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Good News Dallas
Ebby Halliday, Rayfield Wright at 2007 Lions Sight & Tissue Foundation Humanitarian Award Event Print E-mail
by Sharon Adams    Thu, Oct 11, 2007, 04:59 PM

Dallas real estate icon Ebby Halliday and former Dallas Cowboy and NFL Hall of Fame Inductee Rayfield Wright will be the recipients of the 2007 Lions Sight & Tissue Foundation's “Humanitarian Award” at a come-and-go reception on Thursday, October 18th from 5:30 to 7:30 P.M. at the Communities Foundation of Texas, Mabel Peters Caruth Center, 5500 Caruth Haven Lane at Central Expressway, Dallas, Texas 75225.    The Humanitarian Award Presentation is scheduled for 6:30 P.M.  

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5th Annual Sky Ball sponsored by American Airlines and the Fort Worth Airpower Foundation Print E-mail
by Sharon Adams    Sun, Oct 7, 2007, 04:47 PM

Funds Will Support Local Military Families in Need

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General Colin L. Powell and Wayne Doran to Be Awarded Print E-mail
by Sharon Adams    Sun, Oct 7, 2007, 02:33 PM

- 3rd Annual Congressional Medal of Honor Foundation Dinner  - Patriot’s Award and Distinguished Citizen’s Award to be Presented at Four Seasons

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Dancing With Marinated and Grilled Pork Filet Print E-mail
by Sandra Lewis    Wed, Sep 26, 2007, 01:31 PM
Hello. My name is Sandra and I’m a “Dancing With The Stars” addict.

Even before local-boy, uh, risk-taking entrepreneur and billionaire, as he was described on the show last night, Mark Cuban, made his debut

Just for the record, I don’t tape it, record it, Tivo it, or otherwise plan my social calendar around it, but I will make a point to read the next day Internet reviews and get the lowdown from my mother should I miss an episode.

It’s a perplexing complex because those who know me well know that I rarely watch TV, though Saturday afternoon PBS cooking shows do catch my eye.

So why “Dancing With The Stars”?

Good question. I’ve asked myself that too.

Maybe it’s the beauty of the dance; the costumes, the rhythm, the creativity of the choreography set to music.

I spontaneously clapped approval following one performance last night.

Glad I was alone; I felt like a nerd.

My fascination with the show goes beyond the fun of the performance for me. It’s the intrigue of watching successful people journey through a challenge completely foreign to how they gained their fame and fortune.

While many contestants make it look effortless, ballroom dancing is not an easy challenge.

But they ante up in front of millions of viewers on live television and pour themselves into the task just for the thrill of it.

It’s a nice parallel to how I want to live my life; ante up and give it all I have.

And when I take the occasional break from chasing my own dreams I like to watch others chasing theirs.

Dance, Mark, dance.

Grilled Marinated Pork Filet
I couldn’t think of clever (or polite) tie-in with this pork recipe and “Dancing With the Stars,” other than to say it’s what I had for dinner and it’s worth sharing.

1 small piece of ginger, peeled and cut into 1/2 inch pieces (1 1/2 teaspoons)
1 clove garlic peeled
1 tablespoon honey
1 piece jalapeno pepper, size depending on your tolerance for hotness (from 1 tablespoon to 1/4 cup)
2 tablespoons nuoc mam, or fish sauce
3 tablespoons water

1 large pork filet (about 1 1/2 pounds), trimmed of all fat and silver skin
1 teaspoon canola oil

1. Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours.

2. About 30 minutes before cooking time, heat grill until it is hot. Preheat the oven to 200 degrees.

3. Remove the pork filet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered about 6 minutes, then turn the filet over. Cook, covered for 6 minutes on the second side, until the meat is nicely grilled on all sides.

4. Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in 200-degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the filet, and serve it with some of the juices.

Sandra’s Cooking Notes:
• Recipe is from “Jacques Pepin’s Kitchen: Encore with Claudine”.
• I substituted molasses for honey. Who knows what happened to my honey jar.
• I used center cut pork chops and didn’t return them to the marinade after grilling. It was tasty and quick.
• I will give this recipe another try, this time with the whole filet and time in the oven.
• I served it with a kale side dish.
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Sitting Solo At The Community Technology Table Print E-mail
by Sandra Lewis    Sun, Sep 23, 2007, 09:09 PM
I can count on one hand, one finger actually, the number of times I’ve gone to the movies by myself. I have never been a go-to-the-movies-by-myself kind of girl.

However, I need both my hands and feet including a set of yours to count how many meals I’ve eaten by myself mostly as a solo business traveler.

So what’s a girl to do at supper time when she's alone on the road?

Venture out; there’s an adventure to be had, I say.

But that’s me.

For the not so bold at heart there’s “iTASTE,” the brainchild of the Grand Hyatt DFW.

ITASTE delivers a guided cheese, wine, or chocolate tasting for a solo guest using podcast technology; an iPod loaded with a video specific to their tasting choice is delivered to the guest along with the tasting tray.

Seated at a community table for the tasting in MOKA, the hotel’s Epicurean Boutique/Uber Coffee Bar, chances are that solo guests may not be solo for long.

Community tables are a growing trend in the American dining landscape and rightfully so. In a culture that leans more towards isolation than community, people are hungry (no pun intended) for ways to connect.

Kudos to the Grand Hyatt DFW for the thoughtful blend of technology and hospitality in a hotel where the average stay is a single night or two.

The experience isn’t perfect yet. I found myself wanting more information about the products presented, and I was a bit distracted by my virtual video host whose flickering eyes betrayed his dependence on cue cards.

But the vision is solid and iTASTE is the perfect virtual companion to beckon intrepid travelers from their lonely hotel rooms or to entertain travelers looking for adventure on a layover at DFW Airport.

No need to have an airplane ticket in hand at DFW to experience iTASTE.

The hotel is accessible without going through security at Terminal D so locals can give iTASTE a spin. And there’s nothing wrong with taking a handful of friends with you.

One of my favorite winemaker’s Sauvignon Blanc, Benziger, is included in the wine tasting so I’ll be headed back there soon with friends in tow.

As for the movies - I'll consider going by myself when my iPod can share a bag of popcorn with me.
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