The football team kicks off the season tonight against Southwestern Oklahoma State University. The excitement is in the air and the questions are on the table. With an impressive start but blundering finish the past two seasons, can the ESU faithful expect déjà vu or something to root for?
Head Coach Garrin Higgins is thrilled for his players to show what they can do and how they can perform.
“I think the players have had a great pre-season camp and I know they are excited about going out and performing in front of the home crowd on Thursday night,” Higgins said.
Andre SloanEl, senior communications major, entered the season as the Hornets’ leading rusher, scorer and passer just a year ago. SloanEl rushed for an impressive 439 yards and six touchdowns as a quarterback and he also passed for 1,416 yards and 10 touchdowns.
In order for SloanEl to utilize his dual-threat abilities, pressure will have to be taken off of him through the use of an effective ground game. SloanEl is confident in his new rushing crew.
“We have three good running backs that we can rotate in and out so I won’t have to run as much as last year,” SloanEl said.
ESU’s air game had a similar effect on defenses last season as the rushing attack. SloanEl completed just over 60 percent of his passes.
However, he threw as many interceptions as he did touchdowns. SloanEl, along with the rest of the ESU football team, is working hard to focus more and prepare more for games using film.
“I’m studying more in the film room and preparing more for my opponent,” SloanEl said. “I’m not going to second guess myself and will know where I want to go with the ball.”
Defensively, experience and skill lead the way, with seven players having experience starting at least one game last year. In addition, the Hornets return seven of their top ten tacklers.
Katrel Larkins, senior business major, looks to spearhead a solid group of linebackers, along with the rest of the determined defensive squad. Larkins led the team in tackles with 80 total, 4.5 for loss and 2.5 sacks. A humble Larkins doesn’t think about statistics the way the fans do.
“Personally, I don’t care how many tackles I have as long as we win,” Larkins said. “I just have to cut down on my missed tackles because I had a lot last year too.”
The Hornets will face off against the Bulldogs at 7 p.m., tonight at Welch Stadium. The team encourages all fans, students and community members alike, to come out and cheer on the home team.
Austin Wagoner/The Bulletin
Leftovers. Pick and cook asparagus correctly for best flavor.(Flavor/Gracious Living) go to site online grocery coupons
The Virginian-Pilot (Norfolk, VA) March 15, 2006 Byline: REBECCA BURCHER JONES BY REBECCA BURCHER JONES CORRESPONDENT THE SKINNY on asparagus is this: March, April and May are when California harvests peak, so now is the time to begin enjoying the best of fresh domestic asparagus.
To ensure you’re buying the freshest asparagus in the grocery bin, select bright green spears with compact, firm tips and smooth, tender skin. California growers, according to the California Asparagus Commission, offer a range of sizes, from “standard” with an approximate diameter of one-fourth inch to “jumbo” with an approximate diameter of three-fourths inch. Both are tender, as tenderness relates to color – the greener the asparagus, the better it is.
You should handle asparagus spears like flowers. Trim the butt end of the spears, then refrigerate, upright, standing in an inch of water. Cover loosely with plastic. Or wrap the cut ends in a wet paper towel and store in a plastic bag with the top of the bag left open. Stored this way, fresh asparagus keeps for two to three days refrigerated.
A pound of asparagus contains 12 to 15 spears that measure 9 to 10 inches long; a pound will serve two to four people. Before cooking, trim about an inch from the butt end and cook the spears until they are barely fork tender. Do not overcook them; asparagus will absorb water and break down. Once cooked, refrigerate asparagus for no more than two days.
You can blanch asparagus in boiling water, steam it in a steamer rack over a large saucepan, microwave it in a glass baking dish, stir-fry it in oil or butter, or grill it directly on the grill.
It’s naturally low in calories, fat, cholesterol and sodium, and it’s an excellent source of folic acid and potassium.
Featured today is a recipe, supplied by the California Asparagus Commission, for a sandwich of smoked salmon and asparagus.
New PETA program Norfolk-based PETA (People for the Ethical Treatment of Animals) has developed a new scorecard program to rank animal welfare policies of 200 top grocery stores, restaurants, and meat suppliers. PETA will use the information it collected via surveys from these companies to encourage shoppers to support businesses that show consistent progress with animal welfare.
Copies of the surveys are available by request. Contact PETA by dialing (757) 622-7382. For additional information about PETA, visit the organization’s Web sites at www.peta.org and www.goveg.com.
Clip and save online Clipping coupons from newspapers and advertising fliers has been a popular pastime for decades. With the growth of technology and the Internet, coupons now are available online as well, but consumers still don’t use online coupons with the same frequency as they use preprinted ones.
Enter www.boodle.com, where you can access online grocery coupons for free. You have to register (also free) and then can click and print the coupons you want and start saving on your grocery bills.
A purchase for charity March is National Red Cross Month, and Circulon, makers of cookware, has announced that it will donate $5 to the Red Cross every time one of its specially marked red chef pans is sold. These special pans are set to go on sale in April, and the donation program will continue through 2006. The pan has a 4-quart capacity and measures 10 inches in diameter. It’s made of hard-anodized aluminum and features a non-stick interior and exterior.
The red porcelain exterior is in tribute to the American Red Cross. The pan retails for $49.99 and is identified by item number 80485.
Clear your clutter If you have cabinets full of pots, pans, dishes and glassware that you seldom use, then you may find a new book helpful in motivating you to clear your kitchen clutter. The book is titled “The Itty Bitty Kitchen Handbook” (Random House, $12.95) by Justin Spring. go to website online grocery coupons
In a conversational style, Spring encourages simplicity in the kitchen. Although he’s writing primarily for cooks who operate in small spaces, his advice applies to anyone who’s holding onto something that “might come in handy someday.” Spring suggests inviting a friend to help with a kitchen purge because it’s easier for someone with no attachment to help sort out the necessary from the unnecessary.
Spring, whose own kitchen measures only 45 square feet, makes recommendations for restocking cabinets and drawers and includes some 100 of his favorite recipes.
nSend news for Leftovers to Rebecca Jones at vpleftovers@cox.net. Send mail c/o Flavor, 150 W. Brambleton Ave., Norfolk, VA 23510. Fax (757) 446-2963.
CAPTION(S):
California Asparagus Commission Cream cheese and red onion add zing to this Fresh California Asparagus and Smoked Salmon Sandwich.