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Lumen News – April 17, 2020

Upcoming Important Dates:

  • Wednesday April 29th – Virtual Principal/Parent Forum, 7p-8:30p (email invitation)
  • Wednesday, May 6th – Baccalaureate Mass, 7p – Details forthcoming
  • Thursday, May 7th – Graduation and Commencement for the Class of 2020 – Details forthcoming

Principal’s Update:

Our week 4 of distance learning is coming to a close, and our students continue to impress.  When you think that our community pulled this together in less than two weeks, it is really quite amazing.  Our teachers continue to learn and improve their online instruction, and we are committed to assisting each and every one of our students adjust to this new learning method.  This was a big topic of discussion at the Parent-Principal Forum on Wednesday. If your son or daughter is struggling, encourage your son or daughter to use the office hours our teachers have set up.  Ask to see your student’s Google Classroom page and see how they manage assignments, requirements, etc. The best thing parents can do is to go directly to your child’s teacher for assistance. Send an email and perhaps, even set up a virtual parent-teacher conference.  Just because we are physically distant doesn’t mean that our relationships have to be. Our teachers, myself included, stand ready to assist in whatever way that we can.

Some additional highlights from the Parent Forum:

  • Father Tom and I are producing a “spring appeal” video highlighting where our finances stand as a parish and school.  We hope you will watch and consider our message.

  • You will see a tuition letter emailed early next week.  Unfortunately, we will be increasing tuition next year, but I hope that my rationale and explanation resonates within your family.

  • We are actively planning a virtual Baccalaureate Mass on May 6th to celebrate Mass and recognize our Class of 2020 graduates.  This will be shown via Facebook Live. More to follow on this event as well as the Graduation and Commencement ceremony scheduled on May 7th.  We are currently working on the details.

  • Our Drama team is working on a plan to record a “Reader’s Theater” version of the play they have been practicing.  More to follow, but hopefully this will be a community wide viewing in middle May.

  • We will be launching a spring marketing campaign via social media to encourage more families to come to Lumen.  Our marketing team will be developing a “virtual tour” for our website that allows prospective families to “check us out” from the comfort of their couch.  We ask that you help us SHARE our good news with all your contacts and friends in the community.

And finally, thanks to all of you as parents who are working diligently to keep your students on track.  We know that at times it isn’t easy for you, or your student. On days when your student may be feeling particularly overwhelmed, just remind them to be thankful they’re not my daughter Emily.

Have a blessed weekend!

Campus Ministry:

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

A most blessed Easter Week to each of you! St. Benedict youth groups meet weekly via Skype. You can find more information below or at the St. Benedict Parish website.

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. eloeffler@lumenchristiak.org

School Announcements:

HELP! I’m a Parent – Not a Teacher

It’s always helpful to know that when times are hard, there is support to be found. Please take the time to download and read the flyer below from our colleagues at the National Catholic Education Association – It really is helpful information.

Culinary Arts Lessons

Culinary lessons continue courtesy of Alumni Mom Carol Sturgulewski. This week’s lessons are below. Please share them with your students – or tackle them yourselves!

Bunny, Bunny

Speaking of culinary lessons – not! We’re happy to report that Jidore the school rabbit will be moving to a new forever home. Thanks to 8th grader Kallen and the rest of the Cain family for keeping Jidore out of Mr. Bauzon’s stewpot.

Next Week’s Schedule

Next Friday, April 24th will be a Friday “B” schedule with periods 2, 4 & 6.

Art Challenge (for the art challenged?)

They say laughter is the best medicine and it’s amazing what people with time on their hands have been posting to the internet during this time of quarantine. From videos of parents lip synching Donna Summer’s famous song “I Will Survive” while homeschooling their kids, to memes about social distancing and hoarding toilet paper, it seems there’s something for everyone in the “now that’s funny” category.

In the spirit of fun, we’re tossing a contest out there, the idea borrowed from the Getty Museum in New York.  The Getty challenged people to re-create famous works of art at home, most with hilarious results! If you or your family want to try your hand at this, please do so and email your picture by next Wednesday night to Ms. Gore at lchs@lumenchristiak.org or text it to her at 907-227-9584.  The winning entry will get a shout out in next week’s Lumen News!   Note that you can get lots of ideas by Googling “Getty Art Challenge” but here are a couple of examples to get you thinking. Keep in mind this is just for fun, this is not an assignment for students by any means!

“Woman with her Harp” (or vacuum!)

“Yawning Man” (in his bathrobe!)

Picasso’s “Pi-catso”

“Lot and his Daughters” (with the bathroom rug)

 St. Benedict’s & Other Community Events:

St. Benedict’s Youth Group

A message from Elise Martinez, St. Ben’s Youth Group Minister:

“We have Youth Night tomorrow over skype at 7pm! It will be an easter party with games, BYOCandy and more! Skype Link:   https://join.skype.com/TqNJKT9nKgue

Last Sunday’s Project YM was outstanding! Fr. Agustino brought his personality and a personal story to emphasize the reality of Christ’s resurrection ‘in the flesh!’ If you or your teens missed it and want to get prepared for Divine Mercy Sunday: check out the replay here: https://projectym.com/live/replay/?ck_subscriber_id=474236676

It was a blast having a bit of a family focused ProjectYM Live. This week we return to teen focused with parents encouraged to journey alongside. The dynamic Brian Greenfield will be our speaker this Sunday with Mary Castner leading worship.”

Remember that all Lumen students regardless of Parish affiliation are welcome to join the St. B’s Youth Group. Contact Elise for more info: emartinez@stbenedictsak.com

Have a great weekend! Don’t forget to cut & paste Mrs. Sturgelewski’s cooking lessons below, into an email for your student, and then to scroll down to review the NCEA flyers below (in Spanish and English). 

Culinary Arts Lesson #5
Last week was all about brunch, because… Easter! But the Easter eggs have all been eaten by now, right? (Although if you’ve been keeping them in the fridge, you probably have another day or two left, but don’t keep them much longer than that.)
So let’s get down to Real Food.
Everyone should know how to make a stir-fry. Meat, vegetables, maybe a little rice or pasta on the side–it’s everything you need in one pan! It’s also very flexible. If you can learn the basic technique of cooking meat and vegetables quickly in a pan, you can make a meal out of just about anything you have in your fridge. And once you mix it with vegetables and rice, tortillas or pasta, you can make just one pound of meat feed four people easily. You can use shrimp or fish instead of meat or chicken; you can use tofu or no protein at all. And you can clean out your refrigerator at the same time by using the last bits of various meats and vegetables!
Let’s start with a piece of beef. Flank steak is a popular choice, but look for round steak, London broil, skirt steak, hangar steak… all are relatively inexpensive cuts of meat. They need to be cut properly and cooked quickly to keep from getting tough. Check out this video, which explains how to cut meat against the grain.
As the video demonstrates, finding the grain is pretty easy on a piece of flank steak, but it might be harder to find on another cut of meat, such as a piece of top or bottom round steak, or a pork chop. Pick up the meat and look closely at it. Bend it, twist it a little, and try to figure out which way the grain is running. Cutting it properly will make all the difference when you taste the finished product!
Refer back to Lesson 1 if you need a reminder on how to cut up vegetables, and then see how this beef stir-fry works for you. Remember to do your mise en place first, setting out all your ingredients so you know you have everything and can work quickly.
This video shows a stir fry recipe for beef and green beans. The chef doesn’t give specific measurements, but it’s a good overview for how to cook the various ingredients.
Use the video’s techniques to try this recipe.

BEEF BROCCOLI STIR-FRY

The Complete Cookbook for Young Chefs

2 Tbsp. soy sauce

1 ½  tsp. cornstarch

¼ tsp. baking soda

½ pound flank steak or round steak

2 Tbsp. hoisin sauce

2 tsp. Asian chili-garlic sauce (like sriracha or whatever spicy sauce you have)

1 Tbsp. vegetable oil

3 cups broccoli (don’t use the stems)

2 garlic cloves

 

Cut broccoli florets (the flower-like tops) into 1-inch pieces.

In medium bowl, blend 1 Tbsp. water with the soy sauce, cornstarch and baking soda.

Cut steak into ½-inch slices against the grain. Add to soy sauce mixture. Let sit 10 minutes.

In another bowl, use a fork or whisk to mix the hoisin sauce, chili-garlic sauce and ¼ cup water.

When beef is ready, heat oil over medium-high for one minute. Add beef evenly and let it sit 1 minute. Cook, stirring occasionally, 2-4 minutes. Remove beef from pan using a slotted spoon, and put it in a bowl.

Put soy sauce mixture, broccoli and garlic in the hot pan and return to medium-high heat. Cook, stirring occasionally, until sauce is thickened and broccoli is tender, about 5 minutes.

Stir beef and plate juices into skillet and cook 1 minute. Serves 4.

 

If Asian flavors don’t appeal to you today, Mexican food is stir-fry style, too!

TWENTY-MINUTE STEAK FAJITAS

Thestayathomechef.com

You can use 1 ½ Tbsp. premade taco or fajita seasoning, or: mix the following:

2 tsp. ground cumin

2 tsp. chili powder

1 tsp. onion powder

1 tsp. salt

1 tsp. crushed red pepper flakes

2 Tbsp. vegetable or olive oil

2 large bell peppers

½ large onion

6 ounces mushrooms (optional)

2 cloves garlic, minced

1 lb. flank steak, skirt steak, sirloin, or round steak

3 Tbsp. lime juice

8 small flour tortillas

 

Measure the taco seasoning into a small bowl, or make your own by mixing the first five ingredients above. Set aside.

Cut peppers, onions and mushrooms in thick slices. Mince garlic. Set aside.

Thinly slice steak against the grain.

Heat a large skillet over high heat. Add 2 Tbsp. of oil, let it heat for a minute, and then add the sliced vegetables. Cook about 5 minutes, stirring frequently but not constantly. Add half the seasoning mix and all the minced garlic. Cook 2 more minutes.

Remove the vegetables from the pan and set on a plate. Return the skillet to the heat. Add the steak to the hot skillet and sprinkle in the rest of the seasoning mix. Cook, tossing the meat constantly, until it’s browned—2-3 minutes for medium rare. For well done, add another 3 minutes, but it might be tough!

When the meat is cooked, add the vegetables back to the pan. Drizzle in lime juice and toss.

Serve on warm tortillas with sour cream, guacamole or salsa. Serves 4.

 Culinary Arts Lesson #6

Yesterday’s session showed how to cut meat against the grain. Most people don’t realize that chicken breast tastes best and is more tender when it’s cut against the grain, too. Don’t worry about it when cooking with chicken thighs, drumsticks or wings, but that large piece of chicken meat that you find in the breast has a definite grain to it. Pick it up, and look at it closely to spot the grain. Go ahead, get your hands on it–you need to know your ingredients!
This shows you how:
These recipes are what many people would think of as “America” Chinese food, but they’re easy and tasty. If you don’t have fresh ginger in your household, use 1/4 tsp. powdered ginger. You can also substitute vegetables–use kale or chard instead of cabbage, grate some carrots in place of celery, etc. What’s in your fridge?
One common ingredient in all these recipes is cornstarch. It looks like powdered sugar or flour, but it works differently. Cornstarch is what turns a soupy mixture into a thick, shiny gravy sort of thing. (If you don’t have cornstarch, you can get similar results with flour, but it doesn’t work as well, and you have to make sure the flour and water are blended together very well so the flour doesn’t form lumps.)
Here’s a basic chicken stir fry that can also be used with pork. You can substitute almonds or walnuts for the cashews, or leave them out altogether.

DICED CHICKEN STIR FRY

Food for Thought, Robert Capon

1 slice fresh ginger (thickness of a quarter)

1 clove garlic, chopped

1 cup cabbage, diced

½ cup fresh mushrooms, diced

¼ cup canned water chestnuts, sliced

¼ cup chopped celery

½ cup bamboo shoots

12 snow peas

2 boneless skinned chicken breasts

Peanut or vegetable oil

½ cup chicken broth

1 Tbsp. cornstarch

2 Tbsp. cold water

Cut up all the vegetables and have them ready next to the stove.

In a small bowl, mix cornstarch and water.

Cut chicken breasts into bite-size pieces (cut each breast in three strips lengthwise, then across).

Heat a wok or large frying pan hot, then add 2 Tbsp. oil and keep heating. If it sputters when you drop a bit of garlic in, it’s ready. Add the garlic and ginger and stir-fry 10 seconds.

Add vegetables, and stir-fry 30 seconds. Add the chicken broth. Cover and boil for 2 minutes. Put mixture into a bowl.

Heat the pan very hot again, add a little more oil, then the chicken, and let cook 1 minute without stirring. Begin stirring and cook until the pieces are starting to turn golden and are cooked through, about 5 minutes. Return the vegetables to the pan and bring it to a boil. Add the snow peas. Add the cornstarch mixture and stir until it thickens.

Serves 4.

Here’s another chicken stir-fry that adapts itself to whatever you have on hand. You can also make this with pork instead of chicken.

ORANGE STIR-FRY CHICKEN

Allrecipes.com

½ cup orange juice

1 ½ tsp. finely grated or chopped orange zest (the orange part of the peel, not the white part)

2 Tbsp. soy sauce

½ tsp. salt

2 cloves garlic, chopped

1 ½ tsp. brown sugar

1 Tbsp. cornstarch

2 Tbsp. cold water

2 boneless skinned chicken breasts

Peanut or vegetable oil

In a small bowl, mix orange juice, zest, soy, salt, garlic and brown sugar. Set aside.

In another small bowl, mix cornstarch and water. Set aside.

Cut chicken breasts into bite-size pieces (cut each breast in three strips lengthwise, then across).

Heat a wok or large frying pan hot, then add 2 Tbsp. oil and keep heating. If it sputters when you drop a bit of garlic in, it’s ready. Add the garlic and stir-fry 10 seconds to flavor the oil.

Add the chicken. Let it cook 1 minute without stirring; then cook and stir until the chicken is no longer pink inside, 5-7 minutes. Add the orange juice mixture and stir until it bubbles. Add the cornstarch mixture and stir until it thickens.

(You can easily add vegetables to this dish. Stir-fry them in oil about 3 minutes, until tender but still crunchy. Put them aside in a bowl, then put the pan back on the stove, add more oil, and cook the chicken. Return the vegetables to the pan when you add the orange juice mixture.) Serves 4.

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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: https://support.google.com/edu/classroom/answer/6141557?co=GENIE.Platform%3DDesktop&hl=en

  • 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!

https://bustedhalo.com/ministry-resources/embracing-holy-week-at-home

For Archdiocesan Holy Week Mass “Live Stream” links, click here: https://www.archdioceseofanchorage.org/easter/

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. eloeffler@lumenchristiak.org

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: https://www.osvonlinegiving.com/199/DirectDonate/2946   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: acraig@lumenchrsitiak.com 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:  https://lumenchristiak.org/

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 emartinez@stbenedictsak.com.

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:

https://www.facebook.com/stbensakyouth/?__tn__=%2Cd%2CP-R&eid=ARA3QWDXHTFM5fU33H9_18QnaFKOylvZPhDw-JEoocACLgae5AB2fhBifRX5Z5HRLDp66Ly5mQDHktTt 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 mcornish@cssalaska.org 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.
STRATA
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.

FRENCH TOAST

Joy of Cooking 

4 eggs

½ tsp. salt

1 cup milk

½ tsp. vanilla

1/4 tsp. cinnamon

8 slices thickly sliced bread

Butter

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!
HARD-BOILED EGGS
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.
DEVILED EGGS
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!
CINNAMON TWISTS
 
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 MUFFINS
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!
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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

Principal’s Update:

See my “Lumen Tube” weekly update here:  Principals Update April 2, 2020

Campus Ministry:

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:

https://onlineministries.creighton.edu/CollaborativeMinistry/stations.html.

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:

  • Board games

  • Family movie night

  • Taking walks

  • Play cards

  • 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!

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. eloeffler@lumenchristiak.org

School Announcements:

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://lumenchristiak.org/

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 emartinez@stbenedictsak.com for Skype links.

Thanks & have a great rest of your week and weekend!.

CULINARY ARTS LESSON #1

Greetings to Lumen Christi families, and welcome to Chapter One of the Covid Culinary Correspondence Class! By way of introduction, I am Mrs. Carol Stuguglewski, alumni parent, mother of 3 very large and hungry boys and wife to an equally hungry husband.
While I’m not able to meet with you as students as planned, I do hope that you can use some of your free time to feed your face… um, feed your family. There are a million recipes and cooking tips on the internet, but to save you from getting completely bogged down, I will suggest some good internet sites. Twice a week, I’ll offer you a couple links and a couple recipes, based around a theme. These suggestions are aimed at the novice cook, but if a recipe or technique appeals to the whole family, terrific! All these recipes focus on common pantry ingredients, so unless you’re cooking with toilet paper (not recommended), you should be able to have (or get) everything you need.
If you have questions about techniques, substituting ingredients, or ideas for future recipes, contact me at csturgulewski@gmail.com, and I’ll see if I can help you out. And please email any photos you take to to the school at lchs@lumenchristiak.org or text them to Mrs. Gore at 907-227-9584.
Our first lesson and them of the day is: Avoiding Bloodshed in the Kitchen (otherwise known as Knife Skills)
First, a dull knife is a dangerous knife. Make sure your knives are sharp. Does your knife cut a fresh tomato without mashing it? If not, find out what sort of sharpening tools are in your kitchen (sharpening block, sharpening steel, electric sharpener) and Google how to use that sharpener… or ask the main kitchen person at your house for help.
Second, take your time in learning to use a knife. Even the chefs at Benihana started off gradually. Chop and slice slowly at first. You can speed up with practice.
Please watch both the following videos, and then watch again as you tackle chopping things.
(In the above video, ignore the part where she cuts off the root end of the garlic. Just mash the whole garlic clove, root end and all, and chop it up. It won’t kill you.)
(They do garlic right.)
What do you do with all that chopped stuff? Try these:
MINESTRONE SOUP
This recipe is very flexible. Be sure to start with the carrots, onion, celery and garlic as she does. Beans and tomatoes are a must. But you can mix and match different vegetables in place of the zucchini, cabbage and potatoes she uses. You can substitute different canned beans, You can use different greens such as spinach or kale, instead of chard. What’s in your refrigerator?
Next, this recipe doesn’t come with a video, but it’s quick and easy, and will use your chopping skills.

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!)

Bon Appetit! 

 

 

CULINARY ARTS LESSON #2 
Hello, class!  It’s still Lent, so we’re all still going meatless on Fridays–right? And even when that’s done, you might want to consider having a meat-free meal once a week… in fact, “Meatless Monday” is a thing–Google it! Today’s recipes will give you a few meatless recipes to try, while continuing to build on those knife skills you practiced in Lesson 1.
Before we start, here are a few thoughts on recipes:
Always read a recipe all the way through, from start to finish. Note how long it will take you to prepare the ingredients, and how long it will take to cook.
 
Before you begin cooking, set out all your ingredients. Chop what needs to be chopped, measure out each ingredient into its own little bowl or plate, and so on. Lining up all this is called mise en place (pronounced meeze ohn plahss), a French term which roughly translates to “everything in its place.” A good cook uses mise en place all the time! It ensures you have everything you need–no getting halfway through a recipe and discovering you don’t have a crucial ingredient. It also means you don’t have to stop in the middle of a recipe to cut up this or that; everything is ready to add when you need it.
 
When you’re measuring out your ingredients, use measuring cups and spoons, not just any old mug or spoon. In a recipe, the abbreviation C. or c. means “cup.” “Tbsp.” or “T.” means “tablespoon,” and “tsp.” or “t.” means “teaspoon.” How do you remember which is which? Tbsp. is a bigger word than tsp., and T. is a bigger letter than t., and so a tablespoon is a bigger measurement than a teaspoon. 
 
Here’s a good video explaining mise en place. Don’t worry if you’re not as tidy as this chef–he’s making a video! The important things to know are how to organize your ingredients and keep your focus on the food. And pay no attention to that line at the end where he says you don’t have to learn how to cook. You do if you want to eat well!
 
Now get out your measuring spoons, get your mise en place ready, and try some of these for dinner Friday!
VEGETARIAN CHILI
ONE-POT PASTA AND BROCCOLI

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

Spatula

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..

Top with the last tortilla, any remaining sauce and cheese. Put it into the oven and bake 10-15 minutes.

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.)

 Bon Appetit!

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Lumen News – March 26, 2020

Upcoming Important Dates:

Unfortunately and as you can imagine, all activities in the short term have been cancelled or postponed.  Those include our Spring Drama Production of “Cat & Mouse” (cancelled); all spring sports (cancelled); Prom (postponed at this point); Graduation (still under determination.)

Principal’s Update:

Please click here for Mr. Ross’s update: Principals Update March 26 2020

Campus Ministry:

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

Looking for ideas on how to spend your time at home? How about:

  • Board games

  • Family movie night

  • Taking walks

  • Play cards

  • 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

  • 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.

Grace and peace to you all!

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.

School Announcements:

Next Week’s Schedule: 

Tomorrow, March 27th is a Friday A schedule.

Monday

Tuesday

Wed

Thursday

Friday A

Friday B

8 am

Period 1

Period 2

Period 1

Period 2

9 am

Mass (see below)

Stations of the Cross (see below)

Stations of the Cross (see below)

10 am

Advisory

Period 3

Period 4

Period 3

Period 4

11 am

12 pm

Period 5

Period 6

Period 5

Period 6

1 pm

Students use the remainder of the day to complete assignments, email teachers, etc.

2:30pm

For Thursday Mass, despite our social distancing we will strive for all to ‘attend Mass” and remain in “community” with each other by watching Father Tom’s live streamed Mass on Facebook at 9AM.  If students are not able to watch the St. Benedict’s live stream (or another parish Mass live stream), students will access the Magnificat online (free at https://us.magnificat.net/free) and read the readings, prayers, and thoughts for the day.

For Friday Stations of the Cross (March 27 and April 3),  all students (as individuals or as a family) will complete the Stations of the Cross via https://onlineministries.creighton.edu/CollaborativeMinistry/stations.html.  This resource has English and Spanish versions as well as audio.

As noted in Mr. Ross’s update, we’ve put together a Parent Tip Sheet which we hope will add to your success as a family during this ‘cyber school’ period.

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Lumen News – March 5, 2020

Important Upcoming Dates:

  • Mar 6th:  Inservice Day (No School)
  • Mar 7th-15th:  Spring Break
  • Mar 16th: Cinco De Mayo Planning Meeting, 6:30p (details below)
  • Mar 18th-21st:  State Basketball Tournament @ Alaska Airlines Center
  • Mar 19th:  All School Mass, 9am
  • Mar 20th:  Stations of the Cross, 9am (school)
  • Apr 16th – “Screenagers” Movie, 7:00p (details below)

Principal’s Update:

We wish our boys and girls basketball teams good luck at the regional tournament in Soldotna these next few days.  Our girls pulled off a great victory over Ninilchik on Wednesday, with the boys playing this afternoon in their first game.

On behalf of the entire faculty and staff, we wish you a safe and blessed Spring Break!

LUMENary Drive Update:

As we head into Spring Break, know that our combined family+staff+School Board+St. Benedict’s Parish+Lumen Friends+community-at-large efforts to meet our goal of raising $50,000 is a near success! We’re currently sitting at $49,659 and we’d love to see one last push to not just meet that goal, but exceed it!  Currently, 36 of our 56 enrolled families (or 64%) have contributed to the Drive – this is the highest percentage of family support in several years.  THANK YOU.  These families represent 23% of total donors, and 18% of the total amount raised. This is fantastic! But also means that St. Benedict’s parishioners, friends of Lumen and the community at large make up the other 77% of donors and 82% of donations.

Remember that if you haven’t contributed yet, it’s not too late. Any amount, large or small is welcome and we always strive for 100% family participation.  This 100% benchmark shows the community that our Lumen families recognize and support the sacrifice to make Catholic education available to all. Please help if you can.

Virtue of the Week:

This week’s SportsLeader Virtue is ASSIDUOUS: The strength to unceasingly seek the desired goal. The opposite of assiduous is NEGLIGENCE: The weakness of not paying attention to important details.

Catholic Schools Campaign Update:

Small but mighty! We know for certain that 8 families have sent “I love my Catholic School” cards out because we’ve had 11 responses from friends and family come back with donations totaling $1,745. Once again, thanks to those of you who helped your student get those cards out. If you haven’t sent yours out (or if you have and are inspired to send more!) Ms. Gore will be in the Office tomorrow and even next week. Send her an email and she can get supplies out to you.

Campus Ministry:

The Campus Ministry Office is located in the school, students and parents are always welcome to stop by!

“Be who you are, and be that well!” St. Francis DeSales

  • Many blessings for a safe and restful Spring Break!

  • Please send Mrs. Loeffler news and activities happening in your parishes!

Prayer Spot

Please pray for:

  • The repose of the soul of Herbert (Jake) Craw, uncle of Mrs. Brewer, and comfort for the family

  • Parents and families who have suffered the loss of a child born or unborn

  • The repose of the soul of Ginger Ingram and comfort for her family and friends

  • Peace among all nations and peoples.

  • Those without adequate food, shelter and clothing throughout the winter.

  • All those who are living with a mental health condition.

If you would like special intentions listed in Lumen News and Prayer Book of Intentions send them directly to Mrs. Loeffler.

All are invited to join us for Mass at 7:15 a.m. on Mondays, Tuesdays, Wednesdays, Fridays in our School Chapel.

Pray for health in our community.

Pray for Peace. Act with Peace.

Archangel Sports Update:

Both of the basketball teams are on the road playing at the Regional Conference down in Soldotna.  Good luck to our Archangels and watch here for news next week.

Did you know that Lumen Christi has a rifle program?  Six of our students practice Monday and Tuesday after school with a “virtual match” on Wednesdays.  We are competing in a spring league of nearly 600 shooters, from 30 different states, as well as Guam.  So far our record is 1-3, with matches against teams in Virginia, Delaware, North Carolina, and Wyoming!   Follow us at http://www.orionresults.com/team/LeagueTeam.aspx?TeamID=1404

Junior High, Co-Ed Indoor Soccer (“Futsol”) starts on Monday, March 16th – the first day back to school after Spring Break. This is a relatively short season lasting only 3 weeks.   The first week practices will be on Monday, Tuesday and Wednesday, March 16th, 17th & 18th from 5:30-6:45p in the Lumen Gym. The first Indoor Jamboree against other schools will be Friday, March 20th from 4p – 8p also in the Lumen Gym.  Contact Coach Warren if you have questions – athletics@lumenchristiak.org

School Announcements:

SAVE THE DATE – Screenagers Movie

Just because our students aren’t on their phones during the school day doesn’t mean they’re immune to the stress, anxiety and depression that can come with growing up in the digital age.

To learn more about these issues and also how you can help your student learn to navigate their ‘electronic adolescence,’ please join us for an important showing of “Screenagers NEXT CHAPTER: Uncovering skills for Stress Resilience” on Thursday, April 16th from 7-8:30p in the Lumen Gym.  This movie will be free and open to the general public. Bring your students then stay to enjoy an ice cream social afterwards, generously hosted by Lumen parents Dr. Rich & Ms. Shareen Crosby. For more information on the movie click here: https://www.eventcombo.com/e/screenagers-next-chapter-presented-by-lumen-christi-catholic-38204  or to watch a trailer of the film, click here: https://www.screenagersmovie.com/nc-trailer

COVID-19/Coronavirus Update

On Monday of this week, Mr. Ross emailed an important update outlining the steps the school had taken in the event that we had a serious coronavirus outbreak in Anchorage. Today the Archdiocese of Anchorage released an similar update.

St. Benedicts & Other Community Events:

St. Theresa’s “Raising o’ the Green Fundraiser

Last reminder to buy your tickets for St. Theresa’s Camp annual fundraiser. This event sells out every year and is always a load of fun (and supports a GREAT cause.) See the flyer below for more information.

St. Benedict’s Youth Group 

All Lumen students are welcome, regardless of parish affiliation or faith background.

High School Youth Night: Wednesday, March 11th, Lent: Learn How to Do It Right! AND Kickball! 7p-9p, Upper Room.

Junior High Youth Night:  Thursday, March 19th, 6-8p in the Upper Room.

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