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Take a Break with 4R

Activity Days - Dodder Walk | Activity Days - Music Video Workshop | Photo of the Week | Cooking with 4R | Book of the Week | Uplifting News Stories

Activity Days - Dodder Walk

This week for TY activity day my group and I did the hike. This was a substitute for the Glendalough hike that was planned to help us finish our GAISCE award. Covid prevented us from doing that hike, so instead we walked around the Dodder and the UCD campus. We got a bit unlucky with the weather, it started hailing as soon as we left! Luckily we all found shelter at Spar to wait it out. Soon, the sun came out and the hike was very enjoyable! It was great to get out in nature and chat to some people that I didn’t know that well before. Overall I think everyone really enjoyed it, despite the bad weather.

Sienna O'Riordan, 4R 

 

Activity Days - Music Video Workshop

For the last month of school Mr Carroll is running a music video workshop for TY girls every Thursday. The girls get to learn about music recording techniques as well as video editing but mostly it’s just a chance to have a bit of fun! This week the girls created a music video for Umbrella by Rihanna.

 

Photo of the Week

Why is it so cold in May?? May=Sun and it is not sunny :( I think this cat reflects on how we are all feeling at the moment. The dapper outfit of the pink hat, pink coat matching perfectly with her green cuffs and scarf ? It appears that this cat has out dressed us all and is ready to start the summer in Ireland!

Cooking with 4R

Brownies

Prep: 25 mins 

Cook: 27-35 mins

Ingredients

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Method

  • Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  • Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  • While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  • Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
  • Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  • Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.
  • Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
  • Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  • Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  • Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
  • They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.


Marshmallow Crispy Squares

INGREDIENTS

Makes: 24 squares

  • 45 grams butter
  • 300 grams mini marshmallows
  • 180 grams rice krispies
  • edible glitter or sprinkles (optional)

METHOD

  1. Melt the butter in a large, heavy-based saucepan over a low heat.
  2. Add the marshmallows and cook gently until they are completely melted and blended, stirring constantly.
  3. Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.
  4. Press the mixture into a greased 32cm x 23cm tin / 13 x 9 inch pan; you may have to put on vinyl CSI gloves (or put a little butter on your fingers in a pinch) and press it down into the corners, as it will be very sticky. Flatten the top and then scatter over the edible glitter or sprinkles, if so inclined.
  5. Let the marshmallow crispy squares cool completely in the tin and then cut them into 24 squares.

  

Book of the Week

The Hate U Give by Angie Thomas

‘The Hate U Give’ is both a statement that Black lives matter and the story of a 16-year-old girl, Starr Carter, with her own life and problems who is thrust into the spotlight when she accepts a ride home from a party with childhood friend Khalil, only to watch police stop the car and shoot him before her eyes. Her beloved uncle is a police officer, caught in the middle when she bravely testifies against Officer One-Fifteen, who treated her and her friend abusively before gunning down her friend. Hardly an activist before the shooting (though a picture of Emmett Till’s body that she posted on her Tumblr the previous year led to tension with one school friend), Starr learns both the importance of and the costs of speaking out. 

 

Uplifting News Stories

President Michael D. Higgins’ puppy tries to get his attention during TV interview

By: Sienna O’Riordan 4 May 2021

President Higgins recently got a Bernese Mountain Dog puppy named Misneach, which means courage in Irish. 7-month old Misneach interrupted an interview in an adorable way, nipping the President’s hand and asking for attention. President Higgins was able to keep it professional and continue the interview, while giving the puppy a pet. A video of the exchange was posted on @presidentirl on TikTok, the President’s TikTok account.

A commenter wrote: ‘Misneach is like ‘hey dad! Forget RTE, look at me!’

Another wrote: ‘This is the wholesome president and his dog content that I like’

 

 

A New Plastic Powered Boat is Revolutionizing Ocean Clean Ups

By: Rebecca Vance     May 4, 2021

A new plastic-powered boat called “The Manta” is changing the way we deal with ocean plastic. The boat is 56 meters long and was created as part of boat racer Yves Bourgons’ SeaCleaners project. The boat is fitted with conveyor belts that scoop plastic out of the ocean. Once onboard, the plastic is sorted by crew and melted. The heat and gases produced by the melting are used to power a turbine which creates electricity. As well as this plastic processing system, the boat also has nets for catching more plastic, solar panels, and a wind turbine to generate more power which means the Manta has no need to refuel like other boats. Even with all of this equipment, the Manta still has room for a scientific laboratory which can be used by scientists studying the ocean. Despite still being a concept, this boat has the potential to remove up to 33% of all ocean plastic if 400 boats are made. Hopefully this boat will be sailing the seas soon and help with the ever growing problem of plastic pollution.