HVRHS sends 13 cross country runners to states
Girls from left, Rose Fitch, Olivia Brooks, Hannah Johnson, Gabi Titone, Ellie Wolgemuth and Kip Galvin.
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Boys from left, Bailey Williams, Jassim Mohydin, Zach Bezerra, Kyle McCarron, Finn Malone, Byron Bell and Silas Tripp.ProvidedLatest News
Bobby Graham
We also loved to visit Phil’s Oyster Bar on Government Street for their gumbo when it wasn’t made at home. I can still smell it now. Here is a favorite recipe for chicken and sausage gumbo. Enjoy — it’s one of Louisiana’s signature dishes.
Jeff Holt
Chicken and Sausage Gumbo
(adapted from “Cooking Up a Storm” by Marcelle Bienvenu and Judy Walker, editors)
Yield: 6 to 8 servings
Total time: About 3½ hours
Ingredients
•1 (3- to 5-pound) hen, cut into serving pieces (bone-in preferred; boneless breasts and thighs can be used)
•Salt, to taste
•Dash of black pepper
•1 teaspoon Tony Chachere’s Creole seasoning
•1 cup vegetable oil
•1 cup all-purpose flour
•2 cups chopped yellow onion
•1 cup chopped green bell pepper
•½ cup chopped celery
•About 2½ quarts chicken broth (store-bought is fine)
•2 bay leaves
•½ teaspoon thyme (fresh or dried)
•1 pound andouille sausage, sliced ¼ inch thick
•¼ cup chopped green onions
•2 to 3 tablespoons chopped fresh parsley
•Hot cooked rice, for serving
Preparation
1. Season the chicken with salt, pepper and Creole seasoning; set aside.
2 .In a large Dutch oven, combine the oil and flour over medium heat. Cook, stirring constantly with a wooden spoon, until the roux turns a deep brown, 30 to 35 minutes.
3. Add the onion, bell pepper and celery and cook, stirring, until very soft, 8 to 10 minutes.
4. Add the chicken broth and stir until smooth. Add the chicken, bay leaves and thyme. Bring to a boil, then reduce heat to a simmer. Partially cover and cook until the chicken is fork-tender, 2 to 3 hours, adding more broth as needed to keep the gumbo loose and soupy.
5. Add the sausage and simmer for 30 minutes more. (For deeper flavor, brown the sausage in a frying pan before adding.)
6. Adjust seasoning to taste, then stir in the green onions and parsley. Remove the bay leaves.
7. Serve over hot rice, with crusty French bread, butter, a crunchy green salad with French vinaigrette and hot sauce.
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Nora Lennon (left) and Makenzie Lidstone (right)
Photo by Riley Klein
Autumn McKonePhoto by Riley Klein
Team captain Madeline Mechare was the lone senior in HVRHS’s lineup, which included three juniors, three sophomores and two freshmen. Coach Kayleigh Selino shuffled defensive positions between innings as she evaluated her young roster.
Sophomore Payton Wagner started the game pitching for HVRHS and freshman Kendall Koerner was the starting pitcher for Kent. Junior Kensi Watson also spent time on the mound for HVRHS.
Madeline MecherePhoto by Riley Klein
It was Kent’s second scrimmage against a Berkshire League team after playing Lakeview High School the previous day. Kent looked ready for another spring in the Founder’s League with the regular season scheduled to begin Saturday, April 4, at Hopkins School in New Haven.
HVRHS’s regular season is scheduled to begin Wednesday, April 8, at Nonnewaug High School in Woodbury.
A rainy first track meet.
Riley Klein
Lakeview High School hosted a preseason track meet Thursday, April 2, in Litchfield. It was a chilly start to the season with intermittent rain and temperatures hovering around 38 degrees. Lakeview invited Housatonic Valley Regional High School, Wolcott Technical High School, Gilbert School, Nonnewaug High School, Northwestern Regional High School, Kaynor Technical High School and Thomaston High School to participate in the scrimmage. Berkshire League competition begins April 21 at HVRHS.
Simon MarkowPhoto by Riley Klein
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