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JUST ME Madi Reynolds

Biography I am a 14 year old freshman who loves to play sports, hang out with friends, and constantly be outside. I love to read and write poetry but also I am a stressoholic. I have 5 dogs and don’t like a single one of them. I have a brother and a sister that I constantly fight with. I may be the oldest but when I’m with my best friends I act like the youngest. Being from St. Joseph, MO which is just a small city I get bored easy so when I’m old enough I am leaving and going some where big.



m ’ I d

lly a re

g n i go

Forgetting isn’t easy I wish I could, could move on I need help Take me from this Disappointment after disappointment Please see See that I can’t make it Alone I look unbreakable I’m crushing And slowly… Losing everything I care too much Why won’t it go away This isn’t me I know I can keep going I’m tough I’ve changed For the worse For the best I want those days When I was happy No one got to me It aches It screams for me to stop Take a break Leave… For good… I have to get out I can’t stay in this state of mind You don’t care… You change your mind And I can never win I can never be it What you want… need At least help me leave, get away That’s it… I’m really done Goodbye

Shy then... Crazy now... Madi Forever

10 things i’m scared of... 1. Spiders 2. scary movies 3. the dark 4. haunted houses 5. police officers 6. people who yell 7. dying 8. disappointing people 9. airplanes 10. Big dogs

I used to be normal... until I met the losers I call my BEST FRIENDS.


-Honk Honk Waddle Waddle -Looking good and feeling gorgeous -Ugly butt nugget -Walks to Burger King -Losing the dogs -Charlie’s angels


Squash and Spinach Lasagna 1 large butternut squash (about 4 lbs) 2 Tbsp. olive oil ½ tsp. salt ¼ tsp. pepper 16 lasagna noodles 3 bags fresh spinach 3 c. mozzarella cheese

Tomato Sauce: 4 oz. pancetta or lean bacon, chopped (leave out for vegetarian lasagna) 1 onion, finely chopped 1 stalk celery, finely chopped 2 cloves garlic minced ¼ tsp. hot pepper flakes 1 can diced tomatoes ½ c. dry red wine ¼ c. tomato paste 1 ½ tsp. each dried oregano and sage

Reynolds family recipes

Béchamel Sauce: ¼ cup butter ½ c. all purpose flour 3 cups milk 1 ½ c. grated Parmesan cheese ½ tsp. nutmeg 2 eggs, lightly beaten Peel squash. Cut into ¼ inch thick slices. Brush both sides with oil. Place on 2 foil lined rimmed baking sheets. Sprinkle with ¼ tsp. 1 ml. of the salt and pepper. Roast in 450 degree oven until tender and lightly browned (about 30 minutes). Set aside. Let cool on pans. Tomato Sauce: Meanwhile, in large nonstick skillet, fry pancetta over medium heat until fat begins to release, about 4 minutes. Drain off fat. Stir in onion, celery, garlic, and hot pepper flakes; cook until vegetables soften, about 3 minutes. Add tomatoes, red wine, tomato paste, oregano and sage; reduce heat to low and simmer, stirring occasionally, until thickened. About 30 minutes. Set aside. Béchamel Sauce: In saucepan, melt butter over medium heat: Stir in flour and cook, stirring for 4 minutes. Gradually whisk in milk. Cook, whisking constantly until bubbly. Boil for 5 minutes, whisking often till thickened. Whisk in Parmesan and nutmeg. Blend in eggs. Set aside. In a large pot of boiling salted water, cook noodles until almost tender: 6 to 8 minutes. Drain and chill in cold water. Arrange in a single layer on damp tea towel. Rinse spinach; shake off excess water. In large saucepan, cook spinach, with just the water clinging to the leaves over medium-high heat until wilted. About 5 minutes. Drain in colander and squeeze out liquid. Chop spinach and season with remaining salt. Set aside. Spread half the tomato sauce in 13×9 dish. Top with single layer of noodles, cutting to fit if necessary. Top with half of the squash. Spread with half of the béchamel sauce. Sprinkle with one third of the mozzarella. Repeat noodle layer, cover with spinach, then remaining squash. Top with remaining béchamel sauce. Sprinkle with half of the remaining mozzarella, top with noodles. Cover with remaining tomato sauce; sprinkle with remaining mozzarella. Cover loosely with foil. (Make ahead: Refrigerate for up to 8 hours or overwrap with heavy duty foil and freeze for up to two weeks. Thaw in refrigerator for 48 hours before baking. Remove outer foil; add 10 minutes to baking time). Bake on rimmed baking sheet in 375 degree oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 30 minutes. Let stand for 10 minutes before serving.

Reynolds family recipes continued... Balsamic Glazed Chicken 6 boneless, skinless chicken breasts 1 tbsp. vegetable oil ½ teaspoon of black pepper 3 garlic cloves, chopped 1 ½ tbsp. tomato paste ½ c. chicken stock 2/3 c. balsamic vinegar 1 tbsp. honey 4 tbsp. green onion tops, thinly sliced In a large frying pan, heat oil over medium-high heat. Add chicken, turning and sprinkling pepper equally on each side of the chicken. Cook 10 minutes or until slightly brown on each side. Remove chicken from pan and drain off any excess oil. Add garlic. Sauté over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to the bottom. Increase heat to medium high; add vinegar and honey and rapidly boil 3 minutes to reduce liquid to one cup. Return chicken to pan; reduce heat to medium. Cook, turning occasionally, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done.


Combine milk, flour, egg, sugar and 2 teaspoons butter in a blender - blend until smooth. Put the batter in a covered bowl in the refrigerator for at least 30 minutes but up to one day. Lightly brush a 10-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking. Cook crêpe until just set and golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingers. Cook until underside is set, about 20 seconds more. Put crepes between wax paper to keep from sticking. Cut up berries and put out toppings and serve!

How’s Scotland? Hey how are you doing over in the Scotland? I know how thats really where my family is from and you guys all came over into the

United States. I just wanted to know if you guys could write back and say why you came onto unknown land so long ago. Could you

send pictures? I want to see how it is there

Madi Reynolds 4816 Huntoon Rd Saint Joseph, MO 64505

and how it is different compared to the

United States. What do the kids up there do for fun? I play sports and hangout with my friends on my free time. Also what is your

job? I wonder if they are like any jobs in the U.S.

Madi Reynolds

15 year old freshman

Daytona Beach Hearing the news was one of the most exciting moments of my life. White sandy beaches, warm rays of sun, all my friends to dance with, and a beautiful sunset outside my window. It was all I had ever dreamed going to a beach in Florida was going to be like. I was just as excited just to be on a beach as I was to be dancing. Driving to Florida was one of the worst experiences of my life. It was a 2 ½ day trip from St. Joseph, MO to Daytona Beach, FL. After the long trip the first thing we did was check into our hotel. Lucky enough the hotel was also where were going to be having the dance competition and it was right on the beach. So as my dad took all of our bags and blankets up to the room, my sister, my brother, my mom, and I went out to watch the sunset on the beach. It was too late to actually get to swim in the water but it was warm but not blazing hot on the sand and it was a great time with my family. I had never seen a sunset which so many colors. The oranges and reds, yellows, purples, and blues. The sun so big that I thought I could touch it as it slowly slides behind the never-ending ocean. All I wanted to do was sit on the beach and watch the sun set all night but I had competition early in the morning so I had to get to bed. After I get done dancing the next day I finally get to swim in the Atlantic Ocean. At first it was chilly but I got over that really quick because the waves coming in were HUGE. I learned to dive under and ride the waves back into the shore and how to build a life size sea turtle out of sand. It was great until it started to hurt. Everywhere, it was in our swimsuits, our hair, on the ground. When you tried to see what it was you couldn’t find anything because it was tiny pieces of coral that had been broken off in the middle of the sea. That’s when everyone realized that there was a hurricane building up in the middle of the sea. The hurricane was what caused such big waves and the coral.

Within the rest of the day the clear, pokey, obnoxious coral had been washed away with the water and it felt good to swim again. As the dance competition went on so did my days of swimming. I didn’t want to leave. I loved the beach and the ocean. I loved the sunset and peaceful nights with the family. On the last day before another 2-½ day drive home I got to go swim in the ocean for one last time. Even though I didn’t get to swim for very long it was by far my favorite. While we were swimming some surfers farther out in the sea started yelling for everyone to look. I was confused. Only being 11 and seeing fins sticking out of the water I instantly got scared and started to swim towards shore. My dad tells me to wait and turn around. When I look again the surfers are petting the fin and now there are noses sticking out of the water. They were dolphins! The dolphins were a great way to end my time at the beach. Although the drive to Florida was horrible I would be willing to deal with the drive so that I could just go back to the beach again. It was my favorite family vacation and not only the swimming but just sitting on the sand watching the sunset with my family was the best.



The name Reynolds is originally from England, they migrated following the Norman Quest in 1066. Reynolds is based on the name Reginald or Regenweald meaning brave councilor. reynolds-family-crest


Multi-genre Research Project