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 40°F 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 85°F,
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
