 and 5 years old NOT in Kinder- garten. This is a coed league. The children will have fun playing while learning the fundamentals of tee ball. Bam Barn Blast Ball is a simplified version of tee ball. The kids hit off a tee and run to first base, which honks when they jump on it. Volunteer coaches will be needed and there will be one week of practice and four or five weeks of games (dependent on number of teams). Registration Dates: Through May 17; Nights: Tuesday OR Thursday; Program Begins: Week of July I (weather permit- ting); Time: 6 and 7 p.m.; Location: Norwalk-McAninch Sports Complex; Equip- ment needed: glove; Cost: Norwalk residents $34.50/non-residents $39.75. COED SLOW PITCH SOFTBALL LEAGUE Players must be 18 years old and out of high school. We use 12" softball and umpires provided. Registration Dates: Through May 17; Program Dates: League play begins June 2; Days: Sundays; Time: 3, 4, 5, 6 p.m. (dependent on number of teams); Location: Norwalk-McAninch Sports Complex; Team Fee: $291.50 (includes state sales tax); Minimum/Maximum Teams: 4/8. AMERICAN RED CROSS LIFEGUARD TRAINING Students must be 15 years old and be able to swim 500 yards to participate. In- struction in water rescue, first aid and use of special life saving equipment will be taught. Participants who pass will be awarded Red Cross Certificates. Class is tenta- tively scheduled.for May 30-June 1, and hours will not conflict with the school day. Cost: N6rwalk residents $140/non-residents $161. Register at the Norwalk Parks and Recreation office May 13 through May 24. H20 WORKOUT FOR ADULTS Our aquatic workout is performecl in the cool and relaxing pool atmosphere. Each class consists of a 45-minute aerobic workout that includes muscle toning for arms, stomach, hips, and legs along with flexibility and relaxation exercises. This program stresses going at your own pace. All exercises can be performed either high orlow impact. You decide how hard you want to work. Instructor: Mary Jane Sharp. Regis- tration Dates: May 13 through May 24; Dates of Program: June 4 through July 25 (rain out dates: July 30, August 1, 6); Days: Tuesdays and Thursdays; Time: 8:30 to 9:15 p.m.; Cost: Norwalk residents $56/non-residents $64.40. OPALS- SENIOR CITIZEN PROGRAMS (Older People with Active Life Styles) SENIOR CITIZEN EXERCISE Everyone ages 55 and older is invited to attend a free exercise program that will include stretching and toning. We will meet at the Norwalk Christian Church lo- cated at 701 Main St. This program will run until the end of May. Days: Monday and Thursday; Time: 10-10:30 a.m. Picnic Perfect Eggs sures, you're ready to be food safe and create a lovely picnic experience. BLT Deviled Eggs One bite and your guests will be damoring for this recipe. Bacon, spin- ach and tomato give these eggs a fresh summertime twist. * 6 large eggs * 5 slices bacon * 1/2 cup plus 12 small leaves fresh spinach * 1 medium tomato * 1/4 cup mayonnaise * 1 teaspoon yellow mus- tard * Salt * Ground black pepper -Place eggs in single layer in medium saucepan. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 12 min- utes. Drain immediately and cool completeiy under cold running water or in a bowl of ice water. Meanwhile, cook bacon until crisp; drain and crumble. Set aside I table- spoon crumbles for top- ping. Rinse spinach and basil leaves; pat dry. Re- serve 12 spinach leaves for lining egg white halves. Chop remaining spinach and all of the basil leaves. Seed and dice tomato; set aside i tablespoon tomato for topping. Peel eggs and halve lengthwise. Remove yolks; set white halves aside. Place yolks in a small bowl and mash with a fork. Stir in mayonnaise, mustard and salt and pepper to taste. Gently stir in the un- reserved bacon, the chopped spinach and ba- sil and unreserved tomato. Arrange egg white halves on a se,ing plate. Place a reserved spinach leaf in the bottom of each egg white talf, allowing edges to stick out at the top. Spoon egg yolk mix- ture on top of spinach leaves in egg white halves. Sprinkle reserved bacon crumbles and diced to- mato on top. Makes 12 ap- petizers. Best-Ever Potato Salad Boil a few extra eggs to slice and arrange on top of this old-fashioned picnic salad. More eggs on top makes any salad a guaran- teed hit. * 5 large eggs * 2 pounds potatoes (6 medium or 4 large) * 1/4 teaspoon salt * Y4 cup mayonnaise * 3 tablespoons sweet pickle juice (bread and butter pickle juice is best) * 1 rounded teaspoon finely chopped onion * 1 teaspoon yellow mus- tard * '2 teaspoon salt * 1,/4 teaspoon ground black pepper Place eggs in a single layer in a medium sauce- pan. Add cold water to cover eggs by 1 inch. Heat over high heat just to boil- hag. Remove from burner. Cover pan. Let eggs stand in hot water about 12 rain- utes. Drain immediately and cool completely in a bowl of ice water. Peel and cube potatoes; place in a medium sauce- pan. Add 1/4 teaspoon salt and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until tender. Drain potatoes and cool. Meanwhile, peel eggs and coarsely chop. For dressing, in a large bowl combines mayonnaise, sweet pickle juice, onion, yellow mustard, the / tea- spoon salt and pepper. Add potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours. Makes 8 side-dish serv- ings. For more great recipes for your summer outhags, visit www.iowaegg.org. S Deadline for ao,i, legals and stories is Noon Friday ! l