Ballroom Dance Club returns to the dance floor

The Ballroom Dance Club met Wednesday, April 28 after school in the Cafeteria for the first time after a long break.

The club began with light refreshments before the dancing. Each person took a partner and learned the new dance for the week. “The club members were challenged with an open style Cha Cha routine, which included quick turns and drops,” said club founder, Natasha Andriyanycheva (’10).

The dance requires the girl to swing sideways while stabilizing themselves by holding hands with her partner. Shortly after, she must lean backwards, looking at the ceiling while relying on her partner for support.

Although the partners had to practice the move various times, members enjoyed the Cha Cha very much. Rob Scheffler (’10), present at every meeting, says, “I was very excited to try out the new dance. It had been a while but we’re all happy to be back.”

Precious review

Some stories are not meant to be told. Especially on screen. Precious is one of those stories.

Precious, based on the novel Push by Sapphire, tells the story of an overweight, illiterate teen that is pregnant with her second child. Precious’ father is also the father of both of her babies. She lives in a house with her mother, for whom she cooks all meals and does all chores while her mother berates her constantly. Precious feels hopeless.

Depicting the harsh reality of Precious’ life is impossible. Watching it on screen is almost as inconceivable. Vivid rape and strong verbal abuse scenes are often too much to handle.

However, the movie does have great qualities. Precious’ dreams of becoming famous that interrupt her real-life situations are well edited. Additionally, the school that Precious attends gives the audience a much-needed comic relief in the middle of all the horror. 

Gabourey Sidibe does a wonderful job as Precious, truly bringing the sadness to life. Hearts ache for the depressed teenager that cannot seem to get any breaks in life. Mo’Nique plays a great atrocious mother, but she doesn’t necessarily deserve all of the recent credit that she has gotten for her role. In some scenes it seems as though screaming is her only acting tactic. It strays from acting at some points and feels more like a soap opera.

While Precious contains various qualities that make it a technically good movie, the story makes it too uncomfortable to watch. Yes, the saddest and most depressing movies tend to evoke the most feeling and compassion from the audience, but when one must turn one’s head away from the sheer pain of watching, it has gone to far.

Precious gives an important message, but it certainly doesn’t give it in the most tactful way.

 

Learn how to make homemade ravioli

Meredith Medoway and Andrew Huff show viewers how to cook ravioli from scratch in the latest episode of Barefoot Editors

A Serious Man review

One of my biggest pet peeves for a movie is a predictable ending. It is a major turn off and almost always leaves me feeling aggravated. A Serious Man takes a completely opposite route and leaves viewers guessing even past the end credits.

One gets a feel for the general attitude of the movie with the opening seen showing a Jewish couple preparing for dinner. The husband states that he has recently seen a man that the wife claims to be dead. After the wife stabs the supposed ghost, the husband cries that they are forever cursed.

Whether this opening relates at all to the rest of the story is up to the viewer; however, the main character’s, Larry Gopnik’s (Michael Stuhlbarg), constant run-ins with bad luck bears an uncanny resemblance to the curse mentioned in the very beginning.

The rest of the movie follows Larry Gopnik while he receives countless pieces of bad news. His wife, Judith Gopnik (Sari Lennick), and kids, Danny (Aaron Wolff) and Sarah Gopnik (Jessica McManus), along with his job serve as the sources of most of his issues. As he encounters more life issues, Larry continuously attempts to talk to Rabbi Marshak.

Larry’s encounters with various rabbis are gut wrenchingly funny but oddly realistic. One rabbi’s connection between life and a parking lot will give anyone a good laugh. In most cases, the movie does not include many laugh-out-loud moments like the rabbi scenes, but the humor is certainly evident.

The music is a fantastic addition to the film as well. Unobtrusive yet effective, the score by Carter Burwell gives the movie that strange eerie feeling of uncertainty. The creepy, horror-like music continues to play during seemingly everyday scenes such as when Larry simply observes his front yard. While this kind of nonconformity between imagery and soundtrack would usually be unsettling, in this case it works perfectly and even gives the audience a chuckle.

Going back to my initial statement of how the last thing a movie should be is predictable; the ending of A Serious Man eliminates all predetermined outcomes of the viewer. It’s partially why the movie works so well. Some writers and directors cannot pull that off: the whole, seemingly incongruous plot with the whacky ending thing. But in A Serious Man, the plot makes just enough sense to keep the audience engaged and keep them thinking long after an initial viewing. The picture continues to improve as one goes back to contemplate it.

Of course, the film isn’t for everyone. It can be taken as quite offensive and thus you should avoid it if easily upset by common stereotypes. But if there is a chance you might get past it, A Serious Man is worth any rental fee.

The film is quite frankly a work of art. It cannot truly be explained to its full potential and therefore it is a must see for anyone with a very broad sense of humor.

 

Belles rehearse after school

Belles met today, Monday March 1 after school to continue practicing their songs. While the club is usually student-run, Mr. Cunningham, the student teacher, took over for most of today.

The members rehearsed “Candle on the Water” many times until they ran through it cleanly for the first time. This song will be featured in the Spring Concert on May 20. Additionally, the club practiced “On My Own” from Les Miserables today. This song will also be sung at the Spring Concert. They were able to practice “On My Own” for the first time while playing belles and singing at the same time.

Belles ended 30 minutes early today so that some of its members could go to rehearsal for the Spring Musical, “Man of La Mancha” which premieres this Friday, March 5.

Belles will be traveling to Rosa International Middle School next Friday, March 12 in order to encourage middle school students to join music clubs when they come to East.

East’s annual coffee house helps the CARES Institute

Cherry Hill East’s 5^th annual coffee house brought smiles and laughter to the nearly 700 people in attendance, much like the cheer its profits will bring to the children of this year’s selected charity, the CARES Institute.

The CARES Institute provides help to children who have experienced abuse. In addition, the staff provides training for various professionals from areas such as medical, mental health, law enforcement and child protection. Dr. Deblinger and Dr. Finkel, two parents of students at East and directors of the institute, shared with those in attendance how the profits of Coffee House would go towards providing much-needed care for the children that they work with.

The carnival-themed coffee house showcased a stage in cafeteria two framed by vibrant curtains and balloons, while the floor was packed with chairs, tables and even sofas. Teddy bear and lottery ticket posters hung from the ceiling and all of Cafeteria one was decorated with bright colors, balloons and of course, coffee beans. Cafeteria one held a moon bounce, face painting, cookie decorating, balloon animals, wii games, juggling, a bake sale and an art sale from the Commercial Art, Advanced Foundations of Art and AP Studio Art classes.

The night’s performances were all met with thunderous applause. The show featured 21 acts with performances ranging from singing, to dancing to imitations of scenes from shows like “SNL” and “Scrubs.” The event began with East’s band Inspiration playing “Imagine,” while the rest of the acts ranged from group mash-ups to songs from Broadway’s Little Shop of Horrors and Wicked. “Guy Love” from Scrubs was a hit, and there was even Avenue Q’s “Mix Tape,” puppets and all.

Everything came together to make the coffee house even more fun than an actual carnival. “This is our 5^th year doing [coffee house],” said Mrs. Lausi, East Singer Director, “and it’s our best one yet.”

Check out the latest episode of Barefoot Editors

Meredith, Andrew, and special guest Melanie Mijares show viewers how to make a variety of candy snacks, many of which will be featured at the Coffee House bake sale.

Be sure to stop by East’s Coffee House on January 23rd, 2010. The event will be from 7-10 pm, and all proceeds will go to NJ Cares, an institute dedicated to helping children who have suffered from child abuse.

For more recipes and ideas, go to www.bakerella.com

Recipes:

Chocolate Chip Cookie Dough Truffles (courtesy loveandoliveoil.com)
Makes approx. 3-4 dozen.

Ingredients

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating

Directions

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Cake Balls (courtesy of bakerella.com)

Ingredients
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

Directions
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

homemade cream cheese icing:

Ingredients:
8 oz cream cheese
1/4 stick butter
1/4 tsp vanilla
heaping 1/2 cup powdered sugar
1/8 cup granulated sugar

Directions
-beat all ingredients together in mixer until thick and creamy

No Bake Oatmeal Cookie Balls
Adapted from allrecipes.com

Ingredients
2 cups rolled oats
3/4 cup white sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon water
1/2 teaspoon vanilla
2 ripe bananas
2tbsps butter
2 tablespoons peanut butter
1 cup confectioners’ sugar

In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla, bananas and peanut butter.
heat butter in a skillet until it caramelizes slightly and then add to batter.
Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners’ sugar until thickly coated.
Chill 20 minutes before serving.

The Bridge holds its first meeting

East’s new tutoring organization, The Bridge, met for the first time after school today, January 6. The meeting was led by founders Selli Abdali (’11) and Avra Bossov (’11), and advisors Melissa Lampman and Jennifer Ritter.

The Bridge is a new club meant to “bridge the gap” between middle school and high school for students at Beck. Ritter, a teacher at Beck, believes that the program will be a major help for transitioning students and says that the faculty and students of Beck are looking forward to the new tutoring opportunities.

The Bridge is a nonprofit organization that addresses social and academic issues of middle school students. It will work Monday through Thursday every week after school at Beck. Monday and Wednesday will consist of tutoring in language arts, humanities, and foreign language while math and science tutoring will be available Tuesdays and Thursdays. The tutors can be from any grade at East, giving Beck students a wide range of knowledge. The Bridge will also try to keep the same tutors with the same students so that a relationship can build between them.

After the tutoring session, The Bridge will hold a “Rap Session” from 4:00 to 4:30. This time is meant to help middle school students to understand more about life at high school. It will be a chance for the Beck students to ask any questions in an open forum about what to expect at high school such as what tools are necessary to be successful.

The meeting had a large turnout of about 40 students. A Tutor Code of Conduct and Tutor Application were given out. The application is due Friday, January 8.

Barefoot Editors: Holiday special

Meredith, Andrew, and special guest Brooke Weiss (News/Features Editor) make some delicious holiday treats.

Recipes:

Gingerbread Cookies

Ingredients:
4 cups all-purpose flour
1 tsp. salt
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg

Directions:
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated. Cover the bowl and chill the dough for at least one hour.

Preheat the oven to 350° F. Line baking sheets with parchment paper. Roll the dough out on a lightly floured work surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheets, about 2 inches apart. Bake for 10 minutes, rotating the pans halfway through baking. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely. Decorate as desired.

Light Egg Nog

Ingredients
2 cups nonfat milk
2 large strips orange and/or lemon zest
1 vanilla bean
2 large eggs plus 1 egg yolk
1/3 cup sugar
1 tsp cornstarch
Freshly grated nutmeg for garnish

Directions
1. Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. split the vanilla bean lengthwise and scrape out the seeds; and the seeds and pod to saucepan an bring to a simmer over heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
2. Gradually pour the hot milk mix into the egg mixture, whisking constantly, then pour back into the pan. Place over medium eat and stir constantly with a wooden in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. transfer the eggnog to a large bowl and place over a large bowl of ice to cool, then chill until ready to serve.
3. Remove zest and vanilla pod. garnish with nutmeg

Cupcakes:

1 box cake mix
1 cup buttermilk in place of amount of water called for on box of cake mix
Amount of oil called for on box of cake mix
4 eggs, instead of number called for on box of cake mix

Use a hand mixer to moisten batter, then beat for 2 minutes on high.

For the decorations:

Ice cupcakes and roll edges in sweetened shredded coconut. Place small cupcake on its side on the large cupcake.

Scarf: Cut Fruit Roll-ups into scarf shape with serrated knife. Wrap around “neck” of cupcakes.
Mouth: Insert chocolate sprinkles into smaller cupcake in the shape of a smile
Nose: Microwave an orange starburst for a few seconds until it is soft enough to form with your hands into the shape of a nose. Form points on both ends, insert one end into small cupcake.
Eyes: Insert a mini choclate chip on the small cupcake, pointed side in, for each eye.
Hat: Take one half of an Oreo cookie and use icing to apply to the “head” of the snowman. Use icing to apply a mini Reese’s peanut butter cup with the inner brown wrapper still on.
Earmuffs: Cut a Fruit Roll-up into the length of half of a scarf, and roll it together to form a long tube. Use icing to attach a skittle or M&M to each side. Put in the freezer for a minute or two to allow it to set so the skittles of M&Ms stay in place.

Barefoot Editors serve up breakfast

In this episode of Barefoot Editors, Andrew Huff and Meredith Medoway show viewers how to whip up some easy-to-make breakfast foods.

Recipes:

Egg-in-a-Hole

Ingredients:
slice of bread (any kind)
large egg
butter
salt
pepper

Directions:
Cut a hole in the center of the slice of bread (about 2 in diameter)

Put 2 tablespoons of butter into a frying pan. When it gets bubbly, add the slice of bread

Crack the egg into the hole in the bread. Let it cook for a minute or so, until the bottom of the egg starts to appear white.

Flip the bread and remove once the egg is cooked (be sure not to cook too long so that the yolk is dry or too short so that the yolk is runny)

Put the cutout part of the bread into the pan to sop up the rest of the butter

Salt and pepper the egg to taste

Fruit Salad

Ingredients:
1 mango
2 kiwis
1 pint of strawberries
2 bananas

Directions:

Cut the mango, kiwis, and strawberries into bite size pieces as shown

Cover with plastic wrap and put in the fridge until ready to serve

Slice banana into the salad right before serving

Barefoot Editors cook up Thanksgiving dishes in new episode

In this episode dedicated to Thanksgiving, Andrew and Meredith celebrate by whipping up some easy-to-make side dishes.

Recipes for the foods featured in the show:

Buttermilk mashed potatoes

Ingredients
Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

Directions

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

Herb and Apple stuffing

Ingredients
16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Directions

Preheat oven to 300 degrees F.

Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.

Place the stuffing into the main cavity of the turkey and into the neck of the bird.. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

Asparagus

Ingredients
asparagus
extra virgin olive oil
salt pepper

Directions

Preheat oven to 425 degrees.

Line pan with foil and line asparagus up on it, then drizzle with olive oil and salt and pepper to taste. Cook in oven for 10-15 minutes or until crispy

Special Halloween episode of Barefoot Editors

In this third episode of Barefoot Editors, Andrew Huff and Meredith Medoway dedicate the show to pumpkin-flavored foods in celebration of Halloween.

Cougars Serving the Community plans cooking event

Cougars Serving the Community met after school today, Wednesday October 28, to discuss their next charity event. Ms. Shultz and Ms. Heath led the meeting about cooking meals for Frank’s Place, a homeless shelter in Camden, New Jersey. Members of the club will be making two pasta dishes, one with beef and one with vegetables for the 150 people at the shelter. Students will also make cookies on their own to bring to Frank’s Place and Ms. Drelich along with Ms. Dilba, East cooking teacher, will be helping Cougars Serving the Community at this event. The event will take place on November 10.

Barefoot Editors: Episode two

In the second episode of Barefoot Editors, humor editor Andrew Huff and entertainment editor Meredith Medoway show the viewers how to make Grown-Up Mac & Cheese along with Butterbeer.

Premiere episode of Barefoot Editors

In the first ever episode of Barefoot Editors, Eastside’s very own cooking show, humor editor Andrew Huff and entertainment editor Meredith Medoway show the viewers how to make ‘Peanut Butter Jelly Bars’.

Part One:

Part Two:

Actor Patrick Swayze dies at 57

Patrick Swayze, 57, died yesterday, September 14, after his long battle with pancreatic cancer. According to his publicist, Annett Wolf, he “passed away peacefully…with family at his side after facing the challenges of his illness for the past 20 months.” It was discovered in March of 2008 that Swayze had the fatal disease and he said in an interview with Barbara Walters in early 2009 that “two years seems likely” for his life-expectancy.
Swayze, born August 18, 1952, grew up in Houston until 1972 when he moved to New York City to finish his formal dance training. His most famous roles were in “Dirty Dancing” and “Ghost” and he was nominated for a Golden Globe for both roles. Most recently, Swayze was starring in the TV show “The Beast” about a FBI agent who receives a new partner that is secretly acting as a double agent.
Also, recently Swayze was working with his wife on creating a memoir of his life which is scheduled to come out this fall.

Girls Volleyball reaches the end of a great season

This years East’s girls volleyball team only lost three matches and made it to the quarterfinals.  The team lost their last game Tuesday, November 11. While the team was disappointed about their loss against Bridgewater-Raritan High School, they were still positive about their overall performance this season.

Cheetahs spotted in Savannah, Georgia

Local authorities are currently investigating the appearance of wild cheetahs in a residential neighborhood in Savannah, Georgia on Tuesday, August 26.

The Misuse of Wildlife Federation (MWF) is now focusing their attention on the activists group, Zealous Activists Against Captive Kitties (ZAACK). The group made a mistake while trying to free cheetahs from several zoos across Canada. The leader of ZAACK, Tony Bog, accidentally mistook the historic town of Savannah, Georgia, for the African Savannah.

“I believe it was an honest mistake,” says Bog, “You know kind of like a Freudian slip, just of more importance, and expenditure.”

 Currently, captive forces from MWF are attempting to remove the felines. However, the cheetahs, adjusting to their new habitat, have joined human families.

Some citizens have given their new inhabitants a red-carpet greeting. 

“My cheetah color coordinates with all of my outfits,” says Peppy Sugarfoot, age 13, “But my teachers won’t let me bring him to class, something about the intimidating fangs… I, for one, think they’re the cutest things since the Labradoodle.”

Others do not have such amenable wardrobes.

“He clashes with everything I own,” says Henrietta Drab, a consistent stripe-wearer, “and one ate my bunny.” 

Except the cheetahs are doing more than just enhancing or ruining resident’s attires. The overall attitude throughout the city has improved greatly. Many young teenagers commented that the new additions have even helped their grades.

“Fellow teachers and I have stationed cheetahs in the classrooms to keep a watchful eye on the students that tend to gaze off into space during my lectures,” says Thomas Munch, a 10th grade history teacher, “So far, so good.”

“I could not be happier,” says Mayor Sam Rightly, “The cheetahs have boosted the spirit of our citizens. More individuals than ever attended the town fun fair due to the chance of winning a baby cheetah instead of a stinky goldfish in a plastic bag.”

Despite most of the city’s friendly reception to the cheetahs, MWF continues to search and attempt to capture the remainder of the cats and return them to the zoos they were taken from.  

Photo illustration by Nickee Plaksen (‘10)/ Eastside Photo Editor