The Howler

Informing the Firewolf Community

January News

Happy New Year! We are excited to be back and ready to tackle the final 5 weeks of the semester, which ends February 3. Setting up strong routines will help your student have the most success, and the new year is a perfect time for a reset. Using time wisely in class and limiting screen time outside of schoolwork will aid your student in creating and maintaining good habits and personal responsibility.

Boys basketball kicks off this week. Families can register their student using Final Forms and payment can be made in the office. Please reach out to our front office team, (360) 709-7500, if you have any questions.

Our PTO is a great place to get involved. We have plenty of opportunities, great or small, where you can volunteer. Our next meeting is January 26 from 6-7pm in the library. Please join us!



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Upcoming Half Days

January 27 & February 3 will be half days. TMS students will release on both of those days at 10:30am.


Fire Starters (Recipe Section)

Carmelized Onion Pasta

Caramelized Onion Pasta

By Samantha Seneviratne

Active Time

  • 35 minutes

  • Total Time

    55 minutes

All you need for this outrageously tasty dinner is a bag of onions, a couple cloves of garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil turns them sweet and yielding, almost luscious. Pasta water and Parmesan do double duty, adding salt and depth while the creamy sauce forms.


4 servings

2 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter

2 lb. onions (about 3 large), thinly sliced

2 garlic cloves, thinly sliced

1/4 tsp. crushed red pepper flakes (optional)

1 1/2 tsp. kosher salt, plus more

12 oz. linguine or other long pasta

4 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving

½ cup parsley, finely chopped (optional), plus more for serving

Freshly ground black pepper


Step 1: Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.

Step 2: Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.

Step 3: Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).

Step 4: Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.