Morning Show (454)

Monday, 28 July 2014 08:13

Grace's MOTIVATION Monday, July 28

Value in each challenge...

Challenge is a fact of life. Though it might seem nice to trade your own particular challenges for somebody else’s, you’d likely find those other challenges to be just as burdensome.

Instead of seeking to be free of your challenges, seek to be motivated to move successfully through them. A life with no challenge is a life with no opportunity for growth, fulfillment or satisfaction.

Your challenges are yours for a very good reason. They are precisely the challenges that will enable you to grow stronger, more capable, and more fulfilled.

So don’t resent the challenges, and don’t avoid those challenges. Don’t complain about the challenges or pretend they’re not there.

Deal with each challenge and become stronger. Work through every challenge and feel the confidence that comes from knowing you can do it.




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(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--visit

Friday, 25 July 2014 05:52

Kenkucky Bourbon Profiteroles


Yield:  1 1/2 pounds

1 cup milk
1/2 cup butter, unsalted
1/2 tsp. salt
1 Tbsp. sugar (for sweet puffs)
1 cup all-purpose flour, sifted
4 large eggs (5 eggs if needed)

Bring liquid to a boil with the butter.

Remove from heat and add the flour all at once, beating with a spoon until smooth.

Return to heat for a few minutes or until the dough begins to dry out. This mixture is called a panade.           

Remove from heat and beat with a mixer until the heat begins to dissipate. Then beat in the eggs one at a time. Be sure egg is completely incorporated and beat until smooth. Start with 4 eggs and only add the fifth egg if the batter is too stiff. It should droop off the side of the spatula if lifted out of the bowl. 

Fit a pastry bag with the tip of your choice and fill with the pâte à choux.

On a lightly greased or buttered sheet (or parchment paper), pipe out the desired shape.

Beat egg with water for an egg wash. Brush tops with egg wash, taking care not to drip down the side to the baking sheet as this would inhibit the rapid rise of the puffs.

Bake the puffs at 425 degrees for 5-7 minutes then turn the oven down to 350 degrees F and  bake for an additional 10-15 minutes until golden brown and feel and sound hollow on the inside. 



Yield: 3 1/2 cups

1 cup heavy whipping cream
1 cup fine quality chocolate, chopped small and evenly
2 oz. unsalted butter

Heat whipping cream in a heavy-bottomed sauce pan or on top of a bain marie.

Remove saucepan from heat and add chocolate and butter.

Allow chocolate to melt slowly, stirring occasionally, until smooth.

Cool slightly.  Dip tops of cream puffs in chocolate to coat. 


Bourbon Pastry Cream

1/4 cup corn starch
3/4 cup sugar
2 tsp. pure vanilla extract
2 Tablespoon Kentucky Bourbon
6 large egg yolks
16 oz. whole milk
1/8 tsp. salt

In a non-reactive saucepan heat milk to just boiling. Set aside.

In a large mixing bowl whisk together corn starch, sugar, yolks, vanilla extract, Bourbon, and salt.  Make sure items are well blended.

Liaison the milk into the egg mixture slowly to prevent curdling.

Pour incorporated mixture into non-reactive saucepan and slowly heat mixture, making sure to stir constantly to prevent premature cooking of egg yolks.

Allow mixture to thicken to pudding consistency.  Remove immediately from pan to prevent further cooking.  Cool in ice bath to stop the cooking process.

Place plastic wrap on surface of cream and place in refrigerator to cool. 

Monday, 21 July 2014 08:45

Grace's MONDAY Motivation, July 21

Make a new adventure....

The possibility for adventure is here and now. Put some in your life today.

Don’t settle for a day that’s just like the day before. Make the decision and make the effort to put some real adventure in it.

Get yourself in a position to experience life in a way you’ve never experienced it before. Do something that you can get excited and enthusiastic about, and that you can treasure for a long time to come.

You don’t have to travel to exotic places or get yourself in tight situations to enjoy a good adventure. Simply get a little bit outside your comfort zone, reminding yourself that you’re perfectly capable of enjoying new and different experiences.




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(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--Visit


Thursday, 17 July 2014 12:49

Blueberry Lemon Tart

1/2 cup sugar


1 Tbsp. lemon zest, grated

4 eggs

1/2 cup lemon juice

1/4 cup heavy cream

1 pint fresh blueberries

Powdered sugar for garnish


In a mixer with the paddle attachment, blend the sugar and zest together thoroughly.  Add the eggs.  Mix until well combined, but do not whip.

Mix in first the lemon juice and then the cream.  Pass the mixture through a strainer if desired.  Pour the strained filling into the partially baked tart shell. Scatter a scant ¼ cup of fresh blueberries throughout the filling.   Bake at 325° until the filling is set, about 10-15 minutes.

Top with fresh blueberries and dust with powdered sugar to serve.



Tart Shell


For Pate Sucre:

1 1/2 cups all-purpose flour

1/2 tsp. salt

1/4 cup granulated sugar

1 pkg. vanilla sugar

4 lg. egg yolks

1/2 cup unsalted butter, cut into chunks


In a food processor, pulse the flour, sugar, vanilla sugar and salt until combined.

Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks until dough start to come together.

Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.

Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.

Roll out pastry on a lightly floured surface with a rolling pin to 1/8-inch thickness. Place a small piece of pastry over the tartlet shell pan. Press the pastry gently into the pan and run the rolling pin over the top to cut the edges of the pastry.

Line tart with parchment paper and weigh down with pie weights. Bake in preheated oven at 350°F for 6 to 8 minutes until golden brown. Remove from oven and cool completely on a wire rack.


Wednesday, 16 July 2014 05:53

Geek of the Week: ESPN Fantasy Football

With NFL training camp 2014 getting underway next week, ESPN has updated it's Fantasy Football app.  The new version makes it easier (and possible) to create your team or a league right from the the old version, the "grunt work" was done online or on your computer.  The 2.0 version of the app also allows you to invite Facebook friends to join your league, interact through social media, and recieve push notifications and alerts about your team.

ESPN Fantasy Football is free for iOS devices and looks great on iOS 7.

Monday, 14 July 2014 08:06

Grace's MOTIVATION Monday, July 14


Allow the meaning....


Make this day meaningful by allowing it to be meaningful. Instead of striving to invent some grand purpose, accept that there is a grand purpose and go with it.

Rather than making judgments about the meaning of whatever you’re experiencing, simply be thankful to be experiencing it. There is great meaning to be found and felt in the living of each moment.

See that life, in whatever form it takes, in whatever circumstance it exists, has profound and intrinsic meaning. Nothing is trivial when you fully appreciate how it makes you feel.

You are here to experience the inscrutable, miraculous condition that is life, from a truly unique perspective. Embrace the opportunity, and live fully the meaning that is surely there.

Listen, love, taste, hear, give, understand, work, play and live the meaning as it flows forth. Up and down, sweet and sour, simple, difficult, soft, hard and whatever may happen all bring new richness and meaning...... 

courtesy of:



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Friday, 11 July 2014 05:34

Simple Deviled Eggs

Makes 12 halves

7 hard boiled eggs
2 Tablespoons real mayonnaise
1 1/2 Tablespoons apple cider vinegar
1/2 teaspoon salt, divided
3/4 teaspoon celery seeds
1/4 teaspoon paprika
1/2 teaspoon mustard powder (Coleman's)
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
extra paprika to sprinkle in eggs for garnish

Carefully cut eggs in half lengthwise.  Set whites aside.

Place egg yolks in a small mixing bowl with mayonnaise, vinegar, 1/4 teaspoon salt, celery seeds, paprika, mustard powder, garlic powder, and pepper.  With a fork whisk ingredients together until well blended.

Chill filling in refrigerator for 5 minutes.  Place 12 egg white halves on serving platter. Sprinkle remaining 1/4 teaspoon of salt over empty egg white halves. Using a piping bag and star tip or just a small ice cream scoop, fill the cavity of each egg white half (I find I'm always a little short on filling which is why I boil an extra egg and use the yolk from it and not the white.  The bonus hard boiled white is a great treat for my dog).

Chill eggs in refrigerator for a minimum of 15 minutes before serving. Sprinkle with extra paprika just before serving.

Wednesday, 09 July 2014 05:41

Geek of the Week: Wireless Emergency Alerts

Yesterday, cellphones across the county blared out the familiar Emergency Alert System tones, normally heard on your radio or television.  In June, 2012, the National Weather Service, FEMA and the FCC partnered with cellphone carriers to provide Wireless Emergency Alerts, direct to your mobile device.  Now, no matter where you are, you can be notified of an emergency.

The service comes standard on new phones and operting system updates, and has limited customizable features available.

If you're in iPhone user, tap the Settings icon, then the Notifications tab.

Android users, open the Emergency Alerts app and go to the Settings menu.

Alerts issued by the President can not be disabled, but you can decide whether or not to be notified of weather emergencies or Amber alerts.  For iOS users, it is either "on" or "off".  Andoid users can choose whether or not to receive the alerts and whether or not they are accompanied by those jarring alert tones.

Monday, 07 July 2014 07:58

Grace's MOTIVATION Monday, July 7


Even greater value....


There are many people in this world who would dearly love to have what you have. Plenty of other people would love to know what you know, to experience what you’ve experienced, and to live in the way you live.

Don’t let yourself become so accustomed to your many blessings that you discount them. There is enormous value in your life, and so many great things you can do with it.

Real gratitude goes beyond just thinking thankful thoughts and saying thankful words. The power of gratitude comes when you make good and meaningful use of all those things for which you’re thankful.

You have been entrusted with a whole lot of great value. Your best response is to find delight and fulfillment in making it into even greater value.    

courtesy of:



Visit the WAVE's FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time-- Visit


Wednesday, 02 July 2014 16:04

Wave Listener Area Fireworks

Akron: July 4 (9:45 p.m.) at Lock 3

Avon: July 4 at All-Pro Freight Stadium

Avon Lake: July 3 (dusk) at Weiss Field

Bay Village: July 4 (9:45 p.m.) at Cahoon Memorial Park

Berea: July 4 (10 p.m.) at Coe Lake

Bratenahl: July 3 (dusk) at Village Park

Brecksville: June 29 (10 p.m.) in town square

Chardon: July 3 (dusk) at Chardon High School

Cleveland: July 4 (10 p.m.) in The Flats

Cuyahoga Falls: July 3 and 4 (dusk) at Blossom Music Center

Geneva-on-the-Lake: July 4 (10 p.m.) Al Mraz Drive

Fairport Harbor: July 6 (dusk) at Fairport Harbor Lakefront State Park beach

Hudson: July 5 (dusk) at Barlow Farm Park

Huron: July 5 (10:15 p.m.) at the boat basin

Independence: July 3 (dusk) at Elmwood Park

Lakewood: July 4 (9:30 p.m.) at Lakewood Park

Lorain: July 4 (10 p.m.) at Black River Landing

Medina: July 3 (dusk) at Medina High School

Mentor: July 4 (9:30 p.m.) at the Civic Center

North Ridgeville: July 3 (dusk) at South Central Park

Oberlin: July 3 (dusk) at the Oberlin Sports Complex

Olmsted Falls: July 4 (10 p.m.) at Olmsted Falls Middle School

Sandusky: July 4 and 5 (10 p.m.) at Cedar Point

Solon: July 4 (dusk) at Solon Community Park, 6679 Som Center Road

Strongsville: July 4 (10 p.m.) at 16000 Foltz Industrial Parkway

Wellington: July 3 at Lorain County fairgrounds

Westlake: July 4 (dusk) at Clague Park

Wickliffe: July 4 (dusk) at Coulby Park, 28730 Ridge Road

Willoughby: July 4 (9:45 p.m.) at South High School

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