Where is the best place in the U.S. for solar and wind generation?
 

As fossil fuel prices continue to rise due to competition for resources and the increased expenses associated with environmental controls, the focus on renewable energy has greatly increased in the United States. This interest addresses a growing need to supplement traditional energy generation in the U.S. Two likely renewable resources that are getting a lot of attention today are wind and solar generation...

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 CHELCO's Bill Reminder Service
 Now Registering Members....

CHELCO is now offering our members a chance to sign up for the new CHELCO Bill Reminder Service.

If you choose to enroll in this service, we will send you a reminder e-mail or text message 7 days before your CHELCO bill is due. The fee for this service is just $1.00 per reminder. If you pay your CHELCO bill before the reminder is sent, you will not be charged that month.

$1.00 per reminder is a small price to pay for the peace of mind that you will receive from not having to pay late fees!

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 Recipe of the Month
 Corned Beef & Cabbage

If it wouldn't be St. Patrick's Day in your house without Corned Beef & Cabbage, here's an authentic recipe from Darina Allen's the Festive Food of Ireland. Even she points out that it's rarely eaten in Ireland and was most likely made popular by immigrants who missed the salted beef of their homeland. Cured beef was a traditional Easter Sunday dinner; the beef killed and preserved before winter could then be eaten after the long Lenten fast. In the truest sense of the word then, this really doesn't qualify as a traditional recipe. But, it has become so closely associated with the Irish and St. Patrick's Day!

Ingredients:

• 4-pound corned beef brisket - 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.
• 3 large carrots, cut into large chunks
• 6 to 8 small onions, roughly chopped
• 1 teaspoon powdered English mustard
• 1 large spring of fresh thyme and several parsley stalks tied together
• 1 cabbage
• Salt and pepper to taste

Directions:

1. Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.
2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. Cook for another one to two hours or until the meat and vegetables are tender.
4. Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard.

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 Global Warming: Who are the winners and losers?
 by Gary Smith, President of PowerSouth

Climate change. Global warming. You can hardly go anywhere without hearing about the dangers of a carbonized world.

Global warming has become an emotionally charged issue that finds its way into forums on various subjects. Last summer at an Electric Power Research Institute meeting, I was nearly assaulted by a scientist during a discussion of global carbon levels...

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