Monday, November 1, 2010

HALLOWEEN FAMILY FUN NIGHT 2010



This year's Halloween Family Fun Night was a huge success again this year. We had a great turnout and lots of fun! New Hope Church sent down a group that did a fabulous job putting on our games. Thank you to all who donated or participated. Please send me pictures to add.

Tuesday, May 18, 2010

Girls Night Out!


We had a blast at Chili's the other night. We had a great turn out. Thank you all for coming out and getting to know one another. It was a true treat for me to get out and be free!!!

Thursday, May 13, 2010

Community Garage Sale

Our community garage sale is quickly approaching. It will be Saturday June 5th from 8-12(you can keep yours open later, but the signs will say 8-12 just fyi). All you need to do is put things on your driveway and have at it. It will be posted on Cragslist, Indy Star, and Lebanon papers. I will also ask those on Facebook to put it in their status as well.

Saturday, February 13, 2010

tax payer petition

Ladies and Gentleman,

Please forward this information to all of the contacts you have in Whitestown, and especially if any reside within my District or Walker Farms.


Why we need this petition:

Worth Township took out $800K in emergency loans to operate the fire dept
Emergency loans are due in full spring 2010
Whitestown has the ability through establishing the building corporation to spread the repayment of the $800K over a 10 or 15 year period of time, whereas the Township cannot do that
Building Corporations can take out bonds – but petition has to be completed in order to request the Town take out the Bond
If we don’t spread out taxes, they may more than double to all Worth and Whitestown residents (those already at the 1% cap will not take the extra hit, instead it will get spread to all others not above the 1% cap)



Establishing the building corporation will allow us to get financing without always having to go through the Bond Bank and without having to always incur expenses for Bond Counsel (very expensive)

I am available February 13th and 14th, 20th and 21st to meet with individuals to discuss or just to stop by and have them sign. Only the names that are on the mortgage are allowed to sign. I can be contacted at 317-682-7801 or kwest@whitestown.in.gov. If an email is sent please have them respond with an address and time I could stop by and obtain their signatures. I know I do not like people stopping by unannounced, so I figured it would be easier if I could meet everyone at a time that is convenient for them.

Thanks,
Kyle

Kyle K. West
Whitestown Town Council
District 2
P.O. Box 325
Whitestown, IN 46075
Office: (317) 769-6557
Cell: (317) 682-7801
kwest@whitestown.in.gov

Sunday, January 24, 2010

Progressive Dinner...TOTAL SUCCESS!!!



Last night's Progressive Dinner was a huge success. We had a blast and ate A LOT of great food!!! I am still collecting the recipes so keep checking back for more to come.

RECIPES

CHILI/SOUPS


Chickpea, Kale, and Potato Soup
*Most quantities are approximate—this is a grandma-style recipe, I was winging it.

1 lb. bag of dried chickpeas
1/2 C. barley, uncooked, or 1½ C. cooked
2 ribs celery
1 onion
1 T. chopped garlic
3 bay leaves
2 tsp. dried basil
2 tsp. dried thyme
2 tsp. dried rosemary
1 tsp. dried oregano
5 medium-small potatoes
½ bunch fresh kale, chopped
Salt and pepper to taste
8-12 cups chicken stock or equivalent water and bouillon cubes or powder

Rinse chickpeas, cover with water, and soak overnight or 8 hours. (Or use the quick soak method: rinse, cover with water, boil, remove from heat and soak 1 hour.) After soaking, drain chickpeas and place in large stock pot with stock or water and boullion. Heat over high heat until boiling, then lower heat to simmer. (If using dry barley, add it at this point also.) While the chickpeas are simmering (they take about an hour to cook), start chopping vegetables and adding, in the order of the recipe. Onion, garlic, celery, and dried herbs give flavor to the broth, so add those first. Then peel, chop, and add potatoes. Finally add kale (and barley if already cooked), stir, and continue to simmer soup until chickpeas are soft. Add salt and pepper to taste.

This could be made completely vegetarian with veggie stock, or carnivores can add chicken, cooked and crumbled bacon, or sausage. Mushrooms would also probably be a nice addition. You could also make it a lot faster by using canned chickpeas. The soup would still need to simmer at least a half-hour for the herbs to release their flavor into the broth.


Butternut Squash Soup

Ingredients
• 4 tablespoons butter
• 1 large or 2 small onions, chopped
• 2 stalks celery, chopped
• 1 Tblspn chopped garlic
• 2-inch piece of fresh ginger, peeled and chopped
• 2 medium carrots, chopped
• 2 medium potatoes, cubed
• 1 small sweet potato, peeled and cubed
• 1 small beet, peeled and cubed
• 2 medium butternut squashes - peeled, seeded, and cubed
• 8 cups chicken stock or equivalent water and bouillon
• salt and freshly ground black pepper to taste
• 2 bay leaves
• 3 cinnamon sticks
• ½ tsp. nutmeg
• 1 tsp. ground coriander
Directions
1. Melt the butter in a large pot, and cook the onion, celery, garlic and ginger until soft, about 5 minutes. Add carrot, potatoes, sweet potato, beet, and squash and continue to sautee until all vegetables are added. Pour in enough of the chicken stock to cover vegetables. Add bay leaves, cinnamon sticks, nutmeg, and coriander. Bring to a boil.
2. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
3. Remove bay leaves and cinnamon sticks. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Cheese Broccoli Soup (very fattening....you all ready for this?)

1 stick butter
1 small onion (less depending on how much you like onion)
flour (enough to make a paste of the butter and onion)

2 16 oz pkgs frozen chopped broccoli
1 46oz. can chicken broth (or 4 small cans)
1 large block velveeta cheese (or less depending on how much you like cheese)

In (at least) 5 qt pot simmer broccoli in chicken broth for 45 minutes. When it is ready, set aside and saute onion with butter in a soup pot. Add flour to make a paste out of butter/onion. After paste is formed, pour broccoli/broth mixture into soup pot....stir. Add cut up cheese. Stir frequently until cheese is completely melted. If you want soup to be thinner, add milk after cheese is melted.


APPETIZERS

Meatballs
MEATBALLS 2 PACKAGE FROZEN MEATBALL LET COOK IN CROCKPOT FOR A FEW HOURS I AM GOING TO GO WITH FOUR HOURS AND THEN ADD IN 1 LARGE JAR OF BEEF FLAVORED GRAVY AND MIX IN 8 OUNCES OF SOUR CREAM AND SERVE.








DESSERTS



Triple-Chocolate Mousse Cake
from the Episode: Triple-Chocolate Mousse Cake

This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. We recommend Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; our other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, may be used, but it will produce drier, slightly less sweet results. Our preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.

Serves 12 to 16

Bottom Layer
6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate , chopped fine (see note)
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs , separated
Pinch table salt
1/3 cup packed (about 2 1/2 ounces) light brown sugar , crumbled with fingers to remove lumps

Middle Layer
2 tablespoons cocoa powder , preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate , chopped fine (see note)
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt

Top Layer
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips (see note)
1 1/2 cups cold heavy cream
Shaved chocolate or cocoa powder for serving, optional (see note)


1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Step-by-Step: Slicing Soft Cake

1. Hold the handles and pull the wire taut. Using your thumbs to apply even pressure, slice down through the cake. Wipe the wire clean with a dry towel.
2. Make a second cut, perpendicular to the first. Continue to make cuts around the circumference.
Step-by-Step: Triple-Decker Construction

BOTTOM LAYER
A modified flourless chocolate cake made with whipped egg whites, egg yolks, butter, dark chocolate, and sugar provides a sturdy—but not dense—base. The cake collapses as it cools.
MIDDLE LAYER
The layer's silky yet sliceable consistency is similar to regular mousse in texture, with flavor from dark chocolate and cocoa powder.

TOP LAYER
Made with whipped cream and white chocolate, this layer is the lightest in flavor and texture. The addition of a little gelatin helps to make the topping sliceable.


Chocolate Éclair
this is about 4grams of fat per serving and you wont believe it when you taste it!! :)
1 box Graham Crackers (low fat)
1 large bowl of fat free cool whip
1 large vanilla instant pudding (made with skim milk)
1 chocolate icing

make the pudding as directed then fold in the cool whip so it is about 50/50 pudding and cool whip.

9x13 glass pan
layer of whole graham crackers
layer of pudding/cool whip mix
layer of whole graham crackers
remaining pudding/cool whip mix
layer whole graham crackers
spread chocolate icing on top of graham crackers
*** This is key, put it in the refrigerator over night or for at least 8 hours..

Tuesday, January 19, 2010

Progressive Dinner

Our 2010 Women of Walker Farms' Progressive Dinner is January 23rd at 6 pm. If you'd like to attend meet us in the pool parking lot at 5:50 to hop in a minivan to start the parade to each of the courses of our meal.

Email me if you'd like to bring food or have other questions. amyeileentenney@gmail.com

I will post all of the recipes I receive from that evening soon after the event if you' can't make it.

IN-HOME DAYCARE

Please contact any of the following people if you're in need of in-home daycare.


Rebecca Stuart(Stuart Little Child Care)
317-490-4331
3467 Firethorn Drive
beka4jc@gmail.com


Roxanne Smith
Email: Roxannesmith111@yahoo.com
Address: 3689 Indigo Blue Blvd., Whitestown
Cell Phone: 317-292-5809

Debbie Kerkhoff
317-769-6412
6227 Paisley Pointe
debbiekerkhoff@yahoo.com


Ericah Krauss
Phone number 317-989-3697
Email Eurka_Murry@yahoo.com

PLAY GROUP

Play Group is designed for parents who stay at home who would like to bring their kids over to play with other kids. We are now meeting on Wednesday mornings at 10 am. Please email Debbie at debbiekerkhoff@yahoo.com to join the email list. You will receive an email Monday or Tuesday of the week letting you know where we'll be meeting.

BOOK CLUB

Book Club meets on the third Monday of the month at 7pm. We would love to have you join us. You don't have to read every book and you can totally come if you didn't finish the book as well.

November 16:Mackenzie(3695 Indigo Blue) Time of My Life: A Novel by Allison Winn Scotch
December:NOT MEETING
January 18:Amy (3886 White Cliff Way) A Fine Balance by Rohinton Mistry
February 15:Alex The Long Walk by Slavomir Rawicz
March 15:Debbie (6227 Paisley Point) Push
April 19:Julie (3300 Paisley Point) A Pearl in the Storm by Tori Murden McClure
May 17: Melissa (3801 White Cliff Way)
June 21:Sharon (Green Glade)
July&August:NOT MEETING
September:

Sunday, December 13, 2009

Sponsoring Family for Christmas

Please consider how you can help any of the families below with Christmas gifts or monetary donation. Julie Whitman is in charge of this so please see her info below and direct questions and support her way.



Women of Walker Farms Help Families in Need for Christmas


Family #1:
Single Mom, 15 yr-old girl, 14 yr-old boy, 11 yr-old girl, 12 yr-old boy (has cerebral palsy and is wheelchair bound)

Family #2:
Grandpa has custody of 2 girls ages 11 & 13

Family #3:
Aunt has custody of niece age 6 and 18 month-old daughter.

· These families have been referred to us by the Indianapolis Institute for Families. See below for more information.

· Please have all donations to Julie Whitman by 12/18/09. Drop off at 3300 Paisley Pointe, or call 317-918-9599 or e-mail whitmanjulie@gmail.com to make other arrangements. Gifts (new and unwrapped) or cash accepted. Julie will shop for gifts and wrap and deliver them on the 19th.






Indianapolis Institute for Families, Inc.
Our Mission
The Indianapolis Institute for Families is committed to providing innovative and comprehensive therapeutic programs that heal the lives of children, adults, and families affected by abuse and neglect, special needs and life challenges as they journey through recovery and growth.
Our Vision
The therapeutic experiences provided by the Indianapolis Institute for Families will increase trust, understanding, potential and stability in the lives of the children, adults and families we serve and empower them to end the cycle of abuse and successfully resolve challenges over the life cycle.
618 N. High School Rd.
Indianapolis, IN 46214
317-381-0355
www.indplsinstitute.com

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