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Weekly Newsletter
Sleeve Tattoo Anyone?

Focus on Men's Health: Moving More

I know. You're wondering: how does a sleeve tattoo relate to men's health or physical activity? I'll just be honest: I love a good sleeve tattoo. There is just something so…intriguing about it. Don’t get me wrong; I am ink free and so is my husband. I certainly wouldn’t mind it though. I just worry about how those age. Am I right? There’s a bit of sag that can make the likeness of your daughter look like Lucille Ball. That’s not appealing.

So the question is: How well do men wear their sleeve tattoos past their mid-life crisis period? Okay, so that isn’t the actual topic, but if you click below, you'll see what I mean.

Onward!
DFM Spotlight
June 13

Cardinal Day

We'll be celebrating Cardinal Day! Wear your red and show your spirit.

Music will be provided by Ed Null from 9-11 AM.

Look for great lettuce, jam, honey, beets, cabbage, tomatoes, bread, and other sweet treats.

Remember that you still have the option to pre-order and drive thru to pick up your items.

Calendar
June 13

Cornhole Tournament

The cost to register is now $25 if you've been a slacker and waited this long. You can still sign up though. Play begins at 2 PM on Saturday at the DeSoto Farmers' Market pavilion.

June 16 & 18

Two More Offerings

Come unwind, sweat, and show off your stuff. Alternatively, arrive early so that you can pick a spot closer to the alley and farther from Main Street! The class begins at 5:30 PM at the pavilion at the farmers' markets. No special equipment is needed, and don't worry: I'll take a place close to Main Street. I'm poor enough at Zumba that the tears of the drivers passing as they laugh hysterically will prohibit them from seeing anybody else's less-than-stellar moves. (These classes will be taught by Kim Gibson.)

Cajun Cabbage Skillet
Courtesy of Food Network

Don't worry! It's not that spicy.

There's been some really nice looking cabbage at the farmers' market, and this might be just the recipe to try. It's a one-pot meal that is very satisfying and simple to make.

Ingredients

  • 2 tablespoons canola oil
  • 8 ounces chicken andouille sausages, sliced diagonally 1/4-inch thick (about 1 heaping cup) 
  • 1 small yellow onion, thinly sliced (about 2 scant cups)
  • Kosher salt 
  • 1/2 small head green cabbage, cored, halved crosswise and sliced 1/4-inch thick (about 6 cups) 
  • 1/4 teaspoon crushed red pepper 
  • 2 cloves garlic, minced 
  • 3 tablespoons apple cider vinegar 
  • 1 tablespoon unsalted butter 
  • 1/2 small sweet-tart apple such as Gala or McIntosh, cored and sliced 1/8-inch thick (about 3/4 cup) 
  • 1 large scallion, thinly sliced (about 1/4 cup) 
  • Hot sauce, for serving

Directions

  1. Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes.
  2. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
  3. Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water. 
  4. Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally. 
  5. Sprinkle with the scallion and serve immediately with hot sauce alongside.
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Get Healthy DeSoto

1002 Rock Rd., De Soto
MO 63020 United States

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