Oct. 27, 2002 – Gov. Charles W. Turnbull has asked Senate President Almando "Rocky" Liburd to "enact legislation to fund three union contracts" that together have a price tag of $6.1 million, and to do so "expeditiously," according to a Government House release issued Friday evening.
"In a letter dated May 30, 2002, transmitting the FY 2003 budget, I informed you that $25 million to $30 million would be needed to fund the 18 expired contracts," Turnbull stated in his letter sent on Friday to Liburd.
The three referenced contracts and the money needed to fund them, the release said, are with the United Steelworkers of America (Master contract), $3.8 million; the International Association of Firefighters for supervisors, $0.4 million; and the International Association of Firefighters for non-supervisors, $1.9 million.
According to the release, Turnbull in his letter to Liburd "reminded the Legislature" that in accordance with the V.I. Code, "no contract shall be binding as to the terms requiring appropriations until such appropriations are enacted."
It was not clear why additional appropriations were being sought beyond the funding allocated in the Fiscal Year 2003 budget.
The release said Turnbull provided Liburd an updated report "on the status of the 30 collective bargaining agreements." The release itself contained no information in this regard. Efforts to reach Liburd over the weekend were unsuccessful.
On Sept. 26, a Government House release said Karen Andrews, the administration's chief negotiator, had recently concluded negotiations with United Steelworkers of America (Master) which covered employees in 15 government departments and agencies. That agreement was still subject to ratification by the membership at the time.
The same release said that the government and the United International Association of Firefighters had reached agreement on a contract covering 193 Fire Service personnel. That pact also was still subject to ratification, the release said.
On Oct. 11, Government House announced agreement on a new contract with the Law Enforcement Supervisors Union and ratification by the union membership. The contract covers 96 sergeants, lieutenants, captains and supervisory corrections officers of the Police Department, Youth Rehabilitation Center and Corrections Bureau.
Repeated requests by the Source to the Office of Collective Bargaining for details of the contract provisions in recent weeks have gone unanswered.
Meanwhile, last week, a Government House release said that the implementation of salary increases teachers, members of the American Federation of Teachers, was proceeding, with the Personnel Division having processed 2,070 of 2,206 Notices of Personal Action received from the Education Department.
Publisher's note : Like the St. John Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
LEGISLATURE ASKED TO FUND NEW UNION CONTRACTS
Oct. 27, 2002 – Gov. Charles W. Turnbull has asked Senate President Almando "Rocky" Liburd to "enact legislation to fund three union contracts" that together have a price tag of $6.1 million, and to do so "expeditiously," according to a Government House release issued Friday evening.
"In a letter dated May 30, 2002, transmitting the FY 2003 budget, I informed you that $25 million to $30 million would be needed to fund the 18 expired contracts," Turnbull stated in his letter sent on Friday to Liburd.
The three referenced contracts and the money needed to fund them, the release said, are with the United Steelworkers of America (Master contract), $3.8 million; the International Association of Firefighters for supervisors, $0.4 million; and the International Association of Firefighters for non-supervisors, $1.9 million.
According to the release, Turnbull in his letter to Liburd "reminded the Legislature" that in accordance with the V.I. Code, "no contract shall be binding as to the terms requiring appropriations until such appropriations are enacted."
It was not clear why additional appropriations were being sought beyond the funding allocated in the Fiscal Year 2003 budget.
The release said Turnbull provided Liburd an updated report "on the status of the 30 collective bargaining agreements." The release itself contained no information in this regard. Efforts to reach Liburd over the weekend were unsuccessful.
On Sept. 26, a Government House release said Karen Andrews, the administration's chief negotiator, had recently concluded negotiations with United Steelworkers of America (Master) which covered employees in 15 government departments and agencies. That agreement was still subject to ratification by the membership at the time.
The same release said that the government and the United International Association of Firefighters had reached agreement on a contract covering 193 Fire Service personnel. That pact also was still subject to ratification, the release said.
On Oct. 11, Government House announced agreement on a new contract with the Law Enforcement Supervisors Union and ratification by the union membership. The contract covers 96 sergeants, lieutenants, captains and supervisory corrections officers of the Police Department, Youth Rehabilitation Center and Corrections Bureau.
Repeated requests by the Source to the Office of Collective Bargaining for details of the contract provisions in recent weeks have gone unanswered.
Meanwhile, last week, a Government House release said that the implementation of salary increases teachers, members of the American Federation of Teachers, was proceeding, with the Personnel Division having processed 2,070 of 2,206 Notices of Personal Action received from the Education Department.
Publisher's note : Like the St. Thomas Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
"In a letter dated May 30, 2002, transmitting the FY 2003 budget, I informed you that $25 million to $30 million would be needed to fund the 18 expired contracts," Turnbull stated in his letter sent on Friday to Liburd.
The three referenced contracts and the money needed to fund them, the release said, are with the United Steelworkers of America (Master contract), $3.8 million; the International Association of Firefighters for supervisors, $0.4 million; and the International Association of Firefighters for non-supervisors, $1.9 million.
According to the release, Turnbull in his letter to Liburd "reminded the Legislature" that in accordance with the V.I. Code, "no contract shall be binding as to the terms requiring appropriations until such appropriations are enacted."
It was not clear why additional appropriations were being sought beyond the funding allocated in the Fiscal Year 2003 budget.
The release said Turnbull provided Liburd an updated report "on the status of the 30 collective bargaining agreements." The release itself contained no information in this regard. Efforts to reach Liburd over the weekend were unsuccessful.
On Sept. 26, a Government House release said Karen Andrews, the administration's chief negotiator, had recently concluded negotiations with United Steelworkers of America (Master) which covered employees in 15 government departments and agencies. That agreement was still subject to ratification by the membership at the time.
The same release said that the government and the United International Association of Firefighters had reached agreement on a contract covering 193 Fire Service personnel. That pact also was still subject to ratification, the release said.
On Oct. 11, Government House announced agreement on a new contract with the Law Enforcement Supervisors Union and ratification by the union membership. The contract covers 96 sergeants, lieutenants, captains and supervisory corrections officers of the Police Department, Youth Rehabilitation Center and Corrections Bureau.
Repeated requests by the Source to the Office of Collective Bargaining for details of the contract provisions in recent weeks have gone unanswered.
Meanwhile, last week, a Government House release said that the implementation of salary increases teachers, members of the American Federation of Teachers, was proceeding, with the Personnel Division having processed 2,070 of 2,206 Notices of Personal Action received from the Education Department.
Publisher's note : Like the St. Thomas Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
CHARTERYACHT LEAGUE BOAT SHOW IS NOV. 7-11
Oct. 27, 2002 – Preparations are under way for the Virgin Islands Charteryacht League's 28th annual fall show, set for Nov. 7-11 at Crown Bay Marina. More than 55 monohull and multihull sailboats plus powerboats are expected to open their companionways to some 125 charter brokers from the U.S. mainland, the Caribbean and Europe.
Charter brokers are the sales force for crewed yacht vacations. During the show, brokers familiarize themselves with each yacht and its crew so they can effectively pair them up with charter clients.
The USVI show is the oldest in the Caribbean. This year it will follow on the heels of a similar event hosted by the Charter Yacht Society of the British Virgin Islands in Tortola.
Susan Chandler, VICL executive director, says: "There are distinct advantages to having our show last. Years ago, the VICL board of governors decided never to have our shows start before Nov. 7. Too many boats leave during hurricane season, and we don't want to put them at any risk to get here in time for the show.
"Also, the BVI show has a different flavor to it. Ours is unique and offers a larger variety of boats. We also have more owner-operator vessels. Brokers like the fact that with owner-operators they will see more familiar faces and consistency in the crew."
Although the VICL also sponsors a spring show, the fall one "is the most recognized show and attracts a much larger number of boats and brokers than our May show does," Chandler says. "It has been the show that officially kicks off the charter season. The crews spend the off-season doing repairs, painting, replacing upholstery and basically upgrading the boats in preparation for the busy winter season. Everyone comes to this show with high expectations for a strong charter season."
This year, Chandler says, "to give both the boats and the brokers a reason to return to St. Thomas," the viewing of the yachts has been extended by half a day, and lunchtime continuing education seminars will be held daily under the main tent.
"We decided to introduce continuing education seminars at the November boat show to help both boats and brokers become more aware of some of the changes in our industry," Chandler says. "The first seminar will cover the important points brokers need to be aware of when booking a scuba diving-oriented charter. These are very popular charters, and there are many details that the client needs to know before coming here."
At the Nov. 9 seminar, broker Sherry Yates of Yates Yachts will address changes that have taken place in the industry from both the boat and broker sides of the business. "The business has evolved, and we felt it was an important topic to discuss," Chandler says.
A Nov. 10 seminar is on communication as the key to a successful charter yacht vacation. "The teamwork and timely communication that involves between the client, broker, boat and clearinghouse is so vital to the success of each charter." Chandler says.
There will be a two-part, four-hour "new broker seminar" on Nov. 7 and 10 that is mandatory for brokers who have not attended previous St. Thomas shows. Upon completion of the seminar and attendance at the show, participants are recognized as brokers and are eligible to book charters. Aside from seminar fees, there are no costs to brokers for attending the show.
Last year, 25 persons attended the new broker seminar, Chandler says, but this year, only five have signed up so far. "I'm not sure if it has to do with the economy up in the States," she says, "but we are surprised at the small number."
Several social activities are also planned.
On Nov. 8, yacht crews and brokers will get to meet and mingle aboard the Kon Tiki compliments of Cruise Ship Excursions with food and drink by Texas Pit BBQ and West Indies Corp. Andrew Douglas will play on steelpans compliments of Dave's Diesel.
On Nov. 9, the new Sugar Mill Restaurant will host a Mariners Masked Ball, wine tasting and dinner, with Certified Angus Beef, Merchants Market and West Indies Corp. as co-sponsors. Lightning Phil and the Low Pressure System, sponsored by Budget Marine, will provide music.
On Nov. 10, there's be a Pirates Blender Contest at the boat show site.
On Nov. 6, Tickles Dockside Pub will host a welcome party with a buffet dinner with Island Marine Outfitters as co-sponsor. For the occasion, "Crown Bay Marina is bringing back entertainer Freddie Rabuse," Chandler says.
"Sponsorship is at an all-time high," she says. "This really helps us to put on a quality show with the goal of increasing the charter bookings. We have the challenge of trying to grow the industry back to where it once was in the early days of 250 crewed charter yachts."
More good signs, she says, are that VICL membership has grown by 15 over the summer, a traditional slow time, and "bookings for the fall season are running well ahead of last year."
For more information about the show, call 774-3944 or (800) 523-2061, or visit the VICL Web site.
Publisher's note : Like the St. Thomas Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
Charter brokers are the sales force for crewed yacht vacations. During the show, brokers familiarize themselves with each yacht and its crew so they can effectively pair them up with charter clients.
The USVI show is the oldest in the Caribbean. This year it will follow on the heels of a similar event hosted by the Charter Yacht Society of the British Virgin Islands in Tortola.
Susan Chandler, VICL executive director, says: "There are distinct advantages to having our show last. Years ago, the VICL board of governors decided never to have our shows start before Nov. 7. Too many boats leave during hurricane season, and we don't want to put them at any risk to get here in time for the show.
"Also, the BVI show has a different flavor to it. Ours is unique and offers a larger variety of boats. We also have more owner-operator vessels. Brokers like the fact that with owner-operators they will see more familiar faces and consistency in the crew."
Although the VICL also sponsors a spring show, the fall one "is the most recognized show and attracts a much larger number of boats and brokers than our May show does," Chandler says. "It has been the show that officially kicks off the charter season. The crews spend the off-season doing repairs, painting, replacing upholstery and basically upgrading the boats in preparation for the busy winter season. Everyone comes to this show with high expectations for a strong charter season."
This year, Chandler says, "to give both the boats and the brokers a reason to return to St. Thomas," the viewing of the yachts has been extended by half a day, and lunchtime continuing education seminars will be held daily under the main tent.
"We decided to introduce continuing education seminars at the November boat show to help both boats and brokers become more aware of some of the changes in our industry," Chandler says. "The first seminar will cover the important points brokers need to be aware of when booking a scuba diving-oriented charter. These are very popular charters, and there are many details that the client needs to know before coming here."
At the Nov. 9 seminar, broker Sherry Yates of Yates Yachts will address changes that have taken place in the industry from both the boat and broker sides of the business. "The business has evolved, and we felt it was an important topic to discuss," Chandler says.
A Nov. 10 seminar is on communication as the key to a successful charter yacht vacation. "The teamwork and timely communication that involves between the client, broker, boat and clearinghouse is so vital to the success of each charter." Chandler says.
There will be a two-part, four-hour "new broker seminar" on Nov. 7 and 10 that is mandatory for brokers who have not attended previous St. Thomas shows. Upon completion of the seminar and attendance at the show, participants are recognized as brokers and are eligible to book charters. Aside from seminar fees, there are no costs to brokers for attending the show.
Last year, 25 persons attended the new broker seminar, Chandler says, but this year, only five have signed up so far. "I'm not sure if it has to do with the economy up in the States," she says, "but we are surprised at the small number."
Several social activities are also planned.
On Nov. 8, yacht crews and brokers will get to meet and mingle aboard the Kon Tiki compliments of Cruise Ship Excursions with food and drink by Texas Pit BBQ and West Indies Corp. Andrew Douglas will play on steelpans compliments of Dave's Diesel.
On Nov. 9, the new Sugar Mill Restaurant will host a Mariners Masked Ball, wine tasting and dinner, with Certified Angus Beef, Merchants Market and West Indies Corp. as co-sponsors. Lightning Phil and the Low Pressure System, sponsored by Budget Marine, will provide music.
On Nov. 10, there's be a Pirates Blender Contest at the boat show site.
On Nov. 6, Tickles Dockside Pub will host a welcome party with a buffet dinner with Island Marine Outfitters as co-sponsor. For the occasion, "Crown Bay Marina is bringing back entertainer Freddie Rabuse," Chandler says.
"Sponsorship is at an all-time high," she says. "This really helps us to put on a quality show with the goal of increasing the charter bookings. We have the challenge of trying to grow the industry back to where it once was in the early days of 250 crewed charter yachts."
More good signs, she says, are that VICL membership has grown by 15 over the summer, a traditional slow time, and "bookings for the fall season are running well ahead of last year."
For more information about the show, call 774-3944 or (800) 523-2061, or visit the VICL Web site.
Publisher's note : Like the St. Thomas Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
REAL PUMPKIN, OTHER GOODIES MAKE A GREAT PIE
Oct. 27, 2002 – This is all treat, no trick! A pumpkin pie recipe for Halloween and the holidays ahead that is a heart-healthy dessert that's also delicious.
Start with the crust. For fat, this recipe has just a tad of oil, along with almonds that contain healthful mono-unsaturated fats. The sugar content is low, and tummy pleasing fiber comes in the oats and whole-wheat flour. Put it all together, and you've got a yummy crunchy crust.
Then for the filling, start with fresh West Indian pumpkin or calabaza instead of canned pumpkin puree. To soften the pumpkin, bake it in the oven, rather than boiling it. Boiling leaves the bright orange vegetable's flesh too full of water, and you'll have a runny pie.
To bake pumpkin:
1. Preheat oven to 300 degrees Fahrenheit.
2. Cut the pumpkin into small, manageable pieces and cut off the pith and seeds.
3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 cup of water and bake uncovered for 1 hour or until tender. Remove from oven and allow to cool.
4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
In the recipe here, other healthful advantages to the filling include the use of evaporated skimmed milk and only one egg.
The proof of this recipe comes in the eating. Just try making a pie for your holiday celebrations.
Healthful Pumpkin Pie
For the crust:
1 cup quick-cooking oats
1/4 cup whole-wheat flour
1/4 cup ground almonds
2 tablespoons brown sugar
1/4 tsp salt
3 tablespoons safflower oil
1 tablespoon water
For the filling:
1/4 cup packed brown sugar
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
One egg, beaten
4 teaspoons vanilla essence
1 cup mashed pumpkin
2/3 cup evaporated skimmed milk
Preheat oven to 425 degrees F.
For the crust: Mix oats, flour, almonds, sugar and salt together in small mixing bowl. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown. Turn down oven to 350 degrees F.
For the filling: Mix sugar, cinnamon, nutmeg and salt together in a bowl. Add eggs and vanilla and mix to blend ingredients. Add pumpkin and milk and stir to combine. Pour into prepared pie shell. Bake 45 minutes at 350 degrees F., or until knife inserted near center comes out clean.
Serves 8. Per serving: 177 calories, 8 gms fat (30 percent fat calories), 24 mg cholesterol, 153 mg sodium.
Publisher's note : Like the St. Croix Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
Start with the crust. For fat, this recipe has just a tad of oil, along with almonds that contain healthful mono-unsaturated fats. The sugar content is low, and tummy pleasing fiber comes in the oats and whole-wheat flour. Put it all together, and you've got a yummy crunchy crust.
Then for the filling, start with fresh West Indian pumpkin or calabaza instead of canned pumpkin puree. To soften the pumpkin, bake it in the oven, rather than boiling it. Boiling leaves the bright orange vegetable's flesh too full of water, and you'll have a runny pie.
To bake pumpkin:
1. Preheat oven to 300 degrees Fahrenheit.
2. Cut the pumpkin into small, manageable pieces and cut off the pith and seeds.
3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 cup of water and bake uncovered for 1 hour or until tender. Remove from oven and allow to cool.
4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
In the recipe here, other healthful advantages to the filling include the use of evaporated skimmed milk and only one egg.
The proof of this recipe comes in the eating. Just try making a pie for your holiday celebrations.
Healthful Pumpkin Pie
For the crust:
1 cup quick-cooking oats
1/4 cup whole-wheat flour
1/4 cup ground almonds
2 tablespoons brown sugar
1/4 tsp salt
3 tablespoons safflower oil
1 tablespoon water
For the filling:
1/4 cup packed brown sugar
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
One egg, beaten
4 teaspoons vanilla essence
1 cup mashed pumpkin
2/3 cup evaporated skimmed milk
Preheat oven to 425 degrees F.
For the crust: Mix oats, flour, almonds, sugar and salt together in small mixing bowl. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown. Turn down oven to 350 degrees F.
For the filling: Mix sugar, cinnamon, nutmeg and salt together in a bowl. Add eggs and vanilla and mix to blend ingredients. Add pumpkin and milk and stir to combine. Pour into prepared pie shell. Bake 45 minutes at 350 degrees F., or until knife inserted near center comes out clean.
Serves 8. Per serving: 177 calories, 8 gms fat (30 percent fat calories), 24 mg cholesterol, 153 mg sodium.
Publisher's note : Like the St. Croix Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
REAL PUMPKIN, OTHER GOODIES MAKE A GREAT PIE
Oct. 27, 2002 – This is all treat, no trick! A pumpkin pie recipe for Halloween and the holidays ahead that is a heart-healthy dessert that's also delicious.
Start with the crust. For fat, this recipe has just a tad of oil, along with almonds that contain healthful mono-unsaturated fats. The sugar content is low, and tummy pleasing fiber comes in the oats and whole-wheat flour. Put it all together, and you've got a yummy crunchy crust.
Then for the filling, start with fresh West Indian pumpkin or calabaza instead of canned pumpkin puree. To soften the pumpkin, bake it in the oven, rather than boiling it. Boiling leaves the bright orange vegetable's flesh too full of water, and you'll have a runny pie.
To bake pumpkin:
1. Preheat oven to 300 degrees Fahrenheit.
2. Cut the pumpkin into small, manageable pieces and cut off the pith and seeds.
3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 cup of water and bake uncovered for 1 hour or until tender. Remove from oven and allow to cool.
4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
In the recipe here, other healthful advantages to the filling include the use of evaporated skimmed milk and only one egg.
The proof of this recipe comes in the eating. Just try making a pie for your holiday celebrations.
Healthful Pumpkin Pie
For the crust:
1 cup quick-cooking oats
1/4 cup whole-wheat flour
1/4 cup ground almonds
2 tablespoons brown sugar
1/4 tsp salt
3 tablespoons safflower oil
1 tablespoon water
For the filling:
1/4 cup packed brown sugar
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
One egg, beaten
4 teaspoons vanilla essence
1 cup mashed pumpkin
2/3 cup evaporated skimmed milk
Preheat oven to 425 degrees F.
For the crust: Mix oats, flour, almonds, sugar and salt together in small mixing bowl. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown. Turn down oven to 350 degrees F.
For the filling: Mix sugar, cinnamon, nutmeg and salt together in a bowl. Add eggs and vanilla and mix to blend ingredients. Add pumpkin and milk and stir to combine. Pour into prepared pie shell. Bake 45 minutes at 350 degrees F., or until knife inserted near center comes out clean.
Serves 8. Per serving: 177 calories, 8 gms fat (30 percent fat calories), 24 mg cholesterol, 153 mg sodium.
Publisher's note : Like the St. John Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here..
Start with the crust. For fat, this recipe has just a tad of oil, along with almonds that contain healthful mono-unsaturated fats. The sugar content is low, and tummy pleasing fiber comes in the oats and whole-wheat flour. Put it all together, and you've got a yummy crunchy crust.
Then for the filling, start with fresh West Indian pumpkin or calabaza instead of canned pumpkin puree. To soften the pumpkin, bake it in the oven, rather than boiling it. Boiling leaves the bright orange vegetable's flesh too full of water, and you'll have a runny pie.
To bake pumpkin:
1. Preheat oven to 300 degrees Fahrenheit.
2. Cut the pumpkin into small, manageable pieces and cut off the pith and seeds.
3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 cup of water and bake uncovered for 1 hour or until tender. Remove from oven and allow to cool.
4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
In the recipe here, other healthful advantages to the filling include the use of evaporated skimmed milk and only one egg.
The proof of this recipe comes in the eating. Just try making a pie for your holiday celebrations.
Healthful Pumpkin Pie
For the crust:
1 cup quick-cooking oats
1/4 cup whole-wheat flour
1/4 cup ground almonds
2 tablespoons brown sugar
1/4 tsp salt
3 tablespoons safflower oil
1 tablespoon water
For the filling:
1/4 cup packed brown sugar
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
One egg, beaten
4 teaspoons vanilla essence
1 cup mashed pumpkin
2/3 cup evaporated skimmed milk
Preheat oven to 425 degrees F.
For the crust: Mix oats, flour, almonds, sugar and salt together in small mixing bowl. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown. Turn down oven to 350 degrees F.
For the filling: Mix sugar, cinnamon, nutmeg and salt together in a bowl. Add eggs and vanilla and mix to blend ingredients. Add pumpkin and milk and stir to combine. Pour into prepared pie shell. Bake 45 minutes at 350 degrees F., or until knife inserted near center comes out clean.
Serves 8. Per serving: 177 calories, 8 gms fat (30 percent fat calories), 24 mg cholesterol, 153 mg sodium.
Publisher's note : Like the St. John Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here..
REAL PUMPKIN, OTHER GOODIES MAKE A GREAT PIE
Oct. 27, 2002 – This is all treat, no trick! A pumpkin pie recipe for Halloween and the holidays ahead that is a heart-healthy dessert that's also delicious.
Start with the crust. For fat, this recipe has just a tad of oil, along with almonds that contain healthful mono-unsaturated fats. The sugar content is low, and tummy pleasing fiber comes in the oats and whole-wheat flour. Put it all together, and you've got a yummy crunchy crust.
Then for the filling, start with fresh West Indian pumpkin or calabaza instead of canned pumpkin puree. To soften the pumpkin, bake it in the oven, rather than boiling it. Boiling leaves the bright orange vegetable's flesh too full of water, and you'll have a runny pie.
To bake pumpkin:
1. Preheat oven to 300 degrees Fahrenheit.
2. Cut the pumpkin into small, manageable pieces and cut off the pith and seeds.
3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 cup of water and bake uncovered for 1 hour or until tender. Remove from oven and allow to cool.
4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
In the recipe here, other healthful advantages to the filling include the use of evaporated skimmed milk and only one egg.
The proof of this recipe comes in the eating. Just try making a pie for your holiday celebrations.
Healthful Pumpkin Pie
For the crust:
1 cup quick-cooking oats
1/4 cup whole-wheat flour
1/4 cup ground almonds
2 tablespoons brown sugar
1/4 tsp salt
3 tablespoons safflower oil
1 tablespoon water
For the filling:
1/4 cup packed brown sugar
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
One egg, beaten
4 teaspoons vanilla essence
1 cup mashed pumpkin
2/3 cup evaporated skimmed milk
Preheat oven to 425 degrees F.
For the crust: Mix oats, flour, almonds, sugar and salt together in small mixing bowl. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown. Turn down oven to 350 degrees F.
For the filling: Mix sugar, cinnamon, nutmeg and salt together in a bowl. Add eggs and vanilla and mix to blend ingredients. Add pumpkin and milk and stir to combine. Pour into prepared pie shell. Bake 45 minutes at 350 degrees F., or until knife inserted near center comes out clean.
Serves 8. Per serving: 177 calories, 8 gms fat (30 percent fat calories), 24 mg cholesterol, 153 mg sodium.
Publisher's note : Like the St. Thomas Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
Start with the crust. For fat, this recipe has just a tad of oil, along with almonds that contain healthful mono-unsaturated fats. The sugar content is low, and tummy pleasing fiber comes in the oats and whole-wheat flour. Put it all together, and you've got a yummy crunchy crust.
Then for the filling, start with fresh West Indian pumpkin or calabaza instead of canned pumpkin puree. To soften the pumpkin, bake it in the oven, rather than boiling it. Boiling leaves the bright orange vegetable's flesh too full of water, and you'll have a runny pie.
To bake pumpkin:
1. Preheat oven to 300 degrees Fahrenheit.
2. Cut the pumpkin into small, manageable pieces and cut off the pith and seeds.
3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 cup of water and bake uncovered for 1 hour or until tender. Remove from oven and allow to cool.
4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
In the recipe here, other healthful advantages to the filling include the use of evaporated skimmed milk and only one egg.
The proof of this recipe comes in the eating. Just try making a pie for your holiday celebrations.
Healthful Pumpkin Pie
For the crust:
1 cup quick-cooking oats
1/4 cup whole-wheat flour
1/4 cup ground almonds
2 tablespoons brown sugar
1/4 tsp salt
3 tablespoons safflower oil
1 tablespoon water
For the filling:
1/4 cup packed brown sugar
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
One egg, beaten
4 teaspoons vanilla essence
1 cup mashed pumpkin
2/3 cup evaporated skimmed milk
Preheat oven to 425 degrees F.
For the crust: Mix oats, flour, almonds, sugar and salt together in small mixing bowl. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown. Turn down oven to 350 degrees F.
For the filling: Mix sugar, cinnamon, nutmeg and salt together in a bowl. Add eggs and vanilla and mix to blend ingredients. Add pumpkin and milk and stir to combine. Pour into prepared pie shell. Bake 45 minutes at 350 degrees F., or until knife inserted near center comes out clean.
Serves 8. Per serving: 177 calories, 8 gms fat (30 percent fat calories), 24 mg cholesterol, 153 mg sodium.
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CHILD SUPPORT OFFICE CLOSED FOR TRAINING
Oct. 26, 2002 – The public is advised that the Paternity and Child Support Division office will be closed on St. Thomas from 8 a.m. to 1 p.m. on Monday, Oct. 28, for in-service training.
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CHILD SUPPORT OFFICE CLOSED FOR TRAINING
Oct. 26, 2002 – The public is advised that the Paternity and Child Support Offices will be closed for in-service training on St. Croix from 8 a.m. to 1 p.m. on Monday, Nov. 4.
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'THESE SENSELESS KILLINGS MUST STOP'
Dear Source
I was born and raised in St. Croix. I am a police commander, with 25 years experience. I teach and consult in the area of community policing, cultural diversity, homicide and death investigations, search and seizure, narcotics investigations, etc.
The crime problem in the U.S. Virgin Islands, especially on St. Croix, is alarming. This month alone, St. Croix has experienced four killings. The death of the taxi driver is the 19th homicide this year and 37th in the territory. Crime and disorder have taken over. The economy and the quality of life are affected. I am concerned.
Violent crimes are steadily on the rise. The increase is troubling. The Virgin Islands, once heralded as "Paradise," is quickly becoming a place no one wants to visit. This is ridiculous. These senseless killings must stop. The time has come to restore order and take back our streets. We cannot allow lawless, irresponsible thugs to continue to terrorize our community and our neighborhoods.
Citizens and other affected stakeholders must stand firm with law enforcement. The team must prevail. Every law abiding citizen has a responsibility to get involved and participate. Partnership is of the essence. Law enforcement, however, must make it safe and secure for those willing to help.
The decay of the Territory is deplorable. We must echo a sound of solidarity. We must send message to thugs everywhere, that their behavior is unacceptable and will not be tolerated. We have suffered long enough. Let's take back our community!
Ronald V. Davis
Hampton, Virginia
Publisher's note : Like the St. Croix Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
I was born and raised in St. Croix. I am a police commander, with 25 years experience. I teach and consult in the area of community policing, cultural diversity, homicide and death investigations, search and seizure, narcotics investigations, etc.
The crime problem in the U.S. Virgin Islands, especially on St. Croix, is alarming. This month alone, St. Croix has experienced four killings. The death of the taxi driver is the 19th homicide this year and 37th in the territory. Crime and disorder have taken over. The economy and the quality of life are affected. I am concerned.
Violent crimes are steadily on the rise. The increase is troubling. The Virgin Islands, once heralded as "Paradise," is quickly becoming a place no one wants to visit. This is ridiculous. These senseless killings must stop. The time has come to restore order and take back our streets. We cannot allow lawless, irresponsible thugs to continue to terrorize our community and our neighborhoods.
Citizens and other affected stakeholders must stand firm with law enforcement. The team must prevail. Every law abiding citizen has a responsibility to get involved and participate. Partnership is of the essence. Law enforcement, however, must make it safe and secure for those willing to help.
The decay of the Territory is deplorable. We must echo a sound of solidarity. We must send message to thugs everywhere, that their behavior is unacceptable and will not be tolerated. We have suffered long enough. Let's take back our community!
Ronald V. Davis
Hampton, Virginia
Publisher's note : Like the St. Croix Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
'THESE SENSELESS KILLINGS MUST STOP'
Dear Source
I was born and raised in St. Croix. I am a police commander, with 25 years experience. I teach and consult in the area of community policing, cultural diversity, homicide and death investigations, search and seizure, narcotics investigations, etc.
The crime problem in the U.S. Virgin Islands, especially on St. Croix, is alarming. This month alone, St. Croix has experienced four killings. The death of the taxi driver is the 19th homicide this year and 37th in the territory. Crime and disorder have taken over. The economy and the quality of life are affected. I am concerned.
Violent crimes are steadily on the rise. The increase is troubling. The Virgin Islands, once heralded as "Paradise," is quickly becoming a place no one wants to visit. This is ridiculous. These senseless killings must stop. The time has come to restore order and take back our streets. We cannot allow lawless, irresponsible thugs to continue to terrorize our community and our neighborhoods.
Citizens and other affected stakeholders must stand firm with law enforcement. The team must prevail. Every law abiding citizen has a responsibility to get involved and participate. Partnership is of the essence. Law enforcement, however, must make it safe and secure for those willing to help.
The decay of the Territory is deplorable. We must echo a sound of solidarity. We must send message to thugs everywhere, that their behavior is unacceptable and will not be tolerated. We have suffered long enough. Let's take back our community!
Ronald V. Davis
Hampton, Virginia
Publisher's note : Like the St. John Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
I was born and raised in St. Croix. I am a police commander, with 25 years experience. I teach and consult in the area of community policing, cultural diversity, homicide and death investigations, search and seizure, narcotics investigations, etc.
The crime problem in the U.S. Virgin Islands, especially on St. Croix, is alarming. This month alone, St. Croix has experienced four killings. The death of the taxi driver is the 19th homicide this year and 37th in the territory. Crime and disorder have taken over. The economy and the quality of life are affected. I am concerned.
Violent crimes are steadily on the rise. The increase is troubling. The Virgin Islands, once heralded as "Paradise," is quickly becoming a place no one wants to visit. This is ridiculous. These senseless killings must stop. The time has come to restore order and take back our streets. We cannot allow lawless, irresponsible thugs to continue to terrorize our community and our neighborhoods.
Citizens and other affected stakeholders must stand firm with law enforcement. The team must prevail. Every law abiding citizen has a responsibility to get involved and participate. Partnership is of the essence. Law enforcement, however, must make it safe and secure for those willing to help.
The decay of the Territory is deplorable. We must echo a sound of solidarity. We must send message to thugs everywhere, that their behavior is unacceptable and will not be tolerated. We have suffered long enough. Let's take back our community!
Ronald V. Davis
Hampton, Virginia
Publisher's note : Like the St. John Source now? Find out how you can love us twice as much — and show your support for the islands' free and independent news voice … click here.
