Newsletter - August 2014

A Note from 
Your President
August already and school starting back up. Where has the summer gone?  I have had quite a few new inquiries about our local CMSA, some new and some coming back. One person this morning inquiring about renewing her individual membership. As your President, that makes  me smile. Our chapter can always use more members and sponsors, so if you know of people and organizations that would benefit from our organization; please don’t hesitate to invite them to the lunch and learns and to sign up as individual members and or sponsors. In our economy these days we all need all of the networking and resources we can get our hands on to benefit our patients.  Randy has lined up a good subject that is always confusing and changing; Advance Directives.  Just another example of resources that CMSA assist with. Don’t forget to visit our website http://www.cmsa-tn.org. We try to place education and career opportunities on the site for your benefit.
        I will be on vacation during the August Lunch and Learn, leaving you in the more than capable hands of the our board members. I will see you in September.

THANK YOU TO OUR SPONSORS!

If you are interested in sponsoring a Lunch & Learn, please contact Randy Bauch

Lunch & Learn
August 20, 2014
11:30 - 12:30 pm

Centennial Medical Center
MEDICAL CENTER BUILDING AUDITORIUM
2201 Murphy Avenue
Nashville, TN  37203
 
Sponsor: Quality Health Care
Speaker:  Angie Farley, NP with Quality Health Care, Lebanon
She will be presenting on The Importance of Advanced Directives.  


CEU will be provided. 

Recipe of the Month

Jam-Filled Poppy-Seed Muffins

Recipe Time
Prep Time: 12 Minutes 
Bake: 20 Minutes

Ingredients
2 cups all-purpose flour
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled
2/3 cup sugar
2 large eggs
1 teaspoon almond extract
1 cup whole milk
1/4 cup jam, any flavor
2 tablespoons sliced almonds, optional

Directions

1. Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or coat with cooking spray. Combine flour, poppy seeds, baking powder and salt in a medium bowl.

2. In a large bowl, whisk together butter, sugar, eggs, almond extract and milk. Stir in flour mixture until just combined (mixture will be lumpy).

3. Fill each muffin cup with about 1/3 cup batter. Spoon 1 tsp. jam on top of each. Cover with remaining batter so each cup is almost full. Sprinkle with sliced almonds, if desired.

4. Bake until muffins are golden, about 20 minutes. Let cool in pan for 5 to 10 minutes, then remove from pan and let cool completely on rack