Under One Roof. A University Housing Services Monthly Newsletter. Sections: CSUDH Multicultural Center Unity Fest Pages 1 & 2. Residents Corner Page 3

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1 Under One Roof A University Housing Services Monthly Newsletter Sections: CSUDH Multicultural Center Unity Fest Pages 1 & 2 Residents Corner Page 3 Hey What Did I Miss? Page 4-5 RSA Involvement; The Mission Page 6 The In s & Out s: Helpful Housing Tips Page 7 Health & Lifestyle: Affordable Recipe s For College Students On A Budget Page 8-9 APRIL 18 th, 2016 Volume 1, Issue 3

2 CSUDH Multicultural Center Unity Fest! Tuesday April 26 th, 2016 Unity Fest Unity Fest is a day long multicultural celebration held each Spring. The festival features live cultural performances, cultural vendors, community organizations, an array of international food, as well as a children's arts and crafts village.

3 Residents Corner : Dates, Deferments & Deadlines 6-Payment Plan Final Payment for Spring 2016: April 1 st The Administrative Operations Coordinator will take care of all your Housing Payment needs. Here are a few important notes: *If you receive Financial Aid, you must have a Deferment Form on record for the current semester. *If you have any Pending Financial Aid Updates, please send the most up to date information to amarcel@csudh.edu *Once your Financial Aid has disbursed, if you still have a balance you may contact the Office Building A, at to make an appointment to meet with the AOC between 9am-3:30pm, M-F. *Once an appointment is made to meet with the AOC, you will have the opportunity to set-up a Payment Agreement to make payments in installments and take care of the rest of your balance for the current semester. * Room Transfer Requests: * All requests must be approved by ResLife Dept. * Please take note of the Important Deadlines Below! Ayesha Marcel Administrative Operations Coordinator Summer 2016 And Academic Year* Priority Application Dates - March 1- April 15, 2016 for CONTINUING CSUDH students March 1-May 16, 2016 for NEW CSUDH students Security Deposit Due Date - May 30, 2016 (For New Residents Only) 1st Rent Payment Due Date - July 11, 2016 Official Move-in Dates - August 15, 2016 for 1st-Year Students; August 17, 2016 for Upperclass Students NEW to Housing; August 19, 2016 for Returning Housing Residents

4 HEY! WHAT DID I MISS?... SPRING EVENTS SPONSORED/CO-SPONSORED BY UHS WRC (Women s Resource Center) Asterisk Trans Conference

5 WRC (Women s Resource Center) Asterisk Trans Conference Cont. Escape Room L.A.

6 RSA INVOLVEMENT; THE MISSION APRIL 2016 Sunday Monday Tuesday Wednesday Thursday Friday Saturday COOKING CLASS: TACOS 6PM - 8PM DODGE BALL & DOUBLE DUTCH 4PM - 7PM THERAPEUTIC ARTS 7PM - 10PM CULTURAL DANCE SOCIAL 7PM - 10PM *Thursday, April 22nd, 2016, 7pm 10pm: Therapeutic Arts *Thursday, April 28th, 2016, 7pm 10pm: Cultural Dance Social

7 In s & Out s: Helpful Housing Tips Parking Lot Tips: University Housing parking lots 5A & 5B have a single lane and designed to have traffic flow in one direction. Please drive according to posted and road directional signage. In the event you pass by a parking space and you wish to return to that space, please exit and Re-enter the Housing community to go back to that space. There are two vehicle exit gates located within Housing; one nearest to Building X and the other located in the back of Building P. In the event of a power outage, typically, one of the vehicle exit gates is operational. Please contact your RA for assistance and follow the instructions of posted signs that will direct you to the quickest way to exit. A "R" (Resident) permit is also required in Housing as well as a CSUDH parking permit. Parking Office at (310) Tips on how to stay cool in the Summer and now: Summer without air conditioning can make excessive heat feel uncomfortable. However, it is possible to stay cool and comfortable in your home during the warm summer months without an air conditioner. You can avoid the heat and save money by skipping the AC. Copy and paste the address below in your browser: **Any work orders submitted or called in after 3:00pm, and deemed not to be an emergency, will be addressed the following business day** Building A Hours of Operation: Monday Friday 8am to 10pm Saturday & Sunday 5:00pm to 10:00pm Tel: Building X Hours of Operation: Monday Friday 8am to 5pm Saturday & Sunday Closed Tel: Alicia Amerson Asssociate Director of Facilities

8 AN AFFORDABLE RECIPE FOR COLLEGE STUDENTS ON A BUDGET: What s for Dinner? Salmon Sounds Succulent Recipe Feeds Four 4 Less Than $20!!!!! Ingredients Needed: Fresh Salmon Fillet: Walmart Fresh/Never Frozen Salmon Depicted is 2.3 lbs for $14.38!! $14.38 One Box of Kraft Deluxe Macaroni & Cheese with real cheddar cheese packet not powder! $ 2.48 Two cups of Jasmine Rice (that s a 2 lb bag depicted, so a bag will make about 10 meals) $ 2.77 $19.63 Do you like salmon fillet? If you do, I have a delicious budget meal for you and your apartment of four! When I was a kid, the only salmon I ate came in a can. That s what my parents could afford. Now, if you and three apartment mates have $5 each, share this succulent salmon meal tonight! First, is salmon really succulent? Yes it is because succulent is described as follows; Juicy, Moist, Tender, Delicious, Tasty, Mouthwatering!!! Okay, stop drooling, and let s get cooking! The salmon is the feature ingredient, your entrée. The rice and/or your Mac and Cheese are sides. Whenever possible, you want to buy Fresh/Never frozen salmon for obvious reasons. One reason is that frozen foods hold more water which affects the cooking process, especially when frying. Ouch! The fillet slab pictured is 2.3 pounds of fresh salmon, so when cut in fourths, each person get ¼ lb. Believe me, this ¼ lb. of fresh fish is much healthier than a processed Quarter Pounder Burger. So, if there is only two or three of you, you re going to get even more or have some for another full meal. Salmon preparation is quick and easy and so is the cooking process which in this recipe is BROILING! This recipe is also great for grilling on one of our grills here in University Housing! Just add foil after seasoning. As you see, I have shown my favorites for seasoning salmon which are; Lemon Pepper, Cajun, Blackened, and you can use Old Bay or just seasoning salt. A nice thin coat on your first try is recommended until you learn how much works for you. But before you season, cut the large fillet into the size portions the four of you will want to have on your plate when done. I suggest about 4 and ½ in portions for the fillet shown since is actually 18 inches long. Now, what do you notice about the portions? Well, since I saw no hands go up, I will tell you. The thickness will vary, especially on each end and the shape of the fillet tapers toward the bottom of the fillet which is the belly of the fish. THIS MATTERS because thinner cooks faster than thicker, so you want to lay your portions on your broiler pan with the thicker areas of the fillets to the center of the pan and the thinner areas towards the outer areas of the pan, further away from the direct flame of your oven broiler.

9 We need to back up a step to the portion sizing/cutting because that is when you realized that there is skin on one side of the fillet, and it was tough to cut through. You do want to use a sharp knife to cut through the skin and no, you won t end up eating the skin, unless you want to. EWWWWHHH! You can buy the fillet already skinned completely but you won t like what you have to pay for that fillet. Once you fillets are seasoned, spray your pan generously with a non-stick cooking spray and place fillets on the pan. Make sure your oven setting is set on Broil. Give it about five minutes to get going and warm up the broiler and thin place the broiler pan on your broiler rack, either as close to the flame as possible (as high as possible) or in the middle slots. My broiler here in Housing has three placement slots, so I hope yours does too. Leave in your broiler for about six minutes with the skin down. Now comes two skill requirements, but just remain calm, YOU GOT THIS!!! Remove the pan and using a spatula, gently turn your fillets, trying not to break them into pieces on the thin ends. Now your skin side is facing the flame. Place the fillets back in the broiler and leave there for only three minutes. Once again, remove the pan and with a pair of tongs, clip the skin at the corner of each fillet (thick end) and peel it back towards the thin end. Be careful when you get to the thin end so not to let the skin take the fillet with it. If you place your spatula edge between the skin and the meat of the fillet, you can actually slide the spatula down and separate the skin. I then like to pour just a little melted butter on that side of the fillets just before seasoning that side just like the first time. Now place back into the broiler for another 3-4 minutes and remove from the broiler. The key is to not over-cook the fillets because that is the point of no return. If for you at this time, the fish is under-cooked, just return to the broiler for another 2 minutes. The fillets should still be flaky when you gently pull it apart with a fork. If it does not flake and feels like a solid piece of fish, it s over-cooked. Better luck next time with adjustments. If you got it right, plate right away with either your mac and cheese, rice or your chosen side dish and enjoy. This is a great-tasting meal and with only one of the side starches, still quite healthy. Salmon al la Marco! It s what s for dinner.