Homefront Magazine August 2016

HOMEFRONT A Fort Hood Herald publication | August 31, 2016

MCEC receives surprise donation P8 | Telethon benefits Fisher House P9

| Homefront

Wednesday, August 31, 2016

[ Inside this issue ] Holding Down the Homefront: Making friends can be tough

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Financial Fitness: Avoid drowning in student debt

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Financial Fitness: Plan your week to help save money

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Financial Fitness: Four steps to improve your credit score

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On the Homefront: MCEC receives surprise donation

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On the Homefront: Telethon raises $25,000 for Fisher House

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What’s Happening: Upcoming area events

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At the Movies: “Hands of Stone”

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Dining In: Lemon mushroom pasta

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Dining In: Herb harvest transforms breakfast dishes

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Vol. 9, Issue 8 | August 31, 2016 Homefront is a Fort Hood Herald publication.

Contact Us Editor: David A. Bryant | dbryant@kdhnews.com | 254-501-7554 Contributors: Abbey Sinclair | Valerie L. Valdez Photographer: Josh Bachman | 254-501-7460 On the cover: Trevor Green, president of the Killeen chapter of the Green Knights, delivers paper goods and cleaning supplies to Fort Hood’s Fisher House during a recent telethon. The local motorcycle-riding club donated more than $1,200 worth of cleaning supplies to Fort Hood’s “home away from home.” U.S. Army photo by Gloria Montgomery.

Wednesday, August 31, 2016

Homefront |

| Homefront

Wednesday, August 31, 2016

For some military spouses, making friends isn’t always easy

I

remember my first day of kindergarten.

Holding my mom’s hand, she introduced me to my teacher. Excited and petrified, I repeatedly glanced back at my mom as she smiled encouragingly, trying to hold it together as my new teacher led me into the classroom.

I remember the outfit I was wearing and the kid I sat next to. I also remember feeling a little anxious — would I be able to find friends?

I’m sorry to say that after all these years, I’m still experiencing the same phenomenon, though with a little less anxiety. For many people, it’s not so complicated. They live in one place, maybe they’ve even lived there their entire lives. They have some good friends and everything is grand; they live a static existence. In the military, it’s a whole new ball game.

I’ve always been fortunate to have wonderful friends, friends who were always nearby and ready for a coffee date, lunch or just a chat. I’m comfortable talking to really anyone, and making

Holding down the Homefront Abbey Sinclair

friends has never been a challenge for me. But when I moved to my first post as a military spouse, things changed.

In our new home, we didn’t live on post. Instead, we lived in a house in the middle of nowhere (the only decent place we could find when we moved during peak permanent change of station season). We had one neighbor close by. I knew no one and I struggled, hard.

Decent jobs were hard to come by, so I worked a few crappy ones, one right after the other. It wasn’t until several jobs

later, when I finally found a good job that stuck, that I found great friends. It was a huge relief and, as time went on, I made more quality friends — but it took time.

Fort Hood has been a different animal altogether. Once again we live off-base, in a neighborhood of mostly older retired folks. I work from home and I have a toddler. While I have met a few nice friends, these circumstances are not conducive to making loads of them.

Early on, we attended several play groups (more for me than my son, who was only a baby at the time), but found it awkward, the conversations of the group members forced. When we go to activities or playgrounds now, it’s simply for the enjoyment of my little one.

My point is that while military life can be a great way to meet new people in the right context, it can be equally as difficult. As odd as a comparison as it might seem, I’ve found that friendship is a lot like dating — there’s either a connection there or there’s not. In my experience, there’s also what I like to think of as “drive-by friending.” It goes

something like this: Drive-by No. 1, The dreaded question: “So, how long are you going to be here?” Make no mistake, this is not innocent conversation, it’s a test (i.e., Are you going to be here long enough to even make it worth my time?)

In this situation, it’s best to be vague.

There’s also Drive-by No. 2, The take back: “We should grab a coffee sometime. Oh, wait ... don’t you ... have a kid?” No lie. Just like that. Ouch. Like parents don’t like coffee, too? (Um, hello). Or have feelings, or any sort of desire to have friends? Or, for that matter, want an excuse to leave the kids at home with the hubby and disappear for an hour or two?

Inevitably, I know I’m not alone — a singular glance at any one of the multitude of military spouse Facebook pages tells a tale of friendships sought, but maybe not found.

As a quality-over-quantity kind of gal, I’ll bide my time.

Abbey Sinclair is a Herald correspondent and a proud military spouse and mom.

Wednesday, August 31, 2016

[ Financial fitness ]

Homefront |

Nine ways to avoid drowning in student debt Courtesy of USAA

As college costs rise, many students find themselves taking out bigger and bigger loans to pay for their education.

Carefully considered and managed, student loans can be a smart investment in your future.

Here are nine strategies to help you manage student debt: Borrow no more than you need. Student loans should pay for educational expenses only: tuition, books, required fees and, if necessary, room and board.

Consider a part-time job if you need spending money.

Keep your career earnings in mind.

Borrow an amount in line with your future career. It makes no sense to graduate with $100,000 in debt if your job will only pay $40,000 a year. Your total monthly debt payment (including education loans, car, home, etc.) should be less than 36 percent of your monthly pretax income.

Consider a federal student loan. They typically offer competitive interest rates, flexibility and unique incomedriven repayment and loan forgiveness programs.

Consider a private student loan. If there is a gap in paying tuition and other school expenses from other sources (federal loans, grants, scholarships, etc.), private student loans can help. USAA members can receive a 0.25 percent USAA membership inter-

est rate discount on a private student loan.

Understand your loan terms. Know the interest rate, the monthly payment and the repayment start date. Also, notify your lender if you graduate early, drop out or transfer to a different school.

Make student loan payments on time.

Ignoring your student debt can ruin your credit score, making it more difficult (and expensive) to get a mortgage or car loan. Some companies even check a potential employee’s credit history when hiring.

Take advantage of available programs.

The federal Pay As You Earn Repayment Plan limits monthly payments to 10 percent of your discretionary income, a calculation based on your income in comparison to federal poverty guidelines. Those in public service, including the military, also can have their balance forgiven if they’ve made regular loan payments for 10 years. If

you’re in the private sector, you can get balance forgiveness after 20 years.

Note that the IRS treats the amount forgiven as taxable income, so you may be hit with a big tax bill.

Use military status to lower your interest rate. The Servicemembers Civil relief Act caps the student loan interest rate of active service members at 6 percent if they incurred the debt before entering active duty.

Consider consolidating. Combining several loans into one can save money and streamline your bills. For example, USAA members can receive an interest rate discount on a consolidation loan to cover their private student loan balances. Be sure to ask loan providers about plans and possible fees. If you’re struggling, your loan provider may be able to reduce your monthly payments or defer payments until you get back on your feet. But these steps can extend the life of the loan and you end up paying more in interest.

| Homefront

[ Financial fitness ]

Wednesday, August 31, 2016

Create a weekly family plan to help reduce spending

By Chad Storlie Courtesy of USAA

Weekly family activity planning is hard work. The weekly plan starts to become expensive and a potential budget buster when take-out food and purchasing last minute items become the standard and not the exception.

Creating a shared calendar, pre-making meals and snacks, packing an activity bag in the car, keeping a close eye on network data overages, and coordinating with other parents are a great way to plan an effective week while saving money and minimizing expenses.

Having a great weekly plan leads to a less hectic life (a win!) and a win for your budget.

Tip 1: Plan the week with sticky notes.

A great way to determine the moving weekly schedule is to use sticky notes to determine activities by which person. Assign which parent is responsible (or which child) for getting the other family member to and from the activ-

ity. Additionally, laying a table out on a dining room or even a floor is a great way to visualize the week and spot any potential conflicts. Time and gas expense can be saved to group activities and pick-ups/drop-offs in the same part of town to reduce gas expense driving back and forth across town.

Tip 2: Take food in reusable containers. In order to save money, actively prepare and freeze 4-5 dinners and lunches the weekend before and refrigerate them during the week. Takeout food, drive through, and buying snacks get very expensive very fast. The prepared meals can be either reheated at home or taken with you to activities. Keeping the car stocked with healthy snacks and drinks keeps everyone fed and healthy while reducing unnecessary calories and expensive snacks. Finally, in the summer, make sure that you bring extra water for everyone in the car.

Tip 3: The activity bag. Have a bag of small toys, coloring books, crayons, and other games in a small duffel bag in

the car. This is your indispensable tool of choice so children that are waiting at an activity or during errands have something constructive to do that keeps them engaged and occupied. The activity bag can include homework tools for older children so they can do their daily homework either in the car or at the activity instead of waiting to do homework once they arrive home. Keeping everyone engaged while they wait is an absolute essential so you don’t spend on something to keep them engaged.

Tip 4: Watch the network data minutes. It is so easy to run up network data minutes watching videos, using apps, or surfing the internet while waiting at activities. These additional network data minutes can take a tremendous unexpected part of your monthly budget if you use too many data minutes than your plan allows.

First, when you go to an activity, try and use their available Wi-Fi for free.

Remember that each individual Wi-Fi network has varying levels of security

standards so you may want to consider not connecting to the network if you question its security quality. Second, install apps that center on learning games and learning activities so the kids can use their devices with engagement and learning without a data network. Finally, keep some traditional books and magazines in the activity bag and read from a paperback book.

Tip 5: Coordinate with other parents.

The challenge of running and coordinating an active household in between work and other required appointments is a challenge for all families. Assemble a list of reliable contacts in each of your child’s (and your) activities that you can call on to help with an occasional drop-off or pick-up at an activity. This occasional help can be a time saver and a budget saver so you do not have to use a taxi or a car service to take the child to and from an activity.

This also gives you a chance to make new friends and strengthen your social ties within the community.

Wednesday, August 31, 2016

[ Financial fitness ]

Homefront |

Four simple steps to improve your credit score ward though it may seem, if you use too much of the credit extended to you at any point in time, you will hurt your score. So don’t carry balances on credit cards or lines of credit, and if you do, keep the balance to less than 20% of what’s available. You have to be in the game, but not all-in.

Courtesy of USAA

FICO score, VantageScore, BlahBlahBlah score.

You may already know that credit scores come in many different forms and flavors. And you’ve probably heard that having a good score is important.

But did you know there are some surefire moves to getting a good score or improving one regardless of the scoring model being used? Four ways to build a better credit score:

Be patient

Be in the game

To improve your credit score, first you must actually have credit. This typically starts with getting a credit card or a loan from an institution that reports to the credit bureaus. For credit newbies, a secured card might be a good way to get in the game.

Be on time

Your credit score is designed to

inform potential lenders how risky it might be to lend you money. Will you pay them back or just take the money and run? So you’ll want your payment history to be impeccable, no matter which scoring model is being used.

Never, ever be late with your payments.

Better yet, pay early.

Be debt-averse

You can demonstrate creditworthiness by demonstrating restraint. Back-

Credit history includes the word history for a reason. Potential lenders want to know that you’ll be a good borrower in good times and bad, and building or rebuilding that image of reliability takes time. Who cares if you’re a good borrower for a month?

But a few years or a decade? That’s a bigger deal.

If you’d like the nitty-gritty details on how credit scoring works, please check out the information on myFICO. com and your VantageScore.com. But if details aren’t your thing, these tips should get you started.

[ On the homefront ]

| Homefront

Wednesday, August 31, 2016

Back-to-school surprise

Military Child Education Coalition receives supply donation

By Valerie L. Valdez Herald Correspondent

W

ith more than 100 new backpacks filling an office cubicle — all stuffed with fresh school supplies ready to be given to students, members of the Military Child Education Coalition were happy.

But, they were rather surprised by the source of the school supplies because this back-to-school giveaway came from employees at Abila, a nonprofit software company in Austin, who donated the backpacks to the coalition for students in Killeen and Copperas Cove schools.

It was the first time the coalition received such a generous school gift, said Cindy Simerly, coalition vice president.

“Those employees viewed us as a good organization to make their donation of 107 backpacks,” Simerly said.

The Military Child Education Coalition is a nonprofit, worldwide organization. Its programs aim to create an accepting and welcoming school environment for students when they transition into a new school.

Five Military Student Transition Consultants lined up to get the backpacks from MCEC headquarters in Harker Heights to take to their schools for distribution to military students in need.

Connie Crittenden, a consultant in three Killeen Independent School District schools, said, “This is a way for students to be supported with supplies and have that helping hand and empathy to let them know that we’re in this with you,” Each consultant received an armload of backpacks — often more than they could carry — so staff helped carry the packs to their cars.

Skipcha Elementary School principal Carrie Parker managed to carry all the backpacks for her school and was thankful for the assistance from people

BUy this photo at kdhnews.com

Josh Bachman | Herald

Abby Rodriguez, left, a Military Student Transition Consultant for Killeen Independent School District, is handed backpacks by Freddy Hicks, center, from Shoemaker High School and Linda Salinas from Harker Heights High School, both Student to Student volunteers. The backpacks and school supplies were donated to the Military Child Education Coalition in Harker Heights by Abila, a nonprofit software company in Austin. Rodriguez will take the backpacks to Patterson Middle School to distribute to students. Abila donated over 100 backpacks with school supplies.

outside the community.

“It was wonderful of people that may not have boots on the ground to help our students here,” Parker said.

The Student 2 Student program lets students volunteer to be a friendly face to a new student, give them tours and overall make them feel welcome.

Several S2S students distributed the backpacks to the consultants, checking each one for the proper grade level.

As a military child, Linda Salinas, 16, a junior at Harker Heights High School, understands the difficulties faced when starting at a new school and called the free backpacks a blessing.

“It’s a beautiful gift and we want to say a big thank you,” Salinas said.

Shoemaker High School sophomore Frederick Hicks, 15, is the third child in his family to work in the S2S program.

“I fell in love with the program because some of its students helped me, so I know what it feels like,” Hicks said.

Wednesday, August 31, 2016

[ On the homefront ]

Homefront |

Home away from home

Telethon raises more than $25,000 for Fort Hood’s Fisher House

By Gloria Montgomery Carl R. Darnall Army Medical Center Public Affairs

A

recent telethon benefiting Fort Hood’s Fisher House raised nearly $25,000 for the “home away from home” that provides military and veteran service members’ families with free housing while the service member or veteran receives medical care at a local military or veterans hospital.

Hosted by the local NBC affiliate television station, KCEN, the money raised during the Aug. 11 event will be used to provide Fisher House guests with home and personal hygiene items.

“No one is ever prepared for an emergency,” said Theresa Johnson, Fisher House manager. “The first thing you think about is getting to that loved one, so people forget to pack things. We make sure we have everything on hand for them, including laundry supplies and personal hygiene products.”

Fort Hood’s seven-room Fisher House opened in 1998, the 24th of Zachary and Elizabeth Fisher’s homes.

According to the Fisher House Foundation, the program has saved military and veterans’ families an estimated $320 million in out-of-pocket costs for lodging and transportation. To date, there are 71 Fisher Houses throughout the United States and at Landstuhl Regional Medical Center in Germany.

“To the soldiers, Fisher House is somewhat of a sanctuary with an environment that has that warm and fuzzy feeling,” said Trevor Green, whose Green Knights motorcycle riding club donated more than $1,200 worth of cleaning supplies and paper goods to Fisher House during the telethon.

It also was the first time the chapter president had visited a Fisher House.

“I’ve always known about the purpose of Fisher houses, so it’s an honor to be able to come here today,” the chapter president said. “It really is

Gloria Montgomery | U.S. Army

At right, Fisher House manager Theresa Johnson doesn’t mind the stacks of paper goods and cleaning supplies cluttering the entryway of Fort Hood’s Fisher House. The supplies were donated by the local Green Knights motorcycle club. A recent telethon benefiting Fort Hood’s Fisher House raised nearly $25,000 and numerous in-kind donations for the “home away from home” that provides military and veteran service members’ families with free housing while a soldier or veteran receives medical care. At far left is a statue of the Fisher House founders, Zachary and Elizabeth Fisher.

‘I’ve always known about the purpose of Fisher houses, so it’s an honor to be able to come here today.’

Trevor Green, Green Knights motorcycle riding club president about soldiers helping soldiers in our community.”

According to Johnson, “Fisher House Foundation also operates the Hero Miles program, using donated frequent flyer miles to bring family members to the bedside of injured service members, as well as the Hotels for Heroes program — using donated hotel points to allow family members to stay at

hotels near medical centers without charge.”

“People know that the lodging part is taken care of, but we also have the ability to give them flights through Hero Miles,” said Johnson. “The military can’t cover airfare expenses for the grandparents, in laws, etc., but Hero Miles fills in that gap.”

Johnson said that Hero Miles is

another donation avenue that doesn’t cost a penny.

“Many people don’t realize they are sitting on a gold mine of airline miles or expiring hotel points,” she said. “You can donate them to the Fisher House Foundation and they never expire.”

Since 2005, the Operation Hero Miles program has provided more than 58,000 plane tickets to Iraqi Freedom and Enduring Freedom wounded warriors and their families, worth nearly $88 million.To find out more information about the Fisher House Foundation and its various programs, go to www. fisherhouse.org.

[ What’s Happening ]

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Wednesday, August 31, 2016

Local Music Dirty Harry’s presents live music 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 has live music from 8 p.m. to midnight every 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.

Farmers Markets All-Year Pioneer Farmers Market will be open in front of Tractor Supply Co. 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, handsewn goods and fiber arts, woodworking and other arts and crafts. Every first Friday features 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

Amy Proctor | Herald

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.

Arts & Theater The Mayborn Museum Complex offers free admission from 1 to 5 p.m. the first Sunday of each month. The museum is at 1300 S. University Parks Drive in Waco. For information, call 254-710-1104.

Bars, Clubs

from 1 to 6:30 p.m. Sunday. Daily admission: Children ages 3 and younger, free; youth ages 4 to 16, $5; adults ages 17 to 54, $7; seniors ages 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.

For Children

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

Longhorn Saloon, 2503 S. General Bruce Drive, Temple, presents DJs from 8 p.m. to 2 a.m. Friday and Saturday. For more information, call 254-771-1364.

The Cultural Activities Center invites all preschoolers to Tot Spot, an art class for children ages 2-6 every third Monday from 10 to 11:30 a.m. Cost is $3 per child for CAC members and $5 per child for nonmembers. Any siblings younger than 2 are free.

For more information on membership, go to cacarts.org/personal-membership or call 254-773-9926.

Family Fun

Clubs, Meetings

The Family Aquatics Center at Lions Club Park, 1800 E. Stan Schlueter Loop, is open from 10 a.m. to 6:30 p.m. Saturday and

The Copperas Cove Bass Club meetings are held at the Lil Tex Restaurant in Copperas Cove on the first and third Tuesdays 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 Public Library). The group is for amateur writers and authors. All genres are accepted. Provide and receive feedback. Bring five to 10 printed (double-spaced) copies of your work. Limit submission to 3,000 to 5,000 words. 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 D100.

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

Festivals, Events Harker Heights Food, Wine & Brew Festival will be from 4 to 10 p.m. Sept. 10 at Harker Heights Community Park, 1501 E. Farmto-Market 2410. The festival features live music, culinary chefs, food, artists, breweries, homebrew demos, Texas wineries, a Wine 101 class and much more.

Tickets: early bird adult general admission through Sept. 9, $20; children 13 and older, $10; 12 and younger, free. Pick up all early bird general admission prepaid tickets at will-call booth; photo ID is required. All VIP ticket holders pick up tickets at VIP will-call booth; photo ID is required. For information, call 254-699-4999 or go to www.hhfoodandwine.com.

Planetarium Several films are showing at the Mayborn Science Theater at Central Texas College.

For show descriptions, the full schedule and ticket prices, go to www.starsatnight. org or call 254-526-1800.

Wednesday, August 31, 2016

[ At the movies ]

Homefront | 11

Fast-moving ‘Hands of Stone’ light on its feet Robert De Niro and Edgar Ramirez star in “Hands of Stone.”

By Lawrence Toppman The Charlotte Observer

You can measure the progress of immigrants in American society by the names of boxing champions. The Irish ruled at the start of the 20th century: Sullivan, Corbett, Ryan, Jeffries. Then came the Jews: Rosenbloom, Leonard, Baer. They were followed by the Italians (Marciano, Graziano) and AfricanAmericans (Joe Lewis and everyone after him).

By the 1970s, many Latinos took this path to fame, wealth and prestige in their homelands. One of the first — perhaps the greatest, most unruly, determined and arrogant — was Roberto Durán, who gets his due in “Hands of Stone,” which was his nickname.

The best fighters are quick, smart, efficient and never showy in the ring, whatever they say or do outside it. That’s true of this assured English-language debut by writer-director Jonathan Jacubowicz. (Well, mostly English-language.

Durán and his fellow Panamanians use Spanish. Jacubowicz, who grew up in Venezuela, speaks both.)

We get a lot of the usual boxingmovie tropes: The slum boy stealing food, the wealthy promoter who puts his welfare ahead of his fighter’s, the wise old trainer who calms the raging boxer, poor kids back home who watch his title fights on a battered TV. But these apply, and Jacubowicz serves them with speed and precision.

In less than two hours, you feel you know Durán in all his pride, cunning, self-indulgence and ring savagery.

Rico Torres | The Weinstein Company

‘HANDS OF STONE’

3.5 stars out of four Cast: Edgar Ramírez, Robert De Niro, Ana de Armas, Rubén Blades, Usher Raymond IV director: Jonathan Jacubowicz Length: 1 hour, 48 minutes Rating: R (language throughout and some sexuality/nudity) There’s a double climax: His stunning win over Olympic champ Sugar Ray Leonard and humiliating defeat

by Leonard five months later — the famous “no mas” fight, where the

tired, rubber-legged Durán refused to continue. (He later swore he never said “No more,” and the film accepts his version.) Then the story lifts him up for one great triumph and leaves him before the long years of decline: He fought until he was 50 (!) but lost five of his last 12 bouts.

Edgar Ramírez, who’s also Venezuelan, is too old and heavy to be the lightweight champ in his early years. Yet his performance has gravity and depth, and he fully conveys Durán’s need for attention and success. Cuban actress Ana de Armas gives back intense energy as Felicidad, to whom Durán’s still married more than 40 years later.

Usher Raymond plays a shrewd Sugar Ray Leonard, and Rubén Blades’ natural likeability makes the promoter’s coldheartedness more startling.

De Niro, who can still be great when a director pushes him, is a calm and forceful asset as trainer Ray Arcel, and Jacubowicz takes time to delve into his back story, too.

De Niro’s presence reminds us of his work in “Raging Bull,” another biopic about a stubborn, self-defeating slugger who had to learn that brute force isn’t enough in the ring or in life. That’s an old story, but Jacubowicz proves you can tell it over and over and still make us care.

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Wednesday, August 31, 2016

Wednesday, August 31, 2016

[ Dining In ]

Homefront | 13

You need this lemon mushroom pasta sauce in your life

By Kathleen Purvis The Charlotte Observer

Pasta is always a conundrum as a side dish. I want to pencil it into my weekly meal plan, but then I blank on how to sauce it: Cream? So fattening for a weeknight. Tomato? Good, but it gets old. Lots of cheese? Heavy again.

Enter Nigella Lawson. I spotted her Lemon Mushroom Pasta recently on the website Food 52 and immediately had to have it in my life. I’m a serious fan of lemon and garlic, so I knew it would land in my happy place.

Two things about the recipe really grabbed my attention: First, the cooking method. You toss sliced mushrooms in a serving bowl with lemon juice, lemon zest, olive oil and a generous amount of salt. And then you let them sit while the pasta cooks.

The acidity “cooks” the mushrooms just a little, softening them up, so when you toss in the cooked pasta with a little water clinging to it, you get a juicy sauce with a lot of flavor without grabbing for butter or cream.

Yes, there’s a little cheese, but not a lot.

Second, the variations are endless.

Don’t have linguine? Try fettucine, or angel hair, or orchiette, or farfelle.

I made it one night with penne and it was delicious. Don’t have thyme or parsley? Skip ’em and toss in some thawed frozen peas or freshly, lightly cooked sugar snaps, halved grape tomatoes or maybe sliced green onions.

Don’t like parmesan? Try gruyere, or manchego. Any hard cheese would work. The first time I made it, I used sliced shiitake mushrooms from the farmer’s market. The next time, I used button mushrooms from the supermarket. I think any mushrooms would work – try cremini, oyster or hen of the woods.

The only thing you can’t skip are lemon juice, the olive oil and the mushrooms. One night, I used it as a side dish beside flank steak. Another night, I piled slices of sauteed chicken breast on top. You could just round it out with some good bread and a salad and you won’t need meat at all.

How great is that? Thanks, Nigella.

Kathleen Purvis | Charlotte Observer

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

Adapted from Food52 and “Nigella Express,” by Nigella Lawson (Hyperion, 2007).

4 cups (8 ounces) sliced mushrooms 1/3 cup good-quality olive oil 1 tablespoon flaky sea salt (such as Maldon) or 1½ teaspoons table salt 1 small clove garlic, minced 1 lemon, zested and juiced

1 teaspoon fresh thyme leaves 8 ounces to 1 pound linguine or other pasta shape ½ cup flat-leaf parsley, chopped (optional) 2 to 3 tablespoons freshly grated Parmesan Freshly ground black pepper Bring a large pot of salted water to boil.

Slice the mushrooms and put them in a large serving bowl with the oil, salt, garlic,

lemon juice and zest and thyme. Stir to coat the mushrooms, then let them stand while you cook the pasta.

Add the pasta to the boiling water and cooking according to package directions.

Use tongs or a pasta fork to remove the cooked pasta from the water, draining loosely so there’s still a little water clinging to it. Drop it into the bowl with the mushrooms and toss together well. Add the parsley, cheese and pepper. Toss and serve.

Yield: 3 to 6 servings.

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[ Dining In ]

Wednesday, August 31, 2016

Summer’s overflowing herb harvest transforms breakfast recipes

By JeanMarie Brownson Chicago Tribune

Mom started our family’s Sunday traditions long before brunch became a popular way to while away the day.

She cites a thin hardcover cookbook, “Gourmet International Pancakes Waffles” (1970) as the source. At 85, she still fires up the waffle iron and the crepe pan on a regular basis. In between, veggie-stuffed omelets, pepperlaced frittatas and steamy hot cereals feature in the breakfast-is-our-favoritemeal rotation.

This summer, our Sunday breakfasts at home draw heavily on the herbs overflowing in the garden. Especially the terrific crop of fresh basil varieties — Genovese, common, dark opal and sweet Thai — planted so I have a supply for plenty of Caprese salads. Eager to experience this heavenly combination of tomatoes, basil and fresh mozzarella all day long, I combine those elements with velvety scrambled eggs.

Adding cream to eggs before scrambling renders them rich and guarantees moistness. I use half-and-half or milk if that’s all that I have in the house. Sour cream (or creme fraiche) might just be my favorite addition because its tang cuts the richness a tad.

For perfectly scrambled eggs, have all the ingredients pulled together by the stove before you start cooking. Select the right-size pan — a 10-inch skillet works well for 6 to 8 eggs. Use a smaller pan for fewer eggs. If the skillet is too large, the eggs will spread too much and they’ll overcook quickly. Nonstick pans make for easy cleanup and require less fat.

Heat the empty pan first over medium-high heat until a drop of water sizzles on contact. Then reduce the heat to medium, add a light coating of oil or butter, and when that is hot, add the egg mixture. I like to use a silicon spatula to keep the eggs moving in the pan, flipping them and gently stirring to form large soft curds.

When the eggs are nearly set, fold in chopped ripe tomato, soft fresh mozzarella and plenty of basil. Don’t overcook the eggs; rather, leave them soft-set for a luxurious texture. Serve with toasted French baguette slices and

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a side of fresh berries drizzled with a little balsamic glaze.

A recent meal at the casual Manhattan bistro, Jack’s Wife Freda, shook up my egg repertoire. Its green herby version of shakshuka — the Middle Eastern dish of eggs poached in red tomato sauce — is stunning. The perfect dish to make for a special brunch for my herb gardener (husband).

This shakshuka starts with a green sauce. I used a small leek and some kale leaves (fresh Swiss chard or spinach leaves work here too) for the base of

the sauce (which can be prepared in advance). While the eggs bake gently in the oven (easier than poaching), I brew the coffee, set the table and make a fruit salad.

My favorite breakfast spots, mom’s or and elsewhere, lure me in with warm bread and muffin offerings. At home, I jazz up store-bought naan with a coating of good olive oil and garlic before crisping in a hot oven. A shower of fresh herbs and coarse salt makes them a breakfast temptation no one will resist.

CAPRESE SCRAMBLED EGGS

Prep: 20 minutes Cook: 5 minutes Makes: 4 servings To prevent wateriness in the finished eggs, cut tomatoes crosswise in half and use your fingertip to scoop out the seeds.

8 large eggs ¼ cup sour cream ¾ teaspoon salt ¼ teaspoon ground black pepper 1 clove garlic, crushed 1 cup diced fresh tomatoes ½ cup thinly sliced mozzarella

[ Dining In ]

Wednesday, August 31, 2016

¼ cup sliced fresh basil leaves 2 tablespoons finely sliced fresh chives 1½ tablespoons olive oil Fresh herb sprigs 1. Crack eggs into a large pitcher or bowl.

Add sour cream, ½ teaspoon salt, pepper and garlic. Use a whisk to mix well.

2. Mix tomatoes, mozzarella, basil, chives and remaining ¼ teaspoon salt in a small bowl. Transfer to a colander to drain while you scramble the eggs.

3. Heat a large (10-inch) nonstick skillet over medium-high heat until a drop of water sizzles on contact. Reduce heat to medium. Add oil and heat. Add eggs.

Scramble, stirring gently with a heatproof spatula to create large curds until almost set, usually 2 to 3 minutes. Add drained tomato mixture; scramble softly to incorporate mixture into the eggs. Serve immediately with more herbs for garnish.

Nutrition per serving: 302 calories, 24 g fat, 9 g saturated fat, 389 mg cholesterol, 3 g carbohydrates, 1 g sugar, 18 g protein, 642 mg sodium, 0 g fiber.

SPICY GREEN SHAKSHUKA WITH STURDY GREENS & FRESH HERBS

Prep: 40 minutes Cook: 35 minutes Makes: 4 servings Green sauce: 1½ tablespoons olive oil 1 small leek, trimmed, quartered lengthwise, well-rinsed, thinly sliced 1 medium-size jalapeno, halved, seeded, finely chopped ¼ cup chopped fresh garlic chives, green garlic or garlic scapes (or 3 cloves regular garlic, finely chopped) 4 loosely packed cups, thinly sliced, trimmed sturdy greens, such as lacinato kale, spinach or Swiss chard leaves (stems removed) 2 cups chicken broth ½ teaspoon salt (or more to taste) 2 tablespoons each, finely chopped: flat parsley leaves, chives, fresh basil leaves ½ teaspoon minced fresh oregano or ¼ teaspoon dried ¼ teaspoon minced fresh thyme or 1/8 teaspoon dried Eggs: 8 large eggs ½ cup shredded sharp cheese, such as cotija, white cheddar or aged feta 2 to 3 tablespoons creme fraiche, thinned with a little milk 3 green onions, trimmed, thinly sliced 1. For green sauce, heat a large nonstick skillet over medium-high heat. Add oil and heat. Reduce heat to medium; add leek and jalapeno. Cook, stirring, until softened,

about 3 minutes. Stir in garlic chives; cook, 1 minute. Stir in sliced greens, broth and ½ teaspoon salt. Cook uncovered, stirring often, until greens are tender, about 10 minutes. Cool completely.

2. Puree mixture with herbs in a blender until smooth. Taste and adjust salt. (Sauce can be made 1 hour in advance and held at room temperature. Or refrigerate, covered, up to 2 days; use at room temperature.

If necessary, thin the sauce with broth or water, so it is the consistency of a thickish cream soup.)

3. For the eggs, heat oven to 350 degrees. Have 4 individual (2- to 3-cup capacity) ovenproof baking dishes ready on a baking sheet.

4. Divide green sauce evenly among dishes. Use the back of a spoon to make two indentations in the sauce in each dish. Crack an egg into each indentation.

Sprinkle with cheese. Bake in the middle of the oven until the egg whites are set and the yolks nearly set, 20 to 25 minutes.

(The timing will depend on the temperature of the sauce. Don’t overcook the yolks; they should be somewhat soft and runny like a poached egg.)

5. Stir the creme fraiche; drizzle it over the eggs. Sprinkle with green onions. Serve.

Speedy variation for 2 or 3 servings: Omit the green sauce. Puree 2 cups (16 ounces) roasted tomatillo salsa with 4 sprigs parsley and ¼ cup chopped chives or cilantro in a blender until smooth. Use as directed in step 4 to make 2 or 3 servings.

Nutrition per serving: 305 calories, 21 g fat, 8 g saturated fat, 394 mg cholesterol, 9 g carbohydrates, 3 g sugar, 19 g protein, 549 mg sodium, 2 g fiber.

GREEN GARLIC NAAN Prep: 5 minutes Cook: 7 minutes Makes: 4 servings

2 tablespoons extra-virgin olive oil 3 tablespoons thinly sliced chives or green onion tops 1 stalk green garlic, trimmed, finely chopped (or 2 cloves garlic, chopped) 4 plain tandoori naan Coarse salt 1. Mix oil, chives and garlic in small a bowl. (Refrigerate covered up to 1 week.)

2. Heat oven to 400 degrees. Place naan on a large baking sheet. Brush each with the oil; distribute the chives and garlic evenly over the breads. Sprinkle with salt.

3. Bake until edges are golden brown and bottoms are crispy, 5 to 7 minutes.

Serve warm.

Nutrition per serving: 262 calories, 11 g fat, 2 g saturated fat, 0 mg cholesterol, 36 g carbohydrates, 2 g sugar, 7 g protein, 330 mg sodium, 4 g fiber.

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