November 2005 Newsletter
UNATTENDED SHOPPING CARTS
I backed away from the cart, but was prepared to defend the open purse from any would-be thieves. I watched the cart. I watched the woman and the pharmacist have a very long and enjoyable conversation. The woman never once looked back at her purse.
When their conversation lulled, I spoke up. “Ladies, if I was a bad guy, your purse would be gone.” The purse's owner, the pharmacist and I had a short but important safety conversation on identity theft.
Colorado is now 5th in our nation for Identity Theft.
Do you know what is in your purse? What would you do if your purse was stolen? Do we really need to carry all the things we do in our purses?
We have a strong program on Identity Theft.
Key points include:
Your identity is you. It's up to you to protect it.
Upcoming Classes:
Behavioral Safety & Personal Security
Date Rape & Date Rape Drugs
Holiday Safety Awareness & Identity Theft Prevention
Safety for Travelers
Wheelchair Self-Defense & Techniques
News & Updates:
Colorado Safety Educators has teamed up with Five Star Seminars to present Public Awareness Campaigns to help boost community awareness.
Safety Tip of the Month:
Please, don't become a victim by being unprepared or uneducated. Opening your trunk for strangers, or putting full trust in them will get you into a bigger fix. Many of you say,"but I've got a cell phone". Cell phones go out of range at times, and cannot be relied on solely. Practice changing a tire. Practice using jumper cables. Knowledge is power that you control.
Schedule Seminars that reinforce National Observances:
American Diabetes Month: November 2005
National Family Caregivers Month: November 2005
National Hospice Month: November 2005
For more information on scheduling a Public Awareness Campaign:
Please contact Five Star Seminars at scheduler@fivestarseminars.com
Recipe of the Month: Pumpkin Roll
INGREDIENTS:
3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree (canned pumpkin)
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners' sugar for dusting (powdered sugar)
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
confectioners' sugar for dusting
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.
Barbara Scott
Founder of Colorado Safety Educators