For Impact Friday! Something new: Public Allies

This is something new I am trying out since joining and finally getting comfortable in Public Allies. With all of the wonderful 501c3 organizations I am honored to work alongside I really wanted to make mention of them to my readers. I suppose I should start with an explanation of the Public Allies and how you can get involved too. 

The Public Allies program was added to the Lodestar Center for Philanthropy and Nonprofit Innovation at ASU in 2006. Since then it has engaged many young professionals and students in social change and work with “for impact” companies. 

While this is the reason why my writing work may suffer for a ten month stretch (August thru June, in my case) it is so going to be worth it in the end. I am learning so much about organizations here in Phoenix area and even more about how nonprofit companies function. The website says most of the allies are between 18 and 30, so I am a bit old for this game, but I am enjoying every minute and it is nice to be around so many young people so interested in hard work toward change for very little payment. Hey, there is a stipend, but it isn’t about the money for this group. 

It is about learning, sharing, caring and growing. I have to say that even though I am a bit more on in years than the others in the group I am not going to say I am as much more mature. These young people are dedicated, responsible, intelligent and driven. It really is a nice shift from some circles I have run in the past. 

If you are interested in becoming an Ally and experiencing this stunning opportunity for learning and connecting, or if you are part of a nonprofit organization interested in bringing an Ally on board please contact;

Public Allies Arizona
Arizona State University Lodestar Center for Philanthropy & Nonprofit Innovation
University Center - Mail Code 4120
411 N. Central Ave., Suite 500
Phoenix, Arizona 85004-0691

publicallies@asu.edu

602-496-0427

bint Hazine: Annoucing New Classes!

I know students were as bummed out as I was upon hearing we had all of November and December off at Rio Vista and Foothills recreation centers. I have great news! Starting in December I am teaching in Phoenix again! 

Here is the rundown:

Civic Space Park, A.E. England Building

444 North Central Avenue, Phoenix

Saturdays, 11:00 am – 12:00 pm

All Ages (under 15 must be accompanied by an adult)

FREE

*requested canned goods donations for St. Mary’s Food Bank through December*

These classes are drop-in so we will review week to week and build on skills more than choreography but we will have a ton of fun! The first week will be all about posture, poses and positioning as we gain comfort in a brand new location. Please wear comfortable clothing that allows for movement.

Namday after Thanksgiving!

It is the Nomday after Thanksgiving! Who still has leftovers? Fortunately, because I attend dinner at places other than my home, we only take as much as we can comfortably eat in a weekend. I do miss some things though, like:

Cold Turkey Sandwich

Halved biscuit

Sliced turkey

Halved olives

Cranberry sauce or Mayonnaise

Hot Turkey Sandwich

Halved biscuit

Sliced turkey

Gravy

Hot Mashed Potato Bowl

Mashed potato base

Corn/ Carrots/ Green beans

Stuffing

Turkey slices

Gravy

*top with hot or cold cranberry sauce

Pie for breakfast every day!

How do you decimate your turkey day leftovers?

bint Hazine: Next Session Announcements

It is the end of another amazing session of belly dance classes at Rio Vista and Foothills recreation centers. Bint Hazine is thrilled to announce that early in 2013 we will begin anew!

Foothills Aquatic Center
5600 West Union Hills Drive, Glendale
Tuesdays, 7:10 pm - 8:10 pm
8 week session
Call or Register Online Glendale Parks & Recreation

Foothills students will learn basic moves and AdeebA's choreography to Simark by Tarkan, to add to their dance repertoire.

Rio Vista Recreation Center
8866 West Thunderbird Road, Peoria
Wednesdays, 6:30 pm - 7:30 pm
8 week session
Call or Register Online Peoria Parks & Recreation

Rio Vista students will learn slow sensuous moves, group arrangement, and AdeebA Korsana's original choreography to Last Kiss by Alabina.

Have a wonderful holiday season and new year! See you in 2013!

Nomday: Egg Muffins, Pork Roast and Sandwiches

Nomdays are changing like the season. Due to job changes and the realization that some of the assumptions I make when creating meal plans do not fit every lifestyle, Nomdays are going to get a bit more diverse as we sail into 2013.

Since the beginning, Nomday recipes have centered primarily, around the ability to reheat pre-made meals. What if this is not possible? I have also focused on meals of the late day variety, lunches or dinners. What if your schedule is such that you would rather a quick and easy to take on the road breakfast meal? Something in place of a donut and more substantial than a breakfast bar would be great, right.

So, beginning this week Nomday is a three part blog entry; break-super-fasts, lunch-overs, and of course the much loved crockpot of plenty. If the single entries become too long and unwieldy I will break them into three consecutive posts, but let’s see how this works first. Thank you so much for reading!

Part 1: Breakfast on the Move!

This week, to start off slow on the breakfast, a favorite found originally by a friend on Google+ and modified to appease the varied appetites.

Breakfast Muffin Cups

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serving Size: 1 – 2

Required Tools:

-          Standard size muffin tin

-          Griddle or large skillet

-          Tongs or fork

Ingredients:

                1 Dozen Eggs

                12 slices of regular cut bacon / 1 lbs. ground breakfast sausage

                8 oz. Cheese of choice (we use shredded sharp cheddar or crumbled feta)

                Veggie of choice (baby spinach, small broccoli florets, and grape tomatoes work well)

                Salt and pepper to taste

Cook bacon in skillet until brown but not crunchy. Line muffin tin with bacon. Crack one egg in each bacon ‘cup’ top with veggie, cheese, and seasoning. Cook in oven at 350 for about 20 minutes or until eggs are desired texture. If you choose to do this with the sausage: press a thin layer of sausage into each muffin cup and cook in oven at 350 until sausage begins to brown, then follow recipe as if with bacon. *Note: the sausage cups tend to be a bit more greasy.

Lunch/ Dinner:

Preparation Time: 10 minutes

Cooking Time: 1 – 2 hours

Serving size: 1 – 2 thin slices

Required Tools:

-          Large roasting pan

Ingredients:

                3 lbs. pork roast

                1 medium onion, sliced

                3 cloves garlic, crushed

                1 lbs. carrots

                1 lbs. potatoes, cubed

                4 ears corn, cut

                Salt and pepper to taste

Cook roast with garlic and onion, salt and pepper in oven at 400 until meat begins to brown, add remaining ingredients and cook until meat is at appropriate temperature. For dinner: serve with veggies as side dishes. For lunch: thin slice remaining roast and serve on bread with cheese. This is great cold or reheated.

I hope this new format is more helpful. It does make for a very busy Nomday cooking day but it is worth it all through the very busy week. Thank you for reading! Enjoy!