Volume 29, Number 4; December, 2012

HOMEPAGE

PRESIDENT'S PERSPECTIVE

We had a great luncheon. All those who attended enjoyed themselves and ate to their hearts content. Thank You to Mary Barkl for helping with the indoor arrangements and seating.

I want to thank Ibis Valles and Nadine Arney for their hard work to make the December 13th Christmas Dinner and Dance the highlight of the year.

This will be the last issue of the Bridge before New Years. On behalf of the Board, I would like to extend our sincere wishes to all of you for a Merry Christmas and a very fulfilling New Year. Thank You for your support of our Retiree Club this past year. We could not do this without your support.

Again, I would like to make a pitch to please consider getting the Bridge in electronic format. This will ensure that you get the publication as early as possible and do not incur any mail delays.

Thank you for your support and let’s have a year of good heath and fun.

Vic

Honeywell Scholarships

The scholarship season is in full swing! As most of you know, the Honeywell Retirees Club and the Garrett Retirees Club, along with Honeywell Aerospace, sponsor scholarships to the three State universities each year. It’s the season to make sure your families know about this opportunity.Eligible candidates will have completed their freshman year with a 3.0 GPA or better and be enrolled for the next scholastic year (2013). In the past, we have limited this award to sophomores, juniors, and seniors. This year and beyond, we are including graduate students as well.Candidates must also be related to a currently active or deceased member of one of the two clubs

Eligibility:

• Must have family descendancy to an active or deceased member of the Honeywell Retirees Club of Arizona or the Garrett Retirees Club of Arizona
• Must be a full-time enrolled Sophomore, Junior, Senior, or Graduate student.
• Must have achieved a minimum 3.00 GPA.

Awards should be made before the beginning of the 2013 fall semester. The best method to begin the process is to contact your school’s Financial Aid Office and request information on the Honeywell Retirees Scholarship Program:

ASU:https://scholarships.asu.edu – Search Scholarships with Keyword “Honeywell.” Due February 01, 2013

UA: https://scholarshipuniverse.arizona.edu – Search Scholarships for “Honeywell.” Due December 31, 2012

NAU – Inquire at Office of Scholarships and Financial Aid, Gammage, Building 1, or 928-523-4951.

UPCOMING ACTIVITIES

LIGHT RAIL EXPERIENCE/LUNCH AT MONTI’S - THURSDAY, JANUARY 10, 2013

After lunch,we have three suggestions:

1. Go back and catch the train back to Christown Mall
2. Take a stroll down Mill Avenue in Tempe There are many small shops.
3. Go back to the train station and ride to the end of the line in Mesa Then turn around and return to Christown Mall at Montebello and 19th Avenues.

OLIVE MILL - WEDNESDAY, JANUARY 23, 2013

Their fun, educational, informative, 30-minute tour will teach you the history of their farm and mill, how their signature oils are made, and the importance of local products and sustainable farming. The tour will educate you on olive oil, the different varieties of olives grown around the world, and what specific types they grow for the express purpose of creating their own high quality extra virgin olive oil (EVOO). You will also learn why Arizona is a prime location for growing olives, creative uses for their EVOOs, and have an opportunity to ask questions of our tour guides. After the tour, you can taste their oils, stuffed olives, and tapenades, then purchase your favorites in their gourmet marketplace! Pick up a few recipe cards to take home too!  

SANDWICHES: Their decadent sandwiches feature house roasted turkey, gourment cured salami, fresh vegetables and cheeses served with our house Aioli and Cremas. Choose from any of the following:

Lucca Herb roasted turkey breast, brie, sliced apple, leafy greens, and Caramelized Red Onion & Fig Tapenade on a multi-grain ciabatta.

Kalamata “Pork Shop” Italian and kalamata salami, capicola, herb roasted tomatoes, leafy greens, provolone, red onion and White Balsamic & Herb Crema on a grilled baguette.

Grappolo (vegetarian) Fresh mozzarella, herb roasted tomatoes, caramelized onions, house aioli and del Piero basil pesto on a baguette.

Sevi Chicken Salad - Tequila lime roasted free range chicken with red onion, capers, cranberries, roasted pecans, celery, fresh garden herbs, and del Piero garlic aioli on a multi-grain ciabatta.

Belice “Italian BLT” Balsamic cured pepper bacon, roasted tomatoes, aioli, lettuce, aged Balsamic vinegar drizzle, grilled baguette.

Florentine Salad Baby spinach, green apple toasted pecans and feta cheese tossed with our white balsamic pomegranate vinaigrette.

They are proud that their Kalamata sandwich was featured on The Food Network’s “Best Thing I Ever Ate.”

DIRECTIONS

Take I-10 or Hwy 101 to theUS 60 and transition onto east bound US 60. Travel approximately 23 miles from I-10 or 18 miles from Hwy 101 toIronwood Road, exit 195 and turn south. Travel approximately 11 miles toCombs Road and turn right [west]. Travel 1 mile and turn right [north] onMeridian Road. The Mill entrance will be on your left.

HONEYWELL/SPERRY DAY AT THE RACES - FEBRUARY 12, 2013

AZ BROADWAY THEATRE - WEDNESDAY, MARCH 27, 2013

The Buddy Holly Story , the world’s most successful rock ‘n’ roll musical, tells the story of Buddy Holly’s meteoric rise to become the world’s top recording artist. Originating and playing in London’s West End for over 5,000 performances, the show features over 20 of Buddy’s greatest hits, including “Peggy Sue,” “That’ll Be the Day,” “Raining in My Heart,” and “Not Fade Away.” Buddy’s life was cut short by tragedy, and his musical career spanned an all-too-brief period during the golden days of rock ‘n’ roll, but continues to live on in The Buddy Holly Story.

SPRING POT LUCK LUNCHEON - WEDNESDAY, ARIL 3, 2013

Your Honeywell Retirees Club will provide baked ham, rolls, coffee, tea and water. Plates, utensils, condiments, etc. will also be provided. Attendees are asked to bring a covered dish to share: hot casserole, baked beans, salad or dessert of your choice. Get out your favorite recipes and prepare your specialty to share with others. You may bring your own beer (we have a beer permit) or soft drinks if you would like, but no glass containers are allowed in the park.

PANAMA CANAL CRUISE starting WEDNESDAY, OCTOBER 30, 2013

Why cruise thePanama Canal?

Witness the engineering marvel known as the eighth wonder of the world: the mightyPanama Canal.The result of several nations’ historic efforts, thePanama Canal is truly a once in a lifetime adventure, best experienced on an unforgettable journey with Princess Cruises on the Island Princess.

An undisputed Travel Bucket List Destination, thePanama Canal holds both historic and international significance.It’s nearly impossible to grasp its enormity and the amount of work that went into its construction without passing through the canal locks. Today, the massive locks control the level of pass through this 51-mile “water bridge”.  This entire trip takes about nine hours. Ships are lifted and lowered a total of 170 feet as they pass from theCaribbean to the Pacific, crossing over theIsthmus of Panama and straight through the Continental Divide.

Cruise Prices:

• Inside stateroom, Category ID is $1,799.00 per person, double basis.
• Outside ocean-view stateroom, Cat. OD is $2,199.00 per person, double basis.
• Outside stateroom with Private Balcony, Category BD is $2,449.00 per person, double basis.
• Mini-suite with Private Balcony and sitting area, Category MD is $2,949.00 per person, double basis.

Please note : Add $310.00 Government Fees and Taxes to the above cruise fares per person.

Additional stateroom categories are available upon request.

Past Princess Cruise passengers (Captain’s Circle members) may deduct an additional $100.00 per person when they reserve their staterooms and pay their deposits by December 31, 2012.

$250.00 Onboard Credit for Retired Military Personnel and Veterans with an Honorable Discharge on this cruise! For complete details and reservations, please contact Ford’s World Trave.

Ford’s Travel Service:
13593 Camino Del Sol, Sun City West, 623-975-1800
14621 N. Del Webb Blvd. , Sun City, 623-933-8256
www.FORDSTRAVEL.com

PAST EVENTS

HRC LUNCHEON

We had a fabulous time and a hearty luncheon at the Hibachi Super Buffet. Ten members and their guests attended. The food was great and plentiful. We even shared some memories of work past. As you can see form the picture, which was taken after we had almost finished eating, we all enjoyed the lunch. Although it was tight fitting in that small booth with enlarged tummies, we managed to do it for the picture.

 FIX-IT GUYS

SPONSORED BY THE HONEYWELL & SPERRY RETIREE CLUBS

We can help Honeywell retirees or surviving spouses with fix-it jobs around the house that you are not good at or are unable to do and prevent these jobs from becoming budget busters. The Fixit Guys are Bob, Gene, Clint, Sam, Perry, Lee, Dan, Matt, Wally, Paul, and Ed .

Call us at this number, (602) 765-4466, and leave a clear message containing job information, your name and telephone number. We probably can help and will get back to you as quickly as practical. We furnish the labor at no cost to you; you furnish the cost of the parts.

SENIOR CITIZEN CARAMEL CORN

Kaye Eibeck brought a batch of this to our last HRC Board meeting and it was incredibly delicious and “addictive.”.So we are sharing the recipe with our HRC membership.>Give it a try. We think you will like it.

• Preheat oven to 250
• 2 bags Puffed Corn (Chester's Puff Corn - Buttered Flavor) can find at Wal-Mart, Albertsons
• 1 cup butter (2sticks)
• 2 cups light brown sugar
• 1/2 cup White Karo syrup
• 1/2 tsp Baking Soda
• 1/2 tsp vanilla 

Spray Pam or other cooking spray on bottom of large roasting pan (foil pans work great too). Pour 2 bags of puffed corn in prepared pan, set aside.

Melt butter in saucepan, add sugar and syrup, bring to boil. Boil 5 minutes, remove from heat.Stir constantly.

Add baking soda and vanilla, stir well. Pour mixture over puffed corn evenly, stir to coat.

Place in pre-heated oven and bake for 1 hour - STIRRING AND MIXING EVERY 15 MINUTES.

Remove from oven, stir as it cools, break up clusters. Store in airtight bags or containers