Photos: Century Easter Egg Hunt At Abundant Life Assembly
April 23, 2011
Abundant Life Assembly of God hosted an Easter Egg Hunt Friday morning at the church in Century. The event featured an egg hunt, plenty of games and lunch for dozens of children.
Do you have photos of an event at your church? Email them news@northescambia.com
Pictured: Children enjoyed an Easter Egg Hunt Friday morning at Abundant Life Assembly of God in Century. Submitted photos by Cassie Cufr for NorthEscambia.com, click to enlarge.
Make Basil A Mainstay Of Your Kitchen Garden This Year
April 23, 2011
Basil is one of the most popular herbs grown today. It’s an easy-to-grow annual that can be planted in the ground or in a container and is widely used in cooking.
Basil, known botanically as Ocimum basilicum, originated in Asia, India and Africa. The Greeks called it the “Kingly Herb.” The name basilicum is derived from a Greek word that means kingly or royal.
Tradition has it that basil was found growing around Christ’s tomb after the Resurrection, and consequently, some Greek Orthodox churches use it to prepare holy water and pots of basil are set below church altars. By the Middle Ages, basil was well known throughout Europe, where it was used mainly for medicinal purposes. Ancient Romans believed the most potent basil needed to be sown while the farmer was ranting and swearing. In French, semer le baslic (sowing basil) means to rant and rave.
Basil can be divided into four main groups – sweet green, dwarf green, purple-leaved, and scented leaf.
The sweet green basils have large two to three inch leaves and white flowers. Common types in this group are called lettuce-leaf or Genovese basil. Also included in this classification is the Thai basil cultivar ‘Siam Queen’.
The dwarf green basils look very different with compact growth and small leaves of about one-half inch. ‘Spicy Globe’ is a commonly available dwarf cultivar with a 10-12 inch round, globe-like growth. Dwarf cultivars are especially nice to use in small gardens or in containers.
Purple-leaved basils are both edible and very ornamental. This type of basil also has leaf texture that can be ruffled or serrated. Pink to purple flowers top this pungent herb. Selections such as ‘Dark Opal’ or ‘Purple Ruffles’ make attractive additions to the garden or landscape. When used in herb infused vinegars, it turns the concoction an interesting pink color.
A final group of basils include types that have unique and recognizable flavors and scents. Lemon basil tastes and smells like lemon. ‘Sweet Dani’ is a good lemon cultivar. There are also cinnamon and anise flavored varieties.
Basil is easy to grow from seed. Seeds will germinate in as little as four to seven days under the right conditions. When the basil seedlings are about two to three inches tall, thin to individual plants. The plants you remove can be your first harvest. Large growing types can be made more compact by regular pinching.
Basil, like most herbs, needs five to eight hours of sun and very good drainage. Raised beds or containers are a good choice for basil. Transplants and seeds can be started March to August.
While the flowers are ornamental, consider pinching them (removing) to force the plant’s energy into making leaves.
Leaves have the best flavor just as the flower buds begin to form. Regular harvesting will keep the plants producing new shoots. At some point in time, basil plants will wear out and need to be replanted. Consider growing a regular succession of transplants that will take the place of old plants and continue your basil harvest without too much interruption.
Theresa Friday is the Residential Horticulture Extension Agent for Santa Rosa County.
Christians Mark Good Friday
April 22, 2011
Christians are marked Good Friday — the solemn day when Christians reflect on the suffering and crucifixion of Jesus Christ. McCullough Christian Center marked the day with a reenactment of the Crucifixion. The six hour event featured three crosses depicting Jesus and the two thieves.
NorthEscambia.com photos, click to enlarge.
Students Of The Year Honored From Each Escambia School
April 22, 2011
Students of the Year were honored Thursday night by the Escambia County Council of PTAs and PTSAs, Baptist Healthcare and the Escambia County Public Schools Foundation for Excellence.
The awards, which are for students overcoming challenges, were presented at the N.B. Cook Elementary School of the Arts.
North Escambia area students honored were:
- Bratt Elementary School – Latavia Grace
- Byrneville Elementary School – Shellie Harrelson
- Ernest Ward Middle School – Amy Murph
- J.M. Tate High School – Brenton Reid
- Jim Allen Elementary School – Zachary Donaldson
- Molino Park Elementary School – Rubin O’Donovan
- Northview High School – Brandon Scott
- Ransom Middle School – Nicholas Ward
Other students from across the county receiving the honor were:
- A.K. Suter Elementary – Elizabeth Partington
- Allie Yniestra Elementary School – Destiny Griffin
- Bellview Elementary School – Barbara Lutz
- Bellview Middle School – Abigail Odom
- Beulah Elementary School – Jacob Studebaker
- Blue Angels Elementary School – Ty Neumayer
- Booker T. Washington High School – Terrias “T.J.” Lake
- Brentwood Elementary School – Cortasia Weaver
- Brown Barge Middle School – Michael Ho
- C.A. Weis Elementary School – Zynaria Berry
- Cordova Park Elementary School – Mia Zareck
- Ensley Elementary School – Kevon Gaines
- Escambia Charter School – Kristin Moye
- Escambia High School – La’Maysha Pleasant
- Escambia Westgate Center elementary – Helena James
- Escambia Westgate Center middle – Hawk Americanhorse
- Escambia Westgate Center high – William Davis, III
- Ferry Pass Elementary School – Deshawnna Allen
- Ferry Pass Middle School – Madisan Kate King
- Hallmark Elementary School – Tremaine Bright
- Hellen Caro Elementary School – Sam Vinyard
- Holm Elementary School – Ethan Luckie
- Jacqueline Harris Preparatory School – Kemondrey Thomas
- Jim C. Bailey Middle School – Dacon Lamarr Buchanan
- Judy Andrews Center – Lindsey Michelle Barr.
- Lakeview Day Support Center elementary – Marvino “Tre” Allen, III.
- Lakeview Day Support Center middle – Marisol Zuniga
- Lakeview Day Support Center high – Sarah Pickard
- Lincoln Park Elementary School – Tavares Nichols
- Longleaf Elementary School – Gabriella Mayes
- McArthur Elementary School – Sara Elizabeth Bradley
- McMillan Pre-kindergarten Program – Isabella DeJesus
- Montclair Elementary School – Amanda Evans
- Myrtle Grove Elementary School – Taylor Hinson
- N.B. Cook Elementary School – Charles Warren
- Navy Point Elementary School – Aurora Rodriguez
- O.J. Semmes Elementary School – Taylor Delorme
- Oakcrest Elementary School – Victoria McLaney Harris
- PACE Center for Girls – Tiffany Bodie
- PATS Center – Gerald “Gerry” Sill
- Pensacola Beach Elementary School – Blair Amberson
- Pensacola Boys’ Base – Brandon Fenn
- Pensacola High School – Tae Kyung Yang
- Pine Forest High School – Ryan Trilling
- Pine Meadow Elementary School – Phenix Lamkin
- Pleasant Grove Elementary School – Shelby Ladieu
- R.C. Lipscomb Elementary School – Gregory Heck
- Scenic Heights Elementary School – Richard Holzknecht
- Sherwood Elementary School – Marvinique Thomas
- Spencer Bibbs Elementary School – Theriyana Moore
- Warrington Middle School – Devonchae Bryant
- West Florida High School of Advanced Technology – Jordan Britt
- West Pensacola Elementary School – Gina Rose Velez
- Woodham Middle School – Sakura Kawasaki
- Workman Middle School – Luna Floyd
Camp Fire Kids, Century Care Residents Hunt Eggs
April 21, 2011
The children from Camp Fire USA made their annual visit Century Care Center for an Easter egg hunt Thursday.
“Everyone, including staff, loved it,” said Mae Hildreth, Century Care Center activities director.
Submitted photos for NorthEscambia.com, click to enlarge.
Tate High AJROTC Places In State Drill Meet
April 18, 2011
The Tate High School AJROTC competed in the State Drill Meet recently in Lakeland. The regulation unarmed platoon placed 13th out of 29 teams, regulation armed platoon placed 10th out of 28 teams, and regulation armed squad placed 18th out of 34 teams.
Submitted photo for NorthEscambia.com, click to enlarge.
Featured Recipes: Down Home Chicken Fried, Gumbo And Sweet Tater Orange Dumplings
April 17, 2011
What do you get when the tastes of Africa, France, Spain and the Caribbean meet up with Southern hospitality? You get the big flavors of Lowcountry cooking – and they are something to be savored.
The coastal plain that runs from South Carolina into Georgia is known as the Lowcountry, and it’s home to great Southern charm and great Southern cooking. These recipes match up the big Lowcountry flavors with versatile chicken to make lip-smacking dishes you can bring to your table any day of the week.
(Make sure your scroll all the way down the page to see all of today’s recipes.)
Ingredients
- 2/3 cup flour
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 whole broiler-fryer chicken, cut into 8 pieces
- 1/2 cup vegetable oil
Preparation
- In large paper bag, combine flour, black pepper, cayenne pepper and salt. Pour buttermilk into bowl or shallow dish. Dip each chicken piece in buttermilk and then place into paper bag. Shake bag to coat chicken evenly with flour. Remove chicken to wire rack and let dry 15 minutes.
- In large, deep frying pan, warm vegetable oil over medium heat. Test oil temperature by placing a drop of water in pan; when it sizzles, pan and oil are hot enough. Place dark meat chicken pieces in the center of the pan and place other pieces around the perimeter. Cook chicken to brown on both sides for a minute or two. Reduce heat to medium-low, cover pan and cook chicken for 10 minutes. Turn chicken pieces over and cook 10 minutes more.
- Uncover pan, increase heat to high and fry for one additional minute. Remove chicken to paper towels to drain.
Serves
Serves 4
Ingredients
- 2 pounds chicken parts, breast and thigh, boneless and skinless, cut into chunks
- 8 tablespoons vegetable oil, divided
- 6 ounces Andouille sausage, cut into chunks
- 4 tablespoons flour
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 1 clove garlic, minced
- 2 cups chicken stock
- 1 tablespoon Cajun seasoning mix
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped green onions
- 4 to 6 cups cooked rice
Preparation
- In large shallow pan or Dutch oven, warm 4 tablespoons vegetable oil. Add chicken and cook over medium heat to brown. Add sausage and sauté with chicken. Remove chicken and sausage from pot, place on plate to cool and set aside.
- In same pan, warm remaining 4 tablespoons vegetable oil. Add flour and cook over medium low heat until flour is dark brown. Stir in onions, celery and green pepper. Add garlic, stirring continuously. Cook vegetables until soft, about 8 minutes. Return chicken and sausage to pan, continuing to stir. Gradually stir in broth and bring to a boil.
- Reduce heat to medium-low, cover pan or pot and simmer for one hour. Add Cajun seasoning mix, salt and black pepper. Add green onions and cook additional 10 minutes.
- Serve Chicken Gumbo over rice.
Serves
Serves 4
Ingredients
Soup
- 1 whole chicken, cut into parts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon canola oil
- 1/2 cup white wine
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 onion, chopped
- 2/3 cup chopped carrots
- 1/3 cup chopped celery
- 1/2 cup chopped parsley
Dumplings
- 1 large sweet potato, peeled and diced
- 1 cup flour
- 1 egg, beaten
- 1 teaspoon olive oil
- 1 tablespoon plus one teaspoon orange zest
Preparation
- Sprinkle salt and pepper on chicken. In heavy stockpot or Dutch oven, warm oil over medium-high heat. Place chicken pieces in oil and cook, turning, until golden brown, about 3 to 5 minutes per side. Remove to plate and reserve.
- Pour wine into pot and scrape brown bits from bottom of pan. Cook wine over medium heat to reduce by one-half, about 3 minutes. Add chicken broth, bay leaves, onion, carrots, celery and chicken pieces. Cover and bring to low boil. Uncover, turn heat to low and simmer gently until chicken is cooked, about 40 minutes.
- While soup cooks, prepare dumplings by steaming sweet potato pieces until soft, in microwave or by boiling over low heat. Transfer potato pieces to large bowl; mash to puree with whisk or wooden spoon. Cool. Add flour, egg, olive oil and orange zest and mix thoroughly until the dough comes together in a ball. Using a rolling pin, roll dough on floured surface to 1/8-inch thickness. Cut into strips that are 3/4 inches wide and 2 inches long.
- Remove chicken to plate and let cool. Shred cooled chicken to bite-size pieces and return to pot. Reduce heat to low and add dumplings to the soup mixture. Simmer until cooked through, about 5 to 8 minutes. (Freeze any unneeded dumplings between sheets of waxed paper in airtight container.)
- Serve in large bowls, garnished with parsley.
Serves
Serves 4
Complete Results: 18th Annual Livestock Show (With Photos)
April 17, 2011
The 18th annual Gulf Coast Agriculture and Natural Resources Association annual Spring Livestock Show was held last weekend at the Langley Bell 4-H Center on 9 Mile Road in Beulah.
4-H and FFA members in Escambia, Baldwin, and Mobile counties in Alabama, and Escambia, Santa Rosa, Okaloosa, and Walton counties in Florida showed their breeding heifers, preview steers, goats, sheep, rabbits, and poultry during the event.
For a photo gallery from the event, click here.
Complete results were as follows:
YOUTH SWINE SHOW
Lightweight Swine
- 1st Megan Gibbs
- 2nd Thomas Aliff
- 3rd Brant Worley
Middleweight Swine
- 1st Seth Comeau
- 2nd Donnie Dixon
- 3rd Forrest Gibbs
Light Heavyweight Swine
- 1st Wesley Hardin
- 2nd Dylan Livingston
- 3rd Matthew Smith
Heavyweight Swine
- 1st Zachary Comeau
- 2nd Emily Higdon
- 3rd Emily Boutwell
Grand Champion Market Swine
- Wesley Hardin
Reserve Champion Market Swine
- Zachary Comeau
Junior Showmanship
- 1st Emily Boutwell
- 2nd Adam Aliff
- 3rd Davis Warren
Intermediate Showmanship
- 1st Patra Miller
- 2nd Jared Aliff
- 3rd Mattthew Smith
Senior Showmanship
- 1st Megan Gibbs
- 2nd Emily Higdon
- 3rd Forrest Gibbs
YOUTH GOAT SHOW
Dairy Goat, Class I
- 1st Madison Fendley
Dairy Goat, Class II
- 1st Madison Fendley
Grand Champion Dairy Goat
- Madison Fendley
Reserve Champion Dairy Goat
- Madison Fendley
Meat Breeding Goat
- 1st Allie Vidak
- 2nd Jayme Smith
Grand Champion Meat Breeding Goat
- Allie Vidak
Reserve Champion Meat Breeding Goat
- Jayme Smith
LAMB SHOW
Breeding Lamb
- 1st Jessica Baldwin
Grand Champion Breeding Lamb
- Jessica Baldwin
GOAT AND LAMB SHOWMANSHIP
Junior Showmanship
- 1st Madison Fendley
- 2nd Jayme Smith
Senior Showmanship
- 1st Allie Vidak
- 2nd Jessica Baldwin
YOUTH MARKET STEER SHOW
Lightweight Steers
- 1st Kyle Livingston
- 2nd Brant Worley
- 3rd Ethan Cunningham
Middleweight Steers
- 1st Tyler Vines
- 2nd Austin Cunningham
- 3rd Parker Cunningham
Heavyweight Steers
- 1st Ashley Cunningham
- 2nd Donald Cunningham
- 3rd Blake Worley
Grand Champion Market Steer
- Ashley Cunningham
Reserve Champion Market Steer
- Tyler Vines
STEER SHOWMANSHIP
Junior Showmanship
- 1st Brant Worley
- 2nd Ethan Cunningham
Intermediate Showmanship
- 1st Donald Cunningham
- 2nd Austin Cunningham
- 3rd Blake Worley
Senior Showmanship
- 1st Kyle Livingston
- 2nd Ashley Cunningham
- 3rd Tyler Vines
YOUTH MARKET PROSPECT STEER
- 1st Allie Vidak
POULTRY SHOW
Dual Purpose, Silver Laced Wyandotte
- 1st Brandon Davis
- 2nd Rebekah Potter
- Best Dual: BrandonDavis
Production
- 1st Jonathan Rodgers
- 2nd Ami Rodgers
- Best Production: Jonathan Rodgers
Standard
Austrolorps
- 1st Patrick Comley
Buttercups
- 1st Adam Whitfield
Production Reds
- 1st Justin Parker
Golden Polish
- 1st Kelvin Willimas
Peking Duck
- 1st Sara Herrington
- Best Standard: Patrick Comley
Overall Grand Champion
- Britanie Comley
Reserve Grand Champion
- Patrick Comley
Silkie
- 1st Hen: Kelvin Williamson
- 1st Cock Adam Whitfield
- 1st Splash Hen Klaire Ann Ellard
- 2nd Splash Hen Klaire Ann Ellard
- 1st Black Klaire Ann Ellard
- Best Silkie: Adam Whitfield
D’Uccle
- Porcelin Hen 1st: Adam Whitfield
- Porcelin Cock 1st: Adam Whitfield
- Millie Fleur 1st: Klarissa Williamson
- Best D’Uccle: Klarissa Williamson
O.E.
- Quail Hen 1st Adam Whitfield
- Quail Cock 1st Adam Whitfield
- Black 1st Elizabeth Ellard
- Best O.E. Adam Whitfield
Cochins
- Black 1st Britnie Comley
- Blue 1st Britnie COmley
- Splash 1st Britnie Comley
- Red 1st Emily Valentine
- Best Cohias Britnie Comley
Overall Grand Champion Poultry
- Britnie Comley
Reserve Grand Champion Poultry
- Patrick Comley
RABBIT SHOW
Cloverbuds
- 1st James Gruenwald
- 2nd Andrew Fendley
- 3rd Keenan Williams
Juniors
- 1st Klarissa Williamson
- 2nd Madison Fendley
- 3rd Ami Rodgers
Intermediate Product
- 1st Donnie Dixon
- 2nd Jonathan Rodgers
- 3rd Donnie Dixon
Intermediate Ornamental
- 1st Donnie Dixon
- 2nd Hanna Garrett
- 3rd Virginia Montgomery
Senior
- 1st Kaitlin Ward
YOUTH BEEF BREEDING SHOW
Registered Angus Cow/Calf Pair, Class I
- 1st Donald Cunningham
- 2nd Austin Cunningham
Registered Angus Cow/Calf Pair, Class II
- 1st Tyler Simmons
Commercial Cow/Calf Pair
- 1st Ashley Cunningham
Grand Champion Cow/Calf Pair
- Donald Cunningham
Reserve Champion Cow/Calf Pair
- Tyler Simmons
Registered Angus Heifer
- 1st Ashley Cunningham
Grand Champion Registered
- Ashley Cunningham
Commercial Heifer, Class IX
- 1st Allie Vidak
Commercial Heifer, Class X
- 1st Allie Vidak
Grand Champion Commercial
- Allie Vidak
Reserve Grand Champion
- Allie Vidak
Overall Supreme Champion
- Ashley Cunningham
Overall Reserve Champion
- Allie Vidak
BEEF BREEDING SHOWMANSHIP
Junior Showmanship
- 1st Tyler Simmons
Intermediate Showmanship
- 1st Donald Cunningham
- 2nd Austin Cunningham
Senior Showmanship
- 1st Allie Vidak
- 2nd Ashley Cunningham
Photos courtesy Charles Crumpton, Brian Miller, Aimee Hardin, Allie Vidak and Jerry Marbut for NorthEscambia.com click to enlarge.
Rogers Weds Winingar
April 17, 2011
Miss Kelly Brienne Rogers and Mr. Kevin Andrew Winingar were united in marriage on Saturday, April 2, 2011, at half past four o’clock in the afternoon at Beach Community Church on Pensacola Beach. The ceremony was officiated by the Reverend James Hightshoe, the brother-in-law of the groom.
The bride’s parents hosted a seated dinner and reception at Beach Community Church. On the eve of the wedding, the groom’s parents hosted a rehearsal dinner at the home of long time friends, Mike and Barbara Brown of Cantonment.
The bride is the daughter of Mr. and Mrs. Mel Rogers of Pensacola. The groom is the son of Mr. Donald Winingar and Mrs. Teresa Sanders, both of McDavid.
Miss Stefany Townsend of Fort Walton served as maid of honor. Bridesmaids included Miss Meagan Core of Pensacola, Miss Erin McCrone of Tallahassee, Miss Cara Drye of Pensacola, and Miss Emily Powell of Pensacola. The flower girls were Miss Victoria Mode of Huntsville, AL and Miss Brenna McCrone of Tallahassee.
Brother of the groom, Mr. Brian Winingar of Bonifay, served as best man. Groomsmen included Mr. Joshua Brown of Pensacola, Mr. Steven Shanks of Pensacola, Mr. Trey Johnson of Pensacola, and Mr. Steve Rogers of Atlanta, Georgia. Ring Bearers were Bryson Winingar of Bonifay and Kyler McCormick of Pensacola.
The bride is a graduate of Woodham High School in Pensacola and continued her education at the University of West Florida where she earned a bachelor’s degree in elementary education. She is currently employed at Cardiology Consultants in Pensacola. The groom is a graduate of Northview High School in Bratt and continued his studies in engineering technology and mechanical engineering at the University of West Florida where he lettered in cross country and became a captain of the rugby team. He is currently employed as a predictive services consultant with Reliability Solutions in Walnut Hill and a member of the Pensacola Aviators Rugby Football Club.
Following a honeymoon in Tulum, Mexico, Kelly and Kevin will reside in Pensacola.
By The Numbers: Using Fertilizer On Your Lawn
April 16, 2011
Many people think a beautiful lawn is unattainable, but that is not necessarily true. A good lawn can be achieved if you develop a good understanding of proper fertilization, watering, pest control and mowing.
Larry Williams, Horticulture Extension Agent in Okaloosa County, provides some basic facts relating to fertilizing a Florida lawn:
Many popular lawn fertilizers have too much nitrogen and too little potassium. A common example is 29‐3‐4. These numbers represent the percent nitrogen (N), phosphorus (P) and potassium (K), respectively. A 29‐3‐4 fertilizer has a lot more nitrogen (29%) than potassium (4%). Despite the fact it’s readily available, it’s not a good choice for a Florida lawn.
It’s better to select a fertilizer where the first and third numbers are equal or close to equal and the center number is very low. A few examples found locally include 15‐0‐15, 16‐2‐16 and 18‐0‐18.
You may be able to produce an attractive lawn for three, four, five years or so using a high nitrogen and low potassium fertilizer such as 29‐3‐4. But at some point in time, your lawn will begin to decline. This is the misleading part. When the lawn begins to deteriorate, most people blame mole crickets or something else. They never realize the true cause for the decline in their lawn. The excess nitrogen creates a nice green lawn short term (for a few years). But the lawn needs adequate amounts of potassium and other essential plant nutrients, which are not provided by a 29‐3‐4 or similar analysis fertilizer. As a result, the lawn declines with time.
Of the three primary nutrients (N, P and K), potassium is second only to nitrogen in utilization by lawns. Adequate potassium has been linked to reduced disease problems,
improved drought and cold tolerance and enhanced root growth.
Lawn grasses use much less phosphorus (center number) than nitrogen and/or potassium. Because of this and because phosphorus has been implicated as a cause for
problems in our surface waters, it’s recommended to base phosphorus rates on the results of a reliable soil test. In the absence of a soil test, select a fertilizer with 2% or less phosphorus. For a newly planted lawn, choose something like 8‐4‐8 or 10‐4‐10 when a soil test indicates a need for extra phosphorus.
Finally, look for slow release lawn fertilizers. It’s best to purchase a lawn fertilizer with at least half the nitrogen in a slow release form. Usually in very small print beneath the guaranteed analysis you can find a statement about the amount of slow release nitrogen. The words water insoluble, slowly available or slowly available soluble nitrogen or coated are types of slow‐release nitrogen.
Then, some calculations are necessary. If, for example a 10‐10‐10 fertilizer says it contains 5% slow‐release nitrogen, divide the 5% by the total percent of nitrogen (10% in this example) and multiply by 100 to get the percentage of nitrogen that is in slow-release form. In this example it is 5/10 x 100=50%.
Choosing a fertilizer with the right numbers is an important part of maintaining a healthy long lasting Florida lawn. For additional information on this topic, contact your
local UF/IFAS Extension Office or visit http://hort.ufl.edu/yourfloridalawn/ .