Creative Recipe ColumnsHonolulu Pet ExaminerJo Blocks ArticleBarak Obama and Buddy
Guestbook
Surge in stings by pesky meat bees
'Like getting a cattle prod on your head'
A Grass Valley woman was stung 18 times by meat bees.
September 22, 2008
A Grass Valley woman was stung 18 times by meat bees.
UC Riverside photo
A surging population of yellowjackets, or meat bees, is swarming around Nevada County because of unusually dry, warm weather, officials said Friday.

Some residents report being seriously stung by the pesky bees.

"A swarm of them attacked," said Grass Valley resident Liz Rizzo, who said she was stung about 18 times on her scalp, face, ears and back while walking on lower Litton Trail. "I've never had anything like this happen before."

Her golden retriever, Buddy, also was stung several times.

A passerby called 911, and a firefighter responding to the call was also stung as he tried to get the bees out of Rizzo's hair, she said.

Rizzo had to go to the hospital for treatment, where doctors prescribed painkillers for the burning stings.

"It was like getting a cattle prod on your head," she said.

Meat bee activity is on the rise compared with previous summers because more of their prey, such as grasshoppers, thrive in the hot, dry weather, said Nevada County Agricultural Commissioner Jeff Pylman.

"They don't discriminate," Pylman said of the aggressive yellowjackets, which are attracted to meat and any other kind of food. "I've seen a meat bee carry off a piece of potato salad."

Yellowjackets have retractable stingers, he said, which allow them to sting several times. By contrast, honeybees can sting only once and die after they lose their stingers.

They also use their mouths to chew away at food, Pylman said.

Now that the weather is getting cooler, meat bees will likely become less of a problem, he said, while people can also purchase chemicals and traps at local hardware stores to get rid of underground hives on their property.

Sometimes tuna juice also works well inside traps, but residents need to be careful when setting traps, he said. Meat bees respond right away when they detect any traces of meat, Pylman said.

Refraining from outdoor picnics and barbecues can also cut down on unfortunate encounters with the bees, he said.


To contact Staff Writer Robyn Moormeister, e-mail robynm@theunion.com or call 477-4236
Lollipops - Try your hand at making some for Halloween

October 22. 2003
 
Liz Rizzo pours hot liquid candy used for her homemade lollipops onto a bowl mold covered with aluminum foil for a candy bowl she is making for Halloween at Harmony Ridge Market in Nevada County.
Liz Rizzo pours hot liquid candy used for her homemade lollipops onto a bowl mold covered with aluminum foil for a candy bowl she is making for Halloween at Harmony Ridge Market in Nevada County.
The Union photos/Pico van Houtryve
Liz Rizzo makes and sells homemade lollipops of all flavors and colors at Harmony Ridge Market. Some are topped with candy corn, others with a salted sweet plum that Hawaiians are crazy for, says Rizzo.
Liz Rizzo makes and sells homemade lollipops of all flavors and colors at Harmony Ridge Market. Some are topped with candy corn, others with a salted sweet plum that Hawaiians are crazy for, says Rizzo.
The Union photo/Pico van Houtryve

Lollipops are Liz Rizzo's passion: eating them, selling them, and making them. She's been doing this for 25 years.

It sounds hard. "Not so," says she, and proceeds to demonstrate. A half hour later, we have lollipops that look like teddy bears, hearts, lips, feet, and stars in red, yellow, white, blue, orange and black.

Then she makes the piéce de résistance: a dish made out of candy. I'm hooked. This is fun.

Watching Rizzo make the candy dish is an experience in creative art. She drizzles the first color over the aluminum foil covering the bowl mold - first on the bottom, then down the sides, watching it drip, run, and pool into various patterns. She pours what remains of the colored candy into lollipop molds. All this is done at a brisk pace. Then comes the second color, and the third, and so on. After the whole thing has hardened sufficiently, she strips away the foil. If the bowl breaks and is unusable, you can simply remelt the candy for use again. As far as the lollipops go, she just breaks the detachable molds away, shears off any protuberances, allows them to sit a bit, then packages them.

One of the big pluses of lollipop-making is raising funds for a cause. Rizzo tells of the Chinese Club at the Ka Meha Meha High School on the island of Oahu making $5,000 in one-and-a-half weeks under her tutelage. She says she is willing to work with any local group to mount such a campaign.

Flavors can be traditional such as lemon, bubble gum and cherry (Rizzo's favorite), or they can be adult in nature: strawberry daiquiri, pina colada or Irish crème. Colors range from the primaries to combinations that result in lavender and black.

Candy can be incorporated into cookies, too. Rizzo makes stained glass-looking cookies that are deliciously beautiful to look at.

Rizzo got into candy years ago when she saw a starter kit on the Queen Mary, which was docked in Long Beach. "My first batch looked horrible," she says gaily. "It turned charcoal black because I overcooked it and it melted down the TV, where I had rested the pan, and onto the carpet - a real mess."

But determined to get it right, she persisted, finally getting it right enough to start taking lollipops to work as give-aways. Eventually she was selling them at street fairs and in schools, making more than at her regular job - so she quit the job and made a reasonable living from lollipop sales.

She knows, therefore, what it takes to satisfy the health department. She even knows the biology of candy, having taught the chemistry of lollipops at a high school in Hawaii.

A self-promoter of the best kind, Rizzo has made a video and been on a TV cooking show - "Cooking with Rita" - in Phoenix, Ariz.

This kind of candy-making is fast, intense, and requires vigilance. "Kids should never be allowed to do this unsupervised," says Rizzo. The temperature of the candy has to reach 300 degrees before it can be poured into a mold, and a burn resulting from absent-mindedly sticking a finger into the pan (yes, it's been know to happen) or accidentally spilling on skin is painful, much like a molten-glass burn, says Rizzo. In fact, it is wise to have cold water and some lavender essential oil, diluted in a carrier oil, for applying, just in case. Also, wear a protective apron, and if you really want to be careful, safety glasses.

It's fun being Rizzo's friend because the generous woman - who says she only makes candy when she is in the right mood ("I cook with love," she affirms) - enjoys giving her candy away, especially at Christmas, when she pulls out her Christmas tree molds and makes lollipops galore as presents - presents low fat and have less than 100 calories each. Way to go.

What you need to start: 13 items, including candy colors, flavors, sugar, corn starch, water, cooking spray, molds, sticks, sauce pans, a candy thermometer or two, a funnel, cardboard cup, and wooden stirrer (the last three are for pouring hot candy mixture into the molds).



Basic Lollipop Recipe

2 cups granulated sugar

1/2 cup water

1/2 cup corn syrup

1 teaspoon flavoring

food color

Combine sugar, water, and corn syrup in medium saucepan. Cook over high heat until mixture reaches 300 degrees. Use a candy thermometer, which can be purchased at a gourmet food store. (I have not been able to find one locally.) Remove saucepan from heat and stir in flavor for at least one minute. Pour mixture into greased molds that have been arranged on a cookie sheet. Use spray shortening to grease molds. You can also drop candy mixture onto greased pan without molds to create your own shapes. Add lollipop sticks to hot mixture. Let cool. Remove from molds and enjoy.



Lace Crystal Candy Dish

3 separate 1-quart saucepans

3 candy thermometers

Aluminum foil

Small plastic bowl

Prepare bowl by turning it upside down and covering it with three layers of foil. Spray generously with Pam. Set aside. Next, measure in each saucepan:

1 cup sugar

1/4 cup water

1/4 cup corn syrup

Food color D one color per saucepan

Stagger cooking time by 2 minutes for each pot.

Heat mixture to 300 degrees and pour on prepared aluminum-foil dish. Drizzle one color candy mixture at a time and layer with swirls. Use your imagination. When candy cools and is still pliable, remove the aluminum mold. Keep in a cool dry place. Use to display small candies or chocolates. This recipe takes a little practice. If the dish breaks you can melt it and start over. Good luck.
 
It's a market, it's a restaurant, it's a concert venue...it's Harmony Ridge


July 30. 2003
Liz Rizzo, left, and Jan-Michelle Sawyer barbecue burgers at Harmony Ridge Market across from the Five Mile House on Highway 20 in Nevada County. The market has regular barbecues and also plans outdoor concerts this summer.
Liz Rizzo, left, and Jan-Michelle Sawyer barbecue burgers at Harmony Ridge Market across from the Five Mile House on Highway 20 in Nevada County. The market has regular barbecues and also plans outdoor concerts this summer.
Pico van Houtryve
Every Friday, Saturday and Sunday during the summer, Harmony Ridge Market on Highway 20, about five miles outside Nevada City, fires up its grill and soon has people following the delectable smells to its doorstep.

In addition to the mouth-watering barbecue, the market is also hosting a concert series in August that includes a barbecue dinner (see below for details), so families can enjoy the music, the food and their neighbors under the stars. Even the family dog is invited, if well-behaved and leashed, to make its selection from a whole case of dog biscuits.

Quirky, yes. Co-owner Liz Rizzo (along with sculptor Jan-Michelle Sawyer) of Harmony Ridge Market, admits to that, as well as to being the resident barbecuing expert. Hamburgers, hot dogs, marinated chicken and tri tip are her specialties. So well known is her hamburger that some people have called it "The Best Burger on the Ridge" (Harmony Ridge, that is; not to be confused with that other ridge out North San Juan way). It even has a big trophy to prove it, although Rizzo is playfully vague about where it came from and who awarded it.

Rizzo and Sawyer, both from Honolulu, are working to make the market a catalyst for community. A newsletter and a series of meet-your-neighbor barbecues and concerts are all a part of their grand plan.

And it's the food that binds everything together. Rizzo, who has worked in restaurants all over the world, says she's willing to share a couple of her secrets:

-- For succulent burgers, you have to have a good meat-to-fat ratio. In other words, grilling is not the time to cut back on fat, which causes the juiciness. Save your lean hamburger for the stove.

-- Get the best quality meat possible - it really makes a difference.

-- Buns are important. Fresh, sprinkled with sesame seeds and lightly toasted, they add considerably to the overall enjoyment of eating hamburgers and hot dogs.
-- Love, you gotta have love when you cook. "That's my main ingredient," says Rizzo.

Just how good are her barbecues? Well, a hundred loggers, construction workers and forest service people, who work nearby or travel Highway 20, can't be wrong. They call ahead and ask hopefully, "You gonna have barbecue today? It's even happened that an order of burgers found itself on the way to a fire, fortifying firefighters as they prepared for battle.

The four words that Rizzo says she loves most to hear are: "God, that was good."



Peach BBQ Glaze

and Marinade

Combine the following ingredients in a bowl:

4 crushed soft peaches

1 cup vegetable oil

1/2 cup brown sugar

2 teaspoon ground nutmeg

2 teaspoon crushed garlic



Marinade meat - pork or chicken - in glaze. Save some mixture for brushing over the meat when it is on the barbecue grill.


Orange Sesame

Hawaiian Marinade

1/4 cup sesame seeds

1/2 cup orange juice concentrate

1/2 cup honey

1/4 cup orange marmalade

1/4 cup wine vinegar

2 cloves minced garlic

1/4 cup minced green onions, green and white parts

2 tablespoon orange zest

In ungreased pan, toast sesame seeds over high heat until the seeds are golden brown. Transfer the seeds to a bowl and add remaining ingredients. Reserve some glaze as a sauce. For added flavor, marinate the meat or chicken overnight in a refrigerator.





Teriyaki Barbeque Sauce

1 cup dark soy sauce

1/2 cup granulated sugar

1/4 cup vegetable oil

2 tablespoon crushed fresh ginger

1 tablespoon crushed garlic or 3 cloves garlic

2 tablespoon lemon or lime juice



To make a glaze:

In a small saucepan combine soy sauce, sugar, ginger, and garlic. Bring to a boil. Add vegetable oil and lemon or lime juice. Put aside 1/2 of the mixture to be used as the marinade for the uncooked chicken.

Boil the remaining sauce until it thickens. This will be used as a glaze. Place marinated chicken on barbecue grill and baste with the teriyaki glaze.

Tri Tip

Harmony Ridge Style

1 pound cooked, thinly-sliced tri tip

2 cups sliced fresh mushrooms

1 sliced white onion

2 cups beef broth

vegetable oil for cooking onions



In a frying pan, add oil and cook onions on medium-high heat until lightly browned.

Add mushrooms and lower heat to simmer. Cook for 5 minutes. Add beef broth, simmer 5 minutes. Add tri tip and simmer 5 more minutes. Worth the wait!! Serve on toasted french rolls.

Concert Series:
All on Saturday nights, the evening theme and musical group are:
Aug. 2: Mexican Barbecue with Jimmy Accardi and the Wild Cats playing
Aug. 16: Italian Barbecue with Bandanna Blues Band
Aug. 30: Hawaiian Barbecue with Big Fish, Small Pond and Gracie MacKenzie

Eating starts at 5 p.m. and goes "until food runs out," says Rizzo; music, from 5:30 until "the sun goes down."

Fees:

$3 donation buys you a soft drink from the fountain and two raffle tickets (for a backpack, restaurant gift certificates, fishing pole, bottles of wine, etc.)

$10 buys you a full buffet dinner; other less expensive choices also available.

There are bales of hay to sit on, or you can bring your own chair.

Harmony Ridge Market
On Route 20, opposite Five-Mile House. Open seven days a week, from 9 a.m. to 6 p.m. (hours to be extended beginning August). Phone: 530-265-0555
Web Hosting Companies