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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Congratulations to the Graduating Class!!

Saturday, September 20, 2025

, Keep your air moving—shop VentDepot (35 years strong)

Hi ,
Looking to keep your spaces cooler, drier, and more efficient?

At VentDepot.com, we've spent 35 years helping companies solve airflow, cooling, and ventilation challenges.
What you'll find on our site

  • Industrial & commercial fans (wall, pedestal, axial)
  • Evaporative coolers and portable blowers
  • Dehumidifiers and heating units
  • Louvers, dampers, roof turbines, and misting nozzles
Why customers choose us
  • Seasoned technical guidance (tell us your application, we'll match the product)
  • Quick quotes and volume pricing
  • Reliable quality backed by decades of experience
👉 Browse the catalog: https://www.VentDepot.com
Or just reply with your application (area size, indoor/outdoor, goal), and we'll recommend the right model today.
Best regards,

Mike Jensen
VentDepot Sales Team
sales@ventdepot.com

Toll Free: 1 (888) 514-1516 
Whats App: +1 (626) 208-6731 
International: +1 (626) 771-0048 
M-F: 9am to 7pm EST
500 N First Ave Unit 7,
Arcadia, CA 91006.




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Posted by PG County Community Blog at Saturday, September 20, 2025  

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Announcements/ Tips from the Editor

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The Amazing Uses of Salt







1. Sprinkle salt on your shelves to keep ants away.



2. Soak fish in salt water before descaling; the scales will come off easier.



3. Add salt to green salads to prevent wilting.



4.Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float.



5. Soak wrinkled apples in a mildly salted water solution to perk them up.



6.Use salt to clean your discolored coffee pot.



7. Pour a pound of salt on an ink spot on your carpet; let the salt soak up the stain.

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Great Recipe



Full Moon's Macaroni and Cheese







Ingredients:



6 slices French baguette

1 stick unsalted butter

5 1/2 cups milk

1/2 cup flour

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

1/4 teaspoon cayenne

4 1/2 cups grated sharp Cheddar cheese (18 ounces)

2 cups grated Gruyere (8 ounces)

1 1/4 cups grated Pecorino Romano (5 ounces)

1 pound elbow or shell pasta



Instructions:

1. Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 tablespoons of melted butter and set aside.



2. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside.



3. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving.



Serves 6 to 8