CharterTab2008_4 by Community Journals

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Watch

Eat

what you

DIET PREGNANCY YOUR

HEALTHY

DURING

Most pregnant women need 300 extra calories per day to support a baby’s growth, so eat smart and make healthy food choices. Try to eat foods from each of the five food groups every day. They provide important nutrients that you and your baby need. Be sure to watch your serving sizes; you may be eating more than you need to. And remember, fatty foods (like doughnuts and chips) and sweets (like sodas, cookies and candy) don’t give your baby enough of what he needs to grow. So try to follow these guidelines.

GRAINS: 6 OUNCES PER DAY 1 ounce of grains is equal to: 1 slice bread 1 cup ready-to-eat cereal 1/2 cup cooked rice, pasta or cereal 1 small pancake (4 1/2” in diameter) 1 small tortilla (6” in diameter) VEGETABLES: 2 1/2 CUPS PER DAY 1 cup of vegetables is equal to: 1 cup raw or cooked vegetables 1 cup vegetable juice 2 cups raw, leafy greens 1 medium baked potato (2 1/2” to 3” in diameter; go easy on the butter, bacon bits and sour cream) FRUITS: 1 1/2 TO 2 CUPS PER DAY 1/2 cup of fruit is equal to: 1/2 cup 100% fruit juice 1/2 cup fresh, frozen or canned fruit 1/2 a fruit (small orange, apple or banana) 1/4 cup dried fruit 16 grapes MILK PRODUCTS: 3 CUPS PER DAY 1 cup of milk products is equal to: 1 cup milk 1 cup yogurt 1 1/2 ounces natural cheese (examples: cheddar, parmesan) 2 ounces processed cheese (example: American)

Solutions

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In the United States today, 1 in 8 babies is born prematurely. More newborns die from premature birth than any other cause. Together, we can find the causes of premature birth. It’s time for our country to do more to help moms have healthy, full-term babies.

Join moms across America! Sign the Petition for Preemies at marchofdimes.com/petition

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Thank You to our Prematurity Campaign donors:

A D V E R T I S I N G

TAKE FOLIC ACID Folic acid is a B vitamin that helps prevent birth defects of the brain and spinal cord (called neural tube defects). All women of childbearing age should take a multivitamin with 400 micrograms of folic acid every day before pregnancy and during early pregnancy, as part of a healthy diet. Your healthy diet should include foods that are good sources of folic acid and folate (the form of folic acid that occurs naturally in food). Examples are: fortified breakfast cereals, enriched grain products, beans, leafy green vegetables, and orange juice. HEALTHY EATING HINTS

To learn more about the March of Dimes and how you can help, visit marchofdimes.com/southcarolina

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PROTEINS: 5 TO 5 1/2 OUNCES PER DAY 1 ounce of protein is equal to: 1 tablespoon peanut butter 1/4 cup cooked dried beans 1 ounce lean meat, poultry or fish 1 egg 1/2 cup nuts (12 almonds, 24 pistachios)

F E AT U R E

butter and nuts are also good, if you aren’t allergic to them. Liquids: Drink at least six to eight glasses of water, juice or milk every day. Vitamins: Take a multivitamin or prenatal vitamin every day. Ask your health care provider if you need to take an iron or calcium supplement, too. Caffeine: Limit the caffeine you get each day to 200 milligrams. That’s about the amount in one 12-ounce cup of coffee. Caffeine amounts in coffee depend on the brand you drink and how it’s made. So check the label on the package, or ask at your coffee shop. Instead of drinking regular coffee, try coffee that’s decaffeinated (has a smaller amount of caffeine). Caffeine is also found in tea, chocolate, soda and some over-the-counter medicine. Read labels on food, drinks and medicine to know how much caffeine you’re getting. FOODS TO AVOID Some foods can make you and your baby sick. Avoid these foods that can cause food poisoning or contain harmful chemicals. • Raw ﬁsh, especially shellﬁsh. • Soft-scrambled eggs and foods made with raw or lightly cooked eggs. • Unpasteurized juices. • Raw sprouts, especially alfalfa sprouts. • Unpasteurized soft cheeses, such as brie, feta, Camembert, Roquefort, queso blanco, queso fresco and Panela • Unpasteurized milk and any foods made from it • Herbal supplements and teas • Fish that can be high in mercury, like shark, swordfish, king mackerel and tilefish. It’s OK for pregnant women to eat a limited amount of fish that have small amounts of mercury. You can eat up to 12 ounces of these fish a week. The 12 ounces can include: shrimp, salmon, pollock, catfish and canned light tuna. However, don’t eat more than 6 ounces of albacore (white tuna) in one week. Always check with your local health department before you eat any fish you catch yourself. • Raw or undercooked meat, poultry, seafood and hot dogs. Deli meats (such as ham and bologna) can cause food poisoning. Avoid them or reheat them before eating. • Refrigerated pates, meat spreads or smoked seafood. Canned and shelf-stable versions are safe.

Meals: Eat four to six smaller meals a day instead of three bigger ones to help relieve the heartburn and discomfort you feel as your baby grows bigger.

NONFOODS Never eat nonfood items like clay, starch, paraffin or coffee grounds. Eating these things can cause problems for you and your baby.

Snacks: Cheese, yogurt, fruit and vegetables are good, healthy snacks. Peanut

Courtesy of the March of Dimes Pregnancy and Newborn Health Education Center. Visit marchofdimes.com/pnhec

Watch What You Eat

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888.GET.CHARTER See an HD demo on charter.com at

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Charter is Proud to Support the March of Dimes during Prematurity Awareness Month. ©2008 Charter Communications. Residential customers only. Services not available in all areas. Restrictions apply. Call for details. A Charter HD receiver is required for HD service and customer’s TV must be HD capable. HD programming varies by programmer.

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Community Journals 10” x 12.5” 4C Wed 11/5/08

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Cook Like A Pro This Holiday Season

Salmon filet Wasabi paste Honey Rice vinegar Truffle oil Cracked pepper Kosher salt Mixed baby greens Julienned carrots Mung bean sprouts Toasted almonds

2 pounds pumpkin, diced 2 tablespoons canola oil 2 pounds (about 4-5) Idaho potatoes, diced 2 ounces butter 2 cups heavy cream Salt & pepper, to taste Coat pumpkin with canola oil, salt and pepper. Lay out in an even layer on a cookie sheet. Bake in a 450 degree oven until tender. Cover potatoes with cold water. Bring to a boil. Reduce to a simmer and cook until you can pierce easily with a paring knife. Drain potatoes and let sit for about 5 minutes. Heat cream and butter in the same pan you cooked the potatoes in. Add potatoes and roasted pumpkin to hot cream/butter mixture. Mash and adjust the seasoning with salt and pepper. Note: For this recipe, you need to scale out the pumpkin and potato after they have been peeled and diced.

Mix wasabi paste with a small amount of honey and coat salmon. Allow to marinate overnight in the refrigerator. Lightly grill or pan sear salmon to medium rare and let cool. Arrange baby greens carrot, bean sprouts and almonds on plate. Drizzle trufﬂe oil and rice vinegar over greens, sprinkle with salt and pepper and place salmon ﬁlet on the side of the greens.

Spanish Garlic-Shrimp Sauce By Jason Clark of BIN112

3 tablespoons olive oil 3 cloves garlic, sliced 1/4 teaspoon red pepper flakes 2 bay leaves 8 medium shrimp, peeled, de-veined and halved lengthwise 2 tablespoons dry sherry 2 lemons, juiced 3 tablespoons fresh parsley, chopped

Sun-Dried Tomato Basil Orzo By Chuck Hanford of Stax Peppermill

3 tablespoons olive oil 1 small white onion, finely diced 1/2 cup fresh basil, chefinade (ribbon-cut) or 1 tbsp dried 1 teaspoon minced garlic 1/4 cup julienne sun-dried tomatoes 4 cups chicken stock 1 1/2 cups heavy whipping cream 1 pound orzo Salt & pepper, to taste

To make the pico de gallo, dice 3 of the tomatoes and a little bit of red onion (remember, you can always add more but if the onion ﬂavor is too strong, it is impossible to take it out). Finely chop half of the cilantro and mince a seeded jalapeno. Squeeze half a lime into the tomatoes (more if you like) and mix everything together with a little salt and pepper to taste. Reserve in the refrigerator for later. To make the guacamole, mash the pulp of the avocados and add 1 small tomato. Finely chop the other half of the cilantro, add some garlic salt and cumin (remember, you can always add more) and the juice of 1 lime. Mix well and cover air-tight in the refrigerator for later.

Light the charcoal on one side of the grill. Allow the grill to get very hot. Slice fish into strips (three or four per person) and toss with a little vinaigrette and seasoned salt. Grill on one side for 1 minute and flip over. Then move the fish to the side of the grill with no direct heat and cover. Cook until it is just barely done. Remove fish from grill and drizzle with fresh squeezed lime.

Marinara Sauce By Gerard Cribbin of Gerard’s

Grilled Pork Tenderloin

2 cloves garlic, sliced 1 ounce extra virgin olive oil 10 ounces chopped plum tomatoes Parsley White pepper 1 dash salt Chopped basil

By Chef Tyler Florence with the Food Network

1/4 cup extra-virgin olive oil 1/4 cup light brown sugar 2 pork tenderloins, total 3 pounds

Saute garlic and oil in a saucepan until garlic is golden brown. Add chopped tomatoes along with remaining ingredients. Continue to cook for 5 minutes. Sauce can be used for ﬁsh as well as pasta. If it is being used for pasta, additional ingredients can be added such as green onions, capers, black olives, red peppers, mushrooms, crab meat, clams, mussels, shrimp, scallops, lobster meat and ﬁsh. You can also add 4 ounces of heavy cream along with Parmesan cheese to make a pink sauce. Serves 2. A D V E R T I S I N G

1 1/2 pounds fresh fish (mahi, wahoo, tuna or grouper) Seasoned salt Vinaigrette Charcoal Wood chips Cervesas on ice (optional) 1 dozen 6-inch soft flour tortillas 2 limes 1 pint sour cream 1 small can chipotle peppers 4 ripe tomatoes 1 jalapeno Bit of red onion 1 large bunch fresh cilantro 3 avocados Cumin Garlic salt Baby mixed greens To make the chipotle sour cream, ﬁnely chop a chipotle pepper (using 2 if you like it spicier) and mix with the sour cream and a little of your favorite seasoned salt. Reserve in the refrigerator for later.

In a heavy sauce pan heat olive oil over medium heat. Add garlic and onions. Let simmer until translucent. Add sun-dried tomatoes and fresh basil. Add package of uncooked orzo. Stir constantly. Add chicken stock. Bring to a boil, reduce heat and simmer uncovered. Simmer until stock is absorbed and orzo is done. Add cream, salt and pepper to taste. Let stand for 10-15 minutes.

Add to saute pan olive oil, garlic, pepper flakes and bay leaves; saute just until garlic begins to turn golden and becomes fragrant. Stir in shrimp. Cook until firm and pink. Deglaze the pan with sherry and lemon juice, simmer briefly to reduce a bit, and finish with parsley. Serves 2.

S P E C I A L

By Rich Flagg of Blue Ridge Brewery

By Chef Patrick Wagner of Greenville Technical College

By Scott Vosburgh of Azia

Fish Tacos

Roasted Pumpkin Mashed Potatoes

Wasabi Cured Salmon Salad

F E AT U R E

1/4 cup celery seeds, toasted Sea salt Freshly ground black pepper

Combine toasted celery seed, brown sugar, sea salt and pepper in a spice grinder and grind until powdered. Heat an outdoor grill to high and wipe down with and oiled paper towel to create a non-stick surface. Alternatively, heat a large cast-iron griddle pan (20” x 10” rectangular griddle pan). Lay the tenderloin out on your board and drizzle with a little olive oil and smear evenly all over. Season all over with spice mixture. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes. Remove from the grill and let rest for a few minutes before slicing into thick pieces. Serves 4-6.

Log on to UpstateFoodie.com for more great recipes Roasted Chicken

By Chef Rodney Freidank of Table 301

20 garlic cloves 1/2 cup olive oil 4 Jalapenos, stems removed 1 large piece ginger root, peeled and sliced 6 8-ounce boneless chicken breasts (or thighs) Kosher salt & freshly ground black pepper Place ﬁrst three ingredients in food processor and puree. Drizzle in olive oil slowly while processing. Coat the chicken breasts with the paste and refrigerate at least two hours. Overnight is even better. Season breasts with salt and pepper. Roast at 400 degrees for about 30 minutes or until the breasts are just cooked through. Allow the chicken to rest 5-10 minutes on a cutting board before slicing and serving.

Wild Rice Salad with Rosemary Vinaigrette By Judy Balsizer of Two Chefs

2 cups wild rice 6 cups water 1/4 cup diced onion 2 teaspoons chopped rosemary 1/2 cup diced celery 1/2 cup shredded carrots 1/2 cup dried fruit, such as cranberries, cherries or raisins 3/4 cup mandarin oranges 1/2 cup toasted almonds Salt & pepper, to taste Balsamic vinaigrette (Singolia’s), available at Two Chefs Rinse the rice until water runs clear. Combine the rice and water and bring to a boil. Cook until tender (about 45 minutes). Drain the cooked rice and rinse under cold water. Combine all of the above ingredients except the vinaigrette. Mix well. Add enough vinaigrette to moisten and season with salt and pepper.

ENTER & WIN

Submit your favorite, original movie snack recipe for a chance to win dinner for two and a Panasonic DVD player, courtesy of Scratch and Charter. Submit your recipe and contact information, by Nov. 26, to kelrod@communityjournals.com. Winning recipe will be featured on UpstateFoodie.com.

Split Creek Chèvre Cheesecake

By Chef David Guas of Damgoodsweet Consulting Group, LLC

Chèvre Cheesecake 4 ounces cream cheese 2 cups heavy cream 1/2 cup sugar 1/4 teaspoon salt

12 ounces fresh chèvre 2 cups crème fraiche 3 sheets gelatin 1/2 vanilla bean, split & scraped

Pepper-Port Syrup 3 cups port wine 1/4 cup light corn syrup

1 tablespoon whole peppercorns, roughly cracked

Pecan-Rosemary Brittle 1/2 cup granulated sugar 1/2 cup toasted pecans (roughly chopped) 1/4 teaspoon salt

2 tablespoons water 2 teaspoons finely chopped rosemary

Cheesecake: Add cream cheese and chèvre to large heat-proof bowl and place above a pot of simmering water. Let cheese melt. Add heavy cream, crème fraiche, sugar and vanilla bean seeds to mixing bowl. Whip on high until medium peaks form, about one minute. Reserve. Submerge gelatin sheets one at a time in a bowl of ice water and allow each sheet to soften or “bloom” (approx. 5 minutes). Remove each sheet from water and squeeze out excess water. Add gelatin to softened cheese and whisk until dissolved and smooth (note: cheese must be hot before gelatin is added). Remove bowl from above simmering water. Add salt. Whisk approx. one cup of reserved cream mixture into warm cheese. Fold in remaining whipped mixture using a rubber spatula to fully incorporate it. Immediately portion batter into twelve 6-oz. glass cups or a highball glass, ﬁlling each about two-thirds full. Using a towel between the bowls and the countertop, gently tap the glasses to settle the ﬁlling. Refrigerate for at least 4 hours prior to serving. Syrup: Place all ingredients in 2-quart saucepan. Simmer over medium heat until mixture is reduced by onequarter. Remove from heat and strain. Let mixture cool to room temperature. Finished syrup should have the consistency of honey. Brittle: Combine the sugar with the water in a small sauce pan and cook on medium-high heat until the mixture becomes medium amber in color. Remove from the heat and add the nuts, rosemary and the salt. Stir just to mix with a high heat rubber spatula or wooden spoon, then pour the hot mixture onto a silicone baking mat (silpat) and allow the brittle to cool (approx. 20 to 30 minutes). Using a rolling pin, crack up the pieces of the hardened brittle by rolling over it until a coarse grind is achieved (as uniform as possible). You may store in an airtight container for up to 1 week. To Assemble: Remove the portioned cheesecake from the refrigerator and drizzle a tablespoon or so of the port syrup over the top. Finish the dish with a tablespoon of the ground brittle. Serve immediately with a spoon. Serves 12. S P E C I A L

Introducing the easiest way to eat well. Freshly prepared, nutritionally balanced, affordable meals delivered free right to your door.

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Mushroom Stuffed Chicken Braised Short Ribs Saffron Shrimp & Couscous Rosemary & Juniper Rubbed Pork Tenderloin Classic Beef Stew Asian Chicken Curry Chicken & Dumplings

Order online at www.scratchmeals.com

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Holiday

Toy Drive Now through November 30. Help Santa stuff the stockings of children in need this holiday season as Charter gives back to the communities we service. Donate a new, unwrapped toy at any Charter office. Toys collected will go to local charities in our communities including the Salvation Army in Greenville.

JOIN CHARTER at these holiday events: Wal-Mart Supercenter Holiday Giveaway

Join us at the NEW Wal-Mart Supercenter located at 3925 Pelham Road in Greenville for your chance to receive a $100 Wal-Mart Gift Card â&#x20AC;&#x201C; brought to you by Snyderâ&#x20AC;&#x2122;s of Hanover. Try their Chocolate Pretzel Dips this holiday season! Friday, November 28 9:00-11:00 a.m. Friday, December 12 4:00-6:00 p.m. Complete details available at Wal-Mart Supercenter #4583 Connection Center; offer valid 11/24/08-12/12/08.

FREE Circuit City $100 Gift Card* Charter and Circuit City want to make your holidays brighter! Friday, November 28 12:00-2:00 p.m. 840 Woods Crossing, Greenville Saturday, December 13 10:00 a.m.-noon 1508 W.O. Ezell Blvd., Spartanburg Saturday, December 20 10:00 a.m.-noon 1140 Woodruff Rd., Greenville Tuesday, December 23 1:00-3:00 p.m. 3423 Clemson Blvd., Anderson *Get a FREE $100 Gift Card with the purchase of any PC and Charter High-Speed Internet! Get a FREE $100 Gift Card with any HDTV and Charter Digital Cable purchase! Offer available at all Upstate SC Circuit City stores in Greenville, Spartanburg and Anderson; see stores for complete details. Valid 11/16/08-12/27/08.

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DIGITAL Charter customers can expect no disruption with upcoming broadcast conversion

For part of each work day, Charles Franklin’s role shifts subtly between salesman and educator. His job on the showroom floor now includes correcting public misconceptions and debunking misinformation. “There’s a lot of confusion on the part of customers themselves,” says Franklin, sales manager of the local Tweeter home entertainment store. The source of the confusion is a federal mandate calling for conversion to digital television broadcasting this February 17, 2009. The good news for Charter Communications customers is they don’t need to do a thing. The deadline will come and go seamlessly, without them having to lift a finger or spend a dime extra. “This is all going to really happen backstage to our customers,” says Jim Corrin, Charter’s director of government relations. That’s because Charter long ago made the investment in digital technology that will pay even greater dividends starting in February. Existing customers won’t have to buy new televisions or worry about disruption of their service. The format change is the result of a law passed by Congress in the 1990s requiring full-power television broadcast stations to convert from analog to digital signals by 2009. Most are already broadcasting both, with the analog version set to disappear next year. The goal is to free up part of the available broadcast spectrum for use by public safety services, such as police, ﬁre and ambulance. Pat Hayes, Charter’s regional director of technical operations,

evolution

says the existing system’s vulnerability was revealed when emergency teams responding to the 9/11 terrorist attacks in New York weren’t able to communicate with one another. But the mandate will also allow the Federal Communications Commission to auction off some of the spectrum to companies that wish to offer new digital services. That decision is likely to give consumers more programming choices. The conversion is certain to revolutionize television viewing habits. The sharper images, improved sound quality and greater capacity of today’s digital technology have become the industry gold standard for home entertainment. But that doesn’t necessarily mean Americans are keeping up with the learning curve. Franklin reports his customers often have difficulty distinguishing among the various types of television technology. He’s taken to comparing it to the three grades of gas sold at service stations, with analog being the least powerful at 87 octane, digital at 89 and HD at 93. (The law is forcing retailers to phase out analog TV sales so they won’t be an option much longer.) Franklin says the technological complexity has made customers more cautious. Where decisions were once made in a single visit, now they tend to come and go several times before buying a television. When they do finally reach for their wallets, the average person is spending $1,000 for a 42-inch digital screen.

Franklin says the same set would have cost $8,000-$9,000 five years ago. But confusion is also being caused by some retailers, who either by deceit or honest error have persuaded customers they must buy a new digital television by next year. And that’s simply not true. A digital-to-analog converter box – a device that makes DTV signals viewable on an analog set – is a onetime purchase; expect to pay from $40-$70 at select consumer electronics retailers. To help defray the cost, the Federal Government is offering U.S. households up to two $40 coupons to be used toward the purchase of certified

converter boxes. For information or to request your coupons, call 1-888-DTV-2009 (1-888-3882009); visit online at www.DTV2009.gov; apply by mail at PO Box 2000, Portland OR 97208; or fax 1-877-DTV-4ME2 (1877-388-4632). Deaf or hearing-impaired callers may dial 1-877-530-2634 (TTY). Coupons are free, but the supply is limited. Applications will be accepted on a first-come, first-served basis through March 31, 2009. The coupons expire 90 days after they are issued – and cannot be re-issued – so it’s important to review your information packet as soon as it comes in the mail. Special converter boxes are available priced between $40 and $70 to convert the digital signal from a TV antenna back into analog format. The U.S. Department of Commerce is distributing coupons valued at $40 each to defray that expense. Still, there’s an easier – and more entertaining – way to navigate the digital conversion. “The simplest way to take care of matters is to become a Charter customer,” says Corrin. With Charter, you’ll be able to access the cable provider’s all-star line up of television and movie channels as well as its premium pay-per-view and on-demand movies and sports programming. Franklin recommends consumers use the existing conversion equipment as a buffer to insulate them from impulsive purchases. “You don’t have to rush and go out and buy a TV,” he says. “Do your due diligence.” Gary Hyndman is a writer living in Greenville, SC.

FREE VOD/Pay Per View Movie Max value $4.99

888.GET.CHARTER

2008 Charter Communications. Redeemable at any Charter walk-in location. Not valid on events, specials, or adult titles. Void where prohibited by law. Any other use constitutes fraud. Only valid to current customers with accounts in good standing. Cash values $.01. Not redeemable for cash. Residential customers only. Customer will pay all sales taxes. One coupon per household, per moth. Non-transferable. Photocopies not accepted. Digital receiver may be required. Other restrictions may apply.

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Ask about Premium Channels, Charter DVR® and Charter Wireless Home Networking when you call! ©2008 Charter Communications. *Save up to $250 (Digital Home, HD and Internet) OR save up to $160 (Digital Home, HD and Telephone) off of standard rates when you subscribe and maintain applicable services or for promotional period. Offer expires 12/30/08. Offer valid to new residential customers only who have not subscribed to Charter Digital Home, HD and Internet OR Charter Digital Home, HD and Telephone within the previous 30 days and have no outstanding obligation to Charter. Customer must subscribe to all services for the promotional period to receive promotional price. Standard rates apply after promotional period ends. Installation, taxes, fees and surcharges are extra. Certain equipment may be required at installation and charges may apply. Programming line-up may vary. Charter reserves the right to determine the level of service to which this offer applies. A Charter HD Receiver is required for HD service and customer’s TV must be HD capable. HD programming varies by programmer and package. Not all channels are available in HD. Internet speeds may vary. Charter does not guarantee data will be secure. †Fastest/most reliable speeds compared to AT&T, Qwest and Verizon Internet offerings in Charter markets. comScoreThroughput Report Q2-08. Unlimited long distance calling includes U.S., Canada, and Puerto Rico. Charter reserves the right to review and terminate service for non-residential use or abuse of service. ††Savings compared to AT&T, Qwest and Verizon similar phone offerings in Charter markets based on provider Websites 7/15/08. A Charter DVR receiver is required for DVR service. Standard rates apply for Premium Channels, Charter DVR and Wireless Home Networking. Valid service address required. Credit approval, prepayment or major credit card may be required. All services provided are subject to the subscriber agreement and applicable tariff which are subject to change. Visit charter.com/30day for full details on 30-Day Risk-Free Trial. Services not available in all areas. Other restrictions may apply. Call for full details.

Agency Client: W.S.# File Na Progra Locatio Quarte Artist: AE/AC

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