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Members Speak

Peoples Oakland Occasional Papers

Notes from the Director

Welcome to a wealth of poetry, short stories and essays by Peoples Oakland members and staff. Some of the poems and essays reflect inner questions and fears, while others reflect hope and grace. Some writers comment on issues of our times and some describe a thing or two about Peoples Oakland's programs.

As we move forward to a beautiful autumn and the coming holidays our programs are thriving. We are especially proud of the holistic wellness programs and activities that encourage and support members to engage in healthy lifestyles. They include "Feel Fine in 09", and the nutrition and fitness programs that support physical health. Peer support, sports, social and employment programs round out a holistic approach to Recovery.

This year we are having our third annual fund raising benefit at the Pittsburgh Playhouse. It is the great musical Carousel, to be performed by the Pittsburgh Playhouse's Conservatory Theatre of Point Park University on November 7th. For more information and links check our home page.

We hope you enjoy the poetry, essays and writing and the coming fall season.

Best Regards,

Sandy

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Poetry & Essays

Cooking Class Recipes - Thanks to Becky!!

Cooking Class Fall Recipe

These tasty fall recipes will surely warm you up on a crisp and cool autumn evening. The soup can be served with a sprinkling of parmesan cheese and fresh chopped parsely on top, alongside some crusty italian bread with olive oil to dip. The baked apples can be served with creamy vanilla ice cream or frozen yougurt for an extra sweet treat. Enjoy! - Rebecca Flotta

Baked Apples

Ingredients:

4 tart green apples
1/2 cup brown sugar
4 tablespoons butter
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Directions:

1.) Preheat oven to 350 degrees F.

2.) Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon and nutmeg.

3.) Bake in preheated oven for 20 minutes, until sugar begins to caramelize and apples are tender.

Pasta Fagioli

Ingredients:

1 (29 ounce) can of diced tomatoes
5 1/2 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
1 teaspoon salt

1/3 cup grated Parmesan cheese
1 pound ditalini past
3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
1 teaspoon black pepper

Directions:
1.) In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, diced tomatoes, water, parsley, basil, oregano, salt, pepper, cannellini beans, navy beans and Parmesan. Simmer 1 hour.
2.) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup

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