We hope you have received the newest issue of ACCA’s Connections magazine. It hit the streets about a week ago. There is a lot of god information about GeorgiaCare’s Open Enrollment as well as a synopsis of ACCA’s recent trip to Washington, DC to advocate for funding.
Click on the picture to the left to see the online issue and please give KaDee a call at 706-549-4850 if you would like to be added to our mailing list.
Ruby Mae is a great-grandparent that is raising her 3 great-grandchildern.
ACCA is celebrating Grandparents Day all week by featuring some of our inspiring Grandparents Raising Grandchildren participants on our Facebook Page. Below are some of the quotes from our wonderful grandparents and relative caregivers that will be featured this week.
“The beautiful gift of love that I see and feel when I see their smiling little faces.”
“Enjoy them while you can. Enjoy watching them try new things. Listen to them and help when you can.”
“Whatever our grandchildren are going through in life; we need to let them know that we will be there for them. The door is always open and we want them to get on the right track. We need to teach them to seek God’s kingdom first.”
“I enjoy receiving the love that they give to me, seeing how they come to me for help in any situation, and teaching them to be obedient and have respect for themselves and other adults.”
For more information about the Grandparents Raising Grandchildren program, click HERE.
ACCA was so excited to have Sous chef, Joel Penn from The National conducting a cooking demo and tasting of Sauteed Farro and Fresh Vegetables for our Center for Active Living members this week. Live well. Age well.
Sauteed Farro and Fresh Vegetables
1 cup Farro
3 cups water or vegetable stock
Salt (to taste)
1/3 cup chopped okra
1/3 cup chopped carrot
1/3 cup chopped onion
1/3 cup chopped zucchini
2 Tbsp greek yogurt
Combine farro and water in medium saucepan. Add salt to taste. Bring to a boil over high eat and then reduce heat, cover and simmer for 30 minutes or until farro is tender. Drain and cool. Heat olive oil in saute pan over medium high heat until hot. Add sliced vegetables. Saute for 4 minutes or until lightly brown. Add cooked farro and saute for 2 minutes, stirring frequently. Season with salt and pepper to taste. Serve and top with greek yogurt.