Hold on to your money!

Here's a cautionary tale.

While it's one thing to consciously spend your money on items you want to purchase, seems to me that there are some companies out there who are quite happy to take my money for nothing while I'm not looking.

The convenience of shopping on line and, of course, using your credit card, can have it's pratfalls. Internet Service provider Net Zero is one big culprit. Yes, I did receive service. Using their free dial up was so frustratingly slow I upgraded to paying for a faster service.

Then when I decided to switch to another provider my troubles began. I called to cancel in April. Think that was it? In July they withdraw $19.95 from my account.

I call them up - a challenge to find their phone number - I'm bounced around from department to another being asked my story again and again. Finally they offer me another service! NO THANK YOU! Just give me my money back!

Well they give me my money back - 2 weeks later. Then the very next week they charge me US$4.47???? For what? I call up again - Wasting 45 minutes to reclaim my $4.47 while being bounced from one person to the next - How very sorry they are... I could spit I was so mad. But being Canadian, I kept my cool on the phone.

Be careful about surrendering your credit card for payment of services.

Ah but that's not the end of my lessons.

My Cell Phone Company, my VoIP provider, and EZ Pass have all billed me erroneously over the past 12 months, whether from my bank account or my Credit card.

Just pulled the money out of my account, then I have to fight tooth and claw to correct the problem.

Primus.ca took $170 from my Bank account because they could not find the router I returned. That took 3 months to fight over and recover my money.

Telus double charged me one month, said it would take them 8 weeks to return the money, so they conveniently applied it to my next bill - How Kind.

To be fair to EZ pass - I did not leave them my Credit card, I've finally learned my lesson. But they lost my payment, and claim I owe them a fine.

What lesson have I learned here?
1. Cash is a pretty good system.
2. Avoid automated payment plans.
3. Read all the fine print you can find
4. THEY think the customer is always wrong.
5. The art of Customer Service is only smile deep.

The Consumer had better beware.

Summer Sizzlers

Bar-B-Q Season is well underway. If you’re like me and tired of the same ol’ same old, here’s a little something I served up this week when we invited some friends over for the evening.

Menu:
BBQ Turkey Burgers – basted with Tops Herb & Garlic dressing
Service with Portobello Mushroom & Red Pepper topping
Marinated mixed summer Squash
Pasta Salad
Green Salad
Sparkling non-alcoholic grape, pomegranate and blueberry splash.

A little prep the evening before and your meal will come off like a piece of cake. Which reminds me – ask your guests to bring desert, it’s always a nice surprise and break for the chef.

The day before:
Prepare Pasta Salad & marinade veggies

Pasta salad
13 oz Multi coloured pasta shapes cooked and cooled
½ lb Fresh peas – par boiled
1 stalk broccoli, cut in small pieces par-boiled
20 Grape tomatoes halved
20 pitted kalamata olives halved
3 oz feta cheese – crumbled or more to taste
½ Green pepper diced
½ Red pepper diced
1 small red onion diced

This makes a lot of salad – you’ll have leftovers or some to send home with your guests.

Dressing: Use ½ for Pasta Salad and ½ to serve with green salad
1 cup olive oil
½ cup balsamic vinegar
2 tsp Dijon mustard
1 large pressed garlic clove
1 tblsp dried oregano
1 tsp dried basil – fresh is always better – this dressing can be used on salads too.

2 tblsp ginger mayo – directions below
Fresh ground black pepper
salt to taste

Toss all ingredients – until well coated – chill in fridge over night in sealed container – tastes better when flavours have melded – 2nd day is always better.

Ginger Mayo – 1 ½ cup mayo (low fat is fine), 1 tsp minced fresh or frozen ginger ½ tsp sugar, dash of cayenne powder – to taste.

Marinade Veggies:
1 medium Zucchini squash cut in 1 inch chunks
1 medium yellow summer squash cut in 1 inch chunks
1 small red onion cut in chunks
1 small Vidalia onion cut in chunks
½ green pepper cut in 1 inch chunks
½ red pepper cut in 1 inch chunks

Pour veggies in large zip lock style bag – pour in and tumble 1 cup of Tops Herb and Garlic marinade. (or other Greek style marinade)
Set in bowl (in case of spills) in fridge until ready to cook, turning once or twice.

The day of serving:

Green Salad –
Lettuce – two kinds looks nice – I prefer to add curly red leaf for appearance.
Grape tomatoes
Olives
Baby carrots
A little sliced green pepper & red onion
Serve the dressing on the side – that way guests can dress to their taste and left over salad can be saved for another meal. Serve with Side bowls, leave more room on the plate for what really counts.
Slice fresh buns

Prepare burger toppings
More salad dressing

Just before Grilling
Cook Veggies
In Cast Iron Skillet – preheat skillet on high gas flame – add 2 tblspns olive oil
Drain and reserve marinade
Add veggies to pan – and ½ cup marinade – allow to brown, toss and turn – add more marinade as needed – serve tender but not mushy – cooks in less than 10 minutes. Bring to table in a warmed covered casserole dish.


Toppings:
M-Large Portobello mushroom, thinly sliced
Medium red Onion, thinly slices rounds
½ red pepper sliced thin long strips

A large clove of fresh garlic smooshed in a press
Heat cast iron skillet with olive oil, drop in onions, soften, add red pepper strips, mushrooms and garlic. Cover with lid sauté 3 minutes. Set aside to cool.

Raw Red Onion rings

Lettuce Leaves

Ginger Mayo

And the usual condiments your guests would like.

Turkey Burgers:
HoneySuckle brand packages formed fresh turkey burgers, with just turkey – no fillers. We grill these and baste them with Tops brand Garlic and Herb Marinade – adds flavour prevents drying of this lean meat.

To drink – a non alcoholic treat:
Sparkling white grape juice chilled
Pomegranate & blueberry juice chilled
Pour half and half into white wine glasses.

Getting Organized:
Try to have as much ready before your guests arrive – even have the table laid out and plates ready – enjoy your evening – and don’t be a slave to the kitchen. Plan out which serving dishes you’ll need ahead of time.

That being said – think about the time you have available and invite guests to arrive when you will have had the time to get things ready.
Not the other way round – this way you’ll enjoy the evening much more.