Some cost effective way to organize your workshop

2002 Ford Ranger Fuel Pump Relay, Air Filter & Fuel Filter Replacement

My grandparents (Tony & Ruth Zemlock) were recently featured in a Pittsburg Morning Sun article.  You can read the whole article here.  I've also copy and pasted the whole article below in case the paper ever stops hosting historical articles.

By NIKKI PATRICK

Posted May 15, 2008 at 12:01 AM

Updated May 15, 2008 at 2:03 PM

From Chef Tasso for Supper Underground, supperunderground.com

2 cups port wine
½ cup water
¼ cup sugar
1 vanilla bean, split lengthwise and scraped (keep the seeds and pod)
1 stick cinnamon
½ tsp. whole allspice
peel of half a lemon
2 pears

Combine all ingredients except pears in a medium saucepan. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Flame off alcohol.

From Chef Sean for Ghetto Gourmet, theghet.com

For the scallops:
4 medium diver scallops
6 Tbsp. butter
Fresh thyme

Place scallops, 3 Tbsp. butter, and fresh thyme in a Cryovac bag; vacuum-seal the bag. Over a low flame, bring a pot of water to 125ºF. Put the bag in the water and cook for 12 minutes. Remove scallops from bag and dry completely. Heat a large sauté pan over very high heat and add remaining butter. Place scallops in pan and sauté until golden brown.

From Chef Ben for Brooklyn Food Group, brooklynfoodgroup.blogspot.com

Note: Chimichurri is an herb-laced sauce from Argentina. The salad can be made in advance and dressed just before serving.

For the chimichurri:
1/8 cup fresh tarragon leaves, finely chopped
1/8 cup fresh mint leaves, finely chopped
¼ clove garlic, minced
juice and zest of half an orange
juice and zest of half a lemon
2 Tbsp. good-quality extra-virgin olive oil
salt and freshly ground black pepper, to taste

Bacon-Wrapped Bacon
From Chef Lorna for Caché Seattle, cacheseattle.com

From Chef Sean for Ghetto Gourmet, theghet.com

1 large cucumber, coarsely chopped
3 Tbsp. Thai long peppercorns
5 Tbsp. grains of paradise
10 ounces angelica root (available at most health-food stores or at mountainroseherbs.com)
5 Tbsp. bee pollen
3 limes, thinly sliced
750ml bottle of quality gin (such as Hendricks)