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Saw it on 13

Monday, August 30

Information on Agent Orange Health Claims for Vietnam Veterans

Department of Veteran Affairs

www.vba.va.gov/bln/21/AO/claimherbicide.htm

www.publichealth.va.gov/exposures/agentorange/

Arizona Department of Veteran Services

www.azdvs.gov

Local AZDVS Office:  2811 S 4th Ave , Yuma

(928) 726-2851

Disabled American Veterans

www.dav.org

Local DAV Office:  954 S 13th Ave, Yuma

(928) 783-6661

 

Friday, August 27

ADOT to Debut 5-Year Vehicle Registration Option

New service provides savings, convenience to customers

 

PHOENIX—Drivers who want to save a few bucks while taking care of their vehicle registration for five years at a time will benefit from the Arizona Department of Transportation's new five-year registration option that debuts on Aug. 29.

 

Those with vehicles that qualify for the program will be able to register for the five-year option at all Motor Vehicle Division and third-party offices statewide, or by renewing their registration through the mail or online at ServiceArizona.com. Currently MVD offers drivers a two-year registration option in addition to the standard one-year registration.

 

Only vehicles that do not require an emissions test during the five-year period are eligible. Some vehicles that qualify for the five-year registration option include:

 

• Most vehicles of any model year registered outside the Phoenix and Tucson metro areas, where emissions testing is not required
• New vehicles that have never been registered in Arizona or in any other state
• Vehicles with model year 1966 and older

 

"ADOT is pleased to offer this option to Arizona's drivers, which translates into both a savings and a convenience for our customers," said ADOT Director John Halikowski. "One of ADOT's biggest priorities is customer service and satisfaction, and this service now gives drivers one more option to ensure a smooth registration process while saving them money at the same time. Drivers won't have to worry about registering their vehicle for another five years."

 

Drivers who take advantage of the new option will only have to pay a one-year registration fee for the entire five-year period. The five-year registration option includes the vehicle license tax, as well as all other fees, calculated and paid for the entire five-year period at the time of registration. This includes fees for vehicles with special or personalized license plates.

 

The total amount paid by a vehicle owner for the five-year registration will go into two accounts. The first two years of registration will go into the Highway User Revenue Fund, which funds statewide roadway projects. The last three years of the registration will go to the state's general fund to help balance the Fiscal Year 2011 budget. This distribution of funds does not affect what a vehicle owner pays. 

 

ADOT estimates that approximately 2 million of the 6.7 million registered vehicles in Arizona will be eligible for the five-year option. Currently, 23 percent of Arizona's vehicles are registered under the two-year option.

 

For more information about vehicle registration and other MVD services, visit www.azdot.gov/mvd.

To conduct MVD transactions online, visit www.ServiceArizona.com.

 

# # #

Friday, August 20

National Suicide Prevention Lifeline 1-800-273-TALK (TBY -- 800-799-4889)

WWW.SUICIDEPREVENTIONLIFELINE.ORG

Sunday, August 8

     Dancers Workshop Master Classes and Re-Opening Party: Saturday, Aug14th

     More Info at http://dancersworkshopofyuma.com/

     More info about Miss Linda and for donations at http://www.misslinda.org/

 

Friday, July 30

     More info on TMJ (as seen on First News at 4pm)

 

Wednesday, July 21

     Mt. Lemmon Observatory: http://skycenter.arizona.edu/programs-reservation.html 

     or call: (520) 626-8122

 

Tuesday, July 13

     How Your Credit Union Accounts are Federally Insured

 

Tuesday, July 6

     AEA Financial's

 

Thursday, July 1

     Click here to read the AEA press release.

 

Thursday, June 17

     To leave comments about the proposed jet (F35BJSF) coming to MCAS-Yumavist:  usmc.jsfwest.com

 

Wednesday, May 26

     Save the Colorado River.  View the complaint and learn more information at: ClearWaterProject.us

 

Friday, May 21

Video Mocking Politicians for failing to read AZ immigration law: http://www.youtube.com/watch?v=O6qEQ-KnitQ

 

Wednesday May 19

Created:  02/23/06

Revised:  

Marinara Sauce Recipe

¼         c                      pure olive oil

¼         c                     garlic, sliced

1/8       tsp                   crushed red pepper

3          #                      canned plum tomatoes, crushed

1          stem                basil leaves

¾         ts                     salt

¾         ts                     black pepper

1          Tb                    chopped fresh oregano

2          Tb                    sliced fresh basil

Brown garlic in olive oil over low heat.  Add crushed red pepper to oil, then tomatoes.  Bring to a simmer, and add basil, salt & pepper.  Reduce heat to low, and cook for 25 minutes.  When done remove basil stem and add oregano and sliced basil.

 

Wednesday, May 5

 Fruit Smoothie For Mom Recipe 

2          c                      Fresh Strawberries

1                                  Ripe Banana

½         c                      Blueberries

1                                  Pitted Peach

1          c                      low fat yogurt, low fat milk or orange juice

2          c                      ice

Place everything in blender and blend till smooth. Serve in tall glasses.

 

Wednesday, April 21

Created:  07/06/09

Created by:  Chef Anthony Spinella

Pasta Checce Recipe

 4     c            diced ripe tomatoes

2     Tb          sliced garlic

¼    c            diced red onion

¼    c            sliced basil leaves

1     pinch     dried oregano

2 ½ oz          extra virgin olive oil

                     Sea salt & black pepper

¾    c            diced fresh mozzarella

                     Grated parmesan cheese

                     Crostini

                     Aged balsamic (optional)

                     Sliced basil leaves (optional)

Combine tomatoes, garlic, onions, basil, oregano and olive oil in a bowl. Season with salt & pepper. Let sit for 10 minutes for flavors to meld. 

Cook your favorite dry or fresh pasta according to directions. 

To serve as hot pasta:

Place tomato mixture in a hot sauté pan and toss for 30 seconds.  Drain pasta and toss with tomatoes. Place in bowl and top with mozzarella and parmesan. Garnish with crostini.

To serve as cool pasta:

Drain and cool pasta and toss in bowl with tomato mixture.  Sprinkle with mozzarella and parmesan.  If desired drizzle with aged balsamic and sliced basil. Garnish with crostini.

 

Wednesday, March 24

Created:  10/10/03

By Chef Anthony Spinella 

Shrimp & Mango Salad Recipe

4          oz                    Mango infused white balsamic vinegar (see below)

3          oz                    mango puree

2          oz                    white wine

1          Tb                    chopped shallot

4          sprigs             chervil, chopped

½         ts                     cilantro, chopped

16        oz                    canola oil

                                    salt & white pepper

Combine ingredients in a blender and drizzle in oil on low speed.

 

Mango Infused Vinegar Recipe

 1          500ml bottle   white balsamic vinegar

1                                  ripe mango, peeled

1          ts                     crushed red pepper

Combine vinegar and mango in high speed blender till liquefied.  Add pepper and pulse 1 or 2 times till just blended.  Let sit 2 hours or overnight.  Strain through china cap.

1          c                      mixed greens

1          c                      bitter greens, ex. Frisse

1                                  mango, diced

½         c                      diced orange segments

¼         c                      red onion, sliced

¼         c                      sliced almonds

1          c                      cooked shrimp

                                    Mint leaves

                                    Scallions greens

                                    Mango sorbet, optional

 

Wednesday January 6

Created:  01/05/10

By Chef Anthony Spinella 

Cabbage Salad Recipe

 

1          #                      cabbage, core removed

¼         #                      red onion

¼         #                      carrot, julienne

1          Tb                    chopped parsley

Slice cabbage and onion very thinly.  Mix with remaining ingredients and chill.  

Dressing: 

¼         c                      pineapple juice

½         c                      rice wine vinegar

2          Tb                    honey

  ½         ts                     Sriracha or hot sauce

¼         ts                     mustard powder

1          ts                     salt

1          Tb                    sesame seeds

½         Tb                    grated fresh ginger

¼         ts                     ground black pepper

Combine above ingredients.  Whisk in:

1          c                      canola salad oil

1          ts                     sesame oil

To serve:

Combine cabbage salad with 2 oz of dressing. Let stand 15 minutes.

======================

Created:  01/05/10

By Chef Anthony Spinella

Vegetable Wrap Recipe 

 Assortment of Sliced Raw Vegetables:

            Carrots

            Zucchini

            Eggplant

            Mushrooms

            Onions

            Asparagus

1          Tb                    olive or garlic olive oil

1          ts                     lemon zest

¼         ts                     oregano

                                    Salt & pepper

2          Tb                    flavored cream cheese, softened

½         c                      spinach

1                                  flour tortilla wrap

Toss Vegetables with oil, lemon, oregano, salt & pepper.  Wrap in foil and bake @ 350° for 15 minutes.  (vegetables may be covered with plastic and cooked in microwave for 2-3 minutes, or cooked on grill.)

Meanwhile spread cream cheese on tortilla.  Place vegetables in center, top with spinach and roll tightly.  Cut in half and serve.

 

Monday December 28

To check TSA guidelines for luggage and carry-on bags, log on to www.tsa.gov

 

Wednesday December 16

Peppermint Bark Recipe

8 oz Dark Chocolate

7 oz White Chocolate

1/2 c crushed peppermint candy or candy canes

Melt dark chocolate and pour over parchment or waxed paper.  Spread evenly and allow to cool completely in fridge.  Melt white chocolate and spread evenly over dark.  Sprinkle candy on soft chocolate, press gently and allow to cool completely.  Break into pieces.

 

DiMare Salad Recipe

2 lbs cooked seafood- shrimp, mussels, calamari, octopus

1 1/2 c diced celery hearts

1 c sliced green olives

2 tablespoons garlic, thinly sliced

1/2 c extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon each rough chopped Italian parsley, sea salt, white pepper

Combine all ingredients together and let chill on hour before serving.

 

Shrimp Oreganata Recipe

2 tablespoons finely chopped garlic

1/4 c olive oil

2 tablespoons chopped oregano

1/4 teaspoon black pepper

1/4 teaspoon fine sea salt

2 cups bread crumbs

2 tablespoons finely chopped Italian parsley

1 lb large shrimp, cleaned and butter flied

olive oil for pan

Saute' garlic in olive oil until well cooked, but not browned.  Remove from heat and add remaining ingredients.  Lightly grease a casserole or service dish with olive oil and arrange shrimp in a single layer.  Sprinkle crumbs evenly over top.  Bake in preheated 350-degree over for 12 minutes.

 

Friday December 4

U.S. Customs and Border Protection (CBP) announced the Global Online Enrollment System (GOES) web site has been enhanced to facilitate the Trusted Traveler Program application process for Spanish-speaking travelers.

https://goes-app.cbp.dhs.gov

 

Tuesday, November 24

Created:  11/17/87

By:  Chef Anthony Spinella

Butternut Squash Soup Recipe

       1                                  butternut squash, peeled, seeded and diced

1          med                onion, peeled and diced

1          large               carrot, peeled and diced

1          Tb                    olive oil

                                    Salt & white pepper

4          c                      vegetable broth

½         tsp                   grated ginger

1          pinch               nutmeg

¼         c                      heavy cream (optional)

Garnish:

Julienne green apple

Chives

Toss squash, onion and carrot with olive oil and season with salt and pepper.  Place in roasting pan in 375° oven for 15 – 20 minutes.  When done, add stock, ginger and nutmeg and bring to a simmer on stovetop.  Simmer for 10 minutes.  Cool and puree in food processor or blender.  Add cream if desired and adjust seasoning. 

===========================

Created:  10/07/88

By: Chef Anthony Spinella  

Pumpkin Cream Sauce Recipe

1          Tb                    unsalted butter

1          med                onion, finely chopped

1          tsp                   garlic, minced

½         c                      chicken broth

1          c                      cooked pumpkin puree

½         c                      heavy cream

2          Tb                    chopped Italian parsley

                                    Salt & white pepper

2          c                      dried pasta

Garnish: (optional)

Toasted pumpkin seeds

Sautéed fresh pumpkin slices

Sautéed zucchini slices

Melt butter over low heat in a heavy sauce pot.  Add onion and garlic and season with a little salt and pepper.  Cook until onions have melted but not browned.  Raise heat, add chicken broth and bring to a simmer.  Whisk in pumpkin and when hot whisk in cream.  Adjust seasoning and add parley. 

Cook pasta in salted water to desired doneness.  Drain and toss with pumpkin sauce.  Garnish as desired.

 

Monday, November 9 

 Find out your dog's DNA: BioPetVetLab.com

 

Monday, August 17th

Dog Flu Information: http://www.cdc.gov/flu/canine/

 

 Thursday, July 16th

To volunteer for the Yuma County Anti-Drug Coalition, contact Gretchen Thomas at the Yuma County Sheriff's Office.  928-539-7824

 

 Thursday, June 25th

Be an earthquake spotter and report it: Earthquake.usgs.gov

 

Thursday, June 18th

To donate to the Red Cross disaster relief fund, call 1-800-REDCROSS or visit www.arizonaredcross.com

 

Friday, May 1

National Crime Victim Bar Association or call: 1-800-FYI-CALL

 

Friday, April 24

Centers for Disease Control Swine Flu Updates: http://www.cdc.gov/flu/swine/

Stop Bullying Now: http://stopbullyingnow.hrsa.gov/kids/

 

Tuesday, April 12

     Weather Spotter Information

 

Monday, April 13

Having trouble paying your taxes? Get on the phone with an IRS agent at 1-800-TAX-1040.

 

Friday, April 3

FOR MORE INFORMATION ABOUT DIAGNOSING AND TREATING MIGRAINE HEADACHES

HTTP://WWW.AMERICANHEADACHESOCIETY.ORG

(928) 783-6661

(928) 726-2851