Greater Love Hath No Man: New Monument Honors Those That Served
May 30, 2011
A new monument was dedicated on Memorial Day Monday that honors veterans from across the area.
The new Veterans Memorial in Atmore stands proudly on the lawn of the Atmore City Hall to pay tribute to those have served from around Atmore and North Escambia. Names of the fallen are on the spire, while commemorative bricks around the base of the spire name those that have served in the military past and present.
Those honored on the bricks date back to the Revolutionary War with a brick with the name of Benjamin Sasser, 1755-1840. His relative, Federick Sasser, 1794-1846, is also honored for his service in the War of 1812.
For more photos of the monument, including photos that show each name inscribed, click here.
NorthEscambia.com photos, click to enlarge.
Photos: Northview Class Of 2011 Holds Baccalaureate Services
May 30, 2011
The Northview High School Class of 2011 held thei Baccalaureate service Sunday afternoon at the First Baptist Church of Bratt.
“Stay on track during this time of transition,” Nathan Brown, pastor of Ray’s Chapel Baptist Church, told the seniors. “No matter where you go, where you find yourself, remember the promises of God.”
About 300 people attended the service.
For more photos from the Baccalaureate service, click here.
Graduation for the Northview High School Class of 2011 will be at 4 p.m., Saturday, June 4 at the school.
Picture top: Jansen Bodiford, right, plays the guitar as the Northview Senior Ensemble sings “Our God” during a Sunday afternoon Baccalaureate service. Pictured inset: Senior Kara Hardin reads scripture during the service. NorthEscambia.com photos, click to enlarge.
Food Safety Begins At The Market And Ends At Home
May 30, 2011
A refrigerator can be full of surprises. Wilted lettuce, dried out cheese, apples which have lost their crispness, and other similar surprises inhabit the very best refrigerators. All are victims of improper food storage, and they represent thousands of dollars which consumers unwittingly throw away each year.
Cash in on proper food storage by giving groceries a little extra care with you bring them home from the supermarket. You’ll save money and the food you buy will stay fresh longer, retain more nutritional value, and remain safe to eat.
Proper food storage begins at the supermarket. The way we shop can affect food quality. Many shoppers remember to put fragile fruits and vegetables on top of sturdier items in the grocery cart, but then let the ice cream melt while they wait in line at the deli or bakers. A better solution would be to put frozen and refrigerated foods into the cart last, particularly if you have a lot of shopping to do. You can also ask the person bagging your groceries to put refrigerated and frozen foods in the same bag. These items will keep each other colder on the trip home, plus putting the groceries away becomes less of a chore if everything that belongs in the refrigerator or freezer is in the same bag.
The trip between the checkout counter and your kitchen needs to be as short as possible. When perishable food items sit in the car for any length of time, they lose quality and begin to spoil. It’s a good idea to stop at the dry cleaners and post office before doing the grocery shopping.
At home “think cold”. Under the right conditions bacteria can grow rapidly. The refrigerator temperature won’t kill bacteria, but the cold will slow the growth of most bacteria. Frozen and refrigerated foods require the most care and should be put away first. Dairy products, poultry, meat, fish, eggs, and most fresh vegetables and fruit, plus custards and whipped-cream-filled pastries are a few of the grocery items that need to be refrigerated promptly.
Some food items require special handling. Taking care of these foods before you store them in the refrigerator will save time as well as money. Iceberg lettuce, for example, keeps better if you remove the core and store the head in an airtight container or resealable plastic bag. Fresh meat, poultry, and fish which are not pre-packaged need to be rewrapped and stored in the coldest part of the refrigerator or freezer. Meats should always be stored in the meat keeper drawer or on lower shelves to prevent cross-contamination of foods.
Storage times still vary even when groceries are carefully wrapped and refrigerated promptly. Berries and other fragile fruits, for example, have the best flavor and texture when eaten within a few days of purchase. Apples and citrus fruits can be stored for up to several weeks or more in the refrigerator. Most fresh meats will keep several days. Fish, poultry, and ground meats, however, should be cooked or frozen within one to two days.
Storing refrigerated foods properly and for the recommended times may not be enough, especially if your refrigerator gets too warm. It is a good idea to keep a refrigerator thermometer on a shelf in the fridge. The thermometer should always register 40ºF or less. In the summer it is a good idea to keep the refrigerator colder than usual because this is the time of the year when family members make frequent trips in and out of the refrigerator.
Often we remember to protect foods when we picnic away from home, but tend to forget that refrigerated foods still require special care when carried only as far away as the backyard. A few simple precautions will ensure these foods are as safe to eat as they are delicious: For backyard barbeques, leave meat, poultry, and fish in the refrigerator until the grill is ready, then grill just what you think you will need and serve promptly. Wait to bring out salads and other cold accompaniments until you are ready to begin serving.
For more information regarding food safety and other related topics, go to the University of Florida’s Solutions for Your Life website: http://www.solutionsforyourlife.com.
Submitted by, Dorothy C. Lee, CFCSm Family and Consumer Sciences Agent, Escambia County, dclee@ufl.edu
Molino Park Students Take Part In Bookstore Memorial Day Program
May 30, 2011
Singers from Molino Park Elementary took part in a Memorial Day program this weekend at Barnes and Noble in Pensacola.
The Molino Park students, along with local singers/songwriters Sheila Allen and Ginny Cruz performed “America the Beautiful” and “Stand Up America” during the program.
For more photos of the Molino Park performers, click here.
Molino Park Elementary students participating in the event were Ashley Allen, Joshua Coonrod, Mallory Latham, Madelyn Latham, Trista Lorenzana, Hannah McGahan, Robin Nahkala, Chase O’Connor, Cameron Parker, Seth Parker, Ronnie Plenkers, Christian Taylor, Morgan Taylor and Evan Till.
In conjunction with Pensacola’s celebration of 100 years of Naval Aviation, Barnes & Noble and Reading is Fundamental (RIF) hosted the Memorial Day celebration to honor past, present and future armed service members.
Hill Goodspeed, a historian from the National Naval Aviation Museum, was the featured speaker and signed his books, “One Hundred Years of U.S. Navy Air Power” and “U.S. Naval Aviation.” Other featured speakers were Escambia County School District Superintendent Malcolm Thomas; retired Marine Gunnery Sgt. Gary Cooper; Phyllis Pia of the USO and Joan Platz, USNA Class 81 & the co-president of the US Naval Academy Parents Club. T
Pictured above: Students from Molino Park Elementary performed this weekend during a special Memorial Day program at Barnes and Noble bookstore in Pensacola. Submitted photo for NorthEscambia.com, click to enlarge.
Century’s Abundant Life Outreach Receives Fox 10 ‘Extra Mile’ Award
May 28, 2011
A Century church was recognized by a Mobile TV station Friday night for their efforts to feed the hungry in Escambia counties in Alabama and Florida. The Abundant Life Outreach, part of the Abundant Life Assembly of God, was presented with the Chris Myers Nissan Extra Mile Award by WALA Fox 10. The award was received on behalf of the ministry by (L-R) Betty Thomas, Scott Thomas and Robin Sutton. Courtesy photo for NorthEscambia.com, click to enlarge.
Weekend Gardening: Outwit and Outlast Those Troublesome Armadillos
May 28, 2011
Have you ever discovered your once beautiful green lawn looking like the surface of the moon, full of craters? If so, then you may have been visited by an alien-looking creature known as the armadillo.
Armadillos originated in South America. They are mammals. They are neither rodents nor marsupials and are not related to the opossum. Their closest living relative is the anteater and sloth.
The most easily recognized feature of an armadillo is its shell. Their common name, armadillo, is derived from a Spanish term meaning “little armored one”. All armadillos have shells, made of true bone, that cover their backs. Most armadillos also have bony rings or plates that protect their tails.
Digging machines
Armadillos are built to dig. They rely on this ability to escape danger and survive. They prefer sandy or loam soils that are relatively easy to excavate. Therefore, they are well adapted to Northwest Florida soils.
Armadillos typically rest in deep burrows during the day and become more active during the late evening, night, or early morning. These burrows are usually located under brushpiles, stumps, dense brush, or concrete patios, and are about 7 to 8 inches in diameter and can be up to 15 feet long. They often have several burrows throughout their territory.
Food sources
Armadillos feed primarily on insects. They also eat earthworms, scorpions, spiders, snails, and small vertebrates and their eggs. They consume large amounts of armyworms, cockroaches, ants, wasps, flies, beetles, and grasshoppers. They have been known to dig up entire yellow-jacket nests.
Some consider the armadillo a beneficial creature because they eat potential pests. Many consider the armadillo a pest because of their destructive ways. Armadillo can burrow under driveways and patios causing structural damage. Burrows in pastures can pose a potential hazard to livestock. And because armadillos usually search for food by rooting or digging in the ground, they can damage large areas of the lawn or garden.
Control measures
If you find that you cannot live with these creatures, the University of Florida recommends four ways to deal with armadillos.
- reducing the amount of water and fertilizer you apply to your lawn
- creating barriers (e.g., fences),
- live-trapping
- shooting offending individuals (check local ordinances)
The best solution (and the most expensive) is a stout fence to keep the armadillos out. If you take this route, make sure the fence is buried at least 18 inches into the ground, or they might just burrow under it.
Reducing the water and fertilizer applications to your lawn may help reduce armadillo damage. A moist lush landscape is perfect for earthworms and insect larvae. Armadillos love earthworms. Sometimes watering adjacent areas may attract armadillos away from a site.
Trapping can be frustrating and may require some ingenious thinking. Some tried and true trapping techniques are discussed at length in an online University of Florida publication by Dr. Russ Mizell at http://ufinsect.ifas.ufl.edu/armadillo.htm.
Remember that poison baits are illegal and ineffective. No chemical repellents or fumigants are registered for use in Florida.
Armadillos are very happy in Northwest Florida and are here to stay. If they have become unwelcomed house guests, put your thinking cap on and be committed to outwitting and outlasting this prehistoric-looking creature.
For more information, contact Theresa Friday at 850-623-3868 or email tlfriday@ufl.edu. Friday is the Residential Horticulture Extension Agent for Santa Rosa County.
Courtesy photos for NorthEscambia.com, click to enlarge.
Photos: EWMS Band, Chorus Perform
May 26, 2011
The Ernest Ward Middle School Music Boosters held a Spring Concert and Spaghetti Dinner Tuesday night in Walnut Hill. All proceeds from the event, which featured performances by the school’s band and chorus, benefited the school’s music programs.
For more photos from the event, click here.
Pictured: The Ernest Ward Middle School chorus (above) and band (below) perform during an event Tuesday night at the Walnut Hill Community Center. Submitted photos by Leslie Gonzalez for NorthEscambia.com, click to enlarge.
Photos: Parade Honors Veterans, Armed Forces
May 22, 2011
Groups from several communities came together in Atmore Saturday morning for a combined Armed Forces Day and Memorial Day parade.
A sparse crowd lined the streets of Atmore as the Ernest Ward Middle School Band, the Flomaton High School Band, Northview High School NJROTC, a group from the U.S. Navy and Ernest Ward Middle School Drama Team marched along with area veterans.
For a NorthEscambia.com photo gallery from the parade, click here.
The gallery also includes reader submitted photos by Leslie Gonzalez and Cheryl Golson.
Pictured top: The U.S. Navy took part in a combined Armed Forces Day and Memorial Day parade Saturday morning in Atmore. Pictured inset: Danielle Suggs portrays a military widow during the parade on the Ernest Ward Middle School Drama team float. Pictured below: Veterans carry the flags during the parade. NorthEscambia.com photos, click to enlarge.
Tate Grad Takes Part In Vegas Military Band Exhibition
May 22, 2011
The sights and sounds of Las Vegas are generally associated with the casinos, the endless row of hotels on the Strip, and the ads for the new shows being presented.
Somewhere among the organized chaos that has made Las Vegas so famous, the son of a Cantonment couple was adding his own melody to the mix.
Marine Corps Staff Sgt. David L. Morrell, son of Paul and Mary Ann Morrell of N. Highway 95A, Cantonment, was at the Thomas and Mack Center on the UNLV campus with the Marine Corps Air Ground Combat Center Band for the Las Vegas International Tattoo recently.
The Las Vegas International Tattoo was a musical exhibition to highlight the armed forces and their allies. In addition to the Marine Corps band, the Navy Band Southwest, Air Force Band of the Golden West, and four Canadian and Scottish military and police bagpipe bands played during the performance. The U. S. Army Drill Team also preformed a precision drill routine during the Tattoo.
Morrell, who plays the saxophone, has had a love of music for most of his life.
“I started playing the saxophone at age ten,” said Morrell, a 1996 graduate of Tate High School, Pensacola. “My dad was a big influence on me to appreciate music.”
Playing music, let alone joining the military, was not the first thing on Morrell’s mind when he thought about his future career choices.
“I just wanted a career in music,” said Morrell, who has been a Marine since 1999.
The Marine Corps Air Ground Combat Center Band preformed and marched to a medley highlighting the creation of our National Anthem and the War of 1812. Morrell and his fellow Marines have been preparing for their performance for several months.
“We spent a couple of months in preparing including a lot of rehearsals,” said Morrell.
Every band played together in an opening sequence, followed by each band or group, in the case of the Army Drill Team and Irish dancers, performing their own sequences before joining all together again for the finale.
The roar of the crowd and the support for the armed forces was enough for Morrell, and the other military performers, to hope for a call next year to return to the festivities.
Pictured top: The Marine Corps Air Ground Combat Center Band performs and marches to a sequence that highlights the War of 1812 and the development of the National Anthem during the 2001 Las Vegas International Tattoo. Pictured inset: Marine Corps Staff Sgt. David L. Morrell is a member of the Marine Corps Air Ground Combat Center Band and recently participated in the Las Vegas International Tattoo, a multi-national military band exhibition that featured not only the Marine Corps band, but other U.S. military and four Canadian and Scottish military and police bagpipe bands. Pictured below: The Marine Corps Air Ground Combat Center Band, Pipes and Drums, 1st Battalion, Scots Guards, and the U. S. Navy Band Southwest perform at the conclusion. Photos by Air Force Tech. Sgt. Sean Worrell for NorthEscambia.com, click to enlarge
Featured Recipes: Stir Up Some Fun
May 22, 2011
Who says entertaining guests has to be a lot of work? Whether it’s a dinner party or a casual get-together, with the right recipes you can stir up some crowd-pleasing dishes in hardly any time at all. From delicious dips to a cool twist on classic hot wings to a simple and savory casserole, these recipes make it easy to deliver fun and flavorful food.
(Scroll down to see all of today’s recipes.)
KING RANCH CHICKEN
Ingredients
- 1 packet ranch seasoning mix
- 1 green bell pepper, chopped
- 1/2 medium white onion, chopped
- 2 teaspoons canola or vegetable oil
- 18 6-inch yellow corn tortillas
- 1 1/2cups chicken stock
- 2 cups sour cream
- 1 pound Monterey Jack cheese, shredded
- 1 10-ounce can diced tomatoes with green chilies, such as Rotel; drained
- 1 4-ounce can green chilies, drained
- 1/2 pound chicken, cooked and cubed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Preparation
- Preheat oven to 375°F.
- Put the drained tomatoes and drained chilies in a medium bowl. Sauté the onions and bell peppers in the 2 teaspoons of oil until the onions turn translucent and the peppers are tender (2 to 3 minutes). Add to the bowl of tomatoes and chilies and mix to combine.
- Blend chicken stock, sour cream, dip mix, salt and black pepper until smooth.
- Spray the bottom of a 9 x 13 baking dish with cooking spray and cover the bottom of the pan with 6 yellow corn tortillas. Sprinkle 1/3 of the chicken and 1/3 of the vegetable mixture on the layer of tortillas. Pour 1/3 of the sour cream mixture over the vegetables and top with 1/3 of the shredded cheese. Repeat twice, beginning with tortillas and ending with a layer of cheese.
- Cover with foil and bake for 40 to 45 minutes or until hot in the center and cheese is melted.
Serves
Makes 6 to 8 servings
HOT CHICKEN WINGS WITH CUCUMBER RANCH DIP
Ingredients
Wing Sauce
- 3/4 cup hot sauce
- 1 tablespoon butter
Cucumber Ranch Dip
- 3 tablespoons ranch seasoning mix
- 1 cup Daisy brand sour cream
- 1/2 cup cucumber, peeled, seeded and diced
- 1/2 cup buttermilk (optional)
- 2 tablespoons lime juice
- 2 tablespoons cilantro
- Pinch pepper
Wings
- 16 chicken wings
- 3 tablespoons canola oil
Preparation
- Wing Sauce: Add hot sauce to a pot and bring up to medium heat.
- Add butter and whisk until melted. Set aside.
- Cucumber Ranch Dip: Add ingredients to a bowl and mix thoroughly using a rubber spatula. Set aside.
- Wings: Preheat oven to 425°F.
- Add wings to a sheet tray and toss with oil. Bake for 20 minutes.
- Once the wings are done in the oven, remove them from the sheet tray and dump them into a bowl.
- Add the hot sauce and toss until wings are evenly coated.
- Serve the chicken wings along with cucumber ranch dip for dipping.
Serves
Makes 4 servings
CREAMY GREEN ONION MINI MEATBALLS
Sauce for Meatballs
- 1/2 cup heavy cream
- 3/4 cup Daisy brand sour cream
- 4 ounces cream cheese
- 1 packet garden onion seasoning mix
Mini Meatballs
- 2 tablespoons garden onion seasoning mix
- 1 pound ground beef (preferably 80/20 ground chuck)
- 3 tablespoons Italian bread crumbs
- 1 tablespoon green onion, sliced
- 1 tablespoon garlic, minced
- 1 egg
- Pinch salt and pepper
- 2 tablespoons green onions, chopped – optional garnish
Preparation
- Sauce for Meatballs: Add heavy cream, sour cream and cream cheese to a sauce pot on medium heat. Whisk until ingredients are melted. Then add one packet of dip mix and whisk until smooth. Hold over low heat.
- Mini Meatballs: Preheat oven to 425°F.
- In a mixing bowl, add all ingredients and mix thoroughly. Roll the meat mixture into golf ball size meatballs. Place the meatballs on a sheet tray lined with parchment paper and bake for 15 minutes.
- Once baked, add the meatballs to meatball sauce and toss to coat. Serve hot. Garnish with chopped green onions if desired.
Serves
Makes 4 to 6 servings
EASY JALAPENO PEPPERS
Ingredients
- 8 medium sized jalapeños
- 4 ounces (1/4 pound) Monterey Jack cheese, shredded
- 8 slices of bacon
- 8 short wooden skewers or wooden toothpicks
- 1 packet guacamole dip prepared according to instructions
- 3 avocados
Preparation
- Create a slit in one side of the jalapeños using a small sharp knife. Do not cut all the way through the ends. Remove the seeds and membrane for a milder popper.
- Stuff a pepper with 1/8 of the cheese. Wrap with a slice of bacon and secure the bacon with a skewer. Repeat with the 7 other peppers.
- Preheat oven to 425°F. Sear poppers on all sides over high heat in a nonstick pan until bacon is golden brown. Transfer to a baking sheet and bake for 8 minutes.
- Serve hot with the guacamole on the side.
Serves
Makes 8 poppers