Thanks for coming out on May 11th for our Community Appreciation Day to celebrate 108 years
with us as your local community bank.
It was another record breaking attendance year!
Good food, good people, good time!
UPCOMING SEMINARS RETIREMENT INCOME PUZZLE
Tuesday, July 25, 2017 6:00 p.m.
Thursday, July 27, 2017 6:00 p.m.
SOCIAL SECURITY SEMINAR
Thursday, August 3, 2017 6:00 p.m.
Peoples First Savings Bank
225 Reading Road | Mason, Ohio 45040
CALL LISA TODAY (513) 229-5321
RSVP AND GUARANTEE YOUR SEAT
3 C Farm Horsemanship School
Our Morrow Branch Manager, Diana was in attendance to assist in giving out the awards at the Annual Awards Banquet.
Our philosophy of 3-C Farm Horsemanship School is three fold: To make each student a better horseman, rider and person, to help each student to learn to love and respect the horses and one another, and to learn to be more responsible and hard working.
3-C Farm is known to lift up their students spiritually, mentally and physically. To illuminate their lives forever! The school has an atmosphere of love, discipline and understanding. Our goal is that every student leaves our barn feeling good about themselves.
At 3-C Farm, we offer:
Training professionals, each with over 40 years of experience
A record of training several World Champion Riders
Lessons offered in Balanced Seat, Saddle Seat, Western Seat, Hunt Seat, Showmanship, Halter, Trail, and Ground Roping.
If you would like to volunteer or know someone who needs the Dragonfly Foundation, reach them thru www.dragonfly.org
JULY 17 | MAGGIE
AUGUST 10 | TINA
AUGUST 12 | DONNA
5 Star Mortgage Professionals
In order to be named a Five Star Mortgage Professional, an individual must satisfy the applicable state licensing requirement and be in good standing. The final list of Five Star Mortgage Professionals includes less than 4% of the mortgage professionals in their market.
Five Star Professional:
Conducts comprehensive research
Recognizes service professionals
Voted on by their customers during the past year
When buying a home, most people probably first think of the financial responsibility. Don’t let yourself forget, however, about the time and labor that home ownership also requires. Just like regular oil changes for your car keep your engine happy and healthy. Keeping up with regular home maintenance tasks will keep you from future headaches and wasted money. Keep your house in tip-top shape with a handy home maintenance checklist. Print and use as needed! -- Print-friendly version.
It can be intimidating to think about these various tasks, especially if you’re a new homeowner. While this list is certainly extensive, it’s not a complete list of all the things you can do for your home. But you can do the majority of it without much experience. Maintenance isn’t free, unfortunately, and one common cause of putting off what needs to be done is a lack of money when it needs doing. It’s all too easy to tell yourself you’ll just wait a week for some cash to free itself up. To prevent this, set aside a fund for home repair and maintenance tasks, and avoid using it for anything other than a true emergency. Or contact a loan officer with Peoples First Savings Bank to discuss if a Home Equity Line of Credit is right for you. And, don’t forget, Peoples First Savings Bank also offers a Visa Platinum credit card.
FIRE UP THE GRILL, IT’S TIME FOR CHICKEN!
Ready to improve your results when grilling chicken? Here’s three techniques that ensure your grilled chicken will be moist, flavorful, and fall-off-the-bone delicious!
The three methods include brining and basting, marinating, and applying a dry rub on a spatchcocked chicken. The techniques are demonstrated in three recipes, each with a distinct flavor profile.
Honey-Mustard BBQ Chicken
What You Need
3 or 4 chicken hindquarters (leg and thigh)
2 sprigs rosemary
2 teaspoons freshly ground black pepper
12 cups cold water
1/2 cup kosher salt
1/3 cup white sugar
1. Mix the brine ingredients in a large pot until the sugar dissolves. Add the chicken and rosemary to the brine. Cover, and refrigerate for 3-5 hrs.
2. After brining, remove the chicken from the liquid and pat dry with paper towels. Sprinkle the chicken with freshly ground black pepper.
3. Make the sauce by combining all the ingredients in a small bowl. Reserve half the sauce in a separate bowl; set aside and serve with the cooked chicken. Use the other half of the sauce for basting the chicken during grilling. *Do not serve any leftover basting sauce; it's been contaminated with the uncooked chicken.
4. Fire up the grill! Set up a direct/indirect grill with one side of the grill at medium-high heat, and the other side on low heat. Once the grill is hot, place the chicken (skin side down) on the lower heat side for about 8 minutes on each side until browned.
5. After the initial searing, use a long-handled basting brush to baste the chicken with the honey-mustard sauce. Continue to cook slowly on the lower heat side of the grill. Baste and turn every 5-10 minutes until the chicken reaches 165 degrees F at the thickest portion of the thigh.
6. Serve with the reserved honey-mustard sauce and classic sides like creamy coleslaw, baked beans, and grilled corn.
ISLAND MARINATED CHICKEN
Escape to a tropical place (at least temporarily) with this very tender chicken -- thanks to a wonderful marinade! You can marinate the chicken the night before for maximum infusion.
What You Need
4 chicken breasts, boneless, skinless
1/2 cup soy sauce
1/2 cup pineapple juice
1 tablespoon honey
1-inch piece of fresh ginger, minced
3 cloves garlic, minced
1/2 can coconut milk
1/2 serrano pepper, seeded and minced
1. Mix the marinade ingredients together in a bowl until well combined. Wrap the chicken breasts in parchment or wax paper, and pound until they are even in thickness. Place the pounded chicken breasts in a large re-sealable plastic bag. Pour the marinade into the bag, remove the excess air and seal closed. Place the bag in a clean bowl, (just in case it leaks), and refrigerate for at least 2 hours over overnight.
2. After the chicken is marinated - fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until thickest part of the breast reaches 160 degrees F. After removing the chicken from the grill, the heat will continue to rise until it hits the food-safe temperature of 165 degrees F.
3. Make it a meal! Serve the sliced flavor-infused chicken breast on a bed of coconut rice with grilled green onions, pineapple and orange peppers.
CURRY DRY RUB SPATCHCOCKED GRILLED CHICKEN
"Spatchcock" should be added to all chicken griller's vocabulary! With a dual meaning (1) the noun form refers to a young chicken, about 6 weeks old, and (2) the verb forms means to flatten or butterfly a chicken. While not for the overly squeamish, spatchcocking a chicken is easier than you might think. By removing the backbone and breastbone, a whole bird is flattened for easier and more even grilling. This recipe utilizes a dry rub - a quick method for infusing loads of flavor.
What You Need
1 whole chicken, spatchcocked (see directions below)
1 small lemon, juiced
2 tablespoons olive oil
Curry Dry Rub Ingredients: (makes enough for 2 whole chickens)
2 tablespoons curry powder
1 tablespoon turmeric
1 tablespoon paprika
1 tablespoon cumin
2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon dry mustard
1 teaspoon garam masala
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
2 tablespoons brown sugar
1. Spatchcock the whole chicken. With the breast side down, cut on either side of the backbone from tail to neck, and pry apart. Cut the top of the breastbone and loosen the muscles on either side of the breastbone cartilage. Remove the breastbone, (keel bone), and further flatten the chicken open by pressing down.
2. Mix the curry dry rub ingredients together in a small bowl. Reserve half of the spice mix in a tightly sealed jar for a second bird at a later date.
3. Coat the spatchcocked chicken with the curry dry rub, then drizzle with olive oil and the juice of one small lemon juice. Let set at room temperature for 30 minutes.
4. Meanwhile, fire up the grill! Heat the grill to a medium-high heat. First, place the chicken on the grill with the breast side down. Close the grill lid, and let cook for 10-15 minutes until a nice char is formed. Then, carefully flip the bird over and grill for another 25-30 minutes. Flip again, and continue to grill until the thickest part of the breast reaches 165 degrees F. Let rest for 10 minutes before serving.