Author Archives: Rikki's Refuge

About Rikki's Refuge

Supported entirely by donations from kind and loving individuals, Rikki's Refuge in Orange County, Virginia, is a 367 acre, no-kill, all species peaceful sanctuary supported solely by donations of kind and loving individuals. The refuge is home to over 1200 animals of over 20 different species, including but not limited to cats, dogs, sheep, goats, rabbits, pigs, emus, chickens, ducks, geese, a chukar, peacocks, and more. It is owned and operated by Life Unlimited of Virginia, Inc. an approved not-for profit Virginia Corporation and IRS tax code 501(c)(3) corporation as determined by the IRS. Federal Tax-ID number 54-1911042. A financial statement is available upon written request from the State Office of Consumer Affairs.

Tari’s Cornerstone Studio for Dance visits Rikki’s!

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Rikki’s Refuge was paid a very special visit by Tari Ott and some of her wonderful dance students from Tari’s Cornerstone Studio for Dance in Haslett, Michigan! This fine group of young folks worked hard to collect food for our animals, and also presented Rikki’s Refuge with a generous donation! All the critters are so excited and will love the attention! WOW! THANK YOU!

There is a very nice Facebook page for Tari’s dance school here:
https://www.facebook.com/pages/Taris-Cornerstone-Studio-for-Dance/247120775313545

Vegetarian Broccoli Cheese Pie

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VEGETARIAN BROCCOLI-CHEESE PIE

2 tablespoons plain dry breadcrumbs
4 large eggs
1 1/4 cups milk
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 cups cubed whole-wheat country bread (about 2 slices, crusts removed)
3 cups broccoli florets
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces)

Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray. Add breadcrumbs, tilting to coat bottom and sides. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator. Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely. Heat oil in a medium nonstick skillet over medium-high heat. Add onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add the onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.