Liberty Park Issue 6 Middle School February PTO Newsletter 2019

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1 1 Liberty Park Issue 6 Middle School February PTO Newsletter Things about Lisa Williams, Science 8th 1) I grew up in Pelham, AL (I actually lived in Oak Mtn before there was a school there) 2) I went to University of Alabama for undergrad and UAB for grad school. 3) I am married to Jason for 21 years and have 2 boys- Spencer (16) and Evan (13). 4) We have all four grandparents close by and they are at school events all of the time. 5) We live in Liberty Park. 6) This is my 4th year at LP. I have taught Science, Math and English. 7) I have lived in Tampa, Atlanta, Huntsville and Birmingham 8) I go to Grace Methodist and enjoy volunteering at church. 9) I am an avid Alabama fan- all sports 10) I love college football (and LP/VHHS football too) and hope to make it to a game at every major college stadium at some point. Dates to Remember February 15 & 18 No School Presidents Day February 20 PTO Board Meeting Noon LPMS February 22 All School Dance March 1 Spring Portraits March 8 Career Day

2 2 Page 2 Liberty Park Issue 6 Williams continued from page 1 11) I'm an Assistant Coach for LP Cheer. 12) I have coached cheer and/or gymnastics since I was in high school 13) I love dogs. 14) Lucy, my chocolate lab is 2. 15) My family loves going to the lake,. 16) I learned to drive a boat just 2 years ago. 17) My family loves to go skiing in Colorado over winter break 18) My favorite travel destination so far has been Nice, France. 19) I enjoy annual beach, football game and shopping trips with my college friends. 20) My favorite food is Mexican. I could literally eat it breakfast lunch and dinner! 21) I love all kinds of music! Live music is the best. 22) Sadly, I cannot sing or play and instrument. 23) I love teaching Science! 24) There is so much amazing information already recorded for us to learn and discuss and yet plenty still to be discovered. 25) I feel so blessed every day to work at LPM. Our students, families, faculty and staff are truly outstanding!

3 3 Former LPMS PTO Board Member Frank Hernadez Earns Lifetime Achievement Award Leadership Vestavia Hills is now preparing for the 29th Annual Vestavia Hills Community Leader Award event. The event will be held at 6:00 pm, Tuesday, February 26, 2019 at the Vestavia Hills Country Club to honor this year s recipients. The Leadership Vestavia Hills 29th Annual Community Leadership Award event recognizes and celebrates exceptional members of our community whom have invested substantial efforts to improve the quality of life throughout our community and beyond. This year s honorees will be: Frank Hernandez, Lifetime Achievement Award Martin Marty J. Heslin, MD, Distinguished Citizen of the Year Award The PTO Council would like to invite you to attend the Award event to support Frank Hernandez. Frank has been a fabulous supporter of both the PTO and the Vestavia Hills school system. Individual tickets can be purchased via LeadershipVestaviaHills.com Congratulations Frank!!! Page 3

4 4 Recipes from the Teacher Souper Bowl Thank you to everyone who brought in food and other items for ths great day! Page 4 E AS Y C H IC K E N POT P IE S OUP (S OUP S U N- D A Y! ) M A DE BY COUR TNEY R IN G E R INGREDIE N T S 1 onion, diced 3 carrots 4 cloves of garlic, minced 2 tablespoons butter ¼ cup flour 2 cups chicken stock 2 cups 2% milk 1 teaspoon parsley flakes 1 pinch red pepper flakes 1 rotisserie chicken, meat shredded and set aside (should be about 2 cups of meat) 1 cup frozen peas 1 cup frozen corn 5 grates fresh nutmeg 1 pre-made pie crust - optional but highly recommended! INSTR UC T IO N S Preheat your oven to 425 degrees Lay your pie crust out on the counter and slice it into circles using a drinking glass Lay the circles out on a baking sheet. When the oven is preheated, bake the pie crust for minutes or until the discs are golden brown Peel your carrots, slice them in half, slice those halves in half, and dice Heat some olive oil in a large soup pan over medium high heat When hot, add your carrots, onions, and garlic Saute until the onions are translucent Add in your butter and let that melt Stir in your flour Let cook for about 30 seconds, stirring constantly Pour in your chicken stock and milk Add in your parsley, red pepper flakes, and nutmeg Bring to a boil and reduce to a simmer Simmer until thickened Add your chicken, peas, and corn Bring back to a simmer and cook until the frozen peas and corn are heated through If your soup gets too thick, add a little bit of milk and stir to combine Top your bowls of soup with a pie crust disk and you are ready to go!

5 5 Page 5 Liberty Park Issue 6 White Chicken Chili Crockpot Recipe {Gluten-Free, Clean Eating, Dairy-Free} MAIN SOUP INGREDIENTS 2.5 lbs Boneless, Skinless Chicken Thighs 3 cans Great Northern Beans 2 8 oz Cans Diced Green Chilies 1 Very large Yellow Onion (diced) 1 Tbl Garlic (minced) 2 tsp Cumin 1 tsp Chili Powder 1/4 tsp White Pepper 1 Tbl Coarse Real Salt 2 Cups Chicken Broth 1 Cup Coconut Milk (or regular milk) OPTIONAL THICKENING INGREDIENTS 1/4 Cup Arrowroot Starch (or cornstarch) 1/2 Cup Water OPTIONAL TOPPINGS 1/3 Cup Cilantro (chopped) Sour Cream Tortilla Chips or Corn Chips Lime Juice Made By Jenny Lysinger INSTRUCTIONS Place main soup ingredients in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender. Remove the chicken and place in a bowl. Lightly shred with a fork. If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot. Add the chicken back to the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up. Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved. Serve and top individual bowls with any optional toppings, as desired. INSTANT POT DIRECTIONS Place main soup ingredients in an Instant Pot and press the soup button, which will cook it for 30 minutes (plus time to get up to pressure). Remove the chicken and place in a bowl. Lightly shred with a fork. If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the Instant Pot. Add the chicken back into the chili and stir to distribute. Press the saute button and let the soup boil for about 3 minutes, or until the soup thickens up. Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved. Serve and top individual bowls with any optional toppings, as desired.

6 6 Cheesy Taco Soup Made By Joy Brunson 1 lb of ground beef cooked and drained 1 can whole kernel corn 1 can Ranch Style Beans 1 can Rotel Original 1 can petite diced tomatoes 1 onion diced (or use frozen diced onion) 16 oz Velvetta (I used 2%)-cut in smaller pieces Mix all together and simmer til cheese is melted. Serve with tortilla chips.

7 7 Annual Boy Scouts Troop 76 Pine Straw Sale Happening Now Order on-line at getpinestraw.com Quality pine straw from Georgia $6 a bale delivered to your door (not spread) Delivery takes place March 9th Minimum order 4 bales Thank you for supporting Troop 76