Lake Run Committee Update
Registration for the 38th Annual Lake Run is now open. Visit the website to get more information about the race and to register. Also, be sure to pick your volunteer spot for May 9th & 10th. Log In to Wild Apricot to look over the Volunteer Spot listing and sign up. All members are expected to volunteer on the day of the race. If you will be out of town, please let us know who your replacement will be. It can be your neighbor, adult child, best friend, spouse, etc. Sign up soon before we assign you to clean up duty! Actually, all members will be expected to help with clean up duty!
We recently submitted a new ad for the Race Center Magazine that goes out to thousands of NW runners. Thank you to Denise Slattery, Gaby Gardner, Virginia Rubin, Karen Norgaard, and Lisa Rainer for working to get the artwork just right for the Race Center ad and the City of LO activities guide. Very soon, we will have posters printed for posting in local businesses to advertise our event. We will let you know when those are available so you can ask your favorite haunts if they will display our poster.
Natalie Friis and Cassandra Bauccio have been busy calling food vendors to get some yummy food for everyone to purchase at the Family Fun Festival. Pauline Decker has confirmed with our orange and banana source for finish line food. Kris Coder has the Volunteer Spot system up and ready for club members to self-assign jobs for race day. Lake Run Committee members already have tasks assigned.
Also, I'd like to give a shout out to Toniya Villalobos who has been calling countless local businesses to ask if they want to sponsor Lake Run. Then, when she gets a nibble, she turns it over to Lisa Rainer for the catch. Together, they have garnered approx. $17,000 in sponsorships! This is the money we use to make Lake Run happen. Then, the money for our philanthropy comes from the runner registrations. We could raise somewhere between $45 -$60,000 from Lake Run registration fees.
Plans are shaping up. Permit applications have been sent to the appropriate offices. T-shirts are in the design phase. Banners are being updated and will be ready to hang in downtown LO. Port-a-potties and tents have been reserved. May 10th will be here soon. Are you ready? Where will you be working on May 10th?
If you have any questions about anything pertaining to your assigned task or the Lake Run planning process, please do not hesitate to send me an email. As we get closer to May, we will have full committee meetings at Millennium Plaza and indoors to run through logistics. I can be contacted at lakerun@lowomensclub.org.
Glen Brivic
2013-2014 Lake Run Race Director
March General Membership Meeting
Thursday, March 20th
Abby’s Closet “Clubhouse”
Tualatin
9:30 am-11:00 am
Message from Sally Eglund from Abby’s Closet:
Volunteer registration has begun for the 10th Annual Abby's Closet Prom Gown Giveaway on April 5-6. Spots fill up quickly. Please help spread the word about the need for volunteer help. Click here to sign up: http://abbyscloset.ivolunteer.com/2014
See you there!
Julie Lester
2013-2014 Meetings Chair
Oscar's Leading Ladies
Best Supporting Actress Lupita Nyong’o was an elegant butterfly floating across the stage in her sky blue pleated Grecian Prada dress. Her diamond Fred Leighton headband had 18 carats!
Best actress, Cate Blanchett, dazzled in her Armani Prive sequined gold, cap-sleeved dress with tulle skirt and Swarovski crystal baguettes.
Most gorgeous necklace award goes to Charlize Theron who accessorized her Christian Dior haute couture gown with a 31 carat drop diamond necklace by Harry Winston valued at $15 million - that is serious bling!
Since we are talking Oscars perhaps you might like to know that our very own Fashion Show this September has a theme related to a previous Oscar winner. It won Best Original Song and Best Music and the lead was nominated for Best Actress! The theme for our elegant Fashion Show will be announced at our general meeting on March 20th at Abbey’s Closet which starts at 9:30 AM.
Show up to be one of the first to know all about our 2014 Fashion Show and you will be the leading lady!
Sheri Rathbun
2014-2015 Fashion Show
And The LOWC Oscar Goes to ……..
Best dressed: The Provisionals dressed in matching black pajamas!!!
The Provisionals planned quite an event for the membership, with Gaby Gardner taking the lead in organizing it all. A huge thank you to Becky Nicoli for opening up her beautiful media room for the venue. There were delicious dishes cleverly planned to coincide with each nominating best movies. To include: “Greedy Chicken” for Wolf of Wall Street, “American Apple Pie Tartlets” for American Hustle, “Somali Samosa’s” for Captain Phillips, “A Tisket A Tasket, Brisket in a Basket” for Dallas Buyers Club, “Earth Meatballs with TANGy yogurt sauce” for Gravity, “Love In a Box Cupcakes” for Her, “Corn Bread Salad” for Nebraska, “Irish Stew” for Philomena, and “12 Layer Dip” for 12 Years a Slave, plus much more! There were Oscar statuette cookies, and Oscar statuette dark chocolates and even chocolate covered popcorn. If you were in attendance, you had your own walk of fame star!
A huge thank you to all the Provisionals that assisted with throwing a successful event!
DeLoris Scherschligt
2013-2014 Membership Chair
Relax with a book
On Feb 26th the Book Club met at ZieZie Senzaki's house to discuss The Happy Wives Club by Fawn Weaver. This was a special treat as the book was written by ZieZie's friend, and she was even mentioned in the book a few times! About 10 LOWC members, both active and sustainers, had a great evening of food, drinks, and lively discussion.2013-2014 Book Club
Provisional Member Highlighted
Get to know Denise Slattery
Are you married?
Happily married to Steve Michener for 16 years. Steve is an RN at Legacy Meridian. If you hang out with Steve for any amount of time, and he knows you're over 50, he’ll quietly remind you to get your colonoscopy! I met Steve on a blind date at my fencing club in San Francisco. Cupid got me right through the heart! He is tall and super funny - and thank goodness I found him!
Do you have children?
Two boys - Reilly is 15 and a Sophomore at LOHS and Finn is 13 and an 8th grader at LOJ. Reilly is a family name from my Mother’s side, but here’s the clincher...his middle name is Fenway. Yes, yes, his Dad is from Boston. Finn is short for Finnegan and he looks like he just got off the boat. They are 18 months apart and mostly drive me insane - but I do love them so.
What cities/states have you lived in (in order if more than one)?
Illinois (I was born in Chicago), California (I grew up in Hollywood and moved to San Francisco at 17) Washington (Steve and I moved to Walla Walla to learn winemaking and to start a winery) and now... Oregon!
What is your favorite hobby?
I have many! I recently bought myself a sewing machine so I am learning how to sew and I taught myself some hand embroidery techniques over the Holidays. I have always loved textiles and fiber art. I’ve been needle felting for some time, too. I’m a crafter of the DIY sort, and living so close to Portland is fantastic for discovering new recourses and people who do amazing work by hand. Currently, I’m collaborating with a potter friend in Walla Walla on a show of her ceramic work and my felted wool cup covers that I call ‘cocoons.'
What is your favorite movie?
This is a crazy question! ONE favorite movie? OK, well, I guess I would say Terry Gilliam’s ‘Brazil’. The cast, the art direction, the music, the story - everything about this film is over-the-top grand, darkly comedic, and satirical. The political message has never left me. It was 1985. What can I say? I was very impressionable!
What charity do you or would you like to, give your time to?
I am a volunteer at S.C.R.A.P. in Portland - a creative reuse center that is an amazing resource for the arts community. I’m very committed to reuse and repurposing and, frankly, doing more with less, so this is a great place for me. S.C.R.A.P. also has a strong education commitment (It was started by teachers) and reaches into the local community to teach kids about recycling with a particular focus on creative reuse. I’m super dedicated to volunteering in the schools my kids attend and towards community efforts that help bring art education to kids. I have a dream to run my own creative reuse center right here in LO and welcome any like-minded folks who want to get behind that! I also co-chair the monthly Laker Chats at LO High School - so I am always looking for interesting speakers who are willing to bring their skills and expertise to the school district parent community.
Could you share your favorite recipe?
I’ll share a favorite and also an award winner! I don’t quite know how I did it, but I won the prize for this recipe one year at the Walla Walla Sweet Onion Festival. No Kidding! But seriously, when the Walla Walla Sweets are in season, be sure to grab some and cook them up! Or eat them raw as I do! Delicious any way you slice them!
WALLA WALLA SWEET ONION CONFIT
5 large Walla Walla Sweet Onions
4 Tablespoons butter
½ cup Marsala cooking wine or dry vermouth
1 Tablespoon brown sugar
¼ teaspoon thyme fresh or dried - minced
4 Tablespoons white Balsamic vinegar
Salt and pepper to taste
1. Peel and slice off ends of onions. Cut lengthwise and place cut sides down. Slice onions crossways very thinly to result in half moon slices. Take several chops to the pile upon completion to manage fit to pan.
2. Melt butter in 12” cast iron skillet or fry pan. Use one with straight sides to help keep all the onions in the pan. It will be a huge mound at first. Stir frequently at medium heat for about 40 minutes
3. Add cooking wine, thyme, sugar and salt and pepper. Cook for 30 minutes more, stirring frequently, simmering at medium heat.
4. After onions have thickened and water has continued to evaporate, push mixture to one side of pan and add vinegar. Let vinegar reduce and bubble 10 – 15 minutes.
5. Make a final stir of all ingredients and continue to cook and reduce, if needed, until mixture is of thick consistency and color is a nice golden brown.
Serves 4 – 6
Thanks Denise Slattery for letting us get to know you!
Are you married?
Happily married to Steve Michener for 16 years. Steve is an RN at Legacy Meridian. If you hang out with Steve for any amount of time, and he knows you're over 50, he’ll quietly remind you to get your colonoscopy! I met Steve on a blind date at my fencing club in San Francisco. Cupid got me right through the heart! He is tall and super funny - and thank goodness I found him!
Do you have children?
Two boys - Reilly is 15 and a Sophomore at LOHS and Finn is 13 and an 8th grader at LOJ. Reilly is a family name from my Mother’s side, but here’s the clincher...his middle name is Fenway. Yes, yes, his Dad is from Boston. Finn is short for Finnegan and he looks like he just got off the boat. They are 18 months apart and mostly drive me insane - but I do love them so.
What cities/states have you lived in (in order if more than one)?
Illinois (I was born in Chicago), California (I grew up in Hollywood and moved to San Francisco at 17) Washington (Steve and I moved to Walla Walla to learn winemaking and to start a winery) and now... Oregon!
What is your favorite hobby?
What is your favorite movie?
What charity do you or would you like to, give your time to?
Could you share your favorite recipe?
I’ll share a favorite and also an award winner! I don’t quite know how I did it, but I won the prize for this recipe one year at the Walla Walla Sweet Onion Festival. No Kidding! But seriously, when the Walla Walla Sweets are in season, be sure to grab some and cook them up! Or eat them raw as I do! Delicious any way you slice them!
WALLA WALLA SWEET ONION CONFIT
5 large Walla Walla Sweet Onions
4 Tablespoons butter
½ cup Marsala cooking wine or dry vermouth
1 Tablespoon brown sugar
¼ teaspoon thyme fresh or dried - minced
4 Tablespoons white Balsamic vinegar
Salt and pepper to taste
1. Peel and slice off ends of onions. Cut lengthwise and place cut sides down. Slice onions crossways very thinly to result in half moon slices. Take several chops to the pile upon completion to manage fit to pan.
2. Melt butter in 12” cast iron skillet or fry pan. Use one with straight sides to help keep all the onions in the pan. It will be a huge mound at first. Stir frequently at medium heat for about 40 minutes
3. Add cooking wine, thyme, sugar and salt and pepper. Cook for 30 minutes more, stirring frequently, simmering at medium heat.
4. After onions have thickened and water has continued to evaporate, push mixture to one side of pan and add vinegar. Let vinegar reduce and bubble 10 – 15 minutes.
5. Make a final stir of all ingredients and continue to cook and reduce, if needed, until mixture is of thick consistency and color is a nice golden brown.
Serves 4 – 6
Thanks Denise Slattery for letting us get to know you!
March Birthdays
March 6 Mary Jo Day
March 12 Kris Coder
March 17 Sharon Callen
March 26 Denise Smith
March 29 Toniya Villalobos
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