[Nfbmo] Louis Braille Coins

[Gary Wunder]

Jim, on what radio station did you hear this? This is probably a situation 
where public service announcements distributed sometime ago are still being 
used. I'm going to copy the executive director of the Jernigan Institute to 
see if his take is the same, and I suspect we want to contact the radio 
station.

Gary
----- Original Message ----- 
From: "James Moynihan" <jamesmoynihan at kc.rr.com>
To: "NFB of Missouri Mailing List" <nfbmo at nfbnet.org>
Sent: Tuesday, May 04, 2010 2:55 PM
Subject: [Nfbmo] Louis Braille CoinsFw: GLAZED ROSEMARY LAMB CHOPS


Apparent Contradiction

Fellow Federationists


Yesterday I was listening to talk radio and heard a commercial from the 
National Federation of the Blind.  I did not recognize the speaker.    The 
public was told that only %10 of blind children read braille and the U. S. 
Mint should be contacted to purchase Louis Braille coins to promote literacy 
for blind persons.

It was my understanding that the Louis Braille coins would be destroyed by 
the end of 2009so it was necessary to purchase the Louis Braille coins 
during 2009.  Has the U. S. Mint changed this policy and that the Louis 
Braille coins are now available.  If so this information should be widely 
disseminated so that the blind and our family and friends can continue to 
purchase these coins.

Cordially,

Jim Moynihan
----- Original Message ----- 
From: Dave Hutchins
To: James Moynihan
Sent: Tuesday, April 27, 2010 1:16 PM
Subject: Fw: GLAZED ROSEMARY LAMB CHOPS



It is better to give than to receive, the best things come in small 
packages.
----- Original Message ----- 
From: Stephen Robertson
To: Undisclosed-Recipient:;
Sent: Tuesday, April 27, 2010 12:15 AM
Subject: GLAZED ROSEMARY LAMB CHOPS



GLAZED ROSEMARY LAMB CHOPS

Yield: 4 servings

INGREDIENTS

 8

 lamb loin chops, 1 inch thick (4 ounces each)
 1

 large garlic clove, cut in half
 2

 teaspoons chopped fresh rosemary
 or 1/2 teaspoon dried rosemary, crumbled
 ¼

 teaspoon sea salt
 ¼

 teaspoon coarsely ground black pepper
 ¼

 cup apple jelly
 1

 tablespoon balsamic vinegar

DIRECTIONS

Preheat broiler. Rub both sides of chops with cut side
of garlic; sprinkle with rosemary, salt, and pepper.
In cup, combine apple jelly and vinegar.

Place chops on rack in boiling pan. Place pan in broiler
at closest position to heat source; broil chops 4 minutes.
Brush chops with half of apple-jelly mixture; boil 1 minute.

Turn chops and broil 4 minutes longer. Brush chops with
remaining jelly mixture and broil 1 minute longer for
medium-rare or until desired doneness.

Transfer lamb to warm platter. Skim and discard fat from
drippings in pan. Serve chops with pan juices, or drizzle
with additional balsamic vinegar.

Nutritional Information Per Serving (1/4 of recipe):
Calories: About 240, Protein: 26 g, Carbohydrate: 14 g,
Fat: 8 g, Cholesterol: 82 mg, Sodium: 223 mg
Diabetic Exchanges: 4 Medium-Fat Meat



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