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Camp Fire Kids, Century Care Residents Hunt Eggs

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.

For more photos, click here.

Submitted photos for NorthEscambia.com, click to enlarge.

Tate High AJROTC Places In State Drill Meet

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.

For more photos, click here.

Submitted photo for NorthEscambia.com, click to enlarge.

Featured Recipes: Down Home Chicken Fried, Gumbo And Sweet Tater Orange Dumplings

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

1. 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.
2. 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.
3. 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

1. 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.
2. 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.
3. 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.
4. 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

1. 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.
2. 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.
3. 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.
4. 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.)
5. Serve in large bowls, garnished with parsley.

Serves
Serves 4

Complete Results: 18th Annual Livestock Show (With Photos)

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

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

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/ .

Moretz Honored For Core Values

Northview High School junior Melissa Moretz was honored Thursday by the Pensacola Suburban West Rotary Club as Northview’s Core Values Student.

Moretz, along with students from Tate, West Florida, Pine Forest, Escambia and Pensacola high schools received an award and spoke about core values to the PSW Rotary Club Thursday during their meeting at the Pensacola Yacht Club. The students were nominated by the individual schools and chosen by the Rotary members for exhibiting the core values of equality, integrity, patriotism, honesty , responsibility and respect.

The values are stated goals of the Escambia County School District and were adopted and fashioned after a Navy program created by Vice Admiral John H. Fetterman, Jr.

Moretz is the drum major of the Northview High School Tribal Beat Band, executive officer the school’s NJROTC and runs on the track team. She is employed by Lee Veterinary Clinic.

Pictured above: Northview junior Melissa Moretz was honored Thursday by the Pensacola Suburban West Rotary Club as Northview’s Core Values Student. Pictured below: Melissa Moretz with her parents, (far left) Lisa Moretz, James Moretz and (far right) Captain Charlie Code, Northview senior Naval science instructor. Submitted photos for NorthEscambia..com, click to enlarge.

Remember When? Ash Dept Store, Worley’s Food Store

One of Century’s oldest buildings was demolished this week. The building at 9510 North Century Boulevard was once, according to the signage recently uncovered on its facade, the home of Ash Dept. Store and Worley’s Food Store. Ash Dept. Store offered “Shoes, Clothing, Notions” while Worley’s offered “Meats, Groceries, Feeds”.

According to the Escambia County Property Appraiser, the  building was constructed in 1935.  During the last decade, the building fell into great disrepair, housing a second hand store. It was also cited by Escambia County Code Enforcement for unsafe conditions in 2010.

Do you have any memories of Ash Dept. Store or Worley’s Food Store? Share them in our comments section below.

Pictured top: Partial demolition of this building on North Century Boulevard near the Alabama State Line revealed signage for the former Ash Dept. Store and Worley’s Food Store. Pictured below: The building in 2003 and 2010. Pictured bottom: More images of the building just before demolition. NorthEscambia.com photos, click to enlarge.

Century Man Among Last Honor Flight Vets

Just over 100 World War II veterans, including a Century man, are back at home today after the ninth and final Emerald Coast Honor Flight to Washington on Tuesday.

Among the veterans on Tuesday’s Honor Flight was the Rev. Willie H Carter, 89, of Century. For more photos of Rev. Carter and the Honor Flight arrival, click here.

Hundreds of people gave the veterans a hero’s welcome at the Pensacola Regional Airport. They were escorted by an honor guard and saluted by Marines as they were welcomed back by friends and family.

During the four years of the Emerald Coast honor flight, hundreds of Gulf Coast veterans had the opportunity to spend a day in Washington to see the War War II Memorial and other sights. Organizers have ended the program, saying they have served all the veterans that have applied for the special trip.

Pictured top: Terri Sanders of Century (left) welcomes home the Rev. Willie H. Carter of Century at the Pensacola Regional Airport  Tuesday night. Pictured left inset: Benny Barnes and Century Mayor Freddie McCall welcome Rev. Carter back to the airport.  Submitted photos for NorthEscambia.com, click to enlarge.

Students Learn The Buzz About Bees

Second grade students from Jay Elementary School  recently had the opportunity to learn about bees. Roy Smith and Ernest “Peaches” Peach of the North Escambia Bee Association spoke to Mrs.Roberson, Mrs. Steele, Mrs. Brown and Mrs. Floyd’s  second grade classes, teaching them all about the different jobs of bees, their life cycle, the art of beekeeping and all about honey. Pictured top: “Peaches” shows a demonstration hive to students.  Pictured inset: Peach and Roy Smith (left) explain beekeeping. Submitted photos by Julia Thorton for NorthEscambia.com, click to enlarge.

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