Newspaper Page Text
PAGE 10A
Reporter
February 18, 2009
Sutton
continued from the front
turned the matter over to a
lawyer.
Daniel makes regular vis
its to the site and reports
progress to the board each
month. In January Daniel
reported that the work was
progressing as planned.
However, a few weeks ago,
it became clear that the
work on the sewage line
had stopped.
“We noticed the work had
stopped and the workers
had stopped showing up on
site. We tried to call, but
were unable to reach any
one to tell us what is going
on,” said Daniel.
The School Board entered
into a contract with devel
oper Larry Brown of the
Den-Ric Corporation to
purchase around 37 acres
on Hwy. 83 for K. B Sutton
Elementary School and a
future middle school in
May 2007. The land was
part of over 200 acres for
merly occupied by the
Green Dairy and pur
chased by Den-Ric for a
planned urban develop
ment. But then the real
estate market began to hit
the brakes, and Den-Ric
never developed its proper
ty. Daniel says the contract
states that Den-Ric is
under obligation to install
the water and sewage.
The Reporter’s attempts
to reach Larry Brown and
Den-Ric Corporation and
were also unsuccessful.
“I cannot begin to specu
late why the project has
been abandoned since we
can’t reach them,” said
Daniel. “We are going after
[Den-Ric] as aggressively
as we can. But, we can’t
wait until the matter is
settled in the legal system.
Who knows how long that
could take. We have no
choice but to continue the
project so we can open the
school.”
Daniel said T.G. Scott is
already above capacity and
it is imperative that the
new school open in August.
Engineers are expected to
be on site this week to
evaluate what has been
done, what it will take to
complete the sewer line
and how much it will cost.
“We hope to know some
thing later this week,” said
Daniel.’’There are con-
tignecy funds built into the
project for emergencies.”
Daniel said the water
lines are already installed
and any additional costs to
complete the water project
will be minimal.
The money for the land
and the construction came
from SPLOST collections.
Schools announce
new Sutton staff
Monroe County schools last week announced the new
teachers and staff for the Katherine B. Sutton
Elementary School. Many were pulled from the coun
ty’s existing elementary schools, T.G. Scott and
Hubbard. Sutton is set to open in August on Hwy. 83:
Principal Joe Parlier, Asst. Principal Marcy Hunt-
Harris, counselor-Janne Bazemore. Teachers: Lesia
Atwater, Brittany Bagwell, Jennifer Bain, Melissa
Bentley, Carol Blades, Michelle Collier, Charlotte
Copeland, Julie Curry, Jackie Farmer, Dara Gastley,
Jan Green, John Hampton, Tracie Henry, Cheryl
Herndon, Janet Innes, Jennifer Jenkins, Shirley
Johnson, Michelle Major, Rebecca Pack, Sue Ann
Pannell, Jennifer Rayburn, Tina Rigole, Jane Sanders,
Marquita Self, Cathy Shuman, Misty Sparks, Julie
Spence, Beth Stephens, Audrey Stewart, Peggy
Trammell, Jan Turpin, Jane Walker, Judy Walker,
Mindy Whitehead, Sheri Williams, music teacher-
Sandy Watson, PE Teacher-Jason Morrow, speech
teacher-Julie White (.5 time), school nutrition manag-
er-Tina Camp. Unfilled: gifted teacher, ESOL teacher,
ART teacher.
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Don Etheridge, Owner
478-994-0647
405 College Street
Forsyth
The construction of the
school is being done by
Meja Construction. Job
superintendent C.J.
Upright says he oversees
about 15 sub-contractors,
but has not been involved
in the sewage project since
it was being handled by
Den-Ric. Upright says the
school is progressing on
Fhrents invited to Sutton meetings
The new K. B. Sutton
Elementary School will
hold meetings for par
ents, students and com
munity members starting
next week. Parents can
choose to attend either or
both of the meetings. The
first is set for 6 p.m. on
Thursday, Feb. 26 at
Paran Baptist Church in
High ffalls. The second
meeting is set for 6 p.m.
on Tuesday, March 3 at
the Monroe County
Board of Education. New
Sutton principal Joe
Parlier and other new
administrators will be on
hand to answer questions
about the new school.
^ylavors of^orsyth
ANN BENNETT
E xpecting
guests?
Sometimes we
get in a rut
with our daily
food preparation. We can
not think how to
entertain our
guests with spe
cial cookery.
Some of the best
help can come
from the follow
ing publications:
Better Homes
and Gardens
Cookbook, and
Taste of Home
magazines and
books. Today we
are offering this menu to
dazzle your guests:
Have mugs of hot, spiced
cider for your guests as
they arrive. Enjoy this in
the living room or den.
Purchase already prepared
cider at Ingles or
Freshway. Then have your
guests seated at the dining
room table for the meal.
Spinach Orange Salad
*Roast Pork with
Rosemary
Green Beans with
Mustard Sauce
Homemade Rolls
Cheese and Fruit or your
favorite dessert
Here is the recipe for the
pork roast:
Pork Roast
3 tablespoons olive oil
16-18 garlic cloves,
peeled, plus 2 tablespoons
minced garlic
1 whole boneless pork
loin (7 1/2 to 8 pounds),
pat dry
Salt and freshly grou nd
black pepper
3 tablespoons minced
fresh rosemary
16-18 dried apricots
1/3 cup dried cranberries
1/2 cup plus 2 table
spoons apple jelly
1/2 cup pot wine
1/2 cup chicken
broth
2 teaspoons
cornstarch
Adjust oven
rack to upper-mid
dle position. Heat
oven to 250 degree
s.
Heat oil in a
small skillet over
medium-low heat.
Add whole garlic
cloves and cook, stirring
occasionally, until soft and
golden, about 5 minutes.
Remove with a slotted
spoon and set aside,
reserve oil. Set oven at 325
degrees.
Turn pork loin fat side
down. Insert point of a
sharp knife 1/2 inch from
one end and make a
lengthwise incision in
pork, stopping 1/2 inch
before other end, cutting
almost but not quite
through, to form a long
pocket.
Brush pocket with
some garlic oil and sprin
kle generously with salt
and pepper. Then sprinkle
with 1 tablespoon of the
rosemary. Stuff pocket
with whole garlic cloves
(after breaking the garlic
bulb and warming the
individual pieces, the skins
will easily slip off) and
apricots and sprinkle in
cranberries. Tie loin
together at 1 1/2 inch
intervals with kitchen
schedule and hopes to pave
the entrance way and the
parking lit later this week.
Den-Ric also appears to
have abandoned the
planned urban develop
ment project, or least post
poned it. While several
roads were graded over a
year ago, no other work
has been done on the site.
Kidz Replay
Quality Children’s
Consignment Sale
SPRING/SUMMER SALE
Wed-Thurs: March 4th & 5th
9 am-7pm
Fri: March 6th 9am-lpm
*Sat: March 7th 8am-12 noon
*Select Items Half Price
Riverstreet Corner Shopping Center
(Turn between Bank of America & Wendy’s)
Becky Oliver
at 478-746-4948
Portion of the sale proceeds benefits
Covenant Care Services— A local Christian
Herbs & Supplements
VITAMINS MINERALS A HERBAL THERAPIES
By Jep Castleberry
DRUG CO* LLC
N. Lee St. • 994-2051
Effects of Vitamin D Deficiency
Vitamin D is a naturally occurring vitamin found in milk,
salmon, eggs, cheese, fortified cereals, beef, and tuna. It can
also be made in the body When a person is exposed to sun
light, one form of Vitamin D is produced in the skin. Once tie
produced in the skin, it is converted to its most active form
in the body by the liver and kidneys. This important vitamin
is necessary for the maintenance of bones, muscles, and
bone deformities such as Rickets and osteoporosis.
Recent studies show that vitamin D deficiency can also
increase a person’s risk for developing heart disease, high
blood pressure, and diabetes. The American College of
Cardiology recommends treating vitamin D deficiency in
adults initially with 50,000 units of vitamin D weekly for 8
weeks, then supplementing chronically with 50,000 units
once every 2 weeks or 1,000 to 2,000 units daily. Daily expo
sure to sunlight for 5-10 minutes is also recommended.
Vitamin D can also be obtained through the diet by eating
salmon, tuna, or sardines and drinking milk and juice that
have been fortified with vitamin D.
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twine.
Brush roast with
remaining garlic oil and
sprinkle generously with
salt and pepper. Set loin in
large rimmed baking sheet
or jelly-roll pan.
Warm 1/2 cup of apple
jelly, minced garlic, and
remaining rosemary in a
small saucepan. Brush
mixture over roast.
Cook until thermometer
in the center of the roast
reads 125 to 130 degrees.
Remove roast from oven
and increase temperature
to 400 degrees. Brush loin
with pan drippings, return
to oven, roast until golden
brown and center tempera
ture registers 155 to 160
degrees, about 20 minutes
longer. For further brown
ing, turn oven to broil for 3
to 5 minutes longer. Let
loin rest for about 15 min
utes before moving to carv
ing board.
Loosen as much as pos
sible from the roasting
pan, strain into small
saucepan. Stir in pot,
broth, and remaining jelly.
Simmer. Mix cornstarch
with 2 tablespoons cold
water. Whisk into sauce
and contin ue to simmer
until slightly thickened.
Slice pork roast and
spoon a little sauce over
each slice. Serve immedi
ately.
Use dried rosemary if
fresh is not available.
However, Ingles now has a
variety of fresh herbs.
A former teacher and for
mer owner of Bennett’s
Restaurant in Forsyth, Ann
Bennett is the food colum
nist for the Reporter.
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The First Baptist Church Youth Choir presents to
A NIGHT ATTHE SRAMMViS
Saturday, February 28
6:00 p.m.
Eveiy year our Youth Choir hosts
a Dinner Theater. It helps us raise
money for the expenses of our
annual choir tour, but it is also a
wonderful time of fellowship,
dining, and hearing the youth of
our church put on a show that
even they didn’t know they were
capable of. This year ’s tour will
take us to Texas and San Antonio.
Show your support for the Youth Choir by attending the
Dinner Theater, purchasing wonderfully delicious cakes
baked by some of the finest cooks in Forsyth, and
enthusiastically enjoying the youth’s entertainment.
Put this date on your “must attend” calendar.
Tickets are on sale now through 1:00 p.m. Friday, Februaiy 20
• Adult Tickets are $20 each and includes your choice of a
delectable steak dinner or a scrumptious grilled chicken
dinner. Both come with all the trimmings!
• “Show Only” is $5 per person at the door
• Children’s Tickets (age 4 - 5th grade) are $5 each and
includes pizza and entertainment.
Purchase Your Tickets at the
FBC office located at
95 West Morse Street.
For more information,
call Laurie Bloodworth at
(478) 994-5240.
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