June 2025

.

Alpine Avalanche.

Dear Neil, I have four Leyland cypresses on a slope that feeds into a ditch that almost always has some amount of water in it. Last year, we noticed that parts of the trees were dying. We had an arborist work on them last year and again this year. They diagnosed the problem in different ways (bark disease and root rot) and treated it for each. We don’t want to lose the trees. What suggestions do you have? I really hate to lose these beautiful trees.

Alpine’s volleyball program served notice last week that it’s gearing up for a big 2025 campaign, with all three teams—freshmen, JV, and varsity—competing in the Wink Summer Tournament May 29-30.

Every year, the Church commemorates the profound gift of the Holy Spirit to the Church at Pentecost. The events in Acts 2 are seen as a fulfillment of God’s promise to His disciples, marking a dynamic transformation in their spiritual journey. Jesus, during His earthly ministry, prepared His followers with teachings that would be illuminated and empowered by the Spirit’s arrival. The Holy Spirit would guide them into all truth, enhancing their understanding of Jesus’ teachings before and after His resurrection.

.

HEAD OVER MEALS Summer temperatures are here in the Last Frontier. Alpine proper, usually known for milder summer temperatures, has already seen some high 90s, and we’re barely into June.

INGREDIENTS Dressing 2/3 cup olive oil 1/3 cup mayonnaise 1/3 cup fresh lemon juice 1/2 cup finely chopped parsley 1 tablespoon dried dill 2 tablespoons minced garlic (2 cloves) salt and black pepper to taste Pasta Salad 2 ears fresh yellow corn 16 ounces mini bow tie pasta 12 slices of bacon, cooked, drained, and chopped 12 ounces of grape tomatoes, halved 8 ounces of sharp cheddar cheese, cut into 1/4-inch cubes 1 1/2 cups chopped English cucumber (about 3/4 of one medium-sized cucumber) 1 cup chopped green onions 3 1/2 cups cooked and shredded rotisserie chicken, chilled 1/4 cup pasta water or more as needed INSTRUCTIONS Dressing In a small bowl, whisk together olive oil, mayonnaise, lemon juice, parsley, dill, garlic, and season with salt and pepper to taste. Refrigerate until used.

.

.