VJCL Scrapbook 2018 by virginiajcl

TASTY GUIDE A Foodies' Guide to Virginia

Issue of 2017 - 2018

You've Never Seen

Certamen Snacks Like These

20+ Delicious Recipes for Every Classical Event

A World of Secret Latin Restaurants

By Mardy Kramer, VJCL Historian.

Black Granite photo is from http://www. intercontinental-stone.com/natural-stone-granite. html The cake picture is curtsey of Mrs. Doerfler of Flint Hill School from their annual middle school cake contest for Rome's Birthday.

Certamen Snacks on page 09 Latin Restaurants on page 11

TASTY GUIDE by Mardy Kramer, Virginia Historian

TABLE OF CONTENTS

Table of Contents . . . . . 04 Historian's Recipe . . . . . 05 Historian's Note . . . . . 06 A Word From The Readers . . . . . 08 National Convention . . . . . 09 Virginia Certamen . . . . . 13 Certamen Snacks for Every Age . . . . . 15 A Secret World of Latin Restaurants . . . . . 17 Convention . . . . . 19 Cooks In The Kitchen . . . . . 23 Saint Stephens Saint Agnes . . . . . 33 Thomas Jefferson School . . . . . 35 Spirit Castra . . . . . 37

Historian's Favorite Dish Caramel Cream Nutella Lollies

Ingredients: 1/2 cup Nutella 3 oz salted caramel cream You Will Also Need: Lolly pop sticks 12 small round silicone molds Directions: Melt the Nutella in a bain-marie or in a bowl over a pan of simmering water. Set half aside. Pour a thin layer of Nutella in the bottom of 12 small round silicone molds. Refrigerate for 30 minutes. Place a hazelnut-sized piece of salted caramel cream in each mold and cover with the reserved Nutella. Place an ice lolly stick in each lolly and refrigerate for approximately 5 hours more. Twist the molds to release the lollies. Serve immediately.

01 HISTORIAN'S NOTE

I stepped into the VJCL board nearly one year ago. This position challenges me every day and is extremely rewarding. With this cooking magazine (read: scrapbook), Virginiaâ&#x20AC;&#x2122;s second digital edition, I want to highlight all of the amazing parts of being in the Virginia Junior Classical League. From traditional family recipes of Northern Virginia to Chesapeake Bay Clam Chowder, I hope you enjoy our fulfilling state. Thanks for reading and happy eating!

Praise Zeus There is an official Nutella cookbook. Gifted to the Historian as a Sweet 16 present, this recipe book is on of my favorites.

A Word From The Readers Not every picture, editorial, or comment makes the final. Let's check out all the pictures sent in but couldn't be housed elsewhere!

Simon and Minyoung goofing around. Sent in by Matt Nelson.

Certamen rounds featuring Matt, Simon and "someone from NCJCL". Sent in by Matt Nelson.

Alicia and Matt! Sent in by Matt Nelson.

A omelet recipe from Allrecipes. Sent in by Robert Kim.

Some out of state Jc-loves featuring Kashi Nikore at NJCL Convention. Sent in by Kashi Nikore.

NJCL Convention 2017: Troy Alabama at Troy University

Starting of the year, and my term, many brave Virginians trekked down to Alabama in July. It went well, we won many awards. Two Virginia high schools claimed first and second place in local scrapbooks and the previous state scrapbook claimed third. Alas, it was very hot out, but students quickly learned that you won't experience any more headaches if you actually keep yourself hydrated. As former Parliamentarian Kashi Nikore says, "Hydrate so you don't die-drate!" Photos Provided by Kashi Nikore

Learning that you need to keep yourself hydrated during a hot summer is like learning you need use simple syrup on a cake, glaringly obvious in hindsight and prevents you/your cake from being gross and dry. Check out below for my favorite recipe for Simple Syrup, provided by Nixon Kramer of Flint Hill School. It is a 1:1 ratio, so feel free to make as much or as little as your baking need require.

For 1 cup of Simple Syrup: Ingredients: Water Granulated Sugar Directions Boil 1 cup of water and once it boils, let it stay boiling for about 20 seconds. Take it off heat and add 1 cup of granulated sugar to it and mix it gently.

The Board! (L-R: Mardy, Alyssa, Kashi, Jocelyn, Emily, Robert, Douglas)

A group shot featuring the world largest fidget spinner at Carowinds!

A Polaroid shot of the same picture on page 10. How hipster!

Left: A group shot of all of the Virginia Tour members at the Jasmine Hill Botanical Gardens in Montgomery, AL.

VA CERTAMEN

President Alyssa Funai poses behind the can-osseum made from donated canned foods. A larger one was built at VJCL convention then donated to food shelters around Richmond.

Studying and Studying Certamen, a rigorous game of mental and physical prowess, requires snacks that will surely send your team to the National level. Flip to the next page for two certamen inspired snacks! Virginia and DC schools hosted 6 events this year, not including Washington Lee's annual Disco Certamen (more on page __). Schools from around the state attended certamena, to compete and win glory.

Certamen Snacks for Every Age 8 Game Changing Pizza Recipes - Tasty.com

On those chilly bus rides to certamen matches, Chef Mardy Kramer remembers what makes it all worth itpizza. Served at every certamen match it is an easy and staple favorite, one that you ca try at home! Here's Chef Mardy's favorite homemade pizza recipe (plus seven more from Tasty.com).

Inspired by the great can-oseum for which building materials were collected during certamen matches, this clam chowder recipe is a go-to for all your soup-er soup needs.

SECRET WORLD OF LATIN RESTAURANTS Founded by Alicia Lopez of Saint Stephen Saint Agnes School of Alexandria Virginia, Virginia Latina Loquendas have one goal: to speak Latin. The Virginia Latina Loquendas traveled all around the state -and even to Maryland and DC- and ate their hearts out while also proving Latin isn't a dead language after all. Also check out their website and Instagram!

ALL ARE WELCOME (BABIES TO BOARD MEMBERS)

Choolaah - Indian BBQ

Noodles and Co. -

never tasted so good when paired with Catullus, Caesar, and all the other 'C' Latin words!

Spagetthi and spoken word Latin, how fun!

Qdoba - Mexican has

never been better than with whole bunch of Latin nerds speaking the wrong Romance language.

Maryland - The gang had

such a fun time in Maryland there isn't a single picture to prove they actually crossed the American Legion Bridge!

IT'S A GREAT EXPERIENCE AND OPPORTUNITY TO PRACTICE SPOKEN LATIN IN A LOW-STRESS ENVIRONMENT WITH FRIENDS" -KARUNA S.

All photos provided by Alicia Lopez

Virginia Junior Conve What do you need for Convention? Most people think of pencils, test prep materials, and a toga. True convention go-ers know the only thing you need is coffee. Check out our next page for my favorite Starbucks Secret Menu recipe!

Cooking League ention

For all your favorite secret menu items, check out Starbucks Secret Menu. Picture and recipe from starbuckssecretmenu.net.

Butterbeer Frappe Straight Out of Harry Potter For a grande frappe: Optional: Line cup with caramel drizzle Ask for a Creme Frappuccino base. Donâ&#x20AC;&#x2122;t skimp on the fat by asking for skim or 2% milk as whole milk is required for the right consistency Add 3 pumps of caramel syrup Add 3 pumps of toffee nut syrup Top with caramel drizzle

Despite some ups and downs (mainly losing all 1500+ lanyards), VJCL kids know how to have fun and be friendly, always giving smiles and posing for the camera. Our annual coin wars went wonderfully and we raised over $1,500 for International Justice Mission. IJM is a wonderful organization that editor Jocelyn Robertson continued to support at the TJ Certamen Officer Bake/Sell Off.

Editor Jocelyn Robertson in part of her punishment: a horrible, horrible wig. The other punishment was her dramatic interpretation of Jake Paul's It's Everyday Bro. There is no footage of the reenactment per her request, so sorry.

Cooks in the Kitchen Last year we ran a story about the 6 top chefs in Virginia. This year we come back to them and meet their replacements at the top of the Food Food-chain.

Note: All recipes are exactly as sent (in whatever form they were sent in).

Alyssa Funai (right) 2016-2017 President

Daniel Fisher 2017-2018 President

Daniel's favorite recipe is Marinara Sauce from Lidia. Picture and recipe from Lidia.com.

A family bread recipe by Douglas Griffin, 2016-2017 1st VP You take some warm water—not too hot, not too cold but decidedly warm—and then you add some yeast. Some sugar in the water helps. At this point you hope to awaken the yeast so they make your bread puffy; you can tell if you succeeded based on whether the water gets bubbles. If it gets bubbly, you can add it to some flour and salt. The proportions depend on what kind of bread you want. You the kneed it until it is smooth. Then you leave it in a warm place—not too cool, not too hot, but decidedly warm—to keep the yeast active and cause your bread to rise. After about an hour, you shape it, put it in the oven, and cook it, thereby killing the yeast who made the whole process possible. The bread is done when you think it is, which depends on whether you want the insides to be doughy and uncooked. You can then eat the bread.

Amy George 2017-2018 1st VP Chef Amy's recipe is Japchae from Maangchi. Photo and recipe from maangchi.com For full recipe, please visit maangchi.com

Japchae (Sweet potato starch noodles stir fried with vegetables) Serves: 4 Ingredients 4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips 2 garlic cloves, minced 1 tablespoons plus 2 teaspoons sugar 2 tablespoons plus 1 teaspoon soy sauce 2 tablespoons sesame oil 1 tablespoon toasted sesame seeds 1 large egg 4 ounces spinach, washed and drained 4 ounces of dangmyeon (sweet potato starch noodles) 2 to 3 green onions, cut crosswise into 2 inch long pieces 1 medium onion (1 cup), sliced thinly 4 to 5 white mushrooms, sliced thinly 1 medium carrot (¾ cup), cut into matchsticks ½ red bell pepper, cut into thin strips (optional) ground black pepper salt vegetable oil

Chili Spaghetti with Hot Dogs Prep/Total Time: 30 min Makes 6 servings Ingredients 8 ounces uncooked spaghetti 1 package (1 pound) hot dogs, sliced 1/2 cup chopped onion 1/2 cup chopped celery 2 tablespoons canola oil 1 can (15 ounces) tomato sauce 1 tablespoon prepared mustard 1 teaspoon chili powder 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup shredded cheddar cheese Directions Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the hot dogs, onion and celery in oil until vegetables are tender. Add the tomato sauce, mustard, chili powder, Worcestershire sauce, salt and pepper; cook and stir until heated through. Drain spaghetti; toss with hot dog mixture. Serve immediately, sprinkling each serving with cheese. Or cool spaghetti; transfer to freezer containers and freeze for up to 3 months. To use frozen spaghetti: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Sprinkle each serving with cheese.

Robert Kim 2016-2017 2nd VP

Chef Robert's favorite recipe is Chili Spaghetti with Hot Dogs from Taste of Home Photo and recipe from tasteofhome.com

Emily Wang 2016-2017 Secretary

Emily's recipe is Classic Chicken Caesar Salad. Photo and recipe from allrecipes.com

Ingredients and Directions: 6 cups tightly packed chopped romaine lettuce 1 pound cooked boneless skinless chicken breasts, cut into strips 1/2 cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese 1/2 cup seasoned croutons 1/4 cup KRAFT Creamy Caesar Dressing Cover 4 plates with lettuce. Top with all remaining ingredients except dressing. Drizzle with dressing just before serving.

Karuna Sinha 2017-2018 Secretary Karuna's recipe is Chocolate Chip Cookies Photo and recipe from allrecipes.com

Ingredients: 1 cup butter flavored shortening 3/4 cup white sugar 3/4 cup brown sugar 2 egg s2 teaspoons Mexican vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups milk chocolate chips

Kashi Nikore 2016-2017 Parliamentarian Kashi's favorite recipe is One-pot Chili Mac and Cheese. Photo and recipe from damndelicious.net.

INGREDIENTS: 1 tablespoon olive oil 2 cloves garlic, minced 1 onion, diced 8 ounces ground beef 4 cups chicken broth 1 (14.5-ounce) can diced tomatoes 3/4 cup canned white kidney beans, drained and rinsed 3/4 cup canned kidney beans, drained and rinsed 2 teaspoons chili powder 1 1/2 teaspoon cumin Kosher salt and freshly ground black pepper, to taste 10 ounces elbows pasta 3/4 cup shredded cheddar cheese 2 tablespoons chopped fresh parsley leaves

DIRECTIONS: Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Remove from heat. Top with cheese and cover until melted, about 2 minutes. Serve immediately, garnished with parsley, if desired.

Gwen Jacobson 2017-2018 Parliamentarian Gwen's recipe is Firecracker Baked Salmon. Photo and recipe from jocooks.com

Firecracker Baked Salmon Total Time: 25 min Makes 4 servings Ingredients 1 1/2 lb salmon fillet no skin 2 green onions chopped For Marinade 3 cloves garlic minced 1 tsp fresh ginger minced 1/4 cup olive oil 1/4 cup soy sauce low sodium 2 tbsp brown sugar 1 tsp crushed red pepper flakes 1 tbsp Sriracha sauce 1 tsp ground black pepper

Instructions In a small bowl whisk all the marinade ingredients together. Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours. Preheat oven to 375 F degrees. Remove the plastic wrap from the baking dish and bake for 15 to 20 minutes. Note that the baking time could vary depending on the thickness of the salmon.

Sayeed Akhtar 2016-2017 Editor Sayeed's recipe is a family recipe which he likes to make with his mother. Ingredients: 3 cups fresh strawberries 3 cups dark chocolate melting wafers 1 piece dark chocolate, block

Instructions: Temper chocolate in a double boiler. When chocolate is tempered, dip strawberries into chocolate and gently shake to remove excess. Place strawberries on a Silpat mat until chocolate has set.

Jocelyn Robertson

2017-2018 Editor Jocelyn's recipe is a Virgin Frozen Margarita - also known as a Slushiewhich she makes with her family. ingredients: Recipe and picture from Taste and Lime wedge Tell blog. Coarse sugar 1 (6-oz) can frozen limeade concentrate 3/4 cup orange juice 2/3 cup unsweetened grapefruit juice 4 cups ice cubes Directions: Place the sugar on a shallow plate. Rub the edge of 4 glasses with the lime wedge, then dip the rims in the coarse sugar. Combine the frozen limeade concentrate, orange juice, grapefruit juice and ice cubes in a blender and blend until slushy. Pour into the glasses to serve.

What's New: Saint Stephens Saint Agnes School This year SSSAS (pronounced SS-AHSS), as Saint Stephens is affectionately known, had a great a busy year. From hosting their annual kick-off Certamen to toga parties and more, this club stayed incredibly busy. Photos sent in by Alicia Lopez.

Toga Party! Students and Mr. Hochberg pose for a picture showing off their glorious togas and stolas.

What's New: Thomas Jefferson School of Science and Technology TJSST had a very busy year with their bursting membership. They held Certmen events while also hosting the in-school certamena. They went out to dinner to celebrate their officers and ate in to celebrate all the achievements at the awards banquet. From preforming in a talent show to hosting their annual Saturnalia party, this club contributed greatly to the overall Latin community with their fun and positive influence and reach.

Castra for the Spirited (AKA Spirit Camp) Over the course of 3 days, students descended upon Riverbend High in Fredericksburg and Flint Hill in Oakton to help paint, cut, glue, and color spirit props, posters, and banners for the upcoming spirit days.

Students model some of the banners for State Pride day.

Historian Mardy takes a break from being behind the camera to be in front to smile for the picture.

Some students paint banners at Flint Hill

Tasty Guide 2017-2018 Edition