”You’ve got airplanes, you’ve got people there…I don’t have half of them (laughs),” says Barbara Marshall as she looks at her collection of salt and pepper shakers.She may not have half of them but try at least 25-hundred.Marshall started collecting salt and pepper shakers nearly forty years ago when she was given a set as a gift.From a tiny teaset to Lucy and Ricky Ricardo you can find just about anything in her collection.It’s so big you can’t just look at it once and that’s why Marshall is sharing it with the world.”To have so many of them and I had them upstairs in my house.
A state prison inmate hospitalized after a severe beating last month, has died.The Maine Department of Corrections says 51-year old Lloyd Millett passed away last night at Eastern Maine Medical Center in Bangor.Millett was serving a life sentence for killing two women in 19-95 in Turner.
To learn more about medication management, EAAA recommends that you check out the Agency for Healthcare Research and Quality’s website at www.ahrq.govFor more information regarding upcoming events for seniors in your area, check out Eastern Are Agency on Aging’s website, www.eaaa.org, or give them a call at 1-800-432-7812
Governor Paul LePage says he’ll veto two gambling bills working their way through the Legislature so voters can have the final say on the matter.Both citizen-initiated bills have received favorable votes so far, setting the stage for possible legislative approval.
A 23-year-old man charged with manslaughter in the shooting death of a friend is making his initial court appearance in Maine.Ryan Ouimet, of Colts Neck, N.J., is scheduled to appear Wednesday afternoon in Franklin County Superior Court in Farmington.
Muddy Rudder in Brewer is back in business…this time with a new owner.The waterfront restaurant was bought by Mike Kessock.While the famed eatery may have been closed for a week for renovations, Kessock says customers won’t notice too many changes.The menu will still be pretty much the same with a few adjustments.As for the name, it’s not going anywhere any time soon.Kessock says he has the right to use the name “Muddy Rudder” for a year .As for future plans, there could be an expansion to the bar and perhaps docks added leading to the Penobscot River.
A man from Parkman charged with illegal possession of firearms is back in jail.A federal court clerk says Michael Demaria,43, was arrested yesterday for allegedly trying to sell guns.He was initially arrested last month after an FBI raid on his home.Demaria was freed, but his bail conditions included no possession of firearms.He’s now being held without bail.
The Maine House has passed a bill that would put to an end registering to vote on election day.The bill was approved by just four votes: it faces further action.House Speaker Robert Nutting of Oakland says it would alleviate a lot of stress on Maine’s election system.
The American Red Cross needs lot of blood donors this summer, Saturday it will host a super blood drive at the Bangor Civic Center and there will lot of great food at the annual Chill ‘N Grill.Lisa Frazell of the Red Cross joined us on TV5 News at 5 to talk about it and John Hafford of Texas Roadhouse joined us to share some grilling tips and a recipe he’ll share with blood donors at the event.Chill ‘N GrillSaturday, June 11thBangor Civic Center from 9-3pmFreihofer’s Breakfast at 9Texas Roadhouse Grilling at 111-800-RED-CROSS———–Kabob PreparationEquipment: Two cutting boards (one for veggies & one for meat), storage container, metal skewers, knife, latex glovesIngredient AmountStep 1Mushroom Caps 1 ozStep 2 Sirloin or Chicken (1 Â½” X 1 1/2″ Cubes) 6 ozYellow Onion (1 Â¼” X 1 Â¼” Slices) 1 ozGreen Pepper (1 Â¼” X 1 Â¼” Slices) 1 ozTomato (1 Â¼” X 1 Â¼” Slices) 1 ozStep 3Marinade or Seasoning As DesiredImportant to know:Â· Cutting your veggies slightly smaller than the sirloin or chicken cubes should keep them from burning.Â· Metal skewers helps ensure complete cooking of the meat, including the center.