_dubord-blog-header The Bord & The Beautiful

  • Kellie Pickler WOWS The Troops in Maxim Magazine

    Posted by Mike DuBord

    Kellie Pickler Displays Her ‘Right To Bare’ In Maxim’s ‘Salute To The Military’ Issue

    Courtesy James Micari for MaximKellie Pickler is a staunch supporter of our nation's troops--she just completed her fifth USO tour overseas this May--and now she's found yet another way to lift soldiers' spirits! The blond cutie chose to honor our armed forces with a sexy and revealing photo shoot for Maxim's new "Salute To The Military" issue.

    Pickler sizzles in an army-green bra and high-waisted shorts for the cover of the issue and most of her pictorial, but also flashes her assets in Naval-inspired stripes...just so the sailors don't feel left out!

    Courtesy James Micari for MaximThe American Idol alum's dedication to the military started all in the family--her grandfather is a retired Marine. "I've always had a great deal of respect for anyone who serves our country," she told Maxim. "It really does take someone special to sacrifice everything. I don't mean just their lives, either. There are men who are sacrificing the chance to hold their newborn baby!"

    Pickler, an adventurous sort who isn't daunted by extreme conditions in such locales as Iraq and Afghanistan, does more than simply entertain the troops while overseas. She actually gets up close and personal with soldiers. She related a favorite USO tour memory to Maxim: "My whole band and I stayed up one night until 3 a.m., picking with the soldiers who played guitar."

    And guitar's not all she played with. When asked if she handled any artillery in the Middle East, the singer admitted she certainly did! "We shot everything: M16s, .50- caliber grenade launchers," she related. "I shot all the guns on the Black Hawks. Hundreds of bullets come out at a time. It's crazy."

    Pickler encourages her fans to check out the USO website, where there are various options for donating time and/or money to help lift the spirits of America's troops and their families. Maxim's "Salute To The Military" issue will be available on newsstands July 31.

  • Mackinac Island One Of Michigan's Jewels

    Posted by Mike DuBord


    Whether their waters are glass-like or rippling towards the shore, lakes have a calming effect and make for an ideal vacation base. So launch your canoe or settle into an Adirondack chair and get ready to take in the glistening views. From rustic luxury in the woods of Maine to down-low waterside cabins in Washington, these 10 lakeside retreats are sure to mellow you out all summer long.

     

    Lake Huron (Mackinac Island), Michigan

    Great For: Island seclusion
    What's Relaxing:
    The simple pleasures of a bygone era

     

    Forget cars. Forget your worries. And forget the present. Staying true to its Victorian roots, Michigan's Mackinac Island in Lake Huron will surely transport you to a slower pace of life. While many inns and resorts capture the island's turn-of-the-century essence, two stand out for their tranquil lakeside settings away from the bustle of town. Hotel Iroquois, overlooking the Straits of Mackinac, is best known for its views and waterfront dining. Individually decorated rooms come with kingor queen beds and cost $215 to $290 per night; discounts up to 50 percent are offered on certain dates. Built in 1904, the Tudor-style Inn at Stonecliffesits high on the island's west bluff and offers bed-and-breakfast-style rooms and more modern suites, in addition to classic lawn games like bocce and croquet for guests. Rate starts at $119 to $194, depending on the season, and discounts and packages are available.

     

    Things to Do: Because no cars are allowed on the island, you have to get around by foot, bicycle, or horse-drawn carriage. No matter how you explore the island, head to the Mackinac Island Butterfly House, admiring blooming lilacs or lady slippers along the way, or shop for handmade fudge in town in between strolling through the many shops lining Main Street

  • Miley Cyrus Shows Off Unlikely New Tattoo

    Posted by Mike DuBord

    Miley Cyrus, 19, has added to her collection of ink. The future Mrs. Liam Hemsworth displayed what has to be her most visible tattoo yet, a quote on her left forearm, Tuesday while leaving a Pilates class in West Hollywood. The tattoo features a quote from an unlikely source: former President of the United States Theodore Roosevelt. It reads, "So that his place shall never be with those cold and timid souls who knew neither victory nor defeat." Roosevelt gave the quote as part of an often-cited 1910 speech "Citizenship in a Republic," or "The Man in the Arena," that Teddy gave at the Sorbonne in Paris, where it was well received. A longer excerpt reads: "It is not the critic who counts: not the man who points out how the strong man stumbles or where the doer of deeds could have done better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives valiantly, who errs and comes up short again and again, because there is no effort without error or shortcoming, but who knows the great enthusiasms, the great devotions, who spends himself for a worthy cause; who, at the best, knows, in the end, the triumph of high achievement, and who, at the worst, if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat." Another Commander in Chief, President Richard Nixon, referred to the speech during his 1974 resignation, saying "Sometimes I have succeeded and sometimes I have failed, but always I have taken heart from what Theodore Roosevelt once said about the man in the arena, 'whose face is marred by dust and sweat and blood....'"

    Cyrus, who often tweets out quotations that she likes, posted the Roosevelt words to her Twitter account on July 3. Some of the other gems she's tweeted out in the last week, include lyrics from The Flaming Lips' song "Do You Realize??" and the words of Albert Einstein, who said, "If you want to live a happy life, tie it to a goal, not to people or things."

    Some of those quotes could end up as tattoos later, since Cyrus has shown she's definitely into ink. She has more than a dozen tattoos, including a dreamcatcher that covers much of her right ribcage, which is reportedly her largest one, and an equal sign on her ring finger to show her support for gay marriage. What do you think of her latest addition?

  • This is just one of the many reasons I LOVE living in Wisconsin

    Posted by Mike DuBord

    Tammy & I spent a much needed weekend Crivitz. WOW, Such beautiful country. Pristine lakes, beautiful forests and more importantly, small town people with infectious smiles & hospitality. Thank you Crivitz, for an absolutely incredible weekend! We'll be back just as soon as possible!

     

     

    "

     

  • My First Attempt At "Paella". Oh Man...DELISH!

    Posted by Mike DuBord

    "Paella" One Of Tastiest Spanish Dishes I've Ever Tried!

    Ingredients

    • 1 pound hot or sweet sausage links
    • 3 cups chicken stock
    • 2 healthy pinches saffron threads
    • 2 tablespoons extra-virgin olive oil
    • 6 boneless skinless chicken thighs, cut into large pieces
    • Salt and freshly ground black pepper
    • 2 tablespoons butter
    • 1/2 cup orzo pasta or broken bits of thin spaghetti
    • 1 medium onion, finely chopped
    • 4 garlic cloves, finely chopped
    • 1 large fresh bay leaf
    • 1 1/4 cups white rice
    • 1/2 cup dry white wine
    • 1 pound large peeled and deveined shrimp or scrubbed mussels or a combination
    • 1 large ripe tomato, seeded and diced, or 1 (15-ounce) can diced tomatoes, drained well
    • 1 cup loosely packed fresh basil leaves, torn or shredded

    Directions

    Put the sausages in a small skillet with 3/4 inches of water. Bring to a boil over medium heat and par-cook the sausages for 7 to 8 minutes.

     

    Meanwhile, warm the stock and saffron in a medium pot over low heat.

     

    Heat a large heavy pot or deep skillet, over medium-high heat and add the extra-virgin olive oil. When the oil smokes, add the chicken and season liberally with salt and pepper, to taste. Brown the chicken for a couple minutes on each side, then remove it to a plate. Add the par-boiled sausage and crisp up the casings, 2 to 3 minutes. Remove the sausages and cut them into large chunks. Add the butter to the pot and let it melt.

     

    Add the pasta to the melted butter and let it toast for a couple minutes, then add the onions and garlic. Season the pasta with salt and pepper, to taste, then add the bay leaf and stir for 2 to 3 minutes more. Add the rice and stir to combine, then deglaze the pot with the white wine, stirring for 30 seconds. Put the chicken and sausages back into the pot, pour in the saffron stock and stir.

     

    Cover the pot with a tight-fitting lid and simmer for 15 minutes. Add the seafood and tomatoes and cook until the shrimp are opaque, about 3 to 4 minutes more. If using mussels, cook until the mussels are open. Discard any that do not open. Remove the bay and discard. Transfer the paella to a large serving platter, top with basil, and serve

  • My Family Is LOVIN The YMCA!

    Posted by Mike DuBord

    Well...we finally did it. My family joined the YMCA and i gotta tell ya, WE LOVE IT! My wife and i decided that working out at home, just wasn't cutting it. We were worried though about joining a club, intimidated by "Muscle Heads" and then not using it. We did some research and realized quickly that The Y was our best option. Our youngest children Danny & Lauren are still at home. What would we do with them while were at the gym working out? Solution...AGAIN The Y.

    While Tammy & i are workin out on some of the best equipment in the industry, the kids just LOVE swimming in the pool, playing in the gym AND they're absolutely thrilled about the idea of going to Summer Camp, taking arts & crafts classes, karate, I couldn't possibly list all the things the kids can be involved in at The Y. Once you're a member, You get to use ANY YMCA facility. Tammy & I just spent 5 days at Country USA in Oshkosh and were allowed to use the Y there to shower & sit in the hot tub. WONDERFUL!

    Even cooler, Tammy & i realized right from the get go, there is no intimidation factor. Not only is the entire staff extremely helpful with getting us to get to know the facility, equipment, etc...but the members are just as helpful! We're getting to know more people everytime we go in, which is just about every day.

    Trust me, this is no sales pitch. If you're looking to join a gym, especially if you have kids, there's no better facility than your YMCA. The money you'll spend on a membership, truly is an incredible investment in your family's health, recreation, family time, not to mention...FUN!

    I hope we see YOU at The YMCA.

  • Looking For More Protein? Wild Copper River Salmon

    Posted by Mike DuBord

    Two More Reasons Why Festival Is My FAVORITE Grocery Store

    Entertain your taste buds with some tasty Wild Copper River Salmon this week! It’s sale
    priced so it’s a great time to stock up! These salmon are sustainably harvested from the
    chilly, pristine waters of the Copper River which flows through the state of Alaska. And
    they’re hailed as some of the richest, tastiest fish in the world. With firm, red flesh and a
    rich, nutty flavor these Copper River Salmon are incredibly high in Omega-3 oils, so they’re

    great for your health! Stop in at your local Festival Foods and grab some Wild Copper
    River Salmon fillets this week while they’re sale priced!

    Looking for a versatile dinner idea the whole family will love? Try Gold N Plump Chicken
    Breasts—they’re on sale this week at Festival Foods! These boneless, skinless breasts
    are tender and oh so juicy. And right now, you can get a big 20 oz package of them for
    only $3.98! Serve your Gold N Plump Chicken Breast with rice and veggies, slice them and
    add to a green salad, skewer them along with some onions, peppers, and pineapple for
    delicious kabobs, cube them up and toss in a pasta salad, or even serve up tasty chicken
    parmesan over noodles. The options are endless! Best of all, Gold N Plump Chicken
    Breasts are sale priced this week at only $3.98 for a 20 oz package! So stop in at Festival
    and stock up while the prices are low!

  • 7 Common Mistakes When Grilling Chicken

    Posted by Mike DuBord

     

    Even though it's a cookout classic, chicken can be tough to get right on the grill. How do you know when it's done? When should you slather on sauce? What temperature should you cook it at? We consulted the good people of the BA Test Kitchen for solutions to the most common mistakes people make. Read on to crown yourself the king or queen of chicken on barbie.



    Not Starting with a Good Bird
    It should be antibiotic and hormone free at the very least. If the yardstrutter was raised right, then chances are that it will taste good.

    Forgetting the Seasoning
    Make sure you sprinkle it with salt and pepper before you throw it on the grill.

    Cooking it at Too High a Temperature
    If you cook the chicken on too hot a grill, the skin will burn before the flesh cooks. Medium-low is the best temperature on a charcoal grill, and medium on a gas grill. This way, you'll crisp the skin and avoid flareups.

    Drying Out Skinless, Boneless Chicken
    Dark meat on the bone is more flavorful and will stay juicier on the grill. But if you're cooking skinless, boneless chicken breasts, cook them on medium for a charcoal grill and medium high for a gas grill. Just watch it carefully and take it off a minute before it's cooked through (the heat will carry-over the cooking as it rests). 


    Not Keeping an Eye On It
    You'll notice as you cook that some areas on your grill brown the food faster than others. You have to move the chicken around and turn it until the pieces are cooked evenly. You can tell the cool spots by putting your hand over the grill. It's also ideal to set up for a two-zone fire (on a charcoal grill, push coals over to one side, or on a gas grill, keep one burner turned off) so there's a definite cool area to move the chicken to if the skin is cooking too fast before the flesh is finished.

    Not Using a Meat Thermometer

    It's the most precise way of telling if the chicken is done. The perfect internal temperature is 165 degrees for dark meat, 160 degrees for white. If you don't have an instant-read thermometer, you can always do a little cut into the middle to check that it's just about opaque in the center. With bone-in pieces, if you insert a small knife to the bone and juices run clear, you are good. If they are still pink, let it go a little longer.

    Slathering On the Sauce Too Soon
    Baste last! Apply any sugary glazes towards the end of cooking. Put it on too soon and it will burn.

    Bon Appetit!

  • Dad Of The Month? My Kids Are NEVER Gonna Believe This.

    Posted by Mike DuBord

    NuVal Is Celebrating Our First "Dad Of The Month" For Father's Day.

    Green Bay, Wisconsin Radio Personality Mike DuBord 

     

                                                                  

     

     

    Mike DuBoard, a drive-time DJ at WNCY in Green Bay, Wisconsin, was no stranger to being fit. A former paratrooper, the 48-year-old father of seven exercised five to six times a week. Despite this, he had a diet that he admitted “wasn’t that great,” and it caught up with him. In addition to high cholesterol and high blood pressure, Mike received scary news—one of the arteries in his heart was 90 percent blocked, and he needed surgery to put in a stent.

     

    “I wanted to get healthier,” he said. “I knew I had to be careful of my sodium and my saturated fat intake.”

     

    In his quest for better health, Mike turned to the NuVal® Nutritional Scoring System at his local Festival Foods store. Mike became familiar with the system and learned how, at a glance, NuVal scores could tell him about the nutritional quality of the food he was buying. And what he found redefined “sticker shock.”

     

    “I was surprised at some of the scores in salad dressings,” he said. “Even if they were low-fat, they were loaded with sugar. With the marketing of (food) products, you have to be careful.”

     

    Mike praised NuVal Scores for how easy they were to use and fit into his grocery shopping.

     

    “With NuVal Scores, I know what it is I’m getting,” he said. “They just made it so much easier for me, instead of having to read every single label.”

     

    Mike said he loved having a system that simply gave him the information he needed when it comes to nutrition: a single score for each food between 1 to 100 that told him the nutritional quality in an instant.

     

    “We sure get fooled a lot at the grocery store, and NuVal is there to cut through it,” he said.

     

    And the result? After about eight months having the NuVal System guide his choice in groceries, Mike has lost weight and gained energy and muscle mass. In less than a year, not only has Mike brought his high blood pressure under control, but his cholesterol went from a 460 to 150 (no, that isn’t a typo).

     

    Mike’s taken to the NuVal system so much, he has written about it in his blog and has even produced a video about his experience with NuVal with Festival Foods.“I shop at Festival Foods, but I have become an outspoken supporter of NuVal because of my own story. The Festival dietitians are great,” Mike said. “Using NuVal makes me a huge fan of Festival Foods.”

     

    “I’m sincerely a fan, and I think NuVal is the best,” he said. “It’s my new best friend!”

     

    In honor of Father’s Day, we congratulate Mike DuBord, NuVal’s Dad of the Month for June.

  • HAPPY NATIONAL DOUGHNUT DAY!!!

    Posted by Mike DuBord

     

    Today is National Doughnut Day (and where to get one for free. 

    Several stores are giving away free doughnuts today. (Mark Lennihan/AP)

    It sounds like a consumer holiday created as an excuse for us to stuff some unhealthy food down our gullets. But National Doughnut Day, which is marked on the first Friday of June, has actual historic roots.

    The Salvation Army coined the unofficial holiday in 1938 to commemorate the female volunteers who served doughnuts and coffee to soldiers during World War I.

    In fact, the group's effort is credited with first popularizing doughnuts with American consumers.

    But even if you haven't served on the front lines, there are still several places where you can treat yourself today. Time reports that participating Krispy Kreme stores are offering one free doughnut to any customer, with no purchase necessary. Dunkin' Donuts has a similar deal but with a catch: Their stores are also offering a free pastry but you have to purchase a beverage.

     

    The site lists a few other competing doughnut deals various other retailers are offering as well. In New York City, Mayor Michael Bloomberg will declare an official proclamation marking Entemann's creation of the largest box of doughnuts in history. The company will also be unveiling a doughnut that is 1-foot in diameter.

    This video, produced by the Salvation Army, has some more details on the history of National Doughnut Day

  • Men's Health Magazine Says THESE Are The 10 Foods Every Man Must Grill.

    Posted by Mike DuBord

    Honor our ancient ancestors: Tame the flame and grill up these 10 ultimate summertime meals.

    1. Lobster

    Yes, you have to use a knife to split the live lobster down the middle of its carapace before you cook it—and it’s completely worth it. No, you won’t ever find yourself satisfying a lobster jones at Red Lobster again.

    2. Caveman T-bones

    Strip off your grill’s grates and cook this flavorful cut of meat directly on naked hardwood charcoal. The crust crisps, the smoke permeates the flesh, and the T-bone retains a reservoir of juiciness. Yet another reason to own a charcoal grill.

    3. Chicken wings

    Sports bars have it all wrong. A great chicken wing isn’t about the sauce—it’s about the chicken. Off the grill, wings are more tender and more flavorful than out of the fryer. No Atomic Balls of Fire hot sauce required.

    4. Bacon

    It’s bacon, grilled. What? You need more of a reason?

    5. Red peppers

    Add them to a salad, dice them into a salsa, or lay a thick slice on a grilled chicken sandwich—no other vegetable transforms itself on the grill quite like a ripe red pepper.

    6. Corn on the cob

    Step 1: Leave the husk on and allow the corn to steam inside until the kernels turn tender. Step 2: Peel back the husk and grill until the kernels take on glorious grill marks. Step 3: Top with flavorings of choice and litter your plate with spent cobs.

    7. Squid

    Squeamish? Seafood-wise, it’s a hell of a lot tastier than tilapia, easier to grill than shrimp, and far less work than a pile ‘o crabs. Man up and dig in.

    8. Pork shoulder

    One giant hunk of pork, slow-cooked in bourbon and Coca-cola, and bathed in smoked until dark brown and fork-tender. Grab a beer, gentlemen, and toast to damn fine eating.

    9. Clams

    You can’t screw these things up. Buy a few dozen, scrub them good, then toss them on a grill. When they snap open, pop them into a bowl and serve with drawn butter or, better yet, BBQ sauce.

    10. Marinated lamb chops

    Give French-trimmed chops an overnight soak in olive oil, garlic, and fresh herbs. Then, blast them on a high-heat grill until a rich crust develops. Eat them right off the bone. Simple, yet extravagant.

  • Have You Ever Tried To Grill A Pizza? It's a BEAUTIFUL Thing.

    Posted by Mike DuBord

    Picture of Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta Recipe 

     Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta. 

     

    Ingredients

    • 1/2 pound Italian hot sausage
    • 1 large red onion, cut into 1/4-inch thick slices
    • 2 large yellow pepper, cored, seeded and quartered
    • 2 large red pepper, cored, seeded and quartered
    • Olive oil
    • Salt and pepper
    • 1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
    • 1/2 pound grated fontina cheese
    • 1 cup sheep's milk ricotta
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons chopped fresh oregano
    • Basil Vinaigrette, recipe follows

    Directions

    Preheat a grill.

     

    Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.

     

    Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.

     

    Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.

     

    Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.

    Basil Vinaigrette:

    1/2 cup fresh basil leaves

    1/4 cup white wine vinegar

    1 tablespoon honey

    Salt and freshly ground black pepper

    1/2 cup olive oil

     

    Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.