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April 2015

William Thayer Obituary - Schultz Funeral Home - Grand Mound

Bill ThayerWilliam Allen “Bill” Thayer, 82, of Calamus, Iowa, died Monday morning, April 20, 2015, at home surrounded by his family.

William Allen “Bill” Thayer was born September 29, 1932, on the family farm in rural New Hampton, Iowa, to Merle and Florence (Wittenberg) Thayer.  He graduated from New Hampton High School in 1950. Bill joined the Navy where he was wounded serving in the Korean War.  He returned to the family farm and worked in various jobs before moving to Calamus and taking a position with the Clinton County Secondary Road Department as a motor grader operator, retiring after 27 years.  Bill was united in marriage to Roma Jean Crabtree on November 1, 1958, in Center, Texas.

Bill was a member of Wesley United Methodist Church in Calamus, and a 53 year member of the Magnus Petersen American Legion Post #466.  He enjoyed puttering in the garage, feeding and watching the birds and squirrels, and spending time with his family.

In addition to his wife of almost 57 years, Roma, he is survived by his children, Bobbi Jo (Craig) Schaffnit of Waterloo, Michael Allen Thayer (deceased), Craig (Roxanna) Thayer of Moline, IL, Christi (Brian) Miller of Calamus, Carla (Wally) Emmert of Delmar, Curt Thayer of Davenport; foster-son, Andrew (Judy) Davis of Waterloo; 10 grandchildren; 7 great-grandchildren and one (Willa Jean) due in July; siblings, Don (Su) Thayer, Donna (Don) Tjaden, Clair (Deb) Thayer, Clarence (Cathy) Thayer; nieces and nephews.

He was preceded in death by his parents and a brother and sister-in-law, Merle (Toni) Thayer.

Visitation will be from 4:00 until 7:00 p.m. Friday, April 24, 2015, at Schultz Funeral Home, Grand Mound, Iowa.  A Funeral Service will be held at 10:30 a.m. Saturday in the funeral home with Chaplain Bruce McNeely officiating.  Burial will follow at Rose Hill Cemetery, Calamus.

 

via www.schultzfuneralhomes.com


Heartland Inn - Coralville

Heartland innConveniently located on the Coralville Strip and  the closest hotel to both the VA Hospital and the University of Iowa Hospitals and Clinics.  Join us to cheer on the Iowa Hawkeyes at Kinnick Stadium or at Carver-Hawkeye Arena.  Experience a fun weekend getaway and enjoy Coral Ridge Mall, the Amana Colonies and  Tanger Outlet Center.  

Heartland Inn offers smoke-free accommodations with Serta pillow-top beds.  Experience Heartland hospitality enjoying  a variety of room types from traditional and deluxe rooms to kitchenettes and whirlpool suites. Hospitality and meeting rooms available.

Enjoy the following amenities:  

  • Complimentary Hearty Breakfast and Evening Snacks
  • Complimentary High-Speed Wireless Internet Access
  • Wednesday Night Manager's Social
  • 100% Smoke Free Hotel
  • In-Room Coffee and 24-Hour Coffee Bar in Lobby
  • Serta King or Queen Pillow-Top Beds
  • Internet Station in Lobby
  • Complimentary Copies, Faxes, and Local Calls
  • “Innside Track” Frequent Guest Program (13th night free)

Address: 87-2nd Street • Coralville, Iowa 52241
Phone: (319) 351-8132 or 800-334-3277
Web:  www.heartlandinns.com

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Summer grilling tips

By Mike Thayer

Follow these grilling tips for an easier, tastier, more relaxing grilling experience. 

1.  Take your chicken breast, chops and/or steak out of the refrigerator about 30 minutes prior to grilling, it will cook more evenly and have better flavor.  Whether you’ve been marinating something or you’re taking something fresh out of the package, this is a simple step that really does deliver more flavor.  Ground meats are a different story, they should be cold when putting on the grill.  If they’re at room temperature, they tend to fall apart or droop through the grate. 

2.  If you’re a charcoal purist, don’t spread your charcoal evenly.  That’s right, do NOT lay them out evenly.   Why?  Because if you get flare ups, you’ll have nowhere for your meats to escape to.  You can stack your coals higher in the middle creating a hot spot while leaving the sides lower and hence a lower temperature and no big flare ups…..  a place for your meats to escape to.  I personally like to have a hot side to a grill and a “keep it warm” side.  I stack my coals tall on the left for giving meats that really good sear.  On the right, I have just enough coals stacked to keep meats warm.  The same thing can be done on a gas grill with two burners, high or medium flame on one side, low flame on the other.  This works out well when you’re cooking different types of meat as well, see tip #4 below. 

3.  Oil the grilling surface.  After your grill is hot, brush (do NOT spray!) some vegetable oil on the grate.  I use a squeeze bottle of canola oil, squirting oil on a folded paper towel – cover it well but not to the point of dripping - then I use my grill brush to move the oiled paper towel over the grill surface.  This isn’t to add flavor or to keep food from sticking (tip #5 below), this is to make cleanup much, much easier when the grilling is done – brushing the grill surface takes half the time if you pre-oiled the grate….  And do it when the grill is still hot.  Keeping your grate clean also extends the life of it. 

4. If you’re grilling two kinds of meat like chicken and steak for dinner, put your chicken on the grill first.  There’s no “medium rare” with chicken, you’ve got to make sure it’s properly cooked all the way through.  Put chicken on the hot spot first to get that good sear on both sides, then move it over to the lower temp side to ensure it cooks through.  Then, put your steaks on the hot spot.  By the time the steaks are done, so is the chicken.  This method also works well when preparing meats at varying degrees of ‘doneness’.  Put steaks to be well done on the hot spot first, get a good sear, then move them over to the low temp side for finish cooking.  Put your medium rare steaks on the hotspot, by the time they’re done, so are the ‘well dones.’  Same thing works for burgers too.  You want everyone sitting down at the same time to eat, so timing is everything, you’ll come off like a real pro pulling medium rare, mediums and ‘well dones’ all off at the same time, instead of “People eating chicken, yours will be done in a few more minutes.”

5. If you did your coals right, when you go to turn the meat and it’s sticking to the surface, it’s not ready to turn yet.  The meat literally lets you know when to turn.   If it’s sticking, try again in another minute or two.  Here’s an added bonus for burgers and people that like them well done.  You should only flip your burgers once – that goes for any burger - no matter the degree of doneness.  After putting your burgers on, when you see red juices coming to the top, it’s time to flip.  When you see the juices run clear after the flip, the burger is ready.   

6. Don’t cut meat on the grill to see how done it is!  This is a cardinal sin.  When you cut it, the meat’s juices come out, leaving you with a very dry piece of meat to eat.  You want your meat to rest about five minutes after pulling it off the grill to let those flavorful juices redistribute themselves throughout your tasty morsel.  So how do you know if a steak is rare?  Poke it with your finger.  If the meat is soft to the touch and doesn’t bounce back, it’s still pink inside.  If it’s got some give but bounces back a bit, it’s medium.  If it’s firm when poking, it’s well done. 

There are more tips to give but I’m out of space, so until next time – put your presentation side down first!

https://www.grillinggoodeats.com