Happy November! I hope you all are getting settled into this cooler weather. I am really enjoying this time of

year. I hope you are as well. The beginning of the holiday season is an exciting time for many people. How-

ever, many people feel a little down for several reasons. I hope you all reach out to those who may be expe-

riencing pain through holiday seasons and give them a few reasons to feel cheerful.

Last month was a very busy time for all of us at the Extension Office. We had quite a few programs. I was

saddened to not be able to join you for International Night but I heard it was a great time. Thank you to

Charlene Clemons, our International Chairperson, for hosting that event! Also, we continued our Let’s Do

Lunch, Pastime Playdates, Keys To Embracing Aging, and Keys to Great Parenting programs at the Ag Cen-

ter, Bath County Library, and Owingsville Elementary School, respectively. If you are interested in any of

those programs, check the calendar for the next session. We also hosted a program in partnership with the

FRYSC of Bath County Schools to have a Halloween Bash—over 125 students came to learn about Hallow-

een Safety, healthy snacks, and cost-efficient crafts to decorate for Halloween. They also got some exercise

in with Go Noodle! Thank you to Joy Warren for volunteering to help us! We couldn’t have done it without

her!

This month we are continuing our new program, Small Steps to Health and Wealth, that teaches us how our

finances and health are connected. We will be continuing through those connections, along with creating

holiday knick-knacks to give away. Join us as we create better habits! Also, we are beginning our Cooking

Around the World program in partnership with Estill County’s FCS Agent, Thays Flores. We will be learning

about a country each month for the next six months and creating dishes that local citizens prepare in their

homes. The other program we are doing this month is Holiday Treats. Join us as we create healthy treats for

our upcoming holiday parties. All programs are free! Just call the office to sign up. Bring the entire family!

Family and Consumer Sciences Extension News!

A Message From Your President!

Hello ladies and gentlemen! I hope everyone is well. For me, it seems that this has been a busy month of

meetings and programs. This is a good sign because more people are becoming involved with the pro-

grams that are being held. Our Extension Homemakers have been busy with our service projects of mak-

ing hats for cancer patients, fidget blankets, and several other items. I would like to say thank you to Char-

lene Clemons for hosting a wonderful International Night on Jamaica. We had a lovely time learning about

what Jamaica really looks like beyond what tourists see, and we tasted delicious Jamaican food. IT was

very informative! Well done, Charlene!

Our Annual Fall Bazaar is Saturday, November 11 from 9 am to 2 pm. We hope you will come and join us.

We will have lots of beautiful items for sale and delicious food. Most of the money raised supports our

community outreach efforts for the residents of Bath County.

We are going to put Let’s Do Lunch on hold until January. We are starting into a very busy season and I

just thought that would be a good idea. I want to thank everyone who came nda please come back when e

start back. As always, bring a friend! If you have any further questions or ideas, don’t hesitate to give me a

call anytime I can be of help. God Bless.

Lois Ginn

Special points of interest:

Dues are due! Please pay as

soon as possible.

Holiday Treats is November

16 a 10 am & 5:30 pm

LRA Board Meeting is No-

vember14 at 10 in Mason

County

Bath County Cooperative Extension

Inside this issue:

KEHA News! 2-3

DIY/KP Recipe 4

Winter Squash/Embracing

Aging

5

Adult Health Bulletin 6-7

Moneywise Bulletin 8-9

Holiday Treats/Fall Bazaar 10-

11

Healthy Holiday Substitu-

tions

12

Nicole Gwishiri Bath CEA for Family and Consumer Sciences

Ever want to travel the world just to

taste the wonderful food? Want to

do something different? Join us for

our new program! The first country

we will learn about is Panama! We

will explore their culture, habits,

prepare the food they eat.

When: Novem-

ber 9

Where: Bath

County Ag Center

Time: 10 & 5:30

pm

Call the office to reserve your spot!

Join us this holiday sea-son as we learn new and exciting recipes that will “wow” your guests. We will be focusing on appetizers, treats, and other fun recipes for the upcoming season. When: November 16 Where: Bath County Ag Cen-ter Time: 10 am & 5:30 pm Call the office to sign up!

KEHA News!

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Happy birthday to all of you who have birthdays in the

month of October/November!

Sabrina Arnold

Mary Bach

Wilma Brennan

Yvonne Carpenter

Dawn Cox

Bonnie Derickson

Pam Guy

Judy Harmon

Debbie Highley

Pam Howard

Daisy Marshall

Betty Maschino

Connie McFarland

Grace Richardson

Verna Rogers

Kay Shankland

Frankie Skaggs

Patsy Wilson

Please send in

your birthday

so that you may

be recognized!

Join us for this new program for children! This pro-

gram focuses on the child, birth to kindergarten, and

teaches them skills to prepare for kindergarten. We

will read a story, eat a snack, complete a craft or

activity, and play with other chil-

dren!

When: November 17

Where: Bath County Library

The eighth session of Keys To

Embracing Aging is on knowing

your health numbers. These ses-

sions are open to all ages, have

been so much fun, and we learn a

lot.

When: Novem-

ber 15

Where: Bath

County Library

Time: 10 am

Bring a friend or share with some-

one think may be interested!

Join us for this program that focuses on giving parents essential skills that

will be beneficial for all parents to advance their child-rearing skills. Parents

will get tips on taking care of themselves, childhood milestones, reading to

their child, and activities to do with their children at any age.

When: November 14

Where: Owingsville Elementary School

Time: 5:30 pm (dinner) - Program starts at 6

There will be childcare services available! Parents attending sessions will get

a chance to win gas cards, iPads, and more! Free program!

This new program addresses the issue of how we interact with health and wealth Participants will

learn 25 behavior change strategies that can be applied to improve both their health

and personal finances. We will create something for the holiday season.

When: November 20

Where: Bath County Ag Center

Time: 5:30 pm

Call the office to sign up or for more information. 606-64-6121.

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November 2017 Sun Mon Tue Wed Thu Fri Sat

1 Scrapbook Club

(10a) Ex. Off.

2 Bethel Nite

(6:30p) Bethel

Church

Lawncare Ba-

sics (6p) Ex.

Off.

3 Farmers Mar-

ket (8a) Ex. Off.

Sharpsburg

Country

(10:30a)

Sharpsburg

Church

4 Farmers

Market (8a)

Ex. Off.

5 6 7 Slate Valley

(5:30p) Sherrie’s

Pizza

8 Harpers & White

Oak (10:30a) Ex. Off.

9 Cooking

Around the

World (10a &

5:30p) Ex. Off.

10 Farmers

Market (8a) Ex.

Off.

11 Farmers

Market (8a)

Ex. Off.

12 13 Sewing Day

(9a) Ex. Off.

14 LRA Board Meet-

ing (10a) Mason

CES

Keys to Great Par-

enting (5:30p) OES

Country @ Heart

(6:30p) Ex. Off.

15 Keys to Embrac-

ing Aging (10a) Bath

Co. Library

Stitch-N-Rip (5:30p)

Ex. Off.

16 Holiday

Treats (10a &

5:0p) Ex. Off.

Jr. Homemak-

ers (5p) Ex. Off.

17 Farmers

Market (8a) Ex.

Off.

Pastime Play-

dates (10a)

Bath Co. Library

18 Farmers

Market (8a)

Ex. Off.

19 20 Small Steps to

Health & Wealth

(5:30p) Ex. Off.

Hill-N-Dale (6p)

Cattleman’s

Town& Country

21 22 23 24 25

26 27 28 29 30

Supplies

Granny Smith Apples (or your favorite

apple)

Tealight candles

Knife

Directions

1. wash and cut top off apple deep

enough to fit your candle in.

2. Place candle in apple.

3. Light candle. Enjoy.

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DIY: Check It Out! Apple Candles

Try It Out! Kentucky Proud Recipe

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Winter squash come in many shapes, sizes and colors. They are packed with antioxidants and vitamins. They don’t have any fats and can be prepared sweet or savory. The different varieties of winter squash may be substituted for each other in many recipes. Don’t be afraid to get crea-tive. Acorn squash are small, round and shaped like an acorn. They are a great all-around squash. They have a moist, sweet, tender flesh. Acorn squash are great for baking, roasting, steaming and sautéing. Butternut squash are more popular than ever. They are beige colored and shaped like a bell. Butternut squash are the sweetest winter squash. They roast and sauté well. Best of all, they mash and puree smoothly making them perfect for soups. See recipe below. Other varieties of winter squash include Delicata Squash, which have a nice earthy flavor much like corn; blue hubbard squash, have a sweet flavor; spaghetti squash, whose flesh resembles ‘strings’, have a mildly nutty flavor; and turban squash taste like hazelnut. Perfect Butternut Squash Soup 2 large butternut squash, (about 4½ pounds) or 4 pounds peeled and cubed butternut squash 2 medium onions 3 cloves garlic (optional) 3 tablespoons butter or vegetable oil ½ teaspoon fine sea salt (or more to taste) 8 cups chicken broth or vegetable broth Directions

1.Halve, seed, peel and cube the butternut squash. Set aside.

2.Peel and chop the onion. Mince the garlic.

3.Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with salt. Cook, stirring occa-

sionally, until the onion is soft, about 3 minutes.

4.Add the garlic and cook until fragrant, about 1 minute.

5.Add the squash and broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20

minutes.

6.Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely smooth, 2

-3 minutes per batch. \

7.Return the soup to the pot and add more salt to taste.

Prep time 15 minutes Cook time 35 minutes Yield 6 servings Nutrition Information (per serving): 309 calories, 7g fat, 53g carbohydrate, 7g protein, 6g fiber Whatever squash you choose, be sure to pick firm, well-shaped squash that are heavy for their size and have a hard, tough skin with an intact stem. Avoid squash with sunken spots, blemishes or cuts in the skin. Winter squash should be stored in a cool, dry, well-ventilated location between 45-50 degrees F. Check on a regular basis and use within 3-6 months. Cooked squash (flesh only) can be stored frozen until needed. Reference: What’s Cooking America. (n.d). Types of Squash – Summer and Winter Squash. Retrieved October 19, 2016 from https://whatscookingamerica.net/squash.htm.

Winter Squash

Practicing safety is important because it helps keep you out of harm’s way. Over the course of our lives, we learn and practice safety, such as looking both ways before crossing the street, wearing a seat belt or locking our doors when away or at night. Sim-ple lifestyle changes and recognizing where most hazards are and how danger or injuries can occur when participating in differ-ent activities are keys to safe living. Safety across the lifespan includes a multitude of realms, including the following areas: home, transportation, health, recreation and emergency preparedness.

Source: Amy Hosier, Extension Specialist for Family Life, University of Kentucky; College of Agriculture, Food and Environment

Keys to Embracing Aging: Practice Being Safe

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Page 11

Every holiday season comes along and people are curious about staying on the healthy path when it comes to the

food we consume. It may seem impossible, however, if you take control over what you want to consume, you can

make healthier decisions even if you are not getting enough sleep, you’re on the run more often, and you are

pressed for time. This holiday season, try to make healthier choices by decreasing the fat, calories, and sodium in

your recipes. See below for some suggestions.

Making Healthy Holiday Substitutions:

Flour: Try substituting whole wheat flour for half of the called for all-purpose flour in baked goods such as cakes and muffins. This will

increase the nutrient content of your holiday treats. Whole grains provide several nutrients vital for health. These are dietary fiber, B

vitamins, and minerals.

Cream: Instead of placing ice cream on your favorite holiday pies, use frozen or low-fat yogurt. When a recipe calls for sour cream, use

plain, low fat, or fat-free yogurt to make snacks that are lower in fat and calories. I bet your guests will not be able to tell the difference!

Dairy products that retain their calcium content such as yogurt have calcium as well as potassium, vitamin D, and protein.

Seasoning Salt: When the recipe calls for seasoning salt, such s garlic salt, celery salt, or onion salt use herb only seasoning, such as

garlic powder, celery seed, onion flakes, or finely chopped herbs garlic, celery, and onions. The 2015 Dietary Guidelines for Americans

suggest that youth and adults older than 14 should not consume more than 2400 mg sodium a day. The average American intakes 34-

00 mg! We all will do better if we cut a little sodium from our diets.

Eggs: If you are a baker, for cakes, cookies, or quick bread, try using egg whites or cholesterol free egg substitute instead of whole eggs

Two egg whites or 1/4 cup cholesterol free egg substitute can be used in many recipes in place of one whole egg.

Studies say Americans gain about one pound every winter season. One pound is not a lot, however, many of those Americans never lose that

extra weight. If a person gains a pound every year, that is a slow accumulation of extra weight. Let’s do our part to lead healthier lives by

choosing healthier options this season.

2914 E. HWY 60

Owingsville, KY 40360

Phone: 606-674-6121

Fax: 606-674-6687

Email: ncgw222@uky.edu

Bath County Cooperative Extension

Holiday Substitutions

We’re On the Web! Bath.ca.uky.edu

(Facebook) Bath County Cooperative

Extension, Bath County 4-H, & Bath County

Agriculture

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I look forward to seeing you all soon! I hope that you will

get the opportunity to attend any (or all) of the things

that are going on at the Extension Office. If you haven't

been back into our Market Pavilion lately, I encourage

you to support the Farmers Market and Vendors. There

are some really cool things in there.

If you need anything from me, or your President Lois,

feel free to contact us! Have a great November!

Sincerely,

Nicole Gwishiri

Family and Consumer Sciences Agent for Bath County