News, Entertainment, Enlightenment
2016 Summer Kielbasa Sale — Holy Myrrh-Bearers Eastern Catholic Church is having its “2016 “Super 4th of July/Summer Barbeque Kielbasa Link/Ring Sale”. The kielbasa comes from an area butcher known for quality. 
The price is $12 per ring or 4 links for $10. To place an order, please email HMBChurch@verizon.net or call Kathy at 610-328-4731 by Monday, June 27. Pickup will be between 10 a.m. and 2 p.m., on Friday, July 1 at the church, 900 Fairview Road, Swarthmore, Pa. 19081.
Chef Chris Ribeye Steak — Tonight’s meal was by Chef Chris and featured a perfectly done ribeye steak, fresh garden salad and grill-baked potatoes with grill-toasted Wegmens’ cheese bread.
The wine was a homemade red and dessert was cannolis.
Tonight’s meal by Chef Bill Sr was a stuffed London broil roasted on the Weber with sides of fresh sting beans and potatoes also cooked on the grill.
The wine was a homemade red.
The stuffing is basically sauteed mushrooms and onions seasoned with garlic.
The meat was acquired on sale at the Acme in Lawrence Park.
Slave Labor Shrimp — Kudos to The Philadelphia Inquirer for its Dec. 15 story regarding how the cheap shrimp found in Walmart is brought to you by the hands of slaves.
Yes, the Red Lobster and Olive Garden restaurant chains are also mentioned as is upscale retailer Whole Foods. Frankly, we would presume guilt for any bag labeled “Product of Thailand.” Or China, for that matter.
The article describes how victims of human trafficking are trapped in jobs requiring them to work from 3 a.m. to 7 p.m. to work off usurious debt.
Just so we can have cheap seafood.
There are those calling for a boycott. Count us as having started. We are going to stick to Hill’s when we want something from the sea.
One of Chef Bill’s favorite meals is fish and chips which he prefers to do on the grill. 
How he cooks the potatoes varies.
The fish, however, is down to a science. OK, the type of fish is fungible. In fact the type bubbling in the photo is tilapia brought frozen from the Primos Price Rite and was delicious.
Fresh cod, however, is the preference and here is the recipe.
1 1/2 Lbs. fresh thick cod fillets
Kosher salt and freshly ground black pepper
1/2 Cup all-purpose flour
1/2 Tbs. baking powder
1/8 Tsp. cayenne pepper
1/2 Cup water
1 large egg
Vegetable oil, for frying
Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.
In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 Tsp. salt, and 1/2 Tsp. pepper. Whisk in 1/2 Cup of water and then the egg.
Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don’t crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the “chips.”
Chief Bill Sr recently oversaw a summer smoke-out featuring pork and chicken.
The chicken was an experiment and, while delightfully cooked, the seasoning will be discarded for this particular meat the next time it is placed in the Brinkmann.
The pork, a picnic acquired for 99 cents a pound at PriceRite in Primos, was delicious.
The same rub was used for both. As noted magic for pork, not so much for chicken.
The rub is called Memphis Dust and Chef Bill will not take credit for it. He says it all belongs to Meathead. Here is Meathead’s Memphis Dust Rub:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton’s kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Regarding the smoking itself, make sure you have a son who can keep the reservoir dish filled with hot water and the charcoal dish filled with charcoal. It is an all day affair.
If you enjoy cooking the odds are you have your own favorite gazpacho recipe.
Since it is that time of year when the veggies are bountiful, Chef Bill Sr. would like to share with you his.
The tomatoes, cucumber and pepper are straight from the garden. The bread is from the supermarket. The spices are from Asia or a place just like it.
4 tomatoes
1 large cucumber (or half a very, very, large cumber in this case), chopped and peeled.
1 cup chopped Vidalia onion
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 healthy sprinkling of garlic powder
1 tsp ground cummin
1 tsp paprika
1 cup water
5 slices of bread (supermarket white is fine) diced with crust removed.
Mix the ingredients in bowl with your hands then put them in a Cuisinart or blender. Depending on the size of your mixing machine you might want to blend one-half at a time. 
Chef Bill says that if you have any fresh garden basil consider added that during the blending.
If you need a fast, easy and definitely non-vegetarian chili Chef Bill Sr suggests this:
1 lb chopped or ground lean beef
2 tbl salad oil
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped green pepper
1 cup raw rice
2 chopped fresh tomatoes (1 can of stewed tomatoes works as well)
1 cup pitted whole black olives (don’t chop)
1 tsp salt
1/4 tsp pepper
1 tsp chili powder
1/4 tsp Worcestershire sauce
1 cup of water
Brown the beef in heavy skillet then remove it to drain. Heat oil in same skillet then add the onions, celery, pepper and rice. Stir until slightly brown then add tomotoes, olives, salt, pepper, chili powder and 1 cup of water. Add Worcestershire sauce. Put in Dutch oven and cook at medium heat for 30 minutes–lower heat to simmer and cook until ready to serve.
A recent barbecue organized by Chef Bill Sr went a few extra steps that made it extra special.
There were burgers but the burgers were smothered in bacon and cheese. There was chicken wings in hot sauce . There was corn on the cob, and fresh garden tomatoes — thank you Andrew — smothered in feta cheese and garden fresh basil.
There was deviled eggs and homemade potato salad.
The hit, though, was Chef Bill’s shish kabob of shrimp, lemons and garden fresh cherry tomatoes — thank you Pat.
The feast started off with pina coladas and a tray of cold cuts that included summer sausage and sharp Irish cheese, that were birthday presents for the Chef — thank you Robert.
For the meal itself, the beverages were soda and beer. It is summer after all.
The desert was a masterpiece of fresh blueberries and fresh whipped cream decorated by Chef Miranda.
Naomie Lane of WorldLifeStyle.com has created a list of the 20 worst possible, least healthiest snacks. We kind of agree with it. They are in no particular order of unhealthiness:
For the reasoning go to the link.
The moral of the story is learn to cook for yourself.