Bye Bye, Hypeorlando

hypeORL_badge_Original50Wishing I didn’t have to write this but hypeorlando.com is being pulled by the Orlando Sentinel and our blogs will cease to exist through this platform, effective April 30. As a group, we’re hoping to pop up in another site, so stay in touch through Twitter (SusanYoung13) or FaceBook (Susan Daoust Young) for updates.

In early 2014 a good friend heard about this cool opportunity to write a blog for the Orlando Sentinel and I jumped at it with much trepidation, as I had absolutely no confidence in myself as a writer of blogs. I had only dabbled in my own personal site Hippies to Boomers and fumbled around WordPress,making it up as I went along. Hearing about an entity that would take care of all the administration, along with promotion, sounded terrific. All I’d have to do was come up with content and I’d have total autonomy over that.

We were a small group at the start but we’ve grown to a diverse blogging community, which has provided lots of love and support. Kim Grimes Hayes was our intrepid manager with the help of Tiffini Theisen, then Katie Parsons and Lori Todd took over. All were so helpful, never judged and gave us free reign with our posts (even when I’d get political, setting my potty mouth free).

If you could find us on the Orlando Sentinel’s online presence, we were a motley crew writing about technology, parenting, travel, cars, animal rescue, sex, politics, education, beer, food… did I mention sex? I’m sure I left something out.

For me, it was four years of growing, learning and building up my confidence. It pushed me to finally embrace Instagram and Twitter, which led me to being “discovered” by a rather well-known, in the industry, travel site, offering me a paid free-lance gig. Lots of doors were opened to many of us over the years and I am grateful to the Sentinel and the supportive staff, who gave us a platform to be heard.

Hopefully, Forever Young and the rest of my buds will land somewhere else in cyberspace and you’ll find and follow us, once again. We’ll be in touch…

Cheers!

Cheers!

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Ask The Daily City: What is a Paper Street?

By Mark Baratelli

Occasionally our readers send in questions and sometimes we answer. A Mrs. Abathonia Greguar Tomstradafont from Maitland wrote in a year ago and asked, “I recently heard the term ‘paper street’ used in conversation. What is it? I never learned how to do an internet search. Can you help me The Daily City?”

Of course we can help, Abathonia!

Wikipedia says “A paper street is a road or street that appears on maps but does not exist in reality. Paper streets generally occur when city planners or subdivision developers lay out and dedicate streets that are never built.”

We found and Orlando example below.
The Daily City has a Podcast & E-Newsletter

North Quarter Getting a Cocktail Lounge and a Neighborhood Pub

The squealy-boxed Orange County Bar Association turning off their squealy boxes is not the only positive change coming to the North Quarter. Church Street Entertainment, owner of Ember, Latitudes, Cahoots, Chillers, Irish Shannon’s, 180 Skytop Lounge and Crafted, is bringing their brand of fun to the district. They’re turning the North Quarter Tavern into a “neighborhood focused local pub” and Bar Room into a “modern interpretation of a classic cocktail lounge.” 

The two spaces are owned by Craig Ustler, who developed the two concepts. Ustler has announced he is hanging up his restaurant developing pumps after 17 years to focus on developing Creative Village and Florida Hospital Health Village. 
This will be his second and third restaurant handover with the first being handing over the Citrus Restaurant space to Reyes Mezcaleria. 

South Mills Row Compliant/Reviewed Design Concept Sits Unbuilt

Ray Design Development has a piece of vacant land at1120 South Street with a 5 Unit City Compliant/Reviewed Design Concept called South Mills Row that has yet to be built. The Ray Design Development website says it’s under contract. The concept’s been complete since 2013

The concept is 9,000 sq ft of 5 rowhomes with an average 1,800 sq ft per unit and rooftop decks. 
This is a project by the same company that put in a PD request for a row of ten 3-story townhomes on Bumby.

Morning Mix recipe: Make-Ahead Cheesy Turkey Chili Bake

Make-Ahead Cheesy Turkey Chili Bake (Photo courtesy Pillsbury.com and the General Mills Co.)

Make-Ahead Cheesy Turkey Chili Bake (Photo courtesy Pillsbury.com and the General Mills Co.)

Make-Ahead Cheesy Turkey Chili Bake is my Morning Mix recipe of the week. Developed in the General Mills test kitchens, the recipe is very versatile. Make it with ground turkey, beef or a meatloaf mix. Also, shredded rotisserie or leftover baked chicken saves stovetop prep time. You can find more recipes curatedexclusively for WOMX Mix 105.1’s website.

Make-Ahead Cheesy Turkey Chili Bake

Yield: 8 servings

1 1/4 pounds ground turkey

1 (1-ounce) package Old El Paso taco seasoning mix

2 (19-ounce) cans Progresso cannellini beans, drained, rinsed

1 (4.5-ounce) can Old El Paso green chilies, undrained

1 (11-ounce) can white shoepeg corn

1 (16-ounce) jar Old El Paso Thick ‘n Chunky salsa

2 cups shredded Mexican four-cheese blend

4 cups cooked brown rice (optional)

Toppings (optional):

Freshly chopped cilantro

Sliced green onions

Sour cream or Greek yogurt

Salsa

Guacamole

1. Heat oven to 350F. Spray a 13-by-9-inch (3-quart) baking dish with cooking spray.

2. In a 12-inch nonstick skillet, heat turkey and salt to taste over medium-high heat until no longer pink. Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Top with cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.

3. Bake 40 to 45 minutes or until instant-read thermometer inserted in center of casserole reads 165F. If desired, serve over rice with favorite chili toppings: cilantro, green onions, sour cream, yogurt, salsa, guacamole.

Recipe notes:

  • To freeze, spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place pans in gallon-size sealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350F. Remove from plastic, and place foil-covered pans on cookie sheet. Bake 40 to 50 minutes. If baking from frozen, bake 1 1/4 to 1 1/2 hours.
  • Spicy tomatillo salsa makes a nice substitute for the Thick ‘n Chunky salsa, if you can take the heat.
  • Shave off prep time by using 2 cups shredded deli rotisserie chicken in place of the ground turkey.

SOURCE: Pillsbury.com and the General Mills Co.

Take-Aways from Edcamp Tampa Bay 2017

Take-Aways from Edcamp Tampa Bay 2017

William Jackson, EdCamp Participant, Organizer and Advocate

#MyQuestToTeach #EdCampDuval in 2018

EdCamps are wonderful opportunities for educators of all backgrounds,

years of experience and even national or global location.

Sharing best practices, classroom management strategies,

how to build student and teacher relationships, reinforcing

rituals and routines to create wonderful learning

opportunities. The success of the classroom begins

with a welcoming atmosphere and a rich learning

environment that stirs the senses of curiosity, discover

and exploration.

The important strategy that has been shared in this and

other EdCamp adventures is that teachers must establish

a relationship with their students built on how valuable

the student(s) are, that they are welcomed in schools

and in classrooms. There are high expectations for

student success and learning can be fun and relevant.

Educators are available to help students to grow past

their self-perceived limitations and there are no limits

to learning.

Many times teachers are rushed into just teaching,

teaching cannot be effective if the student and teacher

do not establish a relationship that is based on a level

of trust and respect.

Too many parents do not see the value of the

teacher and parent relationship. The opportunity

for parents to support their child’s development

with a working relationship with teachers, not a

volatile and aggressive relationship, but a

relationship that puts the child first and collaboration

with parents and teachers.

Students need to know that their teacher cares

about their success no matter their socio-economic

status, no matter their citizenship and no matter

their cultural or ethnic background.

EdCamps provide relevant professional develop-

ment that allows teachers to speak freely and

share their wisdom and knowledge.

Take-Aways

1. Teachers are change agents and agents of change

that influence this country and the world. No other

profession has such a responsibility and are help to

high standards.

2. Teachers are the second influences of accepting

and respecting diversity, parents are first. The

influence of teachers are phenomenal and has

generational consequences.

3. Teachers model cultural and gender acceptance.

Every student deserves to be treated with respect

and taught about the importance of what respect is

and how it is earned.

Preparing students beyond the classroom and being

ready for careers.

4. Teachers are moral compasses for communities

and cities. The acceptance or rejection of behaviors

that are socially displayed in the classrooms are

guided by professional educators.

5. Teachers are entrepreneurs by profession and

natural selection. Managing time and resources

teaching these to students.

6. Teachers are thought leaders and cognitive inno-

vators. There is creativity and discipline involved

when teaching students that are unaware of their

potential.

7. Teachers are literature influencers and grammatical

peddlers of proper language development.

8. Teachers have the patience of Job and the wisdom

of David in an educational application.

9. Teachers are like JEDI using both old and new

tech and techniques to influence and build minds

of students of all ages.

10. Teachers are ahead of their times because of

their innovative thinking and society sometimes

must catch-up with their creative natures.

11. Teachers are like the wise men and women of

the world, full of wisdom, knowledge and vision,

but when people finally seek their knowledge

people still want to tell teachers what to do

and how to think.

12. Teacher are leaders even if we don’t want

to be.

13. Teachers can influence neighborhoods and

communities. They influence engagement and

relationships.

14. Teachers are like the U.S. Marines.

A family based on respect, brother and sister-

hood. Through fire and ice, and increasingly

through combat that is physical, mental,

emotional and moral.

15. Teachers are first responders in building,

guiding, and strengthening humanity.

16. Teachers have multiple certifications:

CPR, academic certifications, leadership, and

others. Teachers are even trained as first

responders for student potential mental illness

and abuse situations.

17. Many teachers have more professional

certifications than the President of the

United States.

18. Teachers are generationally diverse and

gender acceptable. Teachers must teach every

student and look past their personal opinions

to make sure all students are successful.

19. Teachers are responsible for their own

professional development, their professional

growth and development.

20. Teachers are the life blood of this country’s

ability to compete globally.

Upcoming EdCamp Adventures in Florida

https://youtu.be/n7-ZCwJVCkw

Marijuana And Travel

Medical Marijuana

I support medical marijuana, it should be available to those who need it.

Medical Marijuana

What makes me chuckle is the recreational marijuana smoker. It seems that their main focus seems to befinding new and different ways to smokemarijuana.

The inspiration for this post camefrom a recent work conversation. It started with this question. If you live in a state that allows medicalmarijuana and you have a prescription what happens if you get tested and show positive? It ended with this question. How do you travel, more specifically fly, with medicalmarijuana? Our smartphones came up with many answers.

Marijuana And Travel

According to TSA’s website

TSA officers are required to report any suspected violations of law, including possession of marijuana. TSA’s screening procedures are focused on security and are designed to detect potential threats to aviation and passengers. Accordingly, TSA security officers do not search for marijuana or other illegal drugs, but in the event a substance that appears to be marijuana is observed during security screening, TSA will refer the matter to a law enforcement officer.

TSA security officers do not search for marijuana or other illegal drugs After some research, this is legit. I had hoped to discover that these dogs were trained with drugs and their deprivation was the catalyst for an alert, but I was wrong. These dogs are trained to trigger on explosives duh, this makes sense. Besides what are the chancesof a pothead taking the plane down with a dime bag? Is that even still a term?

Marijuana And Travel

So here’s the official word

Marijuana And Travel

After checking out AARP’s site, here are some interesting facts. Yes, I’m that old.

  • Pot use has jumped almost 50 percent among those ages 45 to 54 since 2002.
  • For those 55 to 64, marijuana use has skyrocketed by 455 percent.
  • 65 and older, its use has increased 333 percent

Marijuana And Travel

Looking to invest your retirement money, consider snack foods.

The AARP post goes on to add;

According to theTimes,TSAstopped only 29 of 54 million passengers for marijuana possession at Denver International Airport in 2015. All 29 agreed to throw it out or take it home. In Florida, where medical marijuana – but not recreational marijuana – is legal, only 11 of 2.8 million passengers screened last year at the Jacksonville International Airport were detained.

Thank you, Denver!29 of 54,000,000 passengers is a decimal point followed by a whole bunch of zeros and then finally a number. The lottery offers better odds of winning than you getting popped at the airport with adime bag. Is that even still a term?.

Marijuana And Travel

Currently, there are 29 states that have legalized marijuana. The websiteProCon lists the amount you’re allowed to have in each state. I’m not a marijuana aficionado,but according to Leafly there’s a handful of states that accept out-of-state medical marijuana authorizations. have a prescription, will travel. The site Weed Maps lets you know where to find those dispensaries.

Roughly 500 words later, I’m more confused than when I started. No doubt my IT department has flagged my PC based on recent web searches, oh wait I work in IT.

If you havea prescriptionforViagra you can have it filled most anywhere. Unfortunately, the answer with medicalmarijuana isn’t so simple, asking for a friend.

Peanut Butter Cup Cookie Dough Brownies

Peanut Butter Cup Cookie Dough Brownies (Photo courtesy Pillsbury and General Mills Brands)

Peanut Butter Cup Cookie Dough Brownies (Photo courtesy Pillsbury and General Mills Brands)

Peanut Butter Cup Cookie Dough Brownies are pure indulgence. I posted the photo of the Pillsbury recipe yesterday on my Twitter @FLFreshKitchen with the comment: So much work to do, but I really want to bake! How a Floridian feels days before a storm. It’s a slow moving train & you can’t look away. I figure these ingredients are in your refrigerator and the recipe is so simple it is easy to let young chefs in the household assist. Comfort food isn’t just to ease our own worries. These bars will make great gifts for those who help us find the new normal after Irma is long gone. Hide a few away for the people who restore your power and neighbors who check up on you. Be careful. Be safe. And bake on.

Peanut Butter Cup Cookie Dough Brownies

Yield: 24 servings

1 (16.5-ounce) roll Pillsbury refrigerated chocolate chip cookie dough

24 large chocolate-covered peanut butter cup candies, unwrapped

1 (1-pound 2.4-ounce) box Original Supreme Brownie Mix plus water, oil and eggs called for on mix box

1. Heat oven to 350F. Line a 13-by-inch pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.

2. Press cookie dough evenly in bottom of pan. Top with single layer of peanut butter cups. Make brownie batter as directed on box. Spread batter on top of peanut butter cups.

3. Bake 30 to 40 minutes or until brownies are set around sides and toothpick inserted in center of brownies (not candies) comes out clean. Cool in pan 20 minutes. Remove brownies from pan by foil edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Recipe tip: Swap out the peanut butter cups for your favorite sandwich cookies, if desired.

SOURCE: Pillsbury and General Mills Brands

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli (Photo courtesy Chef Jim Smith)

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli (Photo courtesy Chef Jim Smith)

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli is a great menu addition for entertaining and football tailgates. Wild Florida shrimp is abundant in the Gulf of Mexico and Atlantic Ocean.

Pickled Shrimp with Sweet Potato Pecan Quinoa and Aioli

Yield: 2-4 servings

Pickled shrimp:

1 pound wild-caught Florida shrimp, boiled (see note) and cooled

1 large sweet onion sliced

2 lemons, sliced

3 cloves garlic, sliced

8 fresh bay leaves

10 sprigs fresh thyme

1 teaspoon celery seeds

1 teaspoon fennel seeds

1 teaspoon coriander seeds

2 whole dried chili peppers

1/4 cup vegetable oil

1/4 cup white-wine vinegar

1/2 cup fresh lemon juice

Salt and white pepper to taste

Aioli:

2 egg yolks

1 poached egg

1 tablespoon Dijon mustard

2 cloves blanched and cleaned garlic

2 cups vegetable oil

Salt and white pepper to taste

Tabasco sauce to taste

Sweet potato:

2 medium sweet potatoes, peeled and diced in 1/4-inch cubes

3 cups room temperature water

1 tablespoon salt

Quinoa:

1 cup quinoa

1 3/4 cups vegetable stock

1/4 cup diced sweet onion

1 teaspoon butter

Blanched sweet potato (see Step 3)

3 tablespoons roughly chopped toasted pecans

1 tablespoon freshly chopped parsley

Salt and white pepper to taste

1. For the shrimp, in a large glass or non-reactive bowl mix all ingredients. Cover and store in the refrigerator several hours or overnight.

2. For the aioli, in a blender combine the yolk, poached egg, mustard and garlic and pulse until a smooth consistency is reached. Turn the blender to medium low and in a steady stream slowly pour in the oil until emulsified. Be careful not to break the emulsion, add salt, pepper and Tabasco to taste.

3. For the sweet potatoes, place the diced potatoes into a medium sauce pot with the room temperature water, add the salt and bring to a boil. Once the water boils the sweet potatoes will be almost done, 1 to 2 minutes at full boil should be enough time. It is best to taste a couple of the cubes to gauge the consistency. They should be firm but not crunchy. Remove from heat, strain and spread out onto a lined sheet pan. If the dice is larger than 1/4-inch it will take longer to reach to reach desired consistency. Set aside.

4. For the quinoa, rinse using a fine strainer. In a sauce pot use the half the butter to saute the onions in the onions until translucent. Add the quinoa and stir to evenly coat the quinoa in the butter-onion mixture. Add the vegetable stock, bring to a boil, reduce heat to simmer and cover. Simmer for 15-20 minutes until tender. Fluff the quinoa with a fork. Gently fold in the diced sweet potatoes, pecans and parsley. Season with salt and pepper to taste.

5. Serve shrimp with aioli and quinoa.

How to boil the shrimp: In a large pot bring 2 gallons of salted water to a boil with one rough chopped onion, 2 chopped stalks of celery, one large peeled and chopped carrot and the juice of 2 lemons. Reduce and simmer for 20-30 minutes before adding raw shrimp. Add shrimp to the simmering liquid and poach for 3-5 minutes until shrimp are cooked. Do not bring to a hard boil; shrimp are very easy to overcook. Remove from water and let cool.

SOURCE: Developed by Chef Jim Smith for the American Shrimp Processors Association.