NEXT MEETING
Our next meeting will be held on the 13th of May at the VFW Post in Edinburg. The Board of Directors will meet at 10:00 and the membership meeting will begin at 11:00. Whit Scully will share with us his experience as a member of the Four Party Military Contingency as required by the Paris Peace Talks.

MEMBERSHIP NEWS
Let’s give a warm welcome home to our newest member, Raymond L. Clinedinst of Mount Jackson. Thank you for choosing our Chapter. Also, congratulations are in order to Gary George for making a lifetime commitment to VVA.

WARNING FROM THE VA
The VA General Counsel has issued a warning than an organization called “Veterans Affairs Services” appears to be holding itself out as a recognized service organization; it is not a recognized service organization. This organization may be assisting veterans and others to file claims and, in the process, obtain personal information. The General Counsel has asked you to report any contact you may have had with “Veterans Affairs Service”.

If you have any examples of “Veterans Affairs Service” helping veterans or other claimants file claims with the VA please call Fred Burns, Assistant Director, at (202)608-8367. Please be prepared to provide at least the name and telephone number of the veteran when you call Mr. Burns.

The General Counsel message is as follows: “An organization called Veterans Affairs Services (VAS) is providing benefit and general information on VA and gathering personal information on veterans. This organization is not affiliated with VA in any way.”

VVA MEMORIAL DAY HONOR GUARD
Each year VVA participates in the Memorial Day Ceremony at Arlington National Cemetery. Each VSO is represented by a two-person color guard, one carrying the US Flag and one carrying the VSO flag. The President of the United States is normally the speaker and this is a very special opportunity. VVA is seeking two volunteers for this event on Monday morning, May 29th. VVA will supply the flags; no special honor guard equipment or experience is needed. The dress is usually a blue blazer and kakhi or gray slacks with the VVA beret. No cammies, please. VVA will also provide a parking pass at Arlington, near the ceremony.

Anyone interested can call Bob Thomson at (301)585-4000, ext. 115, or email him at: bthomson@vva.org

OLD DOMINION 100 MILE ENDURANCE RUN
For those of you who want to volunteer and man an aide station for this event on the 3rd of June, there will be a briefing at the Shenandoah County Fair Grounds at 5:00PM on Friday the 2nd of June.

CHAPTER JACKETS
We will have two different size jackets at our meeting in order to help you better get an idea of the size best suited for you. Remember, the cost of the jacket is $35.00, the VVA patch is $3.00, and postage is not included. Plan on about $40.00 per jacket - this will include everything.

FROM SHABOOM’S KITCHEN
Now that warm weather seems to be here to stay, get out the grill and enjoy a chunk of great steak from my home state of Arizona. Keep in mind that you don’t have to keep this steak small---stasify the “macho” that’s in all of us.

1 large top sirloin steak, 1-1/2” to 2” thick
1 cup dry red wine
1/4 cup finely chopped onions
3 cloves garlic -- minced
1 teaspoon dried thyme leaves
1 teaspoon ground cumin
1/2 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil
FOR THE SAUCE:
1 tablespoon all-purpose flour
1 tablespoon cold water
1 teaspoon instant beef boullion granules -- optional
Kosher salt and fresh ground pepper

Place steak in 13x9x2 glass or other non-reactive baking pan. In a blender or food processor, combine next 9 ingredients; pulse until smooth. Pour marinade over steak; turn to coat well; cover and refrigerate 24 hours, turning occasionally.

Prepare grill; bring steak to room temperature. Remove steak from marinade, reserving marinade. Season steak with salt and pepper to taste. Grill steak over medium coals 5-8 minute each side or until desired doneness.

Meanwhile, measure 1 cup marinade into small saucepan, discarding remaininig marinade. Bring madinade to a boil over medium heat. In a cup, whisk cold water and flour until well-mixed. Whisk flour mixture into the marinade imtil well-combined. Add boullion granules if using and mix well. Cook and stir over medium heat until slightly reduced and thickened.

When steak is done, place on a platter, tent with foil and let meat rest about 10 minutes before slicing.

To serve, carve steak in 1/2" slices; drizzle some sauce over steak, and serve remaining sauce separately.

Questions? Suggestions? For more information about joining our Chapter, please e-mail us!

MAILING ADDRESS
VVA Chapter 936
P. O. Box 299
Basye, VA 22810

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