Monthly Archives: May, 2011

Ocean-Monmouth Hearing Loss Assoc. The next Chapter Meeting will be held on Sunday, June 5, 2011 at 1:30 P.M. in the Center for Healthy Living, 198 Prospect St. , Lakewood , NJ . The speaker for this month’s meeting will be Steve Gregory. Steve will discuss captioning on cell phones. Meetings are open to everyone and…

(June 4th) New York’s Tifereth Israel-Town & Village (T&V) Synagogue (www.tandv.org) will be hosting another sign-language-interpreted Shabbat Service on Saturday morning, June 4th.  We’ll be celebrating the graduation of our latest Hebrew School class, but also…

> Hi Everybody…. > > MDSC/DSA 2013 Baltimore conference management team have Nationals baseball tickets to sell.  This is the 2nd baseball game for this year and It is for fund raising.  This game will be played at new Nationals Park in DC. on Saturday June 18 at 1:05 p.m.  If you have not yet […]

President Jackie Ortolano of DINGO North Brunswick mother passed away. Angela Recine, 88 Milltown,NJ Services will begin on Wednesday June 1st morning at 9:45 AM at the Gleason Funeral Home 1360 Hamilton Street in Somerset followed by a 10:30 AM funeral mass at St. Mary Mount Virgin Church in New Brunswick. Interment will follow at […]

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The 27th Annual Deaf and Hard of Hearing Awareness Day

The 27th Annual Deaf and Hard of Hearing Awareness Day will be held at Six Flags Great Adventure in Jackson, New Jersey on Saturday, June 11, 2011. ASL interpreters will be located throughout the park on that day. Please note that the purchased tickets can be used any day of the 2011 season, not only […]

ORGANIZATION: Deaf and Hard of Hearing Advocacy Resource Center (DHHARC) is a statewide advocacy, resource, telecommunications distribution, and direct service center offering advocacy, referral and community education services throughout Nevada.  DHHARC has two offices in Reno/Sparks and Las Vegas. DEFINITION: The Office and Communication Support Specialist is responsible for the day-to-day clerical support/office activities as […]

NTID News May 26, 2011 Rochester Institute of Technology has appointed Robert Rice of Chevy Chase, Md., to its Board of Trustees. Rice is president and managing partner of BayFirst Solutions, a government …

Ohio Deaf Cornhole Association News Use or vp begin_of_the_skype_highlighting end_of_the_skype_highlighting to contact Patrick M. Collins (Cornhole Coordinator) Let me…

Finding Flexibility in Inflexibility

Week 2 of my six-week stint at a newspaper is coming to a close. Four more weeks to go. It’s a blessing, as a freelancer, to have the opportunity to be a part of these projects (steady work! money! live interaction with creatures other than my dog!). But man, the corporate life wipes me out.

I get home from work about 7:30 p.m., make dinner, eat, and plop into bed by 9:00 p.m., exhausted, where I drag my laptop on my lap and spend another couple of hours swaying between vegging out and trying to keep up with my other assignments. The evening yoga class I’d planned to attend? Skipped again.

The other night during one of my zombie-like states, I was flipping through Yoga Journal magazine. The question of the month just so happened to be from a reader who wants to dedicate more time to a yoga practice but finds that work leaves little time or energy to do so.

The yogi who answered the reader question suggested three options (1) back off of a less fulfilling activity and replace it with yoga; (2) spend less time working and more time practicing (which probably means adjusting your standard of living since you’ll presumably make less money if you cut back on work); or (3) make yoga a priority in your free time.

For now I’m choosing option three — switching to a weekend yoga class instead of trying to cram a class in after work when I’m tired and hungry.

Do you have an inflexible schedule that makes practicing yoga more challenging? How do you adjust?

Wasa with Feta, Cherry Tomatoes and Red Onion

Ingredients

1 tablespoon red onion, sliced thin
2 tablespoons crumbled reduced-fat feta cheese
2 leaves fresh basil
¼ cup cherry or grape tomatoes cut in half
2 pieces WASA Fiber Rye Crispbread (may substitute other WASA Crispbread flavors)

Directions

Place tomatoes on cracker.
Sprinkle with feta cheese. Top with onion and basil and serve.

Tip: substitute fresh mozzarella or goat cheese for feta cheese

Prep time: 10 minutes

Serves 1

Nutritional Value Per Serving

Calories 54
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 7 mg
Sodium 141 mg
Total Carbohydrate 7 g
Dietary Fiber 3 g
Protein 3 g
Calcium 6% of daily value

Quick & Easy Topping Ideas

Avocado Salmon Roe

Avocado

As seen in the our ad

1 Avocado slice
1 tablespoon Salmon Roe
2 tablespoons lite cream cheese with scallions, chives or dill spread evenly across crispbread

For a touch of sweet flavor spread with honey

Cucumber/Almond

As seen in the our ad

3 cucumber slices
1 teaspoon cucumber-dill spread with chinese chives centered on cucumber
Almond slices placed on top of spread
Micro greens if desired

For a touch of sweet flavor spread with honey

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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