Peaks Island 8-31-2012 Officer O'Connor
0700- arrived on the island
0800- checked the ferry, fireside shift change
0900- checked the ferry, checked the community center
1000- checked the ferry, patrolled the back side of the island
1100- checked the ferry, patrolled, checked the Welch st. parking lot
1200- checked the ferry , assisted U.S. Air Marshals visiting an address on
Tolman Rd.
1300 patrolled
1400- checked the ferry, 2nd Police officer starts his shift on the
island
1500- checked the ferry
1600 checked the ferry, assisted a elderly resident coming off the
boat
1700 - checked the ferry, medical call on Ledgewood rd
1800- checked the ferry
1900- patrolled
200- checked on a complaint of a vehicle speeding on Lower A. St.
2100- received more complaints of a vehicle speeding on Central ave,
stopped the vehicle on Island ave.
2200 checked the ferry, checked the community center, patrolled
2300- checked the ferry
2400- checked the ferry, patrolled
Health Tip of
the Week
Got
Tomatoes?
The tomato is late summers’ most cherished and
delicious produce pick, not to mention a nutritious and versatile choice as
well. One medium tomato contains only 25 calories and provides a good source of
both vitamin C and vitamin A, nutrients important for skin health and immune
health.
Chunk Fresh Tomato Salsa -
Serves 6
1 small red onion, coarsely chopped
1 medium
green bell pepper, coarsely chopped
1 small bunch fresh parsley, stems
removed
2 large tomatoes
3 tablespoons red wine vinegar
1
tablespoons fresh lemon juice
1 teaspoon cumin seeds
salt (optional)
black pepper, ground (optional)
In a food processor, combine the onion, bell
pepper, and parsley leaves and process for 10 seconds, scraping down the sides
of the bowl. Process until the mixture is finely chopped.
Cut the tomatoes crosswise in half and squeeze out
most of the juice and seeds. Chop the tomatoes coarsely, then add to the
vegetables in the processor. Pulse several times to make a coarse puree that
contains little bits of onion and tomato. Transfer the mixture to a serving bowl
and stir in the vinegar and lemon juice.
In a small skillet, toast the cumin over low heat,
stirring, for 2 to 3 minutes, or just until the cumin starts to smoke. Stir into
the salsa and season with salt and black pepper, if desired. Cover and
refrigerate until ready to serve. (Can be kept in the refrigerator up to 1
week.)
|
Nutritional
Information per Serving:
|
Calories:
23 Carbohydrates: 5g; Total Fat: 0.3g; Cholesterol: 0mg; Saturated Fat: 0.1g;
Dietary Fiber: 1g; % of Calories from Fat: 9%; Sodium: 8mg; Protein: 1g
Source: More Matters
