What Is A Dad?
A dad is someone who
wants to catch you before you fall but instead picks you up,
brushes you off, and lets you try again.
A dad is someone who
wants to keep you from making mistakes but instead lets you find your own way, even though his heart breaks in silence when you get hurt.
A dad is someone who holds you when you cry,
scolds you when you break the rules, shines with pride when you succeed, and has faith in you even when you fail...
-Unknown
Happy Father’s Day
Educational programs of Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age or national origin.
The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating
Texas AgriLife Extension Service-Lubbock County * PO Box 10536 * Lubbock, TX 79408 916 Main, Suite 201 Lubbock, TX 79401* 775-1680 * Fax 775-1658 * http://lubbock-tx.tamu.edu
June / July 2011
Healthy Men Learn the Facts
When you get a preventive medical test, you’re not just doing it for yourself. You are doing it for your family and loved ones:
# Men are 24 percent less likely than women to have visited a doctor within the past year and are 22 percent more likely to have neglected their cholesterol tests.
# Men are 28 percent more likely than women to be hospitalized for congestive heart failure.
# Men are 32 percent more likely than women to be hospitalized for long-term complications of diabetes and are more than twice as likely than women to have a leg or foot amputated due to complications related to diabetes.
# Men are 24 percent more likely than women to be hospitalized for pneumonia that could have been prevented by getting an immunization.
The single most important way you can take care of yourself and those you love is to actively take part in your health care. Educate yourself on health care and participate in decisions with your doctor.
Source: Healthcare Cost & Utilization Project and Medical Expenditure Panel Survey data.
Http://www.ahrq.gov/healthymen
Stay Healthy You can make healthy choices every day.
• Be physically active.
Walking briskly, mowing the lawn, playing team sports, and biking are just a few examples of how you can get moving. If you are not already physically active, start small and work up to 30 minutes a day of moderate physical activity for most days of the week.
• Eat a healthy diet.
Fruits, vegetables, whole grains, and fat-free or low-fat dairy products are healthy choices. Lean meats, poultry, fish, beans, eggs, and nuts are good, too. Try to eat foods that are low in saturated fats, trans fats, cholesterol, salt, and added sugars.
• Stay at a healthy weight.
Try to balance the calories you take in with the calories you burn with your physical activities. As you age, eat fewer calories and increase your physical activity. This will prevent gradual weight gain over time.
• Drink alcohol in moderation or not at all.
Current dietary guidelines for Americans recommend that if you choose to drink alcoholic beverages, you do not exceed 2 drinks per day for men (1 drink per day for women). Some people should not drink alcoholic beverages at all, including.
# Individuals who cannot restrict their drinking to moderate levels.
# Individuals who plan to drive, operate machinery, or take part in other activities that requires attention, skill, or coordination.
# Individuals taking prescription or over-the-counter medications that can interact with alcohol.
# Individuals with specific medical conditions.
# Persons recovering from alcoholism.
• Don’t smoke.
For more information on quitting, visit Quit Smoking section (quitsmoking.htm).
• Take aspirin to avoid a heart attack.
If you are at risk for a heart attack (you’re over 45, smoke, or have diabetes, high blood pressure, high cholesterol, or a family history of heart disease), check with your doctor and find out if taking aspirin is the right choice for you.
Source: http://www.ahrq.gov/healthymen/stayhealthy.htm
Beware of Reverse Mortgage Scams
Many retirement age consumers in the U.S.
are experiencing the frustration of having enough money to retire or even make ends meet after retirement. The latest trend being advertised to our seniors is the “Reverse Mortgage”. It is a product that allows you to convert part of the equity in your home into cash without having to sell your home or pay additional monthly bills.
Cash-challenged seniors who want to stay in their own homes have kept reverse mortgages high on the public radar. But, despite glowing testimonials from some customers, not everyone thinks they are such a good idea.
The Federal Trade Commission (www.ftc.gov) and HUD (www.hud.gov) warns consumers to beware of Reverse Mortgage Scams. Here are the highlights of just a few:
Being Charged for Reverse Mortgage Information - Do not pay for any type of Reverse Mortgage information, brochures, or calculations of what you can qualify for.
Reverse Mortgage information, qualification number, and counseling are free of charge. HUD provides access to the same type of information on reverse mortgages through an information line: (888) 466-3487.
Shady Reverse Mortgage Counseling - Beware of Reverse Mortgage Counselors with a hidden agenda. What we have heard, and HUD is working to stop, is counselors that are partners with other reverse mortgage lenders or financial service individuals. They will try to push you into their products such as an annuity or long term care insurance.
Reverse Mortgage Foreclosure Flipping - A more
elaborate scam where seniors are purchasing foreclosures or distressed properties with a Reverse Mortgage. The scheme begins with an investor buying a foreclosed home takes out a reverse mortgage at an inflated value. The senior pays back the investor and owns a home that they have paid nothing for. The taxpayers will end up paying out the difference to the lender when the home eventually gets sold for less than the balance of the reverse mortgage.
Reverse Mortgage Repair Scams - Due to a strict FHA appraisal, a Reverse Mortgage may require repairs be made to the property before you can close on your reverse mortgage. Make sure you find exactly what needs to be repaired by the appraiser. Some companies will also offer home improvements or repairs through a recommended contractor. Most likely, the contractor is aware of the scam and charging exorbitant prices for his or her services.
Beware if the contractor is demanding a large upfront payment.
You can go to the websites of several government agencies as well as AARP for information about Reverse Mortgage Loans. If you suspect a scam or need information contact the Federal Trade Commission (1-877-382-4357) or www.ftc.gov for help.
Source: Get Access Newsletter, Fall 2010 from Access Community Credit Union.
Safe Summer Grilling The days are getting longer and the air is getting warmer...and that means summer is here! And with summer comes gatherings outdoors with food, fun and fellowship. Unfortunately, summer is also the time when cases of foodborne illness increase. But, you can avoid
those uninvited guests by safely packing, preparing and storing your special summer foods. Here are some tips from the University of Maine Cooperative Extension Service on the “ABC’s of Barbecue.”
Safety
Marinating Always marinate raw meats, fish or poultry in the refrigerator, never on the counter. Set aside a portion of the marinade before adding raw meat or poultry to use later as a dip or basing sauce. Do not reuse the marinade the raw meat was soaked in.
Grilling is so popular and fun during the summer. It saves heating your kitchen and allows everyone to participate in the food preparation. Fresh veggies of all kinds are great cooked on the grill. Use your imagination for all types of vegetables and meats.
Enjoy!
Pre-Cooking You can save time on the grill by partially cooking meat or poultry ahead of time, then finishing it on the grill. The food should go directly to the grill from the microwave, range or oven, though. Interrupted cooking is very risky. If you must cook well ahead of serving time, cook the meat completely and then cool it fast to put on the grill later. Either way, be sure the meat is cooked thoroughly.
Grilling Make sure the grill is ready. For safety and quality, check that the coals are very hot before cooking food. This can take 30 minutes or longer. Coals should have a light coating of grey ash for optimal heat. Thoroughly cook all meat and poultry. To ensure meat is cooked thoroughly, use a meat thermometer. To properly use a meat thermometer, insert the thermometer into the thickest part of the meat; being sure the end of the thermometer does not rest on the cooking surface.
Grilling and Cancer Risks The American Cancer society suggests trimming off visible fat that could make the fire flame up and char the food. Pre-cooking in the microwave and conventional oven also lessens grilling time and reduces risks. The Society also suggests raising the cooking level of the grill so food is farther from the heat.
You should also avoid eating charred or burned portions of food and clean the grill well after cooking.
Serving Grilled Food Serve hot, grilled foods immediately. Put cooked foods on clean plates, not ones used to hold raw meat or poultry. Perishable foods should be eaten within 2 hours, or 1 hour if outside temperature is above 90 degrees F. Keep cold foods cold (below 40 degrees F) and hot foods hot (over 140 degree F.)
Cleaning Up Clean the grill after each use. Also, refrigerate any leftovers promptly. Divide larger quantities into small, shallow containers for faster cooling.
Taking Leftovers Home If you want to take any leftovers home, be sure that all perishable foods were kept on ice or refrigerated at all times, except when cooked or served. Keep the foods iced as you travel home and refrigerate as soon as you get home. If food is no longer refrigerator cold to the touch, harmful bacteria could be present.
Remember:
When in doubt, Throw it out!
Be sure that cooking reaches the right internal temperature.
Beef, veal and lamb steaks, roasts, chops ..145 degrees Hamburgers, beef . . . 160 degrees Pork, all cuts . . . 160 degrees Poultry, all cuts . . . 165 degrees
Source: Programs Serving Families Newsletter, NM Cooperative Extension Service, Vol. 14 Issue 4
NOTE: USDA has, as of May 2011, revised cooking temperatures for all whole cuts of meat including pork, steaks, roasts and chops to 145 degrees F. as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest three minutes before carving or consuming. Ground meat and poultry temperatures remain the same.
http://www.fsis.usda.gov/News_&_Events/NR_052411_
01/index.asp
Hot Off the Grill
Tropical Ham & Pineapple Kabobs 3 tablespoons brown sugar
2 tablespoons rice wine vinegar 1 tablespoon olive oil
1 tablespoon soy sauce 1 tablespoon Dijon mustard
1 lb. Fully cooked ham sliced, cut into 1-inch cubes 1 can (15 ozs.) Pineapple chunks, drained
2 medium bell peppers, cut into 1-inch chunks 24 medium mushrooms, cleaned
Salt and pepper
In a medium bowl, combine brown sugar, vinegar, oil, soy sauce and mustard. Thread ham, pineapple, bell pepper and mushrooms alternately on skewers. Lightly oil grill and heat to medium high heat. Grill skewers basting liberally with brown sugar mixture, 8-10 minutes, turning and basting until nicely browned and glazed. Sprinkle with salt and pepper, to taste. Makes 4 servings.
Smoky Corn on the Cob Corn on the cob
Butter Salt
Smoked paprika
Peel back the husks from the corn and remove the silk. Pull husks back up. To prevent burning husks, soak ear with husks in water 30 minutes. Pull husks back again and butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.
Cabbage on the Grill 1 large head cabbage
1 ½ teaspoons garlic powder, or to taste Salt and pepper
Preheat grill for medium heat. Cut the cabbage into 8 wedges and remove the core. Place all the wedges on a piece of aluminum foil large enough to wrap the cabbage.
Season to taste with garlic powder, salt and pepper. Seal cabbage in the foil. Grill for 30-40 minutes on the preheated grill, until tender.
Grilled Asparagus 1 pound fresh asparagus spears, trimmed 1 tablespoon olive oil
Salt and pepper
Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2-3 minutes, or to desired tenderness.
Recipe Corner
No-Salt Sloppy Joe Seasoning Mix
What could be easier than serving a Sloppy Jo mixture on buns, or over baked potatoes, or pasta? Make your own seasoning mix and cut back on the salt found in commercial mixes. A quick (and easy!) way to further cut back on salt is using no-salt-added ketchup when preparing your Sloppy Joes.
No-Salt Sloppy Joe Seasoning Mix Makes enough for use with 1 pound of ground beef.
1 tablespoon dried minced onion
¼ teaspoon powdered garlic
½ teaspoon dry mustard
¼ teaspoon chili powder
¼ teaspoon black pepper
1. Mix all ingredients until well blended.
2. After you have tried this recipe and adjusted seasonings to personal taste, double or triple
the recipe next time. It’s simplest to set out small bowls and measure enough for one recipe into each bowl. Then, transfer the mixture in each bowl to a 6- inch square of heavy-duty aluminum foil. Fold tightly and store the packets together in a plastic freezer bag in a cool, dark, dry place.
3. As a general rule, keep ground spices for about a year from the time of purchase for best quality. Plan to use this seasoning mix while your seasonings are still within this freshness range for best taste.
To make 4 servings of Sloppy Joes:
1. Brown 1 pound of lean ground beef over medium heat 8 to 10 minutes in a large nonstick skillet or until beef is not pink, breaking beef up into small crumbles. Pour off drippings.
2. Add seasoning mix, ½ cup of water and 1 cup of no- salt-added ketchup.
3. Simmer for 10 minutes, reducing heat as needed to maintain a gentle simmer. Stir occasionally. Add more water if the mixture becomes too thick.
Cook’s Tips:
1. 1 (8-oz.) can tomato sauce plus 1 to 2 teaspoons of vinegar and 1 teaspoon of sugar can be substituted for the ketchup.
2. Use any leftovers within 3 to 4 days. Either reheat (until steamy hot – 165 degrees F) for Sloppy Joes or serve over pasta or baked potatoes. Or, freeze extras in freezer-quality bags in amounts you will plan to eat at one meal. Cool in a shallow pan (meat should be no deeper than 2 inches) before transferring to freezer bags.
3. A large skillet is recommended for browning the meat.
If the skillet is overcrowded, the meat will steam cook rather than brown properly. If you only have a small skillet, cook your meat in batches.
Source: Alice Henneman, MS, RD, UNL Lancaster County Extension, University of Nebraska Extension
Sincerely,
E. Kay Davis, M.S., L.D., C.F.C.S
County Extension Agent -Family and Consumer Science Lubbock County
Individuals with disabilities who require an auxiliary aid, service or accommodation in order to participate in Extension sponsored meetings are encouraged to contact the County Extension Office at 775-1680 to determine how reasonable accommodations can be made. The information given herein is for educational purposes only. References to commercial products or trade names is made with understanding that no discrimination is intended and no endorsement by Texas AgriLife Extension Service is implied.
Child Care Directors/
Administrator Training Saturday, June 4, 2011
Register Now
916 Main, 2nd Floor Auditorium
(old Bank of American Building –North of Courthouse)
Lubbock, TX 79401 9:00 am to 4:00 pm
Appropriate for your assistant director &
anyone that serves on your leadership team.
Registration deadline: Friday, June 3, 2011
The 6 Hour training will focus on topics specific to infants and toddlers. The training
will also cover some of the required administrative hours for directors.
(See list on right)
Topics that will be covered:
Uniqueness of Infant/Toddler Care Understanding/Communicating with
Families
Ages & Stages of Infant/Toddler Development
Developmentally Appropriate Activities Social/Emotional Development Staff training/hiring/management/
supervision related to infant/toddler care Environment
Child Care Directors/Administrator Training Registration Form
Method of Payment: Cash/Money Order Check (make payable to “FCS Program Fund”)
Phone
Sign up for:
Administrator Training
If you have a disability or need special arrangements made to accommodate your attendance, please check box and notify us prior to event at (806) 775-1680, so that arrangements can be made.
Return Registration to AgriLife Extension Office by Fri., June 3, 2011with payment to:
P.O. Box 10536, Lubbock, TX 79408. Please call if you have questions. (806-775-1680)
Extension Programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Courts of Texas Cooperating.
Course Cost
$20.00
One form per person.
Name Name
Address
City, State & Zip code Center Name
