| Two food managers charged
Two former Prince William County school food services managers waived their rights to preliminary hearings on felony embezzlement charges Wednesday in Prince William General District Court. Valorie J. Penn, 57, of Lake Ridge, and Deborah Lee Halverson, 51, of Montclair, are charged with embezzling thousands of dollars from the schools where they worked. Both appeared in court Wednesday for preliminary hearings. In a preliminary hearing, the commonwealth must prove there is probable cause to pursue the charges for trial in Circuit Court. By waving their preliminary hearing rights, Halverson and Penn's charges will go to the October grand jury. If they are indicted Oct. 2, trials will be set in Circuit Court. Penn, who has worked at Lake Ridge Middle School since October 2000, is charged with taking $20,807.75 from the cafeteria, police and school officials said.
• SEPTEMBER 2007 FEATURE ARTICLES •
How will hospitals care for the massive influx of patients as boomers age? Home care technology may be the answer. By Wendy Angst Technologies such as the personal health record (PHR) have the potential to transform how care is delivered in the home. Potential beneficiaries of the surge of interest in PHRs and electronic health records (EHR) include patients with chronic and disabling conditions, the frail elderly, volunteer caregivers and parents of severely ill children. Also standing to gain are healthcare professionals such as home health aides, therapists, and nurses and physicians who work in palliative care and hospice. .
Presentation is everything for simple dinner party
Although I love to entertain casually during the summer, I occasionally get the urge to have a dinner party -- nothing over the top, just a sit-down meal at our dining table. For these occasions, I look for easy recipes that have a slightly sophisticated appeal. For example, next week, when I entertain another couple at a small dinner, I know exactly what I'm going to serve. The inspiration for my main course comes from a fabulous dish I sampled last month in a neighborhood restaurant in Paris. Our waiter recommended the 7-hour roasted lamb. Slowly cooked in the oven until fork tender, the lamb was delectable, but it was the simple, elegant presentation of the entree that caught my eye. Set in the center of the plate on a bed of pureed eggplant, the meat was surrounded by a garland of roasted cherry tomatoes and roasted garlic cloves.
Take a sneak peek at Damon's new Savannah cookbook
As some of you know, for the last year I have been off on an adventure. Not one that has taken me very far - at least not physically farther than my kitchen. I've been researching and writing a new cookbook about Savannah. It began with an overly ambitious plan - a comprehensive book that would include not only every aspect of contemporary Savannah cooking as we know it, but also lost recipes from the past and secrets from the dozens of ethnic communities that have left an impression on our community and its cookery. But I had only one year and a small budget. About halfway through, I faced the realization that I'd have to do what all my predecessors had done before me: incorporate Savannah's diversity, both its past and its present, but it would be more intimate than encyclopedic.
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