Dear Parents, Teachers and Students,
The extended lock down in our region has posed many challenges for all of us. As we await an update for the NSW Government regarding our current lockdown status, I encourage everyone to monitor Compass where any updates will be passed on as soon as we receive them.
There is much wonderful work taking place across the school and I acknowledge this is a result of our dynamic teaching staff who are working tireless hours to maintain the morale and engagement of all students, combined with the amazing efforts from our parents and carers who are supporting each child, often whilst juggling their own commitments, to ensure the best learning opportunities for all and the safety of our community.
As Michael has previously stated, during this time of lockdown and COVID restrictions, your family’s well being is the most important consideration for you. Of course we want your children to continue with their learning and to remain connected with their school, their teacher and their friends, but we understand that learning from home will never be the same as learning from school and that everyone’s family situation is different. Teachers have very realistic expectations of what each student can achieve in their working day, and if you do need help with anything we are just an email or a phone call away.
We know that the longer that remote learning goes on, the greater the imposition on families. Our advice, however, has not yet changed: although the school remains open for children of essential workers and those for whom there are specific wellbeing needs, it is important for all families who can continue with remote learning at home to do so, as per current medical advice.
A reminder to all families whose financial situation has been adversely affected by the NSW lockdown is that an application for fee remissions can be made to the school using the form attached to this newsletter and to the Compass post last week. All applications for fee remissions, under any circumstances, are always treated with the strictest of confidence.
PRAYERS FOR THE GREEN FAMILY
I ask that you keep the Green family in your prayers at this point in time following the passing of Jaclyn’s mother last Wednesday. We pray that she may find eternal rest in God’s heavenly kingdom and that the family find peace in dealing with their loss.
CRAZY HAIR DAY
Thanks to everyone who participated in Jersey Day last Friday. To finish up the term with a fun day for all, we will be having a Crazy Hair Day next Friday (17th September). More details will be provided to each class on Monday.
I hope that you all have a blessed week ahead.
Welcome to Week 9 of remote learning and to beautiful sunny days! I hope you all had a wonderful Father’s Day and enjoyed the day with your family.
Father’s Day Prayer Service
Thank you to 1EK for preparing a beautiful remote learning prayer service. To view the prayer service click on the link - Father's Day Prayer Service
Remote Learning Religious Education
Task: Create an artwork of your Dad. You can draw, paint or make it using craft materials.
An Invitation to Pray:
God our Father, you created the world and sent your own Son to live among us, made of the same stuff, breathing the same air, marvelling at sunrise and sunset just as we do. Help us to participate in the life around and within us as your life, as you living in us and we living in you and in each other. God of love and life, restore us to your peace, renew us through your power and teach us to love all that you have created, and to care for the earth as your gift and our home. Amen.
Please remember that we are here to support you in any way we can. Do not hesitate to contact us if you have any concerns or queries. Take care and stay safe.
Religious Education Coordinator
In Japanese in Term 3 2020, the students all had the opportunity to cook Japanese Chicken Curry. Yes, there is a Japanese version of curry!
Curry Rice (Kare Raisu, カレーライス) is quite popular for all generations in Japan and it’s widely available in many restaurants. The Japanese curry is a popular dish outside of Japan as well, especially in Asian countries.
The curry was introduced to Japan in late 1800 by the British and originally it was Western-style stews mixed with curry powder. The Japanese adapted curry to their own version, Curry Rice (Kare Raisu, カレーライス) soon after. By 1950s the curry roux in block form was sold by S&B Foods and everyone could make it easily at home.
The consistency of Japanese curry sauce is much thicker and the taste is on the sweeter side. The sweetness comes from caramelized onions, grated apples, and carrots. It is also less spicy which is suitable for children. The curry is always served with rice.
The version of (Kare Raisu, カレーライス) we made this week was taken from Just One Cookbook.
JAPANESE CHICKEN CURRY
- 1kg boneless skinless chicken thighs (or beef, pork, seafood, tofu, or more vegetables)
- kosher/sea salt
- freshly ground black pepper
- 2 carrots
- 2 onions
- 1-2 potatoes
- ½ tbsp ginger (grated)
- 2 cloves garlic
- 1 ½ tbsp neutral-flavoured oil (vegetable, canola, etc)
- 4 cups schicken stock/broth (for low-sodium intake, you can use water only, or use half stock + half water) I used half stock + half water
- 1 apple
- 1 tbsp honey
- 1 box Japanese curry roux (Golden Curry sauce mix)
- 1 ½ tbsp soy sauce
- 1 tbsp tomato sauce
- soft/hard-boiled egg
- Fukujinzuke (red pickled daikon)
- Gather all the ingredients.
- Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
- Peel and cut the carrot into small chunks and cut the onions in wedges.
- Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
- Grate the ginger and crush the garlic.
- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent.
- Add the ginger and garlic.
- Add the chicken and cook until the chicken changes colour.
- Add the carrot and mix.
- Add the chicken broth (or water).
- Bring the stock to boil and skim the scum and scum from the surface of the stock.
- Peel the apple and grate it (use as much as you like to add sweetness)
- Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
- Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.
- When the potatoes are ready, add to the curry. Put 1-2 blocks of roux in a ladle and slowly move it with a spoon or chopsticks to let it dissolve . Continue with the rest of blocks.
- Add the roux paste back into the stock in the large pot and stir to combine.
- Add soy sauce and ktomato sauce. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
- Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke (optional). You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing.
Source: Just One Cookbook
How to register- Visit https://profile.mysideline.com.au/register/clubsearch
Search Yass - Select 2021 Yass JUNIORS comp and complete all asked details.
PLEASE ensure you fill out the shirt selection as this is their free team shirt each player will receive.
Complete payment tab. If using active kids this is where you complete those details.
A registration message will appear and this should be all you need to do!
This year registrations will be all online closing Wednesday 15th of September.
Start times will be advised at a later date when numbers for juniors are collected to follow along with COVID-19 regulations.
All junior players will be placed into teams by the committee members.
PLEASE NOTE- In the event of a continuing Covid-19 lockdown we will modify our competition start date or refund money if the competition cant go ahead.