January 2024 Edition

Family & Consumer Sciences
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Thoughts from Ronda

Hello All,

   Happy New Year! I hope everyone had a wonderful Holiday Season! As a reminder, we have our Stitch & Lounge Sewing Series coming up in February (flyer enclosed). This is beginner sewing for adults. You will be guided through the process of making a functional project for yourself or for someone else. The Master Clothing Volunteers from N. KY will be here to teach these basic and necessary sewing techniques. Please call our office to register. Spaces are limited.

   Also, I will be at the Senior Center in January and February teaching Bingocize. Bingocize is a health promotion program that combines the game of bingo with inclusive exercises for everyone! It is a great way to be social and possibly meet new people while learning about different topics. Let me know if you are interested in this fun and interactive program.

   I am very excited about the opportunity to work with Kelly Bond, an Aging and Disability Specialist from the Northern Kentucky Area Development District. Kelly and I will be collaborating to bring A Matter of Balance to the Gallatin County Extension Office in the future months. This is an evidence-based program specifically designed to reduce the fear of falling and improve activity levels. The program enables participants to reduce the fear of falling by learning to view falls as controllable, setting goals for increasing activity levels, making small changes to reduce fall risks at home, and exercise to increase strength and balance. This will be a fun and interactive program as well. Dates and times will be announced in upcoming newsletters.

   The Chocolate Class will be a class you will not want to miss. My wonderful co-worker, Christy Eastwood, from Carroll County will teach this class in February (flyer enclosed).

   I am looking forward to all the classes and events this year. Working alongside each of you is always an absolute pleasure.

   See you soon!

Ronda Rex
County Extension Agent for Family & Consumer Sciences

 

Upcoming Dates to Remember

January 4—9 am—4 pm—The Embroidery Club will meet at the Extension Office.

January 8—11:30 am—The County Homemaker Council will meet at the Extension Office. Lunch will be provided.

January 9—9 am—4 pm—The Fun Time Quilters Club will meet at the Extension Office.

January 9—6 pm—The Back to Basics Homemakers will meet at the Extension Office

January 9—6:30 pm—The Napoleon Homemakers will meet at Zalla Lodge.

January 10—10:30 am—The Cross County Homemakers will meet at the Extension Office.

January 15—Martin Luther King Day—The Extension Office will be closed.

 

SNOW POLICY

Gallatin County Extension activities are not automatically cancelled if Gallatin County schools are closed due to bad weather. Many times, roads may be questionable in the morning, but clear by afternoon/evening. Call the office at 567-5481 to see if the meeting/activity will be held or if it will be rescheduled.

 

2024 Food & Nutrition Calendars are Available!

The 2024 Food & Nutrition Calendars are here! Stop by the Extension Office anytime Monday-Friday, 8:00 am—4:30 pm and pick your free calendar up. There is a new recipe each month!

 

Cooking Through the Calendar - January-Savory Winter Pork Stew

Ingredients:

1 tsp. salt
1/2 tsp. black pepper
1 tsp. granulated garlic
1/2 cup all-purpose flour
2 lbs. boneless pork loin chops, 3/4-inch thick
2 Tbsp. Olive oil, divided
1 carton (32 oz.) low-sodium chicken broth
3 large carrots, sliced in 1/4-inch rounds
2 celery stalks, diced
1 medium onion, diced
3 medium potatoes, diced
1 can (10 oz.) diced tomatoes with green chilies

Directions:

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with a firm surface. Dry and cut to prepare for recipe.
3. Trim fat and cut loin chops into cubes using a serrated knife or kitchen shears.
4. Place pork pieces inside a gallon bag with flour and seasonings and seal. Shake bag until all pork pieces are dredged in flour.
5. Wash hands and surfaces after handling uncooked meat.
6. In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Brown half of the pork pieces in the skillet, flip over pieces until all sides are browned. Remove pork and place in a large soup pot. Add another 1 tablespoon of olive oil to the skillet and brown the remaining pork pieces; then add remaining pork to the soup pot. Note: An extra-large skillet can brown all the pork pieces at one time.
7. Add three cups of chicken broth, carrots, celery and onion to the pork in the soup pot. Bring to a boil over medium-high heat. Reduce heat to medium-low, stir occasionally to avoid ingredients sticking to the bottom of the pot. Cook 20-30 minutes, or until vegetables are tender.
8. Add the remaining chicken broth, potatoes and diced tomatoes with chilies. Bring to a boil. Simmer over low heat for 10-15 minutes until potatoes are tender, but not mushy.
9. Refrigerate leftovers within 2 hours.

Makes 12 servings—Serving Size: 1 cups; Cost per recipe:     $19.19; Cost per serving: $1.60

Nutrition facts per serving: 190 calories; 5g total fat; 1g saturated fat; 0g trans fat; 40mg cholesterol; 380mg sodium; 17g total carbohydrate; 2g dietary fiber; 3g total sugars; 0g added sugars; 21g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 6% Daily Value of iron; 10% Daily Value of  potassium.

Source: Stephanie Derifield, former Area Nutrition Agent; Ruth Ann Kirk, Lawrence County EFNEP Program Assistant Senior; and Danielle Fairchild, Lawrence County SNAP-Ed Program Assistant Senior, University of Kentucky Cooperative Extension Service