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"Cultural Connections Why Knot?" was the theme of this year's Multicultural Evening on Friday, March 4. The fabulous celebration included 25 student performances in the Ceres M. Horn Theatre, followed by a reception with entertainment and a variety of ethnic specialties in Lamhorn Hall.
Video coverage by Cindy Green.
"Cultural Connections: Why Knot?" was the theme of this year's Multicultural Evening on Friday, March 4. The fabulous celebration included 25 student performances in the Ceres M. Horn Theatre, followed by a reception with a variety of ethnic specialties in Lamborn Hall.
In addition to the photos below, view media coverage of the event on Patch.com.
Every year, a highlight of the reception is the French Club's crepes station. The group makes the famous crepes with parent volunteer Jenny Sataloff's recipe. Here is the highly requested recipe:
Jenny Sataloff's Crepes for Six
3 tablespoons of granulated sugar
1 cup of flour
3 large eggs
1 cup of milk
1/2 cup of warm water
3 tablespoons of melted butter
Whisk eggs, mix in other ingredients (some lumps are fine, but not big ones) and let sit covered in refrigerator for about 2 hours. Heat frying pan with high heat and season with butter (or spray, in a pinch). Pour a small amount of batter (1/4 cup) into pan middle and rotate wrist to help spread batter in circular motion to cover the bottom evenly - should be a very, very thin pancake! Moderate heat of pan by lifting it off the flame as needed, as well as adjusting the flame itself. Like pancakes, flip the crepe with a spatula when the edge starts getting brown. Heat until other side is brown enough (peek under edge with spatula). First few crepes may be messy before you get the hand of it, but they still taste good - have fun with this part!
Toppings - these are dessert crepes, so add whatever you want: butter and sugar, chocolate sauce, Nutella, ice cream, whipped cream, etc. (generally, stuff that will stay in the crepe as you eat it). Kids like to experiment with toppings. You want to fold the crepe in half, and then in half again so as to be able to pick the crepe up and hold it in your hand (after cooling off a bit), so watch out for too much topping - less is more.