• We should focus on partner-ing more with our university neigh-bor to the east, USD. Brookings hasa strong research and entrepre-neurial connection with its univer-sity. We can be the entrepreneurialnurturing ground for USD’s youngtalent as it seeks to make its markduring and after college.

• We need to remember thevalue of our neighbors inNebraska. Often they get forgottenbecause they live in an entirelydifferent governmental district.We need to participate with themmore in all we do on this side ofthe river.

3. The budget for the city hasbeen strained by the economicslump. Do you have any ideasfor cost cuts or savings? Arethere areas where the city needsre-prioritize and spend moremoney?

We need to halt purchases ofitems like the $150,000 two-stallbathroom structure at the SummitCenter and spend wisely on itemsthat add to the value of Yankton’squality of life. If bids on projectscome in high, we need to pass onthem. I often feel that when weget bids on projects, there is anautomatic "it’s the city" factoradded on top of the price. Wecould use more in-house engineer-ing for simple projects as well ascontractor provided engineering.It’s absolutely ridiculous that aproject as simple as a two-stallbathroom requires tens of thou-sands of dollars of engineeringand architecture fees. It’s fourwalls and two drains! The plumb-ing contractor can figure out howto get it to drain and a buildingmaterials supplier will provideplans for simple projects.

4. Renovation work is set toget under way this spring on con-verting the Meridian Bridge intoa recreational trail. The city hasdone a lot of planning for thedowntown area to prepare forthis eventuality. Once the reno-vation is complete this fall, whatsteps do you think the city needsto take to capitalize on thisunique project?

We need to take action now toprepare for what will need to bedone when it is completed. Thereare simple things that we can start

doing this summer to prepare forits reopening. As far as capitalizingon the bridge, we need to supportas many private projects as possi-ble. The bridge can be just thecatalyst to get private ownersexcited about investing inYankton’s downtown.

5. Any closing thoughts?I’d like to see the city work to

create a development authority toexpand into the land and 11 vacantbuildings on the now largelyunused portion of the HumanServices Center campus. It is tech-nically property that is owned bythe people of South Dakota, notthe administration of the state.Many developers have an interestin one or more of the buildings. Weneed a concrete plan so that wecan open the development doors.Obviously the state no longerwants them, so let’s get them intoprivate hands and turn it into tax-generating property. It’s the ulti-mate "green" recycling project andwould create jobs. Fox Run used toalso be part of the HSC campus,now it’s a $50 million property taxbase and retail corridor.

Finally, thanks for your supportand don’t forget to vote Tuesday.

BY SHARON GUTHMILLERExtension Educator

Track season is off and runningand it won’t be long until summersports program teams are beingformed throughout various com-munities. Baseball, softball, soccer,swimming and tennis will be pri-mary activities throughout thesummer for many individuals andfamilies.

The love of sports is deeplyembedded in our national con-sciousness. Sports have become amajor social force that shapes thequality and character of theAmerican culture. The values ofmillions of participants and spec-tators are directly influenced bythe values conveyed by organizedsports.

Sportsmanship is a way of life.What type of role model are you?Development of sportsmanship isan important part of children’sand youth development. Tobecome contributing, competent,caring capable adults, youth mustdevelop the knowledge, skills, atti-tudes and aspirations of goodsportsmanship.

Our children learn behaviorsfrom the adults most important tothem. Perhaps that importantadult is a parent, teacher, coach orvalued friend. It is important thatwe model appropriate ways ofbeing a good competitor as well asa spectator. Ways to teach a childto be a fair and generous competi-tor, a good loser and a gracefulwinner include teaching and mod-eling sportsmanship. It is impor-tant to require youth participantsto demonstrate sportsmanshipbefore, during and after a competi-tive event. Follow the rules. Behonest and fair. Show respect. Bewell mannered. Accept outcomesgracefully.

Applaud your children. Be sureto express your appreciation toyour children, your favorite clubsor groups and any others forwhom you wish to expressrespect. Remain positive at alltimes. Be cheerful and friendly.Show respect to others. Do notheckle, boo, make rude remarks orinsult other spectators, competi-tors, coaches or the officials. Keepyour emotions under control. Giveother individuals the benefit ofdoubt. Show respect. Refrain frompublic arguments.

Be a polite participant. Listen,act (be) interested, and remainquiet when participants are intro-duced or when announcementsare made. Stay until the end of theevent even is your child is finished

competing.Show integrity.Be objective.Accept thenature of thecompetition. Bea positive rolemodel.

Show cour-tesy to others.Do not sit orstand in theaisles. Do notjump up orblock the view

of those behind you in moments ofexcitement. Try not to block theview of others when taking pic-tures or videos. Leave the viewingarea clean. Place litter into con-tainers provided.

Children and youth participatein sports because they want tohave fun. Be sure to consider eachchild individually and take intoconsideration the child’s develop-mental process and maturationlevel, as the well as the child’sprior experiences and motivationto play the sport. Sports shouldhave a positive impact on childrenand youth.

Praise consists of generic state-ments such as “Great Job!”Although praise helps childrenunderstand that you are pleasedwith their behavior, it also can setthem up for failure. Praise mayseem exaggerated and unbeliev-able, because it does not specifi-cally address what the youth didright. Some children or youthbegin to depend on praise for feel-ings of self-worth. Other childrenmay rebel against praise, becausethey feel they can’t continue tolive up to the expectations of oth-ers. The long-term effect of praiseis pressure.

Encouragement is more specif-ic than praise. It denotes respectfor youth and an interest in theiractivities and it provides tools forindependence. Encouragementinvolves telling children and youthwhat they did right and how theycan improve their skills. It letsthem feel that the adults are pay-ing attention and have a genuineinterest in their development. Thelong-term effect of encouragementis self-confidence. Remember, eachchild and young person is uniqueand each is a star.

(Source: SDSU CooperativeExtension Curriculum: PuttingYouth Back in Sports.)

Thought: Nothing costs as littleand goes as far as courtesy.

Sharon Guthmiller is aYankton County Extension educa-tor specializing in family andconsumer sciences.

Sportsmanship: MakeIt A Part Of Your Life

SHARONGUTHMILLER

www.yankton.net PAGE 5AYankton Daily Press & Dakotan ■ LIFE ■ Friday,April 9, 2010

WE’RE MOVING,AND WE’LL STILL KEEPYOU MOVING.

We are moving to the Avera Professional Office Pavilion and Education Center, 2nd floor, beginning April 10.

To schedule an appointment call (605) 668-8601 or toll-free (877) 256-8973. Dr. Pedersen also sees patients in Vermillion, Tyndall and Wagner, SD and Hartington, NE.

Terence Pedersen, DPM

Foot & Ankle Center

Complex foot and ankle problems are simple for Dr. Terence Pedersen and his team of experts, including:

Foot reconstruction Sprains, fractures and sports medicine Pediatric surgery and foot care Bunions, hammertoes and heel spurs Diabetic ulcers Ingrown toenails, warts and soft tissue masses•From Portable to Built-in

•Charcoal or GasBecause your grilling is anything but ordinary!

WWeber GrillsWeber GrillsWeber Grills

APPLIANCES920 Broadway • 665-9461

Thunker-DohnTrisha Thunker and David Dohn were

married November 14, 2009 at St.Benedict Catholic Church in Yankton with Father Paul Josten officiating.

Parents of the couple are Dale and TerriThunker of Yankton, SD, and Thomas and

Marsha Dohn of Sioux Falls, SD.Matron of Honor was Kristy Poppe. Bridesmaids

were Amy Haselhorst, Aunnie Vandegriend, Kellie Wirth, Rebecca Tidemann, and Emily Bryant. Flower girl was Payton Poppe.

The Best Man was Eric Tidemann. Groomsmen were Brady Bruns, Ryan Welsh, Jay Nelson, Dan Swatek, and Justin Clercx. Ring bearer was Brady Tidemann.

The bride received her B.S. in HPER and M.S.HPER in Exercise Science from the University ofSouth Dakota. She is currently employed as Director of Health & Wellness at Dakotacare.

The groom received his B.S. in Education from South Dakota State University, and M.A. in Education Administration from the University ofSouth Dakota. He is currently employed as a teacher/coach for Elk Point-Jefferson School District, and master sergeant in the Air National Guard.

BY SHARON THOMPSONMcClatchy Newspapers

I have always considered cream puffs tobe the province of the French, until I discov-ered the Japanese version last month in SanFrancisco.

While visiting the city, I saw more BeardPapa stores than McDonald's. The namecaught my eye first. When I saw that the spe-cialty was cream puffs, I had to try one, andthen another, and so on.

Beard Papa is a Japanese-based creampuff franchise whose logo features what onefood blogger described as "a guy who lookslike the love child of Ernest Hemingway andthe Gorton's fisherman."

The Osaka-based parent company,Muginoho, introduced its cream puff in 1999,and it has stores on the West and Eastcoasts and, just recently, one in Chicago.

Cream puffs are made from a classicdough called pâte a choux. "Choux" (pro-nounced "shoo") is a French word for cab-bages, which is what the puffs resemble. Thedough requires just four main ingredients:water, butter, flour and eggs.

Heat is the key to successful puffs, so theprocess moves quite quickly, mixing togetherwarm ingredients that go into a hot oven,where the steam puffs up the dough andmakes a hollow center. When the choux isdone, the puffs are injected with a rich,creamy filling. Sometimes the cream puffsare glazed with chocolate or dusted withpowdered sugar.

Beard Papa combines a traditional chouxand a pie crust-type dough that producesboth softness and a degree of crunch. TheFrench version is smaller than Beard Papa'sand is called profiteroles.

Because there are no Beard Papa storescloser than Chicago, we are going to have tomake our own. I think they make a perfectspring dessert.

Recipes are easy to find, but there aresome tricks you'll need to know before head-ing to the kitchen. These tips are from FoodNetwork, Cook's Illustrated and the SanFrancisco Examiner.

—Warming the eggs in a bowl of hotwater from the tap makes them easier to stirinto the dough and keeps the dough as warmas possible. Using a pizza stone beneathyour baking sheet also boosts the heat underthe pastries, helping them to puff.

—For such a delicate result, cream puffsrequire strong biceps. Once you add theflour to the boiling water and butter, you

need to stir vigorously to quickly incorpo-rate the flour and avoid lumps. Stir fast andconstantly for one to two minutes.

—Using an electric mixer not only coolsthe dough but prevents crusty bits fromforming. Some recipes recommend using amixer or a food processor.

—The dough needs to dry as much aspossible so it will absorb as much egg aspossible. Eggs are the only leavening ingredi-ent in cream puffs, so the more egg, themore puff. One recipe calls for eight eggs.

—Some recipes call for adding one egg ata time. As you add each egg, the dough ballwill break into pieces and then gradually pullback together, at which point you add thenext egg.

—Add as much egg as possible, withoutadding so much that the dough gets soft. Dothis test: Place a small spoonful on a plate.The dough should be supple enough to holdits shape but not be "pasty." If it still seemsstiff, add an extra egg white; if it seems quitesoft, move on to shaping the puffs.

—The dough recipe can be increased ordecreased proportionately for any number ofservings.

—The technique is to press the batter

against the sides, then stir into a ball, overand over until it feels drier and pulls awaycleanly from the sides of the pan. Keep thedough moving in the pan so it doesn't scorch.A thin film of cooked dough will form on thebottom of the pot when it is ready. This cantake 3 to 6 minutes.

—On the baking sheet, make sure to leaveat least 2 inches between the dollops ofdough to allow for expansion.

—Just before you place the pan in theoven, spritz each puff with water. (A plantspritzer works well.) This will keep themmoist longer, so they will puff as much as pos-sible before beginning to firm up.

—Before baking, smoothing the tops with afinger or spoon dipped in cold water evensout peaks that could burn in the oven.

—Once they're in the oven, don't open theoven door to peek. A rush of cold air mightmake them collapse. The puffs can be madeseveral hours in advance of being served;store them in an airtight container.

—Piercing the finished cream puffs andleaving them in the turned-off oven allowssteam to escape, making them crisper.

—Don't fill the puffs until you're ready toserve them.

Creampuffs: They're Worth The Work

DAVID PERRY/LEXINGTON HERALD-LEADER/MCTCream puffs are made from a classic dough called pate a choux. "Choux" (pronounced"shoo") is a French word for cabbages, which is what the puffs resemble. Finished cream-puff, drizzled with chocolate.

PÂTE A CHOUX• 2 large eggs• 1 large egg white• 5 tablespoons unsalted butter, cut into 10pieces• 2 tablespoons whole milk• 6 tablespoons water• 1 1/2 teaspoons granulated sugar• 1/4 teaspoon table salt• 1/2 cup unbleached all-purpose flour, sifted

Adjust oven rack to middle position and heatoven to 425 degrees. Spray large (12-by 18-inch) baking sheet with non-stick cooking sprayand line with parchment paper; set aside. Beateggs and egg white in measuring cup or smallbowl; you should have 1/2 cup (discard excess).Set aside.

Bring butter, milk, water, sugar and salt toboil in small saucepan over medium heat, stir-ring once or twice. When mixture reaches fullboil (butter should be fully melted), immediatelyremove saucepan from heat and stir in flour withheat-proof spatula or wooden spoon until com-bined and mixture clears sides of pan. Returnsaucepan to low heat and cook, stirring con-stantly, using smearing motion, for 3 minutes,until mixture is slightly shiny with wet-sandappearance and tiny beads of fat appear on bot-tom of saucepan (the temperature of the pasteshould register 175 to 180 degrees on aninstant-read thermometer).

Immediately transfer mixture to a foodprocessor, and process with feed tube open for10 seconds to cool slightly. With machine run-ning, gradually add eggs in steady stream.

When all eggs have been added, scrape downsides of bowl, then process for 30 seconds untilsmooth, thick, sticky paste forms. (If not usingimmediately, transfer paste to medium bowl,cover surface flush with sheet of plastic wrapsprayed lightly with non-stick cooking spray, andstore at room temperature for no more than 2hours.)

Fold down top 3 or 4 inches to form a cuff ona 14- or 16-inch pastry bag fitted with 1/2-inchplain tip. Hold bag open with one hand in cuffand fill bag with paste. Unfold cuff, lay bag onwork surface, and, using hands or benchscraper, push paste into lower portion of pastrybag. Twist top of bag and pipe paste into 1- to 1-

inch mounds on prepared baking sheet, spacingthem about 1 to 1 1/4 inches apart (you shouldbe able to fit about 24 mounds on baking sheet).

Use back of teaspoon dipped in bowl of coldwater to smooth shape and surface of pipedmounds. Bake 15 minutes (do not open ovendoor), then reduce oven temperature to 375degrees and continue to bake until golden brownand fairly firm (puffs should not be soft andsquishy), 8 to 10 minutes longer. Remove bakingsheet from oven. With paring knife, cut 3/4-inchslit into side of each puff to release steam; returnpuffs to oven, turn off oven, and prop oven dooropen with handle of wooden spoon. Dry puffs inturned-off oven until centers are just moist (notwet) and puffs are crisp, about 45 minutes.Transfer puffs to wire rack to cool. (Cooled puffscan be stored at room temperature for as longas 24 hours or frozen in a zipper-lock plastic bagfor as long as 1 month. Before serving, crisproom temperature puffs in 300-?degree oven 5to 8 minutes, or 8 to 10 minutes for frozen puffs.)

FRESH WHIPPED CREAM FILLING• 2 cups heavy cream• 1/2 cup powdered sugar• 1 teaspoon pure vanilla extract

Whip heavy cream until semi-stiff. Add pow-dered sugar and vanilla, and whip until stiff. Donot overwhip cream. Refrigerate until ready to fillcream puffs.

Cocoa whipped cream: Follow whippedcream directions above, and add 3 tablespoonscocoa with the powdered sugar and vanilla.

CorrectionIn Wednesday’s Visiting

Hours column, under the photo,Janet Zimmerman was incorrectlyidentified as Lorna Arens. Weapologize for any inconvenience.

YOUR NEWS! ThePress & Dakotan

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