May 18, 2020
Fellow Martlets, welcome to a new week. Like most springs, it is hard to comprehend where the time has gone. However, this spring has been anything but ordinary; under different circumstances today would mark the final week on campus for our Sixth Formers. I know I speak for all of my colleagues when I express how much the class of 2020 will be missed, but we are so grateful for all you have given to the Westminster community. Your impact was felt in the dorms, Armour Academic Center, Hamilton Art Studio, on the stages, fields, pools, rink, track, courts and all the spaces in between. Not to mention your impact and outreach outside of the community in places like Tariffville School, Loaves and Fishes and beyond. Your talents are remarkable and it has been a pleasure to observe the depth and breadth of your reach as a class. You embraced your role as the leaders of our school and led with both Grit & Grace. While your individual talents are unequivocal, your impact as people will be the most cherished of your legacy. We wish you all the best in the next chapter and look forward to a time in the future when we can all be together again on Williams Hill.
Our school motto of Grit and Grace has never resonated more with me than it has this spring. Grit has enabled all of us to find the silver linings in our days. It has given us the necessary reserve to punch back against COVID-19. The virus has taken so much, and so many, but our own resilience, our own grit, has enabled us to claim back even more. Grace has given us the patience to control the things we can and relinquish control of those we cannot. It has illuminated the things in our lives that we once took for granted. We have had to adapt, and change, in order to move forward. We have found new ways to connect, new ways to exercise, to communicate and to persevere. Just last week I came across an inspirational quote from Viktor Frankl that seemed pertinent. Viktor, an Austrian neurologist and Holocaust survivor, once said: “When we are no longer able to change a situation, we are challenged to change ourselves.” While it seems like we have lost so much this spring, we have also gained a new level of resiliency, flexibility, creativity and a heightened sense of perspective and purpose that will serve us the rest of our lives. I hope all of us approach the weeks and months ahead with continued Grit and Grace. The sun will continue to rise and set each day on Williams Hill — a campus filled with eager faculty and staff awaiting your return.
Fitness with Faculty
Don’t forget to check out the athletics Instagram page
this week to see which faculty are sharing their workouts or to go back and see the workouts from past weeks. Thanks to Mr. Pringle, and Mrs. Keough and Mrs. Keyo, for their efforts last week. Also, remember that Mr. Doucette will help you with mindfulness Friday mornings at 8:40 a.m. Please click here to join him for peaceful meditation.
Thanks to Ms. C, and Bae of course, for all of her efforts this spring keeping us flexible and agile. Remember to keep up with your mobility training over the course of the summer.
Thank you to Gina Valles ’06 for all of her work this spring bringing us the weekly workout. Gina is excited to see you all back on campus and has offered to come up next year to check in on all of us periodically.
Healthy Recipe of the Weeks: Mrs. Philip’s Mini Buffalo Chicken Meatballs
(recipe courtesy of the “The Meatball Shop Cookbook”)
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- ⅓ Cup Frank’s Redhot sauce or any other favorite hot sauce
- 1 pound ground chicken
- 1 large egg
- ½ celery stalk, finely chopped
- ¾ cup bread crumbs
- 1 teaspoon salt
Preheat oven to 450 degrees. Drizzle the oil in a 9 x 13-inch baking dish and use your hand to evenly coat the surface. Set aside.
Combine butter and hot sauce in a small saucepan and cook over low heat, whisking until butter is melted and fully incorporated.
Remove from heat and allow to cool for 10 minutes. Combine hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, ¾ inch balls, making sure to firmly pack the meat together. Place the balls in the baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes or until firm and cooked through (if using, a meat thermometer should read 165 degrees).
Allow meatballs to cool for five minutes in baking dish before serving.
Remember to check out the Westminster Athletics Instagram
each Monday and Friday to see some of your faculty members moving and grooving.