What’s in this issue… Welcome New Employees Farewell Anniversaries Birthdays Martin’s Mirth The Book Worm Recipe Picture by Shane Employee Spotlight

Smith & Moorehouse By Shane Crittenden

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Sun Mon Tue Wed Thu Fri Sat

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Chad Gunn

Sylvia White

Casey Wilde

Stacey Gunn

Justin

Hemingway

John O’Brien

KayeDawn Epps

Birthdays Anniversaries

Talena Sprouse

Paul Smith

Joni Richins

Angela

Alvarado

Glenn Thomsen

Wayne Young

Carolyn Rose

Karen Butler

Jennie Pyper

David Bingham

Andy Crnich

Jared Vernon

Charlotte

Willoughby

Austin Prescott

Trevor Olsen

Thomas Eves

Beth Adams

Charlotte

Willoughby

Adrianne Steed

Stephanie Larsen

Jana Marchant

Leslie Freeman

Travis Hopper

Gina Herbert

Cole Pace

Nathan Brooks

Lisa Yoder

Carolyn Taylor

Catherine

Mullaly

Amber Holt

Tori Gallup

Patrick Putt

Ed

Woolstenhulme

Andrew Wright

John Lange

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Leslie Crawford

Engineering

Travis Moore

Facilities

An 82 year old woman was arrested for shoplifting. When “Sarah” went before the judge he asked her, ”What did you steal?” She replied, “A can of peaches.” The judge asked Sarah why she had stolen the can of peaches. And she replied that she was hungry. The judge then asked Sarah how many peaches were in the can.

She replied, “Six.” The judge said, “Then I will give you six days in jail.” Before the judge could con-clude the trial, the woman’s husband, “Keith” spoke and asked the judge if he could say something. The judge said, “Yes, what is it?” Keith, the husband, said,” She also stole a can of green peas!”

JUST REMEMBER: Genius does what it must, talent does what it can, and we just do what we’re told!!

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My Big, Fat, Chewy Chocolate Chip Cookie

Ingredients ◦ 2 cups all-purpose flour ◦ ½ teaspoon baking soda ◦ ½ teaspoon salt ◦ ¾ cup unsalted butter, melted and slightly cooled ◦ 1 cup packed brown sugar ◦ ½ cup white sugar ◦ 1 tablespoon vanilla extract ◦ 1 egg ◦ 1 egg yolk ◦ 2 cups semisweet chocolate chips

Instructions 1. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper. 2. Sift together the flour, baking soda and salt; set aside. 3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until

well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.

4. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands,

pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet and roll it taller than wider!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

5. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.