Monthly Archives: June, 2013

From: Williams, Christopher M. [mailto:] Good afternoon everyone, We are announcing our next round of CERT Basic Training. When: Thursday night July 11th from 6pm-9pm Location: Franklin County Emergency Management and Homeland Security Address: 5300 Strawberry Farms Blvd, Columbus, Ohio 43230 The CERT Basic Training continues for 9 Thursdays and will end Thursday September 5th. […]

Diverse Deaf Club of NJ www.ddcnj.org  click for events    DINGO Night ** Location Change & Time ** North Brunswick Senior Citizens Center 15 Linwood Place North Brunswick NJ http://goo.gl/maps/gVISv for Saturday, July 6 and August 3 only Door open: 6 pm     Dingo game at 7:30 pm Admission: $10 member   $12 non-member We will serve desserts […]

Yosemite National Park Publishes Five General Info Videos in ASL Yosemite has had a full-time sign language interpreter in the park every summer for 34 years, but you can get information in sign language before you come to the park too.  Yosemite Deaf Services just published five videos in ASL.  Each video addresses a commonly […]

SAVE THE DATES!! — T&V’s Summer of Signed Services starts June 29th & July 13th We’re thrilled to announce a pair of sign-language-interpreted Shabbat Services, and hope that you can join us! WHAT: A Service with full readings from the Torah and Haftorah (Prophets) WHEN: 10:00 AM — 12:30 PM on Saturday, June 29th WHERE: […]

NJRID BIENNIAL CONFERENCE June 28, 29 and 30, 2013 Held at:  The Sheraton Hotel 6 Industrial Way East Eatontown, New Jersey  07724     * * Registration deadline is THURSDAY, JUNE 20th! * * (There will be no onsite registration!)   Do not miss your opportunity to attend NJRID’s 2013 Biennial Conference and 40th Anniversary […]

Pennington Players Announce Unique Production Based on 2003 Deaf West Staging of Huck Finn Musical Adaptation   The Pennington Players are excited to announce upcoming auditions for the musical BIG RIVER, Roger Miller and William Hauptman’s Tony Award-winning adaptation of Mark Twain’s The Adventures of Huckleberry Finn. This production will be based on the 2003 […]

Join the Actors and Production Team of Jade Films and Entertainment at a FUNdraising Event!   Come & do impromptu ASL Acting Monologues & win a prize for the best impromptu monologue!   Fundraiser in support of our film about a Deaf family and their daughter awaken from coma after learning she’s deaf.   SATURDAY, […]

“Deaf Health Talks” DHCC is a community partner of the NCDHR, working with RRCD’s R.E.A.P   Health Topic:     Preventive Health Presenter:          Mike McKee, MD, MPH Date:                   Thurs., June 27, 2013 Times:                7:00 – 8:30 pm Location:           Rochester Recreation Club for the Deaf 1564 Lyell Avenue, Rochester, NY 14606   Come and […]

Hi everyone, Rochester Deaf Awareness Week (RDAW) 2014, Committee is starting now.  Yup, we have more than a year to plan our events.  Rochester will continue it’s mission to educate the hearing community about our deaf and hard of hearing community. RDAW needs volunteers for the committee to success.  If you are interested, please join […]

CTV News An Ottawa-area woman who is both blind and deaf has launched a formal complaint against Air Canada after a difficult trip to Alberta last week that she says left her frightened and humiliated. Christine ‘Coco’ Roschaert is a 33-year-old motivational … See more…

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

Wasa with Poached Salmon, Basil and Tomato

Ingredients

1 filet (3.5 ounces) salmon, poached*
¼ cup sweet grape or cherry tomatoes, sliced
¼ cup thinly sliced scallions, thinly sliced
1 tablespoon (2 to 3 leaves) fresh basil
1 teaspoon fresh oregano
1 tablespoon capers
Salt to taste
Freshly ground black pepper to taste
1 teaspoon lemon juice
2 teaspoons olive oil
3 pieces WASA Fiber Rye crispbread (may substitute any WASA variety)

Directions

Mix together in a large bowl, tomatoes, scallions, basil, oregano, capers, lemon juice, olive oil, salt and pepper.
Add salmon chunks and mix gently. Serve with WASA on the side of salmon mixture.

TIP: To poach salmon, place in salted, simmering water for 6-7 minutes or until salmon is opaque in center. Do not boil water. Cool and remove skin.

Prep time: 15 minutes

Serves 1

Nutritional Value Per Serving

Calories 416 g
Total Fat 25 g
Saturated Fat 5.3 g
Cholesterol 65 mg
Sodium 476 mg
Total Carbohydrate 29 g
Dietary Fiber 9 g
Protein 28 g
Calcium 89 g

Acorn Squash Dip with Roasted Pumpkin Seeds on Wasa

Ingredients

2 cups acorn squash, cooked
1 tablespoon olive oil
2 tablespoons fat free half and half
½ cup diced onion
2 leaves fresh sage
2 teaspoons maple syrup
¼ cup freshly grated parmesan cheese
2 tablespoons roasted pumpkin seeds
1 package WASA Hearty Rye Crispbread

Directions

Slice open acorn squash and remove seeds. Place sliced side down in an 8 X 8 inch glass dish, cover and microwave on high until tender (approx 10 minutes).
Scoop out meat with a spoon when cooled and set aside.
Heat oil in a skillet. Add onion and whole sage leaves. Sauté until onions are transparent. Remove sage.
Add squash, half and half, maple syrup, and parmesan cheese. Mix well.
Spoon into bowl, sprinkle with pumpkin seeds and serve hot on a platter with crispbread.

TIP: May substitute WASA Oat, Sourdough Rye, Multigrain, or Rye Crispbread. Leftover dip may be stored in refrigerator for to 3 – 4 days.

Prep time: 20 minutes

Serves 6

Nutritional Value Per Serving

Calories 254
Total Fat 6 g
Saturated Fat 6 g
Cholesterol 1 mg
Sodium 257 mg
Total Carbohydrate 52 g
Dietary Fiber 8 g
Protein 6 g
Calcium 57 mg

One-Way Street

For years I pounded the pavement. As a runner, my feet hit the cement over and over as I competed in cross-country, track, and, as an adult, even a couple marathons.

My coaches always encouraged stretching, both before and after the runs, but for the most part, I was on a one-way street toward shortening and tighenting my muscles. Until I tried yoga, I had no idea what it really meant to enlongate them. Running made me so inflexible that because of my inability to touch my toes or do the splits, I thought I “couldn’t do yoga.” Yoga was for bendy people, like gymnasts.

Thank goodness I figured out my thinking was flawed at age 30 and not a minute later. The benefits of yoga for inflexible people are amazing. Yes, it’s true that having shorter muscles means I often need to use a lot of props and adjust my poses in way others don’t, but almost every single time I practice yoga, I find myself thinking, “This feels so good.” After years of heading “one way” I’m finally teaching my body to move in the opposite direction. Ahh.

Category Specific RSS

Archives

Tags