Monthly Archives: August, 2013

ASADV offers two Support Groups: Flyer for SA Support Group PDF FLYER for DV IPV Support Group PDF -For Survivors of Domestic Violence/Intimate Partner Violence and -For Survivors of Sexual Assault Both groups include food/drinks and a workbook. There is no cost! Please see the flyers below/attached for more information. Please contact Aimee at . […]

Hello Friends, Colleagues, Community Members…. We at ASADV are having our 3rd Annual Conference on Saturday, October 5, 2013, from 8:30 a.m. – 4:30 p.m. in Rochester, NY (on NTID/RIT campus, in the Student Development Center). Conference theme = “Creating Survivor-Centered Communities.” We are excited to be having Tara Holcomb and Chad Taylor among our […]

Click here to see oktoberfest 2013

Update info on D-PAH! 2nd Annual CO-ED 4-on-4 Sand Volleyball teams– 1. FIFA Soccer 2. The Center 3. Silent Avengers 4. Sunshine 5. OAD Rocks 6. Deaf Hood 7. Sand Rangers 8. Spiked Punch Team and Fan registration are still open to the day of the event- you can register online (not pay through PayPal- […]

  Meriden Record-Journal HARTFORD, Conn. (AP) — Several deaf moviegoers and advocates for the hearing impaired have filed a lawsuit in Connecticut against the Bow Tie movie … To see more…

Examiner.com 17 deaf children were injured when a charter bus overturned in Fulton, Mo. … 2 that students from the Missouri School of the Deaf were on a bus when it … To see more…

New Jersey Deaf Awareness Day, Inc. Proudly Presents the 12th Deaf Fest 2013  A Cultural Celebration Sunday, Sept. 22, 2013 From 10:00am to 5:00pm Middlesex County Fairgrounds 655 Cranbury Rd East Brunswick, NJ 08816 Entertainment: Lauren Ridloff, Mistress of Ceremony, Douglas Ridloff, Manny Hernandez, Matt Morgan, Janis Cole. Free admission, free parking, free entertainment. Rain […]

When you are a filmmaker, you’re part of a very expensive art form.” – Kevin Smith  Click here to see video.. Hello, My name is Ann Marie “Jade” Bryan. I am an award-wining Deaf filmmaker living in Manhattan, NY. I’m writing to share a little news about ‘The Shattered Mind’, which is inspired by a true […]

70th Anniversary of Columbus Association of the Deaf Saturday, September 28th, 2013 2:00 PM to 1:00 AM Dinner served at 5:00pm Ramada Plaza Hotel 4900 Sinclair Road Columbus, Ohio 43229 Members $35 Non Members $40 *Deadline Friday, September 13th, 2013*

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

Addicting Appetizer

Here is one of my favorite appetizers involving Wasa crispbread.

I searched Wasa’s recipe page and it’s on not on there, so I’m feeling rather innovative (except that I didn’t create it – the recipe was passed along by a friend of mine, but anyway . . .)

Spread a layer of organic cream cheese on Wasa crispbread.
Add two slices of cucumber.
Season with garlic power and sea salt.
Enjoy.

Ham and Swiss Muffulata on Wasa

Ingredients

¼ cup green olives, pitted
¼ cup Kalamata olives, pitted
1 tablespoon olive oil
1 tablespoon flat leaf Italian parsley, finely chopped
¼ teaspoon dried oregano
1 clove garlic, minced
1 tablespoon roasted red pepper, chopped
1 tablespoon freshly squeezed lemon juice
2 pieces peperocini, chopped
6 teaspoons Dijon style mustard
6 thin slices Guyere Swiss cheese
6 thin slices imported ham
6 pieces WASA Sourdough Rye Crispbread

Directions

Prepare muffuletta spread by mixing together in a small bowl green olives, Kalamata olives, olive oil, parsley, oregano, garlic, red pepper, peperocini, and lemon juice.
Spread 1 teaspoon of Dijon mustard on each crispbread followed by one slice of cheese and one slice of ham. Top with 1 tablespoon of muffuletta mixture.

Prep time: 15 minutes

Serves 2

Nutritional Value Per Serving

Calories 145
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 24 mg
Sodium 684 mg
Total Carbohydrate 10 g
Dietary Fiber 2 g
Protein 10 g
Calcium 10% of daily value

Soul Food

It’s been raining ever since I arrived in Los Angeles. Pouring, actually. The weather reminds me of the 1997-1998 El Nino. It’s all good though. I’m here at a university working on a book project and the rain is keeping me indoors where I’m squirreled away in the library.

The last time I was out here to “work” I got a wee bit distracted and spent my days catching up with friends, visiting my old haunts, eating at my favorite places, etc. This time I’m being good.

“I picture you in a dark, dusty room all alone as you sort through archives,” my husband said to me on the phone the other day. Well, sort-of. I take the documents out of the dark, dusty room to a bigger, lighter conference room. And that’s pretty much where I’ve been the whole time – the exact same spot I was ten years ago as a grad student, typing notes on my laptop (do you ever have the feeling that you’re making no progress in life whatsoever? Anyhoo…)

Last Friday the weather channel called for rain Saturday and Sunday, so I planned to push through the weekend and continue working. But when I woke up Saturday morning, I felt sunlight on my face. I jumped up and ran to the window . . . sure enough it was a bright, shiny morning. The Pacific Ocean sparkled. I had to enjoy the sun while it lasted.

I was starving, so I gobbled down a veggie sandwich (tomato, California avocado, cucumber and sprouts on toasted whole wheat). Then I dashed to the bike path, buckled my rollerblades and – Zoom! – I was off. I bladed all the way to the end of the path, turned around and bladed back, and then turned around once again. I was like the Energizer Bunny . . . I kept going and going and going (‘cept for the part where I rounded a curve way too fast and hit an unexpected pile of sand).

It was the best. The veggie sandwich was certainly a tasty beginning to the day. But I tell ya, its sunshine that feeds my soul.

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