[Mn-at-large] Weekly Update, June 24

[David Andrews]

>
>Greetings, fellow federationists,
>It has been a quiet week in Minnesota, as so 
>many of us are focused on the national 
>convention in Orlando. For those who are going, 
>I look forward to seeing you soon. For those who 
>aren’t, there is still time to change your mind.
>
>National Convention
>Convention is just 8 days from now, and it 
>promises to be just as exciting and inspiring as 
>ever. You can find information about the 
>convention, as well as the full agenda, at the 
>following link: 
><https://nfb.org/convention/2018/agenda>https://nfb.org/convention/2018/agenda
>This year, our Minnesota caucus will take place 
>on Thursday, July 5, 5:30-6:30 PM, in Suwannee 
>19. I will have a full convention update for 
>everyone shortly, but I wanted to make sure I 
>got this important time in front of everyone as quickly as possible.
>Finally, thank you to everyone who has responded 
>to Debbie Hobson’s request for table workers, 
>and thank you to Debbie Hobson herself for 
>coordinating the exhibit table schedule. If you 
>are still interested in helping with a shift, 
>you can email Debbie at <mailto:debrajensen at gmail.com>debrajensen at gmail.com
>
>Welcoming New People
>We talk a lot about how our federation is a 
>family that looks out for one another. This is a 
>wonderful thing, and it’s why we do what we do 
>so well. We understand that we are stronger 
>through our shared beliefs, and we hold each other up through difficult times.
>As we bring new members into the organization, I 
>would ask each of you to extend that same 
>compassion and bond to them. If, at your next 
>chapter meeting, you see someone you don’t 
>recognize, please introduce yourself and get to 
>know them better. Being the new kid on the block 
>can be hard, and each of us should do our part 
>to be sure that everyone feels like a true part of our movement.
>
>Bonus Recipes
>After my June 10 update, Jan sent me two more 
>recipes that our members prepared for us at the 
>board meeting on June 9. You will find them at 
>the bottom of this email. Thanks, Jan, for 
>sending them to me, and thank you, Karen and 
>Michaela, for sharing your cooking with us.
>
>Member Spotlight
>If you are interested in sharing a bit about 
>yourself with the rest of us, please feel free 
>to write me. This week, we get to know John 
>TeBockhorst, a member of our Metro Chapter.
>
>I was born in 1968 in Moline, Illinois.  I grew 
>up in Davenport, Iowa and I graduated from St. 
>Ambrose University with a degree in Mass 
>Communications.  My plan was to be a newspaper 
>reporter, but that never panned out.  I have 
>owned two small businesses, one was with my 
>brother Tom, which was a small mail order 
>catalog business, and I also ran my own vending 
>business for 4 years.  I am currently 
>unemployed, but am currently looking for 
>employment.  In my spare time I enjoy reading, 
>listening to music, attending plays and 
>musicals, and singing in my church choir.  I 
>have been a member of the NFB since 1991.  I 
>have attended 27 national conventions.  I am 
>also a proud graduate of Blind Inc.  Over the 
>years I have served as chapter treasurer, 
>secretary, public relations director, and for 3 years was a chapter president.
>
>John, we’re glad you’re here.
>
>Dates to keep in mind:
>    * July 3-8: NFB National Convention in Orlando
>    * August 25: BLIND Inc. Board of Directors Meeting
>    * September 22: Annual Walk for Opportunity
>    * November 16-18: Annual state Convention in St. Cloud
>
>Warmly,
>Ryan
>
>Deviled eggs by Michaela Moritz
>6  eggs
>¼ cup mayonnaise
>    * tsp  mustard and ¼ tsp. vinegar (white)
>1/8 tsp salt
>Paprika for garnish
>Directions:
>Place eggs in a pan, single layer. Cover with 
>cold water until there is ½ inch of water over top of eggs.
>Bring to Boil. Reduce heat and boil for one minute longer.
>Cover. Remove from heat and let stand for 14-16 minutes.
>Place pan in sink and rinse eggs with cold water until cool.
>Crack shells and peel.  Slice eggs lengthwise.
>Placed yolks in medium bowl. Mash the eggs yolks 
>until fine. Check for lumps that won’t crumble and remove these.
>Add all ingredients, except paprika.
>Mix until desired consistency is reached. Egg 
>mixture should be creamy, but not runny.
>Place mixture in eggs, cover and chill until serving time.
>
>Yield 4  servings
>
>Note:  If mixture of eggs is too dry, add 
>ingredient in very small amounts until desired creaminess is reached.
>In this recipe, I used Jumbo eggs, so you will 
>have to adjust the ingredients to reach desired texture.
>Enjoy!!
>
>Chocolate Chip Cookies by Karen Cohen
>
>½ cup butter (I use 1 margarine stick) softened
>
>½ cup shortening (I use Butter Flavor Crisco)
>
>1 cup packed brown sugar
>
>½ cup granulated sugar
>
>¾ teaspoon baking soda
>
>½ teaspoon salt
>
>2 eggs
>
>1 teaspoon vanilla
>
>2 cups all-purpose flour
>
>½ cup whole wheat flour
>
>1 12-ounce package (2 cups) semisweet chocolate pieces
>
>1 ½ cups chopped walnuts (optional)
>
>
>
>1.        Preheat oven to 375 degrees.  (I often 
>set oven for 360 degrees and leave them in a 
>little longer.)  In a large mixing bowl beat the 
>butter and shortening with an electric mixer on 
>medium to high speed for 30 seconds.  Add the 
>brown sugar, granulated sugar, baking soda, and 
>salt.  Beat until mixture is combined, scraping 
>sides of bowl.  Beat in eggs and vanilla until 
>combined.  Beat in as much of the flour as you 
>can with the mixer.  Stir in remaining 
>flour.  Stir in chocolate pieces and, if desired, walnuts.
>2.       Drop dough by rounded teaspoons 2 
>inches apart onto an ungreased cookie 
>sheet.  Bake for 8 to 9 minutes or until edges 
>are light brown.  Transfer to a wire rack; cool
>
>Ryan Strunk, President
><mailto:president at nfbmn.org>president at nfbmn.org
>www.nfb.org
><http://www.nfbmn.org>www.nfbmn.org
>(612) 872-9363
>Live the life you Want.


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