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An annual flu vaccinations the best way to preventhe flu and flu-related com-

plications that could lead tohospitalization or death.

he “universal” flu vaccine

recommendation wasadopted beginning with the2010-2011 flu season by theCDC’s Advisory Committeefor Immunization Practices.ACIP is an independentgroup of physicians andhealth advocates that setsecommendations for im-unizations in the United

tates.Over the years, the num-

er of people recommendedor flu vaccination hasrown as experts learnedore about who was at the

ighest risk for flu compli-ations and what groupsight be playing a role in

spreading flu in the com-unity. Experts have long

rgued that recommendinghe vaccine for everyone ishe best way to protect thereatest number of people.lso, the annual vaccine

supply has grown to ensurehat enough vaccine isvailable for everyone.Influenza is among the

most common respiratoryillnesses in the UnitedStates, infecting millions of people. It can lead to hospi-talization and sometimesdeath. Even healthy chil-dren and adults can get verysick from the flu and spreadit to family and friends.

“One of the greatest chal-lenges we face from the fluis the uncertainty of the dis-ease, whether we are re-sponding to a pandemic, aswe did last season, or to aregular flu season,” said Dr.Anne Schuchat, director of the National Center for Im-

munization and RespiratoryDiseases at the CDC. “Fluviruses are constantlychanging. Each flu season,different flu viruses canspread, and they can affect

people differently based ontheir body’s ability to fightinfection.”

The flu is unpredictable.Studies going back 30 yearsshow that annual seasonalflu-related deaths haveranged from about 3,000 to49,000 people. Each year,it’s estimated that morethan 200,000 people arehospitalized because of flu-related complications. The2009 H1N1 pandemic was areminder that even peoplewho are healthy can get aserious, life-threatening in-fluenza illness.

The flu vaccine is avail-

able through your doctor,the Carroll County HealthDepartment and even atmany retail pharmacies.Many employers, schools,and colleges and universi-ties offer flu vaccinations. If you are unable to leavehome due to a medical con-dition, contact a homehealth-care agency, such as

Carroll Home Care, to arra-nge for a home vaccination.

For more informationabout the flu vaccine, callthe Carroll County HealthDepartments Flu Line at

410-876-3003 or go onlineto www.healthycarroll.org or www.flu.gov 

Tricia Supik and Dorothy Fox are associates of the Partnership for a Healthier Carroll County, Inc. If you have a public health topic you would like to see cov- ered in future articles, write to the Health Department at P. O. Box 845, Westminster,Maryland 21158-0845.

dairies. “It’s really becomea winter drink, not neces-sarily a holiday drink.”

And even with the massproduced eggnogs, tastesvary from region to region,with dairies on the EastCoast looking for spicierblends while those in theMidwest seem bigger onrum flavoring.

Television cooking showhost and author PaulaDeen, a native of Albany,Ga., has her own familyrecipe, “Mama’s Eggnog,”which combines bourbon,cream and other deliciousthings.

“In the Hiers familyhousehold, we didn’t cele-brate a Christmas withoutMama’s Eggnog!” saysDeen. “The added bour-bon is the perfect touch tothis holiday beverage toreally make you feel warmand cozy!”

Of course, with some-

thing as varied as eggnog,the best version may wellbe your version.

  Just ask Martinez howgood coquito really is.

“Once you taste co-quito,” she answers with alaugh, “you’ll be like,‘Eggnog who?’”

This take on eggnogcombines beer and rum fora seriously spiked holidaydrink. The yard of flannelused to be a favoriteamong coachmen during

colonial times. Coming outof the tavern, bartenderswould hand up a yard-longglass of this silky smooth(flannel-like) hot ale drinkto cold coach drivers.

Yard of flannel eggnog

1 quart good ale 

4 large eggs ¼ cup sugar 1 teaspoon powdered 

ginger 4 ounces Jamaica dark 

rum Grated nutmeg, for gar- 

nish 

In a medium saucepanover medium heat, warm

the ale to nearly boiling.Meanwhile, in a

blender, combine the

eggs with the sugar.Blend well. Add the gin-ger and rum, then blendagain.

When the ale is almostboiling, pour it slowlyinto the egg mixture with

the blender running.Blend until the drink issilky. Serve in largeglasses sprinkled with

nutmeg.

Start to finish: 10 min-

utesServings: 4

Recipe from Holly 

Arnold Kinney’s “Shinin’ Times at the Fort,” Fur Trade Press, 2010 

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Page C4, Wednesday, December 15, 2010 Carroll County TimeLI

FE & TIMES

Baking with spiritsUsing alcohol to create desserts adds good aroma, sweetness

BY MICHELE KAYAL

ASSOCIATED PRESS

If Thanksgiving is abouteating, then surely NewYear’s Eve is about drink-ng. And what’s better thanating or drinking? Eatinghile drinking.“The best stew I ever had

someone made withcotch,” says Patricia Held-ng, founder of New York’sat Witch Bakery, who likeso frost brownies for Newear’s Eve with Cham-agne icing. “It just gives itlittle fizz and that lovelyhampagney f lavor.”We all know booze addsody to stews and roasts,ut Helding says it also im-arts aroma and sweetnesso baked goods. It makes alassic brownie festive —hink Kentucky bourbon

alls — and far out confec-ions like rum raisin bars aslayful as ice cream. Butemember that friendson’t let friends bakerunk.“More is not better,” sayselding, whose cookbook

Fat Witch Brownies” (Ro-ale, 2010) features a fewoozy bars. “You don’tant the dough to get too

unny.” And if your fin-shed product needs moreunch? “You can add liquoro any buttercream icing,”

she says.It’s nearly impossible to

et drunk on cake, butelding suggests you warn

our guests about the alco-ol in case they have reli-ious or other restrictions.

simple, elegant sign thatsays “Whiskey Brownies”

r “Rum Cake” will do.

And let’s say you do eattoo many pickled pecanbars and find yourself withan unsavory resolution: likelosing 10 pounds. Sweetscan help!

“To try and deprive your-self completely, it just fuelsthe desire,” Helding says.Instead, enjoy small serv-ings of very rich, ultra-sat-isfying desserts, itemsmade with real butter andreal cream.

Add nuts and cranberriesand chocolate chips, any-thing that makes the cookieor brownie the best onepossible.

Rum raisin bars

½ cup light rum 1 ¾  cups raisins (mixture 

of dark and golden) 

½ cup (1 stick) unsalted butter, room temperature,plus extra for coating the pan 

1 ½  cups packed light brown sugar 

2 large eggs 1 teaspoon vanilla extract 1 ½  cups all-purpose 

flour 1 teaspoon salt 

In a medium bowl, com-bine the rum and theraisins. Cover and let soakfor at least 6 hours, orovernight.

Heat the oven to 350 F.Coat a 9-by-9-inch bakingpan with baking spray.

In a large bowl, use anelectric mixer to cream thebutter and brown sugar.

Beat in the eggs andvanilla, then continue mix-ing until the batter is wellcombined. Measure theflour and salt and sift to-gether directly into thebatter. Mix the batter gen-tly until no trace of the dryingredients remains.

Strain the rum-soakedraisins and mix them inusing a wooden spoon.

Using a silicone spatula,spread the batter evenlyinto the prepared baking

pan. You may have to useyour fingers (lightly flourthem first), as this batter isvery sticky.

Bake for 30 minutes, oruntil a toothpick insertedat the center comes outclean. Remove from theoven and cool on a rack for

1 hour.

Recipe from Patricia Helding’s “Fat Witch Brownies,” Rodale Books,2010 

AP PHOTO

Rum raisin bars are shown. Combine two traditionalNew Year activities, eating and drinking, in one

yummy baked treat with these rum raisin bars.

Flu vaccine recommended for everyone

EggnogFrom Page A1

Tricia Supikand Dorothy Fox

Health Department