What’s in this issue… Welcome New Employees Farewell Anniversaries Birthdays Martin’s Mirth The Book Worm Recipe Picture by Shane Employee Spotlight
Smith & Moorehouse By Shane Crittenden
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Sun Mon Tue Wed Thu Fri Sat
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Chad Gunn
Sylvia White
Casey Wilde
Stacey Gunn
Justin
Hemingway
John O’Brien
KayeDawn Epps
Birthdays Anniversaries
Talena Sprouse
Paul Smith
Joni Richins
Angela
Alvarado
Glenn Thomsen
Wayne Young
Carolyn Rose
Karen Butler
Jennie Pyper
David Bingham
Andy Crnich
Jared Vernon
Charlotte
Willoughby
Austin Prescott
Trevor Olsen
Thomas Eves
Beth Adams
Charlotte
Willoughby
Adrianne Steed
Stephanie Larsen
Jana Marchant
Leslie Freeman
Travis Hopper
Gina Herbert
Cole Pace
Nathan Brooks
Lisa Yoder
Carolyn Taylor
Catherine
Mullaly
Amber Holt
Tori Gallup
Patrick Putt
Ed
Woolstenhulme
Andrew Wright
John Lange
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Leslie Crawford
Engineering
Travis Moore
Facilities
An 82 year old woman was arrested for shoplifting. When “Sarah” went before the judge he asked her, ”What did you steal?” She replied, “A can of peaches.” The judge asked Sarah why she had stolen the can of peaches. And she replied that she was hungry. The judge then asked Sarah how many peaches were in the can.
She replied, “Six.” The judge said, “Then I will give you six days in jail.” Before the judge could con-clude the trial, the woman’s husband, “Keith” spoke and asked the judge if he could say something. The judge said, “Yes, what is it?” Keith, the husband, said,” She also stole a can of green peas!”
JUST REMEMBER: Genius does what it must, talent does what it can, and we just do what we’re told!!
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My Big, Fat, Chewy Chocolate Chip Cookie
Ingredients ◦ 2 cups all-purpose flour ◦ ½ teaspoon baking soda ◦ ½ teaspoon salt ◦ ¾ cup unsalted butter, melted and slightly cooled ◦ 1 cup packed brown sugar ◦ ½ cup white sugar ◦ 1 tablespoon vanilla extract ◦ 1 egg ◦ 1 egg yolk ◦ 2 cups semisweet chocolate chips
Instructions 1. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper. 2. Sift together the flour, baking soda and salt; set aside. 3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until
well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.
4. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands,
pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet and roll it taller than wider!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
5. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.