Monthly Archives: October 2010

The Body

Good Roots

by Alyson Walls of eat local pittsburgh
Full of vitamins A and C and rich in earthy flavor, root vegetables like carrots, sweet potatoes, beets, turnips, rutabagas and parsnips provide the perfect base for hearty fall soups and stews or a simple roasted accompaniment to meats like chicken and pork.     Root vegetables are the starchy tubers and taproots of plants that grow underneath the soil. Of course, the most popular root vegetables we think of are carrots and potatoes, but these only scratch the surface. Don’t be afraid to experiment with a variety of root vegetable recipes: try adding the foot-long daikon radish to a salad or stir-fry, or mash some jicama instead of traditional potatoes. Root vegetables such as turnips and sweet potatoes typically have fewer carbohydrates than traditional potatoes, and can be a healthier option. Don Leskanic, an executive chef with Cura Hospitality, says root vegetables — which originated in the cool climates of Europe — will be coming into season over the next few weeks. Root vegetables can be grown up until the first killing frost, usually around late October or early November, and can be stored in the refrigerator or old-fashioned root cellar, for up to 30 days. These versatile veggies also freeze well, and are tasty when mashed, roasted with olive oil and fresh herbs or cooked in a healthy vegetable soup.
Chef Don, says root vegetables taste best when combined together. Mash some turnips in with regular potatoes, or pair rutabagas with carrots. For fresh, locally grown root vegetables like parsnips and carrots, Chef Don says you can save some time and effort by not peeling them. Simply scrub well with water and a hard brush and cook away. But root vegetables sold in grocery stores are usually coated in wax which needs to be peeled away.Here are a few ways to enjoy root vegetables courtesy of Molly Watson at About.com:
Mashed Root Vegetables
Mashed potatoes are well known, as are mashed sweet potatoes (often sweetened with brown sugar). Bu other root vegetables like parsnips, turnips, and celery root are also delicious mashed – either on their own or together with traditional potatoes.
1. Scrub and peel root vegetables and cut into large, even chunks. Put them in a pot and cover with cold water.
2. Bring to a boil. Add salt. Cook until vegetables are very tender, about 20 minutes.
3. Drain thoroughly; return vegetables to pot over low heat.
4. Mash with a large fork or masher. Add cream, butter, milk, and/or buttermilk and salt and pepper to taste. Serve hot.
Root Vegetable Soups
Root vegetables add flavor, nutrition, and bulk to soups and stews. When cut into bite-size pieces most root vegetables take about 20 minutes to become tender when boiled, so add them towards the end of cooking time to avoid mushy vegetables. Or, shred them on a large-holed grater to have them blend in a bit. Chicken or vegetable stock provides a good base.
Roasted Root Vegetables
Roasting brings out the essential sweetness in root vegetables and creates a beautiful and crispy brown exterior. Plus, it’s EASY.
1. Scrub vegetables clean; peel if you like.
2. Cut vegetables into bite-size pieces.
3. Toss vegetables with enough olive oil, vegetable oil, or melted butter to lightly but evenly coat them.
4. Put vegetables in a roasting or baking pan, sprinkle with salt. Sprinkle with freshly ground black pepper, chopped herbs, or spices (such as cayenne) to taste.
5. Roast in a hot oven (375 to 425) until vegetables are tender and browned, about 30 minutes.
6. You can roast vegetables with chicken or a meat; add them to the pan about half an hour before you expect the meat to be cooked.
Cruisin' Companions

Adoption Success, Lola Starr!

By, Laura Klock
Our Klock Werks family is a group of animal and people lovers. We are so fortunate that there is such a spirit of service and caring amongst our team. Within our core Klock Werks team we represent many different groups in our community from myself as VP of the Mitchell Area Safehouse Foundation Board, to the CASA program, Food Fight, the Rodeo Committee, Big Brothers Big Sisters, Celebrate Recovery, MTI, and the Humane Society. And because of our team member Dan Cheeseman’s involvement in the Humane Society, we get the email alerts when a pet needs a home. I’m focusing on that one today, because my immediate family was recently affected by a photo that was sent, and now we have a new member of our family!
Her name is Lola Starr and she is a pit mix that was left at the vet’s office with a broken leg. They weren’t able to save her left leg, and had to amputate. Unfortunately her owners didn’t come pick her up, so she went to the Humane Society and ended up at my friend Michelle’s house as she fosters pets that need homes. Lola’s photo touched me and I just couldn’t shake the feeling, so I started introducing the idea to my husband Brian. After a week or so, it became “PLEASE BRIAN, I won’t ask for anything for a long time!!” (yes, I reverted to the actions of a 3rd grader) I really felt that she was supposed to be with us!
My husband has a big heart too – and he eventually said yes! Lola came to live with us on Tuesday, April 13, 2010. She is about 5 months old, and she is an angel! She gets along with Tae, our husky, and Q, our sheltie, just fine! She has an amazing spirit, gets around great on her 3 legs, and learns really quick. She wrestles with Tae at home, and sleeps in my office next to me while I work all day. She makes me smile. I was reflecting on the people that God has placed in my life…some to give me a message and others for me to influence – but I know there are no coincidences. And for us, that is how it’s been with our pets too! There is a story about how Q (his name on paper is Explosive GQ Special Edition which is a mouthful – so we call him Q) ended up in our home, and Tae too – he just showed up one day needing a home. Neither of those pets were planned but each have served such an amazing purpose in our lives. God placed them there. So, it really was no surprise that the next addition would be equally as special….and she is, our Lola Starr.
The Machine

When Do We know it is Time To Replace Certain Parts? Motorcycle Seat Upgrade

Look it’s inevitable as time goes on certain parts on your car, motorcycle, dirt-bike or whatever vehicle you cherish most will eventually deteriorate. It’s a part of life, things wear out. Take your own body for example, there are certain things you just can’t do like you used to, especially if you have played sports for a while, your knees may start to hurt, shoulders or hips. Wear and tear does take it’s toll and thats when maintenance comes into play.  We might start to add a vitamin supplement or focus on different nutrition, or maybe even medication to help our “wore out” body parts. If things get real bad some may even have to opt for surgery or part-replacement, such as a hip replacement or knee.

Much like our bodies, our vehicles will wear out after so many miles.  Wear and tear will take it’s toll and eventually break things down.   I (Sara) personally have come to the realization over this summer season that my own bike (96 XL) was in need too of parts replacement.   I started with my seat……..  This is the stock seat that has been on this motorcycle since 1996, that is 14 years old. Well after 14 years there really was much left in terms of support or “cushion comfort” plain and simple it was not only hurting my ass to ride I was starting to feel the pressure it was putting on my back and knees…     Now, some of you may know me and what I do for a living, I run a motorcycle business, RT’s North Hills Cycle where we specialize in custom motorcycles. We either build ground up customs at my shop or we take a stock bike and transform it into what the customer wants. All during this process my art background comes into play and it’s my responsibility to make sure the project looks great, aesthetically pleasing while functioning safely and properly. So to be faced with trying to find a seat that was going to provide my aging body with the comfort it so desperately needed while maintaining the “good looks” of my bike made me cringe.  How in the world am I going to find my cake and eat it too?

I turned to the company I knew with the best reputation for their comfortable seats; Mustang.  After looking through the complete selection of seats to fit my model bike I was torn between a few different styles.   Again I have to admit my worries were all about the “look” of my bike, I love my bike the way it sits and really didn’t want to go changing the dynamic of it.  After speaking with staff at Mustang it was decided the Vintage Solo with Vintage thin rear pad was going to please both my mind and body!  I was informed this seat vs. the wide Vintage would be the way to achieve the comfort I needed all the while keeping the seat within the lines of my chassis to maintain the look I desired.  I couldn’t be happier!  I now have a seat that supports me the second I sit down vs. my old stock one that would squish right down to the base plate as soon as I planted myself down. I now can ride without extra tension on my back and knees and boy does that feel amazing, especially for someone like me that will soon be focusing on maintaining this worn out body!  I even had the chance to test out that thin rear pad, Ron took me for a spin and  I was a happy rider!               Now on to the next task, Suspension………..  stay tuned as I tackle updating my rear shocks and fork springs.  They are overdue for an upgrade, 14 years it’s time to freshen the suspension up, especially since I have updated the power and braking.

The Machine

BAKER F5R Reverse Gear on a Trike

If you have not been checking out the Baker Facebook page, we found this great video by Bjorn Martinsen, a rider from Norway who lost his left leg in an accident involving his V-rod. Not willing to give up on his riding career Bjorn went to work on a trike project that would utilize the new BAKER F5R reverse gear. The trike is now finished and Bjorn has spent the past few weeks breaking it in.

Cruisin' Companions

OGAMI

Konnichiwa! That’s “hello” in Japanese! I don’t like to brag, but I’m a very cute bunny! I have a soft black coat that I’ll let you pet and massage for hours! Just thinking about it makes me so excited! I live with my best friend Haruko, who is a very sweet bunny too. We’re a bonded couple, which means that we must go home together. I just couldn’t live without my cuddle buddy! I hope you’ll come visit both of us at Animal Friends sometime soon! Until then, Sayonara!

The Body

garlic parmesan chicken and noodles

Now that everyone is settling back into routines there never seems to be enough time to get everything done in your day that you need. The most important of those is a good home cooked meal. Here is a recipe for a fast and easy one that will please everyone at your table! Start to finish this recipe will take 30 minutes.
ingredients
• 6  oz.  extra-wide egg noodles
• 1  2- to 2-1/4-lb.  purchased roasted chicken
• 1  cup  frozen peas
• 4  cloves  garlic, minced or 2 teaspoons bottled minced garlic
• 1-3/4  cups  whole milk or light cream
• 1/2  slice  white or wheat bread
• 3/4  cup  shredded Parmesan cheese
•    Snipped fresh thyme (optional)
directions
1. Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.
2. Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.
3. In blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 Tbsp. melted butter.
4. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme. Makes 4 servings.
nutrition facts
• Calories701, Total Fat (g)37, Saturated Fat (g)16, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)222, Sodium (mg)1388, Carbohydrate (g)45, Total Sugar (g)10, Fiber (g)3, Protein (g)50, Vitamin C (DV%)12, Calcium (DV%)34, Iron (DV%)26, Percent Daily Values are based on a 2,000 calorie diet
The Machine

SoCal Ladies’ Ride

If your a West Coast girl and live in the LA area make sure you check this event out!
Women riders from LA to San Diego County will be showing up for GirlClutch’s October Ride on Sunday, October 10. Riders will meet at the Arco-AM/PM gas station at 34342 Pacific Coast Hwy in Dana Point, head north up PCH with stops at spectacular viewpoints, and then have lunch at Tequila Jack’s in Long Beach. Learn more about the event and RSVP on the GirlClutch Facebook page.