Big plans for the scouts for GOST and the rest of the summer!
August Troop 315 Newsletter
Pictures are Rafting in 2018
Scouts; We are very blessed at all the things our town and troop represent. At the end of every newsletter, I end with a quote from our founder Robert Baden Powell, I do this to show that the basics in scouting are meant to have our boys grow up into productive , fine citizens who can pay it forward , showing the next generation of scouts the same courtesy that was shown them.
Planning every meeting, every camp or outing is an exciting opportunity to work with each other to see everyone’s likes or dislikes and deliver a program that has our troop large and solid. Your youth leaders are passing the torch to all the newest of scouts and for that , I am very proud of all of you. That’s what makes the adults who support and participate wanting to volunteer .
Now that the pep talk is done. I am happy all our leaders and parents are coming together at the Festival. Hard work will pay off. We do very well .
Reminder Festival workers schedule
6:00 – 8:00 Kale & Fam & Aaron B. Fam & Vanlerbergs, Kline Fam.
10:00 – 12:oopm Joseph Fam & Boden Fam, Cole C & Fam & Isaiab B. Fam
12:00 – 2:00pm Cole C. & Fam, Daniel Fam & Josh Fam & Jordan C.Fam
2:00 – 4:00pm Joseph Fam & Boden Fam & Isaiah B Fam & Zack T.
4:00pm – 6:00pm Zack, Skyler L Fam, Jayden F & Fam & Billy T & Fam
6:00pm – 8:00pm Skyler L, Rhys W. & Fam, & Jackman Fam.Jesse , Levi, Noah & Fam ?
8:00pm – teardown J Coup Fam & Aaron B. Fam & Skyler L.
August 5-7 We’re Ready, White Water Rafting
Bring spending money for 2 meals and souvenirs. Tent, Sleeping bag, Water shoes or grubbys to get wet, They do have a shower house and swimming pool.
9:00am Meet as scouthouse and pack trailers
9:30am Depart to Pennsylvania
12:00pm lunch in travel
3 – 4pm arrive at Benners campsite
we will set up camp, cook supper, swim and settle in for the evening
8:00am Go to Cantina for breakfast
9:00am Rafting on Middle Yough , Lunch on the river
3:00pm return to base and sight see till supper
6:00pm supper at Cantina
7:00pm Back to camp
8:00am Breakfast at cantina
9:00am breakdown camp at Benners and depart
12:00pm lunch in travel
4:30ish should be back to N.B.
Pemberville Free fair August 12- 15. We are in charge of trash detail, on tractors and emptying cans throughout the day. If I missed your sign up email. Refresh my memory,. Thanks, We will need some parents to drive tractors during the event
Thursday 5 pm to 8pm
Friday 5pm to 9pm
Sat 12 – 4pm / 5pm – 9pm
Sunday 11 – 3pm & 3 – 7pm.
So Far Friday 5-9 Boden & Joe
Saturday 12-4 Boden & Joe
Sunday 11-3 Skyler & Zack L.
August 21. Cannon painting.
Although I haven’t heard since the Legion had asked. There is a community service project penciled in for that Saturday where we will help renew the cannon at New Maplewood cemetery. I’ll hopefully know more as they give me updates. Looking forward, The village also asked for us to paint fire hydrants so as this info gets to me I’ll let you all know
August 22. PLC meeting
Scouts, your youth leadership will need to sit down and come up with the calendar of events for this year. This need to happen so the , Then adult committee can approve and discuss program, finances, and membership at its meeting.
It’s been some time since we had one of these but adults who are registered need to schedule a meeting in early September for the items listed in the PLC meeting. I’ll discuss with Mike Julien on a date for that.
Quote from Lord Baden Powell
“Life would pall if it were all sugar; salt is bitter if taken by itself; but when tasted as part of the dish, it savours the meat. Difficulties are the salt of life.”
Specimen drop off: July 30, 5pm-7pm and July 31, 9am-10am
The North Baltimore Garden Club in conjunction with the Good ‘Ole Summertime Festival is pleased to announce that their annual Flower Show will be returning for 2021. It will be held on July 31, 2021 at the North Baltimore Public Library Community Room. Doors will be open from 12pm-5pm.
All gardeners are invited to enter specimens into the competition.
Specimens will be collected at the Community Room on Friday, July 30th, 5pm-7pm and again on Saturday, July 31st, 9am-10am. The Community Room will be closed from 10am-12pm for judging. Entries must be picked up between 5pm-6pm after the show unless arrangements are made at the time of drop-off.
This year’s categories are as follows:
HouseplantsOutside planters and hanging basketsFairy gardens
Floral arrangements: miniature < 6 inches, large > 6 inchesCacti and Succulent Garden
Specimen flowers, foliage, and plants: annual, perennial, roseTerrarium
Entry blanks along with official category specifications and requirements are available by contacting Tracy Cotterman at email@example.com or can be picked up at the following locations: NB Public Library and NB Nutrition.
All flower and foliage specimens must be in a clear vase or jar. There will be vases available to borrow at the time of drop off. Please remove all spent flowers prior to judging. Please have the required number of blooms for category specific entries. Roses will need to be labeled with their sub-category at time of drop off. The North Baltimore Garden Club in conjunction with the judge reserves the right to add or subtract categories based on entries.
Annual or Indoor Hanging BasketHouse PlantsSmall Cacti or Succulent Garden
Large Floor PlantsAfrican VioletFlowering House Plants
Marigold: Large = 1 bloom, dwarf = 2 blooms
Petunia: Single = 2 flowers, one color Double = 2 flowers, one color
Zinnia: Dwarf = 2 blooms one color Large = 1 bloom
Snapdragon: 1 stem
Salvia: 1 stem
Sunflower: Small = 2 blooms Large = 1 bloom
Gladiolus: any variety nt to exceed 20 inches
All other annuals, not listed: Small = 2 blooms Large = 1 bloom
Clematis: any variety, 1 bloomRudbeckia: any color, 2 blooms
Coreopsis: any variety, 3 bloomsEchinacea: any color, 1 stock
Daisy: any variety, 2 bloomsHosta: any variety, 1 leaf
Delphinium: 1 stockButterfly Bush: 1 stem
Day Lily: 1 scapeOriental/Asiatic Lily: 1 stem
All other perennial, not listed: Small = 2 blooms, Large = 1 bloom
Hybrid Tea: 1 bloomGrandiflora: 1 spray
Floribunda: 1 sprayMiniature: 1 spray
Landscape/shrub/Knock-out: 1 spray
Large: greater than 6 inches
Small: less than 6 inches
Patriotic Theme: any size
Specimen pick-up: July 31, 5pm-6pm, unless other arrangements are made at time of drop-off
2021 is the Bicentennial of Wood County Celebration
The 2021 Wood County Fair Quilt Show will be August 5th starting at 11 A.M. and closing at 7 P.M. in the new pavilion on the Wood County Fairgrounds. This year’s quilt theme is related to the Bicentennial of Wood County and historic patriotic quilts. The day will include continuous demonstrations by quilt clubs in Wood County including Prairie Depot of Wayne, Maumee Bay Country Quilters from Northern Wood County, Black Swamp Quilts who meet in Bowling Green. The day will feature demonstrations on a variety of topics.
At 1:30 p.m. the Quilting Eagles of Pemberville will present a salute to veterans and red, white and blue quilts. Discover how their projects pay tribute to veterans in their community with these gorgeous creations. At 3:30 p.m Gretchen Schultz, expert quilter, will discuss historic fabrics, feed sacks and the influence they have had in quilts over the years and examples of how they have used in quilts. At 5:30 p.m. Jennifer Morlock, Black Swamp Quilters, will present Inspiring Creativity with Fabric and Thread. Your creativity will be inspired by the many different projects and ideas shared by this talented demonstrator. Fabric and thread and creativity combines can be more than just inspirations so see what Jenny has created over the last year and you will be amazed at the possibilities.
This is a one day show with no competition and is open to anyone who wishes to share a quilt they made of received as a home created gift. Enter a quilt and receive a free Thursday pass to the fair or if you are a senior citizen you get in free on Thursday. Register your quilt or quilted items, small or large, by returning the completed entry form to Wood County Agricultural Society P.O. Box 146 Bowling Green, Ohio 43402 or dropping off the completed form in the entry building on the fairgrounds at 13860 W. Poe Road, BG or call 419-352-0441. Or register on line at: https://tinyurl.com/woodcountyquiltdayform
Bring entered items to the Pavilion on the fairgrounds between 8:00 and 10:00 a.m. on Thursday, August 5, 2021. Enter as many items as desired however you will receive one pass or one chance to win a door prize. Entrant must retain the ticket stub to claim the quilted item. Entrant need not be the originator of the quilted item. Show is sponsored by Wood County Agricultural Society and volunteers.
Deep yellow field spot on watermelon key to choosing sweet, ripe melon….
What’s the best way to choose the perfect melon?
Whether it’s watermelon, cantaloupe, honeydew, or other melons, summer days (or any day!) are a wonderful time to indulge in these delicious, nutritious fruits.
Not only do these fruits taste wonderful, but they are also healthy, low-calorie treats that are packed with vitamins. For example, a cup of cantaloupe has 60 calories and is rich in vitamins A and C, while a cup of honeydew has 64 calories and is rich in vitamin C and potassium and provides B vitamins. A cup of watermelon has about 45 calories and has significant amounts of vitamins A and C.
Watermelon is also 93% water, and the red variety is a good source of lycopene, a phytonutrient that gives watermelon its color. Lycopene appears to protect the body against a growing list of cancers, which includes prostate cancer, breast cancer, endometrial cancer, lung cancer, and colorectal cancers, according to an Ohio State University Extension Ohioline fact sheet.
Another benefit is that lycopene helps protect cells in the body from damage associated with heart disease.
When choosing the perfect cantaloupe, it is important to make sure the melon has no bruises or discolorations. It should have a smooth, slightly sunken, and well-rounded stem end; a sweet, musky aroma; and a prominent and evenly distributed corky web-pattern that is buff or a light tan color on either a green, yellow, or gray background.
Ripe honeydew should have a creamy yellow color when picked. If the melon is green when picked, it will never ripen, according to the OSU Extension fact sheet. The skin should have the feeling of velvet, and the blossom end should feel slightly springy.
When it comes to watermelons, here are a few tips from OSU Extension, the Watermelon Board, and the U.S. Department of Agriculture on how to pick the best one:
Look at the spot where the melon has been resting on the ground. A pale yellow or cream spot indicates ripeness, while a pale green or white spot indicates immaturity.
Scratch the surface of the rind with your thumbnail. If the outer layer slips back with little resistance, showing the green-white under the rind, the watermelon is ripe. Scratching unripe melons leaves only a darker, depressed line.
Choose a melon with a smooth surface, a dull sheen, and well-rounded ends.
Choose a melon that doesn’t have bruises, cuts, or dents.
Pick up the watermelon. It should be heavy for its size. As a watermelon is 93% water, most of the weight is water.
If you are choosing precut watermelon, the more red flesh and less white rind, the riper the melon.
And remember, even though you typically don’t eat the peel from most melons, it is important that you wash the melons under running water before cutting into them. Melons are grown on the ground and can sometimes harbor harmful bacteria. Peeling or cutting unwashed produce can transfer dirt or other contaminates from the surface of the produce to the portion of the fruit or vegetable you plan to eat.
In fact, firm produce such as melons should be scrubbed with a clean produce brush before peeling or cutting into them. And they should then be dried off with a clean paper towel or cloth to further reduce harmful bacteria that may be on the skin, according to the U.S. Food and Drug Administration.
Chow Line is a service of the College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, OSU Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line writer Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or firstname.lastname@example.org.
Thursday, August 5, 2021….Lunch Reservation Required…..
Bowling Green, OH (July 20, 2021) – Senior Day at the Wood County Fair is scheduled for Thursday, August 5, 2021. The day will include coffee and donuts, entertainment, lunch, and a door prize drawing. Lunch reservations are required by Friday, July 30 by calling the Wood County Committee on Aging at 419.353.5661 or 800.367.4935 or by emailing email@example.com All events are held under the tent. Attendees should enter through Gate B or C off of Poe Road. A free shuttle from the parking lot on Poe Road to the fairgrounds is provided on Senior Day via golf carts courtesy of the Wood County Sherriff’s Office. When you are in the parking lot, call 419.352.8257 for your free shuttle.
Entertainment is sponsored by: Wood Haven Health Care, Wood County Hospital, Waterford at Levis Commons, Med1Care & Right At Home.
A full schedule for the day can be found below.
9-9:50 a.m. Coffee & Donuts, Sponsored by Bowling Green Manor; James Adkins Duo, Americana, Bluegrass & Folk
9:50 a.m. Welcome and opening address
10 a.m. Bliss, All genres of music
11 a.m. Door prize drawing
11:10 a.m. Chris Buzzelli, Jazz
12:10 p.m. Afternoon address and lunch, Sponsored by Northwest Ohio Medical Equipment, Kingston of
Perrysburg, Otterbein Portage Valley Retirement Community, Rehabilitation Hospital of
Northwest Ohio, Humana MarketPOINT
Menu: Stacked turkey or ham, cold beans, heritage coleslaw, melon salad, Rice Krispies Treat & water
12:30 p.m. Lee Warren, Classic Rock & Country
1:30 p.m. East Of Cheyenne, Classic Country; Door prize drawing (must be present to win)
The Wood Soil and Water Conservation District is hosting the From the Farm meeting on weed control Wednesday, July 28 at 6:30 PM at AIF (Agricultural Incubator Foundation) 13737 Middleton Pike Bowling Green, OH 43402. The event is open to the public. Bring questions and a lawn chair. Snacks will be provided.
Crisp Apple Tacos put a fresh and sweet spin on tacos…..
(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more.
Finding time to pause and share a meal is often a priority that may remain difficult to achieve.
With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.
Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.
For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.
Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.
Find these delicious apples at a grocer near you by visiting EnvyApple.com.
Apple Avocado Toast
4 slices sourdough bread
1 ripe avocado, sliced
1 Envy apple
1 teaspoon lime juice
1/4 cup shaved Parmesan cheese
2 teaspoons chia seeds
1 tablespoon minced chives
edible flowers, for garnish
In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
Peel eggs, halve lengthwise and set aside.
Toast sourdough bread then mash avocado across bread with fork.
Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
Garnish with edible flowers.
Grilled Apple Portobello Burgers
2 Envy apples
4 portobello mushrooms
1/2 cup olive oil, divided
2 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons oregano
2 teaspoons salt
1 cup herbed goat cheese
4 brioche buns
4 large butter lettuce leaves
4 tablespoons mayonnaise
Heat grill to high heat.
Slice apple horizontally into thick round wedges and remove seeds using fork.
Remove portobello stems.
In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.
Crisp Apple Tacos
1/2 pound pork tenderloin
3 tablespoons olive oil
1 teaspoon salt, plus additional, to taste, divided
1 teaspoon pepper, plus additional, to taste, divided
2 Envy apples, divided
3 sprigs rosemary
1/2 cup shredded carrots
1/2 cup shredded red cabbage
1 cup shredded green cabbage
4 tablespoons honey
1 cup mayonnaise
1 tablespoon mustard
1 tablespoon white vinegar
12 soft taco shells
2 tablespoons sour cream
1 lime, cut into wedges
Cut pork crosswise into 1-inch medallions.
Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
Let pork rest 3 minutes then slice into strips.
Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
Cut remaining apple half into thin wedges.
Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.