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PhoenixFest 2004 Weekend!!
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PhoenixFest 2004 was held this weekend and we deemed it a smashing success. We had 14 of our 18 U14 players in attendance with their families, plus three of our assistant coaches, myself (Coach) and our lovely and wonderful manager Lori. This 1st picture shows some future Phoenix players playing with two of our barn cats.
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We had a great time playing soccer, building a 6 foot tall bonfire with hay, and a picnic dinner. After dinner I remembered my camera (duh) and took these shots of some players that stayed to camp out in the yard, and eventually to sleep at 4 AM. Ali, Linden (JV, last falls Phoenix U14, and possible fall U16 Phoenix) and Nichole (JV and possible fall U16 Phoenix).
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Kelsey and Kelsey from this springs Phoenix U14 and possible fall U16 and U14 players. They did corn rows in the hair of assist coach Kody (Offensive Asst. Coach).... and below Logan (Goal Keeping Asst Coach).
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Ali, Brittnee, Tiffany, Kristie, Kelly, and Logan (Asst. Coach) shown.
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Our coaching staff endures great sacrifices for our players ;)
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but always sacrifice with a smile, because these players are deserving of the best we can do for them.
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Sunday morning was teardown morning for tents, and goodbyes as the players went home. Also one last chance to pet the barn cats.
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The last tent goes down as we discuss the future PhoenixFest2004 fall version with Danielle, Sue, Kelsey and Rod (Asst. Coach for U14). A great time was had by all. Thanks for coming and participating guys :) Coach
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This was the recepe used for the picnic (To serve 48 people) adjust accordingly for the size of your party: Peel and boil 24 medium sized potatos, cut them square and shoot into a bowl. Hard boil 12 eggs, and set them until needed later in the game. Peel 3 large onions and cut them into thin slices, shoot them into bowl. Open a jar of green olives, drain them, and slice if not already sliced. Shoot slices into the bowl. Cut up about 10 dill pickles into small chunks, shoot the slices into the bowl and save the juice. Take the cooled eggs, break open the whites and remove the hard yolks. Slice up the whites into the bowl. Take the yellows and crumble them up into another small bowl, crumble them finely. Add dill pickle juice to the crumbled yolks and stir vigerously until you have a thin smooth sauce base. Add half a jar of Hellmans real mayo (accept no substitutes). Add about 4 to 6 tablespoons of regular yellow mustard and stir again to mixed smooth. Add salt and pepper to this sauce to taste adding more dill pickle juice if it's too thick (should be thin enough to run off a spoon in glops but not so thin to run off too watery). Hand mix the big bowl of ingredients until mixed uniformly, add the sauce and mix again until consistant. Coach usually also adds chopped up celery.
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