Infant Crisis Center

CHARITY EVENT!!

Infant Crisis Center Tour

When: Nov 21, Saturday @10AM

Where: Infant Crisis Center
4224 N. Lincoln Blvd.
OKC, OK 73105

During our visit, we will be touring their facilities, learning about what they do, how they do it, and in what ways our alliance can help and serve them. It will be a great kick-off event to help us really understand the Infant Crisis Center and their mission - and it will be a fun time to visit and hang-out with the other women in our alliance!

Find out more about the Infant Crisis Center at http://www.infantcrisis.org/ .

Also, our Medical Student Alliance is putting on a virtual baby shower for the Center. Please take a look at this Evite and consider sending the evite out to your friends in the area.

We look forward to seeing you on Saturday, Nov. 21st at 10AM at the Infant Crisis Center. Please bring all the donations you have gathered or just bring yourself. We would love to just have you there with us!

Health Reform

Yesterday, the AMA announced support for concurrent passage of H.R. 3962 and H.R. 3961, U.S. House of Representatives health system reform bills. Attached you will find the entire article from the AMA website (http://www.ama-assn.org). At this point, a vote is scheduled for this coming Saturday. If you want to contact your Representatives by phone, now is the time to do it and express your opinion. If you do not want to contact your Representatives directly or you have any questions, please feel free to e-mail or call Kathy Musson atmusson@okmed.org or by phone at: (405) 601-9571 or (800) 522-9452. She is the

Oklahoma State Medical Association's contact person for federal legislative issues. Be informed- we represent the medical community; even now.

Holiday Recipes!!

These are the recipes that Aubrae taught us how to cook at Tuesday Nights cooking class. They were all awesome. Bon Appetite!!!

Pumpkin-White Bean Soup

1 pie pumpkin, peeled, seeded and cubed

1 lg onion, julienned

4 cl garlic, chopped

2 lg carrots, peeled and diced

White wine

Heat a small amount of olive oil in a pan, add onions and carrots and sauté till onions are translucent. Add garlic, cook till it becomes fragrant. Add pumpkin, sauté till edges begin to fade. Sprinkle w/ S&P. Deglaze pan w/ white wine.

1 qt chicken stock

1 can tomatoes

4 T oregano

2 cloves

1 bay leaf

1/2 c white beans (measured pre-soak)

Add all of the above, (plus water as needed to adjust consistency – should be very brothy). Bring to a boil, reduce to simmer and cook till beans are done.

1 bu braising greens, washed and chopped

Splash red wine vinegar

About 15 min before serving, add greens. Season to taste w/ S&P and vinegar.

Garnish w/ chopped fresh parsley

Squash Bisque

1 md acorn squash, peeled and cubed

1 md buttercup squash, peeled and cubed

1 sm butternut squash, peeled and cubed

2 lg onions, diced

5 cl garlic, chopped

2 lg carrots, diced

2 stalks celery, diced

1/2 c butter

Melt butter in pot, sauté onions and carrots till onions are translucent. Add garlic and celery, cook till fragrant. Add squash, cook till edges soften. Sprinkle w/ salt

1/2 c flour

Add flour, reduce heat to low, stir constantly to coat all veg. Cook till flour begins to toast.

1 qt chicken stock

1 qt water

Bay leaf

Add the stock, water and bay leaf, stir well to incorporate the roux. Cook till squash is tender, stirring regularly to prevent bottom from burning. Season lightly w/ salt and white pepper

Remove the bay leaf. Puree all in blender or food processor. Adjust seasoning, add a bit of nutmeg. Add 1/2 c sherry, puree till all blended.

Garnish w/ toasted pumpkin seeds and chiffonade sage.

Potato Leek

2 leeks, sliced and cleaned

8 strips bacon, chopped

2 lg potatoes, diced

2 carrots, diced

Render bacon in pot. When crisp and all fat is rendered, remove bacon and drain. Pour off excess fat. Saute leeks and carrots in remaining fat, till fragrant. Add potatoes, sauté till edges soften.

1 qt chicken stock

5-6 sprigs Thyme

Bay Leaf

Add all, plus water, if necessary, to adjust consistency, bring to boil, reduce to simmer and cook till potatoes are done. Remove the thyme stems and bay leaf. Season to taste w/ salt, pepper and nutmeg.

Add reserved bacon to serve

Roasted Tomatoes and Fennel

1 bulb fennel, julienned

Toss w/ olive oil, salt and pepper. Spread on bottom of baking dish and roast at 375 degrees for about 15 min.

2 pts grape tomatoes

5 cloves garlic

Toss liberally w/ olive oil. Season w/ salt and pepper and pour over fennel. Continue roasting about 20 more minutes, or until done.

Wreath Making Party

Resident Physician & Medical School Spouses

Wreathmaking Party

It's never too early to get in the holiday spirit!

Join us Thursday, November 12th for some holiday wreathmaking fun at...

Ashley Higley's House
1801 NW 176th Place
Edmond OK 73003

Thursday, November 12th

7:00 pm

Just bring $10 to cover the cost of supplies and RSVP by November 9th so we will know how much to bring. Also, feel free to bring some of your own supplies if you already have an idea in mind!

RSVP to thompson14@cox.net or call 405-625-7148. Also, please feel free to forward this information to any resident or medical spouses that you think might not be on our list.

See you all soon!!

Stacy Dunn