Thursday, August 26, 2010

Go Sister Miller!!

That's right - there is news!

Ashley received her mission call yesterday.  She will serve in the Taiwan Taichung Mission and will speak Mandarin Chinese.  Her scheduled date to report to the MTC is January 5th.

We know she will do GREAT - and we're so excited for her - be sure to congratulate her when you see her!!

Monday, August 16, 2010

New Recipes Posted!!

Check it out - LOTS of yummy new recipes are posted over on our Spiffy Recipe Site!  If you didn't make it to our End of Summer Social & Recipe exchange last week, then you really missed out!  But never fear, you too can make some of the delicious items we all got to gobble up!  Click on over - you won't be sorry!!

(scroll down, look over there on the RH column - see where it says CC2 Recipes - click on it!  voila!  and, hey - did you know-  the recipes are searchable, they are tagged multiple ways, got chicken?  Click on chicken!)

Sunday, August 15, 2010

YW vs Women Softball Game!

Calling all mothers and daughters and whoever else likes to play softball.  We are getting together to play a game of softball - mothers against daughters - at the Draper Park, August 21st at 9:00 a.m.  Come have a good time.


Stake YW & Women's Athletic directors

(I know this is late, but if you know of anyone who might be interested, could you let them know).

Saturday, August 14, 2010

Free Monthly Seminars at Riverton FamilySearch Library

Riverton FamilySearch Library
13400 South and Bangerter (east of Home Depot)
Saturday Seminar – August 21, 2010
9 A.M. to Noon 

Great opportunity to enhance your skills! Expert instruction for 3 hours. Something for all.

9 a.m.: Keynote speaker: Paul Nauta, Family History Department – “Unlocking the World’s Genealogical Treasures”
10 a.m.: Classes
* Advanced New FamilySearch: Loops, Editing, Etc. – Kathy Andregg
* Basic Irish Research – Dee Richards
* Basic English Research – Marci Despain
* Capturing Your Computer Screen – Jon Bonnesen
11 am: Classes
* Family History Books Online – Don and Diane Snow
* Synchronize Data in Ancestral Quest with nFS – Gaylon Findlay
* U.S. Military Records – DeAnne Shelley
* New Resources for Consultants – Tara Bergeson Details on

Wednesday, August 11, 2010

Preparedness Email 8/12

Got zucchini?
Got lotsa extra zucchini?
Well, this week's installment has some yummy recipes for you to use it up in!!


Tuesday, August 10, 2010

End of Summer Social & Recipe Exchange!!

Just a little reminder!
Tomorrow evening (Thursday 8/12)
@ Marsha Neeley's home 

bring your "Favorite Summer Dish" to share
along with a copy of your recipe!

(if you aren't able to bring a dish to share, please come anyway!)

Hope to see you there!!

Help Wanted!

Are there any youth in the Ward who are mowing and edging lawns for their summer job?  We would love to hire someone needing work in our neighborhood.  We have family coming from out of town for the wedding in a little over a week and are desperate to hire someone for the rest of the summer and fall.  If you are interested, please call Ed Brewer at 801 699 7694.  Thank you!

Backyard Bunch!!

Wednesday 8/11
Tami Cutler's home

hope to see you there!!

Monday, August 9, 2010

Clothing Exchange Details!!

Hi ladies!  Just a friendly reminder that our Stake Humanitarian clothing drive will be held on Saturday, August 14th.  If you've been wanting to go through your dressers and drawers, now is the time! Go to and toss, toss, toss!!  Please bring your clothing to the church on Friday the 13th, before 5 pm. If the doors are locked, leave your bags at the north west doors.   

The exchange will be held from 8 am to 10 am on Saturday the 14th at the Stake Center. We are looking for 5 volunteers to help sort through clothing on Friday the 13th at 5 pm to help set up. We are also looking for 5 volunteers to help out on Saturday morning at 10 am to help clean up.

If you are able to help out, please call Jolynn at 801-750-5080 or Nancee at 801-201-1059.

Any help you can give would be greatly appreciated!

Thank you,

Jolynn and Nancee

(remember, even if you don't donate, you are MORE than welcome to come and "shop"!)

Preparedness Email 8/5

Yup - a little late - but still FULL of good info! Read up!!


Tuesday, August 3, 2010

Backyard Bunch!!

Wednesday 8/4
Meagan Smith's home

hope to see you there!!

Sunday, August 1, 2010

Emergency Preparedness Message for August '10

Emergency preparedness committee topic of the month is storing the harvest.

Of course the best way to eat produce from our gardens, is fresh from the garden. However, from the time of Adam, man has found ways to store food for the winter or times of famine. Fresh food spoils for several reasons. Some foods dry out, some foods over ripen or decompose because of enzyme action, and most are subject to bacteria and mold. The successful storage of food depends on interfering with these natural ways that food spoils. While it is easy to understand that food needs to be protected from drying, protected from insects and rodents, and protected from dirt or outside moisture, it is not as easy to understand how to interfere with enzymes, bacteria, and mold.

Most enzymes that will continue to break down food are either severely slowed by freezing, or destroyed by heating to the temperature of boiling water or hotter. An example of this is the reason that corn should be blanched prior to freezing to stop the enzymes from turning sugar to starch which keeps frozen corn sweet. By destroying the enzymes in the corn, the corn can remain tasty from the freezer even after a year or more.

Bacteria and mold require very specific conditions in order to grow. If you change the conditions, you can slow their growth or stop them completely. Bacteria and molds grow very well at room temperature or slightly warmer, require moisture, and require a food source (your food). If you change the growing conditions then you will either slow their growth or prevent their growth. The classic preparation that will prevent their growth is bottling. By heating the food to the point of boiling you can kill most organisms, and by heating food hotter than boiling by pressure cooking, you can destroy all organisms. There is a great deal of scientific information about canning which is required to determine how high the temperatures need to be for certain foods to make them safe. Some microbes can even survive without any air and at fairly high temperatures so the right time and temperature is required to make food safe.

One very specific organism, Clostridium botulinum, produces a toxin called botulinum toxin which attacks the human nervous system and may cause death. Botulism occurs because the bacteria is around us found in soil, on food, and even in honey. The bacteria is very hardy and can grow easily in improperly canned food. Because the acid in tomatoes or the sugar in jams prevents its growth, pressure cooking these items is not required. In foods like corn and green beans, there are no natural impediments to its growth so these items must be pressure cooked. If all the bacteria are not killed, then they may form the toxin which is very dangerous.

This is the reason that it is important to follow recipes which have been tested by professional organizations to ensure that they are safe. Recipes which come from cookbooks, most television shows, and from the USU extension service are tested and are safe. Making up recipes for salsa, spaghetti sauce (especially those containing meat), may not be safe unless pressure cooked. When in doubt I always call the Utah State University extension service found in the phone book and talk to the home economist. They have excellent advice and I would trust them.

Another method which can be used effectively is drying. Bacteria requires moisture in order to grow and that is why dried fruits, dried meats (think beef jerky), and dried vegetables can be safely stored for extended periods.

The most important thing about storing foods is to follow proven recipes, ensure all items used are clean, follow directions carefully, and then rotate food so that we do not try to store it forever, and enjoy them. I am very happy to answer any questions, just give me a call.

Kelly Myers