June 2, 2016 by lmorgan · Comments Off
A community is only as strong as its citizens and businesses. Knowing this, Elgin businesses have also stepped up when it comes to the Elgin swimming pool renovation.
For these businesses, the decision of donating was a no-brainer.
“It will benefit our young families,” said Kim Schrage from Dean’s Market. “We all want our young families to come back to the community, raise their kids here. Having an updated, modern facility is definitely an asset.” Jeremy Young from Town & Country Vet Clinic is the father to one toddler and has another on the way. “It’s the right thing to do so our town can have a fully functional pool available,” Young said. Employees from the bank have also shown their commitment as each of them and their families have supported the capital campaign. Carol Eischeid, from Elgin’s Bargain Box, considers it their way of paying-it-forward. “What a wonderful way to give back to the communities that have been so generous to the Box! The swimming pool will be enjoyed by all ages and all levels of ability,” she said.
Some of those who have donated so far include Mary Bergstrom - In Memory of Thomas Bergstrom, Mark and Ellen Schmitt, Lee and Norma Koinzan, Charlie and Shelley Bode, Jim and Chris Redding, Rev. Ray and Mary Avidano, Lori Krause, Phil Kluthe, Mardelle Blair, Phyllis Kinney, Jeane J. Johnson, Total Image Salon & Spa, Starman Seed Service Inc. and Vet Clinic PC-Jeremy Young and Cody Gulbrandson (dab Town & Country Vet Clinic).
For the complete story, see the print edition of the Elgin Review.
As Americans re-ignite their passion for grilled burgers and steaks with the start of barbecue season, now is the time to brush up on the steps to delicious and healthy grilling.
Who better to offer some tips and advice regarding summer grilling than Dean Schrage, owner of Dean’s Market in Elgin.
Known for having one of the best meat selections for customers to choose from, not only does Schrage serve the local market, customers come hundreds of miles to purchase beef.
On Friday, Schrage took time out of his busy schedule to talk about grilling.
He said Traeger grills provide a perfect way to grill beef and other forms of meat during the summer season. Having sold Traegers for a number of years, he said the newer models now have a meat thermometer as part of the unit to make grilling that perfect steak or burger easier than ever.
“Ribeyes, New York Strips are the most popular steaks on the grill in the summer,” Schrage said. A wide array of seasonings, available at the store, can bring out the best taste in beef.
Another favorite, he said, is brats. The store carries a wide selection of brats, both in casings and as patties. While the brats in casing remain a favorite year round, he said the patties are a big seller in the summer months as they’re easy to put on the grill and have done in a few minutes. The most popular brats? “The ones with cheese,” he said.
There are very few days one can walk by the front of the store and not smell meet cooking on the Traeger grill. The supermarket offers a catering service which people utilize from far away, in large part due to the reputation for fine meat prepared by Dean through the years. He said, in most cases, people interested in catering just need to give him a few days advance notice to make those gatherings, family reunions, something to remember with meat from Dean’s Market.
The “Low Down” On Grilling
Outdoor grilling is a favorite spring and summer pastime that brings together family and friends to make new memories while enjoying delicious food. From flavorful beef kabobs and T-bone steak to farm-fresh fruits and vegetables–everything tastes better on the grill.
“Grilling is a lowfat and healthy way to cook picnic staples like juicy top sirloin steak,” Dave Zino, Executive Director of the Culinary Center for the National Cattlemen’s Beef Association, said. “The most important thing is to avoid charring or burning the food you grill.”
Whatever the occasion, as you and yours gather ‘round the grill this season, keep these simple tips in mind to get the most out of your next grilling experience:
• Opt for lean, well-trimmed cuts of meat and poultry to prevent fire flare-ups and excess smoke formation.
• Trim any remaining visible fat, and choose lean cuts of meat, such as one of the 29 beef cuts that meet government guidelines for “lean.”
• Traditional favorites like flank steak, tenderloin, 95 percent lean ground beef burgers and T-bone steak are all lean cuts, meaning they have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 31/2 -ounce serving.
• Marinate meat for added flavor and tenderness.
• Less-tender beef cuts such as shoulder steak, eye round steak, top round steak, skirt steak and flank steak are more affordable, but require a tenderizing marinade before cooking.
• To make a taste bud-tantalizing, yet simple and tenderizing marinade, use an acidic ingredient like lemon or lime juice, vinegar or wine or a natural tenderizing enzyme found in fresh ginger, pineapple, papaya, kiwi and figs. Many store-bought marinades include a variety of delicious flavors such as teriyaki, jerk, chipotle and mesquite.
• Note that using marinades with little or no sugar may help protect meat from charring and reduce the formation of potentially carcinogenic compounds
• Before grilling, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
• For best results when using a glaze or sauce that contains sugar, baste during the last few minutes of grilling to obtain the best flavor and avoid burning or charring.
• Turn beef occasionally for even cooking and browning.
• Use a spatula to turn burgers and tongs to turn steaks and kabobs.
• Do not press, flatten or pierce the meat–flavorful juices will be lost, which can also lead to fire flare-ups.
• Cut off any burnt or charred pieces before eating should minimal overcooking occur.
The memories of summer days in the Elgin swimming pool are being shared around town as fundraising continues for the Elgin swimming pool renovation project.
Longtime pool manager Sue Vanis and some of her current pool staff talked about what the pool has meant to them over the years. “I started working at the pool when I was 16,” said Vanis. She continued with “I learned to swim in this pool….Connie Seier and Mary Harsin taught me. I have wonderful memories of the pool.”
Lifeguards Katie Polk, Christian Lundgren and Lydia Behnk echoed Vanis’ sentiments about the pool.
“I always grew up around a pool, always loved it,” said Polk. “The pool, working with the lifeguards, has been fulfilling to my summer. It gives me kinda like a getaway from camps (track) and all that.” She especially likes working lessons (Red Cross, Petersburg) with the younger kids.
“I kinda grew up at this pool,” Lundgren says. Noting that Vanis was his swimming instructor, his hours spent learning to swim are some of his best memories. “It was probably harder to get me out of the pool than getting me into the pool. I never want to wanted to stop swimming.”
Behnk has grown up with the pool basically in her back yard. “One o’clock, every day like clockwork, I would come here and live here basically during the summertime,” she said. She especially loved learning “chicken, airplane, rocket” (elementary backstroke) from Vanis. At this point, Vanis, Lundgren and Behnk gave a demonstration of “chicken, airplane, rocket” in unison. As a high schooler, she continues to take time almost daily to enjoy the swimming pool.
As of Monday, the pool fund has received 102 donations of various amounts. The community and former residents continue to be supportive of the pool renovation project! Among donors are the Bank of Elgin, John and Jeanne Knievel, Gladys Bennett-in memory of Leonard Bennett, Don and LeeAnn Skillstad, Steve and Barb Finn, Greg and Deb Tharnish and Jim and Mary Baum.
Only a few of the tax credits available through the City of Elgin remain available. With a donation of $2,500 or more made to the City of Elgin, donors can receive a $1,000 tax credit to the State of Nebraska. This credit must be used within the next five years and will result in a 40 percent return on your investment.
By Joyce Sullivan
Story time for 3-6 year olds will start on Wednesday, June 1 at 10 a.m. and last about 45 minutes. There will be a story time each Monday and Wednesday until July 13.
On June 2 at 1 p.m. we will have the first activity time. Activity time is for 1-5th grade will be held in conjunction with the County Extension office. Each week’s activity will be different, but will fit well with the “On Your Mark, Get Set…Read” theme. This group will meet each Thursday afternoon from 1-2 p.m. until July 14.
We are excited the NEST 529 contest continues for this year’s summer reading program. It is the opportunity for children and teens, ages 3-18, to have their names entered into a drawing for a $529 scholarship. Fifteen names will be drawn, five each from our three Congressional Districts. In order to be included in the drawing, children and teens need to complete their library’s summer reading program, as determined by each individual public library.
Additionally, each winner’s home library will receive $250. Come in to see how you can sign your child up for a chance to win this scholarship!
May 19, 2016 by lmorgan · Comments Off
Persons coming to Elgin High School on a Friday night and finding no place to park may one day see that problem fade away.
No action was taken last week, but the District #18 Board of Education discussed the possibility of developing a 60’ by 200’ parking lot which would be located on the east side of the school’s gymnasium.
Superintendent Dan Polk said he has had preliminary discussions with Bygland’s about what it would take, in terms of moving dirt, to build up that area for a parking lot. Preliminary estimates, he said, for the dirt work were between $1,000 to $1,500. However, as discussion continued, there would be some additional costs such as building underground drainage as well as putting rock in the parking area.
Polk told the board he would attempt to get more information for them to consider at an upcoming meeting.
For the complete story, see the print edition of The Elgin Review