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What keeps the Trinders upbeat in their thoughts is what Brian Trinder said he cannot stress enough.
“The one thing about Thursday night that absolutely blew us away was the fact that, after we got to see Bailey and got the official news that he did have a spinal-cord injury … we came back down stairs to talk to everybody and the emergency room was just full of people. It was just packed,” he said. “All of the support and the love that was there just kind of helped us through the next couple of days. It was pretty moving … pretty moving.
On June 22, 2006ISABELLE M. the beloved wife of the late Raymond J. Walko. Devoted mother of Cheryl A. Dzwonczyk and husband Ross; and Susan M. Walko. Loving grandmother of Dan and Matt Dzwonczyk. Dear sister of Florence Troyan. Also survived by many loving family. Family and friends may call at THE JOHNSON FUNERAL HOME, P.A. 8521 Loch Raven Blvd. (Beltway exit 29-B) on Tuesday, June 27, from 2-4 and 6-8 P.M. All are invited to attend a Funeral Mass on Wednesday, June 28, in The Church of the Immaculate Heart of Mary at 9 A.M. Interment Maryland Veterans Cemetery-Garrison Forest. In lieu of flowers please make donations in her memory to the American Diabetes Association, 800 Wyman Park Dr, Suite 110, Baltimore, MD 21211.
Blake: (about filming racy scenes in Gossip Girl) It's the most awkward thing! There's a room of 40 people watching you, they're telling you exactly how to move your head, and it's completely silent. It's awful!
Russia’s Syria Intervention a Blessing in Disguise for U.S.
In this undated file photo, militants of the Islamic State group hold up their weapons and wave its flags on their vehicles in a convoy on a road leading to Iraq from Raqqa, Syria (Militant website via AP).
Russian President Vladimir Putin’s decision to intervene militarily in Syria and work with Iran and Iraq to defeat the Islamic State has been met with a rather predictable response among Washington pundits: Putin is strong, and Barack Obama is weak.
Researchers found that the risk of early death dropped significantly among people recently diagnosed with heart failure who got a flu shot compared to those who didn't.
If you have heart failure, a flu shot can truly be a lifesaver, researchers report.
A study of patients in Denmark who were recently diagnosed with heart failure found that a flu shot cut their risk of premature death by 18 percent, compared with not getting a shot.
Annual flu shots also reduced patients’ risk of dying from any cause or from cardiovascular disease by 19 percent, the study found.
"Patients with heart failure are at high risk for illness and death, and studies have suggested that infection with influenza can substantially increase the risk for hospitalizations and death in these patients," said Dr. Gregg Fonarow, a cardiologist in Los Angeles.
Heart failure means the heart no longer pumps blood efficiently. The condition will likely increase over the next 10 years as the population ages, and for those people, flu can be serious or deadly, the researchers said.
These new findings add to the evidence suggesting that annual flu shots may be of great benefit to patients with heart failure and help to reinforce current recommendations for annual vaccination, said Fonarow, director of the cardiomyopathy center at the University of California, Los Angeles. He didn’t work on the study.
A New York City physician agreed. "This study increases the evidence that a flu shot may be lifesaving," said Dr. Marc Siegel, a professor of medicine at NYU Langone Medical Center.
Flu knocks down your immune system and stresses your body, increasing the risk of pneumonia, bronchitis and heart trouble, said Siegel, who wasn’t involved in the new research.
Blood clots are more likely to form because of flu, and that can lead to a heart attack, Siegel said. "Since flu shots decrease the severity of flu, they directly reduce the risk of heart attack," he explained.
Flu vaccination also reduces the odds that emphysema, asthma or other chronic conditions will flare up, Siegel added.
Having your shot in September and October, before flu season starts, offers more protection than waiting until November or December, the researchers found. But it’s never too late.
The study, published online in December in the journal Circulation, was led by Daniel Modin, of the University of Copenhagen. He and his colleagues gathered 12 years of data on more than 134,000 Danes recently diagnosed with heart failure. Vaccination rates varied from 16 percent in 2003 to 52 percent in 2015, with a high of 54 percent in 2009.
"Recent studies have indicated that the influenza vaccination coverage of patients with heart failure is inadequate," Modin said in a journal news release. "I hope that our study can assist in making physicians and cardiologists who care for patients with heart failure aware of how important influenza vaccination is for their patients."
Frequency matters, too. Compared to consistent annual flu vaccination, an occasional annual flu shot offered less protection from any cause of death or death from heart disease and stroke, the research team found.
Flu vaccination "may be regarded as a standard treatment in heart failure similar to medications," Modin added.
In a normal flu season, 40,000 Americans die from the flu. Last winter was severe, with 80,000 dying, according the U.S. Centers for Disease Control and Prevention.
The CDC says everyone 6 months and older should get a flu vaccination every year. And if you do get the flu, antiviral medications such as Tamiflu (oseltamivir phosphate) or Xofluza (baloxavir marboxil) can make it milder. The earlier you take these drugs, the more effective they will be, the agency advises.
What to do with all those summer veggies from the farmers' market? They'll make a delightful addition to your favorite lasagna recipe, especially if you roast them ahead of time. For something a little different, try this recipe for Alfredo Lasagna, which uses Alfredo in place of traditional marinara sauce. Toss in some fresh herbs from the garden and plenty of cheese, and you've got a delicious summery dish.
1. (Optional step) Toss veggies in olive oil, season with salt and pepper, and roast in oven at 400 degrees for about 30-45 min. Or just leave raw.
3. In bowl, whisk ricotta with 1 cup Parmesan cheese, eggs, whipping cream, basil, oregano, and pepper.
4. Spoon Alfredo sauce so that it covers the bottom of 13 x 9 x 2-inch glass baking dish. Cover with single layer of noodles.
5. Layer veggies, sauce, ricotta mixture, and shredded cheese. Repeat until all ingredients are used up.
6. Sprinkle shredded cheese on top.
7. Cover tightly in foil. Bake lasagna at 375 for 50 minutes; uncover and continue baking until noodles are tender and cheese is hot and bubbly -- about 25 minutes longer.
Picnicking is a great way to relax, nosh on some terrific eats and enjoy a sun-filled afternoon lunch or early dinner. Picnics can be about the food, the venue, the company — or all three. The best picnics, of course, are the simplest.
With that notion in mind, here are some tips to help you plan the perfect picnic. And unless you”re planning a picnic for a crowd there is no need to spend days cooking. Keep it simple. For picnic accessories, check big box retailers and other stores that sell outdoor goods. Chances are, a lot of it is on sale or marked down for the season.
Choose your food toting vessel wisely. Wicker picnic baskets that come with their own set of plates and utensils are fine — even nostalgic.
Wicker is lightweight, so it”s easy to carry. Some wicker baskets now have an insulated compartment for keeping foods at the right temperature. Newer fabric picnic baskets also are lightweight, come in several colors and have insulated pockets for cold packs.
But either way, make sure you have storage space.
When deciding on a menu, stick to hand-held foods and ones that travel well. Leftover cooked chicken, turkey or beef make terrific sandwiches. Or buy pre-made sandwiches or the components to make them on site. Finger foods like sliced cheeses, smoked salmon, kalamata olives, sliced salami, fruit and raw vegetables are easy and can be easily shared. Antipasto salads are fine, but choose ones with a vinaigrette because they hold better than those with a creamy dressing. Pack the vinaigrette on the side and don”t forget the baguette.
There”s no shortage of plastic storage containers on store shelves. Some have sections for packing the dressing separate from salads so that the lettuce doesn”t get wilted. Others can separate condiments from the sandwich.
Try packing food and drinks in canning jars. They fit well in baskets and travel easily.
· Bacteria that can lead to food-borne illness can pose a threat when food is left out in temperatures between 40 degrees and 140 degrees for more than 2 hours (1 hour if it”s hotter than 90 degrees).
· Cold foods should be kept at 40 degrees or cooler until you”re ready to serve. Keep them in a cooler packed with ice or ice packs. To serve, place foods on ice that”s set in a shallow container, or on ice packs. Replenish ice as needed. Serve the food within the time frame mentioned above.
· Hot food brought to a picnic needs to stay hot until ready to serve. That means keeping it at or above 140 degrees, according to www.fda.gov. Keep it well-wrapped and in an insulated container.
· Bring lots of utensils to prevent cross-contamination.
Steps: Preheat the oven to 425 degrees with racks in upper and lower thirds of oven. Place squash and peppers on separate baking sheets. Drizzle each sheet of vegetables with ½ T. oil, season with salt and pepper, and toss to coat. Spread out in a single layer, turning peppers skin side up.
Roast peppers on upper rack and squash on lower rack, turning squash once, until just tender, about 15 to 20 minutes. Let cool slightly; remove skins from peppers.
In a small bowl, whisk garlic, sherry, and remaining 3 T. oil in a large bowl; season with salt and pepper. Add vegetables and oregano; toss to coat. Cover and let sit at least 1 hour.
Vegetables can be made three days ahead. Cover and chill; bring to room temperature before serving.
— Tested by Susan M. Selasky for the Free Press Test Kitchen.
100 calories (90percent from fat), 10 grams fat (1.5 grams sat. fat), 4 grams carbohydrates, 2 grams protein, 85 mg sodium, 0 mg cholesterol, 1 gram fiber.
Look for jarred olive salad near the deli department at some stores. You can make these several hours in advance. The idea is that the roasted tomatoes and olive salad become a vinaigrette of sorts for these sandwiches.
Steps: Slice the baguettes horizontally almost in half. Scoop out some of the crumb from the bottom half. Add about one-third of the olive salad on the bottom half of each baguette. Top each with some roasted tomatoes, chicken, cheese and about 1 cup arugula leaves. Cut each sandwich in half, wrap in parchment paper and secure with kitchen twine.
To make slow-roasted tomatoes: Preheat oven to 350 degrees. Line a sided baking sheet with parchment paper. Cut 4 cups cherry or grape tomatoes in half and place cut side up in a single layer on the baking sheet. Place 4 garlic cloves, with skin on, but crushed, in between tomatoes. Drizzle with 3 T. olive oil and sprinkle with sea salt, about 1 tsp. sugar and fresh thyme leaves. Bake until they are semi-dry and somewhat shriveled, about 30 minutes. They should be tender and their flavor concentrated. Remove from oven, transfer to a bowl with the pan juices and let cool before using.
Slow roasted tomatoes adapted from “The Picnic Cookbook” by Annie Bell (Kyle Books $19.95).
443 calories (50percent from fat), 24 grams fat (6 grams sat. fat), 14 grams carbohydrates, 40 grams protein, 937 mg sodium, 114 mg cholesterol, 2 grams fiber.
Steps: Place 3 cups of the melon cubes in a blender; blend until smooth. Pour into a container and stir in the lemonade. Add the remaining melon cubes, mint and lemon slices for garnish. Chill several hours and keep well-chilled until ready to serve.
Adapted from Better Homes and Gardens, August 2013 issue.
190 calories (1percent from fat), 0 grams fat (0 grams sat. fat), 48 grams carbohydrates, 0 grams protein, 38 mg sodium, 0 mg cholesterol, 0 grams fiber.
You can grill the bread and peaches one day in advance.
Steps: Preheat the oven to medium heat. Once hot, oil the grates and heat 5 minutes. Brush both sides of the lb. cake with melted butter and brush the cut sides of the peaches with the melted butter. Grill the lb. cake on both sides until you get nice grill marks, about 3 minutes for each side. Grill the peaches, cut side down until you get nice grill marks. Remove from grill and cool. Slice peaches, pack them, the lb. cake slices and the sauce separately. To serve, place some peach slices on the lb. cake and drizzle with raspberry sauce.
— From and tested by Susan M. Selasky for the Free Press Test Kitchen.
351 calories (43percent from fat), 17 grams fat (10 grams sat. fat), 48 grams carbohydrates, 4 grams protein, 273 mg sodium, 141 mg cholesterol, 1 gram fiber.
March 15, 2006 California farmers who want to make it easier to hire undocumented immigrants are headed to Capitol Hill on Wednesday to confront lawmakers on immigration reform. They say agriculture is being crippled by a deepening labor shortage, and they want guaranteed access to legal immigrant labor. Sasha Khokha of member station KQED reports from California's Central Valley about agriculture's stake in the immigration debate.
March 15, 2006 In the first of two commentaries on immigration reform, Ruben Navarrette praises Cardinal Roger Mahony's stand against a House bill that would punish anyone who assists undocumented immigrants coming to the United States.
March 14, 2006 Phoenix has become the biggest gathering point and distribution hub for people migrating to the United States from Mexico. The influx has produced a culture clash because, until recently, Phoenix wasn't really deeply rooted in the Southwest: It was never a Mexican-American melting pot like Albuquerque or San Antonio.
March 3, 2006 The uproar in the Southern California city of Costa Mesa over a decision to deputize some its police force as immigration agents has exposed deep divisions in the community. In the second of a two-part series, Debra Baer of member station KPCC reports on the debate over how best to enforce federal immigration laws.
March 2, 2006 A suburb of Orange County in Southern California has become the center of a heated debated over whether local police should enforce federal immigration laws. The city of Costa Mesa is poised to become the first in the nation to deputize some members of it police force as immigration officers. In the first of a two-part series, Debra Baer of member station KPCC reports that some officials are skeptical about the plan.
The richness of Peruvian cuisine beyond quinoa has made it a hot trend for foodies, discovering what we’ve come to respect in South Florida, with restaurants like La Mar at the Mandarin Oriental introducing us to unique foods and flavors.
I was particularly taken by the quick bean salad that accompanies the pork chops in the recipe here.
The beautiful yellow canary beans, which I’d not tried before, are rich and creamy and some say do not create digestive problems like most beans. They come from the Andean valleys of Peru and Mexico. I found them easily as a dried bean in my supermarket, but for the convenience of canned you may have to tap online sources or Latin markets (I found two brands, Goya and Inca).
The recipe is from celebrity chef Doreen Colondres, familiar to Univision viewers, author of La Cocina No Muerde and blogger at LaCocinaNoMuerde.com and TheKitchenDoesntBite.com. She was tapped by the Pork Board to develop recipes inspired by Latin American cuisine for PorkTeInspira.com.
Note: Colondres says you can season the pork and prepare the bean salad in the morning or the day before serving. If you can’t find the panca (I found the jars with no problem at a Latin market) you can substitute red chile powder. If you can’t find canary beans, also known as mayocoba, she says pinto or great Northern beans can be substituted.
Q. Love your column. No telling how many recipes I have clipped! I need help in finding the recipe for Steak and Ale’s Kensington Club marinade. Our restaurant closed (did all close?). My husband has been suffering withdrawal symptoms ever since. I’d love to surprise him with his favorite on his next birthday Hope you can get it.
A. Ah, I remember the chain well, with its giant salad bar, English pub architecture, dark woods and comfy booths. At one time it was franchised — and copycatted — all over the country, and then it went fantastically bust in 2008, when all the doors were shuttered.
The concept was the mid-’60s brainchild of Norman Brinker, who also founded Bennigan’s. There are reports that Bennigan’s CEO Paul Mangiamele plans to resurrect the brand, so perhaps there is hope for all the fans like your husband who miss the food (just type Steak and Ale into a search engine and join in the salivation. There’s even a Steak and Ale Facebook page with 57,000 likes).
As to the marinade, when I snagged the recipe in the late ’70s from a line cook it was in restaurant quantities — made to marinate four dozen 8-ounce steaks. I adapted it for home use.
The pineapple juice and vinegar do tenderize the meat. The recipe calls for a lot of sugar, which adds a bit of sweetness but primarily ensures a nice caramel burnish to the grilled meat. It’s the kind of thing you either love or hate. Frankly, I like it better on chicken.
Q. I’m hoping someone can provide the recipe for the goat cheese cake on a baklava crust that was served at the long-gone Satoro in Hollywood. The chef was Alexander Dziurzynski. I have searched for something similar for the longest time, without success.
Adapted from chef Danny Elmaleh of Hyde Beach Kitchen.
Place the oil in a wok or large skillet over medium-low heat. Add the ginger, garlic, lemongrass and galanga, cover and sweat until aromatic and soft. Add the cream of coconut, fish sauce and sugar, increase heat to medium high and bring to a simmer. Add the mussels and cook just until mussels open. Stir in the lemon juice, basil and chilies, then the butter, cooking just until sauce is thickened as desired. Serve with lime wedges and bread.
Note: Galanga, also known as kah, is a root related to ginger with a more intense flavor, and is used a lot in Thai cooking. It can be difficult to find fresh, but Thai Kitchens has a dried version I’ve used often and it is available in supermarkets with a comprehensive Asian section. Fresno chilies are hot but not fiery – about as hot as a jalapeno. If unavailable, any fresh chili can be substituted at the heat level you prefer.
Per serving: 716 calories (63 percent from fat), 51 g fat (28 g saturated, 7.5 g monounsaturated), 94 mg cholesterol, 33 g protein, 32 g carbohydrates, 1.7 g fiber, 2888 mg sodium.
Source: Chef Doreen Colondres for PorkTeInspira.com.
Season the pork with the panca chile paste and minced garlic, salt and pepper and set aside.
On a grill, cast iron pan or heavy skillet, cook the chops on medium high for about 5 minutes on each side, depending on the thickness. (You’ll need to add 1-2 tablespoons of oil if you use a sauté pan).
While the pork is cooking, combine the beans, tomatoes, onion, lemon juice, olive oil, cilantro and salt and pepper to taste. Chill at least 15 minutes before serving.
Per serving: 741 calories (53 percent from fat), 43 g fat (12.5 g saturated, 20.5 g monounsaturated), 156 mg cholesterol, 54 g protein, 34 g carbohydrates, 8.2 g fiber, 180 mg sodium.
Blend ingredients and pour over 6 to 8 steaks in a non-reactive pan. Let the meat marinate, covered in the refrigerator, for at least 24 hours, turning from time to time.
Per serving: 14 calories (0 percent from fat), 0 g fat, 0 mg cholesterol, 0.3 g protein, 2.7 g carbohydrates, 0 g fiber, 196 mg sodium.
Yield: 2 3/4 cups marinade.
A mining watchdog says the Canadian miner Barrick Gold sought a restraining order against landowners just before a police raid in Papua New Guinea's Porgera district.
Community leaders say hundreds of houses were burnt to the ground during the raid on Friday on Wingima village, which borders the Porgera mine.
"MiningWatch Canada spokesperson, Catherine Coumans, says she understands Barrick rejected a Memorandum of Agreement with landowners that included full resettlement before it applied for the restraining order. 'A restraining order was actually asked for by the local management of Barrick in PNG against the Porgera Landowners Association and its president Mark Tony Ekepa so this restraining order was called for on the fifth of June and then on the morning of the sixth of June of course the houseburning started.' Barrick Gold has confirmed it has an injunction against the Porgera Landowners Association but says it's unrelated to the raid. It says the injunction is in response to threats to close down the mine made during the review of the Memorandum of Agreement. It says the agreement is only between the state of PNG and Porgera landowners."
You can still shake your climate moneymaker.
Climate change certainly didn’t carry the day in the November elections. It shouldn’t be news to anyone that the topic ushered in few if any victories for those who had it high on their platforms, and the tens of millions of dollars targeted to defeat those perceived to be cool on climate change action turned out to be largely ineffectual in races across the country.
But climate change still has the potential to be a hot growth industry, and some would say it already is – at least based on the growing success of The Climate Corp.
The company was purchased last year for $930 million by St. Louis, Mo.-based Monsanto Co., the publicly traded multinational agrochemical and agricultural biotechnology firm that has been hammered for its genetically engineered crops by some of the same groups that support a more aggressive worldwide climate change agenda.
Monsanto announced a settlement today, though it did not admit liability, and agreed to pay $250,000 to U.S. wheat farmers who sued over market disruption after unapproved genetically engineered wheat was discovered growing in Oregon.
Operating as a managing general agent Climate Corp. works with roughly 300 independent agents around the nation and offers crop and hail multi-peril crop insurance policies through a multi-year carrier agreement with OneBeacon Insurance Group.
That’s one side of the operation. The other offers weather- and growing-related data to farmers through its free app and web service as well as through a variety of paid plans – Climate Pro, Precision Acre.

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