My husband and I have always been movie junkies, so it is no surprise that our daughters' favorite night of the week is family movie night. Every so often I like to mix things up and make family movie night extra special by eating on the floor, having a special treat or playing a game. […]
The post Puppy Chow Chex Mix Recipe To Celebrate The Secret Life Of Pets ~ Giveaway appeared first on TheSuburbanMom.
After Black Friday and Cyber Monday there's Giving Tuesday, a national day of giving back. You can participate by helping the homeless dogs and cats in our community.
This year your donation will go twice as far thanks to Pet Alliance partner Reed Nissan. They will be matching all Giving Tuesday donations dollar-for-dollar up to $5,000!
We also have another great incentive. Everyone who makes a donation on November 29th will be entered to win four 1-Day Park Hopper tickets to Walt Disney World! View complete rules.
Right now you can double your donation thanks to the generous support of Reed Nissan who will match your gift up to $5,000! You'll also be entered to win four 1-Day Park Hopper tickets to Walt Disney World!
Remember, there is never a time limit for how long a pet can remain at the Pet Alliance of Greater Orlando. In fact, Max stayed more than 15-months in our shelter before finding his furever home. We need your support to ensure the next Max finds a home regardless of how long it takes.
*Facts are for the 2016 fiscal year.
The big day is coming, and if your family is anything like mine you will need a little something to entertain the kids while you prep the big meal. Otherwise there will be little ones under foot while you try to get dinner on the table for everyone. Here's an easy solution - Thanksgiving coloring pages for kids.
No need to run out and buy… Read more →
When I was living in Okinawa, during my days as a physician in the U.S. Navy, I saw restaurants advertising Fugu. Curious, I looked this up and learned that Fugu is a species of blowfish, or pufferfish, found in local waters. It is a revered delicacy in Japan and always eaten raw. Back then, in the early 1980's, a Fugu meal would set you back over $150, a huge sum.
Fugu has a small problem. Eating it can kill you. Really. The fish contains a toxin, tetrodotoxin, one of the most potent neurotoxins known. It is 1200 times more potent than cyanide. The toxin is found in the sex organs and viscera of the fish. When preparing Fugu for consumption, if any of the flesh comes in contact with those organs, it will become toxic such that even eating a tiny amount can kill. There is no antidote to tetrodotoxin.
Fugu preparation is carefully regulated in Japan and chefs preparing Fugu must undergo years of extensive training and be certified. The final exam for a Fugu chef is to prepare a Fugu meal and eat it. Even so, about 50 people in Japan die each year from Fugu poisoning, mostly from Fugu prepared by uncertified chefs.
An interesting fact about Fugu is that even the most careful preparation does not eliminate all contamination of the Fugu flesh with toxin so people who eat a Fugu meal typically experience some tingling in their tongues and fingers from what is actually a mild degree of toxicity. I read that a group of investors got together with the idea of sea farming Fugu to cash in on its popularity. The blowfish were raised in pens and fed commercial fish food. The venture failed. Why? What the investors didn't know is that Fugu toxicity comes from their natural diet. Pufferfish eat tiny invertebrates, algae, and coral that contain minute amounts of this toxin and concentrate it in their organs. The farmed pufferfish did not have the toxin and people who ate them did not get the tingly aftereffect. Demand for the farmed product crashed and they lost their shirts.
I love raw oysters. There is something about the fresh, subtle, salty sea-flavor of truly fresh oysters. The best have a slight zinc after taste that I find very pleasant. One of my most pleasant, enduring memories is of sitting on the deck of a sailboat anchored in the bay of a small island off the coast of Venezuela, after a grueling medical mission trip. A small boat with two men pulled alongside with a bushel basket of oysters that must have been harvested minutes earlier. After our hosts negotiated a mutually agreeable price, they hopped aboard and began shucking. For the next half hour or so, our party of seven ate over one hundred tiny, delectable oysters with a spritz of fresh lime and a drop of tabasco. That rates as one of the best meals I have ever had.
By contrast, I dislike cooked oysters; they lose all the texture, subtlety, and flavor that I enjoy.
I have had “AmeriPure” oysters. These are subjected to a process of hot/cold pasteurization that claims to kill harmful bacteria yet preserve the raw oyster otherwise unchanged. They have none of the fresh taste that unprocessed oysters have. It analogous to comparing pasteurized orange juice to fresh-squeezed. The first is a poor version of the second.
In a recent Orlando Sentinel story (The Gulf's deadly harvest, Sunday, September 18, 2016), it was reported that 700 people have fallen ill from consuming raw oysters since 1989. That's 25 per year and “nearly half died”. To put this in perspective, Japan, with half our population, has 50 deaths per year from Fugu while we have less than thirteen per year from consuming raw oysters. Given that Fugu is extremely expensive I think I can safely say that many more people each year eat raw oysters, and more of them, than eat Fugu.
Food regulators, i.e. our Federal government, want to require that all oysters be treated to render them “safe”. The oyster industry is against this because of the added expense and effect on those who make a living from providing oysters to the public. As to taste, the article states that consumers other than oyster connoisseurs “generally cannot taste the difference”. I beg to differ. I am no connoisseur but I can clearly taste a huge difference.
The Sentinel article seems to clearly favor more Federal regulation. The article recounts several heartbreaking stories of people who fell ill or died from consumption of raw oysters. You would have to have a heart of stone not to be moved by these tragedies. Is the answer, however, to eliminate our choice to eat fresh, raw oysters? Everyone in the story had one or more medical conditions that put them at greater risk of illness from bacteria sometimes found in oysters. I have never eaten an oyster in a restaurant where I did not see a clear warning that eating raw food could cause illness. It is a chance I am willing to take to enjoy raw oysters occasionally.
Several things bother me about the article. The oyster industry is clearly presented as against regulations to keep us safe. We already have regulations in place to safeguard the public. Regulations for stricter refrigeration alone reduced illnesses from oysters by 40% in one year from 2013 to 2014 and more recent figures are expected to be lower still. Even the Sentinel admits that existing regulations are not being enforced. In an editorial, the Sentinel reports that 4 deaths in a six week period in 2011 were from oysters from a single supplier. The supplier had received 15 warnings letters from the State of Florida since 2010 and was ultimately fined- $100. It is infuriating that from this, the writer takes the leap that the answer is more, stricter regulations. Am I missing something here? If existing regulations are not enforced, is the answer more regulations? I have never forgotten a statement by an attorney that I read years ago. It states, “extreme situations make for bad case law”. As a physician, I perform operations that I know will help 98% of patients but may harm 2%. Am I to deny those 98% surgery to avoid the 2%? Are we to deprive hundreds of thousands of citizens the pleasure of enjoying fresh, unpasteurized raw oysters in order to prevent 25 illnesses and 12 deaths?
The unfortunate subjects in the story are zealous advocates of more regulation. This is certainly understandable. If I were in their position, I might feel the same. Does this mean that no one should ever have access to fresh, unpasteurized, raw oysters if they so choose?
To which we may soon add, no raw oysters
The real question is: how far do we allow the nanny state to go to protect us from every possible malady? I am not an anarchist. I do believe that some common sense regulations are necessary for public safety in many areas, not just food. On the other hand, I think there comes a point where the government needs to back away and let people decide for themselves. Yeah, its just oysters now but is just another nail in the coffin of personal liberty.
For my part, as a physician and occasional consumer of raw oysters, I say, “leave my oysters alone!”
| ORLANDO | ANTHONY'S PIZZA | 4967 S ORANGE AVE | 3 | 800 | 7/28/2016 | 7/13/2016 |
| ORLANDO | ARTISANS TABLE | 22 E PINE ST | 2 | 400 | 7/19/2016 | 4/29/2016 |
| ORLANDO | BENTO CAFE | 12250 STRATEGY | 1 | 200 | 7/21/2016 | 4/19/2016 |
| ORLANDO | CHEN'S | 7350 CURRY FORD RD | 1 | 300 | 7/28/2016 | 4/11/2016 |
| ORLANDO | CHINA GARDEN | 2550 W COLONIAL DR | 2 | 400 | 7/21/2016 | 7/6/2016 |
| ORLANDO | CHINA HUT | 2122 EDGEWATER DR | 2 | 1100 | 7/1/2016 | 3/28/2016 |
| ORLANDO | COOPER'S HAWK WINERY & RESTAURANT | 529 N ALAFAYA TRL | 4 | 600 | 7/28/2016 | 4/8/2016 |
| ORLANDO | CORK ROOM | 671 S GOLDENROD RD | 2 | 160 | 7/21/2016 | 4/13/2016 |
| ORLANDO | DUNKIN' DONUTS | 4580 S SEMORAN BLVD | 2 | 320 | 7/28/2016 | 4/26/2016 |
| ORLANDO | EINSTEIN BROS | 2800 E COLONIAL DR | 1 | 200 | 7/28/2016 | 5/16/2016 |
| ORLANDO | GIOVANNIS | 10663 NARCOOSSEE RD | 2 | 200 | 7/27/2016 | 5/12/2016 |
| ORLANDO | HUNGRY HOWIES | 2304 S KIRKMAN RD | 1 | 160 | 7/19/2016 | 4/18/2016 |
| ORLANDO | JOHN MICHAEL WEDDINGS | 627 VIRGINIA AVE | 1 | 160 | 7/7/2016 | 2/15/2016 |
| ORLANDO | JUNIORS PIZZA | 3920 DEAN RD STE 400 | 1 | 200 | 7/7/2016 | 4/7/2016 |
| ORLANDO | KOSHER GRILL | 5615 INTERNATIONAL DR | 7 | 1000 | 7/29/2016 | 5/4/2016 |
| ORLANDO | LA CASA DE LOS CHIMI | 517 N SEMORAN BLVD | 6 | 2160 | 7/12/2016 | 2/29/2016 |
| ORLANDO | LA CASA DE LOS CHIMI | 517 N SEMORAN BLVD | 6 | 2160 | 7/12/2016 | 2/29/2016 |
| ORLANDO | LE RECIF | 2051 AMERICANA BLVD | 2 | 640 | 7/11/2016 | 1/4/2016 |
| ORLANDO | LECHONERA EL JIBARITO | 929 N SEMORAN BLVD | 1 | 160 | 7/28/2016 | 5/4/2016 |
| ORLANDO | MCDONALD'S | 8101 S JOHN YOUNG PKWY | 1 | 160 | 7/8/2016 | 4/19/2016 |
| ORLANDO | MCDONALDS | 8990 TURKEY LAKE RD | 1 | 160 | 7/28/2016 | 5/11/2016 |
| ORLANDO | MELLOW MUSHROOM | 11680 E COLONIAL DR | 1 | 600 | 7/29/2016 | 3/11/2016 |
| ORLANDO | NEW CHINA | 6017 S GOLDENROD | 3 | 200 | 7/29/2016 | 4/11/2016 |
| ORLANDO | NY CHINESE | 1746 WOOLCO WAY | 2 | 400 |
Thursday, August 11, 2016Should I Take My Kids To See Pete's Dragon Mom ReviewDisney's Pete's Dragon is a remake of Disney's classic Pete's Dragon (1977) with a whole new story about Pete and his dragon Elliot. My daughters and I (ages 8 and nearly 5) had the fun opportunity to screen Pete's Dragon under the stars at Fort Wilderness Lodge. (Seriously, how cool?!) To make the evening even more special, we met Pete himself,… Read more → Wednesday, August 10, 2016Forklift Simulator Orientation & Assessment
When: Saturday, August 13, 2016 - 9:15 AM - 10:15 AM
Where: Melrose Center at Fork Lift Simulator Learn to drive a forklift in lifelike warehouse conditions. Practice moving freight with realistic controls. Instruction will cover the use of the equipment and software. After completing the instruction take an assessment that will allow you to reserve the Forklift simulator during scheduled lab time. ASSESSMENT REGISTRATION REQUIREMENT: To register for this orientation and/or assessment, cardholders must attend the General Orientation for the Melrose Center and must be at least 15 years of age. Children under 15 years of age must be accompanied by an adult (18+ years of age). You must be present at the scheduled start time to be admitted. #tic #simtic Thursday, July 28, 2016Morning Mix recipe: Rum-Lime Chicken Rum-Lime Chicken The more the merrier in Heather's Florida Kitchen! That's why I have teamed with the fabulous folks over at Orlando's WOMX Mix 105.1 to offer the morning show's Recipe of the Week. Today's recipe is Rum-Lime Chicken. The sweet and tangy marinade enlivens the chicken with nuances of allspice, nutmeg and ginger. Every Thursday, you can find more recipes exclusively for Mix 105.1's Morning Mix here and at the radio station's website. Rum-Lime Chicken 1 package McCormick Grill Mates Island Woodfire Grill Marinade (see note)
1. Mix marinade mix, 1/4 cup rum, brown sugar, lime juice and oil in small bowl. Place chicken in large sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. 
Wednesday, July 27, 2016Orlando Microbrewery Industry to Blossom with New City Code Orlando is about to open the floodgates for the microbrewery, micro winery, brewpub, craft distillery industries with the approval of the City Code shown in full below. ORDINANCE NO. 2016-52 AN ORDINANCE OF THE CITY COUNCIL OF THE CITY OF ORLANDO, FLORIDA, RELATING TO MICRO- BREWERIES, CRAFT DISTILLERIES, MICRO- WINERIES, AND BREWPUBS; AMENDING SECTION 58.913, ORLANDO CITY CODE, CREATING SPECIFIC ACCESSORY SERVICE USE STANDARDS FOR MICRO-BREWERIES, CRAFT DISTILLERIES, MICRO- WINERIES AND BREWPUBS; AMENDING CHAPTER 66, ORLANDO CITY CODE, DEFINITIONS; PROVIDING LEGISLATIVE FINDINGS, AND FOR SEVERABILITY, CODIFICATION, CORRECTION OF SCRIVENER'S ERRORS, AND AN EFFECTIVE DATE. WHEREAS, there is a revival in “micro”, breweries, wineries, and distilleries nationwide; and, WHEREAS, the City Council of the City of Orlando, Florida (the “Orlando City Council”), has determined that it is desirable and in the best interest of the public health, safety, and welfare to amend the Land Development Code of the City of Orlando (the “LDC”), to encourage and promote such business activities in the City of Orlando; and, WHEREAS, the City can encourage and promote such business activities by allowing such business to operate as a Specific Accessory Service Use; and ORDINANCE NO. 2016-52 WHEREAS, the LDC currently allows an accessory service use to occupy up to 25% of the floor area of the building; and WHEREAS, micro-breweries, micro-wineries, and craft distilleries may need to allocate up to 50% of their floor area to sustain production; and NOW, THEREFORE, BE IT ENACTED BY THE CITY COUNCIL OF THE CITY OF ORLANDO, FLORIDA, AS FOLLOWS: SECTION 1. SEC. 58.913. Section 58.913, Code of the City of Orlando, Florida, is hereby amended as follows: Sec. 58.913. – Specific Accessory Service Uses. Eating and Drinking Establishments. Eating and drinking establishments shall be permitted as accessory service uses in the IP (Industrial Park) district only if the establishment is located internally within the building site and is not located on a major thoroughfare. These establishments shall be considered under the Conditional Use provision of this Code. Micro-breweries, micro-wineries, craft distilleries, and brewpubs. Manufacturing operations that produce alcoholic beverages for on-site consumption and off-site sales, and related uses, may be allowed as an accessory service use via zoning official determination for the following: 1) Up to 50% of the floor area in a non-residential zoning district for a micro- brewery, micro-winery, craft distillery or brewpub (or any combination thereof); or 2) Up to 50% of the floor area may be allowed as a restaurant, tasting room, or retail operation (or any combination thereof) in an industrial zoning district. Any micro-brewery, micro-winery, craft distillery, or brewpub approved as an accessory service use by the zoning official shall comply with the following requirements: 3) Maximum Production. The maximum production per calendar year is as follows: a. Micro-breweries-up to 15,000 barrels; b. Brewpubs-as allowed by applicable licenses from the Florida Department of Business and Professional Regulation, Division of Alcoholic Beverages and Tobacco, not to exceed 15,000 barrels; c. Micro-wineries-up to 100,000 gallons; and d. Craft distilleries-up to 15,000 gallons. 4) Hours of Operation. Micro-breweries, Micro-wineries, Craft Distilleries or Brewpubs located:
5) Parking and Loading. Parking and loading must be provided according to Part 3, Chapter 61, Orlando City Code, (e.g. the eating/drinking portion of the establishment provides 5.0 spaces/1,000 square feet and the manufacturing and processing operations provide 1.5 spaces/1,000 square feet). 6) Classification of Use. For purposes of Figure 3, Chapter 58, Orlando City Code, micro-breweries, micro-wineries, craft distilleries, and brewpubs will be classified based on the use that constitutes the majority of the floor area, (e.g. a brewpub that has a restaurant use and a craft brewing operation in a commercial zoning district where the use devotes the greatest amount of space to a restaurant will be classified as a restaurant). Notwithstanding any other provision of this Code, the following uses are hereby prohibited as accessory service uses:
SECTION 2. Part 2, Chapter 66, Code of the City of Orlando, Florida, is hereby amended as follows: Brewpub: A restaurant that is licensed by the Florida Department of Business and Professional Regulation, Division of Alcoholic Beverages and Tobacco to produce malt beverages for onsite consumption. Craft Distillery: An establishment that is licensed by the Florida Department of Business and Professional Regulation, Division of Alcoholic Beverages and Tobacco to produce distilled spirits. The establishment may also include a tasting room and retail space to sell spirits produced on the premises along with related retail items and food. Micro-Brewery: An establishment that is licensed by the Florida Department of Business and Professional Regulation, Division of Alcoholic Beverages and Tobacco to manufacture malt beverages. The establishment may also include a tasting room and retail space to sell malt beverages produced on the premises along with related retail items and food. Micro-Winery: An establishment that is licensed by the Florida Department of Business and Professional Regulation, Division of Alcoholic Beverages and Tobacco to produce wine. The establishment may also include a tasting room and retail space to sell wine produced on the premises along with related retail items and food. SECTION 3. CODIFICATION. The city clerk and the city attorney shall cause the Code of the City of Orlando, Florida, to be amended as provided by this ordinance and may renumber, re-letter, and rearrange the codified parts of this ordinance if necessary to facilitate the finding of the law. SECTION 4. SCRIVENER'S ERROR. The city attorney may correct scrivener's errors found in this ordinance by filing a corrected copy of this ordinance with the city clerk. SECTION 5. SEVERABILITY. If any provision of this ordinance or its application to any person or circumstance is held invalid, the invalidity does not affect other provisions or applications of this ordinance which can be given effect without the invalid provision or application, and to this end the provisions of this ordinance are severable. SECTION 6. EFFECTIVE DATE. This ordinance is effective upon adoption.    
Subscribe to:
Posts (Atom)
|
