August 2023 Edition

Family & Consumer Sciences
View Newsletter

Share this Newsletter

Additional Newsletters

Preview This Newsletter

Thoughts from Ronda…

   I hope you all are enjoying your summer as much as I am. I am doing a lot of reports and planning at this time of year. There is a great deal coming our way this Fall. I hope you plan on joining in if you are not already involved.

   First up is our Annual Homemaker Ice Cream Social on August 21st at 7:00 p.m. We entertained many members of the community last year and look forward to doing the same this year. Come join us in making and eating some delicious homemade ice cream. YAY! Look for the flyer in this newsletter.

   Second is our Homemaker County Annual Meeting on September 19 at 6:00 p.m. with our Cultural Arts event on the same day with items check-in beginning at 10:00 a.m. Judging will take place at 1:00 p.m. on the 19th as well. Bring your items that you have created within the last 2 years to be submitted. You must be a member of Extension Homemakers in order to submit. Homemaker Dues are $10.00. A flyer and list of the Cultural Arts categories are included in this newsletter. Registration for the evening meeting is required and needed for the food count.

   Third, the Gallatin County Homemakers are hosting the Area Annual Homemaker Meeting this year on  October 18th at 10:00 am. We are hosting this meeting at the Boone County Enrichment Center at 1824 Patrick Drive in Burlington (next to the Boone County Extension Office). You can locate the flyer in this newsletter as registration is required and needed for the food count. The Gallatin County Extension Office   is taking the registrations for the meeting.

   Two other events to remember are: State Fair Day (August 22nd) and the Ovarian Cancer Screening Day (July 26th). Contact Mary Jane Day for the details for both events.

   And the final announcement/reminder is to look for classes that will be offered at the Extension Office in your upcoming newsletters. Join us for some educational and fun classes!

   Until next month, enjoy Summer and Be Safe!

 

 Upcoming Dates to Remember
August 8—9 am—4 pm—The Quilt Club will meet at the Extension Office.

August 8—6:00 pm—The Napoleon Homemakers will meet at Zalla Lodge.

August 17-27—Kentucky State Fair

August 21—7:00 pm—Ice Cream Social—See enclosed Flyer.

September 4—Labor Day—The Office will be closed.

 

Homemaker of the Year  Nominations
Submit your nominations for Homemaker of the Year to the Extension Office by August 18th.
If you have any questions, do not hesitate to give us a call!

 

Airport Ribbon Cutting
The Gallatin County Homemakers provided refreshments for the Gallatin County Regional Airport Ribbon Cutting Ceremony held on June 28th. Governor Andy Brashear was present as well as local and state officials to be a part of the morning.

 

Recipe of the Month

Skillet Pork Chops with PeachesI

Ingredients:

1 Tbsp. Oil
4 center cut pork chops (about 1/2” thick), trim visible fat
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. butter
2 cups diced, canned peaches, drained
2 Tbsp. Apple cider vinegar
2 Tbsp. sugar

Note: Boneless pork loin chops can also be used in this recipe.

Fresh in-season or frozen peaches may be substituted for canned peaches.

 

Directions:

• Wash hands with warm water and soap, scrubbing for at least 20 seconds.
• If using fresh peaches, wash under cool running water, gently rubbing the skin. Dry. Dice for the recipe.
• Heat a large skillet over medium-high heat. Add oil.
• Season pork chops with garlic powder, salt and black pepper. Add to pan.
• Rewash hands after handling raw meat.
• Brown both sides of pork chops, cooking util the meat reaches an internal temperature of 145 degrees F as measured on a meat thermometer. Remove from pan to rest.
• Return skillet to the stove and increase heat to high. Add butter, peaches, apple cider vinegar, and sugar. Cook quickly, stirring often, allowing peaches to turn slightly brown and sauce to thicken. (about 2 to 4 minutes)
• Return pork chops to the pan with peaches and continue cooking until the mixture coats the pork chops (about 2 to 3 minutes).
• Serve each pork chop topped with peaches.
• Refrigerate leftovers within two hours.

Makes 4 servings

Serving Size: 1 pork chop
Cost per recipe: $ 7.78
Cost per serving: $ 1.95

Nutrition facts per serving: 280 calories; 10g total fat; 3g saturated fat; 0g trans fat; 70mg cholesterol; 400mg sodium; 21g total carbohydrate; 2g dietary fiber; 19g total sugars; 6g added sugars; 28g protein; 6% Daily Value of vitamin D; 2% Daily Value of calcium; 6% Daily Value of iron; 15% Daily Value of potassium.

Source: Brooke Jenkins, Extension Specialist, University of Kentucky Cooperative Extension Service