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November 23, 2011 edition of the Mercer Island Reporter
Citation preview
REP RTERREP RTERMercerIsland
MercerIsland
Julie Parsons/Contributed Photo Members of the National Charity League Evergreen Chapter held a tea for friends and family on Nov. 13, 2011, at the Mercer Island Presbyterian Church to highlight their volunteer charity work. Back row from left: Emma Young, Jane Peterson, Kelly Hanschen, Margaret Litzow, Megan Ingram, Olivia Groh, Mckenzie Kraus. Middle row: Abby Jones, Caitlin Cox, Emily Olsen, Alana Anderson, Paige Brandon, Devyn Parry, Meredith Adams, Elizabeth Vanderwall, Lindy Elggren. Front row: Anna Schroedl, Adele Parsons, Sarah Bjarnason, Olivia Cero.
Princesses of service
By Mary L. [email protected]
If you took the time to read the detailed, data-heavy report about water runoff from Mercer Island, you might be alarmed by the names of toxic chemicals or items such as ‘animal waste,’ listed on nearly every page.
It turns out, however, that the Island’s impact on the water qual-ity of Lake Washington during storms is not too bad.
City Engineer Patrick Yamashita told the Reporter, “Overall, the quality of Mercer Island’s storm-water runoff has some issues typi-cal of small residential communi-ties but not as significant as larger urban cities with impacts from industries and heavy traffic.”
The monitoring is part of the city’s comprehensive stormwater management efforts, explained Yamashita. “It is intended to help us identify trends in stormwa-ter quality in key Mercer Island streams. The report was funded by the stormwater utility.”
The studies cost approximately $70,000, he said.
According to the data, Mercer Island complies with basic state and federal standards for ammo-nia-nitrogen concentrations, tem-perature and pH.
Over the course of the 11-year project, the only herbicide or pesticide detected at concentra-tions above available guidelines was diazinon. Diazinon has been linked to serious human health effects and is often cited in acci-dental deaths. Diazinon is report-edly highly toxic to birds.
The report points out that there are still things that need to be monitored and addressed:
Insecticide diazinon and com-pounds found in weed-n-feed products have been detected in the past samples.
Nitrate and phosphate concen-trations found in fertilizers and animal wastes have often been
City to monitor run-off in two key areas
Waterfront mansion may be sold
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Happy Thanksgiving
Study on impact of stormwater on Lake cost $70,000
STORMWATER | PAGE 4
Interfaith Thanksgiving service is tonight
At 7:30 p.m., this evening, the Church of Jesus Christ of Latter-day Saints, at 4001 Island Crest Way (corner of 40th Street and Island Crest Way), will hold an interfaith service sponsored by the Mercer Island Clergy As-sociation.
Nonperishable food items for the food bank at Mercer Island Youth and Family Services are welcomed.
Tree lighting, Firehouse Munch Friday, is Dec. 2
The wildly popular annual tree lighting and Firehouse Munch are set between 7-9 p.m., Friday, Dec. 2, at Mercerdale Park and the North Fire Station.
The holiday season begins with the Christmas tree lighting ceremony and caroling at the park at 7 p.m., followed by Santa photos, treats and children’s en-tertainment across the street at the fi rehouse. The event is free.
Firefi ghters are asking that community members bring an unwrapped toy for the Toys for Tots Drive.
The NutcrackerPerformances of the Mercer
Island Youth Ballet and Children’s Dance Conservatory annual holi-day production, “Excerpts from the Nutcracker,” begin Dec. 10 at Youth Theatre Northwest.
For tickets, go to www.IYBNut-cracker.com.
Inside In this issue of the Mercer
Island Reporter we are includ-ing a section called “Holiday Entertaining.” It is prepared by our marketing staff . In it readers will fi nd ideas and tips about food and entertaining for the holidays.
MI | THIS WEEK
By Reporter Staff The Sandwith House at 4137
Boulevard Place may finally be sold as early as December.
According to Island real estate agent, Kriss Robbs, a sale is pend-ing, but could be finalized early next month.
The 14,000-square-foot Island mansion home failed to sell at auction in August when the mini-mum bid of $15.5 million was not reached. The home has been listed with Robbs for $18.9 million.
The home is on 1.6 acres of land with 164 feet of waterfront. It has never been lived in.
A similar home, called the Lytle Mansion on the northwest corner of the Island, originally listed at $40 million finally sold at auction in, 2010 for $12 million.
Sale pending for home listed for $32 million in 09
The MIHS cheer squad has three new members. See Sports on page 15 for details.
Page 2 | Wednesday, November 23, 2011 MERCER ISLAND REPORTER | www.mi-reporter.com
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Publisher Janet Taylor [email protected] Editor Mary L. Grady [email protected] News staff Linda Ball [email protected] Megan Managan [email protected] Rebecca Mar [email protected] Advertising Theres’a Baumann [email protected] Production Melanie Morgan [email protected] Main desk (206) 232-1215 Fax (206) 232-1284 Display (206) 232-1215 Advertising Display ad deadline is 10 a.m. Friday Classified (800) 388-2527 Marketplace Classified ad deadline is 11 a.m. Monday
The Mercer Island Reporter (USPS 339620) is published every Wednesday by Sound Publishing, Inc. Second-class postage paid at Mercer Island, WA. Subscriptions: $39 per year. Postmaster: Send address changes to Mercer Island Reporter, 7845 S.E. 30th Street, Mercer Island, WA 98040. For newspaper home delivery/billing, please call (253) 872-6610 or email [email protected].
Volume 54, No. 477845 S.E. 30th Street
Mercer Island, WA 98040
REPORTERREPORTERMercerIsland
MercerIsland
By Linda [email protected]
When Mercer Island High School principal John Harrison took a job in administration with the Bellevue School District, superintendent Gary Plano had to work fast to find an interim principal.
Pat Blix, who served as an interim principal at West Mercer Elementary from 2006 to 2008, seemed a likely choice.
But there was one prob-lem.
She was leaving for Guatemala for a Spanish immersion study in two days. Plano got hold of her the night before she left. After six weeks in Guatemala, she cut her trip in half to come back and start work.
Blix is not interested in the permanent posi-tion; she considers herself
retired. She has had a long and
eventful career in educa-tion. From 1988 to 1998 she was the principal at McKnight M i d d l e School in R e n t o n . From 1998 to 2001 she took a job as a mid-dle school p r i n c i -pal in Tel Aviv, Israel, b e f o r e heading off to London for three years to be the principal at the American Community School.
Before coming back to Mercer Island, from 2004 to 2006, she was the mid-dle school principal at the International School in Manila, Philippines.
“I chose international positions for the variety because I like change,” Blix said.
Blix will finish out the this school year at MIHS, working until July 1, when a new principal is expected to be in place. Blix will not be a part of the interview process, but she will help the new principal transi-tion into the job. Her plan is to keep things moving, with no big shake-ups.
“I realize this has been very unsettling for the school,” she said. “My man-date is to keep the school operating as it is.”
She said some of the kids are a little uneasy because they had bonded with Harrison. To smooth over the transition, she will be “very present” in the build-ing.
She said she is in the hall-way when the kids come in, and attends one of the two lunches each day.
“Wonderful things are happening in this build-ing,” Blix said. “I am going to have a lot of face time with the kids.”
Plano intends to post a job announcement and have the principal’s advi-sory committee review it. The plan is to advertise the position nationwide for about six weeks after the first of the year, Plano
said. He’s not looking for a
retired administrator; rather, some-one who is c u r r e n t l y employed and engaged. He said assistant principals are a good choice, but usually they’re wait-ing for the opportunity to rise within their own school.
Plano said no one has stepped forward yet to express interest in the per-manent position. He said the interview process is planned for the third week of February, with selection in March.
The interview team will be made up of equal parts of staff and community members, including a few who don’t have kids in the schools now, but are active in the community, Blix said.
During her time as interim, Blix plans to spotlight the high school’s ongoing effort to main-tain the school’s green status. Currently there is some confusion in the lunchroom about what goes where in the recy-cling bins. Blix said about three-quarters of the kids are doing the right thing,
but the other 25 percent are confused. She hopes to clarify the confusion.
P l a n o said in talking to the kids at MIHS, they don’t seem to be affected by the change b e c a u s e change is
part of life. He said stu-dents are more concerned about the heat in the build-ing, the lunchroom issues and next year’s schedule.
Pat Blix, who did stint at West Mercer, interrupts her studies in Guatemala
MIHS interim principal ‘likes change,’ is well traveled
Rally for schools next Monday
On Nov. 28, the special session of the Legislature will convene, to deter-mine what to do with a $2 billion hole in the state budget. Of that, $6 million could be cut from education.
Members of the PTSA and others are holding a “Wear Maroon to School Day” on Monday in the amphitheater at the high school at 1:45 p.m.to show their support.
Over half of the Mercer Island School District’s budget comes from the state.
Pat Blix is the interim high school principal
“To smooth the transition, I will be very present in the building.”
Pat Blix interim Mercer Island High school principal
MERCER ISLAND REPORTER | www.mi-reporter.com Wednesday, November 23, 2011 | Page 3
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By Linda [email protected]
It was windy and chilly on Thursday for the rib-bon cutting and grand opening of the first stand-alone Tully’s Coffee drive-thru, but about 20 people braved the weather for the occasion.
Scott Pearson, a Mercer Island resident and the CEO of Tully’s, said many
of his customers have said they’d love a drive-thru on the Island because they either didn’t want to get out of their car, due to inclement weather, or take their kids out of the car.
So when R&R Espresso closed, Pearson decided to give it a shot since he felt it is a great location. The drive-thru is in the corner of the Rite Aid parking lot at 32nd Street and 78th Avenue S.E.
“It’s a good problem to have,” Pearson said, of the crowds and parking issues at the main store at 7810 S.E. 27th Street.
He said people love lin-gering at the 27th Street store because it’s comfort-able and it makes them feel at home.
Tully’s has 70 compa-
ny-owned stores and 110 franchised and licensed stores in Washington and California. Pearson said this stand-alone drive-thru is a test.
“We wanted to do some-thing different to give back to the Island,” he said.
“We’re giving our cus-tomers a requested drive-thru,” Pearson said.
Island’s new drive-thru is a first for Tully’s
Rebecca Mar/Staff PhotoTully’s CEO Scott Pearson, center, and John Naumann, left, of the Seattle Metropolitan Chamber of Commerce, cut the ribbon at the grand opening of the new Tully’s drive-thru on Mercer Island, Thursday, Nov. 17, 2011.
Pineapple Classic raises $400,000
By Reporter Staff The Hawaiian-themed
Winter Pineapple Classic 5k fun run was held last Saturday at Mountain Meadows Farm in North Bend and raised more than $400,000 for The Leukemia & Lymphoma Wa s h i n g t o n / A l a s k a Chapter.
Three-year-old Ryan Peterson of Mercer Island was the honorary chair of the event.
Nearly 3,000 partici-pants, including many Islanders, some donning grass skirts, costumes and even a bikini or two,
battled the fierce winter elements to finish the 5k obstacle course and help raise money for the fight against blood cancers.
“This is the sixth year we have held the Winter Pineapple Classic, and it is still truly inspiring to see so many enthusias-tic people come out in full costume and brave the cold weather to raise money for a great cause,” said Wilma Comenat, campaign director for the regional Leukemia & Lymphoma organization.
For more information on the Winter Pineapple Classic, visit www.winter-pineappleclassic.org.
Page 4 | Wednesday, November 23, 2011 MERCER ISLAND REPORTER | www.mi-reporter.com
MERCER ISLAND F O O T & A N K L EPhysicians and Surgeons of the Foot & Ankle
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City of Mercer IslandThis map shows the primary drainage areas on the Island.
higher than the feder-ally recommended levels. Animal waste can include dogs, geese or even humans
Erosion of steep ravines continues to send mud into Lake Washington, causing turbidity levels that exceed state standards during major storms.
Basins 10 and 32 are the Island locations that cause concern. Area 10 includes the Town Center north to the lake between the Lincoln and the 77th Ave S.E. landings. Area 32 in on the southwest end of the Island and encompasses the
slope west down S.E. 68th and 70th Streets and South end shopping center. Both areas continue to have high copper and zinc concen-trations. Those metals are often seen in runoff from parking lots and roads. Another culprit is uncoated galvanized metal, the engi-neer said.
Protecting the water qual-ity of the lake is the primary justification for impervious surface limits on new con-struction. Those limits can be waived or adjusted on occasion by the city if there are mitigating factors.
The results in the pres-ent study came from sam-pling data conducted dur-ing Island storms. In the next few years, the city will conduct ongoing monitor-ing to investigate potential sources of dissolved metals in basins 10 and 32.
While controlling the sources of some substances can be elusive, some very straightforward corrections have been made to control toxic runoff.
Two such examples include a private sewer that was plumbed to the storm drainage system and the remnants of a pri-vate underground heating oil tank that was leaching
into the drainage system. Both situations have been addressed, Yamashita said.
Full copies of the moni-toring program annual reports, including labora-tory data, are available for review by contacting Yamashita at 275-7722.
STORMWATER | FROM 1
Editor’s noteThe second reading of
the underage drinking ordinance by the Mercer Island City Council at its regular meeting Nov. 21, has been rescheduled for Dec. 5.
Read our story about the ordinance online at www.mi-reporter.com.
NOV. 4TRESPASS: A suspect entered a house under construction and turned on the water main in the garage sometime after 5 p.m. on West Ridge Road. There was no major damage, due to the drainage system.
NOV. 6DUI: Police stopped a vehicle with expired tabs for making an illegal U-turn and failing to stay in its lane at 3:27 a.m. in the 3200 block of Island Crest Way. The driver’s side of the vehicle had damage, and a front tire was flat. The driver, a 26-year-old Renton woman, was intoxicated and said she hit a curb. She failed standard sobriety tests and was arrested. Her vehicle, a Honda Civic, was impounded.
NOV. 9ARREST: Mercer Island police took custody of a 25-year-old Federal Way man and his possessions at 12:40 p.m. in Renton, and transported him to the Mercer Island Municipal Court. A judge granted his release on recog-nizance with a future court date pending. CAR THEFT: A Honda Accord was stolen out of a condo parking lot in the 2700 block of 76th Avenue S.E. sometime after 10:30 a.m., Nov. 5. The owner reported the theft at 11:03 a.m.
NOV. 10DUI: Police arrested a Seattle man, 39, for DUI at 2:03 a.m. in the 9600 block of west-bound I-90. CAR PROWL: Two unlocked vehicles, a Mercedes-Benz and Toyota Corolla, were prowled in a driveway in the 4000 block of East Mercer
Way overnight. An unknown suspect stole $260 worth of items from the vehicles, including a Bluetooth head-set charger, iPod, GPS, cell phone, spare change and dollar bills. LOST WEDDING RING: A 77-year-old Mercer Island man lost his gold wedding band, worth $125, sometime after Nov. 5.
NOV. 11CAR PROWLS: Windows of two vehicles, a Subaru and Honda Civic, were shattered in the 6900 block of 94th Avenue S.E. between 1:20 and 10:15 a.m. No items were reported stolen.
A canvas bag with three rings of keys was stolen out of a Lexus in the 7000 block of 94th Avenue S.E. some-time after Nov. 9. The keys were worth $200. The vehicle was not damaged upon entry. Both car prowl inci-dents are likely related.SUSPECT SEEN: A Redmond
woman reported that a man used an unknown tool in an attempt to enter an Oldsmobile at 1:07 p.m. in the 8400 block of S.E. 68th Street. Police could not find the sus-pect when they arrived at the scene, and were unable to locate the victim.MALICIOUS MISCHIEF: Someone threw a brick through the front living room window of a house in the 2400 block of 74th Avenue S.E. Police responded at 8 p.m. and pho-tographed the damage, esti-mated at $400. The suspect is unknown.
THE RECORDTHE RECORDMERCER ISLAND REPORTER | www.mi-reporter.com WEDNESDAY, NOVEMBER 23, 2011 | PAGE 5
Places of WorshipMERCER ISLANDA contemporary, evangelical, charismatic, non-denominational, Spirit-filled church.
New Hope International Church
9170 SE 64th St., Mercer IslandPhone: (206) 275-1042
Website: www.newhic.org
Sunday Worship: 10 am English ServiceWe offer children’s Sunday School
RedeemerLutheran Church6001 Island Crest Way 232-1711
www.RedeemerLutheranMI.org
Sunday Worship & Kids' Church 10:00am
Fellowship & Bible Study 11:00am
St. MonicaCatholic Church
www.stmonica.cc
Sunday Vigil: Saturday, 5:00 pm
Sunday: 8:00 am, 9:30 am, Noon
232-29004301 - 88th Ave S.E., M.I.
Top of the Hill on Island Crest Way(206) 232-5595 | MIPC.org
SUNDAY, NOVEMBER 27, 2011 7:45am Breakfast in Community Life Center
8:15am Worship Service in Community Life Center
9:15am NO Christian Education this Sunday
10:35am Worship in Sanctuary
5:00pm Worship in Sanctuary
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ELCA
HOLY TRINITYLUTHERAN CHURCH
Welcome to Worship!
8501 SE 40th – Mercer Island
Special School Board MeetingTuesday,
November 29, 2011in the Board Room
To place a Legal Notice, please call 253-234-3506
or e-mail [email protected]
State of Washington Department of Ecology Notice of Application To Change An Existing Water Right Claim
Take notice: That Michele and Neil Keller of Mercer Island, Washington on July 7, 2011, have filed an application of change to Ground Water Claim G1- 158498CL. Claimed use is for 900 gallons per minute (gpm), 1440 acre-feet per year for municipal supply, continu- ously, with a claimed priority date of 1888. That the original point of withdrawal is located in the NW ¼, Section 17, Township 25N, Range 5E, W.M. in King County. The claimed place of use is the Replat of Yarrow Section 18, Township 25N, Range5E, W.M. The request here is to change the point of diversion, place of use, and purpose of use for a portion of this water right claim – 16 gpm (0.036 cubic feet per sec- ond) and 1.2 afy. The proposed new point of diversion will take water directly from Lake Wash- ington in the NW ¼, Section 13, Township 24N, Range 4E, W.M. The new place of use will be tax parcel 3623500420 in the NW ¼ Section 13, Township 24N, Range 4E, W.M. The new pur- pose of use will be irrigation of 0.40 acres during the irrigation season. No increase will be made to the instantaneous withdrawal rate or annual quantity. Pro- tests or objections to approval of this application must include a detailed statement of the basis for objections: protests must be accompanied with a fifty-dollar ($50.00) non- refundable recording fee (please remit check or money order only) and filed with the department of Ecology at the address shown below, within thirty (30) days from Novem- ber 23, 2011. Department of EcologyCashiering office – NWRO-WRPO Box 47611Oympia WA 98504-7611 Published in the Mercer Island Reporter November 16, 2011 and November 23, 2011. #545201.
State of Washington Department of Ecology Notice of Application To Change An Existing Water Right Claim
Take notice: That KFP LLC of Mercer Island, Washington onAugust 30, 2011, have filed an application of change to Ground Water Claim G1- 158498CL.Claimed use is for 900 gallonsper minute (gpm), 1440 acre-feetper year for municipal supply,continuously, with a claimed pri-ority date of 1888. That the origi-nal point of withdrawal is locatedin the NW ¼, Section 17, Town- ship 25N, Range 5E, W.M. in King County. The claimed placeof use is the Replat of YarrowSection 18, Township 25N,Range 5E, W.M. The request here is to change thepoint of diversion, place of use, and purpose of use for a portionof this water right claim – 12gpm (0.027 cubic feet per sec-ond) and .4 afy. The proposed new point of diversion will takewater directly from Lake Wash-ington in the NE ¼ Section 24,Township 24N, Range 4E, W.M. The new place of use will be tax parcel 2574900195 in the NE ¼ Section 24, Township 24, Range4E, W.M. The new purpose of use will be irrigation of 0.14acres during the irrigation sea-son. No increase will be made to the instantaneous withdrawal rate or annual quantity. Pro- tests or objections to approvalof this application must includea detailed statement of thebasis for objections: protests must be accompanied with afifty-dollar ($50.00) non- refundable recording fee(please remit check or moneyorder only) and filed with the department of Ecology at theaddress shown below, within thirty (30) days from Novem-ber 23, 2011. Department of EcologyCashiering office – NWRO-WRPO Box 47611Oympia WA 98504-7611 Published in the Mercer IslandReporter November 16, 2011 andNovember 23, 2011. #545239.
PUBLIC NOTICES
54
02
18
PoliceVehicle drives into What to Wear store
A BMW driven by a 61-year-old Mercer Island woman drove into the lower wall and window of What to Wear in the 2700 block of 78th Avenue S.E., breaking through, at 9:35 a.m. on Nov. 9.
The vehicle accelerated over a curb before strik-ing the building, and the driver said she did not know “if it was something she had done or if the ve-hicle had malfunctioned,” according to the police report.
She had been parking when the vehicle acceler-ated, and she attempted to stop, she said.
The vehicle was towed, and no injuries were reported.
Please recycle this paper
Page 6 | Wednesday, November 23, 2011 MERCER ISLAND REPORTER | www.mi-reporter.com
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IMS 7th-grader wins local Lions poster contest
By Linda [email protected]
Each year, Lions clubs around the world spon-sor the Lions International Peace Poster Contest in local schools and youth groups. It starts out at the local level, and eventually all of the regional winners compete internationally.
The art contest is meant to inspire young people world-wide to express their visions of peace. This was the first year that youths who go to the Mercer Island Boys and Girls Club were invited to participate.
“They’re trying to find out what kids’ concept of peace is,” said Zach Wenman, the facility’s program director.
The theme of the 2011-12 Peace Poster contest is “Children Know Peace.”
Islander Middle School 7th-grader Clio Borgford is the winner, with her wistful drawing of kids cutting out paper peace signs. Borgford’s poster will now move on to the regional level.
“I wanted to draw some-thing peaceful, with nothing bad happening,” Borgford said.
Borgford said she has been drawing since kinder-garten and aspires to be an artist, specifically an anima-tor.
She said she loves going to the Boys and Girls Club after school — that it is like a second family to her.
In the last 20 years, more than four million children from nearly 100 countries have participated in the con-test, according to the Lion’s
Club website.Posters advance through
several judging levels: local, district, multiple district and international. At the international level, judges from the art, peace, youth, education and media com-munities select one grand prize winner and 23 merit award winners.
By Reporter Staff Applications are now
being accepted for the 2012-13 Rotary Youth Exchange program sponsored by the Mercer Island Rotary Club.
Mercer Island High School sophomores, ages 15-17 years old, are eligible to apply. Preliminary appli-cations should be submit-ted no later than Friday, Dec. 16, 2011.
This is a year-long exchange, when students live in their host country and attend high school.
Claudina Campbell of the Mercer Island Rotary Club chairs the Youth Exchange Program. She said, “Rotary has the premiere exchange program for students who want to increase their com-
munication skills, gain con-fidence, meet new friends and experience a different culture.”
A Rotary student and his or her parents or guard-ians pay approximately $4,750, including program expenses and airfare. Room and board are provided by host families, and a modest monthly allowance is pro-vided by the host Rotary Club.
Former exchange student Marcus Helm describes his exchange as, “It was the hardest and best year of my life.” He spent a year in Brazil and lived with three different families. He learned to speak Portuguese fluently, and made lifelong friends.
For more, email Claudina Campbell at [email protected] or visit the Rotary International web-site: www.rotary.org/youthexchange.
Contributed artClio Borgford’s poster won.
Rotary seeks students for international exchange program
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2 0 1 1 HOLIDAY ENTERTA IN ING [9]
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How to make peppermint ice cream using only 3 ingredients –
and no machinery by MATTHEW M. F. MILLER
Growing up in the Midwest, there wasn’t
a holiday that didn’t get a little merrier courtesy of a scoop of homemade ice cream. Aside from the Cool Whip-topped pump-kin variety, there wasn’t a pie baked in the twelve-month cycle that didn’t receive the hand-cranked a la mode treatment.
Christmas was no exception. Sure, 12 inches of snow blanketing the Iowa cornfields was enough to freeze your out-sides, but has your tongue ever really been too cold for ice cream? Really? On top of pecan pie? Nonsense.
Now that I have my own children, I try not to make ice cream the house-hold staple it was in my
Cool Dish, No Ice Cream Maker Required
1. Unwrap candy canes and
place in a freezer bag. Seal bag
and use a rolling pin to beat
candy canes into tiny pieces.
Pour candy cane bits into the
bottom of an eight-quart freez-
er-safe container.
2. Pour whipping cream and
half and half on top of candy
cane bits. Stir until well mixed.
Cover and refrigerate for 12
hours, stirring occasionally.
3. Remove from fridge and stir
until blended. Pour mixture into
the bowl of an electric mixer.
Whip until soft peaks begin to
form.
4. Place cream back into freez-
er safe container and freeze
until setup, about 8 to 12 hours.
28 candy
canes
2 cups half-
and-half
4 cups heavy
whipping
cream
EASY PEPPERMINT ICE CREAMRecipe created by
Matthew M. F. Miller Serves 12
youth. Since it’s not a regu-lar occurrence (I prefer to see my feet when I look down) there’s really no way to justify buying and stor-ing an ice cream maker to produce two to three batches a year. At least that’s what my wife tells me.
Thus came my inspira-tion for Easy Peppermint Ice Cream, a three-ingredi-ent recipe for the creami-est, fluffiest, richest and – frankly – cheapest ice cream around. If pepper-mint isn’t your flavor, feel free to use any hard sugar candy in its place.
•
[10] 2 0 1 1 HOLIDAY ENTERTA IN ING
Stuffing the bird with sticky rice, a traditional Asian dish, is a
gluten-free alternative to bread-based stuffing | by BETTINA CHANG
Sticky rice. Hot pot. Long-life noodles.
They might not sound like holiday dishes, but these are the types of entrees that graced my family’s holiday table when I grew up, both out of necessity and as a trib-ute to my parents’ home country.
Our problem was that of many immigrant fami-lies – while we want to celebrate this ultimate American holiday as Americans do, we have our own traditions and (especially before the Internet and Food Network) didn’t know how to make the American foods we saw in the movies. That’s why my family settled on sticky rice instead of stuffing – that glob of cubed bread that my mom couldn’t fig-ure out how to make, nor find appetizing.
Years later, I ask my mom to explain the tradi-tion behind sticky rice. In Taiwan, she says, it is cus-
tomary for a family to give sticky rice with a hard-boiled egg that is dyed red (for good luck) as an announcement of a new child’s 1-month birthday. When the receiving family finishes the food, they return the plate filled with uncooked rice as a symbol of plenty.
Nowadays, sticky rice is considered a comfort food that is often served at cele-brations and family gath-erings. Caroline Tsao, owner of 527 Café, a Taiwanese restaurant in Evanston, Ill., says that the dish is a symbol of togeth-erness. “The rice itself is sticky, and there are many ingredients that all com-bine together for a flavor that everyone loves,” she says. “It means that every-one can stay together and enjoy each other’s compa-ny.”
The Taiwanese dish is unique from Chinese iter-ations because of the use of fried shallots, Tsao says. The rest of the ingredi-
ents, which typically include dried shrimp, shii-take mushrooms and pork, can vary based on taste and preference.
Jen Che, the Boston-based author of the award-winning food blog Tiny Urban Kitchen, says that the recipe is particularly forgiving and open to experimentation. “There’s a lot of room for mistakes and flexibility,” she says. “The sticky rice itself, the texture is so good. You can add more soy sauce or pork, or Chinese sausage if you want.”
Although the tradi-tional recipe may call for ingredients that are only available at Asian grocery stores, substitutions are easy to make. Che recom-mends shortcuts for peo-ple afraid of the multi-step process. “The easiest way is to just make the sticky rice separately [in a rice cooker], then sauté the other ingredients and mix it all together,” she says
As with all types of
Sticky On the Inside
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comfort food, the best recipe is always the one you’re used to. “I’m sure hers tastes great!” Che says to me as we com-pare recipes. My mom maximizes the shallots and dried shrimp so she can cut
down on salt and soy sauce. Her mom goes for the low-fat option, using less oil and cutting off the fatty parts of the pork. “At the end of the day, we like our moms’ food the best,” Che says.
2 0 1 1 HOLIDAY ENTERTA IN ING [11]
DARK CHOCOLATE EGG CREAM SYRUPMakes 3 servings
Combine the sugar, cocoa powder
and water in a small saucepan, and
whisk together until smooth. Bring
to a boil, then remove from the heat
and stir in the milk and vanilla. Let
cool to room temperature, then chill.
This syrup will keep in the refrig-
erator for up to 2 days.
To mix with seltzer:
Combine the syrup and crushed ice
in a tall glass. Add the seltzer, aim-
ing it toward the side of the glass to
encourage a large white head of
foam to rise to the top. Makes 1
serving.
¾ cup sugar
½ cup
unsweetened
cocoa powder
½ cup water
1 cup milk
1 teaspoon
vanilla extract
½ cup ice-cold
chocolate egg
cream syrup
¼ cup crushed
ice
¾ cup seltzer,
preferably from
a siphon
1
Soda Time!Add a bit of fizz to your holiday party with a homemade soda bar | by LINDSEY ROMAIN
Socializing is one of the joys of the holiday party,
but to one likes to leave the conversation to fetch another drink from the kitchen. So bring the conversation to the drinks by setting up a home-made soda bar. It livens up the party and gives guests an opportunity to create their own fresh-flavored drinks.
“You can go as high-tech or as low-tech as you want,” says Jeremy Butler, the self-professed Homemade Soda Expert who writes a blog of the same name. “It all depends on how you’re mak-ing and carbonating your soda, the amount of space you have and how much money you want to put into it.”
More expensive routes involve converting chest freezers into chilled keg draft systems or bottling home-made club sodas, but for an easy party set-up, all that’s needed is a carbonated water source and pre-made syrups for guests to mix and experi-ment as they please.
The volume of flavors depends on the party, but Butler advises stocking up and being prepared.
“I always go through more than I think I will,” he
says, “so be sure to have extra syrup and carbonated water on hand.”
Butler also says to allow plenty of space and to keep a checklist of other necessary items: syrups in easy-to-use dispensing bottles, clean glasses, adequate amounts of carbonated water and lots of ice. Keep cleaning materials nearby, because syrups can create a sticky mess.
Purchasing premade syr-ups from the store may be easiest, but be warned: addi-tives and artificial sweetening can muddle the ingredients list. Try making a simple syrup by boiling equal parts sugar and water. Or try other natural flavoring products, like agave syrup or honey.
“Start with flavors that are nostalgic but basic,” says Butler. “If you can tap into what the main flavor compo-nents are in traditional holi-day foods, you can probably adapt them into a soda: rum flavor and nutmeg for egg-nog, peppermint for candy cane, molasses and ginger and cinnamon for ginger-bread.”
And don’t be afraid to experiment with more com-plex concoctions. Add milk to make a frothier, heartier
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drink, like an egg cream soda. Despite the name, egg cream sodas don’t actually contain egg; they get their name from the foam generated when the milk and carbonated water are combined. Try this recipe for a dark chocolate egg cream soda, excerpted from “Homemade Soda”1 by Andrew Schloss (Storey Publishing, 2011), or stick to Jeremy Butler’s recipes for candy cane2 and ginger-bread3 sodas.
CANDY CANE SODA Makes 1 gallon.
Combine sugar, water and cream of tartar. Bring to a boil and simmer 20 minutes. Let cool.
Add food coloring and mint extract, ensure it is well blended. Add to carbonated water and
mix gently until dissolved.
If using tea bags or peppermint leaves, steep in 2 cups of water separately for 30 minutes
covered. Let cool. Strain out the leaves and add to the sugar solution in place of extract.
GINGERBREAD SODAMakes 1 gallon.
Combine sugar, water and cream of tartar, bring to a boil, simmer 20 minutes. Allow to cool. In
a separate saucepan, heat 1 1/2 cups water to just before boiling. You will see small bubbles
form at the base of the pan, but they shouldn’t rise to the top. Turn heat to low to maintain this
temperature. Add in the caramel malt and all the spices. Steep for 30 minutes covered. Let
cool. Strain out the grain and spice sediment and add to the sugar solution with the molasses.
Add to carbonated water and mix gently until dissolved.
2
3
[12] 2 0 1 1 HOLIDAY ENTERTA IN ING
For special gifts for the season, visit our
holiday store this November and December.
The Holiday Shop is located at our Main Studio Location
2630 77th Ave SE Suite 102 Mercer Island, WA 98040206.275.3399
www.six-walls.com
Six Walls Holiday Shop Now Open
Starting Friday, December 2. . .Our 37th Annual Nutcracker and Smoker Sale!
ALPENLAND2707 – 78th Ave. SE, Mercer Island | 206.232.4780
There will be ornaments and Christmas candles on sale too. We are also well-stocked with European Christmas goodies and gift items.
Monday 9:00 am - 3:00 pm
Tuesday-Friday 9:00 am - 6:00 pm
Saturday 9:00 am - 4:00 pm
Store and Restaurant Hours:
As you plan your holiday gathering with family and friends, you’re recalling the wonderful experiences of previous years.
But cooking the festive meal, which some consider the highlight of the celebration, may not be your fondest memory. Maybe spending a day in the kitchen is as stressful for you as a root canal.
There is an alternative, and it’s not making a dinner reserva-tion for 24. Instead, you can order a precooked dinner from your local supermarket.
You’ll have a traditional menu on the table in a fraction of the time it takes to make it from scratch. However, you may feel a twinge of guilt – aren’t you supposed to work your culinary magic?
Maybe you’re like Missy Chase Lapine, who’s not comfort-able unless she puts her own stamp on dinner.
That’s why “it’s fantastic to add your personal touch,” says Lapine, author of “The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals” (Running Press, 2007).
Decide what you want to leave to the supermarket’s culinary team and what you’d prefer to either prepare or embellish.
One Gourmet Meal, All the Fixin’s, Straight From the BoxA stress-free holiday meal? Can it be true? Buying
dinner in a box from the local supermarket could
save money, deliver great taste and lessen the
cooking load. Here’s how to ‘prepare’ the
meal of their dreams | by BEV BENNETT
For example, maybe you’d like to free yourself from baby-sit-ting a turkey for 6 hours. Many cooks consider the main protein intimidating and time-consuming, says Lapine. Let a supermar-ket assume the turkey-roasting task while you exercise your inge-nuity with the side dishes.
“For some people it’s all about the bird. I think people need to be mindful of the things that come along the sides of the plate,” says Julie Jones, Ph.D., professor emeritus of foods and nutrition at St. Catherine University in St. Paul, Minn.
If you’re only seeing white – stuffing, mashed potatoes, rolls – ask for colorful enhancements or add your own.
Add the supermarket’s green beans, cranberry sauce, sweet
potatoes and carrots to the order. Switch from white to whole-wheat rolls if you have the choice.
“Buy a bag salad; add feta cheese, spinach and walnuts for crunch,” says Dee Sandquist, a registered dietitian spokeswoman for the American Dietetic Association. Pick up raw prepared vegetables in bags; add a yogurt dip and you’re adding nutrition-al value to the meal, she adds.
Although packaged meals usually include a dessert classic, such as pumpkin pie or fruit cobbler, your guests will appreciate a fresh and light alternative. Offer sliced pears, drizzled with honey and walnuts, or vanilla ice cream or frozen yogurt with thawed frozen blueberries.
2 0 1 1 HOLIDAY ENTERTA IN ING [13]
Celebrate the HolidaysBenefiting YouthCare
2200 Plaza Holiday Tree Lighting Event
with guest emcee Jenni Hogan of KIRO 7
Thursday, December 1 * 5:30 p.m.
Denny Triangle Holiday Photo Booth Holiday Ice Bar, Live DJ and Seattle ModelsGreat Figgy Pudding Street Corner Caroling
Donate food or warm clothing and receivecomplimentary bites and eggnog
Holiday Shopping Boutique
Saturday, December 3 * 10:00 a.m. - 1:00 p.m.
Unique Gifts and Stocking StuffersDenny Triangle Holiday Photo Booth
Sip holiday drinks and enjoy savory bites from Seastar Restaurant and Raw Bar
Kids Hands-On Puppet Workshop
Saturday, December 3 * 10:00 a.m. - 12:30 p.m.
Northwest Puppet Center and Pan Pacific presentsHands-On Puppet Workshop and Meet the Puppets
Complimentary treats and gift for each child
2125 Terry Avenue, Seattle 98121 | 206.654.5005
panpacific.com/seattle_events downtownseattle.com/dennytriangle
Oh, Behave!
How to be a courteous, responsible and interesting guest at this year’s holiday party | by LISA IANNUCCI
Put down the smartphone, close the laptop and bid adieu to that stream of Facebook updates for a few hours. When heading out to a holiday party, it’s time to focus on being a good guest
– face-to-face.First, being a great guest and having a wonderful party experience starts well before the day of
the celebration. “No matter how you were invited, whether by regular invitation or by email, RSVP to it even if it isn’t requested,” says Daniel Post Senning, of the Emily Post Institute, great-great-great grandson of Emily Post and co-author of the upcoming 18th edition of “Emily Post’s Etiquette” (William Morrow, 2011). “Even if you were invited to a party or to see a holiday movie with friends through an event invitation on Facebook, make sure they know you plan on attend-ing.”
Once a commitment to attend has been made, Post says to make sure to arrive on time. “It’s a small, but important courtesy,” he says.
Also, never arrive at an event empty-handed. “Guests should always arrive with a gift for their host, even something small like a bag of coffee,
and then send a thank you note after the fact,” says Leah Ingram, author of “The Everything Etiquette Book” (Adams, 2005). “You can send a thank-you gift if you’d like, too.”
Now that you’ve arrived, it’s time to mingle. If you’re a bundle of nerves and don’t know how to “work” a party, do not rush in and head straight to the food or bar area, says Dorothea Johnson, founder of The Protocol School of Washington and the author of “Tea & Etiquette: Taking Tea for Business & Pleasure” (Benjamin Press, 2009).
Instead, Johnson says that a good guest greets the host first but doesn’t take up much of their time. “You have to be considerate that the host has other guests,” she says. “Then it’s your duty to mingle with the other guests and make your presence known.”
Once you’ve greeted your host, it’s time to turn your attention to the other guests. Johnson says she learned a lot from watching former Secretary of State Henry Kissinger at parties. “Kissinger would come in, move to the right and look into the crowd,” says Johnson. “I always thought he was looking for someone, but he was making sure everyone saw him. He would greet people and move his way around the room until everyone was in the center with him. He made eye contact and never walked away without saying ’excuse me.’ It was brilliant, and everyone should do that.”
If you’re great at online chat, but talking face-to-face leaves you tongue-tied, Johnson suggests going straight to someone you know. “But don’t spend all evening with them,” she says Johnson. “You should expand yourself and your knowledge by talking to people you don’t know.”
While you’re enjoying the party, Ingram reminds you that you’re still a guest no matter how comfortable you are. “Understand that you are a guest in their house and don’t make demands of the host as if you were staying in a hotel – make my bed, turn down your music, et cetera,” she says.
If you’re the one hosting the party, Ingram suggests finding out ahead of time what food your guests like so you don’t find yourself in uncomfortable situations where the guests aren’t eating or complaining about the food (a no-no) because there isn’t anything they like.
Together, a great host and great guests are guaranteed to create a great party.
[14] 2 0 1 1 HOLIDAY ENTERTA IN ING
Style for your windows, savings for you. With their beautiful colors, fabrics and designs, Hunter Douglas window fashions are always a smart choice for creating inviting, attractive spaces. And now through December 12, mail-in rebates let you enjoy select styles at a savings of $25 to $300 per unit.* Purchase and install their energy-efficient Duette® Architella® Honeycomb Shades before the end of this year, and you may qualify for a federal tax credit of up to $500.** Ask us for details.Clockwise from top left: Silhouette® Window Shadings, Luminette® Privacy Sheers, Duette® Architella® Honeycomb Shades, Skyline® Gliding Window Panels
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By Linda Williams RoremSpecial to the Reporter
While at some schools, cheerleaders struggle to be considered “serious” athletes, MIHS’s squad members are known for working hard in daily practices, displaying admirable athleticism during performances.
The addition of three football players to the squad has only boosted the team’s image.
This fall, varsity football players Joshua Skelly, Phil Frazier and Parker Scott, all seniors, signed up for the cheerleading class at school and have since performed with the girls during school assemblies.
The boys were recruited to help the girls perform stunts such as lifts and tosses, but the experience has been rich-er than anyone could have imagined.
“I would have to say, this is one of the best decisions I have ever made,” says Scott, a cornerback and wide receiver for the foot-ball team.
All three boys attend cheer class daily, often participate in before-school w o r k o u t s and take on extra weekend practices at an Eastside gym, under the supervision of Brian Antich, owner of Action Athletics.
The team’s new additions “have increased our level of stunting difficulty, because the girls feel they can take more risks,” says varsity cheer coach Traci Brandon. “They know the football players are very well conditioned, and trust they will be caught.”
Nevertheless, the stunt-man’s job can be stressful. In one of the toughest stunts, “tossed hands,” the male stands behind the female
cheerleader with his hands on her hips. He raises her straight up, grabs her feet, and then straightens his arms, so the girl is balanced on his hands, above his head.
“People don’t realize how hard it is,” says Scott.
Of course, stunting is not without occupational haz-ards.
“My worst fear is dropping someone,” admits Frazier, a running back and line-backer. However, he adds, the guys can get injured, too. “Sometimes the girls fling their arms when they’re in the air, and I can get hit in the face or get a bloody lip.”
While all three have poten-tial to play football at college, they know that cheerleading may be an easier route to col-lege acceptances and scholar-ships.
“I’m helping the guys get skills so they can cheer in col-lege,” says Antich of Action Athletics. “Not necessarily so they can get scholarships, but so they can get exposure to
alumni who might help with future internships and job offers. Plus, cheering in college is a great way [for them] to stay involved in
football.”Those who wonder if male
cheerleaders worry about a negative stigma need only spend a few minutes with the three burly stunt men.
“I kind of like to be out of the box,” says Scott. “I don’t really care what people think of me, and I have no regrets [for joining the cheer squad].”
Skelly admits he was hesi-tant, at first.
“Last year some cheerlead-ers told us they needed three strong football players to do stunts, but I wasn’t sure about
it,” admits Skelly, an offen-sive and defensive lineman. “Then I went online and saw videos of partner stunting, and thought it looked cool.”
Skelly has been in con-tact with the Oregon State University cheer coach; after viewing Skelly’s videos, the coach invited him to visit for a tryout. Skelly is investigat-ing the cheer programs at the University of Washington and Washington State University, as well.
However, Skelly has kept his options open, and still is
considering an offer to play football at Rose-Hulman Institute of Technology in Terre Haute, Ind.
Meanwhile, senior Frazier — a running back who recent-ly received second-team All-League honors — admits his route to the cheer squad was a bit more self-serving.
“I thought it would be a good idea for my culminating project, and I needed another PE credit,” he explains. “It was either take a PE class or hang out with the girls [on
MERCER ISLAND REPORTER | www.mi-reporter.com WEDNESDAY, NOVEMBER 23, 2011 | PAGE 15
SPORTSSPORTS Winter sportsAs the winter sports season prepares to get underway, watch in upcoming issues for information about the teams, including game and team profi les. Visit www.mi-reporter.com to learn more.
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Contributed PhotoThree members of the MIHS football team joined the cheer squad this year, seen here tossing cheerleader Ellen Horton.
Cheer squad toughens up with new members
CHEER | PAGE 16
The snow has been fall-ing, snowsport resorts are opening, and lift engines are turning. This looks to be one of the better Thanksgiving openings in recent years. Is this your year to get a few (or more) days on the slopes? If so, you will note how dra-matically ski and snowboard shapes have changed.
Remember when shaped skis were the new thing? At that time, every-one talked about parabolics and shapes instead of the tradi-tional straight skis. Shaped skis changed the sport for novices, experts and everyone in between. I have always said shaped skis added 10 years of life to my knees.
Now the talk is about another new technology called ‘Rocker.’ You will hear rocker referred to in many ways, including but not limited to: reverse cam-ber, inverse camber, banana, early rise, s-rocker, gull wing, three stage rocker, and even negative camber. But what is it?
If you were to put a tradi-tional ski on a table, it would contact the surface just shy of the tip and the tail, with the center of the ski rising up off the table. This is camber, the traditional shape for skis and snowboards. Camber is a slight arching upward curve with the bend or curve upward in the middle.
Reverse camber is, as you may have guessed, the exact opposite. Often referred to as a “banana” shape, the center
of the ski is the point of con-tact with the snow; the tip & tail have a gentle, progressive rise to them. Waterskis have this shape.
Similar to reverse camber, rocker skis rise up in the opposite direction of a nor-mally cambered ski — but not near as much. The tip and the tail on a rockered ski may not be upturned evenly. These three properties, cam-
ber, rocker and flat, are combined in a variety of ways to create an array of choices for both skiers and snow-boarders.
Rocker tech-nology differs by manufacturer and by the type of ski/snowboard. Rocker in skis and snowboards may
be located in the tip and/or tail. Many skis and snow-board feature some com-bination of rocker, flat and cambered sections to achieve the desired ride.
Rocker skis are a lot more versatile than other skis. While they excel in untracked powder, they have the staying power to ski comfortably on most groomed terrain. Without the full contact of the tip and tail that a traditional ski has, rocker skis feel shorter and more nimble on packed snow, but give you the length you need when heading into the deeper stuff.
With rocker, your tips will float up in powder and crud. On skis, no need to do all that bouncing and leaning back to keep your tips up in the powder. On a snowboard,
Getting rockered
On snow
John Naye
SNOW | PAGE 16
“People don’t realize how hard it is.”
Parker Scott,MIHS football and cheerleading
Page 16 | Wednesday, November 23, 2011 MERCER ISLAND REPORTER | www.mi-reporter.com
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the cheer squad].”Frazier quickly got
hooked. He spent much of the summer learning stunts at the Action Gym, and is now contemplating cheer-ing in college.
The football jocks aren’t the only males on the cheer squad; they join gymnast Dominic Morris, who has
been livening up football games with his flips and handsprings for three years.
“It’s a fun, school spirit thing,” Morris says, who will either cheer or compete in gymnastics at college.
“These boys are very committed and respectful. They take it very seriously and have brought a whole new energy and dynamic to cheer,” said coach Brandon.
CHEER | FROM 15
your tip sits up higher out of the snow, so face-plants should be less prevalent.
Because you can pivot more easily, your ride becomes more nimble and maneuverable. Turning more quickly works great when you are in the trees, and my snowboard friends
say Rocker makes park rid-ing much easier.
Virtually anyone can use rockered skis and snowboards and have fun. You can be a beginner or advanced rider, young or old, male or female, and benefit from riding rocker skis or snowboards. Just remember there are many variations in rocker type, so think about the style of rid-
ing you prefer and then find something to fit that style.
See you on the slopes. John Naye is a Mercer
Island resident and past pres-ident of the North American Snowsport Journalist Association. He can be con-tacted at [email protected]. He broke down and bought rocker skis for this season.
SNOW | FROM 15 More onlineTo read more about lo-
cal ski resorts and to see which ones are now open for the season, go online to www.mi-reporter.com.
Also online, find links to various ski areas’ websites.
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Page 18 | Wednesday, November 23, 2011 MERCER ISLAND REPORTER | www.mi-reporter.com
Experience the finest climbing facility in the Northwest. Our new location at Crossroads features over 21,000 sq. ft. of terrain for beginners through experts including a fantastic kids area.
MERCER ISLAND REPORTER | www.mi-reporter.com Wednesday, November 23, 2011 | Page 19
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