ANNOUNCING Training Lite Booster Club!

Remember the commercial with the slogan, "This Bud's for You"? And it showed a bunch of people having fun? Well, "This post's for You!" Many of you mentioned that you love the idea of having fun and doing something good, yet the idea of doing a 10k or a half marathon curdles your tummy or you just don't have the time! Then join our Training Lite Booster Club!

Being part of the "Training Lite Booster Club" you will get in on all the excitement and the FUNdraising effort without all the training commitment!

Here's a list of opportunities:

*Sideline Support: Moral support on race day - - cheering, waving signs, and acting all goofy!
*Personal FUNdraising Efforts: Cut a check for BEADS or have a garage sale and donate the proceeds.
*Team FUNdraising Efforts: Sell raffle tickets at events or help with our "Art & Garden" sale. All great opportunities to do good!
*Administration Help: Bookwork, emails, letters for corporate sponsorship, etc.
*Practices: Drop in whenever you can to get your blood flowing and to greet the team! Practices are delightful way to meet some fabulous people!!!

We have our first "Training Lite Booster Club member. Thanks to Tracy Anderson for volunteering her photography skills! She will be there on race day taking beautiful photos of all of you at the event! We are so lucky to have her talent.

As you can see we have lots of opportunities to share your many talents and help others! Our next practice is Thursday January 12th! A pot of soup and a good cause await you! Email beadforeducationrace@gmail.com to get directions to the practice.

The soup recipe for Thursday was found on Allrecipes.com. Team member Karen Samuel is just starting a new career with Allrecipes.com this week! Congrats Karen!

Vegetarian Kale Soup
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

Directions
1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Look forward to seeing a whole lotta ya on Thursday!
Go BEADS!