The Arts Thrive at TCP

By Anna Flurry

Thursday, January 12th was a busy evening for students at Tri-City Prep when both the Tri-M induction and an Honors Art Show happened.

Twelve people were inducted into Tri-M, and Dr. Brieling traveled from Yavapai College to give a speech at the event, urging students to enjoy music and the opportunities it provides.

“It was great to see my sister inducted,” said Joe Winters, a sophomore. He also said that Rachel Winters was very excited about the opportunity.

In the upcoming semester, music students will be involved in a variety of activities. Auditions to get into Regional Band as well as the Solo and Ensemble festival is coming up soon. Also, Tri-M is sponsoring Music Memory mentors for the local elementary schools in the upcoming months.

The art show was also a great achievement. 51 art students attended the function, as well as one or two dozen people not enrolled in a class.

“My overall feeling is that this was a success,” said Mr. Terauchi.

“Art honors was very prepared and excited for this event,” said Sarah Cramer, a junior, “and…it was a great success.”

The art shows have also grown since when they first began.

“When I first started teaching, I spent hours setting up the show… I started to run fevers, only to have 2 to 6 people show up,” says Mr. Terauchi. “Now students are motivated to come see the art. Students from previous years even show up to help.”

Students in art classes are also required to visit three art shows, two of which can be school functions.

“My boyfriend and I went to look at art galleries to fit one of my requirements in art class,” said one student when asked about the impact that the art program has had on her. “It was only supposed to be a quick in-and-out… But after the first art gallery, we found out that we were really enjoying ourselves. So we spent the rest of the afternoon… looking at different art galleries.”

Overall, it seems that the art and music programs at TCP have made a huge difference.

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Tri City’s Favorite Holiday Recipes

By Alexes Niekamp and Sabrina Flick

Most of us enjoy the holidays. We like to spend this time with our families, decorate, play games, and sit by the fire, but what is your favorite holiday recipe that you and your family share? Well, some of our own Tri-City Prep students and staff members shared their family recipes with us. You can make these recipes also if you would like!


Chicken Casserole submitted by Mr. Burgess

The story behind the recipe:

“My mom always had to make extra because when my friends heard that she was making this, they would invite themselves over,” said Mr. Burgess.

What is needed?

1 pound of boiled chicken breast, shredded

  • 1 medium onion, finely chopped
  • 1 medium container of sour cream
  • 1 bunch of broccoli, just blanched to the deep green color
  • 2 cans sliced water chestnuts
  • 2 cans cream of chicken soup
  • 1 can cream of celery soup
  • Salt and pepper to taste
  • Thickened broth for taste and consistency of batter as needed
  • 1 large corn bread stuffing or herb seasoning
  • Pepperidge farm stuffing box or bag

Directions

Prepare the chicken and broccoli by boiling until ready. Chicken must be completely cooked.

  1. Mix all ingredients in a large bowl and add chicken and broccoli. Also add chicken broth to achieve a just-before-runny consistency of the batter.
  2. Bake at 350 degrees until the mixture is bubbling in the middle.
  3. Add the stuffing topping after the bubbling begins and for the last fifteen minutes of baking, so that it just browns well.

Family Hot Chocolate: Plain and Mexican Styles submitted by Annie Quillin

The story behind the recipe:

“We love chocolate in our family; so we all help to make it and it’s just been a family tradition for, like, ever. I personally love to help make it because it smells so wonderful,” said Annie.

What is needed?

Plain Style:

  • 1 teaspoon pure hot chocolate
  • 2 teaspoons sugar
  • 8 cups heated milk or dry milk poured into a cup
  • Cinnamon
  • Nutmeg
  • Peppermint
  • Cloves to taste
  • Whipped cream (optional)
  • Marshmallows (optional)

Mexican Style:

You use the same ingredients but you substitute Cajon pepper for cinnamon and nutmeg.

Directions

Mix all the ingredients together and serve

Kiffles (pronounced “kiffla”): Hungarian cookies submitted by: Shelli Thompson

The story behind the recipe:

“These are Hungarian pastries that my grandma’s parents taught her, then she made them for my dad who made them for me and now I make them for my family. We usually make them at Christmastime for family and friends!” said Shelli.

What is needed?

½ pound of butter, softened

  • 2 cups flour
  • ½ pound cream cheese, softened
  • 1 teaspoon vanilla
  • Powdered sugar
  • Jar of jelly, jam, or preservatives

Directions

Cream butter, vanilla, and cream cheese, then add flour and mix until smooth.

  1. Chill overnight.
  2. Roll the dough flat in powdered sugar and cut into 2 inch squares. Fill the dough with ½ teaspoon of jelly filling.
  3. Roll up from corner to corner and bake at 375 degrees for 8 to 10 minutes or until light borwn.
  4. When cool, sprinkle with powdered sugar.

Fantasy Fudge submitted by Nick Magdaleno

What is needed?

  • ¾ cup butter/margarine
  • 3 cups sugar
  • 2/3 evaporated milk
  • 12 ounces semi-sweet chocolate chips
  • 7 ounces marshmallow cream
  • 1 teaspoon vanilla
  • 1 cup nuts (optional)

Directions

Microwave butter for 1 minute.

  1. Add sugar and milk to butter and mix well.
  2. Microwave the mixture for three minutes, then mix.
  3. Microwave the mixture for two minutes, then mix.
  4. Microwave the mixture for three minutes, then mix.
  5. Microwave the mixture for two and a half minutes, then mix.
  6. Stir in chips until they are melted.
  7. Add remaining ingredients- marshmallow cream, vanilla, and optional nuts.
  8. Place the mixture into a pan and chill it.

Christmas Clam Dip submitted by Mrs. Valentine

The story behind the recipe:

“My mother-in-law gave me this recipe for my wedding shower (too many years ago to count) and included a note asking me to serve the clam dip every Christmas during one of our get-togethers. It became a standard dors d’oeuvre for our family time together. Everyone became so familiar with the delicious taste, that the one time I forgot an ingredient (the garlic salt) I was in big trouble! My mother-in-law is no longer living, but every Christmas we think of her while eating her special Clam Dip. We know she’s looking down at us from heaven with love and approval!” said Mrs. Valentine.

What is needed?

1 cream cheese package

  • 1 tablespoon of lemon juice
  • ½ teaspoon of garlic salt
  • 1 can of minced clams
  • Parsley flakes
  • Crackers of your choice

Directions

Drain the clams on paper towels and set aside.

  1. Combine softened cream cheese, lemon juice, and garlic salt.
  2. Then add drained clams and mix.
  3. Arrange in a ball and sprinkle with parsley and serve with crackers.

Tabbouleh (Middle Eastern Salad) submitted by Mary Rizk

 What is needed?

  • 1 cup of parsley
  • ¾ cups of tomatoes
  • ½ cup of green onions
  • ½ cup of mint dressed up with burghul

Directions

  1. Chop everything up.
  2. Mix it all together. It should have a chewy texture.

                                                                                                                                                                                                          

Happy Holidays to you and your families. Enjoy these delicious recipes!

Rowing Works Hard in Long Beach and Strives to Be Better

The Rowing team giving it their all and trying to leave their mark in Long Beach

by: Emily Schulze

            The rowing team went to Long Beach, California during the weekend of December third to December fifth. The team was able to enter into nine races, which is the most the team has ever entered into before. The mixed four was the only boat that placed. All of the other boats did their best.

            The mixed four came in third. As the crew returned to shore, they had no idea how they had placed. Officials declared that the crew got third, but were really close to second place. The two times differed by only five tenths of a second. They were proud of their efforts. The mixed four crew was Jessica Holevar, John Dery, Ashley Nache, and Keoni Bermoy. They were coxed by Charlie Hargrove.

            “We didn’t win, but they did the best that I have ever seen them do,” Says Emily Andreasky, a freshman coxswain, addressing her crew; the men’s novices. The men’s novice boat performed well and rowed hard. Andreasky thought that the crew members were well prepared for the race. The men’s novice crew was Andy Worthington, Michael Molina, Jacob Holevar, Jon Sahagun, with coxswain Emily Andreasky.

            Both the men’s and women’s singles did well in their races. John Dery raced in the men’s single. The women’s single was raced by Jessica Holevar. Both worked hard and performed well.

            The women’s varsity boat consisted of Amelia Harris, Danielle Barger, Ashley Nache, and Kaela Eller. Kevin Andreasky was the coxswain for this boat.

             The Men’s Varsity A boat consisted of Eric Schulze, Keoni Bermoy, Michael Spahn, Charlie Hargrove, and coxswain Jessica Holevar. The Men’s Varsity B boat was Kyle Oppenheim, Nathan Dodge, Andy Worthington, and Jacob Holevar. This crew was coxed by Kevin Andreasky.  The two boats both did well, but neither placed.

            “It was tense because in the beginning of the race, we were overlapping oars with another boat and we were trying to catch up. We got really stressed,” Replied freshman Elizabeth Wilken. The women’s novice boat felt the stress that regattas can cause full force. When it came time for the crew’s race to align at the starting line, the women were having difficulty aligning themselves. When the race started, the women’s novice crew was overlapping oars with another boat, making it difficult for the team to row. The Women’s novice crew was Eva Suarez, Elizabeth Wilken, Gabriella Griest, Bethany Pittman, and coxswain Emily Schulze.

            The last boat that raced was the mixed eight. The mixed eight consisted of Kaela Eller, Bethany Pittman, Andy Worthington, Kyle Oppenheim, Danielle Barger, Nathan Dodge, Amelia Harris, Michael Spahn, and Kevin Andreasky as the coxswain. The boat did well even though this was their first time ever rowing together. Kaela lost control of her oar, but the team was able to pick it up and continue rowing. The crew lost but still did their best. They hope to do better and place in their next regattas.

 

TCP Students Show off their Noodle Skills for “Use Your Noodle Day”

 

Mr. Pasterion supervises the Seniors vs Juniors Noodle Fight in the Gym at Lunch

By Anna Flurry

 Tuesday, November 22, was Tri-City Prep’s first Noodle Day ever! Kids used their noodles, both literally and metaphorically, to eat food and play games involving spaghetti and pool floaties.

 Mu Alpha Theta and Math Honors combined forces to provide food and volunteer work for the activities offered during Noodle Day.

 “I was really overwhelmed with how the math honors kids participated,” said Mrs. Winters. “Everybody… did what they were supposed to do and participated well.”

 Throughout the day, a variety of activities transpired.  Math problems were passed out during second period, and the first student in every class to finish with the correct answer received a coupon for a free muffin.

 During lunch, students participated in a noodle race where they had to lift penne noodles with dry spaghetti into a cup without using any hands. After that, a noodle war raged in the gym as teams from each class tried to knock off “meatballs” balanced on other students’ hands with their pool noodles.

 “I just watched,” said Danielle Freeman (freshman). “I liked Kevin’s ‘death’ [during the Noodle war].”

 “I think it was fun to watch the kids in the quad just kind of mess around and have people rally around them,” said Mrs. Winters.

 After a twenty minute extended lunch break, kids returned to class.

 “Noodle Day was a fun way to unwind before break,” said Dylan Solon (junior). “We got to play games, eat good food, and hit each-other with Styrofoam noodles.”

 Next year, Mrs. Winters hopes to improve Noodle Day even more. “Personally I’d like to see more cognitive next year.” She also wants to talk to the staff and her math students about how else to improve Noodle Day.

 More math-related activities are also planned for the rest of the school year.

 “First semester we came up with Noodle Day, and then we’re going to do… the college bowl type assembly the last day of the year,” said Mrs. Winters. “Next semester we’ll have pi day, and then we’ll go ahead and have another activity… I’m thinking of a math and science day like we did several years ago.”

 Tri-City Prep has a fun year ahead

Students Stretch Themselves for Symposiums

By Patrick O’ Connor

Topics like time travel, marijuana, and gravitational anomalies are not normal topics for a high school student to be discussing during any science class. However, all of these topics were addressed by Tri-City students as part of the school’s third annual science symposium presentations. On November twenty-eightieth through November thirtieth students researched and presented interesting topics to a panel of judges.  

             Students in the Physics, Anatomy and Physiology, and Honors Chemistry classes were required to prepare a topic and present it. These topics could be anything that related to their class and had to be approved by their teacher. The students were encouraged to choose something specific that they were interested in studying and to try to find some current research going on in the field. They were also encouraged to try to find sources out of scholarly journals.

             On the nights of the presentations the auditorium was filled with people. Students showcased PowerPoint presentations to demonstrate their new knowledge on the topic. The judges graded them on everything from their speaking skills to their manner of dress. After their eight to ten minute presentation, the judges and members of the audience were able to ask the students questions about the topic.

             “The presentations were very informative. All of the topics were incredibly interesting.” said Danny Plewa.

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