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Queens College Alumni Association of Georgia

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My University Experience So Far – An Update from Annastasia Carter

September 21, 2022 by debragw@deegconsulting.com Leave a Comment

Firstly, I would like to thank you all for your financial and moral support. I am grateful for this opportunity and the relationships I have made from it.

Since joining the University of Guyana in 2020, I have been on a constant journey of self-growth; I am learning more about my strengths and weaknesses, discovering more of my academic passions, and regaining my love for some areas I had lost it. It is, however, far different from what I had imagined my University life to be like, and that is because I had not envisioned a global pandemic to begin just before I started my venture. Still, I believe I have made the best of it so much, so I have become fond of online learning because of my introverted nature. In my faculty of Social Sciences, I have come to admire a few professors so far; in my first year at the university, I met Ms. Sinikka Henry. She was patient, kind, and very passionate about her work. It is the kind of passion that seems to transfer. It was in her class I came to rediscover my love for writing. I believe her gentle nature and the freedom she gave us to write on whatever topic we may please laid the foundation. In the first semester of my second year, I met Ms. Coreen Jacobs-Chester; she taught me one of my many politics courses. She had a reputation for being one of the stern hard, marking lecturers; she refused to have us do multiple choice examinations and brought her first exam as a 3 part all essays paper. I remember staying up well into the morning hours writing these essays to the best of my ability; a few weeks later, one of my colleagues expressed how poorly they had done, and then came a lot more agreeing. I was worried that I had begun regaining confidence in my writing, and if my classmates had done so poorly, I could not imagine what I had done. Finally, my grade was released, and I was ecstatic; I had lost a single mark. Since I have been having a merry time writing essay papers, my lecturers assign, and slowly, I have seen I perform better than multiple choice papers, which I hope my third year will be even better than the two I have had so far.

The next professor who has left an impression on me is Mr. Kadasi Ceres, he has taught me two of my politics courses so far, and I have grown to favour my political philosophy courses a little more since I had already had an interest in Greek philosophers. Mr. Ceres is encouraging; his classroom, be it online, has always been a place of comfort. He encourages discussions but does not force them, which I like because of my nature. From reading so far, I am sure you can pick up that I, unfortunately, am not a great public speaker. This I am working on because I believe I will need it further into my career. This semester in another one of my politics courses, the professor placed us into groups to debate against each other. He then said everyone must speak, which terrified me because while I have no qualms about speaking on something I am passionate about, I view debates as a little aggressive. I had never participated in a debate before, but I did my research, practiced with my group, and on the day of, I was the third speaker. To my surprise, I won the best speaker; I am now more open to the idea of debates though I doubt I would be any less nervous.

It has been great so far, and I am excited to enter my third year of University. I also now know what I want to do next in my studies. So even though I have struggled with my health this semester and am displeased with some of my performances, I still mark it as a good one.

Thank you once again for everything.
Annastasia Carter.

Filed Under: qcaaganews Tagged With: Annastasia Carter, Political Science, Students, University of Guyana

QCAAGA at Guyana Family Fun Day – May 29th, 2022

May 23, 2022 by debragw@deegconsulting.com Leave a Comment

Queens College Alumni Day

 

The Queen’s College Alumni Association of Georgia will host a booth at the Guyana Association of Georgia Family Fun Day on May 29th, 2022. Stop by and visit us, complete a membership application, and support our raffle.

All proceeds to the scholarship fund and other initiatives.

www.qcaaga.org

The Family Fun Day is on Sunday, May 29th, from 12:30 to 8:30 pm.

Lithonia Amphitheater, 2515 Park Drive, Lithonia GA 30058

Raffle Tickets

Raffle Tickets – Purchase here

Raffle QR Code

 

 

 

Filed Under: events, qcaaganews Tagged With: guyana fun day, raffle

Saturday November 13th – Virtual Wine Tasting

November 13, 2021 by debragw@deegconsulting.com Leave a Comment

Thank you to everyone who attended and donated to a worthy cause last evening. The Virtual Wine Tasting was excellent, led by Diane Nozik of WineShop At Home. Her contact information for questions, follow up, wine purchases, etc
703-214-7200
www.WineShopAtHome.com/dianenozik

Our presentation
11.13.21 Wine Tasting Slides_Final

We will be adding more images and the recorded event soon.

If you would like to donate to the QCAAGA.org/donate

QCAAGA.org Wine Tasting

Filed Under: events, food, qcaaganews, winetasting

How to Build a Charcuterie Board

November 8, 2021 by debragw@deegconsulting.com Leave a Comment

What is Charcuterie?

Charcuterie is a display of cured meats. It has gained popularity in recent times and now includes meats, cheeses, and accompaniments that pair well with meats and cheeses such as fruit, olives, nuts, spreads, etc). When people think of charcuterie boards, they are essentially referring to a cheeseboard.

Charcuterie board form Queens College Wine Tasting

tools for Making a Cheese Board:

You don’t need fancy equipment to make a gorgeous spread. You can even serve them directly off a clean kitchen counter. Here are some tools that make displaying and serving easier.

  • A serving board – a rimmed board (Try Home Goods, Target, or any fine retailer) helps contain everything but any cutting board, rimmed baking sheet, or serving platter will work.
  • Serving utensils – you can use specialty cheese serving knives and forks or use normal salad forks and butter knives to serve.
  • Ramekins – or any small dishes work well for messy or moist items like jam, honey, olives, pickles, etc.

What to Put on a Charcuterie Board:

To make the best Cheeseboard, focus on 3 things: variety, taste, texture. Variety makes a great board – add items that are sweet, salty, crunchy, fatty, savory, carb-rich, pickled, and brined. See the full list of items and quantities that we used in the print-friendly recipe below.

The Best Cheese for a Charcuterie Board

We highly recommend a combination of cheeses ranging from creamy spreadable cheese to hard cheeses. These are our favorites.

  • Spreadable Cheese– “Triple Cream Cheese” is super creamy. Some great options include Saint Andre (Trader Joes) or De Bourgogne (Costco). These are perfect for spreading on toasts and crackers. Less expensive options include making herb-flavored cream cheese, or you could even make a Cheese Ball.
  • Soft Cheese – My favorite for a cheeseboard is Brie. It is mild in flavor, creamy, and wonderful served with honey, walnuts or pecans, and water crackers. Flavored goat cheese such as blueberry or cranberry goat cheese is great for the holidays. Another inexpensive option would be marinated mozzarella balls.
  • Hard Cheeses – One of the most popular picks for a cheeseboard is Manchego because it pairs really well with fruit, crackers, and cured meats. It’s mild, nutty, and pleasant. A less expensive and very tasty option is a Vermont white cheddar which I love to dice for added texture on my board.

How to Build a Charcuterie Board

To make a charcuterie board, arrange things so they are easy to grab – fan out the slices of cheese, cut grapes into small segments.

  1. Cheeses. Arrange them around the board. Pre-slice hard cheeses and cut a few wedges into the brie.
  2. Meats. Fold them in a variety of patterns. Watch the video to see how to fold meat for a cheeseboard.
  3. Pickled Items. Add items that require a dish so you can gauge your space.
  4. Condiments and Spreads. Place condiments near cheeses that pair well. (i.e. honey next to brie). Keep condiments in jars and ramekins.
  5. Fresh Fruit. Cut grapes into small portions and pre-slice apples, rinse and pat dry berries. Arrange fruit with cheeses they pair well with (see notes below).
  6. Nuts and Extras. Place pecans or walnuts and pistachios next to brie or soft cheeses. Also, add chocolate squares.
  7. Arrange crackers and toasts in remaining spaces or serve them in a separate platter.

More from Natasha’s Kitchen

 

Filed Under: events, food, qcaaganews, winetasting

The Royal Bar by Fiona’s Handcrafted Soaps

October 15, 2021 by debragw@deegconsulting.com Leave a Comment

 

The Royal Bar, made by Fiona's Handcrafted Soaps to raise funds for the local association in Guyana

This special edition soap was created by Vanessa Garrett to raise funds for the Queen’s College Old Students Association in Guyana. All proceeds from the sale of The Royal Bar will go to the Association fund.

Shipping to the US, Canada (including local pick up in British Vancouver), and the UK. Order today and support a worthy cause and an amazing small business.

Shop here
The Royal Bar – Lemongrass
Proceeds will be donated to the Queen’s College Old Students’ Association (Guyana)
Order from website. Skip Shipping Fees! Pickup available on the North Shore (Greater Vancouver), BC Canada
Photo Credit: @hyejun.makeitbetter📸
#queenscollege #lemongrass #handcrafted #soap #local #fionasoaps #barsoap #artisansoaps #vancouver #cleannaturally #naturalsoap #locallymade #oliveoil #castoroil #coconutoil #homemade #coldprocesssoap #coldprocessedsoap #soaper #soapmaking #bathsoap #bathandbodyworks #bathsoaps #soapbar #northvancouver #northvancouverbusiness #northvansmallbusiness #skincare

 

Filed Under: qcaaganews Tagged With: alumni, guyana, Lemongrass, old students association, qcaaga, Queen's College, The Royal Bar, universityofguyana

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