Amanda Stavely

Neighborhood Networking
782 days ago

I am teaming with Jason Filippou of the Greektown CDC, and Amanda Smit, of the SE Anchor Library to develop a networking group for Baltimore Professionals (focusing on Canton at the moment). I have hopes to reach out to all my neighbors and get them involved, but understand that not everyone is into philanthropy or can commit time to volunteering.

We had our first successful event on Tuesday, December 1. Approximately 40-50 professionals showed along with the Mayor of Baltimore City (Ms. Dixon). Pictures were posted here.

We hope to host more of these events throughout SE B’more to encourage people to interact and feel a sense of community in the same place they live. *Shhh…my secret goal is to recruit people for greening projects with adjoined happy hours, wink wink, nudge nudge.

Hoping to blog more regularly, I will be posting more information about the environment, aside from my twitter feed, hope you enjoy.

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Shout Out to the Community!
782 days ago

What I’ve been up to in my neighborhood and throughout B’more:

Baltimore Contained, Canton’s local container gardening guru…had the pleasure to work with Anne Fleshman during the Canton Wine and Jazz Festival, and during the inaugural plantings of the Southeast Anchor Library’s Garden Club. Anne was knowledgeable, helpful, and her drive is inspiring. Welcome to our neighborhood!

Southeast Community Development Corp is working on making a difference in SE B’more. I am working with two staff members on projects ranging from community development and grants to support local urban farming for schools.

Parks and People host a myriad of events including tree planting, kimchi/sauerkraut workshops, and educational greening workshops (note, these are the events I have attended/participated in, not the entire list). They regularly show up on my calendar as something green happening in the city.

Canton Community Association is working on a new website, and seeking new members. I am a new member and have become active as the Cleaner Neighborhood Ambassador for the CGHS Baltimore. More details to follow on this in January. The CCA has contributed to my drive for more community outreach.

USGBC, Maryland Chapter, Young Professionals has been hosting networking events and other sustainable building events in B’more. I have become a member to be included in the green industry discussions.

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Ragu
835 days ago

Our friend J. is Italian and has allowed me into his Mama’s world of cooking! I have used this recipe several times and each time it proves to be as comforting as the first.

Ingredients:
Approx. 2 carrots
Approx.2 stalks of celery
2 small onions
1 strand (approx. teaspoon) fresh rosemary, chopped
2 pounds of mixed meat (beef, pork or veal)
1 cup red wine or milk (prefer milk)
1 can tomato paste
1 can diced tomatoes
2 cups beef broth
olive oil, butter
salt and pepper
1 beef boillion cube

Directions:

Dice the onions, carrots and celery. I prefer to use the shred option on the food processor. In large stockpot, place veggies in warmed olive oil and butter (enough to coat) over low -medium heat. Cook approx. 10-15 min until softened.

Approx. 5 minutes into cooking the vegetables, place meat in a separate pan, brown, and drain fat.

Add the the meat to the vegetable mixture (soffritto) and add wine or milk. Allow milk or wine to evaporate.

In a separate pan, bring the beef broth and boullion cube to boil, dissolve cube.

Add the tomato paste, diced tomatoes, broth and salt/pepper to the ragu.

Lower the flame and cook for approximately 2.5 hours

Enjoy!

Mom's Day Brunch
991 days ago

We invited our moms over for a midday brunch yesterday. The weather cooperated (albeit a bit windy) and so did the food and guests! We began with a first course provided by S. from the NY times, easy as pie and delicious too. Served meal with mimosas and bloody mary’s.

Egg Bake
Layer in a ramekin: a bit of butter to coat the bottom, a slice of tomato, a slice of prosciutto, one or two eggs (either sunny side or scrambled), a bit of parmesan cheese and salt and pepper…cook approx. 12 minutes at 375.

For a second course, I went with basic crepes with a lemon and/or raspberry sauce:

Crepes (utilized the crepes from here):
1 1/4 cups milk
2 eggs
2 tbsp butter or butter substitute, melted
1 cup flour
pinch of salt

Mix all until smooth, cook on stove.

And the lemon/powder sugar/butter topping but with a twist, raspberry:

1 cup fresh raspberries (I used a little over a cup)
½ cup sugar
1 lemon, zested
1 lemon, juiced
1 tablespoon cassis (black currant liqueur)

Place in saucepan, simmer until bubbly and strain. Eat on everything.

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