January Letter from the Editor

Once again I greet you in a stressful time. It is currently mid december, the time of the year when seniors hear back from colleges and the time of year when students of all grades are flooded with homework, tests, projects, and quizzes. However January will be upon us when you are reading this and hopefully there will have been at least some snow to frolic in. 

It is kind of scary to think that I am halfway through my last year in high school (unless of course I fail, which fingers crossed that doesn’t happen). There is this weird middle ground in time that I have recently been trying to pinpoint. The weeks move too slowly and yet when I actually take the time to flip the page to the next month on the calendar I find several months have passed already. A weird mix of too fast and yet not fast enough and I’m not sure which I’d prefer. 

Anyway, there’s a fun easy recipe at the bottom for peppermint bark (it’s really very delicious), hope you enjoy!

Elijah Baay

(he/they)

Peppermint bark:

Ingredients:

• 1 (or two or three or however many you want, just depends on how much you want to make) bag of chocolate chips (it can be milk or dark)

• 1 (same as above) bag of white chocolate

• As many candy canes as you want

Instructions:

• Warm the chocolate chips up (either in the microwave or in a boil over boiling water on the stove)

• Spread evenly on a baking sheet lined with parchment paper

•  Let sit in the freezer for 7 min

• Melt the milk chocolate and spread evenly over the cooled dark chocolate

• Sprinkle crushed candy canes on top and put back in the freezer for another ten minutes or so

• Break into chunks and enjoy!