Explore the Arts Day

By: Soheni and Reyna

Beginning Guitar:

    In Beginning Guitar, students learned the basics of guitar. The teacher was Mrs. Alban, the retired chorus teacher. The guitars were already in tune, making it quick to get started. The students learned basic chords like G Major and C Major and at the end of class, Mrs. Alban sang a song while the students played the chords.

Stage Makeup:

    In this activity, employees from “LASH’D” in Vernon Hills came by to create realistic scars using makeup, as well as traditional glam. Supervised by Mrs. Namkung, the group was a mix of all grades, almost all girls. The mediums used were eyeshadow, foundation, concealer, and lipgloss for the regular makeup, and eyeshadow and fake blood applied with a porous sponge for the “wounds.”

String Art:

    Taking place in the eighth grade hallway, the Sprague art teacher, Mrs. Feld, taught and instructed the process of creating a yarn design on a sheet of paper. She even taught a technique in order to thread a needle, using a paper clip. You loop the thread/yarn through the paper clip, and then easily slide the thin paper clip through the needle hole. Then remove the yarn from the paper clip. There you have it, an easily threaded needle! We also learned about different designs, a fountain, helix, or, just an improvisation. At the end, the paper board were framed with masking tape.

Special Effects Makeup:

   This class took place in Mr. Beno’s room. In this class, students were taught by a visiting Special Effects Makeup artist. The visitor distributed bags of supplies to create a fake wound. The fake wound was created with rolled oats, body paint, fake blood (corn syrup and food coloring), and liquid latex. This class was supervised by Mr. Mol. The process is fairly simple, first tear up tissue paper like the size of a hand. Then spread the latex around and layer up the tissue paper. Tear a hole in the tissue paper and stick rolled oats with the latex. Cover up the oats with paint and your finished.

Plant Based Cooking Tricks:

    The bakers from Holcomb Hollow in Mundelein visited our school to educate us about ways to make a variety of treats that most people love used no animal products. Furthermore, everything from their bakery is vegan and gluten free. We made chocolate truffles, chocolate turtles, and marshmallow fluff oatmeal cookie sandwiches. For the cookie sandwiches, the

marshmallow fluff was used with a very odd ingredient: chickpea can liquid. Who knew you could make something tasting just like marshmallow fluff using chickpea liquid!

Theatre Games:

    This class had a representative from “Roots” which is a musical theatre company. There they played games, such as “What Are You Doing.” In this game, as shown above, one person starts by doing an action. Next, the second person asks what they are doing. Then the second person does the action said by the first person. This continues, back and forth between the two people.

Free food is good

by Ashlyn, Mia, and Ruina

6th grade

Hey, 6th graders! Do you have friends who go to FCS? Or maybe you have been there already. That would mean you have met Mrs.Kodros, which is great. If you have not been to FCS and do not know who Mrs.Kodros is, that is ok too. So, to give you a quick introduction, Mrs.Kodros is the FCS teacher for Daniel Wright.

So first, we will start with sewing. You will be making animal earbud cases. If you have a pair of headphones and can not find a place to put them, you will be looking forward to this one.

Mrs.Kodros does not only teach sewing in FCS. She teaches cooking too. (The edible kind.) You will be making a dish that you probably know. Mac and Cheese. You can skip lunch after you eat this one. (Try not to do that. It will not please your stomach…) The next one sounds good and tasty. Berry apple crumble! If you are up for dessert, you would like this one.


(The berry apple crumble)

7th grade

7th grade half way through Daniel Wright’s dynasty? Perfect time for learning, sewing skills, and cooking! The theme for 7th grade this year is soups! Pasta seems good. Minestrone is a great soup if you have a italian taste! If like you like exotic food broccoli cheddar soup, and coconut carrot soup is just for you! Chili Roasted Red Pepper soup is the best ever! If you would like a side for grilled cheese tomato soup is the perfect match.  

7th grade sewing is making some really cool things too! This year 7th grade is making aprons. The cool part of it is that you can use it for baking and not get your clothes dirty! 7th grade is a exciting year!

tomato soup.png

Tomato soup

8th Grade

Do you like sewing? Cooking? Well, 8th graders, I am here to tell you the new food projects you are going to do! I interviewed the lovely Mrs.Kodros. I want to start off with the food(the best part). Anyways, you will be making side dishes from all around the world. If you are Greek, you will be excited about this one. You will making Spanakopita (Spinach Pie). Yumm. If you like something crunchy then you will love the next one. Thai Spring Rolls. Have you eaten them before, you will know that they are so delicious. Creamy Mash Caesar Salad! Do you know where that is from? Have you ever tried Chorizo Baked Chickpeas? It sounds really, really good.

Do you ever go sleep and not like what you are wearing? Well in sewing, you can make your own PJ pants. You will be able to fulfill the dream of having fashionable and comfy pants for sleep. I can’t wait for the projects! What about you?


Chorizo Baked Chickpeas

Autumn Recipes!


2c flour
1/ tsp salt
2 tsp baking powder
3 tbs sugar
5 tbs cold butter (cut into small pieces)
1 egg
½ to ¾ heavy cream

Preheat oven to 450°
Pulse flour, salt, baking powder, butter, and sugar in the food processor until the mixture resembles cornmeal
Add egg and enough cream to make the dough slightly sticky
Turn dough on floured surface and knead once or twice, then press into ¾ in thick.
Use cookie cutter or cut wedges
Place on cookie sheet with parchment paper, brush with cream, and sprinkle with sugar.


Bread Pudding

9×13 Baking dish, buttered and floured
Mixing bowl

1 loaf bread
1 quart milk
½ cup butter
2 cups brown sugar
3 eggs, beaten
1 T vanilla
≈1 cup butterscotch sauce (separate ingredients)
1 can pumpkin (28 oz?)

1 cup brown sugar
¼ – ½ cup butter

For the butterscotch sauce, melt the butter in a skillet. Slowly pour in the sugar, about a tablespoon at a time, and stir. Once each tablespoon melts and combines with the butter, continue pouring the sugar.
Let it reduce to about one cup and do not let it burn. Continually stir as it reduces, and it should have a flavor slightly reminiscent of molasses.
Preheat the oven to 350˚F. Crumble the bread and place it on the baking dish.
Put everything that is not in the baking dish in a bowl and stir. It should end up about as thick as porridge.
Bake for about an hour, or until close to set.


Roasted Potatoes

1 baking sheet lined with parchment
1 culinary brush

3 lb. small white potatoes, each should be about the same size
1-2 T butter
1 T Olive oil
1 T thyme
1 T rosemary
Salt and pepper

Preheat the oven to 375˚F. Cut each potato widthwise with a paring knife about ⅛ inches apart across the whole potato. Ensure that the knife doesn’t go all the way through the potato so that it does not split into pieces.
Put the potatoes onto the baking sheet. Melt the butter with the oil, and brush onto the potatoes. Let some fall in between the knife cuts in the potatoes. Sprinkle salt and pepper over the top of the potatoes, and follow with thyme and rosemary. Make sure everything is evenly distributed.
Roast in the oven for 20-25 minutes until golden brown on the bottoms.
Once golden brown, flip and place back in the oven until tender. Once at that stage, a knife should easily cut through the potatoes.
Gather leftover oil from the baking tray and drizzle over the potatoes. Season once again, then serve immediately.


Hot Chocolate w/ Whipped Cream

1 small saucepan
Electric mixer

3 T unsweetened cocoa powder
½-2 T sugar, to taste
2 finger pinch of salt (to bring out the flavor)
1 cup milk (could make thicker with some cream)
⅛ t. Vanilla extract

1 cup cream
¼ cup sugar
1 T vanilla

Over low to medium-low heat, whisk the first three ingredients in the saucepan along with about ⅛  of the milk until the mixture is uniform and the sugar is dissolved. Slowly pour in the remaining milk and whisk while turning the heat to medium. The milk should reach somewhere between 140-150˚F so that it doesn’t burn. When it is at your desired temperature, serve immediately.

For the whipped cream, put the cream in an electric mixer. Whip on medium for about a minute, then slowly pour in the sugar, then the vanilla. Whip until stiff peaks form, then spoon over mugs of hot chocolate.


Potato Leek Soup

Large saucepan or dutch oven
Medium size skillet
Stick blender

6 cups chicken stock (2 jars of mine)
3-4 large potatoes
2 leeks
Butter (for sweating the leeks)
1-2 cups heavy cream (depends on how creamy you want it)
Cut the potatoes in a large dice. Slice the leeks lengthwise, flip onto the flat edge, and slice lengthwise again. Chop pieces about ¾ inch wide.
Simmer the broth, then add the potatoes. Allow to remain at a simmer until the potatoes become tender, about 25-30 minutes.
Meanwhile, sweat the leeks until they become tender, and then add them to the potatoes. Use the stick blender to puree the potatoes and leeks, and drizzle in the cream as that happens. Let the soup come to the temperature you want for serving, then serve immediately.



Time: > 2 hrs.
Stand Mixer
2-3 Cookie Sheets w/Baking parchment
Ziploc bag for piping

4 egg whites
¼ tsp. Cream of tartar
1 cup sugar
1 cup chocolate chips

Preheat oven to 215˚F. Put a piece of parchment on each cookie sheet.
Put egg whites and cream of tartar in stand mixer and whip on medium speed, gradually increasing to high speed. When the mixture is thick and airy, slowly drizzle in the sugar, until the mixture has stiff peaks and is close to opaque.
Pour the mixture into a ziploc bag with a hole cut in the corner. Slowly let the meringue fall onto the parchment in whatever shape you desire.
Bake the meringue until the outside is somewhat hard and not moist, about 1 to 1 ½ hours. If you cut into one, the inside should look slightly chewy.


Chocolate Pies

Time: >= 15 minutes
Mixing Bowl
Food Processor
Stand Mixer
12 Cupcake Molds

½ c. Flour
6 T Butter
¼ c. Cocoa powder or more, to taste
2 c. cream
1 ¼ c. powdered sugar
½ c. chocolate chips
Soften 4T butter in microwave, about 15 seconds. Mash into flour with fork, and put in about 1c sugar, or to taste. Once smooth and consistent, spoon into cupcake molds and push toward sides and bottom. Set aside.
Using paddle attachment, cream butter and turn down. Add powdered sugar and put on stir. Once the consistency of rich frosting, set aside.
Put cream in food processor and turn on until it has the consistency of whipped cream. Mix in pumpkin and powdered sugar to taste. Mix in buttercream frosting. Spoon into cupcake molds and garnish with chocolate chips. Serve the day it’s made.

Cooking: #TBT Peppermint Hot Chocolate

Does the cold weather have you feeling down this spring? Enjoy this winter time throwback for peppermint hot chocolate and dream of warmer weather.

Peppermint Hot Chocolate


  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 6 ounces bittersweet chocolate, chopped
  • 3 drops peppermint oil
  • Sweetened whipped cream, for garnish
  • Chocolate shavings, for garnish

In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.


Check out the Newspaper cooking team making some holiday treats

Chocolate covered Marshmallows with sprinkles and a candy cane