Tag Archives: OBIT

Dr. Victor Henry Galloway, who was the first Deaf superintendent of the Texas School for the Deaf during the 1980′s, was also the first Deaf superintendent of the Scranton State School for the Deaf in Pennsylvania from 1979 – 1981.  He died on January 16, 2013 in Austin, Texas.  He was survived by his wife, Mrs. […]

Obit: Former Deaf School Teacher

Damaris Jean (Thompson) Copperud died unexpectedly on July 19, 2012 at her home in Oakland. She was born in Minnesota, and she received her master’s degree from Gallaudet in Washington, D.C.  She taught at the California School for the Deaf (Berkeley and Fremont) for 40 years.  After she retired in 1986, she pursued her hobbies, […]

Lupe Ontiveros, an actress, died July 26 of liver cancer at age 69.  Her memorial service was open to the public. Ontiveros, a former social worker, is best known for her roles in the films “Selena,” and “Real Women Have Curves,” and a recurring role in TV’s “Desperate Housewives.” Since two of her sons and […]

Obituary – George W. Johnston Jr George William Johnston Jr. passed away on Wednesday, May 9, 2012, in Haven Hospice at JFK Medical Center in Edison, N.J. Family and friends are invited to attend the visitation on Saturday, May 12, 2012, from 1 to 3 p.m. and 5 to 7 p.m. in the McCriskin-Gustafson Home […]

Deaf Sports Leader 11/25/2011 Clyde D. Wilson, 91, a graduate of the Ohio State School for the Deaf, founded, led and/or participated in softball, basketball and bowling organizations for hearing impaired athletes. According to the obit in the Akron Beacon Journal, Wilson founded the Tri-State Deaf Softball Association Tournament in 1940. From 1942 to 1944 […]

Democrat and Chronicle (Rochester, NY) Written by James Goodman Staff writer Joan Stone knew how to bring out the best in people. During the 13 years she served as interim dean and…

In Loving Memory of Dr. Lawrence (Larry) Forestal “…in the end, it’s not the years in your life that count, it’s the life in your years.” — Abraham Lincoln Dr. Lawrence (Larry) Harold Forestal, 71, passed away on May 11, 2011 after a sudden illness. He was born and raised in Asbury Park, New Jersey […]

West River, MD SHIRLEY JORDAN, 76, RETIRED GALLAUDET UNIVERSITY PROFESSOR Shirley Cranwill Jordan, 76, passed away at home on March 30, 2011. Shirley was born on April 11, 1934 in Pennsylvania but moved as a young child to Flint, Michigan, where she grew up on the campus of the Michigan School for the Deaf, moving […]

James N. Freehof, 81 James N. Freehof, architect and creator of program to organize drawings, dies

Obituary: Jason Wister Ammons

In Memoriam- Jason Wister Ammons “A true Southern gentleman who knew no enemies”

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Special Occasions

The street is cleared of traffic, the tents are up, and the vendors are selling summer squash, cherries, and herbs. It’s the second week this season the farmers’ market has been open in town, and my husband escapes from the office so we can enjoy lunch together and wander by the open-air booths. We buy bread (baked from scratch) from one of our favorite vendors and discuss what we can grill, cook, and drink over the next few days.

As we walk, I start thinking about how I’ll be spending a lot more time at farmers’ markets this summer than I have in the past – it’s easier to find local, sustainably-grown food here than at the grocery stores. I’ve always enjoyed farmers’ markets, but I’ve tended to reserve them for “special occasions.” When I lived in Los Angeles my friends and I would load up with market goodies before going to a concert at the Hollywood Bowl, or for a picnic at the beach, or if we had guests coming to town.

With over 3500 farmers’ markets in the United States (visit LocalHarvest.org to find one near you) there are plenty here on the east coast where I currently live. I’ll be visiting more of them over the next few days to get a feel for the ones I prefer, talk to vendors, and gather local meat, eggs, and more fruit and veggies. I know I have my work cut out for me this summer as I learn how to prepare meals, can tomatoes, and make my own salad dressing. But taking the first step and creating the intent to eat clean is one of the biggest hurdles. Besides, it feels good to realize that what used to be a “special occasion” will now be a part of daily life.

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

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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