1. the club will hold a Pathways meeting on Saturday, March 20.
2. at d57tm.org
Go to: Member Resources, then Pathways Learning Zone for resouces.
3. Quick start guide
https://d4tm.org/images/documents/Pathways_Member_QuickStart.pdf
4. Review Paths and Projects comparing the level 5 project. See interative page at
https://d4tm.org/pathways/paths-and-projects
5. Lindy will hold a Pathways webinar on April 1. Register at
https://d57tm.org/event/pathways-webinar-3-april-1-2021/
6. vIDEO INTRO AT
https://www.pinterest.com/pin/410249847300020138/
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Happy St Patrick's Day
St Patrick's day is Wednesday, March 17.
Irish Shepherd's pie--for St Patrick's Day---
Originating from the early 1800’s, this shepherd’s pie recipe is a traditional Irish recipe. There is debate over where Shepherds pie originated.
Some say it originated in Scotland or that it originated in Northern England.
It’s a hearty dish where women had to get creative with leftovers. The basic structure is having a savory minced lamb filling topped with a layer of mashed potatoes. The filling is usually simmered with onions, carrots, and peas. Sometimes celery is added.
The author uses chicken broth with lamb and she uses beef broth with beef. She also uses
- Worcestershire Sauce because it Adds a depth of flavor to the meat filling. But if you’re gluten-free, you’ll need to be mindful of the brands you buy. Worcestershire often includes a wheat-based soy sauce to get that deep dark brown color. So, I recommend purchasing one of the below brands that are gluten-free (always double check labels as ingredients may change).
The author prefers to use a large oven-safe pan rather than a casserole dish (making it almost a one-pan meal), but you could transfer everything to a casserole dish as well.
You can find the recipe at https://downshiftology.com/recipes/shepherds-pie/?utm_source=Downshiftology&utm_campaign=e182235d42-EMAIL_CAMPAIGN_2020_03_07_05_09_COPY_01&utm_medium=email&utm_term=0_315c23a5a7-e182235d42-288947354&mc_cid=e182235d42&mc_eid=3bde15dc41
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give the audience a Gift. |
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Resources from a Toastmaster. Watch How to Give the Audience A Gift by Diane Wingingland.
---Watch you tube video
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Another Resource
Episode 98: Gain Video Confidence with Expert, Michele Moreno.
Listen to her lesson, which takes about 40 minutes.
In the episode, she wants you to lead with authority. She talks about confidence and
on-camera style.
Highlights:
[03:31] Michele’s story
[05:02] Overcoming failure and taking action
[07:11] Finding the right mentor
[09:22] Getting comfortable with 60% confidence
[11:05] Speaking up in a meeting
[13:55] Common mistakes made on video
[17:27] Formulating your value proposition
[21:55] Crafting your brand
[27:14] Tips on expressing your ideas confidently
[30:27] Tricks to filler words
[33:35] Accelerating success in the digital age
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Dutch Pancakes
I am someone who rarely cooks from scratch. So when asked to add a recipe to a
cookbook or newsletter, I have few I can recommend. However this time of year
reminds me of a special recipe my mom makes every year for brunch. It's called
Dutch Pancakes.
Ingredients-
½ cup flour
½ cup milk
2 large eggs
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
½ teaspoon salt
• 2 tablespoons unsalted butter
• Powdered sugar, maple syrup, and jam, for serving
Instructions1. Blend the batter. (flour, milk, eggs, sugar, vanilla, and salt) in blender or food
processor for 10 seconds, stir and then 10 seconds more.
2. Rest the batter. Set it aside for 20 to 25 minutes. This gives the flour time to
absorb the liquid.
3. Heat the oven and the oven safe skillet until oven is 425.
4. Melt the butter. And swirl in hot skillet to coat bottom and sides of the pan.
5. Add the batter. Tilt the pan so batter runs evenly on all sides. Put skillet back in
the oven.
6. Bake the Dutch Baby Pancake 15 to 20 mins. It should be puffed, lightly brownedon top and darker brown on sides and edges. 15 to 20 mins.
7. Dust with powdered sugar and cut into wedges. Serve hot.
As a kid my favorite part was watching how puffy it gets. My mouth is watering
remembering this special food. Love, Mary. |
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