March Volunteer of the Month!
Meet Lou! Lou has been volunteering at RVFB for 2 years. His humble and positive nature embodies the environment we are trying to create at the food bank. And for the last few weeks he has been transforming the back wall of our distribution room into an artistic masterpiece! With some chalk and a black wall, he has inserted a vibrant country landscape into our food bank.
Lou Says
“I feel that the context of this artwork inspires me, knowing that this artwork will make people feel that Rainier Valley Food Bank is a vital part of our home community, built on a shoestring, and shared with no strings attached.”
Cooking with Lou
“Here’s an easy recipe for flan that turns those weird leftover cans in the cupboard into a golden treasure.”
Original recipe makes one 9 inch round
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.