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  • PFC Myron Minnis

    Today we honor Petty Officer First Class Myron Minnis.  He retired after 25 years of military service.  He served in both the Navy and Army.  We say thank you for your service. Please submit entries to: thosewhoserve@wtkr.com

  • ICCS Gerald Logan

    Today we honor Interior Communications Electrician Senior Chief Gerald Logan.  He retired after 22 years of service.  During his career, Logan served in Operation Desert Storm, Iraqi Freedom and Enduring Freedom.  He has received a number of awards including, the Defense Meritorious Service Medal and the Global War on Terrorism Service Medal.  We say thank you for your served. Please submit entries to: thosewhoserve@wtkr.com

  • TSGT Kevin Hall

    Today we honor Retired Technical Sergeant Kevin Hall.

  • PFC Franklin Britt

    Today we proudly honor Private First Class Franklin Britt.  He served in the Army’s Occupational Forces- 23rd Infantry.  He also served in Germany for two years. We thank him for his service Please submit entries to: thosewhoserve@wtkr.com

  • How to Cut a Chicken into 8 Pieces

    How to cut a whole chicken in 8 pieces 1.  Start by removing the wishbone at the neck 2.  Pull the wing away from the breast 3.  Feel for the joint between the breast and the wing.  Cut along the joint Wing.  Turn tot he other side of the chicken and repeat the process 4.  Pull the thigh and leg back away from the breast.  The thigh joint will pop from the back and cut along the joint. 4a.  The […]

  • CPO Richard Grey

    Today we honor Chief Petty Officer Richard Grey.  He served in the Navy for 20 years.  He was a parachute rigger and served on board the USS Enterprise.  He also served in Korea and Vietnam.  We thank him for his service.   Please submit entries to: thosewhoserve@wtkr.com

  • Pretzel Dough

    Pretzel Dough

  • Spc. John Yoder

    Today we honor Specialst John Yoder.

  • Sgt. First Class Jamkes Rankins

    Today we honor retired Sergeant First Class James Rankins.

  • Sgt. Gary Drummond

    Today we honor Sergeant Gary Drummond of Hampton.

  • Fruit & Vegetable Carving Display

    Items Needed: Cantaloupe or Honeydew Lettuce or spinach for grass effect Radish Strawberry Tomato Cucumber Carrot Scallion

  • Swiss Meringue Butter Cream

    Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 1½ cups of vegetable shortening to the buttercream. This will give more stability when the weather is hot.


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