CREDIT CARDS SCAM

Hotel / Motel Scam Happened Recently, Beware!

It is very simple and very clever – be advised!
Motel/Hotel Scam (This one is so simple it is shocking)

This is scary if only because of how simple it is.
I’ll bet this works all too often.
You arrive at your hotel and check in at the front desk. When
checking in, you give the front desk your credit card (for all the
charges for your room). You get to your room and settle in.
Someone calls the front desk and asked for (example) Room 620
(which happens to be your room). Your phone rings in your room.
You answer and the person on the other end says the following,
‘This is the front desk. When checking in, we came cross a problem
with your charge card information. Please re-read me your credit
card number and verify the last 3 digits numbers at the reverse side
of your charge card.’

Not thinking anything you might give this person your information,
since the call seems to come from the front desk. But actually, it
is a scam of someone calling from outside the hotel/front desk.
They ask for a random room number. Then, ask you for credit card
information and address information. Sounding so professional that
you do think you are talking to the front desk.

If you ever encounter this problem on your vacation, tell the caller
that you will be down at the front desk to clear up any problems…
Then, go to the front desk and ask if there was a problem. If there
was none, inform the manager of the hotel that someone called to scam
you of your credit card information acting like a front desk
employee.

This was sent by someone who has been duped……..and is still
clearing up the mess…..

P.S. Please everyone, help spread the word by forwarding this email
to everyone you know.. Who knows, you might just help someone avoid
a nasty experience.
ANYONE travelling should be aware of this one!

Don’t tell them anything, just say, I’ll be right down to the desk to clear it up..

Stuffed Chicken with Dijon

Ingredients

·         Cooking spray

·         2 cups (4 ounces) fresh broccoli florets

·         1/2 cup (2 ounces) grated Gruyere cheese

·         1 clove garlic, finely chopped

·         4 (6 to 8-ounce) boneless skinless chicken breast halves

·         2 teaspoons olive oil

·         2 teaspoons chopped fresh thyme

·         Kosher salt and freshly ground black pepper

·         1 cup low-fat evaporated milk

·         1/2 cup low-sodium chicken broth

·         1/4 cup dry sherry

·         1 1/2 teaspoon cornstarch

·         2 tablespoons grated Parmesan cheese

·         1 teaspoon Dijon mustard

Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.

Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.

Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.

Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.

Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.

Nutritional analysis per serving

Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg

potato-chips

·         WATCH WHAT YOU EAT

·         June23,2011

Blame the potato chip. It’s the biggest demon behind that pound-a-year weight creep that plagues many of us, a major diet study found. Bigger than soda, candy and ice cream. And the reason is partly that old advertising cliché: You can’t eat just one.
"They’re very tasty and they have a very good texture. People generally don’t take one or two chips. They have a whole bag," said obesity expert Dr. F. Xavier Pi-Sunyer of the St. Luke’s-Roosevelt Hospital Center in New York.
What we eat and how much of it we consume has far more impact than exercise and most other habits do on long-term weight gain, according to the study by Harvard University scientists. It’s the most comprehensive look yet at the effect of individual foods and lifestyle choices like sleep time and quitting smoking.
The results are in Thursday’s New England Journal of Medicine.
Weight problems are epidemic. Two-thirds of American adults are overweight or obese. Childhood obesity has tripled in the past three decades. Pounds often are packed on gradually over decades, and many people struggle to limit weight gain without realizing what’s causing it.
The new study finds food choices are key. The message: Eat more fruits, vegetables, whole grains and nuts. Cut back on potatoes, red meat, sweets and soda.
"There is no magic bullet for weight control," said one study leader, Dr. Frank Hu. "Diet and exercise are important for preventing weight gain, but diet clearly plays a bigger role."
Doctors analyzed changes in diet and lifestyle habits of 120,877 people from three long-running medical studies. All were health professionals and not obese at the start. Their weight was measured every four years for up to two decades, and they detailed their diet on questionnaires.
On average, participants gained nearly 17 pounds over the 20-year period.
For each four-year period, food choices contributed nearly 4 pounds. Exercise, for those who did it, cut less than 2 pounds.
Potato chips were the biggest dietary offender. Each daily serving containing 1 ounce (about 15 chips and 160 calories) led to a 1.69-pound uptick over four years. That’s compared to sweets and desserts, which added 0.41 pound.
For starchy potatoes other than chips, the gain was 1.28 pounds. Within the spud group, french fries were worse for the waist than boiled, baked or mashed potatoes. That’s because a serving of large fries contains between 500 to 600 calories compared with a serving of a large baked potato at 280 calories.
Soda added a pound over four years. Eating more fruits and vegetables and other unprocessed foods led to less weight gain, probably because they are fiber-rich and make people feel fuller.
For each four-year period, these factors had these effects on weight:

·         An alcoholic drink a day, 0.41-pound increase.

·         Watching an hour of TV a day, 0.31-pound increase.

·         Recently quitting smoking, 5-pound increase.

People who slept more or less than six to eight hours a night gained more weight.
The study was funded by the National Institutes of Health and a foundation. Several researchers reported receiving fees from drug and nutrition companies.
"Humans naturally like fat and sweet," said Dr. David Heber, director of the UCLA Center for Human Nutrition, who had no role in the study. "That’s why we always tell people to eat their fruits and vegetables."
Pi-Sunyer, who also wasn’t involved in the research, said the study gives useful advice.
"It’s hard to lose weight once you gain it," he said. "Anything that will give people a clue about what might prevent weight gain if they follow through with it is helpful."
The federal government earlier this year issued new dietary guidelines advising people to eat smarter. This month, it ditched the food pyramid — the longtime symbol of healthy eating — in favor of a dinner plate divided into four sections containing fruits, vegetables, protein and grains.

Dear Bill,

Thank you so much for your hospitality today at the tasting.  Both Elijah and I thought the food was outstanding.  We are both very much looking forward to working with you for the success of the Payoyo-Randawa wedding on July 9^th.  Please let us know if you have any questions.  Thank you.

Warm regards,

Erik Franklin, CMP

Director of Catering

The Golf Club at Newcastle

15500 Six Penny lane

Newcastle, WA 98059

After the success of the previous plays ( THE BLUE MUG,& BROKEN IMAGES by Shabana Azmi). Once again we bring you another great play WEDDING ALBUM not to be missed, written by award winner Girish Karnad and produced/directed/starring Lillete Dubey….
If you have not yet purchased the tickets, this is the last week.
For more info visit:

https://www.facebook.com/event.php?eid=163625247031566

For Tickets:
www.benaroyahall.org
If you would like some choice seats in the first few rows please call me @ 206 2408882.

Sincerely,
bill khanna
chutneys
938-110th avenue, NE
Bellevue, Wa 98004
425-467-0867

4 boneless chicken breasts
1/2 lb mixed salad greens
1/4 cup sliced fresh basil leaves*
2 TBS fresh oregano leaves*
2 oz gorgonzola cheese
2 TBS fresh lemon juice
salt and cracked black pepper to taste

Dressing
2 TBS fresh lemon juice
1 TBS extra virgin olive oil
salt and cracked black pepper to taste
*Since the herbs are being used in a salad, there is no conversion for dry herbs. If you don’t have these fresh herbs on hand, you can just enjoy the salad without them.

How to make it:

Preheat broiler on high with rack in the middle of the oven, about 7 inches from the heat source. Place shallow metal ovenproof pan under the heat to get very hot for about 10 minutes.

While pan is getting hot, rinse and spin dry salad greens along with basil and oregano leaves. For oregano, simply run your fingers down the stem to remove leaves and place whole in salad.

When pan is hot, reduce heat to low, season chicken breasts with a little salt and pepper and place on hot pan skin side up. Return to broiler and cook for about 15 minutes, or until done, depending on the thickness of the breasts. The breasts cook fast because they are cooking on both sides at the same time. This is our Quick Broil cooking method. When chicken is just about done, remove skin and top breasts with a little gorgonzola cheese and return to broiler to melt. (If you’re not sure if chicken is done, make a little slice with a small sharp knife to check. It should be only slightly pink.)

Toss greens with lemon juice, olive oil, salt, and pepper. Distribute greens onto 4 plates. Place chicken breasts on top of greens. Serve.

Serves 4

Enjoy!