Recycle Your Christmas Tree!!

The Holidays are winding down, most people are taking their trees down either this week or next. But what do you do with your Christmas tree once it brought you so much Holiday joy? Recycle it of course! You could put it out by the curb and hope that your city will pick it up. You could do like others and toss it out anywhere they please ~ which I don’t recommend at all! The best option is to take your Christmas tree to a recycling center where it is turned into mulch which is then used throughout city projects. Some cities will even give you back your mulch!

Christmas Tree Mulcher

When recycling your Christmas tree, it is important to remove any decorations, lights, garlands, tinsel, hooks, ribbons, and tree stands. If you are of the many thousands who have an artificial tree and want to toss it out this year, think before you do and donate it to a local charitable organization.

Every city in metro Phoenix has its own recycling plan and process. Here is what you need to know about disposal of your Christmas tree after the holidays. If your city doesn’t have a recycling plan, take the tree to one that does. Decrease your carbon footprint one Christmas tree at a time.

Christmas Tree Mulch ~ Black Gold!

Chandler residents can place their trees at the edge of their driveway before 6:00 am on their recycling collection day (12/26/09 – 01/15/10) for curbside Christmas tree collection. Do not block the sidewalk or place the tree in the blue recycling container, or in the street or alley. Chandler also offers these drop-off points as well between
12/26/09-01/17/10. For more information, call Chandler’s Solid Waste Services at 480.782.3510. Live potted Christmas trees can be donated for replanting at Chandler City parks by dropping off at the City’s Community Center or can be scheduled for pick up by calling 480.782.2745.

• West Chandler Park, 250 S Kyrene Rd
• Desert Breeze Park, 660 N Desert Breeze Blvd
• Arrowhead Meadows Park, 1475 E Erie St
• Shawnee Park, 1400 W Mesquite St
• Pima Park, 625 N McQueen Rd
• Folley Park, 601 E Frye Rd
• Chuparosa Park, 2400 S Dobson Rd
• Snedigar Sportsplex, 4500 S Basha Rd
• Tumbleweed Park, 2250 S McQueen Rd

Gilbert has joined with A to Z Rentals and Santan Village Mall to offer free holiday recycling for cut trees, which will be turned into mulch and used for Town landscaping projects. Our favorite! For more information, call 480.503.6400 or visit www.ci.gilbert.az.us/pw/recycling.cfm  Drop off your Christmas trees at these locations:

• A-Z Equipment Rentals, 1313 E. Baseline Rd
• Dicks Sporting Goods in the Santan Village Mall between 12/26/09-01/04/10
• Nichols Park at the SW corner of Higley and Guadalupe Roads
• Hetchler Park (Gilbert Soccer Complex) SW corner of Germann and Greenfield Roads 12/26/09-01/18/10

Glendale residents are encouraged to recycle their Christmas trees by dropping them off at the following sites, which will be open from 12/26/09-01/10/10. Trees must be unbagged, and all decorations, tree stands and metal stakes must be removed. The City of Glendale Recycling Department would like to remind everyone that certain holiday items cannot be recycled including ribbons, holiday lights, ornaments, garland, wrapping paper with silver or gold infused in with the paper, plastic bags, Styrofoam, toys, light bulbs, or food. For more information, call 623.930.2660.

• Acoma Park, 53rd Ave and Acoma Rd
• Fire Station #156, 67th Ave and Deer Valley Rd
• Foothills Park, 57th Ave and Union Hills
• O’Neil Park, 64th Ave and Missouri Ave
• Rose Lane Park, 51st Ave and Marlette Ave
• Sahuaro Ranch Park, 63rd Ave and Mountain View Rd
• Western Area Regional Park, 83rd Ave and Bethany Home Rd

Mesa offers drop-off points for Christmas trees which are open 24 hours from 12/26/09-01/17/10. Collected trees are taken to the Salt River Landfill and chipped into nutrient rich mulch. Way to go Mesa! Snow flocked trees, wreaths, and artificial trees cannot be recycled. If you participate in the Green Barrel Program you can use it to dispose of your tree as long as it fits completely inside the container with the lid properly closed. Mesa also accepts donations of live potted trees, which are planted in Mesa City parks. Live trees five feet or taller will be accepted at any Mesa Fire Station. Call Mesa’s Solid Waste Management Department at 480.644.2688 or visit them online for more information.

• East Mesa Service Center, 6935 E. Decatur St
• Solid Waste Management Dept, 730 N. Mesa Dr
• Superstition Springs Police/Fire Substation, 2430 S. Ellsworth Rd
• Mountain View Park, 845 N. Lindsay Rd (enter off of Adobe St.)
• Dobson Ranch Park, 2363 S. Dobson Rd

Peoria provides centralized locations where residents can drop off their Christmas trees for recycling. Between  12/28/09-01/10/10 each location will provide a corral where residents can leave their Christmas trees. The city will collect the trees and take them to a local farm to be chipped and used for mulch. Yippee! For additional information contact the Solid Waste Division at 623.773.7431. The drop-off locations are:

• Christ Church of the Valley, 67th Ave and Hatfield Rd
• The Home Depot, 9201 W Peoria Ave
• The Home Depot, 25650 N Lake Pleasant Pkwy
• Lowe’s, 8497 W Thunderbird Rd
• Safeway, 20713 N 83rd Ave

Phoenix residents can drop off their tree at one of 14 city parks any time beginning 12/26/10-01/03/10. Trees should be placed in designated areas where special collection bins are located. Certain transfers stations and A to Z Equipment Rentals & Sales locations are also offering drop-off services to Phoenix residents. Phoenix drop off locations. Leave unbagged trees only at the specified parking lot site within the parks. There will be signs indicating where to place your tree. For more information, call 602.262.7251.

Scottsdale holds its annual citywide holiday Christmas tree roundup between 01/11/10-01/15/10. If you have residential collection service please have your Christmas tree curbside by 5:00 am on Monday, 01/11/10. No artificial trees will be collected. All trees collected will be turned into compost or mulch. Way to go Scottsdale! For more information, call 480.312.5600. If you miss the tree roundup, or do not have residential collection services, you can drop off your tree between 7:00-2:00 pm on Saturday 01/16/10 at:

• Scottsdale Ranch Park, 10400 E Via Linda
• El Dorado Park, 2311 N Miller Rd

Tempe residents can dispose of their Christmas trees by dropping them off at one of the city’s two drop-off sites. Both sites will accept trees through 01/23/10. Residents should not place Christmas trees in garbage containers. Residents may place Christmas trees out for collection during their scheduled week for bulk item collection. Do not place your Christmas tree out for collection more than 10 days before the Monday of your collection week. For more information call 480.350.8265 or visit Tempe online. Trees can be dropped off from at:

• Household Products Collection Center, 1320 E University Drive
  Fridays: 7:00 am to noon and Saturdays 7:00-1:00 pm
• Kiwanis Park Rec Center, 6111 S. All America Way, on the west side open 24/7

Caffe Boa ~ I Loved It and Hated It!

A couple things that are just me being me ~ is it Cafe or Caffe Boa?? It is shown both ways on the website and the web address is www.CafeBoa.com but on their merchandise it is Caffe Boa. As a writer and editor, that drives me nuts, but I digress.

I went to Caffe Boa on a Tuesday evening and was running a little late due to a lovely traffic jam on the freeway. My friend Erin who is the author of the Food Tramp Diaries was already there and had cozied up to the bar. Happy Hour was in full swing with their half-priced appetizers and wines. I was so looking forward to those half-priced wines! The bartender was attentive and recommended the Riesling/Moscal-Auxerrois, Kogl “M. Domenica Albus” 2007 which was a great dry, very light Riesling with a nice citrus back. We wanted to take full advantage of the Happy Hour prices and asked if we were able to enjoy them at the dining tables, but unfortunately they are only available at the bar.

We decided to sit at one of their community tables in the bar area instead of in the dining area. This was our first mistake of the evening. We sat there for at least 10 minutes without anyone coming over to us even though I had asked the bartender for menus, which we never received. As two waiters continually passed us, I tried to make eye contact with them, but they were having none of it. After 15 minutes of trying to get someone’s attention Erin went up to a busboy first then five minutes later she had to get up again and ask the hostess for menus and to state that we were a little dissapointed with the lack of service. At the same time, I also asked the bartender again if he could find our server. Erin was finally able to get one of the managers to come over and give us menus 30 minutes after we had been there. He did not offer an apology, and made no effort to try and make us feel welcome in his establishment. Needless to say, I was not pleased and was curious to see how the rest of this evening was going to turn out.

I am a member of Slow Foods Phoenix and am very excited to see that Caffe Boa is a Slow Cook establishment, plus they use organic fruits and vegetables in their foods. Some of my favorites are McClendon’s for citrus and exotic greens and Queen Creek Olive Oil which has amazing flavor. I am a Master Gardener and the way food is grown is vitally important to me ~ thank you Caffe Boa for taking the time and effort to use locally sourced produce and goods to create with and food that is in season, not shipped here from halfway around the world.

Handmade Mozzarella with Sweet Peppers

We decided to try a couple different appetizers to experience the true flavor of Caffe Boa. The Autumn Maccaroncello which is a lovely blend of handmade penne pasta tossed with Butternut Squash puree and wild honey sauce, toasted pepitas, pecorino, and Slovenian Pumpkin oil. This dish is very sweet and tasted absolutely amazing plus it paired quite well with my Riesling. (HH $7) Chef Payton Curry makes handmade pulled mozzarella daily ~ it is utterly delicious. (Not on HH menu, $12) Out of the two, give me the Autumn Maccaroncello again and again.

Autumn Maccaroncello with Butternut Squash

At this point our waiter noticed our notebooks and asked if we were doing a review. We did admit that we were in hopes that we would have great service for the remainder of the time we were there…more on that later. He did recommend the Prosecco Bisol “Jeio” Italy for me which I did love, a little dry, a little sweet, a little perfect.

Maine Diver Scallops

For our main course, we ordered the Maine Diver Scallops and the Short Ribs Tortellini. The Maine Diver Scallops were enhanced with an heirloom potato puree, braised leeks, and puffed capers. For the price of $26, I had expected more than two scallops. Although they were large and scrumptious, just seemed a bit too pricey for me. Also, those capers have to go ~ they tasted burnt and really took away from this dish. The evening’s winner for the best dish has to go to the Short Ribs Tortellini. So so good! The delicate pasta was served with a Pecorino Fondue and the meat inside was so full of flavor that it just seemed to melt in my mouth. Priced at $18 for 6 tortellinis ~ the taste alone on these make them a great value. I paired this dish with a Schug Pinot Noir, Sonoma that truly enhanced the taste of the meat.

Short Rib Tortellini

At the same time we were ordering dessert, we noticed our server was sat a very large table. I wasn’t worried because he had been doing such a good job up to this point even with the less than stellar start. We ordered the triple berry cobbler, but was told that the last two were sold. I then asked for the tiramisu ~ you guessed it ~ out of that too. Erin ordered the bread pudding instead. I have to mention that I personally do not like bread pudding and was not enthusiastic about our last option. Please do not order the bread pudding! It was dry, and to me, not edible. We had a couple bites and the waiter even noticed we were not pleased with this dessert. He did not offer to exchange it or to replace it.

At this point we had been at Caffe Boa for two and a half hours and we were ready to call it an evening. Guess what happened? We couldn’t get our servers attention for 15 minutes to bring us our check! I kid you not. When we received our check I was surprised and saddened to see that we were still charged for the bread pudding. After waiting for an additional 15 minutes for him to pick up the check with our credit cards. Erin had to get up AGAIN and take our forms of payment to the hostess so we may cash out.

To be honest, I’m not sure if I will go back. I did truly enjoy the food and the atmosphere was cozy, but the service, the service just left a horrible taste in my mouth about the whole experience. While there, we asked for help from the bartender, the hostess, the busboy, the server, AND the manager. I sure hope when my counterparts in Foodies Like Us went there they were treated with a little bit more respect and had better service.

Pancetta Mashed Potatoes

These potatoes are a sure crowd pleaser and are so good, you will have to exercise for a week after eating them. Enjoy!

Ingredients

10 lbs potatoes, cubed with skins on
1 lb pancetta or bacon, cooked & crumbled
1 bunch scallions, chopped
1/2 cup parsley, dry or fresh
1 stick butter or margarine
16 oz sour cream, light
1 cup milk
8 oz cream cheese, light
16 oz Velveeta (1/2 loaf)
8 oz sharp cheddar cheese
8 oz Asiago cheese
8 oz shredded 4-cheese Mexican cheese
1 Tbsp garlic salt
1 Tbsp onion powder
1 Tbsp pepper

Directions

Put all the potatoes in a large stock pot and cover with water then cook on high. Once the water starts boiling, salt the water. Once a fork goes through the potatoes easily, drain the potatoes and return the potatoes to the stock pot.

Add the butter, cream cheese, and spices and start mashing potatoes with a hand masher. Add in the milk, sour cream, scallions, and parsley and keep mashing. Once the potatoes are creamy, but slightly lumpy, add in all the cheeses. Save 1 cup of the Asiago cheese.

If making ahead of time, transfer the potatoes to a casserole dish and top of with the remaining Asiago cheese. May refrigerate up to 72 hours or freeze for up to 4 months. To warm up, heat in the oven at 375 for 30-40 minutes.

If eating right away (my personal favorite) transfer to a serving dish and top with the remaining Asiago cheese.

Serves: 18-20 (makes great leftovers too!!)

Pancetta Mashed Potatoes

Kahlua Fudge, Pumpkin Fudge, and a Pumpkin Roll

Christmas is two days away and I just decided to go and visit my family. Funds are a bit tight this year so I thought, what does everyone love that I can make ~ fudge and pumpkin bread! Well, I made my famous pumpkin bread at Thanksgiving and wanted to try something a bit different this time, thus a pumpkin roll. I love fudge, but I wanted a different twist on the traditional chocolate or peanut butter. I made Kahlua Fudge (I admit I love alcohol) and pumpkin fudge. They are cooling in the fridge and I can’t wait to taste them and to take them to my three Christmas dinners. I know I know, I wasn’t going anywhere this morning and now I am going to three! Crazy family I tell ya! I hope you enjoy these recipes.

Pumpkin Roll with Cream Cheese Filling

Ingredients
3 eggs
1 cup sugar
2/3 cup pumpkin
1 Tsp lemon juice
3/4 cup flour
1 Tsp baking powder
2 Tsp cinnamon
1 Tsp ginger
1/2 Tsp nutmeg
1/2 Tsp salt

Filling
8 oz cream cheese, softened
4 Tbsp butter, softened
1 cup powdered sugar
1/2 Tsp vanilla

Directions

Preheat the oven to 350°. In a large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until well blended.

In a separate bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add this dry mixture to the egg mixture, mixing well. Spread batter into waxed-paper lined 10×15-inch pan. Spray waxed paper with cooking spray.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10-inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare the filling. Beat together cream cheese and butter. Stir in powdered sugar and vanilla then blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving then keep the leftover slices refrigerated. This pumpkin roll freezes well.

Kahlua Creamy Fudge Recipe

Ingredients

1 1/3 cups sugar
1 7 oz jar marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/2 cup Kahlua
1/4 Tsp salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts, optional
1 Tsp vanilla

Directions

Line 8″ square baking pan with foil. In a 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua, and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat. Add all the chocolate, stirring until melted. Add nuts and vanilla.

Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4 pounds.

Pumpkin Fudge Recipe

Ingredients

2 cups sugar
1/2 cup evaporated milk
1/3 cup pumpkin puree
1/2 Tsp vanilla
1/4 Tsp cornstarch
1/4 cup butter
1/4 Tsp ginger
1/4 Tsp cinnamon
1/4 Tsp nutmeg

Directions

In a 2-quart saucepan, cook together sugar, pumpkin, cornstarch, spices, and milk until it the mixture reaches 235F on a candy thermometer. Add the vanilla and butter then beat until creamy.

Spread evenly into 8-inch square baking pan lined with foil. Refrigerate for 2 hours or until firm. Lift from pan, remove foil, and cut into squares.

Pumpkin Roll with Cream Cheese Filling

Ham and Cheese Casserole for Those Who Hate Veggies

• 1 cup chopped ham
• 1 can whole corn, drained
• 1 can cream of chicken
• 1 can cream of onion
• 2 Tbsp sour cream
• 1/2 cup water
• 1 cup cheddar cheese
• 1 Tbsp dried parsley
• 1 Tsp each of garlic salt, onion powder, Italian seasonings, pepper
• 3 cups cooked egg noodles

While the egg noodles are boiling in salted water, preheat the oven to 375 degrees. In a large mixing bowl, mix together all of the other ingredients. Boil the egg noodles for 8-10 minutes, drain. Mix the egg noodles into the mixture and then spread into a casserole dish. Bake for 35-45 minutes.

Prep time: 15 minutes

Bake time: 45 minutes

Servings: 6

Ham & Cheese Casserole

Are Christmas Trees Green?

At this time of year most people are making that hard decision or have already made it – real or fake? Artificial Christmas trees have become so real-looking and come in so many different shapes and sizes. You can have them flocked with snow, adorned with pine cones, predressed with twinkly lights, and a myriad of other adornments. On the other hand you can go to any Christmas tree lot on any corner and choose between Cedar, Douglas Fir, Noble Fir, or Silvertip Fir trees for those of us who live in the Southwest. The smell of cedar is amazingly refreshing and the majestic look of a Silvertip Fir highlights your family’s ornaments.

But which one should you choose? What is the green answer to this question?

Owning an artificial Christmas tree is healthier for the environment over a 10-year period than using cut trees. Who knew?

The American Christmas Tree Association’s did an environmental study and found that using an artificial tree has a significantly smaller carbon footprint than using a farm-grown cut Christmas tree. The in-depth analysis studied both real and artificial Christmas trees from cradle -to-grave over a 10-year use period. This included analyzing each stage of the life cycle of natural Christmas trees, from seedling through commercial farming, cultivation and harvesting, transport to retail, transport to consumer homes, and finally transport and disposal. The study also examined the manufacturing of an artificial tree including resource harvesting, raw material transport, each stage of the manufacturing process, transport to retail, transport to consumer homes, and finally transport and disposal.

The most significant contribution to global warming comes from fossil fuel consumption in transportation of real Christmas trees from tree farms to people’s homes. I honestly thought it was going to be the other way around. The environmental study found that the best way to reduce one’s carbon footprint is to choose an artificial Christmas tree and to use it for ten or more years. If consumers use an artificial tree for just one year and then throw it away, then there is no benefit!

There is one kind of tree that is better than an artificial or cut Christmas tree and that is a LIVE Christmas tree – one with the roots still attached. After you have enjoyed your live tree for the Holidays you may plant it in your yard or donate it to a park, a community garden, a school garden, or retirement community. The gift of a live Christmas tree keeps on giving.

Follow Kristi Trimmer with the Orange Dragonfly on Twitter @dragonflytweet and stop by my website www.OrangeDragonfly.com.

See this article on The Examiner: http://www.examiner.com/examiner/x-28180-West-Valley-Green-Living-Examiner~y2009m12d8-Are-Christmas-Trees-Green

Live Christmas Trees are the Best Investment!

Avalon: A Culinary Friendship is Born!

By: Kristi Trimmer, Guest Blogger, Foodies Like Us
This is a reprint of the original blog posted on foodieslikeusblog.com on 09/07/2009

My love for Avalon in Scottsdale, Arizona started back in January 2009 when my friends and I were celebrating the holidays ~ after the holidays of course. We had heard of a new restaurant in South Scottsdale that had just opened. When the three of us walked in we were immediately warmly greeted by Dominic, the Bar Manager who is now the General Manager ~ way to go Dom!. When Dominic shared with us that we were the very first customers to ever walk through their doors, we felt strangely special and had an instant connection with this new upcoming restaurant with Chef Travis Watson at the helm. First round of drinks were on the house! That is my kind of house!

As I took in the modern, gorgeous bar area with large panels of fabric in earthy wood tones, with numerous chandeliers that portrayed posh style and elegance to the bar area that has a backlight that changes colors every few seconds, I honestly felt like I was on a Hollywood set. Their ambiance had won me over and I hadn’t even left the bar area yet!

Sexy and Swanky Bar

Dominic made great wine suggestions for us since the three of us each have very different vino tastes. He recommended the Sokol Blosser Evolution for me, the EOS Petite Syrah for Lisa, and a smooth Columbia Cellars Riesling for Tim. Needless to say, that the Evolution & EOS have become two of my all-time favorite wines.

Pre-Dinner Adult Beverages

I still remember my meal from that night so long ago – the Osso Buco. It was the most amazing thing I had ever eaten in my life. Hands down, the winner. For months afterwards I referred all my friends to Avalon for their great customer service and happy hour specials, but honestly, for a taste of heaven in that Osso Buco.

I have personally been back numerous times and have enjoyed some tasty treats including some of the best organic salads which change with the seasons, an awesome Portobello mushroom sandwich, and their Crisp Ricotta Gnocchi which is my new best friend. I try to order each and every time I go in there. Seriously good.

I went twice recently to review both their dinner and lunch menus. I have to say that I was so disappointed that the Osso Buco was not on the dinner menu that I almost cried, but I did find out it will be back in the fall. Thank goodness!

I started out the evening with a bowl of their evening’s special Lobster Bisque ~ OMG the buttery goodness was utterly delightful. I honestly didn’t want to share with my friends but they HAD to taste this amazing creation. Chef you did good ~ this is definitely a keeper!

Super Delicious Lobster Bisque

Jay had the Grilled Shrimp Bruschetta which had an amazing presentation, but honestly, not my fave. I think it was a little too Southwestern for my taste buds that evening.

For dinner I chose well with the Duck Duck ’Goose’ with a Gooseberry glaze, cranberry bean cassoulet which had moist chucks of duck laced throughout, and the most delicious tender baby artichokes. One word – yummee. Jay enjoyed the Butter Poached Main Lobster with a saffron lobster demi served with tomato confit and ricotta gnocchi. We actually ended up ordering an extra side of the gnocchi because it is that good (remember ~ it’s my favorite!) Lisa had the Provimi Farms Lamb which was a roasted lamb rack and a seared lamb T-bone with a green peppercorn demi served along side a goat cheese tart. Goat cheese with lamb = happy girls. A good night for food!!

When I brought Susie & Jay back for lunch, we once again had the Evolution, which if you want something light, fruit forward with hints of citrus, it is the absolute best.

My lunch definitely stole the show. I had the sheer delight to have the Shrimp Fettuccini Carbonara with preserved lemon crema, bits of crispy pancetta, and loads of peas. I shared with the others, but I was secretly trying to think how I could sneak a second helping out of the kitchen.

A Close Rival to Osso Buco: The Shrimp Carbonara

Susie enjoyed the Free Range Turkey Melt with Havarti & Jack cheeses and Jay had the Crispy Northwest Salmon Filet with toasted orzo. Theirs were good, but not compared to the Shrimp Carbonara ~ I think only the Osso Buco has a chance of winning back my heart after that scrumptious meal.

To top it off, we were treated to some chocolatey-goodness that had  a yummy raspberry filling. I thought I was full until I tasted this. I somehow managed a few bites!

Chocolate Raspberry Dessert–and Free to boot!

I can’t wait to come back again, and again, and again.  You can visit them too http://www.avalon-scottsdale.com/ Let them know I sent you!