Anyone who follows the show knows that our Executive Producer is a very famous media savvy, journalist, currently studying journalism at The University of South Dakota. What you might not know is that is the last three years, he has created 3 award winning websites including: The Voice (Huntley High School – Pacemaker award winner), The Volante (University of South Dakota featured on KELO News) and most recently – 2dudesandtheduchess.com which is being submitted as “The Greatest Website on the planet award!” Michael, you rock – you are a marketing genius.
May 14, 2014 – HUNTLEY, IL – “A Dog” formerly of 2 Dudes and a Dog, has resigned from its position on the highly rated radio show on Huntley Community Radio. This resignation follows weeks of intense negotiation to sign a long-term contract that would have locked up the entire team for plenty of time after the station launches on 101.5 FM later this year.
“We were shocked and saddened by the sudden departure of ‘A Dog’” said executive producer Michael Geheren. “Although, ‘A Dog’s role seemed insignificant on the show, there were plans to increase its exposure and popularity over the summer. We even had a new logo in the works that finally gave ‘A Dog’ a position front and center on the show.”
The resignation was amidst rumors that “A Dog” participated in the recent Westminster Dog Show’s “Best in Show” category, and finished a distant 8th place behind “GCH Afterall Painting the Sky”, a wire fox terrier. Apparently, “A Dog” was not pleased with the promised training and facilities from 2 Dudes and therefore determined to not complete the long-term contract.
“We are extremely disappointed with “A Dog” said co-host Travis Wittmeyer, “we had a hand-to-paw shake on the deal and “A Dog” just skipped out on us.” Wittmeyer added “we have poured our heart and soul into this show and we thought “A Dog” was in it for the long haul.”
Co-host and producer Bill Geheren was too upset for comment according to his agent.
An immediate search for “A Dog’s” replacement has begun. The search will be worldwide. Until then, 2 Dudes and a Dog will be operating as 2 Dudes.
About 2 Dudes – 2 Dudes began in October of 2012. The team includes co-hosts, Sir William Geheren, Travis Collywobbles Wittmeyer, and executive producer Michael Geheren. The show is a potpourri of useless information and people helping people. The show can be heard on huntleyradio.com on Monday, Wednesday and Friday from 8:00-8:30. We are also available on podcast via iTunes, Podbean.com, Mixcloud and many other locations.
For more information – 2dudesandadog.com
COOKING WITH COLLYWOBBLES Salmon Roasted with Tomatoes & Olives
Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes Makes: 4 servings Active Time: 20 minutes Total Time: 1 hour 20 minutes
- 2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
- 1/2 medium onion, peeled and cut into thin wedges
- 2 strips orange zest, cut into thin slivers
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1/3 cup pitted Kalamata olives, coarsely chopped
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 1/4 pounds salmon fillet, (about 1 1/2 inches thick), skin removed (see Tip), cut into 4 portions
- Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.
- Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.
- Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.
- Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.
TIPS & NOTES
- Tip: How to Skin a Fish Fillet
- You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.
Per serving: 372 calories; 20 g fat (3 g sat, 6 g mono); 90 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 34 g protein; 3 g fiber; 585 mg sodium; 1281 mg potassium. Nutrition Bonus: Vitamin C (40% daily value), Potassium (37% dv), Vitamin A (25% dv), Folate (18% dv). Carbohydrate Servings: 1 Exchanges: 2 vegetable, 5 lean meat, 1 fat (mono)