Up to 70% OFF!
Save up to 70% on appliances and receive unbelievable prices on some quality televisions at the Silica Appliance & Electronics liquidation sale. Doors open Thursday, August 5th (today!) at 3pm at the Fond du Lac County Fairgrounds Expo building. Over 600 appliances to choose from! 6 month financing available (get pre-approved at www.silicaappliance.com). Save money by bringing your own truck or trailer, or delivery will be available. Go to www.silicaappliance.com for more details!
Tips-Tips-Tips
Stay cool by using a ceiling fan. On warm days, turning up the thermostat by just two degrees and using your ceiling fan can lower air-conditioning cost by up to 14 percent over the course of the cooling time frame. Turn off the fan when you leave the room.
Cut-up fruits and veggies turning brown? Place them in acidulated water. To do that, use enough water to cover the produce along with the juice of one lemon or lime. Rubbing cut surfaces with lemon juice also prevents browning. When storing, cover the surface directly with a piece of plastic wrap. This will prevent air from getting to the flesh, which is what causes it to turn brown.
High efficiency washers spin out clothes faster, thus reducing the drying time needed. By selecting lower drying temperatures you can reduce fabric pilling and general wear on your clothes.
Summer Veggie Sub
Ingredients
4 medium sweet red peppers
1/2 cup low fat mayo
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon
2 loaves French bread (1 pound each), halved lengthwise
2 cups fresh baby spinach
2 cups thinly sliced cucumbers
2 cups alfalfa sprouts
2 medium tomatoes, sliced
2 medium ripe avocados, peeled and sliced
3/4 pound thinly sliced deli turkey
6 slices reduced-fat Swiss cheese, halved
Directions
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large dish; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Julienne peppers.
Combine the mayo, basil, parsley and tarragon; spread over bread bottoms. Top with spinach, cucumbers, sprouts, roasted peppers, tomatoes, avocados, turkey and cheese. Replace tops. Cut each loaf into six slices. Yield: 12 servings.
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