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BHM Home Archive |
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BHM Newsletter
January 22, 2005
INSIDE BHM HAPPY NEW YEAR TO ALL!BHM IS MOVING! (BUT NOT FAR) Backwoods Home Magazine is moving into its first self-owned building during the next two weeks. It's located only a few blocks down the highway from our present location we've had on Ellensburg Avenue in Gold Beach, Oregon. The location is the corner of Hwy 101 and 6th Street, which is the center of town, home to one of Gold Beach's two traffic lights. The building is a 40-year-old steel structure that is in excellent shape but in need of cosmetic fix up. I've been working on it with a couple of helpers for three days. Unfortunately I won't have propane heat in the building for another week and I really get cold in the morning until the building's many old style "resistance" fluorescent lights have a chance to somewhat warm up the 7000-square-foot interior space. We'll occupy about 3500 feet of the building and rent out the rest. I'd prefer a submarine sandwich/pizza franchise as a tenant. I think it would do very well since we're across the street from the high school, which has an "open campus," meaning the kids can go off campus and buy a sub at lunch. Plus our local fisherman would like to buy subs there before going after salmon during our four salmon runs. I told one prospective renter, Figaro's, that they could make 200 subs and take them down to the launch dock at the harbor and sell them to the 300 boats that clog the harbor entrance during a salmon or steelhead run. They'd make a killing during that 3-4 month stretch when the Rogue River is really producing fish for the tourists. We'll see what develops. Meanwhile tomorrow we'll build a couple of walls and begin putting down furring strips on the concrete for a subfloor that will hold some wood laminate that will be easy on our staff's feet. Walking on concrete, even with a rug overlay, is too hard on the feet. It's nice to sink my teeth into a big project like this. I love drawing up floor plans for a business I know well, then tweaking them just right so they make sense for the business. I've given my wife, Ilene, who is BHM's business manager and managing editor, the biggest office way up front, and I've given me a tiny 11-foot by 9-foot office way at the back of the building. Even though I've published and edited BHM for 15 years now, I still prefer being away from the limelight. NEW ISSUE We just sent the March/April issue to the printer. It's very good. Along with our regular features like "Ask Jackie," "Ayoob on Firearms," the Irreverent Joke page, and John Silveira's "Last Word" column, you'll find seventeen articles, including:
Watch for your copy to arrive in just a few weeks! DID YOU KNOW:
SELF-RELIANCE TIPS GIVE YOUR FEET THE CARE THEY DESERVE Whatever your age, a pair of strong, healthy feet will help keep you active and energetic. But around 40 per cent of people develop painful foot problems - and if untreated, they can lead to loss of mobility and independence as people get older. Don't wait until something goes wrong with your feet to appreciate how much you need them - here's some advice on foot care. Wear the right shoes. Wearing the right shoes during childhood helps prevent problems later on. Things to remember when choosing children's shoes are: buy shoes with enough room at the toes for comfort - allow about one thumb's width of space between the end of the longest toe and the end of the shoe. But don't buy shoes big enough "to grow into" - shoes that are too big can cause problems. They should be flexible at the ball of the foot and support the heel at the back. As for adults, wearing high heels for long periods can lead to lower back pain, aching feet and legs, and clawed toes. To avoid them, keep high heels for special occasions or for when you spend most of the time sitting down. For everyday wear (and dancing) choose low heeled shoes that support the foot. It's especially important for older people to wear well-fitting, low heeled shoes that support their feet - it's easy to fall over in loose-fitting shoes or slippers, or if you're wearing thongs. Sometimes older people lose the natural "padding" on the ball of the foot and find walking uncomfortable as a result, but special inserts are available from podiatrists to put in the shoe and cushion the foot. Coping with common foot problems. Corns and calluses are lumps of horny skin on feet or toes. They're caused when one part of the foot has to carry too much weight - a result of wearing the wrong shoes or because of a variation in the shape of the foot. If corns and calluses persist, see a podiatrist - otherwise the problem may recur and get worse. The same goes for bunions which are painful swellings on the joint of the big toe. If you have one, or have one developing, ask a podiatrist for advice. Ingrowing toenails happen when the sides of the nail dig into the flesh, causing swelling and pain. Avoid them by cutting the nails straight across, level with the ends of the toes, and not wearing shoes that are too tight. If you have diabetes. Foot care is is especially important. Because this disease can harm the nerves in the feet, it's possible to have a cut, injury or blister without knowing it. Another problem is that diabetes can also affect circulation and this means that if there is an injury - however small - it will be slower to heal and more likely to become infected. Although this might seem like a minor problem, these injuries can lead to complications - and even amputation of the foot, or lower leg - if they're not promptly treated It's important to check feet daily for any signs of injury, swelling or pain. If some parts of your feet are difficult to see, use a mirror. Clean any blisters, cuts and scratches with a mild antiseptic and cover with a sterile dressing. See a doctor or if the injury doesn't begin healing in three or four days. Wash feet daily in warm (not hot water). Dry them thoroughly and gently. If the skin becomes dry, use a moisturizer every day to prevent the skin cracking. Adapted from the Multicultural Health Communication Service, Sydney, Australia RECIPES ROMANTIC GOURMET VALENTINE'S DAY DINNER FOR TWO
THE MENU
Wine Recommendations: Start the evening with a high-quality, lighter-style California sparkling wine or a French Champagne. Continue it with the lobster, or go on to a half-bottle of classic Chardonnay or Sauvignon Blanc, or even a soft Pinot Noir. With the squab, serve a distinctive red wine such as Merlot or Côtes du Rhône. With dessert, pour generous snifters of your favorite brandy. Each recipe yields 2 servings. Oysters with Tangerine Salsa You can use more or less jalapeño to taste in this sweet, tart, spicy salsa, but don’t make it so hot that it dominates the oysters’ flavor. To shuck the shellfish, you need an oyster knife (available at a well-stocked cookware store), or have your fishmonger shuck the oysters and pack them to go on the half shell. 1 small jalapeño (hot green) chili pepper, seeded and minced
Combine the jalapeño, tangerine zest and juice. Add the pepper. Pour into a small ramekin or bowl. To open the oysters, hold each one in a heavy dish towel with the rounded side of the shell down. Work the tip of an oyster knife into the hinge near the narrow end of the shell; twist the knife to pop open the shell. Slide the knife along the inside of the upper shell to sever the muscle, then pull off the top shell and discard. Loosen the oyster from the bottom shell by sliding the knife under the oyster. Remove any bits of shell debris or sand. Spread some rock salt in a layer on a serving plate. Place the oysters in their shells on the plate and serve with the salsa. Spoon the salsa over the oysters to eat. Roast Lobster with Meyer Lemon Butter 2 teaspoons minced shallot
Place the shallot, tarragon and vinegar in a small saucepan and cook over high heat to reduce until the liquid is almost totally evaporated and syrupy. Stir in the lemon zest and juice. Let cool, then beat this mixture into the butter. Season to taste with salt and pepper. The butter may be made ahead and refrigerated, covered, up to 1 day. Bring a large pot of salted water to boil, drop in the lobster and cook, covered, for 7 – 8 minutes. Plunge the lobster into cold water. Cut the lobster in half lengthwise and remove the meat from the body and claws; clean and reserve the body shell halves. Cut all the lobster meat into bite-size pieces and replace it in the body shell halves. Cover tightly and refrigerate up to 8 hours. To roast, let the lobsters and the lemon butter come to room temperature; preheat an oven to 350° F (180° C). Spread the butter over the lobster meat, cover loosely with aluminum foil and bake until heated through, about 8 minutes. Serve at once. Broiled Squabs in Honey Marinade The marinade adds flavor and helps the skin turn a burnished mahogany when cooked. Eat rare for best flavor [Begin preparation 1 day in advance.]. 2 squabs, about 1 lb (500 g) each
To prepare the squabs, insert a sharp knife through the neck cavity of each bird and cut through the back, Combine the star anise, cloves, cardamom seeds, fresh ginger and soy sauce in a small saucepan over moderate heat. Simmer for 5 minutes, remove from the heat and let steep for 30 minutes. Strain, reserving the liquid. Stir the Scotch or bourbon and honey into the liquid. Pour over the squabs, cover and refrigerate overnight, turning once. To cook, let the squabs come to room temperature. Preheat a broiler (griller). Lightly sprinkle the squabs with salt, pepper, ground ginger and ground cinnamon. Broil skin-side down for 3-4 minutes, then turn and broil 3-4 minutes on the other side for rare, or cook slightly longer if desired. Wild Rice The nutlike taste of the wild rice is the perfect foil for the sweetly marinated squab. 1 1/2 cups (12 fl oz/375 ml) water
In a medium saucepan, bring the water to a boil, add the salt and wild rice and reduce heat to a simmer. Cover and cook the wild rice until tender, about 1 hour. Stir in the green onion. Spoon the wild rice onto individual plates and garnish with the sliced almonds. Pear, Fennel & Frisée Salad This simple salad is served on the same plate as the squab and wild rice, but it could also be served as a first course. 1 firm ripe Comice or other winter pear
Cut the pear in half lengthwise, remove the stem, core and seeds, then slice thin. Remove the tubular stems from the fennel, reserving any attractive fronds for a garnish, if you like. Cut the bulb into quarters lengthwise and remove the hard center core and any discolored outer portions. Slice thin. Trim the tough stems from the frisée or the watercress. In a small bowl, stir together the vinegar and grated ginger. Let stand for 5 minutes, then whisk in the sugar and the oil. Season with salt and pepper. Toss the frisée or watercress with half of the vinaigrette and divide between two plates. Arrange the pear and fennel slices over the greens and drizzle the rest of the vinaigrette on top. Garnish with the reserved fennel fronds, if using. Chocolate Pots de Crème with Candied Rose Petals You can find candied rose petals in gourmet shops, but making your own is quite easy. Be sure to use only unsprayed roses. 
For the Pots de Crème: 2/3 cup (5 fl oz/160 ml) heavy (double) cream
For the Candied Rose Petals: Unsprayed rose petals
To make the pots de crème, place the cream, chocolate, sugar and salt in the top of a double boiler and cook until scalding. Whisk the egg yolks lightly in a small bowl, then whisk in a bit of the hot chocolate cream to warm them. Gradually stir this mixture back into the cream in the double boiler and cook, stirring, over simmering water until thickened, about 10 minutes. Remove from the heat, stir in the vanilla and pour into pot de crème cups or small custard cups. Let cool uncovered, then chill until cold, about 2 hours or overnight. Remove from the refrigerator about 30 minutes before serving. Meanwhile, to make the candied rose petals, gently brush each flower petal with egg white, then sprinkle it with sugar. Place the petals on a cake rack and let dry, then use them to garnish the pots de crème. After dinner, retire to a comfy spot and toast each other with a final sip of brandy. Generously sized snifters are perfect for swirling the spirit to develop its aroma. If you are fond of the best, look for Cognac, the classic French brandy. It’s labeled according to its age, with the oldest (those that are aged more than 6 1/2 years) bearing the X. O. designation. Each brand has its own characteristics that result from the blender’s art. HUMOR A doctor was having an affair with his nurse. Shortly after this started, she told him she was pregnant. Not wanting his wife to know, he gave the nurse a large sum of money and asked her to go to Italy and have the baby there. "But how will I let you know the baby is born?" she asked. He replied, "Just send me a postcard and write 'spaghetti' on the back." Not knowing what else to do, the nurse took the money and flew to Italy. Six months went by. Then one day the doctor's wife called him at the office and explained, "Dear, you received a very strange postcard in the mail today and I don't understand what it means." The doctor said, "Just wait until I get home and read it, I will explain it to you." Later that evening the doctor came home, read the postcard, fell to the floor with a heart attack, and died. The wife picked up the card and read, "Spaghetti, spaghetti, spaghetti, spaghetti. Two with sausage and meatballs, two without." SIGNS OF THE TIMES 1. Friends don't let friends take home ugly men
2. Remember, it's not, "How high are you?" its "Hi, how are you?"
3. No matter how good she looks, some other guy is sick and tired of putting up with her crap.
4. A Woman's Rule of Thumb: If it has tires or testicles, you're going to have trouble with it.
5. Express Lane: Five beers or less.
6. You're too good for him.
7. No wonder you always go home alone.
8. The best way to a man's heart is to saw his breast plate open.
9. Beauty is only a light switch away.
10. If life is a waste of time, and time is a waste of life, then let's all get wasted together and have the time of our lives.
1. Have you ever lost time from school or with your family due to work? 2. Has work ever made your home life unhappy? 3. Has work ever affected your reputation? 4. Have you ever felt remorse after work? 5. Have you ever worked to get money with which to pay debts or otherwise solve financial difficulties? 6. Has work caused a decrease in your ambition or efficiency? 7. Have you ever worked longer than you had planned? 8. Has work made you careless of the welfare of yourself and your family? 9. Has work caused you to have difficulty sleeping? 10. Have you ever considered self-destruction or suicide as a result of your work? Most compulsive workers will answer yes to at least five of these questions! At a multicultural theological meeting in Rome, six scholars had a heated debate about Jesus. One by one, they offered their evidence...... THREE PROOFS THAT...
1- He called everyone "brother".
BUT THEN THREE EQUALLY GOOD ARGUMENTS THAT...
1- He went into His Father's business.
BUT THERE WERE EQUALLY GOOD ARGUMENTS THAT...
1- He talked with his hands.
BUT THEN CAME THE ARGUMENTS THAT...
1- He never cut his hair. 2- He walked around barefoot. 3- He started a new religion. BUT THEN THERE WERE EQUALLY GOOD ARGUMENTS THAT...
1- He never got married.
BUT PERHAPS THE MOST CURIOUS EVIDENCE OF ALL...
1- He had to feed a crowd at a moment's notice when there was no food.
OTHER STUFF Did you receive this newsletter from a friend? Why not sign-up to get your own copy. The Backwoods Home Magazine newsletter is free and is published in two versions -- plain text, and HTML with colors and graphics. Just visit the BHM web site at www.backwoodshome.com and click on "Newsletter" in the navigation menu on the left side of any web page. Contact Info: Editor/Letters - Dave Duffy, editor@backwoodshome.com Advertising Manager - Ron Graham, ron@backwoodshome.com
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leaving the breast intact. Remove the backbone, breastbone, cartilage and ribs. Cut the birds in half through the breast. Place the squabs in a glass or plastic container.
