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Foodie Events: Yoga & Beer at True Vine

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Cookie Decorating Workshops will be held this month. You will receive 1/2 dozen cookies to decorate as well as instructions on how to decorate themed cookies using a special blend of Royal-Glaze icing. These will be a mix of Vanilla-Brown Sugar and White-Almond cookies that you can take home to enjoy. Each person will receive cookies and access to multiple colors of icing bags and tools to work with. All tools and supplies will be provided. Also, a 10” sturdy plate will be provided for carry home (you may bring your own container). Classes are:

  • September 9th (3pm): Sunflowers Cookie Decorating at Pottery Cafe, 5380 Old Bullard Rd., Tyler
  • September 18th (6:30pm): Safari Cookie Decorating at Kiepersol Salt Kitchen, 4120 FM 344E in Bullard. RSVP at goodjujucookies.com/workshops
  • September 26th (6:30pm): Vintage Blue Cookie Decorating Workshop, Leo’s Asian Bistro, Lindale
  • October 9th (6:30pm): Hoot Owls Cookie Decorating Workshop, Potpourri House, 3320 Troup Hwy., Tyler

September 8th (10am): Yoga & Beer at True Vine – Held every second Saturday of the month, this beautiful yoga practice is held under the pavilion. The class and one beer is included in price of admission. Sola Bread pizza will be there as well serving up breakfast pastries and lunch. Tickets are available at the door for $10 and include an hour yoga session and one beer. True Vine Brewing is located at 2453 Earl Campbell Parkway, Tyler, truevinebrewing.com.

September 15th (10am): Barre + Brew at True Vine – Held each third Saturday of the month, Barre + Brew classes are with Studio B Pilates+Barre. For $10 at the door, you can enjoy this amazing class inside the brewery and enjoy a cold beer after. Barre classes mix elements of ballet at the barre and functional movements set to motivating music. You’ll use the barre, small balls, bands, and hand weights to work your entire body. Isometric training and small range of motion exercises along with planks, push-ups, and core focused training will round out these energizing classes. Sola Bread pizza will be there as well serving up breakfast pastries and lunch. True Vine Brewing is located at 2453 Earl Campbell Parkway, Tyler, truevinebrewing.com.

Back to School Date Night – Chocolate cake can help you celebrate or get back into the swing of things. When you book a reservation for two for lunch or dinner at Kiepersol in the month of September, mention “Back to School Date Night” to get a 4 oz chocolate cake! Must purchase two entrées in order to receive this offer. Kiepersol is located at 21508 Merlot Ln., Bullard. RSVP by calling (903)894-3300 or visit kiepersol.com.

September 21st (5:30-6:30pm) – XTC Barbells, Bites & Beer – Start your weekend with a Friday evening XTC Workout, followed by some appetizers, bites, and beers on the patio! Members are $20 a session and non-members are $25 a session. For more info or to register please contact Tony Cruz at (903)561-3014 or email xtcruz@gmail.com. This will be held at Tyler Athletic and Swim Club, 11208 Oak Creek Blvd., Tyler.

September 29th (All Day): German Fest Bier Garten Festival will be held at High Hill Farms, 12626 CR 217, Arp. More details to come.

September 29th (5-11pm): Oktoberfest at ETX Brewing Co. – Come out and celebrate all things German – food and There will be live music too! ETX Brewing Co. is located at 221 S. Broadway, Downtown Tyler. It is free to attend.

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BizBuzz

How You (A Student) Can Save More Money, Cha-Ching

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Tips to Help First Year College Students Make Educated Decisions

As first year college students go through a lot of growing pains as they face new challenges and opportunities. From figuring out which major to choose, learning how to juggle work and school and just living on your own for the first time, scam artists lie in wait hoping they students make a mistake. BBB reminds first year students to make wise life choices by making educated decisions.

“First year college students are exposed to all kinds of new possibilities”, said Mechele Agbayani Mills, president and CEO of BBB serving Central East Texas. “Unfortunately, this also makes them vulnerable to scam artists who make attempts to take advantage of their lack of life experiences.”

BBB sheds some light on the following scams which target those attending college:

Accommodation scams. Rental owners are supposedly governed by strict controls over the conditions in which they maintain their properties, however, there are unscrupulous landlords that don’t play by the rules. You want to make sure you actually go to the property before putting any money down and make sure you’re getting what you expect.

Then, there are also non-existent rentals. They take your down payment, and when you arrive, the person you gave the money to doesn’t even own the property, or the property doesn’t exist. Before providing any form of payment, visit the property and research the property management company by going to bbb.org.

Finding a place to work. If the job you’re looking at involves door to door selling, like selling magazines, cleaning supplies, handyman work, or even raising money for charity, you want to make sure you check the company out before you begin working for them, because in some cases, the product doesn’t exist, or the charity is bogus, or the handyman really doesn’t do the work you’re selling, which means you’re not likely going to get paid.

Steer clear from any job that sends you a check to deposit, then wants you to wire funds or put funds to a prepaid card. The problem is, the check is fake or it might be a forged check from an actual bank account (but not from the company on the check), and you could be charged with money laundering if you cash it.

Paying for school. Be on the lookout for phony scholarships and grants who are just trying to get your account information to wipe it out, not to deposit money for school as they claim.

Paying for anything. Some identity thieves set up fake credit card application booths luring students to give away very personal information in exchange for a t shirt or an umbrella or something like that. It’s basically an easy way to steal information. If you want to get a credit card, go to the bank and apply for one.  

Be safe on Wi-Fi hotspots. Using Wi-Fi on an unsecured network puts you at risk for identity theft. A lot of students use public places to study, and you want to make sure you use encryption soft ware and password protection to block identity thieves when doing homework in these Wi-Fi hotspots and don’t log onto your bank account or other sites that contain personal information.

For more tips on how to be a savvy consumer, go to bbb.org. To report fraudulent activity or unscrupulous business practices, please call the BBB Hotline: (903)581-8373 or use BBB Scam Tracker.

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Books

It Ain’t Over Till It’s Over

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By Gini Rainey

Well, it sort of feels like summer is over, what with school starting tomorrow here in Tyler, but some of us are still looking forward to a little summer vacation at the beach in a few weeks.  Our family has spent a great deal of time – and money – over the past 40 years in Fort Walton Beach Florida on Santa Rosa Island.  We like to stay at the El Matador Condominiums, primarilly because they are at the end of the public access to the beach right next to where the 12 mile stretch of U.S. Air Force property begins.  Known for its pristine white beaches and sparkling clear blue water, this is our favorite spot over places like Destin and Navarre which are terribly over-populated and crowded for our taste.  

When we first started go to the beach, we would consume massive quantities of seafood, but over the years I have succumbed to what I refer to as the 4-S disease, caused by a mixture of sun, surf, sand, and seafood.  I think that the first year I realized I had this problem was when we were at The Back Porch in Destin for dinner and our friend, Joe, looked at my chest that was in full-blown hives and said “Doesn’t that hurt?”  Well, duh!  It was then that I made the connection – I’ve always been a little slow on the uptake! 

 So, while I now carefully watch my consumption of seafood (moderation in all things is the key) I still get hungry for an occasional dinner of crab legs or shrimp scampi and “The Bubba Gump Shrimp Co. Cookbook” has some great tasting and easy recipes in between its covers.   

This book, published in 1994 by Oxmoor House, is filled not only shrimp recipes, but also reflections from Forrest Gump of the movie of the same name.  Dedicated to the memory of Benjamin Buford “Bubba” Blue, Forrest’s best friend from his Viet Nam days, Forrest says “Bubba and me were partners for life.”  If you’re not familiar with the movie, perhaps you should view it while cooking up a yummy recipe from the book like Millionaire Stuffed Shrimp, Alabama-Style Shrimp Bake, Bubba’s Beer-Broiled Shrimp, Medal of Honor Shrimp Grill, Grilled Orange Shrimp Salad, Spicy Shrimp Dip (football season is coming up!), Bubba Gump’s Shrimp Cocktail, or Greenbow County Okra Gumbo.   

 My favorite, though, is for the Shrimp Scampi.  By the way, did you know that scampi means shrimp and gumbo means okra, so when you say Shrimp Scampi, you really are saying shrimp shrimp and okra gumbo would be – well, you get the direction I’m heading!  Less I digress even more, the recipe for scampi calls for 2 pounds jumbo fresh shrimp, peeled and deveined.  In a large skillet over medium heat, cook 1 finely chopped onion and 4 minced garlic cloves in 1/2 cup butter, stirring constantly for about 4 minutes. Then add 2 tablespoons lemon juice, ½ teaspoon dried tarragon, 1/2 teaspoon steak sauce, 1/2 teaspoon Worcestershire sauce and ¼ teaspoon hot sauce.  Bring to a boil; add the shrimp and cook, stirring constantly for 3 to 5 minutes or until the shrimp turn pink.  Serve over fettucine (or your choice of pasta) and sprinkle with parmesan cheese and chopped, fresh parsley.  With fresh, warm garlic bread on the side and a nice green salad, you can keep summer around just a little bit longer with this yummy taste of the sea. 

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Books

Wasn’t That Just Yesterday?

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By Gini Rainey

It seems like just yesterday that my daughter Beth came home from middle school and announced that one of her classes was going to put together a booklet of favorite recipes of the students’ families.  Interestingly enough, she just celebrated another year around the sun yesterday, and as her older sister reminded her, she is on the downhill slide to 50!  At least she included a laughing emoji.  

So, there I am, cooking dinner, with her sitting across the bar from me asking where the recipe for what I was making (I think it might have been pepper steak) was so she could copy it down and take it with her to school.  Imagine her dismay when I tapped my head!  I could tell she felt like that was never going to work.  But I told her get a piece of paper and a pencil and we would figure it out together.  She may not even remember that moment in time, but seeing what a good and experimental cook she has become, perhaps what she learned that afternoon stuck with her.  Things like always, always taste what you are cooking, less is better when it comes to salt/pepper, your cupped palm will hold about a teaspoon, rub dry herbs between your palms as you sprinkle them into what you are cooking, and never be afraid to try something new.  

So, believe it or not, this memory was jogged by a cookbook, Top Secret Recipes Unlocked, written by Todd Wilbur and published in 2009 by Plume Books/Penguin Books.  As I was flipping through it, it occurred to me that even though there are some pretty good recipes in it, I found it interesting that it also included recipes for Jimmy Dean® Breakfast Sausage, Kraft® Miracle Whip, Hidden Valley® The Original Ranch® Dressing, Fritos® Hot Bean Dip, and Lipton® Brisk® Iced Tea.  Just reading the Dressing recipe made me hyper-ventilate over the list of ingredients it called for.  I mean, if I‘m going to the store to pick up all of that, why not just grab a packet of the mix? 

But, I will say the recipes included for things like Panera Bread® Broccoli Cheddar Soup, Popeyes® Red Beans & Rice, Boston Market® Butternut Squash, and Carnegie Deli® Classic New York Cheesecake sound pretty darn yummy and the ingredient lists aren’t terribly daunting.  The cool thing about this book, and the others out there that have copycat recipes, is someone took the time to taste – really taste – the original foods and experiment in their kitchen to come up with the end product that is a pretty darn good second to the original.  That’s turning cooking and your kitchen into a food lab – and I’m for that! 

One of the recipes that Beth and I saved for posterity was for my version of Pepper Steak.  First trim about 1 ½ pounds of round steak and slice paper thin (this is easier to do if the meat is slighty frozen) making the strips about 3 inches in length.  Dredge the strips in flour and brown in hot oil in a Dutch oven or a 4 quart pan. Mix 1 ½ teaspoon of garlic powder with 4 tablespoons of corn starch and blend with ½ cup soy sauce (I prefer Kikoman®) and 3 ½ cups water and pour over the beef strips.  Stir until well mixed and beginning to thicken.  Cover and reduce heat. Cut 1 large, white onion and 2 large bell peppers into eighths and add to the beef mixture.  You can also add a small can of drained sliced mushrooms and a small can of sliced water chestnuts.  Continue to simmer until the onions and peppers are cooked, but still a bit crunchy.  Serve over steamed rice.  This is some might good eating and so relatively easy to make, you might want to have the kids help cook it. 

 

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