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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Nov. 2, 2016)
WEDNESDAY, NOVEMBER 2, 2016 ❚ SIUSLAW NEWS 999 ✦ PUBLIC NOTICES 999 ✦ PUBLIC NOTICES IN THE CIRCUIT COURT OF THE STATE OF OREGON FOR THE COUNTY OF LANE PROBATE DEPARTMENT In the Matter of the Estate of DONALD W. MARTIN, Deceased. No. 16PB07148 NOTICE TO INTERESTED PERSONS NOTICE IS HEREBY GIVEN that the undersigned, Charles A. Gesik, has been appointed Personal Representative of the above-entitled estate. All persons having claims against the estate are required to present them, with proper vouchers at- tached, within four (4) months after the date of first publica- tion of this Notice, as stated below, to the Personal Representative at the offices of THOMAS C. NICHOLSON, At- torney at Law, PO Box 308, Florence, Oregon 97439, or the claims may be barred. ALL PERSONS WHOSE RIGHTS MAY BE AFFECTED BY THESE PROCEEDINGS MAY OBTAIN ADDITIONAL INFORMA- TION FROM THE RECORDS OF THE COURT, FROM THE PER- SONAL REPRESENTATIVE, OR FROM THE ATTORNEY FOR THE PERSONAL REPRESENTATIVE. Dated: October 27, 2016. Charles A. Gesik, Personal Representative Thomas C. Nicholson, OSB #813265 552 Laurel Street PO Box 308 Florence, OR 97439 Telephone: 541-997-7151 Fax: 541-997-7152 tnicholson@nicholsonlaw.biz Publication Dates: November 2, 9 & 16, 2016 Top Tips On Cooking And Carving The Bird (NAPSA)-When it’s turkey time at your house-whether for a holiday or just because that big bird tastes so good-there are a few tips from TV chef Sara Moulton and Chef ’sChoice to al- ways keep in mind and at hand. Moulton’s latest cookbook, “Sara Moulton’s Home Cooking 101,” off ers this advice on how to prepare and roast your turkey: How Much Food To Figure You’ll need around one to 11/2 pounds of turkey per person (de- pending on whether you want left overs). Smaller birds have less meat. Expect about 1/2 cup of gra- vy per person, which allows for left overs. You’ll need about 11/2 tablespoons of fat and 11/2 table- spoons of fl our per cup of stock. Th awing A Frozen Turkey It’s best to thaw your turkey in a refrigerator that’s at 40 degrees or cooler. A good rule of thumb is to allow 24 hours of thawing time for every four to fi ve pounds of turkey. Begin By Brining Brining your bird will result in a moist and fl avorful turkey. You shouldn’t brine a kosher turkey, which has already been salted, as the drippings will be too salty to use for gravy. Start by gently separating the turkey skin from the breast meat, legs and thighs without breaking the skin. Rub 1 tablespoon salt evenly inside turkey cavity, 11/2 teaspoons under the skin of each breast and 11/2 teaspoons under the skin of each leg/thigh. Wrap turkey in plastic wrap or tightly in a plastic bag. Chill for 24 to 36 hours. Pat very dry and roast as To look sharp when carving a turkey, make sure the knife you use is sharp, advises cookbook author and chef Sara Moulton. follows. Roast Turkey Recipe Preheat oven to 325° F. Ar- range an oven shelf in the lower third of the oven. Remove neck and giblets from body cavity of turkey. Drain juices, pat bird dry inside and out. If stuffi ng, stuff right before roasting and return legs to tucked position. Arrange turkey breast side up in a rack (preferably a v-rack) and set in a heavy, large roasting pan. Melt a stick of butter and brush turkey all over with one-third of the butter. Season with salt and pep- per, cover loosely with foil. Pour two cups of chicken broth into the bottom of roasting pan and roast turkey in the lower third of the oven for one hour. Uncover and baste with another third of the butter. Re-cover turkey and roast until approximately half way through the total cooking time. Uncover the turkey, baste Graphic Search Here is how it works… We will put a graphic or photo in the box to the left. You find it somewhere in the classifieds. Come into our office, Enter your name, phone number and describe where you found the graphic All Souls Day November 2, 2016 CCB #96660 Tweety Sez: Consistent, Quality Cleaning. 997-2385. Florence Janitorial Services Bill and Jo Hine, Owners CERTIFIED, LICENSED, BONDED & INSURED Y D-135 • Remodeling • New Construction • Sub-Contracting • Additions • Foundations & Flatwork 541-997-2197 CCB#164472 We deliver! OPEN 7 DAYS A WEEK (541) 997-5973 3ODQWV)ORZHUV6RLO 5RFN%DUN3DYHUV *UDYHO6KUXEV&RPSRVW Call for FREE Estimate! 541-707-0723 tfc CONSTRUCTION , Inc. CCB#164861 Florence 2015 Readers’ Choice Awards Voted Best Handyman Carpet & Upholstery Cleaning Family owned & operated • Landscaping, Irrigation & Excavating • Fall Clean-up • Gutter Cleaning • Pressure Washing D-182 PEST CONTROL Environmentally Responsible Free Inspections 541-999-8727 CCB#127088 Bonded & Insured Licensed, Bonded & Insured For What’s Bugging You Light Commercial & Residential Licensed • Certified Insured All major credit cards accepted LANDSCAPING/NURSERIES Your Year Round Lawn & Garden Maintenance Specialist SteamWay Carpet Cleaning 541-999-5169 Saturday’s Graphic ! " # $ Jack Mobley Construction, Inc. Upholstery STEAM OR DRY Smoke • Water Cleanup Certified-Bonded D-077 Gift Certificates must be picked up within 2 weeks of winning Deadline for today’s paper: Thursday by 3:00 PM CARPET CLEANING CCB #96660 997-3825 MRS. CHRIS CRAMER found the Halloween Graphic on page 9B (West Coast Real Estate – First listing “Pending” #734 – to the right of bench ground floor) She won a gift certificate to a local merchant. CONSTRUCTION/CONTRACTORS tfc For clean as a whistle, call 20+ years Experience 541-997-4027 ELECTRICAL CCB#79884 SIUSLAW VALLEY ELECTRIC, INC. Robert’s Handyman Service G ENERAL C ONTRACTOR 1710 Laurel Way - Airport Industrial Park Call Robert or Marcus 541-997-5970 • 541-991-7870 (cell) Ore. BBR No. 8689 RESIDENTIAL • COMMERCIAL CONTRACTING We specialize in Structural Problems and Dry Rot Store Hours: Mon. thru Fri., 8 A.M. to Noon Forrest G. Grigsby • Stanton E. Grigsby P.O. Box 1216 • sve-1973-grigsby@hotmail.com Phone 997-8821 FAX 997-3723 D-222 REAL ESTATE Lynnette Wikstrom – Broker (541) 999-0786 30 Years Experience • Reasonable Rates• Senior Discount • Lic. #209676 Living in the Florence area since 1979. COAST REAL ESTATE 100 Highway 101 Florence, OR 97439 BearClaw Construction Licensed Bonded Insured (541) 997-6977 (541) No Job is too small Pressure Washing to Preservation one call does it all. P.O. Box 31,000 D-085 Ray Wells, Inc 5 4 1 - 9 9 9 - 9 2 1 1 Servicing Florence and the Pacific N. W. for over 14 years. Charles D. Benson EXCAVATING DEQ#37263 Roofing, Siding, Windows, Doors, Dry Rot, Custom Decking, Painting: int & ext, Tile Setting 999-0896 Residential Remodeling CCB#203797 Residential & Light Commercial D IRECTORY D-070 CLEANING SERVICES Major credit cards accepted or bring in a clipping to attach to your entry into the drawing for a gift certificate. Good Luck LCB#9403 D-057 S ERVICES Wednesday’s Graphic with remaining butter and roast, uncovered, until a thermometer, when inserted in the thickest part of the leg thigh joint, reaches 165° F. Transfer turkey to a platter, leaving the drippings in the pan for the gravy, and cover the turkey loosely with foil. Aft er turkey is cooked, let it rest for 20 minutes. While it’s resting, make sure your knives are sharp. “Remem- ber, a sharp knife is very important when it comes to holiday food prep, carving the turkey and removing the wishbone!”, says Sara. Turkey Carving Tips From Chef ’sChoice® Step One: Sharpen your knives. Not only are sharp knives safer, they’ll help you smoothly cut thin, even slices without shredding the meat. Behind ev- ery beautifully carved turkey is a sharp knife. Fortunately, the Chef ’sChoice highly acclaimed XV EdgeSelect applies a fl aw- less, ultrasharp, triple-bevel Trizor XV edge while precision guides eliminate guesswork. In fact, Cook’s Illustrated, pub- lished by America’s Test Kitch- en, “Highly Recommended” the Chef ’sChoice Trizor XV Model 15 electric knife sharpener, and noted that, “with diamond abra- sives and a spring-loaded cham- ber that precisely and gently guided the blade, it purred with perfection, consistently produc- ing edges that were sharper than on brand-new knives from edge to tip.” Th e magazine also noted this “big perk: it can convert a 20-degree edge to a sharper 15 degrees.” To avoid stress, carve the bird in the kitchen, not at the table. Step Two: (tip from Sara Moulton) Remove the wish- bone. Use knife tip, cutting down on either side of the bone. Step Th ree: Pull the leg away from the body and cut through the bone at the joint, then re- move the breast by carving along the rib cage. Step Four: Cut the breast against the grain for perfect, even slices. Learn More For further knife facts and carving tips, visit chefschoice. com or call (800) 342-3255. D-266 WINDOWS Yes! WE DO WINDOWS! Window Cleaning Commercial • Residential Connie, Bill & Mike Spinner–997-8721 CB# 91052 E XCAVATING • S EPTIC S YSTEMS • S UBDIVISIONS L AND C LEARING • P AVING • T RUCKING B RUSH & D EBRIS R ECYCLING • D EMOLITION Special Needs Baths • Ramps • Doorways • Kitchens 541-997-8283 • ccb# 191295 P H . 541-997-2054 • F AX 541-997-3499 • 1-877-201-0652 P.O. B OX 3467 • 1770 L AUREL P L . • F LORENCE , OR 97439 LEISURE EXCAVATING INC. CCB #192681 DEQ #37943 LANDSCAPE MATERIALS • CAT WORK • CLEARING GRADING • SAND & GRAVEL - U-HAUL or DELIVERY BARK • CEMENT MIX • DRAIN FIELD ROCK • SEPTIC SYSTEMS TOPSOIL WHEN AVAILABLE Call for Free Estimate – 997-6300 Siuslaw News Yellow Directory P.O. Box 10, 148 Maple Street, Florence, Oregon 97439 (541) 997-3441 • Fax: (541) 997-7979 CYAN MAGENTA YELLOW BLACK PUBLIC HEARING NOTICE The Florence Planning Commission will hold a public hearing at 7:00 PM on November 8, 2016, in the Council Chambers of City Hall, 250 Highway 101, concerning the fol- lowing proposals: RESOLUTION PC 16 23 PT 03 & PC 16 24 VAR 02: An ap- plication from Patricia Mullins requesting a variance and minor partition to the property located at 87545 Highway 101 to create three parcels with a variance for highway frontage. Two parcels will border Highway 101 and one par- cel will border Spruce Street. The existing use of the parcel is as a single-family residence within the Service Industrial Dis- trict, Assessor’s Map #18-12-14-20 Tax Lot 00100. For more information please contact the City of Florence Planning Department at (541) 997-8237 or visit city’s website at www.ci.florence.or.us. Publication Date: November 2, 2016 ELLOW 7B
