[Mn-at-large] Weekly Update, June 24
David Andrews
dandrews at visi.com
Mon Jun 25 15:09:06 UTC 2018
>
>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
>arent, 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 Hobsons 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 its 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 dont
>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, were glad youre 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 wont 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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