Barbara Inman
President/CEO of Habitat for Humanity of Pinellas County
It was 1993 that Barbara Inman first became a regular volunteer at Habitat for Humanity. Barbara was living in Orange County, California and says she loved the feeling of improving neighborhoods. Rehabilitating homes was a wonderful way for her to spend her free time. When she was laid off from her computer sales position after 14 years, she was asked to lead the local office for her Habitat affiliate. She admits now that she wasn’t sure if she would like the work but says it really suited her skills well. Twenty years later, the Odessa resident who has been married for 9 years to Walter Inman, Jr., is working for her third Habitat for Humanity affiliate in Pinellas County as the president and CEO. “Every day is an adventure,” she says.
What is one of your favorite charity events in Tampa Bay?
Of course, it is the Habitat for Humanity of Pinellas County annual Hammers and Heartstrings Gala!
As a leading lady, what is one of your proudest accomplishments?
Habitat Pinellas took 18 years to build its first 100 homes (completed in 2003). We completed our 200th home in just 7 years (in 2010) and are on track to reach our 300th in just 4 years, by 2014. Further, we just received our sixth consecutive 4-star Charity Navigator award; fewer than 3-percent of the charities they review achieve this milestone. Our staff and board believe in continuous improvement, and I am proud that it has paid off in being able to serve more and more families in Pinellas County.
How do you like to unwind?
Biking, running, yoga, reading, gardening, sporting events, visiting with friends/family, and movies—not necessarily in that order
Who do you most admire in Tampa Bay?
Christine Allamanno of Gulf Coast Legal Services. She is a courageous champion of the underserved and under-housed.
Which Bay-area spots do you take your out-of-town guests to really show off our city?
At trip to The Hot Shop and Chihuly Museum in downtown St. Petersburg, followed by dinner at one of the great restaurants along Beach Drive.
What advice would you pass on to younger generations?
Learn how to live in the moment. I like the late singer/songwriter Warren Zevon’s motto: “Enjoy every sandwich.” I’m still working on getting this right.
Finish this sentence: The best meal in town is:
Surf and Turf with mac n’ cheese at SHOR on Clearwater Beach (at the Hyatt)
What are you currently reading?
Thomas Jefferson: The Art of Power by Jon Meacham. I visited Monticello last year and am fascinated with the philosophies and the leaders who engineered the birth of our nation.
What’s an ideal Friday night for you?
A Rays’ game with my husband
Name one thing most people wouldn’t know about you:
I donated a kidney to a friend in 2002. Because she no longer has to be on dialysis, she has been able to do quite a bit of traveling—and my kidney has been to some pretty great places that I hope to visit one day!
Who would you pick for a dream date?
My husband!
Favorite album of all time:
Yonder Tree by Gino Vanelli
Who is your favorite hero of fiction?
The Scarlet Pimpernel
Any hidden talents?
I can name most makes and models of cars by sight.
Do you have a motto or words of wisdom that you live by?
“Playing small doesn’t serve the world.” Marianne Williamson
Mom’s Lasagna with mini-meatballs
Sauce
½ lb ground beef
1 large onion, chopped
1 28oz can or carton of tomato puree
1 small can of tomato paste
1 cup hot water
Salt & pepper to taste
3 tbsp parsley flakes
3 cloves garlic, minced
3 tbsp oregano
1 tsp sugar
Brown ground beef in a large pot along with the onion. Add rest of ingredients. Simmer about 2-3 hours until thick. While simmering, add meatballs (below).
Meatballs
½ lb ground beef
¼ cup Italian breadcrumbs
¼ cup grated Parmesan cheese
½ tsp each salt and pepper
Mix together well and make tiny meatballs. Drop into sauce while it is simmering.
Cheese Mixture
1 and ½ lbs Ricotta cheese
¼ cup Parmesan cheese
2 Tbsp parsley flakes
3 well-beaten eggs
1 Tbsp sugar
1 tsp salt
½ tsp pepper
Mix well and set aside.
Casserole
1 lb lasagna noodles (regular, not no-boil)
1 to 1 and ½ lbs mozzarella cheese, sliced
Cook the lasagna noodles in salted water and 2 tbsp oil. Rinse in cold water. Separate noodles or leave them in cold water so that they don’t stick together.
In a deep lasagna pan, start with a little sauce in the bottom to eliminate sticking. Layer noodles—overlapping—then cheese mixture, mozzarella cheese, and sauce with meatballs. Continue layering in this manner, reserving a little sauce for the top. Put the last layer of noodles on top, the remaining sauce, and sprinkle with some Parmesan cheese. Cover with foil.
Bake at 375° for 45 minutes or until center is hot. Remove from oven and let sit for 15 minutes before cutting and serving.
