Photos: Crowds Attend Pow Wow
November 23, 2012
Large crowds attended the 42nd annual Pow Wow over the long Thanksgiving weekend at the Poarch Creek Indian Reservation north of Atmore. The event featured tribal dancers from across the country, entertainment, food, arts and crafts and several historical and cultural presentations.
For more photos from the event, click here.
Pictured: The 42nd annual Pow Wow on the Poarch Creek Indian Reservation north of Atmore. NorthEscambia.com photos by Marcella Wilson, click to enlarge.
Retailers, Shoppers Get Early Start On Black Friday Bargains
November 23, 2012
Retailers got an early jump on the traditional Black Friday sales, with many stores opening their doors Thursday night. Lots of North Escambia area residents hit the stores Thursday night and Friday morning.
Pictured top: Edie Jackson (left) and Donna Gilman went Black Friday shopping with a plan. Pictured inset: Paula Butler of Molino was number 111 in line to get free gifts when the doors opened at Toys “R” Us in Pensacola. Readers submitted photos for NorthEscambia.com, click to enlarge.
Photos: Camp Fire Kids Celebrate Thanksgiving With Feast
November 22, 2012
Camp Fire USA Century Youth Learning Center held a Thanksgiving feast this week for children and their parents. The daycare’s children, many dressed as Pilgrims or Native Americans, enjoyed a full Thanksgiving meal. Handmade toilet paper roll turkeys proclaimed some of the items that the children are thankful for, including moms, dads, siblings, other family, teachers, toys, God, pets and food.
For a photo gallery from the event, click here.
Pictured: Children enjoy a Thanksgiving feast at the Camp Fire USA Century Youth Learning Center earlier this week. NorthEscambia.com photos, click to enlarge.
Turkey Time: Cooking Safety
November 22, 2012
It’s Thanksgiving, time for family and friends to gather and give thanks. And time for cooks to ponder the correct way to prepare their turkey.
Today, we are taking a look at the proper way to cook your turkey with tips from Dorthy Lee, Family and Consumer Sciences Agent for the Escambia County Extension Office.
Clean
Begin every meal preparation with clean hands, and wash hands frequently to prevent any cross contamination. As a rule, hands that have come in contact with raw meat or poultry should be washed for twenty seconds in hot, soapy water.
Separate
Raw meat and poultry products may contain harmful bacteria, so make certain that the juices from those products do not come in contact with food that will be eaten without cooking, like the salad. Also, never place cooked food on an unwashed plate that previously held raw meat or poultry.
Cook
Use of food thermometer should be a standard operating procedure in your kitchen and, when used correctly, will ensure that your turkey is cooked to perfection. To be safe, the
temperature of a whole turkey should reach 180°F between the breast and the innermost part of the thigh.
If you stuff your turkey, the center of the stuffing must reach 165°F. If the stuffing has not reached 165°F, then continue cooking the turkey until it does. Let the turkey stand twenty minutes after removal from the oven before carving.
Chill
This is another important step because food-borne bacteria can grow while food sits unrefrigerated. Refrigerate or freeze perishable leftovers within two hours of cooking. To prepare your leftovers, remove any remaining stuffing from the cavity and cut turkey into small pieces. Slice the breast meat. Wings and legs may be left whole. Refrigerate stuffing and turkey separately in shallow containers.
Use or freeze leftover turkey and stuffing within three to four days, gravy within one to two days. Reheat thoroughly to a temperature of 165°F, or until hot and steaming.
For more information, call the Escambia County Extension office, (850) 475-5230.
Northview Anti-Drug Video Named Best In County (With Video)
November 21, 2012
An anti-drug video by students at Northview High School was named the best in the Escambia County School District.
“Get On Out of Here” was produced by Northview students Anna Donald, Misty Doran, Ashton Gibbs, Ryan Lambert, Winston Riley and Logan Weber under the direction of teacher Elaine Holk. The video features numerous Northview students and faculty.
The students were honored Tuesday night by the Escambia County School Board for their winning video. (Watch the “extended” version of the winning video at the top of the page.)
“Congratulations to those students for your creative energy to create that video clip that we will share will all of our middle schools and high schools,” Superintendent Malcolm Thomas told the group Tuesday night.. “Job well done.”
The video contest was open to all public middle and high schools in Escambia County.
Pictured below: Northview anti-drug video producers Ryan Lambert, Logan Weber, Ashton Gibbs and Winston Lowery. Not pictured: Anna Donald and Misty Doran. Submitted photo for NorthEscambia.com, click to enlarge.
Local Cheerleader To March In Macy’s Thanksgiving Day Parade
November 21, 2012
A local cheerleader will march in Thursday morning’s 86th Annual Macy’s Thanksgiving Day Parade in New York City.
Ashley Cunningham of Molino, a senior at Northview High School, will march with The Spirit of America Varsity Cheerleaders at the beginning and end of the parade with Santa Claus.
“The best part is meeting new girls from around the nation,” Ashley said Tuesday night, on her way from the Statue of Liberty to a tour at the Empire State Building. “It is definitely an honor to represent Northview.”
The Macy’s Thanksgiving Day Parade will be nationally televised Thursday morning on NBC and seen locally on WPMI TV 15.
Pictured top: Ashley Cunningham (left) at the Statue of Liberty Monday in New York City. Pictured inset: Ashley at the Empire State Building Tuesday night. Photos for NorthEscambia.com, click to enlarge.
Thanksgiving Recipe: Sweet Potato Marshmallow Swirl Cheesecake
November 21, 2012
As Thanksgiving approaches, we are featuring recipes on NorthEscambia.com this week. Today’s featured recipe, from columnist Janet Tharpe is a Sweet Potato Marshmallow Swirl Cheesecake.
Featured Recipe: Those Cheesy Thanksgiving Potatoes
November 20, 2012
Our Thanksgiving week recipe series continues today with a dish simply named “Those Potatoes”. It’s a great last-minute dish to put together in time to take to grandma’s house for the big dinner. And even an inexperienced cook can pull this one off in impressive fashion.
New Beginning: Church Purchases Chumuckla Farmer’s Opry
November 19, 2012
A church has purchased the Chumuckla’s Farmer’s Opry and Campground just weeks after the country music landmark closed due to the owner’s retirement.
The Living Truth Church purchased the facility for a permanent home after meeting in various temporary school locations in Santa Rosa County for the past 12 years.
“We will use the Opry location in keeping with the vision of a come-as-you-are to hear God’s word-church. Our church family is truly a family,” said Pastor Norman Sullivan. “This is just a building and campground and we want to use it for God’s glory. It’s going to be exciting to see what God has planned for us here at our new location. Our congregation is made up of folks from East Milton, Pensacola, Cantonment as well as Milton and Pace proper. We look forward to meeting new folks from the nearby Chumuckla community who would like to come check us out.”
In additional to regular services, the church plans to host concerts and various events to stay in touch with the community, such as the “Punches Family” gospel group that performed Saturday night in Opry tradition.
Sullivan said Living Truth Church was excited to purchase the 10.5 acre facility to have plenty of space for future growth.
“We’re excited to see how God continues to use this ministry to love on this community,” said Sullivan. “When the opportunity came to buy the Farmer’s Opry, it was more of a God-thing than anything else. It was just the right time for both us and the Wyatt family. We were looking to build and, they were ready to slow down.”
“The main thrust of Living Truth is to follow Jesus’ mandate to be disciples-making disciples. We connect folks to Christ and His church, help them grow spiritually, get them to love on the community by serving, and then multiply who they are in Christ. And we do a lot of this through small groups that meet throughout the local area during the week, said Living Truth Disciple Pastor Andy DeGuire. “Our modern worship style differs from other churches, but that’s just because we’re trying extra hard to reach the next generation. The cool thing is that the older folks enjoy this worship style (or some of them put up with it because they know we’re trying to reach their kids and grandkids).
Services are held at 10:30 each Sunday at the Living Truth Church at the former Farmer’s Opry location at 8897 Byrom Campbell Road, about five miles north of the Pace soccer fields. For more information about the church, visit www.LivingTruthChurch.com or call (850) 994-7698.
Pictured: The Living Truth Church has purchased the former Chumuckla’s Farmer’s Opry. Courtesy photos for NorthEscambia.com, click to enlarge.
Turkey Time: Extension Service Offers Thawing Tips
November 19, 2012
It’s Thanksgiving, time for family and friends to gather and give thanks. And time for cooks to ponder the correct way to prepare their turkey.
Today, we are taking a look how to make sure your turkey is properly thawed with tips from Dorthy Lee, Family and Consumer Sciences Agent for the Escambia County Extension Office.
Following four simple food-handling practices—clean, separate, cook, chill—will ensure a delicious and safe meal.
Frozen turkeys should be thawed—at a safe temperature— prior to cooking. There are three safe ways to thaw a turkey — in the refrigerator at 40°F or less; in cold water; and in the microwave.
Frozen Turkeys
Allow 1 pound of turkey per person.
Keep frozen until you’re ready to thaw it.
Turkeys kept frozen in the freezer should be cooked within one year for best quality.
Thawing Your Turkey
In the Refrigerator (40°F or below)
Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. When thawing in the refrigerator, allow 24 hours thawing time for every 5 pounds of turkey.
4 to 12 pounds = 1 to 3 days
12 to 16 pounds = 3 to 4 days
16 to 20 pounds = 4 to 5 days
20 to 24 pounds = 5 to 6 days
In Cold Water
When thawing in cold water, allow 30 minutes per pound and change the water every 30 minutes until the turkey is thawed. Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze. Allow approximately 30 minutes per pound.
4 to 12 pounds = 2 to 6 hours
12 to 16 pounds = 6 to 8 hours
16 to 20 pounds = 8 to 10 hours
20 to 24 pounds = 10 to 12 hours
In the Microwave
When thawing in the microwave, follow the manufacturer’s instructions, and plan to cook the turkey immediately after thawing because some areas of the turkey may become warm and begin to cook during microwave thawing.
For more information, call the Escambia County Extension office, (850) 475-5230.