Mountain Views News          Saturday, November 8, 2014

LETTER (cont. from page 3)

begrudgingly toss change out of your car window as you pass these veterans on standing in the 
intersection panhandling trying your best not to make eye contact with them as if you believe 
homelessness is an airborne disease you might catch. Nor do I want you to hand out those perfunctory 
“thank you for your service” comments which is oftentimes delivered with little to no sincerity. 

 I am asking each of you to spend some time educating yourself about the plight of our veterans. 
Please don’t be a silent observer, do your best to support elected officials with a documented and well-
known track record of fighting for our veterans. Give our veterans the blind support that they gave to 
you and your family when they voluntarily stepped up to defend our nation.

 Even though I can no longer begrudge a forgotten veteran that has decided to sell their exciting 
stories in an effort to secure a better financial existence for their families, I will still never share what 
I know. If any of you want to want access to sensitive military information, I suggest you join the 
military and work in the intelligence division. Let us all do our best to create a legacy of legitimate 
action & support for our veterans.

Stars and Stripes Forever, Frederick S. Thomas

Operations Specialist 2nd Class, United States Naval Veteran

7

FOOD AND DRINK

Mountain Views-News Saturday, November 8, 2014 

 
MR. MANNERS

Must admit with all the past election non-sense and trivial trivia, I almost missed out on National 
Nachos Day and National Cappuccino Day, and what type of foodie would I be, but fear not friends, 
I did partake in a Margarita and a plate of Nachos. I have to take my Andy Rooney Card out again 
and give you my fellow diners the rules of Etiquette 101. I love my daughter, and some of my friends 
kids. But here goes.

 I am asked frequently asked about etiquette and table manners, so I compiled this simple list based 
on the most common questions.

 Your napkin goes in your lap, folded in half, as soon as you sit down. Many people wait until 
the food arrives, but the proper form is to be prepared.

 If you leave the table, place the napkin to the 
left of your plate, loosely draped.

A napkin is never for blowing your noise or wiping 
your mouth. Use it to dab at the corners of your 
mouth or your fingertips. If you need to cleanse 
further, leave the table and use the appropriate 
products in the restroom.

 In formal dining, a charger will be under 
the place setting. It remains there during the 
starter course and is removed at the main course.

 Your eating utensils go in the order of 
use, starting from the outside (furthest from the 
plate) and working their way in. Forks go on the 
left; knives and spoons on the right, as you face the 
plate. Dessert utensils are placed at the top of the 
plate, sideways.

 The bread and butter plate goes to the left, 
above the forks.

 The water glass goes above the knives 
(behind the wine goblet, if there is one).

 Food should be passed counter-clockwise.

 It is considered impolite to start eating before everyone is seated and served, including your 
host.

 Only the meal settings and food belong on the table. Do not place your elbows, eyeglasses, 
notebook, pen or other objects on the table.

 Cut no more than two bites of any item at a time. When it comes to bread, tear off one bite 
at a time and butter it, rather than buttering a whole roll.

 Do not season your food until you have tasted it.

 It is permissible to use a piece of bread to wipe up excess gravy, as long as you use your fork 
and not your fingers.

 If you need to leave the table, place your utensils on the edge of your plate so that the tips 
point to the plate’s center, in a V-shape. To signal when you are finished, lay your utensils side by side 
diagonally on the plate.

Watch Dining w/Dills on Charter Cable Channel 188 Saturday and Sundays at 7 PM. Listen live 
to Dining with Dills at 2 PM Sundays KLAA AM 830. Drink wine with us at the Vons on 2355 E. 
Colorado Blvd. Saturdays at 11 AM to 2 PM. Free

S’MORE BUNDT CAKE

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS:

 24 Rhodes Dinner Rolls, thawed but still cold

 ½ cup Sugar

 ¾ cup Crushed Graham Crackers

 1 cup Chocolate Chips

 ¾ cup Miniature Marshmallows

 1¼ cup Marshmallow Creme

 ¾ cup Butter

 1 tsp Vanilla

DIRECTIONS:

Cut rolls into fourths. Mix sugar and graham crackers together and put in a zip lock bag. Put several 
roll pieces in and shake to cover completely. Repeat until all roll pieces are coated. Layer about 1/3 of 
the following ingredients in a well sprayed bundt pan: coated roll pieces, chocolate chips, miniature 
marshmallows and any extra graham cracker mixture. Repeat to make three layers. Combine 
marshmallow creme, butter and vanilla in a sauce pan and cook on medium heat until melted and 
boiling. Cook and stir 1 minute. Let cool slightly and then pour the mixture over the contents of the 
bundt pan. Cover with sprayed plastic wrap and let rise until 1 inch below the top of the pan. Remove 
wrap and place bundt pan on a baking sheet. Bake at 350°F 40-45 minutes. Cover bundt with foil last 
15 minutes to prevent over browning. Remove from oven and immediately invert onto serving platter


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