CAMP is a non-profit corporation established in 1979 to provide a wide range of recreational, rehabilitative, educational, and respite services for children with development disabilities and their families. A variety of programs include a summer camp, year round respite program, health equipment loan, daycare, mildly ill daycare, parent conferences, medical professional training, and youth leadership training.

Central to each of CAMP's programs is the provision of medical support. This ensures that every child, regardless of the degree of his or her medical needs, will be able to participate in all programs. CAMP was founded with the express purpose of filling major gaps in services for children with developmental disabilities. This is also done indirectly by training potential care-providers at all levels in order to support families in the care of their children.

Find out more about Children's Association for Maximum Potential at
http://www.campcamp.org/
 
 
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Ingredients (makes 1 - 9 inch quiche):
> 1/2 cup butter
> 3 cloves garlic, chopped
> 1 small onion, chopped
> 1 (10 ounce) package frozen chopped spinach, thawed and drained
> 1 (4.5 ounce) can mushrooms, drained
> 1 (6 ounce) package herb and garlic feta, crumbled
> 1 (8 ounce) package shredded cheddar cheese
> Salt and pepper to taste
> 1 (9 inch) unbaked deep dish pie crust
> 4 eggs, beaten
> 1 cup milk

Directions:
1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium skillet, melt butter over medium heat. Sauté garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta, and 1/2 cup cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining cheddar cheese, and bake an additional 35-40 minutes, until set in center. Allow to stand for 10 minutes before serving.

 
 
Allow me to share with you the greatness that is Luke Conard and Missglamorazzi covering Good Time (Owl City & Carly Rae Jepson)! Luke is a YouTube musician that boasts a variety of covers and singles, while Missglamorazzi hosts a channel dedicated to makeup and beauty. Check them both out, and I hope you like it :)

- JR
 
 
Good Day All... *passes coffees out ;)  Lots of NEW ART for my store coming right up!  Hope you all have a WONDERFUL WEDNESDAY!!!
 
 
 
 
This looks like so much fun! A couple of guys take a trip by submarine to listen to some whale songs, and share their experience with us. Enjoy!

- JR
 
 
I thought I might share some more exotic music for a change :). Enjoy!

- JR
 
 
 
 
The Heavenly Hats Foundation was founded in 2001 with the goal of donating brand new hats of all kinds to ones who have lost their hair due to the treatment of cancer or the many other medical conditions which cause hair loss. To date it has distributed upwards of 1,500,000 hats to hundreds of clinics and hospitals, with thousands more being shipped directly to individuals. Check them out at: http://www.heavenlyhats.com/

- JR
 
 
 
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Ingredients (makes 6 servings)
> 1/2 pound beets, peeled and sliced
> 1 cup red quinoa
> 2 cups water
> 1/2 cup olive oil
> 1/2 cup red wine vinegar
> 1 1/2 teaspoons white sugar
> 1 clove garlic, crushed
> 1 teaspoon salt
> 1/4 teaspoon ground black pepper
> 2 green onions, sliced
> 3 ounces arugula, chopped
> 5 ounces goat cheese, crumbled



Directions:
1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender,  7 to 10 minutes. Set aside.

2. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

3. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.

4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

5. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.