GivingTuesday is a global day of giving fueled by the power of social media and collaboration.
Celebrated on the Tuesday following Thanksgiving (in the U.S.) and the widely recognized shopping events Black Friday and Cyber Monday, GivingTuesday kicks off the charitable season, when many focus on their holiday and end-of-year giving.
Warrior Pointe campaign for GivingTuesday is about raising funds for helping veterans in need for food, and for chapters to be able to have events for get-togethers. This campaign is about supporting our brothers and sisters and recreating the bond we had while in service.
You will be able to donate through Paypal on our landing page
We will also set up a Fundraiser on our facebook page Warrior Pointe This will be set up on 3 December 2019.
We encourage you to donate what you can and help us to be able to help our brothers and sisters with our mission. As we get closer to the date we will put out more information.
Warrior Pointe is going to be having a brick placed at this memorial. This is a chance for us to get our name out in a positive manner and support Idaho Veterans Garden.
Idaho’s first-ever Woman’s Veteran Memorial. It will only be the 8th one in the country. The memorial is going to be a 2.5-acre park with a life-sized statue of Idaho Fallen Soldier Carrie French and Idaho Veteran Marrissa McCarty who was there with French as she died as a result of her truck being hit by an IED in 2005.
You can find out more information on Idaho Veterans Garden at this link
There is a concert on May 23, 2020, at Ford Idaho Center The Promise will have American Hitman, Maximus, Heath Clark Band, and Soldier Hard and Stephen Hobbs from REDCON-1. You can purchase tickets for this event from this link
I would like to announce a new leadership change at the National level. First I would like to announce that Armen has decided to step down as the President of Warrior Pointe. Armen has done many great things for this organization and will be missed at the National level but he will still be around as a member in California.
With that I would like to announce that our new president is Bryan Skipper. His leadership from the beginning has been widely noted and reason for him taking over as president. Warrior Pointe looks forward to growing as Bryan takes over.
3-4 pieces 0.5kg bull fries, testicles 1/2 teaspoon salt, I prefer sea salt 1 slice onion, medium size 3-5 spoons olive oil, extra virgin 1 slice lemon, medium size 1/5 teaspoon pepper, ground pepper And any spices you like
Remove the membrane from the testicles by gently cutting it as it is shown in the pictures. Cut the “free membrane” testicles into long and thin pieces and wash them thoroughly. Boil plenty of water and place testicles inside, one by one. Let them boil for about 5-8 minutes. In the meantime boil one more liter of water. When testicles are ready wash them again with prepared water. Put olive oil on the pan, let it for 2 min. Add testicles, salt, pepper, onion and any other spices you like. Let it fry until testicles color is brownish-golden. When serving, have fresh lemon in case your guests or you prefer it with the dish.
Prep time: 20 min Cook time: 20 min Ready in: 40 min Yields: Serves 4 persons
One of our members Chris Goodland was invited to talk about vet mentoring and why its important to help with PTSD. You can check it out at the 3-minute mark in the video below. Several veterans were invited on to the news to talk about PTSD on National PTSD Day.
Boil in salt water 3 hours. Peel hot tongue or trim heart.Boil:
1 c. sugar
1 quart water
In a small bag: 1 tsp. mustard seed
2 tsp. mixed pickling spice
1 med. onion, sliced
1/4 c. salt
Simmer meat in solution for 10-15 minutes. Let set in cold solution in refrigerator about a week. Slice and eat. Store in solution in refrigerator.
1 pound ground beef or ground deer 1 pound sausage
1 pound Velveeta, shredded is the easiest 1/2 teaspoon onion powder 1/2 teaspoon black pepper 24 slider buns or soft dinner rolls, toasted or steamed Brown ground beef and sausage until cooked through. Thoroughly drain pan drippings from meat (I did this once half-way through cooking and then again when the meat was done).Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly.
Saturday 4/6/19 I was involved with a local project called Cookies For Soldiers. This was started by a Girl Scout with an idea 10 years ago. She approached her Mom and said I want to buy some cookies for soldiers and brought her Mom Twenty One Dollars. A veterans organization was contacted and before you know it 600 boxes were collected to send to military members that were deployed.
Now 10 Years Later 35,000 boxes of cookies have been collected and sent to the military members.
This is not a Girl Scout Event but a local event held in LaPorte, Indiana. Veterans get together and local Girl Scouts and Brownies jump in and help with packing and loading boxes and boxes of cookies. An estimated number of boxes packed was around 6,500.
This was all started by a 6 year old young lady with a dream of what she could do for the US Military.
2 adult skunks; skin, debone & shred
1/4 cup oil
1/4 cup Butter
2 cups celery; finely chopped
1/4 cup parsley; finely chopped
2 cloves garlic; finely minced
1 bay leaf
2 carrots; chopped
2 tbsp. flour
1 cup beef broth
1 cup dry red wine
3 tbsp. cognac
1 lb. ripe red tomatoes; peeled, seeded & chopped
Salt; to taste
freshly ground black pepper; to taste
juice of half-lemon
1/4 tsp. nutmeg
1 cup Madeira wine
* Save scent sacs and set aside.
Preheat oven to 350 degrees.
In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown.
Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper.
Place in oven, cover and bake three hours.
Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira.
Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes.
Pour sauce over skunk.