Did you know that your pet’s bad breath can be a warning Our Lending Library is open at all times. Great selection of new and used books. Read them here or take them home. Daily sign of dental disease in pets and can lead to heart, liver, and kidney problems. Protect your dog with regular checkups, a good dental care routine and food that helps protect your pet’s overall health! GoodDog Pet Supplies Plus Phone: 208 664-4364 3115 N. Government Way ~ Coeur d’Alene, Idaho 7 8 CLASSES – HEALTH & FITNESS Fit & Fall Proof Classes Idaho Dept. of Health & Welfare Panhandle Health District Classes are held: Monday from 9:00 to 9:45 (Ann) THANK YOU 2020 INDIVIDUAL DONORS YOUR GENEROSITY REALLY DOES CHANGE EVERYTHING! Sapphire - $500 Corinne MacDonald Joan Brady Emerald - $1000 Ruby - $2500 Alex Kling & family Verna Anderson Gail Bomar Diamond - $5000 Monday from 1:00 to 2:00 (Katherine) Tuesday from 9:30 to 10:30 (Jeanne) Thursday from 9:00 to 9:45 (Katherine) Friday from 9:30 to 1:30 (Jeanne) State Certified Instructors Jeanne MacConnell Ann Holmberg Katherine Hanna This program developed by Jan Mittleider, Terry Ann Gibson and Michelle Arnett is focused on senior health. Distinct areas of our physical lives that require attention such as balance, core strength, mobility, flexibility and balance are taught in a fun and safe atmosphere. Each student is required to participate at their own level. Progress is measured every 10 weeks. It is amazing how you can have so much fun and improve your health in a safe friendly environment. TRAVELING NOTARY PUBLIC STEPHANIE SATERFIEL (208-772-6981) stephnotary19@gmail.com LEGAL DOCUMENTS Last Will and Testament Living Will Power of attorney Rental Agreement Health Care Directive Quitclaim Many more documents available 9 10 JUANITA’S RECIPE’S Corn beef and Cabbage Ingredients 1 corned beef brisket (about 4 pounds) with spice packet 2 tablespoons brown sugar 2 bay leaves 8 medium carrots, halved crosswise HORSERADISH SAUCE: 3 tablespoons butter 1 tablespoon sugar 1/4 cup horseradish Directions 1. Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours. 2. Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.) 3. Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm. 4. For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. 5. Cut beef across the grain into slices. Serve with vegetables and sauce. 1 medium head cabbage, cut into wedges 2 tablespoons all-purpose flour 1 tablespoon cider vinegar 3-1/2 pounds small potatoes (10-15), peeled 11 12

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