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Show o In JBBadf aJLJtn mLm tat etiime D July 25, 2002 B K Bowling Center reopens after extensive remodeling 'tl by Beth Young Hilltop Times staff The Hill AFB Bowling Center opened its doors Monday after and even being closed almost three months for renovations its most regular bowlers may not recognize the place. While the renovations have taken a little longer than anticipated, all the upgrades and improvements will be worth the wait. The grand reopening will be Tuesday, with a ribbon-cuttin- g ceremony at 10:30 am. To celebrate there will be $1 games and free shoe rental, $1 food specials, door prizes and league sign-upThere will be festivities all day, said Steve Arms, assistant bowling center manager. "This has been a very lengthy project. It has been quite a challenge, but it is very exciting to see the progress we have made. Arid I know our customers are just going to love it. This will be, by far, the most modern facility in Northern Utah," said Mike Lucovitz, bowling center manager. The changes to the bowling center range from the aesthetic to the functional. Avid bowlers may notice the newpinsetters, ball returns and that the lanes surfaces have been redone. "Probably the most significant change is that we have replaced all of our bowling equipment The existing equipment we took out was old. The pin spotters and the ball returns were over 30 years old. The lane surfaces were over 12 years old. Although the equipment looked good we took care of it over the years it just exceeded its life expectancy. All the equipment is brand new and with that is a different look, but most important the scores for the bowlers are definitely going to go up," said Lucovitz. The renovation is a result of bowling center revenue that we s. tfa v N ft ; Steve Harms, assistant bowling center manager, rolls a Z .w Photo by Beth Young ball down the lane at the newly renovated facility. put right back in to the facility. The center averages 200 customers per day and an average of 142,000 games are bowled here each year. It's important for us to take care of our customers and keep up with the changing technology," said Thomas Watters, Services Director. Nobody could miss, among the extensive redecorating, the cosmic carpet and art above the pin setting machines. The new decorations will be hard to miss considering they glow in the dark. Not only does the new interior design glow in the dark practically everything does, right down to the bowling balls. "Ultimately I had a theme in mind and it was centered around equipment and fixtures that glow in the dark. Lane surfaces have a glow pattern on them, the ball returns glow, the carpet really glows, all the rental shoes glow and seating will glow. The special effect lights are for our Thunder Alley program. We turn off our white lights and turn on the special effects and our system puts out over 300 turn up the music really loud so we can really make the walls shake. The watts of power young adults really appreciate it," said Lucovitz. The renovated center has something for everyone. For the serious bowler in the family the new system monitors ball speed to improve scores and a new automated bumper system helps the younger kids to get the ball to the pins. "When you have a family that comes in with young kids just learning to bowl, they can program their name into the new system and identify them as a youth bowler who needs bumpers. Every time that young bowler's name comes up, the bumpers will come up and when he has completed their turn the bumpers will go down," said Lucovitz. Senior Airman Charlie Mohs, an avid bowler who participates in leagues at the Hill Bowling Center is among many who have anxiously awaited the reopening. "I love the atmosphere of the bowling alley itself. I was happy to learn that Mike was going to redo the lanes and make it a better establishment for all the customers," Mohs said. "I have poked my head in there and it looks awesome. It'll almost be like a whole new bowling alley. Since it's been closed I haven't done a lot of bowling, believe it or not. I miss the lanes big time. I want to be one of the first ones to throw a ball down the new lanes." 'Meat made easy' labels help simplify cooking chops 3 r 3 Ca5 by Ron Kelly and Kay Blakely Defense Commissary Agency 7 q v 4 . ; . ft; "1. 1. mr . s Photos by Gary Boyle Damschen, above, up from the watery of the Hess Fitness pool after crossing Its length during a scuba diving class. Scott Manzel, standing, helps Damschen put on her air tanks. The tanks hold approximately 30 minutes of air and divers wear a weight belt to keep them from floating to the surface. Jody comes depths Center . ft p is Hess offers scuba lessons by Gary Boyle Hilltop Times staff If you're ready to take a plunge for adventure and go to the depths of a good time, then you're ready to scuba dive. The Hess Fitness Center has made scuba lessons available for aquatic explorers through a contract with SeaTopia in Clearfield. The three-weecourse starts with a dry orientation before plunging participants into the depths of the Hess indoor pool for five dives. Then students go deep in a local outdoor body of water. Once the course k is completed students are worldwide lifetime certified and can dive in any body of water they choose, from local lakes to the ocean blue. Cost is $210 for adults and $170 for children ages On Aug. 6, there will be a free scuba night at the Hess Fitness Center for those who want to experience what it's like to 10-1- COPYi breathe underwater. "Once you get under the water it's like you're floating, it's the most peaceful thing you can do. Everything quiets down, slows up and you just relax," said scuba instructor Scott Menzel. "When people first start off they can be a little nervous, but scuba diving is fun and such a total stress relief activity, that once they go under all their concerns float away." Being a landlocked state it might seem there is no place to go scuba diving in Utah, not so according to Menzel. "Lake Powell is a favorite spot for a lot of people," Menzel said. "All of the cliffs and rock formations you see above water are also below the waves. Divers feel like they are flying around over the scenery. It's an exhilarating sensation of absolute liberation." For more information call the Hess Fitness Center at Ext. 3 or Sea Topia at and ask for Menzel. 776-348- Barbecue season is in full FORT LEE, Va. swing and, though you may be addicted to the thrill of the grill, perhaps you've developed a "been there, done that" attitude about the standard barbecue fare of hot dogs, hamburgers and steaks. If so, the commissary "Meat Made Easy" labeling program can help. "Meat Made Easy" labeling provides customers with information and tips about each cut of meat and how to cook it, along with suggested recipes. The program has been expanded from "Beef Made Easy" to include pork, lamb and veal three additional choices that often get overlooked at grilling time. Jack Fowler, meat operations branch manager in DeCA's Marketing Business Unit, says a lot of people have no idea how to cook a top blade steak or a skirt steak or pork shoulder roast "Some of those cuts are very economical, but people don't know how to cook them so they don't buy them. Now, they will be able to try new recipes, new cuts of meat and expand their meal choices," Fowler said. "The 'Meat Made Easy' program tells customers how to cook, store and handle the products and takes out all the guesswork. Instead of plain steak, they can try a marinated flank steak (see recipe) , for example." Flank steak and skirt steak are two cuts'of meat that seem to have been specially made for the grill, according to Jennifer Anderson, a staff writer for allrecipes.com. Both can be found in the commissary meat case. These are arguably the most flavorful aits of beef available, and often don't get the attention they deserve," Anderson says. To ensure a luscious, juicy skirt and flank steak every time, she recommends cooking them slowly, over indirect conheat; a second way is to use a marinade wine or citrus then taining vinegar, juice sear the beef over high heat for a short amount of time. And for those who think some of the best eating of the season includes grilled fresh vegetables, almost any vegetable that is normally steamed, boiled or sauteed can be cooked on the grill. Potatoes, zucchini and yellow squash, sweet peppers and onions, all varieties of mushrooms, fresh corn grilled in the husk, even tomatoes, are all prime candidates for grilling. Cabbage cooked on the grill develops a delicious sweetness not duplicated by any other cooking method. Grilling vegetables is easy and success is almost guaranteed by following these tips: Grill vegetables over a medium-to-ho- t fire. A charcoal fire is ready when the coals are completely covered in gray ash usually about 30 minutes after the fire is lit Vegetables can be halved, quartered or cut into rounds, but the trick is to cut all pieces roughly the same thickness (no thicker one inch) so they will cook evenly. Be careful not to overcook. Depending on the vegetable and itshickness, a total grilling time of two to five minutes per side is sufficient. Brushing vegetables with olive oil or vegetable oil will keep them from sticking to the grill. And, certain items such as asparagus, eggplant and corn on the cob will benefit from a 30-- minute soak in cold water prior to grilling. Before assembling vegetable kebabs, soak the wooden skewers in water to prevent smoldering or flaming once they reach the grill. For small vegetables that will fall through the grate, either use a hinged grill pan or cook them wok is also available wrapped in foil. A grill-to- p for outdoor stir-fr-y recipes. Further information on handling and preparing meat and vegetables for grilling is available at www.commissaries.com. Barbecued Marinated Flank Steak 14 cup soy sauce 3 tablespoons honey 2 tablespoons distilled white vinegar 12 teaspoon ground ginger 12 teaspoon garlic powder 12 cup vegetable oil 1 12 pounds flank steak In a blender, combine soy sauce, honey, vinegar, ginger, garlic powder and vegetable oil. Blend for 15 seconds. Lay steak in a shallow glass or ceramic dish. Pierce flesh all over front and back with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and chill in the refrigerator 8 hours, or overnight Preheat an outdoor grill for high heat. Place grate on highest level, and brush lightly with oil. Grill steak for 15 to 20 minutes, turning once, to desired doneness. Serves four. Marinated Pork Tenderloin 14 cup soy sauce 4 cup packed brown sugar tablespoons sherry 112 teaspoons dried minced onion 1 teaspoon ground cinnamon 2 tablespoons olive oil 1 pinch garlic powder 1 12 pounds pork tenderloin Combine soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil and a touch of garlic powder in a large resealable plastic bag. Seal, and mix together. Add pork, seal, and marinate in the refrigerator for 6 to 12 hours. Preheat grill for high heat Grill meat over hot coals until well done, approximately 15 to 25 minutes. Cut into medallions and serve. Serves five. 1 2 Marinated Grilled Vegetables medium eggplant small zucchini or summer squash 1 each red and green bell pepper, seeds and ribs removed 1 medium onion mushrooms, stems removed 14 cup olive oil 1 tablespoon lemon juice 2 cloves garlic, minced 1 teaspoon dried oregano Wash vegetables. Mix olive oil, lemon juice, garlic and oregano together. sit. Slice egjrplant into half-inc-h thick rounds. Cut squash in half lengthwise or into half-incrounds. Cut peppers into squares or wide strips. Cut onions into wedges. Toss vegetables with oil mixture to coat evenly. Cover and marinate in refrigerator for at least one hour. Preheat grill. Place everything on the grate and cook minutes, brushing remaining oil mixture over the vegetables every few minutes. Remove vegetables from grill as they become done. 1 2-- 3 10-2- 0 It h 10-2- 0 , |