Cajun Chronicles for November and December 2019

Cherie Roger, Himel, Reed

Terrebonne 4-H Week

Our 4-H Week is being held November 11 to November 16, 2019!!

Inspire Kids to Do is our Theme for 4-H Week and for the Terrebonne 4-H year. It is our hope that, through 4-H, you will find your passion and be inspired to do, learn, and grow!!

4-H youth are a living, breathing, culture-changing revolution for doing the right thing, breaking through obstacles and pushing our country forward by making a measurable difference right where they live. Whether you’re a 4-H educator, volunteer or member, we want you to share how 4-H has inspired you. Begin by promoting 4-H at your school and throughout Terrebonne Parish. Each individual school will plan activities based on what is allowed by their administration.

Social Media Photo Challenge

Let’s flood Social Media with 4-H November 11-16, 2019. Each day, we want you to share with us how 4-H has inspired you! We encourage all to participate- parents, grandparents, aunts, uncles, friends, etc. Tag us on our Facebook page: Terrebonne 4-H or Instagram: terrebonne4h.

Coats for Kids

4-H Grows caring and compassionate youth. Studies show that 4-H youth are four times more likely to contribute to their community. Community service is voluntary work intended to help people in a particular area. We do not gain money or gifts for the acts of kindness we give; we gain so much more…. We meet people, learn about our community and others, and most important– You Make a Difference.

For the month of November, Terrebonne 4-H will be participating in The Kiwanis Club Annual Coats for Kids program. Please check your closets and bring any unwanted coats, sweaters, sweatshirts, or jackets, and blankets for donation to the Coats for Kids drive. All items will be distributed to local area needy children and families. Please bring your donation to the 4-H office by November 22, 2019.

Christmas Decoration Contest

Let’s Decorate for Christmas. We are asking Terrebonne Parish 4-H Members to be creative and enter the Christmas Decoration Contest.

Rules:

  • Must be handmade by the 4-H member– Decoration should not be completely store bought.
  • Must have the 4-H Clover on the decoration.
  • Decoration must not be larger than 8 x8. The decoration can be a table decoration, small wall or door decoration, ornament, etc.
  • Your name, school name and grade should be attached to the decoration with a gift tag.
  • No edible items or real flowers.
  • Ribbons will be awarded to the 1st, 2nd, and 3rd place in elementary, middle, and high school divisions. All others will receive participation ribbons. Cloverbuds will receive participation ribbons.
  • Decorations are due to the 4-H Office (521 Legion Ave.) by November 22, 2019, no later than 4:00 p.m.
  • One entry per 4-H member.
  • Decorations will not be returned; they will be donated to a local nursing home and TARC.

Terrebonne 4-H Livestock and Rabbit Show

Join Us for the Terrebonne Parish 4-H Junior Livestock Show and Rabbit Show on Saturday, January 25, 2020 at the Raceland LSU AgCenter Barn (115 Texas Street, Raceland, LA 70394) Come out to support our cattle, sheep, goat, pig, rabbit and poultry exhibitors.

The show will begin at 9:00 a.m. The show order will be sheep, beef, goats, swine. The Poultry show will begin at 8:30 a.m. The rabbit Show will follow, beginning at 1:00 p.m. Concessions will be sold.

We invite our 4-H members to come out to support our Livestock exhibitors.

Poultry and Egg Cookery and Pet Show

Join us for the poultry and egg cookery and pet show to be held Saturday, November 16, 2019 at the American Legion Hall (602 Legion Ave, Houma 70364). Registration for the cookery will take place in the hall between 9:00—9:30 a.m. Please make sure that you register your dish in the correct category. Cloverbuds MUST register in the Cloverbud Category, not the individual categories. Judging will begin at 9:30-11:30 a.m. Parents and members are not allowed in the judging area. Cookery Awards will be announced outside at 11:30 a.m. Registration for the pet show will take place outside of the hall between 9:00 a.m. and 9:30 a.m. the pet show will begin at 9:30 a.m.

Basic Cookery Guidelines

All dishes must be chilled prior to arrival and arrive at registration COLD. Your dish will be disqualified if it is not completely cold at the time of inspection. NO EXCEPTIONS! Microwaves will be available for judges to heat samples before tasting dishes.

*A sample of 4-6 servings (in one dish) is requested for judging. Please do not send the entire cooked dish. Place name and school name under the dish/container. All samples should be placed in a covered container. Do not bring any dishes uncovered. Dishes will remain covered until judging.

You must provide a copy of the recipe (recipe should have the 4-H’ers name and school name on the back). The recipe should include the name of the dish, how much of the commodity it contains and clear preparation instructions as well as all ingredients used. Recipe should be written or typed on a full sheet of paper. Each dish should have a copy of the recipe. Please do not put more than one recipe on the same page.

Previous year grand champion dishes may not receive 2019-2020 Grand Champion awards. 4-Her’s will not be allowed to win grand champion in more than one category.

All dishes receive ribbon awards. Grand Champion dishes selected in each category willreceive awards.

1 point will be given to each member for entering the cookery regardless of the number of dishes entered. 4-H members will also be given a point for participating in the workshop. Cloverbuds receive participation ribbons.

Poultry Cookery

Three Categories:

Chicken – Chicken includes fryer, broiler, baking hen, Cornish hen or game hen, roaster, or capon. The dish should contain at least 2 pounds bone-in chicken or 1-pound de-boned chicken.

Turkey & Turkey Products – Dishes should contain at least 12 ounces of turkey or turkey products. These products may include turkey (whole, de-boned or parts), ground turkey, turkey bacon, turkey ham, turkey franks, turkey sausage or smoked turkey.

Other Poultry & Wild Game – This includes duck, quail, pheasant, pigeon, goose, emu, dove, and other game birds. The dish should contain at least 2 pounds bone-in or 1-pound de-boned other poultry meat or wild game.

The cooked poultry dish may be any type appetizer, soup, main dish, salad or snack in any of the above categories. Only one dish allowed in each category.

Egg Cookery

  1. The cooked egg dish must use a minimum of 4 eggs. This can be 4 egg whites, 4 egg yolks or 4 whole eggs or a combination of these
  2. Three Categories:
    1. Appetizer or Salad
    2. Main Dish
    3. Dessert
  3. Raw eggs are not allowed in the final product. Dishes must be prepared the night before warm/hot dishes will not be judged. Dome desserts such as cookies, some cakes can be room temperature. Call the 4-H office if you have questions.

Pet Show

We will not have entry fees.

ShowRules:

  1. Each 4-H’er may bring (2) pets
  2. You may enter your pets in as many classes as you like in its division
  3. One pet per class
  4. No large animals (horse, calf, goat, sheep & etc.)
  5. No snakes

Parents can bring lawn chairs.

Note: All pets mush be kept on leash, in cages or otherwise under control

No pens, cages, etc. will be provided. Bring your own.

Pets are not allowed in the building. You will not be allowed to participate in the pet show if your pet is seen in the building.

Classes:

Cats: Best groomed, Best Dressed, Best Costumed Pair (4-H’er and pet)

Dogs: Best Pet Trick, Best Groomed, Best Costumed Pair (4-H’er and pet)

Any Other Pet: Most Colorful, Most Unusual, Best Costumed Pair (4-H’er and pet)

I Wish Pet: This category is for those 4-H members who would love to have their own pet but for some reason, they can’t. You can enter one stuffed animal or toy animal. If you enter a “real’ pet, you cannot enter this class.

Most Unusual, Best Costumed Pair (4-H’er and pet)

We will select an overall best of show for each class and an Overall Best of Show of the entire show.

Beef Sugar and Sweet Potato Cookery

Join us for our last 4-H cookery of the 2019-2020 4-H year. The beef, sugar, and sweet potato cookery will be held Saturday, December 14, 2019 at Coteau Bayou Blue Elementary School. Registration will take place in the cafeteria between 9:00—9:30 a.m. Please make sure that you register your dish in the correct category. Cloverbuds MUST register in the Cloverbud Category, not the individual categories. Judging and Workshops will begin at 9:30-11:30 a.m. Cookery Awards will be announced in the cafeteria at 11:30 a.m. Registration for cookery workshops will take place outside of the cafeteria.

Basic Cookery Guidelines

All dishes must be chilled prior to arrival and arrive at registration cold. Your dish will be disqualified if it is not completely cold at the time of inspection. No exceptions! Microwaves will be available for judges to heat samples before tasting dishes.

*A sample of 4-6 servings (in one dish) is requested for judging. Please do not send the entire cooked dish. Place name and school name under the dish/container. All samples should be placed in a covered container. Do not bring any dishes uncovered. Dishes will remain covered until judging.

You must provide a copy of the recipe (recipe should have the 4-H’ers name and school name on the back). The recipe should include the name of the dish, how much of the commodity it contains and clear preparation instructions as well as all ingredients used. Recipe should be written or typed on a full sheet of paper. Each dish should have a copy of the recipe. Please do not put more than one recipe on the same page.

Previous year grand champion dishes may not receive 2019-2020 Grand Champion awards. 4-Her’s will not be allowed to win grand champion in more than one category.

All dishes receive ribbon awards. Grand Champion dishes selected in each category will receive awards.

1 point will be given to each member for entering the cookery regardless of the number of dishes entered. 4-H members will also be given a point for participating in the workshop. Cloverbuds receive participation ribbons.

Ground Beef Cookery

At least 1 pound of ground beef must be used in the preparation of the recipe. All ground beef should be cooked until gray in color, not pink and juices run clear. *4-H member is allowed one entry in each beef category.

There are three categories in the beef cookery;

  1. Low Calorie Main Dish – A dish that provides less than 300 calories per serving. Calories per serving should be stated on the recipe.
  2. Quick and Easy Main Dish – A dish that is prepared and served in less than 1 hour.
  3. One Dish Meal– A dish that provides ingredients from at least 3 of the 5 main food groups.

Sugar Cookery

The sugar cookery has five categories; cakes, cookies, candy, pies, and any other sugar dish

Guidelines:

  1. Any 4-H member may enter up to one dish in each category.
  2. The prepared dish should have at least ½ cup of sugar. *Types of sugar which may be used include white, brown, or powdered. Splenda is not considered sugar for this contest.

Sweet Potato Cookery

There are two categories in the sweet potato cookery; dessert and other sweet potato dishes.

Guidelines:

  1. Any 4-H member may enter up to one dish in each category.
  2. The sweet potato dish must contain a minimum of 1 cup fresh, frozen, or canned sweet potatoes.

4-H Top Chef’s

Clover Thanks to Grand Caillou Elementary for hosting the Seafood and Rice Cookery! Thanks to all participants for making this event a success! The participation was amazingand record breaking!

Congratulations to the following “Top Chef’s” (Grand Champion Winners) from the Seafood Cookery: Shrimp Main Dish– Chloe Dighton, Terrebonne Homeschool; Shrimp Appetizer or Salad—Makayla Rhodes, Terrebonne Homeschool; Crab—James Elliot, CCA; Oyster—Felicity Messina, EJH; Fish and Other—Braden Triche, St. Gregory; Crawfish—Hayden Ray, Grand Caillou Elementary.

Grand Champion Winners from the Rice Cookery: Rice Main Dish—Lexi Callais, Mulberry; Rice Side Dish—Ava Smith, St. Bernadette; Rice Dessert—Katie Westbrook, VCHS.

New this year, we will award the Margaret Burlew Commodity Champion for each commodity. Several months ago, we lost a former co-worker, Margaret Burlew. She was an FCS Agent with the AgCenter for over 30 years. She loved 4-H and was always ready to help with our program but especially our fashion/sewing members and our cookeries. She taught the youth she worked with so many valuable life lessons. She oversaw the Area Cookery for many years until she retired, because of this we would like to begin giving this award in her memory. We will begin awarding an overall Commodity winner for each cookery. Ava Smith, St. Bernadette was the Rice Overall champion and Felicity Messina was the overall Seafood Champion. Great Job to All 4-H members!

Pumpkin Contest Results

For the past couple of years, our 4-H members showcase their creativity and generosity by participating in the Pumpkin Decorating Contest. The pumpkins were judged and then donated to the Oaks of Houma Nursing Home, TARC in Houma. Great Job to all who participated!

Results of the Pumpkin Contest are:

Elementary:

1st— Dallas Jackson, Mulberry; Shahiyen Pelotto, Terrebonne Homeschool; Kate Smith, St. Matthew’s; Peighton Dupre, Montegut Elementary; Emilie Graciana, Gibson; Laiken Hargroves, Mulberry; Emma Luke, Mulberry; Denise Brigoli, Maria Immacolata

2nd— Olivia Oh, St. Matthew’s; Colby Guidry, Bayou Black; Luke Landry, Mulberry; Corrine McElroy, Bourg; Landon Knox, St. Matthew’s; Madison Francis, Caldwell Middle; Jada Rodrigue, Grand Caillou Elementary

3rd— Juan Suarez, Grand Caillou Middle; Carter Neil, Montegut Middle; Alyssa Carlos, Broadmoor; Charlotte Allen, Mulberry; Mia Smith, Mulberry; Aida Pizzolato, St. Francis; Braelyn Stelly, Gibson

Middle:

1st—Brooke Deroche, St. Bernadette

2nd—Ella Hubbell, EJH

3rd—Kami Deroche, VCHS

High School:

1st—Christian Pellegrin, STHS

2nd– Katie Westbrook, VCHS

3rd—Olivia Luke, Houma Christian

Upcoming Events

November 11-16 – 4-H Week

November 12 – Junior Leader Meeting

November 16 – Poultry and Egg Cookery

November 16 – Pet Show

November 20-21 – Challenge Camp

November 23 – Fall Livestock Show

November 28 – 29 – Office Closed for Thanksgiving Holiday

December 10 – Junior Leader Meeting

December 14 – Beef, Sugar and Sweet Potato Cookery

December 23 – January 3 – Office Closed for Christmas Holiday

11/5/2019 4:42:01 PM
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