Chef Anne Feinman 

thechefsexpress@aol.com

 “Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends.” ~ Jasmine Heiler

In reflecting on this quote, I have two very special friends who have shared recipes with me, and now, I would like to share them with you, our Coastal Breeze readers.

The first is a recipe that I have been using here at our restaurant, Mangos Dockside Bistro, at The Esplanade….yes, I thought it was quite the fit! Moist and delicious and our customers call out for more, more, more! We also whip up a very delightful Mango butter to spread on this bread.

Doris Lacouture’s Mango Bread:

• 2 c. flour.

• 2 tsp. baking soda.

• 1/2 tsp salt.

• 1 tsp vanilla.

• 1 2/3 cups sugar.

• 3/4 cup vegetable oil.

• 1/2 cup chopped walnuts.

• 2 cups diced fresh mango.

• 3 eggs.

• 1/2 cup golden raisins.

Mix all ingredients in a large mixing bowl. Bake in a cake pan or Bundt pan @ 350 for 45 -50 minutes. Makes 24 muffins also, and take 30 minutes to bake.

The second recipe was shared with me by Tom Kalacia. I have always loved bread puddings, and yes, they are quite the hit at any dinner party. I decided to change this recipe just a bit, by using my day old buttery croissants. WOW…what a great thought!

Tropical Coconut Bread Pudding:

• 3/4 cup Coconut Rum.

• 3/4 diced canned pineapple.

• 3/4 cup coconut flakes, lightly browned.

• 7 eggs.

• 1 1/2 gallons toasted bread crumbs or croissants.

• 3 cups sugar.

• 3 cups milk.

Blend rum, eggs and sugar together. Fill your oblong cake pan with bread crumbs or croissants (cubed or torn into bite size pieces). Sprinkle with coconut flakes and pineapple and then pour the wet ingredients over the top to saturate your bread crumbs. Bake for 1 hour until custard is set.

I hope you will try each of these recipes, and I look forward to receiving one of your favorites that I could showcase at our restaurant. Please email ChefAnnieMangos@aol.com

I look forward to seeing you soon in our new location at The Esplanade. Remember, Chefs Express has moved and is now enjoying a beautiful view of Smokehouse Bay, and has been incorporated into the catering division of Mangos and Lilly B’s Specialty Market. 239-393-2433.

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This column is the opinion of a 3-year-old African Grey Parrot named “Simba” who has an extremely high intelligence level. While he does not possess a degree from any college or university, he does have a strong opinion of himself and feels that he is the best candidate to answer the complex questions of today’s discerning pets…and the humans they own… 

Dear Simba, 

For the last few years I have been trying to update my father to the Millenium. With computers, cell phones, texting, Blu-Ray, etc. on the market the world of electronics has become much more innovative. However, it’s been a bit of a chore more than anything else. Forget about iTunes…the concept is just not registering.

My father is an older gentleman with old school values and concepts. He’s got friends who have computers, know how to text and are in the mainstream. But for some reason he just doesn’t get it (or want to get it). He’s a good guy and a great Dad. I just want to be able to bring him up to date. Any suggestions?

Signed, Old School Challenged 

Simba says, It’s ok to be vintage! PHOTO BY CHRISTINA GIORDANO

Dear Challenged, 

Have you ever heard the saying, “You can’t teach an old dog new tricks?” Well then, why would you want to? As I see it there’s no harm in being set in your ways.

Here at the humble abode, “Grandpa” has four remotes for one TV!! Should we say “Universal Remote?” No, we can’t because that’s just the way it is. The other day a friend of his sent him a website to the Administrative Assistant’s e-mail (obviously he doesn’t have an e-mail app of his own). The Administrative Assistant gave him a crash course in computer technology. When he tried to navigate the mouse up to the little arrow in the browser to go back to the previous page, he was holding the mouse up in the air! The Administrative Assistant had to explain to him that the mouse only works when being rolled around the table…Not waving it around in the air is like trying to land a 747 Jumbo Jet with it.

Now, texting…forget about it…it’s not going to happen and, if it does, by the time they finish typing the message out you may get it by next week. It’s much easier to just make the phone call. Besides, they are likely to try texting while trying to drive, and that would just lead to a bunch of other issues…just leave the texting part alone.

As far as entertainment is concerned, “Grandpa” is still on 78’s and VHS. There are a few DVD’s but the Administrative Assistant has to load them and play them… it’s pointless. iTunes doesn’t have any Stan Kenton Band or Tommy Dorsey music, so those must remain on 78’s. I sing a few songs for the “Gramps”, like Night In Tunisia, Big Noise From Winnetka and my all time favorite, Lullaby Of Birdland, (you probably never heard of these songs…). I do this because it makes him happy and he gets a kick out of it. However, I would rather be rocking out to Nickelback, Dave Matthews Band or Pink (I got a thing for the Pink girl). But, no harm-no foul…I do this for my “Grandpa”.

So you see, there’s not really much that you can do. It’s their time, let them enjoy it and go about it the way they want. If the remote for the TV is still connected by a wire lying straight across the living room, the only thing that should get on your nerves is the constant clicking sound from the buttons being pushed. Hope this helps you understand a little better. It’s ok to be vintage! Just be courteous and answer the phone when he calls…don’t text him back you may miss out on the original message!

Fondly, Simba 

Simba is owned by Christina Giordano. If you have any questions you would like Simba to answer, please email them to: Ask Simba@angelsofflightproductions.com 

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thechefsexpress@aol.com

When I first started out on my sushi adventure, sitting at the sushi bar was a bit scary. I didn’t know how to order anything other than a California Roll and the knife-wielding sushi chef was intimidating. But one day, I got brave, and sauntered up to a sushi bar. It was well worth the effort and I promise it will be the same for you. Bring a friend or two if it might seem too much of a challenge. The fun part of leaving the safety of your table is that you never know what the sushi chef is going to serve you at the sushi bar.

There are three ways to place an order:

Okimar - this is Japanese for “it’s been decided”. The sushi chef will serve you a selection of sushi that he chooses at a set price. Everything is served at once.

Okonomi - this is Japanese for “as I like it”. You get to choose from a selection of fish that is available that day. It is served one-by-one. At a sushi bar the sushi is usually nigiri (hand-formed rectangles of sushi rice with a slice of raw fish placed on top).

Omakase - this is Japanese for “I leave it up to you”. This is where the chef gets to impress you with his best ingredients. He decides in what order your sushi will be served. Choose this option if you’re not concerned about the price.

If you chose “okonomi” or “omakase” the chef will place your nigiri on a wooden stand named a “geta”. He will also include a small mound of pickled ginger which is meant to cleanse your palate. Sushi restaurants also include a mound of wasabi (horseradish). This is not done in Japan, because the chef already places a small amount between the fish and rice.

You will also get a small bottle of soy sauce for dipping. Pick up your nigiri with your fingers and pop the whole thing in your mouth. Don’t use chopsticks because this will break your sushi. If you plan to use soy sauce flip it over and dip the fish side into the sauce. This way the rice won’t crumble into the saucer. If you’re tempted to mix wasabi into your soy sauce… Don’t do it! They don’t do this in Japan because, as mentioned above, the chef has already placed a bit of this horseradish on your nigiri.

Sashimi is slices of raw fish. It is usually served with a side of wasabi and you are supposed to eat it with chopsticks. Just don’t rub them together …it shows bad manners. It’s considered an insult by the sushi chef!

If you are a beginner when it comes to sushi, there is always a logical starting point. Here are a few basic rolls that you can easily eat and make even if you don’t have access to sushi grade fish.

The first roll is the cucumber roll. This roll is about as basic as it can get. It is made of short grain sushi rice, nori seaweed paper, and cucumber strips. Basically you add the prepared rice to the nori paper and use your sushi kit to roll it up. Make sure you have a very sharp knife to cut your roll or else the rice may stick to it.

Another great sushi recipe for beginners is the California roll. The California roll is made of short grain sushi rice, nori seaweed paper, sesame seeds, strips of imitation crab meat, mayonnaise, avocado and cucumber strips. First, apply the rice evenly on the nori. Then flip the nori over and add your imitation crab meat which has been shredded and mixed with the mayonnaise onto the nori. After you have laid the crab meat onto the roll you can then add the cucumber strips. Because you flipped the roll after adding the rice, the nori is going to be on the inside so the crab meat and the sushi rice will all be on the outside. The final step is to add the finely cut avocado to the top of the roll.

There is a big difference when it comes to preparing normal rice and short grain white “sticky” rice. Nowadays people go out and buy fancy rice steamers to make their sushi rice, but the reality is you can make perfect sushi rice at home with the pots you already have. The most important thing you need to know is that in order to make perfect sticky rice you need to buy a medium or short grained rice. The long grain rice is not as starchy and therefore will not give you the final product of sticky rice.

You will need the following ingredients to successfully make a quality sticky rice.

• 4 tbsp rice vinegar

• 4 tbsp sugar

• 1 tsp of salt

These ingredients season the sushi rice. Mix the three ingredients in a saucepan and stir the mixture over low heat until you see the ingredients dissolve. Once you have an even mixture you can set this aside and let it cool down.

Ingredients for the sticky rice… this will make around 3-4 rolls of sushi.

• 2 cups raw rice (short or med. grain)

• 2 cups water

First you want to clean the rice. To do so you will put the rice in a large bowl and add water. Toss the rice around in the bowl of water then dump the water out. You will need to repeat this step as many times as necessary until the water becomes clear and the rice is completely clean. Now that your rice is clean go ahead and add your two cups of rice with 2 cups of water. Bring this to a boil on medium heat for 15- 20 minutes. Next, you will want to remove the pan from the heat and remove the cover. Then take a clean kitchen towel or clean cotton tea towel and stretch it over the rice and allow it to steam off of the heat for another 15 minutes. Now that your rice has steamed properly use a wooden spoon (if available) to gently fold the rice over in a mixing motion. You want to be careful when doing this because you don’t want to bruise the rice so try to avoid a stirring motion.

When your rice is done cooking add it to a bowl with your seasoning mixture and mix it with the rice using the same folding method used before. After you have mixed the rice and the seasoning together you want to let it cool for another 15 minutes. If you aren’t going to prepare the sushi rolls immediately, you can place a towel over the rice and it will keep it moist until you are ready to make your roll.

Make it an adventure…and enjoy your creativity!

Join Chef Annie and Chef Greg at the newest addition to Mango’s Dockside Bistro…Mango’s Sushi Bar at The Esplanade. Open every evening 5:00 PM – 9:00 PM. We are sure to please each and every one of you, with this newest addition to our waterside restaurant!

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Why would we need antifreeze when our cars stay in Florida? This important component of your vehicle easily gets neglected but plays a critical role in keeping your vehicle running.

Antifreeze/Engine Coolant works to dissipate heat that is produced by your engine running. It’s located in your engine cooling system (not you’re A/C System, as popularly confused). “Antifreeze is a bit of a misnomer in Florida,” Tim explains “It’s not the non-freezing, it’s the lubricating, anticorrosive, stabilizing qualities that makes antifreeze so important here.” The lubrication helps water to keep flowing in the engine so that the water doesn’t corrode the engine equipment. Antifreeze works to keep the engine cooling system from freezing over. This coolant prevents the engine from overheating.

Believe it or not, many different kinds of alcohol were originally used to keep the cooling system from freezing in the winter. “Seems like such a waste,” Keith jokes. Water was the original coolant product. Unfortunately, the water would easily freeze in the winter and cause possible engine damage. The alcohol lowered the boiling point of the water in the summer, which caused the water to quickly evaporate and cause engines to overheat more frequently. Antifreeze was developed in the 1930’s and was a seemingly easy fix to keep cars running year round. Permanent antifreeze (an improvement) was created to generate winter anti-freeze and summer anti-boil characteristics.

Today’s engines are made of several dissimilar metals including, tin, aluminum, steel, cast iron, etc. “For you boaters, there is no sacrificial zinc on the engine,” Tim states. “The engine parts become sacrificial” Keith says. Luckily in Southwest Florida we don’t necessarily need to “winterize our vehicles.” “Studded snow tires don’t seem effective here,” sarcastically declares Tim. For Southerners and Semi- Southerners, changing and checking your antifreeze is still important. “Cars have extended life antifreeze…that doesn’t mean lifetime. It is easily forgotten,” Keith says.

Vehicle owners should consult their owners’ manuals to determine when antifreeze should be changed. Average life is 5 years, 60,000 miles. Some vehicles have more or less. If any water has been added to your tank, the antifreeze life has actually been reduced. Remember that even though you are in Florida, cooling system maintenance is required and your local auto repair facility is likely to use recycled and environmentally friendly products. Tim explains, “There’s no tell tale sign to knowing when your antifreeze needs to be changed. However, with the proper testing, technicians can check your antifreeze pH, specific gravity, odor, and discoloration.”

“Or you can just wait until the failed antifreeze/coolant eats through expensive gaskets and metal engine components,” retorts Keith.

For questions and ideas for future articles, please contact Tim and Keith at wheelstudz@yahoo.com 

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It’s that time of year when we are all considering what our New Year’s resolutions should be. I know, I have made the resolutions and have found a way to deny it was ever so…only to make the same resolutions the following year. I promise to exercise more, eat better and healthier and to “not work so much”…. but for those who know me and love me, it doesn’t seem to happen the way I plan. Today is December 23rd and until two days ago, I had not given one thought to this year’s resolution.

As life seems to go, I was speaking with two of our guests at Mango’s Dockside Bistro (our newest family restaurant at The Esplanade) and they were requesting Gluten Free Pancakes. I told them we did not offer them, but asked that they join us the following morning and I would be pleased to get the ingredients and prepare the pancakes. That afternoon, I did some research on Gluten Free Pancakes, and went shopping for the ingredients. No, the local grocery stores don’t carry a ready to make pancake mix for Gluten Free diets. After looking at numerous recipes and trying to locate the ingredients needed, I fell upon information that I hope changes my life, my husband’s, my daughter’s, grandsons and many of yours.

It seems research has proven that wheat is a “malicious” food….the world’s most popular grain is also the world’s most destructive dietary ingredient. Effects of wheat on humans include appetite stimulation, exaggerated blood sugar surges, and an assortment of neurological disorders, diabetes, heart disease, arthritis and curious rashes. I ask myself “how can this be?” How has this seemingly benign plant that sustained generations of humans suddenly turned on us? For one thing, it is not the same grain our parents and grandparents made into their bread. Wheat has changed dramatically in the past years under the influence of agricultural scientists. It has been hybridized, crossbred, and made to be resistant to environmental conditions, such as drought and fungi. The average yield on an American farm today is ten fold what it was 50 years ago. These genetic changes have come at a high price.

My resolution is to remove wheat from my diet. I am going to do this for 30 days and see what changes I see. I figure it should be pretty easy to eat lots of meat and vegetables, and some nuts, fruit and seeds. Those healthy whole grains known as wheat are actually killing us and the artery clogging saturated fats from the meats are actually good for our heart and the rest of our body.

I am looking forward to more energy, better focus and especially the lack of joint pain. I believe I have found something that others have already come upon and I am going to take this resolution seriously. For those who are already on a Gluten Free lifestyle, I look forward to preparing some of our restaurant’s favorite dishes to meet your needs. Mango’s Dockside Bistro has put together a menu just for you…and ME!

The following recipe, Gluten Free Pancakes, try them!

Ingredients: 

Serves 2 at 3 pancakes per person 

• 1 c. Buckwheat Flour.
• 1 c. Gluten Free Flour.
• 1 tsp. baking soda.
• 2 eggs.
• 1 c. almond milk.
• 1 tsp. real vanilla extract.

Preparation: 

Blend dry ingredients, add wet ingredients. Pour onto slightly oiled griddle and cook till bubbles appear and flip. serve with Real Maple Syrup!

Wishing you a very Happy New Year… and stop in to try one of our newly added Gluten Free Menu Items at Mangos Dockside Bistro at The Esplanade. Join me in better health!

Lauren, Rick, Mike, Jamie, Chef Annie and Chef Jack, along with their staff, remind you that we are here for all your catering needs. Contact us at 239-393-2433 or 760 N. Collier Blvd. at The Esplanade.

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This column is the opinion of a 3-year-old African Grey Parrot named “Simba” who has an extremely high intelligence level. While he does not possess a degree from any college or university, he does have a strong opinion of himself and feels that he is the best candidate to answer the complex questions of today’s discerning pets…and the humans they own…

Dear Simba,
Happy Holidays from Denver, Colorado! I was in Marco Island on vacation a couple of weeks ago and had the pleasure of meeting you at one of the local restaurants. Might I say that your intelligence and gentle demeanor had me speechless (of course you did most of the talking so I really didn’t have to say anything). Marco Island is beautiful as well as the locals being so friendly and willing to take the tourists under their wing to show them the local lifestyle. I also had the pleasure of meeting your Administrative Assistant, Christina, at the closing ceremony of the Vietnam Memorial Wall at Veterans Park in which she sang the National Anthem for. She described Marco Island as being the most simplistic way to live. In her own words she said, “I’ve been living the dream down here for 24 years”. My question is what is life really like down in Marco Island? I plan to come back very soon and I don’t see myself leaving to get on a return flight home to Colorado this time.

Signed,
Searching For The Good Life

Dear Searching,
Search no more! You have found paradise! Not only is Marco Island a beautiful destination, it is overflowing with culture, history and a really cool parrot! I would definitely purchase a one-way ticket to Marco Island…there’s no reason for you to go back to Colorado (unless you happen to be a professional shoveler of snow). As I stated during our conversation at the restaurant, if you want a nice relaxed, laid back type of life, Marco Island is the place for you. From the locals that serve tables and bartend to the business who sells you flood insurance… everyone is here for the same reason.

Marco Pass at sunset.

That being said, it’s time to start packing up Colorado and heading South (please get directions first…we wouldn’t want you to get lost and wind up in Mexico!). Make this your New Year’s resolution! While everyone is promising to shed 10 pounds, stop smoking, eat healthier, etc. You can promise yourself a beautiful island to live on! What a concept! It’s a good thing I’m intelligent… what would you do without my help? You would be stuck trying to figure out how to get back to Marco!

In closing, I’d like to extend the invitation to you to look me up when you get here. We’ll do drinks and I’ll make a few phone calls for you. You’ll be an established local in a matter of days. Good luck to you and we look forward to seeing you again! Have a safe trip back to Marco Island…your paradise awaits you!

Fondly,
Simba

Simba is owned by Christina Giordano. If you have any questions you would like Simba to answer, please email them to: Ask Simba@angelsofflightproductions.com

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chefbobpremier@yahoo.com

Now that Christmas time is upon us once again, I have been literally pouring over hundreds of my Christmas time recipes for this article. As a result, I suddenly found myself less interested in recipes and party ideas and more interested in what Christmas really is, or should be about, namely family, friends and love.

As I sat at the computer getting ready to embark on some “Holiday Good Mood Food” ideas I began to drift back in time, to my early childhood days growing up in Springfield, Massachusetts. In my imagination, I can still see my mother in the kitchen, singing Christmas tunes as she prepared every detail of our family Christmas dinner get together. I can’t recall ever seeing the holiday stress that runs people ragged ever bothering my mom. She always seemed delighted in the hustle and bustle of Christmas. She always seemed thankful.

I was a lucky kid because being the oldest meant that I was allowed to toil along with Mom as she went about the business of making all kinds of Christmas culinary delights from our modest little kitchen. I can still smell the apple cider steaming on the stove and can remember the delight I would get when Mom would let me drop a little candy cane into it for that pepperminty touch that she loved so. I can still see the ham glistening with brown sugar, corn syrup and toasty cloves. I can see my mother now, mashing the sweet potatoes with honey and butter as the sweet aromas of nutmeg, cinnamon and happiness filled the air. Every now and again she would call for me to either grab a couple of eggs from the refrigerator or to pass her the eggnog for her delicious eggnog creme brulee. I would smile as I watched this incredible woman enjoying every moment of every detail of the holiday season.

Later on Mom would sit down in our living room and rest a bit as Christmas music filled the air and we waited for family and friends to arrive. Soon I would be pinched and hugged endlessly by relatives and friends whom I wish I had seen more of throughout the year. Mom would insist that my younger brothers and sisters line up at the front door and smile and say “Merry Christmas” to all of our arriving guests, a tradition as old as the sugar cookie itself.

I would settle in with cousins my age and we would watch as everyone seemed to put the troubles of the world behind them and make the simple decision just to cherish the good things in life. Yes, Christmas time in our home brought family and friends together like no other time of the year. Joy filled our home as we all found our places at the table to eat and enjoy the fruits of Mom’s labor.

There was to be no doubt we loved each other. It was a real love that may have been unnoticeable throughout the busy year and the daily family grind. For the brief moment called Christmas, we all looked at each other and knew it was there, and it was very very real. Mom would give out instructions to her new, older and more experienced kitchen helpers. Aunt Barbara would grab the apricot stuffing, Gram would grab the homemade cranberry sauce and Dad would get his cutting board ready for the turkey and glazed ham. Being a culinary professional in the making, I would watch and learn. And like a symphony in perfect harmony, our Christmas buffet would come together and we would laugh and eat until our bellies were ready to burst.

I love Christmas and all that comes with it, the lights, the songs, the great food and drink, all of it. But most of all I love the fact that for just a brief moment we feel real love, a love so strong that it washes over us, it cleanses us. It makes me thankful for family, thankful for friends, thankful for the life that our great Lord above has blessed us with. I’m also thankful that my parents and family taught me that Christmas is not about presents and candy but about thanks and love. Maybe that is why I pay little attention to the commercialized version of the Christmas holiday and I feel sad when I see people rushing around in a frenzied panic trying to make everything perfect. Nothing is perfect in this world but if we let our troubles subside and open our hearts to the love that is all around us then maybe we can all have a perfect Christmas.

Classic Christmas Sugar Cookie 

No matter how busy we are around the holidays we can always make time for the classic Sugar Cookie.

Ingredients: (yield 10 cookies) 

• 2 cups all purpose flour

• 1/2 tsp. baking powder

• Pinch of salt

• 3/4 cup sugar

• 2 eggs beaten

• 2 tbsp. of milk

• Powdered sugar for rolling

Preparation: 

Sift flour, baking powder and salt, set aside.

• Place butter and sugar in mixing bowl and whisk vigorously until light in color.

• Add egg and milk and beat to combine.

• Put in an electric mixer (optional, can continue by hand as well.)

• Set mixer on low speed and gradually add flour and beat until mixture pulls away from the sides.

• Divide mixture in 1/2, wrap in wax paper and refrigerate for 2 hours.

• Preheat oven to 375.

• Sprinkle the surface you will be using to roll out dough with powdered sugar (sprinkle your rolling pin as well.)

• Roll out dough to desired thickness and cut into rounds.

• Place on baking sheet about an inch apart.

• Bake at 375 until lightly browned on edges.

Enjoy! 

Chef Bob Aylwin is the Owner/Operator of “Premier Catering”, you can reach him at (239) 200-8407. 

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Dear Simba,

China, who can resist a face like this?

I must say I thoroughly enjoy reading your column. Since my human has finally finished renovating his condo (and consequently relocated the computer) I am now able to write to you. My name is “China” and I am a fluffy (NOT fat) female Pug. I have a seemingly strong issue with my older Pug brother “Fuji”. When Grandma wants to take us out for a brisk walk I am right there at the door ready to get my harness on and do what I have to do. Fuji on the other hand decides it’s time to play with toys and run around the condo acting like a total idiot! I’m starting to get a bit annoyed at him because Grandma is on a schedule and things need to be done accordingly. The other day I got so annoyed with Fuji that I walked over and ripped the toy out of his mouth threw it on the ground and stated that, “Enough is enough.. Let’s go!” Dad got a kick out of this and thought it was funny…I personally was very adamant about the situation. We finally got out the door with Grandma for our walk and then for dinner we had filet mignon. I don’t understand why, with such obtrusive behavior, that Fuji was rewarded with a filet. I’m the good dog…he’s the brat! He should’ve been eating kibble for dinner. What is there to do with my brother? He’s been acting like this since we were pups. It’s time that he grows up and starts acting like an adult!

Signed, At My Wits End

Dear Wits,

…Or should I say “Your Highness”… Relax and unbuckle the straps that have you so wrapped up! Be thankful your older brother still acts like a pup. You need to let your hair down sister and have a little fun yourself. Life is too short to go around being serious all the time. If your brother wants to run around and give dear ole Grandma a hard time then let him (within reason of course). Why concern yourself with his behavior as being bad? Maybe you should join him in his escapade. You might find yourself having fun, too (oh dear…what a tragedy that would be).

All I’m saying is to lighten up a bit. As far as the filet mignon is concerned, kudos to Grandma! There aren’t too many domesticated pets that get the best cut of steak for dinner. The Administrative Assistant is Vegan so you can imagine what we snack on! But our Grandpa is the best! He chops up steak, chicken, lamb chops and the occasional rib for us…our Grandpa rocks! Even though Zazu (my macaw sister) screams at high decibels and Chloe (my Cockatoo sister) never stops talking, they still get all the treats from Grandpa.

They may drive him crazy with all the chatter and screaming but when you have multiple pet households it’s not fair to give to one without the other. Besides, you dogs have the attention span and the memory of a wet mop so it doesn’t pay to discipline you five hours later for something you simply won’t remember that you did wrong.

So, in closing to answer the question… if Fuji isn’t causing any harm and Grandma is having fun watching him run around during walking time, then let him

do it. If he’s your older brother it will be a memory you want to keep. Not the one of you scolding him all the time. Life is what you make of it. To quote one of my all time favorite actresses, Katherine Hepburn once said, “If you obey all the rules… you’ll miss all the fun.”

Fondly, Simba

Simba is owned by Christina Giordano. If you have any questions you would like Simba to answer, please email them to: Ask Simba@angelsofflightproductions.com

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The Christmas Boat Parade is just around the corner and the Holidays are upon us. Put together some fun and delicious refreshments and invite friends and family to your home. Favorites of mine include this Christmas Cosmopolitan:

• 1 1/2 oz Green Apple Vodka.
• 1/2 oz Triple Sec.
• 1 tsp grenadine.
• 3 oz cranberrry juice.

Pour over ice and strain into your favorite martini glass. Garnish with a sprig of rosemary and a cranberry that will float on top.

A non-alcohol Holiday beverage treat:

• 4 cups apple juice.
• 3 cups pineapple juice.
• 2 cups cranberry juice.
• 1/4 tsp. nutmeg.
• 1 cinnamon stick.
• 2 tbsp lemon zest.

In a large kettle, combine apple juice, pineapple juice, cranberry juice, nutmeg, cinnamon stick, and sliced lemon zest. Simmer for 10 minutes. Pour over ice and enjoy.

As I am always looking for unique ways of presenting food, especially desserts, this Dessert Hamburger is sure to bring lots of smiles throughout the Holidays. The grandkids will love helping put these together.

• 2 (12 ounce) boxes vanilla wafers.
• 2 (10 ounce) boxes small keebler.
• Grasshopper fudge mint cookies. (peppermint patty cookies covered in chocolate)
• Yellow colored fruit rollups
• Red gumdrop
• Green gumdrop.
• 1/4 cup honey.
• 1/4 cup sesame seed.
• White frosting.
• Green, yellow, and red food coloring.
• 1 cup shredded sweetened coconut.

1. Prepare the “ketchup” and “mustard” by coloring small amounts of frosting red and orange.

2. Prepare the “tomatoes” and “pickles” by cutting the gumdrops into the desired shapes and sizes. I cut the red drops horizontally to create tomato slices and I cut the green drops in half and then make little cylinders and slice thinly to create the pickles.

3. Prepare “lettuce” by putting the coconut in a zip-top bag with a few drops of green food coloring and a couple drops of water. Shake bag until all shreds of coconut are the desired shade of green.

4. Prepare the “cheese” by cutting the fruit roll ups to the desired size, use a vanilla wafer as a guide for the size.

5. Prepare the tops of the “buns” by taking all the whole cookies out of one box, round side up, and dabbing a bit of honey on. Sprinkle some sesame seeds on every cookie.

6. Now assemble the rest of the cookie (this is where you can bring the kids in to help). Empty the second box of

cookies with the rounded side down. On each cookie dab a bit of the untinted frosting and stick a peppermint patty cookie to the bottom “bun” to create the “hamburger patty”.

7. Put a dab of frosting on the “hamburger patty” and put a pinch of the “lettuce” on top.

8. Place a “tomato” slice on top of the lettuce and two or three “pickle” slices on top of the tomato.

9. Spread “ketchup” and “mustard” on the top “bun” and place on top of the assembled burger. Christmas is my favorite time of year.

From the decorating, which my daughters love to do, to the kitchen, where I encourage lots of creativity. Find your favorite Christmas music, turn it on… put on your Holiday apron and dance! You’ll be surprised how inspired you will become.

Merry Christmas and Happy Holidays from Mangos Dockside Bistro at The Esplanade and The Chefs Express!

Lauren, Rick, Mike, Jamie, Chef Annie and Chef Jack, along with their staff, remind you that we are here for all your catering needs. Contact us at 239-393-2433 or 760 N. Collier Blvd. at The Esplanade.

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It is common for us to have customers stop in with a question regarding a light on the dashboard. Sometimes it is the TPMS (as we discussed in our last article), but other times it’s something else. Cars today have all kinds of computer components that easily trigger lights. We’re here to help you determine the lights and turn them out.

In our last article we talked about the TPMS light. It appears on your dashboard and can drive you “mental” as Keith likes to say. This light is attached to your tire pressure monitor sensor and can be caused by low tire pressure, but also a faulty sensor (see our last article for further details).

However, there are lots of other lights and buttons on your dash. Improvements in car technology have been great and can be a big help in determining things such as low tire pressure and oil life. Yet, these helpful lights require a computer scan in order to determine why they have occurred. Having a message on your dash that reads “Service Oil” does not always mean you are low on oil. A “Service Oil” message can mean that you are due for an oil change, and your car is letting you know your oil is dirty. “Service Engine Soon” is not the same as a “Service Oil” light. This light definitely requires a computer scan and can be a number of different things. “Sometimes it can be as simple as a loose gas cap, or as serious as a computer electronics, engine, or transmission malfunction. It could also be any of the many sensors in the engine compartment that could have gone faulty. There are lots of computer electronics that send lots of information to the computer.” Tim explains. “This is why it is so important to stop by your local island service station and have them scan your vehicle’s computer and determine what could be causing the light.”

“Low on Coolant” seems pretty self-explanatory. However, this is not always the case. If a light that reads “Low on Coolant” appears on your dash, it is important you get your vehicle scanned. Why? “A low on coolant light can also be triggered by a low coolant level that sets off a sensor in the radiator reservoir. The cause of that is the concern.” Keith clarifies. “Is the light because there was a small loss due to a lack of maintenance? Or if it’s a sudden loss, this light is your first warning system. If ignored, continued loss of coolant will lead to the next warning light, ‘Engine temperature overheat.’ This can cause serious and very expensive engine damage. So ounces of coolant concern can save pounds of money spent.”

Tim follows-up, “The shop scanner sends us in the right direction but does not always give us all of the answers. The technicians will follow the troubleshooting tree, determine the diagnosis, fix your car, and then send you in the right direction after turning off your warning lights.”

For questions and ideas for future articles, please contact Tim and Keith at wheelstudz@yahoo.com

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The Veterans Day Ceremony at Veterans’ Memorial Park on November 11th was certainly one to remember. Special Guest Speaker, General James K. Guest, would definitely agree. During his speech he explained to the large crowd why this particular Veterans’ Day was so special to him.

“Veterans’ Day is a day to remember the life-long friendships that were forged on the battlefield. This is one of the greatest benefits of being a veteran,” General Guest told the crowd. With that he invited two men onto the stage, both who served under him during the Vietnam War. VFW Commander of Marco Island, Jim Lang, and veteran John Kutay joined Guest as he continued. The story that unfolded next was truly inspiring.

In 1966 General Guest was Captain of the Company both Lang and Kutay served in. As Lang explained, “We threw (Kutay) on a chopper one night never expecting to see him again and he survived even after taking eight to nine rounds from an AK-47.” After nine long months of being “put back together,” according to Kutay, he was finally released from the hospital. Forty-four years have passed since that time and General Guest had never seen him since.

While helping to plan the Veterans Day Service and new Memorial Dedication to the Veterans’ Community Park, Jim Lang decided to plan a surprise for his two friends from service. He invited General Guest to speak at the event, not informing him that Kutay would be there. At a dinner hosted for the General the night before Veterans Day, Guest and Kutay were reunited. It was a long-awaited moment for both soldiers.

“After 44 years, I just can’t even tell you how I feel. I’ve thought about (Kutay) over the years many times. He was a great soldier,” explained Guest. According to Kutay, the reunion “was very warming.”

The rest of the ceremony and dedication held the same sentiment. The Morning Musicians of Tommie Barfield Elementary sang a number of patriotic songs, waving their American flags high, in salute to the many veterans present.

The Marco Island Strummers played the songs of all five military branches while veterans of each stood to be recognized.

Perhaps the most awe-inspiring moment came as Anna Schilling sang a beautiful rendition of “America the Beautiful.” Mid-song a group of four military fighter pilots flew over the new Veterans’ Memorial, sending chills of patriotism and pride throughout the crowd.

These unforgettable moments were shared with one of the largest crowds Marco Island has seen during a Veterans Day celebration. As the ceremony came to a close, many in attendance took their time leaving as they were admiring the dedicated pavers along the path that leads to the new Memorial.

Veterans Day is a day of remembrance. We remember the soldiers who risked their lives and the soldiers who lost their lives in order to allow us the freedoms we have as Americans.

The Memorial Dedication and Veterans Day Celebration certainly kept that spirit alive. It is one that many will never forget, especially for General Guest and his fellow soldiers and friends, Jim Lang and John Kutay.

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Dear Simba,

When I’m not playing, digging or sleeping I spend time listening to what people are saying about your great newspaper Q&A column. I really enjoy the things you write.

The big dig.

Probably the most important thing is that you and I seem to be what humans call “kindred spirits”. I heard Mom and Dad talking about that the other day, and found out what it meant. Ha! They think I don’t understand what they are saying. Humans seem to think they are our bosses, but you and I know the truth. That’s why we are “kindred spirits”. I’m really boss of the house and like all my friends – dogs, cats and birds mostly – I know exactly what to do to get what I want. By the way, I call them Mom and Dad, even though I know that my real Mom and Dad are dogs up in Georgia. It’s real easy to fool “Mom and Dad” down here!

The other day I dug a gigantic hole in the back yard. I went all out and even dug under the patio. When Mom and Dad found the hole they were really mad at me, so I used my sad face, and let them clean me off. They forgave me right away. I guess you do that trick too. It’s fun to fool them. I get tons of toys and treats that way.

Bad dog. SUBMITTED PHOTOS

Last week I went to the dog park for the first time. I went mainly to get Mom out of the house. It turned out to be great. I ran around and met a lot of new kids. The small guys, like me, were on one side and the big ones had their own area. They all know how to be bosses of their houses. The kids taught all the humans, the big and little ones, to do whatever we want them to do. The only thing we have to do is look adorable, and, sometimes pretend that we understand we did something naughty. I know you put up with that “riding on the shoulder” gig just to make your “owner” feel good.

Your hockey story was wonderful. I like football more; maybe because Dad keeps talking about “favorites” and “morning lines” and “point spreads” and “odds” and all that numbers stuff. You probably know a ton more about numbers than I do, because birds understand that a lot better than dogs. We practice things like “sit”, “stay” and “roll over” just so they think they “train us”. They don’t seem to get it: if they acted like we do they’d make more money and even get a lot better deal from the banks and businesses. I guess humans are very naïve.

I’ve got to go now. Mom and Dad are back and I have to look cute. I sure hope they don’t find the new hole I dug.

Your friend, Bailey

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As response to Bailey from page A/6

Dear Bailey,

Thank you for your letter and comments (found on page 6.) “Kindred Spirits”…yes we are that to our humans and vice versa for that matter. Even though I tend to call her the “Administrative Assistant” she is by far the best friend I ever had. She feeds me, bathes me, plays with me (although I don’t play…I get educated), and she tends to be very intellectual with fascinating dialogue that I learn on a daily basis. But most of all, I know she loves me and I love her. Most people just read about our escapades and see how I boss her around. When work and writing columns aren’t present she is “Mom” (but don’t tell anybody I get sappy…I have a reputation to uphold).

We do for our humans what they do for us. Provide companionship, a lot of fun and an occasional headache! I always crack up when I learn a new word or phrase and I hear her laugh at me. It makes me feel good that I make her smile.

But, yes…then she feels the need to take me out and I have to put up with the whole “traveling on the shoulder” thing. Hey, if it makes her happy acting like a pirate with a parrot on her shoulder then have at it sister! The things we do for our humans…sheesh!

As far as football goes…don’t tell Christina…but I like watching football with my Grandpa better than hockey with her. She gets crazy during a hockey game and sometimes I don’t recognize her. She tried to get into football with Grandpa and me…but after being a football cheerleader for 4 years, she still knows absolutely nothing about the game. I’m thinking you and I need to hang out Bailey…Grandpa’s got the NFL package on satellite!

In closing I would like to thank you again for a great article as well! I always enjoy hearing what our pet and animal community is doing (sounds like there’s some patching of your lawn in the near future). Shoot me an email when you get some time, we’ll do lunch (the restaurants love when I come to visit). We’ll get the royal treatment for sure (after all…I am Marco Island’s most lovable parrot). Until then my friend…keep digging those holes and looking adorable!

Fondly, Simba

Simba is owned by Christina Giordano. If you have any questions you would like Simba to answer, please email them to: AskSimba@angelsofflightproductions.com

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In the Aylwin household we are not very complicated in our daily food routine but we do enjoy a variety of worldwide cuisines every week. We have always enjoyed teaching our children about different cultures and culinary styles of many different nations. Whether it is a simple dish of Bavarian style meatballs on Monday, or French Beef Burgundy (Boeuf Bourguignon) on Tuesday, or possibly some andouille potato crepes of French origin on Wednesday, we try to include many cuisines in our diet.

We love Dominican style coconut tres leches (creme brulee) for dessert on occasion and it’s not uncommon for us to whip up some old time favorites like bananas foster or cherries jubilee, as well. But one of my favorite little dishes is pork wontons. For those of us who love to make everything ourselves from scratch, wontons are simple and delicious. The history of the simple wonton goes back as far as medieval times and most food historians confirm that wontons and most wheat based products such as bread, noodles, etc., originated in northern China.

And while some Italians would disagree, stories have it that Marco Polo arrived in China in the early 13th century to discover lots of little stuffed noodle dishes (including wontons) and was so impressed that he brought a few of the recipes back to Italy. Have you ever heard that pizza was originally discovered in China? It remains a very good possibility.

History finds wonton like recipes among early Jewish and Russian cuisines, as well. It is well documented that leftover parts of stews and soups often made their way into stuffed noodles and dumplings as a way of stretching out another meal for another day. And it is this chef’s opinion that this frugality should be a part of every family’s dinner routine.

And so wontons are a great little way to use parts and pieces from another meal or just a great little appetizer to munch on while watching a football game or entertaining friends. And the great part? They are simple to make.

Wonton:

• 1 egg

• 1/3 cup water

• 2 cups all purpose flour

• 1/2 tsp salt

Beat egg in medium bowl. Mix salt and flour in separate bowl and form a well in the middle slowly add water and egg until completely incorporated, drop dough onto lightly floured surface and knead to an elastic consistency. Cut dough into 2 separate balls and cover with a damp cloth for at least 15 minutes. Cut balls into 4 equal pieces. Roll pieces into10 inch squares and cut each squre into 9 (3 1/2 inch) squares.

Filling:

• Minced cooked pork (or lamb)

• Minced fresh ginger

• Fine chop scallion

• Dash of hoisin sauce

• Dash of soy sauce

• Touch of fresh garlic

Combine these ingredients and set a small amount in middle of each 3 1/2 inch square. With your finger rub a little water around all 4 sides of the wonton and fold corner to corner. At this point you can either boil in a pan of lightly salted water for a soft dumpling or fry in vegetable oil for a delectable crispy effect. Serve with a shredded broccoli slaw or carrot shred. Sprinkle a touch of rice wine vinegar and sugar over some shredded romaine if you would like, as well. Bon Appetit!!!

If you would like to skip the making of the wonton wrapper just visit Vivi at the Asian Depot on the east trail in Naples. If you haven’t visited her store yet, Wow! Are you in for a treat!

Chef Bob Aylwin is the Owner/Operator of “Premier Catering”, you can reach him at (239) 200-8407.

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The business of branding is a serious business calling for more fun. They market. You buy. Important in today’s economic climate, branding is what gives your business legs, to keep it running through consumers’ minds. Oddly enough this basic sales principle seems to be stumping both start-up and established organizations. The fear of failure is shading business owners’ ability to properly brand their companies.

By creatively sending messages about a company’s strengths and explaining why a business should be your first choice, business owners brand their way into your mind calling you to action to buy. You are not alone in making a purchase without thinking, because a company’s branding worked your senses beyond control.

For companies, small and large, to reach their true earnings potential, management must be fearless enough to step out of the comfort zone. If a business offers fun, then the branding should be fun, but just because a plumbing business is a serious business does not automatically call for sobering advertising messages.

Throw out the rules. Think differently. Create a wow factor. From customer service, brochures, and advertising, a business’s branding message should be unique enough for the powerful shopping public to remember the business.

Billy Fuccillo of Fuccillo Kia in Cape Coral boasts a brilliant marketing and branding plan. His message is simple, fun and memorable. He has made the word huge an automatic association with his business and every time I hear someone say huge, I hear giggles. The branding works.

While writing this column, I stumbled on The Surfin’ Plumbers out of Sarasota. The family-owned business decided after 30 years of traditional branding, its bottom line called for a change. Focusing on fun water activities, managers redeveloped the company with a surfing theme from the website, vehicles, uniforms and customer service scripting. Managers said revenues are up by more than 200 percent.

Quick tips to follow for analyzing your company’s branding should include a brainstorming session to develop unique slogan and strategy ideas with a focus on unique traits of a company’s services or products. Patience is the key. When you hear your cutting edge branding miracle, you will know it and implement the branding throughout the entire business like The Surfin’ Plumbers. It only takes one unique, branding seed to turn small or struggling companies into unstoppable forces.

Camden Smith, owner of DREAMFly Marketing LLC, has more than eight years expertise in branding and marketing strategy and 13 years experience in public relations. Formerly a WINK-TV reporter, Smith is an award-winning PR strategist and lives in Naples with her husband, two cats and a dog. Visit Smith at http://dreamflymarketing.com

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