Lumen News – April 2, 2020
Upcoming Important Dates:
- Friday, April 3rd/TOMORROW is a “B” schedule. Students attend 2nd, 4th, 6th period classes (if assigned by teacher).
- Thursday, April 9th – Holy Thursday (“Attend” your choice of Holy Thursday Service)
- Friday, April 10th – Good Friday – no classes (“Attend” your choice of Good Friday Service)
- Monday, April 13th – Easter Monday – no classes
- Prom: Cancelled (sadly)
- Baccalaureate: Still under discussion, but most likely will NOT be the traditional in-person Mass
- Graduation: Still under discussion, but most likely will NOT be the traditional commencement ceremony in the gym
See my “Lumen Tube” weekly update here: Principals Update April 2, 2020
During this time of uncertainty and social distancing, stay connected to each other through Christ.
Because many of our students have communicated feelings of boredom, isolation and restlessness during this time of “social distancing,” a student lead Ministry Team has formed and is excited to launch a remote peer support group. “Out of the Desert,” will be a safe space for students to come together online and share thoughts and worries, enjoy community, talk, laugh and pray. The focus is on student well-being through peer companionship. Weekly meetings will be monitored by an adult and led by Lumen students who have been trained in group facilitation. Each Lumen student will be receiving an invitation to join a small group from the Student Ministry Team within the next week. This is not a class, is not a requirement, does not lead to extra credit. This is an opportunity for our students, your kids to feel connected, be uplifted and know that they matter.
A reminder that tomorrow, April 3rd is the last Friday to do Stations of the Cross during this season of Lent. A nice online ‘Stations’ source in both English and Spanish can be found here:
There are many options to fulfill Mass obligations both on Thursday for students and as a family on Sunday. Fr. Tom’s St. Benedict’s masses can be live streamed on Facebook here: https://www.facebook.com/stbenedictsak/ Don’t do Facebook? Any number of masses can be found at http://www.catholictv.org/
The schedule for Archdiocesan Holy Week and Easter liturgies has not been announced, but will be soon. Please check the Archdiocesan website for updates at: https://www.archdioceseofanchorage.org/
Looking for a way to stay busy at home? How about:
Family movie night
Organize and share family albums from all those pics on your phone!
Write letters and cards
Kids reorganize rooms
PRAY AND SING!
Attend virtual Youth Group and Discussions https://www.facebook.com/SM.SB.YouthMinistry/
Reconnect by phone or text with friends and family you have not seen for a while
Students can go to the Campus Ministry Google Classroom for more ideas and to share!
Grace and peace to you all!
Please pray for:
Students, teachers and families who are working from home
Medical professionals and first responders
Those most vulnerable to illness
If you would like special intentions listed in Lumen News and Prayer Book of Intentions send them directly to Mrs. Loeffler. email@example.com
Silver Lining – Culinary Arts Intensive
Had we started back to school as planned, six students would currently be attending the 7th period Culinary Arts Intensive with instructor (and alumni mom) Carol Sturgulewski. Since the intensive (like school) obviously can’t happen, Mrs. Sturgulewski has agreed to write up each of the lessons she would have presented and we will be including them each week with Lumen News!
This means that all students (and siblings and parents) – not just those who were signed up for the class can learn and re-learn kitchen basics and move up to more advanced cooking skills as we move through spring!
So get out your knives and cutting boards then keep reading below to find a way to both keep your kids occupied and learn some new skills to boot. We’re super excited to be able to share these lessons and recipes from an accomplished local chef.
Next Week’s Schedule
A copy of the school’s on-line class schedule has been posted to our website. You can click here to download and print a copy: https://www.lumenchristiak.com/
Tomorrow/April 3rd is a Friday “B” Schedule.
Next Friday is Good Friday and no classes will be held.
St. Benedict’s (Now On-Line!) Youth Group:
All Lumen students regardless of Parish affiliation are welcome to join the St. B’s Youth Group
Please Join Us! Sunday April 5th from 4-5pm we will be joining 2100 other parishes in ProjectYM Live. This week it will feature Fr. Mike Schmitz. https://live.projectym.com/
Monday April 6th is a follow-up discussion on ProjectYM and Divine Mercy chaplet at 3pm via Skype.
Wednesday April 8th Youth Night via Skype at 7pm, We’ll be playing a game, prayer and more!
Email firstname.lastname@example.org for Skype links.
CULINARY ARTS LESSON #1
EVERYDAY FRESH SALSA
1 15-ounce can chopped tomatoes
Onion, enough to make 1/3 cup when finely chopped
½ fresh jalapeno
½ cup fresh cilantro (leaves, not stems)
1 garlic clove
2 Tbsp. lime juice
½ tsp. chili powder
¼ tsp. ground cumin
Salt and pepper
(This recipe is even better if you have fresh Roma tomatoes–you’d need about 5 for this recipe–but hey, it’s Alaska and there’s still snow on the ground. Good fresh tomatoes are hard to find!)
Drain the juice out of the canned tomatoes. (You can use the juice for other things–throw it in the minestrone!) Finely chop tomatoes, onion, jalapeno, cilantro and garlic. Remember to take seeds out of the jalapeno and throw them away, and don’t touch your eyes with your hands until you wash thoroughly–hot!
Add remaining ingredients.
Stir and serve with chips. (Although if you can spare 15 minutes to let the flavors blend, that’s even better!)
LENTEN TORTILLA CASSEROLE
For a shortcut, use 2 cups premade salsa or enchilada sauce in place of the first 4 ingredients.
1 15-ounce can chopped tomatoes
1 tsp. dried cilantro or 1 Tbsp. fresh cilantro
½ tsp. dried oregano
1/4 tsp. garlic powder or 1 garlic clove, finely chopped
4 8-inch flour tortillas
1 Tbsp. olive oil or salad oil
2 cups shredded “Mexican blend” or cheddar or Monterey jack cheese
1 15-ounce can refried beans
Cheddar cheese, sour cream, chopped onion, etc. for toppings
You’ll also need:
A 9-inch round pan, such as a cake or pie pan
A blender food processor, blender stick, immersion blender–something to moosh things up.
Measuring cups and spoons
Preheat oven to 450 degrees.
Open the beans, scrape them into a bowl, mash them up and divide them into four even sections in the bowl.
Put the cheese onto a plate and divide it into four even sections.
Using a blender or whatever you have, mix up the tomatoes, cilantro, oregano and garlic powder until they’re smooth. This is called a puree. Spread ¼ cup of the sauce into the round pan and swoosh it around until the bottom is thinly covered.
Spread 1 tortilla with 1/4 of the refried beans (it’ll be like spreading peanut butter) and put it in the pan, bean-side up. Top beans with ½ cup cheese and ½ cup sauce.
Spread ¼ of the beans on a second tortilla, and put it on the stack, bean-side up. Again, top with ½ cup cheese and ½ cup sauce.
Spread 1/4 of the beans on tortilla number 3, and put it on the stack, bean-side up. Again, top with 1/2 cup cheese and 1/2 cup sauce..
Serve with cheese, sour cream, olives, avocado, etc. for toppings. Serves 4.
(This recipe is easy and pretty fun to make. On non-Lenten days, you can add cooked ground beef or chicken in a couple of the layers for extra protein.)