Author: wallaceburgadultactivitycentre

Chatham-Kent Alzheimer’s Society is offering free information sessions via Zoom

Chatham-Kent Alzheimer’s Society is offering free information sessions via Zoom

Follow along with Jenny McClendon in this 20 minute workout video ! Happy Monday everyone!!

Ingredients

for 1 loaf

• 2 ¼ cups bread flour(280 g), plus more for dusting
• 1 ¼ cups whole wheat flour(155 g)
• 1 ¼ cups toasted pecans(155 g)
• 1 cup semi-sweet chocolate chips(175 g)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon kosher salt
• 1 cup warm water(240 mL)
• 2 ¼ teaspoons instant yeast
• 1 cup unsweetened pumpkin puree(225 g)
• ¼ cup maple syrup(85 g)

Preparation

1. In a large bowl, combine the bread flour, whole wheat flour, pecans, chocolate chips, cinnamon, ginger, nutmeg, cloves, and salt. Stir well with a rubber spatula.
2. In a separate large bowl, whisk together the warm water, yeast, pumpkin purée, and maple syrup.
3. Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover the dough with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
4. Using the spatula, fold the dough toward the center of the bowl 8 times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
5. Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
6. Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl and onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
7. Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
8. Bake the bread for 35 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 15 more minutes, until the bread is golden brown.
9. Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
10. Slice the bread and serve as desired.
11. Enjoy!

The Annual General Meeting is on Thursday, October 22, 2020 at 1:00 p.m. at the Kinsmen Centre.

Due to the pandemic, this year attendees are required to pre-register.

Pre-registration is closing Thursday, October 15, 2020 at 4:00 p.m.

If you are interested in attending, please ensure you register ASAP or you will not be allowed into the meeting. (Or sent a Zoom invitation for those of you who wish to attend via Zoom)

Please call or email the Centre to reserve your spot.

Ingredients

for 12 servings

• 6 tablespoons butter, melted
• 10 graham crackers, crushed
• 32 oz cream cheese(905 g), at room temperature
• 4 eggs
• 1 teaspoon vanilla
• 1 ½ cups sugar(300 g)
• 15 oz pumpkin puree(425 g), 1 can

CRUMBLE TOPPING

• ½ cup butter(115 g)
• 1 cup flour(125 g)
• ½ cup brown sugar(110 g)
• 1 tablespoon ground cinnamon

Preparation

1. In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
2. Cover the bottom of a greased 9 x13-inch (23×33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
3. In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
4. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
5. Preheat the oven to 325˚F (160˚C).
6. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
7. Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
8. Bake for 30 minutes.
9. Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
10. Top the cheesecake with the crumble topping and bake for another 25 minutes.
11. Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
12. Enjoy!

https://tasty.co/recipe/pumpkin-cheesecake-bars

For Osteoporosis month, join us on November 5, 2020 for a free virtual presentation via ZOOM presented by Osteoporosis Canada. E-mail the Centre at srcentre@kent.net to get the ZOOM link!

DONT FORGET! The Centre doors will still remain locked. To get access to the building you must ring the doorbell at the front door. Once you enter you will need to sanitize your hands, sign in and completed the self-assessment. Masks are mandatory.

With the new Provincial Guidelines and Regulations, we will no longer be able to run “drop-in” style. We ask that all visitors please call ahead and pre-arrange a time to attend at the Centre, book pool sessions or set up a time to use the exercise equipment.

We also still have spaces available in some of our exercise programs. Call the Centre for more information. 519-627-6224.

These crafts are easy to do with young children and they look awesome for home decor!

The pandemic has created some new challenges in how WAAC conducts classes and activities. From new social distancing and cleaning protocols and extra cleaning costs; to limited numbers allowed, we have revamped how classes and activities are set up. Pre-registration is required for all visits to the Centre, as the provincial government has set limits on numbers allowed. Our financial situation has been deeply affected by the loss of major fundraisers – weekly Bingos have been cancelled since mid-March/20 and thousands projected from WAMBO also lost. These fundraisers and others we held monthly, heavily subsidized WAAC fitness programs. Wallaceburg Adult Activity Centre can no longer run exercise classes where the expenses far exceed revenue obtained. Members will note a slight increase in fees reflecting this. Social distance requirements and room size lead to a maximum number of participants allowed in class and the new minimum number of participants, minimizes the loss to conduct the class. Those Instructors willing to work within the new boundaries are excited to get back at it. Welcome back Diane, Sandra, Jeanette and Fran! We have established a four week trial period for the gradual reopening. Review and refinement will occur as we adjust to the new way of doing business. WAAC Board of Directors appreciates all the supportive messages and looks forward to seeing those who can join us this fall!

I don’t know about you but when I think October, I think pumpkin🎃! This warm pasta is the perfect Autumn comfort food.

Ingredients

for 4 servings

• 1 tablespoon olive oil
• ½ cup shallots(50 g), diced
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 15 oz ricotta cheese(425 g)
• 15 oz pumpkin puree(425 g)
• 1 cup milk(235 mL)
• ½ cup parmesan cheese(55 g)
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• salt, to taste
• pepper, to taste
• 1 lb fusilli pasta(455 g)
• ½ cup mozzarella cheese(50 g)

Preparation

1. Preheat the oven to 425°F (220°C). Cook the pasta according to package instructions. In the meantime, prepare the sauce.
2. Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften (3-5 minutes).
3. Add sage and thyme, stir, and cook until fragrant.
4. Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.
5. Add milk, stir, add parmesan, stir.
6. Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.
7. Combine the sauce with cooked pasta and stir until evenly distributed.
8. Scoop the pasta into a baking dish or a pumpkin, like we did! Top off with mozzarella cheese.
9. Bake covered for 15-20 minutes (until cheese has melted).
10. Then broil for a quick 2-3 minutes if you want the cheese on top to brown and get toasty. Keep on eye on it while it’s broiling to make sure you don’t overdo it. Serve immediately, before it gets cold.
11. Enjoy!

While we wait on those new windows to be installed, WAAC office is still taking registrations for Fran, Jeanette and Sandra’s classes. These instructors will host classes off-site in a more accessible location, Trinity United Church. Classes must have a minimum of 8 participants to run. Spots are now open to non-members as well for $8/class. Please share with family and friends! Let’s fill these classes up and enjoy getting back on our mats/chairs and working out in a safe group setting.

Call the Centre office at 519-627-6224 or email srcentre@kent.net for more information on how to register.

Start the week off on the right foot with this quick Tai Chi exercise!

Due to the Municipality of Chatham-Kent installing new windows both upstairs and downstairs at the Wallaceburg Adult Activity Centre, our gradual reopening has been postponed a week. With Monday October 12/20 being Thanksgiving holiday, our reopening date is now Tuesday, October 13, 2020. The four week session will now end the week of Nov 2-6/2020. Our apologies for any inconvenience, we are excited to see folks on the 13th!

Spots are still available for the following classes:

1) Functional Balance and Strength with Fran Betts on Monday’s from 2:30-3:30 p.m. at Trinity United Church;

2) Circuit with Dianne Matak on Tuesday’s from 8:45-9:45 a.m. at the Centre;

3) Essentrics with Jeannette Matak Tuesday’s from 10:30-11:30 a.m. at Trinity United Church;

4) Chair Yoga with Sandra Maltby-Mills Tuesday’s from 1:00-2:00 p.m. at Trinity United Church;

5) Pilates with Dianne Matak Wednesday’s from 8:45-9:45 a.m. at the Centre; and

6) Pilates with Dianne Matak Friday’s from 8:45-9:45 a.m. at the Centre

Tomorrow is the last day to register. Please call or email the Centre to arrange a time to drop in and submit payment. You must sign the participant agreement and pay for the 4 week session to secure your spot!