We talked to Corvallis native Commander Trey Sisson from aboard the USS George Washington. Thanks for your service Commander Sisson.

 You too can look this good.

Kyron's Wall c/o Brooks Hill Historic Church 11539 NW Skyline Blvd Portland OR 97231 Thanks for the encouraging posts. Desiree and Kaine have told me how much they appreciate everyone's support

Today we talk to Jere Van Dyke about his new book

Chef Paul Folkestad’s Recipe and Grill tips for KPAM listeners:

Cola BBQ Sauce…Makes 1 ¼ quarts

4 cloves garlic, peeled and chopped fine into a paste
1/4 teaspoon kosher salt, plus a generous pinch for the garlic                                                             3 cups cola: Coke, Pepsi or other quality brand cola
1 1/2 cups ketchup…the best you can get
2 tablespoons Lea and Perrin’s Worcestershire sauce                                                                       1/4 cup apple cider vinegar
1 heaping tablespoon chili powder…make sure it hasn’t been in your cupboard too long.
1 teaspoon freshly ground black pepper, plus additional for seasoning
1/2 teaspoon Tabasco sauce, plus additional for seasoning
1/4 teaspoon ground allspice…like the chili powder, make sure it’s not too old
1 tablespoon freshly squeezed lime juice + zest of 1 lime

Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon Tabasco, and allspice together in a small saucepan. Bring to a boil, then reduce heat  and simmer until thickened, 30- 40 minutes. Allow to cool slightly, stir in the lime juice and zest, and season with remaining black pepper and Tabasco, to taste.

Variations:  Add 1 black banana! Put a banana in the freezer until it’s black (a few hours or overnight), peel it and soak it in ½ cup of hot water, then puree the mixture and add it to your simmering BBQ sauce. You can also substitute ginger ale or ginger beer for the cola for a more tropical twist.

This sauce is great on slow-cooked pork chops, ribs and roasts; also on grilled flank steak, chicken and lamb or grilled vegetables. If grilling over direct heat, be wary of flame-ups from the sugars in the cola…best to put the sauce on away from direct heat.

Chef Paul’s Grill tips:

If you marinate: Make sure your item is not soaking in marinade when you put it on the grill. Put the item in a strainer or dab it with a paper towel before grilling. This will prevent burns and flare-ups.

Let it rest: If you are grilling a flank steak or a pork tenderloin, for example, let it rest a minute or two after taking it off the grill and before slicing it. This will allow the meat to contract a little and hold in its juices for more flavor.

Paul Folkestad                                                                                                                             

Chef Instructor, Ambassador

Want to attend this weekend's class?

The Morning show picked teams for the World Cup and here is how it turned out

Download and Print Your Own Flyer

Their Website

Bob Read this on the air and we got a lot of requests for it to be posted here

Le Cordon Bleu is now offering weekend classes for the average person looking to get better in the kitchen. This weekend is "Taste of Italy" and for information Click Here

and what might you learn at the class?

Veal Saltimbocca                                                 Serves 2

This dish is a variation on the classic Veal Marsala, where thin scallopine of veal is sautéed and then finished with dry Marsala wine and a little butter. The Saltimbocca variation, which literally translated from Italian means “jump mouth”, has prosciutto and sage “attached” to it. The recipe can also be done with boneless chicken breast, although veal is preferred. This dish can be served with sautéed mushrooms and either roasted potatoes or creamy risotto.

Veal scallopine, pounded to even thinness      2 ea 4-5oz pieces or 4ea 2-3 oz pieces
Thinly sliced prosciutto ham                                2 slices
Toothpicks                                                               4-8
Fresh sage leaves                                                 4-8
Dry Marsala wine                                                   1/2 cup
Cold butter                                                               2 oz
Fresh ground pepper                                            to taste

Begin by making sure your veal is thin and even. If not, carefully pound it to desired thinness by covering it in plastic wrap and striking it with a meat mallet or even a small saucepan. Be careful not to tear the meat. Once the meat is of even thinness, (about ¼”), place the sage leaves on one side of each piece, then lay the slice of prosciutto over the sage. Carefully weave a toothpick through the prosciutto and sage, attaching them to the veal. Imagine attaching a carnation to your lapel.

Once the veal slices are prepped, season them with fresh ground pepper if desired. Salt is not necessary because of the prosciutto. Heat a large, seasoned skillet to medium-high and add ½ the butter. Starting with the prosciutto side down, cook 2-3 minutes per side, then remove from the pan. With the heat still medium-high, deglaze the pan with the Marsala, let reduce for 1 minute. While waiting for the reduction you should carefully remove the toothpicks from the veal. Remove the sauce from heat, then stir in the remaining butter. Sauce over the veal and serve. Your side dishes can be made ahead and reheated, sautéing the mushrooms first and removing them from the skillet before sautéing the veal. This will add more flavor to the dish. Enjoy!

While we're at it here is the marriage blanket

Where are you Gilbert Gottfried...oh, there you there.

Here is a University of Oregon male cappella group doing some Lady Gaga.

You don't want to be

Here is the list of people who have their identities at risk

Today the flights to Europe have returned to the air and i'm sure this will make the people sleeping at the airports happy.

And of course their not too bored either

And just in case you're worrying the show COPS has been renewed for a 23rd season.

This is a crazy story of an Octopus who stole a diver's camera

 I think I would probably just let him have it. 

We also talked to Larry Magid about his adventure of being stranded in England due the volcano. Follow his story on twitter. 

And how to you pronounce that Iceland volcano?

http://www.pioneercourthousesquare.org/default.aspx

Dear Friends,

A year ago today, a gunshot took me within 90 seconds of bleeding to death.   Today, my leg is in constant pain but I am reminded of how close I was to having it removed.  What have I learned?  I’ve learned to be in a constant state of gratitude.  To never again allow fear to be in my thinking.  To live each day to its fullest.  And perhaps most importantly, never to allow opportunities to slip through my fingers.

I’m going to visit the intensive care nurses today, angels really, who served me for weeks of uncertainty.  I’ll say thank you again to the doctors and say hello to Father Clifford.  I’m taking Stephanie to a nice dinner.  I’ll hug my son Perry just that much longer after he practices riding a “two wheeler”.

Right next to my desk at home is a box of cards people sent me from all over Oregon.  I’ll re-read them.  Many of my close friends in politics, people on both sides of the isle whose support meant a lot, I’ll find today.

We all have much to be thankful for and you don’t need to nearly die to recognize it.  We live in Oregon.  We have families and friends.  We have our dreams.  We are doers, not talkers.

Some of the people I admire the most went through life changing events that made them better.  The two best American cyclists of all time, one who was nearly killed by a gunshot accident and another who had cancer, both came back to win the Tour de France.  My favorite American political leader lost his wife and his mother within 24 hours and he spent the next two years in the bad lands of South Dakota trying to put back the pieces only later to become President.  And then there is Gene Covic.  A man who lost both his legs when a tractor fell on him, and yet he finds time to volunteer at the hospital in Medford.  He called me when there were thoughts I’d never walk again to tell me I would get out of my wheelchair.  The difference in people like this and so many others?  It’s how they responded.

I’ve learned during the last year of therapy, serving in the Senate, and keeping my family healthy, that rebuilding the momentum of my business and political pursuits has had nothing to do with me.  It has everything to do with how I respond, how I take time, and how I give it away.

There are many good things coming.  Like you, I have big plans, big passions, and things I will accomplish.  Today though, I encourage you not to think of my story, but to take a few minutes and be grateful.  Live today like today fully, like every moment counts, as if it could be your last.

All Best, 

Jason A. Atkinson

"Joan Miller's Peach Cobbler

Give these numbers a call and request to be removed from their phone book list.

Verizon

1.800.888.8448

Dex:

1.877.243.8339

Yellow Book:

1.800.373.3280 or 1.800.373.2324

Recipe Here

This is Rudy (Bob)

Raymond (Gina)

Harry (Pat)

Fritz (Pat)

 Bubba Callan (Ron)

Nala (Producer Paul)

Tinkerbell (Producer Paul)

Click Here for Link

Meet the Miller Family