Dickson Realty Featured Listings August 20, 2017

Dickson Realty Market Trends segments provide information on market trends, featured listings, community information and more. Watch more segments at DicksonRealty.com/TV.

Dickson Realty Featured Listings August 20, 2017 from Dickson Realty on Vimeo.

Homes shown in this episode include:

Handling a Dental Emergency with your Child

Did you know the mouth is one of the most common sites for injury in children? If a child is injured in the face or mouth, a quick general assessment is needed to rule out more serious medical problems. Was there any loss of consciousness, vomiting, trouble breathing, or bleeding that does not stop? These are all signs the child should first be taken to medical emergency department. If the trauma involves the mouth and bleeding is occurring, use direct pressure with paper towel or washcloth. Keep in mind that when saliva mixes with blood, it seems to be a lot. Keep calm and apply pressure for 15 minutes. If this is a strictly dental trauma involving the lips, tongue, gum tissue or teeth, a dentist should assess and discuss treatment options. Some dental traumas do not need any treatment except observation.

Important questions when your child has a mouth injury:

  • What was traumatized?
  • Were any teeth fractured?
  • Was the pulp (nerve) exposed?
  • Were any teeth pushed out of their normal position?
  • Were any teeth completely knocked out?

chipped toothOne of the most common dental injuries is a tooth fracture. There are couple of classifications but one of the most important is whether it involves that pulp/nerve tissue or not. If the fracture does NOT involve the pulp/nerve tissue, some sensitivity can occur from the exposed dentin (the layer underneath enamel). If the fracture does involve pulp/nerve of the tooth, increased amounts of sensitivity can occur and some type of treatment is likely. As portrayed in the picture, the pulp/nerve is exposed in the permanent tooth (the exposure is a small bright red or pink spot on the tooth).

stained teethPermanent and baby teeth can be injured without being fractured or pushed out of position. They may or may not bleed around the gum line. Frequently, permanent and baby teeth will need to be monitored with radiographs, but typically no treatment is needed. In primary teeth it is likely the teeth can change from orange, gray, or brown in color. As long as there is no sign of infection, there is no treatment needed at the time. In permanent teeth, if there is a color change and infection occurs, the tooth will likely need a root canal. If there is no sign of infection, intermittent monitoring is recommended.

For avulsed teeth or teeth knocked out of the socket, treatment will vary from baby teeth to permanent teeth. For a PERMANENT tooth, try to pick up the tooth by the crown (the white part), if the tooth is dirty, BRIEFLY (less than 10 sec) wash under cold water and try to place the permanent tooth back into its proper place. Once the permanent tooth is in the proper place have the child bite onto paper towel or washcloth. If it is not possible to place the tooth back into its original position, place tooth in cold milk or in Hanks balanced salt solution save-a-tooth. Doing this will help keep the cells alive on the tooth to aid in the reattachment of tooth into the socket and bone. DO NOT place the tooth in water, sports drinks or contact solution. These will kill the cells on the tooth. Call the dentist after placing in proper solution or tooth back in the socket. If the knocked out tooth is a BABY tooth, it is NOT recommended to place the tooth back into the socket.

Keep in mind, this is not an all-inclusive list of dental emergencies, but some of the more common traumas. If you ever have any questions about dental trauma or dental emergencies give your dental office a call to discuss.


Dr. Stoker from The Smile Shop
Dr. Stoker from The Smile Shop

Dr. Nicole Stoker is a pediatric dentist for The Smile Shop and is a mother of two.

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3 Savory Summer Recipes By Reno Chefs

If you’re hungry this summer in the Biggest Little City-and let’s face it, who isn’t-you’ve got practically unlimited options to fill your belly. You could dine at one of our uh-mazing restaurants. Or, you could cook up a dish from a famous local chef. Here are 3 recipes to try this summer from 3 favorite local chefs. Bon Appetite!

Beer Can Roast Chicken With Peach & Tomato Salad

From Whitney and Josh Deri, Owners of Blend Catering

Beer Can Chicken

Yields dinner for 4

Prep time: 30 minutes

Cook time: 90 minutes

Ingredients:

Chicken:

  • 1 whole air chilled chicken (you can find these at whole foods)
  • 1 can of beer
  • 1 tablespoon grapeseed oil
  • 3 tablespoon za’atar seasoning (or personal favorite)
  • Kosher salt and pepper to season
  • 1 baking sheet, lined with foil

Salad:

  • 4-5 heirloom tomatoes
  • 2-3 peaches or nectarines
  • Fresh basil
  • Fresh tarragon
  • Olive oil
  • White balsamic vinegar
  • Salt and pepper

Directions:

For Chicken:

  1. Pre-heat oven or grill to 475 degrees F
  2. Remove the wing tips from chicken, they will burn while roasting at such a high temperature
  3. Season chicken with oil, Za’atar, salt and pepper
  4. Open beer can, place inside chicken cavity, keeping the chicken standing up Image result for beer can chicken
  5. Set on baking sheet that is lined with foil. This helps prevent the juices from burning in the oven. (Pro Tip: you can put a little water on the baking sheet, this also helps the oil and juices not burn, about 1/4 cup is plenty.)
  6. Place chicken in oven and roast for 45 minute to 1 hour. If roasting on the grill it will take about an 1 hour to 1 hour and 20 min.
  7. You want the skin to be crispy and the meat to be pulling away from the drumstick bone.
  8. Since the beer will continue to steam inside the chicken after you are finished cooking it, let the chicken rest for at least 10 minutes before serving.

For Salad:

  1. Cut peaches & tomatoes into bite size chunks
  2. Slice basil and tarragon and toss with tomatoes and peaches
  3. salt and pepper to taste
  4. Use about cup C olive oil and 3 tablespoon vinegar, adjust as necessary to flavor preference

Pollo Asado

By Chef Clint Jolly, Chopped Restaurant Impossible Champion & Culinary Storyteller

Recipe from By Chef Clint Jolly, Chopped Restaurant Impossible Champion & Culinary Storyteller

Yields dinner for 4

Prep time: 45 minutes

Cook time: 45 minutes

Ingredients:

  • 1 3.5 pound chicken, cut or split
  • Juice of 1 grapefruit, 3 oranges, 2 limes
  • 2 teaspoon Sea salt
  • 2 tablespoon pork lard
  • Recado rojo-
    • 4 tablespoon achiote paste
    • 1 tbs. dried Mexican oregano
    • 1 teaspoon Whole allspice
    • 1/2 teaspoon Peppercorns
    • 2 plump garlic cloves

Directions:

  1. Toast allspice, peppers and oregano in dry pan until fragrant. Grind spices with garlic. Warm lard to liquid, mix all marinade ingredients using fingers to break up achiote and incorporate the spices.
  2. Marinate chicken 30 minutes.
  3. To cook, two options:
    1. Outdoor option: Best is over charcoal or wood fire. Semi direct heat, skin should be lightly charred. Baste chicken with marinade during cooking.
    2. Indoor option: Heat oven to 425. Heat cast iron pan on high heat. Sear skin side of chicken in pan. Flip and move to oven. Cook 20 minutes and baste with marinade, finish 10-15 minutes until 165 degrees internal temp.
  4. To serve, use charred fresh corn tortillas to pull chicken off bone and top with pickled red onion (cebollas encurtidos). A great red salsa, grilled red onions and fresh limes on the side.

Cebollas Encurtidos

Ingredients:

  • 1 each Medium red onion, very fine julienne
  • 1 each Lime, juiced
  • cup Distilled vinegar
  • 1 each Garlic clove
  • teaspoon Kosher salt
  • 1 each Bay leaf
  • teaspoon Mexican oregano
  • teaspoon Ground coriander
  • teaspoon Ground black pepper
  • teaspoon Ground allspice

Directions:

In small saucepan, bring all ingredients but onion to a boil and mix well. Pour spiced vinegar over onions and let sit 45 minutes in refrigerator.

Scallops and Bacon

From Chef Erika Pinto at chez louie

Scallops

Serves 4

Ingredients:

  • 4 cups chopped seasonal tomatoes
  • 4 cups watermelon chunks
  • 1 serrano chili, seeded and veins removed
  • 1 clove garlic
  • Juice of 2 limes
  • 1 pinch sea salt
  • 1/2 English cucumber, seeded and finely diced
  • Juice of 1 lime
  • 2 Tablespoons fresh mint
  • 16 1 pieces pork belly, rendered
  • 8 seared sea scallops

Directions:

  1. Puree tomatoes, watermelon, serrano chili, garlic and lime juice in a blender until smooth. Do not use too high of a speed so as to not break down watermelon seeds. Strain blended gazpacho through a fine mesh strainer into a container and chill for at least 2 hours before serving. It is best served 24 hours later.
  2. Combine cucumber, lime and mint
  3. Fill shallow bowls with warm pork belly and scallops, a spoonful of cucumber mint salad. Gently pour gazpacho around and top with black salt.

Dickson Realty Featured Listings June 17, 2017

Dickson Realty Market Trends segments provide information on market trends, featured listings, community information and more. Watch more segments at DicksonRealty.com/TV.

Dickson Realty Featured Listings June 17, 2017 from Dickson Realty on Vimeo.

Homes shown in this episode include:

Here’s What Happened When I Quit Facebook for a Week

Hate Technology

Honestly, I don’t know what would happen if I quit Facebook for a week because since I got my account in 2008, I think I have checked into it at least once a day, every day, for eight years. I even was on Facebook in the delivery room… twice. How sad is that?!

What the hell did I do before social media? I mean, I was alive. I went to college right as Myspace (God have I aged myself there) was taking off. Back in ancient 2003, Myspace was filled with my friends partying, pretty pictures of pretty places, and special pages that you could make all your own (remember customizing your Myspace page? Good times…. Also, my mouse cursor had a rainbow trail after it so I beat you.) Yes, early social media was just that, an online photo album.

Here’s the thing though, social media has changed.

Do I wish for the good ol’ days of drunken beer stand pics and smiling friends? No, I don’t. My feed reflects who I am today, for better or worse, and who my friends are. I love seeing those same smiling faces of people who I would go party with now surrounded by their beautiful families. I still love pretty travel pictures, and funny memes always make my day. I enjoy a good news story. I like watching my friends build businesses and succeed in work. Hell, as long as the picture is taken well, I love the food pics. Keep them coming! I would venture to say most would feel the same way.

But in that acceptance, I also offer a request. Social media has become a conduit for our immediate emotional responses. In the aftermath of this election you can see this now more than ever. The problem is our immediate emotional responses are not born out of logic. They are usually born out of heady emotions like rage, frustration, fear, resentment. Sometimes they are born out of love and compassion, but too often these honorable emotions are overwhelmed with negative ones. The problem with those emotional outbursts is they serve no true purpose. Not that anyone changes their minds based on a political rant or mocking meme, but I can promise you, calling them an ignorant racist will not make them any more interested in hearing your side. It’s easy to hide behind your computer screen and scream angry curses into the cyber sky, but you only hurt yourself and piss everyone else off.

I have a theory as to why this didn’t happen as much in 2003; smart phones didn’t exist. To post on any social media site, you needed to log onto your computer. Even that 2-5-minute process your rage would subside, even just a little (unless you used dial-up AOL, in which case your rage would only increase). Those few precious moments avoided me from a lot of embarrassment back in college.  Maybe that picture really didn’t belong on a social media site that would follow me around for the rest of my days… Thank goodness for my old Nokia. It probably saved college for me.

Of course, smartphones are integrated into our lives at this point and won’t be going away. So instead, we all need to make a concentrated effort to check ourselves. As the days and weeks continue, consider this request: Wait until you are calm and your emotions collected before you post online. Consider the people who have posted out of emotion rather than logic. Their stories have consequences. Even liking or commenting on those emotional posts on another’s page have consequences. One stupid post or comment can literally ruin your life. You can lose friends, lose respect, even lose your job. So if you see something that pisses you off, or hear something that makes you angry, don’t go online to vent your anger. Do something else for a half hour, then come back with a clear head and think of a respectable way to get your point across. Not only will it make you look better, but others will be more likely to listen. And if there is no respectable way to say what you want, you simply shouldn’t say it. Remember, no post, picture, tweet, or whatever else you can do online is worth your respect. It’s just not.

And after that, I really need a good wine meme.

So yeah, I never quit Facebook after all.

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