Notice: Undefined index: HTTP_REFERER in /home/stparch/public_html/headmid_temp_main.php on line 4394
Newspaper Archive of
Indian Valley Record
Greenville, California
HOME Browse Search List Of All Titles New! Global Image Search
Free Search  Subscribe  Sign In
June 22, 2011     Indian Valley Record
PAGE 24     (24 of 32 available)        PREVIOUS     NEXT      Jumbo Image    Save To Scrapbook    Set Notifiers    PDF    JPG
© Indian Valley Record. All rights reserved.     Upgrade to access Premium Tools
 
PAGE 24     (24 of 32 available)        PREVIOUS     NEXT      Jumbo Image    Save To Scrapbook    Set Notifiers    PDF    JPG
June 22, 2011
 
Newspaper Archive of Indian Valley Record produced by SmallTownPapers, Inc.
Website © 2025. All content copyrighted. Copyright Information
Terms Of Use | Privacy Policy | Request Content Removal | About / FAQ | Get Acrobat Reader




16B Wednesday, June 22, 2011 Bulletin, progressive, Record, Reporter Seven ways to lower cost of vacation foods Sheri Alzeerah foodonthetable.com The suitcases are zipped, hotel reservations have been confirmed and if traveling by plane, life has been neatly compartmentalized into 3- ounce containers. You, along with millions of others ready to get away, are all set for your summer vacation. Whether going by plane, train or automobile, Rule No. 1 during a successful summer trip is to keep all tummies happy. Rule No. 1 after a suc- cessful summer trip? Keep all bank accounts happy. One big way to cut costs without sacrificing a fun vacation is to manage your food budget while away. Take these seven tips into consideration before jet/ train/car-setting this sum- mer to avoid a trip that leaves you broke. Research Scout out restaurants in the area online and, even better, find food discounts and savings accordingly. Start by exploring restau- rants that are walking dis- tance from your lodging, so you can save money on gas or transportation fees. Make an itinerary andset a budget Even if you're not a three- meals-a-day type of person, allot money to allow for three meals for each day you'll vacation. According to the price level of restaurants you found in Tip No. 1, plan for how much money you expect to spend each day. When you set a realistic budget prior to departure, you'll be able to better gauge your food expenses while on vacation. Pretend you're a local When on a trip, it's some- times easy to forget that locals live on a budget where you're vacationing. Tourist traps are just that -- traps. Avoid getting sucked into overspending and get cultured instead. Go to the neighborhood joint or scope out the street food scene, and discover the city's best with- out spending the most. Pack snacks Whether traveling with kids or not, your crew is bound to get hungry in between meals. Instead of with total PLUS get a FREE 47" flat screen TV, when you bring in this ad before July 4, 2011. Lot & Land packages available[ Our experts and craftsmen are here to assist you with your new home... from getting the land to completing you home! 7 DAYS A Standard features include: wood cabinets, laminate countertops, 2x6 floor joints & exterior walls, low E vinyl windows, textured walls & ceilings with radius comers, window valances, metal mini blinds, Whirlpool appliances, Energy Star home, carpet, vinyl & much morel Guaranteed best prices than anywhere elsel at Eagle Lake...open 7 days 686-920 Spalding Road ° Spalding Models open and on display at 687-890 Magnolia Wa) www.americaneaglehomes.us Dave LeRoy 825-2131 Jerry McMillen 825-3556 We invite you to visit our models & view our available floor plans |br a FREE home quote. I I I I I I II I II IIII I J buying snacks at convenient stores, bring favorite pack- aged goodies from home. Look for festivals or markets Free food and, even better, free fun for hours on end are easy to find at local festivals. Plus, these extravaganzas full of all things local are bound to be bursting with opportu- nities that are prime for the picture taking. Food markets are another option for local fare that's fresh and cost effective. Snack on seasonal produce, chow down on baked goods and check out the catch of the day at the place where community meets fresh food. Score complimentary breakfasts When booking a place to stay, consider finding one with complimentary break- fast. Whether full-fledged continental buffet or just a bowl of cereal, these meals can save you big bucks in the morning and keep you energized until lunchtime. Bring a reusable water bottle No need to waste money on bottled water when you can refuel for free at water fountains or, depending on where you are, from the tap. It's summertime, and the living is easy when you don't have to deal with needless vacation expenses. Be a better budgeter on vacation and soon enough, you'll be a better budgeter even when you return to life sans 3-ounce liquid containers. Sheri Alzeerah is a journalist and freelance writer for foodonthetable.com. Food on the Table: Green beans Destinations in and around Plums County The l-tun,mingbird Antique, & Colleetlble Specializing in California and Other Pottery Glassware, Kitchenware, Dishes, Rockingham, Sewing Paraphernalia, Bottles, Miscellany 71993 Hwy 70, 3 Miles West of Portola, CA 5301832-0104 Barbara Delano LLA6E 00NTIQIJES , of[eatables & Gi:ts Sandra Lee & Linda Brennan 567 Lawrence St., Quincy CA 95971 Consignment items welcome Open Wednesday - Sunday 10am - 3pm (530) 283-3699 or (530) 927-7442 f Proprietors: Bink & Josh Huddleston 213 Main St., Greenville * 530-284-7334 www.indianvalley.net/mainstreet ((:(o) 0000n]l(es ]Pllac(e S(e(co]nl(d[ Hart(all T]r(easu]r(es • Antiques • Collectibles • Used Furniture • Books • Household Items * Jewelry Open Thursday, Friday, Saturday 10am-4pm 72850 Hwy. 70 * 3 Miles West of Portola * 530-249-1745 Greenville Cottage t. c  ..,,,,. A lz  1.l¢SGay(_gjacobsCO ff_¢.c rib [¢5 . ' c°llectibles and 7tiques , [, (530) 284-7632 - . Open Sunday thru Friday, I0 a.m.-5 p.m. Lwww'indianvaUey. net/greenville.c°ttag e _ ------ , ' , F-:-- Heather Hunsaker foodonthetable.com Looking to add greens to your meal plan this summer? Well, choose green beans! While green beans are avail- able year-round, they are perfect for picking and at their peak from April to August, thus making them the least expensive and freshest during this time of year. Green beans are in the same family as kidney beans and black beans. They are easy to grow and thrive even in the poorest of soils, thus making them a popular crop grown all over the United Sates and all around the world. They are also known as "haricot vert," the French term for this vegetable. Green beans provide many valuable vitamins and nutrients: vitamin B, folic acid and silicon, which is im- portant for bone growth and overall health. Green beans are also an excellent source of lutein and beta-carotene, which are also found in carrots and tomatoes. When picking green beans this summer, look for beans that are tender, smooth and a vibrant green color. Beans should have a firm texture and "snap" when broken. Avoid any beans that are limp, or have bruises or brown spots. Green beans are best stored unwashed in a plasticcon- tainer in the refrigerator. To keep beans their freshest, do not snap off the ends of the beans before storing. If refrigerated properly, green beans will keep for five to seven days. Fresh green beans can also be frozen for future use. For best freezing results, steam beans for two - three minutes and then place beans in ice-cold water to stop the cooking process. Place completely cooled beans in freezer safe packag- ing. Green beans will keep frozen for three to six months. As with all vegetables, the healthiest way to cook green beans is to steam them. However, green beans can also be boiled, sauteed, roasted and even eaten raw. Have a picky eater that won't even touch these glorious greens? Well, he or she won't be able to pass up these crunchy Green Bean Fries! Green Bean Fries Prep time: 15 minutes Cook time: 20 minutes Serves: 5 - 6 1 pound fresh green beans 1/3 cup ranch salad dressing 1-1/2 cups Panko breadcrumbs Preheat oven to 450 degrees. Rinse green beans in luke- warm water and dry com- pletely. Snap or cut off both ends of the beans. Toss prepared beans in ranch dressing. Dip ranch covered green beans in Panko bread- crumbs and then place beans in a single layer on a baking sheet. Bake beans in preheated oven for 20 minutes. Hunsaker graduated from Le Cordon Bleu College of Culinary Arts. She currently serves as a writer and recipe developer for meal planning site foodonthetable.corn. l 1 t