Tim Meet Your Plumber Tim was born a plumber. Well, maybe not from day one, but very early on, he had a plunger in one hand and a pipe wrench in the other. As a child, he would help his dad on his plumbing jobs. He enjoyed it so much that he went on to get licensed in 1997 and has been plumbing ever since. He greatly enjoys new construction, and he is ClearWater’s resident remodel go-to guy. He is highly revered for his attention to detail and ability to get the job done right. Tim says he would want to be a 3/4-ton GMC Sierra truck if he had to pick because it will get him anywhere he wants to go. One day, we might find him on a beach with a truck bed full of fishing gear and some sunscreen. He enjoys being outside hunting, fishing, riding horses, or just kicked back and relaxing on the beach. When he finally hangs up his pipe wrench for good, he wants to end up on some beach ... somewhere with his wife — preferably Hawaii.
Inspired by Food & Wine Magazine
INGREDIENTS • 1/2 cup canola
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1 1/2 cups fresh cranberries, coarsely chopped 2 cups all-purpose flour 2 tsp baking powder
oil, plus more for greasing
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3/4 cup unsulphured molasses 3/4 cup packed light brown sugar
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1 tsp baking soda 1/2 tsp ground cinnamon
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2 large eggs
1 tbsp fresh ginger, peeled and finely grated
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1/2 tsp ground cloves
1/2 tsp kosher salt
DIRECTIONS: 1. Heat oven to 350 F. 2.
Grease a loaf pan with canola oil. 3. In a large mixing bowl, mix together 1/2 cup canola oil, molasses, brown sugar, eggs, ginger, and cranberries. In a separate bowl, sift and combine flour with baking powder, baking soda, cinnamon, cloves, and salt. Mix dry ingredients into wet ingredients until blended. 4. Scrape batter into loaf pan and bake for 50 minutes. 5. Transfer to a rack, let cool for 20 minutes, slice, and serve.
SUDOKU
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