FLIGHTLINES In This Issue

President’s

Letter

New Executive

Board Members

April Luncheon

Recap

Book Review

MWR Events

What’s

Happening in

the Wiregrass

Birthdays

Volunteer of the

Month

Fort Rucker

Volunteer of the

Year

Summer Recipes

Board Members

Reservation

Policy

Fort Rucker Community Spouses’ Club May 2014

Flightlines is an unofficial publication produced eight to ten times a year by the Fort Rucker

Community Spouses’ Club (FRCSC) at no cost to the US Army. Opinions expressed herein are not to

be considered an official expression of the FRCSC or its operating Board. This publication does not

imply endorsement of any products, services or firms by the US Army, Fort Rucker, FRCSC or the

federal government. Flightlines is intended for information and entertainment purposes only.

May 1, 2014 at Divot’s

Doors open at 10:30

We’re celebrating the most glamorous horse race just a few

days early with spring outfits and big hats!

We will also be inducting our 2014-2015 Executive Board.

May Luncheon

Kentucky Derby Style

2014-2015 Executive Board Installation

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From the FRCSC President What an amazing year the FRCSC has had! From our first luncheon, through Hollyday Bazaar, and now finishing up with our scholarship awards ceremony on May 13th where we will be awarding $17,000 raised through the Club, I can confidently call this year a success. Many thanks to everyone who served this year, both board members and club members. All that has been accomplished this year could not have been done without all of you and I am truly grateful!

The FRCSC will technically be on hiatus over the summer but look for Ways & Means at Freedom Fest in July and for your invitation to the welcome reception for USAACE’s new command team, and be sure to mark your calendars for our annual Super Sign-Up which will be held in late August.

Hope you all have a wonderful summer!

Darcy FRCSC 2013-2014 Board of Directors!

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Meet the 2014– 2015 FRCSC Executive Board

Darcy Lynch: President

I have been an Army wife and volunteer

for 20 years. My husband John and I

have three children Shannon (17), Jack

(16) and Jenny (16). I love to read, go to

the movies, cook and I love being in-

volved with my kids activities, particu-

larly their sports and show choirs. And I

really enjoy volunteering! I have been a

member of the club every year I have

been stationed here (7 times!)

Nichole Dechent: 1st VP

I have been married to my husband Ryan for almost 13 years and we have two beautiful

children Blake & Brooklynn. My family loves road trips and we are planning our “Epic”

cross-country journey home to Oregon this summer! I am so excited to be part of the FRCSC

and I look forward to all the wonderful things we will be planning for next year.

Jami Ramirez: 2nd VP

I have been a Military wife to Arturo for 12 years now. I am a licensed Cosmetologist and a

licensed Zumba Instructor. I enjoy spending time with friends, whether it be having dinner,

playing cards or games, or going out dancing I am always up for having fun. I am looking

forward to the next FRCSC year and the many new and old friends I will be able to spend

time with.

Suzanne Buchanan: Treasurer

I’m a wife of almost 19 years to Bill. We have three kids, Ryan (14), Ben (12) and Sarah (9).

We love family time, trips to the beach and our two Golden Retrievers. I enjoy reading, vol-

unteering, spending time with girlfriends and I’m desperately trying to love exercise! Sigh. I

think volunteering helps me meet people and learn more about the community.

Darcy, Suzanne, Nichole and Jami

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Wacky Tacky Luncheon

6 April 3, 2014

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Like Mary McCarthy’s The Group, Meg Wolitzer’s novel, The

Interestings, is more than a coming-of-age story about young Americans. It’s a coming-of-age story about America itself, one

that takes your through LSD, Moonie marriages, AIDS, and 9/11, only to prove that the more the world

changes, the more people stay the

same.

As Wolitzer follows six teenagers from their first meeting at summer came in

the 1970s into middle age, their

conversations and fights feel so familiar they could’ve come from real

life. (Wolitzer met her own best friend at camp). And the title is deliciously

ironic, a reminder that no one’s quite as

interesting as they thought they were at age 15– and thank goodness for that.

–Melissa Maerz Excerpted from www.ew.com

The Interestings

By Meg Wolitzer

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Freedom Fest at Fort Rucker

Featuring food, fun and fireworks

Date: TBD (always held around July 4)

Festival Fields

Don’t forget to check out our Ways & Means booth! We’ll be selling merchandise to help raise money for the

2014-2015 Club year. We hope to see you there!

Super Sign Up

Late August

Join us for the kick-off of our membership

drive… More details to come!

We Need YOU!

Board positions are still available for next year. If you are interested, please contact Darcy Lynch at

presidentfrcsc@gmail.com.

Board members meet once a month.

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What’s Happening in the Wiregrass

Touch A Truck

May 3rd @ 10am

Landmark Park, Dothan

50+ vehicles for the kids to check

out and explore

Admission: $7/adults and $5/kids

Landmarkpark.com

First Friday in Ozark

May 2 @ 6pm

Live music on the square,

kids corner, art on display

Bring a lawn chair

FREE!

Spring Fling Family Fun Day

May 10, 1pm-4pm

Family First Chiropractic in Dothan (Main Street)

Vendors, bounce house, face painting, live music,

games, door prizes and food

FREE!

Mother’s

Day

May 11

Heroes’ Benefit Bash

May 24 @ 10am

BamaJam Farms

Raising money for

Wounded Warriors, area first responders, police, fire and rescue

Car show, live music, water park, ATV, trails and open mud pit

$20 for a one-day pass Disney’s High School Musical

May 1-3 @ Enterprise High School

Shows start at 7pm plus 2pm matinee

on Saturday

All tickets $10

Spring Art & Garden Fesitval in Headland

May 17, 10am-3pm

Farmer’s market, garden-related vendors,

children’s activities, live entertainment

Expansion of the former Daylily Festival

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May Birthdays

2 May—Cindy Romanello

5 May—Angel Mangum

18 May—Faye Swinehart

22 May—Janine Stidley

23 May—Lee Ann Capps

31 May—Michelle Mitchell

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June

3 June—Cherie Burgett

4 June—Tanya Scarpill

9 June—Jami Ramirez

10 June—Samantha Simon

19 June—Mary Apel

21 June—Amanda McKinstry

25 June—Jennifer Jaszczak

26 June—Monica Morgan

Summer Birthdays

July

4 July—Pam Schisler

and Mary Soergel

14 July—Nancy Nicolucci

15 July—Jen Thomson

24 July—Barbara Ware

27 July—Beth Selph

29 July—Christina Seng

August

2 August—Carolyn Howze

4 August—Jennifer Dalton

8 August—Lisa Reinmann

12 August—Ellie Vance

18 August—Sandy Hefner

20 August—Kathleen Harvey

22 August—Cindy Ditty

24 August—Eron Coan

26 August—Gigi Greenlund

28 August—Mary Jane Collins

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April Volunteer of the Month

Congratulations Katrina Steddum,

our Fairy Godmother.

Thanks to her efforts, more than three

dozen girls were outfitted for Prom.

These young ladies not only received a

dress, but also shoes and jewelry and

other goodies!

Fort Rucker Adult Volunteer of the Year

Congratulations Suzanne Buchanan!

Suzanne received her award at the annu-

al Fort Rucker Volunteer Appreciation

Ceremony on April 23.

She was recognized for her hard work

maintaining the FRCSC budget as

Treasurer and also for keeping up with

everyone in the Club’s volunteer hours

in VMIS.

CONGRATULATIONS

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Summer Recipes A few summers ago, my family and I took a trip to Greece. We toured the mainland ruins, visited the site of

the first Olympics and even got to see the house my great-grandparents left behind when they boarded the

boat to America. Perhaps one of the best parts of the trip was the culture.. And by culture, I mean food.

With my dad and uncle speaking little Greek, there was often a language barrier when it came time to order

off the menu. Sometimes we didn’t know what exactly would be placed in front of us, but that was half the

fun! These recipes come from our family cookbook and will always remind me of the summer trip to Greece. -Emily Glasscock

Greek Potato Salad

Peel and quarter potatoes and boil in salted water. When potatoes are cooked, cut through with a knife to get them into bite sized pieces.

Toss with:

1/3 cup oil Bunch of chopped green onions 2 Tablespoons dried oregano

Juice of 2 lemons Salt and Pepper to taste

My family likes to eat this hot, but it’s also good cold. It’s even better served the next day when the flavors have had a chance to mix. Goes well

with grilled chicken.

Greek Salad Dressing

1 cup olive oil 1/4 teaspoon dry mustard

1/2 cup red wine vinegar 1 teaspoon Worcestershire sauce

1 teaspoon oregano 1/2 teaspoon sugar

1/2 teaspoon seasoned salt

Mix dressing thoroughly. For Greek Salad, add tomatoes, cucumbers, sliced sweet onions, feta cheese and Kalamata olives. This is also great as a

marinade for chicken on the grill. Add the dressing to a zip lock bag and marinate for 30 minutes.

Crazy Feta Dip

8 ounces feta, crumbled (bring to room temperature) 1/4 medium red onion, finely diced

Juice from half a lemon 2 jalapenos (3 if you like a kick)

1 Tablespoon Olive Oil 1 garlic bulb

Salt and Pepper to taste Vegetables for dipping and pita bread cut into triangles

Cut top off of garlic bulb and drizzle olive oil over exposed cloves. Wrap in aluminum foil and bake at 400 degrees for 30 minutes. Set aside to

cool. Brush olive oil onto jalapenos and bake in 400 degree oven until blackened. Remove from oven and set aside to cool. Once cool, remove

skin with fork and dice. While garlic and jalapeno are roasting, crumble feta and mix with lemon juice and olive oil until smooth. Mix in diced jala-

peno and red onion. Squeeze garlic to release cloves into mixture and mix thoroughly. Serve with vegetables and pita bread.

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Summer Recipes

Sometimes in the Summer, we just need something quick and easy to throw together. These two

salad recipes fit the bill.

Romaine and Mandarin Orange Summer Salad

1 cup oil 1 teaspoon ground mustard

1/2 cup sugar 1 teaspoon salt

1/3 cup cider vinegar Romaine Lettuce or Mixed Greens

1 Tablespoon poppy seeds 2 cans Mandarin Oranges

Optional: Croutons, Chow Mein noodles or Ramen noodles

Combine first six ingredients in blender and mix until whitish in color and thicker. Pour over lettuce or mixed greens, Add mandarin orang-

es. Optional mix-ins: Croutons, Chow Mein noodles, Ramen Noodles or slivered almonds. This salad is also good topped with grilled chicken.

Corn Salad

6 ears corn, husked and cleaned 1/4 cup olive oil

3 large tomatoes, diced 2 Tablespoons white vinegar

1 large onion, diced Salt and Pepper to taste

1/4 cup chopped fresh basil Optional: jalapenos, bell pepper and red onion (all add color and an extra punch!)

Bring a large pot of salted water to a boil. Cook corn 7-10 minutes. Drain, cool and cut kernels off the cob. In a large bowl, toss the corn

with remaining ingredients. Chill until ready to serve. This is a perfect side dish to bring to a cookout.

Patriotic Mocktail– (The Kids will love this...especially on the 4th of July!)

3 ounces cranberry juice or 3 ounces red fruit punch

3 ounces blue Gatorade

3 ounces sugar free 7-Up or Diet Sprite

Ice Cubes

Place the ice cubes in the bottom 3rd of a tall 12 ounce clear glass. Pour the cranberry juice or fruit punch in to fill the bottom 3rd. Place a

few more cubes in to the middle and pour in the blue Gatorade to fill the glass 2/3 full. Place the final 3rd of ice in the glass. Pour in the

diet 7-Up or Diet Sprite.

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Honorary President Paula Lundy

Honorary 1st Vice President Samantha Thom

Honorary 2nd Vice President Tammy Doerer

Advisor Leslie Edens

President Darcy Lynch

2nd Vice President Lynn VanMeter

Secretary Lynne Boehm

Treasurer Suzanne Buchanan

Parliamentarian Tammi Aid

Fairy Godmother Project Katrina Steddum

Flightlines Emily Glasscock

Hollyday Bazaar Tammy Doerer & Mary Thompson

Hospitality Mary Thompson

International Spouse Liaison Martine Au Clair

Membership Darcy Lynch

Property, Rentals & Assets Shelle Altieri

Publicity Lynne Boehm & Emily Glasscock

Reservations Jami Ramirez

Retired Officers’ Wives Association Liaison Mary Jane Collins

Scholarship Amanda McKinstry & Megan Mark

Student Spouse Liaison Brittany Nyitray

Sweetheart BINGO Tavia Henderson

Ways & Means Beth Selph, Kerry Sloan-Blickhahn & Mimosa Whiting

Welfare Corey Conner

FR

CS

C 2013-2014 B

oard

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Reservation Policy

Reservations should be made by the Friday prior to the Luncheon/ Dinner.

Please email reservationsfrcsc@gmail.com.

A monthly “Evite” will also be sent out to our members and you may reply through

that to make your reservation. You may also log onto http://www.fortruckercsc.com

and RSVP through there as well. Please do not call the event location as they do not

handle FRCSC reservations.

Reservations made after the deadline will be placed on a waiting list and seats will be

filled on a first-come, first-serve basis should there be cancellations or no shows. If

you arrive at any luncheon without a reservation you will be required to wait until a

seat becomes available. We will make every effort to seat you. Cancellations must be

made by 4pm on the Friday prior to the event. Members not meeting this deadline

will be responsible for luncheon/dinner fees. No-shows will also be responsible for

luncheon/dinner fees. Members with outstanding fees will be unable to make

reservations for subsequent luncheon/dinner events.

Payments may be made the day of the event with Cash, Check or Credit Card. Please

be aware if payment is made through a credit card there will be a convenience fee.

Permanent reservations are available for your convenience. The main meal is

automatically selected each month. Should you need an alternate meal, please call or

email by 4pm on the Friday prior to the event.

Guests are welcome to attend FRCSC functions. If a guest is eligible for FRCSC

membership, he or she may only attend as a guest to one event, but may join at any

time. Guest reservations must be made by the Friday prior to the event.

Children under the age of six months are welcome at the luncheon/ dinners, but we

ask that you make child care arrangements for children six months and older.