Fundraising Event at RRCD

Texas Hold’em Poker

When: June 5, 2010

Time: 7:30 pm

Where: Rochester Recreation Club for the Deaf in Rochester (RRCD) upper stairs

1564 Lyell Avenue

Rochester, NY 14606

Price:  $ 30.00   ****   Chips: 4,000

Prize:                                                                $ 20.00

RRCD fee:                                                         $   2.00

Sapphires Fund-raising :                                   $   8.00

Euchre Tournament

Price:  $ 20.00

Prize:                                                                $ 15.00

RRCD fee:                                                         $   2.00

Sapphires Fund-raising :                                   $   3.00

Why: Rochester Sapphires Deaf Women softball team…National Softball Association for the Deaf Portland, Oregon on August 5 – 8, 2010 donations used help with tournament fee, transportation, and lodging.

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Wasa with Baked Brie, Brown Sugar and Walnuts

Ingredients

1 wheel (8 ounces) brie cheese
1 tablespoon brown sugar
2 tablespoons chopped walnuts
1 package WASA Sourdough Rye Crispbread (may substitute any WASA variety)

Directions

Preheat oven to 350º
Place brie on sheet pan lined with parchment paper. Top with brown sugar and walnuts.
Bake for 25-30 minutes or until brie is warm and melted inside.
Remove from oven, place on serving tray surrounded with crispbread and serve immediately.

TIP: Store leftover cheese in refrigerator for up to 4-5 days.

Prep time: 35 minutes

Serves 8

Nutritional Value Per Serving

Calories 79
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 12 mg
Sodium 125 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Protein 4 g
Calcium 4% of daily value

Mix it Up

Staying at our retreat home in the mountains of Colorado has me thinking about water. I constantly see large vehicles with oversized plastic containers strapped into their truck beds, full of water. Water is hauled all over the place. It’s dry out here.

I’ve actually become a bit paranoid about water. What is the healthiest way to drink it? Should I gulp tap water and risk consuming substances like chlorine and fluoride, not to mention whatever else the water might be picking up as it flows through the pipes? Or should I buy water in a bottle and risk consuming leeched chemicals from the plastic, not to mention hurting the environment (plastic water bottles take 1000 years to biodegrade)? And if I do opt for store bought water, what should I purchase? Spring? Distilled? Glacial?

The more I read about water, the more confusing the facts. I find this to be the case with fish too (Eat it – it’s good for you! Don’t eat it – tuna contains mercury, fish handlers get infections when capturing rockfish, etc.!)

Here’s my current theory: instead of devoting myself to one type of water (tap, spring, well) I mix it up. That way, I figure I’ll get a variety of chemicals but (hopefully) in miniscule amounts. I take the same approach with fish. I’ll eat tuna on occasion, but not too often. Same with salmon and shrimp and sole. So that’s my theory and I’m stickin’ to it.  Š

Not Quite Tuna

Tonight for dinner I made tuna salad…without tuna…or mayo.

How, you might ask, did I make such meal?

With vegetables and seasoning.

I’m trying to incorporate as many veggies into my diet as I can, so I’m always on the lookout for new recipes. One of the most interesting I’ve seen so far is “Better than Tuna” from this book. First, I whipped out my food processor. Then I discovered my food processor was broken, so I whipped out a knife and cutting board. I finely chopped three big carrots, two celery stalks, a quarter of an onion, half a red pepper, and a tomato. I drained the tomato and threw all the veggies in a bowl.

For the seasoning I mixed in one-half teaspoon Celtic sea salt, one Tablespoon parsley, one-half teaspoon kelp, and three Tablespoons of Vegenaise.

Looking at the concoction, I wasn’t sure what to think. It looked pretty appetizing, but there was only one way to find out for sure. I served the “tuna” in a toasted whole wheat hamburger bun. I also set out a platter of blue corn tortillas with hummus (I cut the tortillas into “chips” and baked them in the oven first). To drink? Fresh vegetable juice.

Numma, numma, numma. It was delicious. I highly recommend it (hopefully your food processor is working though because all that chopping was labor intensive). I’m so excited for lunch tomorrow to eat the leftovers.Š

Deceptively Delicious

Jessica Seinfeld is out with a new cookbook: Deceptively Delicious. Her kids wouldn’t eat veggies and she was trying to figure out how to incorporate the healthful plants into their diets. One day while pureeing butternut squash for her baby she realized it was the same color as the mac & cheese she was making for her older kids. Bingo.

She was on Oprah recently. I missed the show but I laughed when I heard about her clever concept. I sneak veggies into meals all the time…for my husband Ron.

The man hates peppers. Can’t stand beets, doesn’t care for mushrooms, won’t touch tomatoes.

Do you know how many recipes call for tomatoes?

My friend Michelle gave me a recipe for turkey burgers. Ron loves them except for one ingredient – onion – which he picks out with his fork. But one night I chippy-chopped the onion into extra small pieces. He didn’t even notice. Afterwards, he kept saying, “There was onion in the burgers? Really?”

Really.

Works great for sauces, meats, pizza, whatever.

Here is the recipe for turkey burgers: Sautee 1/4 cup finely chopped onion in olive oil. In a bowl, combine onion with 1 small apple (grated), 1 T chopped fresh chives, 1 t celery salt, 1/2 t ground sage, 1/8 t pepper. Add 1 pound uncooked turkey and mix well. Form into patties. Sautee in oil (we grill ‘em).

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