Subtle Warrior Self Defense April SAAM Workshops

April has been designated Sexual Assault Awareness Month (SAAM). The goal of SAAM is to raise public awareness about sexual violence and to educate communities and individuals on how to prevent sexual violence.

Subtle Warrior Self Defense. LLC is offering free 4-hour personal defense workshops for SAAM. The first workshop is scheduled for Saturday, April 7th at Tiger's Eye Karate, located at 1250 Lamoille Hwy, Suite 205 in Elko. It will go from 1pm until 5pm.

The second workshop will be held in Wells at the Subtle Warrior Studio from 12:30 until 4:30 on Sunday April 29.

Both workshops are a very basic foundation for personal defense, and are open to women ages 12 on up. Participants under 18 years of age will need a parent or guardian’s signature. For information Contact Lisa Abbott at 775.340.6473 or emailsubtle_warrior@yahoo.com. Check out other SAAM events at the Nevada Coalition Against Sexual Violence website: ncasv.org/trainings-events/saam/

~ Lisa Abbott

SubtleWarriorSelfDefense.com

Strawberry-Lime Shortcakes w/Coconut Cream

6 slices of Pound Cake or Angel Food Cake

4 cups sliced fresh Strawberries

1/2 cup granulated sugar

4 tablespoons fresh-squeezed lime juice (about 2 limes)

3/4 cup toasted coconut

Coconut Whipped Cream

1 cup heavy whipping cream

1/2 cup powdered sugar

2 teaspoons coconut extract

1 teaspoon vanilla

Mix sliced strawberries, sugar, and lime juice. Stir well and set aside. Stir occasionally to dissolve sugar to a light syrup.

For the Coconut Whipped Cream, pour cream into a bowl and beat with an electric mixer for about 1 minute.  Slowly add powdered sugar and both extracts.  Continue beating until peaks form.

Slice cake and spoon a layer of straw berries and lime syrup on top. Top with whipped topping and sprinkle with toasted coconut.

Toasted Coconut

Preheat oven to 375 degrees.

Spread desired amount of sweetened coconut onto a cookie sheet.  Place in oven and cook for 2-5 minutes stirring about every 30 seconds until lightly browned.

Spinach-Chicken Stromboli

Spinach-Chicken Stromboli

1 refrigerated pizza crust

2 teaspoons olive oil, divided

1 1/2 teaspoon Italian Seasoning

3 1/2 tablespoons canned Parmesan cheese, divided

1 1/2 cups shredded mozzarella cheese

2 cups loosely packed spinach leaves

8 ounces shredded, cooked chicken breast (about 2 cups)

2 Roma tomatoes, diced

Favorite pasta sauces for dipping

Preheat oven to temp indicated on the dough package.

Roll pizza dough into a 12 x 15 inch rectangle.  Brush surface with 1 1/2 teaspoons olive oil.  Evenly sprinkle Italian   seasoning & 2 Tablespoons Parmesan over the entire surface of the dough. Keep remaining seasoning for topping.  Evenly spread spinach leaves, shredded chicken and tomatoes over the dough (keep 1 inch from edges).  Working from the long end of the rectangle roll up from one end to the other.  Pinch seam and end shut.  Place seam-side down on baking sheet sprayed lightly with nonstick spray.  Brush remaining 1/2 teaspoon olive oil on top and sprinkle with remaining Parmesan cheese.  Gently cut 3 slits along the top of the Stromboli.

Bake in preheated oven for 15-20 minutes or until the top is golden brown. 

Cool 10-15 minutes before slicing into 1-inch slices. 

Serve with marinara and/or Alfredo sauce for dipping.

http://www.ourbestbites.com/

Snowman w/Creator @ Broyles Ranch Apartments

submitted by Margaret Long

Snowman & Snow Forts @ Mountain View Apartments in Winnemucca, NV

Yummy Cheesy Veggies

1 head broccoli, cut up
1 head cauliflower, cut up
1 large bag baby carrots
8 oz Velveeta
1/2 cube butter
1 can cream of mushroom soup

Grated parmesan cheese

Steam the veggies in microwave about 5-6 min for each. Put in a 9 x 13 dish. In sauce pan warm butter, Velveeta and soup. Pour over veggies, cover and bake at 350 for 25 minutes. Put grated parmesan cheese over the top for the last 5 minutes.
Top with additional grated parmesan cheese before serving if desired.

John Manini

Pumpkin Cheesecake Roll

Baked Potato Soup

6-7 Really Big Baking Potatoes

2-3 Cups finely shredded Cheese (your preference)

1 lb Thick Bacon cooked (save some bacon grease)

1/4 Cup bacon grease

2 bunches Green Onions (scallions) chopped into bite size pieces

3-4 stalks Celery chopped

1 1/2 Cups milk (whole preferably) - nothing less than 2%

Salt (to taste)

Pepper (to taste)

Up to 3 tsp Summer Savory (spice)

2-3 Carrots peeled & sliced thin

Peel potatoes and cut them into bite size pieces. Put potatoes in a large pot and cover with about an inch of water.  Put pot on to boil.  Meanwhile, cut up bacon in quarters and fry in frying pan.  Place crisply cooked bacon on paper towel to drain. Save 1/4 cup bacon grease.  Once the potatoes are tender; leave water in pan and slightly mash the potatoes so they are still somewhat chunky.  You don’t want it to be too juicy.  Add summer savory, salt and pepper to taste.  Add celery and carrots.  Cook until tender then add green onions, bacon pieces and bacon grease. Continue to simmer until onions are tender.  The grease is like magic; after soup is done the grease will come to the top and can be easily skimmed off.  It really flavors the water.  Stir soup well.  Add cheese & milk 1/2 cup at a time, reserving some cheese for the top of the soup.  Enjoy! - Dorilyn Baker French

Oreo Truffles

Ingredients:

(1) 18 oz pkg. Oreo Chocolate Sandwich Cookies (finely chopped)
(1) 8 oz pkg. Cream Cheese (sofened)
16 oz Dipping Chocolate (melted)

Directions:
Line a baking sheet with waxed paper.  Mix finely chopped Oreos with sofened cream cheese until well blended.  Shape into 42 one inch balls. Dip balls in melted chocolate and place on baking sheet.  Refrigerate for 1 hour or until firm.

Thanksgiving @ Pershing Meadows in Lovelock, NV

The Salvation Army donated a 24lb turkey, stuffing, mashed potatoes and veggies to our tenants for our 7th annual Thanksgiving feast.  We had a good turn out for the pot luck and everyone had a great time.  We had 4 tenants that were home bound so a few of the other tenants made a plate of food and brought it to them.  They really look out for each other at Pershing Meadows! submited by Susan Provo, Manager

 

Sweet Potato Casserole

Blend together:

3 cups mashed sweet potatoes

2 eggs

4 tablespoons butter - melted

3/4 cup sugar

1/2 teaspoon salt

Beat in: 1/2 cup milk

1 1/2 teaspoon vanilla

Pour into buttered baking dish (9x9 or 9x13)

Mix to together then spread over the top:

1/2 cup brown sugar

1/3 cup flour

1/2 cup melted butter

1 cup chopped nuts (walnuts, pecans or almonds)

Bake for 35 minutes @ 350 degrees

New flag @ Cottonwood Apartments - Honors Veterans

We had a great day Friday (November 11, 2011). We raised our new flag for Veterans Day and had a barbeque afterwards. It turned out real nice. We had people show up from out of town also for this event. Christy - Cottonwood Manager (see slide show at the right)

In Honor of Veterans

“Semper Fidelis”  Taken at the National Cemetery in Minneapolis on a June morning - as it appeared in the Minneapolis Star/Tribune

Ghoulish Halloween Treat

Quick Hot Rolls

2 tablespoons yeast dissolved in 1 cup warm water

1 ¼ cup milk scalded & cooled

½ cup Mazola oil

2 eggs well beaten

4 tablespoons sugar

2 teaspoons salt

4 cups un-sifted flour

Mix & let rise for 1 hour.  Drop into muffin tins

Bake @ 325 degrees for 20 minutes

Yerington's Garden Rocks

WooHoo for Ann Marie, our staff, and our residents out in Yerington at Yerington Garden Apartments. For a complex with so many challenges (in respect to resident interaction) they have pulled together nicely with the motivation from Ann Marie and grown themselves a beautiful community garden. What a positive thing to accomplish! See the updated slide show and see how it's grown into an award winner.~ Missi

Sunridge Quarters Community Yard Sale

Sunridge Quarters had a Community Yard Sale on September 10th. (see slide show)
~ Aileen Negron

Sunridge Quarters Remodel

Sunridge Quarters Our newly remodeled apartment. New cabinets, countertops, flooring, blinds, refrigerator and a shiny coat of paint. This unit is absolutely gorgeous!! & its Harvest Time (see slide show)
~ Aileen Negron

SunRiver BBQ

SunRiver Apartments had a Labor Day BBQ.

There was a good turn out. A lot of residents came and enjoyed food, conversation and fun.

We even got out a karoke machine and the residents, including a 93 year old resident rocked out!

Some residents who have lived here several years still did not know each other. This was a fun way for everyone to get to know their neighboors.(see slide show) - Michelle West