Feature Property!

Large home located on a wide and deep canal with direct access to San Carlos Bay. This home features three bedrooms and three baths, soaring ceilings and a wrap around sun room with amazing views. Pool, spa, boat dock and more! Call John at 239-560-4960 to schedule a showing.

Click Here to view this home directly.

Click Here to view the Team Petel website.

Community Profiles: Watershawdows

Watershadows is a 79 parcel community featuring wide and deep canals perfect for the boating enthusiast! View this video for more information on this wonderful Sanibel community.

http://www.youtube.com/watch?v=r3EmHWkRulA&feature=player_embedded

Family Fun Fishing With Captiva Cruises

As part of its Summer line up of cruises geared for all ages Captiva Cruises is now offering a half day Family Fun Fishing excursion. All fishing gear and bait will be provided for this adventure that will be offered on Friday’s through the summer season.

Passengers will enjoy a day of light tackle Back Bay fishing and along the way learn about the ecology of Pine Island Sound where dolphins, manatees and other marine life are often seen. Fishing is a great way for families to experience the outdoors together while gaining a new appreciation for the abundance and diversity of marine species and the importance of their habitat.

Captiva Cruises, an excursion boat company, offers lunch cruises to Cabbage Key, Useppa Island and Boca Grande as well as Beach and shelling trips to Cayo Costa State Park, Dolphin & Wildlife Adventure Cruises with The Sanibel-Captiva Conservation Foundation, sailing adventures on their 40 foot sailing catamaran and sunset cruises. Additional information and reservations for any of Captiva Cruises tours and programs may be obtained by calling Captiva Cruises at 472-5300. 

Voting Begins For Best of The Islands

The Sanibel-Captiva Island/Island Reporter is hosting its annual Best of the Islands

“After being a part the islands for more than 40 years, this is our humble way of giving the community a chance to show their appreciation for the hardworking island business that put forth a great service on a daily basis,” said Publisher Scott Blonde.

The community votes for its favorite island businesses in 93 categories to be named Best of the Islands. At a special awards luncheon the winning businesses are presented with a plaque to showcase the community’s appreciation for their outstanding services.

“I’m proud to be appreciated by the community,” said John Grey, owner of John Grey Painting and multi-winner of Best of the Islands in the painting category. “It does a good service to us by helping people identify our business.”

Ballots can be found in a special insert in this edition of the Islander/Island Reporter, as well as in the July 27 edition. Ballots must be returned to the newspaper’s office, 2340 Periwinkle Way, Unit K, by Aug. 3. Completed contest rules are listed on each ballot.

“Voting really makes a difference,” said Maureen Watson of Watson MacRae Gallery and first-team winner of last year’s Best of the Islands in the art gallery category. “It’s nice to recognize those businesses that do a good job for you, the individual voter, and that contribute to the community.”

Cast your ballot for Best of the Islands during this unique opportunity to show your appreciation for the island business community. There are only two chances to vote. 

This Week's Recipe - YUM!

Aloha Chicken

Ingredients:

Chicken:

4 – 6 lb. whole chicken
1/4 tsp. paprika
1/4 cup pineapple juice
1/4 cup chicken stock
3 garlic cloves
1/2 cup red pepper chunks
1/2 cup green pepper chunks
1 cup pineapple chunks
Salt and pepper

Pineapple Glaze:

1 cup pineapple preserves
1/4 cup pineapple juice
1 Tbsp. lime juice
1/2 Tbsp. light brown sugar
1 Tbsp. soy sauce
1/4 tsp. ground ginger
Pinch ground cayenne pepper
1 Tbsp. chopped fresh cilantro

Directions:

Preheat oven to 350ºF. Season chicken inside and out with salt, pepper, and paprika. Fill the roaster's seasoning well with the pineapple juice, stock, and garlic cloves and place chicken on top. Roast chicken for 45 minutes.

While the chicken is cooking, prepare the glaze. Add the preserves, juices, brown sugar, soy sauce, ginger, and cayenne to a small pot. Whisk to combine over low heat until ingredients are well incorporated, about 5 minutes. The consistency should be thick. Whisk in the cilantro just before glazing.

After 45 minutes, remove the roaster from oven. Fill the roaster dish tray with the green and red pepper and pineapple chunks. Brush the pineapple glaze onto the chicken and place back in the oven for 20 – 30 minutes until the skin is golden brown.

Allow the chicken to cool for 4 – 5 minutes on the roaster dish. Carefully remove the chicken and serve with the peppers and pineapple chunks.

Feature Property!

Great Sanibel home! Beautifully constructed with high impact glass, oversize pilings, composite decking and wind resistant easy care vinyl siding. Three bedroom, three bath home with huge master retreat. Located on a mangrove canal on the quiet East end of Sanibel. Room for a pool! Call John today to schedule a showing 239-560-4960.

Click Here to view his home directly.

Click Here to view the Team Petel website.

Unbelievable Chocolate Cake With Chocolate Cream Frosting

By Marlene Koch, author of Eat What You love

I believe everyone deserves chocolate cake. This signature recipe comes from my very first cookbook, Unbelievable Desserts with Splenda: Sweet Treats Low in Sugar, Fat, and Calories, and to this day it is still one of my most beloved recipes. Why? Because in only 10 minutes, using a single bowl and a whisk, I can whip up a light and tender dark chocolate cake that anyone can enjoy no matter what their diet! To create a layer cake for extra special occasions see the Or Try This directions below. Makes 9 servings Ingredients ¼ cup canola oil 1 large egg 1 teaspoon vanilla extract ¼ cup packed dark brown sugar 1 cup Splenda granulated sweetener 1 cup buttermilk 1¼ cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ cup Dutch cocoa powder ¼ cup hot water 2 teaspoons powdered sugar Instructions 1. Preheat the oven to 350°F. Coat an 8 x 8-inch baking pan with nonstick baking spray. 2. In a large bowl, whisk together the oil and egg until the mixture is frothy and thick. 3. Add the vanilla, brown sugar, and sweetener. Beat with a whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly incorporated into the mixture. Add the buttermilk and continue to mix. 4. Sift the flour, baking powder, baking soda, and cocoa powder and stir into the wet ingredients. Whisk vigorously for 1 to 2 minutes, or until the batter is smooth. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin. 5. Pour the batter into the prepared pan and tap the pan on the counter to level the surface and to help remove any bubbles. 6. Bake for 18 to 20 minutes, until the center springs back when touched or a toothpick inserted into the center comes out clean. Do not overbake. Cool the cake on a wire rack. Dust with powdered sugar before serving. Or Try This To make a layer cake double the cake recipe, pour into 2 9-inch round pans and bake according to directions. Frost and fill with: Chocolate Whipped Cream Frosting. Ingredients 4 ounces tub-style light cream cheese 1/4 cup cocoa powder 1/3 cup Splenda granulated sweetener 2 cups light whipped topping, divided Instructions 1. In a small mixing bowl, beat the cream cheese, cocoa powder, and sweetener with an electric mixer until well blended. 2. On slow speed, beat in 1 cup of the whipped topping to incorporate. Add the remaining 1 cup and beat on low very briefly until combined and fluffy. Nutrition Information Per Serving (cake with powdered sugar) Calories 160 : Carbohydrate 22g (Sugars 8g) : Total Fat 7g (Sat Fat 1g) : Protein 3g : Fiber 1g : Cholesterol 25mg Sodium 180mg Food Exchanges: 1 1/2 Carbohydrate, 1Fat : Carbohydrate Choices: 1 1/2 Weight Watcher Point Comparison: 4 Nutrition Information Per Serving: (frosting) 2 tablespoons Calories 45 : Carbohydrate 4g (Sugars 1g) : Total Fat 2 g (Sat Fat 1.5g) : Protein 2g : Fiber 0g : Cholesterol 0mg : Sodium 80mg : Food Exchanges: 1 Fat : Carbohydrate Choices: 0 Weight Watcher Point Comparison: 1

Sanibel Black Bear Relocated Once Again

By Shannen Hayes

                The Sanibel black bear had to be tranquilized a second time after it was relocated on Jun 21 to the Chassahowitzka national Wildlife refuge just north of Tampa.

                The 270-pound black bear, identified by his orange ear tag, was spotted by a University of South Florida student on July 3 as it wandered the campus. A short time later the 2-year-old bear was found in a tree just outside the entrance to Busch Gardens, where he was tranquilized by wildlife officials.

                He has again been relocated to Apalachicola National Forest, the largest U.S. national forest in Florida and the only one in the panhandle. The adventurous male bear found its way to Sanibel Island a year ago by most likely swimming from the mainland via Pine Island. He was tranquilized and relocated after exhibiting nuisance behavior.

                “Although there was plenty of fruits and grubs to eat, the bear was captured and relocated because he changed his behavior and became more visible during the daylight house and began frequenting more populated areas of the island,” said “Ding” Darling National Wildlife Refuge Manager Paul Tritaik. “The bear didn’t threaten anyone, but the potential for bear human conflicts increased as the bear encournted more people and was seen traveling along roadways more often.

                Since the black bear was relocated from his island home, he was spotted at Spring Hill in Hernando County and Land O’ Lakes in Pasco County before his recent trip to Busch Gardens and USF, nearly 50 miles from Chassahowitzka.

                “The bear was a young male and was likely approaching breeding age,” said Tritaik. “With no females available (on Sanibel), he would have searched in vain. Now, he is in an area where he will have the opportunity to find female bears.”

                While the Florida black bear is not listed under the federal Endangered Species Act, it is currently listed by the state as “threatened.” However, the Florida black bear may soon be taken off the state list pending approval of the Black Bear Management Plan by the Florida Fish and Wildlife Conservation Commission.

Island Reporter (July 13, 2012)

Around The Islands With Anne Hop Over To Next Island For A Change Of Pace; Summer Sale Offered At Billy’s Bikes

by Anne Mitchell

As picturesque as Sanibel is, its sister island – Captiva – exudes a more relaxed, tropical vibe. And it’s fun for Sanibel locals and tourists to go island hopping (by bridge, of course) once in a while.

Even on an overcast Monday lunchtime this week, the Andy Rosse Lane section of Captiva was alive with live music, color and a sense of fun and good times.

Paul Rozmuss’ delightful flute music was drifting with the breeze as he played under a palm-thatched roof entertaining outdoor diners at Keylime Bistro. Misters sent out a cool fog to help keep

the outside diners cool as they sat under bright umbrellas and sipped frozen drinks, a bistro specialty.  

Keylime Bistro is open for breakfast, lunch and dinner with a large menu that covers the gamut from appetizers and sandwiches to soups and salads to a selection of seafood, meats and pastas.  The breakfast dishes – served from 8 a.m. to 2 p.m. – sound yummy and are surprisingly inexpensive. For example, Bistro Benedict with breakfast potatoes and fresh fruit is $9 and huevos rancheros with salsa and guacamole is $8. A short stack of pancakes is $5.

There’s a Sunday Jazz Brunch from 11 a.m. to 3 p.m. Phone 395-4000 if you need more information.

Across the street is sister restaurant RC Otters, where on the same day, Royce Allgood was strumming his guitar and singing Jimmy Buffet tunes, islandstyle favorites and a selection of music for

all tastes. “I try to cover it all,” he said. “I throw in old-time songs and country as well.”

RC Otters serves breakfast, lunch and dinner with tables inside and out. Black beans and rice is available by the cup or bowl ($3.99/$5.99) and you can make it a meal with the addition of Portobello

mushrooms, chicken or pan-sizzled steak for $3.99.

Other menu items includes sandwiches, salads, steamed seafood pots, oysters, shrimp, steak, ribs and barbecue, to name just a few. There’s a kids’ menu too – and the always popular ring game

to tantalize customers young and old.

RC Otters can be reached at 395-1142.

Another “family” member is Cantina Captiva, located around the corner at 14970 Captiva Drive, phone 472-0248.

This picturesque place sits amid a tangled tropical garden blazing with colorful blooms. Inside, you can order Mexican and Southwestern dishes, margaritas and various beers and wines. It has a very casual atmosphere and is “decorated” with signed dollar bills. Hours are 11:30 a.m. to 10 p.m. daily.

NOTE: You can get 10 percent off your bill at these three restaurants – as well as at Island Eats and Captiva Pizza – with a coupon from the Sun Dollars, the discount coupon book published by the Island Sun. The book comes with your newspaper each week, or you can pick up a copy at the Island

Sun office in the Lime Tree Center on Sanibel, phone 395-1213.

If watching the Tour de France on television gives you the urge to get out on two wheels again, note that Billy’s Bike Shop is having a summer sale with 10 percent discounts on fitness and mountain bikes.

In addition, Billy’s is selling off its old fleet of rental bikes, asking $550 instead of $750 for Fuji road models.

Also on sale – with 20 percent off – are wireless cycle computers. The Micro Wireless model, normally $65, and the Urban Wireless, $50, are on sale for $52 and $40, respectively. They nifty little gadgets measure top speed, average speed, mileage, total time, distance and have other functions including being a handy clock.

Billy’s ad in the Sun Dollars July coupon book will get you 10 percent off all

cycle helmets and 10 percent off Segway tours.

For more information, call Billy’s Bike Shop, 1509 Periwinkle Way, Sanibel, phone 472-3620.

LIVE ON THE ISLANDS

Traditions on the Beach at the Island Inn has live entertainment most nights. This week’s lineup includes: Friday, dancing to Joe McCormick and singer Barbara Smith; Saturday, Joe McCormick and singer Marvilla Marzan; Wednesday, Prime Rib & Prime Jazz with the Traditions All Star Jazz Band; Thursday, dancing to Joe McCormick with popular favorites and smooth vocal stylings, R&B, jazz and pop. Traditions is at 3111 West Gulf Drive, phone 472-4559.

Sweet Melissa’s Café features Michael David playing light acoustic background music Wednesday through Saturday from 6:30 to 9:30 p.m. Sweet Melissa’s is at 1625 Periwinkle Way, Sanibel, phone 472-1956.

George & Wendy’s Sanibel Seafood Grille has live entertainment as follows: Friday, July 20, Anthony Wayne; Wednesday, July 25, Bill Metts; Thursday, Karaoke; and Friday, July 27, The Marty Stokes Band. The restaurant is at 2499 Periwinkle Way, Sanibel, phone 395-1263.

The Jacaranda has entertainment nightly from 7 to 11 p.m. On Friday and Saturday, various artists are featured. On Sunday, it’s Jamaica “Dave” & Co., reggae and dance; Monday, Renata, jazz, contemporary music and dance; Tuesday, Steve “Scooter” Reynolds, acoustic guitar, contemporary music and dance; Wednesday, Buckeye Ken, contemporary, Top 40 and blues; Thursday, 2 Hot, contemporary, reggae and dance. The Jacaranda is at 1223 Periwinkle Way, phone 472-1771.

Traders Store & Cafe features music by Chris Workman Wednesdays from 7 to 10 p.m. and Danny Morgan and Friends on Tuesdays and Thursdays from 7 to 10 p.m. Traders is at 1551 Periwinkle Way, phone 472-7242.

The Mucky Duck on Andy Rosse Lane, Captiva, features music by Mark Dupuy on Mondays; Rich Lancaster, Wednesdays; Gene Federico, Thursdays and Saturdays; and Buckeye Ken, Fridays.

The Crow’s Nest at ’Tween Waters Inn has live music Fridays, Saturdays, Tuesdays and Wednesdays

from 9 p.m. to 1 a.m. Taylor Stokes is playing Tuesday and Wednesday, July 24 and 25. Crab races are Mondays and Thursdays. The Crow’s Nest is at 15951 Captiva Drive, phone 472-5161.

The Island Cow on Periwinkle way has live entertainment on Friday with Dan Confrey; Saturday, Diana Lynn; and Sunday, Buckeye Ken. Phone 472-0606.

RC Otter’s, 11506 Andy Rosse Lane, Captiva, has live music daily with dining inside and out, phone 395-1142.

Keylime Bistro features live music days and nights seven days a week. New to the line-up is Ken Limeri playing jazz sax from 6 to 10 p.m. every Tuesday. The bistro is at 11509 Andy Rosse Lane, Captiva, phone 395-4000.

Feature Property

Check out this fabulous canal home! With direct access to San Carlos Bay this home is located on a wide and deep canal - a boater's dream! Property has an 80 foot dock, 16,000# lift and amp service. Pool, patio and screened lanais complete the wonderful outdoor space. Inside you'll find a great open floor plan, 3 bedrooms, 2 baths including a private top floor master retreat. Call John at 239-560-4960 to view this great home on Sanibel Island

1516 Angel Drive, Sanibel. $899,000

Click Here to view this home directly.

Click Here to view the Team Petel website.

John R. Wood Mobile Friendly Website

John R. Wood has gone MOBILE!

When checking out the fabulous John R. Wood website at sanibelrealestatemarket.com from your smartphone you'll notice our website has gone Mobile Friendly! Now, easily access all the same great information fast and easy in a mobile friendly format. Browsing, buying and selling Southwest Florida has never been so easy!

This Week's Recipe - YUM!

Breakfast BLT Sandwich Wow, a BLT for breakfast! This filling and satisfying egg sandwich is so good you will never believe you are eating something better for you than a sausage and egg biscuit. But with 1/2 the calories, carbs, and sodium, only 1/3 the fat, and a load more fiber than a sausage and egg biscuit, you definitely are. Short on time? Wrap it up to go and avoid the line at the local fast-food drive-through. Makes 1 serving Ingredients 1 light Multigrain Thomas’ English muffin (or 2 slices light wheat bread) 2 slices center cut bacon 1 large egg, beaten (or substitute 1/4 cup liquid egg substitute) 2 mounded teaspoons light mayonnaise 2 leaves of lettuce 2 thin slices tomato Instructions 1.Spray a small skillet with nonstick cooking spray and place over medium heat. 2.Place bacon on a paper towel and microwave according to instructions on the package (usually about 2 minutes), or until desired crispiness. 3.While bacon is cooking, place English muffin halves in toaster. Pour the beaten egg into the preheated skillet and use a spatula to push the cooked portion to the center and allow uncooked egg to flow to the edges. As egg continues to cook, move to the center of the pan and shape to fit the size of the bread. When the just firm enough, flip and briefly cook second side. Remove from heat. 4.Spread mayonnaise evenly over each half of toasted muffin. Place a lettuce leaf on one muffin half. Add one slice tomato, then egg, bacon slices, then remaining tomato and lettuce. Top with second muffin half. Nutrition Information Per Serving: Calories 260 : Carbohydrate 26g (Sugars 2g) : Total Fat 12g (Sat Fat 4g): Protein 17g : Fiber 9g : Cholesterol 230mg : Sodium 570mg: Food Exchanges: 1 Starch, 11/2 Medium Fat Meat, 1/2 Vegetable, 1 Fat : Carbohydrate Choices 1 Weight Watcher Point Comparison: 5

Featured Property!

13520 Stratford Place Circle #202, Ft. Myers FL, 33919

Contact John Petel today to view this wonderful condo located in Fort Myers. 2 bedrooms and 2 baths with over 1500sq ft. Wonderfully maintained community in a great location! Deeded carport and golf cart storage. View today!

Click Here to view this home directly.

Click Here to view the Team Petel website.

This Week's Recipe - YUM!

Root Beer Barbequed Chicken

If you love the great taste of sweet, tangy barbeque sauce slathered on chicken (or anything else) you’ll love this amazing recipe which offers all of the traditional barbeque flavor with 75 percent less sugar and a fraction of the sodium of commercially prepared brands that can easily derail an otherwise healthy meal. (Note: Because you will use only half the sauce for this recipe, you will have leftover barbeque sauce that will keep for several weeks stored in a covered container in the refrigerator.) Makes 6 servings Sauce 1 (12-ounce) can sugar-free root beer* 1 cup reduced-sugar ketchup 2 tablespoons apple cider vinegar 2 tablespoons molasses 2 tablespoons Worcestershire sauce 2 teaspoons liquid smoke 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon paprika *Sweetened with sucralose like Hansen’s is best 21/2 to 3 pounds skinless chicken breasts and thighs 1.  To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 20 minutes, or until thick enough to coat the back of a spoon. 2.  Brown the chicken pieces in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with 3/4 cup of the barbeque sauce. Bake for 45 to 55 minutes at 350°F, or until the chicken is completely cooked through. Add additional sauce to taste! Marlene Says: Most barbecue sauces average 12 to 16 grams of carbohydrate (with 9 to 12 of them coming from sugar) per typical 2 tablespoon serving. To reduce the amount of sugar, make your own, or look for a reduced-sugar brand like KC Masterpiece Classic Blend. Nutrition Information Per Serving (1/6 recipe) Calories 200 : Carbohydrate 4g (Sugars 3g) : Total Fat 7g (Sat Fat 2) : Protein 29 : Cholesterol 90 gms : Sodium 420 mg Food Exchanges: 4 Lean Meat Carbohydrate Choices: 1/2 Weight Watcher Point Comparison: 4

Enjoying Holidays - Island Style

Team Petel hopes you and your family had an enjoyable and safe holiday. We enjoyed the wonderful weather, beautiful water and especially the excellent fireworks display set off on Sanibel every year. Team Petel's Administrative Assistant, Ann enjoyed a great beach day with friends and watched the sunset and fireworks from the Sanibel Causeway. If you've always dreamed of enjoying your holidays in paradise contact Team Petel today!

Click Here to view our website.

Open House!

Saturday July 7th 1 p.m. - 4 p.m. 

1516 Angel Drive, Sanibel

Tour this wonderful home located on a wide and deep canal. Direct access to San Carlos Bay. Boat dock, lift and amp service. Updated kitchen. 3BR/2BA. Private master retreat!

Click Here to view this home directly

Click Here to view the Team Petel website

Happy 4th of July!

Wishing you and your family a 

Safe and Happy 4th of July! 

~Team Petel~

4th of July Festivities!

4th Of July Parade
Periwinkle Way, Sanibel
Starts 9:30 am

Sanibel Island Fireworks Night 2012

Wednesday, July 4th 6pm to 9pm 

Fireworks at Dusk

Pancake Breakfast To Benefit Summit Christian Preschoolers

On Wednesday, July 4, Sanibel Community Church will be hosting a pancake breakfast to benefit the Sanibel campus of Summit Christian Preschool. From 7 to 9 a.m., the community is invited to enjoy a hearty All-American breakfast prior to the parade along Periwinkle Way. All donations accepted will support the preschool located at Sanibel Community Church, 1740 Periwinkle Way (next to Jerry’s Supermarket).

Island Sun (June 22, 2012)

This Week's Recipe - YUM!

Virgin Piña Colada

Ingredients:

1-1/4 cup coconut milk 
1-1/4 cup pineapple juice 
1/4 cup heavy cream 
1/4 cup maraschino cherry syrup
1/4 cup white sugar 
8 cups of ice 
Orange slices, to garnish
Pineapple wedges, to garnish 
Maraschino cherries with stems, to garnish

Directions:

In a blender or frozen drink maker, add the coconut milk, pineapple juice, heavy cream, maraschino cherry syrup, sugar, and ice. Blend well until drink becomes smooth yet slushy in consistency. Pour mixture in goblet or daiquiri glasses. Garnish the rims of each glass with an orange slice and wedge of pineapple. Place a maraschino cherry on top of the finished piña colada, and serve.