April 2023 Edition

Family & Consumer Sciences
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Homemaker Newsletter - April 2023

Thought of the Month:  "Volunteers don't get paid, not because they're worthless, but because they're priceless." - Sherry Anderson

Roll Call:  April is National Volunteer Month. What is your favorite way to volunteer?

Updates from Homemaker Council

State Cultural Arts Entry Information:  All blue ribbon entries going to State must be at the Russell County Extension Office by Friday, May 5th by the close of business. Entries can be picked up after 1 PM on May 11th.

Nominations Wanted!  The Homemaker Council wants to announce that two of the council positions, the
President and the Secretary, are seeking nominations for new candidates.

April Homemaker Leader Lesson:  Healthy Outdoor Cooking - Please plan to attend the April Homemaker
Leader Lesson and the Council Meeting on April 24th @ 5 PM.

Homemakers On the Go Meeting:  Casey County's Greenhouses - April 19 @ 9 AM

The Homemakers on the Go invite you to join them on April 9th to explore Casey County's Greenhouses (Liberty, KY)! They will be eating at the Bread of Life restaurant. All homemakers are welcome to attend. Interested parties can  meet at the Extension Office on April 19th @ 9 AM. Please call the Office to RSVP by Tuesday, April 18th.

Cookie Decorating Workshop - April 13th 6-8 PM (Kitchen)
Learn to decorate cookies using Royal icing like a pro! Recipes for cookies and icing along with different icing techniques will be handed out. Please bring a container to hold two cookies 3-4” each in size without stacking. Call
270-866-4477 to RSVP, space is limited!

Weaving Success - Basket Making 

The basket-making class taught by Melonie Eubank was a success! We had 9 attendees work to make a gorgeous red striped basket.

Homemakers Area Meeting - April 27th:  Registrations starts at 5:30 EST

The Lake Cumberland Area Homemaker Meeting will occur at the Aspire Center in Monticello, KY. See attached
flyer for more information.

Managing Seasonal Allergies

SOURCE: PAUL NORROD, DRPH, RN, EXTENSION SPECIALIST FOR RURAL HEALTH AND SAFETY

The onset of seasonal allergies and asthma causes a host of problems for the person suffering from them. It also places a substantial burden on the healthcare system. A variety of environmental exposures can cause
seasonal allergies, but most come from the high amount of pollen during the spring. These allergens can cause a variety of symptoms including congestion, cough, ear pressure, sinus pressure, and itchy, watery eyes.
To help manage your seasonal allergies, consider the following suggestions.

• Avoid outdoor activities during high pollen levels.
• Change your clothes after working outside during the spring months.
• If possible, avoid mowing or working outdoors. If you must work outdoors, wear a mask and goggles.
• Keep your windows and doors closed.
• If your symptoms persist and become unmanageable, ask your healthcare provider for help.

References:
Schmidt, C. W. (2016). Pollen overload: seasonal allergies in a changing climate. In: National Institute of Environmental Health Sciences.
Staff, M. C. (2022). Seasonal allergies: Nip them in the bud. Mayo Clinic.
https://www.mayoclinic.org/diseases-conditions/hay-fever/indepth/seasonal-allergies/art-20048343

Italian Shrimp Pasta

Servings:  8     Serving size: 1/8 of pasta dish     Recipe cost:  $15.54     Cost per serving: $1.94

Source: Source: Laura White-Brown, former Area Nutrition Agent for Kentucky Nutrition Education Program, University of Kentucky Cooperative Extension Service

Ingredients:

• 1 pound whole-wheat linguini or angel hair pasta noodles
• 3 tablespoons olive oil, divided
• 1 pound frozen, peeled, and deveined
• shrimp (any size), thawed
• ½ of a 0.6-ounce packet of dry Italian dressing mix
• 8 ounces fresh mushrooms (any type) sliced
• 2 cups fresh spinach

Directions:  

1. Prepare pasta according to package instructions and drain.
2. Heat 1 tablespoon olive oil in a large skillet. Add the shrimp and Italian dressing mix. Saute for 1 minute.
3. Add the mushrooms and spinach to skillet and continue cooking until shrimp is cooked through and has turned pink, mushrooms are tender and spinach is wilted.
4. Pour shrimp mixture into pasta. Add remaining olive oil and stir to combine.
Note: If pasta is too dry, add another tablespoon of olive oil. The additional oil will add calories from unsaturated fat.

Nutrition Information
310 calories; 7g total fat; 1 g saturated fat; 0g trans fat; 70mg cholesterol; 510mg sodium; 45g
carbohydrate; 5g fiber; 3g sugar; 16g protein; 6% Daily Value of vitamin A; 2% Daily Value of vitamin C;
6% Daily Value of calcium; 10% Daily Value of iron