First, I want to thank you all for coming to our Thinking Day Event. I know sign-in was a little rough this time, but I really think it was worth the wait when I heard our 200+ voices in unison saying the pledge and Our Promise and Laws. It was so touching to me, and I kinda got choked up hearing them.
That being said, we realize that there are some areas that we can improve on, such as station flow, but all and all for our first Thinking Day Event I have to say that I am proud of my Cadette girls and my Junior Troop as well for stepping up to the plate and helping with this event. It is wonderful as one of the Leaders of our two Troops to watch how they pull together as a team no matter what we do.
I believe that with each one of our attempts to put on one of these large events we get a little better at it, and a little more organized. We have already done Juliette Gordon Low's Birthday, Sky Search, and now Thinking Day. The next ones we are tackling are the Science Discovery in March (we are splitting the age groups for this event so it will not be as crowded or hot) and Local Lore (a walking tour of Palm Beach put on by a professional guide) in April. I can tell you first hand that a lot of planning goes into one of these events in order to make it a success.
As promised, I am enclosing the Waltzing Matilda song and Sherri's Paella receipe. We hope the girl's had as much fun at the event as we had being there with them.
For those of you that I owe patches to, I should have them by our Leader's meeting.
Sherri's Paella Recipe
3 Tbl. Olive Oil
3 cloves Garlic, crushed
1/2 tsp. crushed red pepper flakes
2 cups enriched white rice
1/4 tsp. saffron threads (can substitute 1/2 tsp. Tumeric)
1 bay leaf
4 sprigs fresh thyme (I didn't use any on Sunday)
1 qt. chicken broth or stock
1 1/2 lbs. boneless chicken breast, cut bite sized
salt and pepper
1 medium onion, chopped
1 red bell pepper, chopped
3/4 lb. Chorizo *, casing removed and sliced on an angle (there are two kinds of chorizo- dry and raw. If you have the raw you need to cook it with the onions and peppers until it is no longer pink. If it is the dry it is already cooked and just needs to be browned quickly.)
1 lb. Mussels (I left this out for ease and because most kids don't like them)
1 lb. peeled and deveined shrimp
1 c. frozen peas
Zest of 1 lemon
In a wide skillet, preheat the pan over medium high heat. Add 2 Tbl. olive oil, garlic, red pepper flakes, and rice. Saute all ingredients for 2 -3 minutes so the rice is coated with the oil. Add saffron threads, bay leaf, broth, and thyme. Bring liquid to a boil over high heat. Cover the pan and reduce heat to a simmer.
In a separate skillet, add remaining oil into a medium high heat pan. Brown the chicken on both sides. Season the chicken with salt and pepper. Add pepper and onion and cook 3 minutes longer. Add the chorizo to the pan. Cook the chorizo as required (see * above) Remove pan from heat.
After 13 minutes, add seafood to the rice pan, nestling them in the rice. Pour in the peas and lemon zest, then cover the pan again. After 5 minutes, remove the cover and remove the bay leaf and thyme stems. Add on the chicken, onions, peppers and chorizo. Top with parsley and serve with lemon wedges if desired.
Thanks again for coming,
Susan Rizzolo
Shooting Star - Product Manager
12335 72nd Court North
West Palm Beach, FL. 33412
561-793-2670 (home)
561-312-0822 (cell)
561-904-9714(work)
email: susanrizzolo@aol.com
