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Spring Greetings! This is the time of year when everything is fresh and new and what a great time to celebrate! The focus of Extension Homemakers continues to be the home, family, and the communities in which we live. I encourage you to continue to get involved by volunteering, partici-pating, and inviting a friend or neighbor to join you. We so appreciate your assistance with the I Can Do It Camp again this year. What a fabulous example of sharing your knowledge and impacting young people. Thank you! I look forward to seeing many of you over the next couple of months at the fair and Achievement Day. Enjoy the beauty of spring that surrounds us each day!
Susan L. Peterson County Extension Director Extension Educator, HHS
Dear Extension Homemakers,
Oh how I love the sights and smells of spring. I’m so glad it finally arrived after the never-ending winter. In this issue of Horizons, you will discover just how busy the homemakers continue to be. Look at the calendar of events, Silvernotes singing schedule, Achievement Day details, and volunteer opportunities for the 4-H fair in July. You will also find information on food safety, eliminating unwant-ed phone calls, facts about hard boiled eggs, and managing stress in the “sandwich generation.” I look forward to seeing you at the next event. May you find time to enjoy the outdoors today and tomorrow. Happy Spring.
A publication of Purdue Extension Hamilton County
EXTENSION EDUCATORS Susan L. Peterson HHS County Extension Director [email protected]
Amanda Baird ANR Educator [email protected]
Kathleen J. Bohde 4-H Youth Development [email protected]
Gloria Del Greco Community Wellness Coordinator [email protected]
PROGRAM ASSISTANTS Bernie Huber Program Assistant, HHS [email protected] Lisa Hanni Program Assistant, ANR & 4-H Youth [email protected]
Amanda Gray Nutrition Education Program Assistant [email protected]
SUPPORT STAFF
Maggie Herrington Office Manager [email protected]
Kris Grinstead Administrative Assistant [email protected]
Georgia Marshall Receptionist/Secretary [email protected]
Melissa Delk Communication & Social Media Specialist [email protected]
April 2019
2003 Pleasant Street Noblesville, IN 46060-3697 317-776-0854 www.extension.purdue.edu/hamilton
Horizons
Purdue University is an equal opportunity/equal access/affirmative action institution.
Bernie Huber Program Assistant Health & Human Sciences
Calendar 2019 June 3-5 Home & Family Conference the Sheraton Indianapolis at Keystone at the Crossing June 4 Melody Makers at Indianapolis 7:00 p.m. June 10 Board Meeting 10:30 a.m. Council Meeting 12:30 p.m. ***Note – Second Monday*** June 27 Achievement Day (details inside) 6:00 p.m. July 18 - 22 Hamilton County 4-H Fair Flower Show, July 18 - 22 Food and Craft Show, July 20 - 22 Used Book Sale, July 18 - 22 August 2-18 Indiana State Fair
Indianapolis District Retreat September 17 - 18, 2019 Waycross Camp and Conference Center 7363 Bear Creek Road Morgantown, IN 46160
More details to come June 1st. Crafts. Fellowship. Fun.
If you would like to receive this newsletter electronically: -e-mail Bernie ([email protected])
OR -contact the office at 317-776-0854.
IEHA State Officers want to invite you to attend the Home & Family Conference June 3-5, 2019
the Wyndham Indianapolis West. Registration form can be found here. https://ieha-families.org/wp-content/uploads/2019/03/2019-Conference-Registration.pdf This conference is for Indiana Extension Home-makers Association (IEHA) members and those in the general public interested in issues dealing with the family, such as leadership, human develop-ment, resource management, food and nutrition, and health and wellness.
Keynote Speakers: Kristin and Danny Adams
Living loudly Loving radically
Laughing uncontrollably
With an online following of over one million people, Kristin and Danny Adams are viral video creators who are best known for their funny lip-sync mashups. They are passionate about finding the funny in life and rela-tionships, and travel across the country as speakers, em-cees, and entertainers. The "Laughter is the Best Medi-cine" program includes a mix of storytelling and improv through crowd games and audience participation.
Happy Spring!
After what seemed like a never-ending winter, it is so nice to see the
grass getting green and the spring flowers start to bloom. With the spring
comes the planning for all of our summertime activities.
*We need to plant the flowers for our entries into the flower show.
*We need to finish up projects and plan what to enter in the food and craft show.
*We need to clean out some bookshelves to donate books to the used book sale.
We also need to set aside some time from July 18 - 22 to volunteer at one of these shows
or the fair kitchen. There have been some changes to the fair kitchen schedule. Some of the serv-
ing shifts have been shortened to 2 hours. We would also like to have 2 cashiers with 2 lines for
paying at all times.
Hope to see you all at the county fair.
Sharon Parker
County President
2019—2020 County Officers President Sue Coshow, Harbourites Vice President Iris Beechler, Roaring 20’s Secretary Ginny Hughes, East Wayne Treasurer Rachel Merrill, Friendly Eagles Asst. Treasurer Pat Copeland, Fall Creek Home Arts Recorder Judy Langdon, North Adams Education Iris Beechler, Roaring 20’s Leadership Kathleen Landrosh, Friendly Eagles Volunteer Community Sharon Parker, Harbourites Support Public Relations Jane Catlin, Friendly Eagles Past President Sharon Parker, Harbourites
Welcome newly elected officers Installation at Achievement Day
Message from the president
CULTURAL ARTS - due May 1st in the office Quilts – full sized quilts, crib/baby quilts Needlework – needlepoint, counted cross stitch, embroidery, crewel embroidery Crafts/Miscellaneous – all items not included in one of the above categories
SPECIAL PROJECT—BIRDHOUSES
Silvernotes Concert Series
April 16 - Westfield Historical Society, 6:30 p.m. @ Westfield United Methodist Church May 5 - Sheridan Christian Church, 4:00 p.m. May 16 - Jim Dandy, Noblesville, 6:00 - 8:00 p.m. May 19 - Warsaw Performing Arts Center, Warsaw, IN, 4:00 p.m. June 4 - Festival Day, St. Luke’s Methodist Church, Indianapolis, 7:00 p.m. $10 charge, entire Melody Maker Chorus June 27 - Achievement Day, Hamilton County 4-H Fairgrounds, 6:00 p.m. Email: [email protected] Phone: 317-773-9263
“Kitchen Clipson HHS Extension Websitehttps://www.purdue.edu/hhs/extension/food/media.aspx Baked AppleBlack Bean and Rice SaladChicken and Quinoa SoupHealthy SnacksPear & Celery SaladRainbow Fruit SaladScrumptious Smoothies and Shakes
I Can Do It Camp Fun with Food, Heritage Quilling, Flowers & Gardens
Achievement Day 2019
Feed Your Imagination: READ
Thursday, June 27, 2019 Display Set Up & Registration: 5:30 p.m.
Program: 6:00 p.m.
Installation of New Officers Memorial Service
Silvernotes
Guest Speaker - Laura Martin local young adult book author
Breakfast food will be served Door Prizes
Cost: $8.00 RSVP to the Extension Office no later than
Friday, June 21, 2019 317-776-0854
Please bring gently used children’s books for Hamilton Heights
Bookmobile
2019 Flower Show “Dancing with the Blooms”
Food & Craft Books are ready. Registration forms available online at www.extension.purdue.edu/hamilton. Find it on the 4-H Fair page.
Books!
As you spring clean, please do-nate your gently used cooking, gardening, stitchery, holiday, craft, travel, decorating, wood-working, or children’s books to this popular sale. You may bring your books at anytime to the Extension Office.
Books! Hamilton County Extension Homemakers are once again having a USED BOOK SALE as a part of the Hamilton County 4-H Fair.
Hamilton County 4-H Fair July 18-22, 2019
Bo
ok
s!
All proceeds go towards
Scholarships
Sign Up to work at the Fair! Are you ready to volunteer at the Hamilton County 4-H Fair? There are many opportunities available in the Homemakers Kitchen, the Flower Show, the Food & Craft Show, and the Used Book Sale. Many of the openings are sit-down jobs. Please try to help if you are able.
CALL 317-776-0854
2019 Extension Homemaker Scholarship Winners Emily Furgason Hanover College Special/Elementary Education
Lauren Giles Indiana University Elementary Education
Madelyn Knight IU Southeast Nursing
Kristin Moody Anderson University Nursing
Rachel Read Valparaiso University or Health Science
Hope College
Deborah Shera Purdue University Physical Therapy
Be a 4-H Plaque Sponsor
Education Center Open April 8 - October 24
Purdue Master Gardeners once again are available to answer calls, e-mails, and walk-in questions regarding vegetables, flowers, lawn care, trees, shrubs, wildlife, pests, etc. Extension staff will offer
food preservation information and canner testing by appointment.
Open Mondays and Thursdays 9:00 a.m. - noon and 1:00 - 4:00 p.m. Location: Hamilton County 4-H Fairgrounds 2003 Pleasant Street, Noblesville Phone: 317-776-0854 Email: [email protected]
I would like to sponsor the following awards. I have listed the project areas requested in order of preference. I know that in some cases I may not get my first choice. QUANTITY Division Champion ($10) _________ x $10.00 = $________________ Reserve Grand Champion ($10) _________ x $10.00 = $________________ Grand Champion ($20) _________ x $20.00 = $________________ TOTAL $________________ Project Area Requested:_________________________________________________________________________ _____ I wish to receive a receipt for tax purposes (Check if yes) Sponsor's Name: ______________________________________________________________________________ Sponsor's Mailing Address: _____________________________________________________________________
_____________________________________________________________________
Sponsor's Telephone Number: _______________________________email _______________________________ Please return this form to: Purdue Extension Hamilton County Office, 2003 Pleasant Street, Noblesville, IN 46060-3697
Food Safety for Home Delivered Meals Many people receive home delivered meals from churches, social organizations, senior assistance groups, or healthcare organizations. Hot or cold ready-prepared meals are perishable and can cause illness when mishan-dled. Proper handling is essential to ensure the food is safe to eat.
The “Danger Zone” Leaving food out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Perishable foods left at room temperature for more than two hours should be discarded. If temperatures are above 90 °F perishable foods should not be left out long-er than one hour. Discard food after one hour if the temperature is above 90 °F. Refrigerate delivered meals if you don’t plan to eat them immediately. You can reheat them when you are ready to eat. Follow these steps to refrigerate delivered meals:
Store food in a refrigerator at 40 °F or below.
Divide food or cut into smaller portions.
Use shallow containers to store food.
Remove any stuffing from whole cooked poultry before refrigerating.
Foods delivered cold should be eaten within 2 hours or refrigerated or frozen for eating at another time. REFRIGERATOR STORAGE AT 40 °F OR BELOW
FREEZER STORAGE AT 0 °F OR BELOW
Reheating You may wish to reheat your meal, whether it was purchased hot and then refrigerated or purchased cold initially.
Reheat food to 165 °F using a food thermometer. Bring soup or gravy to a rolling boil.
If using a microwave oven to reheat food, cover food and rotate the dish so that food heats evenly. This prevents any “cold spots” from harboring bacteria. Allow standing time. Consult your owner’s manual for complete instructions. Heat food until it reaches at least 165 °F throughout. Sources: https://www.foodsafety.gov/risk/deliveries; https:// msue.anr.msu.edu/news/meals_on_wheels_and_food_safety
Cooked meat or poultry 2 to 6 months
Pizza 1 to 2 months
Luncheon meats 1 to 2 months
Cooked meat or poultry 3 to 4 days
Pizza 3 to 4 days
Luncheon meats 3 to 5 days
Egg, tuna, and macaroni salads 3 to 5 days
7 Things Every Mom and Daughter Should
Do Together At Least Once
Your mother-daughter bucket list.
When it comes to family relationships, there’s nothing quite like the bond between mother and daughter. Just look at The Golden
Girls’ iconic (and always funny) mother-daughter duo, Sophia and Dorothy, or Gilmore Girls’ equally memorable (and equally
kooky) Lorelai and Rory. It’s no wonder we daughters want to grow up to be just like our mamas! Here, we’ve rounded up 7 ways to
celebrate those unique mother-daughter friendships.
1. Go on a road trip.
Pick a spot on the map, crank up the tunes, and drive! Wind along the Blue Ridge Parkway for dreamy fall foliage, or rent an open-air
convertible for a salty spin down Florida’s beachfront Highway 30-A. After all, there’s no better way to bond with your world’s lead-
ing lady than exploring a fun new destination. Ever seen Thelma & Louise? (Not that we’d recommend taking their exact approach…)
2. Try something new.
It’s a lot easier to venture out of your comfort zone when you’ve got your best gal beside you. Check out the yoga offerings at your
local rec center, or take a class on how to make pho. Sign up for archery lessons, or give watercolors a whirl. And if you’re both dare-
devil types, try something really wild: Skydiving, anyone?
3. Volunteer together.
Your mama’s the one who taught you what it means to be generous with your time and what it looks like to serve your community
well, so find an organization where the two of you can give back together. Serve breakfast at a women’s shelter, or tutor students at an
afterschool program. Join a group that organizes trash cleanups, or go play games at the local nursing home.
4. Run (or walk) a race.
Lace up those running shoes, and hit the pavement! Having a buddy gives you accountability, encouragement, and mid-run entertain-
ment. Plus, because road races are hosted all over the South, it’s a dynamite excuse to have a girls’ weekend getaway somewhere fun:
5. Make an old family recipe.
Sure, store-bought dough and mixes make baking a lot easier (and we’ll never judge!), but there’s just no substitute for the time-
intensive real deal. Dust off the family cookbook, and give your grandma’s biscuits a go, or spend a Saturday morning working great
aunt Sue’s homemade pie dough into a fanciful pattern that’s worthy of the Thanksgiving dessert table.
6. Read the same book at the same time.
It’s like having your own mini book club, minus all the discussion questions, plus the added bonus of being able to shriek over the
book’s “OMG! Can you believe that happened?” moments, judgment-free, because you know you and your mama are on the same
page…literally.
7. Build something.
Channel your inner decorator, and put your hands to work! Start small and build a birdhouse for the yard, or tackle a bigger DIY pro-
ject and craft a wooden headboard that can be upholstered for a magazine-worthy dupe. A little creative collaboration is always good
for mother-daughter bonding.
Don't answer calls from unknown numbers. If you answer such a call, hang up immediately.
You may not be able to tell right away if an incoming call is spoofed. Be aware: Caller ID showing a "local" number does not necessarily mean it is a local caller.
If you answer the phone and the caller - or a recording - asks you to hit a button to stop getting the calls, you should just hang up. Scammers often use this trick to identify potential targets.
Do not respond to any questions, especially those that can be answered with "Yes."
Never give out personal information such as account numbers, Social Security numbers, moth-er's maiden names, passwords or other identifying information in response to unexpected calls or if you are at all suspicious.
If you get an inquiry from someone who says they represent a company or a government agency, hang up and call the phone number on your account statement, in the phone book, or on the company's or government agency's website to verify the authenticity of the request. You will usu-ally get a written statement in the mail before you get a phone call from a legitimate source, par-ticularly if the caller is asking for a payment.
Use caution if you are being pressured for information immediately.
If you have a voice mail account with your phone service, be sure to set a password for it. Some voicemail services are preset to allow access if you call in from your own phone number. A hack-er could spoof your home phone number and gain access to your voice mail if you do not set a password.
Talk to your phone company about call blocking tools they may have and check into apps that you can download to your mobile device to block unwanted calls.
If you use robocall-blocking technology already, it often helps to let that company know which numbers are producing unwanted calls so they can help block those calls for you and others.
To block telemarketing calls, register your number on the Do Not Call List. Legitimate telemarketers consult the list to avoid calling both landline and wireless phone numbers on the list.
https://donotcall.gov/ Federal Trade Commission Protecting America’s Consumers
Consumer Tips to Stop Unwanted Robocalls and Avoid Phone Scams
It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level. by Megan Boettcher SLOW DOWN The easiest thing you can do to make any recipe better is to set out all of your ingredients, and then wait 30 minutes. We know what you're thinking: Baking already takes so much time. Now I have to wait another half-hour just to get started? UGH! We get it. But trust us, that 30 minutes allows the butter to get to room temperature, so it's perfectly softened and will smooth into anything. Eggs at room temperature will also result in baked goods with more volume. Score! CHILL FASTER You already know it's easier to work with chilled dough when making cookies. But did you know that 20 minutes of chilling in the freezer is equal to one hour in the fridge? #awesome SPRAY THE STICKY AWAY Baking with liquid sweeteners, such as honey or corn syrup, makes for ooey-gooey deliciousness. The problem? That sticky goodness gets stuck to the measuring cup, and then not all of it goes into the mix. Spray the measuring cup with nonstick spray first. Boom! Problem solved. QUIT SIFTING Yeah, yeah, yeah; we know. Grandma always made you sift cup after cup of flour before you could bake a batch of cookies. No need, friends. That flour was sifted before it was packaged. Sure, it may settle in the bag or in the canister on your counter, but quickly stirring it with a spoon will lighten it up enough for most recipes. You just saved yourself 20 minutes. You're welcome! MIND YOUR MIXING Don't just throw everything in the bowl and fire up the mixer. While some recipes do need to be well blended, cakes, muffins, and quick breads will get tough if they're overmixed. For better results with these sweet treats, get all the dry ingredients in a bowl first, make a well in the center, and pour in all the wet ingredients at once. Mix until the in-gredients are combined, but don't pound out all the lumps. HAND-MIX BISCUITS A good biscuit is like a gift sent straight from heaven. A bad biscuit is like a hockey puck, a dry, crumbly hockey puck. Bleh! The key to good biscuits is to work the lard into the dry ingredients. Coat the lard in the flour mixture, and rub it between your fingertips until roughly half the lard is coarsely blended and the other half remains in large pieces about 3/4 inch in diameter. REMOVE BUBBLES FROM CAKE BATTER We're all striving for that soft, dense, dreamy cake that makes your friends squeal, "Oh my goodness, you MAAAADE this? It's amazing!" What's preventing your rise to the top ranks of cake-making may be something you can't even see: air. Air pockets interrupt that sweet perfection. To prevent air bubbles (and preserve your status as cake genius), pour the batter into the pan and tap the cake pan on the countertop to release large air bubbles. MAKE BROWNIES MAGICAL Ah, the brownie. A favorite of many. And how you bake brownies says a lot about you. Are you a fudgy-center, no-frosting brownie maker? Or a cakelike-with-rich-chocolate-frosting brownie baker? It's all good -- just don't overbake them. Follow the recipe's timing guidelines for doneness. Unlike cakes, brownies are overcooked if a toothpick in-serted in the center comes out clean. COVER YOUR PIECRUSTS We've all been there: watching a pie through the oven window hoping the filling is as warm as the quickly browning top and sides. Cover the pie loosely with aluminum foil to help the center even out without burning the edges. Source: https://www.bhg.com/recipes/how-to/bake/best-baking-tips-ever-published/
The Best Baking Tips We've Ever Published
Hard-boiled eggs safer choice than soft-boiled eggs
I prefer the texture of soft-boiled eggs versus hard-boiled eggs. Is it OK to use soft-boiled eggs for dyeing eggs? Well, that really depends on whether you plan to eat the eggs or just use them for decoration. Eggs are an important source of protein and are delicious to eat. However, they must be handled safely to prevent the chance of contracting a food-borne illness.
While it’s understandable that some people prefer the taste of soft -boiled eggs versus hard-boiled eggs, from a food safety standpoint, it is safer to
use hard-boiled eggs for dyeing eggs that you plan to eat. In fact, you should cook the eggs until both the yolk and the white are firm, not runny.
This is because eggs can contain salmonella, which is an organism that causes foodborne illness, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service. Salmonella can be found on both the outside and inside of eggs, and it can cause nausea, vomiting, diarrhea, cramps, and fever, which can last for a couple of days to a week, the USDA says.
The symptoms can be worse for people with weakened immune systems, young children, and older adults, and they can result in severe illness, including death, said Kate Shumaker, an Ohio State University Extension educator and registered dietitian. OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
To help lessen your chances of developing a foodborne illness, it ’s best to cook eggs before eating them, as cooking reduces the number of bacteria present in an egg. However, a lightly or softly cooked egg with a runny egg white or yolk poses a greater risk than a thoroughly or hard -cooked egg, the USDA says.
Lightly cooked egg whites and yolks have both caused outbreaks of salmonella infections, according to the Centers for Disease Control and Prevention. That ’s because partially cooking an egg can result in some harmful bacteria sur-viving the cooking process, which can cause illness.
Likewise, the U.S. Food and Drug Administration estimates that 79,000 cases of foodborne illnesses and 30 deaths each year are caused by eating eggs contaminated with salmonella. “While the chances of foodborne illnesses are small, you still need to practice safe food handling when dealing with raw eggs, ” Shumaker said.
If you are making eggs that will be eaten, it is important that you make sure the eggs are thoroughly cooked. This can be done by placing fresh eggs with intact shells—never use eggs with cracked shells—in a saucepan and covering them with at least 1 inch of water.
Cook the eggs until the yolks and whites are firm: Cooking times can vary based on the sizes of the eggs. Then, run cold water over the eggs and store them in the refrigerator until you are ready to decorate them.
Here are some other safety tips from the USDA to keep in mind:
Be sure to use only food-grade dye if you plan to eat the eggs you decorate.
The USDA recommends making two sets of eggs: one for decorating and hiding, and another for eating. You could also use plastic eggs for hiding.
If you plan to eat the eggs, after hard-boiling them, dye them and return them to the refrigerator within two hours.
If you plan to use the eggs for decorations and they will be out of the refrigerator for more than two hours, it ’s best not to eat them. A service of the College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, OSU Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, or [email protected]. Editor: This column was reviewed by Kate Shumaker , OSU Extension educator and registered dietitian.
