Newspaper Archive of
N. Warren Town and County News
Norwalk, Iowa
August 2, 2012     N. Warren Town and County News
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August 2, 2012

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Page Twelve N/Warren Town and County News Thursday, August 2, 2012 Tips For Baking Tasty Artisan Bread 1 OFFICIAL PUBLICATION REGULAR COUNCIL MEETING 7-19-12 The Regular City Council Meeting of the Norwalk City Council was held at the Norwalk City Hall, 705 North Avenue, on Thursday, July 19, 2012. The meeting was called to order at 6:30 P.M by Mayor Doug Pierce. Those present at roll call were Mike Leto, Eric Delker and Frank Curtis. Absent: Dave Murillo and Jamie Sylvester. 12-194 Motion by Curtis and seconded by Leto to approve the Agenda. Ap- proved 3-0. Ayes: Leto, Delker and Curtis. Nayes: none. 12-195 Motion by Delker and seconded by Leto to approve the Minutes of the July 5, 2012 Regular Council meeting. Approved 3-0. Ayes: Leto, Delker and Curtis. Nayes: none. The Council was presented with a petition requesting reconsideration of mobile speed cameras for long term control of speoding on Parkhill Drive. Council asked Police Chief Kuhl to bring options back to the next council meeting. Dorsey and Whitney, representing PHS Walnut Ridge LLC, asked the City of Norwalk to sponsor a conduit bond to assist in refinancing for the facility. Coun- cil made no motion to move forward. Norwalk Chamber of Commerce is looking for commitment from the City to help host an overnight stop for RAGBRAL Chamber and City to research costs to 2011 host communities. The mayor welcomed those guests present. The public portion of the meeting was opened. With no one wishing to speak, the business portion of the meeting was opened. The Consent Agenda includes tax abatements; appointment of Jaki Livingston to the Utility Advisory Commission; Lakewood Days special events permit and expenditures: A TO Z RENTAL VEHICLE REPAIR $28.88 ADVENTURELAND LANDS OF AM TICKETS $2,640.00 ALL IOWA POOL CHEMICALS $64.12 CAPITAL SANITARY SUPPLIES SUPPLIES $10.95 CENTRAL IOWA REGIONAL DRIN DUES $130.91 CERTIFIED POWER INC REPAIR TRACTOR $299.08 CITY LAUNDERING CO BLDG MAINT $73.75 COMMUNICATIONS DATA LINK FIBER OPTIC $20,413.52 CREATIVE PRODUCT SOURCING TSHIRTS $150.43 D LYNN HENRY SCREENPRINT $1,731.60 DIGITAL ALLY EQUIPMENT REPAIR $98.00 DOWNEY TIRE EQUIPMENT $72.90 ELLIOTT EQUIPMENT CO EQUIPMENT $12.50 FERGUSON WATERWORKS EQUIPMENT $8,039.50 G & L CLOTHING CLOTHING ALLOW 145 $363.39 GE CAPITAL LEASE $520.00 HARLAND TECHNOLOGY SERVICE HARLAND TECHNOLOGY $130.00 HARVEY'S AUTOMOTIVE & SUPPLIES $1,108.24 HOLMES CHEVROLET REPAIR 21 $10.13 HRGREEN SEWER REHAB $3,497.20 INDEPENDENT PUBLIC ADVISOR RETAINER $2,000.00 INDOFF INC SUPPLIES $892.43 IOWA WINDOW SERVICE INC BLDG MAINT $80.00 KELTEK INCORPORATED EQUIPMENT $4,147.93 KENNY MCCAULEY LESSONS $227.75 KRISTI PHILLIPS REFUND $40.00 LIVING MAGAZINE LIVING MAGAZINE $900.00 LOGAN CONTRACTORS SUPPLY EQUIPMENT $250.18 MATHESON LINWELD CHEMICALS $403.74 MENARDS SUPPLIES $135.67 METRO WASTE AUTHORITY CURBIT $7,691.55 MIKE MYER SERVICES NUISANCE $490.00 NICCI LAMB REFUND $65.00 NORTH WARREN TOWN & MINUTES 6/14/12 $214.78 NORWALK HARDWARE & AUTO SUPPLIES $1,199.87 NORWALK READY MIXED LIMESTONE $1,553.75 PARKER SIGNS & GRAPHICS IN SIGN $1,431.00 PEEK SALES & SERVICE REPAIR $733.44 PEPSI-COLA GEN. BOTTLERS CONCESSIONS $1,545.95 PURCHASE POWER POSTAGE $500.00 QUALITY TRAFFIC CONTROL IN TRAFFIC CONES - SOA $125.00 REYNOLDS FEED SERVICE DRUG DOG $79.49 SCHWAN'S SALES INT CONCESSIONS $725.87 SCOTTS FOODS SUPPLIES $754.89 SNYDER & ASSOCIATES INC ORCHARD RIDGE STREA $2,466.97 STRATEGIC AMERICA STRATEGIC AMERICA $2,405.64 STRAUSS SAFE BLDG MAINT $259.50 SUNDOWN EQUIPMENT EQUIPMENT $529.40 TERMINIX INTERNATIONAL BLDG MAINT $60.00 THRASHER SERVICE BLDG MAINT $95.00 TOMPKINS INDUSTRIES BREAKER HOSE $257.78 TREASURER, CITY HALL CIP $147,459.00 ULTRAMAX SUPPLIES $387.00 USA BLUE BOOK SUPPLIES $63.62 WASTE MANAGEMENT OF IA COLLECTION COSTS $24,957.54 WELLMARK BLUE CROSS REFUND $100.00 ZlEGLER INC. EQUIPMENT $8.18 GRAND TOTAL $244,632.42 12-196 Motion by Delker and seconded by Leto to approve the Consent Agenda. Approved 3-0. Ayes: Leto, Delker and Curtis. Nayes: none. A proposed Ordinance amending the official zoning map of the City of Norwalk, Iowa by rezoning certain property from R-l, single family resi- dential to R-3, medium density multiple family residential will remain tabled from 7/5/12. 12-197 Motion by Curtis and seconded by Delker to adopt a Resolution to enter into an engineering agreement with Veenstra & Kimm for the Water Supply Study. Approved 3-0. Ayes: Leto, Delker and Curtis. Nayes: none. LReso- lution No. 0719-12-45) Approval of the request for Paramedic Specialist training for the City of Norwalk Fire Chief will remain tabled from 6-21-12. 12-198 Motion by Delker and seconded by Curtis to adjourn the meeting. Approved 3-0. Ayes: Leto, Delker and Curtis. Nayes: none. Doug Pierce, Mayor Jeff Rosien, City Clerk (NAPS)---Creating a loaf of aromatic artisan bread is indeed a work of art, but it only requires the mastery of some simple tools and tech- piques. The tools include a baking stone, a kitchen thermome- ter, spray bottle, a wire rack and parchment paper. As for technique, it's impor- tant to remember that most artisan dough is very soft; and wet--much wetter than tra- ditional yeast dough. As a result, these are not kneaded in the traditional method. Instead, the "kneading" takes place with the stirring and turning of the dough, and the long resting times (during which the dough =micro- kneads  itself). Gently over time, the shaping process pulls the gluten strands in alignment around the loaf, giving it shape and a firm crust. Semolina Bread Makes 1 bdtard (oval loaf) Prep time: 50 minutes Poolish time: 8+ hours Rest and rise time: 4 to 5 hours Bake time: 20 to 30 minutes Poolish: 1 cup bread flour teaspoon Fleisehmann's" RapidRise Yeast cup lukewarm (90 to 100F) water Dough: teaspoon Fleisehmann's RapidRise Yeast cup lukewarm (90 to 100F) water PooHsh 2 tablespoons olive oil 1 teaspoons salt Artisan bread is shaped rather than kneaded as normal. 2 cups semolina flour cup bread flour cup sesame seeds, optional, for topping To make the Poolish: Stir together flour and yeast in a medium bowl Stir in water until blend- ed. This dough will be like thick cake batter. Cover with plastic wrap and let sit overnight or up to 24 hours. The dough will become frothy and have lots of Httle bubbles. To make the Dough: Dissolve yeast in luke- warm w.ater in a large bowl Stir in Poolish, olive oil and salt until thor- oughly blended. Add se- molina flour and cup of the bread flour. Stir until combined. Dough will be soft and slightly sticky like biscuit dough. Add remaining cup bread flour, if necessary. Cover and let rest for 20  Turning Dough: Turn the dough onto a lightly floured surface and knead for 2 minutes. Place in a large bowl. Cover and let rest I hour. With a slightly wet hand, gently give the dough several turns by sliding the hand down the edge of the bowl, Hfting and stretching the dough up and over the center. Give the bowl a quarter turn and repeat 7 times until you have gone around the bowl twice. Cover and let rest I hour. Repeat turning and rest- ing 2 more times for a total of 3 hours rising time. Shaping: Turn the dough out onto a lightly floured surface. With floured hands, gently press to deflate dough. Working with dough on a lightly floured surface with floured hands, pull an edge of the dough from the outside to the center, gently stretching the side of the dough to the cen- ter. Give the dough a sixth of a clockwise turn and repeat going around the dough 2 or 3 times, shap- ing it into a rough ball. Cover and let rest for 20 minutes. For final shap- ing, working with the seam side up, slightly fiat. ten the dough. Repeat the edge-pulling shaping as above, going around the ball 1 time. Now fold the far edge toward the cen- ter about 1 inch, pressing into the dough under the edge. Repeat folding and pressing several times until almost to near edge. Fold up near edge and pinch to seal. Turn the loaf over and gently roll with hands to an oval about 8 inches long (never use a rolling pin). For best baking results, place a baking stone, piz- za stone or unglazed eernmic tile on bottom shelf of oven. Preheat oven to 475F for 20 min- utes to allow stone to get to tcmperature Place loaf seam side down on parch- ment:paper. If desired, brush flour off top, lightly brush with water and sprinkle with sesame seed Score loaf with 2 to 4 slashes using a sharp knife or blade. Slide the dough with parchment onto bread peel or rim- less baking sheet. Care- fully slide onto heated baking stone, immedi- ately spritzing the oven with water around the dough 7 to 10 times. Bake for 20 to 30 minutes, pritzing every 5 minutes 3 more times. Bake to an internal temperature of 200F. Remove from oven and parchment; cool on wire rack. For more artisan bread techniques and recipes, visit the Artisan Bread Box on www. Facebook.com/Fleisch maunsYeast or www.bread world.c0m. Appl-icious Ways To Prepare A Delicious And Nutritious Fruit (NAPS)--One of the tasti- est ways to enjoy the crisp delicious taste of apples is to pick them fresh from the tree at harvest time. Picking apples can be a fun activity for the whole family and newly harvested apples last for weeks if stored in a cool place. When picking apples, remember: Pick from the outside. Apples on the outside of the tree will ripen first. To pick apples, roll up- ward from the branch and twist. Don't remove the stems. Place apples gently in a basket and only wash just before using to prevent bruis- ing and spoilage. At only 80 calories, apples are high in dietary fiber and vitamin C. They contain iron and other trace minerals and vitamin A. One serving of apples has more of the antioxidant power needed to fight aging, cancer and heart disease then any other fruit. Even if you pick your apples from the farmer's market or grocery stm, there are many mouthwatering ways to enjoy then Try these tempting recipes that c0m- bine fresh crisp apples with creamy caramel. Caramel-Glazed Appl Pie Prep Time: 20 minutes Bake Time: 55 to 65 minutes Yield: 8 servings Apple Pie: Pastry for double- crust pie 8 cups peeled and sHced cooking apples (about 4 to 6 large) Creamy caramel-topped apple pie makes the most of the season's fresh apple harvest. cup Karo" Dark Corn Syrup 3 tablespoons butter OR margarine, melted 3 tablespoons sugar 1 tablespoons Argo" or Kingsford's" Corn" Starch 1 teaspoon ground cinnamon teaspoon salt Caramel Glaze: cup brown sugar cup chopped pecans 3 tablespoons Karo Dark Corn Syrup 2 tablespoons butter or margarine, melted 1 tablespoon Argo or Kingsford's Corn Starch Preheat oven to 375 F. Fit one pie crust into bottom of 9-ineh deep- dish pie pan.Add apples. Combine corn syrup, butter, ugar, corn starch, cinnamon and salt in a small howl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent. Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all caramel glaze ingredients in a small bowl. Dollop over pie and carefllly spread over hot crust. Bake 10 minutes or until topping is bubbly. Caramel Dip Prep Time: 5 minutes Cook Time: 10 minutes Yield: 4 cups cup butter OR margarine 2 cups brown sugar 1 cup Karo Light Corn Syrup 2 tablespoons water I can (14 ounces) sweetened condensed milk 1 teaspoon pure vanilla extract Melt butter in a medium- sized saucepan. Stir in sugar, corn syrup and water. Bring to a full boil over medium-high heat. Add condensed milk, stirring constantly. Bring to a full boil for 3 minutes. Remove from heat and add vanilla. Serve imme- diately or keep warm in a slow cooker or fondue pot. Recipe tip: Prepare ahead and reheat in microwav If sauce seems too thick, stir in I table- spoon water or Karo Syrup is an impor- tant ingredient in baked goods, pies and popcorn balls and can make homemade desserts taste better. Argo Corn Starch allows the natural flavor of food to come through. It can be used as a thickener for smooth gravies, sauces, glazes and casseroles, as well as in pies, puddings and cake fillings. For more recipes and tips visit wwwarosyrup.com and www.argostarch.com. This delicious caramel sauce can be used as a dip for apples, pears, bananas, graham crackers or gingersnaps. baked meats" Hamlet makes so much of were meat The minimum pool depth required for international water pies. ., polo matches is six feet.