HOTLINE: Saturday, Sept. 20

Posted: Updated:

John C. Lincoln Breast Health and Research Center
Join us for our FREE seminar to learn more about 3D mammography
 Oct 02
 6:00 PM - 7:00 PM
 John C. Lincoln Sonoran Health and Emergency Center Second Floor Community Room 33423 N. 32nd Ave. Phoenix, AZ 85085

appearing today at Health Habit Health Foods from 2 pm  to 5 pm
 6029 north 7th st

appearing tonight at  Tempe Improv
930  e. University
Tickets- $20

go to
    San Diego is a popular destination year-round for Arizonans, however this October they are celebrating a "kidvasion" where more than 100 attractions are free for kids and kids can eat free at several establishments.
    The great news is, many of the participating places also offer a AAA discount for the adults in the party including:
    Legoland California and SEA LIFE Aquarium. AAA members save 10% on admission
    The San Diego Zoo. AAA Members save 10% on admission
    The San Diego Zoo Safari Park.  AAA Members save 10% on admission
    Other free-for-kids activities include San Diego Speedboat adventures, museum and aquarium admission and several boat and train tours.  
Arizona Attractions:
         You don't have to leave the state to enjoy a break, and even get in the mood for fall.  See the leaves change color on a beautiful scenic drive up north:
        Around the Peaks Loop - Coconino National Forest in the San Francisco Peaks.
-Winds through pine forests, aspen groves and around Arizona's tallest mountain, Humphreys Peak.
-There are numerous spots to stop along the way for a hike, picnic, sightsee and set up camp.
-It takes about two hours to complete the loop, not including the drive time from Phoenix.
    Kaibab Plateau-North Rim Parkway
-This scenic byway offers stunning views of fall foliage, including ponderosa pine and quaking aspen.
-Has been described as "the most pleasant 44 miles in America," according to the U.S. Forest Service.
-It takes about three hours to complete this round-trip trek from the Kaibab Plateau Visitor Center to the North Rim of Grand Canyon National Park.  
    Rim Road/General Crook Trail Loop - Mogollon Rim
-The breathtaking drop-off of the Mogollon Rim is the highlight of this scenic drive.
-Panoramic views enable travelers to take in a plethora of fall colors in all their glory.
-It also provides plenty of opportunities to hike, bike and watch wildlife. The 54-mile loop starts at Clints Well, which is a two-hour drive from Phoenix.

Rejuvena Health and Aesthetics
9977 N 95th St #101, Scottsdale, AZ 85258
(480) 551-9000

Strawberry Yogurt Masque

2-3 ripe organic strawberries either mashed by hand or pureed
2 teaspoons organic full fat yogurt
2 teaspoons raw honey
This masque can be made in a bigger batch but this measurement is enough for the entire face neck and décolleté. If you want to make a bigger batch and save it for later use you can put the leftovers of one regular size container of full fat yogurt, 5 ripe strawberries and 3 teaspoons of honey in an ice cube tray, freeze and then pop them out and put in a freezer bag for future use either as a snack for your face or for you as a smoothie in your blender!

Pumpkin Cream and Raw Honey Masque

1 tablespoon organic canned pumpkin (not pumpkin pie filling)
½ teaspoon organic full fat cream or buttermilk
1 teaspoon raw honey

This masque can also be made in a bigger batch to have when needed. I hate to waste opening a can of pumpkin unless you were going to do that anyway, so you can add ¾ cup honey and ¼ cup buttermilk or cream to the rest of the regular size can of pumpkin then combine and freeze in an ice cube tray. Store those the same way as the strawberry masque and they are fine to use for future use up to 6 months. You can do this masque once a week, just thaw before use!
These masques are both amazing ways to gently exfoliate your skin, reduce irregular pigmentation and the look of fine lines and wrinkles. Both are full of enzymes and antioxidants we need to fight the aging process. As long as you use the freshest ingredients you get the best results so always use organic produce and canned goods, and raw honey for all of its anti-inflammatory and healing benefits!

tye dye look shirts
Materials needed:
    Colored sharpies
    Rubbing alcohol
    Eye dropper
1st Step
The first thing to do is to place an unwrinkled section of the t-shirt over the cup. Place rubberband to secure the t-shirt to the cup. The plastic solo cups with lids are best as they have lip to secure it to.
2nd Step
Grab the colored sharpies and create a design of your choice. There is no wrong or right way to do this. Let the kids get creative.
3rd Step
Take the eyedropper and fill it with the rubbing alcohol. Let the rubbing alcohol drip on top of the entire design.
4th step
Repeat this process for as many tie dye circled patterns are desired on the t-shirt. Once your t-shirt is complete, let it completely dry. Then place it in the clothes dryer for about 15 minutes on tumble. From there you can wear and wash your t-shirt as normal.

Lauren Strait
Owner/Publisher of Macaroni Kid North Scottsdale/PV
It's a free weekly email newsletter featuring events and activities for families in the area.

2 cups shredded zucchini (about 2 medium-size zucchini)  1/2 teaspoon salt 1 large egg 1/4 cup milk 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 1/4 teaspoon freshly ground black pepper Nonstick cooking spray
At the peak of summer, zucchini grows like a weed in certain gardens. Disguising a squash and foisting it on unsuspecting (or, in my case, suspecting) friends and relatives becomes a mealtime game.
Enter the waffle iron. Even jaded, zucchini-weary diners will eagerly scarf down a few of these fritters. They come together quickly, too. Squeezing some of the excess moisture from the zucchini makes for a denser final product that holds together better. Don’t skip this step, but, if you’re in a hurry, you can cut the time in half.
1 Place the zucchini in a strainer or colander and sprinkle with 1⁄4 teaspoon of the salt. Let it stand for 30 minutes. Rinse well with cold water. Press to remove excess liquid from the zucchini and then blot dry with a clean lint-free towel or paper towels. 2 Preheat the waffle iron on medium.  3 In a large bowl, whisk the egg and then add the milk and 1⁄4 cup of the Parmesan. Whisk well to combine. 4 In a small bowl, combine the flour, remaining 1⁄4 teaspoon salt, and pepper. Mix well and stir into the large bowl with the egg mixture. Add the zucchini and toss until well combined. 5 Coat both sides of the waffle iron grid with nonstick spray. Place rounded tablespoons of the zucchini mixture on the waffle iron, leaving space between each scoop for the fritters to spread. Close the lid. 6 Check after 3 minutes. Cook until lightly browned and cooked through, and remove from the waffle iron. 7 Repeat Steps 5 and 6 with remaining batter. Finished fritters can be kept warm in a oven on low. 8 To serve, top the fritters with the remaining 1⁄4 cup Parmesan.
•    Substitute finely chopped broccoli or shredded carrot for the zucchini. (It’s not necessary to soak these.) •    Substitute an equal amount of grated cheddar or Asiago for the Parmesan.  •    Add 1⁄2 teaspoon onion or


Prepared Macaroni and Cheese (recipe follows) 2 large eggs Pinch each of salt and freshly ground black pepper  1 cup all-purpose flour 1 cup seasoned bread crumbs 1/4 cup grated hard cheese, such as Parmesan or Pecorino Romano Nonstick cooking spray
This isn’t so much about how to make macaroni and cheese as it is about what to do with leftovers. So while you may find your own path to macaroni and cheese, I have included my favorite recipe. If you have no leftovers (completely understandable) and you make the macaroni and cheese specifically for this purpose, that’s fine too, of course. But you’re going to have to let it cool in the refrigerator for a while. It needs to be easy to handle.
There were a lot of false starts on waffling macaroni and cheese. At first, I tried just waffling the cooked and cooled chunks, but after a few minutes in the waffle iron, the cheese had melted away and the macaroni stubbornly refused to conform to the grid of the waffle iron. It had all of the easily imaginable drawbacks of waffled macaroni and cheese-cheese melts easily, after all-and none of the advantages (that is, no discernible waffle form). Then I decided to get clever, which, as you may suspect, didn’t lead to anything good.  If the noodles were refusing to bend to the will and the weight of the waffle iron, I thought maybe I could cut them down to size. So I dumped a batch of cold macaroni and cheese into the food processor and gave it a whirl. I envisioned the resulting pellet-size bits of macaroni and cheese conforming easily to the grids of the waffle iron, fusing together into one magnificent macaroni and cheese waffle. Not so much. So what did work? Breading it. The bread crumbs come between the intense heat of the waffle iron and the cheese and allow the whole thing to stay intact-just barely. It takes a light touch. You should be prepared for some things to fall apart. Three notes about making the macaroni and cheese itself: First, when making the sauce, use a saucepan large enough to accommodate the pasta, because you’ll end up pouring the pasta into the sauce in the end. Also, if the milk, butter, and flour mixture doesn’t thicken after
5 minutes or so, you’re better off starting that part over with new butter and flour rather than throwing all the cheese in there and hoping for the best. The best won’t happen; you’ll just end up with gloppy macaroni and cheese. And, lastly, if you use a small, regular shape like elbows, the recipe will fit perfectly in a 9 by 5-inch loaf pan. If you use a more exotic shape, you might have a bit of overflow, which of course you will be obligated to eat while the macaroni and cheese bakes in the pan. Hey, no one said this would be easy.
1 Cut the macaroni and cheese into slices about 1⁄2 inch thick.  2 Preheat the waffle iron on medium. Preheat the oven on its lowest setting.  3 In a small bowl, beat the egg with a pinch each of salt and pepper.  4 Set out 3 shallow bowls. Measure the flour into the first. In the second bowl, place the beaten eggs. Mix the bread crumbs with the cheese in the third. 5 Take a slice of the macaroni and cheese, and, handling it gently, coat both sides in the flour. Then dunk both sides in the egg. Finally, coat both sides with the bread crumbs, pressing the mixture so it sticks. Set aside the slice and repeat with the remaining slices. 6 Coat both sides of the waffle iron grid with nonstick spray. Place the macaroni and cheese slices in the waffle iron, close the lid, and cook until heated through and golden brown,
3 minutes.  7 The extraction process can be tricky. With a silicone spatula, loosen the edges of the macaroni and cheese. Use the spatula to gently pry the macaroni and cheese from the waffle iron and then support the bottom with the spatula while you lift it out with tongs. 8 Repeat Steps 5 through 7 until all of the macaroni and cheese has been waffled. Keep the finished macaroni and cheese warm in the oven.
Macaroni and Cheese
1 Preheat the oven to 375°F. Butter a 9 x 5-inch loaf pan and set it aside.  2 Bring a large pot of salted water to a boil over high heat. When the water is at a rolling boil, add the pasta. Cook the pasta until it is slightly underdone, checking a few minutes before the cooking time on the package directions. (If you bite into a piece, you should be able to see a very thin core of uncooked pasta.) Drain the pasta and set aside.  3 Melt the 3 tablespoons butter in a large saucepan over medium-low heat. Add the flour to the melted butter, whisking constantly. Continue to whisk
for 2 minutes. Add the milk, 1⁄2 cup at a time, waiting until the mixture is thoroughly combined before adding more. Whisk constantly over medium-low heat until the mixture thickens to the consistency of heavy cream, about 5 minutes.  4 Turn off the heat, add the mustard, 1 1⁄4 teaspoon salt, and pepper, and stir. Add the shredded Cheddar cheese a handful at a time, stirring constantly until the cheese melts. Add the pasta to the cheese mixture, stir to coat thoroughly, and then pour the cheese-covered pasta into the prepared loaf pan. 5 Sprinkle the grated Parmesan cheese on top and bake until the top is brown and crispy, about 20 minutes. 6 Set aside to cool for an hour, then cover with plastic wrap and refrigerate until the macaroni is well chilled and the cheese has solidified (at least 2 hours, or overnight).
3 tablespoons unsalted butter, plus more for greasing pan Salt 1 pound elbow or shell pasta  3 tablespoons all-purpose flour  1 1/2 cups milk 1/2 teaspoon yellow or Dijon mustard 1/4 teaspoon freshly ground black pepper  2 cups shredded extra-sharp Cheddar cheese 1/2 cup grated Parmesan cheese

Iron: Belgian or standard?|?time: 45 minutes?|?Yield: Makes about 20 cookies
The portability of the waffle iron is key here: You can churn out warm cookies from anywhere with a working outlet..
1/2 cup unsalted butter, softened 1/2 cup firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour* 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup old-fashioned rolled oats 3/4 cup semisweet mini chocolate chips  Nonstick cooking spray
note: You can substitute the all-purpose flour with an equal amount of white whole wheat flour. This may make the cookies cook more quickly, so keep an eye on them.
Your brain reads waffle, but your taste buds say cookie. And they’re both right.
 If you only have regular chocolate chips on hand, you shouldn’t let that stop you from making these cookies. But if you’re going shopping for ingredients, you should pick up the mini chocolate chips.  Testing with standard-size chips worked most of the time, except when a few chips poked out of the dough and came into direct contact with the heat of the waffle iron. Those cookies had black streaks of slightly burnt chocolate on the exteriors. They were delicious (trust me, ahem) but not as pretty as the ones with mini chips, and not as consistent.  Don’t make the cookies too big. They have to be removed from the waffle iron while they’re still fairly soft. Anything bigger than a heaping tablespoon of batter will tend to yield cookies that become unwieldy and fall apart as you attempt to remove them. Yes, this is an excuse to eat the broken ones. But you don’t want them all to be broken. Right?
1 Preheat the waffle iron on medium. 2 In a large bowl, beat the butter and brown sugar with an electric hand mixer until mostly smooth. 3 Add the eggs and vanilla, then continue beating until they’re fully incorporated. 4 In a medium-size bowl, combine the flour, baking soda, and salt. Add these dry ingredients to the wet ingredients and mix until few streaks of flour remain.  5 Add the oats and chocolate chips and stir to combine.  6 Coat both sides of the waffle iron grid with nonstick spray. 7 Place a heaping tablespoon of dough onto each waffle section, allowing room for the cookies to spread. Close the lid and cook until the cookies are set and beginning to brown. This won’t take very long-2 or 3 minutes, depending on the heat of your waffle iron. The cookies should be soft when you remove them and will firm up as they cool. 8 Transfer the cookies to a wire rack to cool.  9 Repeat Steps 6 through 8 until the remaining batter has been waffled.