Nice DayOne Day,One Nice!!!!

Peterson leaving ASU for UNC-W
Buzz Peterson, whose return as Appalachian State’s men’s basketball coach lasted just one season, has accepted a job as UNC Wilmington’s basketball coach, according to multiple sources.

MI-Connection board to meet
The board of directors of MI-Connection, the cable/Internet utility owned by the towns of Mooresville and Davidson, will meet Thursday, April 29, at 7:30 a.m. at MI-C headquarters, 420 South Academy Street in Mooresville. The meeting is open to the public.

County commission candidates take the spotlight tonight
The eight Republican candidates for the Iredell County Board of Commissioners will come face to face tonight in a public forum at Little Joe’s Chapel in Barium Springs.

Thanks to Conservatove Rumblings Blog for this update and story. Providing great iinsight at http://ianessling.com/blog/.

Red Lobster’s Spicey Spring Shrimp Stir-Fry Recipe
Red Lobster’s Spicey Spring Shrimp Stir-Fry Recipe

Ingredients:
1 pound medium or large shrimp — cooked, peeled, tail left on 1/2 pound rice noodles
(or 2 packs of ramen type noodles)
2 tablespoons vegetable oil
2 carrots — cut into matchsticks
1/2 pound snow peas — trimmed
1 small green chili — cored, seeded,
and cut into julienne strips
1 small red chili — cored, seeded,
and cut into julienne strips
1 tablespoon very-thinly-sliced ginger
1 garlic clove — minced
1 bunch scallions – (8 to 10 ea) — sliced thin
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons orange juice

Cooking Directions:
If you are cooking your own shrimp be sure not to over cook them.
Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet).
Drain well and hold warm.
In a large skillet, heat oil over medium-high heat.
Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.
Add shrimp and cook for 1 to 2 minutes.
Add vinegar, soysauce, sesame oil, and orange juice.
Stir-fry for 1 minute.

Restaurant Recipes at http://secretrecipes.blogspot.com

Pick-your-own tips
(Andrea Weigl and Kathleen Purvis) The rules of pick-your-own farms:

Always call before you go. Nature is fickle, and different conditions can slow or speed up ripening.

Do you have these 13 for bakers?
The James Beard Foundation book award committee recently released “The Baker’s Dozen,” a list of 13 essential baking books.

The books were chosen by committee members Naomi Duguid, cookbook author; Carol Mighton Haddix, food editor of the Chicago Tribune; Martha Holmberg, cookbook author and editorial director of Watershed Communications of Portland; Kathleen Purvis, food editor of The Charlotte Observer; Ellen Rose, former owner of the Los Angeles cookbook store The Cook’s Library; Matt Sartwell, manager of Kitchen Arts & Letters in New York; Irene Sax, food writer and food-writing instructor for New York University; Tara Q. Thomas, senior editor of Wine & Spirits; and Grace Young, cookbook author.

Thanks to Conservatove Rumblings Blog for this update and story. Providing great iinsight at http://ianessling.com/blog/.

No-kill animal shelter getting closer to reality
Since its inception, Friends of the Animals has kept one major goal in its sights: Construction of a state-of-the-art animal adoption and education center with a spay/neuter clinic.

‘Field of Flags’ will fly again May 29
Hundreds of U.S. flags may again flutter in the breeze when the Mooresville/Lake Norman Exchange Club presents its second Field of Flags event next month.

Dove House’s impact on community celebrated
For months, John and his family waited and waited for answers and help as they sought to bring their son’s alleged attacker to justice. Their son had come home from a neighbor’s house with signs of sexual and physical abuse. At the time, John said, he and his wife had no idea what to do next.

Thanks to Conservatove Rumblings Blog for this update and story. Providing great iinsight at http://ianessling.com/blog/.

Denny’s Chicken Fajita Breakfast Skillet Recipe
Denny’s Chicken Fajita Breakfast Skillet Recipe
Serving Size: 2

Ingredients:
2 boneless skinless chicken breasts
2 cups home fries or hashbrowns
1 teaspoon fajita seasoning
1 small bell pepper
1 small onion
4 eggs
1/4 cup half-and-half
1/2 cup shredded cheese
1/2 cup sour cream (optional)
1/2 cup guacamole (optional)
Salt — to taste
Freshly-ground black pepper to taste
Salsa (optional)

Cooking Directions:
Rub chicken breast with fajita seasoning .
Marinate chicken breast for 1/2 hour.
Slice marinated chicken into strips.
Use cooking spray and braise chicken in a hot skillet until done.
Add onion and bell pepper to skillet, fry and stir on high so as to cook quickly.
Remove all from heat and set aside.
Brown left over cooked potatoes or use frozen hashbrowns, cooked until desired crispiness.
Salt and pepper to taste.
Divide in half and place on serving platters.
Mix egg with half-and-half, salt and pepper to taste.
Cook egg mixture into two separate omelets.
Place on top of browned potatoes.
Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
Sprinkle with 1/4 cup cheese on each fajita platter.
Serve with sour cream, guacamole, and salsa if you like.

Restaurant Recipes at http://secretrecipes.blogspot.com