Rockdale PTO is a great way to get involved
Kathy Cooke

A ttention all RISD parents, grandparents, aunts, uncles, guardians---Rockdale PTO needs YOU!

Rockdale Parent Teacher Organization (PTO) is holding an organizational meeting on Tuesday, September 3 at 6 p.m. in the RJH Commons, according to Cheryl Blackstock, President.

“We are really needing adults with children in the Rockdale school system to join PTO and get involved,” Blackstock said..

“We offer scholarships for high school seniors, organize dances, festivals and other fun activites to help support our schools.

“We’ve raised over $13,000 in the past two years, which all goes back into the schools as they need it,” she said.

I can’t think of a better way to get more involved in your child’s school. Call Blackstock at 512- 760-0613 for more information.


As usual, brother Kyle made something really yummy and as usual, he didn’t bring any to his family in Rockdale. AHEM!

However, he did send me the recipe and it does sound good and, even better, it sounds easy.

I believe my brother’s exact words were “idiot-proof” but I am sure he wasn’t talking about me.

Phenomenal Grilled Green Chicken

  • 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
  • 1 cup packed cilantro leaves and stems
  • 1 1/4 cups packed basil leaves
  • 1/4 cup packed mint leaves
  • 4 tablespoons of Red Boat fish sauce
  • 3 peeled garlic cloves
  • zest of 1 lime
  • plenty ground black pepper
  • 1 teaspoon of Aleppo pepper
  • 2 tablespoons of apple juice (or 1 teaspoon of maple syrup)
  • Kosher salt
  • 3 pounds of chicken

Marinade: combine the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice and puree in a blender until smooth.

Place the chicken in a gallon sized Ziploc bag, pour the marinade over it. Marinate overnight. Take the chicken out of the fridge an hour before grilling.

Turn the gas grill on high and after the chicken is placed on the grill, turn the temperature to low.

Grill the chicken for approximately 25 minutes (or until the internal temperature reaches 165 F), turning every 5-7 minutes.

Serves 6.

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2013-08-29 digital edition

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