[Nfbmn-news] Weekly Update, June 24

[NFBMN President]

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

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 debrajensen at gmail.com
<mailto: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 

1.	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

president at nfbmn.org <mailto:president at nfbmn.org> 

www.nfb.org <http://www.nfb.org> 

www.nfbmn.org <http://www.nfbmn.org> 

(612) 872-9363

Live the life you Want.

 

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