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Archive | July, 2013

Thank You

I would like to thank the dart people and Harvard Bar for the dart tournament benefit! I had a good time! I would also like to apologize for hurting anyone’s feelings unintentionally! Thank you very much from the bottom of my heart!

Sue Cramer Frost

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Happy Birthday

C-Birthday-Alice-AllenFounder of The POST
Alice Allen

July 18, 2013

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Herbert T. Welch

C-MEM-welchIn Memoriam
Herbert T. Welch
July 27, 1930 – July 9, 2012

In loving memory of our father and grandfather, who passed away 1 year ago.
We will always remember the happiness and fun times you brought to our lives.

Love,
Mike, Sarah and Terry, Jane and Nick,
Jenna, Brian, Luke, Jake, and Molly

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PATRICIA A. PATIN

29C-OBIT-Patin, Patricia
Mrs. Patricia A. Patin, age 72, of Sand Lake, went to be with the Lord on Tuesday, July 16, 2013 surrounded by her loving family. She grew up in Grand Rapids and graduated in 1959 from Catholic Central High School. Pat met her husband Tony at a Catholic Young Adult Group. After a courtship, and Tony’s time in the service, they were married at Immaculate Heart of Mary Parish and recently celebrated their 50th wedding anniversary last May. Pat was a city girl who adapted well to country life, enjoying her family as it grew. In addition to being a loving wife to Tony and a mother to seven children she served for over 20 years as Director of Religious Education at Mary Queen of Apostle Catholic Church. Pat was a gifted child of God and shared that gift with others through her work at MQA. She so loved helping all the children come to know and love the Lord. Pat held her family and friends very close to her heart. Even with having a large family and group of friends she was sure to make each and every one feel special. Pat and Tony enjoyed annual family camping trips with their children and their families. Pat loved having the family together and that included “adopted” family members also. Everyone was family to Pat. Later in life, she and Tony especially enjoyed their time together as they wintered in Florida. Pat was a grandmother to 20 grand children and each and everyone was so very special to her. Breakfast out with grandma was always fun. Pat would treat the grandchildren to quarters so they could see what fantastic surprise would come from the gumball machines. When the last bite was down they were by her side asking Grandma for their quarters, her reward, a hug for Grandma. She is survived by her husband Anthony of 50 years; children, Mary and Carl Skelonc, Marilyn and Scott Barton, Barbara and Terry Edema, Dianne and Timothy Newton, Michael and Ann Patin, John and Sara Patin, Sharon Walkowski; 20 grandchildren; brothers, William and Barb Terrell, and Robert and Dorothy Terrell; many nieces and nephews; and the many relatives of Tony’s family. The Mass of Christian Burial for Mrs. Patin will be offered on Saturday at 11:00 a.m. at Mary Queen of Apostles Church, Sand Lake, with Rev Joseph Kenshol and Rev Lam Le presiding. Interment in St. Mary’s Cemetery. The Rosary will be prayed at the funeral home on Friday evening at 8 p.m. Those planning an expression of sympathy are asked to consider Religious Education at Mary Queen of Apostles Church. Relatives and friends may meet with the family at the Pederson Funeral Home on Friday from 2 to 4 and 6 to 8 p.m. and prior to the Mass at the church on Saturday. Arrangements by Pederson Funeral Home, Rockford www.pedersonfuneralhome.com

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Michael J. Buck

29C-OBIT-buck
Michael J. Buck 75 of Cedar Springs, died Friday, July 12, 2013 at his home. Mike was born April 2, 1938 in Detroit, Michigan the son of Clifford and Teresa (Michaels) Buck. He was a barber and had owned and operated Buck’s Campground on the Muskegon River in Stanwood. Surviving are his wife, Irene (Ringler); daughters, Kathy (Tim) Randall, Kristy (Rob) Naumann; grandchildren, Buck, Bonnie and Kyle (Alyssa); brother, Bill (Kitty) Buck; sister, Ruth Fate. A memorial service and luncheon will be held Monday, July 22, 2013 at 11:00 am at the Cedar Springs American Legion. Private interment in Oakfield Cemetery. Memorials may be sent to: Spectrum Health Hospice, 4500 Breton SE Grand Rapids, MI 49508. Arrangements by Bliss-Witters & Pike Funeral Home, Cedar Springs.

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Donna Claire Cornell

29C-OBIT-CornellMrs. Donna Claire Cornell, age 69, passed away peacefully on Thursday July 11, 2013, following a long battle with cancer. Surviving is her husband of 48 years, John; three children, Charlene (David) Yonker, Janet Cornell, and Jay Cornell; 1 sister, Colleen (David) Webber; 6 grandchildren, Colin (Luisa), Justin, Jason, Chloe, John, and Sarah; 3 great grandchildren; and many nieces and nephews. She was preceded in death by her parents, Frank and Louise Freel; sisters, Berna Zimba and Kathleen Morris; brothers, James Freel and Robert Freel. She was a 1962 graduate of Catholic Central High School, attended Grand Rapids Community College, and was self educated on many subjects. She assisted her husband in his accounting practice. In retirement, she and her husband were enthusiastic bikers and travelled extensively throughout the United States, Alaska and Canada on their BMW motorcycle. Donna’s family feels blessed that she was a part of their life, and she will be greatly missed by all who knew her and loved her. The Mass of Christian Burial for Donna was offered on Wednesday at 11:00 a.m. at Assumption BVM Catholic Church, Belmont, with The Rev. Peter Vu presiding. Interment in Solon Township Cemetery. The Rosary will be prayed at the funeral home on Tuesday evening at 8 p.m. Those planning an expression of sympathy are asked to consider the Educational Endowment Fund at Assumption BVM School, 6393 Belmont Ave., Belmont, MI 49306 or God’s Kitchen, 303 S. Division St., Grand Rapids, MI 49503. Relatives and friends met with the family at the Pederson Funeral Home on Tuesday from 2 to 4 and 6 to 8 p.m. and prior to the Mass at the church on Wednesday. Arrangements by The Pederson Funeral Home, Rockford www.pedersonfuneralhome.com

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Create an outdoor sanctuary in your backyard

BLOOM-Outdoor-sanctuary1
(BPT) – Coming home from a long work day to a place of peace, quiet, relaxation and even harmony is a dream for many homeowners. And by creating an outdoor sanctuary in the backyard, this private place of solace will become the first destination for all members of the family when they need a break.
Backyard sanctuaries incorporate peace of mind with a spa-like atmosphere. Some do this with plant features, others with water. Here are some tips to build an outdoor sanctuary in your own backyard.
1. Create a walkway – A beautiful walkway around your backyard, through different scenic zones, can help you to clear your mind of troubled thoughts. This walkway can be a paved path, or composed of stepping stones or gravel and woodchips. Consider planting different gardens close to the walkway, inviting walkers to immerse themselves within the blooms and scents wafting from the flowers.
BLOOM-Outdoor-sanctuary22. Incorporate a seating area – This space doesn’t have to be large, but give it a sense of ambiance with an arbor made of cedar to allow plants to grow taller, or a pergola to provide shade and that wonderful natural aroma that cedar gives off. Natural materials like Western Red Cedar weather naturally, and are rot-resistant, giving homeowners a durable and long-lasting material to enjoy for years to come.
“Using Western Red Cedar for backyard sanctuary seating areas gives homeowners a variety of design options to work around,” says Mark Clement, a building expert and co-host of “My Fix It Up Life” which airs nationally on iTunes, Blog Talk Radio and myfixituplife.com. “This wood is sustainable, environmentally friendly, easy to work with, ages beautifully, and, when incorporated into an arbor or pergola design, makes a stunning visual element to the space.”
In this seating space, place a bench, outdoor patio furniture or even comfortable lawn chairs to encourage family members to stop for a rest and settle their thoughts for the day. If the family is into yoga or meditation, consider keeping mats in a nearby storage container for quick and easy access.
3. Design for both night and day – Sometimes a sanctuary space is most needed when the moon is shining brightly. Plan for this with a lighting design in the backyard. Provide illumination to pathways, the deck area, and in garden clusters to give a new sense of beauty to the plants. When designing your lighting scheme, be careful to avoid creating any scary shadows. If you notice this occurring, adjust the lighting to come from a different direction, or try using a different light. Also consider what form of light you would like. Would you prefer low watt electric lights, or candlelight, which would require a person to spend time preparing?
Once your backyard sanctuary is built, your family will have a place handy where they can escape for some peace of mind.

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Fresh Market

BLOOM-blueberry-sorbetBy Vicky Babcock

In early America, Native Americans traded “star berries” to colonists who believed them to be some form of bilberry, a fruit found in the United Kingdom. While similar and likely related, blueberries are native to North America. Blueberries, with the highest anti-oxidant content of all fresh fruits, are an excellent nutritional choice in your diet. Heart healthy, vision aid, memory aid, cancer preventative (consumption of blueberries has been found to reduce the risk of colon cancer and ovarian cancer), anti-depressant, and anti-aging agent—blueberries may very well be that fountain of youth so sought by Ponce de Leon! Blueberries can aid in the prevention of cell-damage, lower cholesterol and reduce body fat, reduce digestive inflammation and prevent infection.
It was said during World War II that RAF pilots consumed bilberry jam to improve their night vision. While this has since been proved to be false—a story created by the Brits to confuse their enemies when radar was first used—it was plausible because consumption of bilberries, as well as our native blueberries, can prevent or delay age related ocular problems such as macular degeneration, cataracts, myopia  and dryness and infections, especially those pertaining to the retina.
While claims of improved night vision have been made, we could find nothing to support this. Even so, blueberries are a nutritional powerhouse that should not be ignored.  Eat these tasty treats fresh or straight out of the freezer, add them to cereals or pancakes, or try any number of recipes found on the net. Remember, the darker the berry, the more antioxidant and other nutritional value.

Blueberry Sorbet

Ingredients:
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves or lemon balm (optional)
1 pound frozen blueberries
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Preparation:
Process sugar and lemon verbena in food processor or blender for about 30 seconds.   Add blueberries and process an additional minute.  Add lemon juice and rum:  process until smooth.  Serve immediately or freeze in a covered freezer container.
Yield: 4 servings. 

Per Serving: 209 calories; 0.4 g fat (0 g saturated fat; 2 percent calories from fat); 50 g carbohydrates; 0 mg cholesterol; 7 mg sodium; 0.9 g protein; 2.9 g fiber.
Brought to you by Solon Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

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National Ice Cream Month

ice-cream-scoopsJuly is National Ice Cream Month

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90 percent of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”
The International Ice Cream Association (IICA) encourages retailers and consumers to celebrate July as National Ice Cream Month. In 2013, National Ice Cream Day will be Sunday, July 21.
The U.S. ice cream industry generated total revenues of $10 billion in 2010, with take-home ice cream sales representing the largest section of the market, generating revenues of $6.8 billion or 67.7 percent of the market’s overall value. (Source: MarketLine, an Informa business)
About 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation’s dairy industry.
Founded in 1900, IICA is the trade association for manufacturers and distributors of ice cream and other frozen dessert products. The association’s activities range from legislative and regulatory advocacy to market research, education and training. Its 80 member companies manufacture and distribute an estimated 85% of the ice cream and frozen dessert products consumed in the United States. IICA is a constituent organization of IDFA.

 

Janet’s Notebook

by Janet Tharpe

Ice cream churns sweet summer Memories

Just-a-pinch-IceCream1From hand-cranked ice cream in the backyard to hot fudge sundaes at the drive-in, it’s hard to imagine a food memory that says ‘summer’ more than ice cream. Growing up it was the queen of all treats to get served up a scoop. Strawberry was always tops for me. And to this day, every time I have ice cream I’m transported back to times of flower picking, bike rides and hanging clothes on the line with my mom. (While wearing my favorite sundress, of course!)
These days, on www.justapinch.com, Pat Morris of Augusta, GA is making homemade ice cream a heck of a lot easier to share with your family all summer long. Her recipe for Lemon Ice Cream is like creamy, dreamy sunshine in a bowl. “This is a delicious and easy ice cream which does not require an ice cream maker,” says Pat who has been making the recipe for nearly 40 years. “I love to put a scoop of this lemon ice cream on top of a warm piece of blackberry cobbler or pie – the flavors meld so well.” The secret to the recipe is in the blender! Instead of combining the ingredients in an ice cream maker, combine your cream, sugar, fresh lemon juice, and coloring into a blender. Give the mixture a few whirls, then freeze for several hours. You’ll be amazed at how smooth the ice cream comes out without a bit of churning! Serve with your favorite dessert, or top with fresh fruit or herbs like mint or basil. (Oh, and sugar substitute works great in this recipe as well!)
Another summer favorite is also getting a Just A Pinch spin: ice cream cake! Cathi Smith’s Oreo and Fudge Ice Cream Cake is a wonderful way to get that fresh-from-the-ice-creamshop flavor without all the expense. “This tastes just like a DQ cake,” says Cathi. “The kids love it!!!” And it didn’t take us long to figure out why! Made from layers of ice cream sandwiches, fudge topping, crushed cookies and whipped topping, this is truly a treat for kids of all ages. “You might want to go ahead and make more than one,” prompts Cathi. “[The cake] was gone in a flash!”
Sorbet is the secret to one of Linda Griffith’s favorite frozen treats. Her recipe for Frozen Raspberry Layer Cake combines the richness of poundcake and vanilla ice cream with the lightness of fresh raspberries, sorbet, and Chambord… a luscious raspberry flavored liqueur. This one was truly made for a patio. “It’s a very refreshing cake, especially for the lazy days of summer,” says Linda. “Simple but time consuming, the end result is well worth the effort.” We couldn’t agree more. This pretty, pink layered cake makes quite an impact on all the senses.
Care for an after dinner drink? Lynda Hayes of Port Saint Lucie, FL has just what you ordered! Full of creamy vanilla ice cream and the flavors of banana and chocolate liqueurs, her Dirty Banana Cocktail is like a drinkable banana split for grown-ups! “Back in the 70’s everyone played cards on Saturday night when I was growing up,” explains Lynda. “There were always great drinks to go along with the card game [and] this is one of them. My mom used to make it (40 yrs ago) and now I do. I don’t know what they called it, but it’s sweet, smooth, creamy and delicious! Be careful… you’ll want to drink it all in one sip!”
Ice cream is one of those simple gifts that I just cannot imagine summer without. It’s as fun to juggle a melting cone now at my age as it was years ago as a child… In fact, I think the clock winds back a bit with every lick. Here’s to a crazy, lazy, creamy, dreamy summer for us all!
www.justapinch.com

 

OREO-AND-FUDGE-ICE-CREAM-CAKE-_-Just-A-Pinch-RecipesOreo and fudge ice cream cake

added by CATHI SMITH

Tastes like DQ cake… Kids loved it!! Might wanna make more than one!! Was gone in a flash!
Cook time: 4 Hr 10 Min Prep time: 10 Min Serves: 12 SERVINGS
Ingredients
1/2 c fudge ice cream topping warmed
8 oz tub cool whip topping; thawed and divided
1 pkg ( 4 serving size ) chocolate flavored instant pudding / pie filling mix
8 oreo cookies
12 vanilla ice cream sandwiches
Directions
1. Pour the fudge topping into a medium bowl. Stir in 1 c of the whipped topping with wire whisk until well blended. Add dry pudding mix, stir 2 min or until well blended. The consistency of the fudge topping can vary depending on what brand you by. If it is too thick to spread easily, stir in 1/4 c milk.
2. Chop cookies into pieces, stir into pudding mixture. Arrange 4 of the ice cream sandwiches side by side on a 24×12 piece of foil, top with half of pudding mixture, repeat layers top the pudding mixture with the remaing 4 ice cream sandwiches.  The layers create a neat striped effect when clied. Frost the top and sides with remaining whipped topping. It doesn’t have to look perfect or pretty. Bring up the goil sides. Double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer.
Makes 12 servings.

 

Lemon-Ice-Cream-Just-A-Pinch-RecipesLemon Ice Cream

added by Pat Morris

This is a delicious and easy ice cream, which does not require an ice cream maker. I love to put a scoop of this lemon ice cream on top of a warm piece of blackberry cobbler or pie – the flavors meld so well. I have been making this for 38 years, since I got the recipe from a cookbook that a school where I worked put together. One of the teachers, Mrs. Barksdale, submitted this refreshing recipe.
Prep time: 5 Min Serves: Makes 1 Pint (can double recipe)
Ingredients
3 Tbsp fresh lemon juice
1 c granulated sugar (you can use splenda)
1 pt half and half
2 tsp grated lemon zest
2 dash(es) (2 drops) yellow food coloring (optional)
Directions
1. Blend well all of the above ingredients.
2. Pour into a cake pan, glass loaf pan -or ice tray without the removable inserts.
3. Freeze for 3 hours in freezer or freezing compartment of refrigerator. It is not necessary to stir, as it freezes smooth. No cooking -let the freezer do the work; no ice cream maker needed. Enjoy. Delicious and refreshing on top of a warm slice of Blackberry (or Blueberry) Cobbler.

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Spectrum Health United Hospital named one of Becker’s Hospital Review 100 Great Community Hospitals

Spectrum Health United Hospital in Greenville, Michigan was recently listed as one of Becker’s Hospital Review “100 Great Community Hospitals”.
“We are proud of the efforts of our providers and employees who have contributed to our hospital achieving this designation,” said Tina Freese-Decker. President, Spectrum Health United and Kelsey Hospitals. “We appreciate their hard work and commitment to excellent patient care.”
Becker’s Hospital Review has published its list “100 Great Community Hospitals.” This list recognizes community hospitals dedicated to high-quality care and service to the community. The hospitals have fewer than 550 beds and minimal teaching programs, and are often located in rural areas as the only hospitals in their communities. Whether independent or part of a larger health system, the following hospitals have worked to continually provide the quality of care and expeThe Becker’s Hospital Review editorial team selected community hospitals based on rankings and awards from iVantage Health Analytics, Truven Health Analytics (formerly Thomson Reuters), Healthgrades and The Joint Commission. Nominations for the list were also considered.

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