For the past twenty years, we have been surrounded by dummies. It started out as just one dummy and has now multiplied to over 1800, too numerous to count. They are overtaking our lives. Dummies are everywhere. They are in our homes, in our schools, in our stores, and even in our libraries. This library system has 862 dummies. With all these dummies around, it is not hard to get sucked into the land of dummy. There is a dummy for everything. Even politicians have them.
Not all of us can be dummies; it’s a distinguished group…like people who do algebra. People who use Facebook are dummies. RV vacationers are also dummies. There are dummies that involve themselves in the economy. Don’t get me started on computers. There are too many dummies out there to list.
Heck, I used this dummy right before I wrote this blog. I mean, I’m not an idiot. We have 225 of those.
- Homebrewing was federally legalized in 1978 for the first time since prohibition made it illegal in 1919.
- Homebrewing is legal in all 50 states.
- It is not legal to sell homebrew.
People from many walks of life have found enjoyment in making beer at home. If you have always wanted to try it or are looking for a new, fun hobby join others at the Amelia Branch on October 5th at 2:00pm as a member of the Homebrewer’s Association talks about making beer at home. Call the Amelia library at 513-752-5580 to register or register online.
While you are waiting for the program, check out these books on brewing beer:
Brewing made easy by Joe Fisher
Brewed awakening by Josh Bernstein
The brewer’s apprentice by Greg Koch
And don’t forget about the books the library has available to read on your computer or eReader device:
The homebrewer’s answer book (electronic resource) by Lewis Ashton
The brewer’s apprentice (electronic resource) by Greg Koch
Brewing made easy (electronic resource) by Joe Fisher
Dave Miller’s homebrewing guide (electronic resource) by David Miller
Honestly, I have tried to teach my child how to cook many times over the years. When he was young we included him in preparing meals. When he was 12 or 13 I insisted that he help prepare a dinner meal once a week. Of course none of this happened without a lot of grumbling and “why do I have to do this”. Now at age 19 and on his way to college he has decided that he needs to know how to cook.
True to his generation’s comfort with electronics he searched the internet for recipes that looked good. His choice of websites was allrecipes.com. Allrecipes.com has over 40000 recipes, menus, meal ideas and tips submitted by home cooks. You can search recipes by meal, ingredient or lifestyle. If you want to watch someone make the recipe there are videos to watch. What I like about this site is that you can change the number of servings needed and calculate the amount of ingredients needed. You can print the recipe, save it to your previously created recipe box or create a shopping list.
The recipe of choice for this young cook was Simple Chicken Parmesan. It received two thumbs up from his proud mom.
Original Recipe Yield 4 servings
- 2 medium garlic cloves, peeled and crushed
- 2 tablespoons extra-virgin olive oil
- 1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sugar
- Salt and freshly ground pepper, to taste
- 2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
- 1 large egg
- 1/2 cup dry bread crumbs
- 8 ounces spaghetti or linguine
- 1/4 cup extra-virgin olive oil
- 1/2 cup grated part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese, plus extra for passing at the table
- In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
- Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
- Bring 2 quarts of salted water to a boil in a large soup kettle.
- In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
- Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
- Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
- Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
- Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
Be sure to check out CCPL’s catalog for cookbooks
Locavore was coined to describe and promote the practice of eating a diet consisting of food harvested from within an area most commonly bound by a 100-mile (160 km) radius.
If you’re interested in learning more about eating locally, check out The Locavore’s Handbook : The Busy Person’s Guide to Eating Local on a Budget by Leda Meredith.
Or for a book with BAM! factor, check out Emeril’s latest Farm to Fork.
With fresh produce starting to show up, check out where local farmers’ markets are.
And there’s a website that will tell you about farmer’s markets or just someone with an overabundance of squash from her garden, sort of like a CraigsList for market items. Checkout Locavore365.