Note from the Agent

This year for Easter why not try non-candy alternatives in your child’s Easter basket. I’m not saying not to give any candy at all…just cut back quite a bit. According to the Centers for Disease Control and Prevention, Kentucky has the fifth highest obesity rate in the nation. An estimated 17 percent of children and adolescents ages 2-19 are obese. It begs the question, “Do we really need all those candy filled eggs on Easter?” Some children still have candy leftover from Valentine’s Day, Christmas and even Halloween. Health officials and dietitians tell us that moderation is the key, and this applies to candy too. Easter baskets can be filled with special treats that are not sugar filled or coated with chocolate. Parents can choose gifts that promote the spirit of the holiday or follow a theme. How about a basket centered on cooking, painting, game night or physical activity? Whatever you choose, here are some alternatives to candy that kids will love. Both boys and girls will enjoy side walk chalk, play dough, stickers, bubbles, keychains, books and bath toys. Girls may prefer lip balm, pretty paper and pencils, jeweled pens, hair accessories and scented lotion. Boys may prefer toy cars, trading cards, Pokémon, Legos and action figures. But in the end, you know your child’s interests. Fill their baskets with less candy and little more imagination this year.

Cooperative Extension Service Boyd County 2420 Center Street Catlettsburg KY 41129-1279 (606) 739-5184 Fax: (606) 739-4014 extension.ca.uky.edu

County Extension Agent for Family & Consumer Sciences

eugenia.wilson@uky.edu

What’s Inside

Focus on the Family…….….……....2 Multi-Cookers..…….…..….…….......3 Organ Annie………………...……..……4 Laundry Machines…………………….5 Upcoming Programs.…………….7-9 Volunteer Trainings..…..………….10 Calendar of Events………………….11

Community Events

April 6, May 4, June 1 Ashland First Friday, 5-9 PM Winchester Ave, Ashland, KY

April 12 Advanced Weather Spotter Class

Emergency Management, Ashland, KY www.weather.gov/rlx/skywarn

April 27 Love Your Library 5K

Boyd Co Library Main, Ashland, KY Tristateracer.com

May 6 BAMM BAMM 5K by For Jamie’s Sake Boyd Co Courthouse, Catlettsburg, KY

Tristateracer.com

June 30 Summer Motion 10K/5K

Central Ave & 17th St, Ashland. KY Tristateracer.com

Volume 1 Issue 2

Family Matters

Family & Consumer Sciences Newsletter

Whipped Cream Dyed Eggs: Safer than Shaving Cream Egg shells are semipermeable and some of what you use to dye them can

penetrate the shell and be absorbed into the egg white. Ingredients: 1 large can or tub of extra-creamy Whipped Cream or Whipped Topping Food Coloring (gel or liquid, gel works better and makes a brighter egg) Desired amount of hard boiled eggs to dye Vinegar (optional, will make food coloring brighter and deeper in color)

Directions: Spray or spread whipped cream or topping in a large baking dish or pan with sides. If using liquid coloring, mix food coloring with a couple of drops of vinegar. Drip mixture liberally over whipped cream, keeping a space of about 1 inch between drops. If using gel coloring, mix a little bit of gel coloring with a few drops of vinegar. Drip mixture liberally over whipped cream, keeping space between drops. With a toothpick, slightly swirl bits of gel throughout the whipped cream. Use a spoon to swirl the colors around the whipped cream. Don’t mix it up too much, you want dramatic swirls of color! Pour vinegar into a bowl. Submerge eggs in vinegar for about two minutes. Remove from vinegar and dry with a paper towel. Roll eggs in the colored cream, using the end of the spoon to nudge them. One complete roll is best, that way the colors don’t get muddy. Let eggs sit for at least 10 minutes, letting the food coloring do its magic. The longer you let them sit, the brighter your dyed eggs will be. Half an hour would probably be the longest they should sit for food safety! Gently wipe your eggs clean with a paper towel or rinse them quickly under cool water. Paper towel or toilet paper rolls cut into 1 inch rounds work perfectly as holders for your beautiful eggs after they’ve been dyed, during proud photo ops, and before they get eaten or put away! :) Note: A couple of things about this method! The longer you leave the eggs, the darker the color. This method of dying eggs does produce a more pastel color. (However, using gel does produce a darker color!) Some of the color will seep through onto the egg white (which is why I used whipped cream instead of shaving cream!).

Check Your Tax Withholding

You may have noticed an increase in your take-home pay recently due to the Tax Cuts and Jobs Act passed by Congress in December. Now, you need to determine how that will affect you when it comes time to file taxes next year. The IRS has released a new withholding calculator to help you determine whether to change your withholding status on your W-4 to reflect these changes to the tax law.

Everyone is encouraged to check their

withholding status, but it is particularly important for the following individuals:

Two-income families. People with two or more jobs or who only work for part of the year. People with children who claim credits such as the Child Tax Credit. People who itemized deductions on their 2017 taxes. People with high incomes and more complex tax returns.

The calculator is available at https://www.irs.gov/

individuals/irs-withholding-calculator. Before using the calculator, you need to have a few items readily available to help you answer the calculator’s questions. These items include:

Your most recent pay stubs. A copy of your most recently tax return. Preferably, the 2017 tax return if you have already filed your taxes this year.

Depending on the results, you may want to

update your Form W-4 with your employer to withhold more federal taxes from your paycheck. Updating your Form W-4 is not a requirement but a personal preference.

For more information on tax law changes, visit the IRS.gov or talk with your tax preparer. More information on family financial education is available at the Boyd County Extension office.

Source: IRS and Jennifer Hunter, UK Interim Assistant Director of Family and Consumer Sciences Extension

Cutting Board Safety

We use cutting boards for just about everything including breads, fresh fruits and vegetables, raw meat, chicken and seafood. They are a potential source of cross contamination in our kitchen. That is why it’s best to have a different cutting board for each product you are going to cut. Many stores are selling colored cutting boards or plastic cutting sheets for just this purpose. This way you can use one color for raw meat, another color for chicken and yet another color for fruits and vegetables. You decide on the color and stick to it. This will minimize cross contamination and prevent foodborne illness. But which cutting board is the safest? The USDA recommends using a cutting board made from nonporous material like acrylic, plastic, marble, glass or wood. Nonporous materials are easier to clean and sanitize than wood. But wooden cutting boards are acceptable too. Just make sure you are buying one made from a solid, hardwood like maple. All cutting boards will show signs of wear over time. Once your cutting board develops deep, hard-to-clean grooves, they need to be replaced. These grooves can harbor harmful bacteria that washing and sanitizing will not eliminate. So when you see those grooves, it’s probably time to purchase a new cutting board. To keep your cutting boards clean, wash them with hot, soapy water and rinse with clean water after each use. Sanitize with a mild bleach solution made from 1 tablespoon unscented, liquid bleach and 1 gallon water. Let the cutting board soak for several minutes. Allow to air dry or pat dry with paper towels. Acrylic, plastic, glass and solid wood cutting boards may also be washed in the dishwasher.

Source: https://www.fsis.usda.gov/wps/portal/fsis/topics/ food-safety-education/get-answers/food-safety-fact-sheets/ safe-food-handling/cutting-boards-and-food-safety/ct_index

The Multi-Cooker Craze

The “instant pot,” a small kitchen appliance, is the latest craze to hit the culinary world with

consumers touting health benefits and ease of use in the trendy appliance. The Instant Pot is just one brand of multi-cooker. Several companies manufacture multi-cookers

like the Instant Pot. Multi-cookers have several different functions all contained in one unit. A single appliance can

be used to steam, sauté, brown, slow cook, pressure cook, make yogurt or stir food while it is cooking. It depends on the unit design and brand.

The multi-cooker offers some great advantages over other machines. One appliance does it all so there is no need to have several different ones taking up counter space. The pressure cooker does not blow up as several safeguards have been put in place to prevent the unit from exploding. It’s fairly quick and easy to use. You can start off by browning or sautéing then transition to a slow or pressure cooking method for the same pan within seconds.

Before using, read the manual to discover the features and become familiar with your new appliance. Keep the manual with the appliance or in a handy location for future use. Also, make sure to register your new appliance so the manufacturer will have a record of your purchase in the event of a malfunction or recall.

Depending on the unit size, you may be limited on how much you can cook at once. You may need to invest in additional dishes or pans, made specifically for use inside the multi-cooker to get the most from your machine. For certain functions, cooking times do not include pre-heat time. For example, if a recipes says, “done in seven minutes,” you might need to plan for an additional seven minutes heating time prior to cooking and additional release times depending on natural or quick release. The multi-cooker is a great small appliance, and the more you use it, the more comfortable and creative you become when preparing food. For more information, contact the Boyd County Cooperative Extension Service.

Source: Jennifer Bridge, Extension Agent for Family and Consumer Sciences Education, Meade County

Multi-Cooker Fried Rice 2 cups long grain rice (not instant) 4 cups water 1 Tbsp. olive oil 1 egg 6 oz. frozen mixed vegetables Ginger or mustard sauce Steam rice according to multi-cooker directions for the function. Once steam is vented, remove lid and switch function to sauté. Push rice to the sides of the pan creating a well in the middle of the rice with the bottom of the pan visible. Pour oil into well, crack open the egg and add to the oil. Fry until done, chopping as you go. Once done, add mixed vegetables and stir all ingredients together. Continue to sauté until vegetables are hot and steamy. Add your favorite sauce, such as ginger or mustard, to complete this easy side dish.

Servings:4. Approximate nutritive value per one cup serving: 180 calories, 5g fat, 45mg cholesterol, 35mg sodium, 28g carbohydrates

Organ Annie

Hi! It won’t be long until the weather turns from the snowy cold to warmer then hot! During the warmer months, it’s important to make sure we are drinking lots of water. The Kidney Brothers, Sid and Kid, love when we drink water. It’s their job to flush the poisons and bad germs from our body and they cannot do their job properly unless we give them plenty of water. Sid and Kid have a favorite saying - “Life is a marathon, not a sprint! Drink water, stay hydrated!” Not drinking our daily supply of water can lead to all sorts of health problems which affect all my Organ Wise Guys friends. Don’t forget to come visit me and the Organ Wise Guys when you are at the Extension Office! See you soon!

Drink Up for Good Health

Most of us hear early on that we should drink water for good health, but some of us may not know why it is so important.

More than two-thirds of our bodies are made of water. It helps lubricate our joints, and without water our organs could not properly function. Water is also essential in helping us remove waste from our bodies.

If you don’t consume enough water, you run the risk of becoming dehydrated. Dehydration can cause headaches, mood changes, fever, dizziness, rapid heartbeat and kidney problems among others.

The Centers for Disease Control and Prevention suggests adults consume between 91 and 125 fluid ounces of water each day, on average. Individuals who choose water when they are thirsty and at meal time usually have no problem drinking enough daily. Water may also be consumed through healthy food choices like fruits and vegetables. Keep in mind that your daily intake amount can fluctuate depending upon your weight, age, sex, activity level and certain medical conditions. You will also need to consume more water if you are in a hot climate, are physically active, running a fever, or losing fluids through vomiting and/or diarrhea.

Below are some suggestions on how to increase your and your family’s fluid intake. Keep a bottle of water with you. Eat more foods with high water content like fruit and vegetables. Add fruit to water for flavor. Give children water when they are thirsty. Choose water over sugar-sweetened beverages when eating out. Not only will you consume fewer calories, but water is free in most restaurants.

Here is a recipe from Plate It Up! Kentucky Proud that could help you increase water intake.

Strawberry Green Tea Ingredients: 13 cups water 13 green tea bags, regular size 1 pound fresh strawberries 1 cup honey 1 lemon, optional Directions: Wash strawberries and remove the tops. Chop the berries with a hand chopper in a large pot. Add water to the chopped berries and bring to a boil, stirring occasionally. Remove from heat and let mixture cool for 5 minutes. Add tea bags and submerge. Steep tea for 2 to 3 minutes. Strain the tea through a mesh strainer or cheesecloth-lined colander into a 1-gallon pitcher. Add honey and stir until dissolved. Chill and serve. Garnish with a lemon slice or fresh strawberry if desired. Yield:16, 8 ounce servings

Nutritional Analysis: 70 calories, 0g fat, 0mg cholesterol, 5mg sodium, 19g carbohydrate, 1g fiber, 17g sugar, 0g protein, 30% Daily Value for vitamin C

All meetings will be held at the

Boyd Co Extension Office 2420 Center Street

Catlettsburg, KY

For more information please contact:

(606)739-5184

Topics Include: Economical Entrees

Home-style with Budget Ease Kitchen Gadgets: A Drain on Your Budget

Taking Care of Business on a Dollar (Budget)

Mondays from 5:30 - 7:30 PM April 9, April 23, April 30, May 14

Light Meal Provided

County Extension Agent for Family & Consumer Sciences

eugenia.wilson@uky.edu

County Extension Agent for

Family & Consumer Sciences

Intro to Diabetes • Understanding Diabetes The ABCs of Diabetes

Nutrition for Diabetes • Getting Routine Care

A FREE series of classes that can help management of diabetes. Kings Daughters MAY be available for nutrition consultations and

blood pressure screenings

CALL (606)739-5184 TO REGISTER!

Registration is required because a meal will be provided during each session. If no one registers before the first session, then the series will be cancelled.

Fridays at 5 PM April 6, 20, May 4, 11, 18

Boyd County Extension Office 2420 Center Street, Catlettsburg, KY

Classes will be held at the Boyd Co Extension Office

Catlettsburg, KY

PRESERVING KIDS June 11– 15, 10am-Noon OR 1-3pm Possible Off-Site Field Trip on Friday, June 15

$10 per child (under 5, parent required to attend)

Each day youth will preserve a food item to take home at the end of the week!

Registration Required, limit 25 per class.

Parents/Guardians who wish to take home a canned items, in addition to the items made by their child, are asked to pay the $10 registration fee to cover supplies

County Extension Agent for Family & Consumer Sciences

eugenia.wilson@uky.edu

LITTLE HANDS CAN July 23- 27, 5-6pm

$10 per child, ages 5 and under

Children will learn age appropriate kitchen basics

(mixing, pouring, stirring) and make fun, edible crafts! Parent/Guardian required to attend.

Registration Required, Space is limited.

If you would like to volunteer for these programs, you must attend the Food Volunteer Training

on June 5 & 6 at 8am at the Extension Office.

Food Volunteer Training

10 Reasons Why You Should Be A Champion Food Volunteer

1. You will become a member of a working team, providing valuable educational

experiences to individuals and families in your community.

2. You will acquire additional knowledge,

skills, and competencies about food safety, handling and preparation, cooking methods

and techniques, food science, physical activity, and research-based food resources.

3. You will be able to develop and hone your culinary skills, taking them to another level.

4. You will be provided with the most recent

and updated research-based information and resources available about food safety,

handling and preparation, cooking methods and techniques, food science, and

physical activity.

5. You will be gain additional experience and build self-esteem.

6. You will improve your leadership

and teaching skills.

7. You will gain confidence in public speaking, demonstration skills, and working

with diverse audiences.

8. You will gain personal satisfaction by helping others change their eating, cooking, and physical activity behaviors, leading to

better health.

9. You will have an opportunity to network with other volunteers in your county,

area, district, and across the state who enjoy food, cooking, and teaching.

10. You will be surrounded by other people

who love being a champion for food!

This two-day training will be held at the Extension Office on June 5 and 6 beginning at 8AM. Registration is Required. You are required to participate in this training if you would like to volunteer for any FCS food programs. Please call the Extension Office for more information.

Become a Master Clothing Volunteer

If you’re interested in making sewing more than just a

hobby, Cooperative Extension’s Master Clothing Volunteer program might be right for you. Recruitment for the Master Clothing Volunteer Class of 2018 is ongoing through the end of June.

A master volunteer is an individual who goes above and

beyond the traditional volunteer role. Master Clothing Volunteers have basic knowledge of sewing and garment construction skills. They are interested in receiving in-depth training in the subject and are dedicated to helping others learn their art.

The Kentucky Master Volunteer in Clothing Construction

Program has been certifying individuals since 1990. A new class of volunteers is selected every two years. The class of 2018 will be the 13th class to begin the certification process.

Participation in the Master Clothing Volunteer program is

highly selective. Only two individuals are selected from each of the state’s 14 extension areas. Individuals must first apply to the program at their county’s extension office, where they are already an approved volunteer. From there, a county committee will screen the applicants. Individuals will be notified by mail about the status of their application. Those selected will advance to an area screening committee. The committee will make their selections based on an individual’s sewing knowledge and people skills drawn from the application and an interview.

Those selected to participate in the program will attend

a statewide training in Fall 2018 at the Lake Cumberland 4-H Educational Center in Jabez and begin the certification process. During this process, they will receive training on subject matter, record keeping, teaching and people skills. They will also make a written commitment to give back a specific amount of time to Cooperative Extension and the community by teaching basic sewing skills to groups of individuals. After completing the volunteer requirements, the individual will become a Certified Master Clothing Volunteer recognized by the Kentucky Cooperative Extension Service as a trained professional aide.

Applications are available at County Extension offices.

For more information on becoming a Kentucky Master Clothing Volunteer, contact the Boyd County Cooperative Extension Service at (606)739-5184.

Source: Marjorie Baker, Extension Associate for Clothing and Textiles

April 2018

April 3,5,10,12,23,30 at 12:30 PM, Healthy Choices for Everybody, ACTC April 6, Taking Ownership of Your Diabetes, SEE PG 6 (Registration Required) April 9 at 1 PM, Junior Homemakers 4:30 PM, District Board meeting, Extension Office 5:30 PM, Attention on the Kitchen, SEE PG 5 April 13, Workforce Development Program April 16 at 2:45 PM, Summit Junior Homemakers 3 PM, UnFinished Objects (UFOs), Extension Office April 17 at 2:45 PM, Cannonsburg Junior Homemakers 4:45 PM, BCMS Junior Homemakers April 18 at 2:45 PM, Ponderosa Junior Homemakers April 19 at 1 PM, Healthy Choices for Everybody, Grandview Manor April 23 at 5:30 PM, Attention on the Kitchen, SEE PG 5 April 24 at 11 AM, Healthy Choices for Everybody, Hillcrest-Bruce Mission 4 PM, Catlettsburg Junior Homemakers April 25 at 3 PM, Fairview Junior Homemakers April 26 at 1 PM, Healthy Choices for Everybody, Grandview Manor April 30 at 5:30 PM, Attention on the Kitchen, SEE PG 5

facebook.com/BoydCountyFamilyMatters/

Leader Lesson Extension Office, Catlettsburg

April 19 at 10 AM May 17 at 10 AM

Homemaker Council Meeting Extension Office, Catlettsburg

April 11 at 10 AM May 2 at 10 AM June 6 at 10 AM

KEHA Annual Meeting May 7-9, Louisville, KY

County Annual Meeting June 14, Franks Building

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May 2018

May 3, 17, 24 at 1 PM, Healthy Choices for Everybody, Grandview Manor May 7 at 4:30 PM, District Board meeting, Extension Office May 10 at 6 PM, County Extension Council meeting, Extension Office Mary 14 at 5:30 PM, Attention on the Kitchen, SEE PG 5 May 15 at 8 AM, Interagency Council meeting, Salvation Army May 22 at 11 AM, Healthy Choices for Everybody, Hillcrest-Bruce Mission May 21 at 3 PM, UnFinished Objects (UFOs), Extension Office May 22 at 11 AM, FCS Council meeting, Extension Office May 28, CLOSED, Memorial Day

June 2018

June 4 at 4:30 PM, District Board meeting, Extension Office June 5-6, Food Volunteer Training, SEE PG 8 (Registration Required) June 11-15, Preserving Kids, SEE PG 7 (Registration Required) June 18-22, Preserving Kids, Paramount Arts Center (Registration Required) Call(606)324-0007 ext.311 to register for this session

July 2018

July 2 at 4:30 PM, District Board meeting, Extension Office July 4, CLOSED, Independence Day July 23-27, Little Hands Can, SEE PG 7 (Registration Required)

Boyd County

2420 Center Street

Catlettsburg, KY 41129-1279

RETURN SERVICE REQUESTED

NONPROFIT ORG US POSTAGE PAID CATLETTSBURG, KY

PERMIT # 60

BOYD CO EXTENSION SERVICE & CATLETTSBURG LEADERSHIP COMMUNITY DEVELOPMENT COUNCIL IN COOPERATION WITH LOCAL CHURCHES AND THE CITY OF CATLETTSBURG

SATURDAY, MAY 26 from 4 - 7 PM at the BOYD COUNTY EXTENSION OFFICE