Kappa Kappa News Vol 37 Issue 2

Kappa Kappa #250 Area 18 Alief, Katy, Ft. Bend January 2016

Initiation Ceremony of New Members

The Kappa Kappa chapter of Delta Kappa Gamma welcomed new members in an initiation ceremony on Saturday, January 16, 2016. The new initiates are Susan Cook, Kathy Eyring, Jessica Miller, Tina St. Clair, Consuelo Valdespino and Chikita Washington. Thanks to Teresa Tolliver, Jaymee Robinson and Marjorye Robinson for the initiation ceremony. The initiation took place at the home of Kathy Spiech and was followed by a luncheon. Thanks to Pat Sebastian and Kathy Spiech for the luncheon arrangements.

Kappa Kappa sisters donated over thirty bottles of shower gels, lotions and bath products to the girls at Krause Center.

Krause Center is a residential treatment center for teenage girls. Our February donation focus will be bath towels and facecloths. We will collect new towel sets and/or washcloth bundles at our next chapter meeting.

The Delta Kappa Gamma Society International, Texas State Organization

Mission Statement: The Delta Kappa Gamma Society International promotes professional and personal growth of women educators and excellence in education.

Vision Statement: Leading women educators impacting education worldwide.

Kappa Kappa News Newsletter Editor: Angela Allen

Please send all ideas and submissions via email to the address below. The deadline for each newsletter is by the monthly Chapter meeting. The newsletter will be sent out the following week after the Chapter meeting.

February Kappa Kappa Meeting

Saturday, Feb. 20th, 10am

1507 Goodnight Court

Sugar Land, TX

The topic for our next meeting is "Ode to Books". Please bring or be willing to share the book you are currently reading and/or your favorite book.

Watch your email for an e-vite as the date gets nearer.

Krause Center donations this month will be towels and facecloths.

Happy, Healthy New Year!

Recipe from the HEB Cooking Connection shared by Kathy Spiech

Spinach, Quinoa & Criolla Salad

Prep Time: 15 minutes

Chill Time: 10 minutes

Makes 6-8 servings

1 bag (5 ounces) Baby Spinach

1/2 cup pumpkin seeds toasted

1 cup crumbled feta cheese

1 pint grape tomatoes quartered

1 8 oz. bag quinoa (prepared by package directions)

1/2 bottle Ximensas Criolla Salsa

1-2 tablespoons Adams Reserve House Rub

1. Toast pumpkin seeds in a medium skillet over medium heat 6-8 minutes

2. Prepare quinoa according to package directions, add Criolla salsa and house rub

3. Toss remaining ingredients in a large mixing bowl with quinoa while still warm

4. Chill 15 minutes and serve.

* this is the salad that Kathy served at the December meeting

reprinted with permission @ HEB Cooking Connection