Kitterman residents, if you’re looking for something to do this weekend why not check out the Port St Lucie Greek Festival. Friday, January 12th, Saturday January 13th & Sunday January 14th.

The Port St Lucie Greek Festival just keeps getting better and better. This year is no exception. They are expecting bigger crowds enjoying all the wonderful Greek & Russian foods, drinks, music, pastries, free church tours, kids fun zone, magic shows, market place and of course the dancing.

For a full menu of events, activities and of course amazing food visit: https://www.saintjamesorthodox.org/festival.html

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Today is National Spaghetti Day. Grab a big bowl, fill it with spaghetti, top it with a generous helping of your favorite sauce, and dig in. And, don’t forget the meatballs and parmesan cheese!

Spaghetti is one of over 600 shapes of pasta. It is by far, the most popular shape. Many people think of Italy and Italian cuisine, as the birthplace of spaghetti. In reality pasta, or macaroni, dates back to ancient times. Ancient cultures were cooking pasta noodles well before they were introduced to Italy and other parts of Europe. Marco Polo has been erroneously credited with bringing spaghetti and pastas to Europe. But, records show Europeans cooking pasta well before Marco Polo began his travels. Peering even farther back in time, Arab cultures were selling dried spaghetti-like noodles in open markets in the early 1200’s. The Chinese were cooking pasta noodles as far back as 5,000 B.C.

While ancient cultures were making and eating spaghetti and other pastas well before it came to Europe, it’s the Italians who popularized it in cuisines. It was introduced into the United States through the travels of Thomas Jefferson, who brought it back from Naples, Italy in 1789. Italian immigrants also brought it over with them to the U.S., where its popularity quickly spread.

Spaghetti in Italian means thin string or twine.

Did you Know? Americans consume about 20 pounds of pasta per person per year.

We hope you thoroughly enjoy your bowl of Spaghetti today.

To more completely enjoy this special day, make the spaghetti noodles yourself. It’s a cinch. All you need is flour, water and a pasta maker.

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Kitterman Woods would like to wish everyone a Happy Thanksgiving.

In 1621, the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states. It wasn’t until 1863, in the midst of the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November.

Each year on the fourth Thursday in November, Americans gather for a day of feasting, football and family. While today’s Thanksgiving celebrations would likely be unrecognizable to attendees of the original 1621 harvest meal, it continues to be a day for Americans to come together around the table—albeit with some updates to pilgrim’s menu.

Much of what most modern Americans eat on Thanksgiving was not available in 1621. In addition to wildfowl and deer, the colonists and Wampanoag probably ate eels and shellfish, such as lobster, clams and mussels. The forest provided chestnuts, walnuts and beechnuts. They grew flint corn (multicolored Indian corn), and beans, and of pumpkins or squashes. Today, the traditional Thanksgiving dinner includes any number of dishes: turkey, stuffing, mashed potatoes, candied yams, cranberry sauce and pumpkin pie. What is your favorite Thanksgiving dish?

However there is so much more to be thankful for than just a fabulous meal. Good health, good friends, your family, your pet. We would love to hear what you are thankful for, all of here at Kitterman Woods are thankful to have wonderful residents.

HAPPY THANKSGIVING

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Kitterman Woods resident’s did you know… that today is POPCORN LOVER’S DAY?!

Popcorn Lover’s Day is celebrated every year on the Second Thursday in March. Popcorn is a type of corn that expands from the kernel and puffs up when heated. There are many techniques for popping corn. Commercial large-scale popcorn machines were invented by Charles Cretors in the late 19th century. Many types of small-scale home methods for popping corn also exist, along with prepackaged popcorn.

Popcorn is commonly eaten in movie theaters. This snack is usually served salted or sweetened. In North America, it is traditionally served salted, often with butter or a butterlike topping. However, sweetened versions, such as caramel corn and kettle corn, are also commonly available.

Depending on how it is prepared and cooked, some consider it to be a health food while others caution against it.

This day is intended to enjoy popcorn and share it with others. There is no requirement as to what seasoning you use today,  as long as you enjoy and eat plenty of popcorn!!

For more information visit: https://www.cute-calendar.com/event/popcorn-lovers-day/20376.html

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Kitterman Woods wants all our residents to stay Happy and Healthy in the New Year!

New Years resolutions, we all make them. Starts out little like this…  I’m going to eat healthier, lose weight , start working out, save money, reduce stress ect.

By the time March is here we tend to sweep those resolutions under the rug. We’ve all done it and there is NO reason we should feel guilty about not sticking with it.

Here are few simple tips.

One easy way not to feel guilty about that resolution, is by not calling it a resolution. Instead try looking at it as a change in lifestyle. Much like moving to a new home or taking a new job.

Trying to lose weight? Did you know walking 20 minutes a day can help you lose weight? It also is good for your heart and is also good to reduce stress. If you’re not disciplined enough do it on your own, you can hire a personal trainer. He or she is sure to keep you on track. They even have personal trainers that will come to your home with equipment to train you. For as little as $40 a session. Do not put pressure on yourself. If you don’t meet your goal, remember we are human… and your best is always good enough. So go ahead, give yourself a big pat on the back. You aimed to run a mile today but, only made it through a half of mile. Way to go!

Eating healthy, it is something we should all do; however when you worked all day, ran errands after work, then drive by that McDonalds on your way home… It would be so much easier to swing through the drive-through grab a Big Mac, and say dinner served! Well here is a quick and easy way to have a home cooked meal every night. Make your meals in advance. You can find simple healthy recipes online. Some only take 30 minutes to prepare. Then pop them into the freezer. Before you leave for work take the meal out and place in fridge. That way when you get home all you have to do is take it out of the refrigerator and warm it up. Now that is easy and healthy!

Now when it comes to money, there are several different things that you can do to keep more green in your pocket. Some easy changes like getting new car insurance, switching cable service or going with a new cell phone carrier. You would be surprised at the savings per month! Coupons, coupons, coupons… Your not a coupon clipper? You ought to be. Its so easy. With today’s technology you do not even have to buy the Sundays paper to get all the coupons. More and more stores provide electronic coupons. Simply by going to their website or sighing up at their web site. There are other sites like Groupon and Local dines, These site offer you merchandise and restaurant dining for a fraction of the cost.

I have given you a lot of tips today. Are you wondering why I haven’t talked about the reducing stress? Well that is because if you follow these simple tips, you are already on your way to reducing some stress factors in your life.

Have a Happy and Healthy New Year!

http://dailyburn.com/life/recipes/30-minute-meals-dinner-ideas/

http://www.health.com/health/article/0,,20680533,00.html

https://www.couponcabin.com/coupons/groupon/

http://stretchzonetreasurecoast.com/

brianmyerspersonaltrainer@gmail.com

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Kitterman Woods get your bake on!

Here are some tips to make you into the best baker yet!

1. THE RIGHT TOOLS FOR THE JOB

For dry ingredients (e.g., flour and sugar), use measuring cups and spoons that can be leveled off for exact measurements. Better yet, measure dry ingredients by weight so you can skip the leveling all together. Liquid ingredients need glass or plastic tools with a pouring spout.

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Braising is a cooking technique that uses moist heat in a covered pot with cooking liquid. You will often see a recipe calling for you to ‘‘deglaze the pan and scrape up all the browned bits.’’ Don’t skip this important step. The bits contain a lot of flavor that you want to incorporate into the sauce.

Cider-Braised Chicken Thighs with Caramelized Apples

6 bone-in, skin-on chicken thighs, about 2 1/2 lb. (1.25 kg) total

Kosher salt and freshly ground pepper

1 Tbs. olive oil

3 large shallots, sliced

2 garlic cloves, minced

1 1/2 Tbs. chopped fresh rosemary leaves

1 cup (8 fl. oz./250 ml) apple cider

1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth

2 Tbs. cider vinegar

2 1/2 Tbs. unsalted butter

2 Granny Smith apples, peeled, cored and cut into slices 1/2 inch (12 mm) thick

Season the chicken all over with salt and pepper.

In a heavy fry pan over medium-high heat, warm the olive oil. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 4 minutes per side. Transfer the chicken to a plate. Do not wipe the pan clean and keep it over medium-high heat.

Add the shallots to the pan and cook, stirring once or twice, until translucent, about 3 minutes. Add the garlic and rosemary and cook just until soft and fragrant, about 1 minute. Stir in the apple cider, broth and vinegar, scraping up any browned bits on the bottom of the pan. Bring to a boil. Reduce the heat to medium-low. Return the chicken to the pan, skin side up, and nestle it in the sauce. Cover and simmer
until the chicken is opaque throughout (no pink should show when you cut in next to a bone, and the chicken juices should run clear), 25 to 30 minutes.

Using tongs, transfer the chicken to a serving platter and cover with aluminum foil. Raise the heat to high and cook the sauce until nicely thickened, about 10 minutes. Add 1/2 Tbs. of the butter and stir until
melted. Season the sauce with salt and pepper and keep warm over low heat.

In a fry pan over medium heat, warm the remaining 2 Tbs. butter. When the butter is melted and slightly browned, add the apples and sauté until golden brown, flipping them as you stir to cook on both sides, 6 to 8 minutes.

To serve, pour the sauce over the chicken and mound the apples on top. Serve immediately. Serves 4 to 6.

ENJOY!

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