CMYK ‘Festival for the 40th’ at VGCC
G FAMILY FEATURES
Local News, Page 4A
Maybe we need a bigger House Opinion, Page 8A Amber Edwards receives serve in Southern’s 3-1 loss to Cardinal Gibbons
Spartans win in 5 sets over Knights
G FAMILY FEATURES
Sports, Page 1B
Sports, 1B
(252) 436-2700
ot a case of the breakfast blahs? Cure it with a hot breakfast bursting with big flavors. Any day is off to a good start with a delicious avocado-bacon pita sandwich or crisply browned potatoes, folded into a frittata. What’s more, you’re doing yourself a favor when you take time for a nutrientpacked breakfast rather than grabbing something sugary — or, even worse, skipping the meal altogether. Studies show that eating breakfast not only leads to higher energy levels and better concentration throughout the morning, but also helps out with weight control by reducing hunger pangs later on. With the right makings on hand, it’s easy to whip up a nutritious meal. For instance, a serving of potatoes not only generates quick energy but delivers as much potassium as two bananas and as much vitamin C as an orange — who knew? Avocados, another great breakfast ingredient, are rich in fiber, potassium, B-vitamins and more — in all, nearly 20 vitamins, minerals and other nutrients. Most people don’t think about eating avocados in the morning, but their rich buttery flavor offers a break from the same old boring breakfast routine. Avocados originated in Mexico and over centuries growers have perfected their cultivation. Mexican avocados (the Hass variety) are ripe when their pebbly skin turns dark and yields to gentle pressure. This talented fruit slips out of its skin in seconds, ready to be sliced or diced for a big-flavor breakfast. Everybody loves potatoes and they cook in just a few minutes, even faster in a microwave — and take to all kinds of flavors. To maximize the nutritional benefits of potatoes, leave the skins on. Wisconsin grows many varieties, from russets to yellow flesh potatoes (each with a unique flavor and texture) and you can count on finding them in your supermarket year-round. Potatoes cost just pennies a pound, and keep extremely well when stored in a cool, dark place with adequate humidity and ventilation. What’s for breakfast, once you’re stocked up? Here are some ideas guaranteed to get your morning off to a delicious start.
Try some fast, treat-yourself-right breakfast options that won’t make you want to hit the snooze button. �
�
Spread whole-wheat toast with mashed avocado. Sprinkle with salt and add a squeeze of lime juice. Or eat half an avocado, seasoned the same way, right out of the shell, one spoonful at a time. Bake or boil extra potatoes to enjoy the next morning. Heat briefly in a microwave oven, mash in some cottage cheese, ricotta, or plain yogurt, and season with salt and pepper.
ot a case of the breakfast blahs? Cure it with a hot breakfast bursting with big flavors. Any day is off to a good start with a delicious avocado-bacon pita sandwich or FAMILY FEATURES crisply browned potatoes, folded into a frittata. What’s more, you’re doing yourself aotfavor a casewhen of the you breaktake fast time for a nutrientpacked breakfast blahs? Cure it with arather hot than grabbing somebreakfast bursting big worse, skipping the thing sugary — with or, even flavors. meal altogether. Studies show that eating Any day is off to a good start with a breakfast only or leads to higher energy delicious avocado-bacon pitanot sandwich levels and better crisply browned potatoes, folded into aconcentration throughout frittata. What’s more, you’re doingbut yourself the morning, also helps out with weight a favor when youcontrol take timeby forreducing a nutrient-hunger pangs later on. packed breakfast rather than grabbing someWith the right makings on hand, it’s easy thing sugary — or, even worse, skipping the to whip up that a nutritious meal. For instance, a meal altogether. Studies show eating potatoes breakfast not onlyserving leads to of higher energy not only generates quick levels and better concentration throughoutas much potassium as two energy but delivers the morning, but also helps out with weight bananas and as much vitamin C as an orange control by reducing hunger pangs later on. — whoonknew? Avocados, another great breakWith the right makings hand, it’s easy fast ingredient, are rich to whip up a nutritious meal. For instance, a in fiber, potassium, serving of potatoes not only generates quick— in all, nearly 20 B-vitamins and more energy but delivers as much potassium twoother nutrients. vitamins, mineralsasand bananas and as much vitamin C as an orange Most people don’t think about eating — who knew? Avocados, another great breakavocados in potas the morning, but their rich fast ingredient, are rich in fiber, sium, B-vitamins and more — inflavor all, nearly 20 a break from the same buttery offers vitamins, minerals andboring other nutrients. old breakfast routine. Avocados Most people don’t think about eating originated in Mexico and over centuries avocados in the morning, but their rich growers perfected their cultivation. buttery flavor offers a break have from the same Mexican old boring breakfast routine. avocados Avocados (the Hass variety) are originated in Mexico overtheir centuries ripeand when pebbly skin turns dark and growers have perfected their cultivation. yields to gentle pressure. This talented fruit Mexican avocados (the Hass variety) are slips skin out turns of itsdark skin ripe when their pebbly andin seconds, ready to be sliced or diced forfruit a big-flavor breakfast. yields to gentle pressure. This talented slips out of its skin in seconds, ready to bepotatoes and they cook Everybody loves sliced or diced forina just big-flavor a fewbreakfast. minutes, even faster in a Everybody loves potatoes and they cook microwave — and take to all kinds of flavors. in just a few minutes, even faster in a Totake maximize nutritional benefits of microwave — and to all kindsthe of flavors. leave the To maximize the potatoes, nutritional benefits of skins on. Wisconsin grows potatoes, leave the skins varieties, on. Wisconsin grows many from russets to yellow flesh many varieties, from russets to yellow flesh potatoes (each with a unique flavor and potatoes (each with a unique flavor and texture) andfinding you can texture) and you can count on themcount on finding them in your supermarket in your supermarket year-round. Potatoes year-round. Potatoes cost just pennies cost a pound, keep extremely justand pennies a pound, and keep extremely well when storedwell in a cool, dark place with when stored in a cool, dark place with adequate humidity and ventilation. adequate humidity and ventilation. What’s for breakfast, once you’re stocked What’s for breakfast, once you’re stocked up? Here are some ideas guaranteed to get Curetothe your morning offup? to a delicious Here arestart. some ideas guaranteed get breakfast blahs with your morning off to a delicious start. Avocado and Potato Hash. Cure the breakfast blahs with Avocado and Potato Hash.
G
Good Taste, Page 1C
Putting the sizzle back in breakfast
Cure the breakfast blahs with Avocado and Potato Hash.
Avocado and Potato Hash
Sauté a skilletful of potatoes, onions and bell pepper, and finish with avocados, ham and a fried-egg topper — delicious! Yield: 4 servings (about 5 cups) 1 pound small Wisconsin red or yellow potatoes (about 5) 3 tablespoons olive oil 3/4 cup chopped onion 1 cup diced sweet red bell pepper 1/2 teaspoon salt 1/4 teaspoon dried thyme Hot pepper sauce, to taste 2 fully ripened avocados from Mexico, halved, pitted, peeled and cubed 1/2 cup ham cut into strips 4 large eggs Prick potatoes with fork; place in microwave; microwave until fork tender, 4 to 5 minutes; cool; cut in 1-inch pieces. In large skillet, heat oil over medium-high heat; add onion and red pepper; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in salt, thyme and hot pepper sauce; cook, turning occasionally, until hot, about 5 minutes. Gently stir in avocado and ham. Serve with fried eggs sprinkled with chopped chives, if desired. Per serving: 486 calories, 15 g protein, 39 g carbohydrates, 32 g total fat, 24 g unsaturated fat, 8 g fiber
Make a tasty burrito filled with homemade hash brown potatoes, avocado, ham and shredded cheese — so portable!
�
�
Instead of plain old scrambled eggs — what a yawn! — whip up this easy frittata with the great flavors of browned potatoes and cheddar cheese. Yield: 4 portions 2 tablespoons olive oil 3 cups Wisconsin red potatoes cut in 1/2-inch cubes (about 1 pound) 1 teaspoon salt, divided 1/4 teaspoon ground black pepper 6 cups baby spinach 1/2 cup chopped red onion 8 eggs 1/4 cup shredded cheddar cheese, optional In large skillet over medium-high heat, heat oil until hot; add potatoes; sprinkle with 1/2 teaspoon of the salt and the pepper; cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Add spinach and onion; stir until beginning to wilt, about 1 minute. In medium bowl, lightly beat eggs with remaining 1/2 teaspoon salt; gently pour over potatoes. Cook, gently lifting edges with spatula to let uncooked egg flow underneath, until golden on bottom and moist on top, 5 to 7 minutes. Lower heat to medium; cover skillet; cook until top is set, about 4 minutes. Sprinkle with cheese. Serve immediately. Per serving: 345 calories, 18 g protein, 25 g carbohydrates, 19 g total fat, 11 g unsaturated fat, 6 g fiber
WEDNESDAY, October 7, 2009 Try some fast, treat-yourself-right breakfast options that won’t make you want to hit the snooze button. �
Spread whole-wheat toast with mashed avocado. Sprinkle with salt and add a squeeze of lime juice. Or eat half an avocado, seasoned the same way, right out of the shell, one spoonful at a time.
�
Bake or boil extra potatoes to enjoy the next morning. Heat briefly in a microwave oven, mash in some cottage cheese, ricotta, or plain yogurt, and season with salt and pepper.
�
Make a tasty burrito filled with homemade hash brown potatoes, avocado, ham and shredded cheese — so portable!
�
Slice avocado onto bagel halves. Top with red onion slices and smoked salmon.
�
Quarter cold cooked potatoes, and brush with olive oil. Broil or grill until browned. Serve with scrambled eggs and sliced tomatoes.
www.hendersondispatch.com
Avocado Breakfast Pitas
Recipe for breakfast bliss: Two fabulous ingredients, avocados and crisp bacon, tucked into a take-and-go sandwich. Yield: 4 portions (about 2 cups) 4 slices bacon 1 fully ripened avocado from Mexico, halved, pitted, peeled and diced 1 tomato, diced 2 tablespoons roughly chopped cilantro or flat-leaf parsley 1 teaspoon lemon juice 1/4 teaspoon salt 2 (6-inch) pita breads, cut in halves In large skillet over medium heat, cook bacon until crisp, about 8 minutes. In mixing bowl, place avocado, tomato, cilantro, lemon juice and salt. Remove cooked bacon from skillet; crumble; add to avocado mixture; toss to combine. Remove all but 1 teaspoon bacon drippings from skillet; add avocado mixture to skillet; heat until warm, about 1 minute. With large spoon, stuff each pita half with about 1/2 cup avocado mixture. Per serving: 211 calories, 6 g protein, 21 g carbohydrates, 12 g total fat, 8 g unsaturated fat, 3 g fiber
For more great breakfast ideas ... Visit www.wisconsinpotatoes.com and write to request Wisconsin
Potato Sensations Cookbook, Dept. FF, P.O. Box 327, Antigo, WI 54409-0327. Please include a check or money order for $8 and allow 3 to 6 weeks for delivery. Visit www.avocadofiesta.com and be sure to follow guacgrl on Twitter for more great tasting easy-to-make recipes.
50 cents
O’Geary retains mayor’s seat
Putting the Avocado and Potato Hash Potato and Spinach Frittata Avocado Breakfast Pitas sizzle back Putting the Avocado and Potato Hash Potato and Spinach Frittata in breakfast Instead of plain old scrambled eggs — what a yawn! Sauté a skilletful of potatoes,
Cure the breakfast blahs with Avocado and Potato Hash.
Avocado and Potato Hash
Sauté a skilletful of potatoes, onions and bell pepper, and finish with avocados, ham and a fried-egg topper — delicious! Yield: 4 servings (about 5 cups) 1 pound small Wisconsin red or yellow potatoes (about 5) 3 tablespoons olive oil 3/4 cup chopped onion 1 cup diced sweet red bell pepper 1/2 teaspoon salt 1/4 teaspoon dried thyme Hot pepper sauce, to taste 2 fully ripened avocados from Mexico, halved, pitted, peeled and cubed 1/2 cup ham cut into strips 4 large eggs Prick potatoes with fork; place in microwave; microwave until fork tender, 4 to 5 minutes; cool; cut in 1-inch pieces. In large skillet, heat oil over medium-high heat; add onion and red pepper; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in salt, thyme and hot pepper sauce; cook, turning occasionally, until hot, about 5 minutes. Gently stir in avocado and ham. Serve with fried eggs sprinkled with chopped chives, if desired. Per serving: 486 calories, 15 g protein, 39 g carbohydrates, 32 g total fat, 24 g unsaturated fat, 8 g fiber
Instead of plain old scrambled eggs — what a yawn! Recipe for breakfast bliss: Two fabulous ingredients, Sauté a skilletful of potatoes, — whip up this easy frittata with the great flavors of avocados and crisp bacon, tucked into a take-and-go onions and bell pepper, and Avocado Breakfast Pitas browned potatoes and cheddar cheese. sandwich. finish with avocados, ham and a fried-egg topper — delicious! Yield: 4 portions Yield: 4 portions (about 2 cups) Recipe for breakfast bliss: Two fabulous ingredients, Yield: 4 servings (about 5 cups) tablespoons 4 sliceswith bacon — whip up this easy frittata the great flavors of avocados and crisp bacon, tucked into a take-and-go onions and bell2pepper, and olive oil Try some fast, treat-yourself-right 3 cups ham Wisconsin red potatoes cut in fully ripened avocado from Mexico, halved,sandwich. 1 pound small Wisconsin breakfast options that won’t make browned potatoes and 1cheddar cheese. finish with avocados, 1/2-inch cubes (about 1 pound) pitted, peeled and diced red or yellow potatoes you want to hit the snooze button. and a fried-egg1topper — salt, delicious! Yield: 4 portions Yield: 4 portions (about 2 cups) teaspoon divided 1 tomato, diced (about 5) 1/4 teaspoon 2 tablespoons roughly chopped cilantro or 3 tablespoons olive oilYield: 4 servings � Spread whole-wheat toast with (about 5ground cups) black pepper 2 tablespoons olive oil 4 slices bacon somewith fast, treat-yourself-right 6 cups baby spinach flat-leaf parsley mashed avocado.Try Sprinkle 3/4 cup chopped onion 3 cups Wisconsin red potatoes 1 fully ripened avocado from Mexico, halved, Wisconsin 1/2small cup chopped red onion 1 teaspoon lemon cut juicein breakfast options that won’t 1make salt and add a squeeze of lime cup diced sweet red bell 1 pound 1/2-inch cubes (about 1saltpound) pitted, peeled and diced eggs potatoes 1/4 teaspoon red or8 yellow juice. Or eat halfyou an avocado, pepper want to hit the snooze button. 1/4 cup shredded cheddar cheese, optional 2 (6-inch) pita breads, cut in halves seasoned the same way, right 1 teaspoon salt, divided 1 tomato, diced 1/2 teaspoon salt (about 5) out of the shell, one spoonful 1/4with teaspoon dried thyme In large skillet overoil medium-high heat, heat1/4 oil until In large skillet over medium heat, cook bacon until crisp, 2 tablespoons roughly chopped cilantro or teaspoon ground black pepper 3 tablespoons olive � Spread whole-wheat toast at a time. Hot pepper sauce, to taste hot; add potatoes; sprinkle with 1/2 teaspoon 6of the saltbabyabout 8 minutes. cups spinach flat-leaf parsley mashed avocado. Sprinkle2 with 3/4 cupBreakfast chopped onion Potato and Spinach Frittata Avocado Pitas and the pepper; cook, stirring occasionally, until lightly In mixing bowl, place avocado, tomato, cilantro, lemon fully ripened avocados 1/2 cup chopped onion 1 teaspoon lemon juice � Bake or boil extra potatoes salt andtoadd a squeeze of limefrom Mexico, halved, 1 cupbrowned, diced sweet red bell 10 to 12Two minutes. juicered and salt. Instead of next plain old scrambled eggs — what a yawn! Recipe for breakfast bliss: fabulous ingredients, wilt, enjoy the morning. Add spinach and onion; stir until beginning8to eggs Remove cooked bacon from skillet; crumble; add to 1/4 teaspoon salt juice.Heat Or eat half an avocado,pitted, peeled and cubed pepper —briefly whip in upa this easy frittata flavors of cut into strips avocados and crisp bacon, tucked into a take-and-go microwave oven, with the great1/2 about 1 minute. avocado mixture; toss to combine. 1/4 cup shredded cheddar cheese, optional 2 (6-inch) pita breads, cut in halves cup ham seasoned the same way, right 1/2 teaspoon salt mash in some cottage cheese, browned potatoes and cheddar cheese. sandwich. In medium bowl, lightly beat eggs with remaining Remove all but 1 teaspoon bacon drippings from 4 large eggs out of 1/4 teaspoon dried thyme In large skillet medium-high heat oil until In large skillet over medium heat, cook bacon until crisp, ricotta, or plain yogurt, andthe shell, one spoonful 1/2 teaspoon salt; gently pour over potatoes. Cook, gentlyover skillet; add avocadoheat, mixture to skillet; heat until warm, Prick potatoes with fork; place in 4 portions Yield: portions Yield: (about 2 cups) a time. season4 with salt andatpepper. Hotlifting pepper to taste hot; sprinkle withWith 1/2 large teaspoon theeach saltpita halfabout 8 minutes. edgessauce, with spatula to let uncooked eggadd flowpotatoes; about 1 minute. spoon,of stuff microwave; microwave until fork underneath, golden on bottom andand moist onpepper; top, with stirring about 1/2occasionally, cup avocado mixture. the cook, until lightly In mixing bowl, place avocado, tomato, cilantro, lemon 2 tablespoons olive oil bacon fully ripeneduntil avocados tender, 4 to 5 minutes; cool; cut in4 2slices � Make a tasty burrito filled with 5ripened to 7Mexico, minutes. � Bake orred boil extra potatoes to serving: 211 calories, 6 g protein, 21 g carbohydrates, minutes. juice and salt. 3 cupshash Wisconsin in pieces. 1 fully avocado from Mexico,browned, halved, 10 to 12Per from halved, 1-inch homemade brown potatoes, potatoes cut Lower heat to medium; cover skillet; cook until top enjoy next morning. g total fat, g unsaturated fat, 3tog fiber large skillet, heat oil over AddServe spinach and12onion; stir8until beginning wilt, Remove cooked bacon from skillet; crumble; add to cubesthe (about 1 pound)InHeat pitted, pitted, peeled anddiced cubed avocado,1/2-inch ham and shredded is set,peeled about 4 and minutes. Sprinkle with cheese. heat; add onion and1/2 briefly in a microwavemedium-high oven, cheese — so portable! about 1 minute. avocado mixture; toss to combine. 1 teaspoon salt, divided 1redtomato, diced cupimmediately. ham cut into strips in some cheese,cook, stirring occasionally, medium bowl, lightly beat eggs with remaining Remove all but 1 teaspoon bacon drippings from 1/4 teaspoon mash ground blackcottage pepperpepper; 2 tablespoons roughly chopped cilantro Pereggs serving: 345 calories, 18 g protein, 25 In g or carbohy drates, until tender, 5 to 7 minutes. Stir in 4 large � Slice avocado onto bagel halves. ricotta, or plain yogurt, and skillet; add avocado mixture to skillet; heat until warm, cups babyslices spinach flat-leaf parsley 19 g with total fat, 11 gplace unsaturated fiberteaspoon salt; gently pour over potatoes. Cook, gently salt, thyme and hot pepper sauce; Top6with red onion and Prick potatoes fork; in fat, 6 g 1/2 season salt and pepper. lifting edges with spatula to let uncooked egg flow about 1 minute. With large spoon, stuff each pita half 1/2 cup chopped redwith onion 1 teaspoon lemon juice cook, turning occasionally, until hot, smoked salmon. microwave; microwave until fork about 5 minutes. underneath, until golden on bottom and moist on top, with about 1/2 cup avocado mixture. 8 eggs 1/4 teaspoon salt cool; cut in 4 to 5 minutes; � Quarter cold cooked potatoes, � Make a tasty burrito with Gently stir in avocado and tender, ham.2 (6-inch) 1/4 cup shredded cheddar cheese,filled optional pita breads, cut in halves 5 to 7 minutes. and brush with olive oil. Broil hash brown 1-inch Serve with fried eggs sprinkled with pieces. For more great breakfast ideas ... Visit www.wisconsinpotatoes.com and write to request Wisconsin Per serving: 211 calories, 6 g protein, 21 g carbohydrates, homemade potatoes, Lower heat to medium; cover skillet; cook until top grill until browned. Serve In orlarge skillet over medium-high heat, heat oilchives, until if desired. In large skillet over medium heat, cook bacon until Potato Sensations Cookbook, Dept. FF, P.O.crisp, Box 327, Antigo, WI 54409-0327. Please include a check or money12 g total fat, 8 g unsaturated fat, 3 g fiber chopped In large skillet, heat oil over avocado, ham and shredded is set, about 4 minutes. Sprinkle with cheese. Serve with scrambled eggssprinkle and slicedwith 1/2 teaspoon hot; add potatoes; of the salt about 8 minutes. order for and allow to 6 weeks for delivery. add$8onion and3 red cheese — so portable!Per serving: 486 calories, medium-high heat; tomatoes. immediately. 15 g protein, 39 g carbohydrates, and the pepper; cook, stirring occasionally, until lightly In mixing bowl, place avocado, tomato, Visit www.avocadofiesta.com andcilantro, be sure to lemon follow guacgrl on Twitter for more great tasting easy-to-make recipes. pepper; cook, stirring occasionally, 32 g total fat, 24 g unsaturated fat,and salt. Per serving: 345 calories, 18 g protein, 25 g carbohydrates, browned, 10 to �12Slice minutes. juice until tender, 5 to 7 minutes. Stir in avocado onto bagel halves. 8 g fiber
sizzle back in breakfast
Somerville, McAllister and others fall short in challenges By AL WHELESS F. WEST Daily Dispatch Writer
and WILLIAM
19 gadd total Add spinach and onion; Remove cooked bacon from skillet; crumble; to fat, 11 g unsaturated fat, 6 g fiber salt, thyme and hot pepper sauce; Top with stir red until onionbeginning slices andto wilt, about 1 minute. smoked salmon. avocado mixture; toss to combine. cook, turning occa sionally, until hot, In medium bowl, lightly beat eggs with remaining Remove all but 1 teaspoon bacon drippings from about 5 minutes. 1/2 teaspoon salt; gently pour potatoes. Cook, gently skillet; add stir avocado mixture to ham. skillet; heat until warm, � Quarter cold over cooked potatoes, Gently in avocado and lifting edges with and spatula to with let uncooked flow about 1 minute. With large spoon,with stuff each pita For half more great breakfast ideas ... Visit www.wisconsinpotatoes.com and write to request Wisconsin brush olive oil.egg Broil Serve with fried eggs sprinkled underneath, until golden bottom and moist with about chives, 1/2 cupifavocado or grill on until browned. Serve on top, Potato Sensations Cookbook, Dept. FF, P.O. Box 327, Antigo, WI 54409-0327. Please include a check or money chopped desired.mixture. 5 to 7 minutes. with scrambled eggs and sliced Per serving: 211 calories, 6 g protein, 21 g carbohydrates, order for $8 and allow 3 to 6 weeks for delivery. Per serving: 486 calories, Lower heat to medium; tomatoes.cover skillet; cook until top 1215g gtotal fat, 839 g unsaturated fat, 3 g fiber protein, g carbohydrates, Visit www.avocadofiesta.com and be sure to follow guacgrl on Twitter for more great tasting easy-to-make recipes. is set, about 4 minutes. Sprinkle with cheese. Serve 32 g total fat, 24 g unsaturated fat, immediately. 8 g fiber Per serving: 345 calories, 18 g protein, 25 g carbohydrates, 19 g total fat, 11 g unsaturated 6 g fiber Dailyfat, Dispatch /ASHLEY STEVEN AYSCUE
Henderson Mayor James D. “Pete” O’Geary, still is. Slice avocado onto bagel halves. He received 1,044 votes Top with red onion slices and smoked salmon. or 50.78 perQuarter cold cooked potatoes, For more great breakfast ideas ... Visit www.wisconsinpotatoes.com and write to request Wisconsin and brush with olive oil. Broil cent Tuesday or grillCentral until browned. Fire Serve Station on Dabney Drive Tuesday Candidates and supporters wait for voters to arrive outside afternoon. In the Potato Sensations Cookbook, Dept. FF, P.O.foreground Box 327, Antigo, WI 54409-0327. Please include a check or money with scrambled eggs and sliced order for $8 and allow 3 to 6 weeks for delivery. whilerecipes. Visit www.avocadofiesta.com and be sure to follow guacgrl on Twitter for morenight great tasting easy-to-make are City Council candidate Lewis Edwards (with umbrella)tomatoes. and mayoral candidate Tim McAllister. Seated with a sign promoting Pete O’Geary for mayor is unopposed Councilwoman Brenda Peace. And, background left, stands incumbent Councilman Mike Inscoe, who battling four opponents, retained his Ward 2 At Large seat. Edwards and McAllister fell short in their challenges of Councilman Mike Rainey and Mayor O’Geary. including Juanita Kelly Somerville, who placed O’Geary second with 688 votes, or 33.46 percent. The remaining votes went to: • Tim McAllister — 304 or 14.79 percent. • Clementine “Tina” Hunter — 13 or .63 pertime, said, “By keeping said, “I haven’t had a long By WILLIAM F. WEST cent. on trying and proving to enough time to digest that, Daily Dispatch Writer • Tammy Sue Lightfoot people in Henderson what but it is what it is.” — Five or .24 percent. I stand for.” Alston, whose tenure on A combination of joy “I understand the Black Coffey is in the bail the council dates back to and shock was the reaction Caucus was split between bonds business and is a 2000, is an educator, but in Juanita Somerville and of Sara Coffey, who, in her member of the Human April 2008 the State Bar third try, defeated Ward me,” the incumbent said Relations Commission. Alston Coffey suspended his law license 1 At Large Councilman during a brief telephone Alston, when reached for five years because of interview after all the talBernard Alston. plete but unofficial results moments later, said, “I his mishandling of matters lying was over. “I’m just taking a deep in Tuesday’s municipal mean, I lost.” regarding clients. breath, letting it sink in,” “That’s what I heard,” election. Alston, when asked Coffey said when reached O’Geary added. “It took Coffey, when asked the Please see COUNCIL, page 3A by the Dispatch after com- reason for her success this the reason for the defeat, both African-Americans �
Potato and Spinach Frittata
Volume XCV, No. 235
Putting the sizzle back in breakfast
G FAMILY FEATURES
ot a case of the breakfast blahs? Cure it with a hot breakfast bursting with big flavors. Any day is off to a good start with a delicious avocado-bacon pita sandwich or crisply browned potatoes, folded into a frittata. What’s more, you’re doing yourself a favor when you take time for a nutrientpacked breakfast rather than grabbing something sugary — or, even worse, skipping the meal altogether. Studies show that eating breakfast not only leads to higher energy levels and better concentration throughout the morning, but also helps out with weight control by reducing hunger pangs later on. With the right makings on hand, it’s easy to whip up a nutritious meal. For instance, a serving of potatoes not only generates quick energy but delivers as much potassium as two bananas and as much vitamin C as an orange — who knew? Avocados, another great breakfast ingredient, are rich in fiber, potassium, B-vitamins and more — in all, nearly 20 vitamins, minerals and other nutrients. Most people don’t think about eating avocados in the morning, but their rich buttery flavor offers a break from the same old boring breakfast routine. Avocados originated in Mexico and over centuries growers have perfected their cultivation. Mexican avocados (the Hass variety) are ripe when their pebbly skin turns dark and yields to gentle pressure. This talented fruit slips out of its skin in seconds, ready to be sliced or diced for a big-flavor breakfast. Everybody loves potatoes and they cook in just a few minutes, even faster in a microwave — and take to all kinds of flavors. To maximize the nutritional benefits of potatoes, leave the skins on. Wisconsin grows many varieties, from russets to yellow flesh potatoes (each with a unique flavor and texture) and you can count on finding them in your supermarket year-round. Potatoes cost just pennies a pound, and keep extremely well when stored in a cool, dark place with adequate humidity and ventilation. What’s for breakfast, once you’re stocked up? Here are some ideas guaranteed to get your morning off to a delicious start.
Coffey unseats Alston
Third time is charmed for Ward 1 Council challenger
McAllister
Somerville
and whites voting for me for me to win. I was humbled by that.” The retired florist and retired Roses employee explained that he had numerous African-American volunteers working to get him re-elected. “I have worked closely with a lot of African-American communities,” O’Geary said. Asked if the thought he would capture a second term, O’Geary replied: “I was hoping I would. It takes two years to really get oriented, to learn which way the city should go, as far as projects.” When the question of whether he thought there would be change in how city government does things this time around, the mayor said: “I’m sure we will do a lot of things differently.” Please see MAYORAL, page 3A
Councilman’s e-mail to manager on Oxford rec will spur closed session By WILLIAM F. WEST Daily Dispatch Writer
OXFORD — The Oxford City Commission’s schedule next week will include going into closed session to discuss an e-mail from Commissioner Steve Powell to City Manager Mark Donham about questions Powell is raising about scheduling by the Recreation Department and about Donham’s administration. The behind-closed-doors discussion is set for after the commission’s monthly regular meeting, which will be at 7 p.m. Tuesday at City Hall, 300 Williamsboro St. The subject came up with
less than eight minutes left in an approximately 35-minute Monday evening agenda meeting, with each commissioner, as a custom, offered the chance by Mayor Al Woodlief to have his say on anything. Commissioner Bob Williford quickly held up a printout of the e-mail from Powell to Donham, which Williford called “very slanderous.” When Powell asked
Deaths
Index
Cleveland, Tenn. Roy Decker, 63 Durham Cynthia H. Farrington, 55 Henderson Robert E. McDade, 83 Oxford Elizabeth M. Young Rutherfordton Edgar W. Eskridge, 88
Our Hometown . . . . . Business & Farm. . . . Opinion . . . . . . . . . . . Light Side . . . . . . . . .
Obituaries, 4A
Steve Powell’s full e-mail to City Manager Mark Donham
2A 5A 8A 9A
whether Williford needed an additional explanation of the text, Willford replied, “Yeah, I think we need to sit down and we need to hash this thing out. We really do.” “Can you be more specific?” Powell asked. “Yeah, like the city manager, knocking the city manager,” Williford said. Please see E-MAIL, page 10A
Sports. . . . . . . . . . 1-4B Good Taste . . . . . . . . 1C Comics . . . . . . . . . . . 2C Classifieds. . . . . . . 3-4C
Weather Thursday
Today Shower High: 78 Low: 46
Nice
High: 77 Low: 54
Details, 3A
Dispatch photos/ASHLEY STEVEN AYSCUE
Fire safety lesson for schoolkids Above, Cokesbury Volunteer firefighter Patrick Carroll helps children exit a smoke trailer at Aycock Elementary School Tuesday afternoon. Members of the Cokesbury Volunteer Fire Department gave a talk and demonstration also at Carver Elementary on Tuesday. This is National Fire Prevention Week. At left, Cokesbury Volunteer fire chief Chris Wright shows students the breathing tank on Carroll’s back as John Thomas looks.