MSM 1- Main Street Magazine "Blogging It!": 5/9/10

Pennies - Quotes

Campers: Nature's way of feeding mosquitoes.

~Author Unknown~

Camping: nature's way of promoting the motel industry.

~Dave Barry, Only Travel Guide You'll Ever Need~

Is that weird, taking my Louis Vuitton bag camping?

~Jessica Simpson~

Have you heard?

We'll go camping along the river…no-no- there are rarely any bugs this time of year...

I'm sure that's not poison ivy…

Just one more hill to climb, it's all flat from here…

I know the drought has a ban on open fires, but this is a campground, I'm sure we'll be ok…

Who brought the bug repellent?
I thought you packed the toilet paper…

Nope, never took it out of the box. But, the salesperson said this tent was super easy to set up; even in windy conditions...
You'll be ok... it doesn't look that bad...
Shhhhh!! Did you all hear THAT??
I'm sure these mushrooms are edible...
Snakes? Naw... not to worry... never ever saw one here…

~Vouiesim~

As seen in the May Issue of Main Street Magazine.

Printed in Canada, ISSN: 1920-4299 by Rain Enterprises

To find out how to get your Free copy of MSM go to www.mainstreetmagazine.net

Beltaine

Also known as: May Day, Bealtaine, Beltane, Bhealtainn, Bealtinne, Festival of Tana (Strega), Giamonios, Rudemass, and Walburga (Teutonic).

Date: May 1

Symbols: May Pole, Egg, Baskets, Flowers, Butter churn

Deities: Flower Goddesses, Divine Couples, Deities of the Hunt

Colors: Red and White

Herbs: almond, ash, cinquefoil, frankincense, marigold, meadowsweet, and woodruff may be burned; angelica, bluebells, daisy, hawthorn, ivy, lilac, primrose, and rose may be decorations.

*The first of May has been celebrated in song and verse for longer than human history has recorded the date. It is a time to celebrate new life in all its forms, and the time when the Goddess and the God are united in sacred marriage, their relationship consummated, an act which symbolically fertilizes the animals and crops for the coming year.

The most common ritual act which celebrates this union is known as the Great Rite. It is the symbolic union of the male and female principles of creation, the union of the two halves of the All-Power which unite to bring all things into being. The Great Rite is usually performed by ritually placing a male ritual tool, usually the athame, into a female ritual tool representing the cosmic womb. A chalice or small cauldron is usually chosen for this purpose. Couples working together will often invoke the deities into themselves and perform the Great Rite de facto, which is also acceptable The dancing of the May Pole is another May Day Celtic custom practiced both within and outside of Paganism. The weaving of the red and white ribbons around the pole, like the Great Rite, symbolized the union of Goddess and God.

*Taken from "Celtic Myth and Magick" by Edain McCoy

Make paper baskets by folding a square piece of decorated paper diagonally and gluing or tying a handful of yarn through punched holes. Then place a few spring flowers inside the basket and place on the front doorknobs of your friends' and neighbours' houses. The kids will especially enjoy this because you have to do it undetected and not let on when people wonder who brought them the May flowers. A variation of this is too cut collared construction paper into strips and weave two color strips together to form a square, then proceed as above.

Make Beltaine bread. Preheat oven to 375 degrees F, and combine:

4 cups sifted flour
1/2 cup ground almonds
2 cups sugar
1 tube almond paste
1/2 teaspoon baking powder
1 teaspoon cinnamon 5 eggs

When dough is worked to medium soft, shape into flattened balls and place on an un-greased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with a white Solar Cross. You could try this as a single loaf.

**Activities taken from "Green Witchcraft" by Anne Moura (Aoumiel)

As seen in the May Issue of Main Street Magazine.

Printed in Canada, ISSN: 1920-4299 by Rain Enterprises

To find out how to get your Free Copy of MSM go to www.mainstreetmagazine.net

This month’s Chef of Merit takes us to Saint Louis, Missouri USA, where we visit Chef Martin U Lopez.

Chef Lopez was born in Mexico City by a hardworking dedicated Mother and the versatility of ingredients was shown to Martin at about seven years old. It started as part of the kitchen household responsibilities and showing his passion for cooking grew as he endured different tasks assigned to him and his three brothers and three sisters. With Mexican European traditions, needless to say there was a lot of cooking involved. Chef Martin’s love with the art of cooking started with his roots at this very young age.
Let’s take a walk with Chef Martin Lopez……….

MSM:

Please introduce yourself to our readers in a few lines.

ML:

I am humbled and honored to be asked to be in your magazine, my name is Martin Lopez, Chef Martin.
I’ve been an Executive Chef for twenty one years, I set my goal in 2009 to launch my website as I know many people and I share the same feelings and passion about cooking.

In my younger years growing up as professional chef, I often wished I had someone I could talk to. Be inspired by, to be a stronger caliber chef, so I created ChefMartin.Net to allow groups, chefs, foodies and the community to showcase functions. At the same time guests and people wanting to do something for the night can find out about upcoming fundraising dinners, socials events and any other food related culinary proceedings, while giving the opportunity to professionals in our industry to get involved and share pictures of these events with all the people from around the world

MSM:

What and who inspired you to follow the culinary trail?

ML:

Farmer’s markets and all the fresh ingredients, growing up a refrigerator was a luxury so people had to go to the markets everyday to buy the food and ingredients for their meals. I used to visit them with my mother, she is also my inspiration and my main teacher, along with the rest of my family.

MSM:

On your road to becoming an Exec Chef what was your greatest experience?

ML:
Meeting people!
I am blessed, this is an ongoing process and an experience that never ends, and I look forward to it every day. I read a lot in people’s body language after they eat my food and my goal is to make them smile and for them to have a good time. I love to see smiles on people faces when I present my food and after they eat it.

MSM:

When you are on your own time what is your favorite food to eat?

ML:

Many people ask me that. “Smile” People think that just because I am a professional Chef I eat gourmet meals every night at home, the reality is that I love very comforting meals. Country American Cooking and very simple ingredients, I love corn of any shape!

MSM:

Everyone has a favorite snack food---what is yours?

ML:
I love fruits with lime and a shake of salt, and of course then the never ending selection of hard candy and good quality milk chocolate.

MSM:

In today's gastronomic world new cooking methods are developing regularly. Is there something that you are a disciple of?

ML:
“The Five Mother Sauces” I am a true believer of kitchen discipline and cooking traditions and techniques. I come from the old school and believe sauces play an important part of all cuisine. Sauces originally came about to mask the unpleasantness of food back when refrigeration was nonexistent. Today sauces have a much more "happy" place on our plate. A sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not to be consumed alone, they are accompaniments to dishes. Sauces add flavor to dishes, add moisture to drier foods, and they add nutrients. The number of sauces in the world are endless. As long as chefs continue create amazing dishes, amazing sauces will be born. Although there is an endless array of sauces, there are only five "Mother" sauces. Of these five sauces, any sauce can be created with a few modifications.

MSM:

What is your favorite part of being a Chef?

ML:

The creation of food, I believe that cooking is a celebration and art, I get my ingredients and I feel the textures, smell the aromas then the utensils become my tools, the pots and pans become my palette and the plates are my canvas

MSM:

Which type of car would best describe your style of cooking?

ML:

Porsche 911 GT3- Clean cut and clean lines – safe with a lot of power “Smile”

MSM:

Stuck on a desert Island for a month - list 10 items that you would have to have?

ML:

Sugar, matches, tooth brush, eye drops, sun screen lotion, finger nail clipper, chef’s knife, pillow, blanket, and the most important a picture of my Mother.

MSM:

Describe yourself 10 years from now?

ML:

Wow! So much I wish I can accomplish, I try not to think too much on the future. I set my mind every day to meet my goals that I know will lead me to my trajectory and direction to my life time achievements. I work hard every day and pray I can reach them someday, I would like to have my books published by then.

MSM:

What last thoughts do you want to leave us with?

ML:

First and fore most, I would like to thank Main Street Magazine for allowing me to get to the readers, and thank you Tilly for this great interview.

Good food comes with great ingredients, but the best and most important ingredient of all is love.

Want to know what the ‘Mother’ sauces are? Drop Chef Martin a line…visit www.chefmartin.net

Fresh Sweet Corn Tamalito
By Chef Martin

These fresh corn tamalitos are perfect to serve with any meal or just have them around to snack on!

Ingredients:
5 tablespoons margarine, softened
1/4 cup Masa Harina – “Masa flour can be purchased in any Mexican section in your grocery store”.
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1-teaspoon milk
Corn husk to form the tamales - If you use fresh corn, wash and use the fresh corn husk, this will add more flavor to your tamales.

Instructions:
Using an electric mixer, blend the sugar, margarine, and masa until light and fluffy.
In a blender, puree half the corn kernels with the water until smooth, “like making a corn shake” Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well.
Place the corn mixture into soaked cornhusks to form the tamales or place it into a cake pan. Place it in steamer for 20 in on high, or until a wooden pick inserted in the center comes out clean. Tamalito should have a smooth, moist texture.

– Makes 8 tamalitos

*Please note, “Legal Beagle” articles are general legal guidelines and are not meant to replace legal counsel. Please see your local Paralegal, or Lawyer for detailed case-by-case information.

Legal Beagle:

Family Law:

Introduction, A 10 part series.

Sadly it seems that marriages these days end in Divorce rather quickly, you only need to sit in a family law court room for a few minutes to know how Divorce, separation, custody, and FRO are at an all time high.

This 10 part series covers everything from the beginnings of the separation, to the controversy subject of FRO- {Family Responsibility Act} and how the new wife and former husband are being taken advantage of in the court system, not all men are “Deadbeat Dad’s” some are “Dead-bolted” because of petty actions by a bitter “x.”

What are the most common mistakes people make in divorce?

1. Taking action that effects your rights before getting legal advice

In the heat of the moment when you are fed up and ask for a Divorce without knowing your rights you could be indirectly causing harm to your case. Divorce is a serious matter and should be well thought out; you need to know your rights, and the rights of any children that might be involved. Once you have made the decision that Divorce is the best option for your happiness, do some research. There is a great on-line source about Family Law in Ontario: http://www.attorneygeneral.jus.gov.on.ca/english/family/familyla.pdf- this answers most questions you may have.

2. Making financial and legal decisions while under pressure or upset about the family break-up

This happens all too often for both men and women. While still in shock when asked for a separation or Divorce, or with the hopes of getting back together in the future, decisions are made without thought or knowledge of your rights. In the beginning, do not do-or-agree {sign} to anything without thinking out the long term consequences and getting legal advice. Do not be manipulated by your emotions or false promises.

3. Getting advice on your legal separation or divorce from family and friends

Yes they mean well, yes they love you, and yes they might even be Divorced themselves and can give great tid bits of knowledge to ask your legal advisor, but they are not legal professionals. Seek professional advice- you wouldn’t ask Uncle George to pull your tooth would you? Or Aunt Sally to do your surgery? - listen to their well meaning advice, but act upon what your legal advisor says!

4. Using the court process to punish your spouse

This is becoming so common place in the court room, costing you, the tax payer, hundreds of thousands of dollars that I will be dedicating an entire article to it.

Join me next month in the June Issue of Main Street Magazine as we walk you through the various stages of separation, Divorce and family law.

Donna Kaye

As seen in the May Issue of Main Street Magazine.

Printed in Canada, ISSN: 1920-4299 by Rain Enterprises

To find out how to receive your Free Issues of MSM go to www.mainstreetmagazine.net

Karma-Vore

Admit it; one of the great Canadian traditions is camping on the Victoria Day Weekend, or lovingly known by locals: May 24. Some say that the name came because the holiday falls on or close to the 24th of May; I however think it is code for bring your own 24 of beer! Unfortunately some silly people that are irresponsible drinkers have created a rule that has banned drinking in some parks, why I ask, must you spoil the fun for others?

We all know that camping and S’Mores go hand in hand, there have been some exotic spins to the original recipe, adding apples and caramel, or peanut butter some *gasps in horror* have fashioned the recipe to be less-messy. LESS-MESSY? It’s not a S’More without the goo in my humble opinion.

I hope you will try the Bread-n-Can and Biscuits on a Stick this camping trip as well. See, vegetarians know how to have fun too!

Bread-n-Can

This is very good. And like all camping dishes it should be easy and fun to make. Before Camping Prep: If you have a bread machine you can make your own favourite dough recipe using the dough cycle and refrigerate before camping. Otherwise you can buy refrigerated bread or pizza dough from most grocery stores.

Ingredients:

1 pound bread dough

Margarine

1 small clean, empty coffee can, no lid

1 large clean, empty coffee can, no lid

Foil

Wise Idea: Check to make sure that the small coffee can fits inside the large one easily.

Preparation:

After breakfast, when the fire has burned down to coals, coat the inside of the small coffee can with margarine, and put the dough into it. Cover with foil and set in a warm spot near the fire. Allow to rise until approximately doubled in volume (about 30 minutes). Discard foil cover. Line the bottom of the large can with about one inch of small stones to keep the bread from burning on the bottom. Set the small can inside the large one, making sure the sides don't touch, {this is where the wise idea came in handy!} and then insert the large can into the coals, burying about two inches of the bottom. Cover the top with foil and poke a few holes to allow air. Check by lifting foil in about twenty to thirty minutes. Bread is done when brown on top.

Servings: Approximately 4

Biscuits-on-a-Stick

A few years ago a fellow camper pulled a can of biscuits out of his cooler one cold camping morning and introduced us to this great and simple culinary breakfast miracle. A can of buttermilk biscuits has been a staple in my cooler ever since.

Ingredients:

1 can biscuits

Squeeze butter substitute

1 stick

Preparation:

Roll out a biscuit with your hands so that it becomes elongated and about one inch thick at the center. {Shape of a small thick hot dog bun} Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking. When done wrapping, the biscuit should take up about six inches of the stick. Heat over the campfire until golden brown. Pull it off the stick, pour butter down the hole left by the stick, and enjoy.

Variation: Pour butter around the outside of the biscuit and sprinkle sugar on it, then pour your favourite jelly inside. It is very messy, but very good.

Servings: Approximately 2 - 5

S’Mores

You can add all sorts of yummy stuff with the chocolate: caramel spread, nuts, peanut butter or try coloured marshmallows.

Ingredients:

Graham crackers

Chocolate bars

Marshmallows

Foil

Preparation:

Shape some tin foil into a small pot-like shape and break up small chocolate bars into it or use up those old Easter bunnies from the freezer. Melt the chocolate and set on the cooler side of the fire. Have a bunch of graham crackers ready. Roast marshmallows over the fire. Cover one side of a graham cracker with melted chocolate then top with a roasted marshmallow and top with another graham cracker. Sit back and enjoy. Then ask for "S’More." I couldn’t resist!

Servings: as needed

~Rosemary Peters~

As seen in the May Issue of Main Street Magazine.

Printed in

Canada

, ISSN: 1920-4299 by Rain Enterprises

For your free copy of MSM go to http://www.mainstreetmagazine.net/