Category Archives: Potomac DeafTimes

The Deaf Seniors of America will have their Conference and activities prior to the Conference in Baltimore from August 21st through August 27th this year.   If you pay for combo tickets before July 31st, you can save money.  

Ocean Deaf Club, Inc. 28th Annual Outing & Picnic RAIN OR SHINE (Huge Pavilion ) When:  Saturday, September 14, 2013 Time: 12:00 to Dusk Where:  Veteran’ s Park Veteran Hwy, Bayville N.J.08721 Admission: Member $ 20.00 Non-Member $ 25.00 (After August 28th  $30.00)              Buffet includes: Hamburgers, Hot Dogs, Chicken, Potato Salad, Cole slaw, […]

Events in Washington, DC

DWCLuncheonPOSTERST.2013 Teachers4SJRegistration

The 29th Annual Deaf and Hard of Hearing Awareness Day

The 29th Annual Deaf and Hard of Hearing Awareness Day will be held at Six Flags Great Adventure in Jackson, New Jersey on Saturday, June 8, 2013. Please note that the purchased tickets can be use any day of the 2013 season, not only June 8. Before June 8 Theme/Safari: $33.00 Hurricane Harbor: $23.00 Premium […]

  The promise of ending educational inequity and the achievement gap rests upon teacher educators, researchers and community activists in Deaf education who are committed to social justice and multiculturalism. This seminar will give participants space to become acquainted with one other’s role and their experiences. This time will also enable us to understand the […]

Deaf People of Color

Deafhood Monologues

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

Donation-Based Yoga

When I first moved to Washington DC, I was surprised to discover the average cost of a drop-in yoga class was $20. Back in California it was easy to find classes for almost half as much – maybe because there are yoga studios on practically every street corner in LA. Working off of a freelance writer’s budget, it is challenging to come up with the money for regular yoga classes. If you’re also on a tight budget, good news: yoga classes are and can be accessible to everyone. Many places offer a free class if you’re trying their yoga studio for the first time, and some instructors volunteer to give free classes on a regular basis. Bartering might be another option — attending yoga classes in exchange for working a few hours behind the desk. Finally, keep an eye out for donation-based classes. This growing movement suggests payment on a sliding scale, allowing students to pay what they can afford. To find out more about what options are available, simply ask. And most importantly, don’t forget to pay it forward by sharing with others what had been shared with you.

Skinny Female Dog

Have you read the book Skinny Female Dog yet? (That’s not the real title, but I don’t like to cuss on blogs.) I laughed my way through it with advice like “All carbs are not created equal. There are two types: simple and complex. Simple carbohydrates suck and are as nutritionally beneficial as toilet paper.” The authors’ big tip throughout the book was to “use your head” when you make choices about eating. They are proponents of no meat and no dairy. I’m of the mindset that I need a little of those food groups for a well-balanced diet (my head says there’s something not quite right about a replacing meat and dairy with soymilk, soy “cheese,” soy “meat,” etc. – BUT that’s just me. The book has some great info in there and is worth the read.)

Moving on, the point I’m trying to make is that I visited the authors’ website the other day. Watch their Video Interview. I loved it. It took one of the author’s seven years to transform her eating habits. The other one – ten years. Their message is so clear and true: the goal is to eat well and do the best you can, but no one is perfect. It’s takes time to change your diet. Taste buds need to be retrained. Moving towards healthier foods is a progression. You give up what you can and don’t beat yourself up when you eat something less than ideal.  Š

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