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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Jan. 20, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, JANUARY 20, 2016 Dignity is a little easier to swallow with hot sauce clutching a bottle of Tabasco Ned and trying not to be seen by Hickson my neighbors, I came to real- Within our lives there are certain moments that inspire a deeper understanding of our- selves. I experienced such an epiphany yesterday morning during a quiet moment of introspection; crouched in the backyard; sprinkling dog poop with hot sauce. To clarify, I was not attempting to create the world’s most disgusting Cajun appetizer. According to a book on canine behavior, this would train our dog to avoid eating his “leftovers.” It was in that moment, while ize that somewhere along the way providing our dog with decent manners had become more important than main- taining my personal dignity. How did this happen? I’m a 49-year-old man who survived the diaper phases of two children — both of whom were heavy eaters. I’ve had my share of high profile, low-dignity diaper changes, one of which required quick thinking, commando-like pre- cision, and a paper plate. I’ve sat across from my four-year- old son at a busy restaurant in downtown San Francisco, handed him a cheese stick appetizer, and watched him yak up what appeared to be everything he’d consumed since graduating to solid foods. I tried to salvage the situation by waiting for a lull in gastrol activity and then racing him into the men’s room. And let me just say had the rest rooms been clearly marked, we probably would’ve made it. What got me through those times, of course, was know- ing, as a parent, I could look forward to eventually becom- ing an embarrassment to my children once they entered middle school. However, as I crouched over Stanley’s latest pile with my Tabasco bottle at the ready, one thought kept run- ning through my mind: You can’t embarrass a dog. Particularly one with ques- tionable intelligence. This meant I had either (a) matured to the point of not caring what others thought of me based on their own one- dimensional perception, or (b) succumbed to the realization that the last of my dignity had been wrung out into a mop bucket in San Francisco. In either case, it meant I had moved on to a new phase in my life. A time that will eventually prepare me for my later years, when I’m secure enough in myself that the opinions of others — or even the basic rules of traffic — no longer matter. However, reaching that level of self assuredness is still years away, which is why, after noticing I’d been crouched over the same pile for several minutes, I quickly sprinkled it and moved on. As far as I can tell, Stanley is no longer interested in his “leftovers.” I know this because he has stopped com- ing in from outside and stand- ing with his tongue in the water bowl. At the same time, it’s proven to be a trade-off since I can’t put Tabasco on my eggs without getting queasy. The important thing is that the experience has allowed me to achieve some personal growth thanks to a few moments of introspection about fodderhood. Ned is a syndicated columnist with News Media Corporation. His book, “Humor at the Speed of Life,” is available online at Port Hole Publications, Amazon Books and Barnes & Noble. Write to him at nedhickson@icloud.com www.theshedd.org SWC to offer free native plants MAPLETON — The Siuslaw Watershed Council’s (SWC) 17th annual native plant distribution is coming soon. Distribution day will be Feb. 13. River, creek, and lakeside landowners may be eligible to receive free native plants. Trees planted along streams help reduce erosion, filter nutrients and keep the water cool for salmon and trout. The SWC will once again provide free native plants for waterside (riparian) planting in the Siuslaw Basin and Coastal Lakes Area. Call the SWC office for more information on each available plant or visit www. siuslaw.org/native-plant-distri bution for updates on current availability, then determine which plants will work best for your site conditions and let us know which of these plants are on your wish list. Maximum request per landowner is 300 plants. SWC staff can also help advise you on plant selection and place- ment. Send requests ASAP because supplies are limited. Orders will be taken through Feb. 6. For more information, con- tact Kate Harnedy at 541-268- 3044, or email nativeplants@ siuslaw.org. This project is made possi- ble through a grant from the Coast Range Stewardship Fund (USFS) and private indi- vidual donations. rsar y e v i n n A A 20th Swing! Ye a r of In The Mood! In the Swing, 1939-42 Sat , January 30, 2:00 pm Sat, Florence Events Ctr: 541.997.1994 Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ HALIBUT FISH AND CHIPS SANDWICH SALMON: Grilled, Poached, or Blackened CHICKEN BREAST: Boneless, Skinless Breast of Chicken for only $12.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers All of the above are served with and Steamed for dessert... Green Beans or Mixed Veggies and a Shrimp Dinner Salad PEACH OR MARIONBERRY COBBLER $4.25 NEW ITEMS Every Month Mo's has brought in special "Motivation for Kids" BBQ PORK RIBS: Baby Back Pork Ribs with tables which raise money for local charities that are devoted to helping the wellbeing of local children. month Headstart James This Gang BBQ Sauce of Florence is the local charity being honored. the BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185 Get ready for game day with Texas chili January marks the dawn of a new year, but for football fans, the i rst month of the calendar year also means the playof s are about to begin. Football gatherings can be fun for ardent and novice fans alike. One of the reasons such get-togethers appeal to so many people is food, which typically plays a big role on game days. Hosts who want to wow their guests with homemade chili can try their hands at the following recipe for “Texas Chili With Chipotle Cream” from Neal Corman’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press). TEXAS CHILI WITH CHIPOTLE CREAM Serves 4 to 6 Chipotle Cream 101⁄2 ounces goat cheese 2 tablespoons pureed chipotle in adobo sauce 1 cup plus 2 tablespoons heavy whipping cream Juice of 1⁄2 lemon Juice of 2 limes Zest of 1⁄2 lime 1⁄2 teaspoon kosher salt Chili 2 tablespoons Texas Chili Spice Mix (see below) 1⁄4 cup canola oil 2 pounds skirt steak 2 teaspoons kosher salt 1⁄3 pound sliced bacon, diced 4 cups i nely diced yellow onions 2 cups i nely diced green peppers 1⁄2 cup chopped garlic 1 28-ounce can crushed tomatoes, drained 2 tablespoons dark brown sugar 2 tablespoons dried Mexican oregano 2 tablespoons Texas-style chili powder (use 3 to 4 tablespoons for a thicker chili) 3 tomatillos, rinsed and diced 3 tablespoons corn masa fl our (recommended: Masaca) 2 tablespoons pureed chipotle in adobo sauce 5 cups beef broth 2 16-ounce cans black beans 1⁄2 bunch cilantro, coarsely chopped, divided 1 13-ounce bag tortilla chips, crushed 1. Combine all the ingredients for the chipotle cream — except for the zest — in a food processor. Process until evenly incorporated. 2. Remove to a medium bowl and fold in the zest. Refrigerate for at least 2 hours before serving. 3. Mix the Texas Chili Spice Mix with the oil to make a paste. Dust the skirt steak with salt, then baste with the paste. 4. Marinate for 1 hour and then grill over high heat to medium rare. Set aside and allow to rest. 5. In a large, heavy-bottom pot, render the diced bacon until it is crispy. Add the onions, green peppers and garlic, and sauté until slightly brown. 6. Add the tomatoes, brown sugar, oregano, chili powder, tomatillos, fl our, and chipotle. Heat for 3 minutes, or until the mixture begins to thicken. 7. Add the beef broth, bring to a boil, and reduce to a simmer. Simmer uncovered for 1 hour. 8. Cut the steak against the grain into small cubes. Add the steak and beans to the chili, and simmer for an additional 20 minutes. 9. Add most of the chopped cilantro and serve over crushed tortilla chips with a dollop of chipotle cream and a sprinkling of fresh cilantro on top. Texas Chili Spice Mix Makes 1 cup Great Food & Specialty Cocktails Enjoy an extraordinary meal paired with a classic cocktail or handcrafted martini tonight… our recipe for a perfect evening. Happy Hour Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 2 2 6 4 4 tablespoons guajillo chili powder tablespoons chipotle powder tablespoons ground cumin tablespoons dry Mexican oregano tablespoons sweet paprika Where good friends & great food come together! 1285 Bay Street in Old Town Florence (541) 902-8338 Combine all the ingredients in a medium mixing bowl. Transfer to a covered container and store in a cool, dry place. COME TRY OUR NEW LOCAL HUCKLEBERRY VODKA MARTINI Happy New Year!! We will re-open February 2nd Open for Lunch & Dinner • Lunch Specials Daily Reservations Suggested. 165 M APLE S T . • 541-997-9811• The Grill & Lounge at Sandpines WEEKDAY LUNCH SPECIAL 2 FOR THE PRICE OF 1 O FFER AVAILAB LE M ON -F RI 12-4 P M WWW . MAPLESTREETGRILLE . COM VALENTINE’S DAY DINNER S urfside Restaurant Sweetheart Dinner Starters: Appetizer: Entrees: Desserts: F resh Tossed Greens Lobster Croquettes, Citrus Shrimp or Baked Brie Lobster, New York Steak or Chicken Cordon Bleu Red Velvet Cake or Crepe Suzette $32 per guest E XPIRES 1/29/16 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Reservations Needed 541-997-8263