A Taste of Italy in Duarte
Ava Kouyoumdjian
It may not look like an Italian restaurant but it's like a little taste of Italy in the city of
Duarte. The delectable restaurant is a perfect place for family dinners or special occasions. It’s
not a big restaurant but it's cozy and fun.
The menu has a wide variety of authentic pizzas, handmade pastas, soups, and salads.
They even offer an octopus salad if you're an adventurous eater. I recommend starting with the
focaccia bread board which includes deliciously baked white focaccia bread, extra virgin olive
oil, rosemary, grilled prosciutto, grilled mozzarella cheese, sliced pears and honey. You wouldn't
think pears and cheese “pear” well together but they go together “pear-fectly”. For kids, I would
suggest the Margherita pizza. It is a traditional pizza topped with marinara sauce, fresh buffalo
mozzarella, fresh basil and olive oil. I loved it!
For adults the Genovese’s pasta,which is a stew of beef and onion that is slow cooked for 48
hrs with handmade pasta and topped with fresh bay leaves, is a great choice. For dessert try
the Delizia al Limone (A sponge cake dome filled and coated in lemon cream)
One of the highlights of our visit was the Chef, who’s name is chef Fabrizio Landi, came out to
greet us at our table and shared the specials and his recommendations. Grano’s is great for
family dinner, the prices could be a little steep, ranging from $16 to $35 per dish.They also offer
gluten free, vegan, and vegetarian options. Overall, this hidden gem is authentic, delicious and
fun. Check out their website for more information at https://www.grano081.com/
Top 5 Best Places to Get Food
Around Fundamentals
Isaac dalessio
In and out
Subway
McDonald’s
Poppy cake
Starbucks
Random Jokes of the Month
Dylan Lim
Q: What do you call fake noodles?A: Im-pasta
Q: What do you get when you cross an elephant and a potato? A: Mashed Potatoes
Q: Why did Santa go to music school?A: So he could improve his wrapping skills
Q: Why did the girl throw a stick of butter?
A: Because she wanted to see the butter Fly
Q: Why did the painting go to jail?
A: Because it was Framed
MISS BEHAVE
Dear Miss Behave,
I saw my friend leave her trash from lunch where she was sitting. I asked her to pick it up and she said there is a janitor that does that. Is that true? Or should I tell her to throw it away?
Sincerely,
Clean Freak
Dear Clean Freak,
Wait. FUN has a janitor? Who is it? What do they look like? What’s their name? I wasn't aware of this parental slave figure!
The truth is we don’t have a janitor. Everyone should & must clean up their own trash. Proverbs 13:4 says, “ The soul of a lazy man desires but has nothing, but the soul of the diligent man shall be made rich!” It means, if someone does all the work for you, you will never learn to get the profit. Kindly tell your friend to pick up her own trash. It’s the right thing to do!
Sincerely
Miss Behave
Dear Miss Behave,
Does pineapple belong on pizza?
Yes or No?
- Pineapple Pizza Kid
Dear Pineapple Pizza Kid,
As you know pizza is an idolized food in the northern hemisphere and it is my opinion that you should not contaminate this sacred dish with a sour, mushy fruit. Keep the pizza holy and pure with the basics - cheese & pepperoni. If you must have the fruit, keep it as a side dish. But don’t forget to throw it away when you get lost in the pizza. We wouldn’t want our imaginary janitor to clean up after you!
Bon appétit,
Miss Behave
Rosh Hashanah
By: Ram Ravid
Israeli Holiday full of celebration
New year in War
With sadness
And desperation
People feeling overwhelmed
Trying to
Feel warmth
and hope for brighter
Days
Missing home
Remembering
Past celebrations
With these hebrew
Words:
שָׁנָה -year
מָתוֹק -sweet
דְבַשׁ-honey
שׁוֹפָר-horn
תַפּוּחַ-apple
Pumpkin Spice and Everything Nice!
By Evie Vetter
It is finally fall! I am so excited to share the magic of fall with
all you readers! Are you ready to dive into the origin story of the
famous Pumpkin Spice Latte? Well first we have to go back in
time to the year 2003 to hear what Peter Dukes, the head of the
espresso team at Starbucks Coffee, did about their very first fall
beverage.
Dukes and his team were brainstorming ideas about a fall
beverage and they had hundreds of ideas up on the wall. Some of
their drink ideas were chocolate, caramel, and pumpkin. Once
they had about twenty different ideas they made a survey to give
to their customers to ask what they would purchase. The crowd
pleasers were the chocolate and the caramel. Even though the
pumpkin was not one of the favorites, Dukes really liked the idea
of the pumpkin drink idea. Once they looked into the pumpkin
option a little more, they started to try sips of espresso and little
bites of pumpkin pie. They tweaked their recipe until they were
ready to test this drink at Starbucks locations in Washington, D.C.
and Vancouver, Canada. The drink was a hit!
Let's go back to the present day. These days the pumpkin
spice latte is a worldwide phenomenon. The pumpkin spice latte
is not just sold at Starbucks anymore. Now you can find this fall
delight at many local coffee shops! So go out and celebrate fall
with a delicious pumpkin spice latte! Thanks for reading!
Anything But A Backpack Day!
By: Vivien Wildermuth
Hi there, I am writing about one of the fun and crazy days that happened last week. The last Wednesday was anything but a backpack day. Students were excited to show everybody their crazy but cool ideas for anything but a backpack. Some people brought suitcases, instrument cases, colorful bags, and even just their regular backpacks! But some people got even more creative and brought pizza boxes, cafeteria tray, and picnic baskets. I love how everybody was so creative with their ideas and had so much fun. Crazy days at Fundamentals are so great and I always enjoy them!
The Aromatic Spiced Pumpkin Scone Recipe
Madison Youman
This recipe was amazing. I loved that I could make it gluten and dairy free, modifying ingredients without ruining the recipe. It was fun to make because I like rolling out dough! You can even make any shapes you want. But, I spent more time than usual doing that. Use as much of the spices as you want – it will taste just as fall-ish as usual, but spicier! I hope you enjoy this recipe!
Ingredients
For the Scones
½ cup canned pumpkin purée (I use Libby's)
1 large egg
3 tablespoons heavy cream
1 tablespoon molasses, such as Grandma's Original
2 teaspoons vanilla extract
2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
¼ cup plus 2 tablespoons dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground cloves
½ teaspoon ground nutmeg
1 stick (½ cup) cold unsalted butter
For the Glaze
1½ cups Confectioners' sugar
3 tablespoons canned pumpkin purée
1 tablespoon water
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla. Set aside.
In the bowl of a food processor fitted with the blade attachment, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal – it should look unevenly crumbly with some pea-size chunks of butter within. Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size lumps of butter.
Lightly flour a countertop or work surface. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with flour again and form each half into a 5-inch circle, about ¾-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
Bake the scones for 12 to 15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned. Let the scones cool on the baking sheet for about 15 minutes.
Meanwhile, make the glaze: In a medium bowl, whisk together the Confectioners' sugar, pumpkin, water, cinnamon, ginger, cloves, and nutmeg until smooth. The glaze should be thick.
Spoon about 1 tablespoon of the glaze over each scone, letting it drip a bit down the sides. Wait about 30 minutes for the glaze to set, then serve.
From the website: