Can you believe that the 2009-2010 school year is finished?! I know that from my point of view it has been an amazing year and I pray it has been a good year for you as well. As I thought about what to end the year with I thought I would start a tradition of sharing with you quotes from our graduating Seniors. These quotes come from Mr. Watson’s 12th grade Apologetics class where the students are asked, in part, to evaluate the school.
* “I feel that I am more prepared than most college students to take on any challenges to my beliefs.”
* “The education I have received at AVCS has been truly unique; unlike anything I have ever seen before. The quality of instruction and resources, the passion of the teachers, and the depth of learning that has been achieved at such a small Christian school has been amazing.”
* “Had I not made the choice two years ago to attend AVCS, the ideas, the views I now hold of life and of my faith in Christ Jesus would most likely not exist.”
* “During the first year of Mr. Watson’s Christian Thought, Tylenol was my best friend, J”
* “True Christianity isn’t a habit, it’s a lifestyle. It affects your whole being, everything.”
* “Because of Apple Valley Christian, a foundation has been established in me, a foundation so firm that will allow me to truly affect the culture for Jesus Christ.”
* “I am excited to see where this school is going, and I am excited to put what I have practiced for four years into play so that I can make my way into the world and not only to be in it and not of it, but a Christian leader committed to excellence who changes the world for Christ.”
* “AVCS is a tool that God uses, especially in my life, to make sure young Christian know what they believe, and know it well.”
Well there you have it, like I said, it truly was a great year! Have a great Summer, and I hope to see you next year!
Thursday, June 3, 2010
Tuesday, June 1, 2010
Secondary News May/June
This year has just flown by, and as I have begun to reflect on all the great events and experiences of this past school year, my mind wanders to the futures of the class that has now reached a milestone in their lives: the graduating class of 2010. They have run the race and now it is time to move to the next phase of their journeys.
Our graduating seniors have chosen a variety of college paths to follow. While some have made the decision to live at home and begin college at Victor Valley College and then transfer to their chosen four year university, others are moving directly into the four year school of their choice. Many of the schools chosen include local Southern California private as well as public schools and some are venturing to out of state schools in Arizona, Georgia, Texas, and Virginia. The following is a representation of the choices made by this year’s senior class:
Azusa Pacific University Biola University The Master’s College UC Riverside
Cal Poly Pomona Victor Valley College
Calif. Baptist University San Diego Christian
Cal State San Bernardino CalState Fullerton
UC Riverside Arizona State University
Schreiner University Menlo College
State Univ. of New York Georgia Institute of Technology
UCLA Providence Christian College
Liberty University
It is with pride and prayer that I see the class of 2010 go off into this big exciting world, but I know when God is for you, who can be against you. My prayer is to see them stay focused on His guidance and walking in His grace and love.
Have a wonderful summer.
Sincerely, Jean Huff
Our graduating seniors have chosen a variety of college paths to follow. While some have made the decision to live at home and begin college at Victor Valley College and then transfer to their chosen four year university, others are moving directly into the four year school of their choice. Many of the schools chosen include local Southern California private as well as public schools and some are venturing to out of state schools in Arizona, Georgia, Texas, and Virginia. The following is a representation of the choices made by this year’s senior class:
Azusa Pacific University Biola University The Master’s College UC Riverside
Cal Poly Pomona Victor Valley College
Calif. Baptist University San Diego Christian
Cal State San Bernardino CalState Fullerton
UC Riverside Arizona State University
Schreiner University Menlo College
State Univ. of New York Georgia Institute of Technology
UCLA Providence Christian College
Liberty University
It is with pride and prayer that I see the class of 2010 go off into this big exciting world, but I know when God is for you, who can be against you. My prayer is to see them stay focused on His guidance and walking in His grace and love.
Have a wonderful summer.
Sincerely, Jean Huff
Recipes from "Forward by Faith"
What a pleasure it was for me to prepare dinner for all of you who attended the AVC Presents on May 17, 2010. Many of you have requested a copy of the recipes and so I have posted them below. But first, I want to acknowledge those who helped me prepare, cook and clean up after the meal. I could not have pulled it off without these special friends!
Bunnie Arnold
Mark and Becky Solorio
Cheri Casey
Grace Goodman
Elizabeth Noonan
Jean Huff
My husband, Matt Goodman (who seems to get roped into anything I’m doing!)
Thank you again, so very much for all your hard work in making the dinner a success. Lori
Chicken Piccata
· 1/4 cup all-purpose flour
· 1/2 teaspoon salt
· 1/2 teaspoon pepper
· 4 (4 ounce) boneless, skinless chicken breast halves
· 1/8 cup butter, cubed
· 1/8 cup olive oil
· 2 green onions, sliced
· 1/4 cup white wine or chicken broth
· 1 tablespoon lemon juice
· 1 tablespoon capers
In a large resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; place in bag, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter and olive oil 4 minutes on each side. Remove chicken from the skillet and keep warm. Saute the green onions until just tender. Stir in wine or broth. Bring to a boil. Reduce heat; Stir in the lemon juice and capers and return the chicken to the pan. Simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Serves 4
Pesto Penne Pasta with Roasted Grape Tomatoes and Asparagus
· 8 oz. Penne Pasta
· 8 oz. grape tomatoes
· 8 oz. asparagus, trimmed and cut into 2” pieces
· Pesto sauce, store bought or homemade
· Salt and pepper to taste
· Parmesan cheese
Boil pasta according to package directions. Toss tomatoes in olive oil and sea salt and quickly roast in a very hot oven (475 degrees) about 10 minutes. Saute asparagus in olive oil until crisp tender. Toss tomatoes and asparagus with the pasta, add pesto and salt and pepper to taste. Garnish with parmesan cheese.
Panna Cotta
· 1/3 cup skim milk
· 1 (.25 ounce) envelope unflavored gelatin
· 2 1/2 cups heavy cream
· 1/2 cup white sugar
· 1 1/2 teaspoons vanilla extract
Pour milk into a small bowl, and stir in the gelatin powder. Set aside. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving. I topped with chocolate buttercream frosting, sliced strawberry and mint leaf. Serves 6.
Bunnie Arnold
Mark and Becky Solorio
Cheri Casey
Grace Goodman
Elizabeth Noonan
Jean Huff
My husband, Matt Goodman (who seems to get roped into anything I’m doing!)
Thank you again, so very much for all your hard work in making the dinner a success. Lori
Chicken Piccata
· 1/4 cup all-purpose flour
· 1/2 teaspoon salt
· 1/2 teaspoon pepper
· 4 (4 ounce) boneless, skinless chicken breast halves
· 1/8 cup butter, cubed
· 1/8 cup olive oil
· 2 green onions, sliced
· 1/4 cup white wine or chicken broth
· 1 tablespoon lemon juice
· 1 tablespoon capers
In a large resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; place in bag, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter and olive oil 4 minutes on each side. Remove chicken from the skillet and keep warm. Saute the green onions until just tender. Stir in wine or broth. Bring to a boil. Reduce heat; Stir in the lemon juice and capers and return the chicken to the pan. Simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Serves 4
Pesto Penne Pasta with Roasted Grape Tomatoes and Asparagus
· 8 oz. Penne Pasta
· 8 oz. grape tomatoes
· 8 oz. asparagus, trimmed and cut into 2” pieces
· Pesto sauce, store bought or homemade
· Salt and pepper to taste
· Parmesan cheese
Boil pasta according to package directions. Toss tomatoes in olive oil and sea salt and quickly roast in a very hot oven (475 degrees) about 10 minutes. Saute asparagus in olive oil until crisp tender. Toss tomatoes and asparagus with the pasta, add pesto and salt and pepper to taste. Garnish with parmesan cheese.
Panna Cotta
· 1/3 cup skim milk
· 1 (.25 ounce) envelope unflavored gelatin
· 2 1/2 cups heavy cream
· 1/2 cup white sugar
· 1 1/2 teaspoons vanilla extract
Pour milk into a small bowl, and stir in the gelatin powder. Set aside. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving. I topped with chocolate buttercream frosting, sliced strawberry and mint leaf. Serves 6.
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