Military Academy Night 2014

CFISD will host its annual Military Academy Night on Nov. 18 from 7 to 9 p.m. at the Berry Center. In-depth information will be available to parents of middle and high school students interested in attending the nation’s service academies (Military, Navy, Air Force, Coast Guard and Merchant Marine). Representatives from each academy will be on site to offer information packets and answer questions regarding the application process, admission requirements and nominations. For more information, students should contact their campus guidance counselor.

General Elections 2014

Early voting for the Nov. 4 general election started Oct. 20 and end Oct. 31. A sample ballot can be viewed online on the Harris County clerk's website by entering your name and address.

In addition to the U.S. senatorial race, Texas gubernatorial race and several judicial races included on the ballot, there is a proposition regarding the Lone Star College System bond. More information on the LSC bond is available on the Lone Star website.

Post ES Flag Crew

On Sept. 11, the Post ES flag crew honored CFISD first responders. Standing with two CFISD police officers are students (L-R) Leah Parris, Camryn Kelly, Cole Missall, Silvano Torres and Sarah Osborne. 

Cypress HOOPS Invitational

The Cy-Fair Educational Foundation is preparing for the fifth annual Cypress Hoops Invitational Tournament on Dec. 11-13. Competing in the event will be 24 varsity-level high school teams from CFISD and the surrounding area. Games will be held at various high schools with the championship game held at the Berry Center.  This year’s tournament is underwritten by North Cypress Medical Center Hospital.

“Teams from the Dallas area and the San Antonio area will be traveling to Houston for the event,” said Teresa Hull, event co-chair and CFISD associate superintendent. “This is so exciting because it means that word has gotten out about the high level of organization and quality of our tournament. This will help us continue to build state recognition and gives us great potential for growth."

New this year will be family fun activities at the championship game, including face painting, balloon animals and much more. Northwest Dodge will once again sponsor a contest with a chance to win a car on the final day.

The tournament was started by community member Eric Burg and modeled after an extremely successful tournament held in Pasadena. Burg, who played basketball for CFISD, wanted a way to showcase the talent and facilities in CFISD.

In the intense championship game between Galena Park North Shore and Plano West last year, North Shore pulled ahead and won the tournament. 

“These games are so fun to watch,” Hull said. “We are hoping to attract many spectators to cheer for the kids since ticket prices are so reasonable.”

Ticket prices are $2 for students and $3 for adults. A family fun pass is available for $8. Last year, the tournament raised $18,750. All proceeds raised through entry fees, t-shirt sales, game tickets and sponsorships will be used for innovative staff development programs for CFISD teachers and instructional leaders and for scholarships for high school seniors. For more information about ways to participate, contact Marie Holmes at 281-807-3591 or marie@thecfef.org.

Chef Brent Trudeau

Chef Brent Trudeau is the executive chef and production manager at the CFISD Food Production Center. He has worked in CFISD since 2002, helping to develop the nutritious meals served at CFISD schools. The following is a recipe for a unique meal you can serve at home:  


Roasted Corn and Cactus Chowder
(about 12 servings)

Ingredients:
2 lb. frozen corn
1 medium onion (diced)
2 jalapeño peppers (deseed, rough cut)
3 cloves fresh garlic (rough chop)
2 lbs. cleaned, diced cactus (nopales) Fiesta stores prep and sell this daily.
1 large russett potato (peeled, diced—hold in water)
6 pieces fully cooked bacon (diced)
1 large tomato (diced)
1 bunch cilantro (leaves only)
2 large cans (about 1/2 gallon) chicken broth
1 cup heavy cream

Spices: 
1 tsp. each black pepper, cumin, onion powder and garlic powder 
1 tbsp. salt

Directions:

1. Heat the water the potatoes are resting in and cook potatoes about half way.
2. Toss corn in 1-2 tablespoons of bacon drippings or olive oil. Spread out on a flat pan and roast in the oven at 400 degrees until corn begins to brown.
3. Remove the pan from the oven, add the onions, garlic, jalapeño and cactus. Place back in the oven for about 10-15 minutes.
4. When everything is done browning, maybe even a little burnt, puree the vegetables with a food processor or hand blender.
5. When desirable consistency is achieved, add chicken broth and bring to a boil.
6. Reduce the heat. Add spices and simmer for five minutes. Add bacon, tomato, potato and chopped cilantro and simmer for ten minutes.
7. Finish with cream. Taste, adjust, serve and enjoy.