Lake Braddock Secondary School - Lair Yearbook (Burke, VA)

Page 114 text:

Sherri Karst Beth Keeling William Kelleher Bob Kelly Debbie Kidwell David Kieffer Karen Kinback Chris Kirland Paul Klassett Matt Klee Sharon Kline Robin Knepp Pete Knight Lisa Knoble Kris Koscielniak Deme Ann Kotselas Sheryll Kronk Kim Kubo Isia Kucera Rhonda Kuhlman Barbara Kuhns Karen Kulp Jim Kuncis Johnny Kwan Paula Lanham Doug Lantry Vernice Lash Cyndi Lattman Chip Lauria Becky Lebedecker Natalie Leckner Allison Lee Testing desserts for the gourmet feast, Karen Zaterka falls in love with a chocolate mousse. 110 Infantry

Page 113 text:

 Susan Hamel Maria Hanahoe Marty Hanback Glenn Hanchey James Hardison Kevin Harney “Stronger by circles I grow, weaker by cycles I die. Letting the sym- metry flow, up from the roots to the sky. Fed by the fires of the earth, sweet osmosis come quench my thirst. Just one more deep drink for me, one more ring of life around this tree. I’m moving, improving my view, claiming my right to the sun. Ad- ding on is nothing new, when it all adds up to one. Two, three, four more points in time, these all become well spaced lines. Curving •a pattern through me, one more ring of life around this tree. Ring around the roses, Pocketful of poses Ashes, ashes, we all fall down.” Author Unknown Karl Harrell Larry Harvey Kevin Hassett Robert Hauser Laurel Heneghan Jeff Herb John Hetzer Robert Hickman Gail Highfield Ken Hight Alan Hodge Brian Hogan Ali Hoorfard Jeff Horcher Linda Horning Vickie Hottle Liz Hruby An Huang Cindy Huber Barry Hughes Greg Hullender Tae Im Tim Irish Kathy Irr Chris Isaacson David James Chris Johnson Linda Johnson Ty Johnson Bonnie Jones Greg Jones Joe Jurlnski Carol Kammerdeiner Juniors 109

Page 115 text:

George Lesavage Jackie Leshko John lettieri Deborah Levallen Karen Levin Laura Leydon Helen Liberti Mike Liess Kerry Lightel c As Juniors, we were allowed to i undergo an extensive course in culinary cuisine. Learning to cook crepes, soups, and breads served ; as preparation for the gourmet c feast. Students of gourmet foods | classes worked diligently on their menu. Planning the entire meal gave students first hand ex- perience in preparing their own for- mal four course dinner. After writing menus and planning meals, each group did the shopping for ) the tantalizing dinner. Learning to cook was supplemented with lessons ranging from proper table c setting to buying china. After com- v pleting all these steps, the young i chefs,along with a distinguished faculty member, sat down and en- i joyed their meal as it was served to them by other class members. Curgie Lines Yolanda Lipinski Paige Lombard Linda Losey Pat Lovett Mark Luther Todd Luton Lisa Lupis Michelle Lykins Geoff Lynch Kaylyn Maassen Tammy Mace Donna Mackall Lisa Magnone Lisa Magos Mary Malachowski Amy Marin Rodney Martin Mark Martinez Autumn Martinisko Lynda Maruka Michelle Masaitis Joyce Masters Julie Matos Chris Mazzatenta Blair McCauley Linda McDonell Randy McDougall Amber McFarland Cathy McGovern Juniors 111