Would you nominate Rikki’s Refuge in this contest from Tractor Suppply? You must like the page to participate and the rules are there on the contest portion of the page! They are accepting nominations right now! Ten finalists will be selected from the pool of nominations for the voting period. Nominations are accepted through September 1st.
https://www.facebook.com/TractorSupplyCo/app_448952861833126
Please enter for Rikki’s Refuge to WIN $1,200 worth of Dry LiveFree Dog Food from Dogswell.
Very fast entry: your email, your first name, your zip code and the shelter/rescue that you’re entering for! Thanks!
Please share too!
VEGAN MOUSSAKA
5 large russet potatoes, peeled and cut into chunks (3 ½ lb.)
4 cloves garlic, peeled
¼ cup plus 2 Tbs. olive oil, divided
1 large onion, chopped (1 ½ cups)
3 Tbs. dried oregano
2 15-oz. cans chopped tomatoes
⅔ cup green lentils
1 bay leaf
1 cinnamon stick
2 medium eggplants, sliced
2 small zucchini, sliced
3 tomatoes, thinly sliced
Cook potatoes and garlic in boiling salted water 10 minutes, or until soft. Drain, and reserve liquid. Mash with 1/4 cup olive oil and 2 cups cooking liquid. Season with salt and pepper. Heat 2 Tbs. olive oil in saucepan over medium heat. Add onion and oregano, and sauté 5 minutes. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. Remove bay leaf and cinnamon, and purée lentils in food processor until chunky. Season with salt and pepper. Place eggplant slices on paper-towel-lined baking sheet, and sprinkle with salt. Let stand 30 minutes. Rinse, and pat dry. Preheat oven to 350˚F. Coat deep 13- x 9-inch baking dish with cooking spray. Spoon 1 1/2 cups lentil mixture into bottom. Top with eggplant, followed by zucchini and tomatoes. Spoon 2 cups lentil mixture over top. Spread half of potatoes over lentil mixture. Top with remaining eggplant, and lentil mixture. Spread remaining potatoes over top, making sure to cover completely. Bake 1 1/2 hours, or until top is browned.
Rikki’s Refuge will be at the National Capital Cat Show on September 6-7, 2014 at the Dulles Expo Center in Chantilly, VA.
A couple of volunteers are needed a few hours on Friday Sept 5th to help set up.
The show runs from 9 am to 5 pm Saturday Sept 6th and 9 am to 4:30 Sunday Sept 7th; you can volunteer as much or little time as you’d like.
We’ve got 14 passes for volunteers; you don’t have to stay all day but please leave your pass when you leave.
Volunteers – Please contact Ron Herfurth at: topcat@cstone.net
to let us know when you can be there.
The show is open 9:30am – 5:00pm Saturday and 9:00am – 4:30pm Sunday
General Admission: $10 Adults • $6 Children (under 12),
$6 Seniors (60 +) • $30 – Family of 5
For more information about the National Capital Cat Show, please see:
ON THE WEB: http://
ON FACEBOOK: https://www.facebook.com/
ON TWITTER: https://twitter.com/
Hello there! My name is Norman and I bet you’re wondering what I’m doing! I am guarding the Fancy Feast because we’re getting low on cat food! Will you help us refill our pantry? Purrlease?
1. You can make an electronic donation to Rikki’s Refuge here:
http://
2. You can donate directly to our Paypal here:
mail@rikkisrefuge.org
3. You can mail a check or money order here:
Rikki’s Refuge, PO Box 1357, Orange, VA. 22960
4. You can shop at our Amazon Wish List here:
http://www.amazon.com/gp/registry/wishlist/126FNLHBB9AGA
Rikki’s Refuge
Rapidan, Virginia
www.rikkisrefuge.org
This week’s (8/17/14 – 8/23/14) Staff/Volunteer of the Week for Rikki’s Refuge is MARY WALKER! Thank you Mary, for everything you do! We appreciate you!
Mary first become involved with Rikki’s Refuge as a donor in 2001, when Rikki’s was only 3 years old. Not long after that, she started volunteering at Rikki’s. She’s held many different positions and worn many different hats. She started her volunteer work feeding the kitties. It’s a big job opening all those cans !! She’s always been up for building new areas and improving old ones. She can swing a hammer with the best of ‘em !! Mary joined Rikki’s Board of Directors in 2007 and is still serving. She served 2008, 2009 and 2010 as our Volunteer Director, running all kinds of great programs and projects. She’s always been one of the first to volunteer to haul in supplies, pumpkins, produce, cat and dog food, donations and more !!! Mary was Kerry’s right hand person in the office for many years. Mary was excited about Rikki’s opening a Thrift Store, and long before the sign went up, she’d taken on sorting incoming donations and getting them ready for sale. Re-Tail, Rikki’s thrift store, opened in January of 2014, and you can see Mary there helping out several days a week. Thank you for your hard work and 13 years of dedication, Mary !!! You rock !!!!!
You can help feed our kitties at Rikki’s Refuge by making an electronic donation at:
https://www.rikkisrefuge.org/donate
by donating directly to our Paypal at:
mail@rikkisrefuge.org
If you would like to make a donation and send it in the mail instead of making an electronic transaction online, please mail your check or money order to:
Rikki’s Refuge
PO Box 1357
Orange, VA. 22960
You can also send us food and other supplies via our Amazon Wish List, which is located here:
http://www.amazon.com/gp/registry/wishlist/126FNLHBB9AGA/ref=cm_wl_rlist_go_v
Please VOTE & SHARE for RIKKI’S REFUGE in the Animal Rescue Site SHELTER CHALLENGE every day! Thank you!
Vote here: http://www.shelterchallenge.com/web/charityusa/nomineehome?userId=53331&nomineeId=17448
“Courage is not the absence of fear, but rather the judgement that something else is more important than fear.”
~~Ambrose Redmoon~~
TROPICAL QUINOA
1/2 cup uncooked quinoa, rinsed
1 cup water
1/4 cup chopped dried pineapple
1/4 cup chopped dried mango
1/4 cup sweetened coconut flakes
1/4 cup dry-roasted macadamia nuts, chopped
1 tablespoon hot mango chutney
2 tablespoons regular mango chutney
Mix the quinoa and water in a saucepan over medium heat, and bring to a boil. Cover, reduce heat, and simmer until all the water is absorbed, 10 to 12 minutes. Remove from heat, and stir in the dried pineapple, dried mango, coconut flakes, macadamia nuts, hot and regular mango chutney until thoroughly combined. Serve hot.