1

October

Newsletter

Housing Options 2

Event Information 3-5

Fall Break Must Do’s 6

Halloween Costume Ideas 7-9

Fall Recipes 10-11

Page Title: “Transfer Connections University of Michigan”

Instagram Account: TransferConnections

Our Website: http://www.onsp.umich.edu/transfer-connections

2

Where Should I Live Next Year?

Campus Realty: 734-

665-8825

campusrealty.com

CMB Property

Management: 734-741-

9300

annarborapartments.net

Sterling Housing: 734-

998-4400

sterlinghousing.com

Prime Student

Housing: 734-761-8000

Primesh.com

WANT TO LIV E OFF

CAMPUS? SOME OFF

CAMPUS HOUSING

If you would like to live in one of the on-

campus residence halls, you must SIGN-

UP. Please visit this website for

important registration deadlines.

http://housing.umich.edu/sign

-up/calendar

WANT TO LIVE ON CAMPUS?

Students often begin signing off-campus

housing leases for the upcoming year as

early as October. Lease signing

continues throughout the year,

however, you will want to begin looking

for an off-campus apartment or house

EARLY so that there is space for you.

WHEN TO SIGN A LEASE

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Sun Mon Tue Wed Thu Fri Sat

1

2

MFarmers’

Market

3 4

Cider Mill

11am-

2:30pm

5 6 7

First Sum-

mer Work-

shop

6-8pm

8 9

10

11

Michigan

vs. Penn

State

12 13

Fall Study

Break

14

Fall Study

Break

15

Resume

Workshop

6-7pm

16 17 18

19 20 21 22 23

Stress-

busters

6-8pm

24 25

Michigan

vs. Michi-

gan State

(Away)

26 27

Halloween

Party

6-8pm

North Quad-

Room 2435

28

29 30 31

Amazing

Race Dead-

line

TC Programs

University Events

Holidays and Breaks

October

2014

4

Stress Relieving Activities

WHEN: Thurs Oct 23, 6-8pm

WHERE: The Alumni Center (200 Fletcher)

A drop in study break featuring various stations to help encourage healthy habits, time management, study skills and stress relief during exams and beyond. This event features free massages, chair yoga, a nutritionist, craft stations, fireplaces, comfy study spots on bean bag chairs and couches and more, with special guests from around the university to offer advice and support in a casual environment. This event is a great way to take a break from studying or bring your work with you! Free food and beverages.

RSVP at: http://umichadmin.qualtrics.com/SE/?SID=SV_bBp5FIAO72cdKM5

The -How Not to Waste Your- First UM Summer Workshop

WHEN: Tues Oct 6, 6-8pm

WHERE: The Alumni Center (200 Fletcher Street)

An interactive event to inform students of internship, volunteer and global study abroad opportunities with early deadlines, so that they can get an early start on planning their summers. We will offer a folder of printed information, a tailored booklet listing several key opportunities with contacts and deadlines, and mini-talks from Semester in Detroit, the Bio Station, ICPSR, CGIS, UROP and more, with Q&A and group discussion. This is an an-nual event offering great refreshments, an engaging atmosphere and a way to help stu-dents stay ahead of the curve.

RSVP: http://umichadmin.qualtrics.com/SE/?SID=SV_d0geHUfkjk5MxeZ

Summer

Workshop

StressBusters

and Study Skills

5

6

Fall Break

When? October 13-14 Monday and Tuesday

Affordable Transportation Options:

Megabus www.megabus.com Michigan Flyer www.michiganflyer.com

Halloweekends Have a bonfire

at Cedar Point Take Fall Photos

Carve Pumpkins Visit Scio Woods Reserve

Pick Apples at the Orchard Try Apple Fritters

Eat Cider Mill Donuts Drink Hot Apple Cider

Go on a Hayride Sit on the Diag

Bake a Fall Dish Take a Walk in the Arb

FALL MUST DO’S

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Susie’s Favorite Halloween Costumes

Disney Characters

Foods

Superheroes

Will’s Favorite Halloween Costumes

Doctor Wizard

Zombie Cat

8

Enni’s Favorite Halloween Costumes

Elsa from Frozen

Tris from Divergent

Lydia’s Favorite Halloween Costumes

Pop culture icons

Kanye West

Zooey Deschanel

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Michelle’s Favorite Halloween Costumes

Fortune Teller

Famous

Cultural Icons-

Frida Kahlo

Lauren’s Favorite Halloween Costumes

Minnie Mouse

Scarecrow

Rosie the Riveter

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Susie’s Favorite Recipe:

Pumpkin Roll

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons ground cinna-

mon

1 cup pecans, finely chopped

1 cup confectioners' sugar, plus more for sprinkling

Two 3-ounce packages cream cheese, room temperature

1 stick butter (1/2 cup), room temperature

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12

1/2-inch jellyroll pan.

With an electric mixer, beat the eggs, granulated sugar, pumpkin

and lemon juice until smooth. Sift together the flour, ginger, salt, bak-

ing powder and cinnamon. Add the sifted ingredients to the egg mix-

ture and blend until fully combined. Spread the batter in the jellyroll

pan. Sprinkle the dough with the chopped pecans. Bake until a cake

tester inserted in the center comes out clean, 14 minutes. Let the

cake cool in the pan for 5 minutes.

Invert the cake onto a wire rack. Sprinkle some of the confectioner'

sugar on a large tea towel and carefully transfer the warm cake to

the towel, folding the sides of the towel over the cake. Roll the cake

up in the towel and cool in the refrigerator thoroughly for about 45

minutes. Recipe: Foodnetwork.com -Trisha Yearwood

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Angey’s Favorite Recipe: Sweet Potato

and Quinoa Chili

one 29 oz. can black beans, rinsed

and drained

one 6 oz. can tomato paste

32 oz. vegetable stock

1 onion, chopped

5 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon oregano

1 tablespoon olive oil

1 sweet potato, peeled and cut into bite

sized chunks

1 cup dry quinoa

salt and pepper to taste

avocado, cilantro for garnish (optional)

Heat the oil in a large heavy soup pot over medium

low heat. Add onions, and cook until soft and they

start to turn brown (about 10 minutes). Add the gar-

lic, and cook for about 2 minutes. Add the tomato

paste, chili powder, cumin, and oregano and cook

for about 2 minutes, stirring constantly. Add the

beans, stock, and potatoes, and season with salt and

pepper . Cook for about 5 minutes, then add the qui-

noa. Continue cooking for about 15 minutes – 30

minutes, stirring frequently, until quinoa and potatoes

are cooked and the chili has thickened. Add a bit of

water if the chili becomes too thick for your liking. Top

with avocado and chopped cilantro. Scrumptious!

Recipe: milkfreemom.com