Talk of the Trail

November/December 2015

Talk of the Trail is written by students at Forest Trail Academy. For more information, please visit or call 800.890.6269.

One Team, One Family | FTA Golden Knights

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1. Kiana "Lucky" Rudd signed with North Carolina State University.
2. Ksenia "K" Popovich signed with Eastern Shore of Maryland.
3. Timber Tate signed University of North Carolina at Wilmington.

All three Forest Trail Academy students are seniors playing Women's Basketball under Head Coach Delaney Rudd.

Hour of Code 2015

Monday, Dec. 7th, 12am to Friday, Dec. 11th, 11:45pm

This is an online event.

The Hour of Code is a one-hour introduction to computer science for all ages (K-12). No previous experience is required and all tutorials are self-guided, allowing students to work and learn at their own pace. There are more than 20 different one-hour tutorials to choose from and many can be completed on a variety of devices (PC's, Macs, smartphones, tablets, etc.). Students can even complete "unplugged tutorials" which require no computer device.

To particpate in the Hour of Code, visit the following:

Thanksgiving Poem | Submitted by Ifaseyi Patton

T is for Thankful

H is for happiness

A is for abundance

N is for nourishing

K is for kindness

S is for sharing and caring

G is for grateful

I is for imagination

V is for variety

I is for incredible

N is for noble

G is for genius

Photographs Submitted by Ifadara Patton


Macaroni Salad | Submitted by Taylor Roye

1 16 oz pkg macaroni noodles
Sliced salad olives with pimentos
1/4-1/2 white onion, chopped very small
4 medium eggs, hard boiled
Salt and pepper
Creole seasoning

Cook the noodles and drain them, but don't cook them to the point of mush, they will need to absorb the mayo
Chop your eggs up (to size preference)
Chop the onion
In a bowl, combine the noodles, onion, egg, and olives (to taste) DON'T MIX YET
Add about 4-5 heaping tablespoons of mayo to the mix, and begin stirring all of it together
Make sure the mayo doesn't seem too overwhelming, but also not underwhelming as it will be absorbed
Salt and pepper to taste FIRST, then add paprika and creole seasoning to taste
Top with sifted paprika/creole

Refrigerate for 4 hours minimum, best served next day

Chocolate Cranberry Parfaits | Submitted by Ifaseyi Patton

Source: Gentl&Hyers


  • 1 1/3 cups granulated sugar, divided
  • 1 cup water
  • 1 cup fresh cranberries
  • 1/2 cup sparkling white sugar or turbinado sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups fat-free milk, divided
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate, chopped
  • 1 cup frozen fat-free whipped topping, thawed
  • 1/4 cup mascarpone cheese


1. Combine 1 cup granulated sugar and 1 cup water in a small heavy saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer; remove from heat. Combine the sugar syrup and cranberries in a small bowl. Cover and chill for 4 hours.

2. Drain cranberries in a colander over a bowl, reserving liquid for another use, if desired. Place sparkling sugar in a shallow dish. Add cranberries, rolling to coat. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

3. Combine remaining 1/3 cup granulated sugar, cornstarch, and salt in a large bowl, stirring well. Combine 1/2 cup milk and egg yolks in a small bowl, stirring with a whisk. Heat remaining 2 cups milk in a medium heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Stir egg yolk mixture into cornstarch mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Add egg yolk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add vanilla and chocolate, stirring until chocolate melts. Spoon pudding into a bowl; place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill 20 minutes.

4. Combine whipped topping and mascarpone in a bowl, stirring until well blended. Spoon about 1/3 cup pudding into each of 8 bowls or footed glasses; top each serving with about 3 tablespoons mascarpone mixture and about 2 tablespoons cranberries.

Work Cited: “Chocolate Cranberry Parfaits.” Cooking Light. Time, Inc., 2015. Web. 20 Nov. 2015