We will be offering one weekday course this season, pending enrollment. July 6-9th, 2015 our Gearing Up program will run from 5pm-9pm nightly. For anyone unable to attend one of our weekend courses this is your chance to complete the Gearing Up program this season! There is limited space available so call today to register for your spot. 306-931-7638 We look forward to Gearing Up with you!!!
Our annual golf tournament is scheduled and in the works. June 4th, 2015! If you are interested in attending as a golfer, sponsoring or supplying a silent auction donation please call our office today, 306-931-7638! We love this annual event in support of the Saskatchewan Ronald McDonald house and are again looking forward to a great day on the golf course. There are great prizes to be won, laughs to be had and children and families to help!
We often get asked to notify our students of job opportunities. If you're looking to hire and need a place to post the position, send us an e-mail with the job details! We will happily post the position on our Max Jobs page where it can be seen by all! Easy and FREE! Contact us today, email@example.com!
Easter weekend is here...Happy Easter to everyone! We hope you enjoy the weekend with family and friends.
We are asked this question several times each day. So here's the answer. 1. You need to have an SGI medical completed
2. You are responsible for writing the exams for your learners license through SGI
3. You complete the practical portion of your training with us and complete your testing for your license
If you are interested in gaining your 1A license, stop in to the nearest SGI to you and ask them for study materials and a medical form. SGI has all these items and you can start the process immediately. Remember it may take some time to get into your doctor so book your appointment ASAP. We are also booking well in advance right now so make sure to give us a call as soon as you have a date in mind for your course.
If you have any other questions please give us a call and we will happily answer them for you.
Making a big life change is scary. But do you know what's even scarier? Regret.
March is finally here, though from our weather you wouldn't think so. However we all know we're that much closer to warmer weather and snow melting days. And once the snow is melted we're looking forward to starting our Motorcycle Gearing Up courses, our annual Whack Truck Golf Tournament and of course staff BBQ's on nice sunny days! Have a great week!
It's sometimes hard to get into the swing of things after we've had a long weekend. Spending that extra day with family and friends can make it that much harder to get out of bed knowing you have to get to work. Even those people who love their jobs enjoy that extra day off. So on a day like today when you might be finding it hard to get yourself back in the groove of work remind yourself... "If you can't fly, then run, if you can't run, then walk, if you can't walk, then crawl, but whatever you do, you have to keep moving forward." - Martin Luther King Jr.
I came across an article today about Canada's job hiring projections for 2015. The article states that hiring projections are looking good for 2015 with only a small percentage of business expecting cut backs. The best part for the trucking industry is the projection of an increase in hiring for Transportation! If you're thinking about changing your career or advancing your own skills to include your class 1A license it's looking like NOW is the time! We're here to help you accomplish your goals and we're happy to see the possibility of an increase in the industry we serve. You can read the article via the link below.
The weather is cooling down, our warm above zero temperatures are now in the past and we can prepare to keep warm over the weekend. Try out this Hot Toddy recipe to keep warm on a night off!
We like a nice bourbon in our hot toddies, but you can easily work with any whisky or brandy you have on hand. Be sure to take these off the stove as soon as they’re warmed to your liking; if you keep simmering the drink, the alcohol will begin to cook off.
INGREDIENTS 8 ounces whisky, bourbon, or brandy 6 tablespoons honey 2 lemons 4 cups apple cider 4 earl grey tea bags 4 cinnamon sticks
In a small pan over medium-low heat, heat the cider, cinnamon, honey, and whisky until hot, stirring to dissolve the honey. Remove from the heat, add the tea bags, and allow the drink to steep for 2 minutes. Remove the tea bags and squeeze in the juice of half a lemon. Pour into four glass mugs. Garnish with the cinnamon sticks and some lemon slices cut into half moons.
It's hard to believe we're starting the last week of January already. Seems like yesterday all the Christmas festivities were winding down and kids were heading back to school. We're almost a full month into 2015 now and we're getting busier around here! It's time to gear up again for a brand new month, February is just around the corner!!!
1 heaping cup flour
2/3 cup oil
1 whole bunch/stock celery, diced, leaves and all
1 green pepper, diced
1 large yellow onion, diced
1 bunch of green onion, finely chopped
1 bunch parsley, finely chopped
2-3 cloves garlic
1-2 Tbsp Joe's Stuff Cajun Seasoning*
5-6 cups of chicken stock
1 Polska Kielbasa Sausage, sliced into "coins"
Meat from 1 Rotisserie Chicken*
1-2 cups Cooked Shrimp (optional)
Cooked white rice, for serving
1In a large, heavy bottom stock pot combine flour and oil. Cook on medium heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Feel free to add a little more flour or oil as needed to reach this consistency.
2In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
3Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add remaining 4 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in Joe's stuff, to taste. Add chicken, sausage, and shrimp, if using.
4At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
*I like to make the roux a day or two in advance to cut down on prep time!
*Joe's Stuff Cajun Seasoning--this is the BEST cajun seasoning to use, but I can usually only find it online. You could try another brand you like if you must.
*The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken stock. Then make the gumbo using the homemade broth. You could use store-bought chicken broth, but homemade is way better! Here's a tutorial for making it from scratch: http://tastesbetterfromscratch.com/2013/09/homemade-chicken-broth-how-to-get-the-most-from-your-rotisserie-chicken.html
Well it's certainly been a cold few days and looks like we have at least a couple more to get through. It is January in Saskatchewan so we aren't really surprised, but we are doing our best to keep warm as business continues as usual. Stay warm, drive safe and take care on the roads in these cold cold conditions.
Over the holidays my family often spends our time in the kitchen. Making comforting winter suppers together and sharing many laughs together. Here is a simple slow cooker recipe anyone can try over the holidays. Slow Cooker Chicken Pot Pie Stew
4 large skinless, boneless chicken breast
halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed
|1.||Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.|
|2.||Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more|
It's been horribly cold all weekend and today is no different. Today I've decided instead of having a minor meltdown because I can't seem to get warm enough to retain any proper body temperature I will share a comforting recipe with you. Comfort food goes a long way in cheering up a person and warming up someone on a cold day with this Crock-pot soup recipe might be just what the doctor ordered! And if you were celebrating Thanksgiving with our American neighbours, use up some of those leftover....Double BONUS! Turkey Barley Soup (SlowCooker)
- 11-12 cups Turkey stock (from your leftover turkey)*
- 3 cups celery, chopped
- 2 onions, chopped
- 5 sprigs thyme
- 8-9 medium carrots, shredded (about 4 cups total)
- 1 large potato, peeled and shredded
- 2-4 cups cooked turkey
- 1 cup barley, rinsed
- 1/2 to 1 teaspoon salt
- 1/2 to 1 teaspoon pepper
- fresh sage, chopped*
- fresh rosemary, chopped*
- fresh parsley, chopped (for garnish)
- Add the turkey stock, celery, onions, and thyme to a large stock pot and bring to a boil. Reduce to a low and simmer covered for about a half hour, or until the celery is tender.
- Use a food processor or cheese grater to shred the carrots and potato. Add to the pot and bring to a boil. Reduce to low and simmer, covered for another half hour, or until the carrots are tender.
- Add the turkey (however much you want) and the rinsed barley. Bring to a boil, then reduce to medium low. Simmer for another 45-60 minutes, or until the barley is tender.
- Season to taste with salt and pepper. (How much you need will really depend on how salty your stock is.)
- Just before serving, stir in chopped sage and rosemary. (look for the photo below to see how much I used.)
- Add the turkey stock, celery, onions, thyme, carrots, and potato to a slow cooker. Cook for 4-6 hours on low.
- Add the turkey, barley, and salt and pepper to taste. Cook for another hour on low, or until barley is tender.
- Add fresh sage and rosemary before serving.Top each serving with parsley.
*You can still totally make this soup even if you didn't make stock from your turkey. You can sub good quality chicken stock, or I've even seen Turkey broth at the grocery store lately. Remember, stock is always better, but use what you've got.
*Use whatever fresh herbs you have leftover from Thanksgiving.
Give it a try tonight and enjoy!
With all the snow coming down, warnings out, icy streets and a busy Friday in the city we hope everyone takes their time out there today! Nothing's more important than safety, so take care on the roads today and have a safe cozy weekend at home!
What a snowy weekend we've had! It might be slow going out there on the roads and there's lots of shoveling and snow clearing, but we're right back to our normal Monday business. New students arrived this morning for their courses, the trucks are warmed and out on the roads and the snow is being cleared around our yard. It might feel more like winter now but we are still "trucking away" at what we do best. Have a great week and drive safe out there!