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“Absence of gratitude is the mark of the narrow, uneducated mind. It bespeaks a lack of knowledge and the ignorance of self-sufficiency. It expresses itself in ugly egotism and frequently in wanton mischief... Where there is appreciation, there is courtesy, there is concern for the rights and property of others.
Without it there is arrogance and evil."

-  Gordon B. Hinckley,
October, 1964
11/21/12 - NNHS Newsletter -

“Living in thanksgiving daily is a habit that will enrich our lives and the lives of those we love...Those who live in thanksgiving daily have a way of opening their eyes and seeing the wonders and beauties of this world as though seeing them for the first time."

- Joseph B. Wirthlin,
The Ensign, September, 2001

Dear Friends and Schoolmates,  

   Thanksgiving is almost here!


   From Peyton Clark ('68) of NC - 11/20/12, 2:31 PM - "Just heard of another alumni passing":

Hi Carol,

I just found out that   Elliott Torn ('66) passed away last week. Here's the link to the Daily Press story, although the full obituary has not yet been printed. A posting on Elliott's Facebook page says that it will be published on the Sunday after Thanksgiving, and a memorial service will be the following Tuesday, Nov. 27 at Peninsula Funeral Home.,0,

In your newsletter, you can include the following comments if you like:

Elliott was the section leader when I moved up to Senior Band in 1964. He became a good friend and was responsible for many good things in my life. He told me the best place to buy my Selmer tenor sax, which I still play today, and gave me the nickname Sammy Selmer, which I used in all my music-related activities in college. Elliott played at the Peppermint Lounge in Virginia Beach with Buddy and the Pop Tops, and through my association with him I was asked to join The Fugitives (
    Johnny Reese - '63 was also a member), and later The Sheepherders, the latter based entirely on his recommendation. Elliott and I attended a James Brown concert in Norfolk; at the end of the first set James took off his cufflinks and tossed them into the audience, and Elliott caught one!

Elliott was a great sax player, a major influence in my life and avocation, and a great friend. I'm so very glad I re-connected with him a couple of years ago and we were able to update each other on the previous 45 years. I think John Belushi said it best in The Blues Brothers: "The band, man; the BAND!"


   Oh, Peyton! I am so very sorry to hear this! I sat right in front of Elliott in our B-Period band class. He was a great guy, and a lot of fun. Thank you so much for letting me know - and for your great remembrance of him.

   Today would have been the 65th Birthday of my best friend,  Rose Woodard Groff ('65), had she (like so many of our friends) not succumbed to breast cancer on October 14, 1984 at the age of 37. I'm thankful for the love and friendship we shared for so many years.

   Happy Birthday this week to:

23 -   Sandra Ray ('61) of VA AND   John Howard ('66) of VA AND Peggy Cooke Wolfley ('71) of VA AND the late Fayetta Covert Stansbury (NNHS / Ferguson HS - '72) - 1954 (deceased 06/03/10) !

24 -     Sharon Hilsdon Bryant ('68) of VA;

25 -    Donnie Satisky ('56) of Northern VA AND    Michael Sisk ('63) of CA;

26 - 
  Betsy Goodson Covert (June '37) of MD AND    Donna Price Devers ('66) of NC AND     Diana Price Carter ('66) of WV;

27 - Gayle Fallin Harris ('57) AND 
  Domi O'Brien ('64) of NH!

   Many Happy Returns, One and All!

November 21, 1945 - On the second day of the Nuremberg War Crimes Trials, the tribunal began listening to evidence and testimony against 22 Nazi war criminals.

Wednesday, November 21, 1962 - The Chinese People's Liberation Army declared a unilateral cease-fire in the Sino-Indian War.

Wednesday, November 21, 1962 - Musician Steven Curtis Chapman was born in Paducah, Kentucky.

Wednesday, November 21, 1962 - Athlete Sabine Busch was born in East Germany.

      From Harry Covert ('57) of MD - AND          Dimples Dinwiddie Prichard ('58) of NC - 11/20/12 - "View from Grandma's Kitchen":

View from Grandma’s Kitchen

Posted: 19 Nov 2012 04:02 PM PST

Thanksgiving’s Fantastic Family Treat

[Harry M. Covert: The tune, Over the river and through the woods to grandmother’s house we go …raced through my mind this week. My grandma’s house was across the street and the wonderful aromas of homemade rolls and biscuits, cakes and pies and other dinner ecstasies always flowed. I remember them joyfully to this day. With all of this, a childhood friend we knew as Dimples, high school chum and longtime reader of The Covert Letter, sent in her Grandmother Ruth’s Thanksgiving recipe.]

By Sepi Prichard 

Been reading The Covert Letter and, as always, not bad. Remember all those Thanksgiving Days at Saunders Stadium in Newport News (Va.) and Darling Stadium in Hampton? Fun and then family dinners. A day of Gold and Blue and Red and White.

My grandmother gave me her handwritten recipe for our Turkey Day. Believe me, it was good in my childhood and even better now. Here’s how she wrote:

“You need to go to a grocery and reserve a fresh turkey… preferably a hen. The weight is up to you but it depends on how many you plan on feeding. The butcher should know.”

On Thanksgiving morning I looked forward to not only eating the turkey and trimmings at my grandparents’ house, but smelling them as we walked in the back door.

Grandma Ruth was prompt and the turkey and all the fixings were

Dimples is Ready for Turkey Day

on the table at 1 o’ clock.

Later, when I was leaning to cook she gave me instructions on how to prepare the turkey, always a fresh hen, the dressing and the gravy. She said the rest of the dinner was up to me and those invited.

Always wash the turkey with cold water, inside and out, dry it inside and out, especially the inside. Turn the turkey on what used to be its head. Rub the inside with soft sweet butter and add some salt. She did this by pouring salt in her hand and putting her hand inside the turkey, trying to reach every nook and cranny in the cavity.  Turn the turkey on the back, turn and repeat that same process under the flap of skin where the neck and head used to be. Return the bird to the refrigerator.

Dressing.  Wash and shake off the remaining water from a bunch of celery, set aside. Cut the tender tops off and put in a bowl of water and refrigerate.

Slice a large white onion into thin strips, cut in half, set aside.

Get a large frying pan, turn heat on low and put two sticks of sweet butter in pan to slowly melt.

About this time I was tearing up about two large loaves of white bread into medium chunks and placing them in a large container. Grandma Ruth turned on the oven to 450 degrees, you’ll see why.

The butter was beginning to melt and the onions and celery and salt, pepper and Bell’s Poultry Seasoning were put in the pan and cooked on a medium heat until translucent. Stir gently.

If you can’t find Bell’s Poultry Seasoning get another brand, but Bell’s is best. Set it aside for use later. (It still comes in a small yellow cardboard box with a turkey on the front).

When the onions and celery are ready, pour over the bread. You can use a rubber glove to squish it all together. Mix well; add more melted butter if needed. It should not be too wet, but the consistency of snow that will make a good, packed snowball.

Lift the flap of skin on the front of the bird and put stuffing there, pushing it tight with your knuckles formed into a fist, pull the flap over the stuffing…tight. Turn the bird again to the business end. Repeat process with stuffing, packing the bird halfway. When turkey is half full, put the turkey heart in the middle of the stuffing and resume stuffing the bird, packing well.

Have more soft unsalted butter on hand and proceed to massage the turkey with the butter until the bird is covered, even the bottom. Put in the turkey roaster, uncovered and mix paprika and poultry seasoning together and sprinkle all over the turkey. Put the turkey in hot oven (450 degrees) and stay in the kitchen for about 15 to 30 minutes. (This browns the skin keeping the juices inside the turkey.)

Depending on the size of the turkey reduce heat to 375, when you smell the paprika begin to scorch. Prepare what you plan on having with the turkey. Keep an eye on the turkey, and when you smell it and the skin is brown make a aluminum tent folded lengthwise and place on top of the turkey. Use a pair of tongs or a cooking fork and wiggle the leg of the turkey. If it moves back and forth freely the turkey is close to being done.

Check again in 20 minutes. This time poke through the skin between the thigh and the body of the turkey. If clear juice runs out, the bird is done. Remove from oven, place on a platter and let sit for 20 minutes. Then remove stuffing and place in a dish that can be covered.

About the heart. Let cool about five minutes and slice it into bite size, or, if you have someone special that you have invited, offer them the heart, if they turn up their nose, eat it yourself. It is a tender morsel of flesh, the heart of the meal and just enough to make you feel like you haven’t eaten in weeks. My two uncles and I would fight over it, sometimes I won, because Granddad would give the boys THE look. Other times he would cut it into three pieces and we would each enjoy the appetizer. Never enough but the rest was yet to come.


Of course remove the wire rack the turkey cooked on and using the same pan, put it on top of the stove on a low to medium heat. Use the round container of shaker flour, I use Pillsbury. This kind of flour will not clump. Take the celery tops out of the fridge and as the gravy thickens add the celery tops, add cold water to the mixture, a little flour, a little water, keep stirring until the thickness desired is reached. Remove the pan from the burner. Remove the celery tops and discard. If any tops are left over, use them to decorate the turkey for presentation. Grandma Ruth used three green olives between the leaves, use lettuce if you prefer, and three black pitless olives alternating between the leaves.

Granddad always cut the turkey. I did notice he cut the right side first and put the slices in the turkey to keep them warm and then transferred them to a smaller platter when being served. Always put some dark meat from the leg on the platter or toss a coin if someone prefers the entire drumstick!

Happy Thanksgiving…. ‘ESS and be happy.


P.S. Turn off the oven and burners and rinse any pots that are starchy with cold water, the cold water will keep the starch from sticking to the pan and it washes like a dream.

   WOWZERONI! Thanks so much, Dimples - and Harry!

From My Friend, Jessica, of NC - 11/20/12:

OHHH EEMMM GEEE!!!! You can all thank me later! - Nicole Westbrook - It's Thanksgiving (Official Video)

   COOL BEANS! Thanks, Jessica! The refrain to this song has a way of getting into your mind and staying there!

BONUS CROCHET PATTERNS: - Sugar'n Cream - Seasons Greetings Wreath -   My Version (I crocheted the pinecones, too!) - Five-Minute Christmas Bell - Cylinda Mathews' Holiday Bells

BONUS RECIPES: - Auntie's Favorite Stuffing - "You'll love Auntie's favorite stuffing in your Thanksgiving bird. The secret to this recipe is the water chestnuts, which add a light and pleasant crunch to your stuffing. Use this to stuff a large bird and bake off any leftovers in a casserole." - Slow Cooker Stuffing for Thanksgiving - "This Slow Cooker Stuffing for Thanksgiving is delicious and satisfying! If you've ever wondered how to cook stove top stuffing in a slow cooker, this is the perfect recipe for you to try."

  From Ruth Ann Reece Horace ('67) of FL - 10/24/12, 12:32 PM - "More Really Cool Ideas (#18 in a Series of 18)":
Some of these are really great ideas.
Had 2 Share

     WOWZERS! Thanks, Ruthie - these have been really helpful!  


    From Joan Lauterbach Krause ('60) of VA - 11/14/12 - "More Remarkable beings (and a little break...) (#4 in a Series of 36)":

  Some fun pics. Enjoy

   AWW! How precious - thanks, Joan!



From - 11/20/12:

A wise old gentleman retired and purchased a modest home near a junior high school.

He spent the first few weeks of his retirement in peace and contentment. Then a new school year began. The very next afternoon three young boys, full of youthful, after-school enthusiasm, came down his street, beating merrily on every trashcan they encountered. The crashing percussion continued day after day, until finally the wise old man decided it was time to take some action.

The next afternoon, he walked out to meet the young percussionists as they banged their way down the street. Stopping them, he said, "You kids are a lot of fun. I like to see you express your exuberance like that. In fact, I used to do the same thing when I was your age. Will you do me a favor? I'll give you each a dollar if you'll promise to come around every day and do your thing." The kids were elated and continued to do a bang-up job on the trashcans.

After a few days, the old-timer greeted the kids again, but this time he had a sad smile on his face.

"This recession's really putting a big dent in my income," he told them. "From now on, I'll only be able to pay you 50 cents to beat on the cans."

The noisemakers were obviously displeased, but they did accept his offer and continued their afternoon ruckus. A few days later, the wily retiree approached them again as they drummed their way down the street.

"Look," he said, "I haven't received my Social Security check yet, so I'm not going to be able to give you more than 25 cents. Will that be okay?"

"A lousy quarter?" the drum leader exclaimed. "If you think we're going to waste our time, beating these cans around for a quarter, you're nuts! No way, mister. We quit!"

And the old man enjoyed peace.

1. Thursday, December 6, 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.

3. Wednesday, December 12, 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.

PRAYER ROLL: - updated 11/09/12

BLOG: - updated 03/13/11

    I must leave y'all now to return to some cooking and some cleaning, but do not despair; I have another Holiday Edition prepared for tomorrow.  Happy Thanksgiving!!!

   Among my very choicest blessings, for which I am eternally thankful, is my association with all of y'all.  Thank you for enriching my life in so many different ways.

   Y'all take care of each other!  TYPHOONS FOREVER!  We'll Always Have Buckroe!

                          Love to all, Carol 





Carol Buckley Harty
7020 Lure Court
Fayetteville, NC 28311-9309


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3. Just mail it directly to my home. Thanks!    

Come, Ye Thankful People, Come
Lyrics by Henry Alford (1810-1871);
Music by Sir George J. Elvey (1816-1893), organist at St. George's Chapel,
Windsor Castle for nearly fifty years, about 1844

Come, ye thankful people, come,
Raise the song of harvest home;
All is safely gathered in,
Ere the winter storms begin.
God our Maker doth provide
For our wants to be supplied;
Come to God's own temple, come,
Raise the song of harvest home.

All the world is God's own field,
Fruit as praise to God we yield;
Wheat and tares together sown
Unto joy or sorrow grown;
First the blade and then the ear,
Then the full corn shall appear;
Lord of harvest, grant that we
Wholesome grain and pure may be.

For the Lord our God shall come,
And shall take the harvest home;
From the field shall in that day
All offenses purge away,
Giving angels charge at last
In the fire the tares to cast,
But the fruitful ears to store
In the garner evermore.

Even so, Lord, quickly come,
Bring thy final harvest home;
Gather thou thy people in,
Free from sorrow, free from sin,
There, forever purified,
In thy presence to abide;
Come, with all thine angels, come,
Raise the glorious harvest home.

"Come, Ye Thankful People, Come" midi courtesy of - 11/21/04

"Come, Ye Thankful People, Come" lyrics courtesy of - 11/23/04

"Come Ye Thankful People Come" Tile and Divider Line clip art courtesy of - 11/20/07

Animated Tiny Birthday Cake clip art courtesy of Sarah Puckett Kressaty ('65) of VA - 08/31/05
Thanks, Sarah Sugah!

Army Seal clip art courtesy of Al Farber ('64) of GA - 05/24/06 (still missing...)
Thanks, Al!
Replaced by Norm Covert ('61) of MD - 02/09/09
Thanks, Norm!

Ferguson High School's Anchor clip art courtesy of Steve Silsby (FHS - '72) of NC - 12/14/05
Thanks, Steve!

Back to NNHS Newsletters - 2012

Return to NNHS Class of 1965