I know what you are thinking: "What on earth is an RFID wallet?". Let me backtrack a bit and tell you that recently my credit card was stolen without ever leaving my wallet. I know this because the security department for my credit card called to ask me if I just purchased a $2,000 TV. Yes, I was at the store but no, that was not my purchase! I was very confused because I had my credit card with me. So how can this happen? According to the credit card company and the Police Department it done because my credit card has a chip on it. The chip is there so that someone cannot duplicate your card. My card was breached because the thief in the store had a a Radio-Frequency Identification (RFID) scanner which uses radio waves to capture the information stored on the chip. It can be read from up to several feet away. So what is a consumer to do? To combat this problem, the Police Officer told me to get a RFID wallet which has a thin layer of metal sewn in it and it blocks those radio waves. Or if you just have one card you can buy a special RFID sleeve to slip the card into. The wallets can be purchased anywhere and will have a tag that says "RFID Protection". I bought mine online through Amazon after reading customer reviews and checking out this website to see which were the best.
In a medium bowl, combine grated zucchini with scallions, flour, egg and a pinch of salt and pepper to taste.
Heat a non-stick frying pan over medium-high heat and add canola oil once pan is hot. Add about 2 tablespoons of the pancake mixture to the pan and gently spread out to form circles. (This is not a loose batter.)
Flip the pancake once it has browned on the bottom (about 2-3 minutes) and cook for additional minute or two on the other side. Continue until all of the pancake mixture is gone.
Serve with extra scallions on top and the soy dipping sauce.
*After grating the zucchini, squeeze dry in a paper towel to remove excess moisture.
Preheat your oven to 375 F. If using a pizza stone, place inside of the oven to heat up.
Cut the butter and shortening into cubes and place in the freezer. Then, make enough space in your refrigerator to fit 1 baking sheet. If your dough starts to soften, place it there to chill.
To make the dough, in a food processor, add the flour, cold butter & shortening, sugar, and salt. Pulse 5-8 times until the butter is the size of peas. Slowly add the ice water (1 tbsp. at a time) and pulse the machine until the dough just comes together. You will use anywhere between 3-5 tbsp. of water depending on your dough. It's appearance should look crumbly, not like a smooth ball. When you pinch some between your fingers and it sticks together, it's done.
Put the dough out onto a work surface and gently shape into a flat disk. It is fine if it looks crumbly because it will come together as it rests in the fridge. Cut the dough in half and wrap in plastic wrap. Chill for at least an hour.
To make the filling you must run your knife around the peaches and twist open to reveal the pit. Cut each half into about (6) ½ inch slices.
Transfer the peaches to a bowl. Add the lemon juice, sugar, and cornstarch. Using your hands, gently mix to combine. Set aside.
When your dough is chilled, roll out 1 disk into a 12 inch circle (save the other disk for a future galette). Do this between 2 sheets of floured parchment paper so that it does not stick. Don't worry if it's not a perfect circle; you can trim the edges with a pairing knife or just leave it as is. Transfer the dough to the fridge to chill, leaving it on on the parchment paper. Let it rest for 15 minutes or until firm.
Using the back of a spoon, spread 1 tbsp. of apricot jam onto the center of your dough creating a 2-3 inch border along the edge.
Place your peaches in the center and fold up the sides, gently tucking them in between the peaches.
Beat the egg with a splash of water and brush the sides of the dough.
Sprinkle the peaches and outside of the dough with sanding sugar and almonds.
Transfer your galette (by lifting up the parchment paper) to a baking sheet or preheated pizza stone. Bake on the center rack for 60-75 minutes or until bubbly and golden brown.
When finished, brush the warm galette with the remaining apricot jam to lightly glaze. Transfer to a wire rack to cool.
Recently, I had the pleasure of attending Coastline's Annual Health Fair. It is always great to get out into the community and be able to meet people, some new and some old! It is also a great way to know what other professionals are doing in the community. One of the vendors table that caught my eye was called "Graveside Caretaker Services". I spoke with the owner, Jim Souza and he explained that after caring for his own family's burial plots, he found that was such a need in the community...and he is right. As we get older it becomes more and more difficult to get up and down to clean up and plant. Unfortunately, children of aging adults may not live locally to help out either. Graveside Caretaker Services can do all that for you and your loved ones. They will plant, mulch, weed water, edge and even clean and maintain headstones as well. They can be used year round, seasonal or one time. With Memorial Day right around the corner, I thought this was perfect for our recommends. If you are interested or want more information, please contact Jim Souza at Graveside Caretaker Services at 508-994-9592 or 774-644-0258 or by email at firstname.lastname@example.org. You can also visit them on the web at www.gravestonecare.com. They service the South Coast area of Acushnet, Dartmouth, Fairhaven, Marion, Mattapoisett, New Bedford and Rochester.
It is no secret how much I love to garden. I shudder to think of all the money over the years that I have spent on seeds, flowers and veggie plants. Quite a few years ago I started going to Klein's Greenhouse which is located at the now closed, Building 19 parking lot on 19 Hathaway Road in New Bedford. In the spring, they have an amazing selection of annuals, bulbs, perennials, hanging plants and vegetables. And their prices are so reasonable! Even better than that is the quality of plants that you get. Unlike those big box garden shops, Klein's staff is on top of watering and de-heading past bloomed flowers. And, since they grow their own plants, they sell what is blooming now and not what will be blooming in August. They know that as beautiful as calla lilies are, it's still too cold to plant a fully grown one at Easter. Their season stretches from April until October. In the fall, they sell beautiful mums, asters, corn stalks, pumpkins and any other you can think of. Klein's is definitely worth a visit. As an FYI, like all small nurseries, they only accept cash or check, no credit or debit cards. Be sure to like their Facebook page or be sure to visit them on the web by clicking here! You can also reach them by phone at (508) 992-0179.
Preheat the oven to 400 degrees . Line a large rimmed baking sheet with parchment paper; set aside.
Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
Place the chicken wings in a large bowl; set aside.
In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
To make the sauce: Melt the butter in a small pot over medium heat. Once it's melted, add the crushed red pepper and ginger; cook for a minute, then add in the honey, Sriracha, soy sauce, lime juice, and vinegar. Bring the mixture to light boil, stirring constantly, then stir in the cornstarch; cook just until thickened up. Remove from the heat and set aside.
When the wings have finished baking, carefully remove the tray from the oven and set aside.
Increase the oven temperature to the broiler setting.
Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl.
Pour the warm sauce over the wings and gently toss to coat.
Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes (be sure to be near your oven while doing this because you don't want it to burn).
Carefully remove wings from the oven and transfer them to a large serving platter.
Sprinkle the wings with sesame seeds, cilantro, and more honey and lime wedges.