If you’ve never been associated with nonprofit organizations, I can tell you they’re just like companies. You have clients or clients, if you like. They have a reason instead of a product, but they still have to sell their services. And in order to do business, they need income. Of course this income comes from donations, subsidies and fundraising.
Unfortunately, our charitable world has been hit hard by the pandemic, as have many of our local businesses, and we are all looking for creative ways to make money. Almost every day I receive a request for a donation from a decent person by mail.
One of these organisations is ECHO, whose mandate this is: Improving the ability of the population of the San Luis Obispo district to make a positive contribution by providing food, shelter and emergency services.
Echo needs our help now more than ever. According to his report, the number of homeless people and their families has increased and with it the needs of this group. The latest data released this month show that the number of homeless in the SLO district has increased by 32% since the last census in 2017.
You may have heard in the local news that ECHO has been given permission to move to 24 hours and 7 days and to place 10 extra beds to cope with this increase. The increase in the number of hours will enable residents to access means of finding work and housing during the day. Extra beds increase the occupancy rate to 60 and create more living space for families and the medical part of the homeless population.
In an interview with Wendy Lewis, President and CEO of ECHO, she said they had also noticed an increase in the nutrition programme, which provides overnight meals for the homeless, whether they are in a shelter or not.
For more information or to find out how to volunteer or support us, visit echoshelter.org or call 805-462-FOOD (3663).
Summer starts on Saturday and Sunday, Father’s Day. To celebrate these two events, here is a recipe for a cake or a casserole for the fridge, as some bakers may know. Whatever it’s called, it’s a simple and sweet dessert, perfect for warm summer evenings.
Lemon ice cream cake with milk butter
1 (14 ounces) can sweeten condensed milk.
1 tablespoon lemon zest, loose packaging.
½ Cup with fresh lemon juice
3 large egg yolks
Graham cracker comb, fried.
Cooking spray for vegetables
Preheat the oven to 325 degrees. Beat the first 3 ingredients in a bowl. Beat the egg yolk with the hand mixer in a medium sized bowl at high speed for 4-5 minutes or until the egg yolk fades and streaks form on the surface of the mixture when the mixer is put on. Gradually whisk the condensed milk into the sweetened condensed milk mixture until it is full; whisk with buttermilk. Pour the mixture into the fried crust. Bake at 325 degrees for 20-25 minutes or until cooked around the edges. (The cake will wobble a little.) Leave to cool for 1 hour on a wire rack. Cover the cake with lightly greased cling film (cake preparation spray) and freeze for 4 to 6 hours.
Here is a crumble recipe with variations you should have available for ice cakes.
Small Small Small
1 ½ Cup of crushed biscuits or crackers, for example : Vanilla waffles, graham crackers, ginger biscuits, salty biscuits or butter biscuits.
¼ cup of sugar
1 teaspoon kosher salt (do not use crackers or pickles).
6 tablespoons of melted oil.
Cooking spray for vegetables
Crushed biscuits or crackers, sugar and salt (if used) in the food industry or in crushing and a good combination. Add the melted butter and stir until fully aligned. Click on the bottom, head and edge of an ordinary or 9-inch deep, slightly greased (bake-coated) cake tray. Stand for 30 minutes to 1 hour or while preparing to fill.
Pay attention: For a crispy crust, the oven is preheated to 325 degrees. Bake the crust for 8 to 10 minutes or until golden brown. Be creative with your jewelry. Use flavoured whipped cream, fresh fruit or jam. Use your imagination.
Enjoy the summer. Happy Father’s Day.
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