Intern Olympics Day 2 & 3

The Summer Intern Olympics is almost over.  Voting on the Backpack Reporter Challenge has now ended, with over total 500 votes; we'll reveal the winner of this challenge tomorrow.

Today the 6 brave interns did a "cold read" live on air.  This means we sat them in front of the camera and told them to read whatever they saw.  There were several words in these scripts that caused many anchors and reporters to stumble on air.  All 6 braved through even the most challenging words.

Tomorrow's challenge will be equally exciting.  We can't share details yet, but it's another must see.

Skin Care From Your Pantry

Dee Dee Helbig of Ava Bella Day Spa knows more than just spa treatments. She stops by each month to share great beauty treatments you can do from home.


Acne Treatment
3 t. of honey
1t. of cinnamon

Make a paste and apply to pimples. Leave on overnight. This will help to kill the bacteria from the root. It is also good for ringworm and eczema.

Dry Skin Facial Mask
2 strawberries
1 T. oatmeal
little bit of avocado
Mix ingredients and then apply to face. Leave on for 15 minutes. Remove and apply moisturizer.

Anti-Aging Toner
Watermelon
Water
Apply directly to skin. It is like a toner. It helps with the regenerative process and is high in vitiman C.

Facial "Peel"
1/4 banana
1 T. cornstarch
1 egg
Mash banana. Beat one egg white until frothy. Add cornstarch.
Apply to face for 30 minutes. If you feel irritation remove immediately.

Intern Olympics: Backpack Reporter Challenge

A backpack reporter is a "Do-It-Yourself Reporter" that is responsible for shooting, editing, interviewing and being on air. 

This challenge give the interns a small taste of what this job would be like.  They were told to shoot a 1 minute and 30 second story.  They chose the story, and requested a time to have the camera and shot it by themselves. 

Keep in mind they were not allowed to edit in this challenge.  Everything was in one take with the intern running the camera and doing the interviews or speaking on camera.

Once you've viewed all 6 videos, go to the right of this blog and vote for your favorite.  Voting will end at noon Wednesday, July 28th.

Alex Moore

Ashley Shelton 

Laurel Pelton 

Nathan Covington 

Paige Brown 

Taylor Tackett 

Don't forget to go to the right of this page and vote for your favorite!

Diaper Bag Checklist

How many times have you packed for a day of errands, with kids in tow, and realized halfway through the trip you forgot to pack diapers, an extra outfit, a pacifier or some other essential?

Below is a checklist for packing everything you may need. Of course you can take off or add things according to your child’s age.

DIAPER BAG CHECKLIST
These items are handy to carry at all times:

Changing:
_Diapers
_Wipes in a travel container
_Plastic grocery bag
_Diaper-rash ointment
_Plastic changing mat
_Lotion

Feeding:
_Baby food
_ Formula
_Snacks
_Bottle water

Dressing:
_Two outfits
_Onesies
_Socks
_Two bibs
_Blanket
_Burping cloth
_Hat
_Sunglasses
_ Mittens/jacket

Extras:
_Two pacifiers
_Toys
_Teething rings
_Sunscreen
_Medicines
_Gas drops

Don’t forget: Modify this list for any age group. Change the items to coincide with the appropriate age group.

This checklist can be found in the book, Organize Now! by Jennifer Ford Berry

http://www.organizethislife.com/

Dealing with Dementia

Dr. Morgan Sauer of the Longevity Center at St. Vincent stopped by to share some helpful details for safety when someone in your life has been diagnosed with dementia.

What are the major concerns with the safety of a loved one with dementia?

• Confusion
• Memory loss
• Disorientation
• Limited mobility
• Coordination
• Poor judgment/insight into the dangers present

What are some specific safety issues in the home?

• Keep furniture in place in a simple arrangement.
• No loose rugs  
• Night-lights to light the way to the bathroom at night.
• No old medications
• No hazardous materials such as kerosene.
• Automatic cut-off mechanisms for irons and other appliances
• Remove exposed electrical cords to avoid tripping
• Lower the temperature of water in the home
• Smoke detectors in good working order with batteries checked often
• A shower chair or bath seat
• Rails at bath, shower and toilet provide support and balance.
• Easy-to-read clocks and large calendars will help to orient to date and time.
• A list of contact names and numbers in large print placed by the telephone allows the person to more easily stay connected.

What about outside the home?

• Clear sidewalks
• No overhanging branches
• Locked gates to prevent wandering
• No poisonous or hazardous chemicals

  

What can family members do to help?

• Offer to help
• Be patient
• Be kind

There are many resources available for education on dementia:

• Physicians' offices who specialize in dementia
• Alzheimer’s Association and Alzheimer's Arkansas
• Specialized facilities for care of victims of dementia.
• Adult Day Health Care centers

If you’d like more information on dementia or would like to contact Dr. Sauer:

Longevity Center at St. Vincent

5 St. Vincent Circle

Little Rock, AR  72205

To schedule an appointment call

501-552-4777 or

1-866-275-4777

Mon- Fr. 8 a.m. 4:30 p.m.

Little Rock Farmer's Market

Like any Tuesday in Little Rock from late Spring to early Fall, today downtown Little Rock is filled with patrons hoping to find the fresh vegetables and fruits to fill their tables, and possibly a nice bouquet of flowers to accent the center, all of which they hope to find at no other than the Little Rock Farmer’s Market.

We thought we’d share a look back at the kick off to this year’s Little Rock Farmer’s Market Season.  They had live music and a selection of vendors.  The music isn’t there now, and the vendor’s selection may be a little different, but the faces are still the same.

So stop by and say hi to Jane and Elaine when you first walk up, and, as you make your way back, taste the Carpenter’s watermelon.

The Little Rock Farmer’s Market is every Tuesday and Saturday through October.  They are running strong from 7 a.m. - 3 p.m.

Chicken Challenge Champion 2010

Friday Judge Mark Abernathy revealed another moment of television history when he announced....

GMA Chicken Challenge Co-Champions 2010

Dale Nicholson & Ned Perme

Chicken Challenge, Roger

Thursday hair filled the kitchen, with reporter Roger Susanin attached.  Roger brought a humor with him to the GMA Studio as he teased simply heating up a frozen dinner as his dish.  When the time came to cook, he had a 3 course meal he made by himself.  

Roger's recipe...kind of:

1 packet of boneless, skinless chicken tenderloins

1 stick butter

1 can of French's Onion Rings

2 cans green beans

1/2 cup brown sugar

2 large potatoes

Special Ingredient

Chicken Challenge, Ned

Wednesday television history was made as Chief Meteorologist Ned Perme transformed into Chef Ned, complete with chef’s jacket, hat and skills.  He wowed everyone with his classy chicken salad.

Chicken Challenge, Stephanie

Tuesday Stephanie Simoni took over the kitchen to make a dish bearing her name. This bubbly reporter brought the Italian flare to the kitchen. Judge Mark Abernathy seemed to impress with her dish and her research.


Stephanie's Recipe:
Simoni Rigatoni
Rigatoni Pasta
Boneless Chicken Breast
Fresh Basil
Tomatoes
Fresh Mozzarella
EVOO
Balsamic Vinegar

Pound chicken. Cook in skillet.
Cook pasta; add a tsp. of EVOO, to prevent sticking.
Cut up tomatoes bite size pieces.
Chop Basil.
Cut up Mozzarella into bite size pieces.
Add a shot of EVOO and A shot of Balsamic Vinegar and serve! Delicioso!

Chicken Challenge, Dale

The third year of the GMA Chicken Challenge is drawing to a close.

This year we’ve tasted chicken made by Dale Nicholson, Stephanie Simoni, Roger Susanin and none other the Ned Perme.

On Monday, Dale, being the returning champion, kicked off this year’s challenge with a bang. He seemed to score big points with his smoked chicken and homemade sauce. If that wasn’t enough, he brought his adorable daughter along.

Dale's Recipe:

Smoked Beer Can Chicken

Dale Nicholson III
Chicken Challenge Co-Champion 2010

Rub:
5 T Paprika
1 T Chipotle Chile Powder
1 T Ancho Chile Powder
1 T Mexican Style Chile Powder
2 T Sea Salt or Kosher Salt
2 T Sugar
1 T Garlic Powder
1 T Onion Powder
2 T Black Pepper (preferably freshly ground)
1 t Cayenne Pepper

Injectable Marinade:
12 oz Beer
¼ c Vegetable Oil
¼ c Cider Vinegar
1 T BBQ rub

Additional Ingredients:
2 - 12 oz. Beer Cans
2 - 3 ½ pound whole chickens
½ medium onion, chopped
¼ c cider vinegar
4 garlic cloves, chopped

Directions:
1. The night before you plan to barbecue, combine the rub ingredients in a small bowl and mix. In another bowl, combine the injection liquid and mix. Remove the organs from the chicken cavity and clean the chickens. Soak wood chips overnight to use on the smoker (we used hickory wood chips).

2. With a kitchen syringe, inject the chickens with the marinade. Use about a ½ cup in each breast, and ¼ c in the thighs. With the remaining marinade, pour over the chickens and massage over and under the skin, being careful not to tare the skin. Season generously with the rub all over both chickens, on top of and underneath the skin. Place the chickens in a plastic bag or on a platter covered with plastic wrap, and refrigerate over night.

3. Prepare your smoker for cooking at 200 degrees F to 220 degrees F.

4. Remove the chickens from the refrigerator and let sit at room temperature for about 30 minutes. Open 2 beer cans and drain half the liquid from each. Add to each beer can 2 garlic cloves, half the onion, half the vinegar and one table spoon of the BBQ rub. The beer will steam the chicken on the inside, the seasonings add flavor to the inside of the chicken.

5. You may need an assistant for this part. Carefully place each chicken on top of the beer can, using the two legs and the beer can to balance the bird upright. Transfer the birds sitting on the beer cans to your smoker with the wood chips placed on the fire to provide the smoke. Smoke your chickens for 3 ½ to 4 ½ hours. The chickens are done when the breast meat reaches an internal temperature of 165 degrees F and the thigh meat registers at about 175 degrees F. Let the chickens rest for about 10 minutes when done, the meat will continue to cook another 5 to 10 degrees F.

6. When serving, you will want to remove the skin. Because of all the moisture added to the birds, the skin does not get crispy; all the flavor soaks down into the meat. Serve by itself or as a pulled chicken sandwich with your favorite barbecue sauce.

Portions of this recipe courtesy of Smoke and Spice by Cheryl and Bill Jamison

Barbecue Sauce, Courtesy Weber’s Real Grilling
½ c Ketchup
2 T molasses
1 T white wine vinegar
1 T Dijon mustard
1 T light brown sugar
2 t Worcestershire sauce
½ t sea salt or kosher salt
¼ t hot pepper sauce such as Tabasco (we use Crystal hot sauce from Louisiana)
¼ t Garlic powder
¼ t black pepper (preferably freshly ground)

In a small heavy saucepan, whisk the ingredients together with ½ c water. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.

Makes about 1 cup of sweet, tangy sauce…perfect for chicken.

Tie-Dying

Tie-Dye Tools:

• Table covering
• 3-gallon enamel or stainless-steel containers
• Fabric dye
• cup of salt
• T-Shirt or other dyeable item
• Rubber bands
• Hot water
• Optional: colored chalk

Tie-Dying Basics:

• Use chalk to mark special designs
• Twist or roll fabric as desired
• Dip in hot water, then immerse in dye
• Length in the dye determines color intensity
• Rinse under warm water until water runs clear
• Hang to dry

For complete instructions and design tips go to:

http://www.parents.com/fun/arts-crafts/kid/tie-dye-with-kids/?page=1

All information on this blog entry is courtesy of www.realsimple.com