Letter from the President

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Rosalyn Hampton
5 years ago
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MEMBERSHIP DISCOUNT SAVE $5 WHEN YOU JOIN THIS MONTH My two years as president is almost up and honestly, I m ready to retire and pass the gavel on.

I think in order for the OOSC to meet the changing needs of today s military spouses, we need a fresh perspective and new ideas coming in continually, year after year.

There are definitely new challenges with today s over-scheduled and social media-based society.

Those are the questions we have tried to answer these past two years and will have to continue to answer to secure the survival of the OOSC.

1 THE OOSC BOARD NEEDS YOU! SEE WHERE YOU CAN HELP VISIT THE THRIFT SHOP GREAT DEALS EVERYDAY OOSC BAKE OFF RECIPES TRY ALL THREE WINNING RECIPES Letter from the President Out with the Old in with the New MEMBERSHIP DISCOUNT SAVE $5 WHEN YOU JOIN THIS MONTH My two years as president is almost up and honestly, I m ready to retire and pass the gavel on. Not because I didn t enjoy my two terms or that it wasn t rewarding; I did and it was! I think in order for the OOSC to meet the changing needs of today s military spouses, we need a fresh perspective and new ideas coming in continually, year after year. The next president, Elizabeth Farar, has both and I know the OOSC is in very capable hands. There are definitely new challenges with today s over-scheduled and social media-based society. How can a spouses club stay relevant in our new culture and what can our spouses club offer that other social outlets cannot? Those are the questions we have tried to answer these past two years and will have to continue to answer to secure the survival of the OOSC. The OOSC board has been hard at work to meet the goals we set for this year. We achieved a record-breaking membership of 153 spouses this year, the highest in recent memory! That is due to our mission to be as inclusive and welcoming as possible. The other goal was to offer a variety of themed monthly socials that allowed spouses opportunities to socialize and connect and have a lot of fun while doing it. Between bunco, shopping, game night, painting, bingo and swing dancing, just to name a few, I think we reached that goal and beyond! I can say with confidence, that when I hand over the gavel on May 19th at the induction ceremony, the OOSC is stronger than it was two years ago. That s all any president can hope to achieve. Stephanie O Grady OOSC President 1

2 Don t Miss Our Social 2

3 OOSC Board Needs YOU! Thank you to everyone who has stepped up to serve on the OOSC Board of Governors for ! See who is doing what and what positions are still available. Executive Board President ~ Elizabeth Farar Social VP ~ Micki Grimes Charitable VP ~ Kara Ehrhart Social Treasurer ~ Andrea Diaz Charitable Treasurer ~ Christina Bourcey Recording Secretary ~ Leesa Henderson Corresponding Secretary ~ Mandy Walker Parliamentarian ~ Christy Jackson General Board Hospitality Chair: Kim Hemelstrand Co-chair: OPEN -Responsible for welcoming all new members at socials and members new babies. Planning, purchasing and managing welcome and baby gifts inventory. Marketing Chair: Lindsay Colewell Newsletter/Website: Nicole Maurer-Harvey Social Media: Stephanie O Grady Membership Chair ~ Kelly Jakubowicz Co-chair: OPEN -Responsible for answering all inquiries about membership, collecting & managing membership fees/applications/nametags and creating membership directory. Programs Co-Chairs ~ Jill Suehiro & OPEN -Responsible for planning and implementing all monthly socials Aug - May. Publicity Chair ~ OPEN -Responsible for increasing awareness of OOSC on base and in community. Represents the OOSC at all new comer briefings and other events throughout the year. Scholarships Chair ~ Terri Connell Reservations Chair~ Cassandra Floyd Co-Chair: Raeann Williams Special Activities Chair ~ Anna Durham Thrift Shop Chair ~ OPEN Thrift Shop Co-Chair ~ Terri Long -Responsible for volunteer appreciation, yearly volunteer training and overall operations of Thrift Shop with the help of paid employees and volunteers. Ways & Means Chair ~ OPEN -Responsible for researching, purchasing and selling OOSC & military themed merchandise at socials to help fund the social budget. If you have an interest in serving on the board for June 1st May 31st 2016 and/or have questions about a position, president@offuttosc.com. 3

activities and shared interests and serve our community through charitable giving.

Ann Williamson Advisor/Retiree Rep Executive Board Stephanie O'Grady President Micki Grimes Social Vice

Charitable Treasurer Julia Delcour Recording Secretary Christina Chafe Corresponding Secretary/ Scholarship

4 Thank you to OOSC Board! Thank you to the OOSC Board Members for all their hard work and commitment to making the OOSC thrive. Through their efforts and talents we continued to accomplish our mission to connect spouses through fun activities and shared interests and serve our community through charitable giving. Caroline Guillot Honorary President Julie Kowalski Advisor Michelle Williamson Advisor Julie Carle Advisor Ann Williamson Advisor/Retiree Rep Executive Board Stephanie O'Grady President Micki Grimes Social Vice President Christy Jackson Charitable Vice President Jannah Markham Social Treasurer Caitlynn Eldridge Charitable Treasurer Julia Delcour Recording Secretary Christina Chafe Corresponding Secretary/ Scholarship Co-Chair Kara Ehrhart Parliamentarian General Board Katherine Tracy Hospitality Chair Cassandra Floyd Hospitality Co-Chair Lindsay Colwell Marketing Chair Nicole Maurer-Harvey Newsletter/Website Stephanie Welsh Membership Chair Meg Purser Membership Co-Chair Elizabeth Farar Program Chair Jill Suehiro Programs Co-Chair Julia Converse Publicity Chair Lauren Woolfard Kim Hemelstrand Reservations Co-Chair Annie Pope Special Acivities Chair Lessa Henderson Scholarship Chair Teri Long Thrift Shop Chair Back to the 1940 s at our OOSC Hangar Dance 4

Thrift Shop News Three years of increasing sales for March: Mar 2015 - $14808.65 - open 14 days = avg $1057.76 per day Mar 2014 - $11307.09 - open 15 days = avg $753.81 per day Mar 2013 - $9518.

from 10:00am-2:00pm and the 1st and 3rd Saturdays, 10:00am- 2:00pm. Consignments are open from 10:00am-12:30pm.

We encourage you to make a copy of your completed contract at home so you have a record of it. Otherwise, when you come in the Thrift Shop to consign we can make a copy for 0.25 cents per page.

If your high school students are looking for volunteer hours this summer, the Thrift Shop is the perfect place to gain job experience and earn volunteer credit.

5 Thrift Shop News Three years of increasing sales for March: Mar $ open 14 days = avg $ per day Mar $ open 15 days = avg $ per day Mar $ open 15 days = avg $ per day The Thrift Shop will be open during its regularly scheduled times during the month of May: Wed., Thurs., and Fri. from 10:00am-2:00pm and the 1st and 3rd Saturdays, 10:00am- 2:00pm. Consignments are open from 10:00am-12:30pm. Consignors, don't forget that you can now download and print out a contract at home for free! Visit the OOSC webpage, and go to the Thrift Shop tab to download the contract. We encourage you to make a copy of your completed contract at home so you have a record of it. Otherwise, when you come in the Thrift Shop to consign we can make a copy for 0.25 cents per page. Student Summer Volunteers Needed at the Thrift Shop! If your high school students are looking for volunteer hours this summer, the Thrift Shop is the perfect place to gain job experience and earn volunteer credit. Call the Thrift Shop at , thriftshop@offuttosc.com or come by any day that we are open and talk to a Day Chair. No experience is necessary. The OOSC Thrift Store is open weekly Wed-Fri 10:00am - 2:00pm and the first and third Saturday, 10:00am - 2:00pm. The Offutt Thrift Shop is located at Bldg 525, Castle Hall, Offutt Air Base A total of $17, in OOSC charitable funds has been given to military and community organizations year-to-date. This is all made possible through the Thrift Shop s success and all the hard work of its volunteers and employees and of course, shoppers and consignors. 5

OOSC Hangar Dance Bake Off Winning Recipes Tied for First Place Winner Raspberry Dream Cake Submitted by: Caroline Guillot Ingredients Filling: 2 C. (10oz.

cream cheese 1 stick butter 4-5 cups powdered sugar 2 squares white chocolate, melted in microwave 1 t. vanilla Cake: Use your favorite basic white cake recipe to make 2 8-inch cakes.

Combine cornstarch and sugar in a saucepan. To the juice in the measuring cup, add lemon juice and enough water to make ¾ cup. Mix with dry ingredients in saucepan.

Cool thoroughly Mix cream cheese and butter in mixer. Add two cups powdered sugar and mix. Next, add the white chocolate slowly while mixer is on.

However, it is fine for just frosting the cake.) Assembly: Remove cake from the freezer about 20-30 minutes before frosting. Slice layers using a bread knife.

6 OOSC Hangar Dance Bake Off Winning Recipes Tied for First Place Winner Raspberry Dream Cake Submitted by: Caroline Guillot Ingredients Filling: 2 C. (10oz. pkg) unsweetened frozen raspberries 2 T. cornstarch ½ C. sugar 1 T. lemon juice 1 T. butter Frosting: 1 8 oz. cream cheese 1 stick butter 4-5 cups powdered sugar 2 squares white chocolate, melted in microwave 1 t. vanilla Cake: Use your favorite basic white cake recipe to make 2 8-inch cakes. Cool for ten minutes and remove from pans. Wrap cakes in plastic wrap and freeze. Thaw berries and drain in a strainer over a large measuring cup. Combine cornstarch and sugar in a saucepan. To the juice in the measuring cup, add lemon juice and enough water to make ¾ cup. Mix with dry ingredients in saucepan. Cook over medium heat until mixture comes to a boil. Boil one minute or until thick. Add drained berries and cook one more minute. Remove from heat and add butter. Cool thoroughly Mix cream cheese and butter in mixer. Add two cups powdered sugar and mix. Next, add the white chocolate slowly while mixer is on. Then add the rest of the sugar and vanilla. Whip. If too stiff, add a few drops of cream or milk. (This has to be refrigerated for 2-3 hours if you plan to decorate. However, it is fine for just frosting the cake.) Assembly: Remove cake from the freezer about minutes before frosting. Slice layers using a bread knife. Place bottom part of layer on cake plate cut side up. Place ¾ cup raspberry filling in the center of cake and spread to about 1 inch from edge. (Be careful not to spread too far or filling will bleed out into the layers.) Add next part of layer and then frost with the cream cheese frosting. Repeat process with next layer and frost top and sides of cake. Garnish with raspberries or decorate for a birthday. Store in the refrigerator. This cake is even better if made a day ahead. 6

Tied for First Place Winner Red Velvet Cake Submitted by Stephanie O Grady Ingredients Cake: 2 1 4 cups unbleached all-purpose flour 1 1 2 teaspoons baking soda 1 pinch salt 1 cup buttermilk 1

7 Tied for First Place Winner Red Velvet Cake Submitted by Stephanie O Grady Ingredients Cake: cups unbleached all-purpose flour teaspoons baking soda 1 pinch salt 1 cup buttermilk 1 tablespoon white vinegar 1 teaspoon vanilla extract 2 large eggs 2 tablespoons cocoa powder, see NOTE in description 2 tablespoons red food coloring (one 1-ounce bottle) 12 tablespoons unsalted butter (1 1/2 sticks) cups granulated sugar Frosting: 16 tablespoons unsalted butter (2 sticks, softened) 4 cups confectioners' sugar 16 ounces cream cheese, cut into 8 pieces, softened teaspoons vanilla extract 1 pinch salt Directions Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch pans. Whisk flour, baking soda and salt in medium bowl. Whisk buttermilk, vinegar, vanilla and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until smooth paste forms. NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not rise or yield the proper color. With stand mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture and beat on medium speed until completely incorporated about 30 seconds. Using rubber spatula give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cook cakes in pans 10 minutes, then turn out onto wire rack to cool completely, at least 30 minutes. Frosting: With stand mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use. When cakes are cooled, spread about 2 cups frosting on 1 cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate, but remove from refrigerator at least 1 hour before serving, keeps up to 3 days. 7

Third Place Winner Texas Sheet Cake Submitted by: Micki Grimes Ingredients Cake: 2 Cups Flour 2 Cups Sugar 2 Sticks Butter 4 Tbs Cocoa 1 C Water 1/2 C Buttermilk 2 Eggs 1/2 t Cinnamon 1 t Baking Soda

8 Third Place Winner Texas Sheet Cake Submitted by: Micki Grimes Ingredients Cake: 2 Cups Flour 2 Cups Sugar 2 Sticks Butter 4 Tbs Cocoa 1 C Water 1/2 C Buttermilk 2 Eggs 1/2 t Cinnamon 1 t Baking Soda 1 t Vanilla Frosting Ingredients: 4 Tbs cocoa 1 Stick Butter 6 Tbs Milk 1 Tbs Vanilla 1 C Pecans Directions Cake: Sift together & set aside flour & sugar- set aside In a saucepan mix together butter, cocoa, & water. Bring to a boil & pour over flour & sugar mixture. Continue by adding buttermilk, eggs, cinnamon, baking soda, & vanilla. Mix well & pour into a greased cookie sheet with 1/2" sides. Bake at 350 for 25 minutes While the cake is baking, prepare the frosting. In a saucepan mix together cocoa, butter, milk, vanilla, & pecans. Bring to a boil then add 1 box of sifted powdered sugar. Spread frosting onto HOT cake once cake is finished 8

OOSC Membership News 2015-16 Membership Discount in May Renew your OOSC membership anytime during the month of May for a discounted rate of $55!

You can bring your application to the May 19th social or mail it with a check to OOSC, PO Box 13016, Offutt AFB, NE 68113. Membership application and photo release can be found on page 12 & 13.

12 Nada Boweh May 13 Clarissa Gallo May 15 Katie Ellis May 16 Annie Pope May 16 Michelle Williamson May 17 Nancy Ermitano May 21 Mary Forrestal May 27 Bianca Bocot May 29 Leesa Henderson May 31 Thank

9 OOSC Membership News Membership Discount in May Renew your OOSC membership anytime during the month of May for a discounted rate of $55! This reduced rate applies to renewals and brand new members. After May 31 the membership price is $60. As always, $30 for 65 and older and FREE for spouses of an O1 and widows. You can bring your application to the May 19th social or mail it with a check to OOSC, PO Box 13016, Offutt AFB, NE Membership application and photo release can be found on page 12 & 13. The OOSC would like to wish the following members a very happy birthday: Cassandra Floyd May 3 Michelle Gandy May 4 Donna Gamble May 5 Shelle Croiser May 6 Christina Bourcy May 8 Aileen Zeigler May 12 Nada Boweh May 13 Clarissa Gallo May 15 Katie Ellis May 16 Annie Pope May 16 Michelle Williamson May 17 Nancy Ermitano May 21 Mary Forrestal May 27 Bianca Bocot May 29 Leesa Henderson May 31 Thank You Thank you all for your help to make this first OOSC Hanger Dance so successful: Hangar Dance Planning Committee Gerald Glaza Photographer Billy & Lindsay Sobczyk Jitterbugs Instructors Troy Caldwell DJ Village Inn - Donated 2 pies Hangar Dance Planning Committee Christy Jackson, Stephanie O Grady, Caroline Guillot, Elizabeth Farar, Micki Grimes, Kara Ehrhart, Nicole Maurer-Harvey, Jill Suehiro, Michelle Williamson 9

10 OOSC Special Activities Book Club We are meeting on June 1 st at Nan Litecky s house. This month s book selection is Still Alice by Lisa Genova. POC: Leslie Sittlow, thesittlows@yahoo.com. Bunco - Bunco is lots of fun and an easy way to meet new spouses. We will meet on Wednesday, May 6th at Elizabeth Shannon s home at 6:30PM. Please bring a small dish to share. Cost is $5 to play with cash prizes. Contact Jennifer if you d like to be added to the list. POC: Jennifer Clarke, jen@goharris.com, (208) Cooking Club The fabulous cooks of this group will be taking the month of May off. Please contact Michelle if you would like to be added to the list for the upcoming year. POC: Michelle Williamson, mrsmmw@gmail.com Ladies Night Out Pamper yourself for our last Ladies Night Out on Thursday, May 14th at Top Q Nails and Spa in Bellevue off Cornhusker at 6:45PM. If you would like to meet up for an early dinner, we will be trying out Pie Five Pizza on 72 nd and Cornhusker at 5:30PM. Please RSVP if you d like to come for dinner and/or nails. POC: Stephanie O Grady, stephanieogrady@mac.com Mah Jongg This group meets every Tuesday at 9:30AM, location varies. Beginners are welcome. Please contact Kim Buzzell if you would like to be added to the list. POC: Kim Buzzell, maxveno@hotmail.com, (402) Offuttaires - The Offuttaires meet every Monday from 1:00-2:30pm for practice at Karen Rowell s home. Please contact Karen with any questions you may have. POC: Karen Rowell, kjpenguin@cox.net Out to Lunch Bunch - Our last lunch for the year will be Wednesday, May 13 th at BRAVO! Cucina Italiana located in Village Pointe at 11am. Please contact Val Kelly to make your reservation. POC: Val Kelly, mikevalkelly@cox.net, (402) Wine Club Wednesday, May 27 th at 6:30PM for a delicious 3 course dinner with paired wines at Wine 121 located at West Center Road. Cost is $20 plus tax and gratuity per person. Please contact Hope if interested. POC: hope.m.borseth@gmail.com, (402) Quilting Club - Meets two times a month, days vary. Beginners welcome! Contact Susan for more details. POC: Susan McDonnell, susanmcdonnell@msn.com. Play Group - This fun bunch is in need of a POC. Please Annie Pope at activities@offuttosc.com if interested. To join any of these groups, please contact the POC directly. If you are interested in starting up a new group or serving as a POC, please contact Annie Pope, activities@offuttosc.com 10

Other Activities Offered for Military Spouses (non-oosc members are welcome) Jane Austen Tea Society Book Club - Meets the 2 nd Saturday at Sump Memorial Library at 12:30pm.

11 Other Activities Offered for Military Spouses (non-oosc members are welcome) Jane Austen Tea Society Book Club - Meets the 2 nd Saturday at Sump Memorial Library at 12:30pm. This month s book selection is Absentee by Maria Edgeworth. POC: Stephanie O Grady, stephanieogrady@mac.com. Knitting/ Crocheting Group - Thursday mornings, 9:00 11:00AM at Sump Memorial Library. Hooks & Needles" is open to spouses of all skill levels. Yarn will be provided to beginners. You only need a knitting needle (size 8 or 9) and/ or a crochet hook (H or I). POC: Ruth Heer, ruthmheer@gmail.com or Professional Military Reading Society - Meets the third Tuesday of the month at 11:30AM at Bellevue Library. This month the book is Guns of August by Barbara Tuchman. POC: Ruth Heer, ruthmheer@gmail.com or Bowling - Officers Wives League (OWL) - meets every Thursday morning at 9:00AM. Practices are held at Leopard Lanes in Bellevue. We need members throughout the season and substitutes are always in demand. We are a fun league and enjoy the fellowship of one another. POC: Sharon Strawn, sharon.strawn@cox.net Offutt Army Spouses - A casual group that meets socially about once a month at various venues. Contact Angela May at OffuttArmySpouses@gmail.com or to be added to the list. Ladies Night Out 11

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MAKE AHEAD MASHED POTATOES

MAKE AHEAD MASHED POTATOES 3 lbs (1.5 kg) white or golden potatoes, peeled and quartered 6 oz (170 gm) cream cheese, cut into 1-inch (2.5cm) cubes 1 cup (259 ml) sour cream 2 tbsp (30 gm) butter or margarine