01/25/12 - NNHS Newsletter - Maximum Consumption
is not merely a material pleasure. Eating well gives a spectacular
Dear Friends and Schoolmates,
I chose this
song for today's Newsletter because it just sort of popped into my mind - like a
"poppin' fresh" muffin, perhaps.....
BONUS - http://www.youtube.com/watch?v=I_KmfHK6zkE - Maximum Consumption - The Kinks, 1972 - sing-along version - "perpetual motion" - that's me!
THIS WEEK'S BIRTHDAYS:
Happy Birthday today to Jeannie Collier Fitzgerald ('65) of VA!
Happy Birthday tomorrow to the incomparable Charis Bean Duke (Governor Thomas Johnson HS, MD - '85) of NC!
Happy Birthday this week to:
28 - Courtney Russ ('57) AND Jennie Sheppard ('62) of NC AND Rick Billings ('65) of NC AND My Granddaughter, Becca Harty of IL;
29 - Nancy Keesee (Tucker) Crawley ('57) of TX;
30 - Charlie Phillips ('65) of TN;
31 - Lynn Stewart Schroeder ('71) of NC;
01 -Paul Dobie ('66) of CO!
Many Happy Returns to you all!
THIS DAY IN WWII:
January 25, 1942 -
declared war on the
United States and
January 25, 1945 - The Battle of the Bulge ended.
THIS DAY IN 1962:
|Thursday, January 25, 1962 - Ice hockey player Chris Chelios was born Christos Kostas Tselios in Chicago, Illinois.|
From Joe Drewry ('58) of VA - 01/24/12 - " Jesse Kersey, NNHS Class of 1958 to be inducted into Sports Hall of Fame":
Jesse Kersey, a member of the NNHS Class of 1958
is being inducted into the 2012 Virginia Sports Hall of Fame.
The VSHM news release identified Jesse's contribution as follows:
• Jess Kersey. A pro basketball official out of Newport News, Kersey worked five NBA All-Star games, 190 playoff games and 19 Finals during his 31-year career.
Go to the website for information and tickets:
For the Virginia Pilot article on the Hall of Fame Class of 2012, go to:
TYPHOON FOREVER !!
WOWZERS! Thank so much for letting us know, Joe - and CONGRATULATIONS, Jesse!
From John Patterson ('59) of TN - 01/24/12 - "Photos":
I have attached a couple of photos you can add to my profile - - one of me as a kid, and one taken not too long ago - - kind of a before and after, if you will!
Hope everything is going well for you and yours.
OH - thank you so much, John!
The idea of "age progression" pictures originated with our Darlin' Herbie (Hice) (22 Oct 1924 - 18 Apr 2008), and once begun, I think we've all enjoyed them. As you know, I am so completely OCD that I'd be much more comfortable having a complete set for each of our subscribers so that all of the pages will match...
I've added your images to your Alumni Page (a.k.a. the MOST Broken Page on the site - most of the names and images from the Class of 1958 are hiding, and other freaky things occur throughout the page; whenever I take steps to repair it, it generally shuts down all my systems for hours...):
Now, ah, do you perhaps have similar images that you could send me of your wife, Aretie Gallins Patterson ('59) of TN, hmmm, pretty please??
From Domi O'Brien ('64) of NH - 01/23/12 - "Imbolg; Brighidh's Feast":
Imbolg (Brighidh's Feast, falling on Feb 4 this year) is particularly
associated with dairy products, lamb, and new greens (such as watercress
or peppercress or shav or sorrel).
This Grove tries to do all feasts as three realms-- fish (sea), fowl (air) and flesh (earth). This menu of lamb cooked with winter vegetables or grain and beans, roast tarragon chicken, baked honey-glazed salmon, cheese and herb pie, fresh-baked rolls, served with a tossed salad and finished with a dairy dessert, is a typical Imbolg feast and in keeping with our motto: "We're Druids; we feast."
Recipes assume American measurement and Fahrenheit temperature settings.
Melt a stick (1/4 lb) of real butter in a large glass mixing bowl in
the microwave or in a saucepan. (You can use 1/2 lb if you want
Add 1 cup milk or light cream, warmed in saucepan or microwave to 100
to 115 degrees (slightly above body temperature, but not hot).
Add 2 to 4 tablespoons sugar. Stir.
Sift over it 4 cups unbleached white flour (you may use half
whole-wheat flour but they will not be as light) and 2 packets active
dry yeast and a tablespoon of salt.
Add 4 eggs.
Mix with dough hooks at low speed or mix with large wooden spoon, then
knead with hands.
When well mixed and a little softer and stickier than a baby's bottom
pour 1/4 cup mild oil ( light olive or peanut or canola works) over.
Cover with plastic wrap or waxed paper and a clean dish towel and let
rise 45 minutes to an hour in a warm place or until doubled.
Preheat oven to 375.
Line two baking sheets with waxed paper or parchment paper.
Divide dough in quarters. For each quarter, put 1/4 cup flour on
pastry board, marble slab or waxed paper sheet.
Shape dough in ball; roll in flour; flatten to 9 to 10 inch circle;
butter or oil lightly; cut in 8 wedges; roll into 8 crescent rolls;
place on lined baking sheets.
Repeat with the rest of the dough.
Cover sheets; let rise half hour to 45 minutes or until rolls are
doubled in size.
Bake 20 to 25 minutes or until golden. Serve warm or cooled.
For pull-apart loaves, cut each quarter of the dough in 16 to 24
narrow wedges instead of 8 bigger ones. Grease 3 ten inch round pans
or one 16 inch pizza pan and arrange small shaped crescent rolls on
greased pan(s) to rise. Bake 25 to 30 minutes for smaller round pans
or 30 to 35 for pizza pan. This works well for ritual bread.
Ham and cheese rolls. Spread circles of dough with thin sliced ham and
swiss cheese and prepared mustard before cutting and shaping. Serve
warm as appetizer or luncheon dish.
Sweet crescent rolls. Add one half cup sugar or Splenda to dough
before rising. Spread circles of dough with jam, cinnamon sugar,
almond paste, sweetened cream cheese, lekvar, lemon curd, or
prepared poppyseed filling. Roll and shape; let rise. Bake; serve
warm or cooled and dusted with powdered sugar.
Herbed rolls: spread dough rounds with olive oil or butter; sprinkle
with minced garlic and chopped herbs (rosemary, thyme, parsley, sage
are nice) to your taste; shape; let rise; bake.
Copyright 2007 - Domi O'Brien
Lamb in the Pot
Salmon of Wisdom
Herb and Cheese Pie
|WOWZERONI-RINI! When you say "feast" you don't mess around! Thank you so much for sharing your delicious recipes with us, Domi! Enjoy your celebration!|
From Fred Field (June '45) of CA - 01/24/12 - "RE: Wheeler's Kandy Kitchen":
|Hello Carol, Tue. Jan. 24, 12
Here is an e-mail I sent to Dave Spriggs ('64 - of VA) earlier this month. I reasoned that he would be the one most likely to do further research on "Wheeler's Kandy Kitchen."
However, I think I have seen it mentioned that Dave is off traveling somewhere, so probably the message is in his back pocket or some other place where he stores his good intentions.
Fred W. Field
Loma Linda & Fullerton, CA
WOWZERS! Your memory of details is a continual source of amazement to me, Fred - thanks so much!
From My Husband, Paul Harty (Bardolph HS, IL - '61) of NC - 01/24/12 - "Civil War Reunion":
Thank you so much for sharing this with us, Dools!
My second great-grandfather, Capt. William Munford Tuck, CSA (16 Dec 1832 - 17 Oct 1899) participated in Pickett's Charge at the Battle of Gettysburg. As Commander of Company K, Longstreet's Division, he was one of the few who made it over that dreadful wall. He was captured and taken to the POW camp for Confederate officers at Johnson's Island, Ohio. At war's end, having been "relieved" of his horse, he walked home to Virginia, so broken and emaciated that his own family did not recognize him.
From My Husband, Paul Harty (Bardolph HS, IL - '61) of NC - 01/24/12 - "Five (5) lessons about the way we treat people":
(5) lessons about the way we treat people
1 - First Important Lesson - Cleaning Lady
During my second
month of college, our professor gave us a pop quiz. I was a
you so much, Dools!
second story, however lovely, is completely apocryphal, but the truth of
the lesson remains.
From Wayne Stokes ('65) of VA - 01/22/12 - "1st grade":
|Not new, but
Thanks, Wayne Honey!
From My Husband, Paul Harty (Bardolph HS, IL - '61) of NC - 01/24/12 - "So, Why Do You Want a Divorce?":
So, Why Do You Want a Divorce?...
A judge was interviewing a woman regarding her pending divorce, and asked, "What are the grounds for your divorce?"
She replied, "About four acres and a nice little home in the middle of the property with a stream running by."
"No," he said, "I mean what is the foundation of this case?"
"It is made of concrete, brick and mortar," she responded.
"I mean," he continued, "What are your relations like?"
"I have an aunt and uncle living here in town, and so do my husband's parents."
He said, "Do you have a real grudge?"
"No," she replied, "We have a two-car carport and have never really needed one."
"Please," he tried again, "is there any infidelity in your marriage?"
"Yes, both my son and daughter have stereo sets. We don't necessarily like the music, but the answer to your questions is yes."
"Ma'am, does your husband ever beat you up?"
"Yes," she responded, "about twice a week he gets up earlier than I do."
Finally, in frustration, the judge asked, "So, why do you want a divorce?"
"Oh, I don't want a divorce," she replied. "I've never wanted a divorce. My husband does. He said he can't communicate with me!"
Thanks again, Dools!
From Joan Lauterbach Krause ('60) of VA -01/17/12 - "Bent Humor (#5 in a Series of 13)":
Carol, check this one out. Funny.
JoanWhat artists do if given wire and household objects and too much time on their hands!
WILD GIGGLES! Thanks, Joan!
From http://www.ajokeaday.com - 01/24/12:
DATES TO REMEMBER:
1.Thursday, February 2, 2012 - The NNHS Class of 1955 holds Lunch Bunch
gatherings on the first Thursday of every month at Steve & John's Steak House on
Jefferson Avenue just above Denbigh Boulevard in Newport News at 11:00 AM. The
luncheon is not limited to just the Class of '55; if you have friends in that
year, go visit with them.|
2. Wednesday, February 8, 2012 - The NNHS Class of June 1942 meets at noon on the second Wednesday of every other month for a Dutch treat lunch at the James River Country Club, 1500 Country Club Road. PLEASE JOIN THEM. Give or take a few years makes no difference. Good conversation, food and atmosphere. For details, call Jennings Bryan at 803-7701 for reservations.
3. Saturday, April 7, 2012 - 11:00 AM - The NNHS Breakfast Bunch will host a Breakfast Bunch Brunch at the Warwick Restaurant, 12306 Warwick Boulevard, (across from CNU) Newport News, Virginia 23606. "Please come join them for a Dutch Treat Brunch featuring a lot of 'War Stories' and maybe a lie or two. Everyone is welcome so bring your wife, husband, boy friend, girl friend, class mate, school friend or whomever you choose." Please RSVP to Bill Roady at email@example.com or call him at 757-595-0716 so they have a head count.
4. Friday and Saturday, October 5 and 6, 2012 - Class of 1962 - 50-Year Reunion - Crowne Plaza Hotel, Hampton on the Water. More information after the Holidays. Meetings are second Tuesday of each month. CONTACT: Brenda Amos Williams at firstname.lastname@example.org
http://www.nnhs65.com/requests-prayers.html - updated 10/22/11
http://nnhs.wordpress.com/ - updated 03/13/11
Y'all take good care of each other! TYPHOONS FOREVER! We'll Always HaveBuckroe!
Love to all, Carol
NNHS CLASS OF '65 WEB SITE:
PERSONAL WEB SITE: http://www.angelfire.com/weird2/cluckmeat
Written by Ray Davies (b. 21 June 1944)
The Kinks, 1972
I'll have some clam chowder, followed by beef steak on rye
Pumpkin pie, whipped cream and coffee,
I wanna green salad on the side,
Don't forget the french fries,
Pizza pie, garlic and anchovie.
I keep burning up calories as fast as I keep putting them down,
Eat food, put it in my mouth,
Chew it up, swallow it down,
I'll have two eggs, over light, home made apple pie
Cole slaw as a side order.
I gotta stay fit, stay alive, eat food to sustain a non-stop high-grade performer.
The pace is continual, sure keeps running me down
Don't you know that you gotta eat food,
Don't you know that you gotta refuel.
I'm a Maximum Consumption, super-grade performer.
High powered machine,
Go steady on my clutch, go easy on the hills
And you'll get a lot of mileage out of me.
I'm so easy to drive, and I'm an excellent ride,
Excessive living sure keeps running me down
You've got to learn to use the Maximum Juice
That's how you get the maximum use.
Life keeps using me, keeps on abusing me, mentally and physically.
I gotta stay fit, stay alive, need fuel inside, eat food to survive
Maximum Consumption sure keeps running me down
Don't you know that you gotta eat food
Don't you know that it's good for you.
I'm a Maximum Consumption,
Total automation perpetual motion.
Consumption" lyrics courtesy
of http://www.sing365.com/music/lyric.nsf/Maximum-Consumption-lyrics-kinks/C2C7B848D1EBB88648256A0A000D5835 - 01/24/12
Girl Eating Yogurt Image courtesy of http://guidingstars.com/healthy-tips/breakfast-battles/ - 01/24/12
Rolling on the Floor
Laughing Smiley clip art courtesy of Jerry ('65) and Judy Phillips ('66) Allen
of VA - 08/13/10
Kitchen Divider Line clip art courtesy of - well, I cannot seem to locate that information at the moment.....
Birthday Cake clip art courtesy of
Sarah Puckett Kressaty ('65) of
VA - 08/31/05
Thanks, Sarah Sugah!
Governor Thomas Johnson High School's Logo courtesy of http://www.tjathletics.org/ - 06/16/08
Army Seal clip art courtesy of Al Farber ('64) of GA - 05/24/06 (still
Replaced by Norm Covert ('61) of MD - 02/09/09
Animated United States Marine Corps Flag clip art courtesy of http://www.angelfire.com/ny4/KevsGifsGalore/Patriotic.html - 06/18/03
Animated Drooling Smiley courtesy of http://www.hauntedhamilton.com/cgi-bin/scripts/board-image-lister.cgi - 02/16/09
Navy Seal clip art courtesy of http://www.onemileup.com/miniSeals.asp - 05/29/06
Animated Laughing Frog courtesy
of Joyce Lawrence Cahoon of VA - 05/31/08
Laughing Kitty courtesy of Tom Flax ('64) of VA - 06/03/06
Back to NNHS Newsletters - 2012
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