Showing posts with label fun. Show all posts
Showing posts with label fun. Show all posts

Thursday, March 27, 2008

Student Relief Fundraiser


FYI.... next Tuesday is the annual MSOP student relief fundraiser...here is some basic information....




Date: April 1st @ 6:00 pm

Where: Bashinsky Field house

Cost: $5 admission

What: BBQ dinner by Johnny Ray's at 6pm

Game booths sponsored by classes and organizations 6 - 7 pm

(chance to win great prizes, maybe some live, who knows?)

"Are You Smarter than a Pharmacy Student?" at 7 pm
(a great chance to see our professors in our shoes, taking the tests!)

This is a great chance for us to spend time together and work for a great cause!!
TRUST ME, YOU DON'T WANT TO MISS THIS!!!

Saturday, December 08, 2007

thought we could all use a short break!

Father calls me William, sister calls me Will,
Mother calls me Willy, but the fellers call me Bill.
Mighty glad I ain't a girl, rather be a boy;
Without them sashes, curls, and things that's worn by Fauntleroy.
Fact is, most 'o the time the whole year though there ain't no flies on me;
'Cept jes 'fore Christmas when I'm as good as I can be.
Got a yeller dog named Sport, sick him on the cat.
First thing she knows she don't know where she's at.
Got a clipper sled, and when us kids go and slide
Along comes the grocery cart;
so we all hook a ride.
But sometimes, when the grocery man is irrated and cross,
He reaches down with his old whip and larrups up his hos'.
Then I laugh and holler, "You never teched me!"
'Cept jes 'fore Christmas when I'm as good as I can be.
Grandma says she hopes, when I get to be a man,
I'll be a missionary like her oldest brother Dan;
Who was 'et up by the cannibals down on Cylan's Isle,
Where every prospect pleases and only man is vile.
But grandma has never been to see a wild west show,
Nor read the life of Daniel Boone or I guess she'd know
That Buffalo Bill and cowboys is good enough for me;
'Cept jes 'fore Christmas when I'm as good as I can be.
Then 'ol Sport he hangs around all solemn like and still;
His eyes seem a sayin', "What's the matter little Bill?"
The cat sneaks down off her perch and wonders what's become
Of those two enemies of her'n that used to make things hum.
But I'm so perlite, and tend so ernestly to biz
That mother says to father, "How improved our Willy is.
"But father, having been a boy his-self, suspicions me
When jes 'fore Christmas I'm as good as I can be.
For Chistmas, with it's candies, cakes, and toys,
Was made, they say, for "proper kids" and not for naughty boys.
So wash your face and brush your hair and mind your "P's & Q's."
And don't bust out your pantiloons and don't wear out your shoes.
Say, "Yes'm" to the ladies and "Yessir" to the men,
And when there is company for dinner don't pass your plate for pie again.
Jes think'n of those things you want to see upon that tree,
Jes 'fore Christmas be as good as you can be.

Wednesday, October 31, 2007

Friday, October 26, 2007

Kappa Psi Halloween Party Tonight!!!!





October 26, 2007

10 pm - 1 am

Sabor Latino

112 GreenSprings Hwy

Friday, October 19, 2007

who said lawyers couldn't dance?

One of the many reasons, not to leave your seat between classes!

Monday, January 01, 2007

HAPPY NEW YEAR!!!!!!

Monday, December 25, 2006






I hope that everyone is having a great holiday and enoying not even thinking about st*dying. I just wanted to wish eveyone a Merry Christmas and Happy Holidays! See you all, very soon!

-Delia

Thursday, December 07, 2006

Thursday, November 30, 2006

How to make pickles!!!!

Preparing and Canning Fermented and Pickled Foods


General Information


The many varieties of pickled and fermented foods are classified by ingredients and method of preparation.


Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in a seasoned syrup acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and vinegar.


Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles.



Caution: The level of acidity in a pickled product is as important to its safety as it is to taste and texture.



  • Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.
  • Use only recipes with tested proportions of ingredients.
  • There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.


Ingredients



Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.


Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White granulated and brown sugars are most often used. Corn syrup and honey, unless called for in reliable recipes, may produce undesirable flavors. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower.





Firming agents



Alum may be safely used to firm fermented pickles. However, it is unnecessary and is not included in the recipes in this publication. Alum does not improve the firmness of quick-process pickles. The calcium in lime definitely improves pickle firmness. Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers 12 to 24 hours before pickling them. Excess lime absorbed by the cucumbers must be removed to make safe pickles. To remove excess lime, drain the lime-water solution, rinse, and then resoak the cucumbers in fresh water for 1 hour. Repeat the rinsing and soaking steps two more times. To further improve pickle firmness, you may process cucumber pickles for 30 minutes in water at 180°F

. This process also prevents spoilage,

but the water temperature should not fall below 180°F. Use a candy or jelly thermometer to check the water temperature.



Preventing spoilage



Pickle products are subject to spoilage from microorganisms, particularly yeasts and molds, as well as enzymes that may affect flavor, color, and texture. Processing the pickles in a boiling-water canner will prevent both of these problems. Standard canning jars and self-sealing lids are recommended. Processing times and procedures will vary according to food acidity and the size of food pieces.



Monday, October 09, 2006

Best Wishes!!!!


Best wishes to Emily Morris and Sara Kate Jennings on becoming recently engaged!








Friday, September 29, 2006