Monday, January 27, 2014

Announcements 1-28-14

Academy Cheer Challenge

Congratulations to The 5/6 Raiders Cheer Team for taking first place, and the 7/8 Raiders Cheer Team who took 3rd Place at Saturday's Academy Cheer Challenge.

 Congratulations to the SYA Cheerleaders for taking 3rd Place.

Congratulations to Alumni Cheer on their routine - see any familiar faces?


Jr. Band is rehearsing today.

There are no cello lessons today. Lesson schedules are going to be changing for the strings, starting next week.

News from Team USA

On Wednesday a few members from Team USA will be traveling to Burlington to give advice and suggestions at the Efficiency Vermont Energy Literacy Project.

In Early February, all of Team USA has been invited to Montpelier to attend an energy symposium. Members of Team USA will be speaking at a press conference to be held immediately after.

 In response to the Boston Globe Article on St. Albans, Team USA spoke with and asked questions of Chief Gary Taylor of the SAPD. He assured us that we are safe, we are not the drug capital of Vermont and that they are working hard to combat this issue.

Family and Consumer Science

For all who visited the Family and Consumer Science Room and requested the Oatmeal Pancake recipe, here it is:

Oatmeal Pancakes
makes 12-1oz. pancakes with 1Tbsp pure Maple Syrup

  • Rolled Oats 2 cups, divided
  • Whole Wheat Flour ½ cup
  • Granulated sugar or
   local honey 1 tsp.
  • Ground Cinnamon 1 heaping tsp.
  • Kosher or sea salt 1 tsp.
  • Baking Powder 1 ¼ tsp.
  • Baking Soda ¾ tsp.
  • Eggs 2
  • Buttermilk 2 cup
  • Vegetable or
    Canola Oil ¼ cup

1.  Grind 1 ¼ cup of rolled oats in a food processor fitted with a steel blade or a blender until the mixture resembles coarse flour, 1 to 2 minutes.

2.  Whisk together the ground oats, whole oats, flour, baking powder, cinnamon, salt and baking soda in a large bowl.

3.Beat eggs in another large bowl until well blended. Whisk in buttermilk, oil and sugar OR honey; mix well.

4.  Fold the wet ingredients into the dry ingredients and mix until the batter looks lumpy and wet. (Don’t overmix.) There should be some lumps that are 1⁄2-inch or less. Let the batter rest for 15 minutes. (The batter will look less wet as it sits and as the oats absorb more of the moisture.)

5.  Meanwhile, preheat griddle to medium-low.

6.  Make sure your griddle is hot enough by sprinkling a few drops of water on it. The water should instantly bubble up and steam off. When it is ready, coat liberally with a stick of butter or a paper towel with a little cooking oil on it and make a test pancake using a 2-oz ladle. Flip the pancake when the top side begins to bubble and the edges look dry, 1 to 2 minutes. Cook until the other side is brown and the inside is fully cooked, about 1 minute more. If your test pancake sticks to the griddle, increase heat slightly and use more butter or oil. If the pancake burns, reduce the heat. Cook the pancakes as you did the test pancake until all  batter is used, adjusting heat as necessary.


Rehearsal today at 3:15.

Energy Contest Update

Submissions can be brought to Team USA or e-mailed to Gabbi at This contest is open to all grades and the prize is a ice cream party. All entries are due on Friday, 1/31 by the B Session bell. 

Lunch Menu for Tuesday January 28th

Macaroni w/Meat Sauce or Garden Marinara Sauce 
Magenta Root Slaw 
Garlic Bread Stick 
Or Yogurt Or Sunbutter and Jelly Or Deli Sandwich Or Salad Bar Or Pizza 
Fresh Fruit 
Fresh Milk