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  • Galveston Voting Information

    Galveston Voting Information

    Here is a short list of the deadlines and places/methods for registering and acquiring/submitting applications (registration, mail-in ballots) in the absence of your friendly in-person Deputy Voter Registrars at the GOFM. However, all of the voting info you need in varying amounts of detail is also available online at galvestonvotes.org and votetexas.gov and tpsr.com.

    The last day to register to vote is October 5.

    Voter Registration

    You must get a voter registration application, fill it out, and mail it to arrive at least 30 days before the in-person election date. Check your status here 

    If you are not registered, there are multiple ways to register.

    • Get an application here.  Print it out, fill it out, and mail it in.

    • Register at the Rosenberg Library. (Monday – Saturday 9:00 AM – 5:45 PM – 2310 Sealy St., Galveston, Texas, 77550)

    • Or go to the Galveston County voting registration office to fill out an application: Galveston County Courthouse, 722 – 21st St.

    • Or…

    You can register to vote at GOFM!

    We will have voting registrars available at:

    • GOFM To-Go (Drive-Thru, you do not need to have a GOFM To-Go order to participate)

      • September 27, 2020 – 10:00 AM – 12:00 PM

      • October 4, 2020 – 10:00 AM – 12:00 PM

    • GOFM Open-Air Market

      • October 4, 2020 – 9:00 AM – 1:00 PM

    (A big thanks to Megan Sanborn & Cheryl Watson for coordinating)

    The last day to apply for a ballot by mail is October 23.

    Voting By Mail

    You can get a mail-in voting packet if you:

    • are over 65, disabled (will have physical barriers to voting in person),

    • you have a sickness or disability that prevents you from voting in person without needing personal assistance or without the likelihood of injuring your health,

    • will be out of the county on election days,

    • or will be confined in jail, but otherwise eligible.

    Application for a mail-in voting packet must be received before October 23rd for the Nov. 3rd election.

    • It is available on-line at galvestonvotes.org and votetexas.gov or you can get an application at the Galveston County Courthouse Voter Registration Office at 722 21st St. in Galveston.

    • If you already have a vote-by-mail ballot for the upcoming primary election remember that it must be returned by July 14, 2020 (Election Day) at 7:00 p.m.

    • The deadline for mail-in ballots to be returned to the county is Election Day, which is Nov. 3. If they’re postmarked by 7 p.m. that day, they’ll be counted if they’re received by the county on Nov. 4 by 5 p.m.

    • When you apply for mail-in ballots your approved application is good for the whole year in which you applied. Remember that postage is required. If you have applied for a ballot and have not yet received it please call 409-770-5135 or 409-770-5108 or 409-766-2210.

    1. If anything goes wrong: the Voter Protection Hotline is 844-TX-VOTES (844-898-6837)

    Early voting runs from October 13 to October 30.

    Voters can cast ballots at any polling location in the county where they are registered to vote. Early voting locations can be found on the Texas secretary of state’s website two days before early voting begins on October 13.

    Who is eligible to vote early?

    Anyone who is registered to vote may vote early, but it must be done in person unless you qualify to vote by mail.

    Election Day is November 3.

    Are polling locations the same on Election Day as they are during early voting?

    Not always. It’s recommended to check the open polling locations in your area before you head to cast your ballot. In some counties, Election Day voting may be restricted to locations in your designated precinct. Other counties allow voters to cast their ballot at any polling place on Election Day.

    See a complete summary that is more general for the whole county and contains all Important 2020 Election Dates/Times at votetexas.gov and another helpful site with a to-do list and a concise list of dates at txpsr.com.

    If you have any additional questions, Cheryl Watson can help! Email her here.

  • Philly Cheesesteak Stuffed Peppers

    Philly Cheesesteak Stuffed Peppers

    Serves 6

    Ingredients:

    • 3 large bell peppers or 6 smaller ones (any color), halved, seeded, and ribs removed

    • 1 Tbsp olive oil

    • 1 yellow onion

    • 8 ounces mushrooms, sliced

    • 1 pound steak (flank, rib eye, sirloin) very thinly sliced

    • salt and pepper to taste

    • 12 slices provolone cheese

    • 1 Tbsp chopped parsley

    Directions:

    1. Preheat the oven to 400 degrees. Place the peppers cut side up in a baking dish and season with salt and pepper. (I used smaller peppers so I decided not to cut them in half).

    2. Bake for 20 minutes.

    3. While peppers are baking, prepare the cheesesteak filling. Heat the olive oil in a large pan over medium high heat.

    4. Add onions to the pan and cook for 4-5 minutes or until onions have softened. Add the mushrooms and cook for an additional 4-5 minutes or until vegetables are browned and tender. Season with salt and pepper to taste.

    5. Season the steak with salt and pepper to taste. Add the steak to the pan and cook for 3 minutes or until just done.

    6. Place one slice of cheese inside each pepper half or half a slice for smaller peppers. Fill each pepper with cheesesteak mixture.

    7. Add another slice of cheese on top of each pepper.

    8. Broil the peppers for 3 minutes or until cheese is golden brown and melted.

    9. Sprinkle with parsley and serve.

    Nutrition Facts per 1/2 pepper: 350 Calories, 7g Carbohydrates, 32g Protein, 20g Fat

    Inspired by dinneratthezoo: Philly Cheesesteak Stuffed Peppers; Prepared by Hillary Swanson, UTMB Dietetic Intern, June 2020

  • Cinnamon Raisin French Toast

    Serves 3

    Ingredients:

    • 2 eggs (I used Spring Hill Farms farm-fresh eggs)

    • 1/4 c and 2 Tbsp milk (I used Fairlife 2% milk)

    • 2 Tbsp and 1 tsp brown sugar

    • 1 tsp vanilla extract

    • 1/4 tsp ground nutmeg

    • 1 tsp cinnamon

    • 6 slices Galveston Bread Co. cinnamon raisin bread

    Directions:

    1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar, vanilla, nutmeg, and cinnamon.

    2. Soak bread slices in the egg mixture until saturated.

    3. Heat a lightly oiled griddle or frying pan over medium-high heat. Brown slices on both sides (approximately 3-5 minutes depending on heat)

    4. Serve warm, sprinkled with cinnamon or powdered sugar. Top with syrup, fresh fruit, or your favorite fruit spread.

    Nutrition Facts per 2 slices: 265 Calories, 42g Carbohydrates, 10g Protein, 7g Fat

    Inspired by allrecipes: French Toast II; Prepared by Hillary Swanson, UTMB Dietetic Intern, June 2020

    These are the ingredients to make Cinnamon Raisin French Toast. I used bread from Galveston Bread Co. and eggs from Spring Hill Farms. Both are linked above.
    These are the ingredients to make Cinnamon Raisin French Toast. I used bread from Galveston Bread Co. and eggs from Spring Hill Farms. Both are linked above.
    Soak your bread into egg mixture and place on medium-high frying pan or griddle. Cook both sides until golden brown.
    Soak your bread into egg mixture and place on medium-high frying pan or griddle. Cook both sides until golden brown.

  • Parmesan Baked Eggplant

    Serves 4

    Ingredients:

    • 1 large eggplant (or a few smaller ones)

    • 6 Tbsp olive oil

    • 1 cup breadcrumbs*

    • 1/4 cup Parmesan cheese

    • 1/4 tsp paprika

    • 1/2 tsp garlic powder

    • 1/2 tsp Italian seasoning

      *I used Italian herb bread from Galveston Bread Co. to make my own bread crumbs

      • Toast bread until crisp, let cool, food process until fine crumbs form

    Directions:

    Preheat oven to 400 degrees F.

    1. Start by prepping the eggplant:

      • Wash the eggplant and trim off the green end, you can peel the skin if you like.

      • Slice the eggplant into 1/2” disks. Place all disks in colander or on cooling rack set over a baking sheet.

      • Sprinkle with salt and let sit for at least 30 minutes. Blot excess moisture off with paper towel.

      This will allow excess moisture to be extracted from the eggplant, preventing it from releasing during cooking. It also helps to cut the bitterness of the eggplant.

    2. Next, mix breadcrumbs, spices, and Parmesan in a mixing bowl. In a separate bowl, add olive oil.

    3. Dip each eggplant into the olive oil first and then directly into the breadcrumb mixture. Place disks on an aluminum foil or parchment paper lined baking sheet.

    4. Bake at 400 degrees F for 15 minutes, then flip each disk and bake for an additional 7 minutes or until eggplant is golden brown and the breading is crispy.

    5. Serve as side dish, appetizer, or use in eggplant Parmesan. Pairs great with red sauce for dipping!

    Nutrition Facts per serving: 265 Calories, 13g Carbohydrates, 3g Protein, 23g Fat

    Inspired by Crunchy Creamy Sweet Blog; Prepared by Hillary Swanson, UTMB Dietetic Intern, June 2020

    Step 1: Wash eggplant and trim off green end. This video shows how to cut the eggplant into 1/2” disks.

    These are the ingredients you will need to prepare this dish, minus the bread crumbs. They were toasting in the oven when I took this picture.
    These are the ingredients you will need to prepare this dish, minus the bread crumbs. They were toasting in the oven when I took this picture.
    Step 2: Mix breadcrumbs, spices, and cheese in one bowl. Put olive oil in a separate bowl.
    Step 2: Mix breadcrumbs, spices, and cheese in one bowl. Put olive oil in a separate bowl.
    Step 3: Coat eggplant disks first in olive oil, then breadcrumb mixture and place on aluminum foil covered sheet pan. Bake at 400 degrees F for 15 minutes. Flip disks and cook for another 7 minutes.
    Step 3: Coat eggplant disks first in olive oil, then breadcrumb mixture and place on aluminum foil covered sheet pan. Bake at 400 degrees F for 15 minutes. Flip disks and cook for another 7 minutes.

  • Garlic Parmesan Spaghetti Squash

    Serves 2

    Ingredients:

    • 1 spaghetti squash, cooked

    • 1/2 c shaved parmesan cheese

    • 1 teaspoon garlic salt

    • salt and pepper to taste

    • Basil to taste (I used 4 fresh leaves chopped)

    • Oregano to taste (I used a few sprinkles)

    Final Product

    Directions:

    1. Thoroughly wash spaghetti squash

    2. Cut in half (carefully) and scoop out all seeds

    3. Use a fork to poke holes on outside of squash

    4. Bake at 400 degrees for 25-35 minutes depending on size of squash (bigger squash, cook longer)

    5. Using a fork, scrap the inside of spaghetti squash out and put in bowl

    6. Add parmesan cheese, garlic salt, salt, pepper, basil, and oregano

    7. Stir all together and enjoy!

    *Add grilled chicken for added protein!

    Nutrition Facts (per 1 c serving): 150 Calories, 13g Carbohydrates, 8g Protein, 7g Fat

    Prepared by Hillary Swanson, UTMB Dietetic Intern, June 2020

    Steps 1-4. Wash, cut and poke holes in squash. Bake at 400 degrees for 25-35 minutes.
    Steps 1-4. Wash, cut and poke holes in squash. Bake at 400 degrees for 25-35 minutes.
    Step 5. Using a fork, scrape out the inside of the squash.
    Step 5. Using a fork, scrape out the inside of the squash.
    Steps 6 and 7. Add final ingredients and enjoy!
    Steps 6 and 7. Add final ingredients and enjoy!
  • Ensalada Francesa De Zanahoria

    Ensalada Francesa De Zanahoria

    Sirve 4

    Ingredientes:

    • 1 manojo de zanahorias (~ 3 tazas ralladas)

    • 2 cucharadas de aceite oliva

    • 2 cucharadas de jugo de limón

    • 2 cucharaditas de miel

    • 1 cucharadita de mostaza Dijon

    • ½ cucharadita de comino molido

    • ¼ cucharadita de sal

    • 2 cucharadas de perejil fresco (o 1 cucharada seca)

    Direcciones:

    1. Lave y pele bien las zanahorias, luego corte y deseche las verduras

    2. Rallar las zanahorias en los agujeros grandes de un rallador de caja (o cualquier método para hacerlas en tiras pequeñas)

    3. En un pequeño arco, revuelva un aderezo con aceite oliva, jugo de limón, miel, mostaza de Dijon, comino y sal.

    4. En un tazón más grande, mezcle las zanahorias, el aderezo y el perejil hasta que se combinen.

    5. Refrigere por al menos 20 minutos y revuelva una vez antes de servir

    6. ¡Disfrutar! Esta mezcla durará hasta 4 días cubierta en el refrigerador.

    Información nutricional (por porción): 113 calorías, 13 g de carbohidratos, 3 g de proteína, 7 g de grasa

    Inspirado de cookieandkate.com. Preparado por Abby Olmstead, pasante dietética de UTMB, abril de 2020

  • French Carrot Salad

    French Carrot Salad

    Serves 4

    Ingredients:

    • 1 bunch of carrots (~3 cups grated)

    • 2 Tbsp olive oil

    • 2 Tbsp lemon juice

    • 2 tsp honey

    • 1 tsp Dijon mustard

    • ½ tsp ground cumin

    • ¼ tsp salt

    • 2 Tbsp fresh parsley (or 1 Tbsp dried)

    Directions:

    1. Thoroughly wash and peel the carrots, then cut off and discard the greens

    2. Grate the carrots on the large holes of a box grater (or any method to get them into small strips)

    3. In a small bowl, stir olive oil, lemon juice, honey, Dijon mustard, cumin, and salt into a dressing

    4. In a larger bowl, mix carrots, dressing, and parsley until combined

    5. Refrigerate for at least 20 minutes and stir once before serving

    6. Enjoy! This mix will last up to 4 days covered in the refrigerator

    Nutrition Facts (per serving): 113 Calories, 13g Carbohydrates, 3g Protein, 7g Fat

    Inspired by cookieandkate.com. Prepared by Abby Olmstead, UTMB Dietetic Intern, April 2020

  • Puerros Asados

    Sirve 2

    Ingredientes:

    • Dos puerros grandes

    • 1 cucharada de aceite de oliva

    • 1 cucharadita de ajo

    • ½ cucharadita de pimentón

    • Sal y pimienta para probar

    • 1 cucharada de parmesano rallado

    Direcciones:

    1. Precalentar el horno a 400 ℉

    2. Cortar la raíz del puerro y las verduras en 4 pulgadas por encima del bulbo

    3. Corte el puerro a lo largo y enjuague entre las capas

    4. Mezcla el aceite, el ajo, el pimentón, la sal y la pimienta en un tazón pequeño.

    5. Coloque las mitades de puerro con las capas hacia arriba en una bandeja para hornear sin engrasar

    6. Con una cuchara, extienda la mezcla de aceite en los puerros y en las capas.

    7. Voltea los puerros y colóquelos en el horno cada 30 minutos.

    8. Perfore el puerro con un tenedor, si aún no está tierno, continúe cocinar y luego perforia con el tenedor cada 5 minutos

    9. Retire la sartén del horno, pele la capa superior resistente del puerro y deséchela

    10. Espolvorear con queso parmesano rallado y disfrutar!

    Información nutricional (por porción): 130 calorías, 14 g de carbohidratos, 2.5 g de proteína, 1.5 g de grasa

    Inspirado por whereismyspoon.com . Preparado por Abby Olmstead, pasante dietética de UTMB, marzo de 2020

  • Ensalada de Rábano y Pepino

    Ensalada de Rábano y Pepino

    Sirve 2

    Ingredientes:

    • Un pepino mediano

    • Un manojo de rábanos (unos 15)

    • 1 cucharada de eneldo fresco (o sustituto de

    • 1.5 cucharadas de eneldo seco)

    • 3 cucharadas de yogur griego descremado

    • Sal y pimienta para probar

    Direccions:

    1. Lave a fondo los rábanos y el pepino.

    2. Retire las hojas de rábano y la raíz delgada al final, luego corte finamente el bulbo restante

    3. La mitad del pepino y retire las semillas con una cuchara.

    4. Corta la mitad de la mitad, luego corta el pepino en cuartos

    5. Agregue los ingredientes restantes y revuelva para combinar

    6. ¡Sirva de inmediato o refrigere hasta un día y disfrute!

    Información nutricional (por porción): 32 Calorías, 4 g de Carbohidratos, 0.5 g de Grasa, 3 g de Proteína

    Inspirado en la comida de petersfoodadventures.com. Preparado por Abby Olmstead, pasante dietética de UTMB, abril de 2020

  • Roasted Leeks

    Serves 2

    Ingredients:

    • Two large leeks

    • 1 Tbsp olive oil

    • 1 tsp garlic

    • ½ tsp paprika

    • Salt and pepper to taste

    • 1 Tbsp grated Parmesan (optional)

    Directions:

    1. Preheat oven to 400℉

    2. Cut the root of the leek and the greens about 4 inches above the bulb

    3. Cut leek lengthwise and rinse in between the layers

    4. Mix the oil, garlic, paprika, salt, and pepper in a small bowl

    5. Lay the leek halves with layers facing up on an ungreased baking sheet

    6. Using a spoon, spread the oil mixture on the leeks and into the layers

    7. Flip over the leeks and place in the oven for 30 minutes

    8. Pierce the leek with a fork, if it is not yet tender, continue to cook then fork test every 5 minutes

    9. Remove pan from oven, peel the tough top layer of the leek, and discard

    10. Sprinkle with grated Parmesan and enjoy!

    *Note, any kind of oil can be substituted for olive oil

    Nutrition Facts (per serving): 130 Calories, 14g Carbohydrates, 2.5g Protein, 1.5g Fat

    Inspired by whereismyspoon.com . Prepared by Abby Olmstead, UTMB Dietetic Intern, March 2020

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