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10- August 13, 2015 editor@newslj.com
news letter journal
come see The
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II in Douglas,, °
Wyoming!
ill Information: Mail or call Lion Jerry Griffin
al ' 235 B :Tao Drive, Douglas, WY 82633. Phone 358-&594 • Fax (307) 358-5564
II ,Promotional Support provided by Converse Cowry Tourism Board
? .......
Get away from
the Rally madness at
t
I
for spRnsoring the Jr. Girl All-Around Saddle
and for #our continued support of the Jr. Rodeo
Wyoming Refining Co.
Anadarko Petroleum
Powder River Energy
Becky Podio
Jr. Rodeo Committee
Jayde Harrington
t'.~
Pay and'Get 12 ¢ O ff gallon on Sundays
Everyday Cash Price 6¢ off per gallon
'L
Fuel Up and
jgetit Oatl
faster.
Pick up the pace!
The Short Stop
2206 W. Main Street
Open 5am-9pm Monday-Saturday • 6am-9pm Sunday
Do you need assistance with past due
medical bills, dental work or glasses?
CSBG Emergency Assistance funds.
I
V
Proud rnemb~r
X-rays you can email
Jamie Gaughenbaugh, Registered Radiologic Technologist at Newcastle Regional Medical Clinic, poses with the new
Core Labs digital X-ray machine that has been in use at the facility since July 10. She said the state-of-the-art equip-
ment is beneficial because digital X-rays can be shared electronically, so doctors at multiple facilities can access them
quickly and easily.
"The images we take here will be available at Weston County Health Services, and all images will also be available at all
Regional Health facilities," she said, noting that the new technology is also safer for patients because they are exposed
to lower doses of X-ray. (Submitted Photo)
Origiqally, the panini had
working-c!ass Italian origins.
Whether 'you're referring to
one 'un panino' or more 'due
panini' the first sandwiches
were made "with a simpler
recipe: a single filling, usually
meat, paired 'with a rustic
bread. Cured meats, such as
prosciutto, sMami'.or pancetta,
were often used because they
didn't require refrig, :
eration. Panini were "., i
usually eaten on the
go as a quick meal
or snack and weren't
toasted or grilled.
Somewhere along
the way however, a
crucial discovery
was made: while
a regular panino
is good, a toasted
panino is even better!
Today, haany people use an
electric .countertop grill or a
stovetop'!' grili ;pan : and press
grill' co'cbOk both 4es'at 6i ce
and get that perfectly to//st d,
crunchy exterior paired with a
warm and melted interior.
Over the years, panini grew
in popularity and ingredients
began to evolve. Rustic breads
such as ciabatta, francesino (a
small Frer ch-style roll), and
focaccia became the signature
foundation of the sandwich not
sliced sandwich bread. People
also began to experiment with
fillings.
Meats used for panini
include salami, prosciutto, cap-
picola, mortadella, pepperoni,
ham, rdast l eef, turkey, chicken,
Vk~ki Haytl~atl
Extension
Notes
and bacon. Cheeses, from moz-
zarella to brie, became standard
which adds welcome depth and
flavor. Vegetables including
tomato, arugula, eggplant, or
grilled squash, brought garden-
fresh taste and texture. Pesto,
herbs, mushrooms, roasted red
peppers, marinated artichoke
hearts, pickles, olives, and bal-
samic vinegar were added to
balance and comple-
ment flavors. The
combinations are
endless and make
each panini an indi-
vidual dining experi-
ence.
Pick your bread
and fillings:
One of the best
attributes ofpanini is
that they're infinitely
versatile and custom-
izable. There's a good chance
you have all the ingredients
you: nee4 aright :in your: fridge
happy.com/a-lesson-from-top-
chef) Re-create your favorite
classic sandwiches or invent
entirely new combinations.
In the U.S., a panini gener-
ally includes cheese. This is a
great opportunity to explore the
specialty cheese section of your
grocery store to discover new
flavors.
The cheese must be placed
both on top and on the bottom
so the melted cheese helps
hold the bread together. The
meat needs to be cooked before
being placed in the panini. Be
adventuresome and add a little
sweetness to it. Try sliced fruit
such as apples, pears, straw-
berries. Try chutney, fig jam,
preserves, or cranberry sauce.
Got leftovers? Turn them into
paninil Last night's roasted
chicken tastes even better with
some Swiss cheese, bacon, and
tomatoes on sliced sourdough.
The choice of bread and filling
andpantryc3 ght:: now. (http//
pantnihapl y.com/ingredients-
to-keep-on-hand/)
A few things to keep in mind:
Denser is usually better,
when it domes to choosing
bread. Youwant something
that can stand up to and will
be enhanced by the grilling
process. My favorites are cia-
batta, peasant, and sourdough.
Slices about 1/2" thick are best
- any thicker and the sandwich
is likely to be "bready"; thinner
slices may flatten out too much
in grilling.
Experiment with . your
favorite flavors. (http://panini-
should be balanced to com-
pliment one another's flavors.
Look upon your creation with
an artist's eye, and a connois-
seur's palette. Imagine the
melding of flavors.
Less is more. Remember -
you want everything to stay
inside of the panini so be sure
not to overfill the sandwich!
How to cook panini:
Some say you need to butter
the outside of your bread or
brush it with extra olive oil to
make grill marks or a crust.
Sure, brush the inside with extra
virgin olive oil if you want to
add flavor, but I find nothing on
the outside makes for a crispier,
less greasy crust. Also, if you
want to cook in an authentically
Italian manner, never use butter.
Butter is rarely used in Italian
cooking and is never spread on
bread. Drizzle your ingredients
if you want with a little extra
virgin olive oil but never on the
outside.
With panini, the longer you
press it and hear the sizzle,
the more crunchy the bread.
Many people think a panini
is grilled bread, cut open and
cold cuts put inside unheated. A
true panini must be pressed and
heated to fuse the ingredients
together. A panini is not a sand-
wich.., you should not be able
to lift the bread off after it's
been pressed and cooked.
Two methods used to cook a
panini are:
A panini press: Preheat the
press on high for a couple of
minutes. Add your sandwich
and cook according to the
manufacturer's instructions
until golden and crisp, 3 to 5
minutes.
On the stove: Preheat
a skillet with butter or oil to
medium low. Add your sand-
wich, and then press a heavy
pan on top to weigh it down.
Cook until golden and crisp, 3
to 4 minutes per side.
A panini is the perfect com-
bination: toasted bread filled
with meat, cheese, vegetables,
and more. And they're not just
for lunch--they are delicious at
dinner and even breakfast time,
too. Enjoy...Buon Appetito!
from page 9 ...................... ..... ; .......................................................................................................
of the previous week, and for Wednesday
the only change to the schedule will be
that the high school will do their morning
practice at 6 a.m. at the track, rather than
6:30.
The Dogie foo{ball parent meeting is
scheduled for Sunday, August 16, at 6 p.m.
in the Newcastle Hjgt School Commons
area. Head coach Matt. Cohzelman strongly
encourages parents and players to attend.
Football practice will officially begin
at Mallo Camp, with the 'bus scheduled
to leave the NHS parking lot on Monday,
August 17, at 6:30 a.m. and the team
will return to Newcastle after practice on
Tuesday.
On August 19 and 20, practice' will take
place on the field and will run from 6-7:30
a.m. and again at 3:45-5:30 p.m. On Friday
the team Will practice from 6-7:30 a.m.,
and then the annual Black and Orange
Scrimmage will begin at Schoonmaker
Field at 6:00 p.m. with parents and public
invited to attend. There will also be a prac-
tice Saturday, August 22, from 7-9 a.m.
On August 24 and 25, practice will be
on the same schedule as August 19 and 20,
with the regular school practice schedule
beginning on August 26.
The first game is against the Custer
Wildcats on Friday, August 28, in
Newcastle, and in order for athletes to be
eligible to play in "the first contest, it is
mandatory that they attend each of these
scheduled practices.
The annual fundraiser event, the
Dogie card blitz night, will be Tuesday,
September 1. During blitz night players
will be selling Dogie cards from 6-8 p.m.
Middle school football is open to any
seventh or eighth grader interested in
playing or managing and Coach Allen
Von Eye will conduct a parent meeting
at 8 a.m. Monday, August 17, in Tyler
Bartlett's room in the middle school with
practice following the meeting.
Practice on Tuesday and Wednesday
will begin at 8 a.m. and Thursday and
Friday practices will start at 3:45 p.m.
Players need football cleats, shorts and a
t-shirt for the first practice.
¢ 1 ¢