Friday, October 31, 2014

Happy Halloween!

Happy Halloween from DeSoto County Family and Consumer Sciences Extension! This week your FCS agent has been learning tons of new information at our Mississippi State University Extension Service Annual Conference in Starkville, MS along with all Extension faculty and staff from across the state. I got home last night in time for today...HALLOWEEN! Check out one of the few ways we celebrated fall at Annual Extension Conference this week. There are lots of creative Extension Agents across the state of Mississippi that entered the Pumpkin Decorating/Carving Contest! Our DeSoto County 4-H Agent, Jessica Lindsey place second with her deer head carved pumpkin. Congrats Jessica!


Take a minute and view this video because it answers the question I've been hearing a lot lately, "Can I eat my Jack O Lantern?" Also below you will find an easy pumpkin bread recipe to try this fall with possibly one of your leftover Halloween pumpkins. And last but not least check out the "Halloween Food Safety How To" tips below to ensure your safety this weekend.




Pumpkin Bread

Makes: 2 loaves or 30 muffins
Preparation Time: 20 minutes
Cooking Time: 60-75 minutes for loaves; 20 minutes for muffins

Ingredients:
Nonstick cooking spray
2 cups all-purpose flour
2 cups whole-wheat flour
½ cup non-fat dry milk
1 ¼ cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons baking powder
2 ½ teaspoons pumpkin pie spice
1 (15-ounce) can pumpkin
¾ cup applesauce, unsweetened
½ cup vegetable/canola oil
4 eggs
½ cup water

Directions:
  1. Preheat oven to 350˚F. 
  2. Spray two loaf pans or pan for 30 muffins with nonstick cooking spray. 
  3. In a large bowl, mix flour, non-fat dry milk, sugar, baking soda, salt, baking powder, and pumpkin pie spice. 
  4. In a second bowl, beat pumpkin, applesauce, oil, eggs, and water until blended. 
  5. Add pumpkin mixture to flour mixture and stir with a spoon just until moistened. Do not over mix. 
  6. Pour batter into 2 loaf pans or muffin tins. 
  7. Bake loaves for 60-75 minutes, or muffins for 20 minutes, until a toothpick inserted into the middle comes out clean. 
  8. Cool on a rack and remove from pans after 10 minutes. 
Source: "Eating Smart Being Active Curriculum Recipes"



Have a spooktacular day! 

Friday, October 24, 2014

What's for Supper?

Do you ever come home after a long day and ask yourself "What's for supper?". I did just that yesterday afternoon. Most of the time I have an idea of what I am going to prepare for the evening meal, but not yesterday! I had given little thought to supper throughout the day. I try to keep staple items in my pantry to prepare a quick fast meal at home instead of taking the easy yet costly route of the drive-thru window.

I strongly believe that eating at home is the best possible situation for my family. First it is healthier because I am in control of the portion size. Portions in restaurants are very distorted! Second cooking at home is more budget friendly. And lastly I actually know what I am feeding my family because I have control of the ingredients. Your situation may be different. AND that's okay! You have to weigh your options and make the best decision for your family. We all lead busy schedules and no two days are alike for any family. The key is that you have a game plan of some sort. This is what I lacked yesterday!

If you have never tried cooking you should give it a shot sometime. Food is costly today and restaurants are high priced. Try making your own meals! You can control your food dollars simply by cooking exactly what your family needs at home. Try your hand at "My Plate Skillet Meals" sometime soon (see below on how to prepare skillet meals). You control everything. It is simple. Keep a few staple items in your pantry and you can whip up supper in less than 30 minutes any evening of the week.


My Plate Skillet Meals 

Grain Group 
1 cup uncooked 
Rice 
Pasta 
Other 

Vegetable Group 
1½-2 cups bite-sized pieces (canned, cooked, raw, frozen)
Broccoli  
Celery 
Onion 
Peppers 
Others 

Protein Group 
1 cup, bite-sized, cooked 
Ground meat 
Fish 
Tofu, TVP or TSP 
Beans 
Other proteins 

Sauce 
2¼ cup liquid
Tomato sauce 
Canned soup and 1¼ cup water  
Nonfat sour cream or plain yogurt, blended 
Spaghetti sauce 
Other 

Spices 
½ tsp. or more to taste 
(choose 2 or more)
Oregano 
Onion powder 
Garlic powder 
Salt and pepper 
Curry 
Other 

Topping 
¼ to ½ cup 
Grated or sliced cheese 
Bread crumbs 
Crushed crackers 
Other 

Directions
  1. Choose at least one food from each group (may use 2 or more from each group). All foods should be bite-sized pieces. 
  2. To cook: In a large skillet stir all foods accept topping together. Bring to a boil. Reduce heat to lowest setting. Cover and simmer 30 minutes or until pasta and rice are tender. Stir occasionally. Add more liquid if it becomes too dry. Add topping before serving.
Tip: For a faster skillet meal use pre-cooked rice or pasta. Raw vegetables may be stir fried before adding to meal.

So...."What's for Supper" tonight in your home? 

Source: Oregon State University Extension Service Lane County



Monday, October 20, 2014

Coffee Addictions!

Coffee is one of my favorite things. I am addicted to my morning cup of coffee, yet it does not appear on the "Choose MyPlate" daily recommendations for healthy food options. My grandmother always said it would stunt my growth, but I think that I've proved her wrong on that! I remember from a very young age sipping milk and sugar with a little coffee at her kitchen table on Saturday mornings. Now I drink a cup of joe every morning to help me get my day started. According to new research by the Mayo Clinic there is an association with coffee consumption and decreased overall morality and possibly cardiovascular mortality instead of the past claims of increased risk for cancer and heart disease.      

Are you like me? Are you a different person in the morning before you’ve had your coffee? In this week’s episode of the Food Factor Mississippi State Extension Services Natasha Haynes tells you how to enjoy your coffee without adding loads of empty calories. Grab a cup and watch this short video and enjoy this week's segment of the Food Factor!

Don't forget about our upcoming "Gathering Grounds Meet and Greet" on November 6th here at the DeSoto County Extension Service office. Come and enjoy a cup of coffee with me and share your thoughts on future family and consumer science programming ideas that you would like to see here locally in DeSoto County in the upcoming months and years. 




Thursday, October 9, 2014

Are you a Desk Diner?

What was for lunch today? Did you eat at your desk like me?!?!?!? Yes, I am guilty of occasionally making this huge mistake. I simply get caught up with what I am working on and I eat my lunch in the middle of answering emails, calls, and navigating around on my computer. In this weeks episode of the Food Factor Mississippi State Extension Services Natasha Haynes shows you how to be a responsible Desk Diner. 
 



In hopes of saving a little cash I try to take my lunch to work whenever possible. I simply need to step away from my desk and eat my meal, or I need to use some of Natasha's helpful tips!

Eating out is expensive, but so it cooking. Here are a few tips to make packing your lunch easy.

  1. Plan. Plan. Plan. Get the most out of your food budget by planning your meals out. Plan all meals including breakfast, lunch, and dinner. Plan before you shop. 
  2. Purchase items when they are on sale to get the best price.
  3. Plan on making meals to stretch food dollars instead of adding to your budget. 
  4. Plan cooking enough dinner so you are able to take your lunch the following day. Or plan so you possibly have a planned over meal the following day. A leftover meal is the exact same meal eaten again. A planned over meal is a meal you recreate into a new meal that tastes and looks totally different. For example baked chicken can be a planned over meal by using the chicken in a salad the next day or roast beef can be a planned over meal by having barbecue sandwiches or quesadillas. Try these planned over ideas from Alice Henneman with the University of Nebraska at Lincoln, "Cook Once Eat Twice".  
  5. Think fresh. Fresh foods are lower in sodium, have more vitamins and minerals, and they are the original fast foods. 
  6. Buy in season to save money while you enjoy the freshness! 
  7. Spurge on a new lunch bag or box to take your lunch in. Not only will the new lunch bag or box be food safe but the new item might motivate you to pack your lunch. 
  8. Keeping food at a safe temperature is important when carrying your lunch. Bacteria multiply rapidly if food is held in the "danger zone" of 40 F to 140 F for more than 2 hours (1 hour when the temperature is above 90 F). Keep cold foods cold and hot foods cold until you reheat them. 
  9. If  you are reheating foods in the microwave at work, reheat until they are steaming hot throughout.
  10. Make packing your lunch a part of your nightly or morning routine. If it is a part of your routine then you will not chance running off and forgetting it at home.   

Wednesday, October 8, 2014

Links & Good Reads

I have recently came across several good reads that you do not want to miss related to Family and Consumer Sciences and the Cooperative Extension Service. Sit back and enjoy a few of these noteworthy reads. Click on the below title for the link.

1. Home Economics Is Still Offered As A College Major In 2014, And Here's Why
2. Who Killed Home Ec? Here's The Real Story Behind Its Demise
3. We’ve overloaded family dinners with expectation and symbolism
4. Cooperative extensions reinvent themselves for the 21st century
5. The Joy of Cooking?
Happy Reading! Enjoy...
FYI: Please note once you click on one of the above links you will be taken to another website that is not related to this site, so be aware these are not controlled by your FCS agent and you are at your own risk. These are all thoughts and writings of other authors from their personal view points. 

Friday, October 3, 2014

Football Season...Gathering My FCS Team Together

It is prime-time for football here in the south. The spotlight is on Mississippi State University this weekend as the SEC Nation comes to the state. The team along with all the coaches, players, and fans in addition to the campus staff have been preparing for this big day for months. I am not a football expert, but occasionally I cheer on a few teams.  

As an Extension Agent  I have a team and I am charged with being a coach of sorts. I am the head of the Family and Consumer Science Extension program in the county and I am trusted with the play-planning and play-calling to ensure my team is led in the right direction. I also play the role of the "water-boy" occasionally when I get to teach and refresh the team (my FCS fans, supporters, clientele, and volunteers) with new and exciting research-based information and education.   


Currently I am preparing for a big upcoming day too! It will not be as big as the SEC Nation coming to town, but it is a day I will be starting to gather others together to meet and greet to make connections, build relationships and research our county's needs to see how I can help play a part in the larger game of DeSoto County. I am seeking out key individuals to be on my Family and Consumer Science Advisory Council because I need awesome quarterbacks and a great offensive and defensive line of players at my fingertips. 


If you want to be a part of my team to help me begin looking at upcoming plays for my playbook, or maybe you want to join my team, I am hosting a Gathering Grounds Meet and Greet in less than one month. I would love it if you could save-the-date of November 6th from 10:00 to noon to come and meet with me. Whether you are a former or current Extension Supporter, new to Extension and curious about the future DeSoto County Family and Consumer Sciences Extension program, or simply want to meet me, I would love to meet you so we can see how you can be a part of my team! Please see below about this upcoming opportunity on November 6 . I would love to see you then, so save the date! I'll post again more information about this event, so stay tuned. If you have any questions about this event contact me at langel@ext.msstate.edu or 662-469-8480.    
    



Thursday, October 2, 2014

Yield on roadways during harvest time

It is the time of year that you see large harvesting pieces of farm equipment on the highway in our rural farming communities, even here in some areas of DeSoto County! Drivers need to be aware. Here are some great tips and pointers on how to be safe when traveling this harvest season.

Safe travels,
Lara Angel


MISSISSIPPI STATE -- Last week marked the National Farm Safety and Health Week and it is the perfect time to recognize the dangers of harvest equipment on the highways.
Drivers should reduce speed anytime they approach a vehicle with a slow-moving-vehicle, or SMV, sign. The small orange triangle indicates a vehicle is traveling below the speed limit. (Photo by Mississippi Agricultural and Forestry Experiment Station/ David Ammon)
Drivers should reduce speed anytime they approach a vehicle with a slow-moving-vehicle, or SMV, sign. The small orange triangle indicates a vehicle is traveling below the speed limit. (Photo by Mississippi Agricultural and Forestry Experiment Station/ David Ammon)
According to the U.S. Department of Transportation, 70 percent of traffic fatalities in Mississippi occur on rural roads. In addition to being more common, crashes on rural roads tend to be more severe and are more likely to result in death. Farm equipment can be a hazard rural roads any time of year, but harvest time means increased traffic.

Jason Ward, Mississippi State University’s assistant Extension professor in agricultural and biological engineering, says it is critical for drivers to be aware of potential risks.

“Drivers need to consider several factors when sharing the road with farmers transporting harvest equipment,” Ward said. “In particular, drivers need to realize tractors and other equipment travel at very slow speeds. When a driver is traveling 60 miles per hour, they need to realize that tractor they are quickly approaching is only doing about 25 mph. That difference in speed can get motorists into trouble.”

Ward suggested drivers slow down when they approach a vehicle with a slow-moving-vehicle, or SMV, sign on display. All tractors and farm equipment traveling on public roads are required to display an SMV sign.

“It’s important to take into account the size and mobility of the equipment as well,” Ward said. “Be aware that operators may require more time to maneuver a larger vehicle. It may also be difficult for them to brake quickly. Visibility might not be as good. Remember, if you can’t see the vehicle’s mirrors, the operator can’t see you.”

Ward also recommended using extra caution when attempting to pass a farm vehicle.

“You will likely need to allow for extra clearance and account for escort vehicles.” Ward said. “Oftentimes, it’s simply wiser to be patient and wait for the farm vehicle to have an opportunity to pull over so you can pass. Getting to your destination safely is more important than getting there quickly. In the long run, those few miles won’t make much of a difference in your drive time.”

Ted Gordon, risk management and loss control manager with the university’s Mississippi Agricultural and Forestry Experiment Station, emphasized the importance of farmers taking extra caution when transporting heavy equipment during harvest time.

“Inspect all equipment before traveling on a public road; check tires, brakes, lighting systems and safety chains,” Gordon said. “Make sure equipment is in good working order and that every operator observes proper safety measures at all times.”

Gordon said farmers should be sure equipment is safely secured to truck beds and trailers and towed at proper speeds. He also stressed the importance of one rider per seat in all circumstances.

“Self-propelled equipment like combines and corn pickers are equipped from the factory with one seat, unless it is ordered with a buddy seat for training,” Gordon said. “Our MAFES policy is always ‘one seat-one rider.’ If a buddy seat is provided, the trainee would not need to ride on a public road.”

If motorists and farmers alike take a little extra time and caution on the roadways this time of year, the harvest season will be safer.

By Vanessa Beeson
MS Agricultural and Forestry Experiment Station

Wednesday, October 1, 2014

The Truth About Sports Drinks

Do you ever find yourself grabbing an ever popular sports drink to cool off? I know sometimes I do especially with all the Mississippi heat! Do you ever wonder what is the best way to keep hydrated after exercising or playing sports? In this weeks episode of the Food Factor Mississippi State Extension Services Natasha Haynes tells you when to pick up that sports drink and when water is the better option. Here are a few tips to consider before grabbing a sports drink out of the fridge the next time.



Educational programs and information like this is made available via Mississippi State University Extension Service.  For more tips and great information like this contact 662-468-8480 or langel@ext.msstate.edu. 

Discrimination based upon race, color, religion, sex, national origin, age, disability, or veteran’s status is a violation of federal and state law and MSU policy and will not be tolerated. Discrimination based upon sexual orientation or group affiliation is a violation of MSU policy and will not be tolerated.