Jeremy Stallard:
CLASS OF 1990
Juneau-Douglas High SchoolClass of 1990
Juneau, AK
Jeremy's Story
Jeremy is from Provo, Utah. Jeremy's schools include Juneau-Douglas High School. Jeremy later attended University of Phoenix (Bachelors of Science Information Technology) , Utah Valley University (AS/AAS - almost all BS for Computer Science and Information Systems - Programming emphasis) , Brigham Young University (CS Major, Japanese Minor) .
One of Jeremy's favorite quotes is:"St. Crispen's Day Speech
William Shakespeare, 1599
Enter the KING
WESTMORELAND. O that we now had here
But one ten thousand of those men in England
That do no work to-day!
KING. What's he that wishes so?
My cousin Westmoreland? No, my fair cousin;
If we are mark'd to die, we are enow
To do our country loss; and if to live,
The fewer men, the greater share of honour.
God's will! I pray thee, wish not one man more.
By Jove, I am not covetous for gold,
Nor care I who doth feed upon my cost;
It yearns me not if men my garments wear;
Such outward things dwell not in my desires.
But if it be a sin to covet honour,
I am the most offending soul alive.
No, faith, my coz, wish not a man from England.
God's peace! I would not lose so great an honour
As one man more methinks would share from me
For the best hope I have. O, do not wish one more!
Rather proclaim it, Westmoreland, through my host,
That he which hath no stomach to this fight,
Let him depart; his passport shall be made,
And crowns for convoy put into his purse;
We would not die in that man's company
That fears his fellowship to die with us.
This day is call'd the feast of Crispian.
He that outlives this day, and comes safe home,
Will stand a tip-toe when this day is nam'd,
And rouse him at the name of Crispian.
He that shall live this day, and see old age,
Will yearly on the vigil feast his neighbours,
And say 'To-morrow is Saint Crispian.'
Then will he strip his sleeve and show his scars,
And say 'These wounds I had on Crispian's day.'
Old men forget; yet all shall be forgot,
But he'll remember, with advantages,
What feats he did that day. Then shall our names,
Familiar in his mouth as household words-
...Expand for more
Harry the King, Bedford and Exeter,
Warwick and Talbot, Salisbury and Gloucester-
Be in their flowing cups freshly rememb'red.
This story shall the good man teach his son;
And Crispin Crispian shall ne'er go by,
From this day to the ending of the world,
But we in it shall be remembered-
We few, we happy few, we band of brothers;
For he to-day that sheds his blood with me
Shall be my brother; be he ne'er so vile,
This day shall gentle his condition;
And gentlemen in England now-a-bed
Shall think themselves accurs'd they were not here,
And hold their manhoods cheap whiles any speaks
That fought with us upon Saint Crispin's day.".
More about Jeremy:"If you're looking for the Jeremy Stallard that has lived in
State College, PA,
Conneaut Lake, PA,
Cotton City, NM,
San Simon, AZ,
Playas, NM,
San Manuel, AZ,
Oracle, AZ,
Tucscon, AZ,
Juneau, AK,
Various places on the island of Hokkaido, Japan,
or finally, Provo, UT
you've found me. Drop me a note and say hi.
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There have been a couple of requests, so I'll put it here where anyone can look it up.
My Salmon recipe:
1 Salmon Filet, skinless
1 bottle KC Masterpiece Honey Teriyaki with sesame 30 minute marinade
Season-all season salt (Morton's is a red color)
Garlic Powder
Ground Ginger
Cayanne Pepper
Preperations and Cooking:
Cut Filet into strips about 2 inches wide
Layer in large bowl the marinade and salmon, coat the Salmon thoroughly and let it soak for 30 minutes
Preheat the grill to a medium flame (300 degrees or so)
Lay a strip of aluminum foil across the grill to keep the fish from falling through the slits.
Layout the salmon on the aluminum foil
Dust with season-all and Garlic powder
sprinkle with ginger and cayanne pepper
Cook for 4 to 4.5 minutes
Flip the salmon over
dust with season-all and garlic powder
Cook for 4 to 4.5 minutes
Remove from heat and eat hot
The salmon should easily fall apart when it is time to come off. If it's leathery, you cooked it for too long. If it's still red and sushi looking in the middle, you might want to cook for a little longer. The trick is to cook just enough without overcooking.".
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