At the Aquarium
In addition to the rescue and rehabilitation of sea turtles funds were solicited and
given by generous donors and supporters to purchase food, supplies and medicine for
rescued sea turtles.
In 2016 the aquarium will celebrate its 40th anniversary with new exhibits and the
'velcome addition of 10 new staif positions, bringing the present staff to 55. Even with
this needed increase in personnel, trained volunteers are ever more essential to help
cover all of the critical care and daily maintenance jobs, onsite educational offerings and
community outreach activities.
New endeavors for this anniversary year include working with famihes and their
children to focus on keeping our environment clean and making conservation of our
natural resources a family priority. Families and their children are asked to commit a
day when they refrain from using disposable plastics. The new Beach Keepers program
'vill address conservation problems and solutions, as will the new sea turtle exhibit.
(Continued from page 24)
To inspire children and, through them, their parents and grandparents, the aquarium
has developed an innovative children’s program using an animated loggerhead turtle
character named Caretta. In a specially designed aquarium corner with a staff/volunteer-
painted background and floating sea creatures crafted by surfboard artist Craig
Gurganus, the animated loggerhead turtle Caretta will speak to the seated children on
the proper care and preservation of our environment. The goal is for the children'in turn
to influence others, especially their siblings and parents, in this regard.
The number of staff, volunteers, equipment and supplies needed to keep the NC
Aquarium at Pine Knoll Shores expertly running is impressive, as is the actual amount
of work this endeavor requires. Perhaps you will see things in this light the next time
you visit the aquarium—and maybe consider being one of their new volunteers.
Pine Knoll Shores is fortunate to have this wonderful resource in our community.
From the Neighbor’s Kitchen
Sun-Dried Tomato, Spinach and Quinoa Salad
Submitted by Mary Battista
A great side or meatless main dish, this recipe will make a quinoa fan out of even
the biggest skeptic.
Salad Ingredients
1 cup quinoa, rinsed in a fine-mesh colander
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
2 cups roughly chopped fresh spinach or arugula
1/3 cup sliced almonds
1/4 teaspoon olive oil
Salt, to taste
Lemon Dressing Ingredients
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, pressed or minced
I teaspoon Dijon mustard
^/2 teaspoon salt
^Inch of red pepper flakes
Lfeshly ground black pepper, to taste
directions
I- Cook the quinoa. Combine the rinsed quinoa and 2 cups water in a medium
saucepan. Bring the mixture to a boil over medium-high heat, then decrease heat to
maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about
15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove
from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
Meanwhile, prepare the dressing. Whisk together the olive oil, lemon juice, garlic,
mustard, salt and red pepper flakes. Season to taste with fi'eshly ground black pepper.
Toast the almonds. Warm 1/4 teaspoon olive oil in a small skillet over medium heat
Until shimmering. Add the almonds and a dash of salt and cook, stirring frequently
(beware, these burn quickly) until they are golden and fragrant. Transfer the toasted
almonds to a medium-sized serving bowl to cool.
Fluff the quinoa with a fork and transfer it into your serving bowl. Drizzle all of
the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and
Wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again,
season to taste with additional salt and pepper, if necessary, and serve immediately.
Sprinkle toasted almonds on top before serving.
^ield:
4 servings.
Easy as Pie
Submitted by Ms. PKS Princess
This recipe for enjoying a delicious meal with the
family was developed by my grandmother, passed down to
my mother, who safeguarded the secret, and then passed it
down to me.
Ingredients
Buffalo Wild Wings: 727-9191
Circa 81: 648-8300
Crab’s Claw: 726-8222
Island Grille: 240-0000
Olive Garden: 240-0250
Directions
1. Pick up the phone and dial one of the numbers.
2. Tell the person who answers what time you want to eat and how many will be
coming with you.
3. Arrive on time and enjoy your meal.
4. Note: Olive Garden does not take reservations for Friday and Saturday nights after 7
p.m.
Ingredients for a variation on the recipe
Amos Mosquito’s: 247-6222
Channel Marker: 247-2344
Chick-Fil-A: 247-7281
Crab Shack: 247-3444
loanni’s Grill: 808-0008
Longhorn Steakhouse: 222-0396
Promise Land Market: 222-0422
Red Fish Grill: 648-8269
Santorini Plus Pizza: 727-4992
Subway of Havelock: 444-1818
Taylor’s Creek Grocery: 838-1495
Directions
1. These restaurants do not accept reservations, but will be happy to have you stop in
for a bite or to pick up food for the family.
2. Note: Amos Mosquito’s takes reservations for Valentine’s Day and New Year’s Eve
only. Longhorn Steakhouse-has call-ahead seating: call when you’re on the way and
they’U put your name on the list.
Note from the editor: All of the establishments listed here contributed to Kayak for the
Warriors. We thank them for their support of this worthwhile town effort. Thanks also to
JohnBrodman for the idea for this never-fail recipe.
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