FCS September 2023
September 2023 EditionFamily & Consumer Sciences
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Homemaker Newsletter - September 2023
Thought of the Month: "Every leaf speaks bliss to me, fluttering from the autumn tree.” –Emily Bronte
Roll Call: Fall begins in September. What is your favorite type of tree?
Homemaker Council Meeting Scheduled!
The next Homemaker Council meeting will be held on September 25th at 5:00 PM at the Extension Office. Prior to the HM Council meeting, Leah Cardwell (McCreary Co. Agent) will present the HM Leader Lesson on Natural Disaster Kits. This lesson will be at 4 PM. Please call 270-866-4477 to RSVP.
Homemaker Dues Are Now Being Accepted! The new fiscal year has started, which means annual Homemaker dues are due. Annual homemaker dues are $12/year and register you as a homemaker at the county, area, and state level.
Homemaker Week: October 9-13th
MONDAY (10/9): 12-2 PM - Making Fleece Blankets with Quilt Guild for the Children’s Advocacy Center
MONDAY (10/9): 5 -7 PM - Bunco Night with Homemakers
THURSDAY (10/12): 9:30-11:00 AM Brunch with Homemakers on the Go
All events are FREE to attend, call the Extension Office to RSVP: 270-866-4477.
Homemakers On the Go Meeting Hold the date of September 14th for a trip to Creelsboro! Homemakers on the Go invite you to join them at a luncheon at the Creelsboro Country store on Thursday, September 14th. If you are interested in carpooling, please meet at the Extension Office no later than 10:30. Please RSVP by September 13th if you plan to attend. Call 270-866-4477. Please bring a jar of peanut butter to the meeting, as HoG is donating items to God's Food Pantry each month.
Fundraiser Discussion The homemaker council is discussing two different fundraising opportunities for the fall. We are looking into selling pecan halves and pieces for the fall, and selling Rada knife products. If you are interested in either one of these fundraisers, please call the Extension Office to share your opinions!
Russell County Health Fair Did you all see your fellow homemakers recruiting at the Russell County Health Fair on August 21st?
September is National Preparedness Month
SOU RC E : HA R D I N S T E V E N S , S E N I OR E X T E N S I ON A S SOC I A T E , UN I V E R S I T Y
O F K E N T UCK Y , CO L L E G E O F AGR I CU L T U R E , F OOD AND E NV I RONME N T , MA RCH 2 0 2 3
Since the tragic events of Sept. 11, 2001, the federal government has named September as National Preparedness Month. This is to remind and encourage all Americans to be prepared for emergencies and disasters either man-made, weather-related, or caused by other sources.
The National Weather Service encourages all households, businesses, and communities to take the following steps to prepare for a possible disaster or emergency.
1. Learn Your Risks and Responses – Be and Stay Informed.
2. Make a Plan. Practice your plan regularly so everyone is clear about their roles.
3. Build a Supply/Emergency Preparedness Kit. Maintain items by checking expiration dates and updating items as needed or based upon your needs (young children, older adults, pets, etc.)
4. Get Involved. Before a disaster strikes, volunteer with your business or local community.
5. National Preparedness Month ends Sept. 30, which is National Preparedness Day.
In the time of a disaster or emergency, you may be on your own for 48 to 72 hours or longer before power returns or help can arrive, so prepare now so you can be ready and vigilant when the time comes.
Autumn Apple Pork
Servings: 8 Serving Size: 4 oz.
- 2 pound pork loin
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¾ teaspoon dried sage
- 3 apples, cored and sliced
- ½ cup dried cranberries
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- Season pork on both sides with garlic powder, salt, and sage. Wrap pork tightly in foil and place in the slow cooker.
- Place apple slices, cranberries, and butter on a large piece of foil. Drizzle with honey. Wrap up foil to create a packet, then place in slow cooker.
- Cook for 4 hours on high.
- Unwrap both packets. Slice pork and top with apples.
Optional step: brown the top of the pork loin by placing it in the oven at 425 degrees F for five to seven minutes.
220 calories; 5g total fat; 2.5g saturated fat; 0g trans fat; 65mg cholesterol; 410mg sodium; 21g carbohydrate; 2g fiber; 11g sugar; 2g added sugar; 23g protein; 0% Daily Value of vitamin D; 8% Daily Value of calcium; 6% Daily Value of iron; 15% Daily Value of potassium.
Megan Gullett, CEA for Family & Consumer Sciences