FReeper Canteen ~ Finally Friday ~ 15 August 08

Serving The Best Troops And Veterans In The World | The Canteen Crew

[Kathy in Alaska]

~ It's Finally Friday!! ~

BARBADOS DIVE

Barbados Coast Guard Petty Officer Ricky Howell, swims with Rear Adm. Joseph D. Kernan, commanding officer of U.S. Fourth Fleet, right, and Lt. Cmdr. Bobby Greene during a dive off the coast of Barbados during Navy Dive Southern Partnership Station 2008 in Bridgetown Harbor, Barbados, Aug. 5, 2008. U.S. Navy photo by Senior Chief Petty Officer Andrew McKaskle

Canteen Mission Statement

Showing support and boosting the morale of
our military and our allies military
and family members of the above.
Honoring those who have served before.

HOME RUN ARRIVAL

U.S. Navy Petty Officer 1st Class Nix White parachutes onto U.S. Cellular Field before a major league baseball game between the Chicago White Sox and the Boston Red Sox in Chicago, Aug. 11, 2008. White is a member of the Leap Frogs, the Navy's parachute demonstration team, which is participating in various events during Chicago Navy Week and SEAL Challenge. U.S. Navy photo by Chief Petty Officer Hugh C. Laughlin

Summer Youth Program Cleans Up Taji Market

Army Capt. Timothy Cho (right), part of the provincial reconstruction team embedded in Multinational Division Baghdad with the 25th Infantry Division's 2nd Stryker Brigade Combat Team, along with Rudy (left), the team's bilingual bicultural advisor, stands with Taji youth at the Taji Market, northwest of Baghdad, Aug. 11, 2008. The children are part of the summer youth hire program, which engages them in community-oriented tasks. U.S. Army photo by Sgt. Whitney Houston, Multinational Division Baghdad

Charlie Rich ~ My Elusive Dreams

Sammy Kaye & His Orchestra ~ I Left My Heart At The Stage Door Canteen

5th Dimension ~ One Less Bell To Answer

Buoys ~ Timothy

Doors ~ Love Her Madly

VMGR-252 practices refueling Ospreys

An MV-22 connects to a refueling hose during training exercises over the eastern North Carolina coast, July 14, 2008. The MV-22 Osprey aircraft is assigned to Marine Medium Tilitrotor Squadron 263. The Marine Aerial Refueler Transport Squadron 252 refueled the Osprey from a KC-130J aircraft. U.S. Marine Corps photo by Lance Cpl. Michael Curvin.

Face of Defense: Airman Helps Injured Warriors 'Face' World

Maxillofacial prosthetic technician Air Force Senior Airman Justin Jones creates new facial features using various techniques and tools to reconstruct facial features of wounded warriors. His techniques are used to aid patients in their physical and psychological recovery from injuries to the neck and face. Jones is assigned to 59th Dental Squadron at Lackland Air Force Base, Texas. U.S. Air Force photo by Staff Sgt. Erin Peterson, 59th Medical Wing

Isaac Hayes ~ Theme From Shaft

Perry Como ~ It's Impossible

Casting Crowns ~ Does Anybody Hear Her?

Frankie Laine ~ The Road To Mandolay

Boots Randolph ~ Winter Wonderland

PARACHUTE PAIR

U.S. Army Sgt. 1st Class Michael Elliott, an instructor with the Army's Golden Knights parachute team, dives tandem with Jon D. Port, a command master chief, bottom, in Maxton, N.C., Aug 1, 2008. U.S. Army photo by Sgt. 1st Class Bryan Schnell

Rescued Hiker Leaves Mercy: 'Long Live U.S. Navy'

080808-N-3591M-001 ALOLA VILLAGE, Papua New Guinea (Aug. 8, 2008) An MH-60S Seahawk helicopter from Helicopter Combat Support squadron (HS) 21, based in San Diego, lands near Alola Village in the Owen Stanley Mountain Range in Papua New Guinea to evacuate Australian hiker Debra Paver. Paver began to experience symptoms of hyponatremia, a condition resulting from low sodium levels in the blood. Paver was transported to the Military Sealift Command hospital ship USNS Mercy (T-AH 19) for treatment. Mercy is anchored off the coast of Papua New Guinea supporting Pacific Partnership 2008 and has embarked a multinational group of medical and engineering professionals from military and non-governmental organizations to provide humanitarian assistance to several countries within the Pacific region. (U.S. Navy photo by Aviation Warfare Systems Operator 2nd Class Gabriel Martin/Released)

Please remember that The Canteen is here to support
and entertain our troops and veterans and their families,
and is family friendly.

[Kathy in Alaska]

46 years ago....what an anniversary! Thanks for another great picture of the Kitty Hawk. Have fun tomorrow!!

[Kathy in Alaska]

Good evening, Meg....Betty Boop is looking quite patriotic today as she supports our troops.

[Kathy in Alaska]

Welcome to the Canteen, LLMF, and thanks for helping honor a vet.

[SandRat]

aaaaAAARRRRGGGH! What a day! Glad this one is done. 1200 disks to sample starting at 1pm. Know what’s waiting for me on Monday, just the vast majority of disks.

How’s yours progressing?

[Kathy in Alaska]

1200 disks....that’s a lot of disks.

I had a good day. Got a little homework, as I took the afternoon off! d:o)

[Kathy in Alaska]

Good evening, tx...((HUGS))...you get a vacation in the summer? No ceremonies?

[Kathy in Alaska]

Where ya hangin?

[SandRat]

Yep it is alot.

[AZamericonnie]

I certainly look forward to those recipes Steph....lots of good cooks in the canteen & always on the look out for new dishes!

[AZamericonnie]

Looking forward to that aac after DC’s first day....how exciting!

[SandRat]

Fingers crossed that it’s a good one from DC that comes in on Monday evening.

[Kathy in Alaska]

Good evening, jaz, and thanks for dropping by to help honor a vet. Our thanks to you and your family as well.

[AZamericonnie]

So little rain...so much mess! :)

[Kathy in Alaska]

Hope you got some more rain, even if just a little. Hope you had an easy commute.

[txradioguy]

Hi Ma! No ceremonies...I took the kids on vacation to Disney World! :)

[Kathy in Alaska]

Oh boy!!!! Are we there now? What has been the most fun? Too cool!!

[newfreep]

Just a short note to my freeper friends...

Tonight I feel the weight of my past coming down so hard on me. From the loss of my wife many years ago, betrayals from family, friends, business associates - it's just so heavy. My faith in God has been the sole rock that has allowed me to persevere but even that feels on shakey ground tonight.

So just a word to say "Thanks" to all the freepers - this has been home to me. God Bless you all!

[txradioguy]

Yes we are here now. ALL of it has been fun! LOL! Especially watching the kids take it all in.

It’s incredible.

[Tanniker Smith]

Confession: I cut and paste in the response, too. However, it was & deg put together like ° that does it.

I did a View Source at read the code.

[Stephanie32]

Hi Connie, all,

Here are a few quick recipes:

PASTA W/ BRIE

4 peeled garlic cloves cut up
1 lb. pasta
1/2 cup olive oil
handful of fresh basil leaves
1/2 cup of sundried tomatoes in oil (drain oil)
1 average sized wedge of brie cheese (rind on)
salt and pepper

Peel garlic cloves, cut, let sit in the olive oil for at least 15 minutes. Cut brie into chunks. Boil pasta, drain pasta and toss with all other ingredients. Brie will melt into the hot pasta. Serve immediately. (If you don’t like Brie you can use another easily meltable cheese) You could also add cooked broccoli or cooked shrimp if you wanted to.

QUICK BEEF (or PORK) STROGANOFF

Bite sized beef or pork from leftovers
1 small sour cream
8 oz. tomato sauce, homemade or canned, bottled
1 cup mushrooms, fresh or canned
2 cans beef bouillion
1 onion
1 garlic clove cut in 3 pieces
wide egg noodles or rice
2 TBSP cooking oil

Saute sliced onion and garlic in oil in dutch oven. Add meat and stir around a bit. Don’t let the garlic burn. Add the bouillion, mushrooms, tom. sauce and let simmer as long as you like (meat is already cooked) but at least 30 min. or until meat becomes soft. Add sour cream, stir and remove from heat. Serve over wide egg noodes or rice.

GRILLED PIZZA

Buy dough from a pizza restaurant or make it from scratch if you wanted to. Stretch it into round pieces about the size of a luncheon plate. Roll if you need to make it somewhat thin. Put a little olive oil on each side. Put onto a heated grill. When the bottom side has grill marks and is cooked (about 5 minutes) turn over and quickly put on top side : sliced, fresh, ripe tomatoes, fresh basil leaves and fresh mozzarella cheese. When that all becomes warm and melty it is done. Everyone’s grill is different, you have to experiment with it.

Hope someone finds them appetizing.