Bloomington High School South, The Gothic, 2015, Page 131

Description:	I. Freshman Mallorey Daunhauer looks into theoven to check on a pastry. Although herfavorite thing to cook is pasta, Daunhauer saidshe enjoys baking as well. PHOTO BY BAILEYBOLER II. After making fried biscuits, seniorAshton Hendricks shows off her product.Hendricks, known for her baking, recently triedher hand at cooking other food. PHOTO BYREBEKAH DORSETT III. Freshman MalloreyDaunhauer prepares batter in a stand-upmixer. These mixers are pretty handy,Daunhauer said. PHOTO BY BAILEY BOLER>get OUTBlack Friday shopping is becomingmore and more of a craze; how didyou spend your early morning?It was great, at Qamestopthere was a brawl. I waspushing people for the gameI wanted.-freshman Zion Factora^/ went to the mall, and therewere so many people there, itwas kind of obnoxious. Andthere was a disco thing goingon, so there was a DJ; it wasweird.- junior Courtney JaamielGreen bean casserole, mashed potatoes, turkey, pumpkin pie; whatever the food, they are allaccepted on Thanksgiving. Two South chefs provided some cooking advice for this big meal.The intoxicating aroma of brown sugar,pecans and sweet potatoes wafts andcombines with the dense and comfortingsmell of a roasting turkey. Hungry yet? Formany, Thanksgiving is perhaps the mostfor large crowds. Hendricks love ofcooking has recently expanded to servingbusy families. Daunhauer, on the otherhad, learned how to cook and bake fromher mother and grandmother andlaborious of the holidays due to amount of considered it a hobby. While both girlscooking that has to be done. For twoBloomington High School South students,freshman Mallorey Daunhauer andsenior Ashton Hendricks, cooking ismore of a hobby than a task, especiallywhen it comes to holidays.Turkey, various types of potatoes,and pumpkin pie made their annualappearances at the Daunhauer andHendricks households. For Hendricks,sweet potato casserole was a favorite. Ilove it because it is like dessert, but itsactually not, Hendricks said. Daunhauerspreference took a more savory route. Mygrandma just makes really, really goodmashed potatoes, Daunhauer said.The task of cooking for a large groupcan be intimidating, but for Hendricks, theadmitted their favorite dishes to cook donot necessarily belong on a traditionalThanksgiving menu, including pasta dishesand white bean lentil soup, both foundcooking to be a source of relaxation.Now veterans of the tricks andtrades of the kitchen, Daunhauer andHendricks passed on some advice tonovice cooks. You just have to be creativeand not be afraid to try new things,Daunhauer said. You never whatsomething will taste like until you try itout. Hendricks agreed. You have to trynew recipes and modify them to makethem your own, Hendricks said.Experimenting in the kitchen paid offfor these two South chefs and theirfamilies. Thanksgiving provided an excusefor Daunhauer and Hendricks to exerciselarge amounts of food was nothing newMy sister and I have our bakery (Sweets & their right to experiment and stick to the, m Such), so Im pretty used to making large tried and true staples. amounts of food, Hendricks said. Sweets - BAILEY BOLER& Such gave Hendricks her start to bakingSTUDENT LIFE 131
Source:	http://cdm17129.contentdm.oclc.org/cdm/ref/collection/hs-bloomsouth/id/8964
Collection:	Bloomington High School South

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