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"For I have come down from heaven, not to do my own will but the will of him who sent me... this is the will of my Father, that everyone who looks on the Son and believes in him should have eternal life..." John 6:38-40 |
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Current Events - November 6—Veterans Banquet (6:30 pm in the Gym)
- November 9—Officers' Reception (Gym)
- November 10—Unit 58 Advancement (Schedule)
- November 11—Singspiration (Auditorium)
- November 12—Open House for the Pendergasts (Behr Home)
- November 15—SFG Holiday Luncheon
- November 17—Unit 57 Graduation (Schedule)
- November 23–24—Staff Thanksgiving Holiday
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Staff Meetings
There will be no morning staff meetings this week. Noon prayer times will continue Monday–Thursday. |
| Fire Extinguishers
Facilities will be doing their annual Fire Extinguisher inspection this week. Please have your ALERT-Owed Fire Extinguishers on your front porches on Wednesday, November 8. |
| Singspiration this Saturday
Join us for Singspiration this Saturday, November 11 at 6:30 pm in the Auditorium. If you have special music to share, please contact Lt. Vanderford. |
| Pendergast Open House
Everyone is welcome to an open house farewell for the Pendergast Family at the Behr's Home, Sunday, November 12 at 6:00 pm. Please bring finger foods or a snack for everyone to enjoy—an encouraging note is always great as well! |
| Runway Reminder
Please be aware that the ALERT runway continues to be used by student pilots and instructors on a daily basis. For the safety of everyone involved, please look carefully to the right and left before crossing the runway, even if the gates are up. We have had multiple instances of a vehicle crossing the runway when a plane was on final approach for landing. |
| Chicago Trip
There are some AV supplies needing to be taken back to Headquarters in the near future. If anyone is making a trip to the Chicago area this year, and you're available to take some equipment with you, please contact Bethany Vanderford. |
| Advancement/Graduation Banquets
The Advancement Banquet and Formal Graduation Luncheon will be available to our staff at the reduced rate of $2/adult and $1.50/child. Please RSVP for the meals you plan to attend. |
| | Battalion Update| SMaj. Hawley With the end of semester coming quickly upon us, we are striving to be purposeful in the short time we have left and finish well—both as individuals and as a group. Dive will finish their main classes this week as we make preparations for some of the battalion to deploy before Graduation. This is a busy time of year for us as we juggle classes, packing, cleaning, chorus events, and various Color Guard events at local churches and schools in honor of Veterans Day. Thank you for your prayers as we try to wrap everything up for this semester and strive to finish well! |
| | Basic Training Update| Capt. Boulden With only five days left in this Unit's training, it's hard to believe that Advancement Day is just around the corner. Most of the week will be spent in preparing for their Skills Demonstration, Field Drill and Ceremony, and Stage Presentation. We will begin to clean up, tear down, and pack gear near the end of the week. There will be an Officers' Reception on Thursday, November 9 at 3:30 pm in the Fieldhouse Gym. All active and reserve officers are invited to enjoy fellowship with the Unit.
Please continue to pray that the men would continue to press on to the end and practice diligently for the ceremony. As we start to clean up and put things away, please let us know if you come across any gear from Basic Training, or if there are any training areas that are in need of our attention. Thank you all so much for your prayers and support over the last nine weeks!
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MENU
MONDAY
Lunch: Fruit, Cilantro Chicken Tacos (Tortillas, Shredded Chicken, Cheese, Avocado, Sour Cream, Pico de Gallo), Tortilla Soup
Veterans' Banquet: Berry Mandarin Salad, Beef Stroganoff, Egg Noodles, Rainbow Vegetable Blend, Rolls/Butter, Patriotic Cheesecake
TUESDAY
Lunch: Salad, Tuna Melts, Chips, French Onion Dip Dinner: Salad, Beef Stir Fry, Rice, Spring Rolls
WEDNESDAY
Lunch: Salad, Monte Cristo Sandwiches, Curly Fries, Ketchup Dinner: Salad, Chicken Cacciatore, Mashed Potatoes, Green Beans, Rolls
THURSDAY
Lunch: Salad, Creamy Tortellini Soup, Grilled Italian Wraps Dinner: Taco Salad (Chips, Lettuce, Taco Meat, Beans, Cheese, Tomatoes, Salsa, Sour Cream, Onions, Corn)
FRIDAY
Brunch: Fruit, Scrambled Eggs, Beef Smokies, Scones with Whipped Cream, Cereal/Milk, Coffee/Juice Banquet: Tossed Salad, Roasted Herbed Chicken, Crispy New Potatoes, Normandy Vegetables, Crescent Rolls/Butter, Apple and Pumpkin Pie
SATURDAY
Brunch: Fruit Salad, Egg Muffins, Cinnamon Roll Pancakes, Yogurt, Granola/Cereal, Milk/Juice/Coffee |
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