with Colette Lottinger

Much has been said about whether our school system really needs the millage renewed again in order to keep St. Charles Parish students ahead of the game. When I look at what Catholic Schools spend … some $3500 per student per year compared to upwards of $8000 per student per year in the public school system … kinda makes you wonder doesn’t it?

But then it is said that some public school students need more specialized services and attention and that is one of the reasons more money is needed.

Of course it is nice to be living in a community where the school system has such a good image.

As new school board member Al Suffrin told me at Friday’s School Patron Tour, a millage renewal will be a more stable way to keep money coming in for the school system than other taxing methods.

Al also said that his wife has taught at different schools in Louisiana and she now teaches at Destrehan High and thinks St. Charles Parish is the best parish to teach in.

We received a note from Lenny Gray, who formerly worked for the Herald-Guide. He seems very remorseful about his sins and will probably spend five years suffering for them in jail.

It is not understandable to me how some people who reportedly get arrested for the same types of crimes don’t all seem to be treated equally by the penalties that are imposed.

This seems to be a sniffly, sick season for many people.

I found a recipe for reducing fevers in John Heinerman’s Encyclopaedia of Healing Juices.

It is cantaloupe juice with a few other ingredients that is reported to be very therapeutic and good tasting for children and discriminating adults.

You’ll need a blender for this one:

Medicine in a Glass


1. Cut 1 ripe cantaloupe in half and take out the seeds.

2. Rinse the inside, peel and cut flesh into small sections. This should yield about 2 cups which will make about 2/3 cup of juice.

3. Juice the chunks and pour into another pitcher and set aside.

4. Place container back on the machine.

5. Combine 4 teaspoons of cashew nut butter, 1 tablespoon of chopped black mission figs and another tablespoon of pitted dates.

6. Add to the blend two-thirds cup of soymilk, 1/4 teaspoon dark honey or blackstrap molasses, 1/2 teaspoon almond extract, 1/2 cup coarsely crushed ice cubes.

7. Blend on high for about 1 1/2 minutes then add cantaloupe juice and continue blending for another 12 minutes until velvety smooth.


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