Issue link: https://www.epageflip.net/i/736521
Onthosesuperbusy days when you don't have time to cook at home but it's too ex- pensive to eat out, semi-fast food, com- bining quick- service food with home cooking, is a great way to get the best of both worlds. PIZZA The takeout pizza store in my neighbor- hood sells premade pizza dough. I can buy a large ball of dough for $2.50, which makes a 16-inch pizza. That's more than it costs to make dough from scratch. But when time is of the essence, this is a fast, cheap, reliable alter- native. Using my own sauce and toppings, I can have really great pizza on the table in no time at all. I do rely on this option quite often, particularly when we have last-minute guests. It's impressive to turn out a high-quality, de- licious pizza so quickly. It's my little secret. Not all pizza stores sell their dough (the national chains in my area look at me as if I have three eyes when I inquire), but in- dependent stores are typ- ically more than happy for the business — or any business for that matter. In fact, one store near me even advertises the dough on the menu board. Hint: You can freeze the dough and use it to make bread- sticks and calzones, too. CHICKEN Just because you don't have an entree for dinner doesn't mean you have to change the entire meal. You can supplement a big bucket of chicken with your own salad and bread. Or maybe you have the chicken but no sides. In that case, a large order of coleslaw. corn and fresh biscuits from the drive- thru will complete the meal for far less money than buying everything. RICE As easy as it is to make at home, it pains me to suggest buying rice at a fast-food place or other restaurant. But this is a great solution that can re- duce an otherwise expen- sive meal replacement All Asian restaurants, even the quick-service va- riety, offer plain white rice as a menu option, usu- ally for dirt-cheap. I can pick up a large container of white rice for $2 or $3 in my neighborhood. It's hot, fluffy and perfectly cooked. At home I can serve it plain or enhance it by adding scrambled eggs, soy sauce, leftover chicken, peas, carrots and so on. SOUP DU JOUR The fanciest fish restau- rant in my community is pricey. I mean take-your- breath-away pricey, to the point where getting the check all but ruins a fabu- lous meal. However, this restau- rant's New England clam chowder is to-die-for and available for takeout at a reasonable price. I can only imagine they are try- ing to discourage the an- noying customers who come in on a cold winter night, take up space at a lovely linen-covered table and linger over big, steam- ing bowls of hearty chow- der, only to turn down an entree and dessert. That's fine with me be- cause picking up a quart of steaming hot chowder and sourdough rolls (also a specialty) is a terrific way to avoid a huge restaurant tab when you need a meal replacement. Lots of restaurants serve homemade soups that are available for take- out. Check around, and then put that on your list of options. LARGE SALAD Pizza restaurants are notorious for offering big salads on their takeout menus. It might be called a large "antipasto salad." Typically it's a big bed of lettuce and other greens with a variety of pizza top- pings, such as onions, ol- ives, peppers, tomatoes, pepperoni and cheese. Fantastico. At home, toss it with your favorite dressing, and you have a large, satisfy- ing, family-sized salad for a side-dish price. In fact, you could make the salad an entree by adding your own ingredients at home, such as hard-boiled eggs, garbanzo beans (chick- peas), leftover chicken, beef, etc. EVERYDAYCHEAPSKATE Better than fast food, cheaper than eating out By Jennifer Cooper SocialSecuritymanagerin Redding It'shealthytobeskeptical in a world of uncertainties. Majornewsnetworkssome- times broadcast conflicting facts that require a bit of re- searchtoverify.There'seven a day in October dedicated to skeptics. So, this is the perfect time to tell all the skeptics that there's no rea- son to think Social Secu- rity won't be here for you well into the future. Recently, the Social Se- curity Board of Trustees released its 76th annual report to Congress pre- senting the financial sta- tus of the Social Security trust funds for the short term and over the next 75 years. We're pleased that legislation signed into law by President Obama last November averted a near-term shortfall in the Disability Insurance (DI) trust fund that was de- tailed in a previous report. With that small, tempo- rary reallocation of the So- cial Security contribution rate, the DI fund will now be able to pay full benefits until 2023, and the retire- ment fund will be adequate into 2035. It is important that members of Congress act well before 2023 in or- der to strengthen the fi- nances of the program. As a whole, Social Security is fully funded until 2034, and after that it is about three-quarters financed. Many people wonder if Social Security will be there for them. Here's a fact that will relieve any skepticism you might have: the increased cost of pro- viding Social Security ben- efits for Baby Boomers is less than the nation's in- crease in spending was for public education when the baby boomers were chil- dren. Put your skepticism aside and rest assured that Social Security is with you today and will be with you tomorrow. You can read the entire report at www. socialsecurity.gov/OACT/ TR/2016. SENIORS Don't be skeptical; Social Security is here to stay Artist and sculptor Jay Murphy is pleased that his studio Sculptural Ec- centrics will be part of the second annual Open Stu- dio Tehama County tour Dec. 3-4 and 10-11. Jay's ceramic sculp- tures, paintings and col- lection of art by other lo- cal and international art- ists make a visit to his home studio an entertain- ing experience. Room af- ter room of paintings and sculptures with many re- cently completed works will be displayed. Jay will have a special tribute dis- play of artwork by Euge- nie Hirsch; an extremely talented Red Bluff art- ist who passed away last year. Eugenie's Erte'esque style from her Holland roots and brightly colorful designs are delightful. Jay discovered his tal- ent for construction and art at a young age and has pursued his art interests for many years achieving quality skills and a unique style. "I endeavor to place a life force within an inani- mate object" Jay said. "It is mostly subconsciously that I emulate cultures, human- ity and nature as those in- fluences are revealed to me while the piece is un- der construction." Creating raku ceramic sculptures — a glazing and firing technique — may be Murphy's passion, but his paintings rival with dis- tinctive vibrancy. A one of a kind raku ce- ramic sculpture of Jay's has been selected for the free drawing. The entry slips will be available at each artist's Open Studio visited during the tour. Open Studio is sponsored by the Tehama County Arts Council and the California Arts Council Arts License Plate Program. More information is on Facebook at https://www. facebook.com/OpenStu- dioTehamaCounty/. OPEN STUDIO Sc ul pt or J ay M ur ph y to b e fe at ur ed CONTRIBUTED The raffle drawing prizes for Open Studio 2016. Blue dish by Yellie Lawrence, raku ceramic sculpture by Jay Murphy. Mary Hunt 8049Hwy99E,LosMolinos,CA 1 Day Meat Bonanza 1 Day Meat Bonanza Pork Spareribs (In The Bag) $ 1.97 lb. Boneless Pork Tri-Tips (In The Bag) $ 1.77 lb. CutItemsPackedinBulkOnly!! Pork Ribletts (10 lb. Box) $ 15.97 ea. Boneless Skinless Chicken Breast Family Pack $ 1.77 lb. #2 Platter Bacon 5 lb. Package $ 13.97 ea. Bacon Ends 15 lb. Box $ 27.97 ea. Cooked Prawns 2 lb. Bag $ 14.97 ea. Frozen Turkey Breast $ 1.97 lb. Pork Baby Back Ribs $ 2.97 lb. Sunland Chicken Drums & Thighs .67¢ lb. WE CUT FOR FREE! Call the Meat Department for more info! Weaccept EBT, Credit or Debit Fully Trimmed Beef Tri-Tip Roast USDA Choice (In The Bag) $ 3.87 lb. Tri-Tip Roast Fat On (In The Bag) Items not available to be Trimmed $ 2.47 lb. Family Pack Fresh Ground Beef (80-20) $ 2.37 lb. 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