Well, it was all building up to this. We sat through numerous training, we ran many miles, we learned all the acronyms that our little brains could handle... knowing that at the end of CTI (Corps Member Training Institute), we would begin our projects! We made it. Class 14 of Americorps NCCC officially completed training on Wednesday. We took our baseline physical fitness test that morning, a mile and a half run and the greatest number of push ups and sit ups we could do in 2 minutes, and saw our own improvements. We put on our Amerituxes (our dress uniforms!) and headed over for the induction ceremonies. We yelled our cheers said our pledges, listened to a very talented speaker who lives, sleeps, and breathes Americorps, and officially became members of Class 14! Or Class XIV, for all the purists out there.
And we graduated just in time, too. Thanksgiving was right around the corner, and after a long (much appreciated and anticipated) weekend of eating, being with friends and family, and relaxing, Monday brings with it the start of our first SPIKE. Other teams have to look forward to the beginning of a 5 day long drive to the Gulf Coast on Monday, but lucky Silver 6 is staying local. We're going to stay at picturesque McClellan Base for another 2 months while we work at Sacramento Food Bank and Family Services. The Food Bank is an amazing organization that does so much to meet community needs in the area. I'm thrilled to be working for an organization that does so much good on such a small budget. Our project has a fantastic amount of variety built into it... we're going to be working in a number of different areas, including programs which teach English, computer literacy, and parenting skills, along with stocking the Bank's food lockers and clothing closet.
There's alot to be thankful for this year... wonderful, supportive friends and family, a wealth of new experiences, a unique chance to work for others, a great opportunity to travel and serve and learn... for all these things, and bunches more, I'm going to take a moment to reflect and be grateful as I dig into my pumpkin-tofu pie.
Yes, that's right, pumpkin-tofu pie. I made it myself (twice actually... I left the first one in the fridge!) Embrace the soy bean and give it a try....
Tofu Pumpkin Pie
Ingredients
1 can (16 ounces) pureed pumpkin
3/4 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
Directions:Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices, cornstarch, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve. Top with non dairy topping and it will fool any pumpkin pie lover.
Serves: 8 Preparation time: about 1 hour + chilling time
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