MVNU’s Track and Field students head to Nationals!

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The Mount Vernon Nazarene University Track and Field program will have ten qualifying student-athletes compete at Nationals, on Thursday, May 24 through Saturday, May 26 in Gulf Shores, Alabama.

The qualifying student athletes include: junior Carl Jones Jr. (4x100m relay, 200m dash), sophomore Joseph Joe (4x100m relay), freshman Jonah Barnett (4x100m relay), freshman Rahmon Davis-Smith (4x100m relay), junior Mitchell Soviak (shot put), junior Joey McDonald (discus, shot put), junior Brennan Crawford (marathon), senior Darian Pacula (marathon), junior MaKenzie McKirgan (marathon) and freshman Kasey Keith (shot put).

The opening ceremonies take place at 2 p.m. on Thursday, May 24. The first event MVNU will be a part of is the 4×100 meter relay at 3 p.m.

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This morning we had the chance to talk with MVNU Track and Field Head Coach Chip Wilson about the past season and qualifying for Nationals. He also talked about their upcoming summer camps and how you can get involved!

Listen to our full conversation with Coach Wilson, HERE!

 

 

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Learn to Love Your Family Well

Today on The Morning Thing we focused on family. Jenna and Daria shared 15 Ways to Love Your Family Well. These 15 steps are taken from the “love verses” in 1 Corinthians 13:4-6.

Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth.” 

Check out the full article about how you can apply this verse to your household, HERE!

1. Be patient.

2. Be kind.

3. Do not be jealous.

4. Do not be boastful.

5. Do not be proud.

6. Do not be rude.

7. Do not look out for your interest only.

8. Do not get angry with them easily.

9. Do not keep score of their wrongs.

10. Do not be happy when bad things happen to them.

11. Be full of joy.

12. Protect them.

13. Trust them.

14. Have hope for them.

15. Never give up on them.

 

Andrea Rees, OSU Extension Office

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Today we with talked with Andrea Rees, Extension Educator, 4-H Youth Development with the OSU Extension Office. Andrea talks about the changes coming for the Knox County Junior Fair Sale, Knox County 4-H, and Agricultural Awareness Day.

Tune in to hear our full conversation with Andrea, HERE!

Tuesday Newsday with The Morning Thing!

Happy Tuesday from The Morning Thing! Today was Tuesday Newsday! Jenna and Daria shared encouraging, inspirational and funny stories from around the world! 

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Have you ever had to apologize to someone with a cake? An officer from Hamilton Township made a “Sorry I Tased You” cake! Check out the funny story HERE!

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James Harrison, a man from Australia, has a rare blood type and has given over 1,173 blood donations to the Red Cross. Harrison currently holds a Guinness world record for his efforts but he hopes that it will be broken – because that means another two million lives can be saved. Read more HERE!

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David Pitt, a truck driver going through Roland, Oklahoma blessed a single mom with the tip of her life! After dinner and dessert David gave Brenda a $2,000 tip. “It was late and there wasn’t really anybody around and so I got talking to her a little bit,” David said. “We talked about the Lord and about her life and her children. I got the impression that she was having a hard time of it, so I thought I’d just help her out a little bit.” Read the inspirational story, HERE!

USP NFL: JACKSONVILLE JAGUARS AT HOUSTON TEXANS S FBN USA TX

JJ Watt, defectiveness end with the Huston Texans, is paying for the funerals of those killed in the shooting at Santa Fe High School. JJ said “It’s about the city of Houston and its ability to overcome adversity at a time when it all seemed lost. It is about the hundreds of thousands of people from all over the country and all over the world who donated to a city they may have never been to, to people that they may never meet. But they donated simply because they saw their fellow humans going through a difficult time and they wanted to help out.” Read the full story HERE!

 

Parenting 101: Disciplining with Grace and Motivating Boys

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This morning we kicked off the week talking about parenting. Daria and Jenna dug into an article from Focus on the Family about disciplining your children with grace.

Focus on the Family says that its important to intentionally parent our kids with grace, parenting them the way God parents us — with grace. Following the example of the Ultimate Parent is the best chance we have to raise children who understand God’s grace. It’s hard to do, though. The greatest challenge we face as parents is disciplining our kids the way God disciplines us — with overwhelming love that puts their needs ahead of our own.

Focus on the Family gives us three practice tips to disciplining with grace. Check out the full article, 3 Practical Principles for Disciplining with Grace.

boys-playing-outside-shutterstock-e1506430756460We also talked about how to motivate boys. If you have a young man in your home that you are struggling to motivate and inspire, this article is for you. iMom gives 5 ideas for motivating and raising boys.

  • Treat boys like boys.
  • Bring back recess.
  • Make sure they’re thirsty.
  • Encourage.
  • Take the goodies out of his room.

Check out full the article, 5 ideas for Motivating Boys. 

 

Meet the Team – The Knox County Board of Developmental Disabilities

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Today we talked with Steve Oster, the Superintendent of the Knox County Board of Developmental Disabilities. Steve and the board are hard working trying to build an all-inclusive playground for our community. Below is a drawing of the future playground.

To listen to our full conversation with Steve about the project, CLICK HERE!

For more information about the project and the board, CLICK HERE!

One of the grants they applied for to complete the playground is through Kiwanis. But, they need your vote! To learn more about the grant and vote, CLICK HERE!

All donations support the Inclusion Park Fund of the Knox County Board of Developmental Disabilities. To make a personal donation, CLICK HERE!

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The Morning Thing Fave 5 – FOOD Edition!

This week, we focused on food. We shared some yummy recipes to try this month in honor of some special celebrations.
Did you know that May is?
– National Hamburger Month
– National Salsa Month
– National Barbeque Month
– National Strawberry Month
– National Salad Month

YES! We have SO many reasons to try a new recipe and share a meal with the ones we love.
For our Fave 5 this week, we decided to pick out our 5 favorite recipes from the shows this week. These are the 5 recipes that our staff members will be trying (and hopefully sharing)! 🙂

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#1 – Blueberry and Spinach Salad with Honey-Lemon Vinaigrette

INGREDIENTS

  • 3 cups mixed baby greens (spring mix)

  • 1/2 cup strawberries, sliced

  • 2 cups blueberries

  • 1/4 cup sliced almonds

  • 3 tablespoon freshly squeezed lemon juice

  • 3 tablespoon rice vinegar

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoon raw honey

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon pepper

INSTRUCTIONS

  1. Combine vinegar, lemon juice, olive oil, honey, salt and pepper in a small bowl. Whisk until well combined, and then set aside.
  2. Combine strawberries, blueberries, almonds, and greens.
  3. Add dressing and toss to coat.

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#2 – Grilled Cheesecake with Strawberry Soup

Strawberry Soup Recipe

SERVINGS:

serving time8 servings

INGREDIENTS

  • 2 cups strawberries, hulled

  • Juice of 1/2 lemon

  • 3 to 4 tablespoons honey

  • 3/4 cup orange juice

  • 1 tablespoon cream (optional)

  • Small handful picked mint leaves

INSTRUCTIONS

  1. In a high speed blender, place strawberries, lemon juice, honey and orange juice. Blend until smooth. Pour into a soup bowl or 8 small sauce bowls and top with a drizzle of cream and mint leaves.

Grilled Cheesecake

SERVINGS:

serving time8 mini cakes

INGREDIENTS

  • For the mango cheesecake:

  • 24 ounces cream cheese, room temperature

  • 1 cup granulated sugar

  • 3 tablespoons all-purpose flour

  • 3/4 cup sour cream

  • 1 tablespoon vanilla extract

  • 4 large eggs, room temperature

  • 1/2 cup mango puree

  • For the sandwiches:

  • 1 pound cake loaf

  • Unsalted butter, softened, for frying

INSTRUCTIONS

  1. Bake the cheesecakes: Preheat oven to 325 degrees, and line the bottom and sides of 2 8×8-inch cake pans with parchment paper.
  2. In a large bowl using a hand mixer on low speed, cream together the cream cheese, sugar and flour until smooth and combined. Add sour cream and vanilla and mix until combined. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mango puree.
  3. Divide batter between the 2 cake pans. Place the pans inside another larger pan with high sides. Fill the outside of the pan with enough warm water to go halfway up the side of the cake pans. Bake 30 minutes, then turn the oven off and let the cheesecakes cool in the oven with the door slightly cracked, about 30 minutes. Remove cheesecakes from oven and chill until firm, at least 3 hours.
  4. Assemble the sandwiches: Slice the cake loaf into 8 slices, and slice each chilled cheesecake into 4 squares.
  5. Preheat skillet over medium heat. Butter one side of a pound cake slice, place cake butter-side down in pan, add 1 slice of cheesecake. Butter a second piece of cake and place on top of cheesecake in pan. Grill until lightly browned, then flip. Continue grilling until golden on the second side. Working in batches, repeat with the remaining 7 sandwiches. Serve with strawberry soup on the side.

 

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#3 – Kansas City BBQ Sundae

 

Ingredients

  • 1 pound brisket burnt ends, chopped
  • 2 cups mashed potatoes, prepared
  • 1/2 cup cheddar cheese, shredded
  • 4 grape tomatoes
  • BBQ sauce, as needed

Preparation

  • 1 To make one:
  • 2 In a medium parfait glass, start by adding 1/4 cup burnt ends on the bottom. Drizzle with bbq sauce.
  • 3 Top with 1/4 cup scoop of mashed potatoes. Layer another 1/4 cup burnt ends and another drizzle of sauce.
  • 4 Finish with 1/4 cup scoop potatoes. Drizzle with sauce, a sprinkle of cheese and a grape tomato on the top.

 

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#4 – Watermelon Salsa

Ingredients:

  • 3 cups fresh watermelon, chopped
  • ½ cup cucumber, diced
  • ½ cup yellow, orange or green peppers, diced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 2-3 tbsp jalapeño, diced + seeded
  • 2 tbsp lime juice
  • sea salt, to taste

Directions:

  1. Combine watermelon + veggies into bowl and toss
  2. Season with lime juice and salt to taste
  3. Stir and serve chilled

salmon burger

#5 – Salmon Burger

Ingredients

  • 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
  • 2 tablespoons dijon mustard 
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • Pinch of cayenne pepper
  • 2 scallions, chopped
  • 1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  •  4 brioche buns, split
  • Tartar sauce and arugula, for topping

Directions

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes. Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.