Spc. Alexander Vandermark earned the title of Soldier of the year during the United States Army Pacific's Non-Commissioned Officer/Soldier Best Warrior Competition held from June 2-7, 2019 at Schofield Barracks, Hawaii.
Damage Controlman Fireman Abigail Mariano, from Dededo, Guam, responds to a simulated flooding casualty aboard the amphibious transport dock ship USS Green Bay (LPD 20) during a damage control training team drill.
Construction Mechanic Constructionman Austin Cook a native of Moses Lake, Wash., assigned to Naval Mobile Construction Battalion (NMCB) 133 removes the lug nuts of a medium tactical vehicle replacement (MTVR) tractor prior to conducting an annual vehicle safety inspection.
Explosive Ordnance Disposal Technician 1st Class Kyle Hall, a native of Tacoma, Wash., assigned Explosive Ordnance Disposal Mobile Unit (EODMU) 5, conducts tactical maneuvering techniques during a routine training evolution.
One our favorite appetizers when we eat out are crab-stuffed mushrooms. Tender mushrooms, sweet crab meat, and melted cheese are sure to make these tasty morsels a hit at your dinner table. With my easy recipe, you don’t have to wait until you eat out to enjoy them — now you can make these in your very own kitchen!
Ice cream is the classic dessert people have loved since they were kids. Although delicious, ice cream does have a bad rep for being unhealthy. What if you could make an all-natural, healthy version of your most desired treat? Well, you’re in luck thanks to banana ice cream!
Chewy, round little tapioca balls resting at the bottom of the drink also known as sago or boba in Asian countries, are what we know better as black pearls, and are all the rage as one of today’s fads in food. “They’re like a snack and a drink all in one,” explains one bubbly tea fanatic.