Please see the attached information.
Culinary II students experienced the art of rolling Sushi this morning. Yesterday they prepared sushi rice - today they prepared the remainder of the ingredients including avocado, red bell pepper, scallions, and carrots. We used sashimi crab sticks as the main component in the roll and seaweed for the outer layer. Overall reactions to tasting the sushi were mixed - the seaweed was probably the least favorite for the majority.
Some of our 7th hour students experienced physiological impediments to clear communication today and had to work together to overcome those challenges.
13 Wake-Ups!
Spring 4-H Fair!
The Center for Counseling is asking for feedback! If you have children in the Mental Health Intervention Program who work with a therapist and/or case manager, please take a moment to fill out this survey using the link below:
https://surveys.greenbush.org/s3/the-center-for-counseling-and-consultation-ccbhc-needs-assessment-client-survey
Culinary I students enjoyed the culmination of their Seafood Unit by preparing Salmon, Tuna, and Tilapia. The Salmon (pictured) was seasoned with Main Street Market's "Zesty Citrus Seafood Rub" (it is delicious), then reverse-seared and served with pasta. The Asian-inspired Tuna was served with a fresh garden salad. The Tilapia group opted to prepare Tilapia Tacos, complete with freshly made blue corn tortillas and pico de gallo.
Culinary Essentials students have been learning about various types of vegetables and cooking methods. On Monday, students were assigned an unidentified vegetable and were challenged to correctly identify it, the best method of preparation, and plan and execute a recipe featuring the vegetable. Vegetables included jicama, rutabaga, watermelon radish, turnips, artichoke, spaghetti squash, chayote squash, beets, and celeriac. Today the class enjoyed a sampling of an amazing array of vegetable dishes including Celeriac Apple Salad, Steamed Artichoke, Roast Spaghetti Squash with Alfredo Sauce, Sauteed Chayote Squash, Stir-Fried Rutabaga, Watermelon Radish Salad with Feta, Fried Turnips, and an amazing Tamarind Ice Cream (we snuck one fruit in the tasting). Tomorrow we will complete the tasting with Roasted Jicama and Lemon Roasted Beets. Overall, the Tamarind Ice Cream was the favorite, followed closely by the Spaghetti Squash and Rutabaga.
Spring Photos are still available for viewing and purchase at the Central Office Monday-Friday from 8am to 4pm. To be safe, call before you stop by. 620-234-5243
Contact Mrs. Minks to sign a student up for driver's education.
Reminder: Students are dismissed today, April 18th, at 12:20pm. There is no STARS after school. No school on Friday, April 19th.
Our middle school scholar's bowl competes in the HOPL meet today at Skyline at 4:00.
A two-for-one event!
Help TSA raise money to compete at nationals in June by having your picture taken on the last day of school. This is what our actual backdrop looks like. It's 10 feet X 8 feet so plenty of room to get all your friends in there too! $5 per picture. Email jenniferheminway@stafford349 to get on the schedule.
Our middle school advisory students are collecting canned goods for the Stafford County Food Pantry. Please bring yours by Friday.
Graphic by Khloe McCloskey
Stafford hosts the HOPL Scholar's Bowl today. Start time is 4:00pm.
A little Cotton Eyed Joe.
Musical chairs at Neon Nights.
Mrs. Meyer's 2nd graders have been hard at work learning about economics, and are now entrepreneurs! Check out these businesses.
This morning, Class of 2006 alumni - Brent Fritzemeier, blessed our 8th graders, Business Communications, and Digital Media students with his time and energy. He Zoomed into our classroom to discuss his background, education and experience in his Digital Media/Communications career. What a fantastic community we share!
