You may recall I was asked to sit on the Advisory Board at the South East Nebraska Community Action Center. Our first meeting took place on Friday. The agenda was not encouraging to me.
The meeting opened with the shocking announcement that the current cook who provides some 700 astonishingly creative, nutritious meals a month for Senior Citizens and Meals On Wheels has tendered her two weeks’ notice because she has found employment where she will earn more money and receive less hassle. There was a collective GASP across this community as the news quickly spread.
Then we discussed the empty shelves in the Food Pantry, the ginormous number of families who applied for assistance with Back To School needs. There was discussion regarding the much needed “love” the building housing the Action Center needs. We will be arranging a Fund Raiser.
On Friday morning I had learned about the new figures concerning the desperate need for using food stamps or SNAP, food commodities and food pantries. It has gotten amazing media attention worldwide. All in all, I felt quite glum at the end of the meeting.
I was cheered on Sunday when our church people came with bags and bags of school supplies, backpacks and offers to purchase other things to fill the need and the shelves. We are already thinking ahead to Christmas and cold weather needs.
Unemployment may be “steadying” as the media has been reporting but in our neck of the woods there are hard working people who cannot afford to feed their families; there are people being laid off work; there are people who are sick and aging who need our support in concrete ways.
The Cooking Class we have scheduled may ease some of the stress and strain. But that’s just a drop in the bucket. My heart is heavy that I cannot do more but I am following my passion and reaching out. Pray with me that lives will be touched and made better and that things will improve dramatically and soon.
Meantime, I want to share with you a wonderful idea for using the ample supply of zucchini that seems to abound. Our Mexican neighbor, who promises to teach me some of their best techniques, told me about this:
TORRES’ ZUCCHINI DISH
Wash the zucchini and chop off the ends. Cut the vegetable into cubes and cook til tender. Drain the liquid and put your favorite kind of cheese into the warm pot and let them melt. Senor Torres likes to use taco flavored cheese he buys in 5 pound blocks but he says any cheese will work.
He also told me he fills tortillas with this mixture, along with a few cooked beans and eats them out of hand. MMMM!
I’m excited to get into the kitchen to try this one!
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