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Brad Carter Terrica Reeves
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CONTENTS
AUGUST 2015
9
Adam Flanagan Mackenzie Herman
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FEATURES 6 Offering a Helping Hand in a Time of Need
DEPARTMENTS 4 RECIPE 5 IN SHAPE
9 Ada Fest 2015
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RECIPE
CHICKEN FRIED C H I C K E N
with sausage grav y & Herbed Mashed po t a t oe s
Chicken Fried Chicken
-1 chicken breast split in half -1 cup of flour -½ cup of corn flakes -2 eggs -½ cup of milk -Hot sauce to taste -1 quart of vegetable oil
Sausage Gravy
-¼ lb ground breakfast sausage -2 cups of milk -1 stick of butter -2 cups of flour -Salt and pepper to taste
Herbed Mashed Potatoes -1 stick of butter -¼ cup milk -Salt and pepper -1 sprig rosemary fresh -1 sprig thyme fresh -2 large russet potatoes Vincent William CHEF Oak Hills Country Club
Chicken Fried Chicken Slice the chicken breast in half and using plastic wrap cover it and pound it to about a ¼ inch thick. In a bowl, mix ½ cup milk, 2 eggs and 3 tsp of hot sauce. Place the chicken in the wet mixture and let it marinate in the refrigerator for at least 1 hour. Once marinated, dredge the chicken in flour then back in the egg, then into the (crushed) corn flakes. Now when frying, a small personal fryer is best, but using a cast iron skillet works just as well. Fill the cast iron pan just under half way, and heat to medium high heat. Fry the Chicken on each side for 4-5 minutes and finish in a 350 degree oven if it does not cook all the way through. Chicken needs to be 165 degrees internally. Gravy Start by slowly cooking the breakfast sausage in a sauce pan with the butter. Once the sausage has fully cooked, use a whisk and add the flour and continue cooking on low for 15 minutes. Whisk in the milk and allow to cook on low for 15 min, it will get thicker the longer you cook it. Taste it and if it needs salt and pepper add it. Herbed Mashed potatoes Start by peeling the potatoes and cutting them into large chunks. Place in a stock pot and cover with cold water. Bring water to a boil and allow potatoes to cook for 20 min. Strain the potatoes and in the same sauce pot add the milk, butter, herbs, and potatoes. Use a whisk to mash the potatoes or a potato masher and season with salt and pepper.
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IN SHAPE
NUTRITION TIPS FOR PARENTS ON THE GO Do you feel like you are too busy to provide your family with a nutritious meal? If so, you are not alone. Below are a few tips to help you be a nutrition superhero this school season: Plan ahead –Sit down and plan a menu once a week. A lot of busy people don’t need much variety when it comes to breakfast, which makes meal planning easy. For dinner, plan on 3-4 meals a week. The other nights can be leftovers or previously frozen meals. Be realistic with your planning. The complexity of your meals should depend on your culinary skills and your schedule. A simple, nutritious meal could consist of grilled chicken, steamed vegetables and rice, which is easy to plan and prepare. On days that you have absolutely no prep time, put a meal in the slow cooker before you leave home, or plan on that being a leftover day. Keep the weekly menus that you construct and
Star Edwards Registered Dietitian
after 6 weeks, begin repeating. This really cuts down on planning time. Prep ahead – When you create your menu, make prep notes for the next day’s meals. Hang the menu with the prep notes on the fridge and refer to it every night. Make your most complicated or largest meals when you have the most time (for most, this is on the weekends) and freeze half for quick, nutritious go-to meals during busy parts of the week. I have found that most foods freeze well when stored properly. Breakfast burritos, enchiladas, beans and lasagna are a few popular freezer meals. Pre-portion 3-4 days worth of quick grab and go snacks like homemade trail mix and fruit with peanut butter. Make 2 or 3 days worth of lunches at a time to cut down on prep later in the week. Know the best options at fast food restaurants – with busy schedules, it is difficult to avoid fast food
100% of the time. The best way to handle this is to find the menus of your favorite fast food places ahead of time, analyze their nutrition and circle a few of the best choices at each place. Next time you stop by one of the restaurants, make your choice from the select few that you predetermined to be the best options. In general, look for something around 500 calories, with little or no trans fat, 30 grams of protein, and the most nutrient content (10% or more Daily Value of vitamins and minerals like calcium, vitamin C and iron). Good meal planning – when planning snacks, try to include a fruit or a vegetable and a protein source such as tuna, a cheese stick, yogurt, cottage cheese or peanut butter. Always include a good source of protein during breakfast. Protein helps stabilize blood sugar and keeps us fuller longer, but is often overlooked during breakfast.
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Offering a Helping Hand in a Time of Need by: Sunnie Dawn Smith
Unfortunately, one’s life does come to an end. We do not like to think about it but at some point in time, it will happen. Home Hospice is a wonderful service to people that have been given the news that there is not much time left. A home hospice nurse is more than a medical caregiver to a patient, they are a help to the family as well. It is a frightening time for some people and home hospice provides the proper care while the patient can be comfortable at home. One such caregiver, is named Pia Williams. Pia is a registered nurse who works for McCortney’s Family Hospice and she is very good at what she does. Pia was born in Pirmasens, Germany. Her mother was German and her father was with the U.S. Military. She grew up as a military brat and moved around a lot as a child. She enjoyed summers at her grandparents house where she got to live on a farm and ride horses. She had her own horse for quite some time and it’s name was Rocky. Rocky was stubborn and not very attractive, but she loved him and trained him regardless of how he acted. Pia also enjoyed reading as a young girl. Her family moved to Atoka before she began her senior year of high school and that is where she graduated. After high school, she went to work for Wrangler where she assumed she would stay until retirement. Pia got married and had two children. While her children were still babies, she learned that her husband had a terrible brain tumor. He ended up having to live in a nursing home where he passed away three years later. It was during those three years that Pia discovered there was something inside of her that really was drawn to caring for others. 6 • www.adahub.com
PIA WILLIAMS, RN
While her husband was in the nursing home, a tornado completely destroyed their home. After experiencing so many difficult things, she began to change inside and desired something more. She never believed she was smart enough for college but decided to go to ECU and in 2000 she had earned her LPN. She felt more prepared for school at this point in her life. She was more mature, self confident and had a desire to study. She began working at Atoka Community Home Health, then Loving Care and finally McCortney’s Family Hospice where she has been for 10 years now. Why does she do it? “I get a lot of gratification out of the job. I feel like I am really helping people”, Pia shared. It is an extremely difficult time for families. Some have a few days, some a few weeks and others a few months to live. Lots of the time she is helping families almost as much as the patient. Pia spends a lot of time educating families on what to expect and how to cope with the situation they are going through. Home Hospice is almost like counseling and nursing all at once. She was uncomfortable at first, but as time went by she really felt like this was exactly what she was supposed to be doing. She said, “I have really found my niche and I cannot imaging doing anything else”. People come up to her around town and stop her to thank her for how she took such great care of their loved one. Not long ago, her boss said he couldn’t make it to the Oklahoma Hospice convention and asked her to go in his place. Pia agreed to go and she made the trip to Tulsa. Her daughter, Monica, was living there at the time and she was able to connect with her during the
trip. As Pia was sitting at her table during some speeches and the award ceremony, she was texting her boss about someone he knew at the same table. All of the sudden, the speaker made an announcement for the Oklahoma Hospice Nurse of the Year, and her name was called out as the winner. Pia was taken completely by surprise and just started to cry. She couldn’t believe it and as she turned around, her boss was there to celebrate with her and her daughter. “It was surreal. Sometimes I don’t feel like I deserve it, but I do appreciate it”, Pia said humbly. To those interested in this field, Pia offers this advice: “You need to have a lot of nursing experience. It is a job where you are really independent so you need to have lots of confidence. You also need to be able to talk and listen to your patients and their family. Be professional and also approachable. If it is the job for you, you will experience an immense amount of gratification.” As I spoke with Pia, I could tell that she just loves what she does. It shows in how she speaks about her job. What a wonderful thing to have the Oklahoma Hospice Nurse of the Year right here in Ada, Oklahoma. It is obvious she doesn’t do it for an award, it appears that her greatest reward is helping others in a time of great need, and Pia does it so well.
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ADA FEST 2 0 1 5
On August 29th, Ada will be host to a very special treat made possible by many sponsors and months and months of planning. Ada Fest is returning to our community, though this time it has been revamped to fit our times and appeal to all members of our community. There will be music, art, and a lot of good food. While this is something that was once dreamed of as a long term goal, it has, instead, come to fruition rather quickly to the benefit of Ada and our surrounding communities. It all began with the growth of the Arts District of Ada. They received a development grant from the Oklahoma Arts Council and a committee was formed this past October in order to find ways to invigorate the Arts District. One idea they came up with was to
by Sunnie Dawn Smith
develop a festival within the next five years. However, opportunity showed itself, and in February Dr. Brad Jessop, Director of Fine Arts at ECU, received a call for the National Endowment for the Arts. The NEA has a program called the Arts Engagement in American Communities, and they asked Jessop if they could apply for grants as part of a pilot program. While excited, the catch was that they only had ten days to put together their proposal. So, in the span of ten days they put a committee together and put together the outlines of Ada Fest. Once they had their outline, it was decided that they would go for it, even if they did not receive the funding. They did receive the grant, though, which is spectacular in itself. The NEA doesn’t have nearly as much funding as it once did, but they chose
to dedicate a portion of it to this free festival for our community. The committee decided to put it on the ECU Centennial Plaza in the Arts District. It was equipped with everything that was needed for a large festival. They have electricity for the stage and the food trucks. There is crowd control and the ECU Police Department nearby. They also have accesses to 6,000 parking spaces and are used to large amounts of people coming and going because of the university. Within ten days, they received letters of commitment from all of the performers. Ada Fest will have a professional stage, with lights and sound. Six food trucks and one food cart will provide refreshments and it has even been approved to have a beer garden, which is the
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first of its kind in Ada. They will also have security and first aid available. And, hopefully, by August 29th the heat should cool down. Six artists tents will be available for guests to peruse, including Rustic Ridge, Mother Road Merch, Scott Twitchell from Norman, Caddo Pottery, Erin Wetherill, Kelly Pennington, Chance Brown, and Emma’s Goat Milk K itchen. There will also be two bounce houses and face painting. The festival is free to the public, but you would get your money’s worth, even if you were paying. The music will begin at 5:00 in the evening and will run until 11:00 at night. It will start off with Dirty Derringer at 5:00, followed by Rowdy Folk at 6:00. Nashoba Losa’ will follow at 7:00 and then Haniwa at 8:00. Injunity will play at 9:00 and then the headliner, John Fulbright, will play at 10:00. All six artists represent different
styles of music, yet they are all amazing musicians worth checking out. For the first year, they wanted to keep it small—quality over quantity. In the future they will most likely expand, but will still strive to keep up the quality, bringing wonderful entertainment to Ada. This production would not be possible without the generous sponsorship of local businesses and institutions. Of course, the National Endowme nt for the A rts was a huge sponsor with their grant money, but there were also generous contributions from ECU, Ada Nissan, the ECU Foundation, the Chickasaw Nation, Mercy Hospital, OG&E, and Citizens Bank. Also, the festival is handicap accessible, complete with braille signs and interpreters for the deaf. For more information about this year’s festival, including announcements and what not to bring, you can visit the webpage at
at sibilities f the pos o ll a e r Explo D.com ALGUAR NATION
adafestoklahoma.org, search for Ada Fest on Facebook, and you can find them on Twitter and Instagram @adafest. They also wanted to make sure that this doesn’t conflict with anything else. There is no football game, there are no other festivals in Oklahoma on that day, and the fair isn’t until the following week. So, come see a little taste of Austin in Ada, Oklahoma. Bring a chair, bring some money, and have a good time!
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