HEMLOCK MIDDLE SCHOOL
Jun 6th - Jun 12th
Drop Off your "STUFF" Days!!
Drive up to our front doors, stop at the curb, stay in your vehicle and several teachers and staff will be there to greet you.
If neither of these options work for you, we can schedule a visit at a different time. Contact Mr. Keyser at keyser@hemlockps.com if needed.
We are excited to be able to see you off for the summer, so we hope to see you there!
ONLINE ENROLLMENT
We are starting to get interest from new families about enrolling for the 2020-2021 school year. Well, we made it easier and better with online registration. As always, feel free to give us a call (989) 642-5282. Click here to start the process: http://hemlockmi.apptegy.us/o/district/page/enroll-now--68
Yummy Recipes from Staff
Mrs. Slominski's Roasted Pineapple with Honey Cinnamon Glaze
1 Pineapple
1/4 cup of Honey
1 Tbsp Lime Juice
1 tsp Cinnamon
1 Tbsp Butter (optional)
1 Tbsp Sugar (optional)
Cut your Pineapple into spears. Combine the Honey, Lime Juice and Cinnamon in a gallon ziplock bag or plastic container large enough to hold the pineapple spears.
Add the Pineapple to the marinade, toss to coat the spears and zip/cover the container. Place the pineapple in the fridge and allow it to marinade for at least half an hour. You can leave the pineapple marinading over night, if need be.
After your pineapple has marinated, preheat your oven broiler on high. Line a baking tray with aluminum foil to make clean up easier. If desired, melt Butter and stir in Sugar to make a glaze. This is not mandatory, but helps the pineapple brown up.
Remove pineapple spears from the marinade and place them in a single layer on the baking sheet. Brush all sides with the butter/sugar mix. Broil until turning brown and caramelized. About 8-10 minutes, but watch to make sure they don't burn. Enjoy while it's warm and top with additional cinnamon and/or honey if desired.
Mr. Keyer's Old Charleston Style Shrimp and Grits
1 cup coarsely ground Grits
3 cups Water
2 tsp Salt
2 cups Half and Half
2 # uncooked Shrimp, peeled and deveined
Salt to taste
1 pinch Cayenne Pepper or to taste
1 Lemon, juiced
1 # Andouille Sausage, cut into 1/4" slices
5 slices Bacon
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 cup chopped Onion
1 tsp minced Garlic
1/4 cup Butter
1/4 cup All-purpose Flour
1 cup Chicken Broth
1 Tbsp Worcestershire Sauce
1 cup shredded Sharp Cheddar Cheese
Bring water, grits and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper, drizzle with lemon juice. Set aside in a bowl.
Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned 5 to 8 minutes. Remove skillet from heat.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool and crumble.
Cook and stir green, red, and yellow bell peppers, onion and garlic in the bacon drippings until the onion is translucent about 8 minutes.
Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color 8 to 10 minutes. Watch carefully, mixture burns easily.
Pour the butter-flour mixture into the skillet with andouille sausage, shrimp and vegetables. Place the skillet over medium heat and pour in chicken broth and Worchestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink about 8 minutes.
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Mrs. Garrett's Summer Favorite Blueberry Delight
Crust:
2 cups Graham Cracker Crumbs
1/2 cup melted Butter
2 Tbsp Sugar
Mix and pack around a 9X13 pan (glass works best). Bake at 350 for 10 minutes. *You can also buy a ready made graham cracker crust if your choose.
Filling:
1 - 8 oz package of Cream Cheese
3/4 cup Powdered Sugar
1 1/2 tsp Milk
Mix thoroughly and spread on cool crust. *For an extra yummy dessert double the filling!
Spread Cool Whip on top of the filling.
Blueberry Topping:
In large sauce pan mix:
1/4 cup Flour
2 Tbsp Cornstarch
3/4 cup Sugar
1/4 tsp Nutmeg
3 dashes Salt
4 cups fresh Blueberries
Cook on stove top at medium heat until a thick pudding is formed. Let cook completely and spread on top of Cool Whip. *You can also use canned blueberry pie filling. Also try Cherry or Apple. Yummy!!
OVER THE SHOULDER WITH MR. CHASE
Athletics for 2020-2021
As school leaders, we get questions all the time, and more and more we are getting asked, “What is going to happen with sports?”
Well, there is no easy answer, but we are planning for a couple of different scenarios.
First: “Normal” - This would be a return to what we are used to and already are accustomed to delivering to our students and the Hemlock Huskie fans. This will eventually happen, but perhaps not this fall.
Second, “Canceled”- This would be a disappointment, but something we dealt with this past spring. Not likely to happen.
Third, “No spectators” - It is difficult to imagine a stadium or gym with athletes competing but without fans cheering them on, but we are prepared. We have outfitted our fall venues with Wi-fi and have the same broadcasting camera system that we have in our high school gymnasium being installed at our football and soccer field. This will allow fans to tune in and cheer the Huskies on via the internet.
Fourth, “Hybrid” - this model may involve some combination of normal, cancel/abbreviated schedule, limited spectators, limited travel, or limited individual sports/venues.
No matter what happens, the Hemlock Huskies will be ready to compete and will be prepared for whatever else comes our way. Our focus will be on keeping our students, families, and staff safe and healthy.
As we prepare for the next athletic season and school year, we are working to resolve major school funding issues that are anticipated to impact the upcoming school year.
We are working to protect our students’ learning and extracurricular opportunities as much as possible from our budget woes. In keeping that in mind, we have started by reducing and reorganizing our athletic department administrative team for next year.
Athletic Department Structure 2020-2021
- Secretary - Jamie Galbraith
- Middle School - Principal Joshua Chase
- High School - Principal Keith Green
- District/Facilities - Superintendent Don Killingbeck
If you should have any questions, please do not hesitate to let me know. Go Huskies!
Don Killingbeck
Teacher, Coach and Friend
He was an enduring fixture at our high school long after his retirement from teaching, where he could be often found collecting and organizing cans for student scholarship funds that he worked to generate and distribute annually. They don't make them like Bill anymore, he was surely a one of a kind and will be missed by all that knew him.
Would you rather be a bird or a fish?
Would you rather camp in a tent or in a camper?
Would you rather be too hot or too cold?
Would you rather read books or write stories?
Would you rather be an actor or a comedian?
Would you rather go mountain climbing or skydiving?
Would you rather eat cake or ice cream?
Would you rather be very smart or very lucky?
Would you rather be able to travel into the future or into the past?
Nathan Gohr 6/6
Grace Murtha 6/6
Douglas Wahl 6/6
Lyli-Ann Torchia 6/7
Aaiden Alcock 6/11
Kassidy Mcfadden 6/12
WHAT'S COMING UP NEXT .....
- Saturday 6/20: Summer officially begins.
- Sunday 6/21: Happy Father's Day!
HEMLOCK MIDDLE SCHOOL
Email: kienitz.kris@hemlockps.com
Website: hemlockps.com
Location: 525 North Maple Street, Hemlock, MI, USA
Phone: 989-642-5253