The Sampler
1181 North Fairgrounds Drive
Ogden, UT 84404-3100
801-399-8200
Utah State University is an affirmative action/equal opportunity institution.
September-October 2015
Issue #5
Selfishness: The Poison of Relationships
Staff:
Teresa Hunsaker
FCS Faculty
Naomi Brower
FCS/4-H Faculty
In this issue:
Selfishness: The Poison
of Relationships
1
Care for the Caregiver
Classes
2
Meet Me at the Dinner
Table
3
Family and Consumer
Science Events
4
Utah Prepare Conference
and Expo
5
Food Storage...A Review
6
What’s Happening with
Food $ense
7
Our culture is saturated with selfpromoting messages such as, “Always
look out for number one,” and “Do what
makes you feel good and avoid anything
that makes you unhappy even if that
means making others unhappy.” While
these messages may be pervasive in our
culture, they certainly don’t build happy
relationships. In fact, selfishness is at the
heart of many major relationship issues.
For example, a selfish attitude tends to
lead to failure to listen, failure to
empathize, failure to help or failure to
share.
On the other hand, relationships tend
to be strong when both individuals are
willing to make sacrifices for each other
for the relationship. In fact, research
suggests that those that are happiest in
marriage are those that gain satisfaction
from doing things that are largely for their
partner’s satisfaction. These sacrifices are
not an act of martyrdom, but given freely
as a gift to help their partner or
relationship.
Consider the following tips to keep
selfishness out of relationships:
Healthy relationships are give and take.
While sacrificing for others does not
guarantee reciprocation, loving partners
generally do look out for each other’s
needs. With that being said, no one wants
to be a doormat. In order to decide what is
truly selfish and what is self-preservation,
consider your partner’s approach. Does
your significant other use manipulation,
coercion or guilt to get his or her way? If
so, it is important to stand up for yourself.
Never allow your partner to compromise
your self-worth or safety.
Compromise is key. Time and r esour ces
are limited and sometimes one partner’s
needs will conflict with the other. In these
situations, taking time to determine
together what is equitable and fair is
crucial. Compromise is key to keeping
resentment at bay.
Consider your spouse. When making
decisions that could have impact on your
time or resources, consider how those
decisions may impact your partner or your
relationship.
Taking time for self-care and selfimprovement is not selfish. While it may
feel selfish, it is important to consider that
all humans need time for self-care (rest,
exercise, nutrition, etc.) to be able to
function and be a happy and healthy
human being. Because taking this time
usually allows us to take better care of
continued on page #2
others, in the end, this “me” time is not selfish after
all.
Take action. Almost all of us know something we
could do today or this week to make a positive
difference in our relationships. While big gestures are
wonderful from time to time, small gestures on a
daily or weekly basis can be just as meaningful and
easier to implement. What small sacrifice or action
can you take this week to strengthen your relationship
that you would not likely do even though you could?
Do it! Your partner may nor may not notice every
little sacrifice, but they will notice some and your
relationship will be stronger for it. 
~Naomi Brower
References:
Markman, H., Stanley, S., & Blumberg. (2010). Fighting for
your marriage.
Twoofus.org
The Care for the Caregiver Coalition presents . . .
Class List:
A Free Educational Series for Caregivers
Resources
*
Respite
*
Hope
Sept. 18
“It’s Been Lovely, But I Have to Scream
Now!”
Sept. 25
Cover Your Assets
An educational series held at Weber Human Services,
Oct. 2
237 26th Street, Ogden. All classes begin at noon
with lunch provided. Respite services available
Oct. 9
during class time.
Sponsored by: Weber Human Services, Mountain
Ridge Assisted Living, Rocky Mountain Care, Utah
State University Extension, Comfort Worx, and
Comfort Keepers.
For more information and to RSVP, call Rebecca
Tanner at 801-625-3866.
Supported by the State Division of Aging and Adult Services.
2
Food Fight
Dementia Part 1: The Dementia Games
Oct. 16
Dementia Part 2: “Who Are You Again?”
Oct. 23
Tricked, No Treat
Oct. 30
Holidays or Hellidays?
Nov. 6
The Doctor’s In
Nov. 13
It’s My Party, I’ll Have Fun if I Want To
Title
at the dinner
table
Tuesday, Sept. 29, 2015
6:00 p.m.
Ogden City Amphitheater
343 E. 25th Street
FREE
Dinner • Booths • Prizes
Grocery Bag Drawing
Recipe Booklets
3
Family and Consumer Science Events
Family Finance Camp
Taking a Minute to Win Your
Relationship Date Night
Friday, September 25, 6:00 to 8:00 p.m.
$10 per couple
Thursdays, October 8, 15 & 22
Ogden-Weber Community Action Partnership
(OWCAP)
3159 Grant Avenue, Ogden
5:30 to 7:30 p.m.
Do you struggle with finding time with your
sweetheart? Come join us for a night of exciting
“Minute to Win It” games and also learn simple ways to
“win” the heart of your partner and strengthen your
relationship in only a few minutes a day. Register now
for a winning relationship. The cost is only $10 per
couple and includes handouts, refreshments and prizes.
Event will be held at the Wetland Discovery Point in the
Utah State University Botanical Center in Kaysville.
Register at strongermarriage.org under classes and
events for Weber County.
Bring the whole family! Classes for children ages 5-12.
Light dinner will be provided at 5:30 p.m.; classes from
6:00 to 7:30 p.m.
Call 801-399-8207 to register.
Food Sense Classes...FREE
Catholic Community Services
Spanish Classes
September 15, 10:00 a.m.
October 20, 10:00 a.m.
English Class
October 13, 10:00 a.m.—Root for Root Vegetables
2504 “F” Avenue, Ogden
Call 801-394-5944 to register.
Creating a Smokin’ Hot Marriage
BBQ Date Night
Friday, October 9, 6:30 to 8:30 p.m.
$35 per couple
Learn the art of creating perfectly smoked meat while
also learning how to feed your relationship. Instruction
will be provided by Kent Teichert, co-owner of For
Your Kitchen. Cost is only $35 per couple and will
include food, fun and prizes. Space is very limited at
this venue. Participants must preregister. Register at
strongermarriage.org under classes and events for
Weber County.
Marshall White Center
Souper Soups and Stews
Thursday, October 8, 12:00 – 1:00 p.m.
Monday, October 12, 6:00 – 7:00 p.m.
222 28th Street, Ogden
Call 801-399-8207 to register.
World Congress of Families
October 27-30, 2015
Salt Lake City
Ogden-Weber Community Action Partnership
(OWCAP)
Wednesdays, 10:30 – 11:30 a.m. English
11:30 – 12:30 p.m. Spanish
Oct. 21 – Eating Better on a Budget
Oct. 28 – Victory Through Vegetables
Call 801-399-8207 to register.
For the first time in its nine years of gathering, this
event will not only be held in the United States, but
right here in Utah. The purpose of the conference is to
unite parents, youth, lawmakers, scholars, religious
leaders, and other interested advocates to support
families. You will learn how to strengthen your own
family, as well as advocate for the families in your
community; build relationships with leaders of
governments, churches, businesses, and nonprofits;
collaboration strategies to turn ideas into action, and
ENJOY movies, music (The Piano Guys), and art. Visit
www.wcf9.org for more information and online
volunteer registration. Feel free to contact Teresa or
Judy at 801-399-8200 if you have questions.
Thursdays, 5:30 – 6:30 p.m.
English and Spanish
Oct. 22 – Eating Better on a Budget
Oct. 29 – Victory Through Vegetables
Call 801-399-8207 to register.
4
Title
5
Food Storage...A Review
September is National Preparedness Month,
which is actually a good time of year to be
considering preparedness…tornadoes, hurricanes,
wild fires, and heavy monsoon rains across much of
the United States leaves us in a bit of a panic.
How prepared are you? Along with short-term
survival kits (like 72-hour kits), do you have things in
place to help you be resilient and recover from any of
these or other life upsets? How is your food storage?
Here are some basic tips, for your review,
regarding food storage:
 Start with the Basics. Wheat (or other gr ains),
beans, dry milk, fats/oils, salt, sugar. These are
foundation foods which can stretch a food dollar,
provide good survival nutrition, store well (except
fats), and are relatively inexpensive.
 Have a Plan and Expand. Because the thought
of eating just from the basics is not very
appealing, put together a plan to expand your food
storage based on family likes and preferences.
Supplement the basics with additional items that
will not only make the basics more ‘usable’ (like
leavening agents, spices, etc.), but add in a variety
of foods in canned, dried, and frozen options.
Yes, the freezer should be part of your food
storage planning. Build a small supply of food
that is part of your normal, daily diet by
purchasing a few extra items each week. Expand
on this until you reach your goal. Not all of these
foods will be ready-to-eat and plans must be made
to store the necessary means to prepare them.
 Make it Accessible. Stor ing your ‘food
storage’ in places and containers that make it
difficult and discouraging to get to will not
enthuse you to use and rotate. Make room for
some of it in conveniently located pantries and
cupboards.
 Learn to Use It. If you have stor ed some of the
basics or have other foods as part of your food
storage, test and try recipes for dishes in part of
your weekly meal planning. Always be on the
lookout for ways to expand your horizons in meal
planning with your food storage. The USU
Extension offices around the state have many
recipes developed for using the basics of a food
storage plan.
 Carefully Consider the Containers and Storage
Conditions. Ther e ar e some container s that
are in such large sizes that opening them for use
seems like an unwise thing to do…i.e., you would
take months to use a #10 can of dried onions, so
then you don’t open it because you’ll only need a
small amount. There are ways around this, and is
not an excuse for not using the food you store.
Some people like to use oxygen absorbers in
airtight containers to keep dried food fresh longer.
For more information on the use of oxygen
absorbers, go to: http://extension.usu.edu/
foodstorage/htm/oxygen-removal
 Rotate. Thousands of dollar s go to waste ever y
year due to unused food storage that people
finally decide to discard of. Be sure to
incorporate the restaurant industry’s motto:
FIFO…first in, first out. Label and date your
foods for both shelf and freezer. Purchase and
plan only amounts that are likely to be used
within a reasonable amount of time. Most foods,
while still safe, will lose considerable nutritional
value, color, flavor, and texture within just a
couple of years. So, while the food ‘will last a
long time,’ it may not be all that enjoyable to eat.
Hopefully these ideas will help you in your food
storage plans as well as your overall emergency
preparedness preparations. 
~Teresa Hunsaker
6
What’s Happening with Food $ense?
September-October 2015
FREE Classes for EVERYONE!!
An Apple a Day
It’s fall, and that means access to plenty of fall
produce, including the ever favorite, apple. Years ago
the adage, “An apple a day keeps the doctor away”
was simply meant to encourage us to eat fresh fruits.
But now, the apple really has gained scientific
support and notoriety in the nutrition arena for being a
power house of health benefits: they help reduce
serum cholesterol, high blood pressure, and the risk of
colon cancer, diverticular disease and strokes, because
of the nice fiber content (4 grams per apple). They are
also only 80 calories (medium size), are a naturally
sweet treat to curb the sweet tooth in each of us, and
contain a generous amount of vitamins and minerals…
Vitamin A and C, thiamin, riboflavin, potassium, iron,
calcium, magnesium, and boron. Boron helps prevent
calcium loss, which will help guard against
osteoporosis. Two apples a day can supply the level
of boron that studies have shown can make a
difference. So let’s enjoy some apples!
Apples can be eaten fresh, baked, stir-fried or
sautéed, steamed, canned, mashed (applesauce), dried,
and even pickled. There are the standard varieties that
you will find in most grocery stores…both red and
yellow delicious, granny smith, Jonathon, Jonagold,
Macintosh, Gala, Fugi, Braeburn, and Rome Beauty,
but there are many other varieties around the state.
Some are better for eating fresh, while others are
better for baking or canning. See the apple chart on
page 9.
Chicken/Apple-Cream Sauce
4 chicken breasts, skinless, boneless
Salt and pepper to taste
1 Tbsp. vegetable oil
1/4 cup apple juice concentrate
1 tsp. lemon juice
1/4 tsp. dried rosemary, crushed
1 tsp. cornstarch
3/4 cup whipping cream
1 Tbsp. chopped fresh parsley or
1 tsp. dried parsley flakes
1 medium unpeeled red apple, chopped
Brown-wild rice, cooked, hot
Season chicken with salt and pepper. In large skillet
over medium-high heat, cook chicken in hot oil about
4 minutes per side or until browned. Add juice
concentrate, lemon juice and rosemary. Reduce heat;
cover and simmer for 10 minutes or until internal
juices of chicken run clear (approximately 10
minutes). Remove chicken; set aside and keep warm.
In a small bowl whisk together cornstarch and cream.
Add to juices in skillet. Cook and stir until thickened,
about 1-2 minutes. Stir in parsley; return chicken to
skillet. Heat about 2 minutes. Serve with sauce
spooned over top. Top with apples. Serve with hot
rice. Serves 4.
For more information about Food
$ense classes, call 801-399-8207.
This material was funded by USDA's Supplemental Nutrition Assistance Program. The Supplemental Nutrition Assistance Program provides nutrition assistance to
people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1.800.221.5689 or visit online at http://fns.usda.gov/fsp/
outreach/coalition/map.htm. In accordance with Federal law and U.S. Department of Agriculture’s policy, this institution is prohibited from discriminating on the
basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director of Civil Rights,
Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C. 20250 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity
provider and employer.
7
Apple Recipes Continued
remaining ingredients. Toss gently with dressing
and serve immediately. Yield: 6 servings.
Butterscotch Apple Cake
3 eggs
1 1/4 cups vegetable oil
1 tsp. vanilla
2 1/2 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
4 medium tart apples, peeled, chopped (4 cups)
1 cup chopped pecans
1 pkg. (11 oz.) butterscotch chips
Apple Dip
1 cup butterscotch morsels
1 can sweetened condensed milk
In a glass bowl
microwave on high
1-2 minutes.
Stir in:
2 tsp. vinegar
1 tsp. cinnamon
Dash of salt
In a mixing bowl beat eggs, oil and vanilla.
Combine flour, sugar, baking powder, salt, baking
soda and cinnamon; add to egg mixture and mix
well. Stir in apples and pecans. Pour into ungreased
9X13X2” baking pan. Sprinkle with butterscotch
chips. Bake at 325 degrees F. for 40-45 minutes or
until a toothpick inserted near the center comes out
clean. Cool on a wire rack. Serves 12-15.
Microwave again for 1-2 more minutes. Serve
warm with apples slices for dipping.
Apple Salsa
2 medium red apples
2 Tbsp. lime juice
1/2 cup orange segments
1/2 cup onions
1/2 cup green pepper
1 jalapeńo pepper
1 clove garlic, minced
2 Tbsp. chopped fresh cilantro
1 Tbsp. cider vinegar
1/2 tsp. ground cumin
1 tsp. vegetable oil
Apple-Tortellini Salad
3 Tbsp. frozen apple juice concentrate, thawed
3 Tbsp. light corn syrup
1 tsp. cider vinegar
2 tsp. firmly packed brown sugar
1/8 tsp. garlic salt
Dash white pepper
1 pkg. (9 oz.) refrigerated cheese-filled tortellini
2 cups sliced red apples
2 cups shredded salad greens
1 cup sliced fresh strawberries
1/2 cup thinly sliced celery
1/4 cup sliced green onions
2 Tbsp. pine nuts, toasted, optional
Core and dice apples into 1/4-inch pieces. Toss
immediately with lime juice. Finely chop
vegetables. Combine all ingredients; chill 2 hours
before serving over fish, chicken or turkey. Makes 3
cups.
Combine apple juice concentrate, corn syrup,
vinegar, brown sugar, garlic salt and pepper; cover
and refrigerate dressing. Cook tortellini according
to package directions; drain and cool thoroughly. In
a large mixing bowl combine tortellini and
8
Source: Sage Fruit Co.
9