Lumen News – April 9, 2020

Upcoming Important Dates:

  • Friday, April 10th – Good Friday – no classes (“Attend” your choice of Good Friday Service)
  • Monday, April 13th – Easter Monday – no classes
  • Wednesday, April 15th – Parent/Principal Forum, 7pm.  See below for details.

Principal’s Update:

I hope you are having a blessed Holy Week and looking forward to the Triduum and the Resurrection.  This is a very special week, to be sure. As Mrs. Loeffler mentions below, we might not be able to attend liturgies together, we can stay connected through the Passion of our Lord Jesus Christ!

Our third week of online distance learning has wrapped up, and overall, I think our students, teachers, and parents are doing very, very well.  A couple of observations to consider for next week:

  • Teachers work hard to try and post a weekly schedule on Google Classroom by Sunday or Monday for each class.  Students should make it a part of their DAILY (Monday-Friday) routine to check into their Google Classroom to see course requirements, updates, and teacher notifications.

  • If students are getting overwhelmed with the large number of email notifications, they can turn them off.  Directions to do so are here:

  • If students are getting overwhelmed with tracking assignments, we encourage them to use the Lumen planner issued at the beginning of the year.  Most of our students use it as an organizational tool very effectively when in school–it is just as effective at home.

Next week, our teachers are committed to online learning right along with our students.  The National Catholic Educational Association (NCEA) had to cancel their in person annual conference in Baltimore, but have established a virtual conference.  This means all of us are able to “attend”! From April 14-16, each of our teachers will develop professionally alongside fellow Catholic school educators from around the country.  Some sessions teachers have already signed up for include:

  • Integration of Effective Assessment into eLearning

  • Raising Digital Kids

  • The Space Between Us:  Closing the Gap on Digital Learning

  • Meeting the Needs of All Learners

  • Preparing Resources for Remote Learning

Following the conference, we will share the best practices and lessons together as a faculty and staff in order to continue to provide a solid “Faith, Family, and Virtual Excellence” for our students!

Finally, I want to renew my commitment to hosting quarterly Principal-Parent Forums so that I can share directly what’s happening with the school, listen to your thoughts and feedback, and answer your questions.  I will host a virtual Forum next Wednesday, April 15th at 7pm.  We will send out Google Meet login directions next week, but plan to settle in with your favorite beverage and connect with other parents from our Lumen community.  I hope to “see” you there!

On behalf of our school staff, we hope you have a blessed rest of your week.

Campus Ministry:

During this time of uncertainty and social distancing, stay connected to each other through Christ.

Today we begin the Holy Triduum, in the most unique circumstances most of us have ever experienced. One of our students likened this Lenten season as being truly like Jesus’ time in the desert because we are physically separated from our communities, alone, and lacking the spiritual nourishment that comes with being together. As we move through these next few days towards Easter Sunday, let us be one with Christ in His suffering, isolation, and mission. On Easter Sunday let us be joyous that He came to redeem us and remember that through Him we will arise from out of all darkness. The link below has some great resources and information to enrich Holy Week for you and your family.  Peace to you all during this Holy Week!

For Archdiocesan Holy Week Mass “Live Stream” links, click here:

Prayer Spot

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.

Lumenary Drive:

Yes – the Lumenary Drive is still a thing!  As the long winter comes to an end, know that we want to finish strong and charge across the finish line that’s in sight….not limp across it with a whimper! We can do that with your help because we’re less than $900 from our goal.  No amount is too small and every amount helps. If $25 is what you can do, wonderful. If $250 is what you can do, that’s wonderful too. If $2.5 million is in your budget – please drop that in a bag at the school and Ms. Gore will come and pick it up herself and get it straight to the bank.  She promises. Seriously tho, we’re nearly there and while nearly 65% of Lumen families have participated in the drive, we still would love to have 100% participation and giving on line is as easy as pie – just click here:   Thank you for giving and helping – before you know it we’ll be across that finish line.

School Announcements:

Culinary Arts Lessons

As mentioned last week, the lessons and menus from our Culinary Arts Intensive are now available to all students and their families.  See below for the installments 3 & 4 and get those kids cooking.

Bunny, Bunny

Mrs. Craig is sad to ask, but she needs to find a permanent home for our beloved science rabbit, Jidor.  She will no longer be able to keep him as she begins maternity leave and is looking for a loving family for him to join.  Mr. Bauzon offered to let Jidore come and live in his stew pot but we know there’s a better place for Jidore for sure. Please contact Ms. Gore or Mrs. Craig directly: if you’re interested in adopting this wonderful pet.

Next Week’s Schedule

There is no Advisory Check in on Monday, April 13th  (no school as we celebrate Easter Monday).

Next Friday, April 17th will be a Friday “A” schedule.

As a reminder, the on-line class schedule has been posted to our website and is available here:

St. Benedict’s & Other Community Events:

St. Benedict’s Youth Group 

All Lumen students regardless of Parish affiliation are welcome to join the St. B’s Youth Group.

The St. Ben’s vibrant youth group is still full steam ahead – join them on line and via Skype for 7pm Wednesday night get togethers! For Skype links, email Elise Martinez at

Additional Youth Group gatherings include the ProjectYM Live Youth Nights (every Sunday 4-5pm) and Divine Mercy Chaplet (Mondays at 3pm).  Reach out to Elise for more information, or connect up through Facebook and Instagram.

Click here for FB: or search up “St Bens Youth AK” on IG.

Community Needs

The Lumen community has always been generous – parents, teachers, staff and students all rising to the occasion to help when asked and give when they can. During this extraordinary time there are many in our community with extraordinary needs. Let’s keep our tradition of student “Faith in Action” and parent “Share Hours” strong by helping out however we all can:

Clare House Shelter for Homeless Women & Children

  • Clare House is in need of:

    • Baby wipes

    • Tooth paste

    • Shampoo and conditioner

  • To keep clients, staff and donors safe, here’s how to drop off donations to Clare House:

    • Donations must be new and unused

    • Donations are being accepted from 10:00a – 5:00p, 7 days a week

    • Donors are asked to call ahead to Clare House at 907-563-4545 ext. 100

    • Staff will leave a receipt outside door before you arrive if requested

    • Please ring the buzzer and communicate through intercom when you arrive at Clare House (4110 Spenard Road, Anchorage, AK 99517)

    • Staff will instruct you to leave the donation outside the door of Clare House

    • Once you have walked away and are at a safe distance, staff will collect donation

Saint Francis House Food Pantry

  • SFH is in particular need of:

    • Breakfast items (oatmeal packets are preferred)

  • To keep clients, staff, and donors safe, here’s how to drop off donations to SFH:

    • Donations must be new and unused.

    • Donations are being accepted from 9:00a – 4:00p on Fridays

    • Donors can leave donations in the shopping carts at the 20th Ave. side of the Catholic Social Services building (3710 E. 20th Avenue).  If you would like a receipt, you can email Molly Cornish at and we can scan and/or mail one to you

Bean’s Cafe

Bean’s has an emergency need for BLANKETS and is holding a blanket drive tomorrow, Friday, April 10th. 

  • Twin sized or smaller blankets only (those are the only ones which can be accommodated through laundry services.

  • Only new or those laundered in high heat and bagged can be accepted.

Please drop off any donations tomorrow, April 10th at the Sullivan Arena parking lot (1600 Gambell / 16th Avenue side) from 10 am- 12 pm and again 2 – 4 pm. This will be a drive-thru style drop off, and you will receive a tax-deductible donation slip.

Thank you – and Happy Easter!

Culinary Arts Lesson #3
Last week was all about chopping up vegetables, and ordinarily my next class would be all about chopping up meat. However, it’s Easter, so it’s all about eggs!
Everyone should be comfortable cooking with eggs, especially if you’re on a budget. They’re cheap, full of protein, and with the right “mix-ins,” you can stretch just a few eggs to feed a whole family. I repeated this fact so often to my sons that my eldest, when he was first out on his own and not earning much money, ate eggs constantly–to the point that now he doesn’t want to eat them at all! So pace yourself.
You know it’s important to handle a raw egg carefully, so it doesn’t break. Use the same delicacy in cooking eggs. Don’t use high heat, don’t try to cook them too fast. Take your time, cook them slowly over medium or medium-low heat, and they’ll be soft and fluffy and tasty. Unless you like them rubbery and burned, but that’s up to you.
Here’s a good Jamie Oliver video on scrambled eggs. He shows three ways to cook them, but uses the same ingredients (eggs, butter, salt) and level of heat (medium-low) in all three ways. The difference is in the technique. I’m thinking you’ll prefer English or American style, but it might be fun to try all three. (It’s Easter–there are lots of eggs in the store!) And you’ll note that his eggs look very orange; that means the chickens were probably raised on a farm, eating lots of fresh greens. Our store eggs will work fine, but if you have a chance to eat farm-raised eggs, do it!
When you’re finished, eat your eggs with toast, as part of a sandwich, or roll into a breakfast burrito with salsa and cheese!
Here’s a video on frying eggs. There are all sorts of ways–high heat, medium heat, covered with a lid, basted with oil, etc. Everyone has their favorite. Personally, I fry mine over-easy, without covering the pan. This chef covers the pan, but I like the demonstration because it shows how to turn the egg by turning it over just above the pan–you don’t want to drop it from on high, or you’ll break the yolk.
With Easter Sunday coming up, you might want to try creating Sunday brunch. This is a very flexible recipe that makes great use of leftovers. Some people call it a breakfast casserole, but I’ve always called it strata. Make it the night ahead, and then put it in the oven to cook while you’re looking for Easter eggs or watching Mass on-line. The recipe is for a 13×9-inch pan, which makes six generous servings, but you can cut it in half by using half the ingredients and cooking in an 8-inch or 9-inch square or round cake pan.
Adapted from Bon Appetit
9 1-inch thick slices French bread
1 1/2 cups milk or half-and-half
1 Tbsp. olive oil or butter
1/2 green or red bell pepper, coarsely chopped
1/2 onion, coarsely chopped
1 clove chopped garlic

2 cups coarsely chopped cooked meat, such as kielbasa sausage, pork or chicken sausage, or 1/2 cup cooked crumbled bacon

5 large eggs
1 tsp. Dijon mustard
1 tsp. dried basil
1/2 tsp. salt
2 cups grated cheddar or Monterey jack cheese
Butter the bottom and sides of a 13×9-inch baking dish (Pam spray will also work). Fit 8 bread slices flat into the pan. Cut remaining bread slices into cubes to fill in any empty spaces so you have a solid floor of bread.
In a frying pan on medium-high heat, warm the oil or butter. Add the chopped pepper, onion and garlic and cook, stirring occasionally, about 5 minutes until the onion is starting to brown just a little. Add the meat and stir to combine. Spread the vegetable/meat mixture evenly over the bread.
In a medium bowl, use a fork or whisk to mix the eggs, mustard, basil and salt together until blended. Stir in milk. Pour it evenly over the bread. Sprinkle the cheese on top.
Cover the pan tightly with plastic wrap and put it in the fridge for at least two hours or overnight.
When ready to bake, take the pan out of the fridge and turn the oven to 350 degrees. Take the plastic off the pan. Cover the pan loosely with foil. Bake for 20 minutes. Remove the foil. Bake about 20 minutes longer, until the strata is set and springy to the touch. Cool five minutes before cutting.
If you enjoy this, here’s a link to an article about how to build on a basic strata recipe using all sorts of different ingredients.
And French toast is another brunch favorite. Any kind of bread will work, but it’s best to use thickly sliced French or Italian bread. This is a great way to use leftover bread before it goes completely stale.


Joy of Cooking 

4 eggs

½ tsp. salt

1 cup milk

½ tsp. vanilla

1/4 tsp. cinnamon

8 slices thickly sliced bread


In a pie pan or flat-bottomed bowl, beat the eggs just until mixed together. Add salt, milk, vanilla and cinnamon.

Working one slice at a time, dip the bread into the egg mix. Let it sit for a minute to soak up egg, turn it over, and let sit another minute.

Heat ½ Tbsp. butter in a frying pan (preferable non-stick). When the butter is melted and sizzles, lift the bread out of the egg mix using a slotted pancake turner. Let extra egg drip off, and then slide the bread into the hot butter. When the bottom is golden, flip it and brown the other side. Repeat with remaining slices of bread.

Serve with syrup, jam, applesauce, cinnamon sugar, fruit, peanut butter, etc. etc. Serves 4.

A note on these recipes: I will always give credit to a recipe if I pull it from another source. If there is no ID on the recipe, it’s something I created or has been in my personal recipe collection for so long I have no idea where it’s from. If I include a link to a video or on-line recipe, please do the creator a favor by clicking on “like” or commenting on the recipe.
Culinary Arts Lesson #4
Continuing our Easter theme, I really do need to tell you how to hard-boil eggs. There are all sorts of methods, but I think too many of them rely on specific times and temperatures. Let’s keep this simple! The following will give you nice eggs for dyeing or eating–or both. They’ll be cooked to just the right degree of done-ness, and won’t have a greenish ring around the yolk, which happens when you boil the eggs too hard for too long.
Uncracked hard-boiled eggs will keep in the fridge for a week. Cracked ones will last almost as long, but try to use them up first.
And if you’re boiling eggs just to eat and don’t plan to color them, write the date or your name or HBE (hard-boiled egg) in pencil on them, so you know which eggs are cooked and which aren’t. If you leave it to chance, you’ll probably guess wrong!
Put your eggs in a saucepan. Add enough cold water to completely cover the eggs with water, plus about an inch more. Turn the heat to medium. When the water comes to a full boil (big bubbles all across the top of the water), put a lid on the pan and immediately turn the heat off.
Let the eggs sit undisturbed in the covered pan for 10 minutes. Then take them out of the hot water (use a slotted spoon) and put them into a bowl of ice water until they’re cool enough to handle. Put them in the fridge till you’re ready to use them.
Done. You hardly had to do any thinking with that one!
So now you’ve got multiple hard-boiled eggs that you don’t want to waste. I like egg salad sandwiches (with chopped pickle, please!), but everyone loves deviled eggs. They’re always a hit at potlucks, but until we’re allowed to have those again, share them with your family.
PS Why are they called “deviled eggs”? Any recipe title that includes the word “deviled”  has mustard in it. (Devil’s food cake doesn’t count–it’s devil’s, not deviled.) Any recipe title that says “Florentine” has spinach in it. Any recipe that says “Amandine” has almonds in it. Any recipe that says “Nantua” has shrimp or crayfish butter. The French started it.
Better Homes and Gardens New Cook Book
6 hard-cooked eggs
1/4 c. mayonnaise
1 tsp. white or cider vinegar
1 tsp. yellow mustard (like you’d put on hot dogs)
1/8 tsp. salt
Peel the eggs. It’s sometimes easiest to crack them, then hold them under running water to get all the shell off. Slice them in half length-wise. Use your hands to slightly bend the white part so the halved yolk pops out. If you tear the egg white, don’t worry about it.
In a medium bowl, mash the egg yolks with a fork. Stir in mayonnaise, vinegar, mustard and salt. If you have a particularly mangled egg white half, throw that in as well. Mash everything up and taste to see if it’s to your liking. You might want to add more vinegar or mustard to make it tangier, or mayo to smooth it out. You could replace some of the mayo with ranch dressing (not too much, or it’ll be runny), or mash in some avocado or pickle relish. You have that power!
With a small spoon, scoop the egg yolk mixture into each hollowed egg white and spread it evenly. If the egg white is a little torn, the yolk mixture will sort of hold it in place. If you like, you can dress this up by adding fresh herbs, a bit of smoked salmon, crumbled bacon, etc.
Easter always comes with too much chocolate and jellybeans, but that doesn’t mean we can’t have a little dessert, too. Or you could call these treats “breads” instead of dessert, and feel more virtuous!
Make these using a tube of premade biscuit or crescent rolls from your fridge. It’s a very, very basic recipe, but they taste like cinnamon bakery treats!

1/4 c. sugar
1 tsp. cinnamon
1 tube of refrigerated biscuits or crescent rolls
2 Tbsp. butter, melted
Heat the oven to 450 degrees. Spray a baking sheet with Pam or rub it lightly with butter.
Combine the sugar and cinnamon in a cereal-size bowl.
Open the biscuits and pull apart as directed on the tube. Roll each piece into a rope about 6 inches long. Pinch the ends together to form a circle. Dip the circle into the melted butter and then into the sugar mixture. Then twist it in the middle to form a figure 8. Set on the greased pan and repeat with the other dough pieces.
Bake at 450 degrees for 10 minutes. Let cool for five minutes before eating. While they’re cooling, wash your pan while it’s still warm, or the cooked sugar will be hard to remove.
Lemon is a flavor that’s often associated with springtime–it’s light, sunny, and citrus fruit is on sale!
In a pinch, you could make these muffins with frozen lemon juice, or the kind that comes in the little lemon squeeze bottle, but it’s the lemon zest that really makes the flavor pop!
Here’s a video showing how to zest a lemon four different ways, depending on what tools you have at home. The important thing is to try to avoid the white part (pith) of the lemon, and then finely chop the yellow zest (peel) so it mixes easily with the other ingredients.
The recipe also calls for sifted flour. Here’s a quick video showing how (and why) to sift dry ingredients.
Baking these muffins with cupcake papers makes clean-up easier. If you don’t have any, just grease the cupcake pan well with butter or Pam spray.
Next week we’ll get back to the basics with meat and vegetables. For now, happy Easter!