No Peaking program prompts messages
 Did you get the call?

In late December, CHELCO sent the first automated phone messages to all residential members concerning a potential cold weather energy usage peak. Members were asked to conserve energy during the hours of 5:30 a.m. through 8:30 a.m. to help CHELCO manage the cost of wholesale power and avoid potential rate increases from our power supplier, PowerSouth.

Participation in the program lets members help themselves, their neighbors and CHELCO by lowering the peak demand (which is a driver of CHELCO's wholesale power bill). Members can help by curtailing usage of specific electrical devices or appliances during critical peak times of the day, a few days out of the year. When CHELCO avoids high peak charges, members benefit through lower wholesale power costs in the future.

With the extreme cold temperatures forecasted for this weekend (January 8th-10th), CHELCO once again is asking our members to conserve energy during the times of 6 a.m. through 9 a.m. Saturday and Sunday morning.

For details on the No Peaking Program or becoming a "Peak Buster," click the link below . The link will give you specific actions you can take to conserve energy during this time. In order to participate, CHELCO must have a participant's valid telephone number.

Find out more... 

 Is your home leaky and drafty?
 Audit your home: Search for common leaks

Hiring a professional to seek out air leaks in your home is a good investment-but chances are it might not make it to the top of your to-do list any time soon. That doesn't mean you have to accept living in a drafty house.

Instead, take matters into your own hands with a do it yourself home energy audit using Energy Savers...

Read entire article... 

 Recipe of the Month
 Ginger Glazed Mahi Mahi with Pico de Gallo

With the feasting during the holiday season behind us, it is time to start the year off right by eating heart smart and healthy! Here is a delicious low fat recipe that will surely please your family.

Ingredients:

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium- high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately with Pico de Gallo. (See recipe below)

Pico de Gallo:

• ½ cup each of finely chopped Yellow pepper, Tomato, Vidalia onion: add 2 Tbsp of chopped Cilantro and mix together. (Adjust amounts of each ingredient to your preference.) Serve cold over fish, chicken, etc.

Discover more delicious recipes... 

 Energy Efficiency Tip of The Month