Leisure Lifestyle March 2011 by ⌘ ⇧ ⌥

Featuring Photographer Teresa Burnett | 1st Annual Motorcyle Run | Recipes by Vicki March 2011

Prickly Pear Bud by Teresa Burnett

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6 Ask the Life Coach 9 From Irish Pastures Comes a Pot of Gold 10 St. Patrickâ&#x20AC;&#x2122;s Day in Dublin 13 Marks of a True Servant

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In an emergency, seeing a doctor fast is good. Seeing a doctor at a nationally recognized hospital is better. Sure, fast door to doctor time is important. But in an emergency, you want that door to be at Banner Baywood Medical Center. Here you’ll find the only hospital in the east valley to receive the Gold Seal from the Joint Commission for our Stroke Center and be named an Accredited Chest Pain Center. You’ll also gain access to one of the country’s top heart centers, Banner Heart Hospital. Both hospitals are part of Banner Health, one of the top 10 health systems in the U.S. for patient care according to Thomson Reuters. And with average wait times of only thirty minutes, your emergency decision should be easy. Don’t you feel better already?

Now an Accredited Chest Pain Center. Twitter

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lifestyle | art | entertainment 3

mining camp

a izon r r A An tion fo i Trad Years! 50

A Rustic Eating Establishment Sitting at the Base of the Mysterious Superstition Mountains in Apache Junction serves up dinner Family Style... Just like Grandma used to.

N BES EW TIM T OF ES WIN PHOENIX N

YEE

-HA 1 COW ST PLAC W BO Ef Ariz Y GRUB or ona Re by the 1/20 plublic 11

FAMILY STYLE DINNER INCLUDES: r Unde & 4 EE ids

EAT

Roast Chicken & Dressing, Oven Baked Ham, Our Famous BBQ Ribs & All The Fixin’s with Oven-Fresh Sourdough Rolls, Raisin Bread & Dessert

Located 4 miles from Apache Junction via Highway 88

Call for Information on Special Dining Events, Banquets for up to 200 or Reservations

480-982-3181 HOMEMADE JELLY AND BBQ SAUCE AVAILABLE!

THE MINING RESTAURANT IS NOW OFFERING AN ADDITIONAL DINING EXPERIENCE... Announcing the opening of the new "Dutchman's HideOut" which features rustic wood planked walls and brushed copper tops tables in cozy booths along with a private seating area in the "Hide Out."

Open Nov 01 to June 30

HOURS: 11 am to 8 pm Located 4 miles from Apache Junction via Highway 88

480-982-3181 View our website for a complete menu For guaranteed seating we suggest reservations

Way out in the far east valley at the base of the Mysterious Superstition Mountain where the lore of gold miens still glints in a few eyes, there's a piece of Vintage Arizona. The Historic Mining Camp Restaurant has been serving dinner family style on pioneer-style plates since 1961 and now has a pleasant new surprise. The Dutchman's Hide Out serves elegant dishes by very talented chefs in the spotlessly clean kitchen. You can get mesquite grilled prime rib, salmon or chops or pick from a 4 lifestyle | art | entertainmentCLIENT CONTACT

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ELEGANT WESTERN DINING IN A RUSTIC ATMOSPHERE www.miningcamprestaurant.com menu of Certiﬁed Angus Beef steaks. We're not talking a run-of-the-mill cookie-cuter restaurant here! The Mining Camp now serves 15 different kinds of beer, specializing in Arizona craft brews and also offers an extensive wine list that tops out at $50.00 a bottle. They are doing wonderful new things all season long and this May will be their 1st Annual Charity Motorcycle Run which beneﬁts that homeless veterans in conjunction with Stand Up and Stand

Proud. You will be able to enjoy a scenic route from Fountain Hills to the Mining Camp Restaurant for a day ﬁlled with fun and a bike show sponsored by Thunder Roads Magazine. The Mining camp is more than worth the drive! From the time you walk in the door until you leave, patrons experience a dining delight like no other: Believe me, you'll be more than happy you took the drive and your taste buds will thank you too!

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Diners will be able to choose from a lunch or dinner menu specializing in mesquite grilled Certiﬁed Angus beef steaks, Prime Rib of beef, chops and seafood.

what’s inside

CONTENTS

Publisher

Bill Yontz, 480-283-7231 bill@emgpapers.com

Managing Editor

Vicki Yontz, vicki@emgpapers.com

Writers

Sarah Navares, Amanda Wolfe

Art Direction & Design

Elizabeth Dam, SW!TCH Studio Bridget Stoll, 480-332-6880 (direct) advertising@emgpapers.com

Sales Executives

Rick Forzgren, 480-307-9395 rick@emgpapers.com Sarah Navares 480-330-2539 Sarah@empgpapers.com

EnCompass Enterprises, Inc.

6641 S. Kings Ranch Rd., Ste. 5, PMB #53 Gold Canyon, Arizona 85118 480-283-7231 (phone) www.emgpapers.com DEADLINES: All editorial due by the 12th and all advertisement copy and payment due by the 15th of each month preceding publication. Copyright 2009 by EnCompass Enterprises, Inc. All rights reserved. No part of this publication can be reprinted or reproduced without the publisher’s permission. EnCompass Enterprises, Inc. assumes no responsibility for unsolicited materials. Statements and opinions printed in Leisure Lifestyle are those of the author and not necessarily of the publisher.

GET YOUR BUSINESS IN FRONT OF A LARGE AUDIENCE

featuring Artist Joanne

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Coyote with Pups, Mesa Photo by Joanne West AZ

Encompass Media Group, Inc. 6517 S. Kings Ranch Rd., PMB#53 Gold Canyon, AZ 85218 480-474-0608 www.emgpapers.com

vol. 8, number 3, March 2011

Advertising Director

Presorted Std. US Postage PAID Phoenix, AZ Permit No. 4460

6 Build a Better Burger 8 The Master-Te acher 10 Recipes by Vicki 12 Boost Your Energy Now 14 Ask the Life Coach

ON THE COVER

eet February’s Cover Photographer, Teresa Burnett. “My experience with photography began as a kid, when my parents gave me their 126 film camera. Six 35mm cameras and over 80,000 negatives and slides later, I continue to enjoy photography.” “My appreciation for nature developed early, as well. Our family visited countless scenic areas through the years. The highlight for me was visiting National Parks. I became more interested in the “art” of photography after working two consecutive summers in Yellowstone National Park. Being in such a special place inspired me to try to better portray that beautiful scenery on film. To this day my passion for nature, along with photography, has never diminished. The anticipation of getting that perfect image is always an exciting challenge and extremely rewarding.” Be sure to stop in to see Teresa’s gallery of photos at her and her husband’s business, Hear Med, located at 6740 E. University Dr., Ste. #109, Mesa, AZ 85205, or call 480282-8976.

Features: 7 9

1st Annual Motorcyle Run

Saint Patrick’s Day in Dublin

From Irish Pastures Comes a Pot of Gold

Departments: 6 12 13

Ask the Life Coach Recipes by Vicki Marks of a True Servant 13

Photographer Teresa Burnett

$$ Saving o' the Greens $$ e we hav

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Are you feeling the luck of the Irish? How much longer will we have these low rates? Call today to ﬁnd out how much you can save when you reﬁnance your loan with Unison Bank. We can help: Lower monthly payments Consolidate high rate credit card debt into one manageable payment Fund your re-model project using the equity in your home Make a large purchase Take the vacation of your dreams

March 2011

Mesa Branch

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20713 E Ocotillo Rd Suite 101

(480) 497-9800

(480) 888-9716 lifestyle | art | entertainment 5

ask the life coach

Ask The Life Coach

Dating Confusion

ear Chris,

I’m a single guy and I’ve been dating a woman I met online. We’ve only been out a few times, and we talk on the phone every day. We seem to really hit it off and have lots to talk about. I pull out all of the stops with her, I pay for everything when we go out, open doors for her, and even bring treats for her dog. One morning I left bagels at her door and called her to check her door for breakfast. She has been grateful, but acts uncomfortable sometimes. I don’t want anything to go wrong. I like her sense of humor and independent spirit; she seems very attentive and sweet. I don’t want to blow this. Help. - Romeo Dear Romeo, Thanks for writing. Yes I see that you are smitten. It seems that you know what you want and you go after it, as a gentleman, of course. But remember, if you two make it into a real relationship, it’s going to take the strengths and efforts of both of you for happiness and success. Since she has an independent spirit, as you say, you may be slightly stifling it. Most people need to be needed, and everyone needs to find the place where

they belong. Like you, your date mate probably needs to feel valued on her own merit; and to be appreciated for her actions or gestures toward you. She may also need more control in this budding relationship. So far, you seem to have more control, so be careful about taking her power away in this situation. As a side note, if the two of you haven’t established exclusivity, it’s important to respect her privacy by not going to her house unplanned. You don’t want to 1) find yourselves in an uncomfortable situation, or 2) creep her out. She may be uncomfortable with all of this special treatment because it may be unfamiliar to her. To let her get used to being treated so well, go slower with it; even if that’s not your tendency, do it anyway. Dish it out in gracious, delicious pieces, so she can savor it and still make her own place in the relationship. Let her have chances to miss you, to make gestures of her own, to figure out how she can be of value and of use to you as a date and potential girlfriend. If she offers to help or give you something, let her do it and be very appreciative. If she doesn’t cook much, don’t expect her to. Let her buy once or twice. Let her choose or get her input about some of your outings together.

You may be anxious to proceed with the relationship, but don’t go too fast. Exercise self-control and go at a pace that both of you can be comfortable with. Everyone needs to be listened to and acknowledged, so if you can get really good at those things, your chances of success increase. Listen to her; it’s the most important thing I’m saying here. She’ll tell you so many things that you should know if you just L i s t en. Men often spend too much time and energy trying to impress a woman initially. What impresses her greatly is your genuine interest in who she is, what makes her tick, pet peeves, delights, fears and dreams. Ask open-ended questions and – just listen. Of course, thoughtful compliments are always welcome! Have a question for Chris? Email ask@coachlyon. com (All names are kept confidential). Chris M. Lyon is the Intuitive Coach – a Board Certified Consulting Hypnotist, Certified Life Coach and Licensed Master Practitioner of Neurolinguistic Programming. She is a nationally-recognized author, speaker, and mentor in her fields of work. Specialities are Confidence, Relationships and Sensitive People. Find out more at www.CoachLyon.com or call 480-288-2723.

The

Yontz Law Group, P.C.

Your Bankruptcy & Estate Planning Law Firm

Estate Planning

Our law firm offers assistance in all aspects of Estate Planning to clients. We understand that your most important estate planning goal is to secure a future which provides for you and for the ones you love. We can work with you to create living trusts, guardianships, wills, and powers of attorney. We can also help you create various healthcare and financial directives, including medical powers of attorney, living wills, and financial powers of attorney and appointment.

The Yontz Law Group is happy to offer a $999.99 estate planning portfolio. This includes a Will, Trust, Living Will, and both General and Healthcare Powers of Attorney.

Bankruptcy

Welcome to a new beginning. When you are overwhelmed by debt, countless financial problems, and perhaps bill collector harassment, everyday is the same bad news. What if everyday, you could wake up and feel good knowing that your financial problems are behind you? This isn’t just a daydream. It is a very real possibility for you and your family.

Examine all of your options with a solid bankruptcy team.

We are a law firm that helps individuals, consumers, business investors and small businesses file for bankruptcy protection under the U.S. Bankruptcy Code. We always offer a free initial consultation with a bankruptcy attorney.

(480) 355-1377 www.bankruptcylawyersmesaaz.com fill out our free on-line evaluation, and we’ll contact you.

casey@ylglaw.com 4856 E.Baseline Rd., Suite 104, Mesa AZ 85206 6 lifestyle | art | entertainment

March 2011

marketplace

1st Annual Charity Motorcycle Run

We've Got Your Back! Superstition

MAY 7, 2011

5341 S. Superstition Mountain Dr., Ste. 101 Gold Canyon, Arizona 85118

$15.00 rider $10.00 extra for passenger

480-983-2249

(Located in Bashas' Plaza)

Ride Pins to the first 150 participants!

Gentle Relief for Pain & Stress

8:00 - 9:00 AM Registration @ Texas Roadhouse

Low Back Pain · Headaches Neck Pain · Sports Injuries Hip/Shoulder Pain Numbness/Tingling Motor Vehicle Accidents Personal/Work Injuries

3961 S Gilbert Road, Gilbert AZ

9:00 - 11:30 AM Motorcycle Run

Participating Stops: DelMar Leathers, Mesa AZ, Fountain Hills Legion Post 58, Fountain Hills AZ Superstition Harley Davidson, Apache Junction AZ Available at Mining Camp Restaurant BBQ Chicken or Beef w/Baked Beans and Coleslaw with Soft Drink - $10.00

1:00 PM - 3:00 PM Raffles & Door Prizes

Helping Homeless Veterans One Ride at a Time

FREE Bike Show

Thunderroads Magazine

for more information Visit miningcamprestaurant.com/first-annual-ride email miningcamp@hotmail.com or visit standupstandproud.org

6100 E Mining Camp St. | Apache Junction, AZ | (480) 982-3181

Includes Consultation, Exams & X-rays (if needed). Valid for New Chiropractic Patients Only. Must present coupon on first visit.

Spinal Decompression Consultation Includes Exam. Call 480-983-2249 for Appointment.

Doctor’s Choice Difference Doctor’s Choice Difference Doctor’s Choice Difference Doctor’s Choice Difference Doctor’s Choice

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(Medically Supervised by Naturopathic Physician) Call for free consultation. Valid on 43 Day Program.

“After caring for people in the hospital and in our office over the years, we realized there is a real need in the community for a system for seniors in assisted living to have better access to their doctors and better coordination of their care.” Doctor’s Choice Assisted Living allows Dr. Ramaswamy and Rachelle Haviland, RN the ability to be directly involved with the residents in a new and exciting way, and to ensure the highest possible quality and service in the industry.

Schedule an Appointment Today

“Our years of experience in healthcare will allow us to streamline the assisted living process for patients.”

of assessing status, medication monitoring and We Wehealth know knowthe thenavigating navigating the thehealthcare healthcaresystem systemcan canbe be Doctor’s challenging. WeChoice will be thereDifference to serve as strong advocates Schedule Appointment Today Schedule Schedule an an Appointment Appointment Today Today and as a resource for our resident. Imagine having an RN Schedule anan Appointment Today Appointment Today Doctor’s Choice Assisted Living was co-founded by Rachelle and MD available to assist you or your loved one should To learn more about Doctor’s Choice Assisted Living You’re in Good Hands Dr. Ramaswamy and Haviland, RN and her husband Ramesh Ramaswamy, MD. the need arise. Difference Schedule an316-6114. Appointment Today Services Services and and Care Careinternist. He Contact us at (602) We look forward to meeting Doctor’s Choice Rachelle Haviland, RN Dr. Ramaswamy is a board-certified general with you and answering any questions or concerns you has served as a medical director for Hospice of the Valley might have. the currentHands medical director for Banner Home Care. You’reand inisGood Dr. Ramaswamy and Dr. Dr. Ramaswamy Ramaswamy and and Dr. Dr. Ramaswamy Ramaswamy and and Dr. RamaswamyDr. andRamaswamy and busy medical practice will be moving to Doctor’s services services such such as as laundry, laundry, cleaning, meals, meals,and andactivities. activities. His HisHis busy busy medical medical practice practice will will be be moving moving to tocleaning, the thethe Doctor’s Doctor’s the assisted living. Schedule an Appointment Today Rachelle Haviland, RN Rachelle Haviland, RN Rachelle Haviland, RN Rachelle Rachelle Haviland, Haviland, RN RN Choice campus. Rachelle Haviland, RN, BS, a nurse with Rachelle Haviland, RN Rachelle Haviland, RN 9101 E. Brown Road Dr. Ramaswamy and 14 years of clinical experience in virtually every health Mesa, AZ 85207 care setting, currently manages his office as well as Rachelle Haviland, RN Phone | 480.830.3892 the assisted living. Cell | 602.316.6114 the assisted living. Fax | 480.830.6646 Dr. Ramaswamy and Doctor’s Doctor’s Choice Choice Difference Difference Rachelle Haviland, RN

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lifestyle | art | entertainment 7

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CHEN’S CHINESE RESTAURANT

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• Look over your project and check for errors; spelling, address, Changes from this point forward may cost you in time • Any Changes from this point forward may cost you in time telephone #’s, copy or content. EMG Lifestyle Publications is materials. and materials. Ad approved as is ❑ not responsible for typos or incorrect information. Lifestyle Publications Cannot process your job until ❑ Ad approved with • EMG Lifestyle Publications Cannot process your job until • Sign this page and fax it back to EMG Lifestyle Publications. pt Sign-Off. correct? receipt of Sign-Off. dofcopy

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8 lifestyle | art | entertainment

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March 2011

family features

From Irish Pastures Comes a Pot of Gold

Dubliner Shepherd’s Pie

Makes 4 to 6 servings “Our family loves a hearty shepherd’s pie after a long day working on the farm. Because our cows produce milk to make Kerrygold Dubliner Cheese, we like to add some shredded Dubliner to the potato crust.” — Donal Murphy, Kerrygold dairy farmer, Bandon, County Cork, Ireland Potato Topping: 1 1/4 pounds russet potatoes, peeled and cubed 2 tablespoons Kerrygold Irish Butter 1/3 cup milk 1 cup shredded Kerrygold Dubliner Cheese 1/2 teaspoon salt

es, there’s a pot of gold at the end of the rainbow. It’s found in each blade of grass growing in Ireland’s lush pastures. Small herds of cows graze freely, and the milk, rich in beta-carotene from the grass, produces butter and cheeses of an exceptionally golden hue. Thousands of years before the Irish discovered potatoes, dairy cows, milk and butter were being woven into the fabric of Irish society, according to the Cork Butter Museum in Cork City, Ireland. The Cork Butter Exchange, a market created by the merchants of Cork City in 1769, was in its time, the largest butter market in the world, exporting as far away as Europe and America. Today, dairy products continue to play an important role in Irish cooking. Coopera tives of farmers, creameries and cheesemakers provide delicious Irish butter and cheeses throughout the U.S. under the Kerrygold label. Here are some iconic recipes from some stars of Irish cooking, using Kerrygold cheeses and butter. To learn more about Kerrygold, and for where-to-buy information, visit www.kerrygold.com/usa.

Filling: 1 pound lean ground beef 2 tablespoons Kerrygold Irish Butter 1 medium onion, chopped 4 small carrots, peeled and sliced 1/4-inch thick 2 tablespoons flour 3/4 cup Guinness Stout 3/4 cup beef stock 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 cup frozen peas, thawed

Preheat oven to 375°F and lightly butter an 11- x 7-inch baking dish. Cook potatoes in boiling water for 15 minutes or until very tender; drain well. Mash with butter and milk until smooth, then stir in cheese and salt and set aside. Crumble beef into a medium skillet and cook until no longer pink; remove from skillet and set aside. In same skillet, melt butter. Add onion and carrots; cook for 10 minutes over medium heat to soften, stirring occa sionally. Stir in flour and cook for 1 minute more. Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened then stir in peas and cooked beef. Spoon into prepared baking dish then spread potato mix ture over the top. Bake for 20 to 25 minutes or until top is lightly browned.

Brown Soda Bread

Brown Soda Bread, Roasted Root Vegetable Soup & Cheese Toasties

Roasted Root Vegetable Soup

Serves 4 to 6 “You can substitute pumpkin, turnip or celeriac for the swede (rutabaga), or just use a mixture — this is a very flexible recipe.” — Neven Maguire, chef/owner of the renowned MacNean House and Restaurant in Blacklion, County Cavan, Ireland; popular TV cooking star and cookbook author 1 small swede (rutabaga) cut into cubes 2 carrots, cut into cubes 1 parsnip, cut into cubes 3 tablespoons olive oil 4 tablespoons (1/4 cup) Kerrygold Irish Butter 1 onion, finely chopped 2 celery stalks, finely chopped 1 garlic clove, crushed 1 teaspoon chopped fresh thyme 1 quart (4 cups) vegetable stock 1/2 cup single cream (or substitute half and half) Salt and freshly ground black pepper

Preheat oven to 400°F. Place swede, carrots and parsnip on baking sheet and drizzle with 2 table spoons olive oil. Season generously and roast for 25 to 30 minutes until golden brown and tender, shaking baking sheet occasionally to ensure even cooking. Meanwhile, heat remaining tablespoon olive oil and butter in large heavy-based pot, and add onion, celery, garlic and thyme. Cook for 4 to 5 minutes until softened but not browned, stirring occasionally. Add roasted root vegetables to pan and then pour in stock. Bring gently to boil, then reduce heat, cover and simmer for 25 to 30 minutes until completely tender, stirring occasionally. Purée with a hand blender until completely smooth. To serve, stir cream into soup. Gently heat through and season to taste, then ladle into warmed bowls. Note: You don’t have to add the cream if you’re watching the calories, but you might need a little extra stock to thin the soup.

March 2011

Makes 2 loaves “This is an all-purpose and relatively fool - proof recipe based on several I col lected while researching ‘The Country Cooking of Ireland.’” — author Colman Andrews, whose Irish cookbook won the 2010 James Beard Foundation award for Best Interna tional Cookbook and Cookbook of the Year 3 1/2 cups stone-ground whole wheat flour, preferably Irish or Irish-style 1 1/2 cups unbleached white flour, preferably Irish, or pastry flour, plus more for dusting 3/4 teaspoon baking soda 1 teaspoon salt 1 teaspoon softened Kerrygold Irish Butter, plus more for greasing 1 3/4 to 2 cups room-temperature buttermilk

Preheat oven to 375°F. Mix wheat flour, white flour, baking soda and salt together in a medium bowl. Work butter into mixture with your fingers. Form a well in the middle of flour mixture and pour buttermilk into the well. Form your hand into a rigid claw and stir dough slowly but steadily in a spiral motion, starting in the middle and work ing outwards. Dough should be soft but not too wet or sticky. (Start with 1 3/4 cups butter milk, gradually adding, if necessary, to achieve the right consistency.) Turn dough out onto a floured board. Flour your hands lightly, then shape dough into a flat rectangle about 2 inches high. Cut dough in half length - wise with a wet knife, then gently push each half into a lightly greased glass or foil loaf pan. Bake for 50 to 60 minutes, or until the tops of the loaves are nicely browned. Serve this bread with plenty of Kerrygold Irish Butter.

Cheese Toasties

Serves 4 to 6 4 tablespoons (1/4 cup) Kerrygold Irish Butter 8 slices firm, country-style white bread 1 package (7 ounces) Kerrygold Dubliner Cheese, grated 1 tablespoon snipped fresh chives Salt and freshly ground black pepper

Butter bread and arrange cheese over half of the slices, buttered side down. Sprinkle with chives and cover with remaining slices, buttered side up. Preheat a griddle or large nonstick frying pan and cook sand wiches two at a time 2 minutes each side until golden brown and cheese has melted. Keep hot. To serve, cut the cheese toasts into fingers.

Rhubarb Crumble

Serves 6 “Crumbles are the ultimate comfort food. Vary the fruit according to the season.” — Darina Allen, founder of the world-famous Ballymaloe Cookery School in Shanagarry, County Cork, Ireland Filling: 1 1/2 pounds rhubarb, cut in 1/2-inch slices 1/2 cup sugar Crumble: 4 tablespoons (1/4 cup) Kerrygold Irish Butter 4 ounces (scant 1 cup) white flour, preferably unbleached 1/4 cup superfine sugar

Preheat oven to 350°F. In bowl, mix filling ingredients; turn into a 1-quart (4 cups) capacity pie dish. Rub butter into flour just until mixture resembles coarse bread crumbs, then stir in sugar. Sprinkle this mixture over rhubarb in the pie dish. Bake for 30 to 45 minutes until topping is cooked and golden. Serve with whipped cream and soft brown sugar, or try stirring a little Amaretto into your cream. Recipe adapted from the “Ballymaloe Cookery Course Book”

lifestyle | art | entertainment 9

st. patrick’s day in dublin

St. Patricks Day in Dublin

reland, once visited is never forgotten. The Irish landscape is a rolling mystic resonance, its history is almost tangible. The Country is packed with so many different kinds of delights, that can only be to described in hyperbolic cliches. I.E. It’s the greenest city, with the nicest people, and the best beer! I had the opportunity to go to Ireland on St. Patricks day in 2006 and stayed in the capital, Dublin. It might seem like an old European town at first glance, but there really are a lot of things that are young and trendy about it. Its nightlife is famous, its restaurants profound, and you’ll never have a fresher Guiness in your life. Ask a Dubliner what’s new and you may hear them quote

“

the air was filled with traditional Irish folk tunes on fiddles, flutes, and the like that make your ears tingle. Open your mouth as an American and you won’t be buying a drink for yourself the entire time you’re there. You see, from my experience, unlike other places in Europe I’ve been to, in Ireland, they love Americans. I sat down at an old Irish pub on St. Patricks day and immediately had a group of Irish best friends. Of course they wanted to know all about America, but mostly they were more happy to tell me about Ireland. They told tales of history and how everything in Ireland is the best in the world. When the Irish speak, it sounds almost like music, and it’s hard not to believe every

“

by Casey Yontz

Going to an Irish pub was literally like going into a place where everybody knows your name.

W.B. Yeats: “All changed, changed utterly.” The River Liffey is in many ways the artery of the Dublin, and creates a NorthSouth divide in the city. The North part of the city has traditionally been known as working class, and the south has been know to be more affluent. This distinction has mellowed quite a bit however in recent years. The South side has some of the most reknown historical sights concentrated in a relatively small area, such as St. Patrick’s Cathedral, and the Guiness Storehouse, which was brilliant! This is the most visited tourist attraction in Dublin. The Guiness brewery has been around for over 250 years and is worth the visit. Every level of the building explains the Guiness story and the brewery’s history. At the very top of it, there is a bar with a 360 degree view of Dublin, perhaps the best view in the city. About half of Ireland’s population of almost 4 million, live in Dublin and the outskirts. It’s a city of young and old people as students from all over Europe attend Trinity college and about a dozen other schools in the City. On weekends, people from all over Europe come to Dublin, making the city buzz with activity, crowding its streets and overflowing its pubs. There’s nothing like an Irish pub, especially on St. Patrick’s day. Going into an Irish pub was literally like going into a place where everybody knows your name. On St. Patrick’s day

word they say. My favorite conversation that St. Patrick’s day was when I learned about St. Patrick. For the first time, I learned what the day was really all about, which is surprisingly not just drinking as much Guiness as you can. St. Patrick’s day is of course one of the most widely celebrated holidays in Ireland, not to mention all over America, and St. Patrick was not even Irish, but English. Irish Brigands kidnapped Patrick at age 16 and brought him to the island. He was sold as a slave in the country of Antrim and served in bondage for six years until he escaped to Gaul. He later returned home to Britain where he had a vision that he would preach to the Irish. After 14 years of study, Patrick returned to Ireland, where he built churches and spread the Christian faith for 30 years. Others said that on top of all this, he drove out all the snakes from Ireland. Whatever the case may have been, St. Patrick had to have been quite a guy because all of this happend right around 400 A.D. and we’re still drinkin’ pints to the fella! He also proves the well known fact that no matter what ya’ are, there’s a little Irish in everyone! So, if you want to go to the best place in the world with the finest beer, greenest fields, grandest buildings and friendliest people, then Ireland is the place to be. It’s not only a place in the world, but it’s a place of mind. When you’re there, to the Irish, you’re family!

View of the R iver Liffey in Dublin, Ireland

, Ireland Downtown Dublin

nightlife

St. Patrick’s C athedral in Dublin , Ireland

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recipes by vicki

Recipes Vicki

Adjust an oven rack to the middle position and preheat the oven to 350. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor until bread is coarsely ground (about eight 1-second pulses). This should be about 3 1/2 cups of crumbs. Transfer crumbs to a rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature (about 10 minutes). Transfer crumbs to a pie plate, toss with parsley and shallot. Increase the oven temp to 425. Place 1/4 cup flour in a second pie plate. In a third pie plate, whisk eggs, horseradish (if desired), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth. Next, spray a wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour, shake off excess. Coat with egg mixture, then coat all sides with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to the fish. Belowbreaded is your for the Transfer fishproof to wire rack, then repeat with the remaining fillets. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, (about 18 to 25 minutes). Using a thin spatula transfer fillets to individual plates and serve immediately with lemon wedges.

Chicken Breasts with Sunshine Salsa

For the salsa topping: 1 cup of your favorite salsa 1 cup chopped orange sections For the chicken: 2 tablespoons vegetable oil 1 tablespoon melted butter 2 teaspoons chili powder 1 teaspoon ground cumin 2 cloves garlic, minced 1/2 teaspoon sea salt 1 1/2 cups quick oats, uncooked 2 egg whites or 1 whole egg, lightly beaten 1 tablespoon water 4 boneless, skinless chicken breast halves

Crispy Oven-Fried Fish with Sweet & Spicy Pickled Onion Relish For the Pickled Onion Relish: 1 medium-sized red onion, coarsely chopped (about 1 1/2 cups) 1 cup red wine vinegar 1/3 cup sugar 2 jalapenos, stemmed, seeded, and chopped 1/4 teaspoon salt

Place the onions in a medium, heat-resistant bowl. Bring the vinegar, sugar, jalapenos and salt to simmer in a small Contractuntil No: saucepan over medium-high heat, stirring occasionally, the sugar dissolves. Pour vinegar mixture over the onions, cover loosely, and let cool to room temp, about 30 minutes. Once cool, drain and discard the liquid. This can be covered and kept in an air-tight container in the refrigerator for up to a week.

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1409 19TH ST., SUITE 101 LUBBOCK , TX 79401 For the Oven-Fried Fish: 4 large slices white sandwich (806) 741-1575 bread, torn into 1-inch pieces 2 tablespoons unsalted butter, melted Heat oven to 375. In a shallow dish, stir together the salt(806) and black741-1620 pepper vegetable oil, melted butter, chili powder, ground cumin, FAX In a small bowl, combine prepared salsa with the orange sections. Cover and refrigerate until serving time.

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Sweet & classification Tangy TartarofSauce at the 3/4 cup mayonnaise

2 tablespoons minced fresh parsley leaves minced garlic and salt. Add the oats and stir until well 1/2 small shallot, minced (about 1 tablespoon) 1 small shallot, minced (about 2 tablespoons) combined and evenly moistened. In another shallow dish 2 tablespoons drained capers, minced 1/4 cup plus 5 tablespoons unbleached, all-purpose flour beat the egg and water with a wisk or fork until frothy. 2 tabelspoons sweet pickle relish 2 large eggs Dip the chicken into this mixture, then coat on all sides 1 1/2 teaspoons white vinegar 2 teaspoons prepared horseradish (if you like) 1/2 teaspoon Worcestershire sauce with the seasoned oat mixture. Place the chicken on a foil 3 tablespoons mayonnaise 1/2 teaspoon ground black pepper lined baking sheet. Place any oat mixture that is left on 1/2 teaspoon paprika PUBLISHED ADVERTISING WILL BE PRINTED ON TYPICAL LIGHT WEIGHT POROUS PAPER ON HIGH SPEED PRESSE top of the chicken pieces. Bake 30 minutes or until the 1/4 teaspoon cayenne pepper (if you like) HAVE THE SAME APPEARANCE AS SHOWN BELOW. DUE TO DIFFERENT PRESSES AND PAPER, COLOR WILL NOT Mix all ingredients together in a small bowl. Cover chicken is cooked through and coating is golden brown. 1 1/4 pounds cod, haddock or other thick white fish fillet (1 to 1 1/2 with plastic wrap and let stand to blend flavors, about 15 inches thick), cut into 4 pieces Serve with the prepared salsa and orange mixture. May Lemon wedges minutes. Stir again before serving. May be refrigerated in garnish with chopped parsley or cilantro if you like. Nonstick cooking spray airtight container for up to a week. Makes about 1 cup. Makes 4 servings.

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marks of a true servant

Marks of a True Servant

by Dave Abbatacola, Senior Pastor, Gold Canyon Community Church

UNMARKED GRAVE

ow do you know if your life is on track with God? What are some marks that confirm your life brings Him glory and honor? How do you know if you are truly a disciple of Jesus Christ? If the main task of the church is to glorify the Father by making disciples, what does a disciple look like and do you resemble one? While there are many different answers to these questions, I have to remind myself of at least three we wouldn’t expect. These three things, if in your life regularly, can ensure your life may be tracking with God’s. While many Biblical servants have these three criteria, they come out most clearly from Moses, a true friend of God’s.

Read Deuteronomy 34:5-6. A true servant can live in obscurity. A disciple doesn’t have to be the center of attention or the center of his universe. Jesus is the center, and that is humbling. This humility shows you are right on track. Moses never wanted to be a celebrity, and the stubborn people he led made sure he wasn’t. They complained about him many times. They wanted him dead at other times. They thought he was dead a few times as he communed with God for forty days in a row at least twice. A true disciple can live in obscurity; it is not all about them. If you find yourself lost in service to others, to your family, to your community or neighborhood and maybe don’t get all the accolades you deserve – that is okay. It may prove you are right on track with God.

UNFULFILLED DESIRES “Everyone I know says they need just one thing! What they really mean is they need just ONE THING MORE!” (Rich Mullins). Think about how many learners and followers of God in the Bible lived with unfulfilled desires. In other words, they didn’t get their way. They lived without, and the without was something very important, very much wanted and yet they did … without. The Apostle Paul wanted to evangelize and work with the Jews, God sent him to the Gentiles. David wanted to build a temple, God said “NO”! Jeremiah would have liked some success; Hosea would have liked a faithful wife; Ezekiel would have liked at least one convert; Moses wanted desperately to see the Promised Land. A true servant lives with unanswered prayers and unfulfilled desires. Moses’ request is almost heart-breaking. Moses begs God for a change of heart and to let him enter (Deuteronomy 3:23-26). God says no and tells Moses not to bring up the matter again. Throughout the book of Deuteronomy God gives Moses constant reminders of how He

will not let him in the Promised Land. Moses lived with unfulfilled desires and unanswered prayers. And it didn’t kill him. And he didn’t whine about it. What is that one thing you wished you had? You know the one thing if you only had it, you would be happier. You would be the better spouse. You would give more and volunteer more and spend more time with family. Only if! If God would only relent and give you that bigger house or win the lottery or a better job. Not receiving your one thing takes away from your faith, for the Biblical servants however, it seemed to draw them closer. What is your unfulfilled desire? Maybe not receiving it is a good thing?! This desire gives you fuel for your heart and makes you hungry for more. The line is crossed when you set aside your desires, goals, objectives and agenda for His. That leaves you hungry and unfulfilled and that is okay! Because you have something better: Jesus!

UNDIMINISHED ENERGY “Moses was a hundred and twenty years old when he died, yet his eyes were not weak nor his strength gone.” (Deuteronomy 34:7). What a way to serve. God took Moses home in God’s time, and Moses died still strong and healthy and able. What does this prove? When you are serving God you never burn out even if you grow old. Burnout is from self-effort and doing your will. When you are serving your family or your church or whomever in the power of the Spirit – you will never burnout. Serve Jesus in the muscles of the Holy Spirit and you will never grow weary of the work and calling. These are three things we don’t necessarily pray for, but if you live this way you will be honoring God; humbly making more room for Him in your life to shine and you will not burnout. You will joyfully be exalting Jesus in what you say and in what you do.

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