Living Well 10/17/24

By Marie | October 15, 2024 |

Our Create Club met October 9th and enjoyed making cotton boll angels. Special thanks to our leader Mrs. Julia Fernandez. Shown are: (back) Mary Fuquay, Elsie Harrison, Lura Besinger, Georgia Wilkerson, (front) Julia Fernandez, Jo Davis and Joan Dewey.

4-H Monthly Cooking kit –Sign up now for the October cooking kit. Each kit contains a recipe, all of the ingredients you will need to complete the recipe, a kitchen tool and educational information about the featured food as well as an evaluation. Registration deadline is October 18th and pickup date is October 24th. The cost is $10 per kit.

Healthy You Exercise Class – October 16th we will continue with our Chair Exercise Program. We will be using The Stronger Seniors workout program which is designed to help seniors develop strength and enhance the ability to function in daily life. We had a great group two weeks ago and we were surprised at the intense workout that we received! The classes will meet every Wednesday, at 9 a.m. at the Extension office. Join us for up to 40 minutes of physical activity.

Looped with Love Crochet MHV Club – will meet on Thursday, October 17th at the Extension office from 10 a.m. until noon. You will need to bring a yarn of your choice and a crochet hook. This is a wonderful opportunity for beginners to learn how to crochet, as well as an enjoyable time for more experienced people to get ideas for new projects or finish existing projects. We hope you will join us.

Sewing For Service- will meet 9 a.m. until noon on Monday, October 17th at the Yalobusha County Extension Service located inside the Multi-Purpose Building in Coffeeville. This club is free and open to the public. We need participants to help cut out patterns, iron, sew and serge.

Home School 4-H Club – will be starting an exciting new series, Imagination in Action Theater Arts Series on October 28th at 1:30 p.m. at the Extension office. Sour Dough Bread Class Tuesday, October 29th at 5:30 p.m. At the Extension office. Cost of the class is $10 and will include a quart jar of sour dough bread starter and samples of several of the different bread recipes. Last day to register for class is Friday, October 25th. Must pay fee to be considered registered for class.

ServSafe class and Exam – The next ServSafe Class in Yalobusha County will be held on Thursday, December 12th from 7:30 a.m. until 6 p.m. The cost is $150 at the Extension office with a money order or cashier’s check or with a credit card online at https://reg.extension.msstate.edu/s_reg/reg_registration_maintenance.aspx or contact the Extension office for more information.

ServSafe Online Exams are set up on an individual basis. If you need to schedule an online exam (this includes no class instruction) please contact the Extension office at 662.675.2730 or email p.redwine @msstate.edu to find out how to get registered. Mississippi State is an equal opportunity institution. Discrimination in university employment, programs or activities based on race, color, ethnicity, sex, pregnancy, religion, national origin, disability, age, sexual orientation, genetic information, status as a U.S. Veteran, or another status protected by applicable law is prohibited. Questions about equal opportunity programs or compliance should be directed to the Office of Compliance and Integrity, 56 Morgan Avenue, P.O. 6044, Mississippi State, MS 39762, (662)325-5839.

Pepper Glossary

Pepper, particularly serves multiple purposes in the kitchen, enhancing flavor and health. As a versatile spice, it adds a distinct warmth and mild heat to various dishes, from savory soups and meats to vegetables and sauces. Its sharp, pungent taste amplifies the natural flavors of other ingredients, which can help home cooks use less salt. There are many different types of pepper available in markets and you don’t have just to pick black or white. Here’s a glossary of common culinary pepper spices: 1. Black Pepper (Piper nigrum) • Description: Dried, unripe berries of the pepper plant, commonly used in ground or whole form. • Flavor: Sharp, pungent, slightly citrusy, and mildly hot. • Use: Universal spice for seasoning savory dishes, soups, and marinades. You can purchase various grind textures from coarse to fine. 2. White Pepper • Description: Same plant as black pepper, but with the outer skin removed before drying. • Flavor: Milder than black pepper with a slightly earthy, fermented taste. • Use: Used in light-colored dishes like soups, sauces, and mashed potatoes to avoid dark specks. 3. Cayenne Pepper • Description: Ground dried cayenne chili peppers (Capsicum annuum). Bright red in color. • Flavor: Fiery, hot, and slightly fruity. • Use: Adds heat to dishes like soups, stews, and spice rubs. 4. Paprika • Description: Ground from dried sweet or hot peppers, typically from the Capsicum annuum family. Varieties include sweet, smoked, and hot. • Flavor: Ranges from mild and sweet to hot and smoky. • Use: Common in Hungarian and Spanish dishes and for seasoning meats and garnishing, but it is also used in rubs for roasted chicken to impart a beautiful color and flavor. A dash of paprika can be a pretty garnish for mashed potatoes, potato salad, and many other dishes. 5. Chili Powder • Description: A blend of dried ground chili peppers, often combined with cumin, garlic powder, and oregano. • Flavor: Mildly hot with earthy undertones, depending on the blend. • Use: Used in Tex-Mex, chili con carne, and as a base for seasoning blends. Experiment with many different types of chili powder, from green hatch chilis to various blends offered by spice vendors. 6. Aleppo Pepper • Description: Dried and coarsely ground pepper flakes from the Aleppo pepper. Often used in Middle Eastern cuisine. • Flavor: Moderately hot with a fruity, slightly tangy flavor. • Use: Sprinkled over roasted vegetables, soups, salads, or grilled meats. It is a beautiful red spice with a rich heat. 7. Korean Gochugaru • Description: Coarsely ground dried red chili peppers, a staple in Korean cooking. • Flavor: Mild to medium heat with a sweet, smoky, and slightly fruity flavor. • Use: Used in kimchi, stews, and marinades for Korean BBQ. And use it on veggies, salads, soups, and many rice dishes. 8. Sichuan Peppercorn • Description: Dried husks of the prickly ash tree, not related to traditional pepper. Known for its numbing effect. • Flavor: Spicy, citrusy, and numbing. • Use: Key ingredient in Sichuan cuisine, especially in hot pots and stir-fries. 9. Chipotle Powder • Description: Ground smoked and dried jalapeños. • Flavor: Smoky with medium heat and a deep, earthy flavor. • Use: Adds a smoky kick to rubs, sauces, and stews. 10. Urfa Biber • Description: Dried Turkish chili pepper with a dark, almost black appearance. • Flavor: Smoky, earthy, and slightly raisin-like with a moderate heat. •Use: Sprinkled on meats, vegetables, and used in Mediterranean dishes. Article Source: https://www.foodandhealth.com/blog/pepper-glossary

Posted in Columnists