Breakfast for Dinner

We had a great first-time program where we all had breakfast for dinner. We all ate pancakes, eggs, and bacon, and played guitar hero. Fun was had by all including too many mosquitoes. Thanks for everyone that came out and we hope you all enjoyed a night off of cooking!

Move In

Move in was a busy day for us, as all freshman enter their college experience as well as all the returners who moved away for the summer. It took a lot of work to organize and prepare for this big day and all of the office staff did an excellent job in all that they did to put it all together. Thanks for everything, and welcome back to school everyone!!

CA Training

We had a long two weeks, putting in well over 80 hours in training. We learned many important things about protocols, recognizing, documenting, engaging, listening, and the list goes on and on and on. We also learned to focus on our strengths more than our weaknesses in order to grow as individuals and as a team. Here are a few pictures from our time together.

Luau

Our luau was a huge success this year and we had a ton of fun! Here are some pictures from the Luau. If you want to save any of them, just click on the slide show and it will take you to the website. From there, you can right click and save what you want. We also have some videos from the luau that we are working on posting. Uploading them is taking quite a while! Enjoy!

CA Training Kick-Off

August Newsletter

More Taste of Latin America...

Venezuelan Black Beans and Rice

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(approx. cook time = 35 minutes)

Ingredients 1 tablespoon Oil1 Onion, chopped 1 stick Celery, diced 1 Red Capsicum (Sweet pepper), seeded and chopped225g/8oz long-grain white Rice420ml/14fl. oz. Vegetable Stock1 teaspoon Ground Turmeric 1 teaspoon Dried Oregano 1 teaspoon Salt 400g/14oz Cooked Black Beans1 teaspoon Chili Powder

Instructions

1. Heat the oil in a medium saucepan, add the onion and sauté for 3-4 minutes, stirring.
2. Add the celery, capsicum and rice and continue to cook for 2-3 minutes, stirring.
3. Reduce the heat to low, add the stock, turmeric, oregano and salt, mix well, cover and cook for 15-20 minutes or until rice is tender and the liquid absorbed. Remove from heat and fluff with fork.
4. Meanwhile, put the black beans in another saucepan with a little water and cook over a low heat, stirring from time to time, until heated through.
5. Once the rice is cooked, add the drained black beans and incorporate well. Sprinkle with chili pepper when serving.