Monthly Archives: April, 2013

NWJAD (Northwest Jersey Assn of the Deaf, Inc) WHERE: VFW Post 6 Winslow Place Paramus , NJ 07653 WHEN:  Saturday, April 27, 2013 TIME: 7:00 pm After thw show, come on up and tell us a joke or a funny story!   Admission: $10 Pay at door only (not suitable for Under 18 years old […]

San Francisco Chronicle HONOLULU (AP) — A $5.75 million settlement has been approved in a class-action lawsuit alleging bullying, assault and rape at the Hawaii School for the Deaf and the Blind. A federal judge in Honolulu approved the settlement Monday. The suit filed in … Click to see more…

CTV News Many in Alberta’s deaf community believe a move by one of Alberta’s colleges could end up with their basic human rights being violated – after news that Lakeland College is cutting a number of programs, including sign language studies, was released. Click here to see more…

Hollywood Reporter The new effort in upstate New York, which is part of Camp Mark Seven, will bring in three deaf filmmakers to guide campers through the world of film. A camp for deaf kids in upstate New York is adding a film program, and leaning on Hollywood to launch it. Click here to see…

NJ Association of the Deaf, Inc.           presents ASL Fun Activity: Kite Flying Free Admission Kite materials will be provided. Saturday, April 27, 2013    1 pm to 5 pm at Seven Presidents Oceanfront Park 221 Ocean Avenue North Long Branch NJ 07740 Deaf and disabled children are welcome to socialize in kite making and flying […]

Click here to see Flyer…

Last Saturday, Arizona Association of the Deaf went to show our support to ASDB Student’s right to speak up and believe what they stand for. AzAD set up a donation via PAYPAL – check www.azadinc.org/donate then Type ASDB. The money is to help with the food, drinks, poster, anything they needed. Last Saturday, I have […]

Hi, again, Everyone, The team behind New York’s ASL Slams wants you to know about our plans for May 2013… In addition to the 2nd Friday of the month when we’re at Comedy Bar NYC, we’re also VERY excited to announce that we’re adding a second date each month, which also happens to send us […]

Rochester YNN The organization announced that it has received an EMPOWER grant from the U.S. Department of State’s Bureau of Educational and Cultural Affairs. The grant will fund an exchange program with deaf leaders from the U.S. and the Philippines. “Over 90% of … Click here to see…

PLUS hold the date for August 3rd Pig Roast with Syracuse Deaf Club – flyer will be sent to you… Bentley Bryant Events Public Relations for Syracuse Deaf Community/ESAD VP & Relay Facebooks: Bentley Bryant & DeafCoffee CNY & HomemadebyBentleyB another email addy >> IPHONE text: http://www.localendar.com/public/BentleyBryant –http://www.etsy.com/shop/HomemadebyBentleyB –http://HomemadebyBentleyB.etsy.com (homemade shortbread cookies, […]

Healthy Snacks

My family members like to tease me about the fact that I don’t have a very high tolerance for discomfort. I claim to be “dying of heat” or “freezing cold” (rather than a little warm or a little cool). I’m either “bouncing off the walls” or “exhausted” (instead of simply awake or sleepy). And of course I’m never hungry. I’m starving (that is, when I’m not totally stuffed).

When I am starving it’s never a good situation. My hands start shaking. My mood turns sour really fast. I need food. ASAP!

When you’re trying to eat healthy, it’s important to prepare for emergencies. Otherwise, it’s too easy to grab the sugary, chemically-laden junk food that abounds in stores and fast-food restaurants and vending machines. So here’s what I do to prepare for the week: I usually bake some sort of muffins on Sundays (blueberry, apple oat bran, or other kinds where the recipe doesn’t call for sugar and refined flour). I also hard boil 6 eggs for easy snacking. I make a bag of trail mix: raw almonds, raw walnuts, dried cranberries and/or organic raisins. I keep baked tortilla chips in the cupboards and homemade salsa in the fridge. I love raw green beans (there I go being dramatic and extreme again), and I have been known to steal a handful of those as I head out the door. And now that fall is here, I’ve been stocking up on apples – such an easy, delicious fruit to grab on the go.

What are your favorite healthy snacks?

Cannellini Spread with Arugula and Lemon on Wasa

Ingredients

1 sprig fresh rosemary
1 clove garlic, minced
1 (14 ounce) can cannellini beans (1-1/2 cups) drained, do not rinse
1 tablespoon olive oil
3 tablespoons chicken broth
Salt to taste
Freshly ground black pepper to taste
1 whole lemon, freshly squeezed juice
1 cup arugula, chopped
1 piece red pepper strip (optional)
8 pieces WASA Multigrain Crispbread

Directions

Heat olive oil in a 10 inch skillet. Add rosemary sprig and garlic. Sauté until garlic is yellow.
Add rained beans and cook an additional minute or until beans are heated through. Discard rosemary sprig.
Place mixture in food processor with chicken broth. Process until smooth. Season with salt and pepper to taste.
Spread each crispbread with 1 tablespoon of bean mixture. Sprinkle with ¼ teaspoon of fresh lemon juice. Top with 1 tablespoon of chopped arugula. Sprinkle with additional ¼ teaspoon of fresh lemon juice.

TIP: Great for entertaining. Leftover spread may be stored in refrigerator for up to 3-4 days.

Prep time: 15 minutes

Serves 2

Nutritional Value Per Serving

Calories 410
Total Fat 9 g
Saturated Fat 1.0 g
Cholesterol 0 mg
Sodium 399 mg
Total Carbohydrate 69 g
Dietary Fiber 16 g
Protein 19 g
Calcium 83 mg

Mozzarella, Sun Dried Tomato and Kalamata Olive on Wasa Crispbread

Ingredients

2 ounces fresh mozzarella, sliced thin
4 teaspoons sun dried tomatoes packed in oil, drained, chopped
½ tablespoon pine nuts
2 teaspoons Kalamata olives, pitted, sliced lengthwise into quarters
1 tablespoon fresh basil, thinly sliced
2 pieces WASA Multigrain Crispbread (may substitute any WASA variety)

Directions

Toast pine nuts in small skillet until lightly browned, set aside.
Place 1 ounce mozzarella on each crispbread.
Sprinkle with ½ tablespoon of basil, 2 teaspoons sun dried tomatoes, 1 teaspoon Kalamata olives, ¼ teaspoon pine nuts. Serve immediately.

TIP: Substitute any nuts for pine nuts. Substitute feta cheese for mozzarella if desired.

Prep time: 15 minutes

Serves 1

Nutritional Value Per Serving

Calories 279
Total Fat 14 g
Saturated Fat 6 g
Cholesterol 36 mg
Sodium 584 mg
Total Carbohydrate 25 g
Dietary Fiber 5 g
Protein 17 g
Calcium 456 mg

Honeymoon Phase

The work day was coming to an end. I was at my home office working on an article, and any moment I expected to hear my husband put his key in the lock and walk through the front door.

I adore this time of day.

I used to dread it, but I’m in a honeymoon phase. Dinnertime is almost here and I’m so in love with cooking.

Oh, sure, I’m thrilled to see my husband too. I enjoy hugging him and kissing him and sitting down together to talk about our days. But not that long ago, early evenings felt a little burdensome. Inevitably one of us would look at each other and ask: “So what are we going to do for dinner?”

Ugh! What a dilemma. We were usually at a loss because our cupboards were bare and besides, we were sick of the two recipes that we rotated through night after night after night after night.

Ever since we committed to making fresh, wholesome meals from scratch (or mostly scratch), our evenings have changed drastically. Our kitchen, for the first time ever, is abundant. We have fresh fruits and muffins, ingredients for homemade pizza, and spinach lasagna ready to reheat. We have a refrigerator full of red lettuce, apples, cherries, and tomatoes. Also we have a huge bowl of salsa because I’ve been on a salsa kick. (Basically, for the salsa I use the recipe from this book, combining corn, tomato, onion, pepper, carrots, black beans, parsley, garlic powder, and paprika. Then I add a little lemon juice, raw honey, and Dijon mustard for the dressing. I use it on everything – on top of mixed greens for a nice salad, as a topping to a veggie sandwich, on top of brown rice, as a dip for baked tortilla chips, etc.).

This week I’m experimenting with a variety of homemade salad dressings. When it comes to salad dressing though, my forever favorite is simply balsamic vinegar on top of baby spinach. I usually throw in pine nuts, sun dried tomatoes, goat cheese, and sautéed shitake mushrooms. The original recipe (which I copied from a menu in a restaurant whose name is slipping my mind) also called for bow tie pasta (I use tri-colored).

Tonight for dinner we’re having taco salad, and I’m going to mash up some avocados to make guacamole as a veggie dip. I’m excited about this.

People! How come no one ever told me cooking can be so fun?

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