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Monday, November 12, 2018
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"Take heart; I have overcome the world." John 16:33
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Current Events - Nov 15—SFG Holiday Luncheon (Dining Room)
- Nov 16—Unit 59 Graduation (Gym)
- Nov 17—Conceal Carry Class (see below)
- Nov 17—Benefit Ride, Mini Horses (Trails)
- Nov 27—Fall Party for Staff and Battalion (Overby Home)
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SFG Luncheon We will be hosting the Strategic Fulfillment Group's annual Thanksgiving luncheon this Thursday, November 15 at 12 Noon. Food will then be moved into the Basic Training hallway (around 12:30 pm) for battalion and any staff who have reserved the meal (regular meal cost applies; please RSVP below). Staff/Volunteers assisting with the banquet will also eat in the Basic Training Dining Room after our guests have been served. |
| Graduation Luncheon All of our staff are invited to enjoy the Graduation Luncheon at the reduced rate of $2/adult and $1.50/child. This event does have assigned seating, so if you haven't made your reservations through the link below, please do so by tonight, Monday, November 12. Staff are requested to help clean up after the Graduation.
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| Conceal Carry Class There will be a Texas Conceal Carry class on Saturday, November 17 at 9:30 am, if there is enough interest. There is a minimum of five participants needed to hold the class. Registration fee is $50. Please see Chaplain Burch for more information.
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| Fall Staff Party Staff and Battalion are invited to the Overby home (7243 White Oak Rd), November 27 at 6:00 pm for a fun time of fellowship, toasty bonfire, hay rides, and 9 square. Staff Families, please bring your favorite chili to share, along with a side. The Kitchen will be providing chili toppings, drinks, and dessert. Please bring lawn chairs and don't forget to bundle up!
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| Missing in Action The Kitchen is missing a blue-grey cart and nice red push brooms (which should be labeled "Kitchen"). With the upcoming events the Kitchen would really appreciate having these items back. Also, if you have noticed anything that belongs to the Kitchen that is currently out of place, they would appreciate it being brought back before the end of the year. |
| Basic Training Update | Capt. Boulden And we're done! After a very busy nine weeks Unit 60 has been successfully promoted and inducted into the Battalion. Thank you to everyone who came out last Friday to show the men your support. This coming week the Cadre and I will be debriefing, cleaning up, and storing all the gear away until the next unit. If you come across anything on Campus that needs our attention, please let Capt. Falkenstine or myself know. We will make sure it gets taken care of before the end of the semester. Thank you all again for all your help and support this Basic Training. We couldn't have done it all without you.
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| Leadership Corner | Capt. Boulden The OODA loop is a short formula to help leaders deal with mistakes, short falls, and difficulties that we run across. Look at our mistakes, not as crippling moments that can't be redeemed, but as a spring bored for more growth.
OBSERVE: Look at your situation objectively. Don’t get emotional. Don’t rush into a solution. Regroup and withdraw from the fight temporarily, not permanently, to figure out what just happened to you.
ORIENT: Now, once you’ve taken the time to observe what is going on around you, it’s time to start making a plan. It’s time to start thinking about what you need to do next?
DECIDE: It’s now the time to start prioritizing and making decisions. Now you need to answer the question, “What is my plan of action?” “What is the one thing I can do right now that will yield the biggest result?”
ACT: We’ve now observed the problem as objectively as possible. We’ve oriented ourselves to our strengths and weaknesses, and we know what resources we have access to and which resources we need. We’ve decided on a course of action. Now, it’s time to take it.
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MENU
MONDAY
Lunch: Salad, Chicken Gnocchi Soup, Ciabatta Bread, Stuffed Eggs, Apples/PB & Honey Dip
Dinner: Salad, Hamburger Steaks, Baked Potatoes, Rolls, Cheesecake
TUESDAY
Lunch: Layered Burritos, Shredded Lettuce/Tomatoes, Salsa/Sour Cream, Corn Casserole Dinner: Salad, Shepherd’s Pie, Applesauce, Homemade Bread
WEDNESDAY
Staff Lunch:Salad, Individual Pizzas, Pie/Brownies/Ice Cream Dinner: Salad, Chicken Wraps, Chips
THURSDAY
SFG Banquet: Mixed Salad, Turkey, Dressing, Green Beans, Mashed Potatoes, Gravy, Rolls, Cranberry Sauce, Chocolate Cake, Pumpkin Cheesecake, Sweet Tea/Coffee (Meal served in Basic Training Hallway) Dinner: Salad, Chicken Alfredo Sauce over Pasta, Normandy Vegetable Blend, Bread Sticks
FRIDAY
Graduation Luncheon (Gym): Plated Garden Salad, Roast Beef, Mashed Potatoes, Gravy, Green Beans with Bacon, Rolls, Raspberry Cheesecake, Sweet Tea/CoffeeDinner: Salad, Pizza, Sweet Tea
SATURDAY
Brunch: Fruit Salad, Quiche, Chocolate Cinnamon Rolls, Yogurt, Granola/Cereal, Milk/Juice/Coffee |
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