Mixed emotions for all at Leavers Dinner
Thursday, July 12, 2018
Last Monday evening we all gathered inside the main common room to celebrate a farewell dinner for primarily our Year 13 boarders, but also for the Year 11 learners who will be leaving Nexus following the completion of the exams.
Our houseparents decorated the room splendidly and we were all treated to a feast of roast meat, vegetable medley, freshly baked salmon, cheese boards, ice-cream and cake!
Mr Troy addressed the audience wishing our leavers well as they venture onto new experiences, as well as some generous words of wisdom. Our younger peers then spoke about each Year 13 leaver, thanking them for being excellent role models as well as sharing some more personal (and humorous) experiences.
All leavers were presented with a farewell gift, which will remind them of their time at Nexus Boarding, and our longest serving boarder Alex was acknowledged and also given the privilege of cutting the Leavers cake.
To complete the evening, a slideshow was presented to all, displaying many photos and videos of our leavers.
Archers to the fore
On Saturday we headed to Stars Archery at Berjaya Times Square and we had a fantastic time. After receiving our equipment and having our safety briefing we got to spread across seven lanes with 250 arrows to fire at the archery board. Our instructor guided us on how to calibrate our aims and proper technique for drawing our bows.
It was fantastic to see the improvement made by everyone just in this one session and people were scoring really high points by the end. The consensus among us all at the conclusion of our activity was that patience and a steady eye draws more success than power and strength when firing the bow.
Sunday Morning Breakfast Club
Breakfast Club with Mr Dan consisted of a Swiss theme as boarders learnt how to make homemade granola! Granola can be a delicious and healthy breakfast but the key in making it is knowing exactly what you’re putting in it as sometimes some of the granola from the supermarket can be very high in additives and sugars. We made ours with natural unprocessed oats, dried cranberries, dried apricots, walnuts, almonds, vanilla bean paste and a touch of 100% natural maple syrup. These ingredients were mixed together and then toasted in the oven for about 15 minutes. We enjoyed this granola with some natural yoghurt and fresh fruit. It was a delicious treat!
Our houseparents decorated the room splendidly and we were all treated to a feast of roast meat, vegetable medley, freshly baked salmon, cheese boards, ice-cream and cake!
Mr Troy addressed the audience wishing our leavers well as they venture onto new experiences, as well as some generous words of wisdom. Our younger peers then spoke about each Year 13 leaver, thanking them for being excellent role models as well as sharing some more personal (and humorous) experiences.
All leavers were presented with a farewell gift, which will remind them of their time at Nexus Boarding, and our longest serving boarder Alex was acknowledged and also given the privilege of cutting the Leavers cake.
To complete the evening, a slideshow was presented to all, displaying many photos and videos of our leavers.
Archers to the fore
On Saturday we headed to Stars Archery at Berjaya Times Square and we had a fantastic time. After receiving our equipment and having our safety briefing we got to spread across seven lanes with 250 arrows to fire at the archery board. Our instructor guided us on how to calibrate our aims and proper technique for drawing our bows.
It was fantastic to see the improvement made by everyone just in this one session and people were scoring really high points by the end. The consensus among us all at the conclusion of our activity was that patience and a steady eye draws more success than power and strength when firing the bow.
Sunday Morning Breakfast Club
Breakfast Club with Mr Dan consisted of a Swiss theme as boarders learnt how to make homemade granola! Granola can be a delicious and healthy breakfast but the key in making it is knowing exactly what you’re putting in it as sometimes some of the granola from the supermarket can be very high in additives and sugars. We made ours with natural unprocessed oats, dried cranberries, dried apricots, walnuts, almonds, vanilla bean paste and a touch of 100% natural maple syrup. These ingredients were mixed together and then toasted in the oven for about 15 minutes. We enjoyed this granola with some natural yoghurt and fresh fruit. It was a delicious treat!
