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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Jan. 27, 2016)
SIUSLAW NEWS ❚ WEDNESDAY, JANUARY 27, 2016 7 A Open contempt for those in better shape is first step to a healthier you home, EVERY SINGLE Ned ONE was off by exactly 11 Hickson pounds. Being a journalist, I Like millions of Americans, I recently stripped down, prepared myself for the worst, and stepped onto the scale. Soon after, I retrieved the scale from the front yard and accepted the fact that, yes — it probably was defective. At my wife’s suggestion, I tried our neighbor’s scale. This led to the discovery that, of the 23 scales I tested with- in a five-mile radius of our had to wonder: Was this a widespread problem? Were we being duped into needless exercise by faulty scales? I immediately brought this to the attention of my editor, who, realizing the implica- tions, told me to stay out of his candy drawer. The truth is, I have no one but myself to blame for put- ting on these extra pounds. This is why, every year around this time, people just like me make a commitment to start going to the gym. I know this because I recognize most of these people from last year. We all have the same expression: grim determina- tion mixed with a sense of purpose in knowing that, afterward, there’s a KFC right across the street. We come dressed with headbands and towels over our shoulders even though we spend most of our time wan- dering around the gym look- ing for water bottles. After making this realiza- tion, I was motivated to do things differently this time. Never again would I splash water on my face, then stand close enough to someone to appear as though we are workout partners. It was time to get serious about fit- ness by accepting the fact that the closest I’ll ever get to having buns of steel is if I happen to leave the bread box open overnight. I’m nearly 50, married and have three teenagers; what do I need washboard abs for when I know perfectly well that my wife gets more turned on by me doing the laundry? With these things in mind, I put together a list of goals that will motivate me because they’re actually achievable. First, buns of steel are out. Instead, I will settle for buns of aluminum foil; as long as they can hold their shape and don’t leak, I’m happy. Second, I understand that my metabolism is slowing down and that, as a result, my body’s fuel-burning efficiency is similar to a Humvee. Unless I’m careful, I will also weigh as much as a Humvee. Third, I will no longer waste my time comparing my body with anyone else’s, especially if theirs is better. This should make my workouts twice as productive since I will be avoiding eye contact with everyone else at the gym. And finally, I will stop using the scale as my measure of success. What’s the point, really? They’re all wrong anyway. 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 Lassan artwork featured at OPB in February Library Friends to host two-day book sale Florence Regional Arts Alliance (FRAA), and Oregon Pacific Bank (OPB) will present the artwork of Gigi Lassan in the lobby of OPB during the month of February. Raised in France, Lassan moved to Los Angeles in 1978 and was the founder and executive director of France Exchange School, an award- winning French school. She and her husband, Allen, relocated to Florence in 2014, with the hope to “fulfill and rekindle” her artistic career, which had been on hold for several years. COURTESY PHOTO “Birch Forest” painting by Gigi Lassan Lassan works primarily with acrylic paint, and has experimented with various art movements, including impressionism and expres- sionism. “I find most of my inspira- tion in the wilderness, Oregon coastline and the French countryside.” This is evidenced by her painting “Foret de Bouleaux” (Birch Forest), one of the paintings that will be on dis- play at OPB during February. Lassan is a resident artist at The Kenneth B Gallery. She is also known in Florence for her jewelry art, named “Avec Le Temps” (with time). Friends of the Library (FOL) two-day book sale will be held Saturday, Feb. 6, and Sunday, Feb. 7, in the Bromley Room of the Siuslaw Public Library on Ninth Street. The sale will run from 10 a.m. to 4 p.m. each day. A pre- sale for FOL members only will be held Saturday, from 9 a.m. to 10 a.m. Hardback and trade paper- backs will be $1 and pocket paperbacks 50 cents. A large accumulation of books withdrawn from the library will be included at half price. Nonfiction books will include biographies, cook- books, computer books, how- to manuals, travel, nature top- ics, and scientific topics among others. Fiction books include mys- tery, horror, adventure, romance, science fiction, his- torical novels and other gen- res. Cash, checks, credit and debit cards are accepted. All proceeds support the Siuslaw Public Library and its programs. For more information, email siuslawlibraryfriends@ gmail.com. Great Food & Craft Brews Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Happy Hour Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! Where good friends & great food come together! 1285 Bay Street in Old Town Florence (541) 902-8338 Impress guests with restaurant-quality appetizer Hosting for the holidays comes with many responsibilities. One of the biggest such responsibilities is feeding guests. While turkey may be the go-to entrée at the holiday dinner table, hosts have a little more leeway with regard to appetizers and snacks served before the meal. What constitutes the right appetizers or snacks typically depends on the atmosphere of your holiday celebration. Standard snacks like potato chips or cookies are well suited to casual af airs, while more formal holiday dinners may require hosts go the extra mile with regard to appetizers. Hosts who want to wow their guests with a restaurant-worthy appetizer can consider the following recipe for “Salt Crust Scallops With h ai Lime Dipping Sauce” courtesy of Mark Bitterman’s “Salt Block Cooking” (Andrews McMeel). When the salt block is very hot (you should only be able to hold your hand above it for just a few seconds), place the scallops on the hot block and sear until browned and springy to the touch but still a little sot in the center, about 3 minutes per side. Work in batches if your salt block cannot comfortably i t all the scallops at once. Transfer to a platter or plates and serve with the dipping sauce Place the salt block over low heat on a gas grill or stovetop for 10 minutes. Turn the heat to medium and heat for 10 more minutes. Raise the heat to medium- high and heat the block to about 600 F, about 20 more minutes. To make the dipping sauce, mix the lime juice, i sh sauce, 1⁄4 cup water, vinegar, sesame oil, garlic, chile pepper, and carrot; set aside. Pat the scallops dry and pull of their white gristly tendons if not already removed. Season the scallops with the black pepper and let stand at room temperature until the salt block is hot. We will re-open February 2nd Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM S urfSide Restaurant At Driftwood Shores 2 Breakfast or 2 Lunch Entrees for $16.00 9- to 10-inch square salt block 1⁄4 cup fresh lime juice 1⁄4 cup h ai i sh sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted sesame oil 1 garlic clove, minced 1 hot chile pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and seeds removed, minced 1⁄4 cup i nely shredded carrot 11⁄4 pounds large wild-caught sea scallops (about 16) 1⁄2 teaspoon freshly ground black pepper Happy New Year!! Open for Lunch & Dinner • Lunch Specials Daily Salt Crust Scallops With h ai Lime Dipping Sauce Makes 4 servings 1 COME TRY OUR NEW LOCAL HUCKLEBERRY VODKA MARTINI (Limited Menu) Monday - Friday 7:00am - 2:00pm LIKE Surfside Restaurant ON FACEBOOK! Win Prizes! Food Specials! 88416 1 st Avenue 541-997-8263 Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ SALMON: Grilled, Poached, or Blackened SHRIMPLY DELICIOUS CHICKEN BREAST: Boneless, Skinless Breast of Chicken SHRIMP SKEWERS: Shrimp Skewers for only 2 Grilled $13.95 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 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 E XPIRES 1/29/16 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623