ST MARK'S KEYSTONE     "Leave a Trail"

19 October 2017
Volume Thirty Two
Dates to Remember
Principal's Report
R.E. News....
Students of the Week
Stephanie Alexander Garden & KitchenActivities
DVD School Concert Order
Nude Food Recipes
Tuckshop
Office News
Uniform Shop
Parents Association
Advertising
St Mark's Primary School
03 9551 1150
4-8 Dimar Court
Dingley, Victoria, 3172
AU


Dates to Remember

OCTOBER

Friday 20th October - PLEASE NOTE - NORMAL SCHOOL DAY .(Amended)

Wednesday 25th October to Friday 27th October - Year 5 Camp.

Saturday 28th October - Year 3/4 Family Mass, 6pm.

NOVEMBER

Friday 3rd November -School Closed - Staff PD.

Monday 6th November - School Closed- Report Writing Day.

Tuesday 7th November - School Closed - Melbourne Cup Holiday.

Saturday 18th November- Foundation Family Mass 6.00pm.

Tuesday 21st November - Education Board Meeting 7.30pm.

DECEMBER

Friday 1st December -Parent Helpers 'Thank you' Morning Tea,  at 11am.

Tuesday 5th December - School Christmas Carols, 6pm.

Wednesday 6th December - Guitar Concert from 11.40am - 1.40pm.

Friday 8th December - Piano and Keyboard Concert at 11.40am.

Monday 11th, 13th, 14th & 15th December - Foundation to Year 4 Swimming lessons begin.

Tuesday 12th December - New Classes morning from 9.15 - 11am.

Monday 18th & Tuesday 19th December - Foundation to Year 4 Swimming lessons.

Tuesday 19th December - Year 6 Graduation - 6pm.

Wednesday 20th December - End of year school mass - 9am.

                                                                   Last day of term- school finishes 1.00pm.






Principal's Report

Dear Families

The Nude Food day yesterday showed how much we can reduce our paper and plastic waste as can be seen from the comparison of rubbish collection yesterday.  The effort that families went to in providing food containers was evident with a school average of 90% of all students having no food packaging. If all families could gradually reduce the amount of food wrapping consistently it will greatly benefit the environment.

 

2018 Planning  

Current families in Prep – Yr 5 who will be moving from St Mark’s at the end of the year are asked to notify the office in writing immediately as numbers for classes are being finalised.

If you have relevant information regarding the placement of your child, please put this in writing also by 27th October.  The information should state the needs to be considered and it is advisable to discuss any issues with your child’s teacher beforehand. A request is taken into consideration with other factors but is not guaranteed.

 

Online Uniform Website

Thank you to Maree Magagna and Jo Beaufort who are finalising the uniform contract with the new suppliers which has been 12 months in the changeover. Thanks also to Ross and Sarah McCawley for the development of the online website. Ross (Dingley Computer Power) wrote the program and Sarah uploaded the uniform photos. The online system has certainly streamlined the ordering process.

 

October is Walk to School Month and all families are encouraged to walk or ride to and from school. ‘Part way is OK’ which means if you are travelling a distance, children can be dropped off a few streets away and walk the rest of the way to school as well as meet you at the same point to be picked up after school.

 

There will be school closure days on November 3rd and 6th November for staff professional development and the Tuesday 7th November is the Melbourne Cup holiday.

 

 

 

R.E. News....

Important RE Dates
 

Saturday 28th October – Year 3/4 Family Mass (6pm)

Saturday 18th November – Foundation Family Mass (6pm)

Wednesday 22nd October – 2018 Confirmation Information Night (7pm)

Tuesday 19th December – Year 6 Graduation service (6pm)

Wednesday 20th December – End of Year mass (9am)

Rosary at Recess

Stella is inviting any interested students to attend the Rosary in the church every Tuesday. Any student interested can bring along their own rosary beads. The children need to meet Mrs Jenny  Benham in the office at 11am.

October is the Month of the Rosary

Below is some information about how to pray the Rosary if you would like to do it as a family.

 

Who Can Pray the Rosary

Anyone who knows six easy prayers can pray a Rosary; you will also need to know twenty Mysteries to meditate upon as you pray. You do not have to be a Catholic.

Rosary Beads

If you do not have Rosary beads, it is perfectly okay to count with your fingers. Counting beads frees your mind to help you meditate.

The Baptism of Our Lord - First Mystery of Light

Heavenly Father, as we offer you this mystery, we pray for the grace of a deeper conversion. In our baptism we have received the light of Christ in our hearts, may His Grace renew us constantly and reach also all those who have not been baptized and don't know Him. The Holy Trinity was present in this mystery, as a sign of the joy of God for all his children being baptized and becoming members of the body of Christ. 

Kids Matter - Helping children to stay cool and calm down.

 

Students of the Week

Congratulations to the Student of the Week Awards
​"Leave a Trail"

Foundation  A  

Joel Telley for making good connections when reading texts and extending our learning by elaborating or asking inquisitive questions about the content.

Foundation K 

Maddie Dance for developing her leadership skills and demonstrating empathy. I'm proud of you!!!

Foundation M

William Hunter for being a good role model and setting a good example for his fellow classmates.

Year 1/2 B

Amelia Bernardo for understanding the need to be an independent learner and for making good choices.

Year 1/2L

Zoe Diakogeorgiou  for making a special effort on Nude Food Day to bring a wrapper-free snack and lunch. Good on you Zoe!

Year 1/2M

Lincoln Sager for the effort he is putting into his learning.

Year  1/2P

James Allenby for working with persistance to develop his independence at both home and school.

Year 1/2 R

Luke Haydon for being a persistent writer and making  responsible choices during group discussions. Well done Luke!

Year 1/2 XR

Lola Mudie for making a concerted effort in getting along with others both inside and outside of the classroom.

Year  3/4 C

Harry McCawley for being such a positive role model in our class and always offering words of encouragement to his peers.

Year 3/4 DC

Kaitlyn McCawley for always being intellectually curious in all subjects. Keep up the great work!

Year 3/4 F

Gieselle Neydorff for making good growth in her understanding of the concept of time in maths groups. Well done!

Year 3/4 KU

Isabelle Danzo for consistently striving to meet her learning goals.

Year 3/4 N

Emilia Drozdz for displaying fantastic leadership qualities especially during our school excursion to Scienceworks! Congratulations Emilia!

Year 5/6 D

Vy Nguyen for her impressive start to Term 4 during the business and economics unit. You are making a huge amount of growth Vy, keep it up!

Year 5/6 H

Luke Mina for your compassion for others and determination to "Be Your Best" is evident in all that you do! You are an incredible role model!

Year 5/6 L

Vivien Owens for her willingness to assist students and teachers even during recess and lunch. Viv you have made a huge impact to everyone in our level and school. Thank you!

Year5/6 P

Eliza Wong for showing creative and unique ideas when working her business proposal.

Year 5/6 S

Lavinia Edmonds for always willing to share her interesting thinking and ideas in class discussion. This helps create an enriched learning environment for our classroom.

Stephanie Alexander
Garden & KitchenActivities

Recipes

BROAD BEAN DIP

Ingredients:

  • 350 g / 2 cups of podded fresh broad beans
  • 75 g of cream cheese
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 1 garlic clove, crushed
  • 2 spring onions, finely chopped
  • Pinch of salt
  • Ground pepper

Method:

Cook the broad beans in boiling water for 1 minute or until just tender. Drain and rinse under cold water.
Remove the broad beans from their soft grey pods to end up with green broad beans.

Place the peeled broad beans in a bowl with the cream cheese, oil, lemon juice, garlic, spring onions, a good pinch of salt and ground pepper.
Use the stick blender to mix all ingredients and process until smooth.
Serve and enjoy!

 

CARROT AND CELERY SALAD

Ingredients:

  • 10 spring onions, sliced finely on the diagonal
  • 2 carrots, finely julienned or grated
  • 4 celery stalks, sliced finely on the diagonal
  • 1 small handful of mint, finely chopped
  • 1 small handful of coriander, finely chopped

For the dressing:

  • 1 garlic clove, peeled and finely chopped
  • ¼ cup malt vinegar
  • 1 tsp white sugar
  • 3 tbsp olive oil
  • 1 tsp sesame oil
  • 2 tbsp soy sauce

Method:

1. Prepare all of the ingredients based on the instructions in the ingredients list.

2. In the large bowl, combine the spring onions, carrot, celery, mint and coriander.

3. In the small bowl, combine the garlic, vinegar, sugar, olive oil, sesame oil and soy sauce.

4. Drizzle the dressing over the salad and toss gently to mix through.

5. Place in serving bowls.

MOIST APPLE CAKES

Ingredients:

  • ¾ cup Caster Sugar
  • 1 cup Self Raising flour
  • 2 Large Eggs
  • 125 grams Melted Butter
  • 4 small/medium sized apples (or 3 large) diced/chopped
  • 2 Teaspoons Vanilla Essence
  • 1 Teaspoon Cinnamon

Method:

  1. Preheat the oven to 180º Celsius
  2. In a large bowl, combine all the ingredients
  3. divide the cake mixture evenly between 12 cup muffin trays
  4. Bake For 20 minutes or until cooked and golden brown.

PUMPKIN AND SPINACH PASTA BAKE

Ingredients:

  • 1/2 teaspoon ground coriander
  • 600gm butternut pumpkin, peeled, cut into 2cm pieces
  • olive oil cooking spray
  • 200gm penne pasta
  • 1 cup fresh ricotta cheese
  • 1 egg, lightly beaten
  • 50gm parmesan cheese, grated
  • 250gm packet frozen chopped spinach, thawed
  • salt and pepper to taste

Method:

  1. Preheat oven to 200 degrees Celsius. Line a large baking tray with baking paper. Grease an 8 cup capacity, 6cm deep, 20cm (base) square baking dish.
  2. Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with the coriander. Season with salt and pepper. Roast uncovered for 15-20 minutes or until just tender. Remove from oven. Reduce oven to 180 degrees Celsius.
  3. Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain. Combine ricotta, egg and parmesan in a large bowl. Squeeze excess moisture from spinach. Stir spinach, pasta and pumpkin into ricotta mixture.
  4. Spoon mixture into dish. Bake for 20-25 minutes or until set in centre. Allow to cool completely. Cut into pieces.

Year 3/4 DC

Welcome to the kitchen and garden classes 3/4DC. What a wonderful weather day we had to start this program!
Our menu today consisted of a yummy broad bean dip which was made with broad beans we had harvested from our very own St. Mark's garden. No wonder it tasted SO yummy. It was SO easy to make too. We found it interesting that we needed to open the pod to discover the broad beans and then we had to peel the outer layer of the broad bean so that we could get to the edible part of the bean. 
We teamed our dip with a delicious pumpkin and spinach pasta bake. There was none left so our tummies were well and truly full!!
The colour on our plates was from a delicious carrot and celery salad which had a very refreshing dressing. This was all eaten too. We are good eaters in 3/4DC!!
We were lucky to have a special 'treat' today in moist apple muffins. These were so easy to make that we didn't even have to peel the apples which made these muffins even healthier!!! There wasn't too much sugar added as the apples have the sweetness in them. 
A great start to our seven weeks in the Stephanie Alexander Kitchen Garden Program.
It would be great to get some more adult helpers if we could. Please let Mrs. D know if you are able to come along and help us. You will be able to share a yummy lunch with us!

 

DVD School Concert Order

School Concert - The Lucky Country

We are still accepting LATE DVD orders Cash Only form attached.

Please return LATE orders to the office. Orders will only be accepted up to Wednesday 25th October.

 

Thank you

To the students and teachers for your hard work in perfecting your performances and gathering costume items.

A huge thank you to all parents for making your children look wonderful for “ The Lucky Country” performance .

  • Those parents who sewed and glued costumes or went shopping for them.
  • Opening Dancers , Glee club and cast for those extra rehearsals.
  • Parents of the cast  members who helped by listening to lines and organising costumes.
  • To the following people who worked out of hours and through their lunch and snack times to get  the concert looking wonderful
  • Anthony Speranza, Maria Kiety, Bern Crothers, Gaye Bolst, Carol Widmann, Sinead Corduff, Rob Mirabella and Bianca Raux.
  • Vicki Laird,Jenny Benham and Andrew Davies  for organising buses, ticketing ,notes and advertising.
  • The P and F who provided snacks for our students on the day of rehearsal.
  • Mrs Darvell for valuing the Arts Program at St Mark’s School.

Susie Podesta

 

Nude Food Recipes

Nude Food Recipe of the week..

Fritatta or Zucchini Slice

• 1 medium zucchini, grated

  1 small carrot, peeled, grated

• 1 medium red capsicum, finely chopped

• 100g reduced-fat ham, chopped

• 3/4 cup grated reduced-fat tasty cheese

• 1/2 cup self-raising flour

• 1/4 cup vegetable oil

• 4 eggs, lightly beaten

• 6 cherry tomatoes, halved

 

Preheat oven to 180°C/160°C fan-forced. Grease a 3.5cmdeep, 16.5cm x 26cm (base) slice pan. Line base and sides with baking paper. Combine zucchini, carrot, capsicum, ham, cheese and flour in a bowl. Whisk oil and eggs together in a jug. Add egg mixture to vegetable mixture. Stir to combine. Pour mixture into pan. Gently press tomatoes, evenly spaced, into top of slice. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Lift out onto a wire rack to cool.

 

Source: https://www.nudefoodday.com.au/wp-content/uploads/2016/08/NFM-RECIPES-BOOKLET-HQ.pdf

Tuckshop

Tuesday's special is a Sushi Order.

Next Tuesday's special is a Sushi  order  at school. 

 

All orders, with money, MUST be in the canteen by 3.00pm Friday(TOMORROW).

 

Take home orders can be collected from the Tuckshop on Tuesday afternoon up until 5.45pm.

 

All sushi rolls = $2.50 each.                              

                                                         

 Please fill in the order form below and attach to a paper bag.

One order form per child per bag please.

Please note:      St Mark's School, new Term 4 2017 & Term 1 2018 - Canteen Menu.

Many thanks Carm.

 

Office News

Quote of the Week..

Effort is one of those things that gives meaning to life. Effort means you care about something, that something is important  to you and you are willing to work for it. Carol Dweck.

 

School Fees

All school fees should have been finalised by Wednesday 31st August 2017.  

Unpaid fees should be paid immediately or contact the office if you are experiencing difficulties.

If you are experiencing financial difficulties please contact the office to arrange a meeting with the Principal, Debbie Darvell. 

Year 5  Camp fees of $263 were sent home to Year 5 students last term.  Camp fees must be paid prior to Camp.

 

 

Uniform Shop

Uniform Shop Price List

Dear Parents,

St Mark’s School, uniform shop will only be available online for orders.

www.stmarks.uniformshop.net.au

  • Orders can be placed anytime online and will be processed on Wednesdays. Payment can now be made online with order via PayPal button to pay with credit card OR PayPal.
  • The uniform shop will still operate on Wednesday mornings, 9 – 9.30am in Parents room for cash/card sales.
  • The school office will NO LONGER be taking orders or payments.
  • A new supplier has been engaged so there may be a delay with some stock. We are working closely with the Supplier in order to limit our delays.
  • Please Note: Some sizes may vary from the previous brand.
  • Any Beleza Uniform stock requiring an exchange/refund must be returned in original packaging, tags still on garments within 14 days of purchase with receipt.
  • PLEASE REMEMBER TO LABEL ALL YOUR CHILD’S UNIFORM TO REDUCE LOST PROPERTY.

Beleza School Uniforms

 

Uniform Shop Hours

Is open on Wednesday mornings 9 -9.30am. Please go to newsletter or website, to order. 

Lost Property

IS LOCATED IN THE PARENTS/UNIFORM SHOP ROOM.  Please make sure you label your child's clothes and also check Lost Property regularly.

Parents Association

Fundraising and Recycling

 

Please remember - We have clothes recycling bins in the Parents Room which help raise funds for PA projects.


Advertising

2017 Kilbreda College Art & Design Exhibition

We warmly invite parents/carers to attend our annual Art & Design Exhibition.

This is a fantastic opportunity for our Creative Arts Students to showcase their work and celebrate their learning and creativity.

 

College Tours

College Tours will available on 21 October and will be running every 15 minutes commencing at 10:00am. 
Bookings are essential.

Please book via http://www.kilbreda.vic.edu.au/artshow.aspx

 

FOR SALE   -      KILLESTER SCHOOL BLAZER

Size 14 - Excellent condition $50.00.

Contact: Leanne 0407 112 661

 

 

     ST MARK'S KEYSTONE     "Leave a Trail"
Kids Matter 19th October.pdf
Sushi Order 24th October.pdf
Canteen Menu - Term 4 2017 & Term 1 2018.pdf
DVD Order The Lucky Country.pdf
st_marks_uniform_shop2015-16.pdf