Stacie Raterman

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Stacie Raterman

Stacie Raterman

Phone: 821-WCOL or toll-free 800-899-WCOL
Email: stacie@wcol.com

Personality Bio

Thanks for visiting! Not a lot has changed in the past year, I am married to a great guy and mom of two fun boys. Ethan is 9 now and in 4th grade. Aiden is 6, and loves all things sports! Of course for some reason he likes the Browns too, but oh well. Ethan and I still like the Bengals.. And we all still love the Reds!

Our whole family loves getting outdoors and playing sports. We are looking forward to hockey and football season this fall.

I have been in the Columbus area now eight years. I have been working with Woody and Zuko for almost six years now! I have been in a few places but now call Dublin home. I graduated from Ohio University, too long ago to tell. But I still feel like I am just out of school.

I have a facebook page and would love to have you as my friend. Let's connect today!

Stacie

Thursday, February 09, 2012

Waffle House Wedding On Valentine's Day!

This February 14th we are marrying two couple at the Waffle House at 33 and Hamilton Rd. Sheena Davidson and her fiance Willie will join Cindy Blacker and her fiance Donny Hall in getting hitched at the house!

Each bride will be able to have her hair styled by Jolie Laide Hair Salon and Spa. Your make-up will be done by BeautimarkedByKelli. Our photographer, Liz Sethi, will also provide each couple with photos to remember their big day. We will have flowers from Spring Bouquet Flowers and Gifts in Marysville. Our cake will be provided by Cakes by Cheri and Jess. We can’t forget the honeymoon night, The Best Western Plus-Franklin Park Suites is giving each couple a certificate for a one night stay.

We can’t thank Judy Blanton from Waffle House and Reverend Waffle from Great Ohio Weddings enough for the venue and officiating.

If you can join us please do, we will be out there live all morning.

Wednesday, February 01, 2012

Birth Control Pill Recall!

Important health information for women!!!

Pfizer Inc. is recalling 1 million packets of birth control pills after uncovering a packaging error that could leave women with an inadequate dose of the drugs. This means you COULD get pregnant!!!

The problem affects 14 lots of Lo/Ovral-28 tablets and 14 lots of generic Norgestrel and Ethinyl Estradiol tablets. Both products are manufactured by Pfizer and marketed in the U.S. by Akrimax Rx Products.

Pfizer found that some packets of the drugs had too many active tablets, while others had too few. Oral birth control products use a series of 21 drug tablets and 7 inactive sugar tablets to regulate the menstrual period while providing contraception.

If you think this could be your pill I’d say call you doctor or pharmacy!

Monday, January 30, 2012

What Do You Do???

This is such an awkward situation. You are at a function for your kid and you can tell that person cheated. There is no way the kid could have doen the project alone, and it's obvious the parent cheated!

So, what do you do???

Thursday, January 05, 2012

Some Healthy Quick Meals For The New Year!

Our favorite Dispatch Food Editor was in with us this morning! Robin Davis has these options for you if you are one of the millions trying to eat healthy this year!

MOROCCAN-SPICED SALMON ON QUINOA PILAF (OR BROWN RICE if Quinoa scares you too)

Makes 4 servings

Pilaf:

1 teaspoon olive oil

1 medium onion, finely chopped

1 cup quinoa, rinsed (see Note)

1 1/4 cups canned low-salt chicken broth

Bay leaf

Salt to taste

1/2 cup chopped fresh parsley

Salmon:

Olive oil cooking spray

4 salmon fillets (4 to 6 ounces each)

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground cumin

1/8 teaspoon cinnamon

1/8 teaspoon cayenne pepper

Preheat oven to 350 degrees.

To make the pilaf: Heat the oil in a heavy, small saucepan over medium heat. Add the onion and saute until tender but not browned. Stir in the quinoa. Add the broth, bay leaf and salt. Bring to a boil. Reduce heat, cover and simmer until quinoa is almost tender, about 12 minutes. Sprinkle raisins over. Cover again and simmer until quinoa is tender and liquid is absorbed, about 3 to 5 minutes longer. Remove from heat.

To make salmon: Line a baking sheet with foil. Mist with cooking spray. Arrange salmon on sheet.

Combine salt, pepper, cumin, cinnamon and cayenne. Rub over salmon. Drizzle with oil.

Roast until fish is just cooked through, about 12 to 15 minutes.

Fluff quinoa with a fork. Stir in parsley. Season with salt. Spoon onto plates. Top with salmon fillets.

Note: Quinoa (kih-NOH-uh) is a grain available at natural foods stores and in the natural-foods section of some supermarkets.

PER SERVING: 377 calories; 34 g protein; 32 g carbohydrates; 4 g fiber; 12 g fat (2 g saturated); 72 mg cholesterol; 567 mg sodium

CHICKEN PICATTA

Makes 4 servings

If you can't find thin cut thicken, cut regular chicken breasts in half horizontally into thin slices. Serve this with brown rice or whole grain noodles and steamed broccoli.

2 teaspoons olive oil

1 tablespoon butter

4 thin-cut chicken breasts

Salt and pepper

1/4 cup fresh lemon juice

1/4 cup canned low-salt chicken broth

Chopped fresh parsley

Heat 1 teaspoon oil with 1/2 tablespoon butter in a heavy large skillet. Season chicken with salt and pepper. Working in batches, add chicken to skillet, cooking until cooked through, about 5 minutes total. Transfer to a plate. Repeat with remaining chicken, adding remaining oil and butter.

Add lemon juice and broth to skillet. Cook, scraping up browned bits, until slightly thickened. Return chicken to skillet. Turn to coat with sauce and heat through.

PER SERVING: 182 calories; 24 g protein; 1 g carbohydrates; 0 fiber; 8 g fat (3 g saturated); 80 mg cholesterol; 137 mg sodium

BLACK BEAN SALSA

Makes about 4 cups

To cut the sodium content, use unsalted beans and tomatoes. Serve this as a topping for grilled or broiled fish

or chicken, or with baked tortilla chips.

1 can (15 ounces) black beans, rinsed, drained

1 can (10 ounces) Mexican-style corn, drained

1 can (14.5 ounces) diced tomatoes

4 green onions, chopped (white and green parts)

1 jalapeno, seeded, minced (optional)

2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

Salt and pepper to taste

Combine all ingredients in a small bowl. Season to taste with salt and pepper. Store in the refrigerator up to 5 days.

PER 1/4 CUP: 44 calories; 2 g protein; 9 g carbohydrates; 2 g fiber; 0 fat; 0 cholesterol; 260 mg sodium

SAUSAGE-STUFFED PEPPERS

Makes 8 servings
Serve this with a tossed green salad for a wonderful, veggie-packed meal.
1/2 pound sweet Italian sausage, casing removed

1 zucchini, finely diced

1 medium yellow onion, finely diced

1 garlic clove, minced

3 cups cooked long-grain rice (white or brown)

1 1/2 teaspoons olive oil

Coarse salt and ground pepper

4 large bell peppers (any color), halved lengthwise, seeds and ribs removed

1/2 cup fresh white bread crumbs

1/4 cup grated Parmesan

Preheat oven to 400 degrees.

In a large skillet, add sausage. Cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.

Add zucchini, onion and garlic to drippings in skillet. Cook over medium heat until tender, about 8 minutes. Transfer to a bowl. Add rice, sausage and 1 teaspoon oil. Season to taste with salt and pepper.

Arrange peppers on baking sheet. Divide rice mixture among peppers. Combine bread crumbs, Parmesan and remaining 1/2 teaspoon oil. Sprinkle over filling in peppers.

Bake until topping is golden brown and peppers are tender, about 30 minutes.

PER SERVING: 181 calories; 9 g protein; 26 g carbohydrates; 2 g fiber; 5 g fat (2 g saturated); 11 mg cholesterol; 225 mg sodium

APPLE MUFFINS

Makes 18

These are great muffins for breakfast, an after-school snack or even dessert. (Try one warm with a small scoop of vanilla frozen yogurt).

They get a bit of protein from the nuts and fiber from the apples and whole-wheat flour. These muffins will keep for as long as three days if stored in a tightly covered container. You can also freeze them and then thaw in the refrigerator.

1 cup whole-wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

1/4 cup unsalted butter, room temperature

1/4 cup unsweetened applesauce

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 large egg

1 cup buttermilk or plain low-fat yogurt

2 apples with peel, grated

1/2 cup chopped walnuts.

Preheat oven to 400 degrees. Line muffin cups with paper or foil liners.

Mix both flours, baking powder, soda, salt and cinnamon in a bowl.

In another bowl, cream the butter until soft. Beat in applesauce, granulated sugar and brown sugar. Beat until fluffy. Beat in egg. Add dry ingredients alternately with buttermilk, mixing just until combined. Fold in apples.

Divide batter among prepared muffin cups. Sprinkle with walnuts.

Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in rack 10 minutes. Turn out onto rack and cool completely.

PER MUFFIN: 151 calories; 3 grams of protein; 24 grams of carbohydrates; 2 grams of fiber; 5 grams of fat (2 grams saturated); 20 milligrams of cholesterol; 107 milligrams of sodium