Sue’s
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Table of Contents 1. 2. 3. 4.
Drinks and Best Wishes Snacks, Breads, Meals Sweets and Sweet Thoughts Nonsense and Memories
Recipe for a GREAT Retirement 3 cups of RELAXATION A few spoonfuls of ADVENTURE A pinch of NEW EXPERIENCES 1 cup of TRAVEL A handful of HOBBIES Stir in TIME for FAMILY & FRIENDS Mix In 2 cups of FUN, a dash of LAUGHTER, AND ½ TBSP of DREAMS Sprinkle with lots of ENTHUSIASM Mix Well Bake for a LIFETIME OF ENJOYMENT
Tequila Sunrise 2 ounces Tequila 4 ounces Orange Juice ½ ounce Grenadine Garnish - Orange Slice & Maraschino Cherry In a highball glass filled with ice cubes, pour the tequila and orange juice. Stir well. SLOWLY pour grenadine around the inside edge of the glass. Garnish & ENJOY!!!!
Vodka Sunset Ice cubes 50mL Vodka 75mL Cranberry Juice 75mL Orange Juice Lemon wedge In a highball glass filled with ice cubes, pour the vodka, cranberry and orange juices. Stir well. Garnish & ENJOY!!!!
Congratulations Sue! Today the sunsets on one journey and tomorrow the sun rises on a new one!!! I am so grateful to have worked with you and learned with you and from you!!! YOU ARE SUNSHINE! All the best! Katie
a i r g n a S y l i m AVID Fa
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s Ingredients & Step - Find one amazing host who has a beautiful house in San Diego (on Aragon St!!) - Invade her space - Throw in a bunch of teachers who love AVID - Add any liquor of your choice and….Voila! w ot to spend a fe Sue, we only g am Aragon, but I t a er h et g to years ow you in that n k to t o g I d so gla tion love and dedica r u o Y e. m ti short ing ows in everyth sh ts en d u st e to th n. You will be o g ra A t a o d u yo Kix. missed!! - Sara
i i a w a H e Blu
s Ingredients & Step ¾ oz vodka ¾ oz light rum ½ oz blue curacao 3 oz pineapple juice 1 oz sweet-and-sour mix* Garnishes: pineapple wedge and cocktail umbrella (of course!) 1.
2. 3.
Add vodka, light rum, blue curacao, pineapple juice and sweet-and-sour mix into a shaker with ice and shake until well-chilled (or blend all ingredients with ice in a blender). Strain into a Hurricane glass over crushed or pebble ice (or pour from blender into glass with no ice). Garnish with pineapple wedge and cocktail umbrella.
*Sweet-and-sour mix: Mix 1 part sugar with 1 part water. Add fresh lime juice to taste.
Best wishes to you, Sue, as you ride off into the sunset! I will always remember your kindness and collegiality:) Cheers, Leigh-Anne
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s p e t S & s t n ie d e r g n I ●
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1 oz. vodka ½ oz. blue curacao ½ oz. simple syrup 2 oz. grapefruit juice In a shaking glass with ice, combine vodka, blue curaçao, simple syrup, and grapefruit juice. Shake well. Strain mix into a Brandy snifter over ice and garnish with an orange slice and a cherry.
Alternate: triple the amount of ingredients; call Jim and Vicky; enjoy cocktails together
One of the true gems of Aragon High school, you will be so missed!! The joy and passion you bring to your teaching and your relationships with students have always been an inspiration. Getting to work closely with you during one of your last years was such an honor for me. I consider myself so lucky to call you a colleague and friend. 💙Vicky
“Basic” s a t i r a g r a M Insert Photo of Food/Drink
s Ingredients & Step 1 part water ½ part fresh lime juice ½ part fresh key lime juice 1 part tequila (silver) 1 part triple sec Salt the rim, add some ice, crank up the Jimmy Buffet, and enjoy!
and iss your smiles ed I’m going to m in the hall. Lov ss a p e w en h w hellos e a difference in k a m to e ir es d your it. ving fun doing a h e il h w es v li kids rement; you’ve ti re in p u it e Liv earned it! Cheers, Will
SueI had a recipe for a single margarita but figured that wasn’t enough!! Enjoy retirement, you will be missed! Congratulations!!! Netty
MARGARITAS FOR A PITCHER OF MARGARITAS (16 SERVINGS):
3 cups silver tequila 2 cups orange liqueur (Cointreau, Grand Marnier or Triple Sec) 1 1/2 cups freshly-squeezed lime juice optional sweetener: agave nectar or simple syrup, to taste ice lime wedges and coarse salt for rimming the glasses
INSTRUCTIONS
Salt the rim (optional). Run a lime wedge (the juicy part) around the top rim of your serving glass. Fill a shallow bowl or plate with salt, then dip the rim until it is covered with your desired amount of salt. Set aside. Make the margarita mix. Add tequila, orange liqueur, lime juice and a few ice cubes to a cocktail shaker. Shake or stir for about 10 seconds, until combined. Give the mix a taste and if you would like it to be sweeter, stir in your desired amount of agave or simple syrup to taste. Serve. Fill serving glass with ice and pour in the margarita mix. Garnish with a lime slice, serve and enjoy! Cheers!
e s u e r t r a h C Swizzle
s Ingredients & Step 1 ¼ ounces Green Chartreuse 1 ounce pineapple juice ¾ ounce lime juice ¼ ounce simple syrup Crushed ice Sprig of mint Combine all ingredients in a high ball glass. Swizzle (or stir) until the glass frosts up. Top off with more ice as desired. Garnish with mint!
ays loved your Sue, I have alw k to irit! Much luc energy and sp -deserved you and a well retirement! Love, Jill
e l t i T e p i c e R The Classic Daiquiri
s Ingredients & Step ● ● ● ●
2 ounces light rum 1 ounce simple syrup ¾ ounce fresh lime juice Lime wheel, for garnish nd ch a positive a su n e e b e v a h Sue, you us. I’ve always p m a c n o e c n a loving prese sire to grow as e d r u o y d e ir m so ad r evotion to you d r u o y d n a r e our teach ur talks and y o s is m l il w I . students the on will not be g a r A r. te h g u la you. same without e Love, Geneviev
Honolulu
s Ingredients & Step ** Taken from an original Trader Vic’s back bar recipe book. ** Step 1: Make Drink
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Step 2: Enjoy with a book and sunshine.
all ou so much for Sue. Thank y . I dship and food n ie fr f o rs ea y these l continue on in il w ey th t a th know t. In Pacifica, your retiremen iego, I am sure D n a S r o , ii a Haw ved our much deser y y jo en l il w u yo retirement.
y r r e b p s a R Prosecco l i a t k c o C ● ● ●
s p e t S & s t n ie d e r g n I 8 oz, raspberry flavor fruit juice 1 ¾ cup(s), prosecco ½ cup, fresh or frozen raspberries (about 12)
In a bowl, mix raspberry juice with Prosecco, divide among 4 champagne glasses. Drop 3 raspberries in each glass, serve immediately.
, uch happiness m so u o y h is w Sue, I tures in your n e v d a y n a m fun, and to miss you g in o g m a I t. retiremen iego. Enjoy D n a S in s e r and adventu San Diego! in l o o p a h it your house w
l o o h c S d e Old Fashion ed)
s Ingredients & Step
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1 orange slice 1 maraschino cherry + 1 teaspoon cherry juice 1 tsp. simple syrup 3-4 dashes Angostura bitters 1.5 oz. brandy (or whisky if not feeling so midwestern!) Grapefruit or Lemon-lime soda
In an Old Fashioned School glass, muddle the orange slice, cherry, cherry juice, syrup, and bitters. Add brandy and fill the glass with ice. Tip with just a bit of the soda. No zoom link, authentication settings, or breakout rooms required!
by a million times ed ll fi en be s a h any My heart over the past m ou y h it w g in k k wor r amazing wor ou y r fo ou y k n ays years. Tha ent, and for alw m it m m co , ve ethic, lo ile on my nd putting a sm a e m of g in k ent! thin eserved retirem d lel w a to rs face. Chee 💜Nicole
ical p o r t e s o h t f o One a l l e r b m u n a h t drinks wi
s Ingredients & Step Step #1: Drink one of those tropical drinks with an umbrella. Step #2: Repeat step #1 as needed. in you and yours to st e b e th ll A retirement. d e v r se e d ly h ic your r Cheers, Shane
g n i l S e r o Singap Insert Photo of Food/Drink
s Ingredients & Step ● ● ● ● ●
1 1/2 oz. gin 1/2 oz. Cherry Heering 1/4 oz. Cointreau 1/4 oz. Benedictine 1/2 oz. lime juice
Shake with ice. Strain into an ice filled glass. Garnish with a cherry and lime wheel.
Sue~ our, but so sad y r fo y p p a h e I am so you for all of th k n a h T ! S H for A ’t orkroom. Can w e th in s lk ta real s on our adventure y f o ll a e se to wait Instagram. Patty
l w o B e k o Ahi P Insert Photo of Food/Drink
s p e t S & s t n ie d e r Ing
Step 1: Go to Hawaii Step 2: Go to Food Truck Step 3: Buy Ahi Poke Bowl Sue…… I will miss you your l be following in il w I y ll u ef ve the p o H nly hope to ha o n a c I . n o so very footsteps u do until the o y n io ss a p d n energy a end. Happy travels, Cheri
Sue, it has been so wonderful working with you for the last 22 years! You have been an amazing friend and colleague. Retirement is a time to look back with accomplishment and satisfaction. It’s also a time to look ahead with anticipation and enjoyment! Xoxoxo Lisa Kossiver
Hi Sue! Thanks for always being a great resource and helping me get familiar with the culture at Aragon! This is one of my favorite “go-to” foods Congratulations on achieving this milestone and enjoy! (From Fast Food My Way! By Jacques Pepin) Chicken Breasts with Garlic and Parsley (and lemon!) ●
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Congratulations! Justin and Leti Cottrell
3 boneless skinless chicken breast halves (each about 7 ounces, cut into 1- to 1½-inch cubes 2 tablespoons Wondra flour ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 tablespoons good olive oil 1 tablespoon chopped garlic 3 tablespoons chopped fresh parsley 2 tablespoons unsalted butter 1 lemon, quartered
Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl.Heat the oil in a 12-inch skillet over high heat until very hot but not smoking, add the chicken cubes, and cook in one layer, turning occasionally, for about 3 ½ minutes. Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and parsley mixture to the skillet and saute for 1 minute longer, shaking the skillet occasionally to coat the chicken. To serve, divide among 4 plates, add a wedge of lemon to each plate, and serve within 15 minutes
Couscous d a l a S i m Hallou
s Ingredients & Step 1 cup each: walnuts and Moroccan couscous 4 ears of corn ¼ cup olive oil 8 ounces Halloumi cheese sliced lengthwise ¾” thick 3 scallions thinly sliced ½ cup coarsely chopped fresh parsley ¼ cup each: basil leaves and mint leaves 2 tablespoons each: fresh lemon juice and white vinegar Toast walnuts and coarsely chop. Cook couscous according to package directions and let cool. Grill corn and cheese. Mix the kernels and cubed cheese with all the ingredients and add olive oil, vinegar and lemon juice. Enjoy!
py for a very hap es h is w t es b e, s Su nce on campu se re p r ou Y t! retiremen be the Aragon won’t d n a d se is m e will b your time off, y jo n E . ou y t same withou you deserve it! Chelsea
Hawaiian d Rice Frie Insert Photo of Food/Drink
s p e t S & s t n ie d e r g In Eggs 2 pieces chopped bacon (or spam if you want to be authentic) Sesame oil Chopped carrot Chopped red bell pepper 1/4 C frozen peas Chopped ham (Hawaiians use spam) 1/2 C chopped frozen pineapple Leftover rice Chopped onions Sauce (in order of amount—mix to taste): Oyster sauce, sesame oil, soy, 1 T chopped Ginger
Steps:
You have been a great inspiration to me, Sue, and I’m really going to miss you!!
1. Cook bacon in sesame oil until bacon begins to crisp. Add carrots, peas, pepper, ham. 2. Stir in 1-2 T of sauce, cook 3-4 mins 3. Add remaining sauce, then pineapple, rice, onions. Stir together to mix in sauce, cook on med-high heat to crisp rice. 4. Serve topped with fried egg
a d o S h s i Ir ’ g d o a e D r d B tte o p ‘S
s p e t S & s t n ie d e r g n I Heat the oven to 350 degrees. Butter and flour a cast iron pan. In a bowl, mix dry ingredients: 4 c of flour 1 scoop of sugar 4 t of baking powder 1 t of baking soda 2 ½ c of raisins 2 T of caraway seeds Then add: 1 egg (beat it in a cup before adding) 2 ½ c of buttermilk Batter will be sticky, so you might want to mix it with your hands. Next, spread it evenly into the pan. Lightly sprinkle flour on top. Then melt a little butter and spread it over the top and sprinkle e sugar. Lastly, ge herwith Messa ellBake rew with a knife, put a In cross top. for 50 - 60 minutes, or until the sertonFathe top is evenly browned. Keep an eye on it. Slice, toast, butter, and enjoy!
Aloha Sue! From the Newsoms
d e z a l G o s i M Salmon
s p e t S & s t n ie d e r g In
2 Tbsp red miso or 3 Tbsp white miso 2 Tbsp sugar (less or more to taste) 4 6-ounce skinless salmon fillets
2 Tbsp sake 2 teaspoons soy sauce
STEPS: 1. 2. 3. 4. 5. 6.
Mix the miso, sake, soy sauce, and sugar in a small bowl Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight. Lay the salmon fillets on top of an oiled baking sheet. Make sure there is an even, thin coating of marinade on top of the fish. Broil for 6-10 minutes, depending on how thick the fillets are and how hot your broiler is. Enjoy with vegetables and white rice!
l deserved, This is SO wel t! en em ir et R y ll travel Sue, Happ the places you’ l al e se to t ai a ray of and I can’t’ w for being such u yo all k an h T t. to nex SO beloved by e ar u yo r de o won s you so sunshine! It’s n ents. We’ll mis ud st d an s ue oes to your colleag sure has big sh s w llo fo r ve oe h much, Sue. W any Chiaro iff T s, ay fill. Alw
d a e r B f o l Smel Memories
s Ingredients & Step 1.
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Come to Aragon on a day when the Nutrition class is cooking bread. Walk down the hallway and let your olfactory senses take over. Remember the joy you have given all of us by filling the hallways with pleasant smells, engaging conversations, and welcoming smiles.
much, Sue. so u o y s is m l We wil relaxing and a e v a h u o y e p Ho ent. joyous retirem --Carlo
a t s a P n a c i x Turkey Me
s p e t S & s t n ie d e r Ing
INGREDIENTS ● 2 tsp. olive oil ● 1 lb. lean ground turkey ● 1/2 cup diced onion ● 3 garlic cloves, minced ● 3/4 tsp. kosher salt, divided ● 1 Tbsp. chili powder ● 2 tsp. garlic powder ● 2 tsp. onion powder ● 1 tsp. oregano ● 2 tsp. ground cumin ● 1 1/4 cups salsa ● 3 cups water ● 3 cups medium shells ● 1/2 cup shredded cheddar cheese
DIRECTIONS: 1. 2.
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4. 5. 6. 7. 8.
Preheat oven to 325 degrees. Heat a large ovenproof skillet to a medium-high heat. Add olive oil. Once oil is hot, add ground turkey & break it apart in the pan. Once the turkey is mostly cooked, add onion, garlic, and 1/4 tsp. salt. Continue to saute for 3-4 minutes until garlic and onion are softened. Add chili powder, garlic powder, onion powder, cumin, and oregano; Stir to combine Add salsa, water, pasta, and remaining 1/2 tsp. salt. Bring to a boil and reduce to a simmer. Cover and cook until pasta is al dente, about 10-12 minutes. Once the pasta is al dente, stir one last time and sprinkle with cheese. Place in the oven just until the cheese has melted, about 2 minutes.
It has been so wonderful to see your enthusiasm and dedication to students and to your craft over the years. It has been incredibly inspiring! Your sense of humor and thoughtfulness will be truly missed! I’m still bummed I never got to be a “Chopped” judge - but it’s those creative activities and your emphasis on real life skills and connections that make you such a wonderful teacher and mentor to our students. We will all miss you dearly, but I hope you enjoy your retirement! - Robynne
e k o h c i t r A Spinach
Dip
Ingredients & Steps Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ●
8 ounces cream cheese softened 1 cup sour cream 8 ounces fresh spinach leaves or frozen spinach 3/4 cup marinated artichoke hearts coarsely chopped 1 teaspoon garlic minced 1 small can of diced green chiles (drain moisture) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 cup grated parmesan cheese 1 1/2 cups shredded mozzarella cheese divided use 1 tablespoon chopped parsley Favorite tortilla chip, cracker, or bread cooking spray
Ingredients 1. 2. 3.
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Steam or saute the spinach until wilted. Let cool, then wring out all the excess water. If frozen, thaw spinach and use paper towel to draw out moisture. Coarsely chop the spinach. Preheat the oven to 375 degrees F. Coat a small baking dish or skillet with cooking spray. Place the cream cheese, sour cream, cooked spinach, artichoke hearts, green chiles, garlic, salt, pepper, parmesan cheese and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined. Spread the spinach mixture into the prepared dish. Top with remaining shredded mozzarella cheese. Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown. Sprinkle with chopped parsley, then serve immediately with bread, crackers and vegetables.
always Sue, al support will n io ot em d an nal out you! Your professio ds out to me ab an st at th g in advice I be someth to any kind of en op s ay w al I’ll Your door was fectious laugh! in d an ile sm g n! bi ought to Arago needed with a br u yo at th l al and this! really miss you You so deserve Nick Carrillo
o r i e d a Brig
s p e t S & s t n ie d e r g In Ingredients *1x 14oz can of sweet condensed milk *1/2 cup chocolate powder, such as Nescau or Nesquik *1 Tbsp margarine or butter (plus more for hands) *Sprinkles Instructions *Add the condensed milk, the butter, and the chocolate powder to a medium saucepan and stir. *Cook over medium heat, for approximately 10 minutes, stirring repeatedly and scraping the sides and the bottom of the pan with a spatula to avoid burning. *The brigadeiro is ready when you scrape the bottom of the pan, and the brigadeiro takes 2-3 seconds to come back to its place, or when the mixture reaches 205F-208F – You can use a candy thermometer, or just a regular food thermometer to check. *Pour the hot brigadeiro into a dish or a plate, and let it cool – about 2 hours. *Meanwhile, pour sprinkles in a deep plate or bowl. *When the brigadeiro is cooled, butter your hands, and scoop 1/2 Tbsp to Tbsp portions and roll little balls. *Roll the little balls in the sprinkles. *Keep them in a cool place or in the refrigerator until serving time.
and learn Dear Sue, work with you to e ur as le p a You have It was you every day. om fr ew n g emselves, somethin ts to better th en ud st s es tl un es. inspired co t joy to their liv gh ou br d an , dI appreciate food d anywhere an de ee n e ar u yo e ead. Enjoy Professionals lik in the future ah s es cc su of t lo ie Rose wish you a igadeiros.- Mar br g n ti ea t en your retirem
Chickpea Cookie Dough Ingredients & Steps Ingredients
1 ½ cups cooked Chickpeas* ¼ cup Nut or Seed Butter* 1 tsp Vanilla Extract 3 tbsp Oat Flour or ¼ cup Almond Flour 2 tbsp Maple Syrup*, plus more to taste ¼ cup Dairy-Free Chocolate Chips (or other add-ins of choice) ½ tsp Salt Instructions Add all ingredients, except for the chocolate chips, to a high-speed blender or food processor. Process until a thick, even dough forms, scraping the sides of your device as necessary. Keep in mind that the dough will thicken even more after the flour absorbs some of the liquid and after it sits in the fridge. Taste the dough and add more sweetener, if desired. Transfer the dough into a large bowl and use a spatula to fold in the chocolate chips (or just pulse them in using your blender). Serve and enjoy! Leftovers will keep in the fridge for up to one week.
Knowledge sed, Ms. Hon! is m be ill w ou l our Y ing. I love(d) al ild bu e th g in ming is leav up in SF and co g in ow gr t ou talks ab joy this nt family. En from a restaura lava flow. h a mai tai or it w h ug do ie cook Aloha! - Helen
READY IN: 80hrs YIELD: 1 moose INGREDIENTS 1 moose 40 lbs hershey chocolate 17 containers Cool Whip 1 cherries DIRECTIONS Send spouse to Alaska to capture moose or have one delivered by UPS. Meanwhile, melt chocolate in very large double boiler. Keep warm. Tie up moose with rope. Holding moose by the tail, carefully dip in melted chocolate, covering it completely with a thin coating. Arrange moose attractively on large platter and refrigerate for 2 days Remove rope, wash to remove chocolate Garnish chocolate moose with Cool Whip and top with cherry. Serve immediately. May be doubled for serving a crowd. --Happy retirement, Sue! -- Jim
te a l o c o h C s s e l r Flou Chili Cake
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many cocktails e th f o e n o h it w e v Ha in this book! 12 oz. dark chocolate (70%+), chopped 1 stick butter, cubed ⅓ cup oil 1 ½ tsp. vanilla 1 tsp. cinnamon ½ tsp. almond extract ½ tsp. chipotle chili powder ½ tsp. salt 6 lg. eggs, room temp. ------------------------------Coat pan with oil. Melt chocolate and butter in double boiler until smooth. Remove from heat and stir in oil, vanilla, cinnamon, almond, chili, salt. Beat eggs and sugar in large bowl on med high until light in color and fluffy--3-4 min. Fold in chocolate mixture. Pour batter into pan and bake until it’s just set-- top is beginning to crack-- 35 min. -- center will be moist. Let cool and chill and eat!! Serve with whipped cream and a dusting of powdered sugar:). Yummy!
g smells that s all the amazin is m y ul tr ill w yummy Sue, I llways, and the ha r ou n w do ices that were wafted pumpkin pie sl d an s ie ok co hile we were holiday r classrooms w ou to ed er iv el all of your hand-d gift you gave to a t ha W . :) ng re they all felt teachi call home whe to e ac pl a , ts d to not see studen ble:). I will be sa pa ca d an d, ve ow that now is safe, lo xt year, but kn ne ce fa ng ili y moment:) your sm life! Enjoy ever on t as fe to e m your ti a Cheers! Johann
l a e R e B Let’s dients & Steps e r g n I g n i k o o C t o N But I am happy to buy you a meal or I’m
drink at the Pacifica Brewery anytime! Consider this your official coupon :)
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ation to your ic ed d ss le re ti r Sue - You ness to evaluate en p o r u o y d n students a ing and your grad g in h c a te r u ea ll o y r last year hav u o y in en ev big practices al to me. Your n o ti a ir sp in y ext been ver missed by all n y tl a re g e b l il heart w year! - Wiley
We love you, Sue! Congrats on retirement! We will miss you and your infectious laugh!
Melissa’s Olive Oil Cake 1.
1 c EVOO 2 c all purpose flour + more for oan 1 tsp salt
2. 3.
1 tsp baking powder ¼ tsp baking soda 1.5 c sugar + 2 tbl for topping
4. 5.
3 large eggs 6. 1 tsp lemon zest + 2 tbl lemon juice 1.25c whole milk @ room temp
Heat oven to 375. Grease 9 inch round with EVOO & line with parchment. Oil and flour the parchment paper. Shake out excess flour. In large bowl, whisk flour, salt, baking powder & baking soda Beat on high: eggs, sugar, lemon zest until thick and fluffy (5 min). With mixer running, drizzle in EVOO until fully incorporated into batter (2 min). Reduce speed to low. Add milk & lemon juice. Gradually add in flour mixture & combine. Transfer batter to pan. Use offset spatula to smooth top & sprinkle 2 tbl sugar Bake cake until skewer is clean (40-45 min). ENJOY :)
y t r a p e i p Pumpkin
s Ingredients & Step
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Never stop smiling. That smile makes people’s day. Keep drinking your umbrella drinks. Visit us more than you plan to.
so much, Sue. u o y s is m l il w We rement. I ti e r d e v r se e d ll Enjoy your we ail in October m e t a th s is m will is pumpkin pie it t a th e m g in remind time. -Luis.
Happy Retirement Sue!!!
Happy Retirement Sue!!! To say I am jealous is an understatement. I look forward to the day that I get to fill out all those CALSTRS forms. Leave me your email address so I can ask you how to do it:) On a serious note, I have enjoyed working with you and will miss the spontaneous hallway chats about cooking. Please feel free to come back at Halloween and join the PE staff with the Halloween competition! Linda
e M t p o d A e Pleas
s Ingredients & Step
Look at this dumb idiot, Sue. You’re leaving Aragon with this? Are you sure? In all seriousness, thank you for having the strongest retirement game of anyone in the last fifteen years. You got up early to read a book called Grading for Equity even though you knew you would not grade after this year. You offered food and laid the foundation for next year’s Foods and Nutrition teacher. Thank you for adopting all of us, Sue.
ur s with yo u g Sue, in d e e ou for f gitimately le e h Thank y t s a as well s. kindness g of your student tions era kin good coo for inspiring gen ou Thank y ank you. Th ny Wei of chefs. Love, Jen
I had so much fun being Bus Buddy with you in Italy Sue! I hope you’ll come on another Music Tour with us…..
...and have a chance to return to the fountain Trevi to toss many many more coins in! Enjoy retirement!!! John Chen