Thank you for attending the annual Winter Potluck!
Be on the lookout for more events in 2017!
Happy New Year!
We are excited to announce we will be having an end of the year celebration on Thursday, December 8th, in the 3rd floor staff room, from 11:30am – 2:00pm! The first hour will be a potluck lunch and the rest will be the Gift Swap Game; please feel free to join in at any point.
The end of the year celebration will be potluck style with the main course (a taco bar) provided. Please sign up for your dish with this spreadsheet. Because oven space is limited, we highly encourage the use of crockpots, rather than ovens, for warm food. We will have plenty of power strips for crockpots and the like!
Along with socializing and eating food, we will be having an optional Gift Swap Game starting at 12:30 pm. In order to save our pocket books, we ask you not to spend more than $10 on your gift. If you plan on participating, please make/purchase a gift that you think people would enjoy receiving. The game works best when all the gifts are wrapped in a box, bag, or envelope.
It’s time for the Fall Mingle! Join FSH@O and the directors for appetizers and drinks at Block 15 after work on Thursday, November 3, 2016.
FSH@O, Lisa, and Melanie will be providing some starter appetizers for attendees. Come dressed in your favorite team colors or OSU gear!
Drop in when you can. Spouses, partners and friends are all welcome. Per the rules of Block 15, all attendees must be over 21 to enter the reserved game room in the back.
Lisa and Melanie have given permission for all Extended Campus and PACE employees attending the event to leave the library at 4:45 pm to head out to Block 15 or to pick up other guests to bring to the event.
We can’t wait to see you there!
Block 15 Restaurant & Brewery
300 SW Jefferson Ave.
Corvallis, OR 97333
Thank you to everyone that made it out on Sunday afternoon for the FSH@O Corn Maze and Pumpkin Patch! We encountered a lot of mud, but thankfully no rain!
For anyone interested, the Corn Maze takes about 1 hour to walk through in daylight using the map and guided clues. As you walk, you encounter a number of sign posts that quiz you on farm knowledge. Each answer choice is associated with a direction you can turn in the maze, so if you answer everything correctly, you’ll get through the maze in no time at all! You can also optionally enter your completed farm quiz in for a $100 gift certificate to the Melon Shack.
For the thrill seekers, in the evening, the Melon Shack converts the maze into a haunted corn maze, complete with skeletons, spiders and people who jump out at you…
I included some photos below of our adventure through the maze. Happy October!
Thanks to everyone who contributed and attended our 2016 Salsa Showdown! We had a few people ask for recipes, so I’ve provided a recipe for most salsas below. Thanks again, and remember to watch the blog for upcoming FSH@O events coming your way soon.
Salsa Chef: Staci B.
Ingredients:
Method: In a roasting pan, combine tomatillos, jalapeños, red onion, and garlic cloves (in their skins). Drizzle with avocado oil, sprinkle with spices, and stir to coat. Roast at 425 degrees for about an hour, stirring half way through, until soften and browning in spots. Tomatillos will sort of melt. Remove from oven and let cool. Juices will thicken as mixture cools. Pull garlic out of pan, remove and discard skins, and return garlic to pan.
In a food processor, finely mince cilantro and add lime juice. Add roasted vegetable mixture and process until finely minced. (Depending upon size of food processor, you may need to do this in batches.)
Chef Notes: Can be served warm or cold. Freezes well. Makes a good base for chile verde. Sometimes I add poblano or Anaheim peppers to the veggies to roast.
Salsa Chef: Rayne V.
Ingredients:
Method: Combine pineapple, onion, cilantro, habaneros, lime juice and salt in a blender, and blend until smooth. Refrigerate overnight before enjoying for maximum heat!
Guac Chef: Bethany U.
Ingredients:
Method: Combine all ingredients until well-mixed. Add more lime, garlic powder, and onion powder to taste.
Guac Chef: Mark S.
Ingredients:
Method: Caramelize onion with butter and sugar; set aside. Roast jalapeños and remove peel; set aside. Dice tomatoes. Combine ingredients and add salt to taste. Add freshly chopped cilantro as garnish.
Salsa Chef: Heather D.
Ingredients:
Method: Cook corn on a grill over high heat, charring in spots. Once cooled, cut the corn off the cob intro a large bowl. Add crumbled cotija cheese, yogurt, onions, cilantro, jalapeño, garlic and lime juice to the bowl of corn. Stir. Season to taste with Kosher salt, pepper, red pepper flakes, additional lime juice, additional cilantro leaves, additional cotija cheese.
Salsa Chef: Nick H.
Ingredients:
Method: Combine diced tomatoes, red onion, garlic, jalapeño, habanero, cilantro, lime, and tomato sauce in a mixing bowl. Add chili powder, cayenne, and salt to taste. Angel tears and eye of newt are optional. Voila!
Bring a decent sized container of your own salsa*,
and put it to a taste test against your coworkers!
Awards are bragging rights and the
opportunity to enjoy delicious salsa
with all the amazing people who work here.
*some chips and utensils will be provided,
but we encourage you to bring what you need.
Event planning is underway for the following fun fall 2016 events:
Hope you can join us for some—or all!—of our fun events.
Summer may be on its way out, but there are still sunny days ahead. For example, the 88º forecast for this coming Saturday, September 10th! Join Ecampus staff on a lively but leisurely hike on the Powder House Trail at Corvallis’ Peavy Arboretum.
Info on Peavy Arboretum trails is available. You can download a trail map.
More about the Powder House Trail:
Powder House Trail begins at a 1300′ viewpoint at the end of the 530 Road. Highlights include views of Soap Creek Valley and a stroll along Cronemiller Lake. Most of the 2.5 mile hiking trail is downhill, ending at the Forestry Club Cabin at 550′. Hiking time is 1-1/2 hours.
The plan:
Meet at the Peavy Arboretum main parking lot just before 10:00 AM. The troupe will depart for the hike at 10:00 AM.
Come for the exercise and to mingle outside of work—not to mention being literally outside—to help wrap up what has been a gorgeous summer. See y’all there!
The 2016 Extended Campus Summer BBQ on August 2 was a blast! Thank you to everyone who came out to celebrate with us. We all enjoyed the conversations, food, beverages and games! Check out some of the photos from the event below – or view/download the full size images here.
Planning for next year’s event is already underway – and we have plenty ideas to make this event bigger and better than ever! We can’t wait!
Tuesday, August 2nd
4:30 p.m.
Avery Park – Lions Shelter
Corvallis
Burgers/veggie burgers, hot dogs and buns provided
Please bring a dish to share.
Extended Campus -PACE families, friends and pets welcome.
Please RSVP by Monday, July 25th to help us with our headcount.
And fill out our potluck signup so we don’t all end up bringing the same side dish.
We’ve purchased an alcohol permit again this year, so adult beverages are allowed.
Lisa has given all staff permission to leave work at 4:30pm to attend the cookout.
Additional details:
You can still sign up after July 25
Coolers provided to keep food cool on the 4th floor on Aug. 2
Please bring favorite – family friendly lawn games
There will be plenty of fun games for all ages to play!
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