Diane Davies-Dixon's Portfolio: June 2013

Thursday, June 20, 2013

Rain stops in time for grads

By Diane Davies-Dixon

Bill Fraser/Staff Photographer

The sky opened up and the rain poured down. People in the stands ran for cover, many taking shelter underneath the bleachers.

But the rain stopped in time for the ceremony to begin. Staff quickly dried off the chairs with towels and leaf blowers for graduates of the the Harry S. Truman class of 2013 to sit on.

A blue sky reappeared, chasing away the gray just long enough for speeches to be heard.

Senior David Andrew Micholas, president of the National Honor Society, gave the opening remarks.

“We are gathered to celebrate the end of our time together,” said Micholas.

Bill Fraser/Staff Photographer

“The memories we made will be behind us as we go our separate ways,” he said. “But today also brings new beginnings for us to grow stronger.”

Class President Luke John Robinson began his speech with a moment of silence for Eddie Brodecki a classmate killed in a one-car accident last April.

“There may be an empty seat. But he sits beside us getting his diploma.”

CSL graduates celebrate

By Diane Davies-Dixon

As one journey comes to an end, another begins.

Members of the Center for Student Learning Charter School’s Class of 2013 praised their families, faculty and staff for guiding them to their destination -- graduation.

On Thursday night, CSL held the school's 11th graduation ceremony in the auditorium of Pennsbury High School East.

The auditorium was decorated with blue and orange balloons along with “Congrats graduates" signs.

Board of Trustees President Heather Humienny addressed the graduates with words of wisdom.

“There is always a lot of talk about roads to travel,” said Humienny. “Sometimes the road you have to travel is not well defined; there are a lot of twists and turns. You could have decided to get off the road.”

But the Class of 2013 stayed on the road, persevered and earned their diplomas, she said.

“This is an amazing group,” said Humienny. “You make the faculty, staff and board of trustees proud."

Wednesday, June 5, 2013

Learning to cook like a pro calls out

By Diane Davies Dixon

“I was never one for measuring,” says chef Michael Ratini. “That is why baking didn’t go so well.”

Michael Ratini shows the guests how to prepare Fennel salad
Diane Davies-Dixon/Photo

But The Culinary Institute of America graduate has certainly found his niche in the kitchen. He shared his expertise with 22 women at a recent cooking demonstration at the Brick House Presents Elite Cuisine in Tullytown.

Ratini, 22, created a meal from start to finish that pleasures the taste buds.

On the menu: Arugula Salad with Tonnato Dressing, Porchetta, Raw Fennel Salad, Fresh Fettucine with Porcini Cream Sauce and Polenta Budino.

Ratini started with Tonnato dressing for the Arugula Salad.

Michael Ratini Demonstrates how to make mozzarella
inthe pasta machine
Diane Davies-Dixon/Photo

He successfully estimated the amount of ingredients needed , according to Mary McIlvaine of Bristol.

“I always thought ‘does it turn out right if it is not measured’,” says McIlvaine.

Another interesting method to his cooking is that he doesn’t look at the time.

“I don’t usually cook with time,” said Ratini. “When it is done, it is done.”

Polenti Pudding/
Diane Davies- Dixon/Photo

He also demonstrated how to use a mandolin to grate fennel for the fennel salad.

That was something several women had never thought of using for salad.

“I learned about spices and techniques,” says Joanne Fuchs of Bristol Township. “Things you think wouldn’t go together but do.”

“Like the fennel salad” says Fuchs, “I never would have tried that.”

“The fennel salad was interesting,” says Neilia Makadok of Newtown.