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Staff Sgt. Michael Stockton and Sgt. Baudilio Morales, of 71st Ordnance Group (EOD), take a break at the halfway point of a hike to more than 13,500 feet above sea level during the Special Operations Advanced Mountaineering School’s (SOAMS) senior mountaineering course culmination exercise Aug. 8 at Tenmile Range, Colo. Stockton, Morales and six other 71st EOD Soldiers played the role of an "untrained force", which forces the Special Forces students to incorporate the capabilities and limitations of a partnered force in the planning, preparing and execution of a mission. The two-day exercise included proper safety techniques, rappelling and scaling unforgiving terrain through sun, rain and hail up the side of a mountain. The exercise also provided the EOD Soldiers an opportunity to overcome personal fears and build confidence in their abilities. (U.S. Army photo by Staff Sgt. Lance Pounds, 71st Ordnance Group (EOD), Public Affairs)
3rd Cavalry Regiment Soldiers run through the Obstacle Course during Phantom Warrior Week. They finished with a time of 33:08. (U.S. Army Photo by Capt. Monika Comeaux, 13th ESC Public Affairs)
2016 American Long Course
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Day 3 Finals
Lewisville ISD Westside Aquatic Center
Lewisville, Texas
July 29, 2016
USA Swimming Collection
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USA Swimming Events
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USA Swimming Compilations
Members of the Dublin High School Air Force JROTC recently attended Cadet Leadership Courses hosted at the Citadel in Charleson, SC. According to event organizers, the goal of CLC is to challenge cadets to achieve their best as individuals and as members of a team. The primary purposes of the experience are to: prepare AFJROTC cadets for leadership roles in their units; Prepare cadets for service and leadership roles in their schools and communities and to better prepare them for life after high school and; To instill in cadets the JROTC values of citizenship, service to the United States, personal responsibility and sense of accomplishment. The cadets were escorted by instructor Lt. Col. Scott Ostrow.
Washington Race Course in Charleston, SC (now Hampton Park, next to The Citadel). The track was run by the SC Jockey Club, & operated from 1792-1882. The wealthy planters raced their horses here, often with slave jockeys. The races were one of the highlights of the Charleston social scene; duels were also held here. During the Civil War, Union POWs were kept here, with the officers imprisoned in the ladies clubhouse. Many died & were buried in the infield / near the former clubhouse/grandstand. In 1865, freed slaves built a fence around the graves, adding an arch that read "Martyrs of the Race Course." They held a procession in honor of the dead soldiers which is now known as the first Memorial Day. Mary Murray Drive is a one way road with bike lane that circles the entire park; it is literally built on top of the racetrack footprint. The original track entry posts were given to August Belmont for his new track in NY that opened in 1905, where they are still found at the Belmont Park entrance today. For a link to photos, a map, & more info, see: www.halseymap.com/flash/window.asp?HMID=29
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Looking toward the clubhouse turn (post 1837). The ladies stand would have been located right before the turn, ahead of me to the right.
On Course shots at the 7th Annual St. Patrick's Day 5K 10K Run Walk and Kids 1K Fun Run McLane Children's Scott & White
The event was scheduled to be a 10K cross country run; unfortunately Area I weather of late has damaged the course so nearly 60 runners took to the roads of Camps Casey and Hovey on July 27.
On hand to make the award presentations was the Commander of 1st Brigade Special Troops Battalion Lt. Col. Mark Danner.
Even though this was an individual competition, Danner could see the fellowship among the runners and he liked what he saw during the contest.
“Esprit de corps… fosters unit pride… we can’t ask for anything more for our Soldiers,” said Danner. “This is an example of what we’re all about here in the 2nd Infantry Division.”
Runners competed in five categories and here are the individual results:
Women's Senior:
1st place: Leilani Douthit
Women's Open:
1st place: Spc. Robin Thomas
2nd place: Christine Sing
3rd place: Kendra Cox
Men’s Senior:
1st place: Chief Warrant Officer Jael Lord
2nd place: Chief Warrant Officer Ronald Miller
3rd place: Sgt. 1st Class Joshua Bradley
Men’s Open:
1st place: Cpt. Elder Bennett
2nd place: Sgt. Edward Lopez
3rd place: Pfc. Jason Pulido
Stroller:
1st place: Cpt. Timothy Cox
2nd place: Sgt. 1st Class Guy Sing
3rd place Staff Sgt. Sean Watls
Stafford City Centre offers many attractions: you can take a visit to the Tudors buildings with their peculiar decorations on the outside.
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13th ESC Soldiers run through the Obstacle Course during Phantom Warrior Week. They finished with a time of 48:12. (U.S. Army Photo by Capt. Monika Comeaux, 13th ESC Public Affairs)
Yeah, I got distracted by the stores on the way to Canterbury Cathedral.
I bought this dress. For $20. Yay!
Dinner @ Restaurant Story's Pop-Up in Singapore.
Restaurant owns Michelin 2 Stars at time of meal.
"Foie gras, cardamon & marmalade"
A stop before dessert: A sandwich but made with foie gras, cardamom and marmalade: Paddington Bear’s favourite.
The dish was a small layered flower of spiced cardamom parfait and bitter orange marmalade on french toast and served utterly covered in a confetti of spiced breadcrumb and grated frozen foie gras.
Mate at table wasn't too amused at this non-traditional utilisation of his favourite Foie Gras. (I had encountered it before and thought it novel at the time). "What's wrong with serving it well pan-seared?" he groused.
I found enjoying the item a tad of an oily affair as I had to pick up the sandwich and quickly popped it into my mouth, all the while using my fingers to wipe up as much of the grated frozen foie gras as much as I can. (I could still hear mate's indignant growls as he did the same).
All I could get was a big initial blast of thick cream....I missed the cardamon as it was drowned away by the subsequent explosions of orange marmalade going off in my mouth like detonated dynamites.
OK, I will side with mate on one point: the foie gras really got lost in the maze of flavours.
Side note: We saw servers coming to each table with Chinese tea pots when they serve this dish. We were puzzled. Are we going to have Chinese tea with this dish? The answer was anti-climatic: Warm tea was used to hydrate up coins of hand wipers so that customers can wipe clean our fingers after trying to salvage as much grated frozen foie gras as each customer can.
Disclaimer: Information extracted from The Peak Magazine (www.thepeakmagazine.com.sg/gourmet-travel/restaurant-stor...)