Fort Rucker Community Spouses Club May 2014...Fort Rucker Volunteer of the Year Summer Recipes May...
Transcript of Fort Rucker Community Spouses Club May 2014...Fort Rucker Volunteer of the Year Summer Recipes May...
FLIGHTLINES In This Issue
President’s
Letter
New Executive
Board Members
April Luncheon
Recap
Book Review
MWR Events
What’s
Happening in
the Wiregrass
Birthdays
Volunteer of the
Month
Fort Rucker
Volunteer of the
Year
Summer Recipes
Board Members
Reservation
Policy
Fort Rucker Community Spouses’ Club May 2014
Flightlines is an unofficial publication produced eight to ten times a year by the Fort Rucker
Community Spouses’ Club (FRCSC) at no cost to the US Army. Opinions expressed herein are not to
be considered an official expression of the FRCSC or its operating Board. This publication does not
imply endorsement of any products, services or firms by the US Army, Fort Rucker, FRCSC or the
federal government. Flightlines is intended for information and entertainment purposes only.
May 1, 2014 at Divot’s
Doors open at 10:30
We’re celebrating the most glamorous horse race just a few
days early with spring outfits and big hats!
We will also be inducting our 2014-2015 Executive Board.
May Luncheon
Kentucky Derby Style
2014-2015 Executive Board Installation
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From the FRCSC President What an amazing year the FRCSC has had! From our first luncheon, through Hollyday Bazaar, and now finishing up with our scholarship awards ceremony on May 13th where we will be awarding $17,000 raised through the Club, I can confidently call this year a success. Many thanks to everyone who served this year, both board members and club members. All that has been accomplished this year could not have been done without all of you and I am truly grateful!
The FRCSC will technically be on hiatus over the summer but look for Ways & Means at Freedom Fest in July and for your invitation to the welcome reception for USAACE’s new command team, and be sure to mark your calendars for our annual Super Sign-Up which will be held in late August.
Hope you all have a wonderful summer!
Darcy FRCSC 2013-2014 Board of Directors!
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Meet the 2014– 2015 FRCSC Executive Board
Darcy Lynch: President
I have been an Army wife and volunteer
for 20 years. My husband John and I
have three children Shannon (17), Jack
(16) and Jenny (16). I love to read, go to
the movies, cook and I love being in-
volved with my kids activities, particu-
larly their sports and show choirs. And I
really enjoy volunteering! I have been a
member of the club every year I have
been stationed here (7 times!)
Nichole Dechent: 1st VP
I have been married to my husband Ryan for almost 13 years and we have two beautiful
children Blake & Brooklynn. My family loves road trips and we are planning our “Epic”
cross-country journey home to Oregon this summer! I am so excited to be part of the FRCSC
and I look forward to all the wonderful things we will be planning for next year.
Jami Ramirez: 2nd VP
I have been a Military wife to Arturo for 12 years now. I am a licensed Cosmetologist and a
licensed Zumba Instructor. I enjoy spending time with friends, whether it be having dinner,
playing cards or games, or going out dancing I am always up for having fun. I am looking
forward to the next FRCSC year and the many new and old friends I will be able to spend
time with.
Suzanne Buchanan: Treasurer
I’m a wife of almost 19 years to Bill. We have three kids, Ryan (14), Ben (12) and Sarah (9).
We love family time, trips to the beach and our two Golden Retrievers. I enjoy reading, vol-
unteering, spending time with girlfriends and I’m desperately trying to love exercise! Sigh. I
think volunteering helps me meet people and learn more about the community.
Darcy, Suzanne, Nichole and Jami
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Wacky Tacky Luncheon
6 April 3, 2014
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Like Mary McCarthy’s The Group, Meg Wolitzer’s novel, The
Interestings, is more than a coming-of-age story about young Americans. It’s a coming-of-age story about America itself, one
that takes your through LSD, Moonie marriages, AIDS, and 9/11, only to prove that the more the world
changes, the more people stay the
same.
As Wolitzer follows six teenagers from their first meeting at summer came in
the 1970s into middle age, their
conversations and fights feel so familiar they could’ve come from real
life. (Wolitzer met her own best friend at camp). And the title is deliciously
ironic, a reminder that no one’s quite as
interesting as they thought they were at age 15– and thank goodness for that.
–Melissa Maerz Excerpted from www.ew.com
The Interestings
By Meg Wolitzer
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Freedom Fest at Fort Rucker
Featuring food, fun and fireworks
Date: TBD (always held around July 4)
Festival Fields
Don’t forget to check out our Ways & Means booth! We’ll be selling merchandise to help raise money for the
2014-2015 Club year. We hope to see you there!
Super Sign Up
Late August
Join us for the kick-off of our membership
drive… More details to come!
We Need YOU!
Board positions are still available for next year. If you are interested, please contact Darcy Lynch at
Board members meet once a month.
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What’s Happening in the Wiregrass
Touch A Truck
May 3rd @ 10am
Landmark Park, Dothan
50+ vehicles for the kids to check
out and explore
Admission: $7/adults and $5/kids
Landmarkpark.com
First Friday in Ozark
May 2 @ 6pm
Live music on the square,
kids corner, art on display
Bring a lawn chair
FREE!
Spring Fling Family Fun Day
May 10, 1pm-4pm
Family First Chiropractic in Dothan (Main Street)
Vendors, bounce house, face painting, live music,
games, door prizes and food
FREE!
Mother’s
Day
May 11
Heroes’ Benefit Bash
May 24 @ 10am
BamaJam Farms
Raising money for
Wounded Warriors, area first responders, police, fire and rescue
Car show, live music, water park, ATV, trails and open mud pit
$20 for a one-day pass Disney’s High School Musical
May 1-3 @ Enterprise High School
Shows start at 7pm plus 2pm matinee
on Saturday
All tickets $10
Spring Art & Garden Fesitval in Headland
May 17, 10am-3pm
Farmer’s market, garden-related vendors,
children’s activities, live entertainment
Expansion of the former Daylily Festival
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May Birthdays
2 May—Cindy Romanello
5 May—Angel Mangum
18 May—Faye Swinehart
22 May—Janine Stidley
23 May—Lee Ann Capps
31 May—Michelle Mitchell
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June
3 June—Cherie Burgett
4 June—Tanya Scarpill
9 June—Jami Ramirez
10 June—Samantha Simon
19 June—Mary Apel
21 June—Amanda McKinstry
25 June—Jennifer Jaszczak
26 June—Monica Morgan
Summer Birthdays
July
4 July—Pam Schisler
and Mary Soergel
14 July—Nancy Nicolucci
15 July—Jen Thomson
24 July—Barbara Ware
27 July—Beth Selph
29 July—Christina Seng
August
2 August—Carolyn Howze
4 August—Jennifer Dalton
8 August—Lisa Reinmann
12 August—Ellie Vance
18 August—Sandy Hefner
20 August—Kathleen Harvey
22 August—Cindy Ditty
24 August—Eron Coan
26 August—Gigi Greenlund
28 August—Mary Jane Collins
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April Volunteer of the Month
Congratulations Katrina Steddum,
our Fairy Godmother.
Thanks to her efforts, more than three
dozen girls were outfitted for Prom.
These young ladies not only received a
dress, but also shoes and jewelry and
other goodies!
Fort Rucker Adult Volunteer of the Year
Congratulations Suzanne Buchanan!
Suzanne received her award at the annu-
al Fort Rucker Volunteer Appreciation
Ceremony on April 23.
She was recognized for her hard work
maintaining the FRCSC budget as
Treasurer and also for keeping up with
everyone in the Club’s volunteer hours
in VMIS.
CONGRATULATIONS
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Summer Recipes A few summers ago, my family and I took a trip to Greece. We toured the mainland ruins, visited the site of
the first Olympics and even got to see the house my great-grandparents left behind when they boarded the
boat to America. Perhaps one of the best parts of the trip was the culture.. And by culture, I mean food.
With my dad and uncle speaking little Greek, there was often a language barrier when it came time to order
off the menu. Sometimes we didn’t know what exactly would be placed in front of us, but that was half the
fun! These recipes come from our family cookbook and will always remind me of the summer trip to Greece. -Emily Glasscock
Greek Potato Salad
Peel and quarter potatoes and boil in salted water. When potatoes are cooked, cut through with a knife to get them into bite sized pieces.
Toss with:
1/3 cup oil Bunch of chopped green onions 2 Tablespoons dried oregano
Juice of 2 lemons Salt and Pepper to taste
My family likes to eat this hot, but it’s also good cold. It’s even better served the next day when the flavors have had a chance to mix. Goes well
with grilled chicken.
Greek Salad Dressing
1 cup olive oil 1/4 teaspoon dry mustard
1/2 cup red wine vinegar 1 teaspoon Worcestershire sauce
1 teaspoon oregano 1/2 teaspoon sugar
1/2 teaspoon seasoned salt
Mix dressing thoroughly. For Greek Salad, add tomatoes, cucumbers, sliced sweet onions, feta cheese and Kalamata olives. This is also great as a
marinade for chicken on the grill. Add the dressing to a zip lock bag and marinate for 30 minutes.
Crazy Feta Dip
8 ounces feta, crumbled (bring to room temperature) 1/4 medium red onion, finely diced
Juice from half a lemon 2 jalapenos (3 if you like a kick)
1 Tablespoon Olive Oil 1 garlic bulb
Salt and Pepper to taste Vegetables for dipping and pita bread cut into triangles
Cut top off of garlic bulb and drizzle olive oil over exposed cloves. Wrap in aluminum foil and bake at 400 degrees for 30 minutes. Set aside to
cool. Brush olive oil onto jalapenos and bake in 400 degree oven until blackened. Remove from oven and set aside to cool. Once cool, remove
skin with fork and dice. While garlic and jalapeno are roasting, crumble feta and mix with lemon juice and olive oil until smooth. Mix in diced jala-
peno and red onion. Squeeze garlic to release cloves into mixture and mix thoroughly. Serve with vegetables and pita bread.
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Summer Recipes
Sometimes in the Summer, we just need something quick and easy to throw together. These two
salad recipes fit the bill.
Romaine and Mandarin Orange Summer Salad
1 cup oil 1 teaspoon ground mustard
1/2 cup sugar 1 teaspoon salt
1/3 cup cider vinegar Romaine Lettuce or Mixed Greens
1 Tablespoon poppy seeds 2 cans Mandarin Oranges
Optional: Croutons, Chow Mein noodles or Ramen noodles
Combine first six ingredients in blender and mix until whitish in color and thicker. Pour over lettuce or mixed greens, Add mandarin orang-
es. Optional mix-ins: Croutons, Chow Mein noodles, Ramen Noodles or slivered almonds. This salad is also good topped with grilled chicken.
Corn Salad
6 ears corn, husked and cleaned 1/4 cup olive oil
3 large tomatoes, diced 2 Tablespoons white vinegar
1 large onion, diced Salt and Pepper to taste
1/4 cup chopped fresh basil Optional: jalapenos, bell pepper and red onion (all add color and an extra punch!)
Bring a large pot of salted water to a boil. Cook corn 7-10 minutes. Drain, cool and cut kernels off the cob. In a large bowl, toss the corn
with remaining ingredients. Chill until ready to serve. This is a perfect side dish to bring to a cookout.
Patriotic Mocktail– (The Kids will love this...especially on the 4th of July!)
3 ounces cranberry juice or 3 ounces red fruit punch
3 ounces blue Gatorade
3 ounces sugar free 7-Up or Diet Sprite
Ice Cubes
Place the ice cubes in the bottom 3rd of a tall 12 ounce clear glass. Pour the cranberry juice or fruit punch in to fill the bottom 3rd. Place a
few more cubes in to the middle and pour in the blue Gatorade to fill the glass 2/3 full. Place the final 3rd of ice in the glass. Pour in the
diet 7-Up or Diet Sprite.
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Honorary President Paula Lundy
Honorary 1st Vice President Samantha Thom
Honorary 2nd Vice President Tammy Doerer
Advisor Leslie Edens
President Darcy Lynch
2nd Vice President Lynn VanMeter
Secretary Lynne Boehm
Treasurer Suzanne Buchanan
Parliamentarian Tammi Aid
Fairy Godmother Project Katrina Steddum
Flightlines Emily Glasscock
Hollyday Bazaar Tammy Doerer & Mary Thompson
Hospitality Mary Thompson
International Spouse Liaison Martine Au Clair
Membership Darcy Lynch
Property, Rentals & Assets Shelle Altieri
Publicity Lynne Boehm & Emily Glasscock
Reservations Jami Ramirez
Retired Officers’ Wives Association Liaison Mary Jane Collins
Scholarship Amanda McKinstry & Megan Mark
Student Spouse Liaison Brittany Nyitray
Sweetheart BINGO Tavia Henderson
Ways & Means Beth Selph, Kerry Sloan-Blickhahn & Mimosa Whiting
Welfare Corey Conner
FR
CS
C 2013-2014 B
oard
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Reservation Policy
Reservations should be made by the Friday prior to the Luncheon/ Dinner.
Please email [email protected].
A monthly “Evite” will also be sent out to our members and you may reply through
that to make your reservation. You may also log onto http://www.fortruckercsc.com
and RSVP through there as well. Please do not call the event location as they do not
handle FRCSC reservations.
Reservations made after the deadline will be placed on a waiting list and seats will be
filled on a first-come, first-serve basis should there be cancellations or no shows. If
you arrive at any luncheon without a reservation you will be required to wait until a
seat becomes available. We will make every effort to seat you. Cancellations must be
made by 4pm on the Friday prior to the event. Members not meeting this deadline
will be responsible for luncheon/dinner fees. No-shows will also be responsible for
luncheon/dinner fees. Members with outstanding fees will be unable to make
reservations for subsequent luncheon/dinner events.
Payments may be made the day of the event with Cash, Check or Credit Card. Please
be aware if payment is made through a credit card there will be a convenience fee.
Permanent reservations are available for your convenience. The main meal is
automatically selected each month. Should you need an alternate meal, please call or
email by 4pm on the Friday prior to the event.
Guests are welcome to attend FRCSC functions. If a guest is eligible for FRCSC
membership, he or she may only attend as a guest to one event, but may join at any
time. Guest reservations must be made by the Friday prior to the event.
Children under the age of six months are welcome at the luncheon/ dinners, but we
ask that you make child care arrangements for children six months and older.