Daily Record, may 15, 2010

Kresha Reichel and Nicholas Bates, both of Marshalltown, are the parents of daughter, Emmeliah Josephine born at 5 p.m. may 3 at MMSC.

Justin and Jen Parker of Grimes are the parents of daughter, Janae Karina born April 30. Janae joins brother, Jarrett, 2 1/2. Grandparents are Cliff and Karen Parker of Conrad and Diana Terpstra of Pella.

Kelly Braack and Travis Bortell, both of Marshalltown, are the parents of daughter, Izabela Mae born at 2:22 p.m. April 13 at MMSC. Grandparents are Kenneth "Skip" and Carolynn Bortell, Cindy Braack and the late Roger Braack. Great-grandparents are Robert and Evelyn Braack and Dorothy Lund and the late Frank Lund.

Todd and Sara McAnulty of Marshalltown are the parents of a son, Kinnick Ryan McAnulty born at 8:03 a.m. on may 12 at MMSC. big brother, Kodi, will welcome him home. Grandparents are Jeff and Cheryl Rankin, Dennis Davis, Terry and Judi McAnulty, all of Marshalltown and Gary and Gloria Rieger of Unionville, Mo.

Marshalltown Police Department

on Monday Jennifer Rayburn, 709 W. Church St., reported damage to a back door and spoiled food from a freezer being left open at her residence and the theft of a HP laptop computer, a diamond wedding ring and a class ring. Estimated value of loss was $2,495.

on Monday Anita Ann Forrest, 111 N. 2nd St. Apt. #2, reported the theft of a purse and contents while at 807 Woodbury St. Estimated value of loss was $420.

on Monday Denise Lynn Roorda, 1905 W. Olive St., reported the theft of a Brinkman gas grill from her residence. Estimated value of loss was $400.

on may 9, an employee with K-Mart, 1720 S. Center St., reported the theft of different articles of merchandise from various departments throughout the store. Estimated value of loss was $261.49.

on Tuesday Amber Marie Anthony, 1510 Fremont St., was arrested for theft, 5th degree from Goodwill.

on may 9, Vanessa Louise Salyers, 3202 S. 12th St. Lot #78, was arrested for theft, 3rd degree from K-Mart.

on may 9, Robert Steven Sanders, 1012 E. Anson St. Apt. #1, was arrested for violation of no-contact order.

on April 30, Edwin Carlton Hofert, 1523 W. Main St., was arrested for two counts of serious domestic abuse assault.

Marshall County Sheriff

on may 4, Stephen Paul Schwake II of Waterloo reported damage to the driver's front window and the trunk lid on a 2008 Ford Fremont while parked at 2322 100th St., Liscomb, and the theft of auto meter gauges and oil pressure, voltage and temperature gauges. Estimated value of loss was $325.

on may 4, Larry Richard Halverson of Laurel reported the theft of a men's gold and diamond ring, a Howard pocket watch and an oil lamp from his residence. Estimated value of loss was $3,500.

Marshall County Courthouse

mark Vajgrt, 2837 Zola Ave., made an initial appearance through counsel, Norma Meade, on an operating while intoxicated charge. the Preliminary Hearing was set for 1 p.m. on June 1. Vajgrt was released on his own recognizance and ordered to obtain a substance abuse evaluation and submit the results to the court within 60 days.

Arturo Carreon-Balleza of State Center made an initial appearance on a no driver's license charge and a improper use of registration charge. the defendant pled guilty on the no driver's license charge and was fined $100 with a $35 surcharge and $60 in court costs for a total of $195 due in full Sept. 15. on the improper use of registration charge, he pled not guilty and a Pre-Trial Conference was scheduled for 9 a.m. on June 22. Carreon-Balleza was released on his own recognizance.

Nathan Wayne Jones, 1508 W. Church St., made an initial appearance on a driving while barred charge, a driving while revoked charge, a driving under suspension charge, a dark windows in vehicle charge and a violation of no-contact order charge. the Public Defender's Office was appointed to handle his cases. the Preliminary Hearing was set for 1 p.m. on June 2. the Contempt of Court Hearing was scheduled for 2 p.m. on may 26. A new no-contact order was set in place for the protected party. Jones was released on his own recognizance.

Chad William may, 1710 S. 4th St., made an initial appearance on a failure to comply as a registered sex offender charge. the Public Defender's Office was appointed to handle his case. the Preliminary Hearing was set for 1 p.m. on may 24. Bond was set in the amount of $2,000 cash or surety.

Elizabeth Jean Murray, 212 W. Boone St., made an initial appearance on a operating while intoxicated charge and speeding charge. the Public Defender's Office was appointed to handle her cases. the Preliminary Hearing was set for 1 p.m. on June 2. Murray was released on her own recognizance with the condition that she obtain a substance abuse evaluation and submit the results to the court within 60 days.

Dennis Craig Albert, 313 N. 4th Ave., made an initial appearance on a burglary, 3rd degree charge. the Public Defender's Office was appointed to handle his case. the Preliminary Hearing was set for 1 p.m. on may 24. Bond was set in the amount of $5,000 cash or surety.

Andrew Jacob Fetters, address unknown, made an initial appearance on a dog at large charge and a driving under suspension charge. He pled guilty to both charges. on the dog at large charge, Fetters was fined $50 with a $15 surcharge and $50 in court costs for a total of $115. on the driving under suspension charge, he was fined $250 with a $75 surcharge and $60 in court costs for a total of $385. Both amounts are due in full by Nov. 15.

Daily Record, May 15, 2010

DURHAM, N.C. -

As he approached the front of the room where servers have popped in and out of a swinging door for decades, the crowd in Bullock's Barbeque restaurant hushed to hear what he would say.

"You'll never know how much I appreciate this," Bullock said quietly as tears welled up in his eyes.

Up until Friday, the restaurant had seen a massive impact from a Salmonella scare in late April. the N.C. State Public Health Laboratory confirmed Friday that nine people who had eaten at Bullocks had infection from Salmonella enteritidis. It causes fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after eating or drinking contaminated food or drink.

The illness usually lasts four to seven days; most people recover without antibiotic treatment. but once word got out that people were sick, business here dropped 80 percent.

"This is a long-standing restaurant ... 58 years in business ... never had anything less than an ‘A' health rating," said Sam Poley, who is marketing director for the Durham Convention & Visitors Bureau. "Today is an important step in helping Bullocks solve a consumer confidence problem."

Poley, along with area chefs and city leaders, started getting the word out that they wanted to rally around Bullock Friday. more than a dozen chefs showed up Friday. Dan Ferguson, the owner of the Original Q-Shack in Durham, took all his employees to eat at Bullock's. He took it a step further, too.

"Today - I closed the store from 11:00 to 2:00 because the respect I have for Tommy Bullock and the Bullock family," he told NBC-17 News. "I think it's a dang shame ... how Durham has responded over the last couple of weeks. Bullock's is an icon in Durham. They've been here forever."

Investigators at the health department have not figured out the source of the Salmonella, but a release from the Durham County Health Department said the illness is commonly associated with eggs or food items containing eggs.

"The restaurant has cooperated with DCHD officials and conducted the proper disposal of potentially affected food items," a news release read Friday. "No violations in the restaurant have been identified with respect to their food handling practices, facilities or employees."

It went on to say, in general, there are several things that are recommended to reduce the risk of getting Salmonella enteritidis infection:

• Keep eggs refrigerated.

• Discard cracked or dirty eggs.

• Wash hands and cooking utensils with soap and water after contact with raw eggs.

• Eat eggs promptly after cooking. do not keep eggs warm for more than 2 hours.

• Refrigerate unused or leftover egg- containing foods.

• Avoid eating raw eggs (as in homemade ice cream or eggnog). Commercially manufactured ice cream and eggnog are made with pasteurized eggs and have not been linked with Salmonella enteritidis infections.

• Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or caesar salad dressing) that calls for pooling of raw eggs.

Local Chefs Help Pack Barbeque Restaurant After Salmonella Scare ...

I just Heat up the Grill and Kinda use the brush, is there a beeter ay to clean the grill.

Could Just heating a grill clean a barbecue grill?

I just want the best make and company

I would like to know the best brand of bbq propane smokers?

Carrie, Samantha, Miranda and Charlotte live in New York. on their first big-screen outing, they wound up in Mexico. but their latest clothes-and-cocktail-infused road trip in &ldquo;Sex and the City 2&rdquo; is their most exotic yet.</p><p>The gals&rsquo; getaway is set in Abu Dhabi but was filmed in Morocco. yes, they&rsquo;re different countries, but both share similar cuisines and design sensibilities, so it&rsquo;s easy to channel the film for a pre-screening fete with your friends.</p><p>Apricots, dates, pistachios, honey and mint are readily available at grocery stores. but so are Mediterranean-style spreads for pita chips and flatbreads, such as hummus and baba ghannouj (roasted eggplant dip). Just a decade ago, Middle Eastern-inspired foods, including boxes of instant couscous, weren&rsquo;t so easy to find.</p><p>To get the look, pick up a few colorful, ornate lanterns at Pier 1 or World Market. consider white gauzy fabric such as scrim (about $2 a yard) to create opulent, casbah-like tenting. Cocktails also have a starring role in &ldquo;Sex and the City&rdquo; episodes, so consider dressing them up with ornate decorative tile coasters.</p><p><hr class="infobox-hr-separator" /><div class="infobox"></p><p><strong><span class="subhead">Apricot Sunday</span></strong></p><p>makes 6 (7-ounce) drinks</p><p>For the apricot puree:</p><p>6 ounces dried apricots (6 to or peeled fresh apricots (about 3)</p><p>1 cup boiling water</p><p>1 teaspoon sugar</p><p>3 ounces apricot brandy</p><p>For the cocktail:</p><p>1 (750-milliliter) bottle</p><p>sparkling wine, chilled at least 30 minutes</p><p>6 dried apricots or fresh apricot slices for garnish</p><p>To prepare the puree: Place 6 ounces apricots in a blender; add the boiling water, and let stand for 5 minutes to soften. Add sugar and apricot brandy and puree until smooth. The mixture should have the consistency of heavy cream. If it is too thick, add more water or apricot brandy (or both) to thin it out. Place in the refrigerator until cool, at least 20 minutes.</p><p>When ready to serve, fill each glass halfway with sparkling wine. Divide the puree among the glasses, then fill them the rest of the way with the sparkling wine. Stir gently.</p><p>If garnishing with dried apricots, float one on each drink or place a few slices on cocktail spears and serve.</p><p><strong>Make ahead: </strong>The apricot puree can be made up to 1 day in advance and stored in the refrigerator or up to 1 month in advance if frozen. Defrost overnight in the refrigerator before using.</p><p><em>Per drink: 193 calories (1 percent from fat), trace total fat (no saturated fat), no cholesterol, 20 grams carbohydrates, 1 gram protein, 84 milligrams sodium, 3 grams dietary fiber.</em></p><p></div><hr class="infobox-hr-separator" /></p><p><div class="infobox"><strong><span class="subhead">Spicy Tunisian Sunset Dip</span></strong></p><p>makes 1 cup</p><p>2 teaspoons salt</p><p>2 teaspoons ground cumin</p><p>2 teaspoons sweet paprika</p><p>2 teaspoons ground</p><p>coriander seed</p><p>1&ensp; 1/2 teaspoons powdered ginger</p><p>2 cloves garlic, chopped</p><p>6 ounces carrots (about 2 large)</p><p>3 tablespoons extra-virgin olive oil</p><p>3 tablespoons fresh lemon juice</p><p>2 teaspoons honey</p><p>1 teaspoon capers</p><p> 1/8 teaspoon red pepper flakes</p><p>1 tablespoon finely chopped parsley</p><p>Bring a pot of 1 quart water and salt to a boil. Measure the cumin, paprika, coriander, ginger and garlic into a small bowl so they&rsquo;re ready to add later.</p><p>Cut the carrots into 1-inch chunks; halve the thicker chunks through the center so all the pieces will cook in about the same amount of time. When the water boils, add the carrots and simmer until a fork easily pokes through them, about 12 minutes. Drain.</p><p>in the same pot (still hot), heat the olive oil over medium heat. Add the cumin mixture and cook, stirring often, until the spices release their fragrance and lose their raw taste, about 2 minutes. Add the carrots, and stir in the lemon juice and honey.</p><p>Scrape the carrot mixture, with all of the seasoned oil, into the work bowl of a food processor. Process until pureed. Scrape the dip into a bowl. Stir in the capers, red pepper flakes and parsley. Serve slightly chilled or at room temperature.</p><p><strong>Make ahead: </strong>The dip may be refrigerated for up to 2 days; stir, taste and refresh the seasonings as needed before serving.</p><p><em>Per (2-tablespoon) serving: 66 calories (69 percent from fat), 5 grams total fat (1 gram saturated), no cholesterol, 5 grams carbohydrates, trace protein, 544 milligrams sodium, 1 gram dietary fiber.</em></p><p></div><hr class="infobox-hr-separator" /><div class="infobox"></p><p><strong><span class="subhead">Lemon-Chicken Kebabs with Moroccan Herb Sauce</span></strong></p><p>makes 6 servings</p><p>3 Meyer lemons, or 1 large orange and 1 regular lemon</p><p> 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus oil for brushing, divided</p><p>2 teaspoons minced garlic, divided</p><p> 1/2 teaspoon dried oregano</p><p>12 fresh bay leaves (omit if not available)</p><p>1 large skinless, boneless whole chicken breast (about 1 pound), cut into 1-inch cubes</p><p>2 large sweet onions, each cut into 12 wedges</p><p>2 green onions (white and green parts), coarsely chopped</p><p>2 tablespoons each chopped fresh basil, cilantro and flat-leaf parsley</p><p>1 teaspoon chopped fresh tarragon</p><p>1 teaspoon grated orange zest</p><p>1 pinch each cayenne pepper, allspice, ground cumin and cinnamon</p><p>Kosher salt and freshly ground black pepper</p><p>using a vegetable peeler, peel 12 1/2 -inch wide strips of zest from the top to the bottom of 2 of the lemons and set aside. (If using a mixture of oranges and lemons, peel zest from the orange.) Juice all 3 lemons (or the orange and lemon) into a measuring cup; you should have 1/2 cup.</p><p>in a large bowl, combine 1/4 cup of the juice, the 2 tablespoons olive oil, 1 teaspoon garlic, oregano and bay leaves. Add the chicken, lemon strips and onions and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours.</p><p>Soak 12 (8-inch) bamboo skewers in water for 20 minutes.</p><p>in a food processor, combine the remaining 1/4 cup juice, remaining 1 teaspoon garlic, green onions, basil, cilantro, parsley, tarragon, orange zest, cayenne, allspice, cumin and cinnamon. Process until smooth. with the machine running, gradually add the remaining 1/2 cup olive oil in a slow, steady stream until thoroughly incorporated.</p><p>Preheat a gas grill to medium-high. Thread the chicken on the skewers, alternating with the lemon strips, bay leaves and onion pieces. Brush lightly with olive oil. Sprinkle with salt and pepper. Place in the center of the grill, cover and cook, turning once or twice until opaque throughout, 5 to 8 minutes. Divide among 6 small plates. Serve the sauce in small bowls alongside.</p><p><em>Per serving: 312 calories (67 percent from fat), 24 grams total fat (3 grams saturated), 44 milligrams cholesterol, 8 grams carbohydrates, 18 grams protein, 52 milligrams sodium, 2 grams dietary fiber.</em></p><p></div><hr class="infobox-hr-separator" /><div class="infobox"></p><p><strong><span class="subhead">Seeded Honey Crisps</span></strong></p><p>makes 24 to 30 crisps</p><p>1 large egg white</p><p>1 teaspoon soy sauce</p><p>2 tablespoons honey</p><p>2 teaspoons sugar</p><p> 1/2 teaspoon sea salt</p><p> 1/4 teaspoon ground white pepper</p><p>2 teaspoons cumin seeds</p><p>2 teaspoons caraway seeds</p><p>2 teaspoons white sesame seeds</p><p>(or mixed with black seeds)</p><p>24 to 30 wonton wrappers</p><p>Nonstick vegetable oil spray</p><p>Arrange two racks in the upper third and lower third of the oven. Preheat the oven to 375 degrees. Line two 11-by-17-inch baking sheets with foil.</p><p>in a small bowl, beat together the egg white, soy sauce and honey until thoroughly blended. Combine the sugar, salt and white pepper in a small dish. Combine the cumin, caraway and sesame seeds in a separate dish.</p><p>on each baking sheet, arrange as many wonton wrappers as will fit in a single layer. Spritz with nonstick cooking spray until lightly coated. Turn the wrappers over. with a pastry brush, paint the egg mixture onto the wrappers. They should be generously coated. (Don&rsquo;t worry about being neat here &mdash; you can paint the whole tray, even in between the wontons.)</p><p>with your fingers, evenly sprinkle the sugar mixture over the wontons. Then sprinkle the seed mixture.</p><p>Bake 7 to 9 minutes, until golden and crisp, swapping and rotating the pans halfway through. Remove from the oven and let cook for 5 minutes on the baking sheet; the wontons will continue to crisp as they cool.</p><p><strong>Make ahead: </strong>Crisps will store in an airtight container for up to 1 week.</p><p><strong>Note: </strong>Egg wash mixture will make more than you will need for the recipe, so make an extra batch, if possible. </p><p><em>Per crisp, based on 24: 103 calories (6 percent from fat), 1 gram total fat (trace saturated fat), 3 milligrams cholesterol, 21 grams carbohydrates, 3 grams protein, 239 milligrams sodium, trace dietary fiber.</em></p><p></div>

Make your own Moroccan-inspired menu for pre-'Sex and the City 2' party