The Daily Press Blackfoot Morning News | AP iAtom feed Copyright The Daily Press 2015-01-30T00:46:18-05:00 honored2015-01-30T00:46:18-05:002015-01-30T00:46:18-05:00Copyright 2010 Blackfoot Morning NewsAshli is a freshman at Firth High School (FHS). For her STAR (Students Taking Action with Recognition) project, she decided to design and sew superhero capes for the children at Primary Children’s Hospital in Salt Lake City.FCCLA advisor Janice Anthony said she heard on the radio the Primary Children’s was having a superhero day.“I wondered if they could use superhero capes,” she said. “I contacted them to find out.”“Mrs. Anthony knew I sewed,” said Ashli. “She asked if I was interested in making superhero capes.Blackfoot, IDLESLIE MIELKESuperheroes honoredBlackfoot Morning to propose ban on shopping bags2015-01-30T00:42:10-05:002015-01-30T00:42:10-05:00Copyright 2010 Blackfoot Morning NewsLemon, who will graduate early from SRHS, is taking on this issue as her senior project because she feels strongly about improving the environment."Every year, extensive amounts of unnecessary waste goes into the landfill," she said. "I would like Blackfoot to be a city that leads the way in environmental responsibility and help improve our eco-systyem."Lemon said she has grown up in an "extremely outdoorsy family and has always had a strong appreciation for nature."Blackfoot, IDLISA LETEStudent to propose ban on shopping bagsBlackfoot Morning's time to master crepes2015-01-29T18:20:55-05:002015-01-29T17:27:03-05:00Copyright 2010 Blackfoot Morning NewsAssociated PressIn honor of Mardi Gras, I decided to try a fresh take on a classic New Orleans dessert — bananas Foster.Bananas Foster is the luscious indulgence created at Brennan's Restaurant in New Orleans during the 1950s. It's hard to beat sauteed bananas doused with rum and brown sugar, then topped with vanilla ice cream. So I decided to keep most of the classic elements, but wrap the bananas in a crepe topped with ice cream and toasted walnuts.My real agenda? To help folks get over their fear of making crepes. Because once you master this simple, classic technique, you'll wish you'd done it long ago.Making the batter is easy. Throw all the ingredients into a blender or food processor and blend until smooth. Then let the batter rest for half an hour. This ensures tender crepes.Making the crepes requires one key tool — the right pan. I use a stick-resistant ceramic or enamel pan. A non-stick pan also will do the trick. Just don't overheat it; this prevents you from being able to swirl and spread the batter as needed for a perfectly thin and evenly cooked crepe.Transporting the batter from the bowl to the pan can be messy. I keep the mess to a minimum by setting the measuring cup on a plate placed right next to the stove, then pouring out the batter a 1/4 cup at a time.Now it's the moment of truth. You can't hesitate when making crepes. After the pan is properly heated (you'll know it is ready when a bead of water drizzled into the pan skips across its surface), you dump in the measured batter, then immediately lift up the pan and tilt it all around so that the batter completely covers the bottom. After only 30 to 45 seconds, you peek under the crepe with a spatula to see whether it has browned. If so, gather your courage, slide the spatula under the crepe, and quickly flip it over.Transfer the cooked crepe to a rack, where it'll cool off slightly. Then, as you make more, you can stack them. Fear not, they won't stick to each other. One last note: A crepe's pretty side is the first one you cooked. When you roll up a crepe, keep the pretty side on the outside (which means place it on the plate pretty side down before filling and rolling).Admittedly, making crepes takes a little bit of practice, but you'll be a pro after knocking out two or three of them. You also can make the crepes ahead of time, then cool, stack and wrap them in plastic. If you are going to freeze them, wrap them again in foil and label them well. Contrary to popular myth, you can stack the crepes and they won't stick as long as you let them warm to room temperature before using. Or, alternatively, remove them from the plastic, wrap the stack in foil and heat in a low oven for a few minutes.Once the crepes are made dinner or dessert is just minutes away. It's so easy it may start to make every day feel like Mardi Gras.___BANANAS FOSTER CREPESStart to finish: 1 hour 10 minutes (40 minutes active)Servings: 4For the crepes:5 tablespoons unsalted butter1 cup whole milk3/4 cup all-purpose flour2 large eggs1/4 teaspoon table saltFor the filling:2 slightly green bananas3 tablespoons unsalted butter1/3 cup packed dark brown sugar1/4 teaspoon ground cinnamon1 tablespoon lemon juice1/4 cup dark rumCoffee or vanilla ice cream, to serveChopped toasted walnuts, to serveTo make the crepes, in a 10-inch nonstick or stick-resistant skillet over low heat, melt the butter. Transfer 2 tablespoons of the melted butter to a ramekin and set aside. Pour the rest of the butter into a blender. Set the skillet aside, but do not wipe it out. To the blender, add the milk, flour, eggs and salt. Blend until smooth, scraping the sides. Strain through a sieve into a bowl, then cover and set aside at room temperature for 30 minutes.After 30 minutes, heat the skillet over medium-high until hot but not smoking. Reduce the heat to medium. Stir the batter and ladle a scant 1/4 cup into the pan, tilting and rotating the pan until the batter evenly coats the bottom. Cook for 30 to 45 seconds, or until the surface of the crepe looks set and the bottom is barely golden.Flip the crepe and cook for 30 seconds more on the second side. Transfer the crepe to a cooling rack, then repeat the procedure, brushing the skillet as necessary with some of the reserved melted butter, until you have used up all of the batter. You should end up with 8 to 10 crepes. Once they are cool, set aside 4 crepes. The remaining crepes can be wrapped in plastic, then refrigerated or frozen for another use.For the filling, peel the bananas, cut them in half lengthwise, then into quarters crosswise. In a large skillet over medium heat, combine the butter, brown sugar, cinnamon and lemon juice. Cook, stirring, until melted. Add the bananas and cook, gently turning over 1 or 2 times, until the bananas are just golden at the edges, about 5 minutes. Remove the skillet from the heat and add the rum. Stir well, then return the skillet to the heat. Bring to a simmer, stirring, and cook until the sauce is the consistency of honey, turning the bananas often to coat them with the sauce.Arrange 1 of the 4 reserved crepes on each serving plate. Spoon a quarter of the banana mixture down the middle of each crepe, then roll up the crepes to enclose the filling. Turn the crepe so the seam is on the bottom. Top each filled crepe with a scoop of ice cream, a drizzle of sauce from the skillet and a sprinkling of walnuts.Nutrition information per serving: 640 calories; 320 calories from fat (50 percent of total calories); 36 g fat (19 g saturated; 1 g trans fats); 190 mg cholesterol; 62 g carbohydrate; 3 g fiber; 35 g sugar; 11 g protein; 240 mg sodium.___Blackfoot, IDNo author availableIt's time to master crepesBlackfoot Morning students at state Future City competition2015-01-29T13:13:05-05:002015-01-29T12:59:45-05:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDNo author availableISTCS students at state Future City competitionBlackfoot Morning trustees talk levy again2015-01-29T01:31:59-05:002015-01-29T01:31:59-05:00Copyright 2010 Blackfoot Morning NewsTopics to be discussed by trustees in executive session were personnel, personnel evaluation for superintendent and exempt records. Board Chairman Bill Martin said, "We will submit out evaluation to the State [Department of Education] before the end of January." Blackfoot, IDNo author availableSR trustees talk levy againBlackfoot Morning establish Delbert Farmer scholarship2015-01-29T00:56:08-05:002015-01-29T00:56:08-05:00Copyright 2010 Blackfoot Morning NewsFarmer, a Fort Hall native and beloved Shoshone-Bannock Tribal Elder, died in September from heart surgery complications at the age of 72. Blackfoot, IDNo author availableTribes establish Delbert Farmer scholarshipBlackfoot Morning to change bus routes2015-01-28T19:39:30-05:002015-01-28T07:39:37-05:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDNo author availableINL/BEA to change bus routesBlackfoot Morning name new casino manager2015-01-27T23:50:50-05:002015-01-27T23:50:50-05:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDNo author availableTribes name new casino managerBlackfoot Morning derailment2015-01-27T21:02:21-05:002015-01-27T21:02:21-05:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDLISA LETETrain derailmentBlackfoot Morning violinist sues over arrest2015-01-27T18:08:55-05:002015-01-27T18:08:55-05:00Copyright 2010 Blackfoot Morning NewsThe Oregonian reports that 25-year-old Matthew T. Mglej claims authorities used excessive force and violated his First Amendment rights. He named the Multnomah County Sheriff's Office and Portland Police Bureau as defendants in a lawsuit filed last week, and he's seeking $1.1 million in damages.Police showed up after receiving complaints about the demonstration, during which the man played violin, meditated and quoted former Iranian President Mahmoud Ahmadinejad. They said they arrested him for indecent exposure and carried him to a patrol car when he refused to walk.Mglej claims jail deputies cut his wrists by jerking on his handcuffs and called him names when he cried from the pain and for his service dog.Blackfoot, IDMORNING NEWSNaked violinist sues over arrestBlackfoot Morning