JoeHarr

2025 Epiphany Girls School Basketball Game Schedule

*Important* if you want to subscribe to the calendar(s) please make sure to read the instructions in the post. Subscription links are after the instructions at the very bottom of this post.

5th Grade

6th Grade

7th Grade

8th Grade

All Games in one view

These schedules are connected to the Snap Manage iCal data and will only show upcoming games. Anytime you load them (by clicking the links), the most recent information will be pulled in and displayed. This should keep the calendars up to date!

How to add to your phone calendar:
For iOS Users (iPhone or iPad)

1.  Copy the Link URL:
•  Long-press (tap and hold) on the link until a menu pops up.
•  Select “Copy” or “Copy Link” from the options. This saves the URL to your clipboard.

2.  Add the Subscription to Calendar:
•  Open the Calendar app on your iOS device.
•  Tap the Calendars button at the bottom of the screen (it looks like a list icon).
•  Scroll to the bottom and tap Add Calendar > Add Subscription Calendar.
•  In the “Subscription URL” field, long-press and select Paste to insert the copied URL.
•  Tap Subscribe. iOS will verify the URL and add the calendar.
•  Optionally, customize the name, color, or alerts, then tap Done.

Note: If the link opens directly in Calendar when tapped (instead of needing to copy), you can just confirm the subscription there. Subscribed calendars will sync automatically, but they are read-only.

For Android Users (Phones or Tablets)

Android devices vary by manufacturer, but these steps use Google Calendar, which is free and available on the Play Store. If you use a different calendar app (like Samsung Calendar), the process is similar but might have slight differences.

1.  Copy the Link URL:
•  Long-press (tap and hold) on the link until a menu appears.
•  Choose “Copy link address” or “Copy link” from the menu. This copies the URL to your clipboard.

2.  Add the Subscription to Calendar:
•  Open the Google Calendar app.
•  Tap the menu icon (three lines) in the top-left corner.
•  Scroll down and select Settings.
•  Under the account you want to add it to (e.g., your Google account), tap Add another account > Subscribe to new calendar (or directly tap Add calendar > From URL in some versions).
•  In the “URL of calendar” field, long-press and select Paste to insert the copied URL.
•  Tap Add or Subscribe. Google Calendar will validate the URL and import the events.
•  The new calendar will appear in your list; you can toggle it on/off or change its color in Settings.

Note: If tapping the link directly prompts to open in Google Calendar, you can subscribe that way without copying. Subscribed calendars update periodically, but edits must be made at the source.

5th Grade
subscribe to game iCal
subscribe to iCal with games & practices

6th Grade
subscribe to game iCal
subscribe to iCal with games & practices

7th Grade
subscribe to game iCal
subscribe to iCal with game & practices

8th Grade
subscribe to game iCal
subscribe to iCal with game & practices

Smoked salmon bites, in a honey Sriracha glaze

Start with one salmon fillet. Remove skin and cut into cubes.

Cure the salmon in a mixture of – 1.5 cups of brown sugar, 1/4 cup of salt, and two spoonfuls of Mikes Hot Honey. Place in fridge over night.

The next day rinse off the cure and out on a metal rack. Place the rack in a fridge or a room that is under 65 degrees. I put the rack in my Mudroom with a fan on it. You will want to do this till the texture is tacky. Took an hour for me, but could take up to two hours.

Place on 190 degree smoker till the internal temp of the salmon is 130. At this point glaze the bites in a mixture of honey and Underwood Ranches Sriracha. Put back on smoker till the glaze sets. Pull out of smoker and enjoy! So crazy easy and good.

Smoked bologna

Remove outside casing and cut small lines around the bologna slices. This will keep your slices from curing up. Brush on some bbq sauce and your favorite rub. Smoke at 250° for 45 mins. Flip and add bbq sauce and rub to the other side. smoke for another 45 mins. Enjoy as is or fry in a pan with butter. For the above photo I used Hinks bbq sauce and a Meat Church rub.

Braised short ribs

Salt and pepper the ribs, and give them a good sear using olive oil in a hot pan. Then, toss them in a crockpot with beef broth, red wine, Worcestershire sauce, onion powder, garlic powder, and rosemary. Heat on low for 8 hours.

Whipped butter

Melt a stick of butter.

Add two splashes of 2% milk.

Use a whisk and whip it up till it starts to thicken. Should be a nice spreadable butter.

I know this is a pretty simple one, but thought it was worth sharing!

Chuck Roast (poor man’s brisket)

Rubbed with salt, cover in plastic wrap, and tossed in the fridge over night.

Applied Hardcore Carnivore Black and Salt Lick rub.

Smoked at 230F till the internal temperature hit 165F.

Wrapped in double layer of pink butcher paper and put back on the smoker till it hit about 205F.

Red beans and rice

1 (1-pound) package Camellia Brand Red Kidney Beans
1 pound smoked sausage, sliced
1 1/2 cups of ham, cubed
8-10 cups water
1/4 stick of butter
1/4 cup of all purpose flour
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 toe garlic, chopped (I used dried garlic from the NOLA school of cooking)
1 bay leaf
Onion powder to taste
Garlic powder to taste
Salt to taste
Pepper to taste
Cajun seasoning to taste
White Rice

Toss dried beans into a pot filled 1/2 way with water (making sure all beans are under the water). Soak for 3 hours. Dump out the water and refill. Bring to a boil, reduce heat and simmer the beans for 2 hours.
Brown up the sliced sausage and toss in the pot.
In the skillet you used to brown the sausage, add the butter, garlic, and trinity. Cook till the veggies are soft. Toss in the flour and mix all together.
Toss veggies in bean pot with a bay leaf, ham cubes, and add seasonings.
Bring to a boil, reduce heat, and simmer for 2 hours.
Serve over cooked white rice.

Maple breakfast sausage

1 pound ground pork
3 tablespoons maple syrup
1 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon black pepper

For the pork, I used trimmings from spare ribs I had trimmed up. Used a kitchen-aid grinder attachment with medium size holes. Formed the shape and tossed in freezer for 15 mins prior to vacuum sealing.

Over the top chili

Ingredients

Chili:

2 tablespoons olive oil
1 onion, diced
1 cup diced bell peppers (I used red, yellow, orange, and green peppers)
1 28oz can diced tomatoes in juice
1 15oz can stewed tomatoes
1 can Rotel (chili fixin’s)
28 oz can water
2 cans chili beans in sauce
1 package chili seasoning mix
SPG to taste

Meat:

2 pounds lean ground beef
1 tablespoon chili powder
1/2 tablespoon hatch chili powder
1 tablespoon SPG
Salt Lick and Carnivore Black rub

Instructions

In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and peppers and cook until soft.
Add in all the tomatoes, the beans, water, and the chili seasoning mix and stir to combine.
In a large bowl, mix together the meat ingredients, holding off on the rub, form into a large loaf, sprinkle all sides with the salt lick and black carnivore rubs and place the whole thing on a rack above the chili.
Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes stirring the chili periodically.
Turn the grill up to 350 and continue cooking until the meat is 150 degrees.
Chop up the meat and toss into the chili mix.
Stir and serve hot.

Pulled Chicken Thighs

Smoke for 1.5 hours at 250. For the above photo I used a Jamaican spice rub. Then place in pan with an inch of low sodium chicken stock, cover, and crank the temp to 300 for 2 hours. You should be able to pull the chicken just by squeezing it.