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Saturday, September 27, 2014

Youth Commission Kicks Off Can-Paign to End Hunger

Fulton County Youth Commissioners will kick off their sixth “Can-Paign to Fight Hunger” on Monday, October 6, 2014, to help feed hungry adults and children. The campaign, in partnership with the Atlanta Community Food Bank (ACFB) has a goal of filling 50 barrels of non-perishable food by November 7, 2014. Each barrel holds enough food to feed an average of 285 families, totaling over 14,250 individuals.

Youth Commissioners hope to fill 50 barrels of non-perishable foods

The continuing partnership with the ACFB focuses on the need to fill overwhelming gaps in food security for adults, seniors and/or families whose heads of households are unemployed, underemployed or living on fixed incomes that do not meet all of their economic needs.
The ACFB Hunger in America Study reports the following:
  • Among all ACFB clients, 27 percent are children under age 18 and 19 percent are seniors age 60and older.
  • The new report shows that 1 in 7.5 people, or an estimated 755,400 people, in metro Atlanta and north Georgia turn to food pantries and meal service programs to feed themselves and their families each year. This includes more than 164,000 children and more than 64,000 seniors
  • For the Atlanta Community Food Bank service area, the report shows that 80,600 people are served each week by programs supported through ACFB, and that those clients turn to ACFB partner programs and pantries for help more than 6.1 million times over the course of the year. This means clients are visiting ACFB network programs an average of eight times a year
The 2014 Youth Commission “Can-Paign” is promoting friendly competition among high schools, faith based organizations, businesses and government departments.  Organizations are asked to initiate a competitive campaign to collect as many non-perishable foods as possible within their network.  When the campaign ends on November 7, 2014, the donated cans will be weighed at every collection station to determine the winning organization.  The winner of the competition will receive the H.O.P.E. (Helping Other People Everyday) Award that will be formally presented by the Fulton County Board of Commissioners

Interested organizations can register to participate and request a barrel (s) by emailing reginald.crossley@fultoncountyga.gov or calling 404-612-7386.  The Fulton County Youth Commission is a program of the Department of Aging and Youth Services, Office of Children and Youth.

Citizens in need of reasonable accommodations due to a disability including communications in an alternative format should contact the Disability Services Liaison at (404) 613-7944 at least 48 hours in advance. To obtain Georgia Relay Access, citizens should dial 711.

Sunday, September 14, 2014

Enter to Win LongHorn Steakhouse $50 Gift Card Giveaway! Yummy #Giveaway #Ad RT

I was super excited to team-up with LongHorn Steakhouse and take my fellas out to dinner to try some of their newest delicious "Fall into Flavor" items! As the seasons change LongHorn rolls out their new items on their Peak Season and Chef’s Showcase menus.  

Peak Season is created to highlight the best ingredients of the season. This fall, the menu celebrates freshness and hearty fall flavors.
  • Brew Pub Pretzel Sticks (appetizer) – Warm pretzel breadsticks served with Sam Adams beer cheese and bacon honey mustard.
  • New Potato & Leek Au Gratin (side) – Layered with aged white cheddar & bacon, topped with Parmesan breadcrumbs  
  • Mushroom Truffle Bisque (soup) – Smooth, Creamy, Rich-flavored soup with an earthy mushroom flavor and a sour cream drizzle. September is National Mushroom Month!  
  • Bleu Ridge Wedge Salad – Crisp heart of romaine topped with ripe tomatoes, applewood smoked bacon, crumbled bleu cheese, red onions and bleu cheese dressing.     
  • Pumpkin Spice Lava CakeWarm pumpkin spice cake, cream cheese icing, Maker’s Mark bourbon caramel sauce and candied pecans.
Chef’s Showcase celebrates LongHorn’s Executive Chefs’ culinary inspiration and creativity.
  • Harvest Mushroom Filet – Our most tender center-cut filet topped with shiitake, oyster and cremini mushrooms in a hearty red wine bordelaise. 
  • Apple Cider Baby Back Ribs Fall-off-the-bone ribs coated with a housemade sweet & savory hard cider BBQ glaze.
Our waitress, Nikki was really great! She recommended that I try the flavored White Peach Tea; which I loved! My favorite salad happens to be on their menu too, which is LongHorn's Strawberry Pecan Salad. Terry the Manager suggested that my husband try the Harvest Mushroom Filet. He said, "Babe, this is a really great filet!" 

LongHorn Salmon*™

We enjoyed our meal so much, that we wanted to share a meal with your friends and family too! My friends at LongHorn Steakhouse know that I love to give. That's why we're treating you and your family or friends to lunch or dinner with this $50.00 giveaway

Here's what you need to do to enter this GREAT and very YUMMY giveaway:

1. "Like" this post! 

2. "Like" Married with Two Boys" on Facebook: https://www.facebook.com/MarriedwithTwoBoys

3. "Share" this giveaway post from "Married with Two Boys" Facebook page on your FB page.  


5. Leave a comment below on this post and tell me which new Peak Season and Chef’s Showcase items you'd like to try. Also, don't forget to leave your email address after the comment. Yes, you can leave as many comments as you'd like!

Check out this yummy recipes below too! 


Roasted Mushrooms
Inspired by LongHorn Steakhouse’s Fall Chef’s Showcase Harvest Mushroom Filet

A tender filet topped with cremini, oyster and shiitake mushrooms in a hearty red wine bordelaise sauce.

Ingredients 
  • ¼ cup of oyster mushrooms, peeled 
  • ¼ cup of shiitake mushrooms, stem removed and sliced 
  • ½ cup of cremini mushrooms, quartered 
  • 4 filets, grilled 
  • 1 teaspoon of finely chopped garlic 
  • 1 tablespoons of olive oil 
  • Salt and pepper to taste 
  • 1 cup of red wine bordelaise sauce (store-bought or from scratch, recipe below)
Directions
  • Peel the oyster mushroom cluster and stem, then discard the center remaining cluster.  Stems can be left on the mushroom. 
  • Combine trio of mushrooms with garlic, olive oil, salt and pepper, and mix. 
  • Transfer mixture to a foil lined sheet try into a flat layer. 
  • Cook at 350 degrees for 10 minutes or when olive oil starts to bubble slightly. Set aside. 
  •  Add mushrooms to bordelaise sauce and let warm. 
  • Spoon mushroom mixture over expertly grilled filets.
Red Wine Bordelaise Sauce
Inspired by LongHorn Steakhouse’s Fall Chef’s Showcase Harvest Mushroom Filet

Ingredients 
  • 1 teaspoon butter 
  • 4 large shallots, peeled and sliced
  •  1 pinch salt 
  • 1 cup red wine 
  •  2 cups veal stock 
  • Salt and pepper to taste
Directions
  • Add butter and shallots to a saucepan with a pinch of salt. Cook over medium-low heat until caramelized, about 20 minutes
  •  Add red wine and bring to simmer. 
  • Reduce heat to low and let mixture cook until it’s the consistency of syrup. 
  • Add chicken stock and return to simmer. Let simmer for approx. 10 minutes. Add salt and pepper to taste.
Recipe serves four.


A gift card was provided by LongHorn for this post. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of LongHorn. Visit http://www.longhornsteakhouse.com for more information on their newest menu items. Deadline to enter October 1, 2014 at 4 p.m.

Saturday, September 13, 2014

First Lady Michelle Obama in Atlanta #EdTour14

 
I was so excited last week to see First Lady Michelle Obama and US Secretary of Education Arne Duncan at Booker T. Washington High School, located in Atlanta,GA. Booker T. Washington High School is the first black public high school built in Atlanta constructed in the 1920s.
 
During the event, I learned more about the First Lady's "Reach Higher" initiative. The program encourages young people to seek out additional education or job training beyond their high school years. As a former admission administrator, I support her effort to prepare students for careers.  
 
I'm claiming in 2015 that I will be a part of this wonderful initiative to encourage students across the state to believe in their dreams and seek opportunities to make their dreams a reality.
 
 
This is the face you make before you see First Lady Michelle Obama! ‪#‎EdTour14‬   


Saturday, September 06, 2014

@Oprah’s #LifeYouWantATL Weekend in Atlanta! (Photos)


Blessed to have experienced the #LifeYouWantATL Weekend with my Mother-In-Law. Here are several tweets/quotes that will stay with me. 

"We've all been called." -

"Know the fastest way to be happy is to make someone happy." -  

"The Universe has been generous with you." -

@IyanlaVanzant: "We cannot help everybody, but you can help somebody. If we each participate in a cause, a great deal could be done."

"The life you want begins by embracing the life you have." -  


"You've had those moments when you were acutely aware that life matters." -

"4 A's: 1. Attention, 2. Affection, 3. Appreciation, 4. Acceptance." - @DeepakChopra

"The biggest adventure you can take is to live the life of your dreams." - Oprah ‪#‎LifeYouWantATL‬ 

Start each day anew. Live your calling. Believe in what you can, and will become. ‪#‎LifeYouWantATL‬

"Your responsible for the energy that you bring." - @Oprah 

"Honor your calling." - @Oprah ‪#‎LifeYouWantATL‬


"Words have power."  

"Life always tells you the truth. Your job is to recognize it." -   

"Life doesn't play tricks on you... Your mind does." -


"Life taught me to tell the truth. Tell yourself the truth about yourself." -  

"When you see crazy coming... cross the street." -  

"The life you want begins by embracing the life you have." -  

If we participate in the cause, it is not possible for us not to participate in the effect.  










Learn more about Bert's Big Adventure!

Bert's Big Adventure 10th Year Anniversary directed, edited and music produced by Joshua Marable.