We had 15 classes offered, a 5K run in the morning, breakfast, lunch, musical selections, and a service project where we stuffed 150 back packs full of school supplies for the Tundra Women's Shelter in Bethel. Our classes were everything from Zumba to Women in the New Testament.
It was a lot of work, but it was AWESOME!! We had 40 people at the run, 75 at breakfast at 8:30 AM, and by lunch we had over 160 people in attendance.
Sadly I have no pictures. None. Vicky and Casey took pictures and if I ever get some from either of them, I will post a few. But I do have a couple of the things I worked on!
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| I made 30 of these wooden magnets to go in bags for our teachers, tech support, lunch crew and committee chairs. I missed a bunch of you at the Conference so I have to track some people down... |
Would you like to know what we ate? Well the men from the Stake fed us and wow were we ever spoiled. We got Indian food made from scratch! These men know how to throw a party that is for sure. I have attached the recipes below for both the Naan bread and the Muligatawny. -ps if you make the recipe 22x bigger than what it says here, you can feed a Women's Conference with it!
Upcoming posts will include the Kodiak Island Bear Hunt that of course JaDee was on the week before the conference. So not only did Carter have to baby sit ALL day for me for the the Conference, I was flying solo all week getting the last minute details pounded out too...
NAAN
Ingredients
* 2 teaspoons active dry yeast
* 1 cup warm water
* 1/4 cup white sugar
* 3 tablespoons milk
* 1 egg, beaten
* 2 teaspoons salt
* 4 cups bread flour (I just used all-purpose)
* 1 tablespoon minced garlic (optional, but it's better)
* 1/4 cup butter, melted (to spread on after baking)
Directions
1. In a large bowl, dissolve yeast and sugar in warm water. Let stand about
10 minutes, until frothy. Stir in milk, egg, salt, and enough flour to make
a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or
until smooth (if you have a mixer with a dough hook, let it run for about
two or 3 minutes). Place dough in a well oiled bowl, cover with a damp
cloth, and set aside to rise. Let it rise 1 hour, until the dough has
doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough
about the size of a golf ball. Roll into balls, and place on a tray. Cover
with a towel, and allow to rise until doubled in size, about 30-45 minutes.
3. Preheat oven to 450 with a pizza stone inside (if you have one.
Otherwise, a cookie sheet should work, although I haven't tried that.)
4. Roll each ball into a thin circle (or amoeba shape is more like it). You
can do these as you cook the others, or do several in advance. You'll need
to flour them a bit, or they'll stick to the counter and the rolling pin.
Get them pretty thin, like under an eighth to a quarter inch thick.
5. Bake about 2 minutes on one side, then flip over and bake about 2 minutes
on the other side. It should puff up pretty well.
6. Take out and immediately brush with melted butter.
Depending on the size of dough balls, this should make about 12-18 naans.
Mulligatawny
Ingredients
* 1/2 cup chopped onion
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry powder
* 4 cups chicken broth
* 1/2 to 1 apple, cored and chopped
* 1/4 cup white rice
* 1 skinless, boneless chicken breast half - cut into cubes
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream, heated
Directions
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour
and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring
to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes,
or until rice is done.
3. When serving, add hot cream.
(notes from the Chef,)
I kind of like to cook the rice separately and add it to the soup toward the
end, so it doesn't get too mushy.
If you brown the chicken before you cut it up and add to the soup, it makes
the chicken a little tastier.
* 1/2 cup chopped onion
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry powder
* 4 cups chicken broth
* 1/2 to 1 apple, cored and chopped
* 1/4 cup white rice
* 1 skinless, boneless chicken breast half - cut into cubes
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream, heated
Directions
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour
and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring
to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes,
or until rice is done.
3. When serving, add hot cream.
(notes from the Chef,)
I kind of like to cook the rice separately and add it to the soup toward the
end, so it doesn't get too mushy.
If you brown the chicken before you cut it up and add to the soup, it makes
the chicken a little tastier.
Posts
2 comments:
Looks like you went all out! Makes me wish I was there.
Wow, your conference sounds awesome! Did you get to try the Zumba class?
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