Ever stop to think about UP?


There is a two-letter word that perhaps has more meaning than any other two-letter word, and that is "UP."

It's easy to understand UP, meaning toward the sky or at the top of the list, but when we waken in the morning, why do we wake UP?

At a meeting, why does a topic come UP? Why do we speak UP and why are the officers UP for election and why is it UP to the secretary to write UP a report?

We call UP our friends And we use it to brighten UP a room, polish UP the silver, we warm UP the leftovers and clean UP the kitchen. We lock UP the house and some guys fix UP the old car.

At other times the little word has real special meaning. People stir UP trouble, line UP for tickets, work UP an appetite, and think UP excuses.

To be dressed is one thing but to be dressed UP is special.

And this UP is confusing:

A drain must be opened UP because it is stopped UP.

We open UP a store in the morning but we close it UP at night.

We seem to be pretty mixed UP about UP!

To be knowledgeable of the proper uses of UP, look UP the word in the dictionary. In a desk size dictionary, takes UP almost 1/4th the page and definitions add UP to about thirty.

If you are UP to it, you might try building UP a list of the many ways UP is used. It will take UP a lot of your time, but if you don't give UP, you may wind UP with a hundred or more.

When it threatens to rain, we say it is
clouding UP. When the sun comes out we say
it is clearing UP.

When it rains, it wets UP the earth. When it doesn't rain for awhile, things dry UP.

One could go on and on, but I'll wrap it UP,
for now my time is UP, so.............


I'll shut the hell UP.....!

Subject: "Apology"

Seems that everyone is into being "Offended" and wanting an apology. Who ever
wrote this has got my vote for knowing how to apologize.

Author unknown:

For good and ill, the Iraqi prisoner abuse mess will remain an issue. On the
one hand, right thinking Americans will abhor the stupidity of the actions while
on the other hand, political glee will take control and fashion this minor event
into some modern day My Lai massacre.

I heard some Arabs are asking for an apology. I humbly offer mine here:

I am sorry that the last seven times we Americans took up arms and sacrificed
the blood of our youth, it was in the defense of Muslims (Bosnia, Kosovo, Gulf
War 1, Kuwait, etc.).

I am sorry that no such call for an apology upon the extremists came after 9/11.
I am sorry that all of the murderers on 9/11 were Arabs.

I am sorry that Arabs have to live in squalor under savage dictatorships. I am
sorry that their leaders squander their wealth. I am sorry that their
governments breed hate for the US in their religious schools.

I am sorry that Yasir Arafat was kicked out of every Arab country and high
jacked the Palestinian "cause". I am sorry that no other Arab country will take
in or offer more than a token amount of financial help to those same
Palestinians.

I am sorry that the USA has to step in and be the biggest financial supporter of
poverty stricken Arabs while the insanely wealthy Arabs blame the USA.

I am sorry that our own left wing elite and our media can't understand any of
this. I am sorry the United Nations scammed the poor people of Iraq out of the
"food for oil" money so they could get rich while the common folk suffered.

I am sorry that some Arab governments pay the families of homicide bombers upon
their death. I am sorry that those same bombers are seeking 72 virgins? I can't
seem to find one here on Earth.

I am sorry that the homicide bombers think babies are a legitimate target.

I am sorry that our troops died to free more Arabs. I am sorry they stopped the
gang rape rooms and the filling of mass graves of
dissidents.

I am sorry they show so much restraint when their brothers in arms are killed. I
am sorry that Muslim extremists have killed more Arabs than any other group.

I am sorry that foreign trained terrorists are trying to seize control of Iraq
and return it to a terrorist state. I am sorry we don't drop a few dozen Daisy
cutters on Fallujah.

I am sorry every time terrorists hide they find a convenient "Holy Site". I am
sorry they didn't apologize for driving a jet into the World Trade Center that
collapsed and severely damaged Saint Nicholas Greek Orthodox Church - one of our
Holy Sites.

I am sorry they didn't apologize for flight 93 and 175, the USS Cole, the
embassy bombings, etc.

I am sorry Michael Moore is American; he could feed a medium sized village in
africa.

I am sorry the French are french?

America will get past this latest absurdity. We will punish those responsible
because that is what we do. We hang out our dirty laundry for all the world to
see. We move on. That's one of the reasons we are hated so much. We don't hide
this stuff like all those Arab countries that are now demanding an apology.

Deep down inside, when most Americans saw this reported in the news, we were
like - so what? We lost hundreds and made fun of a few prisoners.

Sure, it was wrong, sure, it dramatically hurts our cause, but until captured we
were trying to kill these same prisoners. Now we're supposed to wring our hands
because a few were humiliated? Our compassion is tempered with the vivid
memories of our own people killed, mutilated and burnt amongst a joyous crowd of
celebrating Fallujans.

If you want an apology from this American, you're going to have a long wait. You
have a better chance of finding those 72 virgins.

If you are "sorry" also, pass it on!

HERBS AND SEEDS

DILL--USE BOTH LEAVES AND SEEDS. LEAVES MAY BE USED AS A GARNISH OR COOKED WITH FISH. LEAVES OR THE WHOLE PLANT MAY BE USED TO FLAVOR DILL PICKLES.

FENNEL--HAS A SWEET, BUT HOT FLAVOR. BOTH SEEDS AND LEAVES ARE USED. SEEDS(IN SMALL QUANTITIES) MAY BE USED IN PIES AND BAKED GOODS. LEAVES MAY BE BROILED WITH FISH.

MAJORAM--MAY BE USED BOTH GREEN AND DRIED FOR FLAVORING SOUPS AND RAGOUTS AS WELL AS IN STUFFING FOR ALL MEATS AND FISH.

TARRAGON--LEAVES HAVE A HOT, PUNGENT TASTE. CAN BE USED IN ALL SALADS AND SAUCES. IT IS EXCELLENT WHEN ADDED TO TARTAR SAUCE. LEAVES CAN BE PICKLED WITH GHERKINS. IT CAN ALSO BE U SED TO FLAVOR VINEGAR.

CURRY POWDER--IS A COMBINATION OF SPICES WHICH GIVE A VERY DISTINCT FLAVOR TO VEGETABLES, MEAT, POULTRY AND FISH.

CHIVES--LEAVES ARE USED IN SALADS, CREAM CHEESE, SANWICHES, OMELETS, SOUPS AND FISH DISHES. THE FLAVOR IS THAT OF A MILD ONION.

SAGE--MAY BE USED BOTH FRESH AND DRIED. IT CAN BE USED WITH ALL MEATS, STUFFINGS AND IN CHEESE AND VEGETABLE COMBINATIONS. THE FLOWERS MAY ALSO BE USED IN SALADS.

CARAWAY--THESE SEEDS HAVE A SPICY AROMA AND TASTE. THEY CAN BE USED IN BAKED GOODS, CAKES, BREADS, SOUPS, CHEESE AND SAUERKRAUT.

PAPRIKA--A BRIGHT RED SPICE MADE FROM THE HUNGARIAN RED PEPPER. IT MAY BE USED IN ALL MEAT DISHES, VEGETABLE SALADS, AND SOUPS. IT IS USED AS A GARNISH FOR POTATOES, CREAM CHEESE AND EGGS.

BASIL--HAS A WARM, SWEET FLAVOR AND CAN BE USED BOTH WHOLE AND GROUND. IT IS ADDED TO LAMB, FISH AND VEGETABLE DISHES.

OREGANO--MAY BE USED BOTH WHOLE AND GROUND. IT HAS A STRONG AROMATIC FLAVOR AND IS USED WITH TOMATO SAUCES, PIZZA AND VEAL DISHES.

BAY LEAF--HAS A PUNGENT FLAVOR. IT IS USED IN VEGETABLE AND FISH SOUPS, TOMATO SAUCE AND JUICE. (REMOVE LEAF BEFORE SERVING)

GINGER--IS AN AROMATIC, PUNGENT ROOT AND IS SOLD FRESH, GROUND OR DRIED. IT IS USED WITH PICKLES, PRESERVES, CAKES, COOKIES, PUDDINGS, SOUPS AND MEAT DISHES.

CHERVIL--IS AN AROMATIC HERB BELONGING TO THE CARROT FAMILY. IT CAN BE USED FRESH OR DRIED IN SALADS, SOUPS, EGG AND CHEESE DISHES.

SHALLOTS--IS A SMALL TYPE ONION USED LIKE GARLIC TO FLAVOR MEATS, POULTRY, SAUSAGE AND HEAD CHEESE.

VINEGAR--USED AS A PRESERVATIVE FOR PICKLING BOTH VEGETABLES AND FRUIT. IT GIVES ZEST TO SALAD DRESSINGS, MEAT, VEGETABLE, AND FISH SAUCES.

HOPEWELL TOWNSHIP

Two-vehicle accident: A vehicle driven by James B. Vorhes, 63, of Avella, collided with a vehicle driven by John H. Lanham, 36, of Slovan, while the two were passing each other on Willow Road in Hopewell Township Friday morning, state police said.

Police said Lanham, who was not wearing a seat belt, suffered a minor injury to his leg, but did not need medical treatment.

Subject: FW: THE POSITIVE SIDE OF LIFE > > > > > > > > > > > > > > > > > > > > > > THE POSITIVE SIDE OF LIFE: > > Living on Earth is expensive, > but it does include a free trip > around the sun every year. > > > > > > > How long a minute is > depends on what side of the > bathroom door you're on. > > > > > Birthdays are good for you; > the more you have, > the longer you live. > > > > > > > Happiness comes through doors you > didn't even know you left open. > > > > > > > Ever notice that the people who are late > are often much jollier > than the people who have to wait for them? > > > > > Most of us go to our grave > with our music still inside of us. > > > > > If Wal-Mart is lowering prices every day, > how come nothing is free yet? > > > > > > You may be only one person in the world, > but you may also be the world to one person. > > > > > > > Some mistakes are too much fun > to only make once. > > > > > > Don't cry because it's over; > smile because it happened. > > > > > > We could learn a lot from crayons: > some are sharp, some are pretty, > some are dull, some have weird names, > and all are different colors....but > they all exist very nicely in the same box. > > > > > > A truly happy person is one who > can enjoy the scenery on a detour. > > > > > > Have an awesome day, and > know that someone > who thinks you're great > has thought about you today!.. > > > > > > > > "And that person was me."..... > Please don't keep this message > to yourself.....send it to those > who mean so much to you.... "NOW".. > > Working for God on earth does not pay much, > > but His Retirement plan is out of this world > >

Avella Area School Board wary of huge savings on used freezer


BY JOHN RICHARDS, Staff writer

jrichard@observer-reporter.com


AVELLA - School directors are seeking ways to upgrade Avella Area School District's aging cafeterias, and address their lack of a computerized accounting system.

Food service coordinator Karen Gus on Wednesday reported to the board the elementary school cafeteria freezer broke down June 9. Several district employees transferred what inventory was left to the high school freezer, but a backup freezer would be helpful, she said.

A Washington company is willing to sell the district a used box freezer that could be placed in the service bay of the high school, Gus said.

"Plus, an extra freezer would also allow me to buy in greater bulk at a greater savings," she said, adding that the district can stock only food for roughly two weeks in the freezers it now has.

New, the freezer would cost the district upward of $20,000, but the company selling the used freezer is willing to part with it for $650, plus $350 for delivery and installation, Gus said.

The extremely low price for the unit made directors instantly wary.

Gus assured directors that the company is checking over the unit and she and facilities director Joseph Gagliani will personally check the freezer.

Directors decided to wait until their July meeting to decide whether to purchase the freezer to ensure it is in good working order.

Gus also presented additional information on three cafeteria accounting and software systems. She has talked to representatives from Food Service Solutions of Altoona, WinSnap of King of Prussia and Automated Card Solutions of Canonsburg, as well as food service coordinators, administrators and parents of students at several school districts that use the card systems.

"All three of these systems will work well for the purposes of accounting for student food purchases," Gus said.

McGuffey School District has an older version of the WinSnap software that allows students to enter a code on a keypad to access a personal account. The system allows for rapid service, she said.

"I think they got 400 students through in 12 minutes," Gus said.

Automated Card Systems is the only company among the three, however, that would be able to integrate the cafeteria system with the school's security system. It is also a local company with technical support and maintenance personnel within the county, she said.

Looking closely at the price quotes the companies prepared for Gus, director Roy Miller pointed out that no matter which one the district decided to purchase, it still would cost in the neighborhood of $30,000 to provide photo identification of its students as part of the card system.

"We need to get these companies in here and compare them apples to apples," Director Nicholas Cecchini said.

Gus said she will set up a meeting where the three companies can present detailed proposals to the board.

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A Vegetarian Thanksgiving

Ron Schadegg

Our friends laughed when we first told them we planned to stuff a pumpkin on
Thanksgiving, instead of the traditional gobbler. Come to think of it, at
the time we were still pretty "green" at vegetarianism, and weren't so sure
ourselves that we could successfully pull off a meatless "Turkey Day." But
we were hooked on our new lifestyle, so we were willing to give it a try!

Unable to find a suitable recipe for stuffing and baking our entree in any
of the cookbooks we had available, we decided to invent our own. So, using
many of the same fresh ingredients found in traditional stuffing—walnuts,
mushrooms, celery, raisins, sage, and so forth—we created a Thanksgiving
feast that even the staunchest turkey-loving Pilgrim couldn't have passed
up. Why, each steaming mouthful of tender, slightly sweet pumpkin "meat"
topped with buttery, perfectly seasoned dressing simply melted in our
mouths!

And now, every November, as we sit down to our traditional festive meal,
highlighted by roast pumpkin . . . we pause to toast our very first
vegetarian Thanksgiving.

ROAST STUFFED PUMPKIN

1 stick of margarine
1 large, coarsely chopped onion
1 cup of diced celery
1 cup of sliced mushrooms
8 to 10 slices of whole wheat bread, toasted and cubed
1 cup of chopped apples
1/2 cup of coarsely chopped walnuts
1/2 cup of coarsely chopped Brazil nuts
2/3 cup of raisins
2 eggs
1/2 stick of butter
2 or 3 cloves of garlic, finely chopped
1 teaspoon of oregano
1 teaspoon of sage
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of cumin (powdered)
1/4 teaspoon of salt
1/4 teaspoon of freshly ground pepper
1 cup of dry white wine
1 pumpkin, 8 to 10 inches in diameter (for 6 to 8 people)

The Stuffing: Melt 2 tablespoons of margarine in a large skillet and sauté
the chopped onion over medium heat until the pieces are limp and
translucent. Then add the diced celery and cook for 3 to 4 minutes. Toss in
the sliced mushrooms, cook for 1 minute, and remove the pan from the heat.

Next, toast the whole wheat bread and cut it into 3/4" cubes. Put these in a
large mixing bowl and add the sautéed vegetables, apple pieces, chopped
nuts, and raisins.

Beat the two eggs in a separate container and pour them into the bowl. Then
mix everything thoroughly.

Let the mixture sit for a moment, and place the butter in a small frying pan
and heat it till it melts and starts to bubble. Add the finely chopped
garlic pieces and sauté them for 1 minute. Now pour this sauce over the
ingredients in the bowl and mix the stuffing with a large spoon. Sprinkle in
the oregano, sage, cinnamon, nutmeg, cumin, salt, and pepper. To finish up,
pour in the cup of white wine and blend thoroughly.

The Pumpkin: Prepare the pumpkin by cutting a large circle around the stem
(as if you were making a jack-o'-lantern). Lift that portion off and discard
it. Then remove all the inside seeds and stringy matter with a large,
sturdy, metal spoon and fill the pumpkin with dressing. Press the breaded
mixture into the shell with your hands to make sure your pumpkin is
completely stuffed.

Next, using a sharp kitchen knife, cut several small, slitlike pockets at
different levels in the exterior wall of the pumpkin. Dab a pat of butter or
margarine into each of these crevices.

With that done, place the stuffed pumpkin in an oiled baking dish and cook,
in a preheated 350° oven, for about 2-1/2 hours. (Cooking time may vary,
depending on the thickness of the pumpkin's wall.) As the pumpkin bakes, the
butter will trickle down from one side-slit to another, finally winding up
in the pan. Periodically baste your birdsubstitute by bringing the juices up
to the top with a pastry brush.

When the aroma is too good to be believed, the pumpkin is a rich
orange-brown, and the exposed stuffing is dark and crisp, your entree is
probably done. But it's best to test it with a fork to make sure! If the
utensil goes in and out of the flesh of the pumpkin easily, you'll know it's
ready. So remove the dish from the oven and let it cool for 20 to 30 minutes
before serving.

The gravy:

You'll need the following ingredients:

4 tablespoons of cooked dressing from the pumpkin
2 tablespoons of vegetable oil
drippings from the bottom of the roasting pan
4 tablespoons of flour
2 cups of water
1/8 teaspoon of salt or 1/2 teaspoon of soy sauce

Heat the oil over medium heat in a small frying pan. Add the pumpkin
drippings and stuffing, being careful to break up the dressing as it
simmers. Then slowly add the flour, stirring constantly. When the flour
starts to brown, gradually pour in the water a little at a time, still
stirring continuously. Add the salt or soy sauce. As soon as the gravy
thickens, remove it from the burner. (NOTE: Should your gravy cool and
become too thick, just add a few drops of water to thin it and reheat it
slowly.) This should make 2 cups of sumptuous sauce for spooning over roast
pumpkin slices.

EDITOR'S NOTE: The author suggests the following dishes to fill out a
Thanksgiving menu: steamed broccoli, sprinkled with lemon juice . . . mashed
potatoes (with pumpkin-dripping gravy, of course) . . . cranberry sauce . .
. and for dessert, a mince (not pumpkin!) pie.

We tested the roast stuffed pumpkin recipe (we had to use an acorn squash,
since no pumpkins were available in midsummer, when we were putting this
issue together!). We found it to be every bit as tasty as the author
promised. However, the turkey lovers in the taste-test group didn't feel
that baked pumpkin was a hearty enough main dish to suit their appetites.
Still, even the meat-eaters agreed that this substitute would make a mighty
fine side dish for any holiday spread.

How To Choose a Good Pumpkin for Baking

[1] Look for a pumpkin with its stem still attached; it'll stay fresh
longer.
[2J Pick one that's firm to the touch and not scarred from shipment.
[3] Although any pumpkin will suffice, sugar pumpkins are really the best
for baking, since they have a nice firm texture and a hint of sweetness.
[4] Try to find a pumpkin that's not too misshapen, so it'll sit upright and
cook evenly.
[5] Be sure the one you choose is solid orange with no green areas.
[6] Be careful not to select a pumpkin that's too large. Remember, a small
one that's no more than 10" in diameter will feed six to eight people.

Mosquito Treatment
Pass this on to anyone who likes sitting out in the evening or when they're
having a cook out. So you don't like those pesky mosquitoes, especially now
that they have the potential to carry the West Nile Virus? Here's a tip that
was given at a recent gardening forum. Put some water in a white dinner
plate and add a couple drops of Lemon Fresh Joy dish detergent. Set the dish
on your porch, patio, or other outdoor area. Not sure what attracts them,
the lemon smell, the white plate
color, or what, but mosquitoes flock to it, and drop dead shortly after
drinking the Lemon Fresh Joy/water mixture, and usually within about 10 feet
of the plate. Check this out---it works just super! May seem trivial, but it
may help control mosquitoes around your home, especially in the South and
elsewhere where the West Nile virus is reaching epidemic proportions in
mosquitoes, birds, and humans. Pass it along!!!!!!!!!!

Two Priests and a Blond




Two priests decided to go to Hawaii on vacation. They were determined to
make this a real vacation by not wearring anything that would identify
them as clergy. As soon as the plane landed they headed for a store and
bought some really outrageous shorts, shirts, sandals, sunglasses, etc.

The next morning they went to the beach dressed intheir "tourist" garb.
They were sitting on beach chairs, enjoying a drink, the sunshine and the
scenery when a "drop dead gorgeous" topless blonde in a thong bikini came
walking straight towards them.They couldn't help but stare. As the blonde
passed

Then, she smiled and said "Good Morning, Father. Good Morning, Father."
nodding and addressing each of them individually, then passed on by. They
were both stunned. How in the world did she know they were priests?. So
the next day, they went back to the store and bought even more outrageous
outfits. These were so loud you could hear them before you even
saw them. Once again, in their new attire, they settled on the beach in
their chairs to enjoy the sunshine. After a while, the same gorgeous
topless blonde, wearing only a string bikini, taking her sweet time, came
walking toward them. Again she nodded at each of them, said "Good morning,
Father. Good morning, Father." and started to walk away.

One of the priests couldn't stand it any longer and said. "Just a minute
young lady"
"Yes, Father?"
"We are priests and proud of it, but I have to know,how in the world did you
know we are priests,
dressed as we are?"

"Father, it's me, Sister Angela." she replied!

Subject: Hinge




Bubba was fixing a door and he found that he needed a new hinge, so
he sent Mary Louise to the
hardware store.

At the hardware store Mary Louise saw a beautiful teapot on a top
shelf as she was waiting for Joe Bob to finish waiting on a customer. When
Joe Bob was finished, Mary Louise asked how
much for the teapot? Joe Bob replied "That's silver and it costs
$100!" "My goodness, that sure is a lotta money!" Mary Louise exclaimed.

She then proceeded to describe the hinge that Bubba had sent her to
buy, and Joe Bob went to the back room to find a hinge. From the back room,
Joe Bob yelled, "Mary Louise, you wanna screw for that hinge?"

To which Mary Louise replied "No, but I will for the teapot."