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