[NFB-Seniors] A Great Affiliate Newsletter ; from New Mexico. Check it out!

[Michael Outwater]

Sent from my iPad

> On Aug 3, 2020, at 9:57 AM, Robert Leslie Newman via NFB-Seniors <nfb-seniors at nfbnet.org> wrote:
> 
> Hi You All
> 
> RE: I get some affiliate newsletters to read, here is 
> 
> 
> 
> Check out the article written by our friend, the President of the New Mexico
> seniors organization. Look for the article entitled - SAGE AND CHAPTER AT
> LARGE JOIN FORCES
> 
> 
> 
> 
> 
> QUE PASA
> 
> August 2020
> 
> 
> 
> Newsletter of the National Federation of the Blind of New Mexico, published
> on  <http://www.nfbnm.org> www.nfbnm.org, on New Mexico Newsline, and on NFB
> Newsline.
> 
> 
> 
> Adelmo Vigil
> 
> President, NFB of New Mexico
> 
> E-mail:  <mailto:nfbnewmexicopresident at gmail.com>
> nfbnewmexicopresident at gmail.com
> 
> (575) 921-5422
> 
> 
> 
> Tonia Trapp, Editor
> 
> E-mail:  <mailto:nfbnewmexicosecretary at gmail.com>
> nfbnewmexicosecretary at gmail.com
> 
> (505) 856-5346
> 
> 
> 
> 
> 
> ARTICLE SUBMISSIONS
> 
> 
> 
> To submit an article or recipe for possible inclusion in this newsletter,
> please email it to nfbnewmexicosecretary at gmail.com
> <mailto:nfbnewmexicosecretary at gmail.com> . By submitting your article or
> other material, you are agreeing to the following:
> 
> 
> 
> *You assert that your article does not violate any confidentiality,
> copyright, or other laws, and that it is not intended to slander, defame, or
> mislead. 
> 
> 
> 
> *The NFB of New Mexico (NFBNM) has the discretion to publish and distribute
> the article either in whole or in part.
> 
> 
> 
> *NFBNM is authorized to edit the article for formatting, length and content.
> 
> 
> 
> 
> *NFBNM reserves the right to not publish submissions for 
> 
> 
> 
> (Adapted from NFB of Ohio newsletter.) 
> 
> 
> 
> 
> POLL RESULTS: TELL ME SOMETHING THAT YOU ARE GRATEFUL FOR
> 
> 
> 
> 
> Here are the answers we received, in no particular order, and with no
> identifying information:
> 
> 
> 
> 
> 
> 
> 
> 
> ADA 30TH ANNIVERSARY PROCLAMATION BY GOVERNOR LUJAN GRISHAM
> 
> 
> 
> 
> STATE OF NEW MEXICO EXECUTIVE OFFICE 
> 
> SANTA FE, NEW MEXICO 
> 
> 
> 
> Proclamation 
> 
> 
> 
> WHEREAS, the Americans With Disabilities Act was introduced in the U.S.
> Senate on May 9, 1988, in order to clearly and comprehensively prohibit
> discrimination
> 
> 
> 
> 
> 
> WHEREAS, President George H. W. Bush signed the Americans With Disabilities
> Act on July 26th, 1990; and 
> 
> 
> 
> WHEREAS, known commonly as the ADA, the Americans With Disabilities Act is
> the landmark civil rights legislation for people with disabilities; and 
> 
> 
> 
> WHEREAS, July 26th, 2020, marks the 30th anniversary of the historic signing
> of the Americans With Disabilities Act: 
> 
> 
> 
> NOW THEREFORE, I, Michelle Lujan Grisham, Governor of the State of New
> Mexico, do hereby proclaim July 26th, 2020, as 
> 
> "AMERICANS WITH DISABILITIES ACT DAY" 
> 
> throughout the state of New Mexico. 
> 
> 
> 
> Attest: 
> 
> Maggie Toulouse Oliver 
> 
> Secretary of State 
> 
> Done at the Executive Office this 17th day of July 2020. 
> 
> Witness my hand and the Great Seal of the State of New Mexico. 
> 
> Michelle Lujan Grisham 
> 
> Governor
> 
> 
> 
> 
> ATTORNEY GENERAL, STATE TREASURER, AND STATE AUDITOR RECOGNIZE AMERICANS
> WITH DISABILITIES ACT DAY 
> 
> 
> 
> 
> For Immediate Release: 
> 
> July 24, 2020 
> 
> 
> 
> Contact: Matt Baca -- (505) 270-7148 
> 
> 
> 
> Attorney General Balderas, State Treasurer Eichenberg, and State Auditor
> Colón recognize Americans with Disabilities Act Day 
> 
> 
> 
> Santa Fe, NM---Today, Attorney General Hector Balderas joined State
> Treasurer Tim Eichenberg and State Auditor Brian Colón in recognizing the
> Americans with Disabilities Act Day. On July 17, 2020, Governor Michelle
> Luján Grisham declared July 26, 2020 as Americans with Disabilities Act Day
> in honor of the 30th Anniversary of the Americans with Disabilities Act. 
> 
> 
> 
> “It is important for us to recognize the anniversary enacting this historic
> piece of legislation, which provides access and opportunities for
> individuals with disabilities, but we must continue the fight,” said
> Attorney General Balderas. “We will continue to stand with New Mexican
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> GOOD EATING
> 
> 
> 
> 
> 
> GRANDMA RITA'S HOME-MADE FLOUR TORTILLAS
> 
> 
> 
> 
> Submitted by Carlos Sanchez
> 
> 
> 
> 4 cups flour
> 
> 2 tsp. baking powder
> 
> 1 tsp. salt
> 
> 3 tbsp. shortening or lard
> 
> 1-1/2 cups warm water, approximately
> 
> 
> 
> Mix all dry ingredients. Cut shortening into dry ingredients.
> 
> Add water, a little at a time, to make a medium dough (soft but not sticky).
> Knead until smooth. 
> 
> Cover dough and let it rest 20 to 25 minutes.
> 
> 
> 
> Shape into flattened balls and let rest again for about 10 minutes. Roll out
> on a lightly-floured board, turning ¼- way between each rolling.
> 
> Brown on a hot, ungreased griddle or Comal.
> 
> 
> 
> 
> APPLE CAKE
> 
> 
> 
> 
> By Nancy Burns
> 
> 
> 
> 2 sticks butter, softened
> 
> 2 cups sugar (I used 1 1/2)
> 
> 4 eggs
> 
> 2 cups flour
> 
> 2 tsp. baking powder
> 
> 2 tsp. baking soda
> 
> 2 tsp. cinnamon
> 
> 6 cups Granny Smith apples, coarsely chopped 
> 
> 1 cup pecans, coarsely chopped
> 
> 2-3 tsp. green chile powder (optional)
> 
> 
> 
> Preheat oven to 350 degrees. Spray bunt pan with cooking spray.
> 
> 
> 
> Combine butter and sugar. Beat until creamy. Add eggs one at a time until
> blended.
> 
> 
> 
> Slowly add flour, baking powder, baking soda, and cinnamon. Mix well.
> 
> 
> 
> Slowly add apples and pecans. Mix with spoon, then spoon mixture into pan. 
> 
> 
> 
> Bake 50-60 minutes until toothpick comes out clean. Let cool completely
> before removing from pan.
> 
> 
> 
> ENJOY
> 
> 
> 
> 
> PARMESAN TILAPIA (BROILED)
> 
> 
> 
> 
> By Sarah Villavicencio
> 
> 
> 
> 1/4 cup Parmesan cheese, shredded 
> 2 tbsp. butter, softened 
> 1 tbsp. and 1-1/2 tsp. mayonnaise 
> 1 tbsp. fresh lemon juice 
> 1/8 tsp. dried basil 
> 1/8 tsp. ground black pepper 
> 1/8 tsp. onion powder 
> 1/8 tsp. celery salt 
> 1 pound Tilapia fillets 
> 
> 
> 
> Preheat your oven's broiler. Grease a broiling pan, or line pan with
> aluminum foil. 
> 
> 
> 
> In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and
> lemon juice. 
> Season with dried basil, pepper, onion powder and celery salt. Mix well and
> set aside. 
> 
> 
> 
> Arrange fillets in a single layer on the prepared pan. Broil a few inches
> from the heat for 2 to 3 minutes. Turn fillets over and broil for a couple
> more minutes.
> 
> 
> 
> Remove the fillets from the oven and spread them with the Parmesan cheese
> mixture, including the sides. Broil for 2-3 more minutes or until the
> topping is browned and fish flakes easily with a fork. Be careful not to
> overcook the fish. 
> 
> 
> 
> All seasoning is to taste, more or less, however you prefer. 
> 
> You can add cayenne for a kick. Dried cilantro instead of basil is also
> good.
> 
> 
> 
> Serve with a side of rice and veggies. Enjoy.
> 
> 
> 
> 
> SUMMER OVEN BAR-B-Q DINNER 
> 
> 
> 
> 
> By Daphne Mitchell
> 
> 
> 
> If you reside in congregate housing or an apartment community, chances are
> you haven’t had access to the common resources such as outdoor cooking
> spaces this summer. Longer days and near-perfect weather lend themselves
> essential to the good ole backyard barbecue or cookout. Although you won’t
> be able to enjoy the fragrance of a life pit, the following recipes are
> mouthwatering and may help to dampen the forbidden song of the communal
> grill siren. Here are a few recipes that will harken to the epic Albuquerque
> and West Mesa cookout last summer, where Ernie Esquibel was crowned the
> Watermelon Eating Champion.
> 
> 
> 
> There is a twist to these recipes: they are all Keto-approved and low-carb.
> Everyone should try them out! You will notice the majority of ingredients
> are all foods you possibly have in your pantries, refrigerators, or freezers
> or are relatively inexpensive and easy to find at any grocery store. Pork
> baby back ribs, mashed cauliflower and roasted asparagus is one of my
> favorite summer meals. 
> 
> 
> 
> 
> OVEN ROASTED BABY BACK RIBS
> 
> 
> 
> 
> 1 cryovac package of pork baby back ribs (I usually grab a 3-lb slab)
> 
> 1 tbsp. granulated onion
> 
> 1 tbsp. granulated garlic 
> 
> 1 tbsp. dried oregano
> 
> 2 tbsp. Tony Chachere’s or other Cajun seasoning, divided
> 
> 1 tsp. ground red or cayenne pepper
> 
> 1 tsp. chili powder
> 
> ½ tsp. Pink Himalayan salt or your salt of choice
> 
> 2 tsp. brown sugar substitute (or traditional brown sugar for a non-low-carb
> version) 
> 
> 2 cups vegetable or chicken stock
> 
> ½ cup of apple cider vinegar
> 
> Favorite low-carb BBQ sauce, such as G. Hughes
> 
> 
> 
> Note: I usually marinate ribs overnight in the refrigerator, and allow the
> ribs to come to room temperature on the countertop for 20 minutes before
> placing them in the oven.
> 
> 
> 
> Pour all seasonings into a small container (granulated onion through brown
> sugar substitute--except only use 1 tbsp. of the Cajun seasoning). Mix well
> with a fork and spoon. Taste the blend, and adjust seasonings to your
> liking. 
> 
> 
> 
> Open your baby back ribs and pat them dry with a paper towel. Place the ribs
> onto a cutting board or other preparation surface.
> 
> 
> 
> Pour half of the seasoning blend onto the rack of ribs facing up, and
> massage the blend into the meat. You want to make sure you cover as much of
> the meat as possible. Once you have completed this side of the rack, flip it
> over and repeat the same process on the other side. 
> 
> 
> 
> Thoroughly wash your hands, and grab some aluminum foil or other
> material/vessel to place your ribs in for marinating overnight. Remove your
> rib bundle from the refrigerator about 20 to 30 minutes before you plan to
> put it into the oven. 
> 
> 
> 
> Turn on the oven to 300 degrees F to preheat, while you mix the wet solution
> for the baking process. 
> 
> 
> 
> In a medium-sized bowl, pour 2 cups of vegetable or chicken stock, ½ cup of
> apple cider vinegar, and the remaining tbsp. of Cajun seasoning and mix well
> with a fork or whisk. Set aside. 
> 
> 
> 
> Unwrap your ribs and place them into an oven-safe pan (I use a 16X13X3 inch
> roasting pan for this job). Pour all of the liquid into the roaster with
> your ribs. Lift the rib rack, to make sure the rack is sitting in the wet
> solution throughout the cooking process. Thoroughly wash your hands, and
> then cover the roaster pan with a lid or aluminum foil. 
> 
> 
> 
> Once your oven is preheated, allow the ribs to bake at 300 degrees F for 2.5
> to 3 hours. Take the roaster out of the oven at the appointed time, and
> increase the oven temperature to 400 degrees F.
> 
> 
> 
> While the oven is preheating to 400 degrees F, carefully remove the
> lid/aluminum foil from the roaster and permit the steam to escape. Grab a
> small bowl, your barbecue sauce, and a utensil to distribute the sauce onto
> the ribs. Pour as much barbecue sauce as you prefer into the bowl. Use your
> utensil to distribute or mop the ribs with the sauce. 
> 
> 
> 
> Once coated with the amount of barbecue sauce you like, place the roaster
> uncovered into the oven for 30 to 45 minutes. This will caramelize the sauce
> into a glaze on the ribs. Allow the ribs to stand on the stove top for 5 to
> 10 minutes prior to cutting into individual portions. 
> 
> 
> 
> 
> MASHED CAULIFLOWER 
> 
> 
> 
> 
> If you’re making the Summer Bar-B-Q Dinner, then welcome to the easier
> recipes! Most recipes for mashed cauliflower will instruct you to boil or
> microwave the cauliflower until it is fork tender. However, I am not a fan
> of the texture of the cauliflower when using either of those methods, nor
> the process of ringing out the cauliflower after it is cooked. I roast the
> head of cauliflower in the oven and add half of a parsnip to improve the
> texture of the mash.
> 
> 
> 
> 1 medium head of cauliflower, trimmed 
> 
> ½ parsnip, peeled 
> 
> A spray or two of cooking spray or a small amount of olive oil
> 
> 2 oz. unsalted butter, softened 
> 
> 2 oz. cream cheese, softened 
> 
> 1 tbsp. minced garlic 
> 
> Salt and pepper, to taste 
> 
> A splash of milk, stock, or heavy whipping cream, to thin 
> 
> 
> 
> If you are making this recipe as a part of the Summer Oven Bar-B-Q Dinner,
> place the vegetables into the oven as the ribs begin the caramelization
> step. If you are making this recipe independently, then preheat your oven to
> 400 degrees F.
> 
> 
> 
> Wash the head of cauliflower and scrub the outside of the parsnip clean. Pat
> both dry and place on a cutting board or other preparation surface. 
> 
> 
> 
> Pull the outer leaves from around the base of the cauliflower and discard.
> If desired, you may remove the stump from the bottom of the head of
> cauliflower with a knife. Peel the outer layer of skin from your parsnip
> with a potato peeler or knife, and discard.
> 
> 
> 
> Lightly coat the head of cauliflower and parsnip with cooking spray or olive
> oil, and distribute a small amount of salt and pepper onto the vegetables.
> Place the vegetables on a cookie sheet or other shallow pan and then into
> the oven for 30 to 45 minutes. 
> 
> 
> 
> While the vegetables are roasting, take your butter and cream cheese out of
> the refrigerator to soften. Once the vegetables are fork tender, allow them
> to cool for 5 minutes. 
> 
> 
> 
> You will need an emersion (stick blender), traditional blender, or potato
> masher for the next step. I usually use an emersion blender or the vitamix
> to make the mash. For this recipe, I will give directions for using an
> emersion/stick blender. 
> 
> 
> 
> In a 2-quart saucepan, melt 1 tbsp. of the unsalted butter on medium heat on
> the cooktop. Coarsely chop the cauliflower and parsnip into large manageable
> pieces inside of the roasting pan with a knife; add the chopped vegetables
> to the saucepan once the butter has melted. Use the stick blender to mash
> the vegetables for approximately 15 seconds. You will need to slightly lift
> the stick blender and move it around the saucepan to achieve a uniform mash.
> Always turn the emersion blender on and off inside of your cooking vessel. 
> 
> 
> 
> Add the remainder of the unsalted butter, cream cheese, and minced garlic to
> the vegetables. Gently stir with a spoon. When the butter and cream cheese
> have been incorporated into the mash, return the stick blender to the
> saucepan and blend again for another 10 to 15 seconds or until it reaches
> your desired level of thickness. You may add a splash of milk, heavy
> whipping cream, or stock to achieve your preferred mash consistency.
> 
> 
> 
> Get a small saucer, and serve yourself a taste of the mash. Grab a clean
> spoon and taste. Adjust seasonings as desired. Remember you can add shredded
> cheese, bacon bits, chives or any other ingredient you would use in
> traditional mashed potatoes, and make it your own. 
> 
> 
> 
> 
> ROASTED ASPARAGUS 
> 
> 
> 
> 
> 1 lb. fresh asparagus
> 
> 2 tsp. lemon pepper
> 
> 1 tsp. Pink Himalayan Salt
> 
> 1 fresh lemon
> 
> 1 pat butter or 1 tbsp. olive oil
> 
> 
> 
> If you’re making the asparagus with the Summer Oven Bar-B-Q Dinner, place
> them in the oven to roast when the ribs begin the caramelization process. If
> you’re making the asparagus as a stand-alone dish, then preheat your oven to
> 400 degrees F. 
> 
> 
> 
> Divide the bundle of asparagus into 3 even piles. Pick-up the first bundle;
> make sure to tap the flat ends on the counter, to assure the stems are even.
> You’re going to remove the tough, woody, fibrous ends of the asparagus. Hold
> the bundle near the center and apply light pressure to the end of the bundle
> with the flat ends. Each stem will naturally break, where the fibrous
> portion ends. Repeat this step for the other two bundles of asparagus. You
> can discard the ends, or freeze to make homemade vegetable stock at a later
> time.
> 
> 
> 
> Wash the remaining stems of asparagus and your lemon. Pat them dry. 
> 
> 
> 
> Place all stems in an 8X8 square baking dish. Add the lemon pepper and salt
> to the dish and use your hands to coat the asparagus with the seasoning. 
> 
> 
> 
> Grab the lemon and roll it on a clean flat surface, to begin releasing the
> juice. Once the lemon has softened, cut it in half lengthwise. Hold a half
> of the lemon, cut-side up, and begin squeezing the lemon juice onto your
> asparagus in the pan. If you keep the lemon cut-side up, you will lessen the
> chances of any of the seeds falling into the baking dish. 
> 
> 
> 
> Add the butter or olive oil to the pan at this time, and place the other
> half of the lemon in the baking dish. Cover with aluminum foil or a lid.
> Allow to roast for 30 minutes. Let the asparagus stand for a few minutes and
> squeeze the other half of the lemon onto the asparagus, if desired. 
> 
> 
> 
> The yummy Summer Bar-B-Q Dinner is ready to serve!
> 
> 
> 
> 
> MEETINGS AND ANNOUNCEMENTS
> 
> 
> 
> 
> August 27-29: NFB of New Mexico State Convention, held virtually via Zoom
> 
> 
> 
> September 13, 2:00-3:00 PM: NFB Open House Gathering Call
> 
> The National Federation of the Blind invites blind people to learn more
> about being a member and the benefits. Take advantage of this opportunity to
> hear from active members and leaders on the myths and uncertainties of the
> Federation. We will discuss membership, philosophy, and purpose.
> 
> 
> 
> February 8, 2021: Washington Seminar and Great Gathering-In
> 
> 
> 
> 
> 
> Best wishes,
> 
> 
> 
> Tonia Trapp, secretary
> 
> National Federation of the Blind of New Mexico
> 
> nfbnewmexicosecretary at gmail.com <mailto:nfbnewmexicosecretary at gmail.com> 
> 
> www.nfbnm.org <http://www.nfbnm.org> 
> 
> 
> 
> Live the life you want.
> 
> The National Federation of the Blind is a community of members and friends
> who believe in the hopes and dreams of the nation’s blind. Every day we work
> together to help blind people live the lives they want
> 
> 
> 
> Respectfully yours,
> 
> Robert Leslie Newman
> 
> NFBN Senior Division, President
> 
> NFB Seniors Division, Second Vice President
> 
> NFBN Omaha Chapter, Secretary
> 
> _______________________________________________
> NFB-Seniors mailing list
> NFB-Seniors at nfbnet.org
> http://nfbnet.org/mailman/listinfo/nfb-seniors_nfbnet.org
> Division website:  http://seniors.nfb.org
> To unsubscribe, change your list options or get your account info for NFB-Seniors:
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