Page 23 - Scene Magazine 4504 April 2020
P. 23

  Scene Around Town
  Fun Wit
Everybody from time to time would like to be a ‘real’ star. Some are talented enough to make it, others not so much. I fall into
the latter category, or at least I did until last year. That’s when I renewed my Michigan driver’s license and upgraded it to a ‘REAL ID.’
In response to the 9/11 terrorist attacks in our country, the federal government passed the REAL ID Act requiring higher standards for personal identification. As
a result, a standard Michigan driver’s license or state ID card will no longer be acceptable if you plan on traveling on a domestic flight, to enter military bases, nuclear power plants, or for certain other federal facilities after that date.
The best way to determine if you
are conforming to this new license is
to take your license out of your wallet and look in the upper right hand corner. Go ahead, I’ll wait. If you see a star up there, you can use that license to board airline flights in the United States with- out having to carry around a passport. If the star isn’t there, well...
Let me pause here and say that partic- ipation in this program is voluntary and anyone who doesn’t want a REAL ID will be issued a standard license or ID. However, also understand that you may not be able to use that license for federal identification purposes in the future.
So, how do you get the REAL ID? You will need to go in-person to your nearest Secretary of State office. Take with you: your driver’s license or state ID card; a birth certificate with a raised seal or stamp issued by a governmental agency; your valid, un-
expired U.S. passport; or an approved citizenship or legal presence docu- ment. If you had a name change, such as getting married, you will need to bring documentation of the name change. In this case, your marriage license. Be aware, if you can’t produce acceptable identification, your U.S. airport’s Transportation Security Administration
(TSA) checkpoint may not clear you for the flight. Since the TSA is part of the Department of Homeland Security, absence of this REAL ID could lead to serious backups at U.S. airports.
If you’re like me and don’t like standing in lines, you can schedule an appointment at any Secretary of State office by visiting Appointments.
If you want to be ‘Scene Around Town,’ or on a domestic airline flight without having to tote around your passport, get “REAL”... get the REAL ID that is.
For more information, go to
It’s the ‘REAL’ Deal
  If you have an enhanced driver’s license or enhanced state ID card, not to worry, you already have a REAL ID-compliant card.
Upgrading a regular Michigan license or state ID to a REAL ID is free if it is done during the normal renewal period. Otherwise, a card correction fee of nine bucks for a driver’s license or a ten spot for a state ID is charged. Currently, only 41 percent of Michigan driver’s licenses and state ID cards are REAL ID-compliant. That number in- cludes enhanced driver’s licenses that can be used to cross the border into the United States from Canada, Mexico, or the Caribbean by land or sea.
 Sausage Casserole
Easter brunch. The following breakfast casserole makes a great prep ahead Saturday morning meal at home too.
Sausage Breakfast Casserole
• 1 pound maple ground sausage
• 1⁄2 medium onion, diced
• 1 teaspoon each Soy and Worcester-
shire sauces
• Salt and pepper to taste
• 2 1⁄2 cups seasoned croutons
(I like ranch or garlic flavored) • 4 eggs
Seems like
we just celebrat- ed Christmas
and here we are already thinking about Easter. Which also makes me think about dishes to serve at
 • 2 1⁄4 cup milk (whole preferred)
• 2 teaspoons each onion and garlic
• 1⁄4 teaspoon dry mustard
• 10 3⁄4 ounce can cream of mushroom
• 4 1⁄2 ounce can sliced mushrooms,
drained and chopped
• 10 ounce package frozen chopped
spinach, thawed and well-drained • 1 cup shredded sharp Cheddar
• 1 cup shredded Swiss or Monterey
Instructions: Brown sausage and onion in frying pan, drain, return to pan and season with soy and Worces- tershire sauces, and salt and pepper; set aside. Lightly grease a 13” by 9” casserole dish and spread the croutons on the bottom. Sprinkle with drained sausage. In large bowl, whisk together eggs and remaining ingredients. Pour over croutons and sausage, cover with foil, and refrigerate overnight. When ready to bake, preheat oven to 325 degrees, bake covered for 35 minutes, remove foil and continue to bake another 15-20 minutes or until golden on top. Serves 6-8 people.

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