Hebron High School News Online

The Hawk Eye
Hebron High School News Online

The Hawk Eye
Hebron High School News Online

The Hawk Eye
In June, Weissman announced the release of his debut cookbook, “an unapologetic cookbook.” I was quick to pre-order it as a thoughtful Father’s Day gift, but when it was released on Sept. 14, it ended up being a gift for myself.

Joshua Weissman has every reason to be “unapologetic”

Malley O'Carroll, Social media manager
September 21, 2021
I surveyed my family to see what kind of bread I should make, and they all requested rosemary bread. I decided to use the recipe from the website Cooking Carnival. This recipe caught my eye not only because it’s a no-knead bread, but I could also use an Instant Pot to speed up the proofing process which activates the yeast in the dough. This bread recipe called for olive oil, granulated sugar, instant yeast, fresh rosemary, bread flour and salt. I wanted to see if there really was a difference between making the bread with all-purpose flour and bread flour, so I made two batches with all-purpose flour and two with bread flour. They ended up being the same, so if you don’t have bread flour, all-purpose works just fine. The recipe also calls for fresh rosemary, but the only thing I had was dried rosemary. Even though I used dried rosemary, the bread came out with good flavor.

Boredom bread making

Kate Knauff, News editor
April 7, 2020
Junior Tara O’Donnell cooks ratatouille, a stewed vegetable dish, in her kitchen. She wears the chef’s coat that she won while on Chopped Junior. “I love to cook different dishes,” O’Donnell said. “My favorites to cook are mediterranean, french and asian dishes.”

Catering queen

Hailey Dirks, Managing Editor
November 19, 2019
Muffin tin frittatas

Muffin tin frittatas

Syeda Rizvi, Entertainment Editor
September 15, 2017
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