Homefront Magazine June 2016

HOMEFRONT A Fort Hood Herald publication | June 29, 2016

JROTC camp P8 | July 4 fun on Fort Hood P10 | Take time for yourself P3

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Wednesday, June 29, 2016

[ Inside this issue ] Holding down the Homefront: Self-care key to balanced life

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Financial Fitness: Tips to keep your teen driver safe this summer

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Financial Fitness: How to build, improve your credit score

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Financial Fitness: How to upgrade your lifestyle

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Financial Fitness: Avoid debt when starting a business

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On the Homefront: JROTC cadets attend camp at Fort Hood

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On the Homefront: Fort Hood ready for July 4 celebration

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What’s Happening: Upcoming area events

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At the Movies: “Independence Day: Resurgence”

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Dining In: Tender meat with sous vide cooking

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Dining In: An easy-to-make spicy noodle bowl

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Vol. 9, Issue 6 | June 29, 2016 Homefront is a Fort Hood Herald publication.

Editor: David A. Bryant | dbryant@kdhnews.com | 254-501-7554 Advertising: 254-501-7500 | Circulation: 254-501-7400 On the cover: A cadet climbs a 60-foot wall as one of the culminating events before graduating the JROTC Cadet Leadership Challenge Camp at Fort Hood. U.S. Army photo by Staff Sgt. Gene Arnold.

Find more news at forthoodherald.com.

Homefront |

Wednesday, June 29, 2016

Making time for self-care is imperative for a balanced life

T

oday, like many days, has been way too long AND too short. My back hurts from lifting a heavy toddler all day, I feel like I didn’t get enough accomplished and I’m tired.

I want chocolate and a hot bath, but fear drowning when I pass out from exhaustion.

As a stay-at-home parent, some days it’s easy to forget who I am (besides “Mommy”). Between chasing my little guy around and staring longingly at his uneaten bite of PB&J, hoping he won’t want it because I’m starving, I start to wonder — who the heck am I? I mean, seriously, do I even remember anymore? And that’s a problem.

Increasingly, we live in a culture that encourages helicopter parenting. The idea is that every moment should be about your children and if you even have a thought about wanting to do something nice for yourself, you should immediately feel guilty because you are most assuredly a terrible person.

Now, let’s be clear. If you are one of the few parents who thinks, “Huh? What is she talking about? I do tons

Holding down the Homefront Abbey Sinclair

of stuff for myself. All. The. Time!”

You are probably either one, married to the most amazing spouse ever; two, someone who has a nanny; three, the healthiest, most self-actualized parent ever (sorry, no way); or four — in denial.

I have a master’s degree in counseling and will happily bore anyone to death talking about life balance and the importance of self-care. And oppositely, how hard it is to do. Like many parents, I come dead-last on my own personal to-do list. This is unfortunate, because

regardless of what culture dictates to us, everyone suffers when parents put themselves on the back burner.

Yes, we all love our babies and want them to feel important — after all, they are the greatest blessings in our lives. I’m not saying be selfish and ignore your children. I am saying, from experience, that children need to understand that the world doesn’t revolve around them (trust me on this one). When we show our kids that we lead balanced lives, we are showing them how to lead healthy lives. What would you think of someone who has a singular obsession? That they have a problem? Well — we, collectively, do have a problem (and I’m as guilty as the next mom).

So what’s the solution? Perspective.

Let’s be honest — while you won’t fondly recall washing yet another load of smelly physical training uniforms years from now, you will be glad you had that much-needed coffee date with a friend. This may come as a shock, but there will be never be a sticker on your big kid chart for organizing your pan-

try or vacuuming. Ever. Yes, chores are a thankless job. That’s why you should go get a massage. Your family will love it when you are much nicer than usual.

See? That massage was really for them.

As a perfectionist of the worst kind, I really struggle with this. I tell myself, “I’ll do something for myself after everything else is done.” The problem is, that moment never comes — and as each day draws to a close, I still didn’t do anything nice for myself and find myself laying in bed, sore and depleted once again.

This year, we have a little garden out back. Naturally, I don’t tend to it as much as I should, because it’s a great form of meditation for me. It’s one of the few things — like reading a really good book or cooking — that completely stills my mind. We also joined a gym and I finally have an outlet, when I can get there (ahem) — a place where I can have an hour to focus on myself.

Because I want a sticker on my happy life chart.

Abbey Sinclair is a veteran and military spouse.

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[ Financial Fitness ]

Wednesday, June 29, 2016

Let ‘100 deadliest days’ prompt a safety discussion with your teen driver and alcohol use. Drivers and passengers should always wear seat belts.

One of USAA’s core advice principles is to protect your life, loved ones and possessions. Parents can protect their teens and help them transition from inexperienced drivers into safer, independent ones by being involved every step of the way.

Courtesy of USAA

Along with the heat come pool parties, backyard barbecues, vacations and teenagers who are out of school and looking forward to enjoying their break. Unfortunately, summer also signals the 100 deadliest days of the year for teen drivers.

Driving is always risky for inexperienced teens. They are three times more likely to be involved in a fatal collision than drivers older than 20, according to the Insurance Institute for Highway Safety. Vehicle accidents also are the leading cause of death for U.S. teens, the Centers for Disease Control and Prevention reports.

Summer often means teens are driving more, taking unfamiliar routes, carrying friends and staying out later.

Combine those factors with the usual risks, and that makes the months between Memorial Day and Labor Day the most deadly for teen drivers, according to the National Safety Council.

However, parents can take an active

Next steps

role in helping their teens reduce risks and become safer drivers. Here are some ways to do that: • A single young passenger increases the odds of a fatal accident by 44%, according to the National Safety Council.

So consider making teen passengers off-limits when your child is driving.

Most states also have Graduated Driver Licensing laws, which limit the number of passengers in a teen’s car.

• Driving at night is another risk

parents can mitigate. Many GDL laws restrict the hours teens can drive at night, but parents may want to add their own curfew. Parents also can teach their teens about the challenges of nighttime driving and ride along until they gain more experience driving after dark.

• And no matter the age, parents and teens should avoid other risk factors such as distracted driving (including texting, talking and eating), speeding

• Be a safe driver yourself, because your kids are watching and learning.

• Keep the lines of communication open to discuss driving scenarios or what to do after an accident. Consider USAA’s Parent and Teen Safe Driving Agreement to start the conversation.

• Follow the Graduated Driver Licensing laws for your state.

• Periodically ride shotgun with your teen to monitor his or her driving. Using the Automatic License+ program, available through USAA, can help you coach your teen and help him or her improve driving skills, even when you’re not riding along.

Wednesday, June 29, 2016

[ Financial Fitness ]

Homefront |

FICO factors: How to build and improve your credit score done — or not done — for me lately,’” said JJ Montanaro, a certified financial planner with USAA.

Courtesy of USAA

Those three little digits help financial institutions decide whether to give you a loan and on what terms. The higher your score, the less risky you appear to lenders — and that means you’ll pay less interest.

The FICO score, used by many lenders, ranges from 300 to 850, but there are other scores with a similar point range. All reflect how you handle financial commitments. Knowing what lenders deem risky can help you avoid mistakes.

The FICO score is calculated from these five factors: • Your payment track record.

• How much you owe.

• How long you’ve had credit.

• Whether you’re requesting new credit.

• The types of accounts you open.

Raising Your Score

Made mistakes in the past? The good

Building Credit History

news is improving your behavior can boost your score: • Pay all of your bills on time, every time. That affects a third of your score.

• Keep credit card balances at or below 25 percent of their limit.

• Responsibly manage a variety of debts, such as a car loan, a mortgage, credit cards and student loans.

• Keep older credit card accounts and avoid opening new ones.

• Even if you change bad financial be-

haviors, improving your history takes time. Late payments remain on your credit report for seven years.

The further you put your missteps in the rearview mirror, the less they hurt your score. If your report is otherwise pristine, a single late payment should stop affecting your score in six to 12 months.

“Your score is a reflection of your overall body of credit work, but it does reflect the notion of ‘what have you

If you have little or no credit history, you’ll need to build it.

Retail or gas cards and loans secured by property, such as furniture or a car, tend to be easiest to obtain. Some banks offer secured credit cards for customers who need to establish credit. The cards are secured by a deposit account owned by the cardholder. Most often, cardholders must deposit between 100% and 200 percent of their desired credit limit.

Another alternative: Consider asking a parent with good credit to add you as an authorized user on his or her card or to co-sign a low-limit credit card application.

Monitor Your Credit

CreditCheck from Experian gives you access to your credit report and score.

Other agencies have similar programs.

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[ Financial Fitness ]

Wednesday, June 29, 2016

How to upgrade your lifestyle without breaking the bank Courtesy of USAA

For service member Lora Higgins, a lifestyle upgrade meant downsizing.

Higgins, a USAA member since 2002, rented out her 1,800-square-foot townhome and paid $75,000 for a tiny, portable house one-eighth that size. By slashing expenses, Higgins, 37, paid off debt and created a budget that has allowed her to pursue her dream of running a half-marathon in all 50 states and retiring early.

“In a tiny house, you don’t have to compete,” said Higgins, who’s stationed in Georgia. “I don’t have the same desire to have the newest and greatest in that space, because it was custom-built to what I wanted.”

Paul and Jeanine Rowland wanted a home improvement project worth the investment.

The couple’s recent upgrade added a $22,000 outdoor kitchen to their San Antonio home to spice up poolside barbecues.

The Rowlands, members since 1990, used Contractor Connection through USAA and recommend requesting a line-item estimate for projects to more accurately compare contractor bids.

“It’s definitely something we appreciate for our lifestyle,” Paul Rowland said

about their addition.

4 Keys to Upgrading the Smart Way

Considering a major lifestyle improvement? JJ Montanaro, certified financial planner with USAA, offers these tips to help ensure that an

upgrade won’t destroy your financial health.

1. Think about the future. If you have the resources to make an upgrade, make sure your retirement savings are on track first. It’s also smart to have a solid emergency fund to cover three to six months’ worth of expenses.

2. Know what you can afford. Don’t overextend yourself on a big purchase like a home or car. Limit housing expenses to no more than 28 percent of gross income. For a car, it should be 10 percent, factoring in upkeep, gas and insurance.

3. Do your research. Check out contractors’ work and references. Get referrals from services such as Contractor Connection that screen contractors and offer warranties for their work.

4. Don’t forget hidden costs. Whether it’s making additions or renovations to your home or buying that boat or motorcycle you want, a lifestyle upgrade may come with added insurance, property taxes and maintenance expenses.

Wednesday, June 29, 2016

[ Financial Fitness ]

Homefront |

How to avoid debt when starting your own business Barter when you can

Courtesy of USAA

Look for opportunities to trade services with friends, family or colleagues in exchange for their help. Offer your business expertise to someone who could design your logo, for example.

Crafting a solid financial plan before starting a business could be the difference between living the dream and experiencing the nightmare of runaway credit card debt. The idea is to find the sweet spot that allows your business to get off the ground without being weighed down by debt. Consider these tips:

Be realistic

Have a business plan

A mistake many entrepreneurs make is not doing enough research in the beginning to determine if their idea is a viable product or needed service.

Develop a business model and business plan, so you know that your idea is a good investment.

Weigh the financial commitment

Compare your personal financial situation against the cost of renting an office space, utility deposits and inventory purchases. Keep your finances

lean in the early stages by determining which expenses are essential and what can wait until your business grows.

If necessary, scale back your business model until you’re sure there’s a market for your product or services.

For example, a would-be restaurateur could start with a food truck instead of a brick-and-mortar location.

Don’t quit your day job

Although you might be tempted

to focus 100% on the new business, maintain another source of income — maybe a part-time or full-time job — until your new venture can easily support you.

Cast a wide net

Consider all possible funding sources.

Instead of using a credit card, you may be able to borrow from friends and family, dip into savings or crowdsource through a service such as Kickstarter.

If the numbers just don’t add up, take a step back and look at household income, expenses, your credit situation and cash flow to see if you can prioritize and set goals to make your startup dream come true. It may be worth making sacrifices now if it means you’ll have financial stability later.

Protect your investment

After all the time and money you’ve invested, it’s important to have insurance to cover your bases in case of emergency or unexpected events. Small Business Insurance helps cover your employees, your property and your finances.

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[ On the Homefront ]

Wednesday, June 29, 2016

Cadets start summer at leadership camp

JROTC students spend week at Fort Hood

by Staff Sgt. Gene Arnold 14th Public Affairs Detachment

S

U.S. Army photos by Staff Sgt. Gene Arnold

Cadets rappel from a 60-foot tower, relying on their training to overcome their fear of heights. The JROTC Cadet Leadership Challenge Camp graduated more than 140 cadets from eight JROTC programs within the Central Texas region on June 17 at Fort Hood.

ome teenagers go on vacations with family, some get industrious and find summer work, and others attend summer school.

However, one group of youth from eight high school Junior Reserve Officer Training Corps programs in the Central Texas region kicked off their summer at the JROTC Cadet Leadership Challenge summer camp June 14-17 at Fort Hood.

During four days of structured training, 145 cadets learned the significance of teamwork, leadership and motivation at the individual, team, squad, platoon and company levels.

“These are the things we are trying to instill,” said retired Lt. Col. George Matthews, senior Army instructor at Shoemaker High School in Killeen.

“The cadets embraced the challenge with both arms, legs and feet. They endured the hardships of good soldiers.

So to be out here in summer, not being inside playing video games and enduring the hardships that I endured and other soldiers endured for years; to see them doing it, is a great thing.”

The purpose of JCLC is to emphasize all the attributes of the JROTC program outside of the school environment. Cadets were given the opportunity to serve in the roles of squad, platoon and company-level leadership each day, giving each cadet valuable experience at supporting their teams.

“Cadets picked to come out here have showed potential by being promoted through the program,” said retired 1st Sgt. Cleveland Ziegler, Army Instructor at Shoemaker High School.

During land navigation training, the cadets trekked as teams though the Texas heat, navigating from point to point, not knowing the next day would be a true test of their physical and mental agility.

The following day, squad-level train-

Wednesday, June 29, 2016

[ On the Homefront ]

Homefront |

“We’re here to challenge

them to be leaders — to be a

leader, you have to be a great

follower and know how to be

a member of the team.”

Retired Lt. Col. George Matthews senior Army instructor at Shoemaker High School ing at the Leader Reaction Course forced cadets to think things through, communicate effectively and band together over various obstacles.

“The number one thing I learned was the importance of communication.

You’ll never know what someone is thinking. So if you don’t communicate what’s going on, you’ll never know.

Also, communicating ideas when faced with challenges (is) great for the team,” said Hannah Clayton, a 15-year-old cheerleader and JROTC cadet at Waco High School in Waco.

All these tests culminated in a final task made up of maneuvering through an obstacle course, climbing a 60-foot wall and rappelling from the top of it.

This forced the cadets to rely on their training and lean on their perseverance to overcome their fears.

“We’re here to challenge them to be leaders — to be a leader, you have to be a great follower and know how to be a member of the team, look out for each (other), stay motivated and challenge themselves,” Matthews said.

Clayton, a first time attendee, said, “I feel like this camp definitely separates the normal people and the people who want to have leadership roles in their life. The leadership camp really shows us the team work we will need in life.”

As the saying goes, all good things must come to an end. It was a bittersweet week for retired Lt. Col. Garry McNiesh, the senior Army instructor at Harker Heights High School.

“This is his last day as an instructor and last day in uniform. After 47-and-ahalf-years of service to the Army,” said retired Lt. Col. John Stanley, the JCLC commander.

Even though the course was only four days in length, these cadets walked away with more than just leadership experience. They walked away with lasting friendships and the true knowledge of what it takes to be a leader.

ABOVE: Cadets received instructions on the necessary steps that can save their lives during water survival training. Cadets had to effectively inflate Army Combat Uniform trousers and tread water for five minutes. Over four days of events, the cadets learned the importance of leadership, teamwork and motivation. BELOW LEFT: A cadet celebrates as his team successfully navigates a water obstacle. BELOW RIGHT: A platoon of cadets effectively crosses an overhead obstacle. Teens from eight area high schools participated in the four-day camp June 14-17 at Fort Hood.

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[ On the Homefront ]

Wednesday, June 29, 2016

Freedom, fun & fireworks Fort Hood plans big celebration on nation’s birthday

Wednesday, June 29, 2016

[ On the Homefront ]

Homefront | 11

Photos by Lana Husband | Herald file

People participate in Freedom Fest at Fort Hood on July 4, 2015. Activities included bounce houses, food and drinks and live music before the evening ended with fireworks.

By David A. Bryant Homefront Magazine

F

ort Hood’s Family and Morale, Welfare and Recreation will host its annual Independence Day Freedom Fest celebration on July 4, starting at 4 p.m. at Hood Stadium.

The event is free and open to the public and all are invited to celebrate the nation’s independence at the largest military installation in the free world.

Guests are invited to show up early to enjoy music, food and beverage vendors for purchase. The gates and concessions will open at 4 p.m., along with DJ music.

A Military Police Dog demonstration will start at 4:30 p.m. and H-E-B will host cart races with prizes at 5 p.m. Inflatable bounce houses will be available for the children.

“This year we’re bringing back a ‘Salute to the Nation,’” said Norma Hernandez, Fort Hood FMWR special events coordinator. “We will have a live cannon fire after calling the name of each state in the nation, provided by 1st Platoon, Attack Battery, 3rd Battalion, 16th Field Artillery Regiment, 2nd Brigade Combat Team, (1st Cavalry Division). We’re pretty excited.”

The entertainment will kick off on the main stage live with Eric Paslay at 6:45 p.m., followed by the 1st Cavalry Division Band. The celebration will conclude with a 30-minute fireworks display choreo-

graphed to the “1812 Overture” by Pyotr Ilyich Tchaikovsky.

The only way to get to the celebration will be through two specified lanes at the Clear Creek Gate, so all service members, families and public guests should plan to enter through there, Hernandez said. No passes will be needed for non-military affiliated personnel wishing to attend, but the traffic will be controlled to only allow access to and from Hood Stadium.

An average of 7,000 to 7,500 guests are expected to attend, so Hernandez recommends planning for delays.

There are several items which will not be allowed at the event, primarily to ensure the safety of the post and those living or working there, Hernandez said.

Prohibited items include explosives, weapons, firearms, knives, clubs, brass knuckles, backpacks, glass containers (except baby bottles), pets, alcohol, fireworks and pop-up/canopy tents.

Items allowed are strollers, coolers, Camelbacks, umbrellas, blankets, lawn chairs, small wagons, cameras, video/ camcorders and service animals such as guide dogs, she added. All items entering the post will be subject to search and prohibited items, to include alcohol found in coolers, will be confiscated.

Individuals requiring special accommodations due to disability should call 254-288-7835. dbryant@kdhnews.com | 254-501-7554

Matthew Rialland watches as his children Joseph, 6, and Isabella, 2, play during Freedom Fest.

[ What’s Happening ]

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Local Music Dirty Harry’s presents live music on Wednesdays at 9 p.m. For ages 21 and older, no cover. Dirty Harry’s is at 206 W. Veterans Memorial Blvd., Harker Heights (next to Kin Pin Tattoos). Call 254-680-6557.

Stillhouse Wine Room presents live music from 8 p.m. to midnight Friday and Saturday. Tuesday is Game Night. Enjoy a glass of wine or beer while playing your favorite game. Thursday Night Trivia is at 7:30 p.m. with a relaxed version of the game. Topics include music, movies, sports, geography, animals and more. Every 10 questions, someone wins a bottle of wine. Stillhouse Wine Room is at 403 E. Stan Schlueter Loop, Suite 308, Killeen. For information, go to StillhouseWineRoom.com.

The Dead Fish Grill at 2207 Lake Road in Belton presents live music from 7:30 to 10 p.m. every Friday and Saturday. Call 254939-5771 or go to www.deadfishgrill.com.

Schoepf’s Bar-B-Que presents the Texas Music Series from 6 to 10 p.m. Thursday.

Cost: 12 and younger free; ages 13 to 20, $5; 21 and older free. Schoepf’s is at 702 E. Central Ave., Belton. Go to www.schoepfsbbq.com.

Farmers Markets All-Year Pioneer Farmers Market will be open in front of Tractor Supply Company on Central Texas Expressway in Killeen from 9 a.m. to 2 p.m. Saturday, weather permitting. Call Heike at 254-458-8223 or go to www.facebook.com/pioneerfarmersmarket.

The Cultural Activities Center Farmers’

Market in north Temple is open from 9 a.m. to 1 p.m. Fridays. Located under the CAC’s solar pavilion, the market features vendors with free-range eggs, fruits and vegetables, homemade jellies, salsas, soaps, hand-sewn goods and fiber arts, woodworking and other arts and crafts.

Every first Friday will feature an art activity for a $5 supply fee. Vendors can reserve an uncovered spot on the patio or lawn for $25 a year. For more information or to reserve a vendor spot, call 254-773-9926 or email marketing@cacarts.org.

The Water Street Farmers Market in Belton is open from 8 a.m. to 1 p.m. Saturday downtown on Water Street in front of The Gin. Local vendors will have a variety of vegetables, foods and crafts.

The Harker Heights Farmers Market is open from 8 a.m. to 1 p.m. Saturdays at Seton Medical Center Harker Heights, 850 W. Central Texas Expressway.

Bars, Clubs

Chopstick, 2600 Trimmier Road, Suite 200, Killeen has karaoke night 8 p.m. to 11 p.m. every Thursday.

Family Fun The Family Aquatics Center at Lions Club Park, 1800 East Stan Schlueter Loop is now open for regular summer hours.

Operating hours are 11 a.m. to 6:30 p.m.

Monday – Friday; 10 a.m. to 6:30 p.m.

Saturday; 1 to 6:30 p.m. Sunday. Daily admission: Children age 3 and younger, Free; Youth ages 4 to 16, $5; Adults ages 17 to 54, $7; Seniors age 55 and older, $5.

Season passes are available. Facilities may

be rented for private and special events.

Pershing Park Pool and Long Branch Pool are closed until further notice for repairs.

For more information, contact Parks and Recreation at 501-6390 or go to www. killeentexas.gov/swim.

Clubs, Meetings The Copperas Cove Bass Club meetings are held at the Lil Tex Restaurant in Copperas Cove on the first and third Tuesday of each month at 7 p.m. Call 254-661-9274.

The Copperas Cove Writers Forum meets from 6 to 9 p.m. the third Tuesday of the month at 502 S. Main St., Copperas Cove (across the street from the Copperas Cove Library). The group is for amateur writers and authors. All genres accepted. Provide and receive feedbacks. Bring 5-10 printed (double-spaced) copies of your work.

Please limit submission to 3,000 to 5,000.

Call Mike at 254-547-2655.

The Killeen Civic Art Guild has open studio time from 5 to 8 p.m. Mondays and offers various workshops from 10 a.m. to 2 p.m.

Saturdays at the Killeen Arts & Activities Center, 802 N. Second St., Suite D 100.

Contact Jutta Mack at jmack1@hot.rr.com, call 254-466-4040 or go to www.killeencivicartguild.org.

Festivals, Events Vendors are being accepted for the 8th Annual Flavors of Central Texas. The 8th Annual Flavors of Central Texas will be from 5:30 to 8:30 p.m. Aug. 18 at the Killeen Civic and Conference Center. Flavors of Central Texas is a highly anticipated an-

Wednesday, June 29, 2016

nual community event that brings all of our area’s best restaurants, caterers and bakers together under one roof, giving attendees the opportunity to try them all in one night. Restaurants and caterers are invited to participate in this event by becoming vendors. Sponsor opportunities start at $100 for nonchamber members.

For information on sponsoring or being a vendor, email rebekah@killeenchamber. com.

Fundraisers Gift City is partnering with local vendors and nonprofits to sponsor a Killeen citywide garage sale/swap meet from 9 a.m. to 5 p.m. July 2 at Gift City, 306 E. Avenue D, Killeen. Events include a writer’s rally, grill competition and more. Sign up for various raffles now. Writers, bring your published and unpublished material or ideas and network with other writers. Proceeds will be used to fund homeless veterans organizations in the area. Please bring a donation of a family sized personal care item, a new pair of socks, underwear or washcloths. Contact Faye Thomas at 254290-7974 or fayesgifts61@yahoo.com.

Planetarium Several films are now showing at the Mayborn Science Theater at Central Texas College. For show descriptions, full schedule and ticket prices, go to www.starsatnight. org or call 254-526-1800.

Have upcoming events to include? Email events@kdhnews.com. Items run as space is available.

Wednesday, June 29, 2016

[ AT THE MOVIES ]

Homefront | 13

‘Independence Day: Resurgence’ is a dull disaster David Levinson (Jeff Goldblum) and former U.S. president Thomas Whitmore (Bill Pullman) make a shocking discovery in “Independence Day: Resurgence.”

By Michael Phillips Chicago Tribune

From the metallic shell of the 1996 smash “Independence Day,” director Roland Emmerich has pulled a seriously lousy sequel, dripping with alien goo and incoherence.

I take no pleasure in reporting this news, folks. I’ve been a lonely, half-mad defender of some of Emmerich’s cheesiest cheese, including “10,000 B.C.” But “Independence Day: Resurgence” is the Emmerich movie his fiercest detractors always said he could manage, if he put his mindlessness to it.

Will Smith, star of the original, passed on the sequel. Smart move.

The list of performers who thought, instead, “Oh, what the hell, it’s money, and how bad can it be?” include the beloved Jeff Goldblum, back as scientist and alien-defense expert David Levinson, but this time pushed into strained panic-reaction shots throughout.

Bill Pullman, now the ex-president (Sela Ward plays the current U.S. leader, at least for a while — spoiler alert!), is haunted by visions of a second alien invasion. Judd Hirsch returns as Goldblum’s dad, who commandeers a school bus full of orphaned preteens.

Brent Spiner boomerangs back, in long gray wig and finally roused from a 20-year coma (“How long was I out?” he says, in the film’s sole amusing line), as Dr. Brackish Okun, obsessed with alien technology.

Then there’s a fleet of calculatedly diverse 25(ish) hotshots, spearheaded by brash, uninteresting (here, anyway)

Claudette Barius | 20th Century Fox

‘INDEPENDENCE DAY: RESURGENCE’

1 out of 4 stars Rated: PG-13 (for sequences of sci-action action and destruction, and for some language) Running time: 2:09 Liam Hemsworth; Jessie T. Usher, portraying the son of the original Will Smith character; Maika Monroe as the former prez’s jet pilot daughter, engaged to Hemsworth’s “Top Gun”inspired maverick. They’re joined by, among others, the Chinese actress Angelababy as Rain Lao, who plays another pilot hanging around the defense base established on the moon. Soon these pups are pressed into dogfight service, while the sound effects go “Ptew!

Ptew!” and the audience wonders: Hon-

estly, is this the best human/alien aerial dogfight ya got?

The aliens suck entire cities into the sky, and then plop them back down. A kid rescues a puppy. The queen-bee alien (it’s a she, so that someone can call her a b — during the climax) chases the little yellow school bus, like an angry commuter running after the 146 down Michigan Avenue. The tonal switchbacks from camp to action to wisecracks to exposition to action again could give you whiplash, and so little of it clicks you wonder if screenwriters Nicolas Wright, James A. Woods, Dean Devlin, James Vanderbilt and Emmerich ever read each other’s drafts or versions of scenes before spitting out a revision.

There’s a new, bigger UFO, 3,000 miles in diameter, which is just dumb. When your UFO is 3,000 miles wide, your movie threatens to lose all sense of dramatic scale. Watching “Resurgence,” a

subtitle better suited to the “Divergent” franchise, it’s clear straight off: You can up the ante all you like, and wipe out major world landmarks. But if your witty asides aren’t witty, and your digital effects look like so much else you’ve seen the last few years, and your editing (Adam Wolfe takes the blame) juggles the various plotlines so ineptly … then you have a movie like this one. Characters keep talking about comas and boredom and how tedious reunions are, and you know exactly what they mean.

What I remember best from the first “Independence Day” are two things: the alien autopsy scene, icky and startling and suspenseful, and, in the final confrontation, Goldblum and Smith taunting the alien like a couple of kids.

Those scenes I remember. I saw “Resurgence” an hour and a half ago, and I feel like an alien wiped my memory clean already.

[ Dining In ]

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Wednesday, June 29, 2016

Sous vide at home? It’s easy perfection skillet and place it over the hottest burner you have. Preheat skillet until it starts to smoke. If desired, add 1 tablespoon of butter.

Place pork chops in skillet, using your fingers or a set of tongs. Brown chops about 45 seconds, until the crust is deep brown and very crisp.

Turn chops and add 1 tablespoon butter, thyme, rosemary, garlic and/or shallots. Cook about 45 seconds, spooning butter over the chops as they cook.

To finish on the grill: Light charcoal and burn until covered with gray ash. Arrange coals on one side of grill, place the cooking grate in place, cover and preheat for 5 minutes. Remove pork chops from bags and pat dry with paper towels. Place pork chops directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 ½ minutes total.

To save for later: When you pull your food out of the water, plunge it in an ice bath until thoroughly chilled. Bring the food back to room temperature (or put it back in a sous vide bath to get to your desired temperature) before finishing in a pan or on the grill.

Sous vide cooking temperatures (all about 1 to 4 hours): Rare: 130 degrees. Medium-rare: 140 degrees. Medium-well: 150 degrees. Welldone: 160 degrees.

Yield: 4 servings.

By Peter St. Onge The Charlotte Observer

I’ve always been a measuring-cup kind of cook. If a recipe calls for 3 cups of low-sodium chicken broth, that’s exactly what I pour. I don’t add a dash of this or a pinch of that. I don’t skip ingredients, even if I don’t have them on hand. Substitutions? They give me the twitches.

I say all of this to establish a simple truth: I’m not a great cook. Not an awful one, either, but definitely not the kind who can open a cupboard and whip up some brilliance.

But today, I’m a much better cook than I used to be, and I can give you the moment things changed. It was last November, when I first started plunging my meats in water. Yes, water.

It’s called sous vide cooking, and in the seven months since I received a sous vide immersion circulator as a gift, I’ve cooked some of the most flavorful and moist chicken breasts I’ve ever eaten.

Same for my pork chops, which no longer need a table saw to cut.

I’m not bragging here. In fact, I kind of wish I were.

Sous vide, however, is not something you boast about. It’s easy. It’s ridiculously easy. You simply take your food — usually meats and vegetables — and put it in a bag in a hot bath until it hits a precise internal temperature. Then you take it out and sear it on a hot grill or with some oil and butter in a skillet.

That’s it.

You can do this in stand-alone sous vide cookers — good ones run you $300 and up — or you can do it with an immersion circulator that clasps to a pot or cooler full of water. I have one of those — an Anova Precision Cooker.

There are others.

As for the results: Remember the thick steak you had in that fancy restaurant, how it was crazy tender and perfectly pink? This is what chefs have done with sous vide for decades. In the past half-dozen years, sous vide home cookers and circulators have hit the market.

Now you can cook those restaurantquality steaks or chops or vegetables.

Diedra Laird | Charlotte Observer

Sous what?

Sous vide: It’s French for “under vacuum,” because it usually involves placing food in a vacuum-sealed bag. The bag is placed in water that is heated and held at a precise temperature. It’s similar to poaching, but the bag holds in juices and flavorings.

Why: When food is placed in water and held at a temperature lower than the temperature used in cooking, it can’t overcook because it can’t get hotter than the water it’s in. So it cooks evenly, with the inside getting cooked while the outside doesn’t overcook. That allows it to retain moisture and stay very tender. The food is usually finished in a pan or on a grill to brown the exterior.

What: Meat is the most common food cooked by sous vide. But vegetables also get good results, tenderizing while absorbing flavors.

You can make eyes saucer at dinners and weekend parties.

If you’re a measuring-cup kind of cook, it’s the best of both worlds — simple and spectacular. It’s like a cheat code for cooking.

SOUS VIDE PORK CHOPS

From Kenji Lopez-Alt on seriouseats.com.

4 bone-in pork rib chops, 1½ inches thick each (about 2½ pounds) Kosher salt and freshly ground black pepper 4 sprigs thyme or rosemary (optional) 2 garlic cloves (optional) 2 shallots, thinly sliced (optional)

2 tablespoons vegetable or canola oil (optional) 2 tablespoons butter (optional) Fill a heat-proof container with water (such as a deep cooking pot or a small insulated cooler).

Place the immersion circulator in the water and set it to the desired temperature of the food.

(See list below). Season pork chops generously with salt and pepper. Place in sous vide bags along with herbs, garlic and shallots (if using) and distribute evenly. Seal bags and place in the water bath until it reaches the desired temperature.

To finish in a pan: Remove pork chops from the bags and pat very dry with paper towels.

Add oil to a heavy cast-iron or stainless steel

SOUS VIDE GLAZED CARROTS

From Kenji Lopez-Alt on seriouseats.com

1 pound whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks 2 tablespoons unsalted butter 1 tablespoon granulated sugar Kosher salt and freshly ground black pepper 1 tablespoon chopped parsley (optional) Fill a heat-proof container, such as a deep pot or small insulated cooler, with water. Place the immersion circulator in the water and preheat to 183 degrees.

Place carrots, butter, sugar and ½ teaspoon kosher salt in a vacuum bag and seal according to manufacturer’s instructions (or use a resealable freezer bag with the air pressed out). Place carrots in the water bath and cook about 1 hour, until fully tender. At this point, carrots can be stored in refrigerator for up to 1 week.

To finish, contents of bag into a 12-inch, heavybottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes. Season to taste with salt and pepper, stir in parsley, and serve.

(If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.)

Yield: 4 to 6 servings.

Wednesday, June 29, 2016

[ Dining In ]

Homefront | 15

Pretty noodle bowl packs some heat

By Susan Selasky

Jessica J. Trevino | Detroit Free Press

Detroit Free Press

If you’ve ever been through a kitchen remodel, you know what a pain it is to be without a stove. My home kitchen is getting a facelift, including a new range/stove. Thanks to my grill with a side burner I can still cook just about everything, but I’ve also turned to prepared foods and no-cook dishes.

For this recipe I relied on a staple that so many of us turn to for a quick meal: rotisserie chicken. And, really, what’s not to like? They are tasty, inexpensive and convenient. Plus, larger ones provide a lot of servings. Need I say more?

What I like about today’s recipe is that it’s not only trendy but ideal for summer entertaining. Plus, there is just something comforting about serving food in a bowl.

These meals typically have a protein and vegetables (or all vegetables) with noodles or grains arranged neatly in a bowl. Basically, the bowls contain anything you have on hand or even leftovers. Some are really saucy, while others may be brothy. Part of the appeal is how pretty the ingredients look when arranged in the bowl. With all the vibrant produce coming in it’s easy to get creative when making them look pretty.

If you’re serving lots of guests, you can set up a noodle bowl bar. Put all the ingredients in separate bowls and have a sample of one out of how it’s supposed to look. Let your guests dig in and make up their own bowl. Having all the ingredients separated also means picky eaters can be picky. And having it outside on the deck makes for casual, breezy entertaining.

This recipe features common Asian ingredients from soy sauce and sesame oil to napa cabbage and rice noodles.

What I like about this recipe is the crisp cucumber, red bell pepper and napa cabbage. I like to use napa cabbage a lot as a salad ingredient or stirred into broths. Its soft, crinkling leaves make for an interesting texture.

The peanut sauce is also a highlight.

My relatives and friends tell me I make a good peanut sauce. But I am always eager to try new versions. I like a peanut sauce that has a bit of heat, but is

CHICKEN NOODLE BOWL WITH PEANUT-GINGER SAUCE

Serves: 6 Preparation time: 30 minutes Total time: 30 minutes FOR SAUCE ½ cup creamy peanut butter 4½ tablespoons fresh lime juice 3 tablespoons tamari or reduced-sodium soy sauce 3 tablespoons honey 2 tablespoons coarsely chopped fresh ginger 2 teaspoons toasted sesame oil ¼ teaspoon crushed red pepper or to taste 3 tablespoons rice vinegar ¼ teaspoon kosher salt 1 teaspoon fish sauce, optional FOR CHICKEN 8 cups water 2 tablespoons rice vinegar 1 tablespoon kosher salt 6 ounces round (not flat) rice noodles 3 cups shredded cooked chicken 3 cups shredded napa cabbage 1½ cups halved and thinly sliced seedless cucumber 1½ cups matchstick carrots 1½ cups thinly sliced red bell pepper 6 tablespoons chopped lightly salted dry-roasted peanuts or cashews 3 green onions, thinly sliced, optional

balanced with other flavors.

Today’s recipe for chicken noodle bowl with a peanut ginger sauce uses a good amount of ginger in the sauce.

Ginger, in any recipe, will add a spicy kick without the heat. This recipe also

has crushed red pepper for additional heat. You can add it to taste. Because peanut butter texture varies by brand, you may need to thin the sauce. Once the sauce is made, any leftovers will keep at least a week in the refrigerator.

To make the sauce: In a food processor or blender, process all the sauce ingredients until smooth. Taste and adjust seasonings and spices to taste.

To prepare the chicken noodle bowl: Microwave water in a large bowl on high for 10 minutes. Stir vinegar and salt into boiling water. Add the noodles and let stand until softened, about 5 minutes.

Drain noodles. Or prepare noodles according to package directions.

Divide noodles, chicken, cabbage, cucumber, carrots and bell pepper among 6 bowls. Top each bowl with 1 tablespoon peanuts and 2 tablespoons of the PeanutGinger Sauce. Garnish with green onions if desired. Serve remaining sauce on the side.

Adapted from Southern Living magazine, June 2016 issue. Tested by Susan Selasky for the Free Press Test Kitchen.

Nutrition information not available.

16 | Homefront

Wednesday, June 29, 2016