Monday, October 28,2002 Coming events Halloween dinner dance Will be held Wednesday at Aging Services in the Oak Place Community Center, Indiana. Prizes will be awarded for costumes. The doors will open at 4:30 p.m., and a parade will begin at 5 p.m. Dinner will be served at 5:30 p.m., and dancing will follow. Music will be provided by the Mike the Mixmaster disc jockey service. A donation of $10 is requested, and reservations are required. Call (724) 349-4500 or (800) 442-8016. Nework Professionals, Indiana Chapter Meets for breakfast every Wednesday at the Moose in White Township. The meeting begins at 7:15 a.m. and features one speaker from the group, who outlines his or her area of expertise. Anyone interested in joining or learning more about the the group is welcome to attend one complimentary meeting. Bring 30 business cards and be prepared to give a one-minute commercial about your business. For more information, contact Eve Peterson, executive director, at (800) 929-LEAD or visit the Web site: www.npinet.com. Homer-Center Elementary School Is selling cookbooks for $8 each. All proceeds benefit the class of 2010. For more information or to purchase a book, call Maliya Wolford at (724) 479-3063 or Lisa Vilcek at (724) 726-9694. Catholic Daughters of America Ct. St. Bernard 339 Will hold the fall card party luncheon Wednesday at noon in the churcirsocial hall. A donation of $6 is requested. Tickets are available at the door. Prizes, a raffle and a place-and-show game will be held. Food and parking will be available. The chairwomen will be Pat Drew and Maxine Previte. Christ Our Savior Orthodox Church Ladies Society Will sell nut, poppyseed and apricot rolls for Thanksgiving. Orders should be placed by Friday, Nov. 8, and pickup is Tuesday, Nov. 12. The cost is $7 per roll. Call (724) 465-4753 or (724) 254-9539. Senior citizen dinner Will be heid Thursday at 6 p.m. at Grove Chapel Lutheran Church, near Musser Forests, in Rayne Township. Bring a covered dish and your own table service. All senior citizens are welcome. Linda Cobb, the queen of clean Household Help DEAR QUEEN: I have calluses and cracked skin on my feet. (Who doesn't?) I was using a cream called Barielle, but I can't find it anymore. I've tried all kinds of other things that are supposed to be great for feet, but none of them work the way my Barielle did. The next step is a prescription, I suppose, but I don't want to go there. Can you help? Do you know if Barielle still exists? — Dorothy, Bethesda, Md. DEAR DOROTHY: I can. I do. And it does. A couple of stores carry Barielle Total Foot Care Cream. One of them is the Vermont Country Store (www.ver- montcountrystore.com). Give them a call at (802) 362-8460. Or you can go straight to the source — Barielle in Great Neck, N.Y. If you have online access, visit www.barielleinternational.com. Otherwise, call (800) 790-8884. Send questions to Queen of Clean, do United Media, 200 Madison Avenue, New York, N.Y 10016. Newspaper En terprise Assn. indianagazette.com The Indiana Gazette on the 'Net FAMILY Page 11 A TASTE OF THE HOLIDAYS The Indiana Regional Medical Center Auxiliary will hold its annual charity ball Dec. 7 at the Indiana Country Club. Dinner is at 6 p.m., and dancing to the sounds of Night Life starts at 9 p.m. Dinner is $33 per person, and the dance is $25. For more information, call (724) 459-7049. Taste-testing menu items for the ball recently were, from left, Johnna Smallhoover, Terry Ednie, Barbara Peace and Brenda Majcher. (Gazette photo by Michael Henninger) Wedding Peightal-Adams lisa Marie Peightal, daughter ofWilliam and Bonnie Peightal of Indiana, and Bradley Scott Adams, son of James and Melva Adams of New Albany, Ind., were married in a double-ring ceremony Aug. 10; 2002, at the Grace United Methodist Church in Indiana. Pastor Linda Chambers officiated. The bride was escorted by her father and given in marriage by her parents. She wore a white satin sleeveless A-line gown with a fitted waist and princess seams. Pearls adorned the scoop neckline and outlined the backless gown, extending the entire length of the train. A pearled headband with a waist-length veil completed the ensemble. The bride also wore a pearl necklace and earrings that her grandfather gave to her grandmother when they were married. She carried a bouquet of white daisies designed by Toni Peightal. The matron of honor was Lori Martin of Phoenixville. The bridesmaids were Erin Grindle of Indiana; Jennifer Turek of Joliet, El.; Leigh Anne Adams of New Alb any, N.Y., sister of the groom; and Christine Shea of Arlington, Va. The flower girl was Nicole Gergely ofWhite Oak, cousin of the bride. The best man was Johnny Dablaw of Indianapolis. The groomsmen were Shawn Christopher of Indianapolis; James Adams III of Jeffersonville, Ind., brother of the groom; Bob Gurney of Roselle, 111.; and Chris Peightal of Philadelphia, brother of the bride. The ring bearer was A.J. Gergely of White Oak, cousin of the bride. The organist was Tina Ensinger, and the soloist was Natalie Wingrove. The reception was held at the Novosel Civic Center in Indiana. The couple took a wedding trip to Louisville, Ky. The bride graduated in 1999 from Indiana University of Pennsylvania, with a degree in secondary educa- tion, biology and general science. She is a science teacher at Gateway Middle School in Monroeville. The groom is a 1998 graduate of Purdue University and is a teacher at Summit Academy in Butier. They live in Indiana. GOOD H)OD GOOD 11KALTII From the American Institute for Cancer Research Veggies straight from market to oven The smell of food in the oven is almost as comforting as its taste. It doesn't have to be a cake or meat roasting. As the harvest season reaches its peak, roasting vegetables can be a satisfying, healthful way to fill your home with good aromas and create a hearty meal. Roasting gives vegetables a richer, sweeter flavor. Combine a variety of whatever seasonal vegetables you find corn, onions, peppers, Brussels sprouts, tomatoes, garlic, eggplant, zucchini and summer squash. You can also add root vegetables like potatoes, sweet potatoes, carrots, turnips and rutabagas. Cut large vegetables into bite-size pieces, brush with a little olive oil and add herbs and spices. Dill goes well with tomatoes, potatoes and beets. Mint is nice with com, zucchini and red bell pepper. Rosemary is a good complement to onions and mushrooms, as thyme is to eggplant, tomatoes, mushrooms, potatoes and summer squash. Place the vegetables in a roasting pan that is large enough so they're not too crowded. Overcrowding steams vegetables and leaves them limp rather than tender. They should be basted occasionally, with broth or juice (orange or apple), and stirred gently. Vegetables have varied cooking times, depending on their density and size. If roasting different types together, cut the denser ones in smaller sizes so that all vegetables become tender at the same time. Tomatoes, summer squash and eggplant need less time than com, rutabaga, onions, bell peppers and winter squash. Parsnips, potatoes, carrots and some squashes and beets can take up to an hour or more. Roasted vegetables can be more than a side dish. Mound roasted vegetables on top of a cooked grain like quinoa, millet, rice, couscous, bulgur, or in a chef's salad of leafy greens and strips of grilled fish or chicken. Vegetables have a major place in the balanced, mostly plant-based diet recommended by the American Institute for Cancer Research to protect against many types of cancer as well as other chronic diseases. This eating approach focuses on appropriate portions of a wide variety of vegetables, fruits, whole grains and beans. The following recipe makes good use of autumn's bounty. Substitute freely, depending on what's fresh at the market. AUTUMN ROASTED VEGETABLES 3 carrots, peeled and cut into 1-inch pieces 9-10 pearl onions, peeled and trimmed 2 cups Brussels sprouts, halved if large 1 medium sweet potato, peeled and cut into I-inch pieces 1 tablespoon extra virgin olive oil % teaspoon dried thyme Salt and freshly ground black pepper, to taste 1V4 cups fat-free, reduced-sodium chicken or vegetable broth 2 tablespoon chopped pecans for garnish (optional) .Preheat oven to 400degrees. In a mixing bowl, toss the vegetables with oil, thyme, salt and pepper. Transfer vegetables to a roasting pan. Add broth to pan. Roast for 45 minutes, stirring and turning carefully every 10 to 15 minutes. Check frequently for tenderness. When vegetables are almost tender, turn oven up to 425 degrees and roast 10 to 15 minutes more, until vegetables are lightly browned and tender. Serve hot, garnished with pecans, if desired. Makes 4 servings. Per serving: 121 calories, 4 g. total fat (less than 1 g. saturated fat), 21 g. carbohydrate, 4 g. protein, 4 g. dietary fiber, 260 mg. sodium. Club news Kiwanians discuss leadership seminar At a recent meeting of the Indiana Kiwanis Club, President-elect Ron Shearer showed and narrated a video on the 2002 Hugh O'Brien leadership seminar held recently at St. Vincent College. He explained mat 180 high school sophomores from western Pennsylvania spent the weekend developing their leadership skills and interacting with community leaders, other students and staff members. One sophomore from each school was selected by the school's guidance counselor to attend the seminar. Shearer reminded members to attend the Homer City Kiwanis Club's spaghetti dinner Sunday, Oct. 27, from 11:30 a.m. to 2 p.m. at the Homer City fire hall. He also urged them to participate in the judging of costumes at the Halloween parade Monday, Oct. 28, and to attend the K- Family dinner at the junior high Tuesday, Nov. 5. In addition, he congratulated Rebecca Farren and Nancy Smith on a successful Rose Sale. Guests at the meeting included Key Clubbers Mike Huff and Kyle Hummell. Kiwanis Club bingo continues each Monday at 6:15 p.m. at the Indiana Skating Center on Shelly Drive. Fishbasket Site to be discussed DAYTON —The Dayton Area Historical Society recently held its regular meeting at the Marshall House. The group received the Eleanor Wood and Armstrong Community Foundation grants. The Marshall House at 153 State St., Dayton, will be open for Christmas Friday, Dec. 6, and Saturday, Dec. 7, with a special tea Sunday, Dec. 8. The Historical Society will sponsor a slide program on prehistoric occupations at the Fishbasket Site, along Redbank Creek on the Clarion- Armstrong County line, Saturday, Nov. 16, at 2 p.m. at the Marshall House. Presenting the program will be Ken Burkett, field associate at the Carnegie Museum of Natural History. Pie and coffee will be served following the program, which is open to the public. A donation of $3 is requested. For more information, call (814) 257-8152. JWCC recognized for bloodmobile work The Junior Women's Civic Club met Oct. 15. Member Melinda Shoenfelt introduced the club's October Girl of the Month, Melia DeVivo. Sally Zellem, director of the Indiana County Chapter of the American Red Cross, presented the club with a certificate of appreciation for 30 years of involvement with the bloodmobile, which it will again participate in Friday, Nov. 15, from noon to 6 p.m. at the Holiday Inn in White Township. Marilyn Dilg, project director of Indiana County CareNet, discussed the work of the nonprofit agency, the Junior Women's Civic Club's major fund-raiser beneficiary for the year. The club's next meeting will be held Tuesday, Nov. 19. Sleep apnea common By PETER H. GOTT, M.D. Newspaper Enterprise Assn. DEAR DR. GOTT: A few nights ago, I fell asleep after my husband, which is unusual. I was stunned to discover that he had tremors — for up to 30 seconds — associated with no discernible respirations. He is overweight and smokes one pack a day. Is this a normal pattern? DEAR READER: You don't say whether your husband snores. If he does, I feel comfortable making the diagnosis of sleep apnea. However, even without such information, I suspect that this is the problem. Periodic tremors associated with diminished respirations in an overweight smoker are basically diagnostic. In my opinion, he should undergo a study in a sleep laboratory to confirm (lie diagnosis. Ask his primary care physician about this. If your husband does, indeed, have sleep apnea, this common condition is treated with a variety of methods, including continuous positive airway pressure (CPAP). If left untreated, the condition can lead to significant neurological and cardiovascular consequences. DEAR DR. GOTT: Please translate "humm" from medical jargon to everyday English. Last week, my doctor was discussing the results of my blood tests. He said the blood count was normal, my clinical profile was OK and my cholesterol level was humm. DEAR READER: This word is common in most professions. It may. mean anything from "I don't know" to "oh-oh, something's wrong." In, your case, I suspect that the doctor was giving a gut reaction to a cholesterol level that was probably high. My advice is that you question your- physician about his humm answer, which, on the face of it, doesn't pro-: vide much useful information about what the problem could be. Humm is not a medical idiom but certainly deserves explanation in whatever context it is offered. Eggs high in protein but also cholesterol By KAREN COLLINS, MS, RD American Institute for Cancer Research Q: What is the current opinion about how many eggs we should eat? A: Eggs are high in cholesterol. About 210 milligrams in one large egg is a large proportion of the 300 mg generally recommended as the maximum per day. Depending on what else you eat the rest of the day, however, an egg a day could be fine. That means limiting all meat, poultry and seafood portions and avoiding high-fat dairy products all day. Eggs are not associated with any increase in cancer risk, and they are a good source of protein and nutrients — it's only the cholesterol content that is. of concern. A substantial amount of research suggests that in many people, blood cholesterol is affected much less by cholesterol in food than by the amount of saturated fat, which is usually high in the sausage, bacon and cheese typically eaten with eggs. If your cholesterol level is healthy and you want to increase your consumption of eggs, have your cholesterol checked after a few months to make sure it's still at a healthy level. Q: Does any research show that a low-carbohydrate diet is best for losing weight? A: None at all. Research shows quite clearly that what makes someone lose weight is consuming fewer calories than they burn up. Low carbohydrate diets can cause a temporary water loss that reduces body weight, but it's body fat that really counts. Somehow, the message about eating less fat to lose weight has been misinterpreted, and many people mistakenly think they can eat large amounts of food without gaining weight as long as the food is low- fat. Unfortunately, even low-fat foods have calories, so eating big portions doesn't help with weight loss. But that doesn't mean going to the opposite extreme and eating all the fat we want and limiting carbohydrate is right. The best advice for weight loss is to limit portions of all foods; fill up on low-calorie vegetables and fruits instead of high-fat or high-calorie foods; and exercise regularly. The mostly plant-based diet ; recommended by the American Institute for Cancer Research meets these criteria. And it's an eating style to continue even after you've lost weight. It will improve your overall health and lower your risk of cancer. Q: Are green string beans among the beans I hear we should eat more often? A: Green beans (or string beans) are nutritious vegetables that are low in calories, but it's beans, or legumes, like kidney and pinto beans that are singled out for their high-fiber content, valuable protein and minerals. Both green beans and the legume type contain the phytochemicals , that studies suggest help prevent' cancer development. You can buy i these beans in dried form, which '. means they must be soaked and * cooked, or already prepared and sold •<. in cans.
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