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28<br />
Presented by<br />
Games Are Rapidly<br />
Approaching<br />
By: Liz Palmer / NSG<br />
The Nevada Senior Games are rapidly<br />
approaching. We’re getting ready to host our<br />
Games this September and October in the Las Vegas Valley.<br />
Our first event is our beautiful and artistic Dance competition on<br />
September 9 at the Clark County Library Theater on<br />
Flamingo Road.<br />
But here’s an alert: the end of our Early Bird<br />
Registration Discount! It ends on <strong>July</strong> 31, and<br />
we all like to save money, right? What does your<br />
registration fee get you?<br />
You pay it only once to participate in as many sports as you like.<br />
Each sport has entry fees.<br />
All registrants receive a Nevada Senior Games dri-tech shirt which is<br />
generously sized for competition, practice, or simply basking in the Las<br />
Vegas heat since they are thin and breathable.<br />
Then it’s time to vie for our beautiful gold, silver, and bronze Nevada<br />
Sr Games medals in each event in five year age groups and gender. You<br />
get the opportunity to compete in beautiful sport venues with officials,<br />
timers, and scorers that are sure to elevate your sporting experience.<br />
Plus, everyone has fun, improves their fitness, and makes new friends.<br />
Check out our website at nevadaseniorgames.com. That’s where<br />
you’ll find the latest and greatest information regarding the schedule,<br />
sport details, and how to register.<br />
You’ll also learn about us - pardon us for bragging, but we’re<br />
Nevada’s largest senior-oriented sports organization and we’ve been<br />
showing seniors how to experience Fitness For The Fun of It for over<br />
40 years!<br />
Liz Palmer is the Executive Director of the Nevada Senior Games.<br />
For more information on how you can participate, contact Liz at:<br />
702/242-1590 or by email: Nevadaseniorgames@outlook.com.<br />
PLAY • CHEER • VOLUNTEER<br />
Schedules, Online Registration & More Info:<br />
NEVADASENIORGAMES.COM<br />
<strong>July</strong> <strong>2023</strong><br />
Where the 50+ Play!<br />
Sept & Oct in Las Vegas Area<br />
• 20+ sports for active adults ages 50+<br />
LAST CHANCE — SIGN UP NOW!<br />
• All events open to public for FREE<br />
COME WATCH ALL THE ACTION!<br />
• Be part of the excitement & fun<br />
VOLUNTEERS MAKE IT ALL HAPPEN!<br />
What’s In A Name?<br />
By: Pat Alexander / Art of Entertaining<br />
It’s no secret I love to cook. It’s my relaxation,<br />
my creativity, my stress reliever. But every once<br />
in a while, I hit the wall and just don’t feel like<br />
cooking at all.<br />
When that happens, I start looking for things that take no effort and<br />
little time. It’s either that, or Jack In The Box, and since I have what I<br />
call my “Jack In the Box Stent”, I try to avoid Jack at all costs.<br />
To explain, my office was a short block from a Jack and whenever<br />
I found myself in the office at noon, I would take my paperwork and<br />
drawings and head there for lunch. Unfortunately, their greasy tacos<br />
and absolutely delicious grease laden egg rolls are like catnip to me.<br />
Hence the stent.<br />
So, imagine how happy I was several years ago when a friend made<br />
something called a dump cake, something I had never heard of and<br />
took no effort.<br />
Despite the ugly name, the resulting cake was really good. I decided I<br />
would come up with a dump dinner for a no fuss no muss meal.<br />
When I told my friends about it, they all said “NO”, you can’t call it<br />
a dump dinner and expect people to eat it!” But the thing is, you dump<br />
everything in, mix it up and voila, there’s dinner.<br />
If you want to call it something else, be my guest. It will still taste<br />
delicious.<br />
Shrimp Dump Dinner: Butter a 9x13 baking dish. Spread 16<br />
oz. of dried pasta (rotini, farfalle, penne) along bottom. In bowl, mix<br />
4 cups chicken broth, 1-1/2 tbs. corn starch, 3 cloves minced garlic,<br />
pinch red pepper flakes, zest of small lemon, 1 tbs. kosher salt and 1/2<br />
tsp. ground black pepper.<br />
Pour over pasta and dot with ½ stick butter cut into small cubes.<br />
Arrange 1 lb. FROZEN, peeled, deveined shrimp over pasta, Brush<br />
shrimp with a little olive oil and a sprinkle of kosher salt. Cover with<br />
foil.<br />
Bake at 425 degrees, stirring several times, until cooked, about 35<br />
minutes. Mix 1 cup grated parmesan cheese, 1/3 cup chopped Italian<br />
parsley and 1 cup heavy cream. Pour over pasta, stirring well. Serve hot.<br />
Pat Alexander writes about all things home. She is well known for<br />
her cooking, parties and interior design, and consults on kitchen<br />
and bath remodels.
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