Mary Beth Bower
708 Ralston Road
Colon, MI 49040
269-432-3921
mashview@live.com

&

Tom Smith
FAMILY  ACTIVITIES
JULY/AUGUST 2017 GRANGE NEWS

I was getting supper started and then realized I needed to get my article for the Grange News in soon. Well, supper comes first so I finished grilling my lamb burgers, added a fried egg, mayo and sliced pickled beets and thought about doing the article on burgers. And by the way, don’t laugh at my burger till you have tried one. Awesome!

Burger Trivia
Anyways, here is some burger trivia for you to digest.
The average American eats about three burgers a week, for a grand total of nearly fifty billion burgers a year.
It has been published there are more than fifty thousand burger joints in America. They generate about 73 billion dollars in business each year.
Beef is by far the burger of choice for Americans but pretty much anything can be used such as lamb, pork, turkey, portabella mushrooms and black bean patties.
The first burger chain started in Wichita, Kansas in 1921, White Castle. The sliders were only five cents and served with onion and pickle. The burgers are steam fried and are square, so the cooks can pack the grill with precision.

Toppings and More

  • 45% of burgers sold are eight ounce patties
  • The most popular cheese is American, followed closely by ched-dar.
  • 45% of buns served are Brioche.
  • Ketchup is the most popular sauce, followed by mayonnaise.
  • Tomato and lettuce are in a dead heat for favorite vegetable top-ping. Surprisingly, mushrooms are the third most popular veg-gie choice on a burger and then comes the onion.
  • Bacon kicks every other protein’s butt, with chili and pulled pork coming in a very distant second and third.
  • 62% of places surveyed used pre formed patties...thankfully, 27% do it the right way and hand form their patties.
  • Smashed burgers are on the rise, with 7% reporting that was their preferred method.
  • 60% of places use ground chuck in their burgers.
  • 31% use certified angus beef.
  • 5% use certified grass fed beef.
  • 52% of customers request their burger medium.
  • May 28 is National Hamburger Day.
  • September 18 is National Cheeseburger day.
  • September 15 is National double Cheeseburger day.
  • May is National Hamburger Month.
Let’s Go to Caseville, Michigan! Every year, Caseville hosts the cheeseburger in Caseville Festival. The 2017 Festival is August 11-20 and features concerts, fireworks and the popular Parade of tropical fools, which attracts nearly 80,000 people every year.

And now if you’ll excuse me, back to my lamb burger and fries.
MAY/JUNE 2017 GRANGE NEWS

6 Ways to Sneak Vegetables into Children’s Meals
Struggling with getting your kids to eat vegetables? Research shows it can take up to 15 attempts before a child enjoys a new food.
  While you keep on trying to introduce new flavors, you can ensure even picky children get their daily dose of vegetables with these six simple cooking hacks.
  • Steam cauliflower and puree. Fold into mashed potatoes before serving.
  • Finely shred zucchini and layer into lasagna and other casseroles before baking.
  • Chop mushrooms and brown with ground beef before making tacos or sloppy joes.
  • Add a dollop of unseasoned pumpkin puree to spaghetti or mac-and-cheese sauce.
  • Blend spinach into a blueberry smoothie and the dark color will mask the green.
  • Add a container of carrot baby food to pizza sauce before making that pie.
Best First Fruit and Vegetables for Babies
With so many types of food available, it can be difficult to know which are best for baby’s first tastes.
La Leche League International has these recommendations for infants:
  • Bananas cut into slices and then quartered.
  • Unsweetened applesauce or tiny apple chunks softened in the microwave.
  • Finely chopped plums, peaches, pears and apricots, gently cooked if necessary.
  • Avocado diced into small, bite –size pieces.
  • Baked or boiled sweet potatoes cut into tiny chunks.
  • Mashed white potatoes.
  • Finely chopped or mashed baby carrots, green beans, peas and squash.
Spices that Kill Germs
Just jazzing up your favorite dishes with extra garlic, onion, allspice or oregano can subdue sneaky germs before they reach your dinner plate. According to researchers at New York’s Cornell University, these spices are such powerful antibacterials, they kill up to 100% of germs on contact. In second place, thyme, cinnamon, tarragon and cumin, which killed up to 80% of the bacteria on contact.

English Broken Here
A collection of signs and notices written in English that were discovered throughout the world:
  • In a Paris hotel elevator: Please leave your values at the front desk.
  • In a hotel in Athens: Visitors are expected to complain at the office between the hours of 9 and 11 a.m. daily.
  • Outside a Hong Kong tailor shop: Ladies may have a fit upstairs.
  • In the lobby of a Moscow hotel across from the Russian Orthodox monastery: You are welcome to visit the cemetery where famous Russian and Soviet composers, artists, and writers are buried daily except Thursday.
  • In an Austrian hotel catering to skiers: Not to perambulate the corridors in the hours of repose in the boots of ascension.
  • On the menu of a Swiss restaurant: Our wines leave you nothing to hope for.
  • In a Rhodes tailor shop: Order your summer suit. Because is big rush we will execute customers in strict rotation.
  • In a Bucharest hotel lobby: The lift is being fixed for the next day. During that time we regret that you will be unbearable.
  • In an advertisement by a Hong Kong dentist: Teeth extracted by the latest Methodists.