Page 36 March 2011 Cookbook Continued from page 35 Macaroni and Cheese 1 ½ cups uncooked small elbow macaroni 1-2 tbsp butter 2 heaping tbsp fl our 1 cup milk (skim for heart healthy; whole for richness or anywhere in between) 8 oz. shredded extra sharp cheddar cheese Cook macaroni according to directions. Melt butter in saucepan. Shake fl our and milk in shaker. Pour fl our and milk mixture into butter, adding slowly, stirring and cooking on medium to medium- high heart. Bring to a boil – it will thicken. Turn off heat. Add grated cheese, stir until melted. Add macaroni. Pour into baking dish. Spread bread crumbs and parmesan cheese on top as desired. Bake at 350 degrees for 25-30 minutes. She and her husband moved to Arcadia in 1989 – “We lucked into the best neighborhood in the world.” Brian teaches psychology and sociology at South Mountain Community College, as well as being the assistant coach for the women’s softball team. The couple’s 16-year-old son Matt is “ the tuba player for Arcadia High School,” she said. “There’s only one, so if you see the tuba, you see Matt.” Matt also sings in a youth choir at church, and mom sings in the ladies’ group. Pam helps teach Christian education to high schoolers at Paradise Valley United Methodist Church, is active in the Scottsdale Parent Council and is on the Special Education Parents Advisory Council of SUSD, where she blogs at http://sepacs.org. She’s also been known to rollerblade. Now, though, you’re more likely to see her with a camera. Pam’s been taking photos of her son in his many sporting activities – especially baseball and basketball – and been putting together photo-collage calendars for her sister and mother-in-law for years. Her passion for photography really ignited, she said, when Brian gave her a good camera and good lenses about four years ago. She’s even taken classes. Pam is just as passionate about kids eating healthy and passing on her knowledge to parents. Get rid of the bottle at 12 months, she advised. “Whole milk fi lls kids up and it can become an emotional paci fi er,” she said. Neither of which is good because children can be too full to eat the other healthy foods they need. Don’t just have fruits and vegetables around. Take the extra step. “What I have to do with my family is cut things up and hand them out,” she said of Continued on page 38 S U N D A Y F U N D A Y! S U N D A Y F U N D A Y! 10am - 3pm Drink Specials $3.50 Well Bloody Mary’s $3.00 Michelada (tomato, lime, beer) $3.00 Well Margaritas $2.50 Domestic Beer $3.50 Mimosa $1.50 OJ, Coffee Brunch Fare $6.50 TEE PEE Original Egg Breakfast $8.25 Green Chili & Cheese Omelet $8.75 Eggs Rancheros $5.50 Egg, Bacon & Cheese Sandwich $8.75 Chorizo Scramble $12.50 Steak & Eggs $7.00 Breakfast Burro w/choice of filling 602-956-0178 4144 E. Indian School 1 Welcome Welcome Spring Training Spring Training Fans! Fans! Hours of Operation T-Th 11am to 9pm, F-Sat 11am to10pm, Sun 4pm -8pm, Happy Hour Tue-Fri 3-6pm T Th 11am to 9pm Black Forest Haus and join us for Food. Music. Beer. Food. Music. Beer. Saturday, March 26th Noon - ??? 602-957-0152 4900 E. Indian School Road N. Side of Indian School, just E. of 48th St. • CHICAGO-STYLE HOT DOGS CHICAGO-STYLE HOT DOGS • MAXWELL ST. POLISH SAUSAGE MAXWELL ST. POLISH SAUSAGE • ITALIAN BEEF ITALIAN BEEF • ITALIAN SAUSAGE ITALIAN SAUSAGE • HOMEMADE BURGERS HOMEMADE BURGERS • SUBS & SALADS SUBS & SALADS AND MUCH MORE! ARCADIA ARCADIA LOCATION NOW OPEN! LOCATION NOW OPEN! 4280 E. Indian School Rd. 4280 E. Indian School Rd. (In the Arcadia Commons Plaza) (In the Arcadia Commons Plaza) 602-955-4810 602-955-4810 www.joeysofchicago.com www.joeysofchicago.com **PROUDLY SERVING **PROUDLY SERVING GONNELLA BREAD!** GONNELLA BREAD!** HOST YOUR NEXT FUNDRAISER AT JOEY’S! MENTION THIS AD FOR 15% off YOUR ENTIRE ORDER! 3154 east camelback road . (nw corner 32nd & camelback) 602.522.6255 . revoburrito.com . serving lunch and dinner daily . open late nites Four Star Review Four Star Review   “...Chicken machaca burrito, a tortilla bursting with shredded chicken, tomatoes, onions and Mexican spices. It’s a two fisted wrap with what seems like a whole chicken inside.” Barbara Yost, The Arizona Republic DEAR VALUED DEAR VALUED REVO CUSTOMER: REVO CUSTOMER: Per your request, we will soon be offering margaritas, beer and wine!

Page 37 March 2011 Herb Box Continued from page 35 The salvage-wood boards on the walls, some blue and weathered, a few whitewashed, are used for the restaurant’s interior. Of note: the wide, dark modern doors leading out to the patio; rough-timbered walls and a wood-clad high-pitched ceiling; shiny silver light fi xture with dark lampshades; oversized sleek chandeliers peering out from the ceiling; and a whimsical, old-fashioned giant-wheeled bicycle on the wall. The food is hearty and good -- not always perfect, but satisfying if you stick to the basics. And the place is so warm and welcoming that everyone I’ve brought has immediately loved it. Certainly worth mentioning is the grilled trout with watercress butter and fried spinach. But for the most part it is the kind of food anybody would enjoy, a combination of small and large plates, so you can come in for a drink or a glass of wine and have a couple of bites, or you might wind up deciding to spend the evening and dine with friends. The common denominator for chef Windels seems to be organic and fresh ingredients. “The ingredients in my dishes need to have a pleasing texture, fl avor,” she said, “and be adaptable for my style of cooking, and organic foods consistently provide that. “We really understand the importance of supporting other like-minded companies and our customers seem appreciative as well.” As I sit down, chef Windels brings out a wooden board with a few of the cured and smoked items we have chosen from the printed menu. There is a wonderfully grilled sausage that goes perfectly with the handmade mustard. The smoke trout beignets with the roasted red pepper aioli were to die for. I could have eaten a whole plate full. Also good: the fried green olives with blue cheese. You can also have something more substantial. The Thai barbecue baby back ribs are perfect for people who enjoy spicy foods, but I could do without the green apple slaw. The smoked gouda mac-n-cheese that came with it was good, but overcooked. However, the wine braised boneless short ribs were absolutely perfect, tender and juicy with a side of tasty and not-so- easy-to- fi nd cipollini onions and a spinach- parsnip gratin. It reminded me of my mom’s Sunday cooking. Also worth mentioning: the butternut squash and sugared pecans that add a different twist to enchiladas. The goat cheese, free-range chicken with house fi g-port jam, grilled Belgian endive and wild mushroom risotto cakes are a tribute to creativity. Desserts are low key and in much the same comfort food vein as the rest of the menu. Waiters seem not quite fully engaged with the customers, sometimes leaving us without water or silverware. Yet they are polite, smiley and interested in seeing the place do well. The Herb Box belongs to a new order of restaurants from chefs committed to natural ingredients and a can-do-everything philosophy, the culinary equivalent of the craftsman movement. At times, it can be a little ragged around the edges. Not every dish works every time. There are occasional glitches in service. But there’s such a sense of passion and the desire to do well, to offer honest food, that in the end, I think The Herb Box is capable of winning over even the most die- hard skeptic. The Arcadia News food writer and a local chef, Gabe offers his favorite recipes each month. Italian Restaurant $ 44 Italian Treat! Includes... 2 Soup or Salad + 2 Dinner Entrées + A Full Bottle of Wine *from Proprieter’s Selection Open Mon-Sun: 4:30-9:30pm Offer valid with payment in CASH ONLY. 3 couples per table maximum. Must bring this coupon. Offer not valid with other promotions or special events. Expires: March 31, 2011 4231 E. Indian School Road • Phoenix 602.955.1213 Serving the Valley for over 28 years Need a menu? Visit our web site: www.petesfishandchips.com Stop by any one of our 8 convenient valley locations: • 22 S. Mesa Dr., Mesa • 1017 E. Apache Blvd., Tempe • 1111 E. Buckeye Rd., Phoenix • 2628 W. Van Buren, Phoenix • 3920 S. Central Ave., Phoenix • 4121 N. 44th St., Phoenix Fax: 602-952-9233 • 5516 W. Glendale Ave., Glendale • 9309 W. Van Buren, Tolleson I It’s our 64th Anniversary of serving the fastest fish in the Valley. We want to thank all of our loyal customers for making this possible. Thank You! From your friends at Pete’s.