Alexandria Mom's Calendar of Events

Friday, May 3, 2013

Closing of Chinquapin Park Recreation Center Delayed to June 17

Closing of Chinquapin Park Recreation Center Delayed to June 17
For Immediate Release: May 3, 2013
The Chinquapin Park Recreation Center will close for day-to-day operations on Monday, June 17, to facilitate facility improvements. Staff continues to develop alternatives in providing programs and activities to minimize inconvenience to the community.
The Chinquapin Park Recreation Center will operate on the following schedule May 6 through June 16:
  • Monday, May 6 through Sunday, May 26 (Normal operating schedule)
    Monday – Friday:  6 a.m. to 9 p.m.
    Friday:   6 a.m. to 6 p.m.
    Saturday & Sunday:  8 a.m. to 6 p.m.
  • Monday, May 27: Closed (Memorial Day)
  • Tuesday, May 28 through Sunday, June 16
    Monday – Thursday: 6 a.m. to 8 p.m.
    Friday:   6 a.m. to 6 p.m.
    Saturday:  8 a.m. to Noon
    Sunday:  Closed
The scope of facility improvements is highly invasive, and requires the full closure of the facility to ensure public safety, reduce costs, and shorten the improvement period.

To minimize inconvenience for our customers, the City has redistributed many of the popular programs held at Chinquapin as follows:
  • All camps normally scheduled for the summer will operate at Francis C. Hammond Middle School.
  • All “land” classes normally scheduled for the summer will operate at other Department facilities. Visit for class listings.
  • Swim lessons normally scheduled at Chinquapin will operate at the outdoor pools.
  • All valid Chinquapin Fitness Passes honored at all City fitness facilities.
  • All valid Chinquapin Aquatic Passes honored at all City outdoor pools.
  • All outdoor pools will operate extended hours to accommodate swim lessons and lap swimming (weather permitting).
  • Additional aquatic programs will operate at Chinquapin through June 16.
Regular summer swim lessons will continue at the Old Town and Charles Houston Memorial pools. Visit for individual pool schedules of events and lane availability.

We apologize for the inconvenience, but we look forward to re-opening an improved Chinquapin Park Recreation Center for your use in the fall.

For additional information on facility improvements, contact David A. Miller, Division Chief, at 703.746.5495 or For information on Chinquapin program and facility operating schedule, call the center at703.746.5553.
The City of Alexandria is committed to compliance with the City’s Human Rights Code and the Americans with Disabilities Act. To request a reasonable accommodation or to request materials in an alternative format, contact David A. Miller, Division Chief, at703.746.5495 or

Release of Potomac Yard Metrorail Station Draft Environmental Impact Statement Rescheduled for Fall 2013

Release of Potomac Yard Metrorail Station Draft Environmental Impact Statement Rescheduled for Fall 2013
For Immediate Release: May 3, 2013

The Washington Metropolitan Area Transit Authority, City of Alexandria, Federal Transit Administration and National Park Service have been collaborating on an Environmental Impact Statement (EIS) in accordance with the National Environmental Policy Act (NEPA). The purpose of the EIS is to determine if a Metrorail station should be built in Potomac Yard, and if so, where that station should be located. 

Originally, 36 alternatives were identified, based on previous studies and public input.  The alternatives were screened by the cooperating agencies for technical feasibility and consistency with project goals. Three build alternatives and a no-build alternative remain under review at this time.

A Draft Environmental Impact Statement (DEIS) is being developed to assess the potential impacts of a Metrorail station in the Potomac Yard area. When complete, the DEIS will comprehensively assess the environmental effects of the build alternatives and the no-build alternative, and will address key environmental considerations, including air quality and climate change, transportation and land use, visual resources, parklands, historic and cultural resources, noise, vibration, wetlands and habitats, and temporary construction impacts.

Under the initial schedule, the DEIS was to be released on May 3, followed by several  Community Education and Discussion Workshops and a public hearing scheduled for the last week in June. However, during the preliminary agency review, several technical changes and amendments were recommended, which the project team is incorporating into the draft. With this additional work, it became clear the original schedule could not be met and public engagement would have occurred during the summer, which would have resulted in less opportunity for community input.

To encourage public participation, the City requested, and the cooperating agencies agreed, to modify the schedule so the DEIS will be released in the fall, followed by additional public outreach meetings and a public hearing. The Alexandria City Council likely will consider the selection of a preferred alternative in late fall 2013.  This shift in the schedule will enable maximum civic engagement by holding the community meetings and the DEIS hearing when the community and stakeholders in this process are able to be fully present to participate. The shift will also allow the City and cooperating agencies more time to discuss the impacts of the alternatives.
To learn more about the proposed Metrorail station and the environmental planning process, the public is invited to the City’s Potomac Yard Metrorail Implementation Group meeting on Monday, June 10, from 6:30 to 8:30 p.m., at City Hall (301 King St.) in the Council Workroom. 

For information about this project or process, visit the City’s Potomac Yard Metrorail website,  Formal comments can be submitted at any time throughout the process at
For more information, contact Kathleen Leonard, Public Information Officer, Department of Transportation & Environmental Services (T&ES), at 703.746.4027, or

Thursday, May 2, 2013

Solid Waste & Recycling Announcements


Solid Waste & Recycling Announcements

* Holiday Solid Waste Collection Announcements
* Mulch Delivery Information
* Refuse Collection Information
* Recycling ‘Tip of the Month’ – Donate Unused Sporting Equipment
* Household Hazardous Waste – Does Your Lawnmower Work Properly?

More Information:• Department of Transportation & Environmental Services (T&ES), Solid Waste Division • Eco-City Alexandria Initiative
Trash and Recycling CollectionDue to the Memorial Day holiday on May 27, residents are reminded that trash and recycling will be picked up one day later during this week than regularly scheduled.
Regular collection day                    Holiday collection dayMonday                                          Tuesday
Tuesday                                         Wednesday
Wednesday                                    Thursday
Thursday                                        Friday
Household Hazardous Waste and Electronics CollectionThe Household Hazardous Waste and Electronics Collection Drop-Off Center, located at 3224 Colvin Street, will be closed on Monday, May 27 for the Memorial Day holiday.  Normal hours of operation are every Monday and Saturday from 7:30 a.m. to 3:30 p.m. 

Leaf Mulch - Available for Delivery & Pickup Orders can be placed for delivery of mulch throughout May. Delivery dates and times are limited, and appointments are on a first come first served basis. Remember, mulch is free to residents and available for pick up at 4215 Eisenhower Avenue, Monday through Saturday, 7:00 a.m. to 3:00 p.m. (Gates close at 3:30 p.m.). There is a $40 delivery charge for a half truck load (3 CY) and full load (6 CY). Please call 703.746.4410 to schedule a delivery. Visit for more information.
Refuse & Recycling Collection Starts an Hour EarlyTo avoid the heat of spring and summer, refuse and recycling collection shifts to ‘warm weather hours’ and pickup operations will begin an hour earlier.  Starting, May 1 until September 30, all refuse and recycling materials should be placed for collection prior to 6:00 a.m. Visit for more information.

Recycling ‘Tip of the Month’ – Donate Unused Sporting EquipmentDo you have unused sporting equipment that might have been used during last year’s sports season, but is now lying in the back of the closet unused?  Many local sports leagues collect equipment, and it can be exchanged or reused as needed.  Consider donating this unused equipment and sporting gear locally, or in a Used Clothing Donation Box near you.  For reuse networks or local organizations visit more information.
Household Hazardous Waste – Does Your Lawnmower Work Properly?Draining old gas from a lawnmower and changing dirty motor oil keeps lawn care equipment running properly each season.  Make sure to properly dispose of these materials, by bringing them in separate containers to the City’s Household Hazardous Waste Center located at 3224 Colvin Street.  If you change the spark plug and cutting blade, throw away the spark plug as garbage and drop-off the cutting blade as scrap metal at the Covanta Facility located at 5301 Eisenhower Ave. for more information.

Wednesday, May 1, 2013


we are having a great time this spring seeing lots of wildlife

Tuesday, April 30, 2013

Princess for a Night deadline May 3

The annual project is collecting dry-cleaned formal dresses, shoes, handbags, jewelry, unused make-up and "nice" shopping bags for young ladies who cannot afford prom attire. Donations can be dropped off until May 3 at the T.C. Williams Main Office (3330 King St.), Monday through Friday between 7:30 a.m. and 4 p.m.

Monday, April 29, 2013

Sixth Prescription Drug Take Back Day a Success in Alexandria

Sixth Prescription Drug Take Back Day a Success in Alexandria

The Alexandria Police Department and the Alexandria Sheriff’s Office collected 196 pounds of potentially dangerous expired, unused and unwanted prescription drugs for destruction at the sixth National Prescription Drug Take Back Day.

On Saturday, April 27, 2013, from 10 A.M. to 2 P.M., the two Alexandria law enforcement agencies, with cooperation from the Substance Abuse Coalition of Alexandria, collected potentially dangerous expired, unused and unwanted prescription drugs and other medications for destruction at two sites in the City.

Over 5000 collections sites nationwide participated in the fourth take back day program this past Saturday and over 3,150 pounds were collected in the Northern Virginia area alone.  In Alexandria, residents dropped off unused prescription medications at two drop sites in the City.  The sites included Police Headquarters and the parking lot of the Del Ray Pharmacy. The service was free and anonymous.

Last fall, the two Alexandria law enforcement agencies collected 165 pounds of prescription drugs for destruction in the fifth take back initiative.

This initiative addresses a vital public safety and public health issue. Many Americans are not aware that medicines that languish in home cabinets are highly susceptible to diversion, misuse and abuse. Rates of prescription drug abuse in the United States are increasing at alarming rates, as are the number of accidental poisonings and overdoses due to these drugs. Studies show that a majority of abused prescription drugs are obtained from family and friends, including from the home medicine cabinet.  In addition, many Americans do not know how to properly dispose of their unused medicine, often flushing them down the toilet or throwing them away – both potential safety and health hazards.

Other participants in this initiative include the Partnership for a Drug-Free America; the International Association of Chiefs of Police; the National Association of Attorneys General; the National Association of Boards of Pharmacy; the Federation of State Medical Boards; and the National District Attorneys Association.

Sunday, April 28, 2013


more of my favorite recipes....


These are some of my favorite, go to, recipes....

Chicken Chili/Soup

1 lb chicken breast (organic of course :) - small cubes or ground
1-2 green peppers - clean and cubed
1  scallion
1 small onion - minced
1 teaspoon cumin
1 cubenlla (sp?) pepper - small cubes (light green, relatively skinny, long pepper)
1-2 jalapeño peppers - cored, seeds removed and minced
2 cans of white beans (cannelloni (again sp?) or navy or whatever your guys like)
8-16 ozs of chicken broth - whatever one you like, I use the bouillon
2-3 tbl spoons or so of olive oil

oil in a big stew pot
sauté all peppers, onions until light brown/translucent
and chicken and sauté until 95% cooked
add 2 cans of beans - 1 drained and 1 not
add broth

low simmer for a few hours......

for flavor and fun you could do...
tequila with the sauté of the chicken --- I'm not the biggest fan, but some love the flavor
lime juice (which I love, but michael hates) on the chicken as it is sautéing
obviously more or less spicy peppers....

and then when it's as desired with....
sour cream
on top of nachos

Tortilla Soup 

2 tablespoons olive oil
1 large onion – chopped
2 garlic cloves – minced (can use from jar)
¼ cup chopped cilantro
½ tsp cumin
2 jalapeno peppers – finely diced (can use from jar)
2 scallions – chopped (green & white parts) OPTIONAL
5 cups chicken broth (I like Kitchen Basics)
2 cups diced chicken or turkey (pre cooked – get rotisserie from store)
1 cup frozen corn - at least
At least 2 cans kidney beans – 1 light and 1 dark
2 Roma tomatoes
8 oz. shredded cheddar cheese
Tortilla chips
Sour cream

Heat olive oil in large stockpot over medium heat.
Add onion, garlic, cumin, cilantro, jalapeno & scallions.
Cook for 2-3 minutes
Add chicken broth and bring to a boil
Simmer covered for 20 mins
Add beans, diced chicken, tomatoes & corn
Serve in bowls and garnish with more tomatoes, cheese, tortilla chips & sour cream

Pecan Breaded Chicken Breasts (can use Panko instead of pecans) 

1 stick butter
3 Tblsp Dijon Mustard
6 oz finely chopped pecans (or bread crumbs)
8 skinless, boneless chicken breasts halves (pounded to be thin)
2 Tblsp vegetable oil
2/3 cup sour cream
½ tsp salt
¼ tsp ground pepper

In a small saucepan, melt 6 tblsp of the butter. 
Whisk in 2 tablespoons of the mustard until blended
Scrape mixture into a shallow dish
Place pecans in another shallow dish

Dip chicken first in butter mixture then in pecans to coat

In a large frying pan, heat remaining butter in oil over med heat
Add chicken and cook 4-5 minutes on each side or until lightly browned and NOT pink in middle
Remove to a serving platter and cover with foil to keep warm

Discard all but 2 tablespoons of fat from the pan and reduce the heat to low. 
Add the sour cream
Whisk in remaining 1 tablespoon mustard, salt, & pepper

Blend well
Cook just until heated through – do NOT boil.
Serve over chicken

Ravioli with Spinach and Bacon
20 minutes, serves 4

1 package (1lb) fresh or frozen ravioli
6 slices of bacon
2 TBLsp olive oil
2 cloves garlic
1 bag fresh spinach
½ TBLsp lemon juice
Salt & pepper

Cook the bacon in a skillet over medium high heat until crisp, 6-8 mins.  Transfer to a paper towel.  Crumble.

Meanwhile, cook the Ravioli according to the package directions. Drain and divide into bowls

Wipe out the skillet and heat the olive oil over medium heat.  Add the garlic and cook, stirring occasionally, until golden, 1-2 mins. 
Add the spinach, salt, pepper.
Cook, tossing, until just wilted, 1-2 mins.

Stir the bacon & lemon juice into the spinach. 
Spoon mixture over the ravioli.

Serve warm.

Penne w/ Chopped Tomatoes & Basil
Serves 4

3 large or 4 medium very ripe tomatoes
1/3 cup extra virgin olive oil
2 cloves garlic – peeled & smashed
1 tsp salt
About 8 oz. fresh mozzarella
About 1 cup fresh basil
1 lb penne pasta
½ to 1 cup fresh grated Parmigianino cheese

Peel and coarsely chop the tomatoes
Place tomatoes in a bowl and drizzle with oil, sprinkle with garlic, salt, and toss gently.
Set aside at room temp for about 1 hr.

Rinse the basil and coarsely chop.

Cut the mozzarella into ¼ in dice

Bring a large pot of salted water to a boil. 
Cook the pasta until aldente.
Drain the pasta and return it to the pot.
Remove and discard the garlic from the tomato mixture.
Add the tomato mixture and basil to the pasta. Place over low heat and cook until the pasta has absorbed some of the juices from the sauce, about 2 mins.
Add the Parmigiano cheese and mix well.
Remove the pasta from heat and add the mozzarella and toss and gently.
Serve immediately.

Chicken with Rosemary

3 Tablespoons olive oil
2 large cloves garlic, cut into slivers
3 3 in. sprigs of Rosemary, plus ½ tsp minced leaves for garnish
4 boned, skinned chicken breast halves
¼ lb minced shallots
1/3 cup dry Vermouth
3 Tablespoons canned chicken broth or bouillon
1 tsp Dijon mustard
¼ tsp freshly ground pepper
¼ cup heavy (whipping) cream
Salt to taste

Combine 2 Tblespoons of the oil with the garlic and rosemary sprigs (cut into 1 in pieces).
Rub the mixture over the chicken so all of it is evenly coated.
Place in a bowl or dish, cover with plastic wrap and refrigerate for 30 mins.

Heat remaining 1 Tablespoon oil in a skillet over med.-high heat.
Add shallots and minced rosemary leaves.
Cook, stirring, until golden (about 2 min)
Lift out and set aside.

Raise heat to high, add chicken breasts and brown lightly on both sides (2 mins per side).
Remove to a place.
Add Vermouth, scraping up any brown bits in the pan, and boil until wine reduces to a thickish glaze.  (2-3 mins).

Return shallots and rosemary to the skillet.
Stir in broth, mustard and pepper.
Boil, stirring for 2-3 mins. Until reduced by 2 thirds. 
Add cream
Boil to reduce again by half.  (2 mins).
Taste and add salt to taste. 
Return chicken to pan along with all the juices.
Cook over medium-low heat until warmed, spooning sauce steadily over the top. (2 mins)

Serve with rice or small pasta. 

Chicken Dip

3-4 boneless chicken breasts – cooked and shredded
8 oz. cream cheese
½ cup Frank’s Hot Sauce
1 jar Marie’s Blue Cheese Dressing

Mix together
Bake at 350 for 30-40 minutes, until bubbly and slightly brown.

Serve warm to room temp with tortilla chips

 Cheesy Bread

½ baguette, cut into 2 inch slices
½ small yellow onion, thinly sliced
1/8 lb thinly sliced, cooked ham
¾ cup white wine
½ tsp black pepper
1 ½ cups grated Gruyere Cheese

Heat oven to 400 degrees F
Place the bread in a buttered, ovenproof skillet or a 9 in sq. baking dish
Scatter the onion and ham over the bread
Pour the wine over the mixture
Sprinkle with the pepper and Cheese
Bake until the cheese has melted and begun to brown, about 20 mins.

Vegetable Salad Bars

1 can crescent rolls
1 pkg. (8oz) cream cheese
1 pkg. DRY ranch dressing
2 rounded tsp sour cream
2 rounded tsp mayo

½ small head cauliflower
½ sm bunch broccoli
2 sm carrots

Shredded Cheddar, Swiss or Monterey cheese

Shred the veggies in a food processor

Unroll the crescent rolls and lay out on the jelly roll pan  – pinch together the seams
Bake as suggested
Let cool

Mix together cream cheese, dressing, sour cream and may – you can let this sit overnight. 

Cover roll with cream cheese mixture
Pat on shredded vegetables
Sprinkle with cheese
Press firmly

Cover w/ Saran Wrap and refrigerate
Cut into bars and serve.

Will keep for several days.