Generations is Moving

Monday, 21 May, 2018
Generations is moving

The time is almost here! The countdown has begun!! Generations is moving to a new office space. The same high quality of personalized, individualized care.

Our current office will be CLOSING at 12 noon on Thursday, February 22. Generations will remain closed through 2/25 for our move. We will RE-OPEN in our NEW OFFICE on Monday, February 26 at 7AM.

OUR NEW ADDRESS: 1021 Darrington Drive, Suite 101, Cary, NC 27513 [Find us here]

There is so much to be excited about, including:

  • 27 Exam Rooms
  • Comfortable waiting spaces
  • State-of-the-Art Technology
  • On-Site Imaging (X-Ray)
  • reGenerations Medical Spa
  • And more - all within a mile of our old office space

We look forward to sharing this next chapter of Generations Family Practice with you!

Best Doctor Maggy Awards Winner

Monday, 21 May, 2018
best doctor

A record-breaking 15,207 votes and the biggest Maggy Awards ever...and our amazing Doctor Mintzer walks away with her FOURTH Best Doctor award! Cary Magazine writes:Doctor Melanie Mintzer

Relationships matter. That’s the philosophy of four-time Maggy winner Dr. Melanie Mintzer, and her practice proves it, offering care for children, adults and seniors.

Imagine: A sports physical for Susie, an updated vaccine for traveling Dad, and medication maintenance for Grandma, all under one roof.

“Getting patients in, making them feel comfortable, is the really important thing,” Mintzer says. “It’s an honor to take care of them.”

Mintzer decided at age 6 to become a family doctor like her dad, accompanying him on house calls. Now she has lifelong patients of her own.

Doctor Justin GlodowskiAnd to top it off, Generations Family Practice's Doctor Justin Glodowski took second place!

Won't you join us in congratulating them both! And a big thank you to all of our patients who took time to cast their votes. Your confidence in our care is overwhelming and appreciated!!

Read more in the January edition of Cary Magazine.

7 Tips for Teaching Your Teen to be a Safe Driver

Monday, 21 May, 2018
safe driver

Motor vehicle crashes are the leading cause of death for U.S. teens. Reading that is enough to make any parent’s stomach drop. We all want our teens to come home safely each day, but how can we help them do that without interfering with their newfound independence? Here are some approaches to help your teen learn to be a safe driver:

  1. Set a good example. This time of year is a more dangerous time for adult and teen drivers alike, with extra holiday parties, dances, sports events, and more. Set a good example for your teen by choosing a designated driver or taking a cab for occasions when you will drink alcohol. Reflect on your current bad habits such as texting and driving or not wearing a seatbelt and change those habits immediately. 
  2. Create a driving agreement or set some rules. The Centers for Disease Control has a sample parent-teen driving agreement to use. Even if you don’t use the agreement, set rules for your teens in advance about their driving. You might limit the number of passengers or limit the hours per week. Many states, including North Carolina, have Graduated Driver Licensing now, which puts similar restrictions on young drivers. 
  3. Outline punishment in advance for breaking the rules. The rules work best when teens know exactly when will happen to them if they disobey. Obviously, restricting them from driving at all is a good one to include.
  4. Practice makes perfect. The more they drive, the better they get. Each state has rules about how many hours a teen must spend driving to earn a license, but it never hurts to practice more than required. One of our patients offered this great online rescource that she used with her grand-daughter. The website has state-specific practice tests that are a huge help to those learning or needing a re-fresh!
  5. Focus on critical skills. According to an article in the Wall Street Journal, parents tend to teach kids how to handle the vehicle and parallel park but focus less on what will save a life. Teach your teen to think about gap awareness, which is knowing when you can safely squeeze in when changing lanes or turn left ahead of oncoming traffic. Teach him or her how to merge safely on the Interstate. As they progress, have them practice on more difficult streets and in bad weather. Here is a checklist of skills to learn and here are more useful tips for how to approach driving lessons with your teen.
  6. Emphasize seat belts. Although teens are known for not listening to parents, the more you focus on seat belts, the more they have a shot at actually wearing them. According to a 2008 study done by the National Highway Traffic Safety Administration, 80 percent of teens said they wear a seatbelt because their parents insisted they do so when they were young.
  7. Teach them to limit distractions. Some parents require their teen to put their cell phone in the glove box. (Not a bad idea for some parents, either.) Whether it’s the radio, a cell phone, or passengers (which is why they are restricted in GDLs), distractions can often lead to car accidents. Teach your child to get into the car with the mindset that driving is the thing you are doing.

Learn more from the CDC about safe driving for teens. If you have taught your teen to drive, what ideas worked well for you? Share on our Facebook page.

Football Foodie Contest - Grand Prize Winner!

Monday, 21 May, 2018
Football Foodie Winner

This was Justin’s and my final Football Foodie for the season this past Sunday. We both want to thank all of you who made suggestions and visited us on Facebook. We’ve drawn the winner of the December 17 Panther tickets (versus Green Bay). So without further ado…we’d like to give a HUGE CONGRATULATIONS to Peter U.….our Grand Prize Winner!! Enjoy the game!

Though we have been doing the foodie thing for over a year, your suggestions and recipes blew our minds. Your novelty and sense of fun are inspirational.

Football Foodie Winner

We’re just over the hump of the NFL season, and the Panthers, Steelers and Patriots (who we root for) are all very much in the hunt for playoff spots. The Giants, Forty-niners and Jets (who also have special places in our fan hearts), not so much. It will be interesting to see what happens the rest of the season. At this point, I think it will be the Patriots and the Steelers, and the Rams and the Eagles in the conference championship games. Time will tell.

This week’s cities/teams are were Seattle and Arizona. These two brought a fantastic influx of ideas from you guys, but our Week Four Recipe winner was Erin L with both city ideas. The first pick is simple, and healthy, and a Seattle specialty...

Firecracker Grilled Salmon served with a cucumber salad

Main Ingredients

  • 4 6-ounce salmon steaks (or fillets)

Ingredients for the Marinade:

  • 1/4 cup/60 mL peanut oil (use vegetable oil as substitution)
  • 2 tablespoons/30 mL soy sauce
  • 2 tablespoons/30 mL balsamic vinegar
  •  2 tablespoons/30 ml green onions (chopped)
  • 1 tablespoon/15 mL sambal chili paste (or 1 teaspoons/5 mL pepper flakes)
  • 2 teaspoons/10 mL brown sugar
  • 1-2 cloves garlic (minced)
  • 1 teaspoon/5 mL grated ginger
  • 1 teaspoon/5 mL sesame oil
  • 1/2 teaspoon/2.5 mL salt


  1. Combine marinade ingredients in a small bowl until sugar and salt have dissolved. Place salmon in a large resealable bag (or two, if needed). Pour marinade mixture over top, making sure fish is well coated. Force all the air from the bag and seal. Place in the refrigerator to marinate for 1 hour.
  2. Preheat grill for medium high heat. Make sure to oil the grill grates well before grilling fish. This will keep the fish from breaking during the cooking process.
  3. Remove fish from bag and place on a hot grill. Brush liberally with some of the marinade and discard the rest. Cook over a high heat for about 4 to 5 minutes per side or until done (between 145-150 degrees F.). Time might vary because of the thickness of the fish.
  4. Once fish has cooked, remove from grill and serve with the cucumber salad

[Recipe by Sabrina S. Baksh via The Spruce]

Summer Cucumber Salad


  • 2 Long English cucumbers
  • 1 medium onion
  • ¼ cup white wine vinegar
  • ¼ cup water
  • 1 Tbsp. sugar (or sweetener of choice)
  • 1/3 cup fresh chopped dill
  • 1 Tbsp. salt
  • ½ cup black pepper


  1. Slice the cucumber in half and then in slices. Slice the onion in thin strips. Mix cucumber and onion in a large bowl. Season with salt and pepper
  2. Mix white wine vinegar, water, sugar in a small bowl. Pour over the cucumber and onions, and stir well.
  3. Sprinkle some fresh chopped dill and stir.

[Recipe from kitchen of Marta Copland]

Football Foodie Weekly Winners


For the Arizona Cardinals, I was taken with the mix of flavors in this quick, yet delicious appetizer.

Arizona Coyote Caviar


  • 1 can (15-ounce size) black beans, rinsed and drained
  • 1 can (4-ounce size) chopped ripe olives, drained
  • 1 small onion, chopped
  • 4 ounces diced green chiles
  • 1 clove garlic, chopped
  • 4 tablespoons cilantro, chopped
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 package (8-ounce size) cream cheese, softened
  • 2 green onions, diced
  • salsa, heat as desired


  1. Mix all ingredients except cream cheese, green onions, and salsa. Cover and refrigerate for 2 hours.
  2. Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions. Serve with tortilla chips or melba crackers.

[Recipe from CD Kitchen]

Football Foodies has been fun, and a little fattening for us. Hope you’ve enjoyed it. If you’d like to do it again, give us a shout via the Facebook page. Thanks for reading and contributing to the fun!

Football Foodie Contest - Week Three

Monday, 21 May, 2018
Football Foodie

Last week featured a bunch of unexpected, blockbuster trades in the NFL. One of the most significant was wide-out Kelvin Benjamin being traded to the Buffalo Bills for a couple of draft choices. On the surface, it appears to be one of the worst trades ever made. I hope time proves me wrong, and that some of the number 2’s and 3’s on the depth chart come through. Benjamin has certainly not had a career year, and maybe the team felt that he had had enough time to show his worth, and hadn’t. Maybe they thought it was more important to have some speed and a deep threat rather than two big, physical wide/slot receivers. We’ll find out.

Justin’s (Dr. Glodowski) Steelers keep rolling on, looking more and more like true contenders to one of my teams, the Patriots. Our shared fandom of the Giants seems to be doomed this season. We hope that no one else is seriously injured, and that they start thinking about Manning’s replacement at Quarterback.

When Justin and I began the “tradition” of picking teams/cities as food themes for our Red Zone football marathons, one of the first cities we picked was Cincinnati (Bengals). Justin, having spent time living in the Midwest, had heard of something called “skyline chilly” which has two peculiarities (from our point of view): it’s served over spaghetti and one of the ingredients is chocolate. It turned out to be not bad at all, and was the first of our unique regional recipes.

So, it feels kind of like going full circle to feature Cincinnati as one of our cities of the week. It also means that we can’t repeat Cincinnati-style chilis. One of our contributors (who will be in the hunt for the Panthers’ tickets), suggested something I’ve never heard of before, and what we are going to try representing the Queen City – Ritz Crackers with a Twist. We’re both curious to see what this dish will be like a canape. It seems to be simplicity itself. We will see…

Ritz Crackers with a Twist

Courtesy of Gloria C. - Week Three Football Foodie Winner


  • 1 stick melted butter
  • 1 packet Ranch dressing mix
  • ¼ c. grated Parmesan
  • 1 tbsp. red pepper flakes
  • 1 tsp. garlic powder
  • 1 box Ritz crackers


  1. Toss box of Ritz crackers with all 5 ingredients
  2. Bake in 300-degree oven for 15 minutes

Our other city, Kansas City (for the Chiefs) is a first timer. A little research, and a suggestion from a contributor led to the family of Kansas City Rubs.

Rubs are normally associated with barbecue, which is cooking meat or poultry slowly over indirect heat (usually with a blend of wood chip smoke) to flavor the meat. Kansas City has developed its own special ‘Cue.

It was 1908. Henry Perry operated out of a city back alley, and sold smoked meats to hungry laborers. When he found success, he moved into a space with a roof. And with a team of then no-names in his stable he developed a reputation that continues to draw awe today. Perry was the architect of Kansas City barbecue, and thanks to his vision, a legion of followers would define this city as a leader for barbecue in the nation.

Barbecue in KC is unique. For starters, Kansas City invented and perfected a delicacy called the burnt end. Expect to find it on just about every barbecue menu in Kansas City. Its composition is that crispy portion of the brisket not suitable for slicing, but delicious and full of flavor on its own. Pitmasters will chop it into cubes or chunks, and then submerge it into sauce, often returning it to the smoker for even more smoking. So, Kansas City Burnt Ends is our other recipe of the week

Kansas City Burnt Ends

Courtesy of Peter U. - Week Three Football Foodie Winner


  • 1 cup brown sugar
  • 1 cup granulated sugar 
  • 1/2 cup salt 
  • 1/3 cup chili powder 
  • 1/4 cup paprika 
  • 6 tablespoons black pepper 
  • 3 tablespoons ground cumin 
  • 3 tablespoons garlic powder 
  • 3 tablespoons onion powder 
  • 1 tablespoon cayenne pepper
  • One 10- to 12-pound whole, packer trim beef brisket


  1. Special equipment: a smoker or grill
  2. Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
  3. Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
  4. Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

Recipe courtesy of Phil Hopkins, co-owner of Smokin' Guns BBQ in North Kansas City, MO

Liquid Refreshments
Our Beverage Winner for Week Three, Peter U., suggested a Malbec (red wine) from Argentina which is an exclellent suggestion. Though the great majority of Malbecs sold in the US are from Mendoza in Argentina, the wine originated in southwestern France near the city of Cohors. Though the Argentinian vintages are very good, the French are superb. Both Justin and I are really fond of a winery from Cohors which has the “K” (K-Or for example) family of wines. They are available at the Wine Authority in Raleigh, and are worth the trip.

The beer story this week found more searching locally (continue trying to stay local). I was able to find Kansas City beers around and picked up 3 different Boulevard Brewery brews. Tank 7 Farmhouse ale, the Sixth Glass Quadrupel, and barrel aged Bourbon Barrel Quad. Could not get beers from Cincinnati directly, but since Kentucky in just across the Ohio river and the airport for Cincinnati is actually in Kentucky, went for the Kentucky Brewery, getting Bourbon Barrel ale, Vanilla Barrel cream ale, and Peach Barrel. Tasted these from the lightest to the strongest, alternating Kentucky Brewery with the Kansas City brewery. All were different, especially the vanilla barrel. Found these at Triangle wines in Cary. Went hunting for other breweries to sample but found none. Did get help from Matt at Lowe’s in Apex, and then went to Bottle Revolution in Apex. Derek helped me find some possibilities from next week’s teams of Arizona and Seattle. I called the Bottle Shop in Morrisville, as a contributor to our blog recommended them. They did not have any Cincinnati beers but have one from Seattle that will be pursued next week.

Keep up those recommendations!

Football Foodie Contest - Week Two

Monday, 21 May, 2018
Football Foodie

Welcome to our recap of Week Two of our Football Foodie Contest!

I still have mixed feeling about the previous Sunday’s (10/22) results. Justin’s Steelers won convincingly, but our Giants and Panthers were wupped. Both teams don’t appear to have reliable offences. I hope both teams fare better today.

The Panthers were beaten by the Bears, who happened to be one of the teams chosen for this week’s food explorations. One of our providers, Carinne Woodworth, is a Chicago native, Bear fanatic and a trove of knowledge about Chicago foods.

Last year, Chicago was one of the first cities Justin and I chose for our inaugural football food fest. Naturally, we went to Carinne. She told us about Chicago Italian Beef sandwiches, and recommended a Chicago restaurant name Portello’s. Wonder of wonder, they actually ship the sandwich makings anywhere in the US; so I ordered. It came as promised, ready to warm and eat. We devoured them, and had enough extra to give Carinne.Beef sandwich Football Foodie

When we drew the Bears for this week’s food city, I was anxious and hopeful that one of you readers would come through and suggest it – you did! You’ll find the recipe below, but since I’ve had it before, I can tell you it’s delicious and you should give it a try.

Here’s a bit of history of the dish from Amazing Ribs:

Created on the ‘Sout Side’ of Chicago (no "h" used in South), in the Italian enclaves around the now defunct Stockyards, the classic Chicago Italian Beef Sandwich (pronounced sangwitch) is a unique, drippy, messy variation on the French Dip. It is available in hundreds of joints around the city, and rarely found beyond its environs.

The exact origin is unknown, but the sandwich was probably created by Italian immigrants. During the early 1900s, as they rose from poverty and ground meat into the middle class, they were able to afford beef for roasting.

Nobody knows for sure the inventor, but the recipe was popularized by Pasquale Scala, a South Side butcher and sausage maker. During the Depression, in the late 1920s, when food was scarce, Scala's thinly sliced roast beef on a bun with gravy and fried peppers took off. Today, beef ‘sangwitches’ are a staple at Italian weddings, funerals, parties, political fundraisers, and lunches "wit my boyz".

I was raised around The City (you never say New York City), so I was also looking forward to what you guys would suggest. The traditions of Jewish and Italian delis are well established, and well as the food from almost every culture that passed through The City. I have a love for the Jewish deli food, so I was thrilled to see Smoked Salmon Crostini. I don’t know of any real Jewish Delis in the Triangle, so this is a double treat for me (if any of you guys know of one, please share it). Fortunately, pretty good lox (smoked salmon) are available at Fresh Market as well as at Manhattan Bagel so that won’t be a problem. If you are deli aficionados, you know the difference between Lox, Gravlax and Nova. Here’s the info from “Cooking Light”.

Lox types Football Foodie

Lox, gravlax, and nova are all made from salmon and involve some kind of cure. Where they differ is in the kind of seasoning and if they are cold smoked or not. Cold smoking uses wood smoke to add flavor, just at a very low temperature (around 80°). Since the temp is too low to actually cook the fish, it is cured first.

A deli staple, lox is traditionally unsmoked and made from the salmon’s fatty belly, making for the silkiest slices. It’s best to buy this kind of lox right at the source—any mass produced lox will usually involve some kind of cold smoke and come from any part of the fish.

Gravlax, the Scandinavian-style cured salmon is also unsmoked. The seasoning is a bit more aggressive, with fresh dill, sugar, citrus, whole spices, and a floral alcohol like aquavit or gin. Gravlax is actually incredibly easy to make at home (no smoke house or special equipment required), and a visual stunner, especially when fresh beets are added to the cure.

Nova, the name for this salmon comes from its origin, in Nova Scotia, Canada, where salmon is cured and then cold smoked. The color is a much deeper pink, almost a burnt orange, compared to other cured salmon. The fish flavor is also a bit more intense than lox or gravlax.

My preference is good old Lox, so that’s what I’ll be using.

Here are the recipes we’ll be using this week:

Chicago Italian Beef Sandwich from Genius Kitchen
(Recommended by Lisa M., winner of Football Foodie Week 2)


  • 10 lbs. beef boneless round roast (sometimes called Inside Round)
  • Worcestershire sauce
  • garlic powder
  • dried basil
  • red pepper flakes
  • water
  • au jus sauce, gravy mixes if needed


Day 1

  1. Roll whole beef round on all sides in Worcestershire sauce until it's brown. Roll in garlic powder until it's white. Roll in basil until it's green. Sprinkle lightly with red pepper flakes.
  2. Put in baking pan without rack and bake in oven at 250 dg. for 20 minutes per lb. (Roast will be extremely rare, but don't worry because it will be tender and juicy after recipe is completed) Do not remove roast from pan or drain off drippings. Wrap it all in foil and chill in refrigerator overnight to firm up for easy slicing and to meld seasonings.


  1. Remove from pan and save all drippings including any browned bits from baking pan. Refrigerate until needed.
  2. Slice chilled roast as close to paper thin as possible. Put beef slices (saving any juice that dripped off) in plastic bags and chill until ready to assemble.
  3. Add 1 1/2 cups of water per lb. of beef in saucepan, adding drippings that had been saved earlier. Stir over low heat to make an au jus. If more flavor is needed, add more of the above spices and beef bouillon cubes until flavor seems right. The last few years I've used au jus gravy envelope(s) to speed things up or to stretch out more sauce, adjusting seasonings above to keep the "Italian" flavor If wanted, at this point you can add a bit of garlic powder, oregano, or pepper to taste.
  4. Bring au jus mixture to a boil.


  1. Immediately pour boiling au jus to cover beef slices in a roaster, electric frypan, or large crockpot that will keep sandwiches warm but not hot. DO NOT heat up beef first! The boiling jus will warm up the beef and finish the cooking process. If beef is actually cooked in sauce it will get tough.
  2. Serve immediately by having guests prepare their own sandwiches on small French sandwich loaves or hoagie buns. If Gonella- brand rolls are available.
  3. Serve with green pepper slices that have been sautéed to soften as well as with yellow pepperoncini peppers for those who want more of a kick! You can also add mozzarella cheese. Wrap the sandwiches in foil and heat in oven until the cheese is melted, then pour a drizzle of warm marinara sauce on filling and add a few sautéed green pepper slices (or pepperoncini peppers.

[recipe courtesy]


Smoked Salmon Crostini

(Recommended by Julia W., winner of Football Foodie Week 2)


  • 1 thin baguette
  • 2 tbsp extra virgin olive oil
  • 2 tbsp melted butter
  • 3/4 cup Greek yogurt
  • 6 tbsp cream cheese
  • 2 tbsp fresh chopped dill
  • 1/2 tbsp fresh lemon juice
  • Salt to taste
  • 4 oz smoked salmon
  • Capers or fresh dill for garnish
  • You will also need: Food processor, baking sheet


  1. Preheat oven to 400 degrees F. Slice the baguette along a diagonal into 1/4 inch slices using a serrated knife. Do not slice them thicker than 1/4 inch, or they will be difficult to bite through when toasted.
  2. Place the slices on a cookie sheet. Stir together the melted butter and olive oil. If using unsalted butter, add a small pinch of salt to the mixture and stir to combine. If using salted butter, no need to add any additional salt. Brush the tops of the bread pieces with the oil and butter mixture.
  3. Place the bread into the oven and let it toast for 8-10 minutes till the bottoms of the bread slices are golden brown and toasted. Flip the slices to check for doneness-- they will brown more on the bottom than they will on the top.
  4. While baguette slices are toasting, place 1/4 cup Greek yogurt, cream cheese, dill, and lemon juice into a food processor. Process for about 30 seconds, scraping the sides of the processor periodically, till ingredients are well combined. Continue to add Greek yogurt till the mixture is soft and spreadable, but not overly liquid. I usually add about 3/4 cup of Greek yogurt, but the consistencies vary from yogurt brand to yogurt brand, so best to add slowly till the texture is right. Add salt to taste and process again to combine.
  5. Cut the smoked salmon into pieces large enough to top the baguette slices.
  6. When the baguette slices have cooled, top each slice with 1 tsp of the Greek yogurt mixture. Top the Greek yogurt mixture with a slice of smoked salmon. Place another small dollop of Greek yogurt mixture in the center of the smoked salmon slice. Top the small dollop with a couple of capers... or a small sprig of dill. Serve Smoked Salmon Crostini as a bite-sized appetizer.


Football Foodie Contest - Week One

Monday, 21 May, 2018
Football Foodie

First, I want to thank all you Football Foodies for sending in recipe ideas.  It was a really difficult decision, and completely subjective. Congratulations to Susan Moos for her suggestions of White Chicken Chili (for Cleveland) and Steak Tacos (for LA). We’re cooking them up now, and are looking forward to sampling during Red Zone. You can find the recipes below.

I did want to add that my wife, who normally would do most of the actual cooking, just returned from a family visit to Boston, so I couldn’t count on her for culinary skill. I did, therefore, opt toward what, I thought, would be easier-to-prepare dishes. This will not necessarily be the case in coming weeks, so the “ease of preparation” factor should not be paramount. On the other hand, if the dishes will take days to prepare, and many multiple skills, they might not be chosen in order to keep my marriage running smoothly.

[I’ll add another condition, neither employees of Generations, nor their families can win these little competitions.]

SIDE NOTE: Since this blog should also deal a little with football, I have to question Coach Ron Rivera’s decision making. Remember “River Boat Ron”, the fourth down gambler and aggressive offensive mind in the Panther’s Super Bowl season in 2015? Where has he gone? Perhaps he believes the team doesn’t have the talent, or the spirit to win. But if so, both of these conditions are on him and the General Manager. 2015 was known for aggressive plays, turnovers, and winning close games in the fourth quarter. And if he doesn’t have the shutdown defense form 2015, more the reason to gamble in the fourth quarter since he’s going to have to outscore teams to win.

Since this season seems to have no favorites – many upsets abound every week – the team still has a fair chance of, at least, making the playoffs. But we need a little of “River Boat Ron” back in the game.

A quick review of last week’s food choices, Justin’s Hoosier Daddy Chili and Philly Cheesesteak salad: The chili was pretty good. As usual we made too much, and the Glodowski clan enjoyed the recipe. As for the Philly Cheesesteak salad, save the lettuce. We would have been better off just having the sandwiches.

football foodie chicken chiliBut now, on to the recipes for this past Sunday, October 22! These are the first to come from you guys, and though it was a very tough decision, we’re really looking forward to the eating. Here’s the first recipe, for the Creamy White Chicken Chili that came from Susan Moos, our Football Foodie Week One Winner, who suggested the dish.

Creamy White Chicken Chili


  • 1 lb boneless skinless chicken breast, trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (I use Herb Ox chicken bouillon cubes)
  • 2- 15 oz cans great northern beans, drained and rinsed
  • 2- 4oz cans diced green chilies (I use one hot, one mild)
  • 15oz can whole kernel corn, drained
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • ¾ tsp oregano
  • ½ tsp chili powder
  • ¼ tsp cayenne peppers
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • ¼ cup half and half


  1. Add chicken breasts to bottom of slow cooker, top with salt, pepper and spices
  2. Top with diced onion, minced garlic, Great Northern beans, green chilies, corn, chicken broth and cilantro. Stir.
  3. Cover and cook in a crockpot on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
  5. Add cream cheese and half and half, stir then cover and cook on HIGH for 15 minutes or until chili is creamy and slightly thickened.
  6. Stir well and serve!
  7. OPTIONAL – add 2 sliced fresh jalapenos in last 45 minutes or so of cooking.
  8. Top with Mexican cheese, sour cream and chili lime tortilla strips.

15-Minute Stir-Fried Steak Tacos

(Idea courtesy of Susan Moos again. Here’s an easy Steak Taco recipe I found on the Food Network)


  • 1 pound skirt steak
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • Eight 6-inch corn tortillas
  • 1 tablespoon vegetable oil
  • 1 medium red onion, halved and cut into 1/4-inch-thick slices 
  • Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese, for serving


  1. Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
  2. Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishtowel, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishtowel, until ready to serve.
  3. When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
  4. Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.

And here’s a BONUS Steak Taco recipe with a definite LA Flair!


  • 3 tablespoons soy sauce
  • 1 tablespoon finely grated garlic
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 1/2 pounds skirt steak, cut into 5-inch lengths
  • Salt
  • Pepper
  • Warm corn tortillas, for serving
  • Diced fresh pineapple, for serving
  • Thinly sliced red onion, for serving
  • Cilantro leaves, for serving


Step 1

  1. In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the steak and season lightly with salt and pepper.
  2. Let stand for 20 minutes.

Step 2

  1. Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes.
  2. Transfer to a carving board and let rest for 5 minutes. Carve the steak against the grain
  3. Serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.

Because we’ll be making the Tacos during the game, I’m going to opt for the quicker recipe, but the LA twist sounds like a winner.

Next week will really be interesting. The teams chosen are the New York Giants and the Chicago Bears. Should be lots of choices, but please, no deep-dish pizza. We have a normal kitchen with no pizza oven. Hurry to our Facebook page to LIKE and COMMENT on this week's post with your suggestions!

Searching for the beers this week was easier, especially since we went with San Diego as our city for beer (in slight protest over the change to Los Angeles as home city for the Chargers). We found the beer at the Wine Merchant -- a Windy Hill IPA from Mikkeller brewery in San Diego. We stayed with the Great Lakes Brewing Company from Cleveland, tasting their Eliot Ness amber lager and a left-over Edmond Fitzgerald porter. The Eliot Ness was found at Lowes Foods in Apex.

Doctor G. has perhaps a tougher chore every week than I do, since he must find and purchase appropriate beers/ales. I know he would appreciate your suggestions both on the beverage, and where to get it. The same rules apply as for food suggestions, a treat to the winner!

Good luck, and may all your teams beat the spread!

Football Foodie Contest Kickoff

Monday, 21 May, 2018
Football Foodie

Our Football Foodie Contest officially kicked off this Sunday! Doctor Glodowski and Alan enjoyed watching their Red Zone Football and eating food as they awaited input on next week's menu. Here's a recap of their day:

Though recovering from our Panther’s loss Thursday night, we know the show must go on.

Looks like there are a couple of interesting games on tap this weekend. The way this season is going, as they say, “on any given Sunday…”

The teams we drew for this past Sunday (10/15) were the Indianapolis Colts and the Philadelphia Eagles. So those are the two cities that we chose our food from.

Red Zone, which shows snippets of all the games being played is particularly good for Justin and me (and perhaps for many of you, as well). Because of our life paths, each of us roots for several teams. We have an especially difficult time when these teams play each other. Both Justin and I grew up in the suburbs of New York City, and began our football lives as NY Giant fans. But life has a way of moving one around. So, Justin supports the Giants, The Pittsburgh Steelers, the Oakland Raiders and the San Francisco Forty-Niners. After the Giants, I moved to the New England Patriots. We are now, of course, both Panther fans, and bleed Carolina Blue. Red Zone will show us the best plays from all our teams’ games.

But for now, and for food, we’re looking to the Colts and the Eagles. One note to add this week. My wife is away for the weekend, and we’re on our own. I am not a cook, so we’re going simple, and I’m invoking a Mulligan. In our context, a Mulligan means buying appropriate prepared food linked to our pick cities from an outside source, such as a restaurant or market.

A perfect example is one of this week’s teams -- the Eagles. The Philadelphia Cheesesteak Sandwich is certainly the signature dish from the City of Brotherly Love. There are a bunch of good recipes for this specialty, one of which we’ll share. But it would require stepping away from the TV for half an hour, and that would be a disaster. I’ll be buying Philly Cheese steak sandwiches from Jersey Mike’s instead (which was recommended by a couple of Philadelphia natives I know), and then using it to make a Philly Cheese Steak Salad.

According to Philadelphia's official tourism website, South Philadelphia hot dog vendor Pat Olivieri invented the cheesesteak in the 1930s. According to the legend, he decided to grill some beef from the butcher and put it on an Italian roll. A cab driver caught a whiff and asked for a steak sandwich.

football foodie Doctor GWord spread rapidly through the cabbie rumor mill, and drivers from all over the city soon visited Olivieri for steak sandwiches. Olivieri eventually opened up Pat's King of Steaks on 9th Street and Passyunk Avenue. Philadelphia Magazine says cheese was added to the mix in the '40s by Pat's manager Joe Lorenza.

But what's an iconic figure in the City of Brotherly Love without a fierce, but friendly, rivalry?

Geno's Steaks, located on the north side of the corner of 9th and Passyunk, was started in 1966. When Joey Vento saw the name "GINO" painted on a broken door in the back of his shop, he changed the "I" to an "E," and the cheesesteak joint became Geno's. Some believe that Vento was actually the first to put the cheese in cheesesteak.

Regardless, Pat's versus Geno's is the Yankees versus Mets of the Philadelphia food scene, and you are most likely going to end up picking sides and defending your choice.

Here we go.

Philadelphia Cheesesteak


  • 1 loaf Italian bread, or French bread or 2 large hoagie or sub rolls
  • 1⁄2 lb deli roast beef , (very rare, sliced wafer thin, or you can use a frozen rib-eye roast shaved on an electric slicer)
  • 1 white onion, thinly sliced
  • 1 green bell pepper, thinly sliced (optional)
  • 2 tsp garlic, minced
  • 1⁄2 lb provolone cheese, thinly sliced, OR, according to some partisans Cheese Wiz
  • 1 extra-virgin olive oil, for grilling
  • 1 salt
  • 1 marinara sauce (optional topping)
  • 1 black pepper


  1. Heat a griddle or a large saute pan over medium-high heat.
  2. When hot, cover bottom with olive oil.
  3. Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
  4. Add the garlic, salt and pepper, and cook for about 30 seconds.
  5. Then, push the mixture off to one side of the griddle.
  6. Add the meat to the hot part of the griddle.
  7. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
  8. Mix the meat and the carmelized onions and bell pepper together.
  9. Divide into 2 portions, and top both portions with the cheese to melt.
  10. If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
  11. Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
  12. When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

Recipe originally inspired by with 5-star rating

But, as I said, making this would take me away from the game, so we’re buying the sandwiches and using them this way…

Buy the sandwiches, bring them home and remove the bread. Refrigerate the meat and such until needed. About five minutes before eating, warm the sandwich ingredients in a medium oven. Meanwhile, divide a bag of readymade salad mix evenly between 2 bowls. Divide the hot mixture evenly over the bowls of salad, and serve immediately. If you’re feeling adventurous, throw in a couple of tomato slices.

football foodie AlanIndianapolis was harder. The web said the favorite food was fried pickles (I don’t believe it). But I kept hunting, and one recipe jumped off the screen…

Justin’s Hoosier Daddy Chili. With a name like that, how could I not choose it as an accompaniment to the cheesesteak.

According to a couple of sources, it was developed by Justin Swarens of Sellersburg, Indiana. Unfortunately, Justin’s origin and fate has been obscured by the mists of the web. But here’s his recipe.

Justin’s Hoosier Daddy Chili


  • 1 Pound ground beef
  • 1 medium onion, chopped
  • 1 Teaspoon red pepper flakes
  • 1 Tablespoon ground cumin
  • 2 (10.75 ounce) cans condensed tomato soup
  • 2 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can crushed tomatoes
  • 5 Tablespoon chili powder
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon salt
  • 2 (15.5 ounce) cans pinto beans, drained (optional)


  1. Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until evenly browned. Drain off most of the grease. Add onion, red pepper flakes, and half of the cumin; cook and stir until onion is tender.
  2. Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans, and season with remaining cumin and cayenne pepper; simmer for another 30 minutes. Now enjoy.

The recipe can be found at

A note: this was a little on the hot side for me, so you can add a couple of teaspoons of sugar or equivalent sweetener to cut the heat (or reduce the chili).

A note on the foraging for the beer from Philadelphia and Indianapolis: Searching locally for beers from these cities was generally unsuccessful. I went to or called beer and wine shops. Many stores have their beers arranged by the type of beer, IPA, Belgian ale, Seasonal, etc, and by country, but not by cities. I was able to find many breweries from Philadelphia and Indianapolis but could not find those breweries’ products in our local stores. Everyone I spoke with was very friendly and helpful, even suggesting going to other stores than their own. I went or called Totally Wine, Pharmacy Bottle and Beverage, Triangle Wine and Great Grapes. Found a brewery from Easton, PA, Weyerbacher, the Merry Monks which was close to Philadelphia. Since I could not find the Indianapolis beer, we went with Sam Adams Octoberfest. Can’t go wrong there. Next week are the Los Angeles Chargers and the Cleveland Browns. Any thoughts?

Next Week’s Teams: Los Angeles Chargers and Cleveland Browns

Football Foodie Fun

Monday, 21 May, 2018
Football Foodie

How Football Foodies Began

By: Alan Copland, Generations Family Practice COO

Several years ago, Dr. Glodowski and I began an enjoyable custom. Since I have NFL Red Zone on my cable service, he came over every Sunday and we glutted ourselves on six solid hours of NFL highlights, live. Following the action of each game is engaging, as it is constantly switching from game to game to catch the best plays, but all in all, having solid action and no commercials feels worth it.

Last year we added a new custom to our ritual: choice of eats and beer. We put the names of each team in the league on strips of paper and put them in a hat. Every Sunday we drew two teams from the hat. The rule was that the food we would serve (picture two grown, hungry men sitting on a couch for six hours with ample beer) had to be related to the city that the teams drawn came from. For example, the Packers would require food known or loved by folks in Green Bay, Wisconsin – fondue and/or brats is the answer for that one. We can get esoteric – Cincinnati’s food was Skyline Chili (a chili recipe including chocolate, which was not bad) which comes from a locally well-known chain in the Cincinnati area,. The dishes could be cooked in our kitchen, or purchased locally or via the web (as long it was available Sunday afternoon). The beer also had to originate from one of the target cities (and often came from both). We became "Football Foodies."

Why are we sharing this story?

football foodie guys

We thought that some of you might like to get in on our fun by helping us choose what to eat (We will try not to blame you for the Monday morning GI issues tasting the cuisine). To sweeten the deal, we decided to turn it into a Football Foodie Contest! Every Sunday, for four weeks in a row, we’ll draw the cities for the following week and let you know what they are. Check Facebook (make sure to Follow Us) on Sunday evenings. LIKE that week's Contest Post AND COMMENT with your culinary suggestions for those cities. We’ll choose from the recipes you suggest, and prepare and devour (hopefully) an appetizer and a main course. EVERY WEEK WILL HAVE A WINNER! The winning entries for each week will receive a $20 Gift Certificate to a local eatery of our choice.

We will compile the names of ALL ENTRIES for the four week period and hold a GRAND PRIZE DRAWING. Everyone who submits a recipe will be entered for a chance to WIN a pair of tickets to the Carolina Panthers / Green Bay Packers game in Charlotte on December 17, 2017!!

Each week, to make it more fun, we’ll share with you the food choices for the coming Sunday and maybe a little history of that dish. We will also save the names of the folks whose recipes we sampled and have a surprise for each of you at the end of the season.

Here is an example to get you started...

Two weeks ago, we drew the Minnesota Vikings and the Tampa Bay Buccaneers. After racking our brains, and with some help from Google, we came up with Booyah for the Vikes and Tampa Bay Grits for the Bucs.

Booyah comes from northern Minnesota and Michigan. It is a beef/chicken/vegetable soup/stew. According to Wikipedia, it is a thick stew, probably of Belgian origin, found throughout the northern/ mid-western states. Since it is normally made in 30-gallon “Booyah kettles”, big pots simmered all day over an open fire (we cheated), it is also the name of an Autumn party at which the main entertainment is Booyah.

Tampa Bay Grits are a shrimp and sausage grits recipe from the West Coast of Florida. There seems to be a good variability in the recipe, and it is served in several noted restaurants in the Tampa area. Seems like a great football meal to us.

These are very different dishes from different cuisines, yet oddly, combined with the brews of the afternoon -- Florida Cracker Belgian style white ale (Cigar City Brewing) and Edmund Fitzgerald Porter (Great Lakes Brewing Company) -- they were perfectly matched.

Can’t wait for next week’s kickoff!

And the recipes with their sources...



  • 2-1/2 lbs. bone-in, English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
  • 2-1/2 lbs. bone-in chicken thighs, trimmed
  • Salt
  • Pepper
  • 1 T. vegetable oil
  • 2 yellow onions, chopped fine
  • 2 ribs celery, minced
  • 8 c. low sodium chicken broth
  • 2 bay leaves
  • 4 c. shredded green cabbage
  • 1 28-oz. can diced tomatoes
  • 8 oz. rutabaga, peeled and cut into ½” pieces
  • 1 lb. russet potatoes, peeled and cut into ½” pieces
  • 3 large carrots, peeled and sliced ¼” thick
  • 1 c. frozen peas
  • 1 T. freshly squeezed lemon juice


  1. Pat beef and chicken dry with paper towels and season with salt and black pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin.
  2. Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
  3. Reduce heat to low and simmer, covered, until chicken registers 175° F, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate. Continue to simmer stew until beef is tender, about 1-1/4 hours longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Remove beef bones and bay leaves. Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
  4. Add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper to liquid and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes. Stir in potatoes and carrots and cook until vegetables are tender, about 20 minutes. Add chicken and peas, and simmer until heated through, 2 to 3 minutes. Off heat, stir in lemon juice. Season with salt and pepper to taste. Serve

Recipe from




  • 1 package mild or beef smoked sausage
  • 2 tablespoons olive oil
  • 1 large bell pepper, thinly sliced
  • 1 large green or yellow pepper, thinly sliced
  • 1 medium yellow onion, peeled and sliced
  • 4 cloves garlic, minced
  • ¼ Cup white wine
  • Grits Ingredients
  • 1 ½ cups water
  • ¼ cup heavy cream (if calories and fat content are an issue for your family, low-fat half and half can replace this ingredient)
  • 1 clove finely minced garlic
  • 2 tablespoons butter (again, if dietary concerns are a worry for your family, margarine can be used as a substitute)
  • 1 teaspoon each of chopped fresh herbs, such as basil, oregano, parsley and thyme (our personal favorites are basil, sage, dill, and oregano. Feel free to experiment with different combinations of spices. We encourage fresh spices though, jarred can be too strong in flavor)
  • 1 tablespoon olive oil
  • 1 ½ cups milk (you can use skim milk for this step. It saves calories and still contains all of the nutrients of 2% milk)
  • 1 cup stone ground white cornmeal (the layman’s term is grits. We promise you that once you have grits, you will never look back)
  • Salt and pepper to taste
  • ½ cup grated parmesan cheese (we suggest getting this fresh from the deli section of your local supermarket)


  1. Prepare grits in a large saucepan. Start by combining the herbs, garlic oil and 1 tablespoon butter or margarine. On low heat, stir for about 3 minutes.
  2. Gradually stir in water and milk. Bring to a boil over medium-high heat. Be careful heating the milk so it doesn’t burn.
  3. Gradually whisk in the cornmeal. You want to do this slowly and consistently. You don’t want grits recipe that is clumpy. Reduce heat to low. Cook and stir for 5-6 minutes until the grits have a thick texture like oatmeal.
  4. Next stir in the cream and remaining butter. Mix until well blended. Add in the fresh Parmesan cheese, salt, and pepper. Slice the Uncle John’s Pride Hot Country Sausage into pieces. In a large skillet, heat olive oil over medium-high heat. Cook sausage until it is browned, approximately 5-7 minutes. In the same skillet, add the peppers, onions, and garlic. Saute for 2-3 minutes. Slowly stir in the wine. Cook and stir until onions and peppers are tender and the wine has reduced. Spoon the prepared grits onto plates. Top with sausage, peppers, and onions. Garnish with a drizzle of olive oil and additional Parmesan cheese.

Recipe from

football foodie

What Can a Parent Do if They Think Their Child is Being Bullied?

Monday, 21 May, 2018
is your child being bullied

Children being bullied is an important topic among parents these days. While the rates of bullying are not increasing, more study of the issue has led to a higher awareness of this public health problem. We dove into bullying in our October newsletter. Here, we’ll explain what steps parents can take to address bullying.

If Your Child is Bullied

In cases of bullying, children may not ask for help. One study indicated an adult was notified 40 percent of the time. Children who are bullied may not tell someone because they feel weak or feel like a tattletale. Others want to handle it on their own to regain control. They may fear backlash from the bully or fear further social isolation from peers.

To help your child, you must first determine if he or she is being bullied, but it’s best not to ask directly. You can ask about bullying at school in general. You can also ask about his/her friends, who he/she sits with at lunch or on the bus. Ask about kids who might leave your child out of activities or if anyone teases him/her in a mean way.

Parents and teachers must address bullying if it occurs, so if your child is being bullied, tell them you love them and want to help and that they can talk to you about any problems. Do not tell them to “let it go” or “suck it up.”

Next, speak with school officials, starting with the teacher. He or she knows more about what’s going on between students. If you don’t feel teachers are addressing the problem, you can speak to the principal.

In an interview with the American Psychological Association, bullying expert Susan Swearer said, “First, they must tell the student(s) who are doing the bullying to stop. They need to document what they saw and keep records of the bullying behaviors. Victims need to feel that they have a support network of kids and adults. Help the student who is being bullied feel connected to school and home. Students who are also being bullied might benefit from individual or group therapy in order to create a place where they can express their feelings openly.”

In other words, help your child identify groups he/she can turn to for help. You can also work with him or her on ways to deal with bullies. If you are worried your child is feeling depressed or socially isolated, speak to a counselor.

If You Think Your Child is the Bully

No one wants to think of their child as hurting others, but of course, we must consider that our children are not perfect. If your child is the bully, let your child know that bullying is harmful to others and can have legal consequences. Model positive behavior at home. Address and discipline any mean behavior. You may also have your child speak to a counselor or therapist who can help him/her figure out why they bully. Many children with low self-esteem bully to feel better about themselves.

Discuss bullying with your child’s pediatrician here at Generations Family Practice during your next visit or contact us for an appointment now.


We love this infographic from E-learning Inforgraphics about Bullying

is your child bullied