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FCAT Warning For Students, Parents: No Cell Phones, No Cameras

It’s FCAT 2.0 week in Florida. There are several important things for students and parents to remember prior to the FCAT test, according to Gayle Hanks, guidance counselor at Ernest Ward Middle School, including the importance of a good night’s sleep tonight.

Also, students must not have a cell phone or any other electronic device “within arm’s reach” even if the device is not visible, according to Hanks. Students should not have cell phones in their pockets, clipped to their belts, at their desks, or anywhere they can be easily accessed during testing. If they do, their entire FCAT test will be invalidated.

Students can leave their cell phones or other electronic devices in the office at their school or with their teacher prior to the test, Northview Principal Gayle Weaver said.

Some other important FCAT points on this day before the big writing test, according to Hanks:

• If a student starts a test and leaves without finishing (for an appointment, illness, etc.), he/she will NOT be allowed to complete the test. NO EXCEPTIONS will be made once the student leaves the school’s campus.
• If a student arrives at school after the test begins, he/she will not be admitted to the testing site. The student will be required to sit in the office until testing is finished for the day.

Business, Community Leaders Discuss Growth Strategies For Century

Business and community leaders recently gathered at a Century Chamber of Commerce meeting to discuss  economic development growth strategies in the North Escambia town.

“How can the town market itself?” asked Debbie Nickles, the town’s consultant. “There’s so much potential here, but there’s no direction without a plan.” Nickles said the town needs an aggressive survey of existing businesses and facilities to build an economic development plan.

“We can partner together,” Jennifer Ford, director of business development for the Pensacola Bay Area Chamber of Commerce told the group. She said the Pensacola Chamber was looking at the region — including Century — in their economic development efforts. “We are taking a fresh look at ourselves,” she said of the chamber’s future plans.

“We are so small up here that we don’t have any political clout,” Benny Barnes of the Century Chamber of Commerce said. “The person that represents us is never seen here,” he said, presumably referring to District 5 Escambia County Commissioner Kevin White. “We need better representation.”

Flomaton Mayor Dewey Bondurant said the expansion of Highway 113 — a joint Alabama and Florida project — is improving the economic outlook in his town, which, in turn, will help Century. He said that his town is preparing for the opening of a new 24-hour McDonald’s restaurant at Highway 113 and Highway 31 — a businesses that will likely employee Century residents among the 60 people to be hired prior to an April opening.

Margie McCall noted that the first night of races at Flomaton Speedway recently had 1,049 people in attendance. “Some of them certainly stopped at Whataburger in Century or bought gas in Century.”

Century was left with no school in the town limits after  the closure of Carver/Century K-8. But Melanie Killam, board chair at Byrneville Elementary, encouraged the chamber to think differently when it comes to educational resources.

“I want to encourage the chamber of commerce to tell people there is a school for Century,” Killam said about Byrneville, a public charter school located less than three miles from the town limits.

“We are working at moving forward,” Century Mayor Freddie McCall said. “We are getting there.”

Pictured top: Jennifer Ford, director of business development for the Pensacola Bay Area Chamber of Commerce addresses a Century Chamber of Commerce luncheon. Pictured bottom: Benny Barnes of the Century Chamber of Commerce.  NorthEscambia.com photos, click to enlarge.

Photos: Church Observes Earth Care Month

The congregation of St. Monica’s Episcopal Church in Cantonment is observing April as Earth Care Month. As part of the church’s commitment to become more aware and better stewards of the earth’s ecosystems, the church invited the Wildlife Sanctuary of Northwest Florida for a presentation on Sunday.

For more photos, click here.

Pictured top: An owl cools off in the fountain at St. Monica’s Episcopal Church Sunday morning. Pictured inset and below: The Wildlife Sanctuary of Northwest Florida visited the church Sunday as part of their Earth Care Month. Submitted photos for NorthEscambia.com, click to enlarge.

Miller Newsletter: Budget, Near Government Shutdown

In his latest newsletter, U.S. Rep Jeff Miller discusses the budget.

The following was submitted by Rep. Jeff Miller, R-Chumuckla for NorthEscambia.com:

This week was supposed to be all about the long-term budget for the United States.  Tuesday, House Republicans proposed a fiscal year 2012 budget resolution that would cut federal spending by more than $6 trillion over ten years.  It includes necessary entitlement reform and returned non-security discretionary spending to 2006 levels.  It simplifies the tax code by lowering rates and reducing tax credits.  In short, the Republican budget would put America back on the path to prosperity.

Instead, because Senate Democrats refused to pass last year’s funding bill, the government narrowly averted a shutdown.  Instead of looking at long-term solutions, Senate Democrats refused to cut spending this year.  Instead of funding our military for the rest of the year, Senate Democrats refused to pay our troops.

But in the end, while the process was ugly, we were successful.  We were successful in cutting federal spending by $38.5 billion this year.  We were successful in averting a painful government shutdown that would have damaged a fragile economy and forced troops to work without pay.  And most importantly, in the face of tremendous opposition, we made a significant down payment on the spending cuts we promised you.

Partisanship aside, House Republicans offered plan after plan to avoid the shutdown.  In February, we passed a year-long continuing resolution (CR) that would fund the entire government for the rest of the year.  It made significant spending cuts at time when they are not only wanted, but required.  When the Senate refused to pass their own bill, we passed an extension to give them more time to consider a compromise.  Then we passed a second extension.  Five weeks passed, and Senate Majority Leader Reid did not bring a single bill to the Senate floor that would fund the government.

So Thursday, 24 hours before the shutdown, House Republicans passed a one-week extension that would give more time for negotiations and would pay our military for the rest of the year.  But before the bill was even passed by the House, the President said he would veto it, and the Senate said it was dead on arrival.  We have members of the military across the world who stand in harm’s way, but would not have been paid for their service.

This was absolutely, unequivocally unacceptable.

It is unacceptable that Senate Democrats would have rather haggled over a few billion dollars than pay our military.  It is unacceptable that the President would show up at the last minute in the negotiations and not take a leadership role on spending cuts.  And it is unacceptable that Senate Democrats would ask our U.S. Armed Services to fight in three wars without pay.

On Friday night, after we continued to press for funding cuts and for our conservative values, we achieved success.  Republicans and Democrats reached an agreement to cut $38.5 billion in government spending, $79 billion less than the President wanted in his budget.  There will not be taxpayer funding for abortion in D.C., and we will have an up or down vote on Obamacare and Planned Parenthood in the Senate.

This was pure and simple a fight over the federal budget.  And, at the end of the day, we achieved our goal to dramatically cut government spending.

Make no mistake, this is only the beginning of the debate over the future of our country.  This is only the first step in our long-term goal to reform the size of the government.  House Republicans made our position known, and we will continue to draw a line in the sand for a smaller, more responsible federal government.

As we continue to move forward on the FY2011 and FY2012 budget, which tackles America’s long-term financial future, I will continue to uphold the values and freedom you elected me to defend.  We must take a stand on the future of our country, and the time to make that stand is now.



Santa Rosa Man Held For Attempted Murder

A Santa Rosa County man is behind bars, charged with attempted murder.

When deputies responded to a 43-year old female shot in the chest over the weekend on Childers Street in Milton, two subjects said she was shot accidentally with a a firearm purchased earlier in the day.

Monte Jae Denne, 55, told officers that he was outside the residence at the time of the shooting, but he said an argument was ongoing inside the home at the time.

Once the victim was out of surgery at Sacred Heart Hospital, she told investigators that the shooting was not an accident. She told them that Denne shot her in the chest after an argument.

Denne was arrested by Sheriff’s Office investigators and charged with attempted felony murder. He remains in the Santa Rosa County Jail without bond.

Man Faces 60 Years For Robbery At BK

Devin Dejuan Middleton was found guilty by an Escambia County jury of two counts of robbery without a weapon while wearing a mask.

The conviction stems from a robbery occurring June 29, 2010, at the Burger King on Brent Lane. Middleton waited in the parking lot for the manager to come to her car with the bank deposit. When she did, he jumped from his car wearing a black ski mask, snatched her car door open, punched her repeatedly in the face and took over $2,000 from her. He got back into the vehicle, then immediately jumped back out and returned to beat her again while demanding she give him her car keys.

Judge Michael Allen scheduled sentencing for May 20, 2011. Middleton faces a maximum of 60 years state prison.

Be Prepared, Get Some Sleep: It’s FCAT Week

FCAT 2.0 testing started Monday morning in schools across North Escambia.

“Students should get a minimum of eight hours of sleep each night and eat breakfast at home or at school,” said Gayle Hanks, guidance counselor at Ernest Ward Middle School. “Please encourage your child to do his/her very best.”

In a newsletter sent home to parents, Bratt Elementary offered several tips for parents and students for the all important FCAT test:

• Get a good night’s sleep before the test. Staying up late at night increases anxiety, which interferes with clear thinking
• Eat for Success. A hearty breakfast with seven to ten grams of fiber will keep your child from getting jittery from a sugar high, or later bottoming out when the insulin goes up.
• Relax. If your child is too nervous he/she may forget what he/she knows. Stretching and/or breathing deeply helps to focus the mind.
• Wear comfortable clothes. If your child is comfortable, he/she will be less distracted and better able to focus on the tasks given.
• Drink plenty of water. Drinking plenty of water will help keep the body hydrated and alert.
• Don’t forget to give your child a big hug on test days. This will increase his/her sense of well-being and energy.

Students are not permitted to have any electronic device on their person or within reach during the test that reproduces, transmits, calculates or records. Prohibited items include cellphones. Any student who violates this policy will have his/her FCAT test invalidated.

If a student starts a test and leaves without finishing (for an appointment, illness, etc.), he/she will NOT be allowed to complete the test. NO EXCEPTIONS will be made once the student leaves the school’s campus.

If a student arrives at school after the test begins, he/she will not be admitted to the testing site. The student will be required to sit in the office until testing is finished for the day.

Photos: Youth Livestock Show, Ashley Cunningham Has Grand Champion Steer

The 18th Annual 4-H and FFA Youth Livestock Show and Agricultural Exposition wrapped up Saturday at the Langley Bell 4-H Center.

Ashley Cunningham, daughter of Andy and Christina Cunningham of Molino, had the Grand Champion Steer.  Hill-Kelly Dodge of Pensacola, represented by buyers Rusty Tanner and Eric Glofka, were the highest bidders at the auction with a bid of $3.50 per pound for the 1,340 pound for the Grand Champion Steer.

4-H and FFA members in Escambia, Baldwin, and Mobile counties in Alabama, and Escambia, Santa Rosa, Okaloosa, and Walton counties in Florida had the opportunity to show their breeding heifers, preview steers, goats, sheep, rabbits, and poultry during the event.

Complete and final results were not available Saturday night; NorthEscambia.com will publish complete and more photos mid-week.

For a gallery of photos from the event by Charles Crumpton, click to enlarge.

Pictured top: Ashley Cunningham of Molino shows here 1,340 pound Grand Champion Steer. Submitted photo by Charles Crumpton for NorthEscambia.com, click to enlarge. Pictured below: Ashley Cunningham of Molino with her Grand Champion Steer and Eric Glofka (left) and Rusty Tanner of Hill-Kelly Dodge. Submitted photo by Jerry Marbut for NorthEscambia.com, click to enlarge.

New Farmers’ Market To Open In Cantonment

A new farmers’ market will open soon in Cantonment.

Beginning May 7, St. Monica’s Episcopal Church will host a Farmers’ Market on the first and third Saturdays of each month from 8 a.m. until noon.

The market will offer locally produced commodities such as seasonal vegetables, fruits, eggs, flowers, plants, cheese, pasta and more to consumers. Local artisans also invited to sell their wares such as art, clothing and more.

“Faith can and should be a major force for change towards sustainable development, sustainable communities, and a healthy environment,” according to a church press release. “Since local food does not have to be hauled long distances, fresher and more nutritious food can be eaten that does not require large amounts of fossil fuels to transport it.  In fact, eating locally produced food, in addition to supporting local farmers and families, can reduce an individual’s carbon footprint by 12 percent. ”

Vendors are now being accepted for the Market at St. Monica’s.  In lieu of vendor fees, vendors are asked for a donation of cash or food for Manna Food Pantry. For more information, call the church office at (850) 937-0001, Wednesday through Friday, from 9 a.m. until 1 p.m.

St. Monica’s is located at 699 South Highway 95A , behind Faith Chapel Funeral Home, in Cantonment.

Featured Recipes: Simple Spring Sweets

Spring is here in North Escambia, and today’s featured recipes include ideas to liven up your springtime desserts. By combining fresh, seasonal flavors, you can ensure perfect homemade and easy desserts year-round. Serving up a sweet surprise is easy with these delicious new recipes and baking tips.

(Make sure your scroll all the way down the page to see all of the recipes.)

Spring Dessert Tips

Surprise guests with a new twist on the traditional Latin-American dessert with a Chocolate Flan Cake. A velvety-textured flan custard is layered with a rich chocolate cake for a perfect marriage of sweet and creamy.

Dessert bars are a great solution for easy entertaining. Spice up any table by preparing Tropical Dessert Bars and then top with smooth and creamy Dulce de Leche, which can easily be made by heating Eagle Brand Sweetened Condensed Milk on the stovetop or in the oven.

Exotic fruits paired with rich cream cheese create a delicious combination in this recipe for Passion Fruit Cheesecake. Find seasonal inspiration by visiting local farmers markets.

Homemade ice cream is easier than you think. Make Caribbean Pineapple Lime Ice Cream in three simple steps with Eagle Brand Sweetened Condensed Milk. Or create an artisan inspired ice cream flavor at home by combining spices like chipotle or cinnamon with lime zest, fresh or frozen blueberries or raspberries and add to your ice cream mixture.

Tropical Dessert Bars

Ingredients

Bottom Layer

• 1 (17.5-ounce) package sugar cookie mix
• 1/2 cup butter, melted

Cream Cheese Pineapple Layer

• 1 (8-ounce) package cream cheese, softened
• 2 large eggs
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
• 1 teaspoon vanilla extract
• 1 (20-ounce) can crushed pineapple in juice, drained, reserving 2 tablespoons juice

Coconut Layer

• 1 1/2 cups flaked coconut
• 1/2 cup macadamia nuts, chopped
• 1/4 cup butter, melted

Preparation

1. HEAT oven to 350°F. Line 13 x 9-inch baking pan with foil, extending foil over edges of pan.
2. STIR cookie mix and melted butter with fork until crumbs form. Press evenly in bottom of prepared pan. Bake 12 to 15 minutes or until lightly browned.
3. BEAT cream cheese in medium bowl with electric mixer on medium speed until smooth. Beat in eggs just until blended. Beat in sweetened condensed milk, vanilla and 2 tablespoons pineapple juice. Pour over warm crust. Sprinkle drained pineapple evenly over top.
4. STIR coconut, macadamia nuts and butter in small bowl until evenly moistened. Sprinkle over pineapple layer.
5. BAKE 30 to 35 minutes or until filling is set and coconut is lightly browned. Cool 1 hour on wire rack. Chill 1 hour. Cut into bars.

Serves
Makes 3 dozen

Ready in Time:
3 hours

Chocolate Flan Cake

Ingredients

• Crisco® Original No-Stick Cooking Spray

Cake

• 1/2 cup Smucker’s® Caramel Flavored Topping
• 1 (18.25-ounce) box Pillsbury® Moist Supreme® Devil’s Food Premium Cake Mix
• 1/2 cup Crisco Pure Vegetable Oil
• 3 large eggs
• 1 1/4 cups water

Flan

• 4 ounces cream cheese, softened
• 4 large eggs, at room temperature
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
• 1 (12-fluid ounce) can PET® Evaporated Milk
• 1 teaspoon vanilla extract

Preparation

1. HEAT oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube opening of pan to prevent cake from baking over top. Pour caramel flavored topping into prepared pan.
2. PREPARE cake mix according to package directions using the oil, eggs and water. Pour evenly over caramel flavored topping.
3. COMBINE cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter.
4. COAT piece of foil with no-stick cooking spray. Cover pan tightly with foil and place coated side down. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
5. BAKE 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

Serves
Makes 18 to 20 servings

Notes, Tips & Suggestions
TIP: Be careful when inverting hot cake onto serving plate. Place plate upside down on top of pan, place another cooling rack on top, then invert.

Ready in Time:
8 hours

Passion Fruit Cheesecake

Ingredients

• Crisco Original No-Stick Cooking Spray

Cheesecake

• 30 gingersnap cookies
• 3/4 cup pecans
• 6 tablespoons butter, melted
• 4 (8-ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
• 4 large eggs
• 1 cup frozen passion fruit pulp, thawed or 1 cup passion fruit puree

Passion Fruit Glaze

• 2/3 cup frozen passion fruit pulp, thawed or 2/3 cup passion fruit puree
• 1/2 cup sugar
• 1/2 cup water

Preparation

1. HEAT oven to 350°F. Coat 9 x 3-inch springform pan with no-stick cooking spray.
2. PROCESS cookies and pecans in food processor until fine crumbs form. Place in small bowl. Stir in melted butter until evenly moistened. Press evenly onto bottom of prepared pan and 1-inch up sides. Bake 10 minutes. Cool on wire rack. Wrap foil around bottom and sides of pan.
3. BEAT cream cheese and sugar in large mixing bowl with electric mixer on medium speed until smooth. Pour in sweetened condensed milk gradually, beating until blended. Beat in eggs just until combined.
4. MEASURE 2/3 cup of cheesecake and pour into small bowl. Whisk with 1 cup passion fruit pulp until blended. Pour remaining cheesecake into cooled crust. Spoon small dollops of passion fruit mixture over top of batter. Swirl with knife to make marbled appearance.
5. BAKE 60 to 70 minutes or until center is almost set. Cool 1 hour on wire rack. Chill at least 8 hours or overnight.
6. To make glaze: COMBINE fruit pulp, sugar and water in small saucepan. Bring to a boil on medium high heat. Cook 15 to 20 minutes or until mixture begins to thicken and measures about 2/3 cup. Place in small bowl. Cool completely.
7. REMOVE cheesecake from pan. Place on large serving dish. Spread glaze over top.

Serves
Makes 12 to 16 servings

Ready in Time:
11 hours

Caribbean Pineapple-Lime Ice Cream

Ingredients

• 1 (20-ounce) can crushed pineapple in pineapple juice, undrained
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
• 3 tablespoons fresh lime juice
• 1 teaspoon grated lime peel
• 2 teaspoons vanilla extract
• 4 to 5 drops yellow food coloring (optional)
• 1 cup heavy cream

Preparation

1. COMBINE undrained pineapple, sweetened condensed milk, lime juice, lime peel, vanilla and food coloring, if desired, in a large bowl; mix well.
2. WHIP cream in medium bowl with electric mixer at medium speed until stiff peaks form. Fold into pineapple mixture.
3. POUR into 9 x 5-inch loaf pan or 2-quart freezer-safe container. Cover; freeze until firm, about 3 hours.

Serves
Makes 12 servings

Ready in Time:
4 hours

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