http://region1.us.mensa.orgRSS feeds for American Mensa Region 160http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/45/Whats-Cooking-in-Region-1--April-2007.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=45http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=45&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/45/Whats-Cooking-in-Region-1--April-2007.aspxAt the March AMC (American Mensa Committee - Mensa's board of directors) meeting, we voted to formally designate the Mensa Foundation as the sponsor of our Colloquia. With its 501(c)(3) status, it is hoped that the opportunity of making a tax deductible contribution might encourage more corporate and individual patronage. Clearer lines of communication and responsibility in producing a Colloquium were also addressed. The 2007-2008 budget was also approved; I made one of the dissenting votes. While budgeting is an art not a science, I felt that the income expectations were far too optimistic - a 32% increase over this year's budgeted income which is itself short of the actual amount. Hopefully I will be proven wrong: despite the increase in testing fees and prior evidence evaluation, many more people will continue to take that first step towards membership. If you are reading this column, it probably means you were a member as of 1 April, and entitled to vote in both our national (full disclosure: I am running for Chairwoman) and international elections. Look for for the ballots in your April issue of the Mensa Bulletin. In addition to the traditional paper mailed-in ballot, there is an Internet option as well. It's Taurus Time, and I would like to wish all my fellow bulls the Very Best in Birthday Wishes. Of special note may Oleg Bayborodin and Lorenzo Perez (Boston Mensa); Jack Peregrim (Connecticut/Western Massachusetts Mensa); Christopher Neylan, Traci Nagy, Kevin Thompson, and Salvatore Negri (Greater New York Mensa); M Lee Ribblett of New Hampshire & Maine Mensa; Alex Peters and Harvey Nisselson (Northern New Jersey Mensa); George Merusi III of Southern Connecticut Mensa and of Jacques DuPuis of Vermont Mensa enjoy our Day of Days - May 7th. Maria Gaetana Agnesi (1718-1799), another brilliant Taurus, was an Italian mathematician who is credited with studying planar cubic curves which are symmetric about the y-axis and approach the x-axis as asymptotes. The so called "Witch of Agnesi" got its name from a Brit who did not speak Italian too well and mistook versiera ("that which turns" or "sine curve") as avversiera ("witch"). I'm in high geek(ette) mode now, just having finished reading "She's Such A Geek!", edited by Annalee Newirtz and (Ms.) Charlie Anders. I made this Finnish Pancake as part of my Mother's Day brunch for my mother when I was six and considered old enough to use the oven. It's really easy and delicious.: Finnish Pancake 2 oz. (½ stick) unsalted butter 8 oz. milk or half-and-half 4 eggs 1 cup flour pinch of nutmeg Preheat oven to 450° F. In a mixing bowl, combine flour, milk, eggs and nutmeg and whisk lightly, leaving batter a little lumpy. Melt butter in a 12-inch cast-iron (or one with a heatproof handle) skillet. When very hot, pour in batter. Bake 15 to 20 minutes or until golden brown and puffy. Sprinkle with confectioners' sugar if desired and serve with jam, preserves or marmalade. Marghretta McBeanSun, 01 Apr 2007 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:45http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/44/Whats-Cooking-in-Region-1--March-2007.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=44http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=44&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/44/Whats-Cooking-in-Region-1--March-2007.aspxMarch is Women's History Month, and I had the pleasure of saluting two women who have contributed much to Region 1. Both are from Northern New Jersey Mensa. Their Regional Service Award Certificates and pins are tokens of the esteem and gratitude with which not only Region 1 but all of Mensa holds them. Congratulations to both! Dr. Abbie Salny has been one of American Mensa's "movers and shakers" since its founding. As its Supervisory Psychologist, Dr. Salny was the person who officially verified that yes indeed we are truly geniuses. After stepping down from that position, she has kept active nationally and internationally: she is currently the Honorary Chair of Mensa International. Kathe Oliver has become the Gifted Children spokesperson not only for her group, but increasingly for American Mensa. Her monthly column, full of tips for raising gifted children, is read across the country. She sponsors monthly activities that appeal to parents, children and those who are neither. She is a true ambassador for the gifted child. Unfortunately for Region 1, Kathe and her family will be moving out to Oregon this spring. We all wish the Olivers the best in their new home. I grew up in Long Island City in Queens, but right over the Greenpoint Bridge behind my grammar school was Greenpoint, Brooklyn home then as now to a large Polish community. Easter was a Polish gustatory festival: they kept a very strict Lenten fast which forbade eggs and milk as well as the customary meat, so Easter meant tons of rich, tasty dishes. Easter babas were prized: only women could prepare them - men were forbidden to enter the kitchen. Doors and windows were kept closed lest a draft would hit the puffy dough. Once in the oven, everyone tiptoed around in stocking feet to avoid the horror of a collapsed baba. The baked babas were cooled on down comforters so as not to be crushed, hence the names "Muslin Baba" or "Feather Baba". Muslin Baba 24 egg yolks 12 oz. sugar 2 oz. yeast ½ cup lukewarm milk 1 Tbl. flour 1 tsp. sugar 1 Tbl. ground vanilla bean or 2 tsp. vanilla extract 10 oz. sifted flour, lightly warmed 4 oz. melted butter Place egg yolks and sugar in large enamel or non-reactive bowl. Put this bowl into a larger one with hot water. Beat mixture until thick and light in colour. (Even with an electric mixer this will take about 15 minutes.) Crumble yeast in milk; add the tablespoon of flour and sugar. After mixture bubbles, add to egg yolk/sugar mixture along with vanilla and flour. Beat for 30 minutes (OK, at least 20 if you're using an electric mixer. But the more you beat the fluffier the baba.) Add the butter and beat again for another 30 minutes When dough doubles in bulk, transfer to a buttered lightly warmed baba pan (a steamed pudding or even a large Bundt pan can substitute) and let rise. When the dough rises to the edges of the pan, place in pre-heated 375 F. degree oven, taking care to avoid any sudden jolts. Bake 60-70 minutes. Having taken the hot baba out of the pan, sprinkle liberally with superfine sugar or cover with icing when cooled. Marghretta McBeanThu, 01 Mar 2007 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:44http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/43/Whats-Cooking-in-Region-1--February-2007.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=43http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=43&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/43/Whats-Cooking-in-Region-1--February-2007.aspxWinter's sting is back: as I write this it is 11 degrees F with a minus 8 F wind-chill. The second queen bee froze, and hopefully the other bees will be able to survive the frigid temperatures. The groundhog was wrong, very wrong this year. The January American Mensa Committee (AMC - Mensa's national board of directors of which I am one) meeting in Birmingham Alabama was lively, with a great deal of attention paid to the Local Group Charter Committee's proposal. As Chair, the committee and I have received input, often conflicting, from lawyers, auditors, and our members. The decision to postpone a vote until a more simplified, understandable document is created was taken by the committee as a strong signal that sometimes less can indeed be more. What had started out as a one page "clarification of the relationship between American Mensa and its local groups" blossomed into a twelve page affair full of legalese. Legal opinions should be respected, but often they can contain an element of overkill. I feel confident that the next AMC meeting in Chicago will see a kinder, gentler Local Group Charter. The city of Birmingham has lots of steep hills which make for an energetic running experience. I was able to visit the Civil Rights Museum which offered a moving historical perspective on segregation and the civil rights movement which moved into national awareness during the 1954 Birmingham bus strike initiated by Rosa Parks. If you are planning to attend the Annual Gathering, this would be an excellent visit destination, as well as the Birmingham Museum of Art which has one of the best collections of Wedgewood in the world. As a twenty-two year volunteer reader for Recording for the Blind and Dyslexic (http://www.rfbd.org) , I am happy to report that this worthy organisation will be the national Make-A-Difference Day (27 October) project for American Mensa, as approved at the AMC meeting. There are studios in many parts of the country, and five in Region 1: New Haven, CT; Lenox, Williamstown, and Cambridge, MA; and New York City. I would urge all of you to consider volunteering! If you haven't done so already, please renew your membership by 31 March! Besides enjoying another year (or better yet, *years* - consider a multi-year or life membership) of Mensa, it will guarantee that you will be eligible to vote in the upcoming national elections this spring. As many of you know, I am running for Chair, so I do have a personal stake in voter turnout. "Irish" and "potatoes" are almost synonymous, so Boxty is a great addition to your St. Patrick's Day menu. These pancakes are similar to the latkes served at Hannukah. Boxty (Irish Potato Pancakes) 1 lb. (450 g.) potatoes, peeled and grated 6 oz. (170 g.) flour ½ tsp. (2 g.) baking powder ¾ tsp. (3 g.) salt 1 egg, beaten 4 oz. (125 ml.) milk Sift together the flour, salt and baking powder. Mix with potatoes. Add the egg and enough milk to make a thick batter. Drop tablespoonfuls of batter into a hot greased frying pan. Cook each side 3-4 minutes or until brown. Serve hot with butter and, if you like, condiments: sauteed onions, chutney, etc. Marghretta McBeanThu, 01 Feb 2007 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:43http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/42/Whats-Cooking-in-Region-1--January-2007.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=42http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=42&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/42/Whats-Cooking-in-Region-1--January-2007.aspxThree days ago it was seventy-one (71) degrees. In January. In New York City. The daffodils and other bulbs in my community garden have pushed out green shoots. The bees started swarming (we have two beehives and three queens - long story). Winter, where is your sting???? Ave atque vale: a huge Thank You and Best Wishes for future endeavours goes to Mary Jo Kelleher of Mensa Of the Southern Tier. Mary Jo has been the MOST LocSec for many years and has reluctantly decided to step down for personal reasons. Assistant LocSec Ellen Shaw, who I know from my Greater New York Mensa board member days, will be taking up the reins while a permanent replacement is sought. Anyone living in the Binghamton/Tri-Cities area is welcome to apply. Fortunately for Region 1, Mary Jo will continue to serve as our Regional Scholarship Chair. In an effort to provide more speedy delivery, reduce local group printing and postage costs, and offer enhanced features, Mensans can now indicate on their Personal Data Questionnaires if they want electronic versions of their newsletters. Currently in Region 1 New Hampshire/Maine, Boston, Rhode Island, Southern Connecticut, Greater New York and Northern New Jersey offer this option to their members. If you are interested, sign in at the Mensa website and go to the PDQ area to update your preference. Printed newsletters are not being eliminated; electronic delivery is just an option. February brings Valentine's Day and thoughts of love lead to thoughts of food (well, not always, but most of the time, for me at least). I don't have a sweet tooth, but this fudge will tempt even the most recalcitrant candy hater. It has aphrodisiacal properties. Honest. Whiskey Fudge 19 oz. (570 g.) bittersweet chocolate, broken up 1 can (14 oz. / 325 ml.) sweetened condensed milk 1/3 cup (75 ml) good whiskey (I use single malt scotch: e.g. Glenmorangie, The Macallan, Oban, Talisker) Butter (unsalted) an 8-inch (2 liter) square pan. In a heavy saucepan over medium-low heat, cook the chocolate with the milk. Stir continuously until chocolate is almost melted. Remove from heat and stir in whiskey until mixture is smooth. Spread fudge in prepared pan. Cover and refrigerate overnight or until firm. Cut into squares. Most people skip this part and dive right in, but I know you wouldn't do that. This supposedly keeps really well for weeks if refrigerated, but I've never seen it last more than a few minutes, so storage is not an issue. Per serving: -->Marghretta McBeanMon, 01 Jan 2007 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:42http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/41/Whats-Cooking-in-Region-1--December-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=41http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=41&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/41/Whats-Cooking-in-Region-1--December-2006.aspx2007 will probably be ushered in by the time many of you read this. 2006 certainly had its share of bad news for me: several deaths and serious illnesses of friends. In the positive column though, Region 1 furnished me with many opportunities to see warm-hearted volunteerism at it best, from Mid-Hudson Mensa's book drive, to Mensa of Northeastern New York's Colloquium production, to Rhode Island Mensa's AMC Meeting hosting. Each group in our region that hosted a Regional Gathering (RG) - Northern New Jersey, Connecticut & Western Massachusetts, Boston and New Hampshire/Maine - is testimony to the spirit of positive team work. May even more interested folks step forward in every Region 1 group and lend a hand to help keep their groups vital and growing. In the Answered Prayers Department, Jeane Thompson, The VerMonter's editor, finally has her son Josh back home from twice extended military service in Iraq. Congratulations are in order to Greater New York Mensa which tested more people during Mensa Testing Day than any other group in its Group of the Year Award (GOTYA) category. In these days of fewer (or no) test proctors for many groups, this is a great tribute to the hard work that Linda Spadafina GNYM's Testing Coordinator and her crew do to recruit and test potential members. I met Linda when she attended a GNYM RG after having just taken her Mensa test. She said she felt "right at home" with us and has continued to give back to her new family. Boston Mensa's Pilgrimage RG was once again a fun-filled weekend. The caliber of volunteers who put this event together is of the highest. Two of them deserve special note: Registrar Al Beecy who designed an online registration form that could be a model for Mensa gatherings; and Rick Kovalcik, Hospitality Meister Extraordinaire, whom I've never seen sit down in all the years I have attended - he and his crew work nonstop. Any rumours you may have heard about me and my posse doing a Diana Ross & The Supremes imitation during the Karaoke Party are to be ignored...... In a bow to my Scottish McBean side, I have at times celebrated Hogmanay (Gaelic oge maidne ="new morning" or Anglo-Saxon haleg monath="holy month"), which is celebrated in Scotland on New Year's Eve. Traditions include First Footings and fire ceremonies: torch light processions, fireball swinging and the lighting of New Year fires. First Footing lore says that your new year will be prosperous if, at the strike of midnight, a "tall, dark stranger" appears at your door with either a lump of coal for the fire, or a cake or a coin. In exchange, you must offer him food and either wine, a ‘wee dram' of whisky, or the traditional Het Pint, a combination of ale, nutmeg and whisky. Sweet Haggis is a dish which originated in the Ayrshire town of Kilmarnock. This hot steaming pudding is just the ticket on a cold winter's night. A Happy New Year to All! Sweet Haggis 12 oz. (350 g) oatmeal (old fashioned or steel-cut [Scots or Irish]) 4 oz. (125 g) flour 12 oz. (350 g) suet, finely chopped* 4 oz. (125 g) brown sugar 4 oz. (125 g) currants 4 oz. ( 125 g) raisins Salt, pepper, cinnamon and nutmeg to taste Water to mix   Put dry ingredients in a bowl and add enough water to make a thick moist dough. Add fruits and seasonings; mix thoroughly. Put into a greased pudding bowl (a heavy earthenware mixing bowl will do), cover with greased wax paper and steam for 3-4 hours. (Place bowl inside a larger pot on top of a trivet. Add simmering water, cover and keep water at a simmer. A metal knife inserted should come out clean when done.) Serve hot or warm, sliced. The remainder can later be cut in thick slices and fried or wrapped in foil and reheated in the oven. *Suet is the hard fat from around the kidneys of cows and sheep. Its high melting point works well in puddings and pie crusts, leaving thousands of tiny air pockets that make for a light and smooth texture. Additionally, it does not have a meaty taste, imparting a rich flavour. The substitution of butter, especially in a steamed pudding, simply creates a dish that is heavy and greasy.   Per serving: --> If you can't bear the thought of using suet, you can certainly substitute solid vegetable shortening - which also has a relatively high melting point - for suet and few people will notice. Yes, it is high in cholesterol, but the oatmeal balances it.Marghretta McBeanFri, 01 Dec 2006 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:41http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/40/Whats-Cooking-in-Region-1--November-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=40http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=40&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/40/Whats-Cooking-in-Region-1--November-2006.aspxLet's hear it for Little Rhody!!! Two years ago when then Rhode Island Mensa president Tom Padwa broached the idea of hosting a regional or national event, he set about a mini revolution. His group had never held an RG, hosted a LDW, let alone an AG, yet he felt that the time had come to get its feet wet. I suggested that hosting an AMC (American Mensa Committee) board meeting would be a good first step. Well, Rhode Island Mensa more than outdid itself! The meeting venue was a hotel staffed by Johnson & Wales, the international culinary and hotel management school. Superb food, wonderful accommodations, and most importantly, fantastic local group support. As we on the AMC move around the country to hold our meetings, many times we wonder "why?" Few local members attend the board meeting, and the opportunities to meet them outside of the meeting are often limited. RIM set up a cozy hospitality room that encouraged socialising and had a magnificent Saturday night dinner where each table had a mixture of locals and visitors. I was pleased to present Tom with a Regional Service Award and pin for his more than 33 years of involvement with all things Mensa. AMC members heaped praise on the RIM team's efforts; Pam Donahoo, Mensa's Executive Director, summed it up: "The Rhode Island meeting ranks up there with my favorite AMC meeting venue. The hotel was great to deal with; the food good. And the company of the local group was outstanding!!!" Kudos to Little Rhody!!! I just observed an anniversary: thirty years ago I found out that I was considered to have above average intelligence. Coming across a letter dated 1 November 1976 from the American Mensa Selection Agency which had informed me that the unsupervised test I had recently submitted appeared to indicate that my intelligence quotient was higher than 98% of the population. What a shock that was to me! While I had usually been the "smartest" in school, it had never occurred to me to think of myself as unusually bright. When I took the supervised test a few weeks later, the resulting letter was even more astounding: I was considered brighter than 99% of the population. I know many Mensans who had similar surprises: we did not think we were in any way special, and if we were different from our peers, it probably was not in a positive or socially acceptable way. I write this because the Mensa test forced me to look at my life, in particular my business and personal relationships in a light that I had never before imagined. We Mensans are all highly gifted; let us use our gifts to enrich not only our lives, but the lives of those around us. Erratum: a beady eyed reader with a offbeat sense of humour caught the phrase "a Muslim Chaplin" in my last column and thought it was a Freudian slip: equating a Muslim cleric with one of the characters played by Charlie Chaplin. I did not mean that at all: the correct wording would have been "a Muslim chaplain". That's what happens when a column is written at 2:00 a.m. Sbiten, the traditional beverage of wintertime Russia, is a drink that has been around since the fourteenth century. Traditionally, it was served on Russian street corners from a heated copper samovar by a worker called a sbitenshchik. The word sbiten comes from the verb sbit: to beat or pound. Herbs and spices were ground in a mortar, then mixed with honey. The mixture was allowed to ferment for a short period, and then mixed with water to make a slightly alcoholic drink. This version is non-alcoholic, but can easily be made "fortified". Sbiten (Сбитеь) 5 l (5 qt. 10 oz.) water [or a good Cabernet Sauvignon for a more robust libation] 800 g (28 oz.) raspberry or apricot preserves 200 g (7 oz. ) honey 2 - 4 g (½- 1 tsp.) ground ginger 2 - 4 g (½ - 1 tsp.) whole cloves 2-3 cardamom pods: seeds removed, toasted and crushed 1 -2 g (¼ - ½ tsp.) ground cinnamon 1 bay leaf, crumbled Combine all ingredients in a large non-reactive pot and bring to a slow boil over medium heat. Whisk continuously to insure honey is well mixed. Remove from heat and allow to come to room temperature. Strain liquid through cheesecloth into an airtight container for storage and refrigerate until ready to bottle. This makes a lovely holiday gift! To serve, gently heat until almost simmering. While it can be drunk out of a mug, the Russians pour it into a glass. Put a metal spoon (for heat transferral) in the glass before pouring to avoid shattering the glass. A shot of vodka or brandy can be added as well. Per serving: -->Marghretta McBeanWed, 01 Nov 2006 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:40http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/39/Whats-Cooking-in-Region-1--October-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=39http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=39&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/39/Whats-Cooking-in-Region-1--October-2006.aspxI just got back from Colloquium 2006, presented by Mensa of Northeastern New York (MoNY), and am still in a state of cosmological excitement. "Revolution in Cosmology" with its sellout audience, was the best Mensa event I have ever attended. The stellar caliber of the speakers, the high level discussions, the intensity of the debates sparked by the various points of view, all contributed to a mental stimulation that was both refreshing and thought provoking. While all of MoNY deserves the highest praise for producing a superb event, special plaudits are due Judy Keating, MoNY's president and Dr. Harry Ringermacher, the Speaker Chair, who together conceived the idea and saw it to fruition. On the opening night, I was pleased to present MoNY with a Regional Service Award Certificate in recognition of the positive effect the Colloquium bestowed on not only Region 1, but Mensa as a whole. My column last month, had it been possible to write it, would have been entitled "What Got Fried In Region 1". At the beginning of September my computer's hard drive Got Cranky. Then it got Very, Very, Very Sick. The horrors of the hard drive crash (actually it was a freeze) are still lingering with me. A Big Thank You goes to Brian Glasser of Greater New York Mensa for his invaluable help in diagnosing and testing my computer and ultimately giving me a replacement hard drive. The last weekend in September found me up in Vernon CT attending Connecticut & Western Massachusetts' MensAutumn RG. An eclectic panel of speakers, including a Muslim Chaplin, an authority on First Amendment issues regarding indecency, "The Meditation Man", among others, provided attendees with thought provoking ideas. The acknowledged stars of the RG, however, were unable to speak. Three dogs from the Manchester Police's K9 team came with their human partners. The policemen gave obedience, retrieval and detaining demonstrations on the grounds outside the RG hotel. They also talked about the special relationship they have with their dogs, how the dogs are trained, and what methods are used to help keep Connecticut free of illicit substances. As many of you may know, I have decided to run for the Chairmanship of American Mensa in next year's elections. I have appointed Lori Norris of Rhode Island Mensa as Assistant Regional Vice Chair. Lori is running for RVC1 and by making this appointment I hope to effectuate a smooth leadership transition should she win office. Belated Get Well wishes go to two LocSecs: Mary Jo Kelleher (Mensa of the Southern Tier) and Claire Natola (New Hampshire/Maine Mensa), both of whom are recovering from gall bladder surgeries. Claire was comforted no doubt by the two awards bestowed upon her group at the World Gathering: a GOTYA (Group Of The Year Award) and Best in Mensa Recognition for Momentum, NH/M's newsletter, where she was editor. CultureQuest, the ultimate Mensa geek contest, had two Region 1 finalists: Misha's Vineyard Players of Greater New York Mensa (5th place); and the Next Generation team (ages under 16 years) of The Olympians from Connecticut & Western Massachusetts Mensa (1st place). Congrats!!!!! As the days get shorter, it's time to "put things by" for the long winter months. These pickles will keep in the refrigerator for months, getting more pungent as they age. They would be great on your Thanksgiving condiment platter. Refrigerator Pickles 6 half pint glass jars (canning, jelly or condiment with screw top lids) 2 lbs. Kirby or other pickling cucumbers, sliced 1/8 inch thick 3 tsp. kosher or sea salt ½red or Spanish onion, thinly sliced 1 ½ cups sugar 1 cup distilled white vinegar ½ cup water 3 (or more) garlic cloves, halved and bruised Wash jars well with soapy water and rinse thoroughly Place sliced cucumbers in layers of about 1 cup at a time in a large non-reactive bowl, sprinkling 1/8 tsp salt on each layer, using 1 tsp of the salt. Add onion, then gently toss. Cover bowl with plastic wrap and let stand at room temperature for 1 hour. Drain off any liquid that has accumulated in the bottom of the bowl. To make brine combine remaining ingredients with the 2 tsp. salt in a medium sauce pan. Bring to boil stirring occasionally. Let boil until sugar has dissolve, about 2 minutes. Pour brine over cucumbers and onions. Let stand for 10 minutes, stirring occasionally. Using slotted spoon or tongs, divide mixture among the jars. [Add one or more layers of pepper if desired.}Try to get a piece of garlic in each jar. Pour enough liquid to cover cucumbers, using extra vinegar if necessary. Slide a table knife down the inside of each jar to help settle contents and remove any air pockets. This might create room for more cucumbers. Screw lids on and let stand at room temperature until cool. Refrigerate at least 24 hours, preferably 48 or more. Shake jars every so often to keep flavours diffused Per serving: -->Marghretta McBeanSun, 01 Oct 2006 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:39http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/38/Whats-Cooking-in-Region-1--August-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=38http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=38&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/38/Whats-Cooking-in-Region-1--August-2006.aspxThe unbelievable heat wave that engulfed New York and most of the northeast has abated, hopefully for good. In my unairconditioned top-floor apartment, the temperature stayed above 95 degrees F. for over a week. Total meltdown. It was cooler up in Maine when I visited our down east Mensans at the end of July. This was my only unvisited state in Region 1, and it was a pleasure to meet so many Maine members. Kevin Tremblay hosted a wonderful barbecue on his huge property and also gave an informative nature tour, pointing out the various plants he has nurtured. We were treated to a "Poetry Slam" from members of his talented writing group, many of whom expressed interest in joining Mensa. A spirited discussion about the future of Mensans in Maine was held. While I had hoped to garner interest in reviving Maine Mensa, most of the members were understandably cautious about creating a group without a good cadre of strong leaders. What did emerge however, was a strong desire for a Maine identity,with more activities in the state. It was felt that appointing Area Coordinators could help immensely in this regard, and volunteers from the Portland/Casco Bay, Down East/Acadia, Kennebec/Moose River and Maine Highlands regions stepped forward. I was very pleased to meet Scott Cayouette, who has worked tirelessly as the Proctor Coordinator in Maine. He has traveled throughout the state (and Maine is about 50% of New England size-wise!) testing prospects. I presented him with a Regional Service Award Certificate and pin in recognition of the fine work that he has done, not only for his group, but for Region 1 as a whole. Claire Natola, who is currently the LocSec of New Hampshire Mensa, was also given a Regional Service Award Certificate and pin in recognition of her extraordinary work she has done for Mensa. From editing an award winning newsletter, to chairing a sensational RG, and all points in between, her bottomless energy and enthusiasm has contributed to the positive growth of her group, and also Region 1. Summer usually means plenty of tomatoes this means time for Gazpacho. There are almost as many recipes as there are Spaniards. If you have watched any Pedro Almodavar films, usually one of the characters will make and/or drink this quintessential vegetable delight. GAZPACHO Lots of red, ripe tomatoes Cucumber unpeeled, but with stem removed Anaheim peppers (or any non sweet green pepper) Stale bread (sour dough or ciabatta are great) Garlic Red wine vinegar Olive oil Salt Water A nice looking gazpacho should have a pretty orange-red colour. I use a ratio of about 2 lbs. tomatoes to ½ lb. each of peppers and cucumbers. Cut the vegetables in pieces that your blender can manage. Cut some bread and soak in water until softish. Add mixture to blender. Add the olive oil, salt, vinegar and water. Blend until well mixed. Take a spoonful and taste it. At this point you can decide what is missing, what is in excess, etc. Experiment with the recipe: some people like gazpacho very thick, so they add a lot of bread, while some others like it very liquidy, and they add more water or less bread. Some people get crazy adding garlic (like myself: 3-4 large cloves), while others are more restrained. Some prefer gazpacho at room temperature. However, as it is a typical summer dish, it is usually served cold. If you make it a day ahead, the flavours are more intense. Per serving: -->Marghretta McBeanTue, 01 Aug 2006 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:38http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/37/Whats-Cooking-in-Region-1--July-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=37http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=37&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/37/Whats-Cooking-in-Region-1--July-2006.aspxOur region is still reeling from the torrential rains and subsequent flooding that have deluged it. Twelve New York counties have been declared federal disaster areas; more should have been, but I have never figured out who decides how disastrous is a disaster. Many of Binghamton's residents spent the 4th of July helping their neighbours clean out from under the soggy debris. Parts of Maine and Massachusetts, which had in May been declared disaster areas, were soaked again. Parts of New Hampshire and Vermont, while not formally declared disasters, suffered from flooding and unfortunately some deaths. Here in New York City the 150 year-old water and sewer system was straining. I hope none of you have not been directly affected by Mother Nature, and if possible, help those who have been. Italy's winning of another World Cup is being celebrated here con molto giubilo. While New York has a large number of french speakers, most of them are from former French colonies with understandably conflicting feelings about France. Because of the longer than usual time between meetings, the AMC (American Mensa Committee) met via teleoconference at the end of June. The most discussed item was an AMC sense motion stating that access to the AML Forums does not entitle members to unlimited choice of expression. In some of Mensa's online Forums (Fora, for we Latin purists), a small but vocal number of Mensans feel that they are entitled to post anything, using any language, without censure. Attempts by our dedicated and hardworking Communications Officer, Robin Crawford, to establish linguistic boundaries were not taken well and some have vented their anger on her. As one of the minority who did not vote in favour of the motion, I feel that there is no need to reassert a position that has already been taken. It sets a poor precedent, I think, if the AMC feels it must formally defend an already stated policy position in reaction to member hostility. By appointing Robin, the AMC placed its full faith in her abilities to formulate its policies regarding print, online and other forms of member communications. She has done an admirable job in an area where it is almost impossible to please everyone. It's getting to be really hot and no one wants to spend time in a hot kitchen. My summer staple is cold noodles which have been bathed in a spicy paste. These travel well and other than the half hour or so to boil water and cook pasta, it's a cool dish to prepare. I usually make 3 pounds at a time; the recipe is easily doubled or trebled. Cold Sesame Noodles (enough for 1 lb. pasta: spaghetti, spaghettini, soba (buckwheat) noodles, etc. 3 Tbl. sesame oil 5 Tbl. soy sauce (I prefer low salt) 3 Tbl. rice vinegar 3 Tbl. rice vinegar 4 ½ tsp. sugar or honey 3 Tbl. sesame paste (tahini) 3 Tbl. dry sherry, sake or dry vermouth 5 tsp. hot pepper oil 1 tsp. hoisin sauce 1 ½ - 3 tsp. minced fresh ginger Garnishes [optional]: slivered scallion (green onion) greens; toasted sesame seeds; roasted peanut pieces; slightly steamed carrot slivers Using a whisk, mix ingredients together thoroughly in large bowl. Dump hot drained (but not rinsed) pasta into bowl and stir well to coat. Serve cold or at room temperature, with garnishes if desired. Per serving: -->Marghretta McBeanSat, 01 Jul 2006 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:37http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/36/Whats-Cooking-in-Region-1--June-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=36http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=36&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/36/Whats-Cooking-in-Region-1--June-2006.aspxThe Amazin' Mets are on a winning streak. It's World Cup time, when bars in New York City have Beer Breakfast crowds at 8:00 a.m. who have gathered to watch the world's most popular sport. There's at least one enclave in the city of every country playing, which makes it even more exciting. For the second year in a row, the Granite State Mensans garnered numerous nominations in the Publications Recognition Program (PRP). This is a national forum wherein print and online publications are judged in various categories. Momentum, New Hampshire Mensa's newsletter edited by Claire Natola, was nominated in the Calendar, Mensa Recognition and Outstanding Newsletter (Medium Group) Print categories. This publication also had PRP Print Contribution nominations for Fiction - John McGondel's "No Dolphins on Fridays" and Non-Fiction: Mensa - Claire Natola's "7 Things I Learned at My First AG". Our Ocean State Mensans also collected a nomination for Print Contribution, Non-Fiction: Essay. Congratulations go to Paula Grey of Rhode Island Mensa for her article "Making the Magic" which appeared in the M'Ocean newsletter where she is the editor. Best wishes to everyone for further glory at the awards ceremony in Orlando! Speaking of recognising talent, my group, Greater New York Mensa, had its annual Talent Show. Who knew we had a national competitive eater champion in our midst? One of our members has won prizes for hot dogs (and buns), matzo balls, and baked beans consumption, to name just a few. His demonstration was literally show stopping. Another member, an excellent a cappella singer, is in the process of recording a CD of Mensa singers, including herself, which hopefully will be available at the World Gathering. Summertime means outdoor cooking and that means (at least to someone with Jamaican ancestry) Jerk Season. Jerk chicken, fish, tempeh, pork - you name it, it can be jerked. The word is supposedly from from the word "ch?arki" (the question mark is part of the word), a Peruvian Quecha word. The Spanish transliterated that to "charqui" which meant jerked, or dried meat, which in English became "jerk," the origin of the word "jerky". The technique of jerking was originated by the Maroons, Jamaican slaves that escaped from the British during the 1655 invasion. They seasoned their meat with local herbs, spices and the incendiary Scotch bonnet peppers, then cooked it until dry, which preserved it in the tropical humidity. There are three key seasonings: Scotch bonnet peppers, ground Jamaican pimento (allspice), and thyme (leaves or ground). Jerk Sauce 1 cup brown sugar, packed 1 cup chopped red onion ½ cup ground allspice 2 Tbl. black pepper 1 Tbl. each: kosher salt, nutmeg, cinnamon ¼ cup chopped garlic cloves ¼ - ½ cup Scotch bonnet peppers, coarsely chopped* ¼ cup fresh thyme leaves OR 4 tsp. ground powder 2 Tbl. coarsely chopped fresh ginger OR 2 tsp. ground powder 4 Tbl. Pickapeppa Sauce (if you can't find it, Worchestshire is OK) Place all ingredients in a food processor and blend until smooth, or pulverise with mortar and pestle.Sauce keeps indefinitely when refrigerated. Rub meat with the sauce. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. Can also be used with firm-fleshed fish, like bluefish or grouper. For tempeh or firm tofu, prick with fork so seasonings are absorbed. Marinate overnight in cool place. Grill over a low charcoal (if possible) fire until done: pink inside, dark outside. *As with all hot peppers, wear rubber gloves when handling and wash all preparation surfaces when finished. Per serving: -->Marghretta McBeanThu, 01 Jun 2006 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:36http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/35/Whats-Cooking-in-Region---May-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=35http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=35&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/35/Whats-Cooking-in-Region---May-2006.aspx'Tis the Merrie Month of May! That Special Season of the Year - Taurus Time! to all of you, both April and May born, Best Wishes for a Happy Birthday! Special Felicitations are sent to Oleg Bayborodin and Lorenzo Perez (Boston Mensa); Jack Peregrim (Connecticut/Western Massachusetts Mensa); Traci Nagy, Salvatore Negri, Christopher Neylan, Fabian Binz-Scharf and Kevin Thompson (Greater New York Mensa); Marvin Murdock (New Hampshire & Maine Mensa); Harvey Nisselson and Alex Peters (Northern New Jersey Mensa); Jacques DuPuis (Vermont Mensa) all of whom were born on that Day of Days, May 7th. We are indeed Special People! The AMC [American Mensa Committee] meeting (24-26 March) in Greenville SC was a pleasure to attend: the southern hospitality offered by the Carolinian Mensans was superb and once again Russ Bakke chaired a civil and productive board meeting. A motion to have secret ballots was defeated; I personally feel no need to hide my vote, on any matter. More time will be taken to (re)formulate the mission of the Local Group Charter Committee, which I chair. There were wide differences of opinion as to exactly what "clarification of the relationships between AML [American Mensa Ltd.] and its local groups" means. There was a frank exchange of opinion among the attending RVCs [Regional Vice Chairs] as to how the RVC discretionary fund should be spent. Some RVCs spend little to none of their funds; others are broke before the fiscal year is over, like yours truly. Transportation expenses, RG registration fees, and hotel costs can quickly deplete an RVC allocation. I feel it is important to visit each of the groups in my region at least once; I was shocked to learn that many RVCs have never done so. With the news that the 2006-2007 budget has an estimated shortfall, there were enough RVCs who felt monies left in the discretionary fund should be rolled back into the general fund, rather than distributed to groups that had requested assistance from their RVCs. It is for that reason that no group in Region 1 received anything from me, unfortunately. Several years ago, due to perceived member inactivity, Maine Mensa was dissolved and "rolled into" New Hampshire Mensa, with, as far as I can gather, no input from either group. While New Hampshire Mensa has done an admirable job of including Maine, I think that the 160 + Mainers should try to stand on their own again. Comments are more than welcome. May 1st marks the beginning of spring for the Scandinavians, who spend Walpurgis Night (30 April) burning bonfires and singing songs welcoming spring. Beltane is the Celtic equivalent. Both groups have honey drinks as part of the festivities. Here is a wonderful recipe from an old Wiccan book of mine: MEAD 4 lbs. raw* honey 1 gallon water 1 oz. hops ½ oz. ginger root Rind of 2 lemons 1 oz. yeast 1 oz. isinglass** Dissolve honey in water. Add hops, ginger and lemon rind. Boil for 45 minutes. Pour into a cask. When lukewarm add yeast. Leave to ferment (about a day) and when finished (bubbling stops), add isinglass. Bung cask tightly. Keep in cool dark area. Bottle after six months. *Use unblended honey when making mead, and raw honey if at all possible.Unless you live near an apiary, the best place to get honey is at a health food store or roadside stand. If the honey has bits of wax or other particulate matter in it, that can be strained out before cooking. **Isinglass consists of collagen, which, when heated with water, yields a pure form of gelatin. It is obtained from the swimming bladder ("sound") of certain fish. Its fibrous structure gives it the capability of clarifying liquids, including wines and beers. Per serving: -->Marghretta McBeanMon, 01 May 2006 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:35http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/34/Whats-Cooking-in-Region-1--April-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=34http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=34&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/34/Whats-Cooking-in-Region-1--April-2006.aspxI was recently talking to a mother of an extremely gifted child. She had spent months trying to locate a public school that offered a curriculum for bright students. None were to be found in her county; funding had been dropped at the three schools that had gifted classes. Reason: the less bright children felt left out. Children in this county were also not allowed to be skipped a grade, as that would supposedly traumatise the unskipped. Following the advice of another parent in the same situation, she petitioned the local Board of Education to declare her child disabled and in need of special educational assistance. When that designation was granted, she was able to enroll her child in a school for gifted children in the neighbouring county, with transportation included. This is a fairly common way to get bright children the education to which they are entitled. The prejudice against being intelligent in this country is reaching epic proportions. Local, state and federal educational agencies either ignore or penalise children for being brighter than their fellow students. Scholarships based solely on intellectual ability have dwindled or in many cases disappeared; no longer can a very bright student expect to attend college free due to generous scholastic awards. While Mensa as an organisation can not take a stand on any issue, we Mensans certainly can. I would strongly encourage all of you to acquaint yourselves with the state of gifted education in your locality. Whether you have children or not, the future of the intelligensia rests on its present treatment. All of us were gifted children and we need to nurture the education and development those who will follow us.. Clarification: In last month's column I wrote "that a motion to have secret ballots was defeated". Judy Vasiliauskas, Mensa's secretary, has asked that I make it clear that the motion was actually to require a 2/3 majority vote rather than the simple majority that Robert's Rules of Order specifies. The defeated motion would have also named those who voted for using a secret ballot. The use of secret (actually they're paper) ballots are often in situations where some people have qualms about publically revealing their position on an issue. As all who know me can attest, I rarely see any reason to hide my opinion. The yogurt-based shakes of India are refreshing, thirst-quenching and nutritious. Of the three types - sweet, salty, fruity - the first is by far the most popular. Traditionally the yogurt used is made from unhomogenised extra-rich buffalo or cow's milk, with a thick layer of "cream" on top. Meetha Lassi (Sweet Lassi) 3 cups plain or vanilla yogurt with "cream" (such as Brown Cow or Stoneyfield) 2/3 cup superfine sugar ½ cup ice water 8-10 ice cubes, crushed or partially crushed Spoon off 4 pieces of the "cream" from the top of the yogurt and set aside on waxed paper. Place yogurt and sugar in large bowl and whisk until frothy. Add water and whisk briefly. Stir in ice. Pour into 4 chilled glasses. Carefully place a piece of the "cream" on each drink and sprinkle a little sugar on top. Serve immediately Marghretta McBeanSat, 01 Apr 2006 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:34http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/33/Whats-Cooking-in-Region-1--March-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=33http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=33&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/33/Whats-Cooking-in-Region-1--March-2006.aspxFebruary in New York City got off to its usual start: the Westminster Dog Show and Fashion Week. The winner of the former, a bull terrier named Rufus, had tons more aplomb than the zombie-like teenage waifs wobbling down the runways. Rufus is living proof that traditional ideas of attractiveness can be ignored when one possesses self confidence and good attitude. Beauty really does come from within! How can a 45 minute flight take 8 hours? When flying to Manchester New Hampshire in near hurricane strength winds. En route to New Hampshire Mensa's Granite Gathering 2006 "Return to Middle Earth" RG in Nashua, my plane made two landing attempts (add 1.75 hours), ran out of fuel, flew to and refueled at Logan Airport (add 1.25 hours), made three more landing attempts (add 2 hours) and finally flew back to Logan where we were eventually put on vans (add 1 hour) and driven (during rush hour traffic: add 2 hours) back to Manchester. Throw in another hour to get from Nashua to Manchester because the hotel shuttle folks were overwhelmed: power failures had sent area residents to the hotel, the telephone lines had been down, etc. etc. The hospitality crew outdid themselves. Homemade soups, bread, and cookies; wonderful cheeses paired with excellent wines; games, games and more games; great speakers (the Global Warming lecture given by a meteorologist was especially fascinating); music offerings from professional level members - tons of talent! Over forty dedicated volunteers made this another stellar Region 1 event. Kudos to all! Northern New Jersey Mensa reprised their now famous "Mid-Winter Blahs" one day RG. The featured morning speaker, Joseph D'Angeli, is a licensed chiroptologist: a bat specialist. Joe gave a fascinating presentation on our flying mammalian friends and brought along Jonathan, a very amiable fruit bat. What motivates someone to spend seven weeks bicycling across the United States? Kevin Gately of NNJM gave attendees his answer in a great travelogue. In addition the traditional game room, Carnelli and a raffle of gift baskets full of chocolate goodies completed the day's festivities. A big tip o' the hat to the Blahs Committee for their dedication, inventiveness and esprit de corps! Where I grew up, no italian Easter dinner table was complete without a dish of malfatti (spinach dumplings). Italian Jews make a Passover version substituting matzo for the bread crumbs and flour. Happy Easter and ein zeisen Pesach to all! Malfatti 2 cups ricotta cheese 2 cups cooked spinach (or 1 lb. frozen chopped spinach, thawed and squeezed dry) ½ cup grated Parmesan cheese plus more for layering ¼ teaspoon cinnamon 3 Tbl. flour 4 Tbl. bread crumbs Salt and freshly ground pepper to taste Butter Mix all ingredients except butter together thoroughly. Sprinkle a little flour on waxed paper and, with floured hands, form little dough ovals about 2" long x 1.5" wide x .5" thick, using about 1 tablespoon of mixture for each malfatto. Bring a gallon of salted water to a hard boil, then lower heat. Ease malfatti into the water one at a time. When they float to the surface, they are cooked. Remove with slotted spoon and place on warm serving platter. When a layer covers the bottom, dot it with butter and additional grated Parmesan. Keep warm. Repeat layers until all malfatti are cooked, adding butter and Parmesan to each layer. Per serving: -->Marghretta McBeanWed, 01 Mar 2006 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:33http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/32/Whats-Cooking-in-Region-1--February-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=32http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=32&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/32/Whats-Cooking-in-Region-1--February-2006.aspxThe unseasonably warm mid-January weather accompanied me on my over eight hour train ride up for a weekend in Randolph, Vermont. There I was pleased to be the guest of Vermont Mensa's new president, Katja Swift. She, her husband and lively almost 3 year old daughter hosted a warm & wonderful "post holiday" party. Some of the Vermont attendees had never been to a Mensan event, but had nonetheless traveled over two hours to enjoy great food, sparkling conversation (natch!), a wealth of board games and strategising for Vermont Mensa's future. Other visitors included a mini contingent from New Hampshire: Claire Natola, the editor of the award-winning Momentum; John Bauman, New Hampshire & Maine Mensa's president; and Dr. John Sheehan, American Mensa's Director of Development. All were eager to share their insights about group dynamics, from volunteer recruitment to event planning logistics. Four prospective members also joined the festivities and seem likely to join after meeting such "normal" [their word] people. Upon returning to the Big Apple, I found that Mensa politics had not been idle. Alan Baltis, the Vice Chair of Region 3 (our northwestern neighbour) had resigned from the American Mensa Committee, Mensa's board of directors. A search is currently underway for his replacement, who must be approved by a vote of the AMC. March is membership renewal month, but it is also a good time to consider the wonderful proctors who are responsible for so many of us joining Mensa. The first Mensan many of us (including me) formally met was the person who administered the qualifying test. Arthur Pogran, 93 years young and still an active member of Greater New York Mensa, tested me thirty years ago - I was just a mere tot ;-) . If you have a college degree, like meeting people, can give & follow instructions and have a few hours to spare a month, please consider becoming a proctor. Ask your local group's Proctor Coordinator for more info. "Carnevale" means "farewell to meat"; in many cultures not only meat, but dairy items are eliminated during Lent, the forty days of fasting before Easter. The days leading up to Ash Wednesday (1 March this year), the beginning of Lent, are full of festivities and luscious foods in Brasil, home of my maternal grandfather. This rich Carnevale cake uses copious quantities of the rich ingredients which have to be used up before Lent begins. : Bôlo de Castanha do Para (Brasil Nut Cake) 1 cup butter 4 cups sugar 12 egg yolks, beaten 4 cups sifted flour 3 tsp. baking powder ½ tsp. salt 2 tsp. cocoa 1 tsp. cinnamon 2 cups milk ½ cup port 2 cups finely chopped Brasil nuts 6 egg whites, beaten until soft peaks form Preheat oven to 375 ° F. Cream butter and sugar together until lemon coloured and creamy. Add egg yolks and beat well. Sift dry ingredients together. Add to first mixture alternating with the milk and wine. The first and last additions should be dry. Stir in the nuts. Fold in the egg whites. Bake in a parchment paper lined (or greased and floured) 10 inch (diameter) x 4 inch (deep) tube pan for 1 hour or until tests done. Note: Egg whites freeze perfectly for up to one year. Use ice cube trays: 2 tablesspoons equal one egg white. Per serving: -->Marghretta McBeanWed, 01 Feb 2006 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:32http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/31/Whats-Cooking-in-Region-1--January-2006.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=31http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=31&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/31/Whats-Cooking-in-Region-1--January-2006.aspxI know it's really winter when I start reading seed catalogs. Whether creating an imaginary horticultural extravaganza or pondering blueberry species, it makes the short cold days feel warmer. I think gardening can confer good management skills: in order to have a successful growing season, preplanning is essential. Available light, soil, etc. must be accurately accessed to determine what will (and will not) grow. Just as important is an honest appraisal of gardening committment: are you an every day or once a week gardener? Plants, like people, respond to attention. Failure is common in the gardening world: one must have the ability to accept a reversal and have a contigency plan in place. It is a humbling experience to sow a seed, nurture it, and watch as it develops into a beautiful flower or luscious tomato. Leaving my botanical reverie, I hope to see many of you at the upcoming gatherings in our region. New Hampshire & Maine Mensa will be hosting their Granite Gathering with a "Return to Middle Earth" theme. Fun for your inner hobbit during Presidents Day weekend. Northern New Jersey Mensa's ever popular Midwinter Blahs returns the last weekend of February. This one day event has a format that many groups could use: Regional Gathering features (speakers, games room, hospitality, etc.) , but in a more manageable size for a small group and/or RG committee. The Year of the Dog will begin on the new moon in Aquarius, January 29th. When I was a child, the chinese laundryman would offer Tea Eggs to customers as a lunar new year's gift. They look spectacular, and taste good too: Tea Eggs 12 eggs 4 quarts water ¼ cup black tea leaves 2 star anise 1 inch piece cinnamon ½ tsp. five-spice powder 1 Tbl. salt Place eggs in large pot. Cover with 2 quarts water and bring to boil over high heat. Reduce heat to medium and cook 7 minutes. Drain; let stand until cool. Lightly tap eggs to crack shells, but do not peel. Bring 2 quarts water to a boil in large pot. Add tea leaves, salt and spices. Carefully add cracked eggs. Reduce heat to low. Cover and simmer 1 hour. Let cool; drain. Peel while still warm or thoroughly cooled. Serve whole as a finger food. Per serving: -->Marghretta McBeanSun, 01 Jan 2006 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:31http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/30/Whats-Cooking-in-Region-1--December-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=30http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=30&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/30/Whats-Cooking-in-Region-1--December-2005.aspxIt's still officially autumn yet every state in our region has had at least one snowfall. Of course snow is relative: here in New York City, three inches means traffic snarl ups; up in Syracuse, in Central New York Mensaland, that does not qualify for shoveling. Paul Baxter, the President of that group, told me that last week's twenty-four (24!!!) inches of snow did merit snowplows. I just got back from the American Mensa Committee meeting in Phoenix, which went smoothly, thanks in large part to Chairman Russ Bakke's insistence on civility. He has worked hard to create a collegial atmosphere where differences of opinion do not lead to verbal warfare. While it may be difficult at times to remember common courtesy in the heat of an argument, it is a lesson which is sorely needed and well learned. I was pleased to sponsor a motion that will call for a special referendum to amend our bylaws to allow alternative forms of voting (e.g. online). In the last election, there were numerous requests for this and if the referendum passes, the 2007 elections would be the first to offer this. Dr. John Sheehan (New Hampshire/Maine Mensa) was named the new head of Name & Logo and Bylaws Committees. He replaces Regional Vice Chair Mike Siegler who had to resign due to work committments. Dr. Sheehan continues his excellent work as the national Development Committee Chair. Michael Beetham addressed the AMC about the latest Project Inkslinger® developments. This committee works with local groups who are interested in supplying books and other printed material to needy recipients. Hurricane Katrina highlighted the plight of the loss of libraries, school books, etc. If there are any groups who are interested in participating, contact him Our treasurer, Charlie Bruce, had some not too good news: overall budgeted income is down because of decreased testing and evaluation. With two national hearings adding to the expense column, it looks like we may be out about $45K by fiscal year's end 31 March. A small positive note: overall expenses are also down. A motion to establish an "Angel Fund" to help financially strapped members was defeated. While I think the idea is a good one, the degrees of bureaucracy included in the motion were onerous and off-putting to me. Many groups quietly help out members they know have fallen on hard times by simply paying their dues, no questions asked. I have also know individuals have done so, often without the recipient knowing who did the kind deed. That to me is true charity. After a lot of soul searching and a secret ballot, the motion to fund AMC members for up to five nights for World Gathering meeting attendance was passed. Many seemed to feel their Mensan political lives would end if they publically accepted the funding, hence the request for anonymous voting. Acceptance of the monies is voluntary as is attendance at the International Board of Directors' meetings. It will be a unique opportunity to meet the heads of international Mensa groups, and as the host country, AMC members were strongly urged to take advantage of this event. In the "I'm proud to be a member of Greater New York Mensa" department, our group won the "chocolate contest" Category I division for National Testing Day by testing 56 people between October 8th and November 5th 2005. While getting test takers to actually show up is beyond any proctor's power, the fact that so many did is a credit to the hard work of the GNYM proctor cadre. There is good news from the Green Mountain state. After a long leadership hiatus, two Vermont Mensans have volunteered to help get the group up and running. I have appointed James Matthew as treasurer and Katja Swift as president/loc sec. As a brand-new GenX-aged member, Katja will bring energy and a fresh outlook to the group. As the days get shorter and the temperatures drop, hot drinks are a welcome delight. Bishop is a delicious addition to any winter table!: BISHOP 1 large navel orange 12 cloves ½teaspoon each: mace, ground ginger; cinnamon, allspice, ground cloves 1 lemon: rind thinly peeled; juice strained 8 oz. water 4 oz. (½ cup) sugar 1 bottle (32 oz.) port Stick cloves into orange, put into fireproof / ovenproof bowl, cover closely and roast until a rich brown colour. Cut up into 8 pieces; remove seeds. Put spices, lemon peel and water into enamel saucepan and bring to boil. Simmer gently 30 minutes. Remove from heat and stir in lemon juice and sugar. Add roasted orange and port, heat up again but but be careful not to let it boil - you will ruin the port. Strain off liquid through fine sieve if desired and serve hot. Best Wishes for a Happy, Healthy and Prosperous 2006! Per serving: -->Marghretta McBeanThu, 01 Dec 2005 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:30http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/29/Whats-Cooking-in-Region-1--November-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=29http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=29&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/29/Whats-Cooking-in-Region-1--November-2005.aspxIvisited Chicago for the first time and attended Chicago Mensa's HalloweeM RG. What a blast! All the reports about this being the largest Regional Gathering in the country were true. Over five hundred Mensans of all ages partied and partied some more. Of particular interest to me was the large number of younger members: well over 100 GenXers and GenYers. Their presence seemed to make it a more lively affair: dancing to MP3 tunes and Pretentious Drinking were just a few of the crowd pleasers. Excellent organisation of dedicated volunteers was the key to the 30th production of a Mensan tradition. The waning days of autumn have always been a time of reflection for me. For many, it marks the gearing up for holiday festivities, which seem to start earlier and earlier; I saw Christmas decorations in a store on October 15th, two weeks before Hallowe'en. Scary! Everyday the news brings information about yet another natural or man-made disaster: it is hard at times to find anything for which to be thankful. But as year end draws near, items do come to mind: the wonderful gift of higher intelligence; good health, particularly for uninsured folks like myself; the ability to run in the crisp sunlight; a wonderful daughter; my dozens of houseplants. The more thought we give to what we do have, the less time we can take to worry about what we don't have. Give thanks and give it often. The smell of gingerbread means cold weather to me. These pancakes are great for a weekend brunch, or even for dessert: Gingerbread Pancakes 1 cup all-purpose flour 1/3 cup(packed) brown sugar 1½ teaspoons baking powder ¼ teaspoon baking soda 2 teaspoons ground ginger ½teaspoon cinnamon ½teaspoon dry mustard Pinch ground cloves Pinch freshly grated nutmeg ¼ teaspoon salt 3/8 cup sour cream ½ cup milk 4 tablespoons unsalted butter, melted and cooled 2 tablespoons molasses 1 large egg Ic e cream (french vanilla or eggnog are especially yummy) Heat a griddle. Whisk together all dry ingredients, making sure brown sugar does not clump. In another bowl, whisk together all the remaining ingredients except ice cream. Pour liquid ingredients over dry, and mix gently with a whisk. Grease the griddle, if necessary. Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading. Lightly press batter into rounds with a spatula. Cook until undersides are very brown and tops are lightly speckled with bubbles. Flip pancakes over, and cook second side until light brown. Serve hot, topped with ice cream. Per serving: -->Marghretta McBeanTue, 01 Nov 2005 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:29http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/28/Whats-Cooking-in-Region-1--October-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=28http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=28&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/28/Whats-Cooking-in-Region-1--October-2005.aspxThe long hot days of summer are gradually giving way to shorter days and cool nights. My garden's bumper crop of basil (five! different kinds) is slowly diminishing and I doubt if any more tomatoes will make an appearance. The kale, beets and salsify, however, will have no problem with the frosty days ahead. And I'm planting hyacinth bulbs under tomorrow's full moon. Moving away from my bucolic reveries, I can report that the recent AMC (American Mensa Committee - Mensa's board of directors) meeting held in Arlington Texas was a pleasant and productive affair. An all-day planning session yielded many worthwhile, interesting goals. The motion to amend the Local Group Host Agreement by including the national office staff as Annual Gathering (AG) registration agents was defeated. One salient point did emerge from the spirited discussion: AGs are national events which are partially funded by American Mensa Ltd. While host groups provide the locale, volunteers, speakers, hospitality, etc. they do not operate independently. I was surprised to learn there is even a cap on the amount of money a group can expect to net, a reason some groups have refrained from bidding for an AG. Several issues that surfaced will be explored as they directly impact not only local group-national office relations, but also the very nature of membership in a national organisation. I have appointed Lawrence (Larry) Pool of Northern New Jersey Mensa and Ernest Adams of Connecticut & Western Massachusetts Mensa as Region 1's representatives to the Mensa Hall of Fame Committee, which will choose the 2006 nominees. October is the month of National Testing Day; get a friend to take a Mensa test and make her/his IQ happy. Happy 25th Birthday to New Hampshire Mensa! Best Wishes on its Silver Anniversary! L'shanah tovah ("for a good year") - it's the Jewish Year 5766. May the new year bring peace to all. Ramadan is the holiest month in the lunar Islamic calendar, beginning when the moon is at its apogee (maximum distance from Earth) from the earth. Devout Muslims fast during daylight hours, eating only at night. In 2005, the first day of fasting begins on 4 October and ends on November 2nd. Basbousa is an Egyptian sweet dense cake saturated with syrup. It is served after the nightly Ramadan meal. Other versions of Basbousa include Nammurra (Lebanese) and Hareesa (Palestinian).: Basbousa Syrup 3 cups sugar 1½ cups water 1 tsp. - 2* Tbl. fresh lemon juice Cake 1 cup sugar 1 cup flaked coconut 1 cup yogurt 1 cup vegetable oil 1 cup heavy cream 1¼ cups semolina** 2 medium eggs 2 teaspoons baking powder Whole blanched almonds, pistachios, or pine nuts Prepare syrup by putting the sugar and water in a heavy saucepan. Bring to a boil while stirring to dissolve the sugar. Let boil until it appears clear. Add lemon juice and let boil for a minute or so. Remove from saucepan and let cool completely. Preheat the oven to 350° F. In a bowl beat all cake ingredients and stir until well mixed. Pour into a 9-inch square baking pan. Decorate the surface with nuts. Bake until golden for about 30 minutes. Remove from oven and pour some syrup over the entire cake surface and return the pan to the oven for about 5 minutes to dry the surface. Allow to cool, then cut the basbousa into squares like brownies. Serve with additional syrup. * I like tart so I use more. ** Cream of wheat can be substituted for the semolina. Also, you can reduce the semolina by half and add ground almonds instead. Per serving: -->Marghretta McBeanSat, 01 Oct 2005 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:28http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/27/Whats-Cooking-in-Region-1--September-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=27http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=27&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/27/Whats-Cooking-in-Region-1--September-2005.aspxI just got back from Mid-Hudson Mensa's Autumn in New York RG. What a truly wonderful weekend!!! Although the title is a misnomer, since it is still summer (and we had gorgeous warm sunshine as proof), nothing else about this gem of a Regional Gathering is in the least misleading. Set in the picturesque Hudson Valley at the foot of the Catskill Mountains, the location is perfect for any outdoor enthusiast, whether ardent hiker, casual stroller, canoeist, or just sit-on-the-porch-and-watch-the-deer-and-chipmunks nature lover. Accomodations are in cabins reminiscent of your summer camp days, albeit with plenty of hot water and comfortable bunk beds. Delicious meals are prepared by a Culinary Institute of America trained chef, with special dietary requests (vegetarian, kosher, etc.) also available. This year's theme was "Eat Your Way Through the Catskills"and all attendees heroically tried to do just that. In addition to the outdoor attractions, folks played a variety of card and board games, put puzzles together, and discussed myriad topics like St. Paul's personality, the dynamics of smoking, SAT test scoring, and bus driver pension plans, to mention just a few overheard conversations. Mark Adams, whose family has farmed in the Hudson Valley for almost a century, gave a fascinating presntation on ‘Foods of the Hudson Valley'. As president of the Dutchess County Farmers Association, Mark is in the forefront of promoting sustainable agriculture and educating consumers on the benefits of locally produced foods. His lecture included tastes of heirloom tomatoes and apples, cheese, honey and even venison sausage (for the meat eaters). A lively discussion about genetically modified foods rounded out his talk. Tim "Merf" Murphy's presentation on ‘Knife Safety' was most informative. As a cook in a large restaurant, he has had ample opportunity to observe the correct (and incorrect) ways knives are handled, from cutting to carrying to sharpening. Yours truly gave a talk on ‘Blue Ribbon Baking - How to Win Recipe Contests and County Fairs'. Having done the former and judged at the latter, I passed on some tips for would-be contestants. The featured speaker was Geraldo "Dr. Demento" DeMenna Ph.D., whom I met at the 2000 Philadelphia AG, when he gave a standing room only presentation on the chemistry of chocolate. Jerry, who has a doctorate in Food Chemistry, had all of us enthralled with his lecture ‘Culinary Spectroscopy: Organic Synthesis with Edible Reagents or Clinically Correct Cooking'. Why alkaline foods taste better with white or black pepper while acidic foods need red pepper, the evils of hydrogenated oils, a chemical analysis of french fries: these topics and more were explained clearly for even the chemistry-challenged. I urge all of you to seriously consider marking your calendars for next year's RG (8-10 September 2006) - your psyche will thank you! New York apple farms produce the greatest variety of apples in the United States. Since autumn is apple time, here is a delicious omelet using apples in a non-traditional way.: Cheese and Apple Omelet 2 tart (Northern Spy, Jonathan, Granny Smith) apples, pared, cut into ¼-inch slices 3 Tbl. unsalted butter 5 eggs, lightly beaten 2 Tbl. water or milk Salt Ground white pepper ½cup crumbled sharp blue cheese (Fourme D'Ambert Bleu, Roquefort, SiltonTM) (about 3 ounces) Saute apples in 2 tablespoons of the butter in large omelet pan over high heat until just fork-tender, about 1 minute. Transfer to plate. Whisk eggs, water or milk, salt and pepper in medium bowl until blended. Heat remaining tablespoon butter in omelet pan over high heat, tilting pan to coat sides with butter. Add egg mixture; cook, stirring with fork, until eggs begin to set. Sprinkle cheese over one half of the omelet; spoon half the apple slices over cheese. Fold omelet in half; transfer to warm platter. Garnish with remaining apple slices. Per serving: -->Marghretta McBeanThu, 01 Sep 2005 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:27http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/26/Whats-Cooking-in-Region-1--August-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=26http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=26&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/26/Whats-Cooking-in-Region-1--August-2005.aspxJuly brought lots of good news and a bit of sadness to our region. Beginning with the positive: the Annual Gathering (AG) in New Orleans was great, even though it was sandwiched between two hurricanes, Cindy and Dennis. Although some chose to leave early, Dennis did not hit The Big Easy as earlier predicted, but flights were delayed or in some cases cancelled on departure day Sunday. I have appointed an Assistant Regional Vice Chairwoman, Claire Natola (New Hampshire & Maine Mensa, NH&MM). Her appointment was approved at the AMC (American Mensa Committee - Mensa's board of directors) business meeting held during the AG. A Mensan for less than three yearss, she has already shown signs of leadership, determination, and most importantly, a willingness to take initiative. As a resident in the northern part of Region 1, she will be a valuable presence. I believe it is imperative that members of her generation be mentored and groomed for Mensa's future. The Granite State also contributed another AMC member, that of Development Officer. I was pleased to second the motion to appoint John Sheehan, Ph.D. who is currently the Public Relations officer for NH&MM. Dr. Sheehan will be working to make the Mensa "brand" one of which we can all be proud, and hopefully encourage more folks to become members. The Region 1 plaudits were many at the Awards Luncheon: The American Mensa Awards Committee recognised Joe Zanca (NH&MM) for his outstanding service at the national level with a Distinguished Service Award including life membership. The ABBIE Proctor of the Year Committee bestowed a Regional Honourable Mention for the second time to Clotilde Cepeda former Proctor Coordinator of Greater New York Mensa (GNYM). Through her kindness, courtesy and superior organisational skills, Cloty has demonstrated how important a good proctor is to the recruitment and retention of new members. CultureQuest® XVI had teams of Mensans from the U.S. and Canada who matched wits, with the top twenty groups winning money for their local group. A tip o' the hat to Misha's Vineyard Players, under the leadership of Greg Draves (GNYM) who placed 9th overall. The Publications Recognition Program (PRP) presented Angela Tremain (Mid-Hudson Mensa) its Best Newsletter (Small Group) Award for her editorship of the Mid-Mensan. Angela's winning of the Recognition Award last year seemed to have inspired her to set even higher standards, which did not go unnoticed. A Mensa Recognition Award was presented to Claire Natola, the editor of NH&MM's Momentum. This was Claire's first volunteer "opportunity" and in less than two years under her editorship, the fruits of her labours have been recognised nationally. I am pleased to report that Mary Jo Kelleher (Mensa of the Southern Tier) has generously agreed to volunteer once again as Region 1's Scholarship Chair. Mary Jo will be coordinating with local groups' scholarship committees to forward their selections that merit regional and/or national evaluation. It is with deep sadness that I note the deaths of Frederic "Fred" Carlin (GNYM) and Stuart "Stu" Lucas (Northern New Jersey Mensa). Fred's passion was Mensa, as anyone who was a recipient of his emails or telephone calls can attest. Stu's verbal wit was unsurpassed. Both men will be missed. It has been said that where people eat garlic, happiness abounds. The garlic specialties of the Provence region of France are renown, and aïoli (eye-oh-LEE) is the most famous. Aïoli is the name of a dish and also the sauce which accompanies it. The sauce contains twelve (or more) cloves of garlic. The dish consists of an assortment of poached salt cod (bacalao), quartered tomatoes, steamed vegetables (e.g. zucchini, cauliflower, carrots, artichokes, chick peas: served hot or room temperature) and hard-boiled eggs. Purists serve snails as well. I am not a purist.: AÏOLI 12* (or more: I use an entire head) cloves garlic, peeled and finely minced 4 egg yolks 1 Tbl. boiling water ½ Tbl. salt (or to taste) Ground white pepper to taste 1¼ cups peanut oil* 1 cup olive oil 1 Tbl. (approx.) lemon juice Place garlic in large bowl and add egg yolks. Beat with whisk or electric mixer. Add water, salt and pepper rapidly. Add peanut oil, drop by drop, until more than half has been added. (Mixture will be thick.) Continue to beat mixture as the rest of the peanut oil and all of the olive oil are added by pouring in a thin stream. (If you have someone to do the pouring, so much the better.) Beat in the lemon juice. *For a milder taste, use less garlic and/or vegetable oil (e.g. safflower) Per serving: -->Marghretta McBeanMon, 01 Aug 2005 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:26http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/25/Whats-Cooking-in-Region-1--July-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=25http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=25&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/25/Whats-Cooking-in-Region-1--July-2005.aspxSummer is upon us and I'm about to depart for the Annual Gathering in New Orleans. First I would like to thank all of you (6.1975% of Region 1 members to be exact) who took the time to vote in the regional election. Second, an especial thank you goes to those who felt that I deserved a second term of office. I am humbled and gratified by your votes of confidence in me and hope that I can continue to earn the trust which you have placed in me. For those of you who, for whatever reason, felt a leadership change was due, I hope that your opinion was based on solid fact, not the half-truths and innuendos that surfaced during the election period. Like all the RVC (Regional Vice Chair) candidates, I was asked by the editor of Going Forward (an independent Mensa-oriented publication) to write a short essay in answering the questions "From your perspective, what is the role of local groups within American Mensa? Are they important? What steps would you take to implement your vision of local groups?" My first reaction was to write a piece which would have mirrored the rosy picture the other candidates painted. I have been a member since 1976 and the Mensa of today is greatly changed. Having served on the AMC and seen more of the inner workings of Mensa's operations, I can say that yes, local groups are its life blood, but that blood is coagulating. Over ten years ago my group (Greater New York Mensa Inc.) changed its election rules so that candidates effectively "run twice": for a specific office (Secretary, etc.) and also for Director. Why? Because we couldn't get enough people to run. It's been years since we have had contested elections. Our group is not alone, unfortunately. From national office down to local, it is becoming more and more difficult, impossible in many cases, to get people to run for office. (Of the 17 elected positions on the AMC, only 7 were contested.) Once people get into office, they often stay for years, bound by a strong sense of duty and because no one is there to replace them. To me a healthy local group has active member involvement: people attending events, participating in running the group, a place where a new member feels welcomed. For whatever reason, there are members who are never active. The lowball estimate is 80 percent. Out of over 2300 GNYM members, about 5 percent are active. From what I read in the other Mensa newsletters, that is not an unusual figure. Is what "vibrant local group" means? I suggested in the Going Forward article that eliminating the local group structure might be a solution. Members living in a certain area could continue to meet. Those with similar interests would still have a way of getting in touch with fellow enthusiasts. The biggest change would be the lack of a "local" newsletter - perhaps it would be replaced by a regional one, and/or planned activities would be posted to a central site where searches could be done by interest, date, location, etc. One big plus might be the elimination of the political wars that wreak havoc in groups; another would be the end of the "Volunteer Vacuum" - no more pleas to step forward to be on a committee or to run for local office. Scholarships go unrewarded because some local groups don't have Scholarship Chairs. Prospective members can't be tested because some local groups don't have Proctors. Local group officers often end up serving in multiple capacities (e.g. President and Editor and Treasurer) because there aren't any volunteers for these jobs. I do not see this as anarchy. It means accepting the fact that most of our members didn't join to meet people who live (more or less) near to them and that perhaps their special interests are far more important to them than membership in a specific geographically defined group. I have absolutely no desire to dismantle Mensa nor any local group, no matter how floundering. While there are some on the AMC who think Vermont Mensa should be history, I don't, if for no other reason than there are dozens of other groups in the same boat: lack of volunteer leaders, members, small number of members in a geographically dispersed area. I also see no reason why if one group is having problems, subsuming it into a neighbouring group will solve the problems. All that means is another overburdened LocSec/President administering to an even larger area. Far too many Mensans spend their time criticising every idea that passes in front of them and doing nothing else. I got politically involved because I had questions that weren't answered and ideas that I felt needed airing. I learned at a young age that if I wanted change, I would have to be the instrument. I invite all of you, whether you agree with me or not, to become active members. This is your Mensa. Bulgur wheat is a staple of the Near East. Like couscous, it requires little or no cooking, so it's excellent for hot weather dishes.This is an Iranian version.: Overnight Tabbouleh ½ lb. bulgur wheat ¼ cup each: sesame seeds, finely chopped onion ½ cup each finely chopped: carrots, celery, red pepper, green pepper 1 tomato, chopped 1 cup each: tomato juice, cold water ½ cup lemon juice 1/3 cup fruity olive oil 2 tsp. fresh thyme (1 tsp. dried) ¾ tsp. salt [Fresh thyme sprigs - optional garnish] Put all tabbouleh ingredients in large bowl and mix well. Cover and refrigerate overnight. To serve: remove from refrigerator and mix well. Makes 4-6 servings. Per serving: -->Marghretta McBeanFri, 01 Jul 2005 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:25http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/24/Whats-Cooking-in-Region-1--June-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=24http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=24&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/24/Whats-Cooking-in-Region-1--June-2005.aspxI can't believe that it was just two years ago that I learned I had won the election for Vice Chair of Region 1. These have been "interesting times", to paraphrase the Chinese proverb. The positives have by far outweighed the negatives. My admiration for the devotion, resourcefulness and just plain true grit that local group officers (and members!) have is immeasurable. Here's to all you - you are all truly Number One in Region 1! Donning my Geekette hat, I would like to note the recent death of George Dantzig, the famous mathematician who created the linear programming algorithm and the Simplex method. Portfolio selection, employee scheduling, optimal diet components: these are just some of the tasks that have Dantzig's brilliance to thank for ease in execution. His research in the related areas of nonlinear optimisation, decomposition theory, sensitivity analysis, and complementary pivot methods, to name just a few, revolutionised the mathematical and computer worlds. His optimal solutions will live forever. I had the pleasure of meeting one of Region 1's younger members at the Greater New York Mensa Members' Art Show in May. Sabrina DeSouza-Fennelly, eight years old, took top prize with her intrically carved edible marzipan sculptures. Fruit, animals, a perfect replica of a Godiva box of candy - all fashioned, she told me, with kitchen utensils. Her creations have won blue ribbons at the Otsego County Fair. She has already given workshops at the Children's Museum of Manhattan. Congratulations and best wishes are due to Christian Burns, 14 years old, (Connecticut & Western Massachusetts Mensa) who graduated from Tunxis Community College. Starting this fall, he will be attending Cornell University where he hopes to get a doctorate in zoology. It's not too early to start planning for Rhode Island Mensa's WaterFire event,tentatively scheduled for Saturday August 20th. WaterFire is Providence's spectacular summer festival - on many weekends bonfires,in floating braziers, are lit on the river at sunset. Street performers, music, food, and a carnival atmosphere make for a truly magical experience. Last year about 35 of us had a wonderful time - consider joining the fun! Visit http://www.rhodeisland.us.mensa.org for info. One of the best end of summer traditions is Mid-Hudson Mensa's Autumn in New York RG. This year's (9-11 September) is entitled "Eat Your Way Through the Catskills" (the chef is a graduate of the Culinary Institute of America); the bucolic camp-style setting is sure to please any nature lover. Contact Bill Zigo for details. June is the month of roses and so we journey to India, where rose water is an important ingredient in many dishes. Kulfi is the traditional Indian ice-cream. Traditionally it is made it by slowly cooking a large amount of milk and reducing it to a small amount of condensed milk. This is a quickie version.: Kulfi 5 cardamom pods 1.25 cups sugar 1 cup milk 1 tablespoon rose water 1 cup evaporated milk 1 cup heavy cream drop of red food colouring, if desired Remove the cardamom seeds from the pods and grind using a pestle and mortar. Combine the ground seeds, milks, sugar, cream and rosewater, and stir until the sugar has dissolved. Pour into individual moulds, or use a quart container, and freeze. Per serving: -->Marghretta McBeanWed, 01 Jun 2005 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:24http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/23/Whats-Cooking-in-Region-1--May-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=23http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=23&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/23/Whats-Cooking-in-Region-1--May-2005.aspxIt's May!!! It's Taurus Time!!! Happy Birthday to all my fellow Tauri, with Special Best Wishes to Kenneth Garee, Jeffrey Kochosky, Jack Peregrim (Connecticut/Western Massachusetts Mensa); Harvey Nisselson, Alex Peters (Northern New Jersey Mensa); Jacques DuPuis (Vermont Mensa); Marvin Murdock (New Hampshire & Maine Mensa); Oleg Bayborodin, Lorenzo Perez (Boston Mensa); Traci Nagy, Fabian Binz-Scharf, Kevin Thompson, Salvatore Negri (Greater New York Mensa), all of whom share May 7th with me. Happy Birthday to Us! Region 1 really has major representation in the PRP (Publications Recognition Program) nominations. While my group, Greater New York Mensa, garnered several spots, attention plaudits are also due to the Vermont, Mid-Hudson and New Hampshire & Maine groups, none of which is large. Both Angela Tremain and Claire Natola have created publications that are attractive and interesting, with diverse articles.Jeane Thompson's beautiful colour photographs which grace the covers of The VerMonter showcase the beauty of the Green Mountain state. Two years ago Kristine O'Malley-Levy gave Mphasis a total makeover, and the results are certainly award worthy. Best wishes to all the writers and editors! 2005 Publications Recognition Program (PRP) Print Contribution Award Nominations Non-Fiction (essay) "Seriously and Personally", by Michael Novak (Mid-Mensan; Mid-Hudson Mensa; Angela Tremain, Editor; Sep 2004) Artwork Winter's Day in Vermont's Northeast Kingdom, by John Matthews (The VerMonter; Vermont Mensa; Jeane Thompson, Editor; Jan/Feb 2 Continuing Item Kids Page, by Natalie Krauser (Mphasis; Greater New York Mensa;Kristine O'Malley-Levy, Editor; May/Jun 2004, Jul/Aug 2004, Sep/Oct 2004) SIG and Ye Shall Find, by Marty Merado (Mphasis; Greater New York Mensa; Kristine O'Malley-Levy, Editor; May/Jun 2004, Jul/Aug 2004, Sep/Oct 2004) Snappy Science Snippets, by Andi Weiss Bartczak, PhD (Mid-Mensan; Mid-Hudson Mensa; Angela Tremain, Editor; Oct 2004, Dec 2004, Jan/Feb 2005) 2005 Publications Recognition Program (PRP) Newsletter Award Nominees Calendar Mphasis; Greater New York Mensa; Deborah Yaffe, Calendar Editor Member Recognition Mphasis; Greater New York Mensa; Kristine O'Malley-Levy, Editor Overall Presentation Mphasis; Greater New York Mensa; Kristine O'Malley-Levy, Editor Overall Entertainment Mid-Mensan; Mid-Hudson Mensa; Angela Tremain, Editor Mensa Recognition Momentum; New Hampshire & Maine Mensa; Claire Natola, Editor Mphasis; Greater New York Mensa; Kristine O'Malley-Levy, Editor Best Newsletter (Large) Mphasis; Greater New York Mensa; Kristine O'Malley-Levy, Editor Best Newsletter (Medium) Momentum; New Hampshire & Maine Mensa; Claire Natola, Editor Best Newsletter (Small) Mid-Mensan; Mid-Hudson Mensa; Angela Tremain, Editor I was recently asked to create menus for people who are unable to eat solid food. Here's a refreshing and nutritious fruit soup that's great for everyone at breakfast, lunch or even dessert: Cantaloupe Soup 1 medium ripe cantaloupe 1 cup orange juice 2 Tbl. lime juice 1 cup plain yogurt Fresh mint leaves and melon slivers for garnish [optional] Halve cantaloupe and remove seeds. Cube fruit (remove rind!) and place in food processor or blender. Add juices; purée. Place yogurt in non-reactive bowl and whisk until smooth. Whisk in melon mixture Cover bowl and refrigerate at least 3 hours for flavours to develope. Serve cold, with mint and melon slivers if desired. Per serving: --> Marghretta McBeanSun, 01 May 2005 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:23http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/22/Whats-Cooking-in-Region-1--April-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=22http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=22&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/22/Whats-Cooking-in-Region-1--April-2005.aspxMarch came in like a lion and left...like a lion. The weather here has been ghastly, but hopefully the balmy days of spring are not too far away. Tucson Arizona was the setting of Mensa's Colloquium 2005, "Earth in Mind: Fueling the Future". As a participant and facilitator, I can say the event was an overwhelming success. For those who feel that Mensa doesn't offer opportunities for intelligent discourse and debate, a Colloquium is the answer. Over 150 of us gathered to listen, discuss and of course, disagree, but in a highly energised and focused forum. In addition to presentations on alternative fuel sources (pro & con) and the future of the earth resources, we got to ogle the latest in hybrid cars. Hopefully Region 1 will be presenting a Colloquium on Cosmology in 2006, hosted by Mensa of Northeastern New York. Stay tuned for more details.... As a board member of American Mensa, I attend its quarterly meetings. The most recent was held in Columbus Ohio in mid-March. As the Chair of the Ad-Hoc Funding Committee, I am pleased to say that the Committee's motion to pool and then equally divide RVC (Regional Vice Chair) discretionary funds was passed. Each year American Mensa designates funds for use by its RVCs based on the number of groups within a region, and to a lesser extent by the number of members within a region. While my Committee was unable to come up with a more equitable funding formula, we were able to address the "budget overflow" problem that many RVCs face at the end of a fiscal year. Ten percent of the funds will be set aside for emergencies, with RVCs approving usage. Typical expenses incurred by RVCs include RG registration and hotel fees, travel to group activities and funding of group or special events. If you are reading this, you are probably a current member, since Mensa's membership year begins 1 April. Please exercise your constitutional right and vote in our national and regional elections. Details are in the April Bulletin. I would like to continue working for Region 1, but I need your help to do so. Passover begins 24 April. I have always like the cuisine of the Sephardic Jews, since it includes foods, spices and herbs that seem anathema to the Ashkenazi. A mina (or maiena in Egypt) is a pie, consisting of layered matzos, vegetables and cheese. Minas are common at Sephardic Seders. An Italian Sephardic friend of mine calls minas "Passover lasagnas".: Mina (Spinach & Potato Matzo Pie) 8 medium potatoes Two 10 oz. packages frozen chopped spinach or kale, thawed and squeezed 4 to 6 scallions, diced 15 oz. container ricotta cheese (or 1 lb. farmer cheese) Juice of 1 lemon 1 tsp. nutmeg Salt and pepper to taste 6 to 8 matzos 1 ½ cups vegetable stock 2 cups grated white cheese (e.g. mozzarella, Monterey Jack or white cheddar) Olive oil Steam the potatoes in their skins until tender; cool. Peel and cut into ¼" thick slices. Preheat the oven to 350° F. In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon juice, and seasonings. Soak the matzos in room temperature vegetable stock in a shallow container until pliable but not mushy, about 2 minutes; drain. Lightly oil two 9" x 9"(or one 13" x 9") pans; line the bottoms with a layer of matzos. Layer each with the spinach mixture, potato slices, more matzos and about 1/2 cup grated white cheese. Repeat until all ingredients are used. Finish with a layer of matzo, topped with grated cheese. Bake until golden brown, 25 to 30 minutes. Cut into squares to serve. Per serving: -->Marghretta McBeanFri, 01 Apr 2005 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:22http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/21/Whats-Cooking-in-Region-1--March-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=21http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=21&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/21/Whats-Cooking-in-Region-1--March-2005.aspxFebruary started off with Staten Island Chuck's observation that winter would soon be gone. Staten Island is the home of not only this genius groundhog (Staten Island Zoo), but the Jacques Marchais Centre of Tibetan Art, and last but not least, Greater New York Mensa's biennial RG. Join us New Yorkers as we party hearty 8-10 April. This is an unabashed plug, but hey, I am a member of the group. By the way, Chuck, New York City has gotten 22 inches of snow since your prognostication..... Fashion Week swooped in after the groundhog, (parties, after-parties and oh, yes - clothes!) followed the next week by the Westminster Dog Show. As a former model I can definitively say that the canines have far more runway presence than most supermodels. While I was rooting for the otterhound, I will say the German shorthaired pointer who won was a real show stopper. New Hampshire Mensa more than outdid itself with its Phant-M RG. Music all weekend - what talented members we have!!!! Clarinetists, singers, guitarists, conductors (Lisa Maxwell gave an excellent workshop) - you name it, they performed! Some of the hospitality highlights included shrimp, caviar(!!!), and would you believe - barbecue! Manchester, I learned, has over 70 different ethnic groups, affording a lot to culinary diversity. The highlight, however, was the presentation to Joseph Zanca of an award granted by the Mensa Foundation. Joe was made an Honourary Trustee in recognition of all the work he has done raising funds for the many scholarships administered by the Foundation. Congratulations, Joe! The month ended on high note - Northern New Jersey Mensa's Mid-Winter Blahs Party. Such much fun was had last year that NNJM decided to make this casual one day get together an annual event. Having never played Carnelli before, I can now say I could easily become an addict. Carnelli (which I didn't know) was invented by a Mensan. Easter comes early this year. (Trivia: it's the first Sunday after the first full moon after March 21st). Although most of the Italians I grew up with were Sicilians, the Neapolitan kids always had this dessert on Easter Sunday.: Pizza con Riso (Pizza with Rice) Filling: ½ cup rice 2 cups milk 3 eggs Grated rind of one lemon Dough: 1 cup flour 2 Tbl. melted butter 1 Tbl. sugar ½tsp. baking powder 1 egg Preheat oven to 350 °F. Cook rice in milk until tender. Cool. Mix with eggs and lemon rind. Set aside. Put flour on a board. Make a well in the centre and add the rest of the ingredients. Mix together and knead well. Roll out and line bottom and sides of a 10" pie plate. Add filling and bake about 1 hour. Serve at room temperature or chill and serve cold. Per serving: -->Marghretta McBeanTue, 01 Mar 2005 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:21http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/20/Whats-Cooking-in-Region-1--February-2005.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=20http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=20&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/20/Whats-Cooking-in-Region-1--February-2005.aspxPrejudice: an adverse judgement or opinion formed beforehand or without knowledge or examination of the facts. I was first appalled, then angry, and finally saddened by the vitriol, rudeness and outright hatred displayed by some Mensans as evidenced by their letters to the Bulletin editor regarding Michelle Wojtaszek's cover picture on the December 2004 issue. That supposedly intelligent people could "know" someone's sexual, religious, moral and personal history based solely on a photograph is not only ludicrous but speaks volumes about some segments of our Mensan society. For years, many of the Blacks in Mensa have been pooh-poohed when they spoke of racial slurs or slights encountered at some Mensan events. Well, it's unfortunate that it took an attractive white woman with tattoos to bring to light what has been, to my mind, a dirty little secret: there are quite a few Mensans who do not like people who do not look like them, and they are not in the least bit hesitant in making their feelings known. When I attend AMC (American Mensa Committee - Mensa's board of directors) meetings and discussion turns to recruiting new members and retaining them, I repeat again and again, most people want to feel welcome if they are to join any group. If they look around and don't see folks like themselves, a subtle message is being sent. It takes a great deal of confidence and inner strength to be the only "different" one in a group. Would I ever get tattooed? No, because I've never seen any design I would like to wear for the rest of my life. (I do have a large collection of temporary tattoos, though). Would I ever get pierced? No, I'm chicken and it's just not moi. But I will defend to the end anyone's desire to tattoo, pierce and otherwise adorn their bodies. I may not always find the results attractive, but hey, it's their body. All I ask is that all protruding metal be removed prior to our (ahem) socialising. I'm proud that Michelle is a member of our region and think she deserves praise for the graciousness with which she has handled this controversy. We are half way through winter, so keeping warm is still essential. The Mexicans got it right: chocolate and chile peppers, a sublime combination : MOLE NEGRO 12 dry Chilhuacle Negro chiles 4 dry Mulato chiles 2 dry Chipotle chiles 2 tablets "Abuelita" Mexican chocolate ¼cup peanuts ¼cup sesame seeds ¼cup almonds 4 pitted prunes 1 stale hard roll 1 dry corn tortilla 6 whole cloves 4 whole black pepper corns 1 2" piece Mexican canela (soft-bark cinnamon) 1 teaspoon oregano 1 small bay leaf chicken stock or vegetable broth Remove seeds and veins from chiles. Roast chiles in 350° F. oven for 10-15 minutes or until dry and crumbly, set aside. In a small sauté pan, toast peanuts, sesame seeds and almonds until sesame seeds are just toasted, set aside. Over open fire on gas range toast tortilla until slightly charred, set aside. In a spice blender/coffee grinder add cloves, pepper corns, cinnamon stick, oregano, and bay leaf and blend until smooth. In a food processor add all ingredients and pulse until mixture resembles a smooth paste, adding stock/broth if needed. This paste keeps well refrigerated or frozen. For sauce, mix 3 cups boiling stock/broth with ½ cup paste. Marghretta McBeanTue, 01 Feb 2005 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:20http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/19/Whats-Cooking-in-Region-1--December-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=19http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=19&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/19/Whats-Cooking-in-Region-1--December-2004.aspxOnce again Boston Mensa put on a Regional Gathering to bring smiles to all attendees. From the very young to the young at heart, there was something for everyone. One of the few RGs where children attend in significant numbers, the Kid's Room was the site of paper airplane and seasonal wreath making, a baking class, and age-appropriate videos, as well the kiddie mealtimes. A big tip o' the hat goes to Chris and Dave Picard who coordinated the Kid's Room, and to all the parents and friends who gave so generously of their time and expertise. Friday night's activities included karaoke, and yours truly (after several liquid libations) took to the mike with my rendition of Janis Joplin's "Take a Little Piece of My Heart". Even I cannot, in good consciousness, call what I did "singing". Saturday night's talent show revealed a wealth of real talent. Region 1 must hold some kind of talent record: we have four Presidents/LocSecs who are professional singers: John Baumann (New Hampshire), Paul Mailman (Boston), Tom Padwa (Rhode Island), and Michelle Wojtaszek (Mid-Hudson). Paul and Tom did solos and also sang together, with encore requests. With another nod to regional talent, by now you all must have seen the November/December issue of the Mensa Bulletin, with Michelle Wojtaszek on the cover. Congratulations Michelle! She certainly marches to the beat of her own drummer- she is, in fact, the drummer in her group, Abominatrix. The AMC (American Mensa Committee) quarterly meeting was held in Orlando Florida at the Disney World Coronado Springs Resort, the site of the 2006 World Gathering. Many of the motions passed pertained to eliminating a lot of the micromanagement and administrivia that had crept into the Communications area (Mensa publications and website primarily). Despite the unfortunate resignation of Tim Folks, the former Communications Officer, I was pleased to be a sponsor of his legacy: better and more efficient governance. Robin Crawford, Chicago Mensa's President, was appointed to serve the remainder of the Communications Officer's term. Central Alabama Mensa won the bid for the 2007 Annual Gathering to be held in Birmingham Alabama. Fort Worth Texas lost in a very close race. In Old Norse, the term "ves heill" means "be of good health"; the Old English transliterated it to "wes hal". The term was associated with both a spiced mulled beer punch and the tradition of going door to door on Christmas Eve, greeting one's neighbours and drinking to their health. This wassail is made with wine, since finding beer that warms up nicely is difficult (Canada's Quelque Chose, a cherry beer from the Unibroue brewery, is a great choice but hard to find). Warm wishes for a wonderful holiday season and the best for 2005!: Wassail 4 cinnamon sticks 1 lemon, sliced horizontally 1 cup sugar ½ cup water 6 cups dry red wine 2 cups pineapple juice 2 cups orange juice 1 cup sweet sherry Bring the cinnamon, lemon, sugar and water to a boil, and cook until slightly thickened. Take care not to burn the mixture. In a large non-reactive pot, heat the wine, juices and sherry until hot. Add the syrup. This tastes even better when it has been allowed to stand and mellow. Per serving: -->Marghretta McBeanWed, 01 Dec 2004 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:19http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/18/Whats-Cooking-in-Region-1--November-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=18http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=18&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/18/Whats-Cooking-in-Region-1--November-2004.aspxThis month's column salutes some dedicated members across Region 1 who have used their "smarts" in many wonderful and diverse ways: Baril Bromley of New Hampshire & Maine Mensa worked with the FNX Radio Network (broadcast throughout the Boston area as well as southern Maine and New Hampshire). She obtained a sample test from the national office that was administered not only to the morning drive show's studio workers, but also as an on-air quiz for a tickets giveaway for listeners. According to the producer of "The Swasey Show", "...the phones lit up. Our winner was very impressive, coming up with correct answer after correct answer even while stuck in traffic. I suggested he check out your website and get in on National Test Day." Publicity like this is priceless! Way to go, Baril! In the same group, John Bauman who is not only the President/LocSec but a proctor as well, proctored a reporter from the Nashua (New Hampshire) Telegraph in preparation for National Testing Day (NTD). A great article appeared in the paper, with a positive Mensa slant. If it hasn't been archived, you can read the article on taking the Mensa qualifying test by clicking on the link. Congratulations John and all the hardworking proctors in New Hampshire & Maine Mensa who even got as far north as Bangor Maine on NTD! Speaking of NTD kudos, a tip o' the hat goes to Connecticut & Western Massachusetts Mensa had 37 (!) candidates for NTD. A round of applause to Dick Dolliver, proctor coordinator and his proctors in C&WM! The week before NTD, I attended C&WM's MensAutumn RG in Cromwell CT. All attendees agreed that the speaker highlight was 13 year-old member Christian Burns, who gave standing room only fascinating lecture on owls, the Mensa mascot. Christian, who's a sophomore in college (yes, 13 and a college sophomore) illustrated his 1½ hour presentation with beautiful slides and graphics, all of which he had compiled. He also brought owl skeletons and feathers for audience perusal. The Q&A was handled with aplomb, even questions asking about owl mating habits and gender differentiation. Bravo Christian! We are already looking forward to your next presentation! Down in the southern part of the region, DiAnne Chamberlain and Keith Armonaitis of Northern New Jersey Mensa, produced the second in their group's Distinguished Lecture Series. The subject was Paleontology, and the duo had assembled a stellar panel of experts. Attendees, who included many juvenile Mensans, were treated to discussions on the Politics in Paleontology, the Aurora Excavation site in North Carolina (with an accompanying video), and some of the controversies and theories surrounding dinosaur paleontology. A lively Q&A was followed by a hands-on exhibit of fossils from the panelists' personal collections. Everyone got a souvenir fossil to take home: mine is a shark tooth from the early Pliocene era found in the Lee Creek Mine in Aurora. I had to miss the first lecture on Astronomy because of the March AMC meeting, but hopefully will have no date conflicts for future presentations. Huge plaudits go to DiAnne and Keith for the hard work they did producing this lecture! I urge all of you to watch for news of the next lecture and try to attend. And in the Miracles Can Happen Department: Whadda ‘bout those Red Sox???? The Curse Of The Bambino is Lifted! (As a Mets fan, I know about baseball miracles......) A specialty of the Limousin region of central France, the clafoutis was traditionally made with the first red cherries of summer. Now the clafoutis is made with any type of seasonal fruit, so here's a perfect late fall brunch or dinner dessert: Cranberry Clafoutis 1 tablespoon butter (for greasing pan) 1 cup sugar 2 eggs 1 cup flour 1 cup half-and-half or whole milk Pinch salt 2 cups cranberries 1 cup (scant) walnuts Confectioners' sugar Heat the oven to 425 degrees F. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess. Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth. Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess — just pulse until chopped. (It's very fast.) Put cranberry mixture in pie plate, and pour batter over it. Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it, and serve warm or at room temperature. Per serving: -->Marghretta McBeanMon, 01 Nov 2004 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:18http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/17/Whats-Cooking-in-Region-1--October-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=17http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=17&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/17/Whats-Cooking-in-Region-1--October-2004.aspxSeptember started off on a glorious note as I journeyed up to the scenic foothills of the Catskills, joining Mid-Hudson Mensa's 17th "Autumn in New York" Regional Gathering. Actually the weather was wonderful late summer: azure blue skies, coolish nights, and not too many mosquitos. This RG featured games of all genres from a 3-D puzzle of Notre Dame, a Yahtzee/Cosmic Wimpout/Quiddler triathlon, to a Saturday night game show that combined elements of the TV shows ‘Survivor' and the original ‘Match Game' from the 1960s. Competition was merciless - the winner voted her own husband off! Gourmet quality food from a Culinary Institute of America trained chef: meal choices for carnivores included steak and grilled pastrami sandwiches, while the veggie folk supped on ginger marinated tempeh and stuffed portobello mushrooms. If that weren't enough, we got to see the SUNY New Paltz swim team and I can personally testify that the guys were in really great shape.... This RG is an all round winner: mark your calendars now for September 9 - 11 2005. The next weekend saw me in Portland Oregon for a quarterly AMC (American Mensa Committee - Mensa's board of directors) meeting. I flew in a day early to do a little sightseeing and was totally enchanted. Portland has HUGE trees (imagine a city full of pines and spruces the size of the Rockefeller Centre Christmas tree). It is an excellent example good urban planning: streets and transit choices are clearly marked; traveling is easy via public transportation (free in the city centre) or bicycle - it is the most "bike friendly" city in the U.S. The Rose Garden is not to be missed, and of course for the biblioholic, there's Powell's City of Books. Words cannot do it justice. I wisely limited myself to cash purchases, knowing that if I took out a credit card, the frenzy would not be controllable. Friday was spent in a planning session, which to the surprise of many, was quite productive. "Slimming down" the Mensa administration and structure and revising RVC and group funding were just two of the many issues we tackled. Some items that were approved at Saturday's AMC meeting were: a new 401(k) plan administrator (currently Mensa was sponsoring its own), which will save money and eliminate liability. continuation of INTERLOC publication with The Joyce ('TJ') Lundeen as editor. simplifying the Gatherings processes. As some of you know, groups no longer have to fill in paper RG Approval forms and send them to their RVC for approval, who in turn would have to mail copies to the Membership Officer and Bulletin Editor. An RG Approval& Gatherings Listing Request form is now available online. I volunteered to act as the RVC representative to the ongoing form design and process. starting 1 July 2005, the Hospitality Chair of any Annual Gathering (AG), Regional Gathering(RG), Leadership Development Workshop (LDW), or Colloquium must have completed a governmental or Mensa food safety course. Mensa will be purchasing food safety textbooks to accompany its food safety course. The certification does not require that the Hospitality Chair must prepare all of the food at an event; it is merely to ensure that the sponsoring group has furnished food under the supervision of a person (or persons) trained in food safety. Groups are encouraged to have as many members who are interested get certified to avoid relying on one person. SIGs will be limited to American Mensa members, whose member status will be verified by American Mensa. SIG Coordinators may elect to allow members of international Mensas and non Mensans to participate as guests. The Mensa Foundation will consider changing its requirement that applicants for Mensa scholarships live in an area where the local group is participating in the yearly scholarship essay contest. Since about 40% of local groups do not participate, individuals are penalised. I have long spoken out about this unfairness, which is also, I think, can gives a poor image of Mensa to the public. The main issues are who would read these ‘unaffiliated' essays and how much more monies would be eventually disbursed. New York has some of the best apples in the world. The Dutch were its first settlers. As an autumnal/Hallowe'en treat, here are: Chocolade Appeltjes (Little Chocolate Apples) 12 Lady (or 6 Liberty) apples 2 cups sugar ½ cup corn syrup 1 cup milk 3 oz. unsweetened chocolate 2 oz. (½ stick) butter 1 tsp. vanilla [optional: ¼ tsp. cinnamon and/or 1/8 tsp. mace] Insert wooden skewer (pointy chopsticks work well) into stem end of each apple. Combine remaining ingredients, except vanilla [and spice(s)], in medium-sized heavy saucepan. Cook until a hard ball forms when a small amount of mixture is dropped in cold water (246 degrees F. on your candy thermometer). Remove from heat and add vanilla [and spice(s)]. Place on sheet of waxed or parchment paper to cool. For overkill, roll in coconut, chopped nuts, chocolate sprinkles, etc. before cooling. Eet smakelijk! Marghretta McBeanFri, 01 Oct 2004 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:17http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/16/Whats-Cooking-in-Region-1--September-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=16http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=16&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/16/Whats-Cooking-in-Region-1--September-2004.aspxAs summer is winding down, New York City is wound up. The Republicans are here. The good news is that there is practically no vehicular traffic in midtown and the streets are fairly empty. The bad news is that there is practically no vehicular traffic in midtown and the streets are fairly empty. The purported millions that the convention would bring to the Big Apple are just that, purported. So far the marches and demonstrations have been colourful, reminding me of my old college days. There has been quite a bit going on in our region this summer, besides the elephants' visitation. Leo Kellogg, the historian of Mensa of Northeastern New York (MoNNY), organised the first Mensa event ever held in Plattsburgh, NY. This far north city near the Canadian border was the site of an international dinner: Mensans from Canada as well as other groups attended. Leo and all of the MoNNYers deserve two very big thumbs up for taking on what proved to be a highly successful project! I traveled northeast, to Providence, Rhode Island, visiting Rhode Island Mensa. Tom Padwa, the president, organised a tri-group (Boston; Connecticut & Western Massachusetts) outing to the absolutely wonderful WaterFire celebration. It is impossible to really describe WaterFire : imagine huge braziers placed at regular intervals in the river, which are lit at sundown. In addition, beautiful music, mimes, fire eaters, mermaids, dancers, - you name it - perform on the river bank and adjoining streets. It is totally enchanting and mesmerising. Over two dozen Mensans (including a couple from Florida) enjoyed the festivities. Kudos to Tom and the gracious RIMers for hosting what hopefully will become an annual Mensan event! On a personal culinary note, Tom also makes great waffles-YUM!) From September 16th to the 19th I will be in Portland Oregon attending an AMC (American Mensa Committee) meeting. As your representative to Mensa's national board, I will be voting on items that will affect you and your relationship to Mensa. The continuing question of how SIGs (Special Interest Groups) will be administered; requiring a Hospitality Chair to complete a food safety course prior holding a gathering or workshop; having two AMC meetings at the national office in Texas; these are just some of the items on the agenda. It is really gratifying to meet members who actually try out my monthly recipes. If you missed any, you can find them (with pictures) on the Region 1 website: http://region1.us.mensa.org/. This month we visit the Balkan area.Ajvar is a staple in the Balkan area. From Macedonia to Bulgaria,this condiment appears at nearly every meal. There are many versions of ajvar, but all taste wonderful. AJVAR       12 fresh red chile peppers* (hot or sweet) 4 medium eggplants ¾ cup olive oil 1 large onion, minced 3 large garlic cloves, chopped 2 Tbl. lemon juice 2 Tbl. red wine [red wine vinegar may be substituted] Salt/pepper to taste         Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475° F. until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds. Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired. Heat 3 tablespoons oil in a large skillet and saute the onion until very soft. Add the garlic and cook 2 minutes longer. Remove from heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil. Add lemon juice and wine; salt and pepper to taste. Transfer to a serving bowl and garnish with parsley. Serve as an appetiser spread on thick slices of country-style white bread. *Good peppers are essential to this dish. Most of the red bell peppers sold today have little taste. If you can find Pimiento, Poblano (they turn red when ripe), or for you heat-lovers, Fresno chiles, this dish will become addictive. The small Hungarian Pimientos are especially delicious. Per serving: -->Marghretta McBeanWed, 01 Sep 2004 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:16http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/15/Whats-Cooking-in-Region-1--August-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=15http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=15&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/15/Whats-Cooking-in-Region-1--August-2004.aspxIt's Summertime and the livin' doesn't seem quite as easy as it was when Gershwin wrote the tune. More and more people I meet have (or have just) been laid off. The separation packages are getting more and more meagre. However, the tourists are back with a vengeance here in New York City and judging by their numbers and sizes, there are folks who are doing quite well economically. We've had so much rain that tomato plants are full of leaf rot (being watered at night is literally death to pommes d'amour). And the Republicans ( and armed troops, surveillance helicopters, and "frozen zones") are coming to New York City. On a happier note, I had a lovely visit to Syracuse, and met the charming members of Central New York Mensa. Paul Baxter (President) and his lovely wife Victoria Monroe (Vice President) were the epitome of hospitality. As the featured speaker at their meeting, I got a chance to answer questions about the structure of the AMC (American Mensa Committee), the future of SIGs (Special Interest Groups), and a host of others. A new member remarked that she found it difficult to understand the acronyms in Mensa publications (like RVC, AMC, AG, etc.), with another new member concurring. It's always important for any group to remember that not everyone is an "oldie", so including the full name of something as well as its abbreviation can go a long way in help the newcomers feel like welcome. I got a chance to visit the Jerry Rescue Monument on Victoria's mini tour of Syracuse. It movingly commemorates the rescue of an imprisoned fugitive slave, William "Jerry" Henry. On the first of October, 1851, Syracusans stormed his jail cell and help him to escape to freedom along the Underground Railroad. Syracuse was unique for its strong leadership against slavery and the stands that many of its citizens took in helping runaways escape to freedom. Its Syracuse Vigilance Committee was formed in 1850. The Wesleyan Methodist Church was a stop on the Underground Railroad and the Plymouth Congregational Church was the site of the first anti-slavery convention, at which Frederick Douglass, among other noted abolitionists, spoke. Having received requests from two young Mensans to spread information about their groups, here are the details: Lauren M. Rahn, the Editrix, of The Oracle (Orange County [CA] Mensa), is asking Mensans born between 1976 and 1984, to get in touch with her, via email or by visiting her GenYM website at http://groups.yahoo.com/group/GenYMs/ Marie Routhier, a member of Mensa Toronto, in Canada, is an active member of SAGE, a local young-adult M group, and will be starting THYME (http://www.thymenl.ca), a sister group to SAGE. SAGE has a brand new message board for young Mensans, located at http://www.thymenl.ca/SAGEboard , and it is open to young Ms around the world.   Here's a spicy and cooling dessert for the dog days of summer: Ginger-Mint Gel 2 large bunches mint 1 5-inch piece ginger root, peeled and sliced thin 1 cup sugar ½ teaspoon salt 2 envelopes (2 Tbl.) unflavoured gelatin Place mint, ginger, 4 ½ cups water, sugar and salt in a saucepan. Bring to a boil, and set aside to steep until cool Strain liquid into a large bowl, and discard mint and ginger. (Actually it's good to eat. Waste not, want not...) Measure 1 cup of the infused liquid into a bowl and sprinkle with gelatin. Set aside. Bring 3 cups of reserved liquid to a boil; add to gelatin mixture, stirring until gelatin dissolves. Pour into a 13- x 9-inch pan. Cover and refrigerate until set. Unmould by dipping the bottom of the pan into hot water, and cut into cubes. Serve with Ginger Cream (below) and fresh berries. Ginger Cream 1 cup heavy cream 2 Tbl. confectioners sugar, sifted 2 2-inch pieces candied (crystallised) ginger, chopped fine Whip cream with sugar until it holds medium-soft peaks. Fold in ginger. Marghretta McBeanSun, 01 Aug 2004 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:15http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/14/Whats-Cooking-in-Region-1--July-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=14http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=14&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/14/Whats-Cooking-in-Region-1--July-2004.aspxJune started off with a wonderful astronomical show: Venus transiting across the Sun, viewable from the Earth. The last time this happened was in 1882! Living in midtown New York City precludes star gazing due to all of the ambient light from buildings, billboards, etc. but a short walk to Central Park's Sheep Meadow can give very good viewing conditions. In true New York City fashion, there were at least 200 other "Venus Viewers" out in the early dawn hours of June 8th. There was even a group of women clad in togae singing a Venusian song. At least I think it was Venusian and that they were women.... Moving to more terrestrial matters, I have just returned from the Annual Gathering in Las Vegas. Having never been to Sin City, it was a memorable trip. "Over the top" doesn't begin to describe the sights. I, however, couldn't help but think of the billion of gallons of water consumed each day to give this desert city its sparkle. My daughter, who visited the Hoover Dam while I was in meetings, said the level there is dangerously low. At the Annual Business Meeting, held 1 July, the motion to amend Mensa's Certificate of Incorporation was approved, following the submission by the Secretary of our proxies. Mensa can now legitimately conduct corporate matters with a minimum of 100 members voting, either in person or by proxy. The ProxyQuest team was enthusiastically thanked for their work, as well as all of those who submitted their proxies. Region 1 had some plaudits at the Awards Luncheon. Angela Tremain, the editor of Mid-Hudson Mensa's Mid-Mensan, won in the PRP (Publication Recognition Programme) Newsletter's Special Mention Category. Misha's Vineyard Players captained by Greg Draves of Greater New York Mensa scored in tenth place for this year's CultureQuest competition. John G. DiLiberto of Greater New York Mensa won the National Chair's Service Award for his work in guiding the AMC through the complexities of risk management. Congratulations to you all!!! A dues increase effective 1 April 2005, was approved at the American Mensa Committee meeting. Local group support was increased to $8.64 (up from $8.15) per member per year. Mike Siegler, Region 3's Vice Chair, asked why local groups can't get more. After much discussion, it was decided to revisit the whole group allocation issue at the next AMC meeting in Portland Oregon in September. It seems the formula of one-sixth of the national budget for local group support was created over thirty years ago! The status of AML SIGs was discussed again. The definition of SIG member was debated, with the majority feeling that only a Mensa member can be a SIG member (I did not agree). The method of validating SIG members has yet to be decided and there are numerous issues attached to it. The definition of a SIG guest as well as procedures to deny admission or remove SIG members will be discussed at the next AMC meeting. No group has submitted a bid for the 2007 AG. I noted that Region 1's groups are reluctant without full support from the National Office for hotel negotiations, hospitality, etc. The burden placed on a local group to produce a full blown convention has become the topic of a study by the National Office. Hopefully a more efficacious method can be found. Mensa World Connect is looking for more "sister" groups. This programme matches similarly sized groups in the US and abroad. Members correspond with each other, individually and as a group, and often arrange meetings in each other's country. It's summer time and that means cool drinks. Here's an African version of a classic:: Moroccan Lemonade 1 lb. lemons, preferably thin-skinned, well washed and rinsed 1 lb. sugar 12 mint leaves [optional] Cut up lemons [and mint] and place in food processor. Add sugar. Process on "chop" for about 2 minutes, or until mixture is thick and no pieces of lemon can be seen. (Do this in batches if your processor is small). Scrape mixture into large bowl or jar. Add enough boiling water to cover and stir well. Let mixture steep at room temperature several hours or overnight. If you're fussy, strain out the seeds. However, seed spitting contests are a summer tradition for many. Add enough cold water to bring to your desired level of sweetness. Moroccans serve this with very little added water, but they have incredible sweet teeth. Per serving: -->Marghretta McBeanThu, 01 Jul 2004 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:14http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/13/Whats-Cooking-in-Region-1--June-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=13http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=13&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/13/Whats-Cooking-in-Region-1--June-2004.aspxRegion 1 has a Treasure Trove of Talent! The 2004 PRP (Publication Recognition Programme) Contribution Award Nominations have been announced and our nominees are: in the category of Fiction and Poetry: "Murder at the Chessboard", by Stanley Smith. (Beacon, newsletter of Boston Mensa, Lynn MacDonald editor. May 2003.) "The Joshua Twin", and "The Pond" by John McGondel. (Momentum, newsletter of New Hampshire Mensa, Claire T. Natola editor. March 2004 and November 2003, respectively.) There are five nominees in this category and two of them are John! New Hampshire air must be good for poets.   in the category of Non-Fiction (Mensa themed): "My First Autumn in New York", by Jeff Jones. (Mid-Mensan, newsletter of Mid-Hudson Mensa, Angela Tremain editor. October 2003.). Jeff wrote about attending his first RG, Mid-Hudson Mensa's unique camp-style RG held on the beautiful grounds of the Ashokan Reservoir.   in the category of Continuing Item: "Five-Minute Mini Mysteries", by Stanley Smith. (Beacon, newsletter of Boston Mensa, Lynn MacDonald editor. April 2003, May 2003, July 2003, September 2003, January 2004.) Yes, Stan is nominated in two (!!) categories. Very mysterious...... "Mmmm…," by Victoria Monroe. (Empire, newsletter of Central New York Mensa, Paul Baxter editor. August 2003, September 2003, November 2003.) Victoria's column, sometimes hilarious, always interesting, reveals an eye for the things that often pass without comment - until she writes about them.   As your RVC, I get all of the newsletters in our region and read every one, cover to cover. They keep me fairly up to date on group happenings, politics and just the joie de vivre that is Mensa. In other congratulatory news, 16 year-old Life Member Kathryn McNickle of Greater New York Mensa was accepted into the prestigious MIT Summer Mathematics programme. Students from around the country spend about six weeks at the MIT campus studying various fields of mathematics. Her proud grandmother, Clotilde Cepeda, is Greater New York Mensa's award winning proctor coordinator. I had a lovely visit to Albany and Troy, meeting with the members of Mensa of Northeastern New York. Joe O'Malley, who works in the state senate, gave me an insider's tour of the beautiful Capitol building and Empire State Plaza. The gold leaf accents, intricate wood work and marble floors made me (briefly!) feel that my tax dollars were well spent. After crossing the Hudson to neighbouring Troy (the "Shirt Collar Capital of the World"), about dozen and a half MoNNYers met for dinner at a landmark restaurant. Members got to ask me questions about the workings of the AMC (American Mensa Committee, Mensa's Board of Directors) and current issues. At dessert time, the lights went out and I was presented with an enormous whipped cream covered cake, candles blazing, as a late birthday celebration! What a surprise! Everyone had big slices (natch!) and I took the remainder back home, where it lasted three whole days - by limiting myself to one slice per day. Thanks a million to President/LocSec Judy Keating and her friendly group! As the weather warms up, here's something cool to eat: Bitter Chocolate Sorbet 1 cup milk ¾ cup sugar ¼ cup good cocoa powder 5 ounces bittersweet chocolate (e.g. Valrhona, Scharffen Berger, Callebaut) 2 cups water Bring milk and sugar to just under a boil over medium heat, stirring occasionally. Reduce heat to low, and whisk in cocoa powder until smooth. Cook at a gentle simmer for 15 minutes, stirring often. Melt the chocolate in a double boiler. Slowly whisk in the cocoa mixture and water. Chill thoroughly (set over ice water to speed this up). Transfer to ice-cream machine and process. (You can also partially freeze the mixture, then beat it smooth and return to freezer.) Per serving: -->Marghretta McBeanTue, 01 Jun 2004 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:13http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/12/Whats-Cooking-in-Region-1--May-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=12http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=12&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/12/Whats-Cooking-in-Region-1--May-2004.aspxIt's Taurus Time!!! That special season when spring is truly established, Venus is high in the heavens and yet another year is added to mi vida loca. The happiest of birthdays to all of you fellow bulls, and particularly to Oleg Bayborodin, Lorenzo Perez, and Frank Solensky of Boston Mensa; Walter Galanek, Kenneth Garee, Jeffrey Kochosky, and Jack Peregrim of Connecticut/Western Massachusetts Mensa; KevinThompson and Salvatore Negri of Greater New York Mensa; Marvin Murdock of New Hampshire/Maine Mensa; Alex Peters, Stacy Statkus, and Harvey Nisselson of Northern New Jersey Mensa; Joseph Rapczak of Rhode Island Mensa; and Jacques DuPuis of Vermont Mensa - you all share that Best Birthday Of All: May7th! Many, many Happy Returns! May is also the month to salute mothers. As we mothers all know, Mother's Day is every day of the year - one never stops being a mommy. The changing joys are what make it worthwhile: sleeping through the night, first day of school, college graduation, first job - all road marks that a mother treasures. Although the definition of mother is being constantly stretched - "birth" vs. "egg donor" vs. "parental" - acknowledgment to our X gene donors is in order, and to those (if not of the former group) who are related to us by love and devotion. People often pronounce my name "mar-gar-ita" or "mar-guer-eet". My standard response is "I'm neither a drink nor a flower". (My name is pronounced "mar-gret-tah"). However, I do enjoy the (almost) eponymous drink and here's my version: Marghretta Margarita (makes enough to get the party started: 1 1/2 quarts) 3 cups passion fruit juice 1 lime, juiced 2 1/2 cups good quality reposado tequila (e.g. Herradura) 1/2 cup Grand Marnier Raspberries, for garnish [optional] Combine all ingredients and stir well. Store in the refrigerator until ready to use. Pour into margarita glasses over ice. Garnish with raspberries. Per serving: -->Marghretta McBeanSat, 01 May 2004 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:12http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/11/Whats-Cooking-in-Region-1--April-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=11http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=11&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/11/Whats-Cooking-in-Region-1--April-2004.aspxSpring has supposedly sprung, but as I write this in early April, the temperature is hovering at freezing, with wind chills in the twenties. The soil in my garden plot is icy and rock hard; no early tomatoes this year! Charlottesville Virginia, however, was full of budding trees while I was down there for the AMC meeting March 20th - 22nd. Topics covered included increasing the prior evidence fee to $30; a motion to increase dues to $52 beginning in 2005 was postponed as one to increase the local group subsidy to $8.64/member; and what has drawn a great deal of attention, that SIGs (Special Interest Groups) be made a membership benefit (for reasons too numerous to mention here, I abstained from the vote). This action, which came at the recommendation of the SIGs Committee following the Risk Management Report, has generated enormous discussion among many members. Details are to be presented at a later date. Also, following the recommendation of the AAA (American Arbitration Association) Task Force, of which I am a member (I was an arbitrator in a past life), a choice of arbitration for finding of fact will be offered to someone against whom charges have been leveled. April 2nd - 4th found me up in Manchester Connecticut where Connecticut & Western Massachusetts Mensa hosted a wonderful Region 1 Leadership Development Workshop. Representatives from New Hampshire/Maine, Boston, Northeastern New York, Vermont, Mid-Hudson, Greater New York and of course, C&WM Mensas convened for a weekend of workshops covering topics ranging from Financial Basics to Getting PR for Mensa to Dealing with Problem Members. Stellar presenters included our president Dr. Jean Becker, Cookie Bakke the Bulletin associate editor, and Catherine Barney, Mensa's PR manager. Dr. Deborah Ruf , the national Gifted Children Program Coordinator, led a Gifted Children track in which several children and their parents participated. A HUGE tip o' the hat goes to C&WM Mensa for the excellent job they did in planning and hosting! My end of the fiscal year allocations to the groups who expressed an interest were: Boston Mensa - $100 (RG supplies: $50 for a crockpot + $50 for game containers) Central New York Mensa - $125 (newsletter production: copy of Adobe Acrobat Professional) Connecticut & Western Massachusetts Mensa - $100 (promotional video and cable TV show) Greater New York Mensa - $106.37 (Peggy Deane Memorial Scholarship Fund) Mid-Hudson Mensa - $75 (non-specified) Mensa of Northeastern New York - $100 (items from Mensa Boutique for speakers, Anniversary Picnic etc.) New Hampshire Mensa - $95 ($20 reimbursement for postage and copying costs + $75 non-specified) Eggs are a symbol of spring and renewal. Here they are in a classic Italian soup. Stracciatelle ("rags") alla romana 6 cups broth 2 cups chopped fresh spinach 2 eggs 3 tablespoons grated Parmesan cheese grated rind of 1 lemon salt and pepper to taste juice of ½ lemon (about 1 Tbl.) Bring broth to a slow boil and add spinach. In a bowl thoroughly blend eggs, cheese, lemon rind, salt and pepper. Lower heat under broth and as soon as it stops boiling add egg mixture. Turn up heat and stir. Add lemon juice and serve with additional grated Parmesan cheese. Per serving: -->Marghretta McBeanThu, 01 Apr 2004 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:11http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/10/Whats-Cooking-in-Region-1--March-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=10http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=10&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/10/Whats-Cooking-in-Region-1--March-2004.aspxIn Mensa-land, March is the last month of the year. Our fiscal and membership year begin on 1 April. Now is the time to renew your membership and for me to settle my RVC accounts. Each RVC gets a budget based on the number of members and number of groups in her/his region. Budgeted monies must be spent by 31 March, or they are forfeited. In the next few weeks I will be looking at local groups to see if there are any small projects that could benefit from my remaining funds. Vermont Mensa has been getting a lot of attention from me lately. Its acting Chair stepped down as of 1 March and under Mensa's Bylaws, I have assumed temporary administration, pending appointment of a pro tem Chair and eventual elections. While small, the Vermont group has some very vibrant and involved members, and I am hoping that soon the chapter will be in good health. I spent a really wonderful day with Northern New Jersey Mensa, at their Mid-Winter Blahs Party. They had originally planned a mini-RG, and when that proved unfeasible, made it a day-long free party. Speakers, a Google marathon, and plenty of refreshments kept everyone in high spirits. This group is also the second in our region to "go digital" using the Post Office as both printer and mailer for their newsletter IMprint. After they assemble their articles and pictures, a digital file is uploaded to a secure US Postal Service (USPS) website, along with a member file. It is printed and mailed within 24 hours. No more "Fold Spindle and Mutilate" monthly gatherings! Northern New Jersey joins Rhode Island Mensa (newsletter M'Ocean) in Region 1's digital USPS revolution. By the time most of you read this, I will be at (or back from) the American Mensa Committee meeting in Charlottesville Virginia. Items on the agenda include adoption of a new budget, using outside arbitrators at hearings, and appointment of a Nominating Committee, which will be selecting candidates for next year's elections. Here's a bit of green for St. Patrick's Day and/or the spring equinox. The word 'colcannon' is from the Gaelic cál ceannann which literally means ‘white-headed cabbage'. However, the 'cannon' part of the name might be a derivative of the old Irish cainnenn, translated variously as garlic, onion, or leek. It can be suggested that in its earliest form colcannon may have been a simple mixture of some brassica [cabbage, kale, collard greens, etc.] and allium [onions, garlic, leeks, shallots, etc.] COLCANNON 4 pounds new gold potatoes [these mash very nicely], cut into small cubes - do *not* peel! 1 pound chopped mustard greens [or try kale, collard or turnip greens]; frozen will do nicely 8 large scallions about 1/2 cup extra virgin olive oil white pepper kosher salt Chop the green parts of the scallions into small pieces. place in large mixing bowl with the oil and about 1 teaspoon white pepper. Steam the potatoes with about 1 teaspoon salt. Remove the potatoes from the steam pot and use the potato water to steam the greens. Frozen greens will take about 5 minutes to steam. Adding about 2 cups at a time, mash the hot potatoes in the olive oil mixture. add a little more oil if potatoes don't look fluffy. When potatoes are all mashed, stir in the greens. Pack colcannon into a large glass, stainless steel or non-stick pan which has been greased with olive oil. Cover top with plastic wrap and let stand at room temperature overnight for flavours to develop. In addition to eating at room temperature, colcannon can be eaten hot. You can also pan fry your cold leftovers. Per serving: -->Marghretta McBeanMon, 01 Mar 2004 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:10http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/9/Whats-Cooking-in-Region-1--February-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=9http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=9&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/9/Whats-Cooking-in-Region-1--February-2004.aspxAre you Presidential Material (former, now or thinking about it)? Ever wonder what makes Mensa tick? How can your group get and keep members? These and many more topics will be featured at the Leadership Development Workshop to be held April 2 - 4 in Manchester Connecticut, just outside of Hartford. Connecticut & Western Massachusetts Mensa is hosting what promises to be a thought-provoking weekend. Unlike Regional Gatherings where the purpose is 24-hour fun, LDWs help focus on fostering present and emerging Mensan leaders. The skills learned can be used not only within your local group, but also in other facets of your personal and professional life. Mensa's President, Jean Becker Ph.D., will be leading workshops, as will staff from the national office. In what may be a Mensa first, we will be having a Gifted Children track, with gifted children in attendance. Mensans are of all ages, and why just talk about gifted children without their input. We are very fortunate to have Dr. Deborah Ruf, the National Gifted Children Coordinator, who is also a gifted child parent, lead the presentations. Registration information can be downloaded here Membership renewal time is fast upon us. Those of you who have voted your proxy, please don't void it by not renewing. For you proxy fence sitters, please renew your membership and exercise your proxy at the same time (a card is conveniently included in the renewal package). Online voting is available at American Mensa's Proxy website In celebrating Black History Month two relevant quotations come to mind: "We must learn to live together as brothers or perish together as fools.", spoken by Martin Luther King, Jr. And from Vladimir Nabokov: "Genius is an African who dreams up snow." Peanuts are a staple of West Africa. Here's an adaptation of Senegalese Peanut Soup 3 Tbl. butter (or peanut oil) 3 Tbl. flour 4 cups milk 1 small chopped onion ¼ tsp. paprika 1 tsp. curry powder 1 tsp. (approx.) salt* 1 cup peanut butter (unsalted chunky; *if you use salted, decrease/eliminate the salt) 3 cups sieved tomatoes (fresh or canned) Melt butter (or heat oil) and add flour, stirring until smooth. Add milk and cook over low heat until slightly thickened, stirring constantly. Add seasonings and blend part of hot mixture with peanut butter; combine with the rest of the hot mixture. Heat tomatoes and add slowly, stirring constantly. Per serving: -->Marghretta McBeanSun, 01 Feb 2004 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:9http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/8/Whats-Cooking-in-Region-1--January-2004.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=8http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=8&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/8/Whats-Cooking-in-Region-1--January-2004.aspxHappy 2004! Happy Year of the Monkey! May happiness, good health and fortune be with you and yours! I haven't fully recovered from the grueling trip to New Orleans for the last American Mensa Committee (the AMC is the board of directors for American Mensa) meeting, December 11-14. Going down, rain delayed my flight two hours. Coming back, snow and then rain made the four-hour trip stretch to thirteen hours. I arrived home at 2 a.m. to 4 inches of water on my kitchen floor: water had collected on the roof, found a weak spot in my ceiling and poured through. The good news is that my ceiling is now freshly plastered, and I will be getting a new kitchen floor. I did get a little time to walk around the French Quarter, which is as pretty and mysterious as the novels describe it. The AMC meeting spanned almost 12 hours. As they say in diplomatic circles, there were several frank exchanges of opinion. One item of immediate interest is the fact that American Mensa is suing Carlton Books Ltd. (publisher of those Mensa quiz books) for alleged trademark and license infringement. American Mensa believes that Carlton has been using the Mensa name in Great Britain without paying the appropriate fees. This suit will also impact the 2004-5 budget. I created an Adobe .pdf file of the court filing which can be seen (and downloaded). Click here for it. LEADERSHIP DEVELOPMENT WORKSHOP UPDATE In addition to topics like "Getting involved at the regional or national level", and "From Agenda to Zany: Fast, Effective Business Meetings" , Dr. Deborah Ruf, the National Gifted Children Coordinator, has graciously offered lead a Gifted Children track. This will be of special interest to not only Gifted Children Coordinators, but the parents of gifted children and gifted children themselves. We will have another national luminary, Dr. Jean Becker, the president of American Mensa, will also be presenting. ProxyQuest If you haven't yet voted, please do so. You can vote online at American Mensa's Proxy website. Cold weather needs something hot to warm you up (it's 1º F. as I write this). Here are two spice mixtures from Africa that will give your meals some heat. Berbere is the national spice mix of Ethiopa. Like curry to Indians, there are many versions. Tabil is the national spice mix of Tunisia. It is especially nice on steamed vegetables. Berbere 1 ½ Tbl. chili powder 2 Tbl. paprika 1 Tbl. onion powder 1 tsp. garlic powder 1 tsp. basil ½ tsp. ground ginger ¼ tsp. black pepper 1/8 tsp. each (all ground): cloves, cinnamon, cardamon, nutmeg, allspice, cumin, fenugreek and turmeric Mix together and store in an airtight container. Tabil 1 Tbl. ground coriander seeds 1 tsp. ground caraway seeds ¼ tsp. garlic powder 1/8 tsp. chili powder Use a coffee mill(or mortar and pestle) to grind the seeds. Mix together and store in an airtight container. Per serving: -->Marghretta McBeanThu, 01 Jan 2004 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:8http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/7/Whats-Cooking-in-Region-1--December-2003.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=7http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=7&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/7/Whats-Cooking-in-Region-1--December-2003.aspxAs I write this, snow flurries whirl about outside and New York City is enrobed in a beautiful white coat. Yesterday evening I went ice skating in a Central Park that looked like a fairy tale setting. What a winter wonderland! Two weeks ago I spent a fantastic weekend at Boston Mensa's Pilgrimage RG. Kudos to all for a well-run, fun and interesting gathering! Special mention should be given to Rick Kovalcik, who orchestrated Hospitality to olympian heights, and Lisa Maxwell, Registrar Extraordinaire. (See some photos ). I learned why galaxies form a spiral shape from Dr. Harry Ringermacher, who used Einstein's relativity equations to posit galaxy formation. "Doc Harry" is the 2003 winner of Mensa's Copper Black Award, given to Mensans (he's from Mensa of Northeast New York) who have made significant scientific accomplishments. THE LDW IS COMING! Are you executive material? Looking for a mentor? Would you like to learn how to prepare yourself for holding office in (and outside of) Mensa? A Leadership Development Workshop will be held 2-4 April 2004, hosted by Connecticut & Western Massachusetts Mensa. I would like at least two members from each group to attend this important event. RVC funds can be made available for those with limited finances. More info next month. Getting There is (Not) Half the Fun I have traveled to about a half dozen Mensa gatherings this year, with varying degrees of ease. I do not drive. Public transportation is how I get from here to there. I rely on the travel instructions included (or not) in the event announcement. This has proven to be frustrating (locations that were nowhere near public transportation) and dangerous (inaccurate directions had me crossing a 6 lane highway at night). When planning an event, it helps to try to include the widest possible audience. Offer several methods of travel; don't assume everyone knows how the area. Ask hotel staff and locals for routes, and then have someone actually follow them. If a location is accessible to only those with cars, then think about including car pooling in the event invitation. The easier it is to get somewhere, the more people will go. Attendance numbers will increase! New faces will appear! Proxy Talk If you haven't yet voted, please do so. There is a postcard insert in the December Bulletin, and you can vote online at American Mensa's Proxy website. In chronological order: Happy Hanukkah, Good Yule, Merry Christmas, Auld Lang Syne and best wishes for 2004! Here's a Swedish answer to cold weather: GLÖGG 1 ½ cups red wine 1 ½ cups port 1 ½ cups vodka 6 pods green cardamom 4 cloves Orange peel (from 1 orange) 1-2 sticks cinnamon Combine in a non-reactive pot. Gently warm, without boiling, over low heat. Allow glögg to simmer at least 20 minutes (the longer the better). Serve with a few shaved almonds and brown raisins. Marghretta McBeanMon, 01 Dec 2003 20:00:00 GMTf1397696-738c-4295-afcd-943feb885714:7http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/6/Whats-Cooking-in-Region-1--November-2003.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=6http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=6&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/6/Whats-Cooking-in-Region-1--November-2003.aspxThis has to be one of the most beautiful autumns I've seen in ages. The combination of heavy rainfalls and temperature fluctuations has made the leaves' so vibrant that they shimmer in the dappled fall sunlight. Riding the train each day as I go to a consulting assignment in Stamford Connecticut is such a pleasure as I watch the beautiful foliage whiz by. October started off with me wearing my SIGHT hat as I showed Peter Boswell and his new wife Terry some of New York City's sights. Peter is currently the Director of Development for Mensa International. Both he and his wife have held various positions in British Mensa. One of the things we talked about was the Music Weekend that British Mensa holds annually. Musicians and vocalists gather, usually at a school that has dormitory accomodations, to learn new works and/or rehearse specially selected pieces, which are presented in a Sunday afternoon concert. The cost to put one on is minimised because meals are not provided and the sleeping arrangements are not elaborate. Any interest? I was on the receiving end of hospitality par excellence when I attended Connecticut and Western Massachusetts' Mensautumn RG. What a friendly group! From the hot tub to the elegant Hospitality Suite, the weekend was wonderful! (See some photos at Region 1's website: Special thanks goes to Mike Wilson who not only picked me up at (and brought me back to) the train station, but also gave me a mini tour of New Haven, with a side visit to a city wide art exhibit. The solicitation of proxies to amend Mensa's Certificate of Incorporation has now swung into full gear. If you have not yet submitted your proxy, please do so. It took me less than 30 seconds online at the special Mensa proxy site ). Good News from the Green Mountain State. Jeane Thompson of Vermont Mensa has been selected as Region 1's member to the Mensa Hall of Fame Committee. Jeane will help choose the 2004 inductee. PRP Judges Needed - The 2004 Publications Recognition Program (PRP) is looking for judges. The PRP exists to confer awards upon local groups and members of American Mensa, Ltd. (AML) for their official print and electronic publications and contributions thereto. This year the program has been divided into three sections: Newsletters, Websites, and Contributions, and 8 to 10 judges are needed for each section. Anyone interested in judging should contact the PRP Chair, Marc Lederman . The PRP Guidelines can be found at When the temperature drops, it's nice to have a hot drink to take the chill off. This is not for the calorie-phobic, but it certainly makes you feel warm and cozy! SPICED HOT CHOCOLATE 6 servings 8 oz. E. Guittard's Sur del Lago chocolate, finely chopped* 3 cups whole milk 2 cups heavy whipping cream 6 tablespoons sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom 1 teaspoon vanilla extract ¼ teaspoon salt Place chocolate in medium bowl. Place all remaining ingredients in heavy saucepan; bring just to a boil. Pour over chocolate; whisk until smooth. Strain before serving. (Hot chocolate can be made up to 3 days ahead. Cover and refrigerate) *If you can't find Sur del Lago chocolate, use any good-quality semisweet or bittersweet chocolate. Per serving: 545 calories, 42.5 g total fat (26 g saturated fat), 8 g protein, 41.5 g carbohydrate, 105 mg cholesterol, 190 mg sodium, 3 g fiberMarghretta McBeanSat, 01 Nov 2003 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:6http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/5/Whats-Cooking-in-Region-1--October-2003.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=5http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=5&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/5/Whats-Cooking-in-Region-1--October-2003.aspxThe Chinese adage, "May you live in interesting times", certainly holds true for all of us in American Mensa. During the AMC meeting in Arlington, Texas (18 - 21 September) several issues came to light which will have direct impact on all of us. The most important is the fact that American Mensa's Certificate of Incorporation (filed 1971 in the state of New York) never specified what method members could use to vote if they did not physically attend the Annual Business Meeting ("ABM"). New York State Not for Profit Law mandates in-person voting unless the Certificate of Incorporation states otherwise. Also, there was no explicit specification of what constitutes a quorum of the membership for an ABM. As a result, the default quorum under New York law applies, which is a majority of the entire membership. To remedy these unstated legalities, the Certificate must be amended. The amended Certificate will set a quorum for the ABM of 100 members, the smallest number allowed under New York law and will allow members to vote other than in-person at a meeting. A majority vote of the entire membership at an ABM is needed. Fortunately, New York State law does permit the use of proxies to gather votes. (A proxy is someone who acts on your behalf legally.) Between 1 November 2003 and the July 2004 ABM, American Mensa Ltd. will solicit proxies authorizing an designated attendee (the "proxy") at the ABM to vote in favor of the amendment. These proxies will be collected via mail, fax, e-mail and the AML website. By the time you read this, there will be a special section on the AML website with detailed information. Other impacting news that emerged was the fact that next year's expense budget might be increased by about $65,000. At the international Executive Committee meeting in Rio de Janeiro, it is very likely that AML's international component will be raised to 8% from the current five and a half percent. Each national Mensa pays an assessment based on the dues paid during its fiscal year. While AML has been assessed 8% for some time, it has had two and a half percent rebated up to now. The reason given was that the new international treasurer found errors in the fiscal assumptions which had created too rosy an economic picture. The change in the international component could impact this year's budget by about $50,000. We had a presentation from the American Arbitration Association. I was appointed by Dr. Becker to work with Dan Burg (2nd Vice Chair) and Mike Seigler (RVC5) to explore utilizing the services of the AAA. (Full disclosure: I served as an arbitrator for the AAA for four years). The Risk Assessment report is still in a draft stage. AMC members were told to expect a final version either at the December meeting in New Orleans or the March meeting in Charlottesville. One of the highlights of the meeting was a full day planning session with a consultant who specialises in working with not-for-profit boards. Her insights were invaluable. While some AMC members were a bit uncomfortable with the idea changing our meeting format, many of us welcomed the concept of a shorter, more focused and less minutiae driven agenda. She also stressed the need for working as team members, letting go of the past, and respecting differing opinions (and their holders). Well, I have always believed in miracles.... I had the pleasure of seconding the appointment of Eliot Kieval, member of Greater New York Mensa and the national GenX SIG, as Culture Quest Coordinator for 2004. Region 1 has been asked by the Site Selection Committee to prepare a bid for the 2007 AG. The bid could come from a single group or be joint group effort. This month I'll be off to Connecticut and Western Massachusett's Mensautumn RG. Hope to meet some of you there! Now that the weather is cooler, baking is a pleasure. Here's a main course pumpkin (or squash) pie that is filling, nutritious, low in calories and - yummy! Savoury Pumpkin Pie Makes one 8" pie - 6 servings 1 lb. pumpkin or butternut squash, peeled and cut into ½-inch chunks ¾ cup plain low-fat yogurt 2 eggs, beaten 1 onion, sliced into rings 1 tsp. vegetable oil 1 garlic clove, crushed ½ tsp. ground ginger ½ tsp. chili powder 1/8 tsp salt white pepper Yeast dough 1 ½ cups whole wheat flour 1 tsp. fast acting dry yeast ½ cup skim milk For dough, mix flour and yeast in large bowl. Heat milk in saucepan until hot to touch (about 110 degrees F.), then pour over dry ingredients. Knead mixture well for 10 minutes, adding a little water if necessary to make a smooth, soft dough. Let rest for 10 minutes, then roll out. Lightly grease an 8" quiche or pie pan and line with the dough. Preheat oven to 400 degrees F. Steam pumpkin chunks over boiling water until soft, about 10-15 minutes. Transfer to bowl and mash them. When cooled slightly, add yogurt and eggs. Set a quarter of the onion rings aside and chop the remainder. Heat oil in small pan over medium heat. Add chopped onion and garlic. Sauté until soft but not brown, about 3 minutes. Stir in ginger and chili powder. Place pumpkin mixture in blender or food processor along with the onions mixture. Add the salt and pepper. Blend until smooth. Pour into pastry shell and level surface. Press onion rings lightly into the filling, and brush them with a little oil. Bake until golden brown and firm in the centre. Per serving: 175 calories; 13 g. protein; 75 mg cholesterol; 3 g. fat (1 g. saturated); 80 mg. saltMarghretta McBeanWed, 01 Oct 2003 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:5http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/4/Whats-Cooking-in-Region-1--September-2003.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=4http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=4&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/4/Whats-Cooking-in-Region-1--September-2003.aspxSeptember is here and already the days are getting cooler. I got to see Mother Nature up close and personal at Mid-Hudson Mensa's Animal Kingdom RG. For 16 years this group has held their gathering at a beautiful nature preserve in the Catskills. The food was superb and bounteous - cooked by a Culinary Institute of America-trained chef. Our Saturday night speaker, Dr. Uldis Roze, a mammology professor from Queens College, spoke about Porcupines. This prickly topic had us totally enthralled! Kudos to all of the Mid-Hudson RG team for putting on a wonderful weekend! From the 18th to the 21st of September I will be in Arlington Texas, where an AMC (American Mensa Committee, Mensa's board of directors) meeting will be held. We RVCs will get to meet Mensa's national office staff, and of course, attend back to back meetings. I'll have a report next month. Unfortunately I get to miss two local events: the annual International Coastal Cleanup, coordinated by the American Littoral Society (http://www.als.org). For those of you who live near coastal waters, this is an excellent opportunity to get involved in an worthwhile environmental project. The other is the visit of the Dalai Lama to New York City. When he last spoke in Central Park four years ago, the first words he said were: "The purpose of life is to be happy." Too often we forget this simple but essential point. In the Answered Prayers Department, a big thank you goes to Father William Loring of Connecticut and Western Massachusetts Mensa, for agreeing to be Region 1's Scholarship Chair. After participating local groups select their finalists, there is more judging on a regional level. Fr. Bill is looking for volunteers who would be interested in reading and judging the regional essays. The Region 1 website (http://region1.us.mensa.org/) has been up for a month, with a new design. You can find Region 1 news, my past articles and recipes (with pictures!), and ... well go there and find out for yourself. A lot of people comment on my high energy level. I like to think that besides good health, credit should be given to its foundation - a good breakfast. Scientists say breakfast is the most important meal of the day. Taking in a good protein, carbohydrate and fat source can get anyone off to a good start. Blood-sugar levels stay stabile and there is a steady four- to six-hour energy boost. Here's how I usually start: BREAKFAST OF CHAMPIONS PROTEIN SHAKE [optional substitutes] 16 oz. water [nonfat milk or 1% milk: 16 g. protein;12 g. carbos;160 calories] 1 scoop soy protein powder (available in health food stores): 25 g. protein, 1 g. fat; 80 calories 1 Tbl. lecithin granules: 4 g. fat; 60 calories [1 Tbl. flaxseed oil: 14 g. fat; 130 calories] 1 cup raw fruit, fresh or frozen (bananas and strawberries are great): approx. 25 g. carbs; 55-150 calories dash of cinnamon, nutmeg Place in a blender and whirl 30 - 45 seconds. Instant Energy!!!!Marghretta McBeanMon, 01 Sep 2003 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:4http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/3/Whats-Cooking-in-Region-1--August-2003.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=3http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=3&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/3/Whats-Cooking-in-Region-1--August-2003.aspxThe dog days of August are upon us; if it rains anymore, I think the animals will refuse to board the Ark. If inertia has overcome you, then a discussion of the role of an RVC is in order (Captive Audience Principle). What is a RVC? A Regional Vice Chair is elected by a region to act as a liaison between local groups and the national American Mensa Committee. A RVC also promotes participation in national programs such as Literacy, MERF Scholarships, CultureQuest, etc. RVCs are responsible for carrying out Mensa's policies and programs in their regions. If you, as an individual or as a group, have a Mensa-related problem, your RVC is there to help! Where's Region 1? From the rocky coast of Maine, to the Soprano shores of northern New Jersey - in order of admission to the United States: the Garden State (New Jersey, 1787), the Bay State (Massachusetts, 1788), the Live Free(ze) or Die State (New Hampshire, 1788), the Empire State (New York, 1788), the Nutmeg State (Connecticut, 1788), the Ocean State (Rhode Island, 1790), and the Green Mountain State (Vermont, 1791) Why a RVC? The bylaws of American Mensa Ltd., a not for profit corporation stipulate that a RVC be a Director (voting board member) of the American Mensa Committee. How long a RVC? Term is two years. When a RVC? This term commenced 3 July 2003 and ends 1 July 2005 (or whenever the adjournment of the Annual Business Meeting falls). Who's the RVC? I am, a longer term member of Greater New York Mensa and a resident of New York City. I live in Hell's Kitchen, an area on the west side of Manhattan bounded by Eighth Avenue, 34th Street, 57th Street, and the Hudson River. It's about 5 minutes from the Theatre District and Times Square. I have a B.A. in Classical Philology (Greek and Latin) with a minor in Mathematics and a M.S. in Management Information Systems. I have my own company, where I work as a computer consultant. Recently I added a catering division, figuring no matter how bad the economy gets, people have to eat. I love plants and gardening, and am a long time member of the Green Guerillas, an urban community garden/green space organisation and the Indoor Gardening Society of America. I've been a volunteer at Recording for the Blind & Dyslexic for over 18 years; there are also studios in Connecticut, Massachusetts and New Jersey (hint!). I love to run, and often with the Hash House Harriers, an international social running club. I'm the treasurer of the Finnegans Wake Society of New York; we meet twice monthly to discuss one of the most captivating books in English literature. Lastly (and firstly) I'm the mother of Xanthe, my charming daughter who lives in the Inwood section of Manhattan, the northernmost tip. Ironically, she's about 6 blocks away from my old high school. Coincidence? Karma? It's raining. Again. Here's something to help forget the humidity: Drunken Peaches 6 large ripe peaches, rinsed & dried , then sliced in ½-inch wedges 8 tablespoons sugar 2 whole cloves 1 cinnamon stick 1 bottle red wine, preferably Chianti Place peaches in a large porcelain (or non-reactive) bowl. Sprinkle with sugar. Add spices and cover with wine. Refrigerate overnight. Serve cold.Marghretta McBeanFri, 01 Aug 2003 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:3http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/2/Whats-Cooking-in-Region-1--July-2003.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=2http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=2&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/2/Whats-Cooking-in-Region-1--July-2003.aspxWell, I've about recovered from the excitement of attending an Annual Gathering as a Regional Vice Chair; technically I wasn't attending the AG, I was attending American Mensa's Annual Business Meeting, Freshman Orientation, an American Mensa Committee meeting... you get the picture. Not too much time for partying, but a lot of learning. I took an empty suitcase with me and it came back full of paperwork. St. Paul is a beautiful city, with lovely brick buildings. It's great for running, especially along the Mississippi waterfront. You can run across one bridge into Minneapolis, run up a bit, then run back over to St. Paul. It is the home of Charles Schultze of Peanuts fame and to my delight, there were 4-foot Linus statues everywhere! Vestiges of previous year's Lucy and Snoopy tributes were also seen. Regional News: The Publications Recognition Program's (PRP) annual awards given to local groups and members for official print and electronic publications had Region 1 winners - Congratulations to all of you!!!: in the Fiction & Poetry (print) category, Andrea L. Thompson's "Whispers", published in Media ,Connecticut/Western Massachusetts Mensa in the Presentation (electronic, i.e. internet) category, Bill Alleman, the Webmaster of New Hampshire Mensa was the Navigation Winner. CultureQuest® 2003 in which teams of Mensans from around North America and Canada met and matched wits. Misha's Vineyard's Players, captained by Greg Draves of Greater New York Mensa, came in 18th in what was described as an extremely difficult challenge, winning $80 for GNYM's scholarship coffers. Dr. Abbie F. Salny Proctor of the Year 2003, a Regional "Abbie" honorable mention was bestowed on Clotilde Cepeda of Greater New York Mensa, for her tireless efforts to recruit proctors and provide a welcoming atmosphere to those taking the Mensa qualifying test. AMC News: Cyndi Kuyper, Region 4's Vice Chair, asked me to join the Community Service Committee which she chairs. Literacy initiatives are the primary focus. Among issues discussed was that if membership dues should be necessary (note the use of the subjunctive case!), would they be incremental (over a few years) or one fell swoop. Attendant issues of prorating dues for new members who join during the year, as well as the impact on membership should dues increase were also raised. The 2006 AG in Orlando will mark the 60th anniversary of Mensa's founding. It will be held in August. American Mensa's bylaws state that it must hold its annual business meeting between June 1st and July 15th of each year. Question: should the members vote on a bylaws change, so that, if approved, the business meeting can be held concurrent with the 2006 AG? Should the business meeting be held in June, and then have the AMC reconvene at the AG two months later? Legal points are being researched. Stay tuned. Now that summer has finally made an appearance, here's a refreshing drink to keep you cool: Jamaican Watermelon Punch 6 cups watermelon, seeded and cut into chunks cup fresh lime juice cup cugar 4 12 oz. bottles ginger beer, chilled Fresh mint sprigs Puree watermelon, lime juice and sugar in a blender or food processor. Pour into two ice cube trays and freeze solid. Place 3 or 4 watermelon cubes each in 16 oz. glasses. Pour ginger beer over the cubes and garnish with mint. Hey mon!Marghretta McBeanTue, 01 Jul 2003 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:2http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/1/Whats-Cooking-in-Region-1--June-2003.aspx#Comments0http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=71&ModuleID=409&ArticleID=1http://region1.us.mensa.org/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=1&PortalID=0&TabID=71http://region1.us.mensa.org/RVCColumns/tabid/71/ctl/ArticleView/mid/409/articleId/1/Whats-Cooking-in-Region-1--June-2003.aspxHello, hello! As your RVC-elect (this is being written in mid-June), Connecticut and Western Massachusetts Mensa has the [dubious] honour of printing my first column. It's a little difficult writing about a job which you don't yet actually hold, so I'll take this opportunity to talk about the just completed national election. I would first like to thank all of you who voted; you are to be commended for exercising your Mensa "civic duty". For those of you who think your vote doesn't matter - it does! I won this election by only 10 votes; Region 3's won by just eight. All of the RVC elections had relatively small margins of victory (or defeat, depending on your perspective). With roughly 5% of members voting in our region, I hope that I can somehow move the other 95% of you to be a bit more involved in Mensa's future. The new AMC (American Mensa Committee - the national board of directors) will have a lot of newbies like myself. Hopefully we will bring fresh insights and new energies to it. On a personal note, our Region 1 has made a bit of Mensa history, I believe. I am the first Black to be elected to national office in the 43 year old history of American Mensa. Dr. Jean Becker, our president, Pam Donohoo, our Executive Director, and I all share the same birthday, May 7th (Taurus rules!) While campaigning, I was asked several times about my position on chocolate. Honestly! While not a chocoholic (as many Mensans seem to be), I enjoy dark, bittersweet chocolate, plain or with fruit fillings. Here's a recipe from my catering company that you might enjoy: (C3)2 - Chocolate Cranberry Cashew Squares 1 ¼ lb. bittersweet chocolate, broken into small squares 1 cups dried cranberries 1 cups roasted salted cashews Melt chocolate in top of double boiler over barely simmering water, stirring occasionally until smooth While chocolate is melting, line bottom and sides of an 8"x8" pan with foil, leaving a 2" overhang. Lightly oil foil. Remove chocolate from heat and stir in fruit and nuts. Spread evenly in pan. Refrigerate until firm, about 1 hour. Lift candy out from pan using overhanging foil and place on cutting board. Peel off foil and cut candy with heavy knife into 36 1 ½ " x 1 ½ " pieces. Marghretta McBeanSun, 01 Jun 2003 19:00:00 GMTf1397696-738c-4295-afcd-943feb885714:1