Hurricane supply list provided

Published 6:46 pm Wednesday, June 4, 2008

By Staff
It's official Hurricane Season now, and it is important to review your family's emergency preparedness plan. Check your emergency supply kit to see if food, batteries, etc need to be replaced. If you do not have an emergency supply kit, here are suggested items to put in your kit:
Food and drink that do not have to be refrigerated; pet supplies; Water - one gallon per person per day; Portable, battery-powdered radio, extra batteries; Flashlights; Matches and waterproof container; Basic personal hygiene items (toothbrush, toothpaste, soap, shampoo, feminine products, baby wipes, etc); Heavy duty trash bags; First aid kit; Non-electric can opener and basic kitchen accessories (salt, sweeteners, foil; plastic storage bags, paper plates, plastic spoons, etc); Bathroom tissue, paper towels, facial tissue; Extra Clothing, shoes, socks; Waterproof coats, ponchos, boots, gloves; Towels, blankets, small or inflatable pillows, air mattresses, sleeping bags; Chlorine bleach (pure, un-scented); Medications and any special items needed by family members; Small repair kit; Important documents for each person, stored in zip-lock bags; cash; Reminder list of things to do and people to contact.
Enjoy a Juicy Fruit Dish
Are you finding it hard to fit in all your fruits and vegetables? A fresh fruit salad is a great way to get in a few extra servings. This week's recipe adds a twist to traditional melon-focused fruit salads. Golden Fruit Salad
1 medium mango, peeled and cubed (or 2 cups frozen cubed mango, defrosted)
1 Gala or Golden Delicious apple, cored and thinly sliced
1 Asian pear, cored and thinly sliced
1 peach or nectarine, thinly sliced
1/2 cup red seedless grapes, sliced in half
1 Tbsp. finely chopped candied or preserved ginger
1/2 cup orange juice
1/2 tsp. vanilla extract
Place the cubed mango in large serving bowl. Add the apple, pear, peach and grapes. Toss gently to combine. Add the ginger, orange juice and vanilla, then toss again.
Let the fruit sit 15 minutes at room temperature, so flavors can meld. Serve immediately or cover with plastic and refrigerate 3 to 4 hours. Note: The fruit may become mushy if left longer. Makes 6 servings.