President's Day In the Bay Area

Hey guys! I hope you all had a great weekend last weekend. I thought I'd share some photo's with you all from Brent (LV 04-05) and Gil's visit to the Bay Area. While many of you were enjoying the snow, we had wonderful prestine weather (which has now left us). We went to Monterey Bay, Alcatraz, Muir Woods (for a wonderful hike up mountain side in the coastal redwood forest led by Gil who apparently doesn't know how to read a map), Berkeley as well as lots of places to eat. I hope you all enjoy them and know that you're welcome anytime to come visit!

The Golden Gate at Sunset

Although we didn't get one of her hugging the tree, we did think this was pretty funny.

At another point on the 17-mile Drive

Justine has asked me to become her 2nd wife. Please send all salutations to Justine.

Guided by our fearless leader, Gil, this is most of what we saw of
Muir Woods for about an 1 & 1/2.

President's Day In the Bay Area

On the way to Alcatraz

Monterey Bay

Ignoring the DO NOT CLIMB THE ROCKS signs on the 17-mile drive.

Gil went to jail.

He is the sexiest man West of the Rockies.

He's Home!!!

If you all could lift up a prayer of thanks tonight! My brother, David, made a safe return to Germany yesterday after spending a year in Iraq. This pic is of him and his wife, Beth.... HE'S HOME! THANK YOU GOD!! :)

Iron Chef: Tuna'tizer Recipe - Jolleen

Tuna'tizer

Ingredients
12 mini-pitas
4 oz. shredded cheese
1 can Bumblebee tuna (in water)
2 tablespoons Hellmann's Mayonnaise
1 chopped fresh celery stalk
6 fresh cherry tomatos (cut into 6ths)
1/4 fresh chopped white onion
1/3 teaspoon chili powder
1/3 teaspoon garlic powder
1/2 teaspoon ground pepper
8 oz. sour cream (inside sealed ziploc bag)
1/2 cup medium salsa
3 leaves of romaine lettuce

Tuna Salad
Drain can of tuna. In medium bowl, use fork to break up tuna chunks. Toss in fresh celery, tomato, and onion. Stir in mayonnaise. Add chili powder, garlic powder, and ground pepper and set to the side.

Mini-pitas
Cut pita's in half and stuff inside bottom with a double finger pinch of shredded cheese. Place on pan covered with aluminum foil. Bake for 5 minutes at 325 degrees.

Presentation Plate
Set largest leaf of romaine lettuce in center of plate. Put one scoop of tuna salad in center of lettuce, set one scoop of sour cream and one scoop of medium salsa on either side.

Tuna'tizer
Rip the romaine lettuce into pieces just large enough to cover tops of stuffed pitas. Fill each pita half with tuna salad mix, then cover with torn lettuce. Arrange onto presentation plate. Spoon a very small amount of salsa onto lettuce tops. Make small snip in one corner of sour cream ziploc. Squeeze a small amount of sour cream onto each tuna'tizer and serve.

Iron Chef: P'o'(y) Boy Recipe - Ernest

P(IN)O'Y BOY

INGREDIENTS
1 can tuna

4 teaspoons sandwich spread
hint of grape jelly (don't ask)

1 teaspoon minced celery

1 dash Tony Chachere's Creole Seasoning

1 dash ground black pepper
1 hard boiled egg, sliced
1 teaspoon butter
1 slice American Cheese
1 leaf iceberg lettuce
1 pickle

TUNA SPREAD
Mix tuna, sandwich spread, jelly, celery, Creole seasoning, and pepper
in a medium sized bowl

BREAD
melt butter on a frying pan
cut open a French roll
toast both halves of French roll in frying pan
melt American Cheese on top half of roll

SANDWICH
place bed of lettuce on bottom half of roll
spread generous amount of tuna spread on top of lettuce
place 3 slices of hard boiled egg on top of tuna spread
place top half of roll
garnish with a slice of pickle

Iron Chef Harvey

IRON CHEF HARVEY

President's Day arrived with members of the Harvey Community ready to embrace it in all of its glory, however, some of us had plans not to have plans which eventually proved to be a problem. As excited as we were to do nothing, it grew tiresome and lunch ambled around at which point Andre, Ernest, and Jolleen found one another in the kitchen. Jolleen was considering tuna, Andre was considering eating, and Ernest was merely considering. That is right, just standing around -- considering. What Ernest was considering is what we all found out.

IRON CHEF!

From there was born a competition involving three cans of tuna and three members of the community --- cooking talent and ability varying. This proved to be neither here nor there...

Andre created a hot pasta based tuna dish using spaghetti, alfredo sauce, spices that will remain anonymous and undrained tuna.

Jolleen created baked cheese stuffed mini pitas filled with a tuna salad made with fresh vegs and topped with lettuce, a dab of salsa, and a decorative "s" of sour cream.
Ernest created an elegant pan fried sandwich reminiscent of a traditional Po'Boy only this one had a near bolied egg, sandwich spread, tuna, cheese, Tony Chachere's Creole seasoning (in honor of Martin, Ross, and NOLA), oh and just a hint of grape jelly.

Watch for the recipes coming really soon.
FYI: We were all winners as there were no judges other then ourselves and we all ate some of what everyone created and luckily, are still living to report as such. Admittedly, Jolleen did do an awful lot of complaining that Ernest was using grape jelly. He thought to use cabbage but was strong armed. ;)

Stop it's Jesus Time

A little video from Midyear. Enjoy.


http://www.youtube.com/watch?v=2p2T1krAUdc

gotta love the drama HAMS of LHS

I just thought I'd introduce you to my class filled with absolute HAMS... gotta love them... they are crazy... I guess not unlike their teacher though!

I hope everyone is doing well!

Have an amazing day!

God Bless!
*Annie

New Class Pet!

Hello everyone,

San Miguel Academy of Newburgh got a new class pet, a hedgehog! The boys named him Shake and love when they get to take him out.

I hope you are all having a great winter- we still have not had any real snow in Newburgh! It was so nice seeing everyone at Midyear and I can't wait to see you again at debriefing, if not before then!