Charity Logo

Charity Logo

Charity of the Month


In December I am riding for Heifer International. Founded in 1944, Heifer International works with communities around the world to end hunger and poverty and to care for the Earth. Its approach is more than a handout. Heifer provides animals (e.g., heifers, goats, water buffalos, chickens, rabbits, fish, and bees) and training to impoverished people in over 30 countries. The animals can give milk, meat, or eggs; provide draft power; or form the basis of a small business. Communities make their own decisions about what crops, animals, and market strategies make sense for their everyday conditions and experiences.

Heifer International is based on 12 Cornerstones, such as Sustainability; Genuine Need and Justice; and Gender and Family Focus. Perhaps the best known Cornerstone is Passing on the Gift, in which Heifer recipient families pass on the offspring of their animals to others in need. In this way, whole communities can raise their standard of living.

A donation to Heifer International also can make a wonderful alternative holiday gift. Instead of yet another sweater for Grandma that she really doesn’t need, why not donate a Heifer animal or a share of an animal in her honor? Does your child really need so many new toys? Instead of five new toys, give him/her three new toys and a Heifer flock of chicks. Heifer has honor cards to let your loved ones know of your gift on their behalf.

I have set up a Team Heifer page to support Heifer International through A Year of Centuries. My goal is to raise $500. Please make your donation through If you would like more information about Heifer’s work, please visit Whether you give to honor a loved one or make a regular donation, thank you for taking steps to transform the world for the better.

Tuesday, October 22, 2013

Recipe of the Week: Frittata

At least once a week I cook a meatless dinner for Robert and me to be health and budget conscious.  Often, I serve an egg-based entrée at these meals so that we can get good protein.  Frittatas are one of my go-to standards because they are much easier to make than omelets, and they are a great way to use up small bits of vegetables.  You certainly can add meat, too.  That’s another beauty of frittatas; they are extremely fleggs-ible because you can add whatever ingredients suit your fancy.  Below is my basic procedure for making frittatas and a few ideas for toppings.


Place one tablespoon butter or olive oil in a large, ovenproof skillet.  (I use my 10-inch cast iron skillet.)  Heat on medium high on the stove.  Meanwhile, beat 6 large eggs in a bowl.  Pour into heated skillet.  Cook eggs for several minutes until partially set.  Top with about 1 cup of cheese and about 1 cup other ingredients of choice.  Place under the broiler in the oven for a few minutes, until eggs are completely set and beginning to brown.  Cut in half and serve immediately.

Yield: 2 hearty servings

Suggested Ingredients:

Cheeses – cheddar, feta, goat, Gouda, Monterey jack, mozzarella, pepper jack, provolone, or Swiss
Vegetables – artichokes, banana peppers, bell peppers, black or other beans, cilantro, jalapenos, mushrooms, olives, onions, pimentos, roasted red peppers, squash, fresh spinach, or sundried tomatoes
Meats (if raw, cook before adding to frittata) – bacon, chicken, ham, pepperoni, or turkey

Suggested Combinations:

Mediterranean – feta cheese, fresh spinach, roasted red peppers, artichokes, and pitted Greek olives
Mushroom and Swiss – Swiss cheese, mushrooms, and onions
Pimento Cheese – cheddar cheese, pimentos, and banana peppers
Pizza – mozzarella cheese, pepperoni, mushrooms, bell peppers, onions, sundried tomatoes, and black olives
Southwestern – Monterey or pepper jack cheese, black beans, cilantro, and jalapenos

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