Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Friday, December 11, 2009
Tuesday, December 16, 2008
A Gift For a Teacher
LITTLETON - "Yes, Virginia, there is a Santa Claus. He exists as certainly as love and generosity and devotion exists, and you know that they abound and give to your life its highest beauty and joy." This line is from one of the most famous newspaper editorials ever written, and it was inspired by a child.
Children have the ability to inspire the best in all of us. The students at Normandy Elementary School in Littleton have taken their love for a teacher to a new level, inspiring their parents, educators and members of the community.
Two students who happen to be sisters, started "The True Gift Fund" to help fourth grade teacher Jewely Del Duca.
Del Duca is fighting stage 4 colon cancer. She is 35 years old.
While undergoing chemotherapy she has remained in the classroom. Del Duca says her students keep her mind off cancer and provide her with encouragement and support.
This experience has provided students many other important lessons too. Del Duca is hoping to qualify for HIPEC treatment (Hyperthermic Intraperitoneal Chemotherapy) which involves a surgical procedure where a heated form of chemotherapy is delivered to the abdominal cavity.
Three times, Del Duca's insurance company denied her request for the expensive treatment.
Her story appeared on 9NEWS and CNN and the insurance company reconsidered.
Unfortunately, Del Duca is still waiting for consensus from doctors to get the treatment. In the meantime, her family and friends are raising money to cover the medical costs.
Del Duca's battle has had a significant impact on Jenna and Jocie Bradford. Jenna, who is in the sixth grade, remembers Mrs. Del Duca as her favorite teacher. Jocie is in Del Duca's class this year.
When Jenna started to think about Christmas this year she came up with an idea.
"I thought it would be better to instead of getting Christmas presents this year, that we donate all the money to Mrs. Del Duca," said Jenna.
In addition, she decided to ask every student at Normandy to consider giving up one gift and donate to the fund.
Jocie liked the idea too, although she was a wee bit concerned about giving up every present.
"I thought it was a good idea, but then I was like, there's going to be no presents. Then I started thinking of Santa and my grandma and grandpa and I knew that they would get me presents. And I was OK with that, because my room is just a cluttered mess," she said.
Del Duca was astounded by the children's selflessness. To give up Christmas presents is a big deal.
"To give it up for another human being is such a mark of empathy," added Del Duca.
The students have a Christmas tree just outside the front office with a message about the True Gift Fund. Everyone who donates is given a frog ornament, because Mrs. Del Duca collects stuffed frogs.
So far, the fund is up to $6,000, with a goal of $25,000.
Del Duca says she cried the first time she saw the tree. It reminded her how important the students are in her fight to survive.
"It definitely boosts my energy to so this. The fight, I know I'm not in it by myself, I know that my friends and family want me to fight and they're fighting with me," she said.
You can help too. You can contribute by writing a check to The Jewely Del Duca Fund at any Bellco Credit Union.
(Copyright KUSA*TV. All rights reserved.)
Children have the ability to inspire the best in all of us. The students at Normandy Elementary School in Littleton have taken their love for a teacher to a new level, inspiring their parents, educators and members of the community.
Two students who happen to be sisters, started "The True Gift Fund" to help fourth grade teacher Jewely Del Duca.
Del Duca is fighting stage 4 colon cancer. She is 35 years old.
While undergoing chemotherapy she has remained in the classroom. Del Duca says her students keep her mind off cancer and provide her with encouragement and support.
This experience has provided students many other important lessons too. Del Duca is hoping to qualify for HIPEC treatment (Hyperthermic Intraperitoneal Chemotherapy) which involves a surgical procedure where a heated form of chemotherapy is delivered to the abdominal cavity.
Three times, Del Duca's insurance company denied her request for the expensive treatment.
Her story appeared on 9NEWS and CNN and the insurance company reconsidered.
Unfortunately, Del Duca is still waiting for consensus from doctors to get the treatment. In the meantime, her family and friends are raising money to cover the medical costs.
Del Duca's battle has had a significant impact on Jenna and Jocie Bradford. Jenna, who is in the sixth grade, remembers Mrs. Del Duca as her favorite teacher. Jocie is in Del Duca's class this year.
When Jenna started to think about Christmas this year she came up with an idea.
"I thought it would be better to instead of getting Christmas presents this year, that we donate all the money to Mrs. Del Duca," said Jenna.
In addition, she decided to ask every student at Normandy to consider giving up one gift and donate to the fund.
Jocie liked the idea too, although she was a wee bit concerned about giving up every present.
"I thought it was a good idea, but then I was like, there's going to be no presents. Then I started thinking of Santa and my grandma and grandpa and I knew that they would get me presents. And I was OK with that, because my room is just a cluttered mess," she said.
Del Duca was astounded by the children's selflessness. To give up Christmas presents is a big deal.
"To give it up for another human being is such a mark of empathy," added Del Duca.
The students have a Christmas tree just outside the front office with a message about the True Gift Fund. Everyone who donates is given a frog ornament, because Mrs. Del Duca collects stuffed frogs.
So far, the fund is up to $6,000, with a goal of $25,000.
Del Duca says she cried the first time she saw the tree. It reminded her how important the students are in her fight to survive.
"It definitely boosts my energy to so this. The fight, I know I'm not in it by myself, I know that my friends and family want me to fight and they're fighting with me," she said.
You can help too. You can contribute by writing a check to The Jewely Del Duca Fund at any Bellco Credit Union.
(Copyright KUSA*TV. All rights reserved.)
Wednesday, December 10, 2008
'Rudolph the Red-Nosed Reindeer' Causes Stir at School
WILMINGTON, N.C. - "Rudolph the Red-Nosed Reindeer" caused a stir at a New Hanover County school.
A parent complained about the song's religious reference and got it pulled from her child's kindergarten Christmas show at Murrayville Elementary School.
The song was pulled “because it had the word Christmas in it,” said Rick Holliday, assistant school superintendent.
A Jewish mother, who didn't want her name published, objected to what she called "religious overtones" in the song. So the principal agreed to pull it from the program.
School administrators said they were then flooded with complaints from other angry parents.
“I would say it's not a very religious song. It's about Santa Claus,” parent Anne Vanslyke said.
School board members, administrators and attorneys listened closely to the song's lyrics and decided the song was secular.
“Rudolph is a secular song. It was about a flying reindeer, not a religious symbol,” Holliday said.
Many parents shouted out with glee when they heard the song was back in the program.
“I think it's great that they let the kids sing because all the kids love that song,” Vanslyke said.
Any student who objects to singing a Christmas song or attending a program can decline participation and will not be penalized, according to school administrators.
“We do try to be cognizant of everyone's feelings,” Holliday said.
School administrations also decided that for future concerts, religious songs can be included, as long as other faiths are represented as well.
A parent complained about the song's religious reference and got it pulled from her child's kindergarten Christmas show at Murrayville Elementary School.
The song was pulled “because it had the word Christmas in it,” said Rick Holliday, assistant school superintendent.
A Jewish mother, who didn't want her name published, objected to what she called "religious overtones" in the song. So the principal agreed to pull it from the program.
School administrators said they were then flooded with complaints from other angry parents.
“I would say it's not a very religious song. It's about Santa Claus,” parent Anne Vanslyke said.
School board members, administrators and attorneys listened closely to the song's lyrics and decided the song was secular.
“Rudolph is a secular song. It was about a flying reindeer, not a religious symbol,” Holliday said.
Many parents shouted out with glee when they heard the song was back in the program.
“I think it's great that they let the kids sing because all the kids love that song,” Vanslyke said.
Any student who objects to singing a Christmas song or attending a program can decline participation and will not be penalized, according to school administrators.
“We do try to be cognizant of everyone's feelings,” Holliday said.
School administrations also decided that for future concerts, religious songs can be included, as long as other faiths are represented as well.
Monday, December 8, 2008
Giving For The Holidays
From Today's Correspondence:
We know that the economy is hurting many people this holiday season, but if you are able, we have made donating a little more convenient for you this year.
The Tie Dye Grill is proud to be a drop off site for the following items.
We have partnered with WRTV6 and the Warren Township trustee to be a drop off for Toys for Tots. Please drop by and bring a new unwrapped gift for a needy child in our community. There are many, many families that need help this year.
We also have a box for Veterans needing Scarves, socks, hats, gloves for the VA Hospital. This is sponsored by Travis Watts, ( Kevin's son) and the fifth graders at Bookview Elementary. This is Travis's brainchild, as they are HIS heroes, so please keep those warm who have kept us safe... The Veteran Box will be here until Dec. 14, only a few days left.
Please help us help those in need this holiday season!
Happy Holidays!
Shayne & Jan Dye
The Tie Dye Grill
1311 N. Shadeland Ave.
Indianapolis, In. 46219
Ph. 317-353-9393
Fax 317-353-6070
www.thetiedyegrill.com
We know that the economy is hurting many people this holiday season, but if you are able, we have made donating a little more convenient for you this year.
The Tie Dye Grill is proud to be a drop off site for the following items.
We have partnered with WRTV6 and the Warren Township trustee to be a drop off for Toys for Tots. Please drop by and bring a new unwrapped gift for a needy child in our community. There are many, many families that need help this year.
We also have a box for Veterans needing Scarves, socks, hats, gloves for the VA Hospital. This is sponsored by Travis Watts, ( Kevin's son) and the fifth graders at Bookview Elementary. This is Travis's brainchild, as they are HIS heroes, so please keep those warm who have kept us safe... The Veteran Box will be here until Dec. 14, only a few days left.
Please help us help those in need this holiday season!
Happy Holidays!
Shayne & Jan Dye
The Tie Dye Grill
1311 N. Shadeland Ave.
Indianapolis, In. 46219
Ph. 317-353-9393
Fax 317-353-6070
www.thetiedyegrill.com
Friday, December 14, 2007
Banana Eggnog Pudding
This is one of the all-time favorite Southern dessert treats, but with a little holiday twist:
4 Eggs, separated
¾ cup Granulated Sugar, divided
½ cup Light Brown Sugar
2 ½ cups Whole Milk
1/3 cup All Purpose Flour
2 tsp Rum Extract, divided
1 tsp Nutmeg, divided
60 Vanilla Wafer Cookies
6 Ripe Bananas, sliced
Dash of Kosher Salt
Preheat oven to 350° F.
To prepare the custard, mix flour, brown sugar, salt, and ½ cup of the white sugar in the top of a double boiler. Blend in the egg yolks and milk. Cook over boiling water, stirring constantly, until thickened.
Remove from heat and stir in 1 tsp of the rum extract and 1/2 tsp of the nutmeg.
Spread 1/4 of the custard in the bottom of a 2 qt casserole or other similar sized ovenproof baking dish. Cover the custard with 1/3 of the wafers, followed by 1/3 of the sliced bananas. Continue to alternate layers, ending with a layer of custard on top.
With an electric mixer, beat the egg whites, the remaining ¼ cup granulated sugar and the remaining rum extract on high speed to stiff peaks to make a meringue.
Spoon the meringue on top of the custard and spread it evenly to cover the entire surface. Sprinkle the remaining nutmeg evenly over the top.
Bake at 350° F until meringue is golden brown. Refrigerate until chilled thoroughly.
Makes 12 Servings.
4 Eggs, separated
¾ cup Granulated Sugar, divided
½ cup Light Brown Sugar
2 ½ cups Whole Milk
1/3 cup All Purpose Flour
2 tsp Rum Extract, divided
1 tsp Nutmeg, divided
60 Vanilla Wafer Cookies
6 Ripe Bananas, sliced
Dash of Kosher Salt
Preheat oven to 350° F.
To prepare the custard, mix flour, brown sugar, salt, and ½ cup of the white sugar in the top of a double boiler. Blend in the egg yolks and milk. Cook over boiling water, stirring constantly, until thickened.
Remove from heat and stir in 1 tsp of the rum extract and 1/2 tsp of the nutmeg.
Spread 1/4 of the custard in the bottom of a 2 qt casserole or other similar sized ovenproof baking dish. Cover the custard with 1/3 of the wafers, followed by 1/3 of the sliced bananas. Continue to alternate layers, ending with a layer of custard on top.
With an electric mixer, beat the egg whites, the remaining ¼ cup granulated sugar and the remaining rum extract on high speed to stiff peaks to make a meringue.
Spoon the meringue on top of the custard and spread it evenly to cover the entire surface. Sprinkle the remaining nutmeg evenly over the top.
Bake at 350° F until meringue is golden brown. Refrigerate until chilled thoroughly.
Makes 12 Servings.
Mushrooms Provençale
24 large mushroom caps
¼ cup olive oil
½ cup fresh bread crumbs
½ cup grated parmesan cheese
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 clove garlic, mashed
3 tablespoons minced shallots
Salt and pepper
Pinch of thyme
Preheat your oven to 400ºF.
Remove the stems of the mushrooms.
Blend the rest of the ingredients together in a bowl.
Fill each of the mushrooms with the mixture.
Sprinkle the mushrooms with olive oil.
Arrange the mushrooms in a baking or gratin dish not too close to each other.
Bake the mushrooms in the oven at 400º for 15 minutes.
Serve two mushrooms as a starter or as a side dish.
Serves 12.
¼ cup olive oil
½ cup fresh bread crumbs
½ cup grated parmesan cheese
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 clove garlic, mashed
3 tablespoons minced shallots
Salt and pepper
Pinch of thyme
Preheat your oven to 400ºF.
Remove the stems of the mushrooms.
Blend the rest of the ingredients together in a bowl.
Fill each of the mushrooms with the mixture.
Sprinkle the mushrooms with olive oil.
Arrange the mushrooms in a baking or gratin dish not too close to each other.
Bake the mushrooms in the oven at 400º for 15 minutes.
Serve two mushrooms as a starter or as a side dish.
Serves 12.
Brown Rice Pilaf
1/4 cup butter
2 Tbsp. Vegetable oil
1 med. Yellow Onion, chopped
1 Tbsp. Garlic, minced
2 ribs Celery, chopped
1/2 green bell pepper, chopped
2 cups long grained brown rice
1 qt. Chicken Stock
1 Tbsp salt
2 Tsp Black pepper
2 Tsp Cayenne Pepper
1/4 cup fresh parsley, chopped
Melt butter with oil.
Sauté onion, garlic, celery and pepper until soft, about 5 minutes.
Add rice and sauté, stirring constantly, for two minutes.
Add chicken stock and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Season to taste with salt, black pepper, and cayenne.
Continue cooking until rice is al dente and liquid is absorbed.
Fluff with a fork, garnish with chopped parsley, and serve.
Makes approx. 10 servings.
2 Tbsp. Vegetable oil
1 med. Yellow Onion, chopped
1 Tbsp. Garlic, minced
2 ribs Celery, chopped
1/2 green bell pepper, chopped
2 cups long grained brown rice
1 qt. Chicken Stock
1 Tbsp salt
2 Tsp Black pepper
2 Tsp Cayenne Pepper
1/4 cup fresh parsley, chopped
Melt butter with oil.
Sauté onion, garlic, celery and pepper until soft, about 5 minutes.
Add rice and sauté, stirring constantly, for two minutes.
Add chicken stock and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Season to taste with salt, black pepper, and cayenne.
Continue cooking until rice is al dente and liquid is absorbed.
Fluff with a fork, garnish with chopped parsley, and serve.
Makes approx. 10 servings.
Hamming it Up
Here's a simple (but FLAVORFUL) recipe recommendation for your family's Christmas dinner:
Holiday Glazed Ham
1 bone-in cured ham, about 15 pounds
8 Tbsp unsalted butter
1 cup light brown sugar (packed)
½ cup regular prepared mustard
1 Tbsp black pepper
¼ tsp ground cloves
¼ tsp ground allspice
Melt the butter in a medium sauce pan. Stir in brown sugar, mustard, pepper, cloves, and allspice. Heat over medium-low heat, stirring constantly, until sugar is completely dissolved and the mixture is smooth. Set aside.
Preheat the oven to 325º F.
Trim the skin from the ham using a sharp knife. Leave approx. 1/8 inch of fat all around. Score the fat in a diamond pattern. Place the ham, fat side up, in a shallow roasting pan. Cover loosely with aluminum foil and bake for 45 minutes. Remove from the oven and spoon half of the glaze over the top of the ham. Return to the oven uncovered and bake 30 minutes. Spoon remaining glaze over the ham. Bake about 30 minutes, basting occasionally with pan juices. Remove from the oven and cover loosely with foil. Allow the ham to rest for approximately 20 minutes before carving. Makes approx. 20 servings.
Holiday Glazed Ham
1 bone-in cured ham, about 15 pounds
8 Tbsp unsalted butter
1 cup light brown sugar (packed)
½ cup regular prepared mustard
1 Tbsp black pepper
¼ tsp ground cloves
¼ tsp ground allspice
Melt the butter in a medium sauce pan. Stir in brown sugar, mustard, pepper, cloves, and allspice. Heat over medium-low heat, stirring constantly, until sugar is completely dissolved and the mixture is smooth. Set aside.
Preheat the oven to 325º F.
Trim the skin from the ham using a sharp knife. Leave approx. 1/8 inch of fat all around. Score the fat in a diamond pattern. Place the ham, fat side up, in a shallow roasting pan. Cover loosely with aluminum foil and bake for 45 minutes. Remove from the oven and spoon half of the glaze over the top of the ham. Return to the oven uncovered and bake 30 minutes. Spoon remaining glaze over the ham. Bake about 30 minutes, basting occasionally with pan juices. Remove from the oven and cover loosely with foil. Allow the ham to rest for approximately 20 minutes before carving. Makes approx. 20 servings.
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