WWURA NEWS
Welcoming retired WWU Faculty and Staff and others
August 2021
President’s Notes
“…The best laid plans of mice and men…” It was only a month ago that the Board was planning to “get back to normal" in the fall. Then the variants began to arrive…however we are still planning on moving toward normal within the safety regulations and CDC recommendations. To that end…
the August 24TH WWURA GALA (Picnic) at the Fairhaven Park Shelter is still happening. We’ll encourage vaccinations, masks, and social distancing! Please plan on attending to see old and current faces again, provide input on WWURA activities, and perhaps even dip your toe in the volunteer pool. And of course sample the chicken, Charlie Way’s home-made ice cream, and the delights provided for members.
I’ll look forward to seeing you at the GALA.
Kevin
(360) 733-8145
For Your Calendar
GALA PICNIC
Tuesday, August 24th
11AM-2PM
Fairhaven Park, Upper Picnic Shelter
Chicken and Ice Cream provided.
$5 (bring a pot luck dish) or $10 (no dish)
Bring prospective new members!
Please send your reservations to: Margaret Loudon, 2611 Mill Ave, Bellingham, WA 98225
360-733-6052 or email: PeggyLou99@Gmail.com
Travelogue
Gathering
October 20th - Gathering
Travelogue
November 17th - Travelogue
Jingle Bell Run/Walk
Register now to support the ARTHRITIS FOUNDATION.
The website for your registration/donation; events.arthritis.org and search for Bellingham, WA
Then join the WWURA team and/or donate. GET YOUR JINGLE ON !!!
Squalicum Yacht Club - Meeting Facilities
As WWURA resumes in person gatherings we hope to again use the meeting facilities at the
Squalicum Yacht Club [SYC] on the Squalicum Harbor waterfront. There is lots of parking available.
Directions
- From Roeder Ave, turn South on Coho Way [Between City Mac and Lummi Fishery Suppy]
- Go about 500 feet and turn right. Follow the street about 100 feet and turn left before the fence
- About 300 feet ahead, you should now be facing the front door of a single story white building on the waterfront
Interest Groups
Your Input is Requested!
Additions and changes to these groups will be discussed at the August 24 GALA - PICNIC
Over the decades, we have had many very active groups. There have been travel groups large and small - local to world wide travel trips. There have been dining groups from lunches, teas, and dinners - informal to ultra gourmet. Creative groups of all types of art, music and writing. Our connections with ALL, Academy for Lifelong Learning have been wonderful education experiences.
You should think about what you would enjoy sharing and DO IT !!!
BOOK GROUP
We will meet Aug. 17th at 2:00 pm on Zoom to discuss The Poison Squad by Deborah Blum, discussion leader-Barbara Davidson. Lina will send a link.
- September’s book is White Too Long by Robert Jones, discussion leader-Mary Jo Lewis.
October’s book is The Persistence of Light by John Hoyte, discussion leader- Tamara Belts.
Donna Moore
360-733-5769
INFORMAL DINING
OPERA GROUP
WRITER'S GROUPS
The first writer’s group of six (five at present) has an opening for one writer. We have decided to keep our group all female. We meet on second and fourth Thursdays from 2p.m till about 4 p.m. If you would like to be part of a supportive group where your writing can be heard and receive feedback, as you wish, at every meeting, we welcome hearing from you.
Contact: troyfaithward@gmail.com
360 -738-8900.
A second writing group has started and is accepting new members. Unlimited gender. Usually meets twice a month, but recently has had one meeting every three weeks.
Interested?
Contact: Bill Smith, billsmith1545@yahoo.com
360-920-5390
COOKING FOR ONE (OR TWO)
If you’ve ever attended WWURA’s summer picnic, you’ve no doubt tasted the delicious strawberry ice cream made by member Charlie Way. After a quarter century of providing his famous dessert, he has said that, as long as he can drag his “high stool to the kitchen counter”, he’ll try to keep the tradition going. “I enjoy seeing everyone’s smiles”, he explains.
Charlie’s love affair with ice cream started in his early childhood, spent largely in Shanghai and Beijing. In those days, making ice cream was no easy task in China, given the absence of dairy cattle. Canned evaporated milk was used in the adults’ coffee, while a Borden’s powdered product known as “klim” was forced on the unenthusiastic children.
Somehow, the lack of cream or a good churn did not deter the family’s cooks, so ice cream occasionally appeared as a summer evening treat. Charlie assumes that today, he would avoid eating ice cream made with klim but, “If you put in enough sugar, kids will eat anything.”
Here is Charlie’s WWURA picnic recipe, adapted from the 1961 New York Times Cookbook. It requires an ice cream churn, and it disobeys our “cooking for one or two” rule.
The ice cream can be made in two days, with steps 1-3 completed on Day One. Or, you can make it in one day, with steps 1-3 completed in the morning and the rest later in the day.
- Suzanne Krogh
Charlie Way’s WWURA Picnic Ice Cream
1 pound fresh strawberries (about 2 cups after crushing) 1 cup sugar (divided into ¼ cup and ¾ cup)
1/8 teaspoon salt
2 tablespoons flour
2 eggs slightly beaten
1 ½ cups milk
2 teaspoons vanilla
2 cups heavy cream
Instructions
- Remove stems and chop berries in small pieces. Using a fork, crush the berries. Place berries in a bowl, stir in ¼ cup sugar, and refrigerate overnight, or for several hours.
- In a medium saucepan, mix ¾ cup sugar, the flour, and the salt. Beat the eggs with ¼ cup milk and whisk with the pan ingredients. Add remaining milk to the pan and whisk all.
- Cook over a low heat, stirring constantly, until it coats the back of a dessert spoon (180 degrees). Strain into a bowl. Refrigerate overnight, or for several hours.
- Combine the chilled custard with the vanilla and cream. Pour into the ice cream maker, following manufacturer’s instructions.
- Keep the machine running until about 5 minutes before the ice cream is finished, or by following its instructions for adding fruit. Pour in the chilled berries and their juice, and churn until everything is combined.
- Freeze the ice cream in a tightly closed container at least 4 hours to meld flavors.
Tip
- If you like your ice cream a bit less sweet, Charlie recommends using just ¾ cup sugar.
About Western Washington University Retirement Association
Email: mal.iaap@clearwire.net
Website: https://www.wwu.edu/wwura/
Phone: (360) 733-6052