5/21/20

We’re all Still Here





The Human’s Tribune wants to remind you that you’re not alone. Our staff are struggling. You are struggling. I am struggling. The whole world is struggling together. Remember that you are not alone.






Parts Three and Four: A Jellyfish Journey





By Antoinette Durand


Speaking of predators and prey, did you know that moonfish, sea anemones, and letherback turtles eat jellyfish? Even humans eat jellyfish! As weird as it sounds, eating jellyfish is nutritious. This animal has an abundance of calcium, which can help your memory! Who knew? Eating jellies can also help with arthritis. Jellyfish are 98% water and 2% protein, so they are very filling. They are an extremely lean meat, and contain very few carbs and calories. In fact, jellyfish is quite a popular meat. In Asian countries, like Japan, it’s put in sushi.


Jellyfish are carnivorous animals. They eat sea lice and briny shrimp. Amazingly, some jellyfish can even manage to devour fish eggs. Some of the larger jellyfish eat fish. These medusas kill and eat whatever they can catch.


Book Review


By Antoinette Durand


A Series of Unfortunate Events: The Bad Beginning


Violet, Clause, and Sunny Baudilaire are nice children who live in a large mansion. Violet invents useful things. Clause had read many books of the Baudilaire’s family library, and uses that knowledge to good use. Sunny is just a little baby, but she has a hard bite that comes in handy.





Their parents perished in a terrible fire. Violet will inherit their huge fortune when she turns eighteen.


Now, the Baudilaire orphans live with actor Count Olaf. Who is he, and why does he have a tattoo of an eye on his left ankle?


This popular book series was turned into a TV series and a movie.


Polls for the Election (CNN.com)


By Antoinette Durand


TRUMP: 46%


BIDEN: 51%







Recipe: Oatmeal Raisin Cookies




You may use shortening, not butter, when making these cookies. Either will do. The shortening cookies tend to be a bit chewier.





If you make the cookies extra large, they will be chewier, just cook them longer. (20 mins instead of 10)






Do not overbake these cookies! The edges should be brown, but the rest of the cookie should be light in color.





If you use salted butter, omit the salt called for in this recipe.





INGREDIENTS:


1 cup (½ pounds or 2 sticks)


1 cup brown sugar, packed


½ cup plus 2 tbsp. granulated sugar


2 large eggs


1 tbsp. vanilla extract


1 ½ cups all-purpose flour


¾ teaspoon salt


1 teaspoon baking soda1 teaspoon ground cinnamon


½ teaspoon freshly grated nutmeg


1 ½ cups raisins


½ cup chopped walnuts (optional)


3 cups rolled oats (Quaker Quick or Old Fashioned. Do NOT USE INSTANT.





INSTRUCTIONS:


Preheat the oven to 350°F. Grease two large cookie sheets or line with parchment paper.


In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract.





Mix flour, salt, baking soda, cinnamon, and nutmeg together in a medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.





Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.





Bake until the edges of the cookies turn golden brown, about 10-12 minutes. Note that the cookies will seem underdone. That’s okay, they will firm up as they cool.





Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.