Lasallian Volunteers 2005-2006

Lord, The Work is Yours...

Thursday, March 15, 2007

Mid to Late 20's

in a recent email to alisa, i revealed my current mind ramblings:

and i have hence since joined in the new label of "mid to late twenties". it is depressing. but apparently, biologists say that the brain comes to full maturity at the age of 25. im guessing that it doesnt happen like a lightning strike. because, otherwise, i am sorely disappointed with my potential. im hoping for something more along the lines of a little flower slowly unfolding towards the rising sun that will finish around march of next year. after that, i suppose it is all just downhill. and when that time comes, i can only hope to make enough money to buy the good and expensive fertilizer to mask the wilting.

and i also may add that the money should also be used for a weed killer of sorts? i am noticing many poisonous people who can enter your life undercover and choke the life out of you.

any thoughts people??? i know you must have a few, jolleen! clare?? give it to me straight, peeps.

Tuesday, March 06, 2007

San Miguel Slammers

This is the group piece.

Monday, March 05, 2007

Over the holidays donors gave our families a bunch of turkeys, and there were four left over, so the community decided to use them. Three months later, three of them were still in our freezer taking up space. Ernest had just the solution to the dilemma:
This time it was bigger and better with a new group of contestants (well, two of them at least). Joel made his debut, along with Dan Rohan, San Miguel Chicago's IT director. The mission: Sunday community dinner. The ingredient: poultry. Since Joel had baked a turkey we had a lot to work with.

Ernest made a turkey and a chicken dish baked in a homemade cranberry based sauce. They were served alongside a Winter Salad made with Romaine lettuce, apples, pears, dried cranberries, cashews, cheese, and a homemade poppy seed dressing.
Joel made gluten free turkey dumplings with a wonderful orange sauce. It was coupled with aromatic garlic ginger rice. Dan broiled chicken breasts stuffed with ham, provolone cheese, onions, shallots, peppers, and secret spices. He also made some deliciously glazed carrots to go with it.
This time there were plenty of people to judge, but none of them were up to the task of giving the verdict, as all the dishes were equally delectable they said.