Hello everyone! Thank you for voting for me as your newest Board member. There's a fun little gift of thanks at the end of this article. I couldn't help it.
I'd like to briefly introduce myself to you again here in the newsletter for those that couldn't make the last meeting.
I feel both honored and challenged to be able to contribute to my local neighborhood. Born and raised in Pinole, (10m North of Berkeley-no traffic) I've lived in Contra Costa, Alameda, Marin and now San Francisco counties. As a member of the EVNA Board, being able to honor a couple of my core values, contribution and service, in such a diverse and much needed area is both challenging and fulfilling. There is so much to learn. Neighborhoods require passion, drive and gusto to create lasting change. There are a myriad of challenges ahead of us to dream in to. I'm ready, willing and able to roll up my sleeves and serve.
By day I work at the Co-Active Training Institute www.coactive.com in San Rafael, CA where I've been employed for over 25 years. I have the privilege of working alongside a global community creating Co-Active Leaders who want to have an impact in their world. Lucky me! A lover of the arts, I grew up in a musical home that also contributed to local bay area community theaters for decades.
Below is my modest gift to you because every newsletter needs a recipe. Here is one I discovered online. I was looking for something special and different on an old family favorite for the holidays. All I can say is that both my family and co-workers loved it! This is from Bon Appetit. I added the onion powder. It's so delicious it just might make you cry. Really.
Caramelized Shallot Dip (gf)
2 tablespoons olive oil
4 large shallots, finely chopped (about 2 cups)
Kosher salt, freshly ground pepper
1 tablespoon apple cider vinegar
1/2 teaspoon onion powder
1 1/2 cups low-fat plain Greek yogurt
1 tablespoon sliced chives, plus more for serving
Chips or crackers or veggie chips(!) or fresh veggies (for serving) - firm crisps works best
Recipe Preparation
Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
Mix shallots and vinegar and onion powder into yogurt in medium bowl; season with salt and pepper to taste.
Stir 1 Tbsp. into yogurt. If entertaining, divide into bowls and top with more chives.
Do ahead: Yogurt (without chives) can be made 3 days ahead; cover and chill.
*My personal notes: Make this at least one day in advance and remove from refrigeration at least one hour prior to serving. The low-fat yogurt is much more firm than the standard sour cream versions. I cooked my shallots a bit longer than the 18m. It's all about the color and your intuition.
Again, Thank you for voting me into this position. See you at the meetings!
