Four years ago, the summer before my girls started their Freshman year of high school, they applied, interviewed and submitted a resume to commit the next 4 years to the Silver Creek Leadership Academy.
It has been an incredible journey for my girls and all the SCLA Seniors this year. They have learned, grown and experienced so much to prepare them for the next chapters of their lives.
Their Senior year is dedicated to a "Capstone Project" that runs the entire year. They start with creating a need for either the school and/or local community and then prepare a business plan, write grants, implement a marketing plan and run with their project.
One daughter created "Comforting Will". Her goal is to receive 100 prayer shawls by May and then personally hand them out to Alzheimer patients at our local hospital, memory care centers and senior homes here in the community. She has been working with local churches, knitting organizations, prayer groups and local yarn shop to meet her goal. If you or someone you know is interested in donating a shawl, you can find her on Twitter @ComfortingWill or contact Silver Creek High School.
Our other daughter's creation is "Creek Closet". She is building a room within their high school that will serve as a confidential pantry/closet "Providing general necessities for the students and families of Silver Creek High School". She is reaching out to our local community for donations of non-perishable food items, school supplies, personal hygiene needs and clothing. In addition to our community, she will be calling to corporate companies such as Kraft Foods, ConAgra, General Mills, Johnson & Johnson, Kellogg's, as well as Sam's Club and Costco for any assistance. If you or someone you know would like to donate to the "Creek Closet", you can learn more on Twitter @CreekCloset or contact the Silver Creek Leadership Academy directly.
As our big EXPO night was approaching, we have had many, many late nights preparing for this important event. Our dinners as of late, needed to be quick, easy and not much thought.
Of course, my go to will always be to whip up some type of flatbread meal...luckily I had enough of the right leftovers and ingredients in the refrigerator this week. This one took us to the Mediterranean, which suited me perfectly!
Alouette Artichoke Cheese spread
green olive and kalamato olive tapenade
chicken breast, sliced (from deli rotisserie chicken)
button mushrooms, sliced
roma tomatoes, sliced
fresh spinach leaves
Feta cheese crumbles
Preheat oven to 400 degrees.
Spread Alouette cheese all over flatbread, then a layer of the tapenade. Build the remaining ingredients, and top with the Feta cheese. Bake or approximately 8-10 minutes, until cheese starts to melt.
Two Years Ago: Traeger Salmon and Bacon Jam
Three Years Ago: Almond Joy (To The World) Cookies