The Gazette

Words Ainsley Plesko

Holiday Polls

With temperatures dropping and holiday anticipation growing, I polled the Magazine staff to find out what they would consider an ideal holiday.

Ham or Turkey?

Ham - 11 votes / Turkey - 10 votes

Stay Home or Travel?

Stay Home - 15 Votes / Travel - 7 votes

Would you rather give or receive a present?

Receive a present - 13 Votes / Give a present - 12 Votes

Student Interviews

What is your favorite/strangest Christmas tradition?

“My family always eats breakfast for dinner on Christmas Day.” Junior Gwyn Lewellyn “We eat Puerto Rican food.” Junior Sydney Griffey “Christmas light shows.” Sophomores Kate Evans and Sophia Dacy

Favorite holiday scents?

Cider—Junior Gwyn Lewellyn Christmas Cookie—Junior Sydney Griffey Pumpkin Spice—Sophomore Mattie Sue Arnold Pine—Junior Ainsley Plesko

Best gift you have received? Or best gift you given someone?

Best Gifts Received: “My grandma gave me a hula skirt outfit. I almost wore it to Halloween.” Senior Hannah Pratt “One Christmas, I got a puppy that had been hidden in a red box.” Freshman Kate Travis “In fourth grade, my parents gave me a huge fish tank.” Junior Gwyn Lewellyn

Best Gifts Given: “I gave my parents a drawing of their wedding picture.” Freshman Hailey Kirchner

Holiday Recipe

For those of you who aren’t lucky enough to receive treats in Senior Thesis class, Mrs. Hillary Short shares a holiday recipe. Her Gingerbread Latte is guaranteed to get you in the holiday spirit.

Gingerbread Latte

Gingerbread Spice Syrup: 1 ½ cups of water 1 ¼ cups sugar 1 Tablespoon ground ginger 1 ½ teaspoons ground cinnamon ½ teaspoons ground nutmeg ¼ teaspoons ground cloves ¼ teaspoons sea salt 2 teaspoons pure vanilla

Latte: 2 Tablespoons gingerbread syrup ½ cup steamed milk 1/8 cup whipped cream 1 pinch of nutmeg 1 pinch of cinnamon ½ teaspoon vanilla powder

To make syrup, combine all ingredients except vanilla in a medium saucepan. Bring to boil over medium heat then turn down heat and simmer (to consistency of maple syrup) about 10-15 minutes. Swirl but don’t stir.

Once thickened, turn off heat and add vanilla. Cool and pour in a lidded glass jar for storage (keeps for 10 days at room temperature).

Combine espresso with syrup. Add milk. Top with whipped cream and spices. Even better with a gingerbread cookie crumbled on top.

Layout Sophia Dacy

Graphics Sophia Baldwin