The Daily Press Blackfoot Morning News | AP iAtom feed Copyright The Daily Press 2015-04-21T04:04:27-04:00 up this week2015-04-21T04:04:27-04:002015-04-21T03:43:46-04:00Copyright 2010 Blackfoot Morning News• Softball registration at 6 p.m. at Snake River High School Library for girls 5-18. $45 sign-up fee. Please bring birth certificate. For more information contact Misti Nelson at 208-403-4819 or, April 22• Hiking program Craig Lathen will be in the Blackfoot Library at 7 p.m. to share information about local hiking locales and how to enjoy the experience safely. This is a free program with refreshments served.• The Healthy Diabetes Plate class from 12-1 p.m. or 5:30-6:30 p.m. at the Bingham County Extension office, 583 Sexton. Cost is $10 for four classes.Thursday, April 23• Dinner and Community Workshop on Fibromyalgia sponsored by Doctors’ Speakers Bureau from 7-8:30 p.m at Tommy Vaughn’s Restaurant. Guest speakers are Dr. Stevens, D.C. and Dr. Beck, D.C. Workshop participants will gain an understanding of the causes of this syndrome and learn non-drug solutions. RSVP: 785-0270.Saturday, April 25Blackfoot, IDMORNING NEWSComing up this weekBlackfoot Morning of the week2015-04-21T01:49:32-04:002015-04-21T01:29:51-04:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDLESLIE SIEGERPhoto of the weekBlackfoot Morning Bank rewards teen2015-04-20T23:41:15-04:002015-04-20T23:41:15-04:00Copyright 2010 Blackfoot Morning NewsA 2013 Pew Research Center study found 91 percent of teens share photographs they’ve taken of themselves online, posing with friends or showing off their latest hairstyle.School report card selfies have yet to go viral. But the Zions Bank Pays for A’s program might change that with Mountain View Middle School students like Cassie McDaniel, who won a $100 scholarship savings account in the program’s spring drawing.Blackfoot Financial Center Manager Gordon Wankier surprised McDaniel with news of the win during a homeroom presentation.The Pays for A’s program has rewarded Idaho and Utah students for their academic achievements since 2003 — before apps like Instagram and Facebook fed the online recognition trend.Blackfoot, IDMORNING NEWSZions Bank rewards teenBlackfoot Morning peckish for pesto? Don't limit yourself to basil!2015-04-20T18:43:43-04:002015-04-20T18:43:43-04:00Copyright 2010 Blackfoot Morning News Associated PressFresh herbs are one of nature's best low-cal flavor sources. And as the weather warms up, we'll transition from buying herbs in cute little clamshells costing a couple bucks each to scooping large bunches of soft-leaved herbs into our carts for pennies on the dollar. Or perhaps you have an herb garden and you'll find yourself inundated with a cilantro or parsley plant that takes over a small section of your backyard.What to do with all these herbs? One approach to preserving herbs is to freeze them as cubes. To do this, you simply blend up clean, fresh herbs with just enough oil or water to make a thick paste. You then fill ice cube trays (silicone muffin cups also work) about halfway with the herb paste and freeze. Once frozen, the herb cubes can be bagged and stored in the freezer until needed.Note that water-based herb cubes freeze more firmly than oil-based, but herbs discolor more in water. Either way, these cubes are easily added to soups, stews, sautes and chili. For the best effect, add them toward the end of cooking so the fresh flavor of the preserved herbs really comes through.Another favorite strategy for making the most of my herbs is pesto. But don't assume you're limited to the classic basil version. Using my simple formula, you can use just about any herb or green (or combination) to make a tasty pesto perfect for pasta, seafood, dipping bread, spooning over a hot soup, or any other favorite way to use pesto. It also freezes well as cubes.Once you jump on the pesto ice cube train, you will be amazed at the many uses: Add to scrambled eggs; use as a sandwich spread; whisk with Dijon mustard, red wine vinegar and water to make vinaigrette; spoon over meat hot off the grill; toss with roasted veggies; mix with an equal amount of Dijon and spoon over chicken breasts before roasting; mix with Greek yogurt for veggie dip. You get the idea.The formula is simple: 4 cups of fresh green herbs plus 1/3 cup of nuts or seeds plus 1/2 cup olive oil or broth (or a combination) plus 1/4 cup hard Italian cheese. Blend until chunky or creamy. Done.___FRESH DILL PESTOStart to finish: 10 minutesServings: 82 cups fresh parsley leaves2 cups fresh dill fronds1/3 cup almonds1 large garlic clove, roughly chopped1/4 cup olive oil1/2 cup low-sodium chicken or vegetable broth1/4 cup grated Parmesan cheeseHefty pinch of saltIn a blender or food processor, combine the parsley, dill, almonds and garlic. Pulse until finely chopped. Add the oil, broth, Parmesan and salt, then blend to desired consistency. Use immediately, or transfer to a small bowl, cover tightly and chill. Alternatively, spoon into ice cube trays (fill cubes only halfway) and freeze. Pop out frozen pesto cubes and keep in a zip-close plastic bag in the freezer.Nutrition information per serving: 110 calories; 90 calories from fat (82 percent of total calories); 11 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 3 g carbohydrate; 1 g fiber; 0 g sugar; 3 g protein; 90 mg sodium.___Blackfoot, IDMELISSA D'ARABIANFeeling peckish for pesto? Don't limit yourself to basil!Blackfoot Morning preparing to run2015-04-19T23:39:59-04:002015-04-19T23:39:59-04:00Copyright 2010 Blackfoot Morning NewsThese elementary girls are preparing to run in Tommy Vaughn's 5K run in May. "MMRC focus on teaching girls to realize their full potential," said coach Josie Dye. "We use games, journal activities, team building and strength training. It's fun stuff." Blackfoot, IDLESLIE MIELKEMermaids preparing to runBlackfoot Morning that serves seniors needs funding assistance2015-04-19T17:43:14-04:002015-04-19T17:43:14-04:00Copyright 2010 Blackfoot Morning News"We concentrate on those most vulnerable among us, and there are plenty out there," said Agency on Aging director Sister Anthony Marie Greving.Greving said her agency currently serves more than 10,000 senior citizens in seven counties with a population of 30,000 over the age of 60 in an area that exceeds 9,400 square miles. Greving said her agency has seen a 54 percent increase in calls for service to the elderly this past year."Our mission is to keep as many elderly people in their homes as possible," Greving said. "And we feel if we do not fundraise with the community at this critical juncture, many of these people will go without food, ration their medications to purchase food or become critically ill and be admitted to a skilled nursing facility prematurely."The Area Agency on Aging will be participating in the third annual Idaho Gives website effort on May 7, but it has also set up a donation drive at agency is affiliated with the Southeast Idaho Council of Governments, or SICOG, and does receive funding from both the federal and state levels. However, Greving said that funding is not adequate to meet the growing demand for services.A nutritional program that delivers meals to senior citizens who are homebound is among the most well-known programs provided by the agency, but Greving said it provides many other services to people between the ages of 70 and 100.The other programs include: caregiver support for people who care for an elderly family member or those seniors who care for a minor child; medication management; legal assistance; health screenings and exercise programs; and case management to help coordinate in-home care for those at high risk of placement in a nursing home."It's much cheaper to keep them in their own homes," Greving said.As an example of someone who receives services from the Area Agency on Aging, Greving said it would aid a widow who is about 87 years old who still tends a small garden at her home but is unable to drive. This person would receive home-delivered meals, some help with housekeeping and an opportunity for social contact."We're human beings who need to socialize with one another," Greving said.Greving said the senior population in this part of the state has grown, and she suspects older folks have moved to Southeast Idaho because it's a good place to retire.Blackfoot, IDAPAgency that serves seniors needs funding assistanceBlackfoot Morning Things to Know for Today2015-04-19T17:24:25-04:002015-04-19T17:24:25-04:00Copyright 2010 Blackfoot Morning News1. WHAT ITALIAN LEADER, OBAMA WILL DISCUSSMatteo Renzi and the U.S. president will be comparing notes on a range of issues, including Libya, the migrant issues stemming from the chaos there, Islamic State militants and Ukraine. UNITED STATES-ITALY2. FIVE YEARS AFTER SPILL, GULF IS SCARREDScientists say there are lingering problems that affect the marine ecosystem half a decade after the Deepwater Horizon disaster.3. WHO IS MULLING A CUBAN DETOURPope Francis is considering adding a stop in Cuba to his U.S. trip in September, but no decision has been made. VATICAN-CUBA4. FINDING DIFFERENT METHODS TO HELP CHILDREN WITH AMBIGUOUS GENITALIAFamilies of intersex kids — those born with reproductive anatomy that does not conform to standard definitions of male or female — are weighing other non-surgical options. INTERSEX CHILDREN5. THIS IS (NOT) YOUR CAPTAIN SPEAKINGAP's Scott Mayerowitz finds that after the intentional crashing of Germanwings Flight 9525 by the co-pilot, one way for airlines to improve safety is to remove the pilots — a radical idea that is decades away. PLANES WITHOUT PILOTS6. WHAT GOOGLE'S CHANGES MEAN FOR YOUThe search engine giant is changing its algorithms so that mobile-friendly sites show up first on smartphones. GOOGLE-SEARCH SHAKE-UP7. G-20 CONFRONTING ECONOMIC WEAKNESSFinance officials from the world's major economies are searching for the right mix of policies to bolster a still-weak global recovery while confronting a big drop in oil prices. GLOBAL FINANCE8. WHY POOCHES ARE SNIFFLING IN THE HEARTLANDExperts say doggie day care contributed to an epidemic of dog flu in Chicago that is spreading in the Midwest. DOG FLU-THINGS TO KNOW9. IVY LEAGUE SCHOOL STANDS BY MEHMET OZColumbia University won't remove the TV celebrity doctor from his faculty position as a group of top doctors has demanded, citing his "lack of integrity" for promoting "quack treatments." MEHMET OZ-COLUMBIA10. BASKETBALL GALAXY MISSING BIGGEST STARSBlackfoot, IDAP10 Things to Know for TodayBlackfoot Morning trick for keeping spring lamb burgers from tasting gamey 2015-04-18T02:23:13-04:002015-04-18T01:46:23-04:00Copyright 2010 Blackfoot Morning NewsAssociated PressNo meat says spring quite like lamb. When I lived in France, the seasonality of meats such as lamb was celebrated. Rarely have I tasted lamb so mild and sweet as the first cuts of spring lamb from the South of France.While healthier cooks tend to limit red meat, happily there is a place for lamb on the healthy plate! While animal proteins bring saturated fats to the table, only about half of lamb's fat is saturated. And lamb is full of protein, which means even a few ounces of it can be filling. A 4-ounce raw portion has just about 200 calories, which means it's easy to celebrate spring with an evening of juicy, tasty lamb.I love lamb that isn't gamey, so I tend to do one of two things. I either buy tender baby lamb racks, then season them with garlic, mustard and herbs before roasting them (delicious, but pricey), or I buy less expensive ground lamb and make patties or burgers. And let me tell you, these burgers are amazing.To keep the lamb burgers extra mild, I often mix in another variety of ground meat, usually turkey or lean beef. I add just enough to take the gamey edge off the lamb. The result is a perfect flavor that reminds me of a French springtime supper.This lamb burger recipe screams spring with a dose of seasonal peppery watercress (a healthy green!) and a creamy fresh mint and shallot sauce that is spooned onto the still-sizzling patties when they are placed on the buns. Full of flavor and just a bit indulgent, these lamb burgers are a celebration indeed.___LAMB BURGERS WITH WATERCRESS AND CREAMY MINT SAUCEStart to finish: 25 minutesServings: 43/4 pound ground lamb1/2 pound 93 percent lean ground beefKosher salt and ground black pepperGarlic powder1/3 cup light mayonnaise1/2 cup low-fat plain Greek yogurt1/4 cup loosely packed fresh mint leaves, roughly chopped1 small shallot, roughly chopped1 teaspoon Worcestershire sauce4 burger buns, toasted6-inch segment of an English cucumber, thinly sliced1 large tomato, sliced and salted2 cups watercressIn a large bowl, gently combine the lamb and ground beef until mixed. Form the mixture into 4 patties, then season them with salt, pepper and garlic powder.Heat a grill or large grill pan to medium-high. Lightly oil the grill grates using an oil-soaked paper towel held with tongs, or coat a grill pan with cooking spray. Add the burgers and cook for 8 to 10 minutes (for medium), flipping them after 4 minutes.Meanwhile, make the mint sauce. In a blender, combine the mayonnaise, yogurt, mint, shallot and Worcestershire sauce. Blend until creamy.To assemble the burgers, divide the cucumber slices between the buns, then set a burger on top. Spoon 2 tablespoons of the mint sauce onto each burger, then top with a tomato slice and watercress.Nutrition information per serving: 450 calories; 190 calories from fat (42 percent of total calories); 21 g fat (7 g saturated; 0.5 g trans fats); 95 mg cholesterol; 28 g carbohydrate; 2 g fiber; 6 g sugar; 37 g protein; 730 mg sodium.___Food Network star Melissa d'Arabian is an expert on healthy eating on a budget. She is the author of the cookbook, "Supermarket Healthy." http://www.melissadarabian.netBlackfoot, IDNo author availableA trick for keeping spring lamb burgers from tasting gamey Blackfoot Morning served dinner2015-04-18T00:05:32-04:002015-04-18T00:05:32-04:00Copyright 2010 Blackfoot Morning News"We wanted to show our thanks to our volunteers so we are serving them a prime rib dinner," said spokeswoman Cara Fitzgerald.Center personnel expected a hundred volunteers to show up for the dinner. People who helped in meal delivery, host and hostesses, office help and the exercise program were in attendance.Blackfoot, IDLESLIE SIEGERVolunteers served dinnerBlackfoot Morning OF THE DAY: TIME Releases Most Influential People List 2015-04-17T18:09:34-04:002015-04-17T17:50:13-04:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDNo author availableVIDEO OF THE DAY: TIME Releases Most Influential People List Blackfoot Morning