Mamo with the "Little Guy"
We Have What We Prayed For: A Gratitude Prayer
7 years ago
Wednesday, February 08, 2006
One Last Christmas Party -
With our friends in Albany. A few cocktails, a good meal, good company and NO KIDS!!! Can you think of a better way to close out the Holiday season?
Hey, where's Mike? And Jim O. - watch those hands!!
What a good look'n couple!
Our partners in crime for the evening
Birthday girl!!
Not looking too bad for nearly 6 years of sleep to catch-up on
Hey, where's Mike? And Jim O. - watch those hands!!
What a good look'n couple!
Our partners in crime for the evening
Birthday girl!!
Not looking too bad for nearly 6 years of sleep to catch-up on
Better Late Than Never
Okay, the kids have been sick and we haven't had a lot of sleep. Thus, no desire to do anything computer related outside of work. Looks like the kids have finally battled back their bronchitis (yes, all three at the same time) and now we have a little down time. As such, we think of you all looking for updated pictures. Here finally are the Christmas pictures:
Mom and the kids - ready for Christmas dinner
Grace modeling her new dress-up clothes
"Just where do you think we're going to put all this stuff?"
Do you think Blake has had enough of "Baby's First Christmas"? Jen was ready for more...
The very happy Sablich/DelMedico grandchildren. Santa and his competitors (Grandma and Grandpa) was very good to them all!
Mom and the kids - ready for Christmas dinner
Grace modeling her new dress-up clothes
"Just where do you think we're going to put all this stuff?"
Do you think Blake has had enough of "Baby's First Christmas"? Jen was ready for more...
The very happy Sablich/DelMedico grandchildren. Santa and his competitors (Grandma and Grandpa) was very good to them all!
Monday, February 06, 2006
Another reason to have lots of sauce....
Studies find lycopene in tomatoes provides anti-cancer benefits
02/01/2006
Researchers say tomatoes can help improve health, with studies showing that tomatoes can reduce the risk of lung, stomach, and prostate cancers. The “colorful pigment” that makes tomatoes red, which is known as lycopene, doubles as a powerful “disease-fighting antioxidant,” and a study by researchers at Harvard University found that men who ate tomato sauce twice weekly reduced their risk of developing cancer by about one-third. Another study of men with advanced prostate cancer is underway at the Rochester, Minn.-based Mayo Clinic to determine whether lycopene may even help reverse the disease, with results expected later this year. The Sentinel notes that because the anti-cancer benefits of lycopene appear to be stronger when tomatoes are cooked and more lycopene is absorbed “when it’s accompanied by fat,” tomatoes that are cooked in sauce and paired with olive oil or cheese are most beneficial (Weaver, Vegetarian Times/Orlando Sentinel, 1/31).
02/01/2006
Researchers say tomatoes can help improve health, with studies showing that tomatoes can reduce the risk of lung, stomach, and prostate cancers. The “colorful pigment” that makes tomatoes red, which is known as lycopene, doubles as a powerful “disease-fighting antioxidant,” and a study by researchers at Harvard University found that men who ate tomato sauce twice weekly reduced their risk of developing cancer by about one-third. Another study of men with advanced prostate cancer is underway at the Rochester, Minn.-based Mayo Clinic to determine whether lycopene may even help reverse the disease, with results expected later this year. The Sentinel notes that because the anti-cancer benefits of lycopene appear to be stronger when tomatoes are cooked and more lycopene is absorbed “when it’s accompanied by fat,” tomatoes that are cooked in sauce and paired with olive oil or cheese are most beneficial (Weaver, Vegetarian Times/Orlando Sentinel, 1/31).
Grocery Cart Handles - Dirtier than sewers.....
We all could have assumed this were true prior to doing a study but here it is in black and white. Maybe our local chains will step up the efforts to provide the wipes mentioned.
Study finds grocery cart handles are dirtier than public restrooms
02/06/2006
A new study finds that grocery cart handles carry more germs, bacteria, and bodily fluids than surfaces in public restrooms, the Cleveland Plain Dealer reports. Researchers from the University of Arizona in Tucson tested nearly 1,100 surfaces in public areas and found that grocery cart handles trail only public bus handrails and equipment at children’s playgrounds in a ranking of the dirtiest public surfaces. The carts tested positive for proteins found in blood, mucus, sweat, saliva, and urine, as well as for fecal matter, E. coli, and salmonella. Researchers found that about half of shopping cart handles “weren’t frequently cleaned,” and 21% tested positive for bodily fluids. To address the problem, a number of grocery retailers have begun offering customers SaniCart Wipes manufactured by Nic-Pak Products to clean carts between uses. Named “Best New Product” in 2004, the wipes are one of several EPA-registered disinfectants that are designed to eliminate the common flu virus, staph, and salmonella (Cho, 2/3).
Study finds grocery cart handles are dirtier than public restrooms
02/06/2006
A new study finds that grocery cart handles carry more germs, bacteria, and bodily fluids than surfaces in public restrooms, the Cleveland Plain Dealer reports. Researchers from the University of Arizona in Tucson tested nearly 1,100 surfaces in public areas and found that grocery cart handles trail only public bus handrails and equipment at children’s playgrounds in a ranking of the dirtiest public surfaces. The carts tested positive for proteins found in blood, mucus, sweat, saliva, and urine, as well as for fecal matter, E. coli, and salmonella. Researchers found that about half of shopping cart handles “weren’t frequently cleaned,” and 21% tested positive for bodily fluids. To address the problem, a number of grocery retailers have begun offering customers SaniCart Wipes manufactured by Nic-Pak Products to clean carts between uses. Named “Best New Product” in 2004, the wipes are one of several EPA-registered disinfectants that are designed to eliminate the common flu virus, staph, and salmonella (Cho, 2/3).
Wednesday, February 01, 2006
Somewhat Famous
The following appeared in The Press & Sun-Bulletin Wed February 1. Look out - we're famous in the local rag!! I've edited out other's recipes for space considerations. Those below were in the paper or on their website.
More personal pictures to be posted over the next couple of days...
Dip into readers' recipes and have a ball for the Super Bowl
REBECCA TOWNS / Press & Sun-Bulletin
Warm pasta salad made by Kevin and Jen Sablich of Endicott.
Every fall during football season, the sports department of the Press & Sun-Bulletin runs a contest called "Beat the Experts," in which staff members compete against readers to pick the most winners of 10 college and 10 pro games each week.
In theory, this season's competition ended after the college bowl games, but we extended it by asking four of them to provide a recipe for a favorite food to eat while watching the Super Bowl. Then we asked readers to beat these experts at their own food.
We received a variety of recipes from cheese balls to salads to dips. An unscientific analysis indicates many Greater Binghamton game viewers will be dunking crackers into a dip inspired by hot wings. We received four variations on that theme.
One such recipe came from Kevin and Jennifer Sablich as part of a five-recipe collection suitable for a lavish half-time buffet that set us wangling for an invite to their Endicott home on Sunday.
But Kevin dashed our hopes. With three kids under 6, the Sablichs' posh party days are on hiatus; they'll probably just be ordering a pizza or wings.
Here are some readers' offerings, just in time for the big game. You can find more at the link below the photos.
Kevin and Jen Sablich of Endicott with their homemade Lori's buffalo chicken wing dip and warm pasta salad.
The following three recipes were submitted by Kevin and Jennifer Sablich of Endicott; two more of their favorite dishes are on the Web:
WARM PASTA SALAD
1 1/2 cups grape tomatoes, halved
1 1/2 cups Kalamata olives, pitted and halved or chopped
4 ounces feta cheese, crumbled
3 tablespoons torn fresh basil
3 tablespoons chopped fresh parsley
1 teaspoon lemon zest, minced
1 pound campanelle pasta
1 tablespoon garlic, minced
1/4 cup olive oil
Sea salt and freshly ground black pepper to taste
Combine tomatoes, olives, cheese, herbs and lemon zest in a bowl; set aside.
Prepare pasta according to directions.
Warm garlic in olive oil. Do not allow it to burn or it will taste bitter.
Toss hot, drained pasta with vegetables, cheese and herbs. Finish with garlic-infused oil, salt and pepper.
Serve immediately.
NOTE: Excellent both at room temperature or out of the fridge. Makes 8 to 9 cups.
THAI BEEF SALAD
1 pound flank steak
For the steak marinade:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
1 tablespoon toasted sesame oil
For the vinaigrette:
1/4 cup fresh lime juice
1/4 cup vegetable oil
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon fresh ginger, peeled and minced
1 teaspoon chili garlic paste
1 teaspoon peanut butter
For the salad:
2 3-ounce packages ramen noodles, cooked (without seasoning packets), drained (but not rinsed) and tossed with 1 tablespoon toasted sesame oil
1 cup fresh bean sprouts
1 cup cucumber slices, seeded and cut into half-moons
1 cup grape tomatoes, halved
3/4 cup carrots, thinly sliced
3/4 cup red bell pepper, seeded and diced
For the garnish:
1/4 cup coarsely chopped mint
1/4 cup coarsely chopped cilantro
2-3 tablespoons dry roasted peanuts, chopped
In the refrigerator, marinate the steak in soy sauce, vinegar, sugar and oil for one to two hours.
Combine all vinaigrette ingredients except the oil; blend until smooth. Whisk in oil until emulsified; set aside.
Prepare noodles; combine with vegetables. Prepare garnishes and set aside.
Preheat grill to high. Grill steak to medium-rare (three to four minutes per side). Allow meat to rest five minutes before carving. Thinly slice steak against the grain and on a bias, and add it to the vegetables. Toss salad with dressing (you may not need all of it), and transfer to a large serving platter.
Garnish with herbs and peanuts. Serve at room temperature.
BUTTERSCOTCH CAKE
1 3.4-ounce box butterscotch pudding (not instant)
2 cups milk
1 box butter-yellow cake mix (super moist)
2 eggs
1 12-ounce bag butterscotch morsels
1 cup chopped nuts (optional)
Preheat oven to 350 degrees F. Grease a 9- by 13-inch baking pan.
Combine pudding mix and milk in a large glass bowl. Microwave on high for three minutes. Stir. Cook for an additional three to four minutes. Stir in cake mix and eggs. Pour into prepared pan. Sprinkle with butterscotch morsels and nuts. Bake for 30 minutes.
Cool completely. Sprinkle with powdered sugar.
JEN & KEVIN'S HONEY HABANERO BBQ WINGS
Kevin and Jennifer Sablich of Endicott
1 1/4 cups ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
2 Habanero peppers split (optional)
6-8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG (optional)
Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined; bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
As sauce is simmering, heat up oil in a deep fryer set to 350 degrees F.
Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.
When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
Fry the wings in the oil for nine to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 wings at a time. Drain on paper towels or a rack.
When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Makes two to four servings.
Note: By omitting the habanero peppers, you have KFC Honey BBQ wings.
LORI'S BUFFALO CHICKEN WING DIP
Kevin and Jennifer Sablich of Endicott
16 ounces cream cheese
8 ounces Frank's RedHot Sauce
3/4 cup chopped celery
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
Tortilla chips
Combine cream cheese, hot sauce and celery in bowl. Heat in microwave until cream cheese is melted. Stir; add chicken and cheese. Mix together. Put into a baking dish. Top with more shredded cheese, if desired. Bake at 350 degrees F for 30 minutes. Serve with tortilla chips.
More personal pictures to be posted over the next couple of days...
Dip into readers' recipes and have a ball for the Super Bowl
REBECCA TOWNS / Press & Sun-Bulletin
Warm pasta salad made by Kevin and Jen Sablich of Endicott.
Every fall during football season, the sports department of the Press & Sun-Bulletin runs a contest called "Beat the Experts," in which staff members compete against readers to pick the most winners of 10 college and 10 pro games each week.
In theory, this season's competition ended after the college bowl games, but we extended it by asking four of them to provide a recipe for a favorite food to eat while watching the Super Bowl. Then we asked readers to beat these experts at their own food.
We received a variety of recipes from cheese balls to salads to dips. An unscientific analysis indicates many Greater Binghamton game viewers will be dunking crackers into a dip inspired by hot wings. We received four variations on that theme.
One such recipe came from Kevin and Jennifer Sablich as part of a five-recipe collection suitable for a lavish half-time buffet that set us wangling for an invite to their Endicott home on Sunday.
But Kevin dashed our hopes. With three kids under 6, the Sablichs' posh party days are on hiatus; they'll probably just be ordering a pizza or wings.
Here are some readers' offerings, just in time for the big game. You can find more at the link below the photos.
Kevin and Jen Sablich of Endicott with their homemade Lori's buffalo chicken wing dip and warm pasta salad.The following three recipes were submitted by Kevin and Jennifer Sablich of Endicott; two more of their favorite dishes are on the Web:
WARM PASTA SALAD
1 1/2 cups grape tomatoes, halved
1 1/2 cups Kalamata olives, pitted and halved or chopped
4 ounces feta cheese, crumbled
3 tablespoons torn fresh basil
3 tablespoons chopped fresh parsley
1 teaspoon lemon zest, minced
1 pound campanelle pasta
1 tablespoon garlic, minced
1/4 cup olive oil
Sea salt and freshly ground black pepper to taste
Combine tomatoes, olives, cheese, herbs and lemon zest in a bowl; set aside.
Prepare pasta according to directions.
Warm garlic in olive oil. Do not allow it to burn or it will taste bitter.
Toss hot, drained pasta with vegetables, cheese and herbs. Finish with garlic-infused oil, salt and pepper.
Serve immediately.
NOTE: Excellent both at room temperature or out of the fridge. Makes 8 to 9 cups.
THAI BEEF SALAD
1 pound flank steak
For the steak marinade:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
1 tablespoon toasted sesame oil
For the vinaigrette:
1/4 cup fresh lime juice
1/4 cup vegetable oil
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon fresh ginger, peeled and minced
1 teaspoon chili garlic paste
1 teaspoon peanut butter
For the salad:
2 3-ounce packages ramen noodles, cooked (without seasoning packets), drained (but not rinsed) and tossed with 1 tablespoon toasted sesame oil
1 cup fresh bean sprouts
1 cup cucumber slices, seeded and cut into half-moons
1 cup grape tomatoes, halved
3/4 cup carrots, thinly sliced
3/4 cup red bell pepper, seeded and diced
For the garnish:
1/4 cup coarsely chopped mint
1/4 cup coarsely chopped cilantro
2-3 tablespoons dry roasted peanuts, chopped
In the refrigerator, marinate the steak in soy sauce, vinegar, sugar and oil for one to two hours.
Combine all vinaigrette ingredients except the oil; blend until smooth. Whisk in oil until emulsified; set aside.
Prepare noodles; combine with vegetables. Prepare garnishes and set aside.
Preheat grill to high. Grill steak to medium-rare (three to four minutes per side). Allow meat to rest five minutes before carving. Thinly slice steak against the grain and on a bias, and add it to the vegetables. Toss salad with dressing (you may not need all of it), and transfer to a large serving platter.
Garnish with herbs and peanuts. Serve at room temperature.
BUTTERSCOTCH CAKE
1 3.4-ounce box butterscotch pudding (not instant)
2 cups milk
1 box butter-yellow cake mix (super moist)
2 eggs
1 12-ounce bag butterscotch morsels
1 cup chopped nuts (optional)
Preheat oven to 350 degrees F. Grease a 9- by 13-inch baking pan.
Combine pudding mix and milk in a large glass bowl. Microwave on high for three minutes. Stir. Cook for an additional three to four minutes. Stir in cake mix and eggs. Pour into prepared pan. Sprinkle with butterscotch morsels and nuts. Bake for 30 minutes.
Cool completely. Sprinkle with powdered sugar.
JEN & KEVIN'S HONEY HABANERO BBQ WINGS
Kevin and Jennifer Sablich of Endicott
1 1/4 cups ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
2 Habanero peppers split (optional)
6-8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG (optional)
Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined; bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
As sauce is simmering, heat up oil in a deep fryer set to 350 degrees F.
Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.
When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
Fry the wings in the oil for nine to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 wings at a time. Drain on paper towels or a rack.
When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Makes two to four servings.
Note: By omitting the habanero peppers, you have KFC Honey BBQ wings.
LORI'S BUFFALO CHICKEN WING DIP
Kevin and Jennifer Sablich of Endicott
16 ounces cream cheese
8 ounces Frank's RedHot Sauce
3/4 cup chopped celery
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
Tortilla chips
Combine cream cheese, hot sauce and celery in bowl. Heat in microwave until cream cheese is melted. Stir; add chicken and cheese. Mix together. Put into a baking dish. Top with more shredded cheese, if desired. Bake at 350 degrees F for 30 minutes. Serve with tortilla chips.
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