Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s
30 Foot Radar Masts Soon to be Installed at the Mouth of the Mississippi River
New funding for High Frequency Radar Sites at the mouth of the Mississippi will aid in making the Gulf safer along with many other features. HFR stations play critical role in search and rescue operations, oil spill tracking, ocean navigation and more.
In regards to the high frequency radio waves, according to newswise.com, “The signals indicate where and how fast ocean surface currents are moving and provide information about wave heights, leading to better ocean condition forecasts and faster predictions — two vital elements when coastlines and ships are at risk from man-made and natural disasters like hurricanes, toxic algae blooms and oil spills.”
These sites will never be left unattended, no matter the weather conditions. So, twenty four hours a day, seven days a week a team of trained professionals will be gathering ocean data that ranges about 6,000 square miles, equivalent to a square of about 77 miles on each side.
For more information on the future of these HFR sites, you can click both here and here.
Have you been looking for a delicious fish recipe that doesn’t take hours for prep and cooking? Do not let the simplicity of this recipe fool you. Not only can you have a delicious seafood dinner with this method but you can prepare and cook it in less than 30 minutes! And for those of you who don’t know what a leek is or would shy away because of the name, have no fear! A leek is a vegetable comparable to an onion but with a much more mild taste.
For more information on this recipe and ideas for good sides to accompany this tasty treat, click here.
Ingredients:
16 oz fillet of salmon 2 leeks, washed and thinly sliced 1/2 cup of parlsey, chopped 3 Tbs olive oil 1 lemon Salt and pepper to taste
Directions:
Preheat the oven to 400 degrees. Place the salmon fillet in an oven-safe container lined with tinfoil. Lightly salt and pepper. Sprinkle with parsley. Top with leeks. Drizzle with olive oil. And squeeze the juice of 1/2 lemon on top. Bake in the oven for roughly 20 minutes or until cooked to desired doneness. The leeks on top should be soft and nicely browned. Serve with fresh lemon wedges. (And mashed potatoes!)
Benny Cenac Jr, Houma Philanthropist, recently made a donation that will make the 2017-2018 school year at Vandebilt Catholic High the first of many for the Arlen “Benny” Cenac, Jr. Sacred Heart Scholarship Fund. The donation of $50,000 per year is directly provided from Arlen “Benny” Cenac, Jr. and his foundation, The A.B. Cenac Jr. Foundation.
The Sacred Heart scholarship is inspired by Fr. Andre Coindrewho established schools for the poor children in Lyon, France. He later founded the Brothers of the Sacred Heartto run the schools he began. Fr. Coindre showed concern for the dilemma of orphaned children by making available to them the education that their families could not give them as well as provide them with a trade. The goal of the Sacred Heart Scholarship is to offer quality Catholic education to children from families that might otherwise not be financially able to afford one. Benny Cenac Jr, Houma Philanthropist and CEO of Cenac Marine Services, has long been a supporter of local education. He believes investing in the education now, means a brighter future for our area in the future.
The amount of $50,000 will be dedicated towards tuition assistance of children from families in financial need. The awards will range from $1,000 to the total cost of tuition per year and may extend multiple years while a student is enrolled at Vandebilt Catholic High. The criteria for being eligible for this grant will be based on need, desire, recommendation and selection.
With this generous contribution, students are already being rewarded with the ability to receive or continue receiving their Catholic High School education. Tears of joy along with heartfelt thank you cards have been received by the foundation from the families of these young men and women. For one reason or another, these households are unable to afford to send their children to Vandebilt Catholic High but through Mr. Cenac’s gracious impact he has helped nine families change their lives forever, just this year. We look forward to seeing the impression this scholarship fund has in the years to come. “The influence of a great education is something that cannot be replaced. I want to make sure I am doing my part in helping these young adults achieve greatness along with building strong core values of integrity and excellence,” said Benny Cenac Jr, Houma Businessman and supporter of local education efforts.
Fr. Andre Coindre
Father Andre Coindre, founder of the Brothers of the Sacred Heart, was born in Lyon, France, in 1787. Devoting his life to the restoration of the Church following the Reign of Terror at the end of the French Revolution, his chief mission became the moral, intellectual, and religious development of young orphan boys left in distress by the consequent disintegration of family life.
Father Coindre had envisioned a community of brothers trained to work with the poor through the establishment of schools; in 1821 that dream became a reality with the formation of the Brothers of the Sacred Heart. After Father Coindre’s death in 1826 and at the end of Father Francis Coindre’s administration, Brother Polycarp, the first Brother Superior General, assumed leadership of the struggling community. His tenure was marked by a period of tremendous growth. By the time of his death in 1859, the Institute had grown to over 400 Brothers in 70 schools.
In January of 1847 at the request of Bishop Portier, five missionary Brothers of the Sacred Heart arrived in Mobile, Alabama, to begin charitable and educational work. With a presence in the United States, the congregation began its transformation into a worldwide institute, spreading throughout North America in the South, New York and New England areas and into Canada.
The Brothers live by their Sacred Rule of Life #13: To be a member of the institute today is to be believe in God’s love, to live it, and to spread it. It is to contribute as religious educators to the evangelization of the world particularly through the education of youth.
The Brothers of the Heart of Jesus will also frequently remember these words of Jesus Christ: “I have come to bring fire to the earth. How I wish it were blazing already.”
For more information on the Brothers of the Sacred Heart, click here. For more information on Benny Cenac Jr, Houma Philanthropist, and his work, click here.
There is something to be said about a day on the open water spent fishing with friends. For some, it’s a relaxing and exciting past time but for these anglers, there was more excitement and angst than usual.
In a small charter fishing boat around Cape Cod Bay off the Atlantic Ocean, Capt. Hap Farrell was on his second trip of the day when two men were both effortlessly reeling in their striped bass catch of the day when a much larger fish had other plans.
Check out the action these men witnessed firsthand, on this video.
Louis Thornton, out of Venice, Louisiana has spent many of his days scouting for fish in the open water off the coast. After becoming an expert in this field, he knows when he has found a record winning sized catch and when it is time to pass one up and wait for something better.
Louis was almost hesitant to slay this 36 inch, 31.2 pound record winning Tripletail. He says, “I almost didn’t want to get it mounted, I know I’m going to get a bigger one in the next few weeks.”
For more specifications on this beautiful Tripletail and in depth details of the fight that was put up, click here.
There are numerous ways to cook a phenomenal steak; pan-fried, oven baked, and of course on the grill, to name a few. A lot of us have our go-to marinade that we use every time because why try a new recipe and take the chance of ruining a magnificent 12 oz. filet? According to allrecipes.com, this family has developed the steak marinade concoction for over 5 years until it has now reached perfection. Try it out yourself and let us know how mouthwatering it really is!
Ingredients:
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions:
Prep
15 minutes
Ready In
15 minutes
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.15 minutes
