I’ve always respected people who do. And it just so happens, that one of my clients, Trish Karter, is one of these people. She’s the CEO of Dancing Deer, an avid cyclist who runs a double bottom-line company. Dancing Deer’s corporate cause is family homelessness, and Trish Karter is advocating for that cause in a unique and real way.
From April 22-May 6 she’s climbing on her bike, travelling more than 1,500 and staying at homeless shelters along the way. The purpose of this ride is to raise awareness about family homelessness, and my company, refine+focus is helping introduce Trish to people on social networks for whom this cause is important.
We’d like to know what food reminds you of home and hear your comfort food memories and recipes.
Tell us in a tweet or a blog post. And when you do, tag 7 friends as well.
Together we’ll use our tweets and blog posts to raise awareness about family homelessness, our company’s cause.
Now, we’re going to pass the torch to these people:
**And the rules**
Link your original tagger(s) and list these rules in your post.
* Share what food reminds you of home
* Tag seven people at the end of your post by leaving their names and the links to their blogs.
* Let them know that they’ve been tagged
*Please Copy and paste the description below:
Dancing Deer’s Sweet Home Initiative raises money for scholarships to help educate homeless women and end family homelessness. As a part oft his initiative, our CEO, Trish Karter, will be riding her bike 1,500 miles from Atlanta to Boston visiting family shelters in each city to raise awareness about this cause (see: http://tinyurl.com/dzynh5 ). She’ll also be recording stories from the women she meets along the way asking them about their experiences. One question she’ll ask them are what foods remind them of home.
Found this Toad in the hole recipe on the bbc website and going to make it as soon as possible.
Ultimate toad in the hole
FOR THE BATTER
· 100g plain flour
· 1 egg
· 300ml equal mixture milk and water
FOR THE TOAD
· 8 rashers streaky bacon
· 8 good-quality pork sausages
· 1 onion , thinly sliced
· 1 tbsp vegetable oil
FOR THE GRAVY
· 2 tbsp vegetable oil
· 1 onion , thinly sliced
· 2 tsp plain flour
· 2 tsp ready-made English mustard
· 2 tsp Worcestershire sauce or soy sauce
· 600ml chicken or vegetable stock
1. Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
2. Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
3. Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
4. Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.