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Tuesday, June 15, 2021
The Observer & Baker City Herald
NUTRITION:
IT’S ALL GOOD
ANN BLOOM
Etiquette for
taking your
dog on a
healthy stroll
The clocks have been turned ahead,
the snow has melted, it’s fi nally feeling
warmer and the grass is greener. We
are starting to feel like we need a little
fresh air and physical activity to carry
us forward into the summer months.
What to do?
We are extremely fortunate to live
in one of the most beautiful places on
earth. We are surrounded by moun-
tains, trees, open grassy fi elds and an
abundance of streams. And, of course,
the crown jewel ... Wallowa Lake. With
such beauty all around us, and the
fresh air that comes with it, walking
seems like a natural for enjoying all
that Northeastern Oregon has to offer
while getting in that 60 minutes of
physical activity that is suggested for
most adults every day. And, if you have
a dog (or two), everyone will benefi t.
There is an etiquette to walking with
a dog. Just like people, dogs are all dif-
ferent. Don’t assume that just because
you love your dog, that other people will
feel the same way about him or her.
Carol Vencill, president of the Wal-
lowa County Humane Society, and
obedience training instructor, offers
some tips on how to have an enjoyable
and safe walking experience with your
canine companion.
“Number one —the dog needs to be
properly leash trained. You have to
have control of the dog,” she said. She
added that some dogs are well-trained
enough that they are totally controlled
by voice alone. She said if people want
their dog to have more freedom then
they can use a long line of 15 to 20 feet.
See Walking/Page 3B
BETWEEN
THE ROWS
WENDY SCHMIDT
Flowers and
favorite
fragrances
Lilacs, violets, iris, hyacinths,
roses. Just the names of the fl owers
bring back memories associated with
their fragrance. Memories oftentimes
are very closely tied to fragrances.
Certain smells bring memories
rushing in — frequently from our
childhood.
Certain old fashioned irises bring
memories of me as a child, Memo-
rial Day, putting fl ags on veterans’
graves and fl owers on graves of our
beloved friends and relatives.
Lilacs and irises combined bring to
mind making May baskets, hang-
ing them on neighbor’s door knobs,
ringing their doorbells and run and
hide — watching them discover the
fl owers from cover of bushes.
Hyacinths, daffodils, petunias,
primroses, pansies and roses all have
their special scents.
On the other hand, the fl owers
with no scent are an acquired ac-
ceptance. Rhododendron, camellia,
orchid. Scent seems to add another
dimension to make the fl ower lik-
able.
Chores in the June garden
• Renovate strawberries after har-
vest. Thin out excess plants; remove
weeds; fertilize and apply a mulch
for weed control.
See Garden/Page 2B
Hillary Levin/St. Louis Post-Dispatch-TNS
Classic Chicken Salad.
P ERFECT P LANS
F OR A P ICNIC
friends and family will be appreciative if it
just comes from your own hands.
Deirdre was invited to a picnic. Deirdre
It’s the difference between a homemade
went to the grocery store and bought a plastic Mother’s Day card made with crayons and
tub of potato salad. Everyone else brought
glitter, and a mass-produced one bought at a
homemade food and regarded Deirdre with
store.
barely concealed contempt.
Let’s stick with the basics, the simple
Don’t be Deirdre.
staples that are welcomed at every picnic and
It’s picnic season again. Even people who
potluck: potato salad, coleslaw, pasta salad,
are not good cooks can take this opportunity egg salad and chicken salad.
to avoid embarrassment by making their own
OK, let’s get just a little fancy. We’ll make
dishes for the occasion.
an ordinary American chicken salad and also
I’m not talking about anything fancy or
a curried chicken salad. I love curried chicken
diffi cult. It doesn’t have to impress. All your
salad.
Daniel Neman
St. Louis Post-Dispatch
What all of these recipes have in com-
mon is mayonnaise. None of them has a lot
of it — too much mayo can detract from the
main ingredient of the salad — but each has
just enough to build fl avors from a creamy,
smooth base.
For potato salad, I always use red potatoes;
their fi rm texture holds up best to boiling,
their skins add just the right astringent note
to balance the richness of the mayonnaise
and their taste is the best to play off the other
ingredients.
See Picnic/Page 2B
Presto! Pesto pairs well with cod
Linda Gassenheimer
Tribune News Service
Pesto sauce, created in Genoa on
the Italian Riviera, adds bright fl a-
vors and textures to dishes. Pesto
combines fresh basil, pine nuts,
Parmesan cheese, garlic and olive
oil. Store-bought pesto sauce made
this a quick, 15-minute dinner by
adding it to sauteed cod fi llets for a
quick burst of fl avor with very little
effort.
Farfalle is also called bow tie
pasta. A simple sauce made with
cherry tomatoes and ground
coriander completes this Italian
meal. I used a skillet to make the
pasta sauce, removed it and used
the same skillet for the cod to save
cleanup.
Helpful Hints
• You can use snapper or tilapia
instead of cod.
• You can use any short-cut
pasta such as penne or rigatoni.
• Look for reduced-fat pesto
sauce in the market.
• Dry the fi sh with paper towels
to remove moisture. This helps to
brown the fi sh.
Linda Gassenheimer/TNS
Sauteed Cod with Pesto Sauce and Farfalle with Cherry Tomatoes and Coriander.
• Drain pasta and add to bowl.
Shopping List
To buy: 3/4 pound cod fi llet, 1
container reduced-fat pesto sauce, 1
Countdown
lemon, 1 container cherry or grape
• Place water for pasta on to boil. tomatoes, 1 bunch fresh basil, 1 bot-
• Prep all ingredients.
tle ground coriander, 1 jar minced
• Make the pasta sauce and
garlic and 1 package farfalle (bow
remove to a bowl.
tie) pasta.
• Saute fi sh in the same skillet
Staples: olive oil, salt and black
used for pasta sauce.
peppercorns.
SAUTEED COD WITH
PESTO SAUCE
Recipe by Linda Gassenheimer
2 teaspoons olive oil
Salt and freshly ground
black pepper
3/4 pound cod fi llet
1/4 cup reduced-fat pesto sauce
2 lemon wedges
Heat oil in the large nonstick skil-
let, used to make the pasta sauce,
over medium-high heat. Sprinkle
the cod on both sides with salt and
pepper to taste.
Add cod to the skillet. Sautee 3
minutes or until golden brown on
the bottom.
Flip the cod over and spoon the
pesto sauce on top.
See Pesto/Page 3B