SWLA Bonanza

FREECarlyss, DeQuincy, Moss Bluff,

Sulphur, Westlake, Ragley,Vinton

Vol. 4 • No. 8

AUGUST 2010www.freebonanza.net

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Back-to-school rulesSchool Bus• If your child’s school bus has lap/shoulder seat belts, make

sure your child uses one at all times when in the bus. If yourchild’s school bus does not have lap/shoulder belts, encouragethe school to buy or lease buses with lap/shoulder belts.•Wait for the bus to stop before approaching it from the curb.•Do not move around on the bus.•Check to see that no other traffic is coming before crossing.•Make sure to always remain in clear view of the bus driver.

•Children should always boardand exit the bus at locations that

provide safe access to the busor to the school building.

Car•All passengers should

wear a seat belt and/or anage- and size-appropriate carsafety seat or booster seat.•Your child should ride in

a car safety seat with a har-ness as long as possible and

then ride in a belt-positioning

booster seat. •Your child is ready for a booster seat when she hasreached the top weight or height allowed for her seat, her shoul-ders are above the top harness slots, or her ears have reachedthe top of the seat.•Your child should ride in a belt-positioning booster seat until

the vehicle's seat belt fits properly (usually when the child reach-es about 4' 9" in height and is between 8 to 12 years of age). Thismeans that the child is tall enough to sit against the vehicle seatback with her legs bent at the knees and feet hanging down andthe shoulder belt lies across the middle of the chest and shoulder,not the neck or throat; the lap belt is low and snug across thethighs, and not the stomach.•All children under 13 years of age should ride in the rear

seat of vehicles. If you must drive more children than can fit in therear seat (when carpooling, for example), move the front-seatpassenger’s seat as far back as possible and have the child ridein a booster seat if the seat belts do not fit properly without it.•Remember that many crashes occur while novice teen driv-

ers are going to and from school. You should require seat beltuse, limit the number of teen passengers, do not allow eating,drinking, cell phone conversations or texting to prevent driver dis-traction; and limit nighttime driving and driving in inclement weath-er. Familiarize yourself with your state’s graduated driver licenselaw and consider the use of a parent-teen driver agreement tofacilitate the early driving learning process.

Bike•Always wear a bicycle helmet,

no matter how short or long the ride.•Ride on the right, in the same

direction as auto traffic.•Use appropriate hand signals.•Respect traffic lights and stop

signs.•Wear bright color clothing to increase visibility.•Know the "rules of the road."

Walking to School•Make sure your child's walk to a school is a safe route with

well-trained adult crossing guards at every intersection.•Be realistic about your child's pedestrian skills. Because

small children are impulsive and less cautious around traffic,carefully consider whether or not your child is ready to walk toschool without adult supervision.• If your child is young or is walking to new school, walk with

them the first week to make sure they know the route and can doit safely.•Bright colored clothing will make your child more visible to

drivers.• In neighborhoods with higher levels of traffic, consider start-

ing a “walking school bus,” in which an adult accompanies a groupof neighborhood children walking to school.

Southwest LA BONANZA ... Just Good Reading 337-515-3614 Aug. 2010

Sudoku puzzles are formatted as a 9x9 grid, broken down into nine 3x3 boxes. To solve asudoku, the numbers 1 through 9 must fill each row, column and box. Each number can appearonly once in each row, column and box. You can figure out the order in which the numbers willappear by using the numeric clues already provided in the boxes. The more numbers you name,the easier it gets to solve the puzzle!

Sudoku

Monkeying Around

Trivia Test

Across1. Appear5. Bunch10. Above14. A chip, maybe15. Middle Eastern dish16. “Two Years Before

the Mast” writer17. Fastener18. Condos, e.g.19. Comply with20. Child’s game23. Ballot abbr.24. “He’s ___ nowhere

man” (Beatles lyric)25. “How ___!”26. Victorian, for one27. “Absolutely!”28. Cap31. Spiritually significant33. Sharp blow36. Kind of mark37. Wind harp40. “Absolutely!”42. Depressing43. System for quoting

OTC securities46. “Concentration”

pronoun47. “___ Cried” (1962

hit)50. “How ___ Has the

Banshee Cried”(Thomas Moore poem)

51. Deteriorate54. Exposed56. “Rocky ___”57. Many-seeded,

globose fruit60. ___ Scotia62. Skin problem63. Any thing64. Boris Godunov,

for one65. Beside66. “Buona ___”

(Italian greeting)67. Exclusive68. Taste, e.g.69. “Aeneid” figure

Down1. Walk nonchalantly2. Aggregate3. Musical compositions

for practice4. Euripides drama5. Made thread6. Turn7. Creme de la creme8. Critic, at times9. “A Night at the ___”10. “Much ___ About

Nothing”

11. ___ books12. Pertaining to

dreams13. Return on an

investment21. Even if, briefly22. E or G, e.g.29. Carpentry tool30. Domestic32. Active33. Be inclined34. “Wheels”35. “Trick” joint37. Appearing in the

summer38. “Hee ___”39. “Gladiator” setting40. Applies ointment to41. Family member44. Dadaism founder45. Numbers permitted47. Michelle Kwan, e.g.48. Straight49. Effusions of fluid52. Photographer’s

request53. Join securely55. Biscotti flavoring58. Clan59. Anger61. “___ we having

fun yet?”

Crossword Puzzle

Mega Maze

S U M A C H N B H O P G T E AH A W W Q O L P B I I P N Z GE O F Y U L A N L F P I A J SM T R H I M U S O U V N X U FL B U W N P R P H S M E R D EO A I H C I E L L T L R O A NC L T I E O L A U I E G T S LK O H T G P R N C C M I L K EA E U E A A E K A H V E U W AT S R T E K M Y S M O K E T FM I A H A S A P U M S Y Z I EF V S O R B N N L Z L D J N TT Y O R A N G E W O O D A G ET O D N B I O L I V E L C I IL O T E L A L M U G P E A R L

AcerAlmugAloeAsaAshAtapBayBo

CerrusCorkElmFigFir

FruitFustic

HawHemlock

HipHolmHop

HuonHuraIlexIvy

JacaJudasLaurelLeaf

Lignum vitaeLime

LoteMango

MilkMowaNut

OakenOlive

Orange woodPeachPearPine

PlanePlankPlum

Quince

RoanSap

SheaSloe

SmokeSorb

SumacTeaTeil

TingiTodVine

White thornYew

Yulan

Word Search

See P. 7 for all answers

Bible Trivia

Flashback

By Wilson Casey1. Is the Book of Jonah in the Old or

New Testament or neither?2. From Job 4, who was so frightened

by a dream that his hair stood on end?Eliphaz, Abraham, Ehud, Joseph

3. After beating his mule, who con-fessed to an angel that he had sinned?Sodom, Balaam, Samuel, Daniel

4. From Genesis 19, who escaped toZoar on hearing wicked cities were goingto be destroyed? Gomorrah, Elijah, Lot,Shimei

5. Who had to parade his eight sonsbefore a prophet as found in 1 Samuel?Aaron, Jacob, Naboth, Jesse

6. From Exodus 14, whose chariotswere lost in the Red Sea? Solomon,Pharaoh, Samson, Ahab

(c) 2010 King Features Synd., Inc.

By Mick Harper

1. Name the girl group that had a No.1 hit with "Will You Still Love MeTomorrow?"

2. "Standing in the Shadows of Love"was a hit for which group?

3. Name the artist who was in bothMegadeth and Metallica.

4. Who released "Walk Like anEgyptian," and when?

5. Who is Robert Thomas Velline, andhow did he get his start?

6. Who had a hit with "Da Ya ThinkI'm Sexy?" What was the year?


By Fifi Rodriguez

1. ADVERTISEMENTS:What was the name of thefinicky eater in the Nine Livescat-food commercials?

2. LITERATURE: Who isthe author of the best-seller"Roots"?

3. TELEVISION: What wasthe setting for the "I Dream ofJeannie" TV show?

4. GEOGRAPHY: Whatwas the Netherlands' basic cur-rency before it adopted theeuro?

5. ABBREVIATEDTITLES: What is an M.P.?

6. ARCHITECTURE: Whodesigned St. Paul's Cathedral inLondon?

7. HOLIDAYS: What holi-day is celebrated on July 14?

8. MOVIES: In "ForrestGump," what was the nick-name of Forrest's best friend inthe Army?

9. ASTRONOMY: What isthe first planet beyond Saturnin our solar system?

10. MEASUREMENTS:What does the Mercalli Scalemeasure?


By Samantha Weaver

It was American actress and comedianLily Tomlin who made the following sageobservation: "Man invented language tosatisfy his deep need to complain."

According to Henry Heimlich, theinventor of the abdominal thrust tech-nique known as the Heimlich Maneuver,the food upon which people most com-monly choke is peanut butter straight outof the jar.

Do you know why camels are artio-dactyls, while humans aren't? It's becausedromedaries have an even number of toes(two) on each foot, while we have an oddnumber.

Astronauts on the International SpaceStation see the sun rise every 90 minutes.

You've probably heard that Eskimoshave 50 words for different types ofsnow, but you might not realize that theirlanguage doesn't have a word for justplain snow.

You might recall Glenn Ford, an actorfrom Hollywood's Golden Era, from suchfilms as "3:10 to Yuma," "BlackboardJungle" and "The Big Heat." You proba-bly didn't know, though, that when hewas born in Quebec he was namedGwyllyn Samuel Newton Ford. Theinspiration for his stage name was thetown of Glenford, Canada.

Those who study such things say thatevery day in the world, 62 square milesof land becomes desert.

When groups of shrimp end up withtoo few males to sustain the population,some of the females turn into males.

Michael Crichton is best known as anauthor and screenwriter, and most of hisfans are aware of the fact that he was amedical doctor, as well. It's interesting tonote, however, that as an undergraduatestudent he majored in anthropology.

If you're like 80 percent of Americans,you will experience some kind of backtrouble at least once in your lifetime.

Businesswoman Mary Kay Ash,before she founded the Mary KayCosmetics empire, sold encyclopediasdoor-to-door.

It takes about 2.5 pounds of grapes tomake a single bottle of wine.


Strange, but true

(c) 2010 KingFeatures

Synd., Inc.

Aug. 2010 Southwest LA BONANZA ... Just Good Reading 337-515-3614

Southwest LABonanza

(337) 515-3614Fax (337) 462-9498

[email protected] Southwest LA Bonanza is pub-

lished by Timeless Designs Inc., located at1214 Mohawk St. in DeRidder, LA 70634.Locally owned and operated by Wytonya E.Willison.

The publisher reserves the right to edit orreject any advertisement considered to beinappropriate for the purpose of this publi-cation. Neither the publisher nor the adver-tiser will be responsible for unintendedinformation, typographical errors, etc.appearing in this publication. Any opinionsexpressed by writers or advertisers are theirown and not necessarily endorsed bySouthwest LA Bonanza and/or TimelessDesigns, Inc. Entire contents copyright ©2010. Publishing rights are reserved for thepublisher.

MOSS BLUFF

CHIROPRACTICTreatment of:

•Sciatica• Disc Herniation • Headaches•Pinched Nerve • Neck Pain • Auto Accidents

Enjoying the best of this summer’s fruitsBy Angela Shelf Medearis

This summer has produced a bountiful crop of fruits.My local farmers market and grocery store have suppliedan abundance of budget-friendly ingredients for myfavorite summer dishes. While I often taken advantage ofthe fruits on sale, sometimes I have questions about howto prepare and store them.

Alice Henneman, a registered dietitian and educator atthe University Nebraska Cooperative Extension, recentlyprovided the answers in her Food Reflections newsletter.The following tips can help you prepare and enjoy freshfruits and keep them at their most flavorful. The recipe forRainbow Fruit Salad also is a great way to use a variety ofyour favorite fruits.

Which fruits continue to ripen after they're picked?

Apricots, bananas, cantaloupe, kiwi, mangoes, nec-tarines, peaches, pears, plantains and plums continue toripen at room temperature after they're picked. To speedtheir ripening, put them in a loosely closed brown paperbag or ripening bowl at room temperature. (NOTE:Ripening bowls are sold at many stores that sell kitchensupplies for the home.) Plastic bags don't work for ripen-ing. Once fully ripened, fruits may be stored in the refrig-erator to lengthen their storage time. Though the outsideskin of a refrigerated banana will turn dark brown, theinside will remain light-colored.

Fruits that should be picked or bought ripe and ready-to-eat include apples, cherries, grapefruit, grapes, oranges,pineapple, strawberries, tangerines and watermelon.

Should fruits and vegetables be washed before

they're put away?

The Food and Drug Administration advises that wewash our fresh fruits and vegetables when we're ready toeat them rather than when they're first purchased orpicked. Here are some FDA guidelines for safely handlingfruits and vegetables:

• Thoroughly rinse raw fruits and vegetables under run-ning water before eating them. Don't use soap, detergentsor bleach solutions.

•If necessary, scrub firm produce - such as melons andcucumbers - with a clean produce brush to remove surface

dirt.•Try to cut away damaged or bruised areas; bacteria

can thrive in these places.•Any bacteria on the outside of fruits can be trans-

ferred to the inside when the fruit is peeled or cut. To pre-vent this, thoroughly rinse fruits that require peeling orcutting - such as cantaloupe and other melons - under run-ning water before eating them.

•If buying fresh, cut produce, be sure it is refrigeratedor surrounded by ice. After purchase, put produce thatneeds refrigeration away promptly. (Fresh, whole producesuch as bananas do not need refrigeration.) Fresh produceshould be refrigerated within two hours of peeling or cut-ting. Leftover cut produce should be discarded if left atroom temperature for more than two hours.

What's the easiest way to peel and slice a mango?

If you find yourself trying to tango with a mango, trythis method:

1. Wash the mango. Cut in half lengthwise by slicingoff each fleshy cheek of the mango vertically along theflat side of the center seed.

2. Hold one mango half peel-side down and score thefruit down to the peel (but not through it) in a tic-tac-toefashion.

3. Hold the scored portion with both hands and bendthe peel backward so that the diamond cut cubes areexposed. Cut cubes off peel, then remove any remaining

fruit clinging to the seed.How can I keep cut fruit from turning brown?

Keep cut fruits such as apples, pears, bananas andpeaches from turning brown by coating them with anacidic juice such as lemon, orange or pineapple juice. Oruse a commercial anti-darkening preparation, frequentlycalled a "fruit protector" such as Ever-Fresh or Fruit-Fresh. Follow the manufacturer's directions.

Cut fruits as close to serving time as possible. Coverand refrigerate cut fruit until ready to serve. Avoid leavingcut fruit at room temperature for more than two hours.

Courtesy of Food Reflections, University of NebraskaCooperative Extension (lancaster.unl.edu/food/foodtalk.htm)

Rainbow Fruit Salad1 large mango, peeled and diced2 cups fresh blueberries2 nectarines, unpeeled and sliced2 cups fresh strawberries, halved2 cups seedless grapes2 bananas, sliced1 kiwifruit, peeled and diced1. Prepare the fruit.2. Combine all ingredients, and mix.3. Just before serving, pour Honey-Orange Sauce (see

recipe below) over fruit. Makes 12 servings.

Honey-Orange Sauce1/3 cup unsweetened orange juice2 tablespoons lemon juice1-1/2 tablespoons honey1/4 teaspoon ground gingerDash of nutmegUsing a small bowl, combine orange juice, lemon

juice, honey, ginger and nutmeg until well-blended. Whenready to serve, pour sauce over fruit salad.

Angela Shelf Medearis is known as The Kitchen Diva and isthe executive producer and host of "The Kitchen Diva!" cookingshow on Hulu.com. Visit her Web site at www.divapro.com. Hernew inspirational book is "Ten Ingredients for a Joyous Life anda Peaceful Home -- A Spiritual Memoir," co-written with PastorSalem Robinson, Jr. (www.dunnsmemorial.com).


Scallop and Cherry Tomato SkewersFresh lemon and Dijon mustard give these grilled

scallop and cherry tomato skewers their spicy, tart fla-vor.

8 (8-inch) bamboo skewers1 lemon2 tablespoons olive oil2 tablespoons Dijon mustard1/8 teaspoon salt24 cherry tomatoes16 large sea scallops1. Soak skewers in hot water at least 30 minutes.

Prepare outdoor grill for direct grilling on medium.2. Meanwhile, from lemon, grate 1 1/2 teaspoons

peel and squeeze 1 tablespoon juice. In small bowl,whisk lemon peel and juice, oil, Dijon and 1/8 teaspoonsalt until blended; set aside.

3. Thread 3 tomatoes and 2 scallops alternately oneach skewer, beginning and ending with tomatoes.

4. Brush scallops and tomatoes with half of Dijonmixture; place on hot grill grate. Cook 7 to 9 minutes,turning several times. Brush with remaining Dijon mix-ture, and cook 5 minutes longer or until scallops justturn opaque throughout. Makes 4 main-dish servings.

•Each serving: About 215 calories, 25g protein, 9gcarbohydrate, 9g total fat (1g saturated), 1g fiber, 47gcholesterol, 355mg sodium.

Strawberry Ice CreamMaking your own ice cream is easier than you think

- especially when it doesn't require a fancy machine.

This delectable four-ingredient treat whips up in 10minutes flat and freezes into scoopable sweetness in anhour. A serving of labor-intensive, custard-based straw-berry ice cream has 282 calories, 12 grams of saturatedfat, and 134 times the cholesterol of our lusciousdessert, which has a mere 70 calories per serving andless than 1/2 gram of saturated fat. So go ahead: Spoonup some more.

1 pound frozen strawberries1 cup (2 percent) plain Greek yogurt1/4 cup sugar1/2 teaspoon vanilla extractStrawberries, for garnish1. In food processor with knife blade attached, pulse

1 cup strawberries until finely chopped. Transferchopped berries to large metal bowl.

2. In food processor, puree yogurt, sugar, vanilla andremaining strawberries until smooth. Transfer to bowlwith strawberries; stir until well-combined.

3. Cover and freeze about 1 hour, until firm but nothard. Garnish with strawberries. Yields 7 (1/2-cup) serv-ings.

TIP: You can substitute plain low-fat yogurt for theGreek yogurt. When testing this recipe, we found bothworked well, but we preferred Greek yogurt's creamiertexture. We also tested this in three different freezersand found that the freezing time varied depending onfreezer make and model. Begin checking your ice creamat 1 hour, and continue freezing if you prefer a firmertexture.

•Each serving: About 70 calories, 1g total fat (0.4g

saturated), 1mg cholesterol, 10mg sodium, 14g total car-bohydrate, 1g dietary fiber, 3g protein.

(c) 2010 Hearst Communications, Inc. All rights reserved

Dilled Tuna-Macaroni SaladWho said that tuna at lunchtime has to be served as a

sandwich? Surely, not anyone who tastes this!2 cups cold cooked rotini pasta, rinsed and

drained1/4 cup finely chopped onion1 cup sliced celery1/2 cup shredded reduced-fat Cheddar

cheese1/4 cup dill pickle relish1 (6-ounce) can white tuna, packed in water,

drained and flaked1/2 cup fat-free mayonnaise1 teaspoon lemon juice1 hard-boiled egg, chopped1. In a large bowl, combine rotini pasta, onion, celery

and Cheddar cheese. In a small bowl, combine dill pick-le relish, tuna, mayonnaise and lemon juice. Add dress-ing mixture to pasta mixture. Mix well to combine. Foldin chopped egg.

2. Cover and refrigerate for at least 30 minutes.Gently stir again just before serving. Serves 4 (1 cupeach).

•Each serving equals: 257 calories, 5g fat, 20g pro-tein, 33g carb., 686mg sodium, 2g fiber; DiabeticExchanges: 2 Meat, 1 1/2 Starch, 1/2 Vegetable.


By JoAnn Derson•When giving pills to dogs, try this old trick: Hide the pill in peanut butter. It masks

the scent and taste of most pills, and will work for many dogs. •Help for mosquito bites: Try rubbing a bit of Vick's Vapo-Rub into an itchy mos-

quito bite. The menthol will soothe the itch.•Purchase a set of inexpensive Frisbees at a discount store and use them as food

plates in the car or at the picnic table. They can be "filled" with a snack or more, andthey travel well, since there is a nice-size "lip" to keep food in place.

Send your tips to Now Here's a Tip, c/o King Features Weekly Service, P.O. Box 536475,Orlando, FL 32853-6475 or e-mail JoAnn at [email protected].


A few neat household tips that you can try

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Now is a goodtime to hire acontractorBy David Uffington

If you have a remodeling project inmind, late summer is a good time to lineup your contractors. Construction crewsare coming to the end of their busy seasonand looking for work to keep themselvesgoing over the cooler months, especiallythe winter.

Before you begin: Take written bidsfrom at least three contractors. Be detailedin your specifications when it comes to thetype of wood you want, the model andcolor of cabinets, the number of coats of aspecific paint, etc.

Ask for references of any contractorsyou interview, of course, and call them.Ask if the project was completed on timeand at the promised cost. But don't stopthere. While it's still warm and crews areout, drive around your area and make noteof the addresses of homes where work isbeing done, as well as the company nameand phone number of any work vehicles inthe yard. When the projects are complete,approach the homeowners and ask whetherthey were satisfied with the work. Theymight even show you around to see thecompleted project.

Make sure any contract you write is fora fixed price that includes materials andlabor. That way you know the bottom line.If you sign a standard contract, read itcarefully. Remember: If it's not in writing,it doesn't exist. Don't agree to any clausethat can change the deadline, price ormaterials on your job.

While it's tempting to save money byacting as your own general contractor, youmay be happier in the long run if you hirea residential general contractor with theexpertise to order supplies and hire andschedule sub-contractors.

Remember that while the general con-tractor will be responsible for a lot ofthings, you can't step completely out of theprocess. With liability insurance and work-ers' comp, for example, all crews who stepfoot on your property need to produce acopy of their certificate before they beginwork. When new materials show up, bethere when it's being unloaded and lookfor damaged or missing material. The gen-eral contractor also is responsible for pay-ing the sub-contractors, so you need torequire a performance bond to be in placefor all levels of contractors.

David Uffington regrets that he cannot per-sonally answer reader questions, but will incor-porate them into his column whenever possible.Send e-mail to [email protected].



Trivia Test Answers:1) Morris; 2) Alex Haley; 3) Cocoa Beach, Florida; 4) The guilder;5) Member of Parliament; 6) Sir Christopher Wren; 7) Bastille Day;

8) Bubba; 9) Uranus; 10) Intensity of earthquakes

Bible TriviaAnswers:1) Old; 2) Eliphaz; 3) Balaam; 4) Lot; 5) Jesse; 6) Pharaoh

Flashback Answers:1) The Shirelles, in 1961. The song was covered by many others, including Lesley

Gore, Neil Diamond and Roberta Flack; 2) The Four Tops in 1966. Though the songmade Rolling Stone magazine's list of 500 greatest songs, it never climbed higher thanNo. 6 on the charts; 3) Dave Mustaine was a guitarist and songwriter in both groups; 4)The Bangles, in 1986; 5) Bobby Vee. He was asked to fill in at the last minute on thatfateful day (Feb. 3, 1959) when Ritchie Valens, Buddy Holly and The Big Bopper were

killed in a plane crash on the way to their next gig; 6) Rod Stewart, in 1978.

Area events

Just good reading...

If you have a non-profit eventand would like to have it listed onthe Area Events page of theBonanza publications, email thecopy to [email protected]. Allevents must have contact name andnumber. We reserve the right torefuse and edit any article sent.

Art ExibitAug. 2-28

17th Annual Juried Competitionand Exhibition

Fine artists throughout Louisianaand the Southern region are invitedto submit entries of their originalartwork to be judged for inclusion inthe Natchitoches Art Guild's 17thAnnual Juried Competition andExhibition. The Exhibition is one ofthe most beautiful arrays of two-dimensional and three-dimensionalfine art. Interested artists shouldcontact the Natchitoches Art Guild& Gallery, 584 Front Street, at (318)352-1626.

Color FusionAug. 4-28

Gallery One Ellleven's Augustshow will feature the works ofabstract artist, Kayla Transue. Theexhibit, entitled "Color Fusion.” Theopening reception will be held in thegallery, located at 111 Third St.,Leesville, LA, on Saturday, August7, at 6:00 pm. The public is cordial-ly invited. Call Paula Sche-Baldwinat (337) 424-1496 for more informa-tion.

TheatreAug. 5-7

NSU Summer Dinner TheatreThe Northwestern Summer

Dinner Theatre will present the mys-tery "Marriage Can Be Murder" atA.A. Fredericks Auditorium."Marriage Can Be Murder" is a

murder mystery that takes place atthe wedding and reception of Lisaand Michael. Everything of coursegoes awry as wedding bliss turns tomurder. Tickets are $25, whichincludes the meal and the show.Doors open at 5:30 p.m. and dinnerbegins at 6 p.m. Reservations arerequired. For more information orto make reservations call (318) 357-4483.

Cane River Zydeco FestivalSept. 3-4

The Magnolia -State PeaceOfficer's Association will host the11th annual Cane River ZydecoFestival in downtown Natchitoches.Festivities on Friday include aZydeco Dance Contest and enter-tainment by D.J. “LA” Jones.Events on Saturday begin with aPoker Run through NatchitochesParish, followed by evening enter-tainment by D.C. & The ZydecoCountry Boyz and Leon Chavis &Zydeco Flames.

Location of Event: downtownriverbank

Friday: 6 PM - 11:30PMSaturday entertainment 1 PM -

11:30 PMFree Friday/$7.00 SaturdayPhone: (800) 259-1714Email:[email protected]: www.natchitoches.net

Goldonna Drake Salt Works FestivalSept. 4, 2010

Visit northeast NatchitochesParish for a day of heritage and funin Goldonna, Louisiana. Activitiesinclude arts and crafts booths, food,a parade and live entertainment.There will be a children's area thatwill include a dunking booth, facepainting, a jupiter jump and cakewalk. An ATV ride from Winnfield

back to Goldonna will follow theparade.

Location of Event: downtownGoldonna

Time: all day eventAdmission: FREEPhone: For more information call

(318) 727-8770 or (318) 727-8660.Email:[email protected]: www.natchitoches.net

Slagle Trade DaysSept.17 & 18, 2010

Slagle Trade Days will be held atthe Slagle Center on Hwy. 8 inSlagle, LA. There will be gospelmusic, arts & crafts vendors, andgames for the kids. A concessionstand will be open for the event and,in addition to the normal "conces-sion stand" foods, will serve gumboon Friday night, and red beans andrice on Saturday. For more informa-tion, call Juanita Bolton at (337)239-6849 or (337) 208-6133.

Marthaville Good Ole DaysSept. 17-18, 2010

Marthaville, Louisiana, about 25miles west of Natchitoches, will cel-ebrate its history and culture with atwo day festival including live enter-tainment, food vendors, crafts andchildren’s activities.

Location of Event: downtownMarthaville

Time: TBAAdmission: FREEPhone: Randy Hennigan at (318)

472-1645Email:[email protected]: www.natchitoches.net

Meat Pie TriSept 26, 2010

Meat Pie Tri begins with a veryspectator friendly 1/2 mile swim inCane River Lake. Then a 20 bikeride and a 5K run under the beauti-

ful canopy of oaks along thelake.

Location of Event: down-town Natchitoches

Time: Race starts at 7 AM Admission: Visit the site for

registration information; FREEfor spectators

Phone: (800) 259-1714Email:inquiries@natchitoche

s.netWebsite: www.meatpietri.u

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•Apples and persimmons. Look for ones firm to the touchwith a smooth, bruise-free exterior and good color.

•Apricots, peaches and nectarines. Look for ones soft to thetouch with a supple interior.

•Avocadoes. Look for ones soft to the touch and dark incolor.

•Bananas. Look for ones with good color free of dark spots.•Broccoli and cauliflower. Look for ones with tightly closed

heads, firm stems and good color.•Cabbage and Brussels sprouts. Look for ones with firm,

tightly closed heads.•Cucumbers and zucchini. Look for ones moderate in size

with a uniform diameter.•Grapes. Look for ones with firm, green stems and soft,

supple fruit.•Lemons and limes. Look for ones firm to the touch.•Lettuce. Look for ones with firm, tightly closed heads.

•Onions. Look for ones with several layers of skin intact.•Oranges. Look for ones fairly round in surface, firm to the

touch and evenly colored.•Peppers. Look for ones with good color.•Pineapples. Look for ones uniform in size with good color

and a firm, green top.•Potatoes. Look for ones firm to the touch with good color.•Strawberries. Look for ones slightly firm to the touch and

deep and dark in color.•Tomatoes. Look for ones firm to the touch with good

color.•Watermelons. Look for ones fairly heavy in weight with

even color that make a hollow sound upon being tamped.Produce begins spoiling the moment it is harvested, so pay

attention when shopping for it. Buy the freshest you can affordand be wary of good deals. Produce on sale is often older andmore prone to bacteria.

Like a lot of gardeners, you tend to the earth with care and your harvest shows it. Youend up with more fruits and veggies than you can possibly eat. You can some, freezesome and give as much away as you can to friends and family. Sadly, some of what yougrow goes to waste, but not this year. You're going to donate all of your extras to helpfeed the hungry. Here are some tips.

Communication is key when donating fresh produce. Find out before you harvestwhat organizations will take your produce, what and how much of it they will take, andwhen they will take it. While some might take anything at any time, others might havemore restrictions in place due to their lack of accommodations for fresh foods.

Harvest the produce when it is ready, preferably early in the morning on the day youintend to deliver it. Do not wait until you are ready. Over-ripe produce spoils ratherquickly, and the organization may have to throw out much of what you donated to them.

Read and follow the organizations' guidelines for fresh produce carefully. If they wantthe produce as is, take it to them that way. Don't bother to wash, trim and prep it forcooking, unless asked. You never know how the organization intends to use the produceyou donate.

Store the produce in cool, dark place until you are ready to transport it. Then pack itwell to reduce the risk of bruising and deliver it during business hours. Do not drop it offbefore the doors open and leave it for birds and other wildlife to pick at.

Take the initiative to donate your extra produce. Sure, it will take some work, but itwill all be worth it in the end when nothing you grow goes to waste. You will get a goodfeeling and may even want to plant more next year just so you can donate it. Just makesure you find out first what the organizations will need and plant accordingly.

Freezing

Not all produce is suitable for freez-ing. Some, like tomatoes, will turn soggywhen frozen. Freezing works best onproduce that will be cooked before eat-ing. You should pick produce at the peakof flavor early in the morning.

Freeze produce right away. Uponharvest, produce immediately undergoeschemical changes and begins to spoil.Enzymes fade away the color, leachnutrients and tarnish the flavor. To stopthe enzymes in their tracks, vegetablesmust be blanched, that is, boiled orsteamed for a short time and cooled inice water to prevent further cooking.Fruit does not need to be blanched butdoes require the addition of ascorbic acidor some other chemical compound. Withthe enzymes under control, the producemay be frozen.

Use the right supplies. High-qualityfreezer containers or bags, wrap and tapeare a must. Regular supplies will notwork. You need supplies designed to pre-vent freezer burn, like heavy, moisture-proof wrap. For convenience, you may

want to purchase freeze-and-cook bagsthat can blanched and frozen.

Prepare and pack produce well.

Wash all produce and prep and pack itaccordingly. While some produce mayneed to be cubed or chopped, others maybe frozen whole. The same goes for thepacking. Fruit may be packed as is orwith sugar or syrup. Vegetables can bedry or tray packed. Dry packing involv-ing tightly packing vegetables into con-tainers or bags, removing as much air aspossible and freezing them. Tray packinginvolves placing individual pieces ontrays and placing the trays into containersor bags for the final freezing. Thismethod works best on peas, corn andbeans.

Canning

The first step in canning is to gatherthe necessary supplies. You will needseveral good jars and lids. Make surethey are intended for canning. You willneed to boil the jars and lids to sanitizethem. You will also need a blancher,colander, funnel, jar lifter and a long-handled spoon and ladle.

Select some canning recipes andgather the ingredients listed. Do notattempt to make up your own recipes orsubstitutions. Just one mistake coulddestroy the whole lot.

Depending upon the recipes you havechosen, you may be using one of twopacking methods: hot pack or raw pack.The hot pack method requires produceto be boiled in water, syrup or juicebefore packing it into jars. The coldpack method does not involve heat. Youpack the produce into jars and add boil-ing water, juice or syrup on top.

Once the jars are packed, you willneed to process them, either through aboiling water bath or pressure canning.The boiling water bath involves boilingjars in a water bath canner for a speci-fied amount of time. It is most suitablefor highly acidic foods, like tomatoes,pickled veggies, fruit and jams and jel-lies. The pressure canning methodinvolves heating jars in a pressure cook-er to a specified temperature and time. Itis most suitable for raw-packed foodslow in acidity.

Ripe for the pickin’

Fruits, vegetableshelp fight sicknessand some diseases

Apples: High in fiber with no fat or cho-lesterol, apples are a great snack to curbhunger and keep weight in check. They alsoaid in digestion and contain antioxidants,which may guard against heart disease andsome cancers.

Beets: A good source of biotin, fiber,folic acid, iron, magnesium, niacin, potassi-um and vitamins A and C, beets keep thebody functioning well, in particular theliver. They also keep cerebral and coronaryartery diseases at bay and may even slowdown the development of certain tumors.

Cranberries: Like apples, cranberriescontain antioxidants, which helps protectthe body against heart disease and somecancers. They also contain acids and otherproperties that guard against gum disease,heart disease, kidney stones and urinarytract infections.

Pears: Rich in copper, fiber, folic acid,potassium and vitamins B-1, B-2, C and E,pears keep the digestive system on trackand energy levels high. They also boostimmunity and contain properties that reducefever and inflammation.

Pomegranates: A good source of fiber,potassium and vitamin C, pomegranateskeep the brain and heart healthy and theblood pumping. They are also high inantioxidants, which may help prevent heartdisease and some cancers.

Pumpkins: High in beta-carotene, fiber,potassium and vitamins A and C, pumpkinsmake a great low-calorie snack and wardoff a number of diseases.

Sweet Potatoes: Rich in fiber, iron,potassium and vitamins A, B-6 and C,sweet potatoes do wonders for stomachulcers and help keep blood sugar levels sta-ble.

Here are some tips for selecting best produce

You can freeze or can produce for future use


A few more easy tips•Weatherproofing in the winter makes good sense -

nobody likes the feel of a chilly draft. But weather-proofing is just as important during the summer if youuse air conditioning. You might not feel that cold airleaking outside, but your power bill sure does.

•Whip your butter to stretch it out. Soften sticks to

room temperature and whip it to twice its volume usingan electric mixer. Store in a large, sealable plastic con-tainer.

•The secret to extra-light pancakes and waffle batteris carbonated water. Use club soda in place of regularwater and you'll see a big difference.•To use the last bitsof shampoo and conditioner in my bottles, I add a littlewater and shake them. I also cut open the bottle oflotion when it has a pump top. There's always so much

left when the bottle won't pump any more out.• If you have paintbrushes that have hard paint on

them, try soaking them in full-strength vinegar. Checkto see if paint has softened, and comb out with a wirebrush.

•Mix liquid dish detergent (or cheap shampoo) withbaking soda and a bit of water to thin it out. Use thismixture to scrub the walls in your bathtub or shower.


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