Grand Canyon University's Run to Fight Children's Cancer
3300 W. Camelback Road
WHEN: Saturday, March 9:
5K start time: 7:30 a.m.
10K start time: 7:50 a.m.
Cancer Survivors' Walk (quarter mile): 8:45 a.m.
Approximately 200 survivors will participate in the walk.
Z'Tejas' newest location is now scheduled to open in April at 16th Street and Bethany Home Road in Phoenix. E-mail: email@example.com
2nd Annual Stride for Sight
WHEN: Sunday, March 3
8 a.m. -- Late Registration
9 a.m. -- 5K Run & Blindfold Challenge begins
9:15 a.m. -- 1-mile walk begins
WHERE: Kiwanis Park, 5500 S. Mill Avenue, Tempe
(Race will start/end on grass areas near Baseline Road, and will wrap around lake)
ASU Power Soccer Club to Compete in PowerBlast
For some of the power soccer athletes, this sport is their only chance at experiencing the spirit of competition. For others, it's a second chance at being a true athlete. Either way, this sport is changing the perspective of people with disabilities. If you want to see power soccer in person, the Power Soccer Club from Arizona State University will be competing in the 2013 PowerBlast tournament at the Virginia G. Piper Sports and Fitness Center for People with Disabilities in Phoenix. The three-day tournament will be held March 1-3 and will feature power soccer teams from across the country.
Power soccer is a popular sport for people with disabilities and requires the use of an electric wheelchair. The game is similar to able-bodied soccer in the fact that players are trying to dribble a soccer ball with their chairs into a goal. The game is played on a basketball court with four players from each team on the court at a time. This sport is quickly becoming the world's fastest-growing adaptive sport, with teams being developed across the globe and even starting an official World Cup tournament.
The Arizona State University Power Soccer Club was established in 2010. The Mission of the ASU Power Soccer Club http://www.facebook.com/asupowersoccer is to promote the adaptive electric wheelchair sport of power soccer on campus and the surrounding community. Their goal is to encourage participation among the community, both on and off campus.
You can learn more about the team and Power Soccer by visiting the team website at www.asupowersoccer.com.
For more information visit www.couponsense.com.
Chef Dad's Southwestern Crab Cakes
1 pound lump crab beat
1/2 cup mayonnaise
1 large avocado (skin and seed removed)
1 egg yolk
1 tsp. lime juice (fresh squeezed)
Kosher salt and black pepper
1/4 cup scallions (green part only, diced)
1/2 cup red bell pepper (diced small)
2 cups (about 8 oz.) of panko bread crumbs
1 tsp. ground cumin
Approx. 1 cup canola or vegetable oil (for frying the crab cakes)
1) In a food processor, combine mayonnaise, avocado, egg yolk, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the lime juice. Turn unit on for about 15 seconds. Turn off and scrape the sides and turn on again until well combined. Taste to see if you like a bit more salt or pepper. Put in a container, cover and refrigerate until you are ready to make the crab cakes, up to 1 day ahead of time.
2) Drain your crab meat of excess water then put in a large bowl with the diced scallions and red bell peppers. Now, add 2 tablespoons of bread crumbs, a few pinches of salt and pepper and only 1/4 cup of the avocado mixture over the crab meat then toss to combine. Save the rest of that avocado mixture for plating sauce when serving them.
3) 3) Mix together your bread crumbs and cumin in a small casserole dish to dredge your cakes into. Form your crab cakes then put into the bread crumbs to coat on both sides. Put the cakes on a wax paper-covered plate. Cover with foil and put in the refrigerator for 30 minutes to bind together.
4) When you're ready to cook these, put enough oil in a large skillet to get about 1/4 inch deep. Heat the oil to 325 degrees and fry them for about 1 to 2 minutes per side. Check them after about 60 seconds to be sure they aren't getting too brown. When you serve them, put a few heaping spoonfuls of the sauce in the middle of the plate and set the crab cake right on top then put a small spoonful more on top.
Cook's Notes: This recipe should make at least 4 large or 8 small crab cakes.