Stay safe all year long
 By: Megan McKoy-Noe

When a light goes out, it's hard not to notice the bulb needs to be replaced (unless you like to stay in the dark). But how can you tell if your power outlets are working properly? You don't want an electrical fire to serve as your wake-up call that's something is amiss.

"Many homes are equipped with new technologies to help prevent electrical fires and injuries," explains Brett Brenner, president of the Electrical Safety Foundation...

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 Keeping Cool:
 Tips for beating high summer electric bills

Don't let warmer weather turn into "summertime blues" when your monthly electric bill arrives. Here are some energy-saving tips from CHELCO.

Adjust the thermostat. As TogetherWeSave.com demonstrates, lowering a thermostat in winter can save as much as $85 per year. During warmer months, raising the thermostat a few degrees can save money, too. Set the temperature between 78-80 degrees Fahrenheit, and you could save up to 8 percent...

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 Value of Electricity
 

 

 Recipe of the Month
 Peachy Pork Tenderloin

This FamilyFun.com summer recipe for grilled pork tenderloin is guaranteed to be moist and tender, thanks to a quick brining in brown sugar and salt. The delicious sweet and savory glaze, easily whipped up from Dijon mustard and peach preserves, does double duty as a dipping sauce.

Ingredients:

• 1/4 cup coarse salt
• 3/4 cup brown sugar, firmly packed
• 2 cups boiling water
• 3 cups ice cubes
• 2 pork tenderloins, 1-1/2 to 2 pounds total
• 1/2 cup peach preserves
• 1 tablespoon chopped fresh rosemary
• 1/2 cup Dijon mustard
• Pepper

Directions:

1. Place the salt and sugar in a medium-size metal or glass heat-proof baking dish. Add the boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered, for 30 minutes in the refrigerator.
2. While the tenderloins marinate, prepare the grill for cooking. Then, in a small bowl, stir together the peach preserves, rosemary, and mustard. Set aside 1/2 cup.
3. Remove the meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place both tenderloins on the grill and cook them, turning occasionally, until their internal temperature reaches 145 degrees, about 20 minutes. About 5 to 8 minutes before the meat is done, brush on the peach-mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil, and let them rest for 5 minutes. Serve them with the reserved glaze. Serves 6.

Nutrition Facts Per serving (1/6 of recipe): Calories 334 ● Total Fat 5 g (8% DV) ● Saturated Fat 2 g (11% DV) ● Cholesterol 126 mg (42% DV) ● Sodium 911 mg (38% DV) ● Total Carbohydrate 19 g (6% DV) ● Fiber 0.1 g (1% DV) ● Sugars 13 g ● Protein 47 g (93% DV) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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 Energy Efficiency Tip of The Month