fort harrison newsletter

7/27/2019 Fort Harrison Newsletter

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U . S . P O S T A G E P A I D

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F L A G

S E R V I C E O R G A N I Z A T I O N

N E W S P A P E R F O R L O C A L & V I S I T I N G S C I E N T O L O G I S T S

T H E F L A G L A N D B A S E® October 2013 | Issue #12

WHEREdo we stand and what is in store?

WEEKEND HAPPENINGS

Friday Flag Graduation,

entertainment & family fun

HIBISCUS

secrets to a great burritoand their origins

GARDENa new unique Italian dish

HOURGLASSChicken Quesadillas take on a

whole new dimension

FLOWER

PHOTOGRAPHY GAME WINNERS!

THANKSGIVING

OCTOBER and we are virtually upon a new

Golden Age of Tech Phase II full

release and the opening of the new

Flag Building.

According to record-breaking

statistics of well over 4,400

attendees, it is likely that you have

been at recent Graduations so you

know this to be true.

Now is the time to pour on the coalsand complete your current service.

Get through the full LRH Basics line-

up. Make sure you are READY. And

if you are, continue. Since you are

here, you are able to avail yourself of

the benefits that the Golden Age of

Tech Phase II has to offer.

As always, The Fort Harrison

is here to service you, with a full

complement of staff to ensure that all

your needs are catered to!

In this month's edition, we cover

the weekend activities of Flag®

Graduation, Saturday Late Nite Café,Family Day and Hibiscus Unplugged;

What's new and/or popular in The

Fort Harrison Restaurants (with

some interesting culinary history);

Results from our September Floral

Photography Game and a view to

what is coming in the near future.

Thanksgiving is still on the calendar

and, as you will heartily agree, we

have more to give thanks for in 2013

than any other year in our history. We

will make sure it is over-the-top! All

you have to do is arrive!

See you at The Fort Harrison!



19 OCTOBER

KARLA KELLY

From Los Angeles, New OT ® VIII,

Karla is versatile in jazz, R&B,

country and Caribbean music.

She has participated in various

recording projects and has a coolalbum of her own.

26 OCTOBER

MICHAEL GRAVES &

BOB nAHAS

Both Bob and Michael are talented musicians in their own rights,

but when you put them together, their combined voices and

harmonies are amazing to behold. They will take you right to the

top of the Tone Scale.

20 OCTOBER

CARLOS DAY

Having been performing from the age

of 5, Carlos, who is now 31 is multi-

talented at vocals, guitar, trumpet,

piano, bass and Latin percussion.

27 OCTOBER

BREnDA CIFUEnTES &

KARLA KELLY

Brenda has a personal style with the strength of the old soul

singers and great vocal power. Together with Karla's versatile

voice ranging from rock/pop/country to lilting ballads, makes

them a captivating combination.

Sunday nightS • hibiScuS ReStauRant • 8:30pm to 10:00pm

FRIDAY nIGHT FLAG GRADUATIOn

SatuRday nightS • PoolSide • 8:30pm

to 10:30pm

Join us for Family Day every Sunday with

Garden brunch from 11:00 am to 2:00pm, then

our BBQ from 2:00pm to 5:00pm. Enjoy:

• Painting

• Water Games

• Glitter "tattoos"

• Face Painting

• Swimming

• Games

• Arts & Crafts

• Ping-pong

• Basketball

• Bowling

• Entertainment

• Bubble Making

• Spin Art

• Theme Games

• Kayaking

• Smoothies

And more!



WHEN FEATURING A PARTICULAR DISH

from a certain "country" of origin, on occasion it

reveals a genesis as something quite different.

Let's take the Burrito,guredbymosttobe

Mexican. Truth be told, the roots are there, but this

simple formula has been embellished to such a degree

that no one purist could lay claim to one recipe or

another as being the authentic.

The burrito origin dates back to the recent past,

1922beingtherstdocumentedataroadsidecafein

Tucson, Arizona. However, the little cafes in the dusty

towns of Chihuahua, Mexico, just south of our borders,

is where it is considered to have originated.

Why didn't someone think of the burrito earlier? Let's

go back to the 14-16th century when the Aztecs ruled

Mexico. At that time, the burrito was not even possible:

the staple grain was corn to which they added turkey,

duck, seafood with avocado, tomatoes and chillies.

Theydidnothavewheatourorpigs,chickensor

beef until around 1519, when it was introduced by the

Spanish who conquered them.

Fastforwardafewhundredyearsandwendthe

birthoftheourtortillainChihuahua.Beinginthe

northern region, corn grows poorly but wheat does

well. Thus, in the late 19th century, some unsung

villagerinventedtheourtortilla.Sometimeafterward

someone rolled the tortilla around some meat and

named it burrito after the burro colts that are born to

pack animals of the region. Though there are a number

of theories, the name probably came about because

newborn burros are fat and cute. Those original Chihuahua burritos were – and still are

– simple affairs: meat, a little sauce, some onions.

The embellishments came years later. In fact, the

rstmentionofaburritoinanypublicationwastheLos

Angeles Times in 1958, the same year it appeared in

the Oxford Dictionary .

We've certainly made up for lost time. It seems the

burrito has been around forever.

One could say with some accuracy that the typical

burrito is made with meat, beans and rice. One

interesting side note here: while the Aztecs did partake

ofbeans(agood,highprotein,highberfood)they

couldn't serve them in the style we call "refried"

because they did not have lard or other cooking

oils. The term "refried" was horribly misunderstood

and considered to mean the beans were fried twice.

In fact, it comes from the Spanish word "refrito"

which originally meant "thoroughly cooked". The

mistranslation has carried right through to today.

Feel brighter?

Now, when one talks of embellishments, today

youcangetburritosinU.S.restaurantsofinnite

variety, including Chinese Pork, Breakfast Burritos,

Thai Chicken, Polish Kielbasa and the more modern

variation called "the wrap" which has the tortilla itself

made out of such ingredients as spinach, cheese,

tomato and bell pepper.

Sufcetosaythattheburritoisaplatformforcreativity and frankly the sky is the limit as to what can

make a burrito a tasty morsel.

The Hibiscus Beef Burrito is honed to the more

"traditional" simple recipe: prime shredded beef, beans

and just a little rice with secret spices only the Hibiscus

knows. Wrap in a lightly toasted tortilla and top with

triple-cut lettuce, diced tomatoes and avocado and

you have a delicious burrito. Only the Hibiscus could

make it taste this good.

Come by, ask for Luca.

If you wish to make a group booking,

call (727) 467-5000 Ext 441510, or

[email protected]

The other day a Fort Harrison guest came into

the Garden Restaurant. He is a native of Avellino,

Italy. He noticed the ripe cherry tomatoes on the salad

bar and had a bright idea. He called for Daniele, the

Italian Garden chef, and asked him could he make

"un piatto semplice" (a simple dish), done the Italian

way using "ciliegini" (cherry tomatoes).

Daniele, of course, immediately set himself to this

task to make something really delicious.

Daniele took garlic, diced it and fried it "soffritto"

(slightly fried) in Italian oil, then added a handful of

cherry tomatoes, half a pinch of salt, allowing it to

cook for just a few minutes.

Meantime, the Italian pasta was put to boil. Thisis classic spaghetti "al dente" (literally "to the tooth"

meaningitiscookedsoastobestillrm).

The pasta and cherry tomatoes were tossed

together with a garnish of freshly grated parmesan

cheese and a basil leaf.

This took less than 30 minutes. But the product?

One very happy guest. He couldn't believe how fast

and how simple, but how tasty.

And,ifyoutakealook,thedishevenreectsthe

colorsoftheItalianag:white,redandgreen!

You can enjoy this dish now at the Garden. It is

called "Avellino-style Fresh Tomato Pasta".

For more information,

contact Pamela at

(727) 467-5000 Ext 441530, [email protected]

Quesadillas have got to be one of the best

exports from Mexico. Simple ingredients, simple

execution and, if made right, very tasty. They are anextremely popular dish, whether a straight cheese or

mixed with a variety of meats and vegetables.

However, if you are looking for fresh ingredients and

avor,gonofurtherthantheHourglass.

Let's take their Chicken Quesadilla. Firstly,

everything is made in-house.

Thechicken–specicallythethighwhichisthe

mostavorfulpart–ismarinatedfor3daysinasealed

environmenttomaximizetheavor.Thechicken

is then grilled on a chargrill which gives that great,

strong,smokyavor.ThisisvitalforMexican-style

cooking.

Next, take the tortillas and caramelize them in a hot

pan. Add white aged cheddar until nicely melted.

The quesadillas are

served hot with fresh

tortilla chips, sour cream,

salsa and guacamole.

We cannot give away

the salsa or guacamole

recipes, but know that

they are fresh and

authentic and taste just

amazing. See you here!

For more information,

contact Elizabeth at

(727) 467-5000 Ext 441550,

or

[email protected]

Don't forget our free Wi-Fi!



© 2013 CSFSO. All Rights Reserved. THE FLAG LAND BASE, FLAG, LRH, OT, SCIENTOLOGY and THE BRIDGE are trademarks and service marks owned by Religious Technology Center and are used with its permission. SCIENTOLOGIST is a collective membership mark designating members o the afliated churches and missions o Scientology. Services relating to Scientology religious

philosophy are delivered throughout the world exclusively by licensees o the Church o Scientology International with the permission o Religious Technology Center, holder o the SCIENTOLOGY and DIANETICS trademarks. Printed in U.S.A.

Flaghas called The Fort Harrison home

since 1975. It is here to service you

and has equally been called home by thousands

of Scientologists. We want to keep you informed

of all the activities and news, and to welcome you,

your friends and your family here. There is always

something happening at Flag, and it is all for YOU.

Write us and let us know which events and

activities you like the best and any other activities

you would like to add.

The Fort Harrison Newspaper is for you to know

what's happening so you can attend or put on

your own event and help us create an even better

community.

If there is anything you would like added to The

Fort Harrison Newspaper, contact us. We will be

happy to hear from you.

Know that Flag is your home and we want you to

fully utilize our services and facilities.

Write to: [email protected]

From the Editor:

A spromised, our

owerarrangement

photography game

results were to be

announced in this issue. There were

a number of hot contenders and this was

endearing because you really showed how

muchtheseoralarrangementsmeantoyou.

In Scientology, everyone wins. Thus all

entries were awarded a complimentary

beverage or dessert at a Fort Harrison

restaurant.

Congratulations for being interested, being

a participant and sharing the aesthetics with

others.

Topickthewinnerwasadifcultdecision. All were so good.

So, here are the results:

TWO WINNERS!

Marie Deforio

Patricia Nemeth

CONGRATULATIONS!

Marie took some beautiful images (right)

and impressed the Editorial panel who were

convincedthatsheshot,notonlyeveryoral

arrangement, but every plant on The Flag

Land Base! Her enthusiasm was irresistible!

Patricia also took some very creative,

beautifully shot large arrangements as well as

close-ups (below).

Again congratulations! Patricia and Marie

are each awarded dinner for two at the

Hibiscus Restaurant!

The Fort Harrison

FLOWER SHOPPhotography Game Results

Join us at Flag's Famous Thanksgiving Dinner

on Thursday, November 28th where you will enjoy a spectacular culinary

spread starting with international cheeses and artisan breads to a multitudeof autumn salads. The feature is the traditional turkey with stuffing and

dressing along with a choice of butcher block and ocean fare plus an array

of harvest vegetables and a sweet finale of decadent desserts.

Thanksgiving Long Weekend: Take time to move up T he Bridge®

or progress on the Basics. Also enjoy the mild, sunny Florida weather at the

Fort Harrison with special brunches, family fun, poolside activities, bouncy

house and cool entertainment at Late Nite Café and Hibiscus Unplugged.

For more information or to purchase tickets, contact Lorie Houghton

at 467-6326 or e-mail: [email protected]

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