Vickrey Graduates From Military Working Dog Handler Course
July 11, 2014
Hunter Vickrey of Molino has graduated from the Military Working Dog Handler Course at Lackland Air Force Base in San Antonio, TX. He will now report to his first duty station in Virginia at Fort Myer, which borders Arlington National Cemetery in Washington, D.C.
When Vickrey graduated earlier this year from basic training/military police AIT school at Fort Leonard Wood, MO, he was one of just two of 150 soldiers in the group selected to receive a K-9 and K-9 training.
Tax Collector Offices Collecting Food Drive Donations For Manna
July 10, 2014
A food drive is currently underway at Escambia County Tax Collector offices, including Molino, downtown and Marcus Pointe.
The employees of Janet Holley, Escambia County Tax Collector, are supporting Manna Food Pantries by sponsoring a food drive to help them restock their pantry from the April flood. Their goal is to collect 2,000 pounds of food to help Manna meet the needs of the hungry in our area.
Nonperishable food items can be dropped off at any of the three convenient tax collector locations Monday through Friday between 8:30 a.m. and 4:30 p.m. through August 6. Manna Food Pantries welcomes any food donations, but their most needed items are peanut butter, canned fruit, canned tuna and chicken, and canned dinners.
Escambia Count Tax Collector offices are located at:
- Molino – 6440 Hwy. 95-A North, Ste. A
- Marcus Pointe – 6451 North “W” Street
- Downtown – 213 Palafox Place
Covenant Hospice Offers New Volunteer Training In Century And Pensacola
July 9, 2014
Covenant Hospice is seeking individuals who are interested in making a difference in the lives of patients and families facing end-of-life issues and in supporting the organization. Training sessions for volunteers are upcoming in both Century and Pensacola.
A volunteer workshop will be held from 9:00 a.m. to 5:00 p.m., Saturday, July 26th, at the Century Chamber of Commerce at 7811 North Century Blvd. Workshops will also be held in the Pensacola area Monday, July 14 and Thursday, July 17 from noon to 4 p.m. on both days at the Pensacola branch office located at 2001 North Palafox Street. The workshops are free and open to the public. Food and drinks will be provided.
Patient and Family Support Volunteer Training will provide an overview of hospice care, including Covenant’s programs and services and the special roles that volunteers fill. This training prepares individuals to volunteer in a variety of ways. Volunteer choices include visiting and companionship for patients, supporting family members by offering emotional support and practical help, assisting with fundraising events, providing administrative support in a Covenant office, serving as an outreach ambassador and much more.
No special background or experience is required to volunteer for Covenant, just a desire to make a difference. Time commitment is flexible and based on volunteer availability. Retired and working professionals are also needed to share their expertise and experience with patients and families. To register or to learn more: call Barbara Fike for the Pensacola training at (850) 202-0924 and Sharon Oakes for the Century training at (850) 202-5948.
West Florida’s Bedenfield Named Florida FFA Area Vice President
July 7, 2014
Jacobi Bedenfield of the West Florida High School FFA was elected as the 2014-2015 Area 1 State Vice President of the Florida FFA during the group’s annual convention in Orlando.
“I strive for service. Living to serve is something that I live by. I want to lead the members of Florida FFA in order to make a difference in their lives and communities. I want to guide members to premier leadership, personal growth, and career success,” Bedenfield said during his campaign.
Bedenfield and fellow West Florida High FFA member Xavier McKeon were the only two students from Florida FFA Area 1 to make it through the screening process in order to become state officer candidates. McKeon also ran for the Area 1 State Vice President position.
4th Weekend Recipe: Yankee Doodle Dandy Treats
July 6, 2014
Looking to spend some time with the kids in the kitchen? Yankee Doodle Dandy Treats are a fun, easy and patriotic way to celebrate.
The recipe is not only easy, but it also lots of fun. It’s terrific for a “just-because” snack or as a sweet way to finish off a family picnic. And kids of all ages can help – from pouring and stirring to dipping and decorating, there’s something everyone can do.
Yankee Doodle Dandy Treats
Ingredients
- 3 tablespoons butter or margarine
- 1 package (10 ounces, about 40) regular marshmallows OR 4 cups miniature marshmallows
- 6 cups Kellogg’s® Rice Krispies® cereal OR 6 cups Kellogg’s® Cocoa Krispies® cereal
- 1 1/2 cups white chocolate morsels
- 1 tablespoon vegetable oil
- 3/4 cup powdered sugar
- 2 tablespoons water
- Red-, white- and blue-colored sprinkles
Preparation
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add cereal. Stir until well coated.
- Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Crosswise cut in half, forming two 9 x 6 1/2-inch rectangles.
- Meanwhile, in small saucepan melt white chocolate morsels over low heat, stirring frequently. Stir in oil. Add powdered sugar, stirring until combined. Add water. Stir until smooth.
- Spread chocolate mixture over one cereal rectangle. Top with second rectangle. Sprinkle with red, white and blue sprinkles, pressing lightly into cereal mixture. Refrigerate about 30 minutes or until set. Cut into 3 1/4 x 1-inch strips. Best if served the same day.
Serves
Servings 18
Preparation Time:
30 minutes
Total Time:
1 hour
And The Rockets’ Red Glare (With Jay, Atmore Fireworks Galleries)
July 5, 2014
Thousands of North Escambia residents celebrated the Fourth of July at an area fireworks show, including shows in Jay and Atmore.
The Town of Jay and the Jay Area Chamber of Commerce celebrated the Fourth of July Friday night with a fireworks show. Earlier in the day, arts and crafts vendors were on hand at the Bray-Hendricks City Park, along with plenty of food and entertainment. The day started with the Celebrate Freedom 5K Road Race and 1 Mile Fun Run.
Crowds from across the area celebrated the Fourth of July Friday with a fireworks show in Atmore.
For a reader submitted photo gallery from Jay, click here.
For a photo gallery by Ditto Gorme from Atmore, click here.
Pictured top and inset: Fireworks Friday night in Jay. NorthEscambia.com reader submitted photos, click to enlarge. Pictured below: Fireworks in Atmore. Photo by Ditto Gorme for NorthEscambia.com, click to enlarge.
4th Weekend Recipes: Patriotic Pops, Ice Cream Sandwiches
July 5, 2014
The Fourth of July calls for a carefree party, with good friends, fab food, fun and fireworks – a real star-studded holiday celebration.
Patriotic Pops cut into star shapes definitely say “Happy Fourth of July.” Decorated in red, white and blue icing, red licorice and colored candies, these easy-to-make crispy rice treats are a favorite for both youngsters and the grown-ups. The kids can lend a hand to help decorate by placing the candy pieces on the stars.
Add a taste of nostalgia for the child in all of us with Ice Cream Sandwiches – everybody loves ‘em. Homemade brownies and buttery vanilla cookies, sandwiched with the ice cream flavor of your choice are a cut above ice cream truck offerings. Give them the flair of the Fourth by rolling the edges in patriotic sprinkles and sugars. Or, dip part of the sandwich into melted candy melts and decorate with sprinkles for a fun and festive finish.
(Scroll down to see both recipes.)
Patriotic Pops
Ingredients
- 1/4 cup (1/2 stick) butter or margarine
- 4 cups mini marshmallows
- 6 cups crisp rice cereal
- 24 8-inch Cookie Treat Sticks
- Red, Blue and White Cookie Icing
- Red and blue candy-coated chocolates
- Red licorice
Preparation
- Spray Star Cookie Treat Pan and rubber spatula or wooden spoon with vegetable pan spray.
- In large saucepan, melt butter. Add marshmallows; cook and stir until melted. Remove from heat and add cereal; mix well. Press into prepared pan; insert cookie sticks. When cool to touch, remove from pan. Repeat with remaining cereal mixture. (If mixture becomes hard to work with, microwave at 50% power 30 to 60 seconds to soften.)
- Outline treat as desired with Cookie Icing; add candy and licorice. Let dry at least 1 hour.
Serves
Makes about 2 dozen pops
Ice Cream Sandwiches
Ingredients
Brownies
- 1 cup all-purpose flour
- 1/4teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter
- 1-1/2 cups semi-sweet chocolate chips
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Vanilla Cookies
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup firmly-packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, orange extract or ground cinnamon (optional)
Preparation
- Brownies: Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with vegetable pan spray.
- In small bowl, combine flour, baking soda and salt. In large microwave-safe bowl, melt butter with chocolate chips. Whisk in sugar, eggs and vanilla; beat well. Add flour mixture; stir until just combined. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
- Bake 8 to 10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately remove to cooling rack; cool completely. Repeat with remaining batter.
- Vanilla Cookies: Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with vegetable pan spray.
- In small bowl, combine flour, baking powder and salt. In large microwave-safe bowl, melt butter. Whisk in sugars, eggs, vanilla and, if desired, other extract or cinnamon; mix well. Add flour mixture; mix until blended. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
- Bake 8 to 10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately remove to cooling rack; cool completely. Repeat with remaining batter.
- To Assemble: 1 quart ice cream, any flavor
- Assorted Patriotic Mix Sprinkles and Red and Blue Sugars
- White Candy Melts, melted (optional)
- Scoop about 1/4 cup ice cream onto smooth side of half of the brownies. Top with remaining brownies, pressing gently. If desired, roll edge of sandwiches in sprinkles or sugars. Wrap and freeze immediately.
- Or, dip a portion of the sandwich in melted candy melts; add sprinkles and sugars. Freeze 5 minutes to set, then wrap and freeze until ready to serve.
Serves
Makes about 12 ice cream sandwiches
Century Seniors Celebrate The Fourth
July 5, 2014
The residents of the Century Health and Rehabilitation Center celebrated the Fourth of July with an old fashioned picnic Friday.
Kids from the nearby Campfire USA Century Learning Center brought cards and handmade bracelets for some of the residents, and residents shared watermelon with the kids. The facility residents, in addition to the traditional picnic items, enjoyed 15 watermelons donated by Charlotte Lowry.
Pictured: Fourth of July picnic fun at the Century Health and Rehabilitation Center Friday. Submitted photos for NorthEscambia.com, click to enlarge.
Century, Flomaton Celebrate The Fourth With A Bang (With Photo Gallery)
July 4, 2014
Fireworks lit up the night Thursday with an early celebration at Century’s Showalter Park.
The fireworks show was a joint effort of both the Town of Flomaton and the Town of Century. The towns alternate hosting the festivities each year.
For a photo gallery, click here.
For a schedule of other area fireworks shows tonight, click here.
Photos by Ditto Gorme for NorthEscambia.com, click to enlarge.
Escambia Extension Urges Smart Grilling For Food Safety
July 4, 2014
Safety is an important consideration when operating a grill. Improper use can cause a fire or explosion. Keep the area around a lighted grill clear of combustible materials, and never use a grill in an enclosed area such as a sheltered patio or a garage. Avoid wearing loose-fitting clothing that may catch fire. The cooking grids should be cleaned after every cookout. The last thing you want to do is cause someone to become ill due to improper cleaning or unsafe food preparation practices.
Wash your hands with hot soapy water for at least 20 seconds before starting to prepare any foods, and wash your hands again if you do anything else—change a diaper, pet an animal, or blow your nose, for example. Cover any cuts or sores on your hands with a bandage, or use plastic gloves. If you sneeze or cough while preparing foods, cover your mouth and nose with a tissue and turn your face away, or cough into your sleeve. Always wash your hands afterwards.
Bacteria multiply rapidly at room temperature. Most food-borne illness-causing bacteria cannot grow well at temperatures below 40°F or above 140°F. Thaw foods in the refrigerator or in the microwave. Never leave foods out at room temperature.
Keep everything that touches food clean. Bacteria can hitch rides around your kitchen on all sorts of things—plates and cutting boards, dirty utensils, dish rags and sponges, unwashed hands.
Never chop fresh vegetables or salad ingredients on a cutting board that was used for raw meat without properly cleaning it first. If possible, keep a separate cutting board just for the preparation of raw meat, poultry, and fish.
Wash cutting boards thoroughly with hot soapy water, and then sanitize with a solution of household bleach and water.
Keep raw meat, poultry, fish, and their juices from coming into contact with other foods during preparation, especially foods that will not be cooked. Wash all utensils and your hands with hot soapy water after contact with raw meat.
Marinate meat, poultry and seafood in the refrigerator in a covered, non-metal container. Throw away any leftover marinade.
Grill food to a safe internal temperature. Use a meat thermometer to assure correct doneness of the food being grilled.
Safe minimum internal temperatures:
- Poultry (whole, ground, and breasts): 165°F
- Hamburgers, beef: 160°F
- Beef, veal, and lamb (steaks, roasts and chops):
- Medium rare: 145°F
- Medium: 160°F.
- All cuts of pork: 160°F.
Hold meat at 140°F until served. Use a clean platter for transferring cooked meat from grill to serving table.
Summer is the time for getting together with friends and family and cooking outdoors. Make your outdoor grilling experience safe and enjoyable.
For further information regarding food safety and other related topics, go to the University of Florida’s Solutions for Your Life website: http://www.solutionsforyourlife.com.
Dorothy C. Lee, CFCS, is an Extension Agent II, Family & Consumer Sciences with the Escambia County Extension Service. Reference: Safe Food Handling Fact Sheet, United States Department of Agriculture, Food Safety and Inspection Series.