C h u r c h o f S c i e n t o l o g y F l a g S e r v i c e O r g a n i z a t i o n P . O . B o x 3 1 7 5 1 T a m p a , F l o r i d a 3 3 6 3 1 - 3 7 5 1 , U . S . A . e - m a i l : f l a g s e r v i c e o r g @ f l a g . o r g
N O N P R O F I T O R G A N I Z A T I O N U . S . P O S T A G E P A I D C H U R C H O F S C I E N T O L O G Y F L A G S E R V I C E O R G A N I Z A T I O N
NEWSPAPER FOR LOCAL & VISITING SCIENTOLOGISTS
THE FLAG LAND BASE
®
October 2013 | Issue #12
WHERE
do we stand and
what is in store?
WEEKEND HAPPENINGS
Friday Flag Graduation, entertainment & family fun
HIBISCUS
secrets to a great burrito and their origins
GARDEN
a new unique Italian dish
HOURGLASS
Chicken Quesadillas take on a whole new dimension
FLOWER PHOTOGRAPHY GAME
WINNERS!
THANKSGIVING
OCTOBER
and we are virtually upon a new Golden Age of Tech Phase II full release and the opening of the new Flag Building. According to record-breaking statistics of well over 4,400 attendees, it is likely that you have been at recent Graduations so you know this to be true. Now is the time to pour on the coals and complete your current service. Get through the full LRH Basics line-up. Make sure you are READY. And if you are,
continue.
Since you are here, you are able to avail yourself of the benefits that the Golden Age of Tech Phase II has to offer. As always, The Fort Harrison is here to service you, with a full complement of staff to ensure that
all
your needs are catered to! In this month's edition, we cover the weekend activities of Flag
®
Graduation, Saturday Late Nite Café, Family Day and Hibiscus Unplugged; What's new and/or popular in The Fort Harrison Restaurants (with some interesting culinary history); Results from our September Floral Photography Game and a view to what is coming in the near future. Thanksgiving is still on the calendar and, as you will heartily agree, we have more to give thanks for in 2013 than any other year in our history. We will make sure it is over-the-top! All you have to do is arrive!See you at The Fort Harrison!
19
OCTOBERKARLA KELLY
From Los Angeles, New OT
®
VIII, Karla is versatile in jazz, R&B, country and Caribbean music. She has participated in various recording projects and has a cool album of her own.
26
OCTOBER
MICHAEL GRAVES & BOB NAHAS
Both Bob and Michael are talented musicians in their own rights, but when you put them together, their combined voices and harmonies are amazing to behold. They will take you right to the top of the Tone Scale.
20
OCTOBERCARLOS DAY
Having been performing from the age of 5, Carlos, who is now 31 is multi-talented at vocals, guitar, trumpet, piano, bass and Latin percussion.
27
OCTOBERBRENDA CIFUENTES & KARLA KELLY
Brenda has a personal style with the strength of the old soul singers and great vocal power. Together with Karla's versatile voice ranging from rock/pop/country to lilting ballads, makes them a captivating combination.
S
unday
n
ightS
• h
ibiScuS
R
eStauRant
•
8:30
PM
TO
10:00
PM
FRIDAY NIGHT FLAG GRADUATION
S
atuRday
n
ightS
• P
oolSide
• 8:30
PM
TO
10:30
PM
Join us for Family Day every Sunday with Garden brunch from 11:00
AM
to 2:00
PM
, then our BBQ from 2:00
PM
to 5:00
PM
. Enjoy:
•
Painting
•
Water Games
•
Glitter "tattoos"
•
Face Painting
•
Swimming
•
Games
•
Arts & Crafts
•
Ping-pong
•
Basketball
•
Bowling
•
Entertainment
•
Bubble Making
•
Spin Art
•
Theme Games
•
Kayaking
•
Smoothies And more!
W
HEN FEATURING A PARTICULAR DISH
from a certain "country" of origin, on occasion it reveals a genesis as something quite different.Let's take the
Burrito
, gured by most to be
Mexican. Truth be told, the roots are there, but this simple formula has been embellished to such a degree that no one purist could lay claim to one recipe or another as being the authentic. The
burrito
origin dates back to the recent past,
1922 being the rst documented at a roadside cafe in
Tucson, Arizona. However, the little cafes in the dusty towns of Chihuahua, Mexico, just south of our borders, is where it is considered to have originated.Why didn't someone think of the burrito earlier? Let's go back to the 14-16th century when the Aztecs ruled Mexico. At that time, the burrito was not even possible: the staple grain was corn to which they added turkey, duck, seafood with avocado, tomatoes and chillies.
They did not have wheat our or pigs, chickens or
beef until around 1519, when it was introduced by the Spanish who conquered them.
Fast forward a few hundred years and we nd the birth of the our tortilla in Chihuahua. Being in the
northern region, corn grows poorly but wheat does well. Thus, in the late 19th century, some unsung
villager invented the our tortilla. Sometime afterward
someone rolled the tortilla around some meat and named it
burrito
after the burro colts that are born to pack animals of the region. Though there are a number of theories, the name probably came about because newborn burros are fat and cute. Those original Chihuahua burritos were – and still are – simple affairs: meat, a little sauce, some onions. The embellishments came years later. In fact, the
rst mention of a burrito in any publication was the
Los Angeles Times
in 1958, the same year it appeared in the
Oxford Dictionary
. We've certainly made up for lost time. It seems the burrito has been around forever.One could say with some accuracy that the typical burrito is made with meat, beans and rice. One interesting side note here: while the Aztecs did partake
of beans (a good, high protein, high ber food) they
couldn't serve them in the style we call "refried" because they did not have lard or other cooking oils. The term "refried" was horribly misunderstood and considered to mean the beans were fried twice. In fact, it comes from the Spanish word "refrito" which originally meant "thoroughly cooked". The mistranslation has carried right through to today. Feel brighter?Now, when one talks of embellishments, today
you can get burritos in U.S. restaurants of innite
variety, including Chinese Pork, Breakfast Burritos, Thai Chicken, Polish Kielbasa and the more modern variation called "the wrap" which has the tortilla itself made out of such ingredients as spinach, cheese, tomato and bell pepper.
Sufce to say that the burrito is a platform for
creativity and frankly the sky is the limit as to what can make a burrito a tasty morsel. The Hibiscus Beef Burrito is honed to the more "traditional" simple recipe: prime shredded beef, beans and just a little rice with secret spices only the Hibiscus knows. Wrap in a lightly toasted tortilla and top with triple-cut lettuce, diced tomatoes and avocado and you have a delicious burrito. Only the Hibiscus could make it taste this good.
Come by, ask for Luca. If you wish to make a group booking, call (727) 467-5000 Ext 441510, or hibiscus@fortharrison.org
T
HE
OTHER
DAY
a Fort Harrison guest came into the Garden Restaurant. He is a native of Avellino, Italy. He noticed the ripe cherry tomatoes on the salad bar and had a bright idea. He called for Daniele, the Italian Garden chef, and asked him could he make "un piatto semplice" (a simple dish), done the Italian way using "ciliegini" (cherry tomatoes).Daniele, of course, immediately set himself to this task to make something really delicious. Daniele took garlic, diced it and fried it "soffritto" (slightly fried) in Italian oil, then added a handful of cherry tomatoes, half a pinch of salt, allowing it to cook for just a few minutes.Meantime, the Italian pasta was put to boil. This is classic spaghetti "al dente" (literally "to the tooth"
meaning it is cooked so as to be still rm).
The pasta and cherry tomatoes were tossed together with a garnish of freshly grated parmesan cheese and a basil leaf. This took less than 30 minutes. But the product? One very happy guest. He couldn't believe how fast and how simple, but how tasty.
And, if you take a look, the dish even reects the colors of the Italian ag: white, red and green!
You can enjoy this dish now at the Garden. It is called "Avellino-style Fresh Tomato Pasta".
For more information, contact Pamela at (727) 467-5000 Ext 441530, or garden@fortharrison.org
Q
uesadillas
have got to be one of the best exports from Mexico. Simple ingredients, simple execution and, if made right, very tasty. They are an extremely popular dish, whether a straight cheese or mixed with a variety of meats and vegetables.However, if you are looking for fresh ingredients and
avor, go no further than the Hourglass.
Let's take their Chicken Quesadilla. Firstly,
everything
is made in-house.
The chicken–specically the thigh which is the most avorful part–is marinated for 3 days in a sealed environment to maximize the avor. The chicken
is then grilled on a chargrill which gives that great,
strong, smoky avor. This is vital for Mexican-style
cooking.Next, take the tortillas and caramelize them in a hot pan. Add white aged cheddar until nicely melted. The quesadillas are served hot with fresh tortilla chips, sour cream, salsa and guacamole.We cannot give away the salsa or guacamole recipes, but know that they are fresh and authentic and taste just amazing. See you here!
For more information, contact Elizabeth at (727) 467-5000 Ext 441550, or
hourglass@fortharrison.org
Don't forget our free Wi-Fi!